ulterior epicure

Agreed. More to the point; in my experience, it was a group of people sharing a (or more than one) pizza.

I'm glad you mentioned this; I noticed this as well, although I wouldn't say that this is a flaw, necessarily. The acid + oil + salt is a sure-fire dressing, and the ratio at Franny's (something like 5 acid: 3 oil: 2 salt) is bracingly good.

I have to say I've never understood this. Uncut single-sized pizza has been standard in Italy since forever, and no one seems to have any trouble with it. ← The pies in Italy aren't as large as the ones at Franny's. More importantly, the ones in Italy are served on a platter that is bigger than the pizza, which makes cutting immensely easier (i.e. Franny's pizzas are hanging over the edge of the plate. Edited to add: Cross-posted with Nathan.

Is that smoked trout, by any chance? I've found their daily antipasti to be the highlight on numerous occasions.

Thanks for putting this out here; it reminds me that I have yet to make it Murray's this year.

Thanks for the warning. I'm not too worried since I usually tend toward the more "acquired taste" flavors. Have they ever made a blue cheese gelato, by any chance (e.g. Roquefort or Gorgonzola)? How about yogurt? As an aside, yogurt gelato is the benchmark by which I measure all gelateria. Last time I was in Capogiro, I don't remember there being any. Then again, every time I've been, I tend to become so overwhelmed that I can't think straight. Too. Many. Exciting. Flavors.

Are there places to sit? The last time I was in RTM (which was about four years ago, now), I literally ran through it just to get a sense of the place (it was one of those pit-stop business trips and I had like 2 hours to get Philly cheese steaks at Geno's/Pat's and see RTM.

Eater reports that as of July 19, Eleven Madison Park will cease serving Saturday brunch and will no longer be open on Sundays.

You're right. Who am I kidding? I might as tell my friend that we're having dinner at Capogiro. So, friend, however tried and true he is, has just admitted to being Philly pork sandwiched-out. So, if DiNic's doesn't happen on Saturday, can you all offer an alternative non-brunch mid-day meal? I love pancakes and waffles. But, I can make them at home. If I can't get my local eats on, then I might as well get something semi-sophisticated.

Can you explain this? I thought the tasting menu was set. Also, I noticed on the website that there is a "tasting menu" ($115) and a "grand tasting menu" ($135). Since they are so close in price, I'll probably opt for the "grand tasting." But, what is confusing me is that there is a "degustazione" (apparently only offered on Saturday - or currently in the summer, on Fridays only). Is this different from the two tasting menus? I really can't wait for this meal.

If this true, then EMP is not as great as I estimate. In fact, it would be highly disconcerting. If the majority, or even a good half the choices are likely to disappoint, then I would go so far to say that such a restaurant is bad. I've only had the Gourmand, and both times, I've had a blast. From my limited experience, this has yet to happen, thankfully. I can't say I have been disappointed by a savory course. Actually, even the desserts are fine. But, certainly, there are some courses that are much likable or successful than others.

Sadly, the only thing you (Nathan) raved about that was offered at a recent lunch was the Lasagna Verde alla Bolognese (because it's their "signature" primi). The lasagna pasta was wonderful. The bolognese, however, was bland, if not thoroughly boring. You can read my entire review at the ulterior epicure. You can see photos of my entire meal on my Flickr account. Here are some excerpts: Again, read my entire review at the ulterior epicure. You can see photos of my entire meal on my Flickr account.

larrylee: Nicely put. Timh: Hmm. Maybe. Doubtful if we'll ever get to test that theory, though. But, that's not going to stop me from commenting on this ridiculousness.

That's a shame. Which Sunday was this, specifically? What dishes, particularly, did you have?

Okay, so to regroup and summarize, all of the following restaurants, which are currently under consideration for my Saturday night dinner, are within a reasonable walking distance (1, maybe 2 miles tops, given it'll be night and we'll be full) from *a* Capogiro: Tinto Amada Ansill Any others?

Well, Ansill -> Amada -> Capogiro (original location, on Sansom St.) is totally doable, especially if it's a nice summer evening. And you'll want the walk. Oh my, yes. ← Clearly, I have been reading your collective comments about this "new location" of Capogiro without allowing it to register, consciously. The only Capogiro location I know about is the one that is somewhat off the main drag of restaurants that includes Susanna Foo's, Le Bec Fin, Lacroix at the Rittenhouse and morimoto. As I recall, all four were within walking distance of that Capogiro (see how obsssesed I am about it?). Is that the original (Sansom Street) location? See, now, this is self-defeating. I had settled on Tinto -> Capogiro. But, now, you've re-opened what I had thought to be a tightly sealed can of proverbial worms.

I suppose. I don't see why not. But, that means I'd have to axe Tinto and, more importantly, Capogiro. The latter half of that is unacceptable.

There's a lot that comes out of Chang's mouth that's plainly unbelievable. The latest was the comment after the price increase: "In a month it could go back down again." Yes, and in a month I could be King of England. ← It wasn't *what* came out of his mouth. It was the *way* it came out. That is why I specifically used the word "palpable."

I might be perceived to have a conflict-of-interest in this. That said, my perception is that photos of the food have had a significant role in building Chang's reputation. If indeed this is the new standing policy at the restaurant, it sounds like he's kicking down one of the ladders by which he has risen.I was never going to say this publicly, but I believe you can probably find a YouTube webcasting of Chang's acceptance speech at the James Beard Awards for his award for Best Chef New York, so I might as well offer my 2 cents. I was in the hall when he accepted the award, and I think his humility was palpable in that acceptance speech. Maybe he wasn't surprised that he won, but I got the feeling that he might have been afraid to win; and was a little more than upset when he did win. Borrowing from the late, great, Billy Shakes, "uneasy lies the head that wears the crown;" especially if it's the youngest head in the room. Nobody likes the teachers pet. And, often, nobody likes the press' pet. A quick and high climber falls the longest and the hardest. We can debate all we want as to whether he was the "right" winner for that award this year. The fact remains that all of the other nominees have been in the restaurant business for a much longer time than Chang. Many of them might be considered culinary dinosaurs today, but even dinosaurs ruled the world in their day. All of this is to say: maybe he doesn't *want* that ladder.

You're not.It would just be nice to know (for certain) that this is the reason for the "ban." Curiousity always kills the cat, doesn't it?

I regret I even brought this up.

Not to beat a dead horse (that I couldn't care less about), another member of this board has urged me to explicity state the following: The fact that my fried had a dSLR camera may have to do with the ban (on him). Whereas a point-and-shoot camera can be discreet, if not invisible (it could be on your phone), by comparison, a dSLR is not. It not only raises flags (e.g. a "pro in disguise") of some kind of press afoot, but there is that issue of it taking up space (or being conspicuous), as I alluded to upthread. Of course, the "pro in disguise" theory links up with what Fat Guy had hypothesized about protecting trade secrets. Again, I think that any of the above reasons are rather senseless. From a marketing stand-point, I would argue that photographs of Chang's food have contributed a great deal of excitement to the discussion/cachet of his enterprises. But, I'm not Chang & Co. I don't own ko (or ssam or noodle bar), so I can either be the obedient diner, or, if I am so offended by this photography ban, vote with my dollar (not that he needs it). I recalled that Gordon Ramsay at the London had such a ban in its opening days. I wonder if that rule has been tabled (pun intended).

This is not based on anything my friend said about his personal experience with the prohibition:1. Maybe, in a restaurant the size of my closet, Chang & Co. feels that the size of a DSLR capable of taking decent non-food photographs, alone, takes up too much space? Presumably, you'd have to put it on the countertop, since there is nothing else to hang or put your camera on. 2. Maybe certain cooks at ko are nervous/shy around cameras? 3. re: "trade secrets." Perhaps. But, I highly doubt it. There is so much about Chang's food on the blogosphere that I don't see how photographs add *that* much more to conceptualizing the food. 4. Highly doubtful: maybe they have something to hide? I have no idea what this could possibly be. (e.g. something in their kitchen isn't up to code and they're afraid that a captured image of it might get them in trouble).

Sorry, I should have been more clear. My friend was not using flash.

I have heard from friends who have dined at ko recently that they are now prohibiting photography inside the restuarant.