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Everything posted by GordonCooks

  1. I've been to ALO a few times. The most imaginative dishes were probably the vegetarian ones and I really enjoy dining at the Bar.
  2. Posthumous Thanks and Heartfelt condolences
  3. I've done a couple of weddings for friends and here's my critique. 1.) You've got a ton of frying to do and will you have the equipment? 2.) You've got a lot of baking an pastry going on....torching 80 tartets? 3.) Frozen and reheated Madeleines? What's the point of making delicate Madeleines? 4.) Rice Crackers with anything moist are going to go limp. You should probably write your prep list and figure the timing. I would...pick a theme, Asian, Italian, etc...one flavor profile. Then figure what can be held at temp, rent a hot box and lots of cutting boards.
  4. Leaving Philly? Well Slainte to you KL.
  5. No one is perfect, the world isn't and Paula Deen certainly isn't. As an ethnic person, I've been on the receiving end of racist comments, hence I don't use them. But, I've said my share of stupid things in life and when I've recounted them, I've done so apologetically and with humilty. Not with justification and smugness (without a legal team I may add) Given those around her know this is the person she truly is, then good. Come uppence justified as for someone who "Is who she Is" ...I mean really, if she hadn't lost any sponsors we wouldn't even be hearing from her.
  6. Astor Wine always has a ton or Rhone choices, I'm sure they have one. Check them for Domaine de Durban
  7. Felicitaciones Rancho Gordo!
  8. I hope CJ gets the axe.....and he will judging by his cooking. How did he get so pompous?
  9. There are 1001 guides to eating cheap in NY...and Must Eat places. If this may be your only visit, then overspend as it's cheaper to invest now than spend the money on transportation and lodging for subsequent visits.
  10. Well played sir The thread is digressing into nitpicking.
  11. I resent that this thread is giving drunks a bad name.........................burp
  12. 30% of NY state wines are crap on purpose an another 30% are crap by lack of skill.
  13. I would have pointed to each menu item and asked what was in it, how it was prepared, what the name translated to, who named it, why was it named that, etc.........that's what you SHOULD have done...
  14. Letting a 2 yr wander around any restaurant may not be the best idea for the kid, waitstaff, or especially the other diners.
  15. I think there a service gap if you're a tourist or a known entity. I realize this exists in any top spot but my initial dinners at Daniel were fine food wise but the service was standard and the wine service (esp Jean Luc) uninspired. My last visit was with a regular customer and it was a different restaurant altogether. I've not been to EMP yet but Le Bernardin was very warm, and Per Se maybe a little moreso.
  16. FWIW, my lunch ae Per Se beat any dinner I've had in the last 5 years.
  17. Most likely hitting TOCA next trip if that's there I stay - will report back. Toronto seems to be going through the whole NYC devolution of BBQ, DOC Pizzas, Burgers, Porchetta Sandwiches, etc for reasons mainly economical I would fathom. Not personally interesting as this is what my friends and I cook ourselves when the craving strikes.
  18. Both excel at service but I guess the comparison is Scaramouche is a favorite pair of comfy jeans and Splendido is a pair of bespoke dress slacks. Scaramouche has always delivered the goods, personally speaking.
  19. Just a couple of tweaks maybe. They've got service down pat - the most difficult thing in my mind. I'll correct myself - they have everyone on the same page, contributing and adapting to the customer. Now that's the most difficult thing in my book.
  20. Ok so it's been a while since I put anything on paper... Splendido, the only place I've never had a full blown meal at, so choosing it was a no brainer. The place was quiet for our 5:30 seating and we were late (a a cab story for later) We were warmly greeted and seated in my favorite bar spot - at the end with a view of all that transpires. My girl Leslie is the Chardonnay Expert of the house and I byob'd an 09 Kongsgaard from home and we had a 07 Girardin Chassagne Montrachet Le Cailleret from the list. Amuse of Artichoke Puree and chick pea frite British Columbia Hedgehog Mushroom Salad Sunchoke Purée, Truffle Vinaigrette, Triple Crunch Mustard Roasted Garlic & Parsley Agnolotti Rapini, Charred Shishito Peppers & Almonds Cured Ontario Rainbow Trout Caramelized Cucumber, Caraway, Crème Fraiche & Dill Pickle Organic Salmon, Ireland Roasted Endive, Confit Kumquat, White Bean Purée & Juniper Berry Albacore Tuna, Nova Scotia Arancini, Cucumber, Razor Clams & Black Sesame Vinaigrette Cheese Plate The food started off well but tapered off - maybe suffering more from conception than execution. The amuse and mushroom salad were delicious, the Agnolotti sublime but the trout was a little lacking in seasoning and the lightly pickled cuke was barely that, much too light. The Irish Salmon was very gamey and overpowered the sides (most times I've had Irish Salmon, it's usually had a light smoke) This dish just didn't work for me as the components tasted fine individually but a cohesive dish. The tuna was good but very delicate in flavor and needing more help from the supporting cast. We also had some frites on the side with a Malt Vinegar that was excellent but the brussel sprouts were mush. My GF is pescetarian so we do seafood mostly but the meat dishes may be a different story so I welcome opinions. She's also a little lactose and they steered her away from the Chocolate millefeuille and offered her something else (which basically a bowl of chocolate pieces) and something else that was good but forgettable. Anyways, Service is impeccable, maybe the best we've had in Toronto and so is the space. It would warrant a return visit for some different entrees.
  21. Anyone been recently? Was probably going on Saturday - Can't remember much about their wine program.
  22. Per Se, Eleven Madison Park, Daniel
  23. GordonCooks


    FYI - Pat Riley is currently the Exec Chef at FAR NIENTE - 187 Bay St Bon Apetit
  24. Nyehsa is THE most impressive thing about Top Chef Season 9 so far imho.
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