
molto e
eGullet Society staff emeritus-
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Everything posted by molto e
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Kathleen, My apoligies, I thought that I had read a post of yours that you signed as Karen. I hope that you and alkinsey get to try out some more of our spots in February. Molto E
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I want to give this Bistro di Napoli a shot, but it is not really in my neck of the woods. I do not think Karen would waste her time posting this if it were not worth a try. As for Brioni, the service there is excellent and the bar scene is a draw for them. To me it does not measure up foodwise, but obviously many people enjoy it. Molto E
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Karen, We have nothing here in the league of where you live. I would love to have a Lupa, L'Imperio, Alto, Babbo or the like here, but not quite yet. Molto E
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Doc, Have you been to Zuni Cafe, Fifth Floor or Slanted Door? Molto E
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Greater Phoenix Dining: Where To Eat?
molto e replied to a topic in Southwest & Western States: Dining
Sea Saw http://forums.egullet.org/index.php?showtopic=76546 Binkley's-but I do not think you will be able to get a reservation http://forums.egullet.org/index.php?showtopic=72680 Zinc Bistro http://forums.egullet.org/index.php?showtopic=80162 Greene House at the Kierland-just opened two weeks ago the service is not all the way there yet, but the food is VERY GOOD. http://www.foxrestaurantconcepts.com/greenehouse.html Good Eating, Molto E -
Esther, I do eat there, but I do not find the pasta special. I have the veal milanese every time. Molto E
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Esther, My reply was not clear. I meant come back to try some of our best restaurants in general. In terms of Italian, I have not tried anything that I would say was remarkable. Molto E
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Digest: Arizona Food Media Round-Up
molto e replied to a topic in Southwest & Western States: Dining
January 5, 2006 From the Arizona Republic's Food Section: Arizona Republic food critic Howard Seftel reviews gelato shop "That's Amore". Howard Seftel checks out three NY / Italian style restaurants: Mary Ann and Ritchie's, La Piazza and Belfiore's Italian Ristorante. That's Amore NY / Italian restaurants- Mary Ann and Ritchie's, La Piazza and Belfiore's Italian Ristorante In this week's dining news, Howard Seftel highlights Mary Elaine's relaxing their dress code and menu, Taste of N'Awlins and Celsius Sushi Bar, Dining News by Howard Seftel From the Phoenix New Times Dining Section: Phoenix New Times critic Stephen Lemons recaps 2005's hits and misses. Stephen Lemons year in review From the Tucson Citizen: The Cheap Eats review by Jennifer Hunsperger features "Sam Hughes Place" "Cheap Eats" by Jennifer Hunsperger Good Eating, Molto E -
Sea Saw (Scottsdale) - Izakaya- Japanese tapas
molto e replied to a topic in Southwest & Western States: Dining
Marty, Chef Fukuda gets some of the best fish that I have ever had. The only problem is that he has spoiled me and that will be a toro that I measure all against. Molto E -
Sea Saw (Scottsdale) - Izakaya- Japanese tapas
molto e replied to a topic in Southwest & Western States: Dining
This was Chef Nobuo Fukuda's New Year's Eve menu at Sea Saw Restaurant. I was fortunate enough to have the opportunity to sample it on Friday the 30th and I am still savoring it-mentally. As 2005 has come to a close the restaurant that I have had my most meals at in 2005 has been Sea Saw and Chef Nobu Fukuda saved the best for last. I am always excited to eat at Sea Saw, but Chef had told me that some special things were coming in for New Year's so I was especially looking forward to the meal. When I looked at the menu, it was like I was looking at my fantasy menu at Sea Saw. When I saw Kobe on the menu, I really wanted to skip to that course and start there, but patience found the way to my mouth. I want to bring attention to Chef's ability to pair various wines to his innovative cuisine. The pairings really accentuate the nuances of each course. I am not sure that there are too many Chef's that have the ability to match wines with this style of food like Nobu. I highly recommend doing the tasting menu when dining at Sea Saw and putting yourself in Nobu's capable hands. HASSUN: I have posted pictures of some of the components of this dish, the ones that I have not posted before I will spotlight. The dish has the following components from left to right starting from the top row: 1. hamachi with grapefruit, avocado, black truffle, ponzu, grapeseed oil truffle oil 2. Tako and Tomato-sliced octopus, organic tomato, homemade mozzarella, Turley olive oil, wasabi aioli, yuzu juice and pink peppercorns 3. Seared tuna tataki with roast beet puree 4. Gravlax-basil oil / balsamic reduction, pecorino romano, toasted almond 5. Akashi Sea Bream from Japan with myoga, taro root, beet and shiso chips 6. Edamame Soup with ginger creme fraiche 7. Oyster in it's own liquor with Ostera caviar and chive 8. Oyster with Uni in tomato water with wasabi oil and nori 9. Oyster with Mozuku (salted seaweed) in a sweet vinegar dressing Oyster with Mozuku (salted seaweed) with a sweet vinegar dressing Hamachi with grapefruit, avocado, black truffle, ponzu, grapeseed oil truffle oil-I love it when Nobu can incorporate truffles into his sashimi. Oyster in it's own liquor with Ostera caviar and chive SASHIMI: Saiyori-Japanese needlefish with ginger and chive Aji-Spanish Mackerel with ginger and chive Hawaiian Bigeye Tuna- Fresh wasabi, I love this stuff and have been known to eat plates of it Akashi Sea Bream from Japan that has been poached slightly by covering fish with a towel and ladeling hot water over it Sea Bream grilled with soy, mirin, sake, yuzu, Japanese cilatro and green onion Nobu preparing our next course JUMBO CLAM: Prepared three ways- Sashimi, Grilled and Poached, each taken from a different part of the clam. This was an excellent dish and shows the depth of Nobu's repertoire. Sashimi of the siphon that is sticking out of the clam with a dipping sauce that was made with clam broth, sake, yuzu juice and truffle oil Grilled comes from the inside of the clam marinated with Yuan (sake, mirin, soy, yuzu) and after grilling a dash of togarashi Poached in sake, clam broth, yuzu juice, truffle oil Blue Fin Tuna I almost jumped over the counter when the Kamaochi toro came out, to be honest I was half way over the counter. As Chef worked on the tuna the board became so oiled from the tuna's marbling. Blue Fin prepared three ways- Sashimi, Seared on a Hot Rock and Tartare The hot rock was placed in front of me so that I could sear these nuggets of "love" to my liking. When I placed the tuna in my mouth, it literally melted. I must say if I had the choice of this toro or Kobe beef, I would pick the toro. That is how delicious this was!!. This is the part of the fish right behind the cheek, sort of like the collar bone. This was the part that Chef scored so I could eat it as Sashimi. The tuna was so marbled that the fresh wasabi got lost in it. In the apple was the tuna tartare and in it was tuna, fuji apple, pine nut, cucumber, garlic, thai chili pepper and chive SEA BASS- prepared three ways-1. Marinated in soy, sake, mirin and yuzu juice,underneath onion salsa 2. Saikyo Sea Bass with light miso, spicy daikon slaw, hajikami-japanese pickled ginger root. 3. Sea Bass and mushroom mélange-sake soy, garlic butter, sudachi, shitake, enoki, shineji I was lucky enough to have Chef surprise me with this course once before and I have pictures of it up thread. Each of the preparations were expertly done and so good. I can tell you how good it is because I really am not even a fish person. KOBE BEEF Shabu Shabu-thin sliced Kobe ribeye with kombu (dried tangles seaweed) broth and sesame dipping sauce This was the first time that I have seen Nobu use this style and everybody loved it Full disclosure, I was distracted by the Kobe short rib and forgot to take the picture. I had to borrow a couple of slices from a neighbor to take the picture so the plating was much tighter than the picture. The short rib was marinated with Nobu's Asian A-1 (Black vinegar, soy, ginger, garlic, thai chile, tomato paste) accompanied by fennel and Asian pear salad with Nuac Mom sauce. The short rib was seared and then low baked, it tasted more like ribeye steak than a short rib. In fact, this will be the short rib that I will measure all future ones against. FOIE GRAS: Miso marinated seared Foie Gras with Red and White Wine Poached Pears and a Japanese Mountain Peach This is a very decadent dessert SWEET: Profiterole- orange confit, saigon cinnamon ice cream, soy caramel ( my vote for best topping), orange vanilla creme anglaise This was a magical meal. The display of culinary artistry of Chef Nobu Fukuda was in full bloom. Nobu's team of German Sega, Geoff Reed (special thanks for giving me correct spellings and lessons), Matt Rojas and the lovely Chantelle are a well tuned machine. They show a true love of what is Sea Saw, the finest, freshest ingredients delivered by master Chef Nobuo Fukuda. Thank you to the Sea Saw staff for a great year of dining and learning. Molto E -
U.E. Interesting observation, I had not noticed that until you mentioned it. The placement of the proscuitto in the consomme course also. I have enjoyed your photo collection. Good Eating, Molto E
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This is a link to my outstanding meal at Butter with photos. http://forums.egullet.org/index.php?showtopic=80190 Josh based on my meal there, I would give them another shot. Chef Poli is currently in Spain doing a little "fooding research", he will be back next week. Molto E
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Buck's Camping and Fishing or Fishing and Camping has a recipe for "Puttanesca di Worms" that has been in Chef Carol Greenwood's family for years. She does not wish her avant-garde plating of the dish to go public
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Joel Robuchon - Las Vegas - Mansion & L'Atelier
molto e replied to a topic in Southwest & Western States: Dining
Robuchon photos Some photos of a recent meal at the mansion-I have been hearing amazing things This is the small fall tasting menu on December 29: Lemon gelee flavored with vanilla and topped with anisette cream Duo of shaved truffles and potatoes infused with olive oil, foie gras carpaccio Green asparagus topped with Oscetra caviar Tuna tartar, col red bell pepper confit with bergamot and dry cured ham zucchini and black olives cannelloni with white truffle frog leg fritter with small Chanterelles Medley of aromates in a mild spicy broth Porcini flan topped with a light garlic and parsley veloute Pan-fried sea bass with a lemon grass foam and stewed baby leeks Amadai in a lily bulb broth Brittany lobster under a disappearing saffron hostie in a seafood bouillon Duck foie gras and gall vegetables in a green cabbage ravioli Sauteed veal chop with natural jus and vegetable taglierinis flavored with pesto Confit of lamb with a Mediterranean flavored whear semoule Exotic fruit cocktail, Malibu rum ice cream Warm chocolate, corree perfumed coca morsels Espresso Good Eating, Molto E -
Thank you for the tip. We have a lack of quality Italian fare out here. I hope you get a chance to come back and try some of our best. Molto E
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Digest: Arizona Food Media Round-Up
molto e replied to a topic in Southwest & Western States: Dining
December 28, 2005 Arizona Republic food critic Howard Seftel reviews the "White Chocolate Grill. Howard Seftel's dining news features "Greene House", "Cafe ZuZu" and "San Tan Flat". Arizona Reublic review by Howard Seftel of the "White Chocolate Grill" Barbara Yost of the Arizona Republic does a feature story on the Italian couple that owns Arlecchino Gelateria-my favorite in town. Arizona Republic writer Barbara Yost's "Food People" Phoenix New Times food critic Stephen Lemons reviews "Cafe Del Sol". Phoenix New Times review by Stephen Lemons of "Cafe Del Sol" Tucson Citizen writer Jennifer Hunsperger has a new installment of "Cheap Eats", featuring "Buddy's Grill". Tucson Citizen's "Cheap Eats" by Jennifer Hunsperger Good Eating, Molto E -
Russ, I bought that from James at Jetfresh, but European Import carries Australian Wagyu. You need to set up an account with them and be specific as to what number of the Kobe that you want. The prime rib that you ordered should have been very marbled. We ordered # 11 skirt and it was not the right blend of marbling to meat, instead of being dispersed throughout the meat it was big globs so skip it. Molto E
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I was under the impression that TFL and Per Se use Snake River Farms. http://www.snakeriverfarms.com/ We have been ordering Australian Wagyu for the last few months and this has been our experience. The #5 level is not equal to US prime, we ordered #5 NY Strip at about $23-25 a pound. We feel to experience the decadence that we are all looking for that you need at least #8. This is my Father's day present to my Dad, NY #11 absolutely luxurious. The marbling melts away while cooking and after proper resting and then slicing, the slices glisten. These were cut thick so my Dad butterflied one. The number # 11 NY Strip was about $53- $55 dollars a pound-wholesale. We first ordered the # 6 ribeye and it was very good maybe the best steak that I had eaten at that point. Then we ordered the #9, #8, NY #11 and our latest find is the flat iron #11 at $14 lbs., but you lose almost half to the trim, because of the piece of sinew that runs down the middle of it. So the cost goes up to $26-28 lbs., but next to the NY #11, it is the best steak that I have ever eaten. I will take a picture of one raw the next time that I make it, but here is a photo of a cooked one served at Binkley's Restaurant in Arizona. I would love to go to Japan and eat the real thing. My friend that is from there told me that there is actually better meat than Kobe, but I forgot the name. I think that it starts with a "m". Maybe Tokakris knows what I am talking about. Good Eating, Molto E
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I will start with a tip of the cap to my Dad, Sunday night dinner: crab salad, crispy bone marrow and lamb four ways-shoulder, shank, leg and rack-not bad for a lawyer. Schwa Restaurant Hours mon - sat 5:30-10:30 sun closed 1466 n ashland Phone 773.252.1466 http://www.schwarestaurant.com/index2.htm I had the pleasure of trying Schwa for dinner and I was very happy with meal. Chef Michael Carlson and Sous Chef Nathan Klingbail cooked, served and cleared on this particular evening. I do not remember a dining experience where the chefs were running the whole show. The dining room is very small, about 26 seats and this night there were two chefs from Alinea dining, a person from Charlie Trotter's, Spiaggia, and a few from Moto so needless to say the insiders know the quality of the fare coming out of the kitchen. Chef Carlson heading back to the kitchen to bring out the next course Chef Carlson worked with two of my favorite Chicago Chefs- Grant Achatz (Trio)and Paul Bartolotta (Spiaggia) so I knew that I was in store for a treat. What I did not know was that I would have one of my favorite dishes of the year! We went with the truffle tasting menu and brought our own wine as Schwa is BYOB/W. Amuse: Confit of eggplant, sliced radish, baby arugula and pickled ? First Course: White Anchovy- celery root puree, apple olive oil puree, shaved apples, manchego cheese This is a salad to get a little bit of every thing in each bite Second Course: Prosciutto consomme- micro arugula, crispy prosciutto chip, melon Third Course: Beets- pickled beets, beet powder, beet glaze, parsley, goat cheese Fourth Course: Sweetbreads, Roasted Potato, Potato Puree, Rosemary, Taleggio, Truffle Honey and Shaved White Truffle This is one of the best dishes that I have eaten all year. All the flavors melded perfectly and I really wanted another course of it. I wish I had eaten it slower- delicious!!!!!!!!!!! Fifth Course: Veal Cheeks, Sea Scallop, Golden Chanterelles, Brussel Sprout, Parsnip Puree, Truffles-very solid dish Sixth Course: Jerusalem Artichoke Puree with Raspberry Jelly and Sunflower Sprouts Seventh Course: Pork- belly, tenderloin, raisins, homemade saurkraut- very good Eighth Course: Concord Grape Sorbet Ninth Course: Spicy Charred Pineapple Upside Down Cake with Salty Caramel, Roasted Banana and Ginger Custard Tenth Course: Whipped Creme Fraiche, Chocolate Brownie, Ice Cream ?, Pumpkin Seeds and I am not sure what else Schwa was great and I would definitely go back to try more of Chefs Carlson and Klingbail's creations. YOU MUST MAKE RESERVATIONS, because the room is very small. I only wish white truffle season was not coming to a close so I could have the Sweetbreads course again. Prarie Grass Cafe 601 Skokie Blvd Northbrook Il, 60062 (847) 205-4433 http://www.prairiegrasscafe.com/index.cfm I had the pleasure of meeting Ronnie S. for lunch and I do not think Ronnie will ever trust me to find my way to the burbs again. I arrived a little late to Northbrook via Barrington and got to try Prairie Grass for the first time. Ron had the Crispy Chicken Breast Salad I had the "Knife and Fork Chicken Club" Cookies for dessert and as you can see a plate of cookies are no match for Ron and I Prarie Grass Cafe is very solid with great service. I am glad that I did not stop at Charlie Beinlichs for a burger on the way, but it was tempting. My last meal in Chicago was the best and it is on my list of best places to eat in town-RUN DON'T WALK TO BUTTER RESTAURANT!!!!!!!!!!!!!!!! Butter Restaurant 130 S. Green Street t. 312-666-9813 http://www.butterchicago.com/ I have heard how good Butter was by a few of my friends, but I had not had the opportunity to try it. I am kicking myself that I did not come by sooner to sample Chef Ryan Poli's work. Owner Jason Chan said when he read the resume of Chef Poli that he thought that it was a hoax, but it is not. Chef Poli has worked at Le Francais, The French Laundry and went to Madrid to work in the kitchen of La Broche without a place to live or command of the Spanish language. This is one skilled Chef and should be a candidate for the James Beard Foundation's "Rising Star Award" for Chefs 30 and under. Our meal started with some snacks being dropped off at the table. Herbed crackers, truffle popcorn and additive housemade potato chips I did not know that the Chef does tasting menus, so we ordered A La Carte. I can only say this, I dined with four other people and every plate was scraped clean with every course. Not to mention, I had to have the kitchen deliver some extra vanilla foam that was part of one of my favorite dishes of the year, but more on that later. Amuse: Sunchoke soup with curry oil Appetizers: Chef Poli's spin on the tuna nicoise salad- Sashimi of Hamachi, tomato marmalade, black olive tapenade, haricot vert, quail eggs, herbs and roasted garlic dressing. Excellent! The Butter sampler platter with 10 oysters, 4 clams, 4 snow crab claws, 4 Hawaiian Blue Prawns and Ceviche ( Rock Shrimp, Squid, Monkfish, Halibut, Scallops, Lemon, Jalapeno and Tomato With a dizzying array of dipping sauces Lemon Vinaigrette, Seaweed Gelee, Mignonette, Olive and Tomato Vinaigrette, Cocktail Sauce, Spicy Mayo, Sriracha, Ponzu and Horseradish I loved the plating and all the sauces were great Foie Gras- cipolini onions, brioche, caramel sauce, spicy black pepper reduction. The Foie was perfectly cooked and the flavor combinations were great. I wish the piece of Foie was bigger, but I do love Foie so..... Foam of tortilla chips and a shot of guacamole- the tortilla foam was excellent Entrees: Duck: confit cabbage, glazed turnips, foie gras, spicy chocolate Notice the piece of foie, no oxidation around the edges ( dark part due to poaching the torchon). The Chefs that have spent time with Thomas Keller appreciate the refinement of triming the piece so only goodness is served. Tenderloin and Short Rib: braised winter greens, celery root, espresso sauce The short rib was perfectly braised and tender. Salmon: lentil ragout, root vegetables, glazed beets, red wine sauce I am not a big fan of cooked Salmon, but my friend declared it delicious and gave me a bite and it was. Chicken and Lobster: sous vide chicken breast, buttered lobster, orzo, chanterelle mushrooms, creamy leeks, lobster broth The breast was that cooked sous vide was delicious and the orzo was great. Vanilla Foam- fresh berry salad with meyer lemon sorbet, encased in vanilla foam Now this is one of the best dishes that I ate in 2005. As Ferran Adria says there are good foams and bad foams, this was a good one. This was light, fresh and with perfectly nuanced flavors. I have to get the recipe for the vanilla foam. Cheese Desserts: Toffee Cake-walnut toffee cake with orange caramel sauce, grand marnier cream two citrus tuille and chocolate sauce Sorbet of the Moment: mixed berries, ginger walnut crumble, palmiers Lemon-lemon tart/ so light and good Trio of Brulee's- Kaffit lime and lemon grass with candied lemon, chocolate and almond with roasted almonds, caramel apple with fresh apple Green tea truffles and chocolate filled spritzer cookies I can not wait to go back to Butter and have Chef Poli do a tasting menu for me Good Eating, Molto E
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Zinc Bistro Kierland Commons 15034 N. Scottsdale Road, Phoenix (480) 603-0922 When I am in the mood for bistro cooking, Zinc Bistro is where I go. Whether it is lunch or dinner, this is where to go to get steak frites, mussels mariniere, frisee salad or any of those other classic comfort dishes. Zinc Bistro won "Best French Restaurant" in 2005 awarded by the Arizona Republic's Howard Seftel. There is a lunch and dinner menu, but both of them are terrific. This is the lunch menu and the flat iron steak frites is always available as a special. House Pate: Duck and Chicken and Brandy with duck gelee, sauce gribiche and pumpernickel Gruyere Fondue-smokey slow roasted tomatoes, prosciutto crackers Grilled Filet Steak Sandwich, Sweet Arugula Puree with cipollini onion rings and anchovie garlic romesco rubbed baguette Warm Chicken Salad Veronique Grapes and Brioche with marcona almonds, beurre noisette, banyuls vinegar and dill Oysters Zinc House Salad, Cabernet Vinaigrette- organic hand cut greens, warm goat cheese crouton Zinc Burger ordered walking rare by my Dad, Bacon and Blue Cheese melt- vine ripened tomatoes and Lemon and Garlic Arugula Frisee, Savoy Spinach, Warm Poached Bacon- dill, lardons, sherry bacon vinaigrette The dinner menu- a nice way to get a taste of Zinc is the "Dinner For Two" option with choice of onion soup or Zinc House Salad, choice of two side dishes with the main course of either Lavender Honey Caramelized Rack Of Lamb or Chateaubriand with a souffle for dessert. Small Tray- 1/2 lobster, 8 oysters, 4 shrimp, 4 clams, 6 mussels Zinc is trying out some new dipping sauces: tomato horseradish, sour cream-bacon and I do not remember the green one Roasted Pork Belly, Harissa and Date Aigre Doux- dill, chickpea and roquefort pancake Crispy Bacon Wrapped Pork Tenderloin- cararmelized cabbage and a four spice honey glaze Ravioli Du Zinc, Black Truffle, Oxtail- spinach, goat cheese, madeira mushroom Bordelaise Short Ribs, Bone Marrow Flan- morel ficassee, parsley and mirepoix "Mac and Cheese" Tenessee Grits, Bacon and Mascarpone- don't let the grits throw you, these were really good Crispy Guinea Hen Leg- prune aigre doux Chocolate, Banana and Hazelnut Tart- banana marshmallow and hazelnut sabayon Warm Grape and Brillat Savarin Cheese Tart Good Eating, Molto E Phoenix Best Bets: Binkley's Restaurant Binkley's Restaurant awarded "Best Restaurant" in Phoenix Sea Saw Restaurant Sea Saw awarded "Best Japanese Restaurant" in Phoenix Cyclo Restaurant Cyclo Restaurant awarded "Best Vietnamese Restaurant" in Phoenix Lo-Lo's Fried Chicken and Waffles Lo-Lo's Fried Chicken and Waffles Kohnie's Kohnie's Coffee Shop Camelback Farmers Market Camelback Farmers Market
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Matt, Your welcome, I will get the rest back up over time. Happy Holidays, Molto E
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On Saturday's from mid-October through April at 9am - 1pm in the parking lot of Vincent's Restaurant, Camelback Farmer's Market is held. Featuring fresh produce from Duncan Farms, Sunizona, McClendon Farms, and more. Food is also available including cooked-to-order crepes, pastas and omeletes, breads, cheese, pizzas, tamales, BBQ and much more. The left side of the market has local purveyors selling their wares: Honey, Jams, olives and Mustard The right side of the market has various foods to buy to eat at the market or bring home. The paella and cooked to order omelete station Vincent is breaking his sons into the business young, making paninis and crepes. The market is a great Saturday morning excursion-see you there! Good Eating, Molto E
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This is the menu for New Year's Eve at Le Bristol with fireworks in the garden at midnight. New Year’s Eve Menu Restaurant d’Hiver Gastronomic menu served on the 31st of December from 8 p.m. Musical event and dance floor in the bar. Fireworks in the garden at midnight. Soup of potimarron winter squash and truffle essence, sweet chestnut sauce whisked foamy with toasted hazelnuts Bresse region stuffed chicken, black truffle and foie gras en chaud-froid, chanterelle mushrooms with vinegar Line-fished sea bass in Marenne region oyster tartar, purée of sea lettuce Fillet of venison roasted with five savours, beets in port, sauce Grand Veneur Matured Brie cheese with roasted walnuts Chilled corsican clementine orange, sharp raspberry juices A chocolate sweet for the New Year Dainties, caramelized fruits filled with almond paste and chocolates 500 € (drinks not included) This menu is composed by our Chef Eric Frechon
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Digest: Arizona Food Media Round-Up
molto e replied to a topic in Southwest & Western States: Dining
December 22, 2005 The Arizona Republic's food critic Howard Seftel outlines what a week of his fantasy dining would be. Arizona Republic food critic Howard Seftel's "Week's worth of fantasy dining" Howard Seftel review's Bridge's Bistro and loves the Bosnian fare. Arizona Republic review by Howard Seftel of Bridge's Bistro Phoenix New Times food critic Stephen Lemons reviews Cafe Carumba! Phoenix New Times review by Stephen Lemons of Cafe Carumba! Good Eating, Molto E