ulterior epicure

I saw this. It wasn't just about Del Posto, it was about Mario's jam-packed (and fun-filled -- thank you Lily Tomlin!) life. There was a moment when one of the chefs asked Mario point-blank about how they could justify charging so much for a certain pasta dish in this restaurant than they did for the same dish elsewhere. Without missing a beat, Mario says it's because the place cost them $10 million. Ouch! See, that's where "behind the scenes" is not always a good idea. If I'm going to pay significantly more for a plate of pasta I want to at least pretend it's because it's better pasta. Like the design, the linens, the service, etc. are better. Anyway, too much candor is a problem it's probably good to have. ← Yep. I was pretty shocked at the honesty and matter-of-factness with which Batali stated this (and many other comments in this 1 hour show - very revealing). There seemed to be not a hint of hesitation or shame in the orange-clog toting Italianophile for upcharging simply based on the fact that the restaurant cost more to build. While I understand that economics and profits drive businesses, his attitude was off-putting to me, as a potential customer... I do think there are limits on how much proprietors can get away with, and without having gone, if the reports are true, then I think Del Posto have exceeded my prudent interest. Regardless, I thought that the editors of the Food Network special were awfully generous (perhaps a little careless?) with the footage they chose... I'm a little surprised that some of the soundbites were included - "Bastali" boasting a number of times that they intend the restaurant to be a 4-star (ie. Bruni 4-star) establishment and Batali asserting, quite confidently, that the reason Italian restaurants haven't gotten 4-stars from NY Times thus far is because Italian food is usually "simpler." There's a whole discussion about this happening on the "Bruni and Beyond..." forum. Read downthread from the link. u.e.

← As would I (refrain from reviewing for the time being...). I suppose to clarify on my previous post, this is what I meant when I ended by saying: While I agree with oakapple that no critic is per se obligated (no pun intended) to wait a certain time... I also agree, (especially as a reader), I'm not sure how much stock I could put into a review that followed so quickly on the heels of disaster, as in the case with the Per Se fire, or possible closures due to landlord/tenant disputes, as with Del Posto.u.e. [Edited to ask: Exactly how long has Del Posto been open to the public? ie. How long has it technically been "fair game" for Bruni evaluation? I'm a little unsure because there were reports of "soft openings" and then preview dinners - and then the "Grand Opening," which was highlighted at the end of the Food Network Special when Bastianich personally stood at the door to keep an eye out for Bruni...]

wouldn't you think that with this kind of hype, bruni would be asking for it (ie. walking into a "trap") by going now? i wouldn't be surprised if he "lies low" on del posto for a while... as a reader, i would certainly appreciate a more accurate read of when things have "normalized" - if that's ever to happen at this restaurant... u.e.

I know... as I noted upthread, I can't believe the brassiness with which "Bastali" are going about this. They sure have made their point - almost throwing a gauntlet at Bruni, if not in the press, definitely through that one Food Network special feature! Odd advertising campaign... I feel already, as a potential customer, almost as if I'm just the side-show to this whole enterprise - that restaurant was really just built for the NY Times... u.e.

heartily second. you may wanna check out my last meal there... chef bowles is a genius and i really am looking forward to returning soon. u.e.

welcome urbanfabric! i have been to the rittenhouse once and was very happy with my meal there. thanks for your post. while your description of scallop ravioli was near-criminal, i'm not sure that you broke any eGullet rules (that i'm aware of) - but, if you did - keep breakin' em! u.e.

... Sigh... no news is bad news? Does this mean that I can't find "specialty meats" in K.C.? I'm hope that my inquiry hasn't disgusted fellow eGulleters in the Heartland - lest you all keep a collective silence, wagging your heads quietly in disapproval of my prurient interests in consuming unspeakables... Chef CAG, any others? There's gotta be some local source? In other news - to update - it seems that Mario Batali does serve a "Lamb's Brain "Francobolli" (a pasta dish with lemon and sage) at Babbo. u.e.

ditto - except i've had the $120 omakase (twice) in philly. ditto also on the desserts both visits... not bad - but "dull" - any reports on the sweets in the nyc venue? u.e. [edited to enable formatting]

cheers mate! right in the nick of time! thanks... i guess this just reinforces my self-diagnosis that i'm an all-around left-brainer!! ulterior epicure.

do you get your d.g.p. chocolates locally in s.f.? any idea where i can find it in the midwest? i'm headed to the internet engines right now! cheers. u.e.

... this is in reference to... what? sorry susan g, could you clarify please? [edited: sorry, susan g, did a little sleuthing myself... i understand now, please excuse the ignorance... ]

erik!! i'm ecstatic over your post!! i was just about to send one out on the same topic. i'm a BIG FAN of "hot" chocolate (ie. spicy heat)!! in fact - i just bought the dagoba xocaltl TODAY - it's sitting right in front of me, but i haven't tried it yet. to date, vosges "red heat" is the best i've found (i much prefer it to her "oaxaca" bar - though it is darker). i have not tried casa don puglisi chocoslab - any clue where i might be able to find it? i'm going to chicago later this week... if that helps. i hope it's dark. any other chile/spicy-inspired chocolates of note? (again, heavy preference for darker chocolates). u.e.

Okay - nearly fell in love with Vosges' new "Barcelona"bar (milk chocolate with hickory smoked almonds and grey sea salt) today - but, it had a couple faults: 1. Milk chocolate (I think we're around the 40% mark - too creamy/milky/sweet for me). I wished she would make a version with darker chocolate. 2. The grey sea salt doesn't kick in until the very end - but LOVED the crystals - the real treat, in my opinion, of this chocolate. Also tried the new "Creole" bar which supposedly has espresso, "New Orleans-style chicory" - but it tasted just of dark chocolate to me... there may have been a very slight hint of spice to it - but I honestly can't tell if it's because I really wanted there to be... Good, but just doesn't live up to it's label. u.e.

while i'm sure strong was half rhetorically asking this question.... i suspect there's part of the answer... sheesh - $8 for water? not even 3-star paris restaurants are going that far... okay, so maybe they are - but that's a 3-star restaurant!! (still not justified, imho). u.e.

Wow... that's awesome!! Headed there myself - any idea where I might find him? Oh, yummy, as if my trip to H.K. weren't sinfully tasty already!! u.e.

Great, so Spice House - I know where the one on Wells is... just south of Lincoln Park... right? I'm not sure where the one in Evanston is... Keep 'em comin'! u.e.

I've have Yasuda's "full" omakase - what did this "demi" experience include/involve? u.e.

1. sumac - any news on Gamba to report? Anyone else? 2. Anyone been to NoMI recently - update on what the Chef Christophe David is up to? Am curious to see how it has/has not changed since Gamba left. ulterior epicure.

Any ideas where I could get cacao nibs locally in Chicago? I'm looking for a large® quantity - not wholesale, per se, but enough that it would probably be more economical for me to buy in bulk. ulterior epicure.

Short of trivializing such experiences (very rare and I've only had a few that I'd consider to be at this level) with trite uninformitive descriptors like "sublime" or "heavenly" - the only word I can think of to describe my best sushi omakase experiences is transcendent. the ulterior epicure. [edit: yikes, flashbacks of the dreaded SAT vocab section!!]

Which? Asian? Hedge-fund manager? Both? U.E. [edited to add: I'm assuming that since no one else has voiced a suggestion other than Yasuda and Kuruma that these are hands down the best in NYC for this type of experience. Or am I assuming too much?]

Wow! The conversations that have gone on eGullet never cease to amaze me... is there anything members haven't covered? Thanks Doc! U.E.

One of the most transcendent sushi eating experiences I've had on this continent was at Sushi Yasuda. My date and I sat down at the blond-wood sushi bar where we put ourselves in Master Yasuda hands. We weren't disappointed. He personally stood before us our entire meal and prepared his choice cuts of his choice fish and other aquatic creatures just for us... presenting them simply as nigiri or in simple rolls on banana leaves. Everything was either pre-seasoned to his taste or accompanied with his instructions on how much soy and wasabi to add. I think the world slipped away from my periphery during that two-and-a-half-hour escape to ecstasy. I just recently finished Ruth Reichl's Garlic and Sapphires wherein she describes a similar experience at Kuruma Zushi. I would love to know if: 1. Kuruma Zushi still provides that same kind of treatment for diners who are willing to put themselves in the Master's hands? 2. Any other NYC sushi joints that can offer this level of service and quality. 3. Price points for any/all of the establishments suggested (I know it's hard to gauge - dependent mostly on the products, but as best as you can estimate). Thanks! U.E.

savvysearch. you sound like my kind of chocolate eating friend - love the dark without the sour. floral's nice, but could do without... enjoy the deep dark richness with a slight natural fruity sweetness - almost like red wine... u.e.