GordonCooks

No doubt our paths will cross again. Sante'

I enjoy a nice wine tour as much as the next person. If you can survive the onslaught of syrupy sweet Niagara, Catawba, and Delaware - you'll find some very good whites (and some very good reds this trip) The finger lakes wine economy is basically - make something sweet for the masses to pay the bills and offer a small, quality portfolio for the wine folk. Lots of stops along the way but here are the highlights 2005 Ventosa Tocai Fruilano – light with good balance – more honeydew than traditional peach but a nice pear fruit profile from extremely young vines 2005 Standing Stone Ice – not traditional “Eiswein” per se as they pick and then freeze the grapes. Typical Vidal profile – a little light in body but slightly oversweet due to a lack of acidity. 2002 Standing Stone Ice – Nice with a slight sherry note and not as overly sweet – a little more balance. This wine is sold out I’m told. 2005 Silver Springs Don Giovanni Late Harvest Vintner’s Select – Non-malo by guess., nice acidity without being bracing. Wet stones and apple and some weight. Good stuff 2003 Silver Springs Don Giovanni Merlot – very reminiscent of Palmer. The grapes are sourced from their land in Long Island. Very full-bodied and luscious. Would not have picked this as a finger lakes red. 2003 Silver Springs Don Giovanni Merlot Reserve – Nice balance of red fruit and tannin. Very fleshy and bright. Another surprise – reminiscent of a St. Emilion.

I love eating the cone part of a nutty buddy first and then saving the ice cream in my pocket for later.

The Feedback - my good friend is pretty picky but here's where he ended up Lunch at Spiaggia was outstanding as far as service and food. 2 trips to Quartino - very good 2 trips to Dela Costa - very good Very good dinner at Saltaus A mediocre one at Gibson's A sicilian pasty place, some noodles, etc It's his new favorite place.

Happy Birthday, Sante'

I think it's steel over ceramic tile over firerock if I'm not mistaken. Not to mention they don't have any electronic ignition and the pilots are huge themselves. My remedy for the pilot issue was an eye level shut-off but my insurer wouldn't underwrite steel over tile over firerock on wood studs. Even with a mega cfm hood and 6" clearance on each side. Really nothing short of an Ansul system

They generate so much heat, they pose a problem a common wood/sheetrock/plaster wall wall behind them.

I probably eat at this place as much as any other place in Toronto. Wanted to grab a small dinner before my big meal at Perigee so my girl and I strolled down to Church St for some nibbles. My food choices are boringly typical and redundant but that says a lot for the consistency and quality of the food being made. Yukon Gold fries with Lemon and mayo, Organic greens, Black Cod, Hokkaido Scallops, Short Ribs, Entrecote of Beef, Cheese plate, Goujons, Duck Confit. etc. We started with Lillet Blanc, a bottle of tasty Verdejo, and an excellent Bottle of Bruno Giacosa Dolcetto. 4-5 Dessert wines for the girlfriend and it was an evening well spent. Sante to Jamie Drummond, maybe one of the most complete wine lists I've perused with just about any region, varietal, or style represented. We were there late and the chef was actually in in the house with filthy whites. Maybe not from there he was putting in an honest nights work at one of his outposts. Always good to see that from someone at that level.

The pacing was perfect - we started at 7:00 and finished at 1:00 am. I'm not going to lie, I'm a binge eater of world class standards like my dining mates. My friend Mike is what legends are made of but my friend Ray had decided to throw on the towel after the first meat course. Although that was short-lived after a little prodding. The girls did their best , the men cleaned their plates but were plenty stuffed. Every plate hitting the table looked better than the previous, it was impossible to resist.

It was a 7-Top and we're already planning the next visit. You're more than welcome to join the fracas.

It's still one of my favorite places. The experience is maturing as the flavors become a little more focused and cellar gets a little deeper. Perigee Slideshow I will post the menu when I get it

Had an informative and interesting visit with fellow Egulleters Marlene and Jake this weekend May at the Market

Nice pics

Nice notes, I can actually afford my allocation this year.

I think those wines were pretty easy to guess....just kidding

Am I the only one that thinks this article is a little ridiculous ? It's like comparing gas mileage between a Maserati and a Kia

A very good friend and hometown Chef is in Chicago from Saturday-Tues. He's staying at the Peninsula with his GF who's at a conference. He plans on spending his daytime hours roaming the city looking for goodies. Can you give me some suggestions? I've told him a few spots I've been to but could use some expert opinions thanks

Define splurge - are we more centered on cuisine or the experience?

Charming website ← Now if only it had a menu and some additional information? ← Just click on the Colborne Lane logo to get to the main menu

If you wish to purchase side towels, the cheapest solution to go to your nearest Auto Parts store and purchase a pack of white utility towels (same kind for waxing a car, etc) They're often in a 10 pack averaging less that a buck a piece. Just about identical to ones I've used in bars and seen in restaurant supply places (save the classy blue or orange stripe of course)

I quit making excuses years ago..........

Boo Yaa!! My dirty secret is that I own the movie

Clues for 97 because I'm sick of looking at it "I AM an Artist!" "Slap the ham to it"

I would if I was loaded and the chef was Suzanne Goin or Padma