ulterior epicure

I've been in one the lower circles of Dante's Inferno as of late and am finally re-emerging to the real world. I see that much proverbial water has passed under this bridge since I last visited. While I agree with whoever it was that pointed out that the margin of "error" (which is a subjective calculation) seems small, I have to say that most of these "errors"l seem like rather egregious ones. I'm sure I'm not adding anything new to this discussion when I say that I agree that EMP and Sushi Yasuda deserve on star. This conversation might interest some of you.

And yet Jewel Bako retains its star. I'm not surprised the devi lost its star, though Babbo's loss does surprise me.

I spoke with Elliot the other day about the recent press that he and his restaurant has received. After three months of getting feedback from our guests (reviews, bloggers, foodies, etc), he knew he needed to make some changes to the restaurant's format. He knew he could do a higher level of food, but wanted to find the right balance between fine dining and casual. He says that he's moved closer to his target: playing more indie music (not hits from the 80's), having servers wear dress shirts with seasonally changing t-shirts underneath (currently orange), adding a reserve wine list, and of course, changing the menu to feature more of the cuisine he's been known for. Since they were planning to change the lighting and decor seasonally (orange, gold, squash, pumpkins, etc. for autumn), he waited to incorporate all of the other changes at once - at the turn of this past season change, thereby launching "GE 2.0." But, he never said that the restaurant "wouldn't survive unless we made a change." Elliot maintains that he holds true to the principles of Bistronomics and "fine dining redefined," but he admitted that the restaurant is still evolving. If I know Elliot, he'll continually try to make it better, more provocative, and interesting.

I'm not Shakespeare, but this is just plain bad writing. It's not witty. It's not entertaining. It's confusing. Shouldn't there be a comparison here? Never mind? That's the whole point - you're a critic! If you didn't like it, you didn't like it. What's with this "but never mind" business? That being said, I'm looking forward to eating at Marcus Wareing.

Has anyone been to Primo lately?

I was looking at the menu and the food does seem a bit scatter shot.

I dont know but i think i might try and eat there tomorrow. Ill let you know, if i do. ← And? Has anyone else have anything to say about Norman's?

Not that I need agrarian Socialism crammed down my throat during an otherwise pleasant meal, but I do think that the staff at BH@SB achieved and maintained a nice balance between preaching and boasting about their products and produce on my visit. That "joy and investment" was the highlight of my experience. I'm sorry that pride didn't come through to you.

Is there any hope for a traveling businessman stuck at the Orlando County Convention Center for four days without a car (though cab, is possible)?

This was my experience with Bassett's:

Right, right, I can think of a gazillion movies with this set-up (there is a more recent movie in the 90's with the exact same plotline, mind you. I think it involved "the king of the world." ). I'm just a little lost as to what Mr. Sexton is saying about Marcus Wareing with this statement. Is there a disaster about to befall the restaurant that I don't know about? ← no, i think he trying to reinforce the idea it is a very 'luxe' environment ← That's what I thought. But, "retributive catastrophe" was hard to ignore, especially in light of the fall-out between Wareing and Ramsay. Okay, I'm going to stop reading too much into this. The horse is dead, I'll stop beating it now.

Since I've probably over-stated my enthusiasm for il Capogiro, I wasn't going to say it. But, I'm glad you did. No.

Right, right, I can think of a gazillion movies with this set-up (there is a more recent movie in the 90's with the exact same plotline, mind you. I think it involved "the king of the world." ). I'm just a little lost as to what Mr. Sexton is saying about Marcus Wareing with this statement. Is there a disaster about to befall the restaurant that I don't know about?

Now that you mention it, I do recall members of this forum referring to the rabe. We definitely got baby spinach. It won't be hard to convince me to circle back to try it again.

I have no idea what what Mr. Sexton means by this: "It’s all so plush it feels a little like a scene in a disaster movie just before retributive catastrophe arrives."

And, there you go. I learn something every day. Thanks philadining.

Yep, I've seen both tomato sorbetto and Mascarpone gelato at Capogiro. All they need to do next is make some balsamic sorbetto (or gelato) and offer crunchy sea salt...

Unless someone can direct me to the "real" Reading Terminal Market thread (if one such exists), I will offer my thoughts on my recent foray into the market here. I posted a rather detailed write-up, with photos, of my crawl through RTM at the ulterior epicure. I won't go into the details here, since most seem familiar with the place and its food. However, I do want to send a big thanks to all those who encouraged me to get: 1. DiNic's roast pork sandwich with sharp Provolone and greens, 2. Salumeria's Italian hoagie, 3. Fisher's warm buttered pretzel All excellent (and cheap!). I commend all three to anyone who happens through the market.

The prix fixe is still at $88, but EMP has added a "Seasonal Tasting" at $125. The "Eleven" tasting menu has now scaled up to $175, and the courses are no longer listed.

To be more clear, it's called "Agave Mexican Grill." It's called "the indie on Main." And, on second glance, it doesn't seem so swank. It was pretty packed this past Friday circa 6.45 p.m.

None that I know of. As long as the dish involves hare, red wine, thickening with blood and lengthy cooking, The price should be more or less in the same range whether it is civet or lièvre à la royale. The difference, lying in the presentation, is not essential. The foie gras and truffles, when used, should make the price difference. Besides, civet de lièvre is harder to find in a restaurant than lièvre à la royale. ← Pti, this absolutely comports with my limited experience. Shot is also not an unwelcomed point of authenticity.

A few things: Up in the Northland, Backyard BBQ closed in the space that was some seafood place in the Parkville shopping district. I *think* it's moved down the street into a larger corner space previously occupied by a "nightclub." Agave (apparently, a Mexican restaurant) has moved into the former Backyard BBQ space. Cupini's has opened in that same Parkville shopping district in the space that was River Rock Cafe, and before that, Higher Grounds. There's a pretty swanky-looking bar that has no name as of yet, but it all set up in the space immediately south of the renovated Midland Theater on the corner of 13th and Main. Does anyone know what that's all about?

That's interesting. I won't disagree with the fish-of-the-moment with Chateau Chalon or the squab, but both the tuna ribbons and the bacon prawns come to mind for lunch.

Marcus Wareing at the Berkley opened on September 15, 2008.

← I'm not hard to please. I'm just hard to impress. Keep trying, moosnsqrl. Seriously, chileheadmike, condolences for the lost opportunity. May the Force be with you.