molto e

I think you can make a reservation...I always order the Mexico City quesadillas(Quesadillas Capitalinas), tacos al carbon , if the stuffed rellenos are ready at lunch then grab one because those sell out daily,Tostaditas de Ceviche, all the breakfast / dishes look great but I have not eaten off that part of the menu Margaritas are good... I think Doc posted some pictures that he took at Brunch last June so that thread has to be somewhere. He could also suggest some dishes as he is a Bayless fan.

RoxSand is no more...

Frontera Grill lunch or brunch not inexpensive but excellent on clark st Mr. Beef on Orleans - IMO, best Italian Beef in your area...Ronnie S. may argue that Al's on Ontario is better but he is WRONG Billy Goat Taven - the original under Michigan Av just south of ohio on the west side of Michigan there are stairs that will lead you down to the spot made famous by the old school Saturday Night Live gang...double cheese if you are looking for cheap late night Hot Dogs, I suppose the show at Wiener Circle on Clark is the not to be missed...burgers, dogs, cheese fries in the Park Hyatt the bar iat Nomi is cool and serves that tasty iberian pig product L'Appetito - ground floor of the John Handcock building...Italian Deli...carries some Salumeria Biellese products- Culatello...there grinders are great, you should sub what ever meats you like Pizza...everyone has there own favorite...thick, thin...I go with Pizzeria Due (pan thick) on Ontario, the pans that the pizzas are baked in have many years of seasoning If you pass by a Potbelly's Sub, a Chicago spot...hot roast beef extra cheese with everything Sarah's Pastries and Candy on Oak... You are near plenty of higher end stuff but that was not your request.

To be fair, the restaurant is too new to have hit their stride, but I find that statement by my experience VERY STRONG. On your comparison list, I have not eaten at Michael's (though a friend liked it) and Oceanique, hated Everest and loved One Sixty Blue so we may just not have like palates. I liked the "sweets" more than the "savories" and would go and check out the bakery when it opens.

A friend (who usually has very good taste) reported that he ate at Roaring Fork a month or two ago, and his meal was terrible. Not "didn't live up to expectations" but "I paid HOW MUCH for THIS?" So it appears that the restaurant has gone downhill since McGrath left. :-( ← Esther, Longtime no hear...thanks for the update, I thought his Sous-Chef left before he did so the cupboard is bare now. Molto E

Maria, Chef Robert McGrath has sold his interest in the restaurant and no longer works there. His former partners plan to open a few more forks in AZ. and in Texas- I think. Best, Molto E

Have you ever had a Potbelly sub?? My friend is raving about the Kobe burger at Nine.

February 23, 2007 ...Carey Sweet's Dining Column...Carey details the changes taking place at Drift. Howard Seftel's Blog "Feeding Frenzy"...Howard pulls no punches as he expresses his disappointment in the culinary offerings at the Scottsdale Waterfront. The Spring edition of Edible Phoenix has just come out with the following articles: Amaranth: A Delicious Weed Farming Our Everywhere Wine In A Brown Bag - Valley BYOB Restaurants Savvy Chefs Shop Close To Home Voting Independent - Your local grocer can save the world Cooking Fresh - This seasons crops Getting Your Feet Wet At Four Peaks Brewing Company Truffle Hunting In The Valley Season Your Way To Better Health Valley Bites

Char, There is a new Italian restaurant ( Taggia) due to open March 1 at the Caleo Resort. The Chef Claudio Urcivoli may be the best Italian chef in town. He has worked with Nancy Silverton, at Osteria Circo in Vegas and some other notable places. I have tried his cuisine a number of times and am VERY IMPRESSED. He emphasizes supreme quality ingredients and lets them shine without manipulating them. There is an integrity and honesty to his cooking that is refreshing and it should be well received in town. Eliot my other choices: Phoenix Best Bets: Vu at the Hyatt Regency Scottsdale 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 shop Matt's Big Breakfast Arlecchino Gelateria The Pork Shop Grazie Pizzeria ←

February 21, 2007 From the Arizona Republic: Olive and Ivy...Food Critic Howard Seftel had the following observations about the new Fox Concepts restaurant, Olive and Ivy..."maybe it's a good thing that it's too loud for dinner conversation here, because the main dishes give you very little to talk about"..."So I have to wonder: Why would anyone else come for dinner here?"...Changes are underway as the Chef Brendan Sodikoff has hit the road and Sous-Chef Patrick Fegan (formerly of Fiamma) has taken the spot as the top toque. Skye...Howard says the Westside's food scene is looking up with the addition of Skye. Howard Seftel's Blog Feeding Frenzy...In this installment of the blog, Howard updates us on the local nominees of the James Beard Awards' preliminary nominee ballot. Jalapeño Inferno Bistro Mexicano ...Carey Sweet gives a shout out to the tasty fare at Jalapeño Inferno Bistro Mexicano. From the Phoenix New Times: Fuego Bistro...Food Critic Michele Laudig feels Fuego Bistro is the best restaurant that has ever occupied a notoriously bad spot. Wright's...Food Critic Michele Laudig delivers what may be her most positive review of the revamped Wright's at the Arizona Biltmore. From the Tucson Citizen: CATTLETOWN STEAKHOUSE & SALOON ...Tom Stauffer relives 1977 in a good way at Cattletown Steakhouse & Saloon. Restaurant Notebook...The Restaurant Notebook updates the the culinary goings on in the Old Pueblo. Felipe Valenzuela Jr. of Zivaz Mexican Bistro...Tom Stauffer performs a Q & A with Felipe Valenzuela Jr. of Zivaz Mexican Bistro. From Tucson Weekly: Carrabba's Italian Grill ...Rita Connelly does not feel or taste the love for Carrabba's Italian Grill. Auld Dubliner...Renee Downing reviews the Irish pub, Auld Dubliner. Noshing Around with Karyn Zolden... Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Good Eating, Molto E

Doc & Elrushbo, I have throughly enjoyed my meals at L'Atelier in Paris and Las Vegas. Chef Robuchon is able to replicate the look, experience and cuisine on different continents which is no small task. Joel Robuchon and his "Dream Team" have done a phenomenal job in Las Vegas. If I lived in a city that a L' Atelier was located in, I would be a weekly diner (can not wait for the Chicago branch). Molto E

Docsconz started a Rafa's thread with pictures awhile ago...

I think that was mentioned in Buford's "Heat" as well

The fine dining side was not open on that night...

Hot Doug's Website New Address- 3324 N. California on the corner of Roscoe Monday-Saturday 10:30 am - 4:00 pm I have eaten at Hot Doug's many times over the years and like it, but my last trip there was outstanding. I had a tequila black bean lime chicken sausage with honey garlic borracha and chihuahua cheese AND a blue cheese pork sausage with pear puree and smoked almonds. Both of those sausages were specials and they were very interesting and tasty. I also had a chili cheese dog that was good but that was kind of a snack. I did not go on duck fat fry day but the fries were better than normal (crispier). I found some pictures from a meal in July... The Virgil "the turk" Sollozzo - Italian sausage The Don Rickles - Thuringer: Beef, pork and garlic Foie Sausage with trimmings

On my last trip to Las Vegas, I went to L'Atelier for dinner and upon walking in many of the "Dream Team' were working in Atelier for the night. The team that is put in place in Las Vegas makes it the number one Robuchon destination for me. Executive Chef Steve Benjamin of L'Atelier Pastry Chef Kamel Guechida Executive Chef Claude Le Tohic of Joel Robuchon at the MGM The new General Manager of L'Atelier is Emmanuel Cornet, he was plucked from the Four Seasons Group. Emmanuel handled the Front of the House with the conviviality that the Robuchon restaurants are famous for. General Manager of the fine dining restaurant Loic Launay was also working the room. The restaurant was chocked full of stars in both the Front and Back of the House. Executive Chef Steve Benjamin prepared the following tasting menu: Le JAMBON escorte de pain toaste a la tomate LA TOMATE en gasphacho aux croutons dores I drank some champagne with my first couple courses and then this was paired with my next course. Mahi tartare stuffed with red bell pepper, olive, topped with espelette pepper and drizzled with olive oil, tomato coulis on the plate with yukon gold potato chips with olive tapanade This was a new creation by Chef Benjamin and it was a hit! a view down the counter at L'Atelier...what to order??? LES HUITRES de Kussi pochees dans leur coquille au beurre sale L'OEUF cocotte et sa creme legere de champignons L'AUBERGINE grillee en caviar aux saveurs orientales LE BURGER Meet my new addiction...this is Robucon and those are not ordinary sliders LE BURGER au foie gras et sa piperade de poivorns doux What is Chef Le Tohic cooking back there???? Japanese Wagyu ribeye, black truffle pommes puree The funny part of the night was when Chef Le Tohic was explaining to me that the Wagyu is so rich that it is not meant to be eaten in the same quantity as a regular steak. I was thinking that I was up to the task of eating as much as they had in the larder. Desserts: LA FRAISE en jus de fruit glace streusel croustilant Anytime that I go to Vegas, L'Atelier is the one restaurant that I do not miss the opportunity to dine in.

February 11, 2007 From the Arizona Republic: Carey Sweet's Dining Column...In Carey's column this week, the push for a Scottsdale Restaurant Week and the opening of Paninoteca Centro. Latitude 30...Food Critic Howard Seftel reviews Latitude 30, at the Pointe South Mountain Resort. Howard Seftel's Blog " Feeding Frenzy"...Howard gives some details on Red's Steakhouse at the Wigwam. From the Phoenix New Times: The Vig...Food Critic Michele Laudig thinks that The Vig should be more concerned with their food and less with the vibe. Michele Laudig's Blog "Chow Bella"...Keep up with Michele by reading her blog...Chow Bella. From the Tucson Citizen: El Güero Canelo opens 2nd eatery...Tom Stauffer details El Güero Canelo opening a 2nd eatery. Chew, chew, choose chocolate...Tom Stauffer and Michele Weinberg list some of the chocolate offerings around town. Restaurant Notebook...The Restaurant Notebook updates the the culinary goings on in the Old Pueblo. ASCOLESE'S ITALIAN RISTORANTE ...Tom Stauffer says the food is ahead of the service at Ascolese's Italian Ristorante. MEET THE CHEF- Daniel Contreras El Güero Canelo ...Michele Weinberg performs a Q&A with Chef Daniel Contreras of El Güero Canelo. Meet The Chef: Mark Watson, The Dish Bistro and Wine Bar ...Tom Stauffer performs a Q&A with Chef Mark Watson of The Dish Bistro and Wine Bar. From Tucson Weekly: Pizzeria Bianco...John Peck road trips to Phoenix favortie...Pizzeria Bianco. Noshing Around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Dining Guide...The Bi-Annual Dining guide provided by the Tucson Weekly Foodies. Good Eating, Molto E

I would definitely pass on Le Cinq... Les Magnolias is on my must try list...Doc raves of L'Astrance...My meal at Le Bristol was AMAZING...with your sweet tooth for the modern, Gagnaire merits consideration but he can be hit or miss (at that price point, a miss is rough)...check out Patricia Wells' list of restaurants to try in Paris, VERY HELPFUL, you can scroll back thru the years to see her various picks...Chez Denise deserves a look at for a bistro meal (Bourdain ate there in his Paris episode)

February 2, 2007 From the Arizona Republic: Carey Sweet's Dining Column...Carey breaks the news on the changing of the concept of 33 Restaurant and Lounge to Muze Lounge by the owner of Foster's Seafood. S'Bistro...Food Critic Howard Seftel describes the evolution of his dining experiences at the Mesa restaurant, S'Bistro. From the Phoenix Newtimes: Sushi Kee Asian Cuisine...Food Critic Michele Laudig tries the Tempe sushi spot, Sushi Kee Asian Cuisine. Michele Laudig's Blog "Chow Bella"...Keep up with Michele by reading her Blog...Chow Bella. From the Tucson Citizen: Vivace...Tom Stauffer finds that Vivace lives up to its reputation as "Tucson's best Italian restaurant and maybe Tucson's best restaurant, period." Restaurant Notebook...The Restaurant Notebook updates the the culinary goings on in the Old Pueblo. Meet the Pastry Chef: Erica Franco...Tom Stauffer performs the Q&A with Pastry Chef Erica Franco of La Estrella Bakery. From the Tucson Weekly: El Cubanito Restaurant / Miss Saigon ...Renee Downing reviews El Cubanito Restaurant and Miss Saigon. Noshing Around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Good Eating, Molto E

Daniel, Blackbird in Chicago has a killer pork belly sandwich on the lunch menu: organic pork belly sandwich with cabbage slaw, dijonnaise, summer vegetable salad and garlic frites Molto E

tasting menu at Atelier Las Vegas menu at Atelier Las Vegas menu at Atelier Las Vegas Atelier of Robuchon is like Avec on steroids. I have eaten at Atelier in Paris and Las Vegas and both meals were great. This will be a great addition to the dining scene in Chicago. For more information on Chef Joel Robuchon's restaurants look here and here.

I had the opportunity to try Ronnie S.'s favorite spot... Tasting Menu Regular Menu I decided to go with the tasting menu to get a glimpse of Chef Paul Virant's cuisine. Amuse pan-roasted diver sea scallops, local celery root, verjus and grape butter sauce, pickled grapes and tarragon NV Pol Roger Extra Cuvee, Brut, Epernay, France diver sea scallop Great start to the meal...scallop was seared perfectly with a great range of complementary flavors First Brandade "toasted raviolis" warm pickled kinnikinnick farm baby tomato vinaigrette, arugula and italian parlsey 05 Pecan Stream, Chenin Blanc, Stellenbosch, South Africa Brandade toasted raviolis nice spin on the toasted raviolis...the warm pickled tomato vinaigrette was tasty Second poached poussin, winter black truffles, sweet butter, leek and potato galette, braised and shaved celery, lemon vinaigrette 02 Scherrer Winery, Chardonnay, Fort Ross Vineyard, Sonoma Coast poached poussin Third Yukon gold potato and garlic gnocchi, hen of the woods mushrooms, crispy heartland farm oxtail and parmigiano-reggiano 04 Barboursville Vineyards, Barbera Reserve, Virginia gnocchi great mushroom flavor with the oxtail Fourth wood-grilled sturgeon, braised house made choucroute, pickle salad, bacon and mustard vinaigrette 03 Fiddlehead "Fiddlestix", Pinot Noir, Santa Ynez Valley sturgeon Fifth hudson valley foie gras two ways: seared and cold smoked, pickled cherries, wisconsin watercress, wood-grilled bread Fonseca Aged Tawny Port, 10 years FOIELICIOUS Sixth wood-grilled hangar steak and crispy pickled tongue, braised chickpeas, garlic, house-cured olives, meyer lemons and yogurt 03 Chateau de la Gardine, Chateauneuf-du-Pape, Rhone, France hangar steak champagne sorbet dessert menu the assortment of desserts.... meyer lemon panna cotta and ugli fruit warm spiced chestnut cake, house made chestnut and pear jam, seedling farm's cider ice cream, apple chip steamed spence farm paw paw pudding, tahitian vanilla ice cream, lime shortbread, vanilla tuile walnut torte, trader's point yogurt ice cream, candied walnuts, caramel sauce warm coconut gooey butter cake, chocolate sorbet, coconut tuile, chocolate and coconut square mignardises pickling pantry Chef Virant and his stash of truffles

Top-Notch Beefburgers Inc. 2116 W 95th St Chicago, IL 60643 773-445-7218 I made my first journey to the much acclaimed Top-Notch Burger on the Southside last week. When talk of the best burger in Chicago comes up, if a Southsider is within ear-shot then Top-Notch definitely gets thrown into the mix. I arrived around 2 pm and the place was doing a brisk business. I would have taken shots of the interior but that may have alarmed some of the patrons so I passed . I ordered a chocolate shake and the 1/2 lb. burger with cheese. All the burgers at Top-Notch are cooked to their specifications so my preferred Med-Rare was not an option. That said the burger was good and though cooked to Med-Well still juicy. This was a very filling burger, good fries and a good value. I am not sure that I can rate it as best in chicago...my favs: late night burgers at the original Billy Goat Tavern under Michigan Av always hit the spot for me Muskie's on Lincoln- their burgers are great, cooked anyway you like them (this place has supplanted Wiener Circle for me) Boston Blackie's- the original one on Grand...very good Erie Cafe- on the lunch menu...the Wexler special, might have to disqualify me on that one

January 27, 2007 From the Arizona Republic: Pars Persian Cuisine...Food Critic Howard Seftel reviews Pars Persian Cuisine. Restaurant 28...Howard Seftel likes the Western Carolina style BBQ at Restaurant 28. Carey Sweet's Dining Column...Carey Sweet highlights the catering exploits of Chefs Michael Di Maria and James Porter. From the Phoenix Newtimes: Sweet O Wine & Chocolate Lounge...Food Critic Michele Laudig reviews the Glendale area spot, Sweet O Wine & Chocolate Lounge. Michele Laudig's Blog "Chow Bella"...Keep up with Food Critic Michele Laudig by following her blog. From the Tucson Citizen: GOVINDA'S NATURAL FOODS BUFFET ...Tom Stauffer reviews the vegetarian and vegan restaurant, Govinda's Natural Foods Buffet. Restaurant Notebook...The Taste Plus writers check in with the culinary goings on in the Old Pueblo. From Tucson Weekly: Ascolese's Italian Ristorante...Jimmy Boegle checks out the new offering from the owner of Jersey Joe's in the Samaniego House, Ascolese's Italian Restaurant. Bowz Organic Sushi and Japanese Grill ...Rita Connelly reviews a new sushi spot, Bowz Organic Sushi and Japanese Grill. Noshing Around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Good Eating, Molto E

I think Jose Andres would be a huge success with a MiniBar in Las Vegas. What kind of splash would it be to convince Adria to open an outpost in Sin City. The right players would make a restaurant based on "Modern Technical Cooking" a success in Vegas.