ulterior epicure

Wow, if this isn't a mix-review bunch! 1. Re: Five Lakes Grill Maybe we just had an off night at F.L.G.? As I remember, the food came out (all five courses - yes, multiple courses), unexcusably cold. As well, our party found the food rather uninteresting - especially the dessert and salad. Oh, and the starter - a "sampling" of different smoked fishes and other seafood was laughable... at best... and this was agreed on by all six attendees (whom i spoke with individually after the meal)... It was terribly busy, and it was pretty apparent that the kitchen was "in the weeds." 2. Re: Jeremy Jamie Valvo: care to elaborate/comment on "mediocre?" I'm curious - feel free to shoot me a p.m. Your comment's really bummin' me out - 'cause I (was) really looking forward to an upcoming visit... Anyone out there wanna re-assure me? 3. Re: Seldom Blues I will say that S. Rector's online "video voice-over" is quite snazzy and makes the place look like a dream - but it seems a little loud - more of a drinks scene than a good food scene... I suppose both elements contribute to the overall "restaurant" aspect of the "Freep's" award... 4. Re: Others Hmmmm... Small Plates and Atlas, huh? I'm always looking at places in Detroit metro to keep me fed during my stints in this town. More suggestions/comments please! U.E.

I'm considering a go at a trek through the mountains from Cuzco on up to Machu Picchu and would love some advice and tips: 1. Any eating tips (both sanitary and restaurants) in Cuzco. I must stay there for two days before the ascent to get acclimated to the altitude. 2. Locals have suggested drinking "coca tea" made from the leaves of the Erythroxylum Cataractarum plant, from which cocaine is also produced to help with the altitude adjustment. Does anyone know about a). the legitimacy of this drink as an altitude acclimator? and, b). whether it has any harmful effects (ie. like cocaine). Thanks! Ulterior Epicure.

Oh right - Wally's has been great, but would also benefit from a more recent report... U.E.

...so, the houston's branch is just an outpost for the kansas city "flagship...?" u.e. [edited to add:] p.s. here's an even more exacting link.

Anyone got any info on this? U.E.

Ahhh, yes , a worthy suggestion... U.E.

Fellow K.C.'ers and friends of the K.C. metro area: I need some help: I'm in search of high quality locally-owned pastry, dessert and speciality sweets-makers in the city (ie. non-restaurant, non-chain establishments). Just to give a lead, creamy and irresistable gelato at The Sweet Guy in Parkville, buttercream-layered cakes at Andres near the Plaza, and of course, the bijou darlings at Christopher Elbow Chocolates downtown all come to my mind... but then again, I'm really a novice when it comes to the "sweet side of life." Would love to hear what tops you mavens' lists of specialty sweets-makers!! Ulterior Epicure.

Where else can you get a haircut and your (hockey) blades sharpened all at the same time? U.E.

George. 1. I think most people who know the Hawaiian dining scene will agree with me that eating in department stores/hotels in Hawaii is not like doing so on the continent (well, perhaps N.Y., S.F., and Chicago on the hotels). 2. I believe you're going to get a more refined "haute" hawaiian service, atmosphere and food at the two department stores. sam choy's has more of a local hearty approach to food. On atmosphere and view alone, I'd go for Mariposa over Pineapple Room - besides, you'll be at A.W.'s later - why not try something different? 3. Another suggestion: 3660 on the rise (http://www.3660.com/) Cheers! U.E.

will try the next time i have left-over phyllo! u.e.

ExpatRuss. Haven't been - but hope to be visiting Jeremy soon... have you been? Five Lakes Grill was a big dissappointment for me. U.E.

If I'm reading you correctly, elfin, I'm terribly sorry about your experience at the Gandy. I hope, if you do manage to make it, that Zingerman's might be a redeeming experience. U.E.

sorry to hear...

not familiar - where is it? u.e.

man, i seem like the resident nay-sayer here... pacific rim is good (food), but TERRIBLY over-priced. i know, i'm sounding cheap as well (while i can be frugal, be assured, i've always been generous when it comes to dining out). maybe it's just ann arbor - which i think even the most loyal local will admit is really over-priced in general. other than (some of) the hole-in-the-wall ethnic eateries around the university, i haven't really found good, even acceptable value for my dollar in any ann arbor restaurant. u.e. [edited to add]: for the same pricetag, i'd rather take my business to eve. i don't know the management/owners at either - so it's not a personal bias at work here.

mikeycook great to hear you had a good time at chef mavro. next time, do go for a booth. wow, not much has changed on the menu - i was there over two years ago and i think your menu looks nearly identical to mine (well, the meats are the same, but the preparations perhaps slightly different). cheers. u.e.

mcattaneo23 sit back, relax, and have enjoy. the less you know before going, the more fun you'll have... u.e.

elfin. glad to be of help. have fun tonight! can't wait to hear the report(s)! u.e.

NO! don't do that!! i agree with your definition. u.e.

...so, piggy-backing off of another thread, i'm taking the liberty to ask you (who are familiar with) whether pb&j counts as a "chain?" u.e.

1. thanks for your nice comments. i enjoy sharing my experiences with others. 2. i'm on that discussion, actually, because i'm on the market for another camera. 3. at h.v.c., i didn't approach management. generally, i feel free to take pictures as long as i don't use a flash. thankfully h.v.c. was pretty well lit so flash was not necessary... however, in really low-lit restaurants, i've had to use "discretionary flash." if it's a truly low-end establishment, or if there aren't many diners around, sometimes i chance the flash on every dish... otherwise, i usually suck it up, turn off the flash and just hold my canon elph VERY still. i've had to experiment... so far, i've been pretty happy with the results - but have been getting kind of frustrated in dim-lit restaurants. a lot of restos, like alinea, don't allow flash - so if you see my photos from there, they're pretty awful. 4. in europe, i've actually been pretty surprised at the kind reception that servers have taken to my clicking away - they usually wait for me to take the pictures before announcing the dish (ie. telling me what's on the dish) - or, where there's table-side preparation (ie. broth-pouring, carving, etc...) involved, they often will wait for me to get a "before" pic before proceeding. i suppose, when in doubt, ask. u.e.

can be found on my blog. enjoy! ulterior epicure.

Well, then I better stick with calling you molto e ! Assuming this is a question, my answer is: I only have one free night to play with. I'll take a look at the interview - I've already perused the menus online. U.E. (but I'll let you call me "Ulterior Epicure" )

Right - this is what I meant to say - that "loyalty" is a non-entity in the face of finding the true center of "creative excitement," as you put it (in better terms than I ). And, if Restaurant X, Y, Z, etc... happens to become a more innovative outlet for gastronomy, then the flagship would only be such in seniority alone. U.E.

U.E. Interesting observation, I had not noticed that until you mentioned it. The placement of the proscuitto in the consomme course also. I have enjoyed your photo collection. Good Eating, Molto E ← Elliot (if i may). I know we've had "encounters" on the France forum, and I've enjoyed your reviews and suggestions. I am "plotting" my next visit to Chicago and am considering a go at either Schwa or Butter... how would you differ the two? While I like experimental, I also like good tasting food (almost a needless comment)... and as you may have recollected from my belabouring trials in Paris, you know I have my particulars ... Would appreciate a more in depth exposition on these two restaurants, if you please. Ulterior Epicure.