Eatmywords

I'm excited too. I'd be really interested in seeing how the iron chefs would fare. Morimoto would go far I believe. Flay, out in the first or second round? I have a feeling the Food Network has a pretty tight contractual leash on them though. Another fun group to put in the hot seat would be the signature cookware set. Let's see Emeril, Wolfgang, Paula and Todd English prove their shitty pots and pans merit purchasing. Love to see them get spanked.

Tough to compare the old school traditional Greeks of Astoria with the semi-recent crop of high end nouveaus in Manhattan. Of the most modern and noteworthy, I believe Anthos would top the list. I haven’t been so I couldn’t tell you. (There’s a thread on eg for sure). You may have heard of the chef/proprietor, Michael Psilakis. He’s been quite busy building/re-building his empire. One of his places I know well is Kefi. I’ve always had good to very good meals. The shrimp orzo and rabbit parpadelle are excellent and the price point can’t be beat. I would check out both of these places if you’re seeking the latest on new Greek.

Another place we loved and the best meal of trip was the rehersal dinner at Il verso del Ghiottone hidden down a tiny side street in Dogliani. They do classic Piemontese with some excellent modern touches. It should not be missed while in the region. www.ilversodelghiottone.it (I've copied my post from another site. Pictures in order of descriptions) We began with "tuberous and scallop" -my guess is the tuberous were the chips. They were insanely good especially when soaked in the truffle butter sauce. Even better when placed on top of the perfectly seared scallops. Ligurian octopus and white bean cream (my favorite single dish of the trip). The most tender octopus I've ever had. Played perfect with the smokey white bean cream. When we asked the chef for the secret in the tenderness he said he just boiled them. Haha, right. Autumn vegetables cappuccino and parmesan foam. Very light and creamy, tons of butter, delicious. Castelmagno cheese cannelloni and pumpkin cream was rich and delicious. The saltiness of the bacon strip balanced it really well. Long time cooked piglet cheek and renette apples. Another killer dish. Fork cut (i know that's cliche) tender cheeks. I mean it was increadibly tender. Unlike anything a room full of foodies expressed having had before. The deepfried apples and velvety mashed with truffle oil complimented so fregin well. Ass kickin cheek! Me will love you long time. Mellon and passion fruit soup, yogurt ice cream and fried spaghetti. Refreshing and definitely needed after the onslaught of delicious dishes. The fried spaghetti was really cool and a first. Gianduja ingot, fresh cream and coffee. Very rich silky texture, salted pistachio balanced it perfectly along with the cruchy espresso base and creme fraiche. It was a special night to say the least. So happy to be a part of it. Can't say enough nice things about the hosts. More on the trip and food later

We got back a few days ago. I'm sorry we didn't get a chance to stop by Villa Sampaguita. We were on such a busy schedule with the wedding and surrounding towns it wasn't possible to get back up to Asti. Upon landing in Milan and picking up our rental we did stop in Asti before heading to Dogliani but we were pretty jet lagged so we had time for lunch in town. Based on your restaurant guide we thought we try Locanda Astesana. However by the time we found it it was completely empty so we walked around town in search of something special but nothing jumped out. It was getting late so we ended up at Hotel Reale for their cafeteria style lunch (also in your guide). The 9 Euro special was a great value. 1 protein with 2 sides and a bottle of gas or natural water. I had breaded and baked rabbit finished in a cognac sauce with a really good porcini rosoto and roasted fennel and spinach. Michelle had sausage braised in red wine with fusili pomodoro and sliced polenta cakes. Also, a very good combo. This is good place if your jetlagged exhausted, too hungry to decypher menus, and somewhat on a budget. Don't miss that risotto. (Haven't figured out yet how to load multiple pics inbetween text so I'll start with a couple from this meal and create new posts for the other meals we enjoyed)

Haha, and the only Thai to get a star. Surprising for sure but perhaps justifiable at least based on my experience. Srip should have gotten at least a Bib though.

Yes, Dogliani seemed like a good base as the wedding is very close in Bonvicino. (And we got a nice rate on a double room). Thank you for confirming what I assumed for the baby in the osterias. Lunch would be easier and more acceptable for anything high end. I will look into Roero for a side trip too. Thank you for this and previous posts shedding much needed insider advice on the area. And for the restaurant guide you created. I’ve printed a copy and plan on using it. Pompa Magna, Locanda Astesana, La Rosa de Vini and Cascina Schiavenza are just a few that interest us. I also found a place not far from us, Trattoria Nelle Vigne in Diano D’Alba, which does classic Piedmontese and has spectacular views. Have you heard of it? Here’s a pic from their balcony I thought stunning. http://wandererseye.com/europe/piemonte_10.php and their site http://www.trattorianellevigne.it/ing/ Villa Sampaguita looks like a paradise btw. Congratulations on the many positive reviews. We plan on staying with you if we return. Perhaps we’ll try to stop by if we are anywhere near you and the babies can play.

We’re very excited to be attending this wedding. We’ll be staying in Dogliani at the Enolocanda Del Tufo for 5 days exploring Barolo, Bra, Alba, La Morra, Dogliania and the surrounding area. I see above that Swiss Chef and others highly recommend Basso Monferrato. I’m guessing this area is about an hour’s drive from Dogliani? Is this and Acqui Terme an easy and worthwhile half day trip? As for food, we’ll be looking for casual places doing classic, contemporary or anything interesting. However, baby friendly is a must. (We’ll have our 11month old who is currently perfecting her crawling and not looking to sit still for more than a few minutes). So upscale/fine dining I’m thinking is pretty much out. I read in Daniel’s post the villa owner recommended 2 restaurants in Dogliani; Osteria dei Binelli and Il Verso del Ghiottone. Anyone been or know if taking baby is ok? I wonder if dining al fresco is common this time of year (early-mid October)? This might be helpful. Any general info on what to do or eat given our situation is much appreciated. Btw, I’ve been combing through the Piedmont thread and wanted to thank you all for your very insightful posts.

Cost and logistics aside it doesn't seem like the youngens would appreciate or enjoy either. I say Per Se for the elders and a Landmarc burger them downstairs.

Maybe Chiarello DID get it and was trying to bring their egos back down to earth. Nothing to prove my ass. Anyone going to work as a sous for Bayliss, Keller or Chiarello has a lot to prove. And remind me in 20 years, when Dale has racked up all his awards while hawking lumpia and halo-halo from his string of sidewalk carts. ← I'm not saying he and all the masters didn't deserve every bit of respect. But he should have realized he wasn't going win them over the way he was going about it. They ripped him pretty good holding nothing back in their commentaries.

Huh? What and where? ← So sorry Holly. It's in D.C. http://www.goodstuffeatery.com/ Though not too far from you. Incidentally, last year I followed the link to your site and found your map of bbq places (close to Highway 95) to be a very valuable resource. Smokey Pig was one of the places we ate. Excellent que. Thanks much!

Finally watched it last night. It seemed there was something screwy with Chiarello's scoring. The judges had nothing positive to say about his food esp the mushy/mealy swordfish (his main component?) but meanwhile he got 4 stars from two judges. How is that possible when they raved over Lo's stuffed ribs and she scored lower. Even if her raw bar wasn't a great idea she had the noodles and other dishes. I didn't like her throwing Jaime under the bus though regardless of her performance. The Master's should be above that. I agree that Dale and Spike were out of line but the thing Chiarello didn't get (and Keller and Bayless did) was that these past TC contestants have inflated egos with nothing to prove. They're celebrities in the industry now and in demand. Several of which have their own places. Ironically, Spike, the last picked and released from his team, has a new (burger) place in Philly getting a fare share of publicity I believe. Keller seems the most technical and interesting. He should win.

I’ll second Menchanko. I had the Chanpon ramen bowl yesterday (takeout). A quart of creamy white (Hakata style?....Raji?), rich pork broth with pork, shrimp, squid, fish cake, sprouts and cabbage. A pint of house made ramen comes on the side (so they don’t get soggy sitting in the broth). Easily enough for two. Enjoyed it very much. Nice silky complexity to the broth with very fresh ingredients. And the broth wasn’t too salty as can be the case. (fyi, the online menu differs from the inhouse/takeout)

I noticed yesterday that Szechuan Gourmet opened a new location on 56th btwn 8th and Brd. Anyone been?

I loved the offal at Incanto but of all the places he visited I thought the sushi place, Sebo, was the most intriguing (and inline with your wishlist).

So, it is a given that Marea will be his first?

Yea, the idea of having a single ingredient appear throughout a tasting is off-putting. Regardless how expertly prepared, fresh, unique each preparation I don’t want any one flavor reoccurring and possibly diverting attention from other components.

I have not had the pleasure of trying Keste, Co or most of the popular newcomers. Franny's is the only one if you put them in that group. I thought it was pretty good, not great. Nice crust but a bit sparse on the toppings and dry if I remember correctly (Sneak will probably execute me for saying that). I would certainly love to try Keste. Since we moved from Manhattan to the Bronx (to accomodate the baby in the pot) we don't get in as much. Would be fun to get a group up and sample all 18 Keste pies.

What’s the food interest level of these kids? I mean would a 45min subway ride to Queens for deliciously authentic Thai food interest them?

I was about to ask how you’d fit 40-60 people in that tiny room but I see on their site they’ve added seating. How big is it? Hill Country would be an obvious contender if bbq interested them. But assuming they’re from the poster’s listed state of WV, it might not be too exciting for them.

Yea, as Mitch mentioned the Times Square John’s pizza could easily accommodate your budget and party size (plus they’d save the cab/subway fare). It’s far from the best but it’s solid brick oven pizza located in an old theater making for a pretty cool setting ideal for large, young parties. And I agree there are many options in Chinatown although not too many large places. Golden Unicorn could accommodate. Check out www.menupages.com for these and all other NYC listings/websites.

Yea, you missed it by about 20 years. Jeffrey Chodorow’s first place. Opened mid 80’s. Got some print praise in the beginning, fusion fare, big pretty space, but went downhill over the years. I think those who remember the heyday recall crazy packed happy hour on Thursdays catering primarily to the corporate set. Gotta think it’s running on tourist fumes these days. Amazing it’s still open. ← It's not really that amazing; there are many, many restaurants running on exactly that kind of business (like, practically the entire theater district). The OP ordered from the Restaurant Week menu, which means she probably wasn't getting their best stuff. ← Yea, but not many that can seat up to 300 in a prime midtown location and open over 20 years.

We shared two incredibly good pies at Zero Otto Nove this past Sunday after the Bronx Zoo. We thought a little spice would be nice so we decided on the the Diavola ($14.95) – a spicy sc of San Marzano tomatoes, fresh mozz and spicy sopressata. To balance it, La Riccardo ($13.95) – butternut squash puree, smoked mozz, pancetta and basil. The Diavola sc and sopressata made for a nice kick. Maybe the spiciest pie I’ve had. And the ingredients were excellent as well the crust beautiful. Thin, forgiving, soft and crispy. Almost pita like in some spots which might turn some off but we loved it. Very good pie. If I had to complain I’d say it may be a bit salty for some but that’s mostly due to the sopressata I believe. The butternut squash pie was just crazy good. The way the smoked mozz balanced the sweet squash and then the pancetta lingering with the fresh basil was ridiculously good. The portioning and quantity of the fresh mozz was spot on avoiding excessive moisture. Looking forward to going back for the Cirilo - butternut squash, truffle cream, mushrooms and fresh mozz.

Yea, you missed it by about 20 years. Jeffrey Chodorow’s first place. Opened mid 80’s. Got some print praise in the beginning, fusion fare, big pretty space, but went downhill over the years. I think those who remember the heyday recall crazy packed happy hour on Thursdays catering primarily to the corporate set. Gotta think it’s running on tourist fumes these days. Amazing it’s still open.

That's a tough one. Maybe Hill Country?

Like a shiny new sparkle component on a lure. They're hoping to hook anyone that bites.