molto e

Doc, I think the WOW is Bouley, Battali, Jean George and Wylie. That meal really looked great to me-hope to be in NY come May. Molto E

I came across some photos of a meal that I had at the end of July at Carlos. The Foie Gras two ways: seared on top and terrine below I do not have the menu so I am sorry that I do not have the particulars to the dish This was the highlight of the meal and I had not seen a dish plated like this with the top level removeable after finishing. As soon as I finished the top part, they swooped in to remove it. This is the terrine below. I had some focus issues because of the lighting Tuna many ways That is all the shots that came out Molto E

Doc, I have been looking forward to seeing your photos and I was not disappointed. I liked how focused your sons were in the photo of them making the noodles-future eGulleteers. That may have been the best shot of the tongue and fried mayo that I have seen. Thanks, Molto E

December 15, 2005 The Arizona Republic's food critic Howard Seftel reviews the Yard House and Cornish Pasty Co. Howard Seftel's dining news features: Oscar Taylor's, Lola Tapas, and Bobby's. Arizona Republic review by Howard Seftel of the Yard House Arizona Republic review by Howard Seftel of Cornish Pasty Co. Dining News by Howard Seftel The Phoenix New Times food critic Stephen Lemons mouth waters over the barbecue at Restaurant 28 Phoenix New Times review by Stephen Lemons of Restaurant 28 The Tucson Citizen's "Eat Tucson" section features a review of Jade Garden by Jennifer Hunsperger. The "Meet The Chef" feature is on Pam Rinella of Mt. Lemmon Cafe. Tucson Citizen review by Jennifer Hunsperger of Jade Garden Tucson Citizen's "Meet The Chef" Pam Rinella Good Eating, Molto E

Bravo!!!!!!!!!!!!! What a trip, I am excited and I did not even eat it. I have been wanting to try Manresa for a while and I must make it a priority. Great Report, Molto E

EJE, The restaurants closest to your area: Kai (Southwestern) at the Sheraton Wild Horse Pass http://www.phoenixnewtimes.com/issues/2003-01-23/cafe.html http://www.azcentral.com/ent/best2005/dini...uthwestern.html Cyclo (Vietnamese) Cyclo - (480) 963-4490 - 1919 W Chandler Blvd, Chandler, AZ http://www.phoenixnewtimes.com/Issues/2003-02-06/cafe.html http://www.azcentral.com/ent/best2005/dini...vietnamese.html If you come before the end of the month, Shinbay is a great choice. You must call to make reservations, because he will order the fish in for you. http://home.att.net/~shinbay/home/index.html The rest of my picks are a bit of a drive from Sun Lakes, if you plan on coming in to town check out the thread for my picks. Good Eating, Molto E

Truffle Man Cometh-48 hours out of the ground Ciao, Molto E

Genny, These are not as sketchy as you think. Crunchy like eggshells would be about what I would compare it to, but they are good. Molto E

Genny, I had never eaten these until Nobu dropped them before me. The whole crab is edible and very crunchy-one bite. Good Eating, Molto E

December 7, 2005 The Arizona Republic's reviewer Howard Seftel pans Saffron in Tempe. Arizona Republic review By Howard Seftel Arizona Republic's Dining News by Howard Seftel Dining News By Howard Seftel The Phoenix New Times reviewer Stephen Lemons likes Lola Tapas on Camelback Phoenix New Times Review By Stephen Lemons The Tucson Citizen's "Eat Tucson" section with a feature on Bill Yiu of Gee's Garden Bistro. Tucson Citizen's "Meet The Chef" Bill Yiu Good Eating, Molto E

Vmilor, Your partner seemed to like the meal far less than you did. I obviously really liked it and would continue to highly recommend it. Molto E

I was throughly impressed with the service as well. They anticipated our requests perfectly and bread service was not an issue at all. As you know any restaurant can have an off night, unfortuately you ran into one. I still would highly recommend Le Bristol as Felice, Mayur, Joan and others have had a great experience there. I regard that meal as one of my all time favorites. Molto E

Paula, I am sorry that you had that experience at Le Bristol. That is not the experience that we had or a few of the posts about there since then. When we sat down we were immediately offered an apertif and water and I was given all the mignardises that I wanted. Good Eating, Molto E

Doc, I agree with some of your comparisons between Alinea and El Bulli, but I would like to add a couple of things. We did not eat the exact same menu at El Bulli so we did not have the exact experience. The first part of the meal at El Bulli is referred to as the "Tapas" portion and that is where the whimsical part of the meal was. We really enjoyed that part and it was surprising and unique, but following that part for us the meal fell flat. I would agree with Rogelio's take in post#144 and #146 in the El Bulli Dining thread. He wrote,"If I remeber well I think that last year after my second visit I wrote here something like that I was not as shocked as I was on my first visit and that the surprise factor is very important". "Last year the progression was in crescendo from low to the top and this year was the other way round so at the end of the meal the sensation was we were flat down." I have felt that Alinea has gotten better each time the menu has changed and Chef G keeps bringing Alinea higher. I do not think that Chef G is using a surprise factor to wow us. I feel that a great part of the meal is based on "real food" and not the essence of something. I really felt that our meal at El Bulli was a progression of courses of things that kept us off balance and like I previously stated following the "Tapas" section, not in a good way. I think your point of Alinea being an American restaurant is a great one. When Chef G riffs with the food our "flavor compass" is similar so we can appreciate the riff. He is a true talent and hopefully come James Beard time, he will reap the rewards of the year of Alinea with many more to come. Molto E

Doc, I appreciate your attention to detail Doc, Nobu asked if I cared if he changed things up a bit and why stand in the way of creativity. I have really received my love of this style of food through my meals at Sea Saw. The Crabs are really crunchy and I have also seen them used at Tru. Molto E

I had the pleasure of dining at Sea Saw the other night and I sat at the counter and let Nobu do his thing. He told me that he has set up a new connection for fish coming straight out of Japan and is very excited about it. I rate Sea Saw as one of the top two dining experiences in town. I ordered the Omakase with the wine pairings and was blown away once again by Nobu's artistry and innovative combinations. First Course: A silver bowl was brought before me with two Sawagani Crabs squirming around in it. Edamame Soup with ginger creme fraiche, Oyster with Uni in tomato water with wasabi oil and nori and the fried Sawagani crab with a little Argentinian rock salt on it. This was a great opener Second Course: Sashimi- I loved each one of these and they lasted as good as they looked Japanese needle fish with sudachi and salt Aji-Spanish Mackrel with grated ginger and green onion Sanma Chu-toro with fresh wasabi and homemade soy Tako and Tomato-sliced octopus, organic tomato, homemade mozzarella, Turley olive oil, wasabi aioli, yuzu juice and pink peppercorns Gravlax-basil oil / balsamic reduction, pecorino romano, toasted almond Yellowtail with avocado, grapefruit, yuzu kosho Akashi Sea Bream from Japan with myoga, taro root, beet and shiso chips Seared tuna tataki with roast beet puree Third Course: Soft Shell Shrimp Fry with green papaya salad Fourth Course: Whitefish Carpaccio thinly sliced with ginger, sesame seeds, yuzu juice, roasted garlic oil on homemade buns Fifth Course: Sea Bass Three Ways Excellent Marinated in soy, sake, mirin and yuzu juice,underneath onion salsa Saikyo Sea Bass with light miso, spicy daikon slaw, hajikami-japanese pickled ginger root Sea Bass and mushroom mélange-sake soy, garlic butter, sudachi, shitake, enoki, shineji Sixth Course: 5 spice braised Oxtail with baby root vegetables and caramelized daikon So good perfectly braised meat and great flavor Desserts: Green Tea Cake, Miso Creme Brulee, Red Bean Ice Cream This is my favorite non-Foie dessert at Sea Saw right now Miso marinated seared Foie Gras with Red and White Wine Poached Pears and a Japanese Mountain Peach Only Nobu can slip Foie in as dessert and how good it is I look forward to my next meal at Sea Saw and hopefully it will be soon. Good Eating, Molto E

Doc, As much as liked the "El Bulli" experience, there were dishes that I did not find pleasing to the palate. I would definitely say Chef G deserves the accolades that Adria and the "like" receive. Alinea keeps getting better and Chicago is lucky to have it. That lamb dish looked amazing, but I am awaiting your description of the "Kobe Lozenges" Molto E

Chef Erick Lecerf

Doc, What a meal so far, I hope you did the Tour. Your love of the meal has really shined through the commentary. Molto E

November 30, 2005 The Arizona Republic's Howard Seftel picks seven "world class" restaurants in town to celebrate the holidays. Arizona Republic's Howard Seftel picks his top restaurants in town to celebrate the holidays The Phoenix New Times reviewer Stephen Lemons weighs in on "Fenix Eatery and Bar" Phoenix New Times Review by Stephen Lemons The Tucson Citizen's "Eat Tucson" section with a feature on Janos Wilder of "Janos and J-Bar" Tucson Citizen's "Meet The Chef" Janos Wilder Good Eating, Molto E <><><><><> Media Digest Notes... Updates from some AZ media outlets, which do not 'go to press' before our digest does, will be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you.

AHurwich, The stuffed french toast is excellent and they also do an eggs benedict on the weekend with either canadian bacon or salmon. Have you ever bought the scones frozen to make at home? Molto E

Kohnie's 4225 East Camelback, 602-952-9948 Kohnie's is one of my favorite spots in Phoenix. Breakfast can be coffee and some of the BEST scones in that I have ever had or if I have time-one of Ellie's egg creations. I love the breakfast burrito, papas con huevos, huevos rancheros or really anything else that Ellie makes. On Saturday's cinnamon rolls are a special, but that could be moved to Sunday depending on Kohnie's whim. Meet Kohnie, he has his own sense of humor and once you become a regular-you understand the punch lines. The first time I went on a Saturday to try one of the famous cinnamon rolls, I found myself in a sea of people badgering Kohnie and he was badgering back at them. Kohnie knew everyone in there and their orders the minute they came in. If you are really a regular, you walk behind the counter and serve yourself your own coffee. I waited quietly until it was my turn and then ordered a cinnamon roll heated with butter and a scone to eat while I was waiting for the cinnamon roll to heat-NIRVANA. The scone is a misunderstood creation that is better left to a specialist like Kohnie's wife Ellie. You can also order the scones from them frozen and you can take them home and bake them yourself( great way to impress, no one needs to know that you did not bake them). I came back a couple of days later and Kohnie recognized me and remembered that I waited patiently during the Saturday rush. I went with some of his wife's egg dishes that are faultless Papas con Huevos-order the potatoes well down for a crispy treat Huevos Rancheros-good as any that I have had Enchiladas Con Huevos (note to self, do not post before eating breakfast) Coffee is all top-notch and some named after regulars I better get this part in here now, Kohnie's is not cheap, but it is worth it. Lunch is very good, sandwiches and salads. The Chinese chicken salad is excellent. What has not been done to the "Chinese chicken salad", but this one stands out from the crowd. If you come during lunch time, one after another gets ordered. Do not forget to get a cookie for dessert Phoenix New Times Review Best of Phoenix Award- Place to have a Seinfeld experience Good Eating, Molto E Phoenix Picks: Binkley's Restaurant-"Best Restaurant" by Arizona Republic Sea Saw- "Best Japanese Restaurant" by Arizona Republic Cyclo Restaurant-"Best Vietnamese Restaurant" by Arizona Republic Lo-Lo's Chicken and Waffles Zinc Bistro (480) 603-0922 - 15034 N Scottsdale Rd Ste 140 Best Bistro in Town Pizzeria Bianco (602) 258-8300 - 623 E Adams St Best Pizza in Town- They honor a reservation for 6, which is a must because the wait is LONG Pane Bianco (602) 234-2100 - 4404 N Central Ave Sandwiches and salads- lunch only

November 23, 2006 The Arizona Republic's reviewer Howard Seftel featured a review of "Baleen" in the Caleo Resort and Spa. Arizona Republic Review by Howard Seftel The Arizona Republic just put out their Best Of Phoenix issue Arizona Republic's Best of Phoenix picks The Phoenix New Times reviewer Stephen Lemons reviewed "Bobby-Q". Phoenix New Times Review by Stephen Lemons The Tucson Citizen's "Eat Tucson" section with a feature on Teresa's Mosaic Café's Chef David Matias Tucson Citizen's "Eat Tucson" section Good Eating, Molto E <><><><><> Media Digest Notes... Updates from some AZ media outlets, which do not 'go to press' before our digest does, will be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you.

Merci-Lucy Molto E

Last night, I gave the Custom House a try. The space is very nice looking and the menu set-up is very cool. I thought that they did some things well and some things not so well. The restaurant is still very green as it has only been open a month. I usually like to give a place a little more time to settle in and my observations are only off one dinner. The service is well intentioned, but it lacked experience in fine dining. My waitress got lost throughout service in a less than half full restaurant and did not ask if we liked any of our courses. First Courses: Sweet Maine Crab with Caesar flavor, Charred Pimento and Crisp Parmesan I did not pick up he caesar flavor with the crab and this was not really striking Foie Gras: Walnut and Cranberry Pesto, Warm Pumpkin Bread This was under the Raw / Cured / Marinated Part of the menu so I asked if it was a terrine or a torchon. The waitress said it was a terrine and then said no I think they call it a torchon because it is a circle. The Foie itself was very good, but I felt the cranberry pesto over powered it, but the pumpkin bread was good. One issue I did have was when you poach a torchon of Foie the outside of the torchon becomes oxidized as it is poached. When it is sliced to be served to the customer, it is nice if you take a circle cutter and just cut the oxidized part off-leaving only the nice pink part. They did not do this, but not many places do as there is a phobia of wasting a little Foie-just a little more refinement. Frisee-Ham Hock, Mustard, Quail Eggs Fantastic salad!!!!!! Great vinaigrette, nice plating-yummy Main Courses: Maine Scallops-Potato-Truffle Sauce Great dish-nice plating-delicious Stone Church Farms Duck-Spiced Lady Apple and Pumpkin This is served with a confit leg that part of the dish was fine, but the breast was Very, Very tough. No one asked why were not eating it and I wanted to give the place a fair shot as this was a new restaurant so I ordered another entree Veal Cheeks-Tomato-Anchovy Preserves At this point, the manager delivered this entree and asked about the meal and we told him of the duck and he removed it from the bill. The veal cheeks were very good. Cheese and Dessert: The cheese list are Artisanal selections that I was not familiar with so I said Chef's choice. We also ordered the Milk Chocolate dessert. I would have thought that they would have brought Cheese then dessert, but they both came at the same time. No one explained what the Cheeses were until five minutes later the waitress came over and asked," Have you figured out the Cheeses?" I liked how they paired each cheese with a specific garnish. The Milk Chocolate dessert was sublime All in all, I would give them a little more time to get themselves together and give them another shot. I was told Chef McClain is there 5 days a week and I am sure he will get it together. Good Eating, Molto E