ulterior epicure

Thanks for the nice words. I don't hate on Lisa on like many here seem to be doing. I mean, she was definitely my least favorite of the last six or so cheftestants, but I realize there's probably a lot that is lost in translation on the editing room floor. I'm just *thrilled* she chopped her hair off for the last two episodes.

He was favored by whom? You? I ate at Stephanie Izzard's restaurant, Scylla, when it was open in Chicago. I had a very good meal there. I look forward to experiencing her food again. ← I noticed your photo set on Scylla just last night after Stephanie won. ← Yeah, I have foresight like that.

All of this year's (2008) nominated chefs for this Best Chef Midwest (Tim McKee of La Belle Vie in Minneapolis; Colby Garrelts of bluestem in Kansas City; Isaac Becker of 112 eatery in Minneapolis; and Alex Roberts of Restaurant Alma in Minneapolis) have a thread dedicated to their restaurants, but the winner, Adam Siegel of Bartolotta Lake Park Bistro in Milwaukee does not. Has anyone been to this restaurant? Of the five nominees this year, Bartolotta Lake Park Bistro is the only one I haven't eaten at.

Congratulations are in order for Adam Siegel (Bartolotta's Lake Park Bistro, Milwaukee) for winning the James Beard Award for Best Chef Midwest and Carrie Nahabedian (Naha, Chicago) for winning the James Beard Award for Best Chef Great Lakes.

He was favored by whom? You? I ate at Stephanie Izzard's restaurant, Scylla, when it was open in Chicago. I had a very good meal there. I look forward to experiencing her food again.

Ted Allen has never encountered braised pistachios? I've had them at a number of restaurants. Grant Achatz has served braised pistachios with bison and with sweetbreads. I've also seen them at Aqueous, where then-chef Dave Racicot (now at Lautrec) served them with beef short ribs (though I think he is a great admirer of Achatz and there may have been some borrowing going on). I'm sure I've seen them elsewhere as well.

Group hug! We're a bunch of hungry sops, aren't we.

It was announced today in the Kansas City Star that Celina Tio, the current executive chef at The American Restaurant, is leaving. Chef Debbie Gold, formerly of 40 Sardines, will be returning to the kitchen where she and her ex-husband, Michael Smith, earned the James Beard Award for Best Chefs Midwest in 1999. Gold is supposedly starting on July 1.

A friend told me that clams are never served with cheese in traditional Italian cuisine. Is this true?

Walked through Madison Square Park an hour ago and the preparation and set up is well under way. Let's hope the weather people are lying about the predicted 90 degree heat.

It hasn't. Sent from my Blackberry ® wireless device.

Sorry if this has been covered upthread. Does anyone know if tomorrow night's Top Chef is a 2-part episode?

I think Tiny meant palm seeds. At least, that's what was on the menu when I had them.

Andrea Strong reports that Cafe Gray will be offering an $85 tasting menu featuring Kunz's classic dishes until the restaurant closes on June 30. Is Kunz doing anything else after Cafe Gray closes, other than Grayz? Is this the end of fine dining (in the foreseeable future) for him?

Right. I'm on the same page as you are.

Nice report. Your son is absolutely adorable! Where did he come from? What are your wife's scallops sitting in (the white creamy substance)? Love the olive oil bon bon, it was one of the most memorable tastes for me last year. I haven't had the Havens Borriquot, though their Merlot is one of the only palatable Merlots I've had recently. How did it pair with (which one(s) of) the dishes?

Starker's Restaurant will be hosting a Tribute Dinner for Cliff Bath, the restaurant's founder, on Thursday, June 5. I don't know whether there are any more seats available. Here's the information:

JWest: What's cookin' over there at Delaware Cafe? Hope that your opening week went well. What are the hours? The website is still undergoing a facelift.

Does anyone know if Blanc Burgers + Bottles has put up a website, yet?

Bryan and Paula JK, thanks for the updates. Bryan, I thoroughly agree with your assessment of the sweetbreads composition, except, in addition to tending toward over-tart (gelee and foam), my sweetbreads were over-salted. However, the combination of the two (over-salted sweetbreads and overly-tart foam/gelee) seemed to balance each other out, somewhat. It was still a tad intense for me. I'm not one to complain about things tasting too intense, usually. I also very much agree with both of you about the edamame amuse. As I described it in my blog post, I found the lemon foam on top offensively acrid on the first couple of sips until I got to the warm, grassy edamame soup below. Loved that shrimp course (when I had it two years ago. Something about bacon and shrimp with a bit of sweet and tangy that just works so very well. Creamy avocado is always welcomed, too. Is the Smoked Squab dish the "Broiled Squab" dish? It's the one with a North African treatment: preserved lemon, onion compote and a distinctly cumin "smoky" aroma? (See here.) If so, that is one stellar dish. I don't know what I love better, the seared foie gras with the onion compote, or the corn pancake that the foie sits on; maybe it's the combination of them. I love the way they contort the thigh and leg so that it's not only prettier, but also easier to cut. I can't agree about the interior; I prefer the old one. But, to each his own. BTW, did you get to try the Red Sumac portion of the Rhubarb? Bryan, with your technoemotional interest, I think you'd find it interesting.

Did anyone on this forum happen to fetch the 9.45 four-top for next Thursday, June 5th? If so, I'd appreciate it if you could p.m. or email me.

Josh, thanks for that report. Although doc quibbled with my use of words, as I had hedged upthread: Of course, I was speculating. But, it seems that you agree that the aesthetic and repertoire of L.20 is not significantly similar to either Le Bernardin or alinea. Was the restaurant full? Is L.20 going to be the next insanely difficult reservation to get?

Great, along with trying to jump through hoops to get into The Fat Duck, I have to hurdle tall reservations in single bounds for L'Astrance. Ay. The two months before I go to Europe is going to be one hellish ride.

Oh, THOSE names. No idea.

Um, I believe it's going to be named "Bella," the name that justhoward and Aaron Deacon site above; the same name I saw stenciled on the window when I passed by recently.