GordonCooks

Very Informative and intriguing

Nicole Kidman gives a thumbs down on portion size but a big thumbs up on the staff here

Nice! We used to lug all the way to Woo-Chon, I'll have to give this place a try. Actually,is the the same place? (new owners?)

Wines of the Year?, scratch that, Red Wines of the Year? It was the best of wines, it was the worst of wines…I just love Dickens. Well, a friend and I were discussing modern barrique aged Chianti and various delicious Italian wines that have passed over our lips (both us realizing we know barely enough to appear intelligent). He posed the question “what’s the best wine you’ve had this year? Whenever I have a great bottle, I save the empty for posterity. Here what was behind the downstairs bar. I (lucky me, the year isn’t even half over) 1991 Opus One: I’m not an opus fan by any means (you could say I’m a detractor) I was ready to dismiss this wine but the nose was quite complex with a lot of dried herb, vanilla, and cassis. Full-bodied, with restrained fruit (for a Cal Cab) and wonderful mouth feel. Extremely balanced considering the amount of tannin you could put your finger on. Excellent - 1996 Diamond Creek “Gravelly Meadow” This Diamond Creek is very Medoc-style cabernet. Earthy and demure – I always think it’s left bank until the berries show up. Still a lot of tannin and I think this wine could go another 5 years. Delicious - 1995 Penfold’s Grange Enormous! Plum, blackberry, currant, chocolate, pepper, cigar box, licorice, mint, etc..all living in harmony (more layers of flavors that you could imagine). The finish lasts for 3 days. The may be the best I have all year. - 1986 Chateau LaTour Down to my last few bottles - I wish I could keep my hands off it. Every bottle improves in depth. It’s a voluptuous wine with mucho cassis, tobacco, wild game, saddle, etc . This wine finishes like it starts – one, long symphony. As it reaches its peak, it makes me wish I had more money. - 1990 Cos D’Estournel Bing Cherries, dark fruit, anise, a little mineral. Round and ripe with silky tannins and a lingering finish. May not be the best of the year but a great one no doubt.

2001 Louis Jadot Meursault Perrieres - Nice woody vanilla - I hesistate to use the word oak because I don't want to scare anyone but it applies here. Nice gravel, creamy, yeasty, tropical fruit and honey. The finish goes on and on and on.....tasty! 1996 Jacques Cacheux Vosne-Romanee "Les Suchots" - Deep ruby/purple color with a bing cherry/redberry nose. Big and muscular with firm tannins The lingering finish revealed an unusual cherry cough syrup note that may have just been me 1990 Chateau Cantemerle - Not as concentrated or extracted as I thought it would be. Nice and balanced with black fruit, some toasted nuts. Drink it now 1994 Leon Beyer Gewurztraminer "SGN" - I remember this wine as being a little on the delicate side but I found it balanced and tasty. This entire TN may be comprimised because at this point - this must have been my 12th glass of wine over a 2 hour period.

I'm a La Nova man myself - BBQ

Kuni's is great - anyone been to Osake (is it still open?) or "O"?

My favorite place in Rochester is in the Wedge district, a store front Veggie place near the Rochester gay/lesbian store. In South Wedge ? - You must mean "Slice of Life" cafe. Veggie Club sandwich with sweet potato chips dusted in tumeric - sound familiar?

Bouley-Danube Bring a corkscrew just in case

Just pick any raw food restaurant and put me at the table with a bunch of vegans. Throw in a couple bottles of Arbor Mist and a few ex in-laws - Now that's a party.

I don't work in the industry anymore but am currently in Sales & Marketing. One or more of these terms would probably apply to me on a daily basis

Susur

Totally understandable - part of good wine service is showing a little reverence for the juice and never filling the glass more than a slightly over the widest part of the bowl. My canned comment when experiencing something like this is "My, you're so graceful, did you ever take ballet lessons?"

Any fine dining recommendations? When in Rochester - the current best is Max of Eastman Place With honorable mention to Two Vine Best Italian goes to Proietti's Best Mexican goes to MEX

On my visit to Morimoto - we were told the most of the fish is caught, cleaned, and flash frozen on the boat using the air-blast method. Morimoto has a japanese freezer which can reach a temp of -90. I guess many of the sushi restautants in japan have such freezers as well. I'm not sure if this is a luxury or crutch though.

I've ordered their product online a couple of times. The jars can be inconsistent in flavor and in need of serious agitation. It is quote good when you get a good jar though. I use the spicy peanut butter in peanut sauce.

Excellent - Thanks!

Ornelliaia? kiddin Howse abouts Brane-Cantenac, Durfort-Vivens, Prieure-Lchine ? Any notable seconds or cru bourgeois? Thanks

Gotcha - thanks

The kitchen looks nice but I hope there is a back kitchen and pastry area as well. For a 120 seater - It looks on the small side.

Was there ever any resolution to this conundrum? I have future cheese purchases riding on this

My visits to Avalon have delivered some of the best food I've eaten in Toronto. I had a seared foie gras with a maple-espresso crema that rated as one of the best foie dishes ever. But given the menu circumstances, I've be more inclined to seek out a restaurant like Susur for those asian/japanese style dishes. What Avalon does quite well is utilize indigenous Canadian ingredients with excellent wine pairings. I have eaten meals that were technically correct but not inspirational at high end restaurants. Sometimes you have to have a good meal to make the great ones stand out. I'd give it another shot.

Thanks for the review - I haven't done the adventure menu yet.

I meant Chat - the shatting part was supposed to be our little secret

My Meals at Avalon have actually been on the cheaper side of the tasting menu spectrum. The wine pairings are unusually good and quite cheap because of his use of canadian wines. You get get out for under 200.00 a person inclusive. I've chatted briefly with Chef Macdonald but have never seen him in the kitchen during a busy service. PS - You may have picked the wrong business if you have a thin skin on the line. I've heard some stories and rec'd my share of ass-chewings from guys who are close friends. edit sp