ulterior epicure

I haven't bothered to look at the Gilt tasting menu, but I've seen a few other high-end restos around the country who adjust their tasting menu prices (both up and down) according to the cost of the produce for a particular season/menu. If I'm not mistaken, Le Bernardin across the way does this. u.e.

... and the winner is Guy Fieri...

Wow - I have a lot to learn... by the way, Jason, your Avatar! Has anyone tried the San Emilio PX from Lustau? u.e.

I have to say that I found Haci Abdullah way over-rated... and over-priced. The service was awful - in fact, our server tried to pull a fast one on us - more than once. I posted my experience somewhere on eGullet... I'll try to dredge up the thread. You can see some photos of my meal here. ... but, I would have to agree that the quince dessert with clotted cream was terrific... the high point of our meal. u.e.

ronnie. i'm totally drooling over them steaks while eating my steamed broccoli and cauliflower.... how much did those puppies run per pound (if you don't mind me asking)? i've never bought wagyu before in a store. u.e.

Wow - thanks jackal10! So, parlaying this to something I'm a little more familiar with, it's like balsamic vinegars... the aging can be misleading to those (like me) who are not in the know. After reading what you posted, the fact that I had a 1971 P.X. isn't all that astounding... it sounded so impressive!! If a 1927 Solera is only $15/bottle (unless you left off a few zeroes) is a fantastic deal! I dont' know why, but I associate sherries with being dry... I guess there's a huge difference between cooking, dry and dessert (?) sherries? Isn't Marsala a sherry? I *love* zabaglione... gee, I guess Alex is right, I'm not really a teetotaler!! Oh - and I'm a very bitter chocolate-eater, so I doubt I'd ever have a problem with a P.X. not standing up to it. u.e.

Apparently not... but, whereas the Hearty Boys seem to have a "hook" - I would have to agree with past posts that neither of this year's finalists have a particularly novel angle... not the least of which can be punned by Guy's "Off the Hook." Will be really interested to see how the next FN star fares... I actually didn't vote this year because I just couldn't decide on one... both have their strengths and weaknesses. I think from purely a personality point of view, I think that Reggie would be more amusing to watch, but Guy might actually teach me something... (and truth be told, I totally forgot about the deadline). u.e.

Has anyone ever tried Lustau's "San Emilio?" If so, how would you describe it? Is it on the sweeter side? I'm looking for a sweeter P.X. u.e.

While I'm not personally very enthusiastic about the dining options out that way, I think there's enough interest in the "A2" area to give this thread a bump. At least, there seems to be enough food-related activities out there to keep even the most desparate gourmet busy (between special events at Z's Roadhouse, classes at Z's Deli and the turn-over of food businesses endemic to a college town). So, let's get the discussion started: I have recently been (back) to eve. I think it has improved a bit since my last a little under a year ago (I've been a total of four or five times) - namely the food has become a twitch more refined in presentation. The atmosphere remains nice. The menu has changed a bit, but some familiars stay (like the Macadamia-encrusted Salmon - up $2 since my last visit) - especially in the starters and salads portion of the menu. They are offering a prix-fixe menu (I actually think there are two options - one for three courses and another for four... not sure. Also, I think the prix-fixe is only offered on weekdays). They've also stopped brunch service on Sundays, for which I praised eve in my review on my blog here. Portion sizes are to be commended (or feared, depending on your approach). Suffice it to say: entrees remain left-over friendly. Also, being a full-flavored eater, I really appreciate her bold flavors... although one of our dishes was over-salted even for my salt-lick palate. I would have to say, however, that most of the food I had was overly greasy or heavy. Appetizers especially. Also, her salads are very heavy on dressing. The "Duck Salad" features sauteed apples and pears that were oozing with oil. Desserts are a total skipper... although her cups of chocolate are pretty good, her "Triple Chocolate Pot de Creme" is decidedly not a pot de creme... looks like pudding - tastes like cold ganache - way too rich! *Boo!* Anybody wish to report on Logan? I would have to disagree with tammylc; I think the menu looks interesting - but potentially disastrous... especially at those prices... $32 for skate? I've also heard that on Tuesdays-Thursdays, they offer a set 5-course prix fixe for $40... u.e. [Edited: to conform the post to a thread-merging.]

Truth be told, I was really wanting to attend one of the classes, but couldn't make it out there on either night (I think she offered it two days). I actually got to try the raspberry ganache from a friend who attended - although I'm not sure it was from the same batch you had. I, personally, found the raspberry infusion weak - but then again, I like my chocolate infusions a bit on the wow-bang-boom side... (you can see/read some of my chocolate-eating tasting notes here They include a few chocolates that I purchased from Z's). What chocolate (brand) did you use for the ganache, couverture? Cluizel? Valhrona? Last question: what did you use to measure the temperature of the chocolate? Candy thermometer? Well, I certainly agree tammylc - your truffles are gorgeous! u.e.

... make another fruit smoothie in a blender assuming that it is clean, when, in fact, someone else in the household who is notorious for "rinsing"-instead-of-properly-washing-and-scrubbing-vigorously-with-detergent has made a vinaigrette with two heads of garlic... garlic-infused raspberry smoothie, anyone? u.e.

...Well, not exactly a comment about your pictures, which are much appreciated... Bouchon Bakery is a lot sleeker than I had imagined. I didn't get a chance to drop by when I was last at the Warner Center. I don't know why, but I had envisioned brass and wood (more traditional Parisienne bakery fixtures) instead of chrome and black. u.e.

Yes, but sadly, I suspect many audience members would actually be learning something new by this, seemingly elementary, bit of information.Although entertaining, I must submit that I have fallen prey to the sound of the FN jumping on the "reality show" bandwagon... I'd be curious to know how many of you eGulleters have watched last year's winners', the "Hearty Boys" on their show "Party Line with the Hearty Boys?" I have to admit, I've not seen a single episode, so I can't comment (it overlaps with Sunday church and I haven't bothered to tape it...). Does anyone know if the FN plans to keep it another season, or is it to be replaced by the new winner? u.e.

When would you be wanting it? ← No time soon. I plan to be moving back to K.C. area next month, but I'm just trying to get an (impatient) head-start on my summer food options. Does smoked haddock have a season? Speaking of smoked foods - does anybody know of someone who smokes fishes locally - like trout, salmon, chubs, etc...? u.e.

Yes, I heard about this... how was it? Where did she/the class go wrong (instruction-wise?)... what happened? Did the chocolates bloom?Gorgeous truffles tammylc. Did you infuse the ganache with anything? If so, can you give us a run down of the different truffles you made? Also, how did you make the square ones? Did you just cut the ganache into small squares after cooling it? u.e.

Not even if it's in "cooked form?" The P.X. I had at Alinea was in the tempura... while it may not totally have evaporated the alcohol - I wasn't actually drinking it straight... I thought perhaps the alcohol might have been cooked off.... but then your second answer sort of ruins that theory: If this is so, then I'm not a complete teetotaler... u.e.

Can you say what, exactly, was off about the fourth S.S.C. BLT? Too mushy? Or was the shell too shell-y (ie. already hardening?). I find that towards the end of the season, either cookos are getting lazy and using not-so-fresh crabs, or their really forcing it by sneaking in slightly hardened "soft shells." u.e.

Katie was talking about vinegar made from PX. Just like there is red vine vinegar and "regular" sherry vinegar, there is PV vinegar. 1. Can this be purchased in a regular market? 2. I'm assuming the vinegar is "sweeter" than most vinegars? Thanks! u.e.

Salivating has commenced. Thanks Michael. Can anyone list a couple of other good gastropubs in Chicago, please? Thanks! u.e.

Thanks Jason and Katie! That was all very helpful. I honestly thought that P.X. was the brand label - like Jose Cuervo is to Tequila (is that right?)... but, now knowing that P.X. is a varietal as well, I need to go back and find out who the producers were - especially of the 1971 that I had at Alinea. Katie: 1. Using P.X. in a vinaigrette: do you first cook off the alcohol, or do you mean it to be an "adult" dressing? 2. Would it be a waste to cook off the alcohol of P.X. for those who are unable to drink - to make a thicker glaze or P.X. syrup, say to drizzle over foie gras? Thanks again everyone! u.e.

okay... so it's completely funny that a teetotaler is posting in this forum... excuse any serious faux pas in the following: 1. what, exactly is pedro ximenes? i know it's a sherry... and very sweet (?) - usually served as an after dinner accompinament to sweets (?) 2. is pedro ximenes a grape? or is it a name brand? 3. who makes it? that is, how many labels or producers are their. 4. i've smelled it and even had it in minute quantities in desserts. to my best knowledge and description, it tastes like prunes - or armanac? 5. alcohol content? 6. does p.x. necessarily benefit with age? 7. i had a course at a restaurant that included p.x. from 1971 - is that possible? i don't doubt the restaurant's/server's integrity or honestly... i'm just doubting my ears and/or memory... u.e.

What are some dishes that are prepared table-side at dinner? I don't remember any on our tasting menu at dinner that involved table-side prep. Agree with the lighter v. sleeker description... and yes, the lunch menu price is really a great deal! u.e.

Looking for smoked haddock. Does anyone know of a place in K.C.? u.e.

For decent robata, I could wait a month... or two... especially while I'm not in K.C.... u.e. ← I know it's not quite been a month... okay, barely half a month... but anyone have any updates for us on the progress at the future Robata? u.e.

Gosh... that's really disappointing to hear. Are you sure you emphasized on the phone when you made the reservation that you specifically (and only) wanted to sit at Yasuda's station? That's really too bad! I love the rice. What I appreciate the most, in addition to the taste and texture, is the temperature... somehow, never too warm and never too cool... just right. I didn't think so... but, then again, I'm a salt fiend... but I think that sea salt and lemon are more thoughtful "condiments" to the fish than soy... which I hardy, if ever, use at Sushi Yasuda. So too with wasabi. I really enjoy the unadulterated flavor of the seafood. I also appreciate the sea salt's cruncy textural interplay with the buttery fish and the wonderful rice. Althought Yasuda is (somewhat) conversant in English, alas, so of my inquiries were relegated to a nod, a smile and then a non sequetor joke... Pearl Passage? That's too bad... that's never happened with me with Yasuda... But, at least the chef corrected him/herself. Yes, I have noticed that Yasuda's cuts are on the thinner side - but for me, I think part of the reason why the fish seemed to "dissolve" away was because the quality of the fish is so high (both in freshness and sometimes fattiness) that the silky meat just melted away... Yes, I would agree that the hour goes way too quickly... however, I didn't find the pacing rushed. In fact, with all the picture-taking, you can only imagine I wasn't exactly rushing through my meal. In fact, remembering my first visit, when I stuffed myself silly very quickly, I deliberately sat back and paced myself through the meal - sometimes leaving one, and couple of times, two or even three nigiri gathering on my banana leaf. Master Yasuda got the hint and slowed down... he's usually pretty good about interacting with the diner's eating capacity. That's too bad... based on your sushi-eating experiences/preferences, where would you prefer? u.e.