avant-garde
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Posts posted by avant-garde
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this should be on the other thread but...I am ready to make a comprehensive line of bittres under The Violet Hour banner, is there a market for it?
To be honest, you could certainly do mail order. Provided that's something you want to be bothered with as a business. Your bar has already garnered much acclaim and I think offering these sorts of things is a great way to keep people connected to your "brand."
While stores may be hesitant to stock them, there is a huge boom in bitters being used again in cocktails. I think this would lead a lot of people to your site and thus create more buzz around your bar. For the love of God I had to order my Fee Bros and Peychaud's from amazon.com. What's the world coming to? I think this would be great for you to pursue. I'd buy some.
edited to say: I know you don't currently have a website, but you could...
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website, anyone? I haven't found one... but then again, I haven't been looking very hard.
Here's the temporary website with menu, hours, and directions only.
My wife and I went in last night for dinner. The front window doors were open and it was absolutely beautiful outside. Nice touch. The food (I'm afraid) was just average, very similar to Spin! The service was good and the atmosphere was above average, but nothing amazing. The food is very reasonably priced. $10 for Pizza and $6 for antipasta. If you just want a new place to go in town, it's worth at least one visit. They'll have to really step up the flavors (particularly the seasoning) if they want to stay in it for the long haul.
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website, anyone? I haven't found one... but then again, I haven't been looking very hard.
Here's the temporary website with menu, hours, and directions only.
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this should be on the other thread but...I am ready to make a comprehensive line of bittres under The Violet Hour banner, is there a market for it?
Hmmm...You should send me some free samples so I can accurately answer that question. HA!
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PEEP THIS!!! This is some next level bartending. Watch in order...
1
2
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There are three on Angus Winchester's YouTube page:
Mr Hoshi's Dry Martini
Love drink
Ice Ball Carving
And many more if you poke around on youtube.
I'd sure like to see more by this Mr. Hoshi. Just watching him make that Dry Martini was inspiring! Anyone know where I can find more info on this guy (first name, website, etc)? I've searched google with minimal results.
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For reasons beyond your controll you end up at a fast food joint where they hand you an empty 70oz plastic cup and point you towards the soda fountain. You step up and add ice. There is too much so you shake some out. You want a cola base with hints of citrus, tropical fruit and prune. So in goes the Coke, with a splash of "pink lemonade" , a sploosh of whatever that orange pop is... and a float of Dr. Pepper. Ahhhh, refreshment at the freeway oasis.
Then you try to figure out what rye should be added if you wern't driving.
Edited for HC7.
we did this as kids...the resulting libation is called "Swampwater"
Ha! In little league we called it a suicide. The thought of all that sugar now makes me tired.
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Love watching these videos from Toby Maloney over at The Violet Hour. Let's see if we can't get him to do some more. How bout it Toby?
http://www.youtube.com/results?search_quer...y&search=Search
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Moderator's Note: These posts about The Alinea Book have been split off from the Alinea restaurant topic in the Heartland forum. -- CA
I wonder when the book is coming.
Funny enough, just read this earlier today from gothamist.com:
"Visionary Chicago chef Grant Achatz made a special appearance on a cookbook panel that also featured Jeffrey Steingarten, editor Ann Bramson, and literary agent Lisa Queen. Achatz is currently being treated for a rare form of squamous cell carcinoma of the mouth, but remains iconoclastic as ever. The chef explained that he will self-publish the Alinea cookbook next year, and that it will be distributed by 10 Speed Press."
The entire article can be found here.
http://gothamist.com/2007/09/21/report_gothamis.php
And for those not lucky enough to have the Art Culinaire, you can see screenshots of the article on Alinea's website:
http://www.alinea-restaurant.com/pages/pre...print_main.html
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For sushi in KC, don't miss Kona Grill on the Plaza. I've enjoyed it each time I've been.
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Very nice write up U.E. Much appreciated. And great job with the photos.
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So for anyone who has been...can you speak to any of these? Some of the products have me interested (e.g, Smoked Coke, Bubble Gum, Bell Pepper Lemonade).
COCKTAILS
Bazooka—vodka, bubble gum cordial, house sour, $13
Pan Pacific—shochu, thai basil, calamansi, coconut water, $14
Cascade—gin, cascade hops, martini bianco, $13
Violet Fizz—gin, lemon, lime, cream, egg white, crème de violette, $15
Paprika Punch—rum, bell pepper lemonade, molasses, $14
Crumble—brown butter rum, pink clove, scrumpy, $13
Bohemio—tequila, becherovka, naranya agria, $12
Agua Verde—equila, tomatillo, cilantro, habenero, $14
Good Ol—Boy – bourbon, smoked coke, preserved lemon, $12
Blood & Sand—scotch, sweet vermouth, bitter orange sorbet, red bach, $14
Charantais—walnut cognac, dandelion cointreau, lemon, $14
Antoine—Sazarac – cognac, peyshaud, absinthe, $15
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I'd love to hear more about the bitters that you've concocted.
Will do as soon as I can, and will also post photos and vague recipes. Opening a bar is like juggling 14 chainsaws, 3 bowling balls, 17 kittens, 2 bottles of rum on fire, and a tennis ball while running across a marsh seething with piranhas, using only the heads of crocodiles as stepping stones while being chased by an angry mob of vengeful visgoths, tattooed repo men and a couple of IRS agents. Will soon have everything under control.
...by the way Toby...where are we on this follow up? Elaborate sir! Photos, recipes, bitters, and any other insight por favor.
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Just like me to go to Chicago and return home to find this thread the day after. I most certainly would have made it here after the Second City show had I known about it. Oh well...definitely next time.
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Wanted to revive this topic because it seems a lot of chefs are using Tonka Beans these days (Sam Mason, Grant Achatz, etc), so there must be somewhere that one could buy them and use them safely in food. Any new thoughts on this???
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I've been eating some very good cheese this week. Although all are pretty common, they are some of my favorites nonetheless.
From Left to Right:
Name: Buttermilk Blue Cheese
Type: Cow's Milk
Consistency: Semi-soft
Country: USA (Wisconsin)
Flavors: Slightly Pungent, Smooth
Pairing: Pears, Apples, Peaches, Reisling, Champagne, Light Reds
Score: 8
Name: Murcia al Vino (Drunken Goat)
Type: Goat's Milk
Consistency: Semi-hard
Country: Spain (Murcia)
Flavors: Cross between regular goat cheese and a mild parmesan
Pairing: Rioja, Olives
Score: 8
Name: St. Andre
Type: Cow's Milk
Consistency: Soft, Creamy, Buttery
Country: France (Pyrenees)
Flavors: Contains a very nice nutty and buttery flavor. Very similar to brie
Pairing: Pinot Noir, Sparkling Wine, and Pears
Score: 9
Name: Morbier
Type: Cow's Milk
Consistency: Semi-soft
Country: France (Franche-Comté)
Flavors: Rich, Creamy, Slightly Bitter (like a very mild bleu cheese)
Pairing: Burgandy, Pinot Noir, Port
Score: 8
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I personally don't think Winstead's is worth it. They're over rated because the burgers are extremely dry and the overall burger just isn't that great. I would even eat at a Steak n' Shake over Winsteads.
Westport Flea Market is where it's at...burgers are juicy and awesome especially when you put all of the extras on it- shredded lettuce, tomatoes, onions, etc. Titanic Nachos are fun but don't plan on doing anything that requires walking afterwards
Agreed. Winstead's is not great at all. My suggestion would be D'Bronx. I live on the other side of the city and I make at least two trips a month for it. It's a traditional New York pizza and subs joint. They also have the best (albeit basic) balsamic vinegar & oil dressing in the entire world. Put it on your sandwich!
D'Bronx Deli
3904 Bell St, Kansas City, MO 64111 · 816-531-0550
"To those longing for a NYC-style corned beef deli sandwich or a thin-crust pizza, locals point out this downtown standard, where exposed brick walls, hardwood floors, tin ceilings, and a nostalgic lunch counter seem more Big Apple than Midwestern. Boasting what many regard as KC's best pizzas, Gibraltar-sized subs, and homemade apple pie, d'Bronx never fails to impress and satisfy."
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Thanks everyone for the great conversation. Overall I think this sounds like it could be a positive undertaking. I agree with the fact that there would have to be alcohol and coffee sales in addition to desserts to bring in cash flow. I really wouldn’t mind at all if it just became a really nice place to drink wine with friends and maybe get a dessert and/or cheese tasting as well. I’ve always felt that. However, in no way do I want this to be a “club.” It’d be restaurant through-and-through, just without savory dishes.
Ultimately, I guess it would need to be marketed properly to ensure people have a clear understanding of what it is - perhaps more along the lines of a really nice coffee and wine bar with a heavy influence on desserts, too. The term “dessert bar” in itself may scare a lot of people here. Who knows until it actually happened? At the end of the day, it has to make a lasting impression in the city. That is key.
The whole “rock star” discussion is irrelevant to me. All those chefs got that status through hard work, great products, creativity, and vision. Those are all key components that I know are required to succeed. I feel confident that I am aware of all the risks that have been discussed here – and that makes me feel good. Not all new restaurant owners get that. It IS a very tough business. Everything has to be perfect in my eyes to succeed. That means the products and services have to be worthy of garnering a special trip from one restaurant to another.
Who knows where this will go? At this point it’s a dream I’d love to pursue. But again, thank you for the conversation around the topic. It has helped me gauge where I stand and what hurdles I’m up against if I take this on.
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This concept is being explored in nearby Columbia, MO. The Upper Crust Bakery with their dessert bark Encore. (This website doesn't have Encore info on it yet.)
Here's a newspaper article about it.
I haven't been to Encore yet, but I love the Upper Crust desserts, and am looking forward to trying out what pastry chef Brandon Kelley is going to bring. I plan on using it for birthdays or bachelorette parties. Seems great to me, but they've only been open a week, so I'll keep you posted. I don't know if the size difference of the cities will be a big deal, but I'm happy to help.
This concept is a bit different than what I have in mind because I won't be doing catering and I won't have breads and similar items. It won't be a bakery of any sorts. It will be plated desserts only and quite a bit more upscale. Imagine a small fine dining restaurant that only serves dessert, wine, coffee, etc.
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Also,
What's the concept going to be? I think this plays a huge role in your location.
As for me, when I think of dessert I think of one thing : "It better be damn sexy"
Desserts seem to taste better at night time and at night I would rather be in a place that is more modern, sexy, and upscale. Which I think is just a classic combination with dessert. For me, I think of hot spots in Miami and NYC with tons of people enjoying the after hours in some place of that nature.
The concept would be very modern. Not sure if you've ever been to the bar on the plaza called Blonde, but in terms of design that is what I'm thinking (albeit less 'clubby'). There would be seating at an actual bar where the dessert plating would take place. Also, there would be seating at actual tables. See the inside of Kyotofu above.
As for the size, I want it to be rather small (like the size of a stand-alone Starbuck's for example). I realize to do something like this it has to be 100%. That includes: Service, food quality, style, innovation, and yes - even being sexy. It needs to be a hot spot that constantly evolves and wows the customer.
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Do you think a dessert bar would be successful in Kansas City? I have recently been paying close attention to similar places like Chikalicious, Room 4 Dessert, and Kyotofu in NYC and am curious to know if something like that would even have a chance in KC.
Overview of what I envision it to be like:
An upscale sit-down dessert bar where you come to eat sweets (no savory items). You could also enjoy high-end coffee, dessert wines, cognacs, teas, etc. Maybe you'd stop by after dinner at another restaurant or perhaps after eating burgers at home. We would have nice plated desserts and wine parings with any of the desserts. There would also be the option of doing a three or five course tasting at a set price.
Some glaring questions:
What would need to be done extremely well? Besides everything...
What are some good locations in the city for this sort of thing?
What are the pros and cons of doing something like this in KC?
For those who are not familiar with this concept, here are some links to the places I mentioned above:
Chikalicious
http://hungryhedonist.blogspot.com/2006/03/chikalicious.html
Kyotofu
http://hungryhedonist.blogspot.com/2007/04/kyotofu.html
Room 4 Dessert
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Apologies if this has been asked before, but I just made reservations and forgot to ask if the price of the tasting menu includes wine? Can anyone answer this please?
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I'm actually relieved to hear of others having poor experiences there. We had two dreadful meals there and haven't been back since (sloppy service, wrong appetizers, overcooked pasta, gristle laden liver), and I was wondering if we'd just hit them on incredibly off nights or what.
I'm truly surprised to hear that, cwench! If I had to guess I'd say we've eaten there upward of 100 times in the 8+ years they've been open and I've sent 2 things back (excessively bitter rapini - I know, I know, it's SUPPOSED to be bitter, but...) and some calamari that had gone 1 minute too long and was rubbery. Other than that, my food and all that I've been able to cadge from dining mates - surely amounting to hundreds of dishes in all of that time, have always been impeccable. Just based on my experience, I'd have to call your visits anomalies.
We had good experiences there the first two times we went, which is why we were so excited to go again. But this last one was a stark contrast to those visits. What made me the most upset was that both of our starch items (lentils for me - yukon gold for my wife) were undercooked to the point of not being pleasurable. The soup was very mediocre, too. These chefs should be tasting!
Granted, it's our fault for not sending these items back, but you know, I have a hard time complaining to a server who had nothing to do with it. I also don't feel as though I should have to work to get a good meal. Especially in a place like Lidia's.
Even if they beef up their quality control, they still need to work on value. $28 for a piece of fish, two yukon gold potatoes, and a few strands of onion and tomato is unacceptable. There wasn't even a hint of a sauce. For $28, I would have preferred some asparagus, white truffle oil, or saffron broth. I also would have liked it to be explained that the salad and soup are not part of the entree. Perhaps that is my fault for assuming. But again, value.
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My wife and I dined at Lidia's this past weekend and were very disappointed by the whole experience. Wait...she did have a good mojito and one of our glasses of wine was pretty nice. But the rest of the evening was so horrible. By the end of the night we had spent over $115 for about $40 worth of food, wine, and service. Did I mention the table next to us was about a foot away? I could hear every word of their conversation. ANNOYING!!!
I had a bowl of soup that seriously did not taste homemade. My wife also got a salad of arugula with walnuts and gorganzola, which actually met our expectations. The waitress made it sound like we got soup or salad with our entree, but we actually had to pay full price in the end. UGH!!!
For the entrees: I ordered the salmon with lentils. First, there was about $5 worth of salmon on the plate and about .80 cents worth of undercooked lentils and (literally) two leaves of baby greens. That was "the salad." $9.99 for the dish still would have given them plenty of profit - it was $18! I was livid. My wife ordered the seafood special which came out with undercooked yukon gold potatoes and onions. That's it. A piece of fish and undercooked potatoes. $28!!! Good thing I was buzzed by that point or I might have thrown a fit. The only thing I knew how to do at that point was pass on dessert. I really wanted it, but who knows what we would've gotten?
One of the other things that stood out was how our server encouraged us to go out to the garden in front to see all the herbs they grow on-site. It looked like they hadn't tended the garden in weeks. It just didn't look very nice. Herbs dying, flowers dying. Not really a big deal, but if you're going to add that bit to your service repertoire, tidy up things a bit.
So the good news is that Lidia's can get the wine and mojitos right. The weather was also very beautiful when we left the restaurant, which is another reason why I wish we hadn't had such a bad experience. We enjoyed our last visit, but it's clear someone different is running things now.
The next day I was seriously upset that we had spent that much money for such a lackluster evening. For what we paid for two small courses of food, I could have gone to Houston's, ordered dessert, seen the plaza, filled the car up with $3 gas, and still picked up a half gallon of ice cream on the way home for the next day.
Not going back...
All About Bitters (Part 1)
in Spirits & Cocktails
Posted
Nothing at all. But Bitters? I should be able to get those at the licka sto.