ulterior epicure

Has anyone been to Crema? Is there a thread already dedicated? eG search produces nada.

markk, while I'm not encouraging (or discouraging) disclosure of the identity of this 4* restaurant, I think you've done quite a fine job of stating the problem and explaining the situation and your unhappiness in a fair and objective manner. I would/could only hope that the chef of a restaurant at that level would only take your commentary as an encouragement to improve or as a reminder of a self-evaluation check. As doc mentioned, no 4* is perfect. Although I am curious which restaurant it was (I have been to four of the five NYT's 4* restaurants - I think masa was awarded 4*, no?), I respect your wish for privacy. But, I do think that sharing the name would spark further dialogue and benefit this forum, and perhaps the restaurant's staff who might stumble across your observations.

Thanks, doc - I can always count on your for starting this thread. Here's my contribution for this past year.

Smack dab in the middle. Either coast will be just as feasible.

Thanks Swede, I wish I were on your side of the puddle. I actually thought about approaching some restaurants - either in New York or California. I dont' know if any of those chefs would be willing to sit down with me for a few days - I shudder to think what that might cost!

... I have been gifted with a carte blanche 1 week (or 3-7 day) cooking program that has to happen this year. I've already scouted out both the CIA and Greystone. What other suggestions do you all have? Does F+W or Gourmet do anything worthwhile? While I do want to "get my feet wet," I consider myself somewhat of a seasoned cook and baker - I'm beyond knife skills and pastry crusts. I want something comprehensive, lots of hands on, in-depth, and interesting, and preferably small; one-on-one would be amazing, but I doubt I'll find that. While I don't think an international destination is do-able, I wouldn't be opposed to suggestions - especially if it is relatively close to the continental U.S. My constraint is more (vacation) time rather than $ at this point. If this is the incorrect forum for this discussion, I would appreciate some direction. Thanks!

Picture three middle-aged women after the Cotton Bowl on their way to the airport. They'd like something tame, somewhat familiar, but not necessarily predictable. I'd aim between $20-$30 per person. I do know that one is particular to mojitos... though I'm not sure how much they'd want to drink after a football game and just before getting on a plane. I guess that depends on how the game goes?

Would I rather be here on a weekend night or a week night? It's either here on a weekend night or Restaurant Alma. Which restaurant will be less frenetic?

I've been to both, and I'm nodding vigorously - price point notwithstanding.

Love Field,I think.

For a friend attending Cotton Bowl. Would like a nice meal at 4pm after the game and on the way to the airport (must be there by 6.15pm). Needs to be near Plano/Ft.Worth. I know - mission impossible. Let me know if you have any ideas. Thanks! u.e.

Al Habashi does indeed, as does Jerusalem Bakery on Westport Road at Roanoke. ← I actually found some at an Indian market somewhere between 103rd and 105th and Metcalf. The lady at the check-out looked at me skeptically when I presented her with the molasses. She asked me what I was doing with it. When I said I was using it in stewing chicken, she seemed to approve and let me buy it. Okay - so new question: where the heck can I find matcha (powdered green tea)? Dean & Deluca doesn't have it!

I didn't realize that anyone was making a fuss about these, particularly. Otherwise, I guess, from my one experience, I didn't think they were worth fussing over.

Speaking of brains, the lambs brains 'francobolli' is another good pasta. I had the beef cheek pasta. Though the pasta was excellent, I found the ragu rather boring. Go with the goosse liver ravioli.

My snapper was also very chewy - almost gristly - in the mouth. While it appeared, in some parts, to be cut across the grain, there were other parts that seemed to be cut semi-against and semi-with the grain. Oh well, the man's not a sushi chef.

... and chorizo isn't a flavor that usually needs coaxing to come out of its smoky shell. That's too bad. How as the kampachi cut and cooked (if cooked at all)?

I could SWEAR there was a book published recently entitled something along the lines of "The Merry Widows of Champagne." It's all about the prominent widows who saved the Champagne industry (Mdms. Clicquot, Bolinger, Roederer, Pommery, etc...). After a Google/Amazon/B&N search, I can't find it! Sound familiar, have any clue? I want to get it as a gift for a friend of mine.

I was there about a year ago and fell in love. My parents were back again last weekend and got in on short notice thanks to the blizzard. Apparently the stringozzi is still fabulous but my mom and her friend shared the stracci with braised pork and found it overwhelmingly salty. Also, I seem to recall they aren't doing the pressed chicken (for which they were somewhat known) every night anymore, so ask ahead if you're hoping for that. The second level is open and my folks said it was fun to sit and look out on the snow covered city! A second hand report, but hope that helps. ← Hi pansophia. Thanks for that report; it certainly does help. They actually have the flattened chicken pictured on their website, and between that and the scottadito, which are both well-spoken of by many, it looks like they've got a pretty decent menu. I'm eyeing those sweetbreads. I still have a few weeks before I plan to head toward the Twin Cities, so I won't have to finalize my reservations for a little while, yet.

I want to purchase a gift certificate to a very nice restaurant in Rochester for a youngish (20's) couple. Any suggestions? I know they like 2 Vine, but is there anything more exciting out there?

Brad, thanks for sharing that exeperience. Any other recent Meritage meals out there to report? I'm curious what's become of Au Rebours's successor.

Can anyone explain to me the "Lounge Tasting Menu?" I'm assuming, from the name (on the website), that it is only offered in the lounge? It seems to be comprised of dining room a la carte selections. Am I also to assume that there is no "tasting menu" option in the dining room?

I'm bumping this thread for any recent reports, experiences?

Sorry, just imagining a large group of foodies rushing down to CT with cameras trying to score a free meal :-) ← My *stoopid* bad - I didn't read the post before yours. Sounds like I need to take my camera on a tour of Trotter's. The last time I was there, I took one photograph - it was of my dining companion and myself.

Um, that's a bit vague... care to clarify? Am I missing something? Can you link me (us) to more?

Mille grazie.