ulterior epicure

Wow, talk about sleeper threads... I thought it might bear mentioning that 1924 Main (which is the correct name of this restaurant) has re-tooled their menu format. No doubt, with the onslaught of competition from the P&L District, Dalzell's been having to find creative new ways to generate business. This includes Sunday brunch (2 courses for $12). Also, in addition to his Weekday Dinner, Weekend Dinner, and Weekday Lunch menus, he's featuring a special Monday Night Dinner menu which consists of 3 courses for $25. Sounds like a steal to me. Has anyone been recently?

A few of us eG'ers (Nathan included, I believe) have carried on an off-forum discussion as to what, exactly, is the "JG bar." Though I have been the restaurant a few times, I'm always in such a hurry to scoot past Nougatine and into the main dining room (same in exiting) that I have failed to establish exactly where the "JG bar" is. Is the "JG bar" you refer to the same bar that sits in Nougatine? If so, I assume it's a shared bar, and presumably, you'd be able to order from the Nougatine a la carte AND (according to you), the JG dessert menus there.

CavePullum: 1. Of the three you name, I'd put 40 Sardines at the top of your list, for a number of reasons - the main one being that I *think* it is the only one of the three that is BYOB. (Can anyone back me up on this one?). However, 40 Sardines is probably the least formal of the three, in case you are looking for a refined, linen-lined experience. 2. Other fine dining "special occasion" restaurants that you might consider (from the top of my head) are Krause Dining in Lawrence, Kansas; Cassis in Overland Park (near 40 Sardines); Starker's Reserve on the Plaza; JJ's on the Plaza (best known for their wine list). I've roughly ordered these from the most refined to the least refined, in terms of food, service, and feel. 3. For good food, not necessarily fine dining, I'd offer Justus Drugstore, up in Smithville. It's a bit of a trek, but the food certainly is good. I'm not sure if they allow BYOB, but their wine list is so fun, I'm not sure you'd want to bring your own bottle (of very good wine) to here. I've also enjoyed meals at Lidia's in the Crossroad's District; it's the closest thing to authentic Italian I've been able to find in this city. 4. Steakhouses: You are correct. You'd THINK that the once-home to the nation's largest stockyard would have more dry-aged meat available. But, I can't think of any local steakhouses that offer a wide selection of fine, dry-aged beef. I know I've seen dry-aged cuts of beef offered here and there - The Majestic Steakhouse, being one of them. Le Fou Frog also has one of the finest dry-aged filets I've had in town (albeit, the rest of their menu I find to be rather unreliable). Then, of course, there are the chains: Ruth's Chris, Morton's, and The Capital Grille - all of which peddle some amount of dry-aged meat. I don't know where you're from, but I say, if you can readily get dry-aged beef there, don't waste your time or money with what is offered here. Enjoy other famous Kansas City great eats, like BBQ (e.g. Arthur Bryant's, LC's, or, my favorite, Oklahoma Joe's.). 5. It warrants mentioning that, bluestem IS open for Sunday brunch. The brunch food, from what I understand, isn't representative of his dinner food, but to the extent that it is high quality and beautifully presented food, I have not a doubt.

Has anyone been to Kaiyo (Roe and 119th) recently?

On another note, does anyone know: 1. Whether you can order just desserts in Jean Georges? 2. If not, then can you order from the Jean Georges dessert menu at Nougatine?

Yes, Z, how were the peas?! Did you try them peas? ← I went over the menu about five dozen times before deciding on the Arctic Char, Mustard Greens and Lentils.......so none of 'dem peas for me. It was a tough, tough choice, but a very good one. Having such limited capacity for food now DOES have its drawbacks......BUT leftover char and greens makes a pretty great late night snack. ← Oh, you didn't say you were dining off of the dining room menu! I just assumed you were taking advantage of that great happy hour deal! I won't argue with char and greens as a midnight snack!

Yes, Z, how were the peas?! Did you try them peas?

Thanks, Zeemanb, for the report. Any other details?! I'm particularly interested in the ginger carrot sorbet.

Good suggestion, though Fiamma is not a standard Italian restaurant either. ← Right. It's a "poodle in Prada."

Oh, and I've been hitting the Lounge for their Happy Hour quite frequently over the past few weeks: The spicy shrimp fricasse is my favorite dish, by far. The duck confit has been re-tooled, and I love it. It's moist and flavorful - with a dark caramel-y dijon mustard-spiked sauce. The peas I experienced last time were WONDERFUL. ChefCAG, where are you getting them peas? They were big, meaty and sweet.

I'm especially excited to try the new carrot cake dessert. I'm more excited to try the ginger-carrot sorbet that it comes with. The lemon curd sous vides I had recently was really quite a sight to behold:

The following is an excerpt from my blog post about my recent visit to Vie. You can see photos from this meal on on my Flickr account.: ********** You know the gnocchi are good when the woman sitting next to you turns to her husband and says to him, “These gnocchi are nothing like yours! These are actually very good!!” And, all this time, she thought she hated gnocchi. To kick off my birthday weekend in Chicago, I (finally) made it out to Western Springs to experience a full meal at the hands of Paul Virant. I was first smitten by Virant at a charity dinner I attended in Chicago in 2005. Among the many lauded chefs and dishes they each cooked, his amuse bouche - a sliver of smoked sturgeon topped with fennel, pickled asparagus, and a sprig of fresh dill – was a highlight. It was served with a perfectly-cooked round of fingerling potato sauced with caviar and cream. Wall of Wine Wine Pairings Since then, I vowed to make it out to Vie. It took me three years, but I’m happy to say that I finally made it on a happy occasion: four friends and I converged and reunited (hadn’t seen each other in quite a while) on the excuse of my thirtieth birthday. The chef was kind enough to give us a sample of his repertoire with an eight-course tasting menu paired with seven wines. The progression went like this (you can see all of the photos from this dinner on my Flickr set): Amuse Bouche: Brandade with local San Marzano tomato jam. 1st Course: Spanish Olive Oil-Poached Blackfin Tuna (house-made morcilla sausage, Miner's lettuce, pickled peppers and smoked paprika), paired with Gramona, Cava, Gran Cuvee, 2004 (Spain) 2nd Course: Ricotta Gnocchi (pan-roasted oyster mushrooms, werp farms sorrel, sweet butter), paired with Monchof, Robert Eymael, Estate Riesling, Mosel, 2006 (Germany) 3rd Course: Pan-Seared Lemon Sole (wilted stinging nettles, roasted baby artichokes, spring garlic, chervil sauce), paired with Catena, Chardonnay, Mendoza, 2006 (Argentina) 4th Course: Spring Green Salad (house-made pancetta vinaigrette, Concord grape mostarda, preserved grapes, pine nuts, shaved Magic Mountain cheese), paired with Mas de Gourgonnier, Rose, 2006 (Les Baux de Provence). 5th Course: Pan-Fried Quail (leeks, preserved Michigan cherries, thyme, Prairie Fruits Farm fresh chevre), paired with Rutz Cellars, Pinot Noir, Sonoma Cuvee, 2006 (California). 6th Course: New Zealand Venison Combination (seared leg and house-smoked strip loin, wild rice, preserved chestnuts and blueberries, brown butter, fried sunchokes), paired with Langmeil, Blacksmith Cabernet, Barossa Valley, 2005 (Australia). 7th Course: White wine sorbet. 8th Course: Bittersweet Chocolate Marquise (pistachio creme anglaise, candied pistachios, house preserved strawberries), paired with NV Niepoort. (Ruby Porto, Portugal) Mignardises: Coconut pate de fruit. ...

I wish he would just post the menu online already!

Non-traditional ingredients/additions/options/bells + whistles/condiments. The appearance of specialty meats and meat-like patties. The assignment of prices with two (or three) digits before the decimal is also another sign that you're in the presence of a gourmet burger.

Right - well, that's just it, I'm not sure there IS another "burger place" within 10 minutes (driving, walking, or flying) of ChefBURGER that has a decent burger AND fresh cut fries that aren't wet or soggy. And, of COURSE it goes without saying that if there were, I'd choose the place with great fries over the one that didn't.

To be more correct on this point, I *think* that ChefBURGER was conceived and marketed as a "gourmet burger" establishment. However, clearly in it's infancy, has yet to prove itself as such. From what I've heard and seen, it does not sound like the "gourmet burger" operation that I had heard it might be. Can anyone (who has been to ChefBURGER) clarify this point?

Well, wait, are we certain that the fries (even though I'd agree with you, they do look like the frozen varietal) at ChefBURGER aren't house-made (I have no idea - if somebody has already confirmed this fact, I apologize for being clueless)? FWIW, I was just in Chicago and had the duck fries at Hot Doug's. I don't know if he makes them in house, but I have to say, they were kinda soft and not-that-stellar. *sigh* They sure tasted great, however... but that crispness was missing.

Alas, it's like a Catch-22. As much as I WANT to see home-made fries done well, it just ain't happenin'. It's really really difficult and not worth most chefs' time... I mean, I'd rather have frozen *crispy* fries to wet, nasty home-made fries any day of the week. I know, I know, I'm preaching to the choir.

!!!!!!!!!! Okay, sorry, enough. I've been doing too much !!!!!'ing on this forum. But, ramps? !!!!!!!

It's all too tragic. I don't want to think about it. I mean, there IS hope brimming on the horizon: GNC and Jos.A.Bank... oh, and "The Flying Saucer Draught Emporium," too!

Although all of that sounds great, I'm waiting for the ramps to arrive! Are there any forecasts of them on the horizon?

I also recall langoustine ravioli sauced (table-side) with a foie gras demi-glace that made me cry. Don't know if that's still on the menu anymore.

His "Sea Urchin - Caviar," for one, is a classic; it's always on the menu. Although the supplement price may not play well with your budgetary concerns.

Sorry, I overlooked (how could I?) the Batali/Bastianich team as another NY-based nominee in the Best Restaurateur category.

Here.