ulterior epicure

Hi ckkgourmet. Okay, I'm going to have to ask you to elaborate on this... what, exactly, did you find better? The food, the service, the atmosphere, all the foregoing in concert....?? This may seem like a silly thing to say, but honestly, I found the service and the food comparable at both dinner and lunch (admittedly, I've only done one of each)... however, I think what made my lunch so much more memorable was the generous natural light pouring through the restaurant's windows... it really brought levity to the occasion. I've heard the terrace (Nougatine) is terribly pleasant on nice days. Hmmm... I think this is a phenomenon that is common at a lot of restos I've talked with people about - that is, either lunch or dinner is usually better than the other. u.e.

Hmmm... that's interesting... you'd think they'd be able to just cook up whatever sashimi didn't sell. Too bad. Let me know where I can send my letters! u.e.

Alas, most cooking classes are 90% talk-and-watch and 10% actual hands-on... anyone know of any hands-on experiences in the Detroit area?u.e.

Thanks Daniel for the report. Did they say why? Avian flu? General health reasons? Not selling well? u.e.

I have a question. But first, a quick story. I had the largest sea scallop that I have ever seen for dinner the other night. Our server overheard me lamenting (to my dinnermate) that I couldn't order their scallop dish; it looked spectacular. But, I could eat it because shellfish was served in a sauce made of something I'm allergic to... Well, from mouth inadvertantly to the chef... between our first and main course, out came a surprise from the chef - two gigantic scallops. They were coated in a spicy jerk-like rub and pan fried - PERFECT. Because of their dark rub and caramelization, upon first glance I mistook them for two eight ounce filet mignons!! That's how big they were! Just last week, I prepared sea scallops at a dinner I cooked for. At the fishmonger's I made sure that they were dry-packed... these puppies were U-10's - just a twitch under 3 oz. each. The one I had at the restaurant must have been at least twice as large as U-10's. Question: Is there such a thing as U-5? U-6? U-4? How common are these jumbo scallops? Are they naturally occurring? That is, did I just happen to land a particularly large scallop, or do they "manufacture" these giants through artificial means (ie chemically/horomone-enhanced food, etc...)? Would love to hear from seafood/scallop specialists! u.e.

1. I was almost sure that the Beef Steak Cap "A1" would make a showing... 2. The Litchi and Bison were memorable. 3. From the Hearts of Palm, I would be happy with just the "Pumpernickle with Black Truffle and Coffee Sauce" 4. Re: Kobe. I've not had the preparation/version listed on the Anniversary menu, but the Kobe from my last "Tour" was one of the best dishes I had that evening. Congrats to ChefG and his staff for a remarkable first year. Will be excited to hear about the direction you take in the years to come! u.e.

Thanks Nick. u.e.

They taste as good as it smells! You should really try his chocolates next time you're near - he makes some really interesting infusions.u.e.

Has anyone ever experienced Incanto's "Whole Beast" dinner? Would love to hear feedback. Thanks! u.e.

well, then it's definitely not Chinese chives (aka: "green garlic") - that's definitely more pungent than green onions IMO.

Re: "Fried Yuba Stick" Someone on my flickr account left a comment on my picture of the "Fried Yuba Stick." the flickr member noted that: "The yuba stick was actually dehydrated, which surprised me also that it wasn't fried." My reply: "hmmmmm - dehydrated - that makes sense, because it wasn't exactly oily or greasy. but, if this is true, i wonder what the "sheen" and "shine"; of the yuba stick can be attributed? perhaps washed with egg whites before dehydrating in the oven? Can anyone help clear this mystery up? Thanks. u.e. [edited for spelling and strange tech-language gobbaligook]

They were almost definitely raw. I'm guessing these were "negi" which is like a cross between a green onion and a leek. It is more like an overgrown green onion in that it does not have distinct layers like a leek. These are added raw as a finishing touch in many dishes. There has to be a source on the east coast, hopefully someone more knowledgeable of that area can help you. ← Ramps?!? u.e.

were the leeks cooked before being added to natto or were they raw? u.e.

I'm actually not in K.C. right now, and won't be for quite some time. Please just post or p.m. me the number to the provider. Thanks! u.e.

In this category we might include JG himself, who was busy visiting tables when I was at the restaurant last Friday for lunch. ← Whole-heartedly agreed. What a humble and gracious man! u.e.

Ditto. My servers have all been nice enough... but not quite personable as I would have liked or expected... just short of "gracious." A little missive at points, but nothing, nothing egregious, to be sure. Just a minor flaw in my opinion. However, the kitchen staff, from my experience, has been the paragon of hospitality, graciousness and humility... personable too! u.e.

oh, yes, thanks.

ADNY and....?u.e.

Pity... I don't suppose they deliver to non-Kansas/Missouri states either... Will await the pizza when I return. u.e.

Nice report and pictures, as always, doc and Eliot! Thanks for all your work. I'm drooling over the Chawan Mushi! u.e.

Melange. Maybe I missed something - but did you ever report back? What were the results of your chocolate recon? I've only tried Linxe, Marcolini, P. Roger, and Richart... my favorite being Linxe's chocolates at La Maison du Chocolat. I'd have to say that Richart comes dead last... P. Roger follows Marcolini, which trails Linxe by not too much... Curious to know. u.e.

Is there a minimum amount? Not a bad price, although I'm not sure I could justify purchasing more than 5lbs. at a time... Would appreciate it.Thanks monkfish_103! u.e.

Dunno.... I've had one of each and I would say that they were both spectacular in their own way. To be honest, I had fun during both meals. But, maybe it was because my lunch happened on a particularly nice sunny day and it was a leisurely lunch that I think there was a more "light-hearted" spirit to the occasion and the food. I thought creativity was certainly not out-shone by one menu as opposed to another... One of my guests during the lunch did have pretty much what I had as a dessert a year-and-a-half prior at dinner... not that I minded, it was so good, I could eat it everyday. On my latest visit, I was able to try at least four of Bruni's recommended items. Funny, while they were all great, not one of them was among my favorites from our meal... I guess maybe we just have different tastes. u.e.

Not that hard, in my book... try the bar at the Avenues. u.e.