ulterior epicure

Yes, I remember reading this woman's accounts somewhere - perhaps right here on eGullet somewhere? Not sure... ... maybe she has very short term memory??? I just don't see how this is possible... u.e.

Poetically put! Nice show, Sneakeater! u.e.

Right... oyster will be requested - I think he gave them to us last time without asking.

Thanks, tell your boss I'll take it as a compliment!! u.e.

Hardly a consolation prize for your thoughtfulness!! How many is "not very many selections?" 6 different kinds? 10? 20? I have no idea what Kee does - have only been to her very simple website. u.e.

Love to be of help, but-- WHICH Chinatown? San Francisco? New York? Los Angeles? Vancouver? HONG KONG? Lots of Chinatowns to go to... hvr ← Sorry, I was assuming that since this was posted on the New York forum, it was understood that I meant Chinatown, New York City... u.e.

I'm being semi-forced to tour Chinatown with a couple of friends on a weekend. I figure I best do it on Sunday morning when I could conveniently catch dim sum while I'm at it... any recommendations? Thanks! u.e. [edited to add: I guess I should clarify - it need not be dim sum (it only seemed logical) - any other great (I'm assuming) Chinese restaurant recommendations would be welcomed]

Bux. WONDERFUL!! I am so looking forward to returning to Yasuda - it's been WAY too long. I'm with Mrs. B on the uni-love... so I'm glad to hear he's well stocked up... May I ask price point? I'm assuming it was different since you all had different portions... u.e.

Right... ... as if you couldn't tell, you're workin' with a non-New Yorker here... u.e.

raji. you're my hero for that report. thanks. it was very informative and sounds like just the right place - except that i'm fearing it'll be nearly impossible to get (or that we'll die of hunger before) a table on a Friday night around 8.30pm. i'd also really be tempted to try the chicken sashimi, but i've got per se the next day and am really would hate to tank that experience on the off chance i get sick... u.e.

Alas, I was so disappointed by my first visit over a year ago that I haven't troubled myself with making it back out there... glad to hear positive things though... Any news or reports from Emily's? u.e.

1. What kind of couveture does Richert affect? What kind of chocolate? 2. Re: Debauve et Gallais. Any clue as to how their chocolates are processed, or what goes into them? When I called, they were dodgy (unable?) about answering my questions... simply telling me that, "they're imported from France - they make them there." u.e. [edit to add: While I"m thinking about it - any just honest to goodness hand-dipped truffles with terribly wicked crisp couvetures in the city?]

I have been scoping out the chocolatiers in New York for an upcoming visit. I would like to know and hear more about: 1. Debauve and Gallais - why are they so gosh darn expensive? 2. Richert u.e.

What's expensive. I've also heard that it's nearly impossible to find the tail (and often neck) available after 7pm... they must be hot ticket items!! u.e.

Yakitori Totto was just put on my radar on Mouthfuls... but I thought I'd start a thread on eGullet after failing to find one already so devoted... (managers, please do work your merging magic if I'm wrong)... I haven't been. Don't know much about it except they serve yakitori (of course) and more imaginatively, (organic) chicken sashimi... couldn't possibly fathom - but I'm hoping to be enlightened here. Pros, cons, prices, and dining/service tips would all be appreciated! u.e.

I hope you're right and that (at least) one is coming... Patient, u.e.

Thanks edsel for the comments and for visiting my flickr sets. The "mouse-overs" are one of my favorite features of flickr. It not only helps me keep track of everything, but informative for viewers as well!! u.e.

how would i get there from grand central? any underground lines or cab would be easiest? also, are the "locals" menu items meant to be accompaniments to "noodle and rice" dishes? are they large enough portions to share? u.e.

1. sorry, i meant for dinner - around 8/9pm? 2. how does this "sit at the bar" thing work. i know many have posted about watching the chefs prepare their food. but from the picture on their website, it looks as if most of the diners sit at a two-sided counter with diners on either side. the other counter looks like it's facing the wall. is there only limited cook-counter seating. if so, is it impossible to score one of these? u.e.

so i shouldn't even think about trying to wedge in on a weekend? u.e.

Just updated my flickr account again: includes my recent trip to Chicago restos including Alinea and Schwa. Also, K.C. restos Zin and Cafe Sebastienne. u.e.

russ. well noted - these suckers are the offenders that I cited in a post upthread as being over-sized styrofoam-tasting nightmares... u.e.

philadining, doc and others. thanks so much for the reports and pictures!! they're great! this has probably already been covered upthread - but how much for a shola experience? u.e.

...and I hadn't thought about soaking in liquor!!! I've macerated raisins in rum before for my signature rum raisin buttercream-filled oatmeal whoopies, but I never thought about doing it for both reconstituting and preservation purposes. Thanks, Tess! u.e.

Fascinating. How is this accomplished? Just sprinkling on like salt? Where does one get brewer's yeast? And, is it really edible in raw form? u.e.