molto e

Josh, I like the "dressing or sauce" that accompanies some of the sushi at Kaze. They do use HIGH quality fish so I take it as an enhancement and it is not done to hide poor fish quality. Which place that you listed do you feel serves the highest quality fish? Thanks, Eliot

I have not eaten at Josh's picks, but I am a big fan of Kaze.

Neil, I think that with the right players that it would work. Molto E

Doc, I just caught back up on your wonderful report. Unfortunately for me, I did not notice that the thread was still going. What was in the kinderegg? Did Aduriz say why he used the fish tank pump to make the bubbles rather than a Burrmixer? Molto E

Captain, No, just a similar name. The Vegas restaurant is Chef Joseph Keller's (brother of TK) joint. Bistro Zinc Website Molto E

Doc, I think BoBo farms is in your neck of the woods. They may use the name La Belle as well, let me check on that. Molto E

I have been fortunate and had the opportunity to dine at Vu several times over the last month. Chef Brian Lewis is a talent and keeps tweaking Vu in order to make it the best experience that he can offer. He will soon offer 4 tasting menu options: Garden Vu (featuring heirloom vegetables from small family farms), Ocean Vu (featuring selections from the sea), Mountain Vu (featuring meat, game and poultry from boutique producers) and Grand Vu ( chef's selections taken from all the menus). Here are some of the new dishes that I have tried: During white truffle season, one of the amuses to the tasting menu: White Truffle Bacon and Eggs Chef Lewis' take on the Arpege egg Eggs Brouillade with Bliss Maple Syrup, guanciale, sherry vinegar celery leaves, chives and white alba truffle brunoise A classic amuse with the shell hiding the layers of different flavors- sweet, tart, creamy and most of all truffle goodness! With the black truffle season now upon us, this is an amuse to the tasting menu: Nantucket Bay Scallop Tartar - Black Perigord truffle dressing, almond oil, chives, smoked salt and brioche This may be my favorite black truffle dish...this dish is sick(in a good way ). The truffles lend such a luxurious edge to the scallops. Such simple and pure flavors that add up to so much more. I strongly suggest making your way to Vu before the black truffle season ends. Uni Panna Cotta with Osetra Caviar, red beet paint, sorrel leaf and melting osetra caviar brioche This was one of the amuses to the tasting menu. The unctous uni paired with the salty caviar with a little pop and the "melting osetra caviar brioche" (that should be illegal) make for a quiet table while everyone was savoring these tastes. Bobo Farms Foie Gras Duo tasting of crimson gold apples ( w/ the cold - tokai crimson gold apple gelee, candied crimson gold apple, apple tokai sorbet, picked thyme petals - w/ the hot - black beluga lentilss in apple gastrique w/ bacon & sherry vinegar ) second picture after the hot - black beluga lentils in apple gastrique w/ bacon & sherry vinegar has been spooned on This is a nice dish with different textures and temperatures. The tokai apple sorbet was delicious and a great palate cleanser in between both of the foie presentations. The seared foie with the belugas was very tasty. Red King Crab Raviolo amontillado sherry, toasted almonds, foie gras butter The sauce that dressed the raviolo is albufera made with amontillado sherry and foie butter, shallot salt and toasted almonds. Save a piece of bread so that you can lop up the sauce. The raviolo is stuffed with sea scallop and red king crab. Line Caught Dover Sole Meuniere honey glazed rutabaga, creamy cauliflower, meyer lemon Chef Lewis has a deft touch with fish. Summerfield Veal Cheek with Black Perigord Truffles, Organic Egg Yolk Raviolo, Juvet Mache and house made Guanciale I love piercing the ravioli and letting the yolk cover the veal cheek. The addition of the black truffle to the dish raises the decadence factor. Passion Fruit and Valhrona Chocolate financier macadamia brittle, kafir lime caramel, banana brulee Forelle Pear Roasted in Brown Butter walnut sticky bun, bubalis bubali ricotta, wild huckleberrries, white chocolate gelato Caramelized Pumpkin Bread Pudding cranberry gelato, pomegranate custard

January 14, 2007 From the Arizona Republic: Carey Sweet's Dining Column...Carey details the break-up of the partnership (Star Spangled Tavern and Baroque) between Peter Kasperski and Jimmy Carlin at Market Street at DC Ranch. The current plan is to scale down everything at the former Star Spangled Tavern including the name, the new name is Tavern. She also highlights the Monday Night's Chef Table dinners at Cafe ZuZu featuring the vegetables of Duncan Family Farms on January 22nd. Kai...Food Critic Howard Seftel lavishes praise on Kai at the Sheraton Wild Horse Pass. Howard gives Kai his highest rating, which does not happen very often. Howard Seftel's Blog "Feeding Frenzy"...In response to some light hearted comments in his stellar review of Kai, John Giff, Human Resources Coordinator of the Gila Crossing Community School wrote Howard and did not take his comments lightly. Howard Seftel's Blog "Feeding Frenzy"...This entry in the blog details the break-up of Peter Kasperski and Jimmy Carlin and Food Critic Nikki Buchanan returning to Phoenix Magazine. From the Phoenix Newtimes: Coup Des Tartes...Food Critic Michele Laudig calls Coup Des Tartes, "a little gem". Michele Laudig's Blog "Chow Bella"...Keep up with Michele by her reading her blog. From the Tucson Citizen: Tucson Slow Food Film Festival...Dina L. Doolen describes a great event, the Tucson Slow Food Film Festival. Year in Preview: Chefs offer a glimpse...A few Tucson chefs predict the food trends for 2007. Meet The Chef: Trevor Tibbetts, Paco's Tropical Cafe...C.J. Karamargin performs the Q&A with Trevor Tibbetts of Paco's Tropical Cafe. From the Tucson Weekly: Taquito Mio...Renee Downing reviews Taquito Mio in the Crossroads Festival. Noshing Around with Karyn Zoldan...Karyn Zoldan checks in with some of the culinary goings on in the "Old Pueblo". Good Eating, Molto E

Lenski, I can not see how you could put that restaurant as a reference point to Spiaggia. Even if you are not a fan, the ingredients alone are in another world as the place that you named. The ownership in the restaurant has changed over the last year so perhaps it has suffered, but not to that extent. The accolades were well deserved while Chef Paul Bartolotta was at the helm. I think the restaurant is better now than when Chef Mantuano ran the restaurant previously. Molto E

Cafe Terra Cotta did not close, it relocated and IMO, had not been the same.

Josh, That would be homemade wagyu pastrami...that Ronnie S. may joke, but he does not play. Have you tried his Lox? Molto E

Ronnie, Did I read that one of your resolutions for 2006 was to eat more in 2005 ? Ok, my list in the Heartland...in no particular order... Ambria On a Monday night, I was meeting a couple friends for dinner at Mon Ami Gabi. When I arrived at the Belden Statford, I walked into Ambria to check out the menu to see what Chef de Cuisine Christian Eckmann had going on. I loved the menu, but our plans were set and I was not dressed for Ambria. When I walked over to Mon Ami, I found out the wait was 45 minutes and that was not going to work. I walked back over to Ambria and asked if we could sit at the bar and order dinner, because we were under-dressed. The Maitre'D, in an act of conviviality, did not have us sit at the bar and gave us a table. We ordered a tasting menu and Chef Eckmann blew us away with his perfectly executed and creative fare. He has a great one-two punch of his French and Spanish training firmly placing Ambria as one of the best restaurants in town, if you have not been or not been in awhile-GO. I look forward to my next meal there... Nomi I had enjoyed drinks at Nomi, but never had the pleasure of dining there. IMO, the nicest table in town is one of window tables at Nomi . New Chef Christophe David's cuisine was great with Chef de Cuisine Christian Ragano executing his vision this ia a place that I look forward to dining again. Schwa Quail Egg Ravioli...damn, I missed the white truffle season and those ravioli. The place to bring even the most finicky diners to watch them be placed under the spell of Chef Michael Carlson and Sous-Chef Nathan Klingbail (right Dad). This restaurant is such a special experience, if you have not been then before it moves to a larger venue...CHECK IT OUT, if you can get a table. Butter Chef Ryan Poli dazzled our table of 7 that was not really made up of foodies. Everyone licked the plates clean.... BlackBird To think that Blackbird has been around for as long as it has and continues to deliver the goods is phenomenal. This is one of my favorite Chicago restaurants for lunch and dinner...that pork belly sandwich at lunch, ohhhhhhh! Francesca's Forno I have been a long time fan of the Francesca's restaurants. This was a delicious meal with all courses as winners. Desserts at Hot Chocolate The best way to squeeze another meal out of an evening...blame it on dessert. Chef Mindy Segal has the way with the sweets. L'Appetito I have been addicted to their sandwiches for over twenty years. Pastoral Artisian Cheese, Bread and Wine IMO, top spot for cheese in town and great sandwiches Muskies Do not confuse this with the other one that was on Belmont. I used to be a Wiener Circle guy, but Muskies is the go to spot for burgers, dogs, chicken sandwiches. Potbelly Timeless subs... Mr. Beef Been loving those beefs for 25 years 2007 have to's: Alinea I can not believe my shadow (ever expanding) did not cross into Alinea in 2006 GTM at Moto I had a quick 5 courses and a couple months ago and need to take the whole trip once again...MR. Suburban are you listening Vie If Ronnie S. and my finicky Father rave about the place, it must be out of this world. Osteria Tramonto etc. I would like to see what they are serving now that they have there own gig. Top -Notch Burger I have heard too many good things Johnnie's My last two beefs there have not been up to snuff...it had to be an off beef Good Eating in 2007, Molto E

We are talking about two different things. I was not speaking to the culinary culture of Phoenix. I was refering back to the last line in his blog, where he asks if anyone in Phoenix (chef-wise) wanted to be like Olivier Roellinger.

I have not read the whole thread so perhaps I am missing something, but why should Mexican food be considered ok to claim for Arizona. Yes, we share a border, but so does Spain and France? I did not list any Southwestern or Mexican food spots, because I do not hold any of those choices with the same regard as the choices that I gave. The point of my post was to attempt to explain what Howard was writing about in regards to chef driven concepts in Phoenix. I listed some chefs that I consider in the top eschelon in Phoenix without regard to the cuisine they cook.

Busboy, I assure you that these chefs are delivering on a National level, don't knock em' until you try them. Molto E

Try about three hours to eat the Prince of Pizza's Pies, but they do take a reservation for a party of 6. If you can not find 6 people, I am sure you could make a reservation and get people from the back of the line to fill your table .

I feel the point that Howard was trying to make is that Phoenix is the 5th largest city in the country and it does have a lack of chef driven concepts. That is not to say that Phoenix does not have some chefs that deliver on a national level. A few examples of chefs that deliver the goods would be: Chef Kevin Binkley of Binkley's Restaurant Chef Nobuo Fukuda of Sea Saw ("Best New Chef"- Food and Wine Magazine, 2-time James Beard Finalist "Best Chef Southwest") Chef Chris Bianco of Bianco's Pizzeria (James Beard "Best Chef Southwest, named Best Pizza in the country..ask Oprah) Chef Bradford Thompson of Mary Elaine's (James Beard "Best Chef Southwest" , "Best New Chef"- Food and Wine Magazine) Chef Brian Lewis of Vu Restaurant Chef Matt Carter of Zinc Bistro Larry White of Lo-Lo's Fried Chicken and Waffles Just to name a few...

I have not read the entire thread, but here are the links to the Arizona writers' story and his blog that Tim writes about: Story Blog I did not take this at all in the way that Tim did in relation to Howard's article and what do I know...I live in Phoenix. Molto E

Absolutely

How many dinners do you think you will eat out in each city so I can give you the ones not to miss-IMO? Arlecchino is insane...he is an old school craftsman, lives, eats and breathes gelato. I can not imagine that you would not like it.

I read something extremely positive about the fine dining restaurant at Loews Ventana Canyon...how many dinners do you have in Tucson? ← A week's worth. ← Based on what I just read, Loews Ventana's fine dining is a must. Janos and the J Bar (the casual concept) should make it into your list as well...where else are you considering?

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

I read something extremely positive about the fine dining restaurant at Loews Ventana Canyon...how many dinners do you have in Tucson?

Doc, Then wait until March for your first try of Arlecchino Gelateria, an addiction waiting for you in Phoenix. Those that have had them both favor Arlecchino. Molto E

January 5, 2007 From the Arizona Republic: Carey Sweet's Dining Column...Carey details the Valley's top restaurants and AJ's love affair with Simply Bread and some restaurants that you can take your pup along for dinner. Tastes of Arizona...Food Critic Howard Seftel names 4 restaurants that give a "real taste of Arizona". Howard Seftel's Blog "Feeding Frenzy"...Howard names 4 restaurants to keep a look out for in 2007. New dining hot spots to debut in early 2007...Howard outlines the roster of new restaurants due to roll out in 2007. From the Phoenix New Times: El Charro Lodge...Food Critic Michele Laudig enjoyed the "old school eats" at El Charro Lodge. Resolving to eat better? Here's a week's worth...Michele feels the effects of ringing in the New Year and decides that a week of healthy eating is the cure. Michele Laudig's Blog "Chow Bella"...Food Critic Michele Laudig actively blogs about the Valley's dining scene. Some Phoenix related dining news...Peter Kasperski owner of Cowboy Ciao, Sea Saw and Kazimierz Wine Bar is no longer involved with Star Spangled Tavern and Baroque located in DC Marketplace. From the Tucson Citizen: New year; new tastes...The Tucson Citizen's Taste Plus contributors layout "seven resolutions to help you explore the world of food and drink this year". Restaurant Notebook...The Restaurant Notebook updates some of the culinary goings on in the "Old Pueblo". MEET THE CHEF - Michael Rohwer, Bread & Butter and Ajo cafes...C.J. Karamargin performs a Q&A with Michael Rohwer of Bread & Butter and Ajo cafes. From Tucson Weekly: Charlie's...Food Writer John Peck is happy with Charlie's, the current restaurant, in a location with some history. Spice Bistro...Food Writer Rita Connelly reports that "everything is spot on" at Spice Bistro. Noshing Around with Karyn Zolden...Karyn Zoldan checks in with some of the culinary goings on in the "Old Pueblo". Good Eating, Molto E