M.X.Hassett

Last night (27th) ATL: One.midtown Kitchen. For the NYcentric, think WD-50 meets Blue Ribbon, innovation meets comfort.

Yeh it is pretty embarrassing (:shame: emotion.)

Yeh but its been sitting in there for close to 7 months better safe then sorry, its only a few ounces worth anyway.

Thanks for the link. When I get home I guess I'll dump the Hine cognac next to my reading chair and discontinue to use my antique decanters.

Sam posted this over in the Antique Copper Pans thread. I have a collection of antique lead crystal decanters and have used them for storing bourbon, scotch, whiskey, etc... brown sipping spirits. The max the spirits are in the vessel would be 6-8 months. Should I stop? Should I tell my doctor? Should I stop typing and call my doctor? I did some googling but there is a lot of conflicting info and not much on decanters dating from 60-200 years ago. I normally do not worry about things like this I smoke, drink, consume to much fat, eat raw eggs, etc... but whats the story here people?

Awesome list and year for you Daniel. Yeh I forgot about Saka Gura great place that pork belly may be the best I have tasted. But I think Mt.Sinai might give St.Lukes a run for there money in the terrible meal catagory. I just started trying to figure out my food and drink costs this year, and I had to stop, scary stuff.

you made the right choice BryanZ

Thanks In my previous post rocks=good not the other rocks that might come from Mexico and have to do with trafficking

Jason since I am pretty local to you could you share the location of this Bodega. The one thing that has always turned me off to Fresca is the artificial sweetner. Back on topic: Mexican Coke rocks.

Ostrich Shit 1 oz Peppermint schnapps 8 oz Coffee 2 tsp Sugar

I would move it up on your "to do" list, from the few dishes I had this evening I would say this is a very good restaurant, maybe even great. But I am going to reserve any comentary due to the fact that I was with people who chose not to order the tasting menu. Although I did tell the staff to just bring me what the chef recomends. Blais' cooking impressed me to the point that I opted out of eating at Joel tmrw. and am going to return solo to ONE.midtown to sample a menu I am in the process of arranging. Kudos Chef Blais.

Here is a great thread over there on Moleculer Mixology

About to do just that and maybe tue. also. Thanks for the report babern38.

Here is the set menu for the New Years eve first seating: Marinated Scallops Herring Caviar and Pistachios, Lemon and Olive Oil or Cauliflower Soup Spinach Ravioli and Almond Milk Cloud --- Maine Lobster Quince Puree and Braised Lettuces Gewurztraminer and Celery Root Broth --- Duck (I was told poached) Cabbage Roulade and Creamy Grains or Venison Endive Roasted and Raw, Spicy Cranberry Marmalade --- Ruby Red Grapefruit and Basil --- Waffles Maple Ice Cream and Maldon Salt or Chocolate 2006 90 dollars Wine pairing + 40 dollars The second seating is a 7 course and is 135 dollars, but I have somewhere else to be at 9 so I opted for the first seating.

edit: On second thought nevermind.

Ling your desserts leave me speachless and hungry. Can't wait for the FL meal breakdown where are you going to put it the dinner thread?

Well I will toss this up since Blais appears to be following along. I was curious as to if your policy is the same as others regarding tasting menus being served to the entire table. I am a big fan of Moleculer Gastronomy yet one of the guests is a little more conservitive when it comes to food. Is there anyway to rectify this situation? Thanks in advance Matthew X. Hassett

Interesting report. I am still reflecting(ok maybe I am a little lazy ) on my meal at the "new" Seegers, report forthcoming. Two questions was the squab breast brioche crusted? and you say do you mean sofa or loveseat(small sofa) some may be confused by this due to tha fact that one of the changes made was the removal of the banquet. that is the infamous value to portion to experience problem many have with WD-50 and of course this thread is great even if you have no interest in Masa Is Masa worth it?

Direct link to Molto E's post great pics and text. Molto E, thanks for reloading the pictures. Heres the Jacket info oh yeah Merry Christmas.

Magus, what happened how is business? Have a good Holiday.

Jason am I missing something the Delimanjoo link takes me here Spanish in Newark should it have been this maybe Delimanjoo, A new Korean snacky cake import. Regardless they look tasty I will have to try them when I get back. Edit: WTF I have been in ATL for less then a week and I type "they looks tasty"

All this talk of culture reminds me of the great Spoof Video posted by JasonTrue on this thread.

9 out of 11. Pretty interesting. The music was strangely attractive, but then quickly became bothersome.

Thanks. Great sig by the way.

Sparkill, NY. look for the red star, No opinion on the food having never eaten there.