ulterior epicure

Technically not in SF, but pretty darned close: what about Chez Panisse? I know it may not afford the refinement of The Dining Room and its ilk, but honestly, my dinner at Chez Panisse bested my dinners at The Dining Room and TFL, and rivalled ame. What about ame? Edited to correct punctuation.

Don't get me wrong - I think The Dining Room can fulfill all of your criteria (as stated here). My meal (nearly two years ago) was technically pretty solid, but otherwise, not very memorable. The only thing that floats to the top of my memory about that meal was the cheese course and the olive oil they used on my salad.

Carolyn, you're not alone in being "anomolous." I found my meal at The Dining Room to be good, but thoroughly unexciting. I agree with the last sentence of your above post.

That's interesting, I've never seen scooped gelato in Italy, only paddles.

Yasuda's uni is clearly on wooden trays...whether it came that way or he put it onto the tray, I have no idea. I'm not sure that uni fresh from the shell is best anyway(though I haven't tried so I don't know either way), just like the "freshest" tuna isn't the best. Tuna is actually supposed to be aged until it's texture is perfect (something like a week I believe). But yea, every sushi place I've ever been to serves uni from the wooden tray. MS will often serve uni in it's shell,but I'd bet money he just keeps uni shells and places the uni from teh tray back into the shell, so I am extremely curious to try this "fresh" uni to see if it's just a cute gimmick/presentation or if the freshest/best uni can only be had from a freshly cracked live one. ← The times that I've been served uni by Yasuda, the uni were on trays - but not the kind that are sold to "mere mortal" consumers. I have a feeling that Yasuda receives them in some other form (than tray packages) and then stores them on his own trays (which, as I recall, was lined with towels of some sort). I'll be interested in what raji finds out.

I would. Yours is the first negative report on Naha I've heard, after hearing and reading many positive ones. I know, I know... it's so disconcerting when one's experience runs contrary to many others.

Was going to post the exact same thing. I think Naha is a very solid spot, and some of their items are excellent. My one meal there three years ago was so bad, I found no reason to return. Perhaps time has mended my wounds and I should give it another try? The RW menu remains to be seen... you know, for those prices, I'm not sure what kind of steak you would be getting.I don't mean to be such a pessamist, but with a few exceptions, I generally avoid RW menus. I don't see any exceptions on the (formal) Chicago RW list. The Chicago Originals list might be more compelling - though, again, I'd have to see what kind of food they're offering for $20+change.

Eesh, what an uninspired list of restaurants (in my opinion).

Gripe: The NYC Restaurant Week website has Le Cirque's RW menu posted (click here). The menu clearly states January 21-February 1. It does not except the weekends (some restaurants, like Aquavit Cafe, offer RW prices during that weekend, the 26th 27th). I made a reservation on opentable.com for that Saturday (26th). I called the restaurant to confirm that their RW menu was correct and that the RW menu would be offered on the weekend. The woman told me: 1. The RW menu is not available on the weekend, and 2. The restaurant does not accept reservations online. I told her that the restaurant apparently DOES accept reservations online because I had just made one - unless it was not the same Le Cirque. She then corrected herself by stating that what she meant was that the restaurant does not accept reservations for Restaurant Week, which is also inaccurate, as I see tables available all throughout that week. Then, she (mis?)corrected herself again by stating that opentables should give a warning that blocks Restaurant Week reservations.... um, how would opentable know whether or not you intend on taking advantage of RW? There was no notice given on opentable, nor on the Le Cirque website. Edited to enable the link.

Sadly, they don't do raw food, and I can tell you already that the uni dish will not fly. I guess between the pickles, skate, the squid/shrimp stew, and desserts, they'll be able to cobble together a fine meal. Thanks.

I ate off of bluestem Lounge's menu last week (see here). The pork went off the menu that night, and I suspected it meant that something new would be replacing it. I just looked, and it seems that a PEI mussels dish has replaced the pork. I know what I'm ordering the next time I make it. My shrimp preparation was a tad different from the times before. On my last visit, the shrimp had been cut (in half/thirds?) before cooking, and not left whole. But, the sauce seemed the same - a sweet syrupy glaze that had quite a nice kick of heat not unlike Chinese sweet and spicy sauce. On the new menu, the "Shrimp and Grits" has morphed into a "Fricasse." There are quite a few new desserts as well as a new format on the cheese plate. You can now order the cheese individually, or a composed sampling of all six.

Doing a little recon for pescatarian friends of mine who are asking me for restaurant recommendations. Can anyone help me assemble a list of pescatarian (or vegetarian)-safe dishes at MSB? The problem is that I suspect that some of the seafood items may involve pork (duck?) fat in some form or another. Thanks!

Yes, I was there towards winter-time. You'd think that this simple (but tasty) dish would be an easy crowd pleaser that restaurants would be glad to serve.

I have a recipe that calls for tamarind pulp... but all I can find are: fresh, paste, and concentrate forms. I bought all three, but it seems to me that the paste (reconstituted) makes most sense in context. The tamarind figures in a curry sauce that goes with fish.... actually, see the dish here. The chef sent me the recipe, but the ingredients list calls simply for "tamarind pulp." Any suggestions as to tamarind paste-to liquid (what kind) ration to get the equivalent of "tamarind pulp," as called for by the recipe?

Oh, genius, Bridgestone! Thanks for the lesson! What cut of beef do you use? To make this tie into this thread - what Stockholm restaurants are known/good for their Pepparrotskött?

I'm sitting here on a cold night (in the U.S.) and dreaming of a dish I had at Backfickan. It was a dish of steaming boiled beef with freshly grated horseradish. You can see a picture here. I know the Viennese call this tafelspitz... is there a Swedish equivalent?

What about Otto? I don't think you can get the dining room food in the bar.

I called not too long ago and they quoted $175... and the woman I spoke with said she had no idea that the website quoted a different price. She said she would check with the management.

Historically, the website has been irregularly updated, and I recall past occasions when the prices were wrong. I am sure the $110 was just a typo. ← If so, that's not an insignificant typo. It's also a rather embarrassing mistake for a restaurant of this caliber to make - and let go without redress for this length of time.

Hey ronnie. Actually, I heard (as opposed to read) the news. Print's always more reliable. Thanks.

Has anyone else heard rumblings of a possible encore by Chef Carlson?

Explain the bread component to the cuttle fish. Crouton? Crumbs? Thickener? Were these bar menu items, or can you order from the dining room menu as well?

My one dinner two years ago was ho-hum, but certainly not as bad as nxstasy's described experience. The food was better than the service.

Has anyone attended L'Ecole? I am considering a 4-day program. Please feel free to email me. Thanks!

Forgive me for the deviation, but I want to know more about Pannenkoeken. I've never heard of it in Chicago! I lived in the Netherlands for sometime and I love the hearty dish. Are Pannenkoeken's particularly authentic?