ulterior epicure

Yeah, I've actually had a surprisingly easy time getting in at otherwise impossible places... God is smiling on me... can't explain it... come to think of it, I've not had a single 3 or 2 star deny me a reservation in the past five months.... U.E.

Nope, not here either! In fact, I'm more curious than skeptical! U.E.

Thanks! Keep them coming! The Dining Room at the Ritz is really looking like a winner! U.E.

Sorry.

I'll be passing through SF in May on my way up to the Napa Valley. I've got one extra night to negotiate for dinner: any suggestions? I haven't been to SF in a couple of years, and I've never had much time to adequately eat. I'm definitely looking for the "top of the city" type of suggestions... Thankfully, I've got a good four months' lead time to research, but I thought I might get some direction. Danko's? Slanted Door? Fifth Floor? Or are those already passe or not advisable for other reasons? I have no clue. Feel free to p.m. me as well. Cheers. U.E.

How deflating... I'm planning to rendez vous with a couple of good friends in May to visit TFL for the first time... I've been looking forward to it for years, and have finally found (a very special occasion) reason to make the trip. I look forward to it! U.E.

Maybe it's the winter weather (that's setting in), but I have been craving some hearty European food - like goulashes and choucroute and the like... Does anyone in the Detroit metro area know of any good Austro-Hungarian type of restaurants? The only one I've heard of is out in Ann Arbor - a Cafe Amadeus? I think I've walked by it a couple of times when I've been to the town, but never looked at the menu nor gone it - anyone got any info? Other suggestions? U.E.

Ahhh, a BIG yes to NoMi. U.E.

There's always the Heidelberg in Ann Arbor.... Hey, despite their Salsa Thursdays, their name is German.... U.E.

Unforunately not. I've had the dim sum at Bo Ling's many times (I believe exclusively served at the Plaza location)... and it hardly deserves to be mentioned as a footnote. I know that one of the restaurants I reviewed, New China King, has started dim sum service, but I have not yet tried it yet. Any other eGulleters who have found good dim sum in K.C.? U.E.

Jaymes: You're welcomed, I hope you do try to make it to some of these restaurants. There are two things that I'd like to throw out to the forum. Does anyone out there know a reliable place to get Drunken Chicken (tzway jee)... I've had a very good one at Fortune Star a long time ago, but haven't tried it recently - but I've been disappointed at a number of other places... sigh... Also, anyone know of a good Southeast Asian restaurant that serves a decent Singapore Noodles? U.E.

I just posted my favorite spots in K.C. to get authentic Chinese food. I hope this excites you all and I hope you find it useful!! I review four restaurants: 1. Lucky Wok Chinese Restaurant (Overland Park) 2. Fortune Star (Overland Park) 3. New China King (Kansas City, Missouri) 4. Jen Jen's (Overland Park) And briefly mention two others for specialties: 1. Blue Koi (Westport) 2. Genghis Khan (Westport and Boardwalk Square) Gōng shee kwai luh!! The Ulterior Epicure.

Late to this thread... back to the topic... I have been to Morimoto twice, and both times had his omakase. I'd have to say the first time was much more impressive than the second (although Morimoto was personally cooking for me the first time)... I would agree that his food is far from "authentic" Japanese... but he is certainly creative and that is very fun to experience! I would indeed be curious to see how his NYC bureau fares. As for the rest of the Philly restaurants, I've done most of the old school institutions and am itching to try the new(er) biggies like Vetri and Striped Bass. Studio Kitchen sounds absolutely a "must!" Thanks for all the reviews. U.E.

Hence, my initial posting... I suppose my "question" was more rhetorical than curiousity-driven... I know that Chicago and K.C. are without - but I wasn't sure on Minneapolis... and is Denver in our region? Oh, and St. Louis was an obvious NO. U.E.

joiei, we finally find common ground!! [edited to add:] thanks also for that very comprehensive links to other restaurant weeks! hopefully, we'll have our very own in kansas city soon! cheers. u.e.

This is great!! Let's get something organized for sure! Let me know if there's anything I could do!! I'll even fly back to K.C. to participate, if my schedule allows! U.E.

Perhaps we should define "Restaurant Week." To clarify my initial post: by "Restaurant Week," I meant a week in which restaurants in a city offer a prix-fix lunch and/or dinner option. Usually, these are three courses and quite affordable - thus motivating diners to get out and try new venues (or just to get out and eat, period) at places they might not otherwise visit. While a similar reasoning may motivate "Tastes of's..." events, I don't consider them in the same league as Restaurant Weeks. Restaurant Weeks are more about letting diners enjoy all of the benefits of eating in a restaurant without having to shell out the normal bucks... these "benefits" include service, atmosphere, and of course, a (hopefully) cooked-to-order meal. For example, see here for information on the upcoming NY Restaurant Week. U.E. ← Ron - we must have been posting at the same time!!

Perhaps we should define "Restaurant Week." To clarify my initial post: by "Restaurant Week," I meant a week in which restaurants in a city offer a prix-fix lunch and/or dinner option. Usually, these are three courses and quite affordable - thus motivating diners to get out and try new venues (or just to get out and eat, period) at places they might not otherwise visit. While a similar reasoning may motivate "Tastes of's..." events, I don't consider them in the same league as Restaurant Weeks. Restaurant Weeks are more about letting diners enjoy all of the benefits of eating in a restaurant without having to shell out the normal bucks... these "benefits" include service, atmosphere, and of course, a (hopefully) cooked-to-order meal. For example, see here for information on the upcoming NY Restaurant Week. U.E.

I sure hope you're kidding!

Okay - so enlighten me folks - NY's got a couple per year (one this upcoming week), L.A. and Frisco too - even D.C.'s got a restaurant week (usually in the summer)... does Chicago? Minneapolis? K.C.? If so, when? U.E. [edited to add]: If not, then why the heck not?

Thanks Ron! Can't wait to enjoy Carlson's cooking myself - soon! Cheers. U.E.

All great points well taken joiei! Chains are also able to appeal the budget-minded masses by mass-sourcing their products... U.E.

...yes, and no, i think... ...lest we forget that even "local/celebrity/high-end/haute" chefs ply their "predictable options" with gusto as well... remember the "molten chocolate" phase - with all the various, but predictable ooey-centered chocolate souffle cake? (i don't even like desserts and i know it was everywhere). it may not be the "bloomin' onion," but even indies, in commune, dote on the same trends: remember when chilean sea bass was the new oceanic darling of the chefs? ... lest we forget the ubiquitous ahi tuna - even when offered five-ways to timbuktu on everyone's menu, there was predictably always one version that was just "seared rare" with some kind of wasabi-ginger-soy sauce... and so it goes. i don't necessarily think that predictability is necessarily stiffling - i think that's the one thing that is actually the hallmark of chains. i think it's the lack of quality and care that annoys me more. i'm sure if some of your favorite local chefs started deep frying battered elephant onions, you'd try them too... i know i would! i'd just prefer eating theirs over the outback's 'cause at least i know the chef took the time to choose his produce source and actually care for the onion from cut-and-peel to dipping it in hand-mixed batter, as opposed to some assembly line worker in the backroom of a chain restaurant taking machine (inadequately) pre-washed, pre-cut onions and dredging it lovelessly through a vat of batter that was probably derived from some kind of pre-packaged powder-mix base. u.e.

... a far cry from upscale dining (and certainly not one of my favorites) - but I believe that Zingerman's deserve's a mention. U.E.

I'd also highly recommend the Peninsula "terrace" for breakfast. Luxurious, but simple, straightforward - and damn good service all within a grand light and airy space. U.E.