GordonCooks

You're pretty dialed in as far as a Rochester palate Tastings has the most potential out of any Rochester resto in the area. The exec chef just left because it was a creatively unfulfilling (Charlie Sacardi was a chef at Bouchon in Napa, and many more places) Was wowed more than once but it was just wasy over their clientele's head. They recently brought in a sushi master to start doing a japanese menu for their next place (Satoshi) and he rocks the house. Mundo is decent at best but the best shrimp cocktail in town Olive tree - agree on all counts Magnolia's - agree again Table7 - The Chef Josh Bickam was the former exec at Sienna who left and came back. Learned his pizza trade at Pomodoro and moved over there. Tapas - hasn't had a good chef in years but a nice cocktail spot Brio - better places at that price point Park Ave Pub - food is just plain bad current;y as they look for new kitchen talent. One of the best cellar wine lists in town - Ted bargain basements a lot of older meursaults and 95 bordeauxs for what amount to cost nowadays. Bamba? - shedding kitchen help left and right - fallout from the Rio debacle Black & Blue - beautiful room with god-awful food. I haven't heard a positive review yet but hopefully they'll get it together

Philadining - Next time you're in my neck of the woods - I'd make the time to share a meal with ya.

Hands down the best place(s) in town. Currently my weekly haunt. He also opened Max's Chophouse - the only dry aged prime in the city done on a Luger Style 1500 dg broiler and took over food operations on the Inn on the lake in Canandaigua.

Looks like Susur is back and in a big way - Kelly Kwan is the only way to fly when dining there. Did any of you spill a drop in the table? It's always an instantaneous napkin covering the offending droplet Did you photoshop those pix or is there way more lighting in the dining room now?

The Norm Hardie Pinot is available at JKWB by the glass (or was recently). I tried it and it's a pleasant wine - but with no pinot noir characteristics at all!!!!!!!!! ← It's usually described as Volnay in style - something I've found the two times I've had it. Medium bodied with prominent but restrained fruit (unlike a lot of recent Oregon Pinots I've had) nice mineral and florals combining with red berries, nice depth...the canadian reds are progressing quite quickly in terms of quality.

I think the spirit of the thread is wines grown in the niagara region, not wines you can buy in the niagara region.

Bulgogi and Kalbi

I'll ditto this statement

Hey, That's my girl you Cad!

Ditto on Hermann J., It's a must stop if I'm within 30 miles of the place

Foodwise - Craft is the best, hands down. Solo? Do Craftbar

Poutine from the blue chip truck that's always across the street from the Sheraton Centre on Queen St. Then a coffee crisp candy bar!

Hotels? Marriott Bloor Yorkille Marriott Eaton Centre Sheraton Centre on Queen St All centrally located pretty reasonable

Waiting to see what is actually available

Much of Susur's strong points are his intricate preparations and accountrements. Most of which fall by the wayside with a 1 hour (50 min) time limit. Having eaten at both of their restaurants - it's Susur by a mile

Luckily one of your in town suppliers has a tremendous supply of old stuff with solid provenance.

"Ebob on the burg" - sounds like a great name for a restaurant (in Shanghai?). I rarely post on old wines as the storage conditions are the greatest variable (except for Madeira). But in simple terms, I panicked and drank it too soon! The wine was 1923 Cotes de Nuits Villages from Dr Barolet, ullaged about 5cm (very good for age). No bottle stink - just a fragrant rose aroma but a bit lacy - we commented that it was like faded silk. Classic beet flavours, but not particularly complex. So we rushed the first 2/3 of the bottle in case it collapsed (Susur's backwards menu worked well in this regard). BUT we should have waited! As the meal progressed the wine developed all sorts of nuances and flavours, particularly of raspberries - but more like golden than red (I find the aromatics on gold more complex and the taste a bit softer). The last sips were ethereal with the experience more like inhaling truffles. My Burgundy guru (Woody to his many custmers) always advised decanting old Burgundy 6 hours ahead. In this case he would have been right. ← 6 hours? I've had quite a few oldies go dead within an hour after the cork is pulled. I always thought the rule of thumb (old burgs) was upright 24 hours before opening and never decant.

The DRC is a budget buster on it's own but thank you for the TNs. Back to budget, Cheval is out as is Margaux (I'd go Petrus anyway) Probably looking at Ports, 47 Corton, 47 Vouvray Moelleux, 47 pauillac, 47 LaFleur is on the wish list, 47 Krug, 47 Alsatian Reisling but I'm clueless on older Burgs

A good friend is planning a birthday party for his father and wants all 1947 (birth year) bottles. What you pick (esp Burgs?) Looking ot stay at the 5000.00 mark for 5-6 bottles.

I rarely post TNs due to the fact most of the time other people got it right but when I find something is off. 2002 Shea Family Cellars Pinot Noir - Block 32 Nice nose, gamey with lots of bright berries. On the palate the fruit goes sour, with acidic tannins and smoke on the back. After an hour or so, more charcoaled meat (not in a good bacon way though) and little or no fruit. Terribly disjointed with nothing in the middle. The only clunker I've had from this producer. Their regular Pinot, Pommard Clone, Homer Vineyard, and Block 23 are all solid. edit grammar

Not to rain on anyone's parade but places like Splendido, Opus, George, etc are great restaurants in their own right - but would be similiar to upper middle class NY places. Perigee is pretty unique as far as concept and menu. Susur also but after my last meal there - the inconsistencies outweigh the uniqueness. Canoe's use many canadian ingredients would also bear recommendation.

Perigee Restaurant- a must eat when in Toronto.

Ditto on Nikolau!

Rosemount GSM - about 20.00 and pairs well with asian flavors (just as long as the lemongrass isn't overpowering)

Last year was the first time I was allowed to buy Harlan Cabernet. edit sp