borris
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Posts posted by borris
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I work in the area and have actually had some very good meals at Morrell Wine Bar. (Lunch and Dinner)
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Apparently Morimoto's new restaurant is due to open very soon. Has anyone heard any details?
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The criteria used by the Michelin guide will remain an inscrutable mystery to me.
There's nothing wrong with your point of view, oakapple, were it not that it's not what the Michelin does in other countries.
Luger and Cru a Michelin star. Well, I suppose that a guide which just would warrant a handful of stars would be a complete sales failure.
If Luger and Cru were not on the list do you think that anyone would notice as much as L'impero not being on the list?
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QUOTE(borris @ Jul 27 2005, 08:44 AM)
I read about a chef a couple of years ago who was doing that same technique. He would wrap food in inflated plastic wrap devoid of smell and you would suck the whole thing out. You really did not know what it was until it was in your mouth. The idea was that he would mask the aroma so that you would not know what to expect.
the cyber egg from davide scabin at al combal in almesenow at combal zero at the rivoli castle outside turin
Yes, Davide came to NY last month and cooked at CRU with Chef Gallante and his staff. They prepared a bunch of different Cyber Eggs as well as a few other recipes. He was on Fox & Friends that Saturday demonstrating the Cyber Egg, and its numerous applications. Great technique! Chef Scabin is truly a talented visionary and Very underrated!!
Why was he at Cru? Did he do a menu? Did you get to sample some of Davide's food?
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I read about a chef a couple of years ago who was doing that same technique. He would wrap food in inflated plastic wrap devoid of smell and you would suck the whole thing out. You really did not know what it was until it was in your mouth. The idea was that he would mask the aroma so that you would not know what to expect.
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Was anyone able to get the video feeds to work?
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I just finished watching the Curb Your Enthusiasm episode where the guy in the wheelchair erroneously claims to be a part of the Cobb Salad legacy -- his grandfather, a chef at the Drake in Chicago was supposed to have invented it....
Anyhow, as we all know, that shit is straight outta the Brown Derby, in LA.
So yeah, here in NYC? Any ideas where I can get a spectacular Cobb Salad? Closer to downtown is better.
I had a pretty good Cobb Salad at Morrells Wine Bar in Rockefeller Center
Morrell Wine Bar and Cafe
in New York: Dining
Posted
This place is a bit of a sleeper. I had just gone with some friends after work and I was pleasantly suprised by the wine as well as the food. We just sat at the bar and started working our way through what proved to be a very extensive wines by the glass list. Then we decided to order some appetizers. They were pretty tasty so we decided to move into some entrees and we were also very pleased to find everything across the board was very good. Some better than others, but all said and done we were very pleased. I would love to give a run down of all the food, but the wine began to take it's toll. I know that I had a very good fluke ceviche with a red pepper coulis, pickled onions and micro arugula as well as a sweet pea risotto with lobster and tomato coulis. Both very good. Rockefeller is not my favorite place to go in the city, but I would go there again especially if I had some business in the area.