GordonCooks

What's the opening date?

Zzzzz, probably the most underwhelming set of final dishes to date.

Actually, I think I'm a "fairly astute diner," and i don't really care whether he does or not. ←

And which seems to be the hardest part for some people to accept. ← Not really, no one will say the place is running perfect. More astute diners hope he bridges the gap between his potential and his execution. Given a little time, I'm betting he will.

Places I considers casual and good values - Bite Me, Grace, Trevor, etc

He's here no less than 4 days a week and most of time, 5-6.

I'm not sure where you got this idea but he's as revered and he is criticized up north. My friends up north are split up the middle as far as love/hate. But then again, we're the same way when talking old world vs new world wines. He's under the Joanna Kates wunderkind umbrella but he still gets some bad ink now and then.

Critical bomb? That's a little harsh. I think the New Yorker liked it more then the Times but I can't think of many places hitting NY for the first time and hitting a home run right off the bat in the first 60 days. Not even your beloved ADNY if you recall. ← Ducasse was a critical bomb too. It ultimately survived for six years, but most places pilloried that badly do not. I wish Shang all the best (reminder: I liked the place), but this is an inauspicious beginning. That much can't be denied. ← I'm not throwing stones at anyone's palates. I do have an issue that everyone seems to think it doesn't live up to what their preconceived notions of what it should have been. Have I eaten at Susur and Lee and enjoyed it? Yes. Do my fellow diners like Shang more than either? No. Do they think Susur has something on which to build on? Yes. I've heard some very valid criticisms regarding food temps and spicing. All things that can be addressed as the staff gets more seasoned and learns more about his food. But some of the mincing is like going to Moto and saying they have lousy japanese food.

Critical bomb? That's a little harsh. I think the New Yorker liked it more then the Times but I can't think of many places hitting NY for the first time and hitting a home run right off the bat in the first 60 days. Not even your beloved ADNY if you recall.

That's not what the pro reviews and quite a few of the amateur ones are saying. That doesn't mean I agree with them—I liked Shang—but I can certainly see the pattern. ← The people I've spoken with who've dined there (some Torontonians and some New Yorkers but all having eaten at Susur and or Lee previously) have enjoyed it. Maybe not head over heals loved it but hopefully, time and experience will change that.

If that was indeed the plan, it strikes me as a flawed strategy, because a wave of adverse word-of-mouth is building up while he fiddles around. ← If certain people enjoy these flavor profiles - they'll tell others and return to eat again. Many customers are eating there for curiosity factor without having any experience or knowledge of his culinary point of view - from a menu standpoint (mainly price points) I'd say it's an excellent strategy. Introducing something more unique than mainsteam to what's arguably the toughest restaurant market in the country? I think he's making wise choices. If any adverse word of mouth is building, it's mainly service related. Something I have less of a tendency to be critical of when spending $50.00 for a meal rather than $150.00

You're very correct Doc. It's the space and location he desired but the food is slowly being introduced with caution and care to see what flies and what doesn't. As soon as some benchmarks are established - look for a tasting menu to be introduced.

Then I guess you consider his restaurants on par with Macaroni grill and Olive Garden? Tom Colicchio is the main reason Top Chef has any culinary credibility or relevance.

Probably had the best meal Rochester had to offer Sat night. Went to MAX of Eastman for some dinner with a good friend (and fellow glutton) Apps and split 4 Entrees for a pseudo tasting menu - A bottle of Pine Ridge "Dijon Clones" chard and a Bottle of Dumol Syrah. Food, wine, and service was flawless. It's my go-to spot but I'm always amazed in reflection that this place does it's job so well. Hit Rocco for all the desserts (Butterscotch budino, fresh filled canoli, sorbet, gelato, etc) and then Good Luck for an after dinner cocktail, then The Strath for a bottle of dessert wine. This was a meal I could have had in any big city but right in my hometown was comforting.

I've done Chorizo and smoked paprika before with some marjoram leaves thrown in at the finish.

That's what some would say about a tortoise and a hare. ← More like Rocky Aoki and Masa Takayama

Given the theme, it played to Stefan's and Carla's catering strengths - Carla performed up to snuff and Stefan played it to "not lose" Hosea's success relied on a huge amount of preparation I'm guessing. He strikes me as a very focused and studious cook. He probably read every cookbook he could get his hands on in the interim. I always enjoyed Fabio's personality - had the theme been cajun monkey's ass - he would have come out on top. Given the final 3, Hosea seems like the long shot but hard work and preparation has excelled in the past. Carla and Stefan's grounding in French technique put's them in similar company but you cannot overlook Stefan's extensive experience working abroad and in Michelin starred kitchens. It's just at a whole other level.

That's a bit of stretch. I would equate that with looking at pictures and descriptions of a great meal vs actually eating one in the restaurant.

For a nice romantic night out - I would suggest Canoe. Great view and a menu you both can work with.

And if you make it with clarified butter, the hydration will be low, making it firmer. BUT, clarified butter hollandaise doesn't taste very good. My inclination would be to use whole butter, and seek out advice from a hydrocolloid guru, on how to build it on a foam that's thicker and more stable than sabayon. And please let us know if you come up with something cool. ← I've had good luck using Kerry Gold and really, really fresh organic eggs. It's not something I do alot but people always comment on the great taste and texture of mine.

Any traditional blender Hollandaise is pretty stiff when left to stand right after making. I usually have to thin it to make it pourable or spoonable for that matter.

I'm getting rid of all my lead goblets.

THANK YOU! ← fuggedaboutit

Go to Perola in Kensington Market - lots of dried chiles to choose from and lots of herbs (like epazote) as well.

Less luxury ingredients for dinner parties and my wine futures purchases are less than half of what they used to be and shrinking every year.