GordonCooks
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Posts posted by GordonCooks
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There is a big difference between your anonymous blogger and self-declared dining guru. The point being anonymity. I get comps due to the fact I'm a frequent patron of places. I would never self proclaim like some of these Zagat-ites with their Hotels.com threats, I find it crass. If you're getting a comp because of how it may influence your opinion, it should be disclosed.
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As I have stated elsewhere, I do not believe a code of ethics should permit a food writer to accept comps.
I agree 100%
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lol - I realize that price was one of the selling points based on your original post - perhaps I did not clarify - what was the price?
I did not know that red wine and oil can co-exist
Apps - 11-15, Salads 8-12 Pastas under 20, Mains 24-38, wine prices under what downtown prices are. These are from memory.
I'm a big food picker, never really finishing a whole plate (save for cheese) We took more food back to the hotel than we ate I think.
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They don't save any seats but during the week - you'll sit within 30 mins as people migrate to tables. Fri/Sat may be longer but after 8:30, you'll be fine.
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So what's the bargain?
Price?
BTW - 2 bottles of wine + that amount of fatty food...hope you drank a lot of water before bed
Yes, price (at least I thought for this type of place.) No need to worry about the water, my body operates like a well oiled machine.
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It's pretty packed on the weekends - I consider it a restaurant during the week and a bar in the weekend.
Yeah, I'd started calling it "Good Luck getting a table" and indeed mid-evening on a saturday the dining room was completely booked. But surprisingly, on this particular saturday, 8-ish, the bar was not all that full, so we grabbed a table over in the corner by the windows, and we were quite happy there. They serve the full menu at the bar and at those adjacent tables, so there's still hope even if the dining room is booked.
I'd thought much the same thing as you - that it was more bar than restaurant on weekends, but oddly, not this particular saturday. There were still seats at the bar when we left, ten-ish. but the dining room looked pretty full.
I'd called Rocco earlier in the day, but they were booked for the whole night.
Jeeze, I thought I could take advantage of this terrible economy and at least find an open table at a restaurant in Rochester!
Rocco is very busy but you can always find spot at the bar. Good Luck is about the same but not many others are. Max and the ChopHouse are slow lately but Tony D's is still going veeeery strong.
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I finally had a chance to eat at Good Luck recently, and I'm sorry it took so long for me to do so. I'd dropped by for some very good cocktails a few months ago, but this is the first time I had a chance to have dinner. I found the food to be creative, interesting, and most importantly, delicious. (Sorry, it was a little too dim for photos - next time I'll try to go earlier!)
We started with a couple of specials. One was a vegetable stew that featured asparagus, fava beans, peas, morel mushrooms, artichokes, and probably a few other green things that got lost in the swirl of flavors. A creamy sauce and a touch of truffle oil added some richness, but the overall effect was one of lightness and fresh spring flavors.
The second special was one of Cardoon Cutlets. Although not an especially spring-like vegetable, this dish was vibrant, with grape tomatoes, sauteed greens, a dollop of fresh-tasting tomato sauce, and a few nuggets of pancetta atop the panko-coated crisply-fried cardoon. This had a very pleasing range of flavors and textures, and was one of our favorite dishes of the night.
The other favorite was Black Cod with roasted beets and potatoes over a cauliflower purée. The fish was perfectly-cooked, nicely moist beneath the seared exterior. Accompaniments were simple but acted as good companions.
I was curious about their pizza, so we ordered the Neapolitan, just a simple tomato sauce with cheese and basil on a thin, crispy crust. The crust was very dense and crackery, exhibiting good structural integrity (no tip-droop!) and while I prefer that to a limp, bready crust, it could have used a little more flavor, and some air. The whole package was good though, and while I wouldn't rank it as a destination pizza, I could easily picture sitting at the bar and eating one as a snack or a starter or even a light meal.
For better or worse, the Good Luck schtick is that all the dishes are plated to share, and will be served as they're ready. This was fine with us, we like eating that way, and my dining partner and I were planning on sharing everything anyway. Our dishes came out in something resembling two courses, which worked pretty well, although in a perfect world I might have liked the dishes in a different order. Now that I think of it, I didn't ask, next time I might mention it if I have a preference. I'm not sure if it would have changed anything, but it can't hurt to ask...
The biggest problem with this style of service is that some diners just don't like to share, or aren't in the mood for the same food. In circumstances like that, it can be uncomfortable if one person gets their food well ahead of the other.
It's also not entirely clear how much food should be ordered: there's no real indication on the menu about whether dishes are large or small. We ordered four things for two people, and that was too much, three might have been just right. But who knows, if we'd ordered different things, maybe four, even five, might have been appropriate.
There's a nice selection of wine by the glass, we found a Gruner Veltliner from Berger that matched really well with what we were eating. They also have some very interesting cocktails, and a reasonably deep bar if you want to go off-list. Their version of a Sazerac is unconventional, but tasty, so I couldn't resist getting another after first sampling it back in December. They also make a credible Corpse Reviver, and some original concoctions that bear more exploration.
We didn't have room for dessert, although we might have considered it if it had been offered. That was one of the very few slips in what was otherwise very good service from an enthusiastic and knowledgeable waiter, who we also found amusingly odd, but in a good way...
The tab for two ran a little over $100 including a good tip. We didn't drink much, but we did order too much food, so that might have balanced out. One could easily spend much less, or more.
They're only open wednesdays-saturdays, but they serve pretty late. I'm not sure when the regular menu toggles-over to the more limited late-might offerings, or even when the last food leaves the kitchen, but they advertise that they serve "late" whatever that means. Gordon?
If you can get your head around the sharing thing, and be serene with the fact that the food will come out when it comes out, I highly recommend checking out Good Luck. It's a little on the loud side, and I've sat in more comfortable chairs, but next time I'm in town I'll happily shout at my dining companion, and risk my leg going to sleep, because the food is a strong enough lure.
Good Luck
50 Anderson Ave
(585) 340-6161
Dinner usually ends by 10:00ish during the week and 11:30ish on Sat/Sun. You can still get some of the items up until 1:00 or later (think Pizza, salad, and the fries) It's pretty packed on the weekends - I consider it a restaurant during the week and a bar in the weekend.
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GordonCooks -- what were the portion sizes like? I guess the menu is a typical appetizer->main setup? The posted prices seem decent, but first few plates you shot seem pretty small so I wasn't sure if they were doing the small-plates thing. Thanks for the pics and the link. I'm intruiged by the "Bowls" section of the menu.
Portion sizes were quite generous. the apps were a meal alone and I don't think I ate even a half of my strip loin. The bison short rib was entree sized imho. I didn't get any of the bowls but the strip was a 10 oz and the filet was 8 oz or more. The lobster claw meat was nicely sized as well. Desserts were large and you can probably tell by the photo. The owner, Steve is on premise and is the maitre' D. He's a nice guy and must have ran every dish to every table.
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BLOOM Restaurant – Bloor West Village
2315 Bloor Street West
Found a little, cozy hideaway in the Bloor West Village that was highly recommended by a friend in that neighborhood. I guess it had recently changed hands with new management taking over a few months ago.
Bloom is the kind of place that would be my “local” spot per se. The place my girl and I could get a hearty meal, nice wines, and friendly service for what would be considered a bargain at Toronto prices. A simple, seasonal menu of grilled meats, pastas, salads, and some interesting apps. The pics are a little fuzzy but when 3 people split 6 bottles of wine, things like this happen. If I lived there, I would eat here once a week. The wine list has some well-chosen bottles and attractive price points.
Grilled Calamari w Ratatouille
Smoked Chicken & Corn Crepe
Bison Short Rib
Foie Gras
Beef Tenderloin w Lobster, Bearnaise, spinach over brioche
Striploin w truffle mash, Asparagus, Shitakes
Duck Breast w Spaetzle, Kale, Blueberry jus
Cheese, Chocolate Tart, Carrot Cake, Banana Fritters
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I agree the portions are easily large enough for two to share. And the Shang menus have changed slightly over the 3 weeks (and are different in each location).
Was there last night and Susur himself was 'in the house' - putting the finishing touches on the new spring menu (debuting shortly) - so it's clear that Susur still has a hands-on approach to these venues.
I wonder if the recession means some kitchens in Toronto are serving more generous portions, while keeping the pricepoint the same. The small plates at JKWB's brunch this past weekend were easily 1 1/2, if not 2 times, as large as the small plates that were served at dinnertime when JKWB first opened.
It's a nice surprise to get more for the same old price. I've been somewhat disappointed by some of the cut-rate prix fixe dinners around town, where the prices are lower than normal, but the portions are smaller and corners are cut in order to keep the bottom line.
From the people I spoke with, business is slow everywhere. I had my choice of walk-in reservations for Saturday night and its the first time I've been to LEE at 8:00 and could sit right down.
Also, I should add the DVP was closed all weekend, maybe another reason downtown was extra quiet.
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Probably the best meal I've had there. They're doing a 5 course Shang menu for 50.00? but I opted for my faves and a few new ones. The Singapore Slaw is a must for it's textural contrast and sweet, sour, spicy, and salty action. The crab orzo saute is now wrapped in a coconut egg crepe which was delicious. The salmon sashimi style was fresh salmon wrapped around mung beans, with shiso, lemon confit, and a soy ponzu sauce. There was braised beef over potato puree and a demi with star anise and some other delicate elements. The lamb with banana fritters from Shang, and maybe another I'm forgetting. What was surprising was the dishes were much larger in portion that my previous visit. I would have ordered less had I realized. the braised dish along was entree sized and a steal at 18.00. My entire check with 4-5 martinis was around $200.00 and I was stuffed.
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I'll be looking for a lighter meal Saturday night after what will be an action packed Fri dinner and lunch on Sat. I was looking for lots of small plates and great wines by the glass or decent half bottle list. I love JK Wine bar but go often. How about The Harbord Room, Grace, Trevor Kitchen, Bar at Nota Bene, or Crush
Pref close to the New Hyatt but would travel a little - it's going to be a great evening to walk a little.
Out of the places you mention, I like Harbord Room best. They have a great burger- haven't had a chance to try anything else yet. The tables are booked in advance, but it's quite possible you can snag a spot at the bar. The menu is quite limited.
I found the food at Grace somewhat boring. High prices when you considering the small portions and lack of innovation.
I haven't dined at Trevor, but a friend of mine said it's the best meal she's had in Toronto in the last year.
I find the food at Nota Bene ho-hum, although for a light meal, their lobster salad is quite good.
Since you mention you like small plates, you might also want to consider Foxley, Bite Me, Lee, Kultura and Nyood. Haven't been to Bite Me or Lee recently. If I had to choose between Kultura and Nyood, I'd choose Nyood. Lots of interesting cocktails at Nyood, too.
Thanks for the tips!
After a day of shopping and eating, a lighter meal will most likely be on the agenda. Trevor looked interesting and you've confirmed what someone else said about Nota Bene. I've been to Lee and always enjoyed it. Maybe Bite Me but their wine list is overpriced for what they offer.
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I'll be looking for a lighter meal Saturday night after what will be an action packed Fri dinner and lunch on Sat. I was looking for lots of small plates and great wines by the glass or decent half bottle list. I love JK Wine bar but go often. How about The Harbord Room, Grace, Trevor Kitchen, Bar at Nota Bene, or Crush
Pref close to the New Hyatt but would travel a little - it's going to be a great evening to walk a little.
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The problem here is not so much the cream (you could make creme anglaise with Vin Santo) but the yolk ratio. If the book is about ratios, this one is too high. Why does he stray from the classic recipe of 12 yolks/liter of dairy? I wonder if any pastry chef out there is using this high a ratio of yolks to dairy anymore.
And his recipe is actually not sweeter than the classic, which calls for 250g (1 1/4 cups) of sugar over his 200g (1 cup).
Creme anglaise is the perfect example of a recipe that has evolved from the days of Escoffier and Point when pastry was far too rich. All that has changed, but Rhulman is bringing us back to the pastry dark ages.
Anyway, I really should hold all commentary before I see the book. I got this much from his blog.
As for the cover comment, wow, is that what it all comes down to these days?
I liked the ratio, I thought it was the right amount of sweetness. I'm using it as a sauce though and not pouring it over my cereal
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Read about Perigee's closure in the Star yesterday, I think.
Now, two restaurants does not a trend make, perhaps. But add in Thuet's (second) move to lower priced fare, Avalon's closure a couple of years back and, well?
How are some of the other higher-end places doing?
Are we going to see more closures or moves to more casual and wallet friendly menus?
Cheers,
Geoff
Perigee was a shock to me. They've been getting good ink and I found out about the closure when I was going to their website to make an email reservation for next weekend. They're a talented bunch over there - I'm sure the newest incarnation will be excellent.
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I would consider cooking more "craft" than a job. You sound like you have the necessary skills and tools. Start to develop your own style, your own passion for what you want to cook. Ask yourself what kind of restaurant would you happily go to every morning for the next 20 years.
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Canoe will always be on my personal Top 10 in Toronto. As much for the food as the entire experience.
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I don't think any of the others are so intrinsically linked and long lived in the community as they are.
Right, but how does one write about Chez Panisse in this manner without sounding redundant?
I suspect these are JUST twelve restaurants that matter, NOT the ONLY twelve, or even the TOP twelve, or the BEST twelve, or... you get my point.
I agree with you on the "just" part, but can't help wondering "why" write the list article without a defined point of view? I really can't come up with a common denominator to make this list appropriate in my mind. I'm probably in higher agreement with the signature dishes than restaurants that matter.
Common denominators:
1. In composite, this list of restaurants covers the four corners of this great country.
2. In composite, this list of restaurants covers a relatively diverse set of cuisines. Name me the most "important" Asian restaurants in the U.S. I bet The Slanted Door might just be at the top of most people's list. Likewise, Topolobompo for Latin - especially Mexican - cuisine.
3. What I didn't disclose in my initial post (and what I didn't discover until reading some of the restaurant profiles) is that there is an emphasis on terroir and locavorism. That automatically narrows the field. Most of these twelve restaurants fit the bill.
There may be other thematic under currents here, but I'll have to think about it a little before I venture any other observations.
Maybe it's a time frame thing for me
Just taking the top two
1. Joel Robuchon (Las Vegas) - ?? French Laundry Now or Le Bec Fin then
2. Sportello (Boston) - ?? Salumi Seattle now or Oliveto or Po then
and going down the list as far as importance. Even Slanted Door as good as it was back then wasn't like an Arun's or Grand Sichuan - merely very good food and a great wine list.
But places like Watershed? It's just a simpler version of The Highlands in my opinion. Nothing against any of the places listed but it seems to hard to connect all these dots. Canlis? I'd say Craft would be a better representation. Anyhoo - just my .02.
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I don't think any of the others are so intrinsically linked and long lived in the community as they are.
Right, but how does one write about Chez Panisse in this manner without sounding redundant?
I suspect these are JUST twelve restaurants that matter, NOT the ONLY twelve, or even the TOP twelve, or the BEST twelve, or... you get my point.
I agree with you on the "just" part, but can't help wondering "why" write the list article without a defined point of view? I really can't come up with a common denominator to make this list appropriate in my mind. I'm probably in higher agreement with the signature dishes than restaurants that matter.
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I guess I can agree with many (not most) of the choices - esp. Commander's Palace which is probably more relevant today than ever due to the situation on New Orleans. I don't think any of the others are so intrinsically linked and long lived in the community as they are.
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Was at Rocco Saturday night - another stellar meal.
A tasty meat and cheese pairing of soppresetta and a hard sheep's milk cheese I can't recall. The marinated olives are always a must, the mushroom and white truffle oil pizza, beet salad with citrus and ricotta, meatball bruschetta, Scallops over a chunky deconstructed minestrone soup and pesto, Lasagne, and a Bistecca all Fiorentina that would be enjoyed at any steak house in town. Cannoli, Butterscotch budino, and gelato to boot. Throw in a bottle of falanghine and Ornelliai, No one ate better in Rochester than I did that night.
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I say Italian from a cost and prep perspective
Antipasto
White Bean Dip
Meatball bruscetta
Big pasta dish
Pork wrapped rapini
etc, etc
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Not a fan of many places discussed in this thread.
IMO, best pizza in town is either Nino's on culver (get a white pizza with the fried garlic "chips") or the Gate House in Village Gate.
Best restaurant in Rochester in my opinion is the newly opened Good Luck at village gate. Absolutely best meal I've had in Roch.
Nino's is the best take out pizza in Rochester. I like the foccacia style with all the trimmings. Good Luck is putting out excellent food - Dan Martello is one of best in Rochester.
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From what I've read, it's supposed to be sometime in June.
Thanks!
What, Exactly, Is a Comp?
in Restaurant Life
Posted
A free appetizer is a comp. Heat & A/C are not.