GordonCooks

I wouldn't - the 99 is pretty un-cooperative. It's been my experience that Monfortinos need 15-20 years to shine; a long time yes, but definitely worth the wait.

Shark fin soup or their Mapo Tofu

I get crushed every year (150+) Post a picture of your pile of confectionary delights that you're offering this year

I'd add Hutch's to your list for upscale, "O" for asian fusion, and LaNova BBQ wings!

There is a (much)better place in the regional market on Jefferson Rd - Korea House! ← Is this the same folks from the Bflo. establishment of the same name? Much? ← Don't think so - my mother knows the owners and she would have mentioned the Buffalo association.

And Rooney's it was, in the end, the local boy's pick. And no, the local boy is not GordonCooks, not unless he's leading a very improbably second life. ← As consistent as they come - good choice. Hope it all worked out.

Personally, I'd wash dishes for a month to learn the exact method of his foie gras bavarois and wuxi pork belly.

There is a (much)better place in the regional market on Jefferson Rd - Korea House!

First of all, is this fact or heresay? You how the gossip mill permeates the biz. Second of all, Working in any top notch kitchen is like learning a craft, more of an apprenticeship. I sure the scores of people working at El Bulli are there to invest in their future.

Might I humbly remind the writer that Dinosaur BBQ started in Syracuse. Was a success there, expanded to Rochester and then to New York City, where it won New York Magazine's "The Great NYC Barbecue Battle." We often travel from Syracuse to Rochester to get away, drink good coffee, and try to find a good meal. If you're looking for great value, there's not much that can beat a Dinosaur meal. Stick around for the dancing whenever Grupo Pagán is there! The dance floor in Rochester is much bigger than in Syracuse, but you absolutely can't beat the vibe in Syracuse. Check out the beer menu while you're at it. In the meantime, I'm looking forward to trying out some of the Rochester suggestions. Lonnie ← I'll retort with when they opened the Roch-cha-cha Dinosaur - They brought Jamie over from Syracuse to cook the the food was superior. Unfortunatley not the case today.

This guys sounds like a hot commodity - is it me? I haven't checked my messages lately

Rochester suffers from "Meat & Potatoes" syndrome. The bulk of the diners in high end places are just "eating" - they have loads of disposable income and are just catching a meal. There is a growing percentage of foodies who like to push the envelope. Supply is meeting demand slowly but it is hard to build your business around the 10-15% we comprise. Lots of old money in town - enough to support 7-8 private country club dining rooms. Rochester, like many places, is not about what you can get from the menu, it's all about what they will do "off" the menu. Max of Eastman has some pretty competent staff. The Chef de cuisine has got some solid chops and has worked all over the country, the sous is a NY transplant (having worked for Bouley, etc) There aren't many others that can dig deep and really wow you. Not mention the foodstuffs they keep on hand - we've had an impromptu white truffle tasting menu, REAL cassoulet, Foie 3 ways, etc...and if you're in the mood for a Romanee St.Vivant or Bryant Family Cab? They've got that too.

Sienna is a fine dining experience firing on all cylinders - would be my recommendation after Max of Eastman or Max's Chop House. The Erie Grill is rather pedestrian as far as menu and eats like a hotel dining room with a pedestrian wine list - If it's the combo spa-food combo you desire - this is your only choice. Rochester has top-notch dining, you just need to know where to go.

What's the date? Maxof Eastman or The Chop House The Rio has gone downscale and 2Vine is more of a Bistro trend place with an overpriced wine list (albeit good food). PM me for info and I'll give you some contact names

I would seriously recommend Opus, for all the reason's Enid did, and more. ← But if you only had one night in TO, would you really choose Opus over Splendido? ← I would love a point by point comparasion of your recent meals at Perigee, Susur, and Splendido - their strengths and weaknesses specifically

My second choice - I hear they've been firing on all cylinders lately

Should be delicious right now, I'd think. ← Even if it's Barbera D'Alba - it's ready to go. I guess I enjoy nice roasted beets but not enough to showcase them - even a world cup risotto.

I guess I don't see the point in using a beet stock for a beet risotto. It will end up tasting like a plate of mushy beets. Use a veggie stock for the cooking process and add the beet "essence" at the end when you mount it with a little butter. Ditch the pecorino idea and mount the risotto with marscarpone in place of the butter. Suggest a white - Maybe an Albarino or Gavi? Reds? Dolcetto is a great choice or a Barbera (Pio Cesare?)

Perigee by far - Call to make sure it's open. Having had a couple of fab meals at Grace revolving around game meats, check out Pat Riley to see what he's doing, I'm sure it's up your alley. Feel free to email me for some menus of past meals.

Just tried this, tasted great. Subtle, just as you described. I also made another batch and folded in some wakame at the end, which tasted fine but perhaps detracted from the creamy nature of the rice. I think we have a nice Japanese take on risotto going here: miso soup for stock, scallions instead of shallots or onions, and chopped shitake mushrooms. ← I do a dashi risotto with rock shrimp and fresh peas. Just a sesame oil and the end and a pat of butter.

Patience is a virtue - remove foil and check the seepage (or visible wine on the top of the cork) Give the cork a super light push with your thumb to see how tight it is. If it descends slightly - be very careful with the corkscrew - I usually angle the worm into the cork applying pressure to the side of the neck rather than down.

Try country music - anything from Shania Twain or Garth Brooks should do the job.

82 Pauillacs are pretty sturdy and I've never found sendiment to be a huge problem. Decant properly and taste - will evolve over the next hour and you may find it it's best in 2-3 hours. I thought it peaking last year or so - cheers

What's the spicing and the sauce?

Whatever the cuisine, the service will make or break the meal.