molto e

Ronnie S., Glad to hear that you enjoyed your meal. Le Francais was one of my top meals of 2005 with Chef Roland at the helm. The potato foam that I had still brings a smile to my face. Molto E

Doc, The whole crab is edible; this more about crunch (in a good way) than meat. The plate of meat was wagyu beef and the marbling when seared on the hot rock melts away. Molto E

What qualities does a restaurant need to make it great: chef, service, quality ambiance, top-notch ingredients? Sea Saw in my opinion is the best restaurant that Scottsdale has to offer. Chef Nobuo Fukuda is a true talent and has been recognized on a national level by a number of publications and the past two years has been nominated by the James Beard Foundation for "Best Chef Southwest". Food and Wine Magazine's Best New Chefs 2003 Chef Fukuda's crew is dedicated to executing his passionate vision of Sea Saw. The back of the house is led by Sous-Chef Geoff Reed and the front of the house is led by long time manager Chantelle. The new home of Sea Saw will be across the street at the South Waterfront in early 2007. When Sea Saw takes it's new home there will be a few new wrinkles; lunch service (nice!), oyster bar, cold and hot noodles, more sashimi, grilled items, and more small plates in the izakaya style. Nobuo just returned from a trip to Japan for 19 days of "food R&D" that comprised of 19 lunches and 25 dinners (don't let his size fool you). He has also been eating his way around LA and NY for inspiration. I can not wait to try the new creations that Nobuo has in store for his new home. My recent dinner at Sea Saw was another night of the culinary magic by the hands of Chef Nobuo Fukuda and crew. Hassun (from left to right): McClendon's Farms red and yellow watermelon with goat cheese, mint, yuzu and goya Spanish olive oil edamame soup with ginger creme fraiche, tonburi and gold flake mozuku (slimy seaweed) with ginger mensuyu vinaigrette and yama imo (moutain potato) kumamoto oyster from washington with tomato water, uni, wasabi oil and caviar grilled shishito pepper tossed with fresh shaved katsho boshi (bonito flakes), and tosa soy grilled octopus sucker with sea salt sawagani crab fried with grated argentine rock salt Hassun sawagani crab shishito peppers & grilled octopus sucker oyster with uni & caviar mozuku with yama imo-i just like the way that sounds edamame soup watemelon and goat cheese salad Wide array of textures and flavors from sweet to spicy, this was a great combo of tastes to start the meal. Second Course: fresh grilled octopus with McClendon Farms field grown early girl tomato, shallot, housemade mozzarella, Turley olive oil, yuzu juice, wasabi aioli, pick peppercorns and micro arugula octopus, mozzarella and tomato This is the first time that I have had the octopus grilled in Nobuo's spin on the traditional tomato and mozzarella salad. The wasabi aioli is the crowning touch in this dish. Third Course: tataki of bonito or katsuo seared over an open flame (not grilled), chive, myoga. mitsuba, ginger , garlic chips and tosa soy tataki of bonito Nobuo compared the taste of the bonito to the aji as they are both in the mackerel family. The spicy/ sweet flavors of the ginger, garlic and soy made for a great foil to the bonito. On the left is katsuobushi, which is smoked and dried bonito. When the bonito is in this form it is similiar to petrified wood and is used to shave and make flakes. The bonito on the right is the tataki. Fifth Course: Soft Shell Crab- panko, rice noodles, bean sprouts, Japanese cucumber, chive, mint, micro basil, soy glazed peanuts and nuoc mam soft shell crab During soft shell season, I never miss the opportunity to eat this at Sea Saw. This is one of my favorite soft shell dishes of all time. The noodles dressed with the nuoc mam are delicous. rishiri konbu- seaweed that is dried on bamboo mats on the beach, taken inside each night and back out each morning. The seaweed on the left is of a much higher quality and price. Sixth Course: ayu (fresh water river fish from Japan) watermelon fish (actually smells like watermelon) grilled with a cucumber, onion, and tadesu sauce, kohaku hajikami (pickled ginger shoot) ayu (watermelon fish) The sauce was a perfect compliment to the ayu. Seventh Course: shabu shabu of sakura masu (cherry blossom trout, "steelhead") from Japan and scallops trout and scallops sauce-ponzu, momiji (grated daikon and red chili), chives The flesh of the trout was so delicate that after a quick bath in the broth it just melted in my mouth. Eighth Course: kobe ishiyaki sizzle sizzle on the hot rock, my little friend Melt in your mouth- can I get another plate of that The real good news is that wagyu from Japan is now allowed to be imported into the USA (thank you, my prayers have been answered) Dessert: pineapple and mango carpaccio with five spice cookies shoyu (white soy) creme caramel, kasutera (soybean flour sponge cake) orange confit, sesame tuile, green tea ice cream and soy caramel sauce Tracy Dempsey's dessert creations shine bright on the Sea Saw menu. I am a huge fan of the soy caramel. Good Eating, Molto E

I was lucky enough to try just enough of Ronnie S's wagyu pastrami and it was out of this world. Most deli's do not serve that quality of a product. Ronnie, how about a shipment out west Molto E

August 6, 2006 From the Arizona Republic: Seftel's Dining News...In this installment of "Dining News", Howard highlights: The City, Layali, Chodang and the new chef of Vu at the Hyatt Regency, Brian Lewis. Q and A with Howard Seftel...Howard answers some readers questions. Lisa G...Howard gives the "Thumbs Up" to Lisa G on Seventh Street for simple good food. Critic chews on our bond to chains ...Howard breaks down the Valley's affinity with chain restaurants. What independents can learn from chains ...Howard gives his tips on how the independent restaurant can beat the "chains". Uncork the palate at wine event / at the Hyatt Regency Scottsdale Resort...Carey Sweet details the wine event on August 29th held by Quail Distributing, which is their eighth annual portfolio showcase, at the Hyatt Regency Scottsdale Resort and Spa at Gainey Ranch. From the Phoenix New Times: Stephen Lemons is taking a break from his restaurant duties to write on some other topics and his successor is Michele Laudig. Michele's first two reviews are Trader Vic's and Lisa G. From the Tucson Citizen: Meet the chef: Maurice Cochard, Le-Delice...Food writer C.J. Karamargin interviews Chef Maurice Cochard of Le-Delice. Zemam's Ethiopian Cuisine...C.J. and Mom went to Zemam's and Mom was delighted with the Ethiopian fare. Good Eating, Molto E

As long as Chris Bianco is in front of that oven tossing pizzas into it then the love for the restaurant will not wane. The line that forms everyday prior to opening, rain or in Arizona's case-SHINE, is amazing.

Doc, Nice shots, if the food tasted as good as it looked at Clio that is somewhere that I must go. How would you rate the New Haven "pies" against some of the NY Favs?? That oyster place did indeed remind me of the Ferry St Plaza and that Lobster Roll looked delicious. Save a seat in the car for the next college trip . Molto E

July 25, 2006 From the Arizona Republic: China King...Food Critic Howard Seftel reviews this Dim Sum delight in Chandler. Seftel's "Feeding Frenzy" Blog...Howard heads east on I-10 and heads down to Tucson for some grubbing. Carey Sweet's Scottsdale Dining Report...Dining columnist Carey Sweet reports the goings on at 7th Inning Stretch, Tapino Kitchen and Wine Bar and WineStyles. From the Phoenix New Times: Ippei Japanese Bistro...Food Critic Stephen Lemons has mixed feels about Ippei Japanese Bistro. From the Tucson Citizen: New Delhi Palace: You get drama along with flavorful cuisine...C.J. Karamargin checks in with one of her favorite Indian spots, New Delhi Palace. Surf n' eat: Net brings in visitors...C.J. Karamargin details the worth of a good website to a restaurant. Good Eating, Molto E

Doc, How good would it be with white truffle shaved in or/and on top of those ravioli? E p.s. I guess we will have to wait until season to see...repeat trip?

I had a dinner recently at Schwa and the cuisine of Chef Michael Carlson, Sous-Chef Nathan Klingbail and crew (for those that do not know- two others TOTAL) continue their ascent to the top echelon of Chicago dining. There is no longer an a la carte option, but as Chef Carlson would say "Be Schwa (meaning chill)" and select either the 5 course or 9 course tasting menu. The food at Schwa puts an edgy spin to classical food using delicious and innovative combinations. If one is a lover of all things food then Schwa is not to be missed. If Schwa were in the country side of Italy or France not off Ashland this would be "Michelin level" food with the inn keeper cooking and serving your meal. 9 Course Tasting Menu I will post pictures of dishes that have not been posted prior on the thread (as noted previously, the lighting is tricky) amuse- carrot juice with cardamom foam and a roasted cardamom marshmallow with carrot chip The Cardamom foam complimented the carrot juice and the roasted marshmallow was tasty. spring Salad- strawberry, fava, fennel , goat cheese Great summer salad with a range of textures and flavors from the shaved raw fennel to the strawberry puree. One component of the salad that was not listed was saba. proscuitto consomme- melon, arugula A Schwa signature dish. quail egg ravioli- ricotta, brown butter, parmigiano reggianno This was my first time eating this etheral dish. This was absolutley delicious with the creamy buffalo ricotta nestling the quail yolk covered by perfectly crafted pasta dressed with brown butter and fried sage-WOW! oooze shot illinois sturgeon caviar- avocado, cauliflower caviar goodness This dish came together so well with the cauliflower florets sitting next to the caviar laying on top of the cauliflower cream hiding a layer of avocado puree. lobster- potatoes, gooseberries, lavender lobster What is not to love about butter poached lobster sitting on potato puree with roasted fingerling potatoes and gooseberries heightened by a lavender foam! sweetbreads- rhubarb, humboldt fog sweetbreads I loved the ying and yang between the red wine rhubarb and the Humboldt Fog goat cheese. The sweetbreads were cooked spot on as well. kumamoto oyster- passion fruit, pickled daikon, candied radish chip beef ribeye- eggs, taleggio, summer truffles steak and eggs Wagyu ribeye cap, braised veal cheek, dandelion greens, taleggio, honey scrambled eggs and shaved italian summer truffle make this dish a luxurious way to end the savory part of the menu. One note is Chef Carlson's way with taleggio cheese. The two times that I have eaten at Schwa, he has used taleggio in two different delicous ways. He paired it this way the last time that I ate at Schwa: Sweetbreads, Roasted Potato, Potato Puree, Rosemary, Taleggio, Truffle Honey and Shaved White Truffle Tip: When eating at Schwa sit facing outward so when the truffle milkshake comes you can grab it before it hits the table. truffle milkshake with chocolate truffle ganache, buffalo ricotta covered chocolate cake with shaved Italian summer truffles I was not going to "suffer" the same fate that Doc did when he did not get this awesome dessert. Much has been said about the truffle milkshake, but the ricotta under the truffled ganache made the cake a winner. olive oil nicoise olive shortcake- olive oil ice cream, candied nicoise olives, strawberry, basil This was a nice dessert, but I was not sharing my truffle shake so I did not get much. At $90 dollars for a 9 course tasting that included wagyu ribeye, sweetbreads, caviar, oysters, butter poached lobster etc., I feel Schwa is one of the best gourmet bargains in the city. Weekends can be difficult to get a reservation so try to make one for a weekday. Good Eating, Molto E

I like Urbani White Truffle Oil and I keep it in the fridge.

Thanks. Perhaps I waited on you (if you ate there 1991 or earlier)! My parents were Bob and Mary...the restaurant has changed hands a few times since my Dad passed. Roberts was always our biggest competitor. Thank you so much for the suggestions on places to eat as I am sure many things have changed since I have been there so I appreciate it. ← I was there between 86-90...By your hotel there is also Anthony's in the Catalinas, that has a great view over looking town. The Grill at the Hacienda also gets raves and that is minutes away from your hotel as well.

I enjoyed breakfast at Bobo's many times back in the day...Robert's and Gus Balon's are still great Cafe Poca Cosa is a good bet for Mexican. I am sure some of your old fourth avenue favorites have not changed a bit. Cafe Poca Cosa 88 E Broadway Blvd Tucson, AZ 85701-1720 (520) 622-6400 Steaks... McMahon's Steak House 2959 N Swan Rd Tucson, AZ 85712-1222 (520) 327-2333 There is a Flemings or Sullivans but you can get that anywhere. Good Eating, Molto E p.s. Janos and the more casual J-Bar at your hotel are great choices maybe Acacia in the St. Philip's Plaza, same place where Cafe Terra Cotta used to be

I have been sweet for Mindy Segal's desserts ever since my first bite of one when she was the Pastry Chef at MK. Hot Chocolate is the only place in town that delivers this kind of dessert artistry. Here are the photos that accompany Ronnie's post (each dessert was split so that we could enjoy our own): Lemon- meyer lemon "split"; lemon curd shortcake, seasonal sorbet (pinapple, sour cherry and melon), whole milk frozen yogurt with fresh seasonal fruits This was a refreshing dessert with bright fruit flavors Warm Brioche Donuts- warm, delicious served with hot fudge The donuts were fantastic! They were made to order with the little donut holes and awesome caramel corn. Banana (Volume VI)- banana cream pie with caramelized bananas, brown butter graham cracker, banana sherbet, butterscotch and hot fudge The various forms of banana were delicious sitting in the insane brown butter graham cracker crust. ICE CREAMS and SORBETS- Tasting of housemade ice creams and sorbets Raspberry Sorbet with Raspberry Rugulah, Banana Sherbet with Chocolate Chip , Chocolate Sorbet with Brownie, Salted Caramel Ice Cream with Oatmeal Raisin, Mint Fudge Brownie with Mint Chocolate Sandwich, Strawberry Preserve with Lemon cookie, Cinnamon with Apricot Jam cookie, ??? Classic line of the night: " Ronnie S., I am really full lets blow off the ice cream" "Nay, it's ice cream it will melt" Mindy's desserts are well balanced with inventive flavor combinations. I will be back to try out her savory menu and the Sunday brunch looks amazing. Good Eating, Molto E

Ronnie S., I do not seek out a steakhouse when I go out to eat, but if I had the choice of only steakhouses then I would pick Primehouse based on my meal there. If you were to put Custom House in a catagory, would it be in the steakhouse? I would not characterize Custom House as a steakhouse. I have dined at the usual suspects of the Chicago steakhouse scene far too many times over the years to get excited about eating at one of them. If I was judging steak against steak then Primehouse, IMO, serves the best cut of meat out of the steakhouse bunch. Though if I were to include all types of restaurants then the porterhouse at Gioco is pretty damn good. The next time that I find myself at Primehouse, I need to try the crabcake and the lobster steak that I have heard good things about. I had no complaints with the service during my meal at Primehouse but you know how that goes. I can not believe that Mr. Suburban JR. was the cause of your service woes so hopefully that was an aberation. Molto E

Doc, The chef calls her food contemporary American with Hawaiian and Asian influences. She is a "self-described surfer girl" from LA so she fuses American food with some other influences. Molto E

After reading the write up that Ronnie S. gave Sola, I gave it a try. I really enjoyed the meal and Chef Carol Wallack has a winner on her hands. The tables outside the restaurant make for a great place to dine al fresco. We ate inside along the windows and the following photo is looking into the dining room. Dining Room There were a couple of specials for the evening as well as the regular menu items Artichoke Fritters- soy lime and white truffle honey sauces The fritters were delicious, perfectly fried with a little spice in the crust. I was fond of the white truffle honey sauce, but when don't I like truffle . "Napolean" of heirloom tomatoes and peeky-toe crab with cucumber water This was offered as a special for the evening. I liked this summer salad with ripe, juicy heirloom tomatoes with layers of peeky-toe crab salad in cucumber water. Poke, Man- Hawaiian style ceviche This evenings ceviche featured shrimp, scallop and salmon that was augmented with pinapple, jalapeno, rice wine vinegar and lime juice. Not all ceviche is created equal and this version is near the top. Duck Breast- 5 spice crusted, pan roasted, wasabi taro chips, rhubarb chutney, lilikoi-maple jus The duck was good with interesting accompaniments of corn fritters with the rhubarb chutney. Short Ribs- hoison, lemongrass, soy, sesame snow peas, mushrooms This was the only mediocre item that we ate. I felt that the braising liquid for the short ribs was a little bland. Pecan Molasses Cake- buttemilk ice cream, makers mark caramel, pecan brittle The cake was good and I found the buttermilk ice cream interesting. Ice Cream Sampler - Sesame Brittle and Burnt Caramel I second Ronnie S. with a recommendation for Sola. You will not be disappointed with Chef Carol Wallack's contemporary American cuisine. Good Eating, Molto E

July 15, 2006 From the Arizona Republic: Deseo...Food Critic Howard Seftels rejoices in the revamped menu at Chef Douglas Rodriguez's resataurant, Deseo. Howard gives a rundown on all of the Valley's frozen delights: Cool gelato is dense, intense Paletas offer fruity relief from heat Step up to the good stuff New garden will boost resort's all-organic food effort ...Dining columnist Carey Sweet details the Boulders Resort's new restaurant Latilla. From the Phoenix New Times: Pink Taco...Food Critic Stephen Lemons reviews Pink Taco at the Scottsdale Waterfront. From the Tucson Citizen: He's fired ... up...C.J. Karamargin profiles the new chef at the TCC, Edwin Scholly. Review: Mina's Thai ...C.J. Karamargin enjoys the Thai restaurant, Mina's Thai. Good Eating, Molto E

Lucy, How could I not ask him what the pommes puree recipe is . I am glad that you enjoyed the piece. Best, Eliot

I can not find a website for any of their restaurants? Thanks

July 8, 2006 From the Arizona Republic: Dining news July 5-11...In this installment of Seftel's "Dining News", Star Spangled Tavern and Humble Pie are featured. New chef will bring a different Vu to Hyatt Regency ...Carey Sweet previews the Hyatt Regency Scottsdale's restaurant Vu and the new Chef Brian Lewis formerly of Greene House. Sassi Chef Wade Moses features regional Italian menus Tuesday, Wednesday and Thursday through September. Carey also chronicle the various goings on at 33 Bistro and Lounge. From the Phoenix New Times: Mandala Tearoom...Food Critic Stephen Lemons goes healthy one more week with the review of Mandala Tearoom. From the Tucson Citizen: Why we love greasy spoons...C.J. Karamargin details some of the "greasy spoons" in town including my favorite-Robert's! Neo of Melaka ...C.J. Karamargin reviews the Malaysian fusion cuisine of Neo Melaka. Meet the Chef: Mitch Levy...C.J. Karamargin interviews Chef Mitch Levy of Cuvée World Bistro. Good Eating, Molto E

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 Arlecchino Gelateria Kai Restaurant is at your hotel. I have not been there since they have changed chefs, but Janos Wilder consults so that is a no brainer. Lisa G's Wine Bar on 7th st. for lunch-Sandwiches and Salads Good Eating, Molto E

I think when you dine in Vegas that you have to accept "Vegas inflation". I am not happy about it, but that is what the landscape currently is. The best value for fine dining that I found was in Spain. Molto E

Kai, I thought the pricing of the meal was comparable to some of the places that I dined while in Paris (Pierre Gagnaire, Le Cinq etc.). I can only report on my experience at the Mansion, which was sublime. I agree that given all that goes into dining at the Mansion, the experience should be excellent. I will post on my next meal there and hopefully it will be as good as the first. Best, Molto E

Robert, If you drive here then I am buying, but give me notice. If you have a party of 6 or more you can make a reso. After pizza at Bianco's, dessert at Arlecchino Gelateria. This is the best gelato that I have ever had. Anyone that I have brought there wants to make a return visit the next day. Molto E