molto e

Check out Sedona, I find it very majestic...you can go crazy and hit the Grand Canyon...that is all I got for you as far as sights

Oct. 27, 2007 From the Arizona Republic: Carey Sweet's Dining Column...Carey Sweet checks in with an update on Chef Bryan Elliott of the Painted Horse and Festa di Maiale at Sassi. I did not catch a review by Food Critic Howard Seftel this week, but you can keep up with Howard by reading his blog,"Feeding Frenzy". The most recent links to his blog entries do not seem to be linking to his blog page. From the Phoenix New Times: Urban Campfire...Food Critic Michele Laudig reviews Tempe's new smoked meat stop...Urban Campfire. Michele Laudig's Blog "Chow Bella"...Keep up with Michele by reading her blog, "Chow Bella". From the Tucson Citizen: Izakaya in Tucson...Food Critic Tom Stauffer details the emergence of Izakaya style dining in Tucson. Blanco Tacos + Tequilla...Food Critic Tom Stauffer reviews the new Fox Restaurant Concepts take on modern Mexican cuisine, Blanco Tacos + Tequilla. From the Tucson Weekly: Viro's Italian Bakery and Café...Jimmy Boegle finds Viro's Italian Bakery and Café to be worth a try. Noshing Around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Good Eating, Molto E

great shots RS, the foie made me hungry

Wow...what did you have that you felt was on that level? After dining there a couple of times that was not the level of hospitality that I was ever shown, you should write them a letter to relay your experience. If you go back to my original post, my friend liked the french toast so much that the waitress brought a copy of the recipe from the Bouchon cookbook.

LOL . . . and there was also that time I made him share all his pork products. I know that couldn't have been pleasant for him, regardless of the huge portion sizes =R= ← Please...I could go for Matt's right now, but it does not open until the AM...though the Tavern could be a good call.

That is too bad, usually I leave Matt's very happy and I have ordered the 5 Spot the last 4 times that I went there. The next time that I order the burger, I will orger it medium-rare but they serve it med-well normally. Next time you are in the area, give Matt's another go (and if that is at night time try the Tavern).

October 12, 2007 From the Arizona Republic: Sedona Dining with Howard Seftel...Food Critic Howard Seftel spends a weekend grazing thru Sedona at Elote Cafe, Gallery on Oak Creek, El Portal and Yavapai Restaurant. Howard Seftel's Blog "Feeding Frenzy"...Keep up with Howard by reading his blog "Feeding Frenzy", there is a recent entry that covers his trip to Belgium. Carey Sweet's Dining News...In this installment of Dining News, Carey Sweet covers the morphing of the Counter into Chloe's Corner, Pizzeria Bianco and Fred Unger's new restaurant. From the Phoenix New Times: Best of Phoenix Restaurant Edition...Food Critic Michele Laudig presents a littany of Dining Awards that is a MUST read and EAT. Island Roots Guam Cuisine...Michele gives a geography lesson and culinary tour of Island Roots Guam Cuisine. Michele Laudig's Blog "Chow Bella"...Keep up with Michele by reading her blog,"Chow Bella". From the Tucson Citizen: Hacienda del Mar...Food Critic Tom Stauffer wishes the taste could have matched the ambiance at Hacienda del Mar. From the Tucson Weekly: Mona Lisa Corleone Sicilian Restaurant...James Reel says the hard to find Mona Lisa Corleone Sicilian Restaurant is worth looking for with an array of Italian dishes that do not disappoint. Noshing Around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Good Eating, Molto E

Doc, Great coverage of an outstanding event, your enthusiasm for the subject shines thru your outstanding shots and commentary. To pull all of that talent away from their daily duties all over the world shows the place that Starchefs hold in the community. Molto E

Wiener Circle used to be the top spot for me but I have noticed that at times they pre-char the dogs so when they get a order they throw a partially cooked dog on the grill (that does not work for me). My favorite of the past few years is Muskie's on Lincoln, great burgers, dogs, brats, chicken sandwiches and the cook area is very clean. I do like the original Superdawg, the airport location is not as good. I used to love the original Byron's on ...is that Irving Park???, it has been a long time since I ate there.

You definitely could go and order the frites for your party, but I think if that is your sole mission then I would say to pass on that. I do not think you will find the fries ethereal, they are good but to make a special trip just for them will not be as rewarding as you hope. Try making Heston Blumenthal's thrice cooked fries at home, that method as produced the best fries that I have ever had.

For Southwestern cooking with chiles...try Richardson's and Frank and Lupe's both are New Mexican cuisine.

I will miss the Schwa experience and while I dined there there I always tried to cherish the experience because I felt it could be the last time in that venue. I hope the recipe for the quail egg ravioli's can be posted so we do not go into withdrawals edit...fortunately, true or not this is just a temporary situation and Schwa will be back in biz.

sturgeon...sweetbreads...endive salad

I was there for a late lunch but I would not think that it would be an issue. I think the space is large enough that even if a small child went AWOL for a bit that it would not be a problem.

easier for you to get there than me

The Tavern has well-done old school snacks...spicy Niman Ranch franks and beans, chips with maui onion dip and blue cheese dip, GREAT grilled sandwiches esp. the fried bologna and Norcino (Italian cold cuts), San Marzano tomato soup with grilled cheese AND most of all a great selection of COLD beer. As far as Matt's... I have not had the service issues that you speak of, the nature of the place because of it's size is to turn the table so I have found the servers to be attentive. That is the first knock against the pancakes that I have heard, most people seem to rave about them. I have not tried them as of yet, but I am sure my fork will find them soon.

He did not leave because of another gig, the departure had to do with the culinary direction of the concept.

The Executive Chef of the Bistro has left and he had a great resume so I wonder how that will effect the restaurant?

Bistro Zin is no more...I have not been to Poca Casa but that is on my list to try...I will get back with you in a bit

I didn't read your comment as such; everyone has their tastes and preferences. Certainly, I appreciate you noting it for my reference. I trust you, molto e. ← you will enjoy it there...the lighting is a bit tricky for photos though

To clarify, do you mean to say that the croquettas (as presented on your menu) is not worth ordering? ← no, I would order the croquettas but not the blue cheese, jamon , duck confit ones that were on the menu the night that I went ← Right - that's what I meant, parenthetically, by "as presented on your menu." markk - did you feel the same way about the croquettas as molto e? In theory, they sound great (especially for a blue funk lover like me). But, I would expect to taste duck, although soft molten blue cheese doesn't sound all that bad to me. ← I do not mean to diss her food at all and perhaps the croquettas my night were a bit off but the filling was too runny

You may want to check out Jason Perlow's blog for his Cubano sandwich posts to see if that may influence you on the Cuban thing. I did not dig David's at all and I popped in that Puerto Sagua for a croquetta (old coffee shop looking place with good rustic Cuban food). Talula came highly recommended but I did not make it...If you have not been to Joe's then that may interest you but you could also go to Joe to Go and not wait with the masses...Michael's Genuine is definitely worth a meal as is Sardinia for simple rustic Italian, though you are not wine person so perhaps that will not be as cool for you

To clarify, do you mean to say that the croquettas (as presented on your menu) is not worth ordering? ← no, I would order the croquettas but not the blue cheese, jamon , duck confit ones that were on the menu the night that I went

Most everyone swears by the brunch at the Biltmore. I do not agree with you about Michy's at all...I thought both restaurants were some of the best small plates spots that I have been to, but Michy's has a tad more refinement. Casa Tua: beautiful restaurant in a house decorated like Ralph Lauren's beach house...people watching spot, if you watch Entourage then I would swear the girl from Medellin was eating there but as they say look into the sun and you will go blind ...great service, outstanding wine service but the food in no way measures to the rest of the experience...the price point is Del Posto but the execution is NOT, not even close

Michael's Genuine Food & Drink 305) 573-5550 130 Ne 40th St On a Saturday night, I tried Michael's Genuine for the first time and walked into a restaurant popping with energy. The restaurant has outdoor seating in the courtyard in front of the restaurant that would be ideal dining on a pleasant night. I was early for my reservation and hungry so I settled at the bar and had my meal there. All the Front of the House were very friendly and completely knowlegeable about the menu. Menu I had a hard time narrowing down what I wanted for dinner and I found all the sizes of the dishes to be generous. Snacks chicken liver crostini crisp hominy with chile & lime First off the portion size of a "snack" was larger than I expected it to be but somehow that did not deter me from finishing them. The chicken liver crostini's were creamy and the caramelized onion added a sweet oniony note. I would not have normally sought out the hominy but I had read many positive remarks about it and I found them addicting. Small yellowfin tuna tartar with grapefruit, avocado & crispy potatoes This was a miss...the tuna was a bit oxidized and overall uninspired (the only miss of the night). Medium steamed mussels with tomato harissa broth, sticky black rice & garlic chips This was a novel spin on mussels, the tomato harissa broth was divine with the perfect balance of the sweet concentrated tomato and the spicy tang of the harissa. I have to say this was the most memorable mussel dish that I have had in a long time. I would have loved to dunk frites into that broth. Large slow roasted berkshire pork shoulder with anson mills cheese grits, pickled red onion & parsley sauce fork tender pork and the grits were particularly good Dessert to follow...