ulterior epicure

It was me who made the comment, and yes, I was there on a Sunday evening. BryanZ, here you describe my take-away perfectly!

Ditto, ditto, and ditto... I totally agree. Congrats to Jean Georges and his entire staff! u.e.

You know, I had never thought of combining the two either - but ohmygosh does that sound amazing!! u.e.

They use his caramels at Le Cinq ← Any outlets for Genin in the U.S.? u.e.

This is what I do know: 1. Unagi is river eel (freshwater) 2. Anago is sea eel (aka Conger eel) 3. Unagi is, in my experience, generally more expensive than anago. Can anyone explain the other difference between the two (e.g. taste, texture, quality, availibility, preparation, cooking methods, presentations, etc...)? Furthermore, can anyone enlighten as to what can be appreciated about each? Thanks! u.e.

No website? I've "Googled" it...

In this you've succeeded! Thanks doc! u.e.

No, I know a sophisticated, appreciative eater when I read one... you're definitely one of them. Not to belabour my love-fest for the doc, I truly do appreciate your comments. You're right in saying that this world is interesting because of the different ways in which we approach eating. I just really really wish I could appreciate Alinea and WD-50 the way you do... but my stubborn tastebuds just won't budge! Truly, I do expect to return to WD-50 someday. I really think that with so many people like yourself lovin' it that I owe it to myself, and eGullters like you, to give it another chance. u.e. [edited to correct some pretty egregious grammatical nonsense, er, something like that...]

Clever. ... so, am I invited next time? u.e.

Awwwww.... so that's the way into doc's heart... be present when he's eating Wylie's food! doc, when's your next visit? u.e.

... so it seems. While not outrageously overpriced, I did find the value rather so-so. Ingredients were fresh; that was not the problem. The problem was portion. To be sure, I was full when I left, but I could have been happier paying a tad less for what we got. The dessert was obscenely large. The starters miniscule - the caviar was a joke. The main course, however, was the most satisfying and the most appropriately portioned. The one big criticism I have always had about Zingerman's Roadhouse rang true in this dinner - the excruciating lack of fresh vegetables. I don't know if it's a Midwest meat-o-phile and veg-o-phobe mentality, but I always am longing for a nice big bed of greens as a salad, or at least just a tad more than a couple of sauteed leaves of spinach with my main courses. They have salads, but they're not very big - they're also just a tad on the expensive side. Once, my friend asked for them to substitute spinach for coleslaw as a side. They did so happily, and imposed a $3.50 surcharge! That's the kind of uncalled for stuff that goes on around the Z'sR that makes me go u.e.

Funny, I think I posted earlier that I've seen Vongerichten, Boulud and Ripert at each of their four-star restaurants the nights I visited. I personally saw Vongerichten and Ripert cooking and plating. Boulud, I did not see in the kitchen - but talked to him on his way to the kitchen from the Bellecour Room. u.e.

I've not been to any of them - but somehow, they already give me this same feeling. Perhaps it's because the two Panisses are in one building where as Bouchon and TFL are separated (is that right?)...

To be sure, many EC's are more administrative figure-heads; spokespersons for their enterprise. However: 1. Don't you think that the EC would have at least "signed off" on the food they are serving - at least having eaten it - especially at an establishment as well-regarded as Per Se? If so, then perhaps Keller likes his sausages well-cased, and I just differ in approach? Maybe my day was an "off-weiner day. 2. From what I've read about Keller, it doesn't seem like he's the type of EC to be "always in the office, doing office-y things..." ... and I won't attempt to speak for Keller or the staff of Per Se on this issue. u.e.

Can a straw man make a thumbprint?

As I had posted, I suspect that my disappointment with WD-50 had nothing to do with execution. Rather, my objections/disagreements were endemic to the concepts and combinations that Wylie/WD-50 is producing... the execution, I have no doubt, was flawless. u.e.

Great pics doc and MoltoE! From all the *raves* I've been reading about the Cafe, I'm really tempted to cancel my reservations downstairs. I looked at the Cafe menu and it looks great! u.e.

I just discovered Michael Bauer's (SF Chronicle) "Top 100 List." I know I'll probably get some eGullet warnings after posting that I shouldn't mind the list all that much. However, I did notice that a few of the restaurants that eGulleters have recommended to me haven't been listed in the past two years... namely, The Dining Room (at the Ritz), and Ame (which, by the way, how do I pronounce?) Can anyone colour this in for me? Thanks. u.e. [Edited to add: LOL! My post was merged into this forum. I just noticed that the last post by eje answers my question!!]

Not quite true for everyday. Alas, he was not in the night I ate....

"ABC" is Au Bon Canard. Doh!! u.e.

Thanks, but no thanks. I dine on my terms, just as much as you cook on yours. ...carry on... u.e.

Yes, I remember the last time I was in, I had the La Belle Farm foie. I've also had it at a number of Midwest restuarants. Does LBF produce goose foie or strictly canard foie? Have you/anyone heard of a foie produced by an "ABC Farm" out of Minnesota? I had foie at Levain in Minneapolis that was sourced from that producer. Exciting! LOL!! You make me sound like a real-life Hannibal Lector!! Queue: fava beans and Chianti! ....mmmm had some at TRU and at Per Se recently... Great, coming soon to a bluestem near me!! YAY!! You'll send me a-flockin'.... pun intended! Can't wait for my next offal-inspired visit to bluestem! Thanks for the posting David. Keep in touch! u.e.

Thanks, Pete, for all of your suggestions! Don't worry, I figured as much and wouldn't bother... u.e.

Pete! Welcome to eG. Glad you are posting. I look forward to engaging in civilized, meaningful dialog. Many, many people in KC revere your cooking. I think we can get past the other 'stuff' and contribute to the vibrant local dining scene. I'm glad you came out of the shadows. ← Sounds fair, we'll just keep my restaurant out of here, & I won't make comments about other places that I wouldn't make about my own. I'm just here for the food chat. ← ...that's all anyone is here for. Thanks for visiting my blog. Don't worry, your restaurant is on my list of "to-do's." I look forward to visiting soon. u.e.