molto e

I think it was full of gazpacho...full croquettas (skip if they are the same kind)...half torchon...half sweetbreads

Check it out if you are still there

August 30, 2007 From the Arizona Republic: Madelyn's...Food Critic Howard Seftel ventures up to Anthem to try Chef Brian Ford's Madelyn's Restaurant & Bar. Howard Seftel's Blog "Feeding Frenzy"...Keep up with Howard and the dining scene in Phoenix by reading his blog."Feeding Frenzy". Hype or Hot?...Howard weighs in on the success or failures of some recent Phoenix restaurants. From the Phoenix New Times: Del Piero at the Queen Creek Olive Mill...Food Critic Michele Laudig makes the trek out to Queen Creek to survey the facilities of the Queen Creek Olive Mill and the new cafe del Piero. Lemon Grass Thai Cafe...Michele has an itch for something hot and finds the cure at Tempe's Lemon Grass Thai Cafe. Michele Laudig's Blog "Chow Bella"...Keep up with Michele and what she has on her radar by reading her blog,"Chow Bella". From the Tucson Citizen: Behind the Scenes at Vivace...Food Critic Tom Stauffer takes a peek at the people that make Vivace go. Meet the Chef: Noboru Nakajima of Yamato...Nina M. Padula performs a Q&A with Noboru Nakajima of Yamato. From the Tucson Weekly: Blanco Tacos+Tequila...Renee Downing feels Fox Restaurant Concepts new entrant to the restaurant scene in Tucson, Blanco Tacos+Tequila hits the mark. Noshing Around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Good Eating, Molto E

If you can slip down to I El Poblet then it should be considered...and while in Barcelona then Espai Sucre for a dessert tasting.

Ronnie S., NICE shots and what a meal, I have such trust and respect for Chef Carlson's skillz to put a dish together that I know the dishes that may not fall into my"sweet spot" are bound to be good. Schwa is definitely a restaurant that is worth it to try and score a table for each menu change as you are liable to learn you like an ingredient that you may not otherwise ever try (unless it is Cuy, heh Doc). Molto E

If I remember correctly, our tasting menu was not the regular printed one, but arose from a discussion with our waiter culminating in their offer to create a surprise menu for us. Some of the dishes we had including the lobster and the duck were served from a single platter, though they were apportioned by our excellent waiter. ← Doc, I remember two tasting menus available the night we dined at Wing Lei, the peking duck menu and another tasting menu. We were going to order a la carte until the chef offered to cook for us. I think the diner must make his desire known to the kitchen at Wing Lei so the kitchen understands what level of tasting is desired. Molto E

Sardinia Enoteca Ristorante 305-531-2228 1801 purdy avenue miami beach, fl There are just some restaurants that you stumble upon that click with what you look for in a restaurant experience and when I walked into Sardinia that was the feeling that I had. While visiting Miami, I went to Sardinia for a late lunch and after the meal I wanted to return for dinner. The Space Menu The idea was a light late lunch but after a glance at the menu that was no longer possible (when is it ). The Antipasti Misti section of the menu jumped out at me , that section is divided into Vegetali (3 for $12 or 5 for $15 ) and Salumi (3 for $14 or 5 for $18). Salumi Platter (starting on the left side of the board going clockwise) Coppa, Salamini di cinghiale and Culatello Yum All the salumi was served at the proper temperature and this was some of the better culatello that I have had. Vegetali (from left to right) Roasted beets with pancetta, Asparagus and pecorino, Caponatina the standout on the plate was the capontina Animelle, crispy sweetbreads with brussel sprouts and cipolline Tasty...the sweetbreads were just a shade past perfect Riccia, alla carbonara with guanciale I love carbonara and this was a great rendition Galletto, free range poussen marinated overnight with herbs and cannonau simple, rustic, tasty chocolate salami type dessert I highly recommend Sardinia and look forward to my next time there.

I really enjoyed Sardinia Enoteca and I will post on it soon. http://www.sardinia-ristorante.com/menu.html

GREAT SHOT...there are varying levels of the Chef's Tasting Menu so depending on how one make's their desire known to the kitchen reflects on what style of menu that you get served. AND if one is a heavy gambler (or in Vegas parlance- whale, not the kind that I can achieve with careful eating ) , the menu's sophistication goes up SIGNIFICANTLY.

I would have never guessed you for Mesa Grill ...after trying Atelier in Vegas would you give it a spin in NY? Atelier is one of my favorite restaurants anywhere and in my experience no matter which Atelier you walk into, Robuchon replicates the same experience.

Greetings G, If you are looking at cutting edge American then I would start at Bradley Ogden at Caesar's, Kerry Simon at the Hard Rock, Michael Mina at the Bellagio or Nobhill at the MGM, maybe Stripsteak would do something, maybe Sensi...where else do you plan on eating? Best, E

August 18, 2007 Carey Sweet's Dining Column...In this installment of Carey's column she highlights; the opening of "very upscale, Southwestern-French-Asian fusion thing" named Luc's at El Pedregal, Sol y Sombra's Tomatina Festival, and Phoenix Cooks. Howard Seftel's Blog "Feeding Frenzy"...Food Critic Howard Seftel has been blogging up a storm in his blog "Feeding Frenzy". From the Phoenix New Times: Al-Hana Restaurant at Baiz Market...Read Food Critic Michele Laudig's review of Al-Hana Restaurant at Baiz Market at your own risk and don't be surprised if you find yourself heading to the restaurant after reading the article. Michele Laudig's Blog "Chow Bella"...Keep up with Michele by reading her blog..."Chow Bella". From the Tucson Citizen: Galo's Restaurant...Food Critic Tom Stauffer glows over the cuisine of Chef Galo Hurtado at his eponymous restaurant...Galo's. Meet the Chef: Jeff Wer of Casablanca Mansion...Tom Stauffer conducts a Q&A with Chef Jeff Wer of Casablanca Mansion. From the Tucson Weekly: Bistro 44...Rita Connelly wonders if Bistro 44's claim of "great food and great service" lives up to their promise. Noshing Around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Good Eating, Molto E

When a restaurant is an universally loved as Michy's is, the bar is set so high but Michy's did not disappoint. I would highly recommend Michy's and I feel it is one of the best examples of the small plates concept that I have sampled. Menu There is a helpful thread on Chowhound about what dishes to order at Michy's so I had perused that before I went to the restaurant. The menu had many items that I wanted to sample so I tried to order as much as I could knowing that dessert would follow . I liked the menu format that Michy's utilizes by offering half and full portions on most dishes so the diner can graze thru the menu. White Gazpacho...marcona almonds, grapes, cucumbers I had read that the white gazpacho was excellent so this was a dish that I wished to try as I do not remember ever ordering it before. The soup had the perfect blend of flavors with each complementing rather than overpowering each other. I hope the next time that I have this soup that it measures up to what Chef Michele Bernstein created. Tuna Tartar...chili oil, scallions, chips This was a tasy spin on an ubiquitous dish with the right amount of zing from the chili oil and the potato chips as the serving method. Blue Cheese, Shredded Duck and Jamon Croquetas...fig marmalade These were well constructed but I did not taste the duck and I felt the blue cheese became liquid and I would have preferred some body to it. House Cured Foie Gras Torchon, cherry vanilla mamalade, brioche crisps the torchon was smooth and creamy and I would order it again but someone had forgotten to remove part of the cheesecloth that had wrapped the torchon Chinese Style "Orange Peel" Crispy Sweetbreads...with lettuce cups Great dish...imaginative, tasty, the sweetbreads were deftly prepared. Table-Top Picnic...crispy fried organic farm raised young chicken, cole slaw, gravy, honey This was a dish that I wrestled with ordering but I can not resist fried chicken. The chicken had a crispy exterior and juicy meat and the cole slaw believe it or not was a standout. Short Ribs Falling off the Bone...creamy mashed potatoes This is known as a classic dish at Michy's so I had to try it. The short ribs were meltingly tender sitting atop of mashed potatoes and one of the better short ribs dishes that I have had lately. Baked Alaska...dulce de leche ice cream, pistachio cake, fruit salsa This dessert was highly recommended and not one that I normally would choose. The outer meringue was more like a marshmallow and soo good. I love dulce de leche ice cream so this was a big hit with me. Apple Tarte Tatin...thin, crispy and warm, sabayon ice cream, sea salted-thyme caramel sauce simple and good...the thyme added an interesting nuance to the caramel sauce This restaurant executes the fine dining without pretense as well as any that I have been to. Everyone working at the restaurant is on the same page and throughly knowledgeable on the food and wine. The servers all helped each other and really cared about delivering a great experience to the diner. Michy's was a pleasure to eat at and I would go back in a heartbeat.

Gainey stripcenter at Doubletree Ranch and Scottsdale Rd Dish - a food experience

There has been a SIGNIFICANT development in the Phoenix dining landscape, the 800 pound gorilla has arrived (IMO) and it is called Dish, a food experience. I did not think about what 12,000 sq. ft. was going to look like before I walked in but the effect was sort of like whiplash. Dish aims to deliver at a level that would place it far above anything that is currently operating in this genre in Phoenix, will it succeed...time will tell, but if first impressions count for anything then I was wowed! Upon walking thru the front door, a large display case that curves around the middle of the front room has a dizzying array of prepared foods (salads of all kinds, entrees, sides) on the opposite side of the circular display case is sushi and some pastry, on the right perimeter is the baked bread station then cheeses (great selection), chocolates ( if it was not so hot out, I would have nabbed a chocolate pretzel bar ), made to order salads and sandwich station, past that is another station that serves BBQ ribs, brisket , turkey, broasted chicken, a couple of naan sandwiches and a fish of the day selection, then a gelato station with coffees and morning pastries, the end of this circuit is a beverage case with a large array of sodas, waters etc and then the cashiers. Throughout the front room are gourmet packaged goods in the Dean and Deluca kind of way. The bistro is in the second room and that is open during the evening at this point (Dish Bistro Menu). A week into a place is unfair to judge but these are my impressions of what I sampled: I had a BBQ Brisket Naan (tasty), broasted chicken (tasty with a nice spice to it), a couple of side salads (just ok), cupcake (decent, not enough frosting, but a relief from the spots that slather it on) and a brown butter tart (decent). Many of the foods will be tweaked along the way as the recipes for most of the front room offerings come from their consulting group (eatZi's). With this much selection, I would think that it will take some time to weed thru what works and what needs some help. Food that is ordered to be eaten there can be enjoyed in an area in the front room or during the day the bistro is open to bring food from the front room into and sit down at a table. This is week one of operating a monster venture and I think they are doing a great job (lots of staff, eager to help and give samples). I will definitely be going back and my shadow will now cross the former leader in this space a lot less. I think the ripples felt from Dish's opening will be felt at many local spots and this is something Phoenix deserves.

August 13, 2007 From the Arizona Republic: Yasu Sushi Bistro...Food Critic Howard Seftel delivers a GLOWING review of Yasu Sushi Bistro, this Japanese restaurant has received many accolades and merits a try. Howard Seftel's Blog "Feeding Frenzy"...Keep up with Howard by reading his blog..."Feeding Frenzy". From the Phoenix New Times: Centro Paninoteca...Food Critic Michele Laudig digs the wines, cocktails, brews and panini at Centro Paninoteca. Michele Laudig's Blog "Chow Bella"...Keep up with Michele by reading her blog..."Chow Bella". From the Tucson Citizen: Tucson Culinary Festival...Details on the Tucson Culinary Festival Mona Lisa Corleone Restaurant ...Food Critic Tom Stauffer finds the eclectic food and scene to his liking at Mona Lisa Corleone Restaurant . Meet the Chef: Serge Y. Delage of the Westin La Paloma...Nina Padula performs a Q&A with Serge Y. Delage of the Westin La Paloma. From the Tucson Weekly: Sabra Mediterranean Restaurant...Renee Downing says with the right selections an enjoyable evening can be has at Sabra Mediterranean Restaurant. Noshing Around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Tucson Weekly's Yum Issue...Tucson Weekly's current issue of YUM...includes a great on article on the history of two of my favorite Tucson breakfast spots Robert's and Gus Balons...when I crave an American breakfast those two spots and Matt's Big Breakfast are the quintessential spots to enjoy it . Good Eating, Molto E

The updated list and a few spots to watch... Phoenix Best Bets: Sea Saw Binkley's Restaurant Zinc Bistro Cyclo Lo-Lo's Fried Chicken and Waffles Kohnies-Coffee, Breakfast and Best Scones Pizzeria Bianco Pane Bianco - Chris Bianco's Sandwich Spot Matt's Big Breakfast DO NOT MISS - THE TAVERN, this is where you can get a dose of Matt and Erenia Pool's hospitality after the sun goes down with an amazing beer selection and well crafted old school bar food (yum, do not miss the spicy franks and beans with Niman Ranch Franks, any of the grilled sandwiches, hot pretzel, chips and dip...full report to follow located around the corner from Matt's Big Breakfast at 816 N. Third St. Phoenix, PHONE: (602) 254-2561 Arlecchino Gelateria The Pork Shop Postino Wine Cafe Welcome Diner Andreoli Italian Grocery & Deli Lola Tapas Walking in from Camelback, you are immediately transported to Spain and the best bang for the buck. Full report to follow...Simple tasty "Modern Gypsy Food" located at: (602) 265-4519 800 E Camelback Rd Phoenix, AZ On the radar... Union Wine Bar & Grill ... Cocktails, Beer & Wine by the glass New offering from the folks at Rancho Pinot Grill with Chef Charleen Badman at the helm (I like the way you cook )...On one visit (so far), I found the small plates very tasty with the highlights being Arancini, Grilled Chicken Panzanella, Fried Egg on focaccia with proscuitto, Pork & Ricotta Meatballs, Slow-Roasted Heritage Pork, Grilled Sicilian Sausage (so good we ordered two)...one note most small plates come with three pieces so keep that in mind, if your group is larger than three...menu will be ever changing...located at: 3815 N. Brown Ave., Scottsdale, (480) 686-9966 Yasu Sushi Bistro with all the rave reviews, this place has got to be good... 4316 E. Cactus Road, Phoenix (602) 787-9181 Quiessence Restaurant & Wine Bar Chef Greg LaPrad's creations have been getting a lot of high marks lately, time for a visit.

Between those two, L'Atelier would be my pick, but try and fit in Bouchon for breakfast

My recollection is that many, but certainly not all, of the "big name" Chicago style pizza places have sauce that is chunkier than what you'd find on standard thin pizzas. More importantly, though, the pizza served at the national Uno's chain is quite different and much worse than what you'll find at the original Uno's and Due's. I have never met anyone who liked the pizza at the national chain, much less someone who liked it after trying pizzas at any of the main places in Chicago. I don't know the Philly market well enough to know if there are decent "Chicago style" pizza places there, but they do exist outside of Chicago. ← The product at the national chain Uno's bears no resemblance to the product at either the original Uno's or Due's. I would not waste at meal at the chain version of Uno's

I nominate the 5 Spot with hash browns as the number one hangover cure...two eggs and 2 slices of peppered bacon from the Pork Shop, American cheese and today there seemed to be a little sauteed onion on a kaiser roll. On my radar for the next visit are the griddlecakes, because an order came be my table and the scent was haunting...and everyone says they rock.

August 4, 2007 From the Arizona Republic: Carey Sweet's Dining News...Carey updates the dining scene with some information on the opening of Stax Burger Bistro (hear it is good), booze at Foodbar, European Import International Foods, and some new menu items at RA. Howard revisits Olive and Ivy and Taneko Japanese Tavern with differing results. Howard Seftel's Blog "Feeding Frenzy"...Keep up with Howard by reading his blog, "Feeding Frenzy". From the Phoenix New Times: Sabuddy...Food Critic Michele Laudig reviews the Israeli restaurant Sabuddy. Bamboo Bakery...Kathleen Vanesian reviews Bamboo Bakery. Michele Laudig's Blog "Chow Bella"...Keep up with Michele by reading her blog with some recents posts about her trip to Japan. From the Tucson Citizen: Anthony’s in the Catalinas has received Wine Spectator magazine’s Grand Award...Anthony's in the Catalinas is one of 76 restaurants to receive a Grand Awards given "to restaurants around the world, recognizing restaurants as the ultimate dining destinations for wine lovers.” Restaurant Notebook...Tom Stauffer checks in with the "Restaurant Notebook". Meet the Chef: Alexis Martinez, Flying V Bar & Grill...Tom Stauffer performs a Q&A with Alexis Martinez of the Flying V Bar & Grill. From the Tucson Weekly: Santillo's Bar and Grill...Rita Connelly found Santillo's Bar and Grill to her liking. Noshing Around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Good Eating, Molto E

Queenie's for simple and great breakfast lunch Celebrity Club...only for GREAT fried chicken, asyrian salad + sides do not order steak, lobster whatever just the fried chicken and you may want to call ahead and tell them you are ordering the fried chicken because it takes a bit cause its from scratch...may make for a memorable meal as it resembles a bordello El Rio Verde...no brainer, authentic great mexican food Sushi...In The Raw Brownie's...greasy burger, fries, cole slaw awesome for a little bit more...Brasserie have fun

vanilla whipped cream with candied mint fruit soup with flash frozen berries, apricot, blackberry and raspberry fruit roll up pineapple water coconut milk raviolis, with white chocolate powder macadamia nuts, carmalized banana and roasted banana ice cream I am not a fan of a pasta as a dessert, but the roasted banana ice cream was OUT OF THIS WORLD. I would loved to have brought home a pint of it. An evening at Binkley's is always a treat, Chef Binkley's ever changing menu makes each meal a new experience. I am glad to have shared an evening with Docsconz, Ronnie S.and crew led by the imaginative delicious fare of Chef Kevin Binkley.

For your Monday dinner, I agree. I ate there on a Monday a few months ago and there were maybe three other parties the entire time we were there. I don't know if the above statement would be universally true (e.g. on a Saturday). ← My answer was to her question regarding an early dinner on a MONDAY...

Reservations are not necessary