molto e

Russell- no soup on the menu for breakfast, but based on the service that I had-if you want it I would think they would make it happen Robert- How right you are!!! I could not believe that the walk-in was like that. I was escorted around the kitchen by Pastry Chef Chris Herrin and he said that TK does not skimp on the storage containers and says if you need them-get them. What kitchen was comparable to that? Marlene- I do not think that you need reservations for breakfast. I would try to make time for more than breakfast at Bouchon. I had a big dinner planned so I could not fit in a pre-dinner snack at Bouchon. Molto E

Bouchon- Venetian Resort Hotel Casino HOURS: Breakfast: 7:00 a.m. - 10:30 a.m. LUNCH: Saturday & Sunday11:30 a.m. – 2: 30 p.m. DINNER: 5:00 p.m. - 11:00 p.m Oyster bar and cocktail lounge open 3 p.m. - 11:p.m.. PHONE: (702) 414-6200 I was in Las Vegas during the week so I made it into Bouchon for breakfast. I am a big Thomas Keller fan, but I went into breakfast with no expectations of a grand meal (you fool this is a Thomas Keller restaurant). The space had a nice bistro feel to it, even though it is a large space. I was dining with a "particular" eater, he only likes what he likes. He orders the Bouchon French Toast-Bread Pudding style with warm layers of brioche, custard, apples and with maple syrup. He did not understand what bread pudding style meant and did not want custard, just apples. I told him that he would like it as is and just relax. I ordered the Boudin Blanc- white sausage with scrambled eggs, croissant and beurre noisette. After watching Anthony Bourdain curse the excellence of the Pommes Frites at Bouchon, I had to order a side of them. I saw a tasty looking pastry display on the way to the table so I asked for a recommendation from the server and got the cheese danish. This was a refined cheese danish, a brioche bottom with a shot of cheese and a touch of lemon. The pastry was buttery and light and the topping delicious. Warm bread with butter and jam was brought with my danish After one bite, my friend-Mr. Particular said,"This is really good, you got a try a bite." He was right, a breakfast bread pudding that was done really well. Now the eggs may look like average scrambled, but one bite reveals that they are far from ordinary. The best way that I can descibed them is that the middle was buttery good. The boudin blanc was great and the beurre noisette complimented the dish. The croissant was perfect as well. The pommes frites were as good as advertised and god bless a place that serves frites for BREAKFAST. The Thomas Keller touch is evident from the start with great ambiance, excellent service and great food, but the best was yet to come. The server asks Mr. Particular how he likes his french toast and is delighted to hear that he did (like there was any chance that he would not). Mr. Particular tells the server that he has never had french toast like this before. The server returns with a copy of the recipe for the french toast from the Bouchon cookbook. What a touch, nicely run restaurant-TK you are the man. I then took a tour of the kitchen and private dining areas. Now based on how the kitchen and walk-in's looked in these photos, anything written to the contrary seems foolish Good Eating, Molto E

I think the Omakase is around $80, but you can order a la carte. I just ate there tonight and it was awesome Molto E

February 2, 2006 From the Arizona Republic: Our restaurant critic chews on reader questions ...Food Critic Howard Seftel gives a "behind the scenes" look at the life of a food critic. This is a great article for all of us "wannabe critics" to see how Howard plots out 3 months of meals at a time at various price points and locations throughout town. Fez ...Howard Seftel reviews the 3 month old central restaurant. From the Phoenix New Times: Greek Love...Food Critic Stephen Lemons reviews Greek Patio and likes the standard Greek fare. From the Tucson Citizen: Cheap Eats: Dragon's View...Food Critic Jennifer Hunsperger likes this Chinese spot and is surprised by the quality of some of the dishes. Good Eating, Molto E

Warren, Check out this thread and if you have any questions let us know. http://forums.egullet.org/index.php?showtopic=75340 Molto E

Genny, Sounds pretty good, I will have to keep that in mind if I am up that way. Molto E

January 26, 2006 From the Arizona Republic: Cafe Del Sol...Food Critic Howard Seftel likes the Latin American menu at Cafe Del Sol. Dining News...This week's installment of Howard Seftels dining news features: Mandala Tearoom, Humphrey's Pacific Rim, Valentine's Day reservations plus a couple of other tidbits. From Phoenix New Times: Yard House...Food Critic Stephen Lemons likes the selection of 130 beers, but laments over the quality of the food. From the Tucson Citizen: Mario's Pizza...In "Cheap Eats", Jennifer Hunsperger says Mario's Pizza is a secret too good to keep. She highlights the pizza and the garlic cheese bread, but do not miss the chicken parmesan sandwich. Good Eating, Molto E

Don't forget Edelweiss (708) 452-6040 - 7650 W Irving Park Rd, Norridge, IL http://www.edelweissdining.com/ The Hackepeter (steak tartar)and the Bayerische Schweinshaxe ( 3 lb. crispy pork shank) come highly recommended by "Mr. Old Chi-Town". Molto E

Marty, Those were not my pictures. I do have a whole report coming including an interview with JR and photos. The price for the 16 course tasting is $350. I would say this was my all time best meal......details to follow Molto E

Depends how nice you mean-Janos at La Paloma is VERY NICE or J-bar next door is his casual concept. http://www.janos.com/ I like Bistro Zin on River as a casual restaurant as well. Bistro Zin 1865 East River Road Tucson, AZ 85718 P: 520.299.7799 Molto E

January 19, 2006 From the Arizona Republic's Food Section: Lon's at the Hermosa...Food critic Howard Seftel says that Lon's should be put back into the rotation with new Chef Michael Rusconi. Lola Tapas...Food Critic Howard Seftel reviews Lola Tapas and says that the former owners of Lux Coffeebar do the tapas right. Dining News...This week's installment of Howard Seftel's dining news features restaurants to keep an eye out for that will be opening in 2006. From the Phoenix New Times: Tandoori Times Indian Bistro...Food Critic Stephen Lemons favorably reviews this Indian restaurant. From the Tucson Citizen: Abygail's...In "Cheap Eats", Jennifer Hunsperger says that the the food will make you want to forget about the world and stay for a while. Good Eating, Molto E

Vancouver, There are a couple of Nello's locations, call and ask where Eric is working and he can make a "Chicago style" tomato sauce to go on the pizza. He usually is in old Scottsdale or on Shea. I would go to Nello's over the other suggestion. Molto E

The best idea is to order from Chicago directly, here is a link to order from Gino's East and Eduardo's of Chicago. The pizza is delivered next day air, I am not sure if they deliver to Canada. http://featuredfoods.com/cgi-local/SoftCar...E+scstore+ginos http://featuredfoods.com/cgi-local/SoftCar...2aff+1137567707 I am originally from Chicago and I can not say there is anything comparable to the real thing. Molto E

Ronnie S, Pizzeria Bianco would have to be considered the "King" of Phoenix, but it is located in downtown Phoenix. Grazie is located in central Scottsdale so depending on where you live this is an excellent alternative. Doc, I have been to Grimaldi's, but I am told it is not quite as good as in NY. The sausage is an addition to the vegetarian panini. Grazie also has an excellent dessert that I forgot to post: Dolce Della Casa Slightly Charred Sweet Calzone filled with Chocolate Hazelnut and Banana topped with Vanilla Ice Cream Grazie has a great atmosphere and with the patio, this is one of Scottsdale's best places to go.

grazie 6952 E Main St. Scottsdale, AZ 85251 (480) 663-9797 http://grazie.us/menu.html When looking for a good pizza in Scottsdale, I turn to Grazie every time. Grazie is a nice looking space with a great patio. Grazie has great salads that are big enough for 2. My favorites are the Via Emiliana (Arugula, Baby Greens, Parmigiano, Red Onions, Red Peppers and Pine Nuts with a Balsamic Vinaigrette) and the Caesar. The pizza is Neapolitan style (thin crust) and some of the best in town. Quattro Stagioni Tomato Sauce, Mozzarella, Salame, Mushrooms, Ham, Olives, Basil, Parmigiano, Extra Virgin Olive Oil Toscana Tomato Sauce, Mozzarella, Mushrooms, Italian Fennel Sausage, Parmigiano, Extra Virgin Olive Oil Napoli Tomato Sauce, Mozzarella, Salame, Basil, Parmigiano, Extra Virgin Olive Oil I could not wait to take the picture before taking a bite. Grazie is now open for lunch and serves a "lunch size" pizza and paninis. This is the vegetarian panini with sausage-very good. Grazie also has an extensive Italian wine list that is the best that I have ever seen in a pizzeria. Good Eating, Molto E Phoenix Best Bets: Binkley's Restaurant Sea Saw Zinc Bistro Cyclo Restaurant Lo-Lo's Fried Chicken and Waffles Kohnie's Coffee Shop Camelback Farmer's Market- Held at Vincent's Restaurant Parking Lot

I like the knowledge of the staff at Kitchen Arts and Letters. They are up do date on the books from across the globe.

U.E., You will enjoy the interview, that site plans to have one podcast interview a week and next week is Doug from Hot Doug's. Good Eating, Molto E

U.E., You may use Eliot , but then I think it is time you pull off the "mask" and reveal your true identity. But to answer your question, why does it have to be Schwa or Butter. I would not put them against each other at all. I have complete respect for what both places are doing. The Chefs come from my favorite "Chef Mentors", Chef Carlson of Schwa (Achatz, Bartolotta) and Chef Poli of Butter ( Keller, Arola). If you want to listen to a great 30 minute interview of Chef Poli go to http://hungrymag.com/ and Mike Nagrant also wrote a very nice article in the Chicago Journal about Chef Poli so that should give you all you want to know about Butter. Blue-collar Butter by Mike Nagrant Schwa Website Their website has the menu so that will give you a taste of Schwa. I would like to hit Chef's Carlson and Klingbail up for a lesson on how to make that Quail Egg Ravioli. I think that may be a spin on one of Chef Bartolotta's dishes that I loved. Good Eating, Molto E

Mark me down for a table for 4, whole roasted Foie sounds good to me Molto E

January 12, 2006 From The Arizona Republic's Food Section: P.B. Loco... Food Critic Howard Seftel reviews the new peanut butter concept restaurant at the Fashion Square. Howard trys many a combination of peanut butter sandwiches and one that will shock you. Zocalo Spanish Fusion ...Food Critic Howard Seftel reviews Zocalo Spanish Fusion and reveals this is a restaurant to miss. Dining News...In this week's installment of dining news, Howard Seftel points out three new ethnic cafes that have opened in the Valley- Haifa (Kosher), Sushi Eye (Sushi), Tandoori Times (Indian). From The Phoenix New Times: Cafe ZuZu...Food Critic Stephen Lemons reviews Cafe ZuZu and hopes that the kitchen irons out some the inconsistency. From The Tucson Citizen: Mosaic Cafe Dos...Food Critic Jennifer Hunsperger reviews Mosaic Cafe Dos. Jennifer liked the food, but encountered a few isssues that will make her think twice before returning. Good Eating, Molto E

When I am in the Kierland area around dinner time, it is very hard to pass up Zinc Bistro. Appetizers: The classic bistro frisee salad is never a disappointment. California Squab and Foie Gras: cipollini honey glaze, soft mascarpone polenta The squab was cooked to perfection and it had a great blend of sweet and savory flavors. The piece of Foie could be a little bigger, but when don't I want a little more Foie Gras, Entrees: I do not think that I will ever tire of steak frites and Zinc nails this dish. Prime Flat Iron, Shallot and Brandy Au Poivre served medium rare, choice of matchstick or pommes frites Duck "Cassoulet", Foie Gras Sausage, Crispy Leg sliced breast, pistachio cauliflower Very nice dish, duck was cooked nicely and this was a cool spin on the dish. Side of Zinc Potatoes Who does not like potatoes au gratin Dessert: Chocolate torte with raspberry sauce and black cherry ice cream Good Eating, Molto E

Wendy, I am glad you enjoyed your birthday dinner. I had friends that spend New Year's at Le Bristol and they loved it also. I wait impatiently for my next meal by Chef Frechon! Molto E p.s. waiting to see dessert, Chef Marchal rocks

Genny, I hope you enjoy it. Molto e

I second Almadraba Park Hotel in Roses, right on the ocean-beautiful. We rented a car to go from Barcelona to Roses and the drive is easy. We took a taxi from the hotel to El Bulli and it was $25 or $30 dollars, but even though the taxi takes 20-30 minutes to pick you up do not call to order it until you are done with you meal. I say this because if the cab comes and you are not done with your meal it will cut down on the courses that they will send you. Have A Nice Trip, Molto E p.s. check out Docsconz Rafa's thread if you have not