ulterior epicure

Echo. Use it as a condiment. It is very salty (and this version looks spicy). It can also be used in cooking, though sparingly, and as a subsititute for added salt. ← I should emphasize the word: *sparingly.*

Echo. Use it as a condiment. It is very salty (and this version looks spicy). It can also be used in cooking, though sparingly, and as a subsititute for added salt.

The question now, is how do I get a reservation??? I have been calling every night this week and have not had a message returned. Sincerely, Stalking Schwa ← lucid. I called in earlier this week and got a *real person.* The rest of the week, however, I noticed their voice-mail was full - was that you cramming up the inbox?! I'm assuming you've at least been able to leave a message? IIRC, the message said that they would return the call in 2-3 days. Maybe, give it some time?

I don't, but the name seems to have become a trend, nation-wide. Bar Blanc, which is a new hot thing in NYC, comes to mind. I have no idea how burgers in Westport are Blanc.

Nothing, my dear Frau Moosnsqrl - when it's not meat product served in a, or between, bun. ← I haven't been to a Der Wienerschnitzel since probably the 70's, now the two of you have done flung a craving on me. Where can I find one? ← Well, joiei, I've "done flung" the website for der Wienderschnietzel at you.

Nothing, my dear Frau Moosnsqrl - when it's not meat product served in a, or between, bun.

We (Kansas City) are on the cusp having two locally-owned and operated dedicated burger spots. From reports, these are no road-side diner sandwiches; the "gourmet burger" is about to arrive in Kansas City. On March 20, Eddie Crane, owner of The Drop on Martini Corner, will be opening the doors of Blanc at 419 Westport Road (between Starbuck’s and Blayney’s). For a preview of the menu, visit my blog, where I have it posted. Blanc will be open for lunch starting the Monday after the opening and will be open 11am until 1:30am seven days a week. The other burger restaurant that I refer to is Chef Burger, a Rob Dalzell (of 1924 Main, Souperman, and pizzabella) enteprise. Chef Burger will be opening in the Power & Light District.

Yes, the generally are. On another note, I got to see (professionally-taken) photos of the interior. Interesting aesthetic. It's very - dark... almost like blackwoods and accents. It seemed very MePa-ish, if there is such a thing. Well, I suppose I mean that it looks all very hip and young-trendy. Scene-y? When will LARGE PORTRAITS cease to be an interesting design concept? Those EYES.

So, the hardest table in town to get? I'll let you decide: Eater reveals the online reservation interface. It looks like they're staggering by 15 minute increments. So, if you're the first (or last) party, presumably, you have a small window of time where the staff is entirely devoted to you...

I would agree with this.

As good as the food at Ssam is, I just don't think it's four star food. Not because of tastiness, but because of the level of refinement. I don't think it's trying to be. It's L'Ami Jean to L'Arpege or something. In my mind it's not a question of better but of style, plating, etc. Some of the dishes at Ssam could clearly be reworked as four star dishes and some might fit right into a menu, but it's just not in that style/method overall. It has nothing to do with quality (though it might have a touch to do with haute ingredients). This is like a fight that Nathan and I have about Sripraphai where he argues that it's a three star restaurant because there are three star dishes on it. I have no doubt that Tipmanee can cook three star food, but that doesn't make Sripraphai a three star restaurant. Anyway, this doesn't need to be a star discussion either. I'll post my thoughts on the food after Sunday. ← Well, if there's a critic who might be willing to push that kind of (4-star for Ko) precedent, it would be Bruni.

Yes, as have I. Although at this point, I have begun wondering whether one party (either landlord or potential tenant) has been crying wolf. It seems like a on-again-off-again sitch. I hope it works out for both parties concerned. No Wienerschnitzel!

Largely tongue and cheek. Why?

raji, Frank Bruni's voice is podcasted weekly, and if you'll go to the NY Times Dining & Wine section right now, you can hear him speak about each of the top 10 new places he's eaten around the country. Even I, out in Kansas City, knows what Bruni sounds like.

Frondizi's is too far off the Plaza and too hard to get to to make it justifiable for a chain. Then again, only a chain could afford to offer valet parking. I don't know why I encourage you, moosnsqrl. Glad to see you've gotten past your ordinateur woes. It's not big enough (thankfully) for a Maggiano's. Not diner-esque enough for Friendly's. Legal Seafood? Wait, sorry, this is the Midwest. If it doesn't moo or oink, it's not fit for consumption. Oooh! I know! We don't have don't have a Wienerschnitzel, yet.

I have heard from multiple sources (including what Reichl reported) that the poached egg dish was served with osetra caviar. I have also heard from one source that it was served with hackleback. There are a number of explanations for this: 1. They are serving different caviar to different diners, or 2. They are misleading (whether purposely or not, I don't know) some of the diners, or 3. They're not serving osetra or hackleback and are deceiving (whether purposely or not, I don't know) all (highly unlikely). Anyone care to shed any light?

Except schwa had twice as many seats. minibar in D.C. has six.

Oh, and there's a California Pizza Kitchen and McDonald's on the Plaza as well. You get the point.

I'll agree with that. I guess this comes as especially disappointing news since George Brett's (however awful the food may have been - I don't know, I haven't been since it first opened) was at least somewhat "local." Ronnie (and for those of you who have not been to Kansas City), the location that Fogo de Chao will be moving into is on the Country Club Plaza - probably the premiere shopping district in Kansas City, to date (it's also the oldest outdoor shopping district in the nation). My (and I suspect ChefCAG's) frustration is simply that the centerpiece of our city has been over-run by chains and somewhat sub-standard restaurants (with a few exceptions - Starker's comes to mind). Fogo de Chao will be opening down the street from Ruth's Chris, around the corner from P.F. Chang's, catty-corner to The Cheesecake Factory, and sandwiched between a McCormick & Schmick's and M&S Grill. Did I mention that there's a Capital Grille also lurking just a few blocks away? There's a Starbucks within ear (espresso?) shot. There may or may not be a Coldstone Creamery next door - I can't remember if it's still there.

But, not enough to keep George Brett's in business...

Was anyone else confused as to how to enter this restaurant? I had the great pleasure of gluttonously stuffing my face at 112 eatery a few weeks ago. It was *freezing* cold outside, which awakened the hearty appetite in my friend and me. Despite having had a nice a three-course lunch at Vincent, a Restaurant, my friend and I managed to down a good portion of the following feast for dinner. You can see photos and more comments about each dish on my Flickr account. Sweet and Sour Crab Salad Bibb Lettuce Salad Lamb Scottadito Sea Scallops Tagliatelle with Foie Gras "Meatballs" Sauteed Sweetbreads Marinated Bone-in Pork Chop Cauliflower Fritters Escarole Tres Leches Cake Cheese Platter In retrospect, the two of us ordered *way too much* for five. Yet, notwithstanding dining fatigue from four days of eating, eating, and more eating (La Belle Vie, spoonriver, Lucia's, Restaurant Alma, Vincent's, and Heartland), 112 eatery's food managed to stand out and impress. Its food is the simple, hearty, bold, and gutsy fare that has captured the focus of foodies and chefs in the past couple of years. The food is strangely international. I encountered everything from Asian accents to Italian flavors to Cuban sweets. The stand-out dishes included: Sweet & Sour Crab Salad Wonderful! This was the best dish of the evening. The dressing was key - sweet and sour (as the name suggests) with a definite hit of chile heat. The crispy fried shallots added a wonderfully savory, crisp texture. I don't generally like mint, but the use of whole fresh mint leaves was just perfect. Tagliatelle with Foie Gras "Meatballs That's right, folks: foie gras "meatballs." In flavor, these fluffy boules tasted not unlike chicken. In texture, they melted like fine velveteen - just a bit of sturdiness, but mostly melt-away soft. I would liken them to mini matzo balls that weren't as wet or heavy. There was only a slight hint of liver-yiness. The pasta was perfectly cooked and seasoned. I was pleasantly surprised that the course wasn't as oppressively heavy as I had feared. Probably one of the finest pasta dishes I've had in a long time. Seared Scallops For me, this dish was a highlight. The scallop was perfectly caramelized on the surface with a creamy, sweet, and barely-cooked interior. I was slightly disappointed that the chef had used king oyster mushroom; I had expected regular oyster mushrooms, which I think would have imparted more of a sea briny aroma. The chef also decided to use truffle oil, which tickled my nose before the dish hit the table. I also really enjoyed the side of escarole with anchovy with nutmeg. It was a bit greasy, but the flavor was fantastic. Portions were generous, if not obscenely large. At the end of dinner, I ordered a cheese plate thinking it was, like most cheese plates, just a sample. The server carted out enough cheese and bread on one plate (inelegantly piled one on top of each other, which was a little annoying since I generally like to enjoy each cheese's flavor on its own, instead of having, say, blue cheese mashed into my Brie de Meaux) to - well - feed five. The wine list (by the glass and bottle) was fun and eclectic; something for everyone. The restaurant - bar, tables, and booths alike - was packed from the moment we walked in to the moment we walked out. We got lucky and snagged a booth towards the back, away from the congested front of the house. For the amount of volume the restaurant saw that evening, service was amazingly on top of things. The team work and coordination was noticeable. Our server was patient, accommodating, and extremely friendly, and opinionated (about the food) in a helpful way. 112 eatery is a place I'd highly recommend and would gladly go back to.

Coincidentally, one of the national food journals (I *think* it's Bon Appetit's March issue) has a one-page blurb on Michael Jordan's latest restaurant ventureS. BTW, for those of us in Kansas City who are interested (in being terribly disheartened), according to Joyce Smith at the KC Star, George Brett's is being replaced by the Brazilian meat-fest, Fogo de Chao. (Read the article here.) Ronnie, I believe George Brett's opened in either 2003 or 2004.

Not that I'm terribly surprised, but I do admit to emitting a slight *gasp* when I saw George Brett's boarded up (literally). His signature fixture above the main door has been removed. All things considered, it had a impressively long run.

It (raw A5 Kobe) should be dusty pink... really, white, with a faint sheen of pink.

So, in sum, I certainly would not pay $150 for any amount of A5 Kobe beef. However, as you said, you only live once. And, I'll add: you won't know until you try it for yourself.