molto e

David, Chef Chen is so talented, my meal at Wing Lei opened my eyes as to how refined Chinese food can be. I put Wing Lei on a "not to miss" list, when I go to Las Vegas. There were so many things that I wanted to try on the menu that it would take me a couple of meals there to get to them all. Molto E

You will not have any issues sharing a tasting menu and ordering a la carte at Atelier. The idea of Atelier is to try and taste as many things as possible.

Sea Saw is offering a Summer 4 course tasting menu Sunday thru Wednesday for $40 with wine pairing $50 (total ) McClendon's Watermelon Goat Cheese Salad Ondo Tamago slow poached Jidori egg, dried scallop and shrimp sauce, Chinese long beans and sesame and green onion foccacia Soft Shell Crab rice noodle salad Warm Duck Salad mix of McClendon micro greens, orange tamarind sauce The courses may change a bit, while they are testing out dishes for their upcoming new offshoot Shell Shock. Needless to say, $50 tasting menu with wine pairings at Sea Saw is one HELLUVA deal.

May 31, 2007 From the Arizona Republic: Chodang Tofu & BBQ...Food Critic Howard Seftel feels that even though Chodang Tofu & BBQ is part of a chain, the food does not taste that way. Howard Seftel's Blog "Feeding Frenzy"...Keep up with Howard by reading his blog, "Feeding Frenzy". From the Phoenix New Times: Vincent's Market Bistro...Food Critic Michele Laudig thinks the fare offered at Vincent's Market Bistro is a steal! Michele Laudig's Blog "Chow Bella"...Keep up with Michele by reading her blog,"Chow Bella". From the Tucson Citizen: The Gold Room at Westward Look Resort...Food Critic Tom Stauffer enjoys the new menu at the Gold Room. From the Tucson Weekly: Rockin Pizza...Jimmy Boegle thinks his pizza at home has more pizzaz than the fare at Rockin Pizza. Noshing Around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Good Eating, Molto E

Thanks, Ron! ← George, I do not remember seeing a cannoli cake there, though I am not sure that I have seen one of those. Molto E

Lotus of Siam -------------------- Eliot Wexler aka "Molto E" Specialist, Southwest and Western States ewexler@egstaff.org

Doc, How was the portion size of the meal? Molto E

BZ, Not all Malnati's are created equal, I am not sure if there is a good one near the downtown area. There are variations in the "Chicago style" served at the various spots so the Giordano's version is different than others (I think Giordano's is fair). My old favorites were Due's and the original Gino's East (not the chain versions) . Molto E

Here are a few images from this meal of some dishes that I have not put up before: edamame soup with dashi/ginger gelee pickled cherry blossom and gold leaf some different pieces on the sashimi plate cool duck with kumquat puree I requested the cool duck because I had not had it in forever santa barbara spot prawn with fresh wasabi and soy kombujime, kelp cured okoze "scorpion fish" with yuzu kosho, yuzu zest and juice topped with micro chervil I love this one bluefin yuan with sweet onion sauce too bad as a youth, I was not served bluefin because I would have been a fish lover much sooner new caledonian shrimp grilled with uni, caviar and lobster uni broth I have eaten out many times with RS and enjoyed many a meal but he has brought up our meal at Sea Saw many times since and that is a barometer of what a special experience Sea Saw is. ----------------------------------------------------------------------------------------------- I have been lucky enough to try some of the dishes that Chef Fukuda and Sous-Chef Geoff Reed are devising for Shell Shock (the new off-shoot that will be opening soon). On a couple of Sunday dinners, Sous-Chef Geoff Reed has put me thru the rigorous process of testing some new dishes . silken tofu with ginger, myoga, chive, nori, sesame and sweet soy shrimp duo, new caledonian shrimp, dry ginger garlic and soy marinated and fried with curry green papaya, grilled with uni caviar and japanese cucumber sauce ama ebi chawan mushi, steamed jidori egg custard with santa barbara spot prawn, shimeji mushroom, mitsuba, yuzu and chives fried tofu with soy caramel and green tea ice cream when I was in grade school, I hated the smell of tuna fish sandwiches, especially after having sat in someone's locker before lunch...this sandwich may have converted me... Geoff made a foie gras poached bluefin tuna then mixed it with wasabi aioli put it on housemade freshly baked foccacia with tomato and McClendon micro-greens...WOWOWOWOWOW! I can not wait for Shell Shock to open as my new favorite spot for lunch Phoenix Best Bets: Sea Saw Binkley's Restaurant Zinc Bistro Cyclo Lo-Lo's Fried Chicken and Waffles Kohnies-Coffee, Breakfast and Best Scones Pizzeria Bianco Pane Bianco - Chris Bianco's Sandwich Spot Matt's Big Breakfast Arlecchino Gelateria The Pork Shop Postino Wine Cafe Welcome Diner Andreoli Italian Grocery & Deli

I tried to get my scone fix on the way to the airport only to find Kohnie's closed for Memorial day....I needed some of this: Scones and Cinnamon Rolls Juevos Rancheros...yum

May 27, 2007 From the Arizona Republic: Howard Seftel's Blog "Feeding Frenzy"...Keep up with Food Critic Howard Seftel by reading his blog, "Feeding Frenzy". Some of his recent entries include his eating highlights from a trip to NYC. From the Phoenix New Times: Skye...Food Critic Michele Laudig makes it out to Peoria to try the new steakhouse...Skye. Michele Laudig's Blog "Chow Bella"...Keep up with Michele by reading her blog...Chow Bella. From the Tucson Citizen: Bet your buns Fox's burgers will be special...Tom Stauffer details the closing of Bistro Zin and the new concept that Fox Restaurant Concepts will plug in there. Zona 78...Food Critic Tom Stauffer reviews Zona 78 with mixed feelings. Meet the Chef: Lorraine Glicksman of Pastiche Modern Eatery...Michele Weinberg performs a Q&A with Lorraine Glicksman of Pastiche Modern Eatery. From the Tucson Weekly: Sushi Yukari...Rita Connelly finds that the sushi at Sushi Yukari is the way to go. Noshing Around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. From Edible Phoenix: Summer 2007 Saguaro Fruit : Desert's Special Treat Bugs: We've All Got 'Em Hunger In Arizona Chef Wendy Little...The Organic Chef Cooking Fresh Food Fight 2007: A Citizen's Guide Stalking Oregano In The Wilds Of Mexico Beyond My Favorite Dishes Cooking With Frances...The Incredible, Edible Desert Nutrition Fact, Fad, Fable and Fallacy- A Rant Valley Bites From the Wall Street Journal: The Oldest Nouvelle Cuisine...Stan Sesser breaksdown the emergence of Native American cuisine in some ritzy spots in Arizona. Good Eating, Molto E

Smoque has quickly become one of my Chicago favorites and a definite must go when I am in town...the pulled pork and brisket at Smoque haunts me Pulled Pork Sandwich The first time that I went to Smoque, RS did the ordering and must have thought that I was watching my carbs because he ordered the brisket and the pulled pork not in the sandwich form. Since then I had wanted to go back and try both of them in sandwiches and try them I have - a few times! A friend joined for his maiden trip to Smoque and felt not only is it the best Q in Chicago but some of the best he has ever had. Somehow RS let me taste one of his ribs and these were far better than my first taste of them and were dynamite. I STRONGLY recommend Smoque!!

Perhaps you should have asked if they wanted to be photographed?

The award that Frontera won reads like this: "The restaurant in the United States that serves as a National Standard Bearer for consistent quality and excellence in food, atmosphere, and service. Restaurant must have been in operation for at least 10 or more consecutive years." Another snippet on the award,"For example, the Outstanding Restaurant award is given to a restaurant that is at least ten years old and that has set industry standards." Under those parameters, Frontera absolutely deserves the honor. I have never found consistency to be an issue at Frontera. I would defer to Doc on this, but...Frontera does what it does very well. I am not looking for spins on Mexican cuisine when I go to Frontera, the cuisine is true to its origin. When I eat Mexican food elsewhere, I judge it against Frontera and most of the time I come away feeling that Frontera is superior. The balance of ingredients whether in the drinks or food is remarkable.

My Frontera Grill craving comes every now and again but satisfying it can be challenging due to the fact the restaurant is packed virtually every night it is open and has been that way for as long as I remember. With Frontera winning the Beard Award, I had to rectify that situation ASAP. Menu I usually start with the Topolo margarita Topolo margarita...Sauza Conmemorativo, Gran Torres orange liquor and fresh lime juice shaken at the table We started with a few apps to get the ball rolling... Ceviche de Kampachi en Mojo de Ajo Verde- sashimi grade Kona Kampachi with a hint of smokiness , slow cooked green garlic, fresh lime and extra virgin olive oil; Bayless Garden baby greens The balance between the citrus and the chile was spot on and perfectly complemented the kampachi. Sopes Rancheros - crispy corn masa boats with savory shredded beef, roasted tomatoes, avocado, homemade fresh cheese Tasty bites... Quesadillas Capitalinas- Mexico City- style quesadillas (corn masa turnovers) with Samuel's locally crafted Jack cheese and fresh epazote: guacamole to daub I love these things and whether I am eating at Frontera or next door at Topolobampo these little bites must be ordered. I bought one of Bayless's cookbooks to make these and a tortilla press but I still have not given them a run . We had not ordered any other apps but after a couple of margaritas, we still needed one more...(oh, I should add that at this point the server figured that we were going to keep him shaking margaritas at our table all night so mysteriously a double came) Taquitos de Pollo - crispy taquitos filled with chicken and poblanos with homemade sour cream, salsa verde, anejo cheese and guacamole These were perfectly fried...crispy, crunchy and delicious. Tacos al Carbon - Red chile marinated Maple Creek Pork (pastor style) with charcoaled pineapple, slab bacon and red onion (no rajas)...two salsas, frijoles, charros, guacamole and homemade tortillas If I do not order these at least for the table to share then I always regret it. The problem is deciding which filling to choose and I was torn between the duck, skirt steak, chicken or pork. I wanted to split between two of them but that is not an option...so I ordered the pork as mentally I fought with myself whether I should also order one of the others. In fact, I felt the words forming in my mouth starting to place the order but some shred of self-control seemed to take hold. I am glad that I held back because after the apps this was the perfect amount of food. Barbacoa de Borrego - red chile braised Crawford Farm lamb in banana leaves This was my friend's entree and I stole a bite but I was into my tacos. Pastel de Tres Leches Almendrado- almond cake infused with "three milks" (evaporated, condensed and almond horchata) in a bed of almond praline I really did not need to order dessert but I can not pass on a Tres Leche cake when I know it will be a good one and IT WAS. Frontera Grill is my favorite spot for authentic Mexican food made with high quality ingredients. I would go there more often if I could get in a bit easier.

Great Italian in Phoenix...my answer to that would depend on what great Italian that one had exposure to...I am not a fan of much of what is considered "great" by people in town. I find it too be out of date and not executed well. There is someone that I consider the best Italian chef in town but he is supported by poor service and by my friend's last report to me that ruined his meal. As for Mexican...I think most would list Barrio Cafe, Los Sombreros (chef just left), Tradiciones at the Ranch Market, Carolina's (best tortillas), Pepe's Taco Villa as some of the better spots in town. I am not sure that I would prefer any of them over Mi Nidito, El Torero or any of the spots down your way. Hope That Helps, Molto E

John, Long time no speak...since my experience at ZKG, I have seen it mentioned positively a number of times and wonder how? To be fair, I only tried it once and there is such a thing as an off night, but the memories linger nonetheless. Molto E

Ok...right outside of security, there is a food court and the best bet is Flo's (Chinese) and then Cold Stone Creamery for dessert

MM, Fours hours would leave you more than enough time to hop in cab and venture out...if that is an impossibility then what airlines are you flying? Molto E

Doc, The lighting in both her restaurants gave the photos a nice tone. Her food looked absolutely delicious. When will you start offering tours of Spain with Docsconz? Molto E

Doc, Stunning shots...the prawns and the cigalas especially. To contrast this meal with a couple of your modern ones is very interesting. Though the meal was tradional, there was definitely a flair to it. That meal looked delicious and a must try in Spain. Well Done, Molto E

Doc and U.E., Not sure where Nathan went... Molto E

Thanks...I am not sure where they pulled that combo from but it worked. I think the Schwa experience will resonate with you.

Tasting Menu I dined with RS that evening and it was another stellar experience at Schwa! Schwa is the epitome of fine dining without pretense and I have yet to meet someone that has not been seduced by the Schwa experience. We sat at the table in front of the window to the kitchen, which in my opinion is the best place to watch Chef Michael Carlson and his crew perform the dance of service (that may be to the sound of Jurassic 5 / and I have never found it to be too loud in the dining room). One minute Michael has a blowtorch in his hand to brulee a green cardomom marshmallow and the next time I looked up he and the gang were huddled around a course that was being plated. The journey that the Schwa crew took us on this evening was an example of the abundant creativity that is present in the kitchen as many of the flavor combinations were new to me. Peas & Carrots - wasabi pea nori, ginger pickled carrots, lavander The whimsical nature of the Schwa boys was on display with their spin on peas and carrots. The ginger pickled carrots were addictive and the leaves of wasabi pea nori were tasty. The Japanese plating aesthetic was a nice touch with chopsticks and a sushi style serving piece. Oysters - oatmeal, raisins, maple...almond milk shot with raw oyster and cinnamon gelee When you happen to be presented with a dish that is unfamilar and perhaps difficult to wrap your mind around, if you do not have trust in a chef then perhaps your mind's walls will prevent you from enjoying it. This dish was one of those examples for me, on first glance this dish did not make sense to me, but after tasting the crisped oysters in combination with Steve's Blis syrup with the raisin oatmeal then everything clicked. I think we were told to enjoy the oyster shot last but I may not be remembering that correctly. I think that Steve's Blis syrup would probably taste great with anything and I strongly suggest buying some of that nectar for your pancake and waffle dishes. Fava - ramps, black truffle...pickled ramp bottoms, ramp top puree, pecorino romano Delicious...alternating nibbles of the meaty morels and ramps then a shot of the fava soup followed by a bit of the pecorino made for sweet, salty and earthy tastes of goodness. I like Michael's style of plating his soups with the little goodies outside of the soup rather than in the bowl. As loved as the proscuitto consomme had been, the fava soup has more than taken its place! Quail Egg Ravioli - ricotta, brown butter, parmigiano reggianno Next time I may bring some supermarket ravioli and fake dropping them on the floor so I can get another serving of these . Brown butter, egg yolk, ricotta and parmigiano...how could it not be good! I wish this was served with a little piece of bread or baguette to soak up the sauce after the ravioli are consumed. This dish is served with a fork and my friend that sat across from me at the table in order to enjoy the remainder of the sauce used his fork like a spoon in a rapidly flipping motion to get the sauce in his mouth . Steelhead Roe - pine, pine nuts, yuzu...sake cured roe, roasted pinenut puree, yuzu gelee, barnacles, pine emulsion To appreciate the dish a spoonful needed to have a little of all the components. When the roe exploded its essence within the pinenut puree then the dish came together. Halibut Cheeks - artichoke, lemon, basil...confit of artichoke, meyer lemon puree, basil puree The halibut cheeks were cooked sous-vide so that left the fish incredibly tender. I enjoyed the fish with the basil puree a bit more than the meyer lemon puree. Sweetbreads - plum, marshmallow, queso de valdeon...smoked plum puree, green cardamom marshmallow If someone was not a sweetbread fan then they may be a convert after trying any of Chef Carlson's sweetbread riffs. This one had variations of plum starting with a tart plum salad on the rim of the plate followed by a puree of smoked plum leading to the crispy nugs of sweetbread laying next to a bruleed green cardamom marshmallow. The consistency of his sweetbreads are almost like a chicken mcnugget with out as much breading ( I mean that in a good way) and Ronald should try and snag the recipe for the smoked plum puree for a new dipping sauce. Lamb - green curry, root beer...tenderloin, cous cous with green curry, lamb belly root beer leaf puree, housemade root beer This was one of my ATF dishes at Schwa...the lamb tenderloin cooked sous-vide was so tender and the unctuous belly just melted in my mouth. Cheese - mach humboldt fog cheesecake with grains of paradise crust, pear emulsion novel spin on a cheese course Pretzels - dates stuffed with salted caramel and mustard seed rolled in hard pretzel and tumeric candy, tumeric ice cream Warm soft pretzels that were complemented with streaks of date puree and mustard with caramel stuffed dates and a tumeric ice cream that surprised me as to how much I enjoyed it. Beet semifreddo - chocolate bacon ganache, white chocolate foam, bacon powder, roasted beets I was digging on the chocolate bacon ganache...hopefully chocolate sauce does not start making it into my breakfast. Michael, Nathan (who is no longer at Schwa), Blake and Aaron hosted a great evening that we could not have enjoyed more. Their sense of conviviality is tremendous and when the person that cooked the dish asks how you enjoyed it, that connection really means something. If you have not had the opportunity to be seduced by Schwa then do so as soon as possible.

May 16, 2007 From the Arizona Republic: Twisted...Food Critic Howard Seftel anticpated good things from Carlos Manriquez, owner of Atlas Bistro, Mucho Gusto, but found the food matched the name of the restaurant...Twisted. Howard Seftel's Blog "Feeding Frenzy"...Keep up with what Howard is eating by reading his blog..."Feeding Frenzy". Au Petit Four...Carey Sweet gives high marks to the French offerings at Au Petit Four. From the Phoenix New Times: Pink Taco...Food Critic Michele Laudig finds the "new and improved" fare at Pink Taco to be rather pale. Yasu Sushi Bistro...Michele found some unexpected menu offerings in the sumibiyaki section ("charcoal-grilled dishes that get their distinctively savory fragrance from an expensive kind of oak charcoal called binchotan") and some excellent sushi offerings make Yasu Sushi Bistro a must try! Michele Laudig's Blog "Chow Bella"...Keep up with Michele by reading her blog..."Chow Bella". From the Tucson Citizen: Lani's Luau...Food Critic Tom Stauffer reveals that the Hawaiian fare at Lani's Luau is a "carnivore's paradise". Meet the Chef: Angel Fabian of Raz: Modern Riviera Cuisine...Tom performs a Q&A with Angel Fabian of Raz:Modern Riviera Cuisine. From the Tucson Weekly: Pinoy Fast Food...Jimmy Boegle gives his guide on how to best enjoy the Filipino fare at Pinoy Fast Food. Noshing Around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Good Eating, Molto E