Bobbo

Good dining downtown can be tough. The downtown "gaslamp" area is geared to major tourism. I would suggest a little place called the Wine Vault and Bistro in Mission Hills, just a short cab right. One suggestion downtown is a Mexican place in Barrio Logan called Las Quatras Milpas, excellent authentic Mexican.

You should check out the wine vault and Bistro in Mission hills, the ambience is super casual, they serve great wine incredibly priced and the food is outstanding. winevaultbistro.com shows all there wine driven events and a sample of menus

One of the top of my head is The Modern. It was reviewed in less than two months. Dont get me wrong. I beleive NO restaurant should be reviewed before six months. As we all know, it takes some considerable time for a restaurant to hit its stride.

Does anyone else wonder why he has so conviently forgot about reviewing GR. Bruni's only reliable trend is that he harshly and unfairly tends to review new places less than two months after they open. Why the wait at GR? Looks awfully shady to me. Or did he get beat to the punch with Adam Platt's review and now will be second in that shock factor he ever so desires.

This one is fool proof I promise. Slice all your potatoes very thin on mandoline right into baking pan. infuse heavy cream with garlic and thyme salt and pepper then pour over potatoes in pan, straining out garlic and thyme. Cook at 250 for a long time. Seriously. Every 20 minutes when the top browns mix with a spatula and turn over the potatoes so it is fresh cream on top. Do this until there is no more cream. All the cream has carmelized and sokaed up in the raw potatoes. the gratin will be amazingly layered and pressed. It will take about four or five times turning with the spatula. So about 2.5-3 hours. Let the gratin sit for about 30 minutes. I promise it will be the best u have ever had.

Yes, this site has people with some serious self-confidence problems. I personally could care less about the CIA where I went to school. That being said I could also care less about J&W and the rest of them. Someone early said it correctly...you learn so much more outside of those confines of making antiquated food at culinary school in a single week in the biz than you will learn in two years at school. Chef Johnny, just remember..its always the people who have to defend themselves and their skills who are the worst at what they do. This is especially true in the kitchen, I dont care where you worked.

A bit biased? What you must understand is that every school has its bunch of kids that are just there because they dont know what to do with their life and their parents want them to go to college. Im sure you dont want another bachelors degree as Chef Johnny might have mentioned since you have your Masters. Personally you should consider a career in the food field not in the kitchen since you have your masters already. Im only saying this because by now you have probably figured out the money sucks and the hours are long. Are you deadset on attending a culinary school? I wish I had just started workign in the industry and skipped school and the 56 k I now owe. As to defend the CIA, a culinary school is what you make of it. For those who drool over TFL it might be cool to be taught by a fish cook. Personally I know that the chefs at the CIA NY have Michellin stars, have run major successful restaurants, and have more connectins in the industry than any other culinary school. This is what it comes down too, connections.

blanch them in water, then peel, then store in milk. The milk helps prevent discoloration.

the very thoughts I have had for awhile

I guess I should have been more clear. When we speak of stars here in NY we speak of tthe Ny times stars. Michelin really has not made too much of an impact, although the Times stars lately are way off, but thats another story. thanks for the recommendations of places to watch. I still really beleive SB can be a dining getaway sometime in the future.

No, whatt I meant is that the larger majority of Californians, are not very adventerous in their eating habits. This is why I beleive a restaurant would not work. New Yorkers live to eat out this is obvious by just looking at the amount of posts on the NY thread on this site compared to the CA. I only have posed these questions because I someday hoped to open a high end establishement in SB. Being a SoCal native and a SLO gradualte I know the area very well and adore the central coast. I by no way am trying to say that NYC is better. I currently live and cook in NYC and really dispise the place. But the food is good. thanks again......and im not discouraged about SB, I think it can be done. La Super Rica is good though. Can tfind that here in NYC.

thanks, i wish the california dining public would eat out with a more new yorker approach.

If your willing to drive to SD there is a place called Spicy City that will knock your socks off.

Do you think there is a market for a 2 or three star NYC caliber restaurant?

I would like to know if there are any fine dining, well renown restaurants in the SB area that are worth a trip for a special occasion. I know thi sis very vague. I am looking for a place that would rank as a two or three star, even four in SF or NYC. thanks in advance.