ulterior epicure

Aw man... doc... I just drifted onto the Worlds of Flavor website and now you've just tanked my September and October... Sicily sounds much more fun than - work... Can't wait to read your report! u.e.

Just an update: here's how my weekend in NYC is shaping up: Arriving on a Friday at 6pm. Need to check into hotel on east-side of Midtown. Help me fill in the blanks please. 1. Friday dinner? My companions and I will be tired and probably not out for something uber involved - but good. Also, we'd like to stay near the hotel. 2. Saturday lunch: Per SE, so Saturday dinner will probably be skipped or snacked. 3. Sunday dinner: u.e.

Has anyone seen the recent NY Times article about the city's health department pulling the plug on sous vides cooking? Despite having been a skeptic, I'm kind of outraged by this kind of regulation. In fact, I have reservations at Per Se in a couple of weeks and I wonder how this will affect chefs like Thomas Keller's cooking/menu. u.e.

Planning to hit CP soon - givin' this thread a bump. Any recent visits? Reports? u.e.

So... as it stands, I have reservations at both Per Se and TFL. Any recent reports from TFL? It seems like there's been a pervading air of disappointment lately... hope someone can help clear it up with a positive report! u.e.

You can see all of the photos of everything I ate in Warsaw on my flickr account.. You'll have to scroll through to find the restaurants - I've done a LOT of eating! u.e.

Just an update: I made it to another W.F. today. This one had truffle oils - two brands: 1. Bella Terra - It says that it is "white truffle-infused," but somehow, the price doesn't really match the claim: $11.99 for 8.5 fl oz. Seems kind of underpriced for real white truffle-infused oil. 2. Sabatino Tartufi - This brand features 3.5 fl oz. of truffle-infused oil. White for $12.99 and black for $11.99. I tasted/smelled this brand - it was certainly very heady. Can any one clue me in on what might account for the price difference? u.e.

I just posted a review of the Best Dishes of 2005. There is a link to the pictures on a flickr photo set. u.e.

I called up ranchers meats as Katie Nell suggested. They can order both sweetbreads and cow brains - but only in 5lbs. quantities. They are happy to repackage/cryovac the order in smaller portions for home cooking/freezing convenience. u.e.

Wow. You guys have really got me regretting that I didn't make it out there on my last trip to Chicago! Next time - for sure! u.e.

For the folks at Alinea. Where do you source your butters? u.e. [edited to add: Also, can anyone please tell me what was with obscure garnish that came with the lamb in the Eucalyptus leaves? I think the server said something that sounded like "Acquajinta" - but that's a rough phoenitic approximation/reproduction. Thanks! ]

Great suggestions... assuming I can get reservations later this spring, I was actually planning on calling ahead to let me know know that I'd like to have/not have certain dishes that I had/hadn't experienced at Per Se. u.e.

well then, i guess there's nothing left to do except sit back and relax.... u.e.

... if he even bats a lash of interest - just let us know, i'd love to add to the effort!! u.e.

The Cornets are a classic! It's the only way to start a meal at either restaurant.... ← Oh, sorry, how "green" of me... sorry... *Sheepishly* I guess I'll be having the cornets twice... at least there'll be a control in the comparison. u.e.

For those of you who have been fortunate enough to make it to both restaurants within close (time) proximity... is there an overlap of dishes? Since I plan to visit both within 2 months of each other, should I make any special requests - or need I inform the restaurant before visiting. I know, from upthread, that a few have requested the Oysters and Pearls at Per Se - which I would request if it's not going to be served at TFL... or, I don't see a reason to do the "Cornets" twice... etc... u.e.

The Viking. Correct. Bagatelle is in Oslo. u.e.

Well put, Sneakeater. Thanks for the honesty. I felt that way about a lot of the restaurants in Europe - Read: Parisian upcharge... crikey!!! Seriously re-considering my reservation..., rather having reservations about my reservation? Er, something like that... u.e.

It's reviews like this... and they've not been uncommon from people whom I personally have known to been to both TFL and Per Se... that seriously make me re-think my reservation at Per Se in a few weeks... and a possible reservation at TFL later this spring... Is it really worth it? I know it's relative... but realistically, I'm thinking to myself, for the same price of one meal, I could have two top-of-the-line experiences at other 3-star restaurants... namely WD-50, which I have been DYING to visit. u.e.

andiesenji. you bring up a good poing. i'd love to hear what other people think about t.j.'s quality. i have found that their products are hit-and-miss. thankfully, most of the misses can be identified by sight... i'm very selective with the products i buy there. that being said, i do find they afford excellent value for the products that are good (e.g. dried fruits, capers, and some vinegars and other sauces...). in my experience, where t.j.'s is good, they can be very good. where their products are questionable, i avoid (e.g. pre-packaged snacks, candies and produce). u.e.

yes, agreed, although snekse's guess at a consistency wasn't far off either. it was like eating near-room-temp. butter. in terms of fabric - silky - would be the perfect discriptor. u.e.

avant-garde. i believe the version of this dessert course that i had was a bit different - there was no avocado involved in my presentation. that being said, i think i can speak to the chocolate "twist" - it was like a dense mousse, or a very light ganache. to be sure, it was very rich, but not cloyingly so. the (whitish) sorbet, if same as mine, is a chufa sorbet - which has a mild milky-sweet root/earthy flavor - described as similar to coconut. i'd be interested to know what the small green leaves on the plating in avant-garde's picture are. u.e.

bigorre. lovely picture - thanks. i have an upcoming reservation... it will be my first. was it worth it? could you please report on the meal that preceeded the chocolates? p.m. if you'd rather not share on the forum, althought i'll bet there are others who are interested. thanks! u.e. [edited to add: service notes would be appreciated as well]

Gaining ground with grass =R= ← d*amn you chicago-residents who can take-part in wholesome feasts on a regular basis! *envy* u.e.

I would say - just call ahead to have the check directed to you discreetly at the end of the meal. I've even gone so far as giving my credit card to the host discreetly on a "bathroom break." It wouldn't hurt. I have the same allergy - and I've never had a problem at restaurants of this caliber - in the U.S. Do tell them in advance. Looking forward to your review - as I'm planning a visit later this Spring. Unfortunately, been there done that... are you also allergic to any other tropical fruits?