ulterior epicure

Funny you use "affectation" - from what I've read, "affected" is exactly how the restaurant struck me... I think it's one thing to set out with the goal of opening a world-class restaurant, it might be another to set out, very publicly, with the intention of "cracking" the NY Times 4-star "formula" - (1) assuming there is such a "formula," and (2) any restaurateur could "crack" that formula by pre-saging Bruni's (or any other critic's) preferences... Thanks for looking over the NYC Menu Pages and giving the update. U.E.

al. thanks much for the report. sorry to hear the experience wasn't exactly what batali had hoped to deliver... anyone know if del posto has a website or plans to post one? other than chowhound and nyc menu pages, i can't seem to locate a current menu (although these maybe current enough)... u.e.

No argument here...

I'm taking the liberty of moving a related conversation to a new home... Short of driving out to the good people at the Paradise Locker in Trimble, Missouri can anyone tell me where I might obtain some good offal in the Kansas City metro area? Specifically, I'm looking for veal sweetbreads, brains and other "specialty cuts" (ie. innards)? Along these lines... while I love the molten goodness of fried brains, I have only had them outside the U.S. This is due to a number of factors: namely, it's rarely offered on American menus... and if it is, I hesitate from the "mad cow" disease factor... does anyone know: (1) Whether brains are really available? And, (2) Any restaurant in the U.S. serves them? The only one that I've ever seen offer it on their menu (in fact, it's a regular item on their dinner menu) is at a restaurant called La Chaumierein Georgetown. I walked by dozens of times without ever going in when I worked and lived in D.C. U.E. [edited to enable link]

pan, you're certainly right on that. i'm just afraid that the fact that no egulleter has dined (or dined and felt the experience unworthy of posting about it) at del posto may be due to the initial reports of doom and gloom... i certainly understand the hesitation myself... if true, sad... u.e. [edited for word choice error]

maybe chef morimoto blogs? whoever it is, they must love morimoto - and morimoto must love them!! u.e.

Based on my very limited experience on EG the silence from the NY crew speaks volumes on the subject. mike ← that's what i was afraid of... u.e.

New York Magazine, New York Post, and Strong Buzz have all reviewed it. ← have any non-publication affiliated egullters eaten there and care to report? ulterior epicure. [edited to fix formatting and grammatical mishaps]

Just checked the website, and they should be at their new location at 800 New Hampshire (as of Feb. 11th.) They are using the old facilities for catering. I've driven by the new location and it just doesn't look as "romantic." http://www.pachamamas.com/ ← ahhh... thanks katie... still in lawrence and still just as far for me.... u.e.

Not pertinent to this "forum," per se, but I'll just quickly ask and get this over with - where's Pachamama's headed? U.E.

welcome annarborfoodie! or rather, bon voyage (i'm actually closer to you than to k.c.)... i hope they crank up the heat back home for you!! happy eating, er... gorging! sounds like you've gut your stomach's full before getting there! u.e.

This just in: Not confirmed (I want to stress this)... but a little birdie told me that there's news (and this may be old to some of you) that Piropos is closing down their Parkville location to the public and opening up a restaurant nearer to downtown. Word has it that the Parkville location will become a catered/private dining facility only. Before I start an unsubstantiated rumor - can anyone jump in with any more information? U.E.

...so, the little golden man is soon rear his pretty little head... anyone have this (above) recipe written down or on a link that works? i seems that the l.a. times magazine has taken it off-line. (feel free to p.m. me if you want). happy champagning and whateever else you're planning for this year's oscars! cheers. ulterior epicure.

"Dueling menus" - is that what they're calling them these days? Well, my friends and I will be making our "first" pilgrimage to TFL later this spring (if we can swing a reservation). While we may not need to "duel" over out menus, it would be nice to know that the "extended" menu is available. Perhaps I'll just borrow vinobiondo's request: "have the chef cook for us." Omakase - California-style. U.E. P.S. Any other helpful hints, advice, suggestions, etc. about TFL - including reservations, seating, menu, service, etc... would be much appreciated. Feel free to shoot me a p.m. if you think your message is more appropriate there.

thanks much for your clarification chef valvo. depsite what one may think of detroit - i think it is a fine city. thanks for help making it better (ie. more delicious... ). ulterior epicure

Click here to read Martin Kastner's comments about the bubbles. =R= ← Right... so bubble size coordinates with portion size. That makes sense and what I suspected, but re: sweet/savory - left/right? right/left? Still unsure... U.E.

I join Judy (a.k.a. "moosnsqrl") in welcoming Starwich to the American food-scape. I also join Judy in extending an (selfishly) enthusiastic invitation for you all to consider Kansas City as a part of your future expansion! Ulterior Epicure.

chef achatz explained it once when i was there for dinner, and i thought i wrote it down after my first visit - but can anyone please crack the menu's "bubble code" for me? i remember that the placement of the each course listing (left/right) as well as the accompanying "bubble" size has some special flavor/size meaning. thanks. u.e.

i concede that perhaps i was being a little rash. i guess i "took it the wrong way" and read cynicism into his [chef valvo's] remark, when in fact, it may have been merely an observation. even so, i, for one, would not make such a comment (or avoid doing so) unless i have some substantial evidence that i'd be willing to share in the same forum that i make the comment in. u.e.

No need to nudge unless you have something to ask or add. Do you? ← sorry to be so vague.. "nudge" meaning - any recent visits to report? u.e.

chef valvo. i respect what you guys do at tribute. however, unless you can substantiate your remark, i think this is rather a low-blow, and not in the "spirit of egullet..." it may simply have been a coincidence. u.e.

i'm giving this thread a little "nudge." anyone care to move? u.e.

no complaints here joiei. as i stated above: i think it would really galvanize the city, the area, heck maybe the country. chicago chefs could really get a lot of mileage for themselves, individually, as well as a ground with this kind of event. maybe this is something that egullet society could facilitate? i don't know. i'd love to help! ron? anyone? u.e.

...not ruffling any feathers at all, in fact, that's why i begged other eGulleters to correct me: personally, like all of the chefs of chicago. i just wished i could have them all at the same dinner!! [edited to add:] re: trotter, how much do you think his ability to coordinate/mobilize is directly attributable to the fact that many of chicago's finest are alums of his restaurant? u.e.

Yeah, but that's because it was an official "James" sanctioned event... I'd bet that if something local to Chicago got going, it could, with the right publicity and names, also establish a respected annual. I'd agree. The Chicago chefs seem to operate very much independently and without much public coordination. (Please correct me if I'm wrong). Whether it's a phenomenon of the press or real, the whole "tension" between Tramonto and Trotter doesn't help either... Joho is half in Vegas... The others seem to busy pursuing their own careers... on their own.. Agreed! While I don't have my ear to the ground on everything (especially in cities I don't live in), I have studied the Chicago market rather well, and Jean Banchet has flown below my radar... That's too bad to hear... I'm confident that if we got together the likes of Achatz, Lane, Kahan, Segal, Cantu, McClain, Liccioni, Nougent, Bowles, etc... that we would have one heck of a meal and event!!U.E.