molto e

Try Moo, the Roca brothers place

April 20, 2006 From the Arizona Republic: Tandoori Times Indian Bistro ...Food Critic Howard Seftel calls Tandoori Times Indian Bistro, "tasty, unthreatening Indian fare at a budget price." Mandala Tearoom ...Howard tries the vegan "Mandala Tearoom". Dining News April 19-25...In this week's dining news, Howard talks out the opening of Pink Taco, Trader Vic's and Star Spangled Tavern. He also reveals the emergence of the light rail closing China Chili. From the Phoenix New Times: Greene House...Food Critic Stephen Lemons reviews Greene House. From the Tucson Citizen: San Carlos Grill...Food Critic Jennifer Hunsperger says the "food's good, prices better" at San Carlos Grill. Good Eating, Molto E

SG, I had friends that ate there two days ago and they had the 16 course and did not experience those service issues. They thought the food was excellent as well. I hate to think that you went on a "off" night but restaurants do have "off" nights. I still think you should e-mail them and see if they would do anything for you next time in town. Molto E

SG, The cost for the 16 courses tastings is $350 are you talking about that or the cost of your 6 course plus wine and all was $350. I am very surprised that they would bring the amuse to your table prior to your choosing which tasting menu that you wanted. You should email Loic Launay and tell him what your experience was at the Mansion. This was not my experience at all. My experience was top-notch in all facets. Molto E

They use his caramels at Le Cinq

SG, What do you mean by had not decided on the menu and then the Amuse came? You had not placed your order on which tasting or a la carte menu you were going to order and they brought the Amuse? Molto E

The monitor in TFL kitchen looking into kitchen at Per Se

Chez Panisse was as satisfying a meal that we had on our trip in it's own way. Great ingredients, simple preparation and cooked to perfection all the way thru the meal. The pizza was great with the proper balence of ingredients on a good crust (see Doc's pictures of the wood burning oven). The artichoke and cardoon salad was so simple and so good. The salad was perfectly dressed. The braised octopus was great If we were going to split hairs then we would have preferred the lamb cooked a little less. That said the meat was succulent and full of flavor. The buttermilk fried quail was fryed to perfection and the sweet and sour onions were a hit. Desserts were both good If I lived near Chez Panisse, I would be a weekly diner.

Gerald Chin is at Robuchon now

Petit fours "chocolate-strawberry' Right back where started excepte sweet not savory Chef David Kinch is Manresa and Manresa is Chef David Kinch. This is a Chef that has followed his passion from the Big Easy to NY, France, Germany, Spain, Japan and points in between. This has enabled him to have a broad repetoire and the ablility to put his riff on many types of cuisine. If there was a true Iron Chef competition with no advance notice of ingredients, my money is on him He has the soul of a French Chef and I think in a former life he must have been one. He shared his vision of Manresa with us; next year he is starting a farm that will produce vegetables for the restaurant. This farm will be biodynamic, which is more involved than organic farming. Next year 30% of the vegetables will be grown at the farm and the following year that will be up to 70%. He is looking to grow the perfect leek and the such. He wants the best ingredients to be available to him. He wants their true essence to shine thru his cooking without manipulation. He is seeking purity... If one lives in this area and have not taken the time to try Manresa then you have made a big mistake. I know that I will keep track of this talent and look forward to my next visit.

After tasting the Comte, it was evident what all the fuss was about Strawberry sorbet with lemon

Braised kid goat, exotic Indian spices, white yam The goat was very tender and tasted good

I think the sprig in the spring fish, dred sardine course was shiso buds. The beet gazpacho, mackerel course was excellent and one of my favorites of the night. John Dory, sweet pea bouillon This was a great course the fish cooked perfectly and the flavors rocked. Salt cod confit, saffron and surf clam rice This preparation made the salt cod so tender. I really do not remember a salt cod that I enjoyed as much as this one. I think the rice in the risotto was Bio-dynamic and the risotto was great. Aji grilled in cherry blossom leaves Aji can be strong, but this was so good. Abalone, meuniere-style, pigs trotters This was another course that was delicious. Sweetbreads, roasted whole, wild onions The texture from roasting the sweetbreads was amazing. Great Dish

Chef Kinch showed his inate ability to pair flavors with the oyster course. His freedom to pair the oyster with the leek, apple and coulommier cheese ( some of the same characteristics as a brie) was a smash hit for me. "Oysters Kinch" a la Oysters Rockafeller, I will eat the Oysters Kinch any day. The workmanship of the other oyster was great with the Uni and Oyster encased in the urchin jelly. Unfortunately this oyster could not match the flavors of the other oyster for me. Chef Kinch giving a nod to Passard with the Arpege egg, did put his own mark on it with Tahitian vanilla instead of maple syrup. The combination of the yolk with sherry vinegar whipped cream and then the sweetness of the Tahitian vanilla is rather pleasing to say the least. Mesquite grilled foie gras, calamondin caramel This was a very interesting dish to me. The foie picked up a smokey flavor from the mesquite that I had not encountered before. I should have asked how they cooked this because the foie did not get a sear on the outside and stayed very soft.

Turnip-brioche and foie gras royale This was a rich and satisfying dish

The Foie Croquette is a dish of Chef Kinch's that is loved by all that eat it. I wish that I could have stolen Doc's but he took his picture before I did. Sea urchin shooter- the liquid part of the shooter had some soy, ginger and citrus and there was some radish and scallions along with the uni Kisu with shiso and pancetta Kisu is also known as needlefish ( or this is needle fish done as kisu Chef if you wish) and this was a very interesting presentation. The frying was also done perfectly in this dish-texturally perfect.

http://www.manresarestaurant.com/ Manresa has been somewhere that I had wanted to eat at for a long time. Fortunately the trip allowed me the opportunity to do so. We opted for the Chef's tasting and Chef Kinch did not disappoint. The front of the restaurant as we are walking in with Doc observing the kitchen Medjool date and champagne cocktail Interesting spin and paired with Champagne

April 14, 2006 From the Arizona Republic: Bista's Deli and Market ...Food Critic Howard Seftel likes the Polish food of Bista's Deli and Market Dining News April 12 - 18...In this week's installment of Seftel's dining news, Howard gives up the head's up on Green's, Bravi Tuscan Kitchen, and Sautee. Nick's 101 Bistro ...The former owner of Golden Pizzeria, Golden Cuisine of Southern Europe, Nick's Cuisine of Southern Europe, Nick's on Central, Cafe Nikos and Author's Cafe, is back in business with Nick's 101 Bistro. From the Phoenix New Times: Backstreet Wine Salon...Food Critic Stephen Lemons rejoices in the moderately priced wine and good food at Backstreet Wine Salon. From the Tucson Citizen: Cheap Eats: Lindy's Diner on 4th Ave...Food critic Jennifer Hunsperger says the food is " cheap, hot and tasty." Good Eating, Eliot Wexler

Suzi, Charlie Palmers was just medicore, but nice place and quiet. I liked Prime at the Bellagio, which was good when I ate there. Delmonico's, I have gone twice once in the dining room and once at the kitchen table and I am not a fan, but obviously there are those that like it. Good Eating, Molto E

We hit Bouchon Bakery on our way out of Napa. I enjoyed the pasteries at the bakery especially the "Bouchons". How do you choose just one?????? Who does not have room for a oreo Did not delve into this case unfortunately

We had clay pot chicken that was out and out rubber and another dish where the shrimp were grainy. I think it's an awful place with attitude and a view. It was really something when it was in the Mission. ← I stand corrected Rancho G, someone would say that somethings are not prepared properly . That was not an issue that we had with our meal there

Doc and I thought that the SD was average to good nothing great or memorable. That said if you are by the Ferry Street Plaza and that is the style of food that you are looking for then by all means try it. I do not think someone would say that anything is not prepared properly. We had a limited amount of meals while in SF and were looking for something on the WOW scale and on this particular night did not experience it.

I thought Taste looked interesting as well.

Shot from the walk-in When Doc get the Creme Brulee, I received Cinnamon Panna Cotta The craftsmanship of the mignardises was perfect. Doc actually sampled more from the tray of Valrhona chocolates with various fillings than I did (to my surprise ). The meal ended with a little gift to go. The French Laundry is a must for anyone that considers themself a "Foodie". This was as fine of a dining experience that I have had. Thomas Keller operates at a higher level than I have seen with all of his ventures running smooth whether he is in the house or not. TFL benefits by having Laura Cunningham gliding thru the dining room making sure everything is just right. The service was excellent and accomodated every request. The wine pairing suggestions were great. I look forward to my next opportunity to dine there and I hope that it is soon.

U.E., the foie is a $30 supplement on the menu. Our meals: Gougeres Cornets Oysters and Pearls Doc- Seared Foie Me- Agnolotti Pompano Choufleur Polonaise Doc- Rabbit Me- Torchon Sirloin Lamb Comte Granite Coffee and Doughnuts Feuilletine Creme Brulee Panna Cotta Mignardises - chocolate covered nuts, thin crispy cookies, various chocolates