GordonCooks
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Posts posted by GordonCooks
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He's says everything, most in his position wouldn't dare to. He's accurate, succinct, and uniquely entertaining.
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I find the food at Nota Bene decent, but ordinary and somewhat boring. Nota Bene isn't a restaurant where I would choose to dine on my own, or for a special occasion, unless I was dining with people with conservative palates. I wouldn't describe anything I've eaten at Nota Bene as excellent.
I'd go to Splendido for a birthday dinner.
I have to agree wholeheartedly. Nota Bene underpromises and hits the mark. Wines, food, and service are good, but that doesn't cut it in Toronto at this price point or pedigree.
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Skip Waterworks. I opened that place and have eaten there after I stopped working there; I'll leave it at that. It's good for a cocktail on a nice summer day.
Noted, thanks.
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Amis? That may be the winner, food's good? Thanks for the Waterworks info too.
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More good suggestions,thanks.
Looking for opinions on LeBar Lyonnais, Does Vetri has bar seating? Will probably do Sunday brunch at the Waterworks, any opinions on that idea?
Thanks!
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I was hoping you'd chime in,
As usual, you're a plethora of quality info. I'm probably looking towards seafood as my girl is a pescetarian. We're looking at most likely Lunch in Sat, Brunch and a light dinner on Sun. Sat will be something good, just haven't decided yet on where. I'll probably just check your blog and email you if the opinions are current.
PS - If I eat Korean other than my mom's (or mine) she beats me with a bamboo pole.
Thanks much
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Good Day all,
My next Philly excursion, I'm staying in the Museum dist and really don't know any familiar places to chow. I'll probably travel to dinner one night but is there anything close and notable.
Thanks in advance
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Read everything Florida Jim writes
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I would look into a country club position. It's mostly management and ordering for the most part unless it's a high profile club, but those type of clubs are looking for high profile people.
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Pizza is garnering more culinary attention than ever but not about it’s glorified gourmet Spago-esque leanings - but more for it’s humble, traditional beginnings. Places such as Pizzeria Bianco in Phoenix, Motorino & Keste in NY, etc all purport to do it the old-world way. What it the old-world way you ask? We go to where it was born and where it’s revered – Naples. If want to call your pie authentic (vera pizza napoletana) then you got to get permission. The Associazione Verace Pizza Napoletana is the association that designates your pie as the real deal. Desiring to experience my food passion in it’s most authentic form, it was off to Toronto to visit Pizzeria Libretto which is probably the most local to me. Located in the up and coming Ossington strip – home of Burger Shoppe and Foxley’s to name a couple – Pizzeria Libretto is a long, narrow place with a cozy bar and 18-20 tables. Upon our arrival, it was an hour wait. So, leave your name cell # and grab a drink at one of the local bars. After about an hour (and being a little nervous about my American cell number) we headed back over. We waited only about 5 more minutes and were able to grab seats at the bar. The menu was quite simple and we knew what we wanted. I chose the beef carpaccio and my girlfriend Leslie went with Arugula, pear, and piave salad. Pizza – wise? The D.O.P. Margherita, the Doppio (same with extra mozz) and a not so traditional Rapini, goat cheese, and olive pie with mozz. The salad and carpaccio were quite – mostly due to the quality of the ingredients and really good extra virgin olive oil they used. Pizzas? The Margherita was first out of the oven – the crust was light, almost delicate in texture. Much like a center of dough and lightly covered in a just charred and crispy exterior. The sauce was good, albeit bland for my taste (too many chunky, oregano laden pies I guess) but tasting of simple San Marzanos from the can. The cow’s milk mozz was quite good but once again, mild. They do give you a bottle of chili oil to add at your discretion. The Doppio was more to my liking due to the extra cheese but the rapini pie was a little bland for my taste. Pizza in its indigenous form is more of a snack or street food. The pizza at Libretto fit the bill and is probably as I would enjoy it in Italy (minus the view.) The mostly Italian wine list is small in size but extensive in variety. Most choices available by the glass, quartino, half or full bottle. Dessert was a delicious Chocolate Amaretto Budino and Chocolate gelato. A fine end to a fine meal. To summarize, the pizza at Libretto was everything I expected it to be and more…but “my” pizza as I’ve come to enjoy it, is much more substantial in form. Nothing against Libretto, but I’ll stick to my locals
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A review of a wine is always a very personal taste. If there is anything obviously wrong with a wine the reviewer should be honest. He should take into account if a wine has been badly cellared or mishandled in any way and say so. Whether reviewing wine or food people’s opinions vary widely, that is why, when I am to be sent a report for publication in Food & Wine magazine, of a tasting, dinner or food and wine matching event I ask the reporter to get a general consensus of opinion from all members present. It is rare that all members agree with the quality or otherwise of the wine or food on offer.
If a person is reviewing anything the wording should be understood to be their own opinion - ‘I thought’ the wine was unbalanced - not the wine ‘was’ unbalanced. No one can be sued for giving an opinion.
I would think "preference" is a personal taste. Any reviewer worth their salt can identify the basic markers and characteristics of competent wine making and varietal identity.
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First off,
Have a drink with the staff after shift, it builds necessary camaraderie.
Then
Practice simple math in your head
Think about having multiple orders in your head
Don’t change the well around
Flair sucks, speed and accuracy puts money in the till.
Corkscrew, pen, and bottle opener in your pocket before shift,
Exercise – most of the night you’re half bent over and arms outstretched. Loosen that lower back
Banter with customers, it lessens the wait time
Tip your barback, heavily
Covet bar towels
and
If you’re working with seasoned bartenders, they can be your best friend or your worst enemy.
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That's why it's best to have your wine reviewed at the winery where you can insure it's provenance. Once it's sitting at a wine shop, you've made your sale. it's out of your hands.
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I'd re-post this in the wine section. As far as wine shops in your neck of the woods - Check Greene Grape, Astor Wines, Chambers, Sherry Lehmanm, etc.
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Brandani's makes what I call classic Rochester pizza. Crusty, chewy, lots of sauce and mozz. I remember Brandani's when they were on East Ridge rd in Irondequoit when I was a kid. There and maybe the original Pontillo's accross the street.
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Bananas Foster, My girl is a little lactose intolerant so I serve it over coconut milk sorbet.
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I agree, the potential is there. No Splendido in recent history - Perigee was always my go-to spot back then. I'm sure my next trip will be a little more adventurous.
Cheers
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Ate at Canoe late fri night. Still one of my favorite places. The food is always solid as well as the service. Drank an 03 Chassagne Montrachet, Had the gigantic Canoe platter and a few other small plates. What a great way to start a weekend in Toronto.
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Was there saturday night. It was good but not necessarily great. Drank a nice 03 Chavy PM Les Purcelles, started with Tuna Tartare, Ceviche, and the hearts of palm salad. The ceviche was very good, the tuna of exceptional quality but the hearts of palm, while fresh, had a blanket of some very tired black truffle shaved over the dish. I'm not even sure that's what it was. The were pushing some day boat, east coast halibut that was ok and the sea bass over lentils was ok. We had a young but enthusiastic server that made the visit worth while as much of the staff seemed very self-absorbed and rigid. Finished with the apple crumble and molten (it wasn't) chocolate cake. I probably wouldn't bother returning. feh
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I've seen it at Kensington at the store with all the dried beans and such.
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I don't recall any particular Steak concoction of mention but the burgers off the char are always tasty. The hot sauce and the pickles they USED to have are excellent.
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How are your Chards looking kiddo?
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Indaba Chenin Blanc - 4.99 reg price at my local. Not bad by itself and makes a great white sangria.
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Jeff, I trust your opinion, chalking it up to a busy holiday weekend for the staff and my menu selection.
Anthony Bourdain's Medium Raw
in Food Media & Arts
Posted · Edited by GordonCooks (log)
I think he's entertaining. Hate all you want, I always think when someone loves or hates everything about a person, it's personal.
As far as skill level? He may not be a molecular genius or white tablecloth wunderkind but anyone pushing out 3-400 covers a night, consistently can wear the red cape and big "S" in my book.