ulterior epicure

With the addition of Takashi's, what about Terra Gusto or BoKa? I need to go into their respective threads and poke around. Anyone willing to give me their lithmus reads on Terra Gusto or BoKa?

So, my skepticism about Vincent's has been put to bed. For years, I had heard reports that Vincent's was out-dated and stodgy. It was neither. I recently had a three-course lunch (a la carte) at this restaurant with a friend. It was simply delightful. The simple green salad was wonderfully fresh and appropriately anointed with a sheen of a brightly-flavored walnut vinaigrette. I dare not ask about the seasonality of the produce (it all tasted and looked extremely fresh), but I'm willing to turn a blind eye to juicy grape tomatoes and velvety tissue-thin lettuces in the dead of winter (and, I mean DEAD - the actual temperature outside barely clawed its way above zero). Vincent's "Le Pot Roast" puts any American version to shame. Despite my misgivings - and even regrets immediately after putting in my order - it was the most stunning square of roasted meat I've had in ages. The meat was lean, yet dripping with juice - it seemed as if it might burst under the tines of my fork. The strands of succulent meat un-seamed without much work. If the flavor of the meat weren't enough, the sauce was a rich red wine-y reduction that coated each bite with luxury and flavor. The accompanying vegetables - carrots, onions, and potatoes were all perfectly done and married with the sauce. Plating was also extraordinary - classy comfort food. My friend's "fish du jour" was a perfectly roasted filet of salmon (medium-rare) on a bed of black trumpets, Swiss chard and wild rice. The dish, equally as beautiful as my "Le Pot Roast," was ringed with an aigre doux (sweet and sour) reduction. The preparation, and to some extent the ingredients, was classically French, but the flavors were uncannily Midwestern Desserts were simple yet immensely satisfying. My pumpkin panna cotta served in a little cup was a rich in texture and redolent with spices: cardomom, cinnamon and nutmeg. The best part was the "cinnamon toffee" crumbled over the top of the panna cotta like a layer of butterscotch gravel. I ended up skimming all of it off like a naughty boy. My friend ordered "Vincent's Favorite Childhood Dessert," which (for those who aren't familiar) was basically a vanilla ice cream sundae. The server presented a big china dish bearing a mini Le Creuset cocotte brimming with little balled scoops of vanilla ice cream sided by a bevy of cute little madeleines (which were addictive) and a cup of the luscious warm chocolate sauce to be poured over the ice cream at will (we got carried away). Hot met cold, and for a few nostalgic moments I was whisked away to the age of 5, marveling the magically-stiffened coat of chocolate that outlined the round mounds of vanilla ice cream. All of the food was fresh, flavorful, carefully prepped, and elegantly presented. There wasn't any showy pyrotechnics, ambitiously creative combinations, or cutting-edge witticism. Vincent's presented me with straightforward classic French cuisine done very well. Perhaps the most endearing part of our lunch was the rather awkward and authentically French service. English wasn't his strongest suit, but it was charming and he was extremely (if not too) efficient.

Josh, thanks for the recap; from your report, it seems that Takashi might need a bit of time to mature. Just one question: you say that your wife's salmon had a smoky flavor. As prosciutto is not smoked, what other element might have imparted the smokiness you experienced? Do you think the fish itself might have been smoked? I love a good piece of smoked fish.

Everything I had there was both ample and spectacular. Don't complain about a place you've never been to. Try it and judge for yourself. ← Now that's the kind of ringing endorsement I'm looking for. Any others care to join nxstasy?

Well, we didn't have the scallops, but the $97/person we paid, for three courses plus alcohol and tax/tip, is similar to what we pay for the best casual contemporary American cuisine restaurants in the city (e.g. Blackbird, one sixtyblue, North Pond). The portion sizes were typical of such restaurants (IOW ample). ← I don't consider myself a particularly thrift-minded diner, but for a $34 plate of scallops, I expect more than ample, I expect spectacular. I don't care about portion sizes as much as I do about the quality of the preparation and ingredients.

Actually, The Avenues is a great middle ground. Chef Bowles is playful. The service is refined - you'll get the dignity you enjoy - yet relaxed enough to put first-time fine diners at ease. The food is somewhat avante garde: not as outrageously theatrical as moto or pyrotechnically molecular as Alinea. I think Chef Bowle's approach to food appeals to the adventurous (and perhaps younger) crowd (Chef Bowles has yet to hit 30) while maintaining enough basis in classic cuisine to resonate with more traditionally- (notice, I didn't say, and I don't mean to implicate, "older") minded diners.

Has it opened yet?

Tom (or anyone else who's been recently), how was your dinner?

... and though I've not been, I did not suggest Spiaggia for these reasons. I don't mind dignity, but kowtowing sometimes gets a bit old. I felt that Trotters (which I think is still the best service I've received in the U.S.) was very good - a little too (unnervingly) good. It was like watching a graceful ballet. Correct.

FG, would you mind calling Paul up an asking if he's any closer to completion?? I'm chomping at the bit to see what he comes up with.

Bumping this thread to see if anyone has gone recently. I believe the online menu is still the same as it's opening menu. I'll be curious to know when/if his offerings change.

Does Chef Virant offer tasting menus? I didn't see any mention of them on his website.

If the Backyard Bash folks are backing the new BBQ place I'd be surprised if it doesn't do very well...I don't know if they have their own bbq team or sponsor one, but they always come across as true BBQ people who know their stuff. Plus, the only other BBQ place in the area (across from The National, can't remember the name) closed down in the past year or so. ← It actually turned out to be a Brodie's BBQ - the same (local?) chain that has an outlet along 169 near Smithfville. Anyone been yet? I know that McFadden's and Vinino are opened in the Power & Light District - any others?

ronnie posted an update on another thread here on the Heartland forum, but I thought I help move the discussion back over here. Any word on Chef Carlson's plans?

Is this the suggestion for UE, or for Robyn? If the latter, I think one of the more casual places might be better. Yes, the food at Spiaggia isn't as "weird" (her word) as at Tru, but the formality (e.g. jackets required) might be off-putting to a younger couple. Unless, of course, Robyn intends to introduce the young couple to fine dining. Then, I would say that TRU wouldn't necessarily be inappropriate - as opposed to Trotters, Les Nomades, or Everest, which I find to be unnervingly formal. I really hate websites that don't provide the fundamentals (menu, hours, location) and make them easy to find. And you're right, the hours are not shown on Table 52's website. Grrr... There are several other sources where you can look up hours, including Metromix, opentable.com, and menupages. Unfortunately, I've found instances on all of these in which the hours are wrong. FWIW, both Metromix and menupages say that Table 52 is open on Sundays, 4-8 pm. Call in advance for reservations, as it's one of the tougher places to find openings. ← That's sort of my point - I shouldn't have to rely on ancillary sites to get information on a particular restauarant - especially when that restaurant has an otherwise informative, functioning, and well-designed site. Thanks, for your leg-work. I'm not lazy, rather just making a point: un-updated restaurant websites are a personal pet peeve.

jesteinf, looking forward to your report on dinner tonight!

Dropped in a couple of weeks ago for their burnt ends. Not the best. Not the worst, either. It was rather mushy. I prefer the meatier burnt ends at LC's in Kansas City. I've decided I am not (sorry Calvin Trillin) a fan of AB's "Original" BBQ sauce. Too much paprika. Next time, I'm going to ask for their "Sweet Heat."

Okay, back to my question: 1. I forgot about Takashi, so add that to the list of contenders. 2. I like simple websites, but Table 52 needs to throw its online visitors a bone. Can anyone tell me if it's open for dinner on Sunday night? Even Takashi's one-pager has that information (albeit, disappointingly, no menus).

IMO, TRU tends to be more fussy than most restaurants, in terms of syle and service. That being said, I don't know your "young" guests - their preferences and eating habits.As an alternative to TRU, I'd suggest a table at North Pond, Spring, or even blackbird (though not technically "fine dining"). Those seem like more approachable choices for a younger crowd.

Really????. All I'm saying is that the review felt lazy, with a lot of padding thrown in that didn't require actually writing about the food, and without telling us anything about Flay that wasn't already rather well known. ← I don't know that I agree with this statement. I'm not sure I understand what you mean by "padding?" If, by "padding," you mean a lot of non-food-specific banter, I disagree: Bruni includes detailed evaluations of many dishes. He even re-orders ones that he evidently were displeased with on the first try. If you use "padding" in the sense that Bruni fails to make an over-arching statement about Flay's approach to food, generally, I would disagree as well: I think Bruni's evaluation of Mesa Grill can be summed in his statement, "The restaurant can no longer lean on novelty; its Southwestern swirl of peppery rubs and smoky glazes, of tropical sweetness and desert fire, has been popularized to the point of cliché." I read Bruni's review of Mesa Grill for what it is: an indictment/observation of the out-datedness and inconsistency of Flay's flagship. Nothing more, nothing less. I'm not sure what was lazy about it.

Ahhh, yes, Quartino. I'll take ear plugs, thanks for the tip.

Short of giving you a list of restaurants I've already been to, I'll simply say that I want to limit my considerations to those five - and perhaps Custom House - all restaurants that have opened within the past year. A Mano I will have to look into. What is the name of that small plates restaurant that has salumi and cheese, very similar to Otto in concept - looks like an Italian delicatessen collided with a French bistro/ice cream parlor (I'm going off of very rough, months-old impressions from the website)? Is that A Mano?

The prices seem steep-ish... scallops for $34? I mean, even if they are U-8, and they give you 4, that's still like more than $8 per scallop! Chicken for $26?

Here's another take on Top 5 in Chicago: I have only one night to play with. Which of the following 5 should I visit (all restaurants that have opened since I've been up to the Windy City last)? Sepia Aigre Doux Table 52 The Gage Otom The jury's still out on whether Chef Carlson will be opening anytime soon.

FWIW, here are my photos and caption write-ups of ame. Remember, this meal was from early summer 2006.