ulterior epicure

Well, whew, then I, as a non-New Yorker, won't mind asking: what was the fate of Marika? Or, is it still around?

Oh, whew... so now I don't have hide my secret indulgence of spooning cheese at home. Lumiere - the same type as the French version with the layer of grape leaves in the middle?

I cannot find a dedicated thread to Etats Unis (there is one on the Bar at Etats Unis), so I decided to start one. Google didn't turn up a website. Can anyone link me to it, if one exists? Thanks! Also, has anyone visited recently (and would care to report)?

It's long but not unusually so. As of today, it's been 2 years and 7.5 months since Bruni gave Masa ****. In the last 30 years, that puts him in 4th place in dryspells without new or promoted ****. He needs five more reviews to take 3rd place, 27 to take 2nd (late February), and 38 to take the crown in May. That record is 3 years and 4 months, which occurred from August 1990 to December 1993. It began with Miller's promotion of Bouley, which he had initially given ** in 1987, and ended with Reichl's re-promotion of Chanterelle, which had been demoted by Miller from **** to ** in 1989. Also in that time period, Miller re-affirmed **** for Le Cirque and Lutece. ← My, my, and so starring becomes a sport! Game on.

You can't crown anyone if there are no worthy princes in the land...

Well, is there (anything that opened since that is as good)?

1100 NW 25th St Topeka, KS 66618 (785) 354-8880

No, I get it... it's just that I feel hesitant on recommending any place, regardless of how greasy or "institutionally famous," that I feel is truly not up to par.

I know this is probably not what you want to hear, but I rarely get what I call "stellar" steaks here in Kansas City. IIRC, you are from NYC. The steaks are, in my opinion, on a whole, better, and more appropriately priced there. That being said, my favorite place for a decent and dependable filet is The Capitol Grill. For local spots, I have had decent filets at Starker's Reserve (on the Plaza), The Phillips ChopHouse (Hotel Phillips downtown), and Le Fou Frog (River Market). When it is on the menu at bluestem, the Wagyu is nothing short of spectacular.

I simply cannot imagine not being able to tell fresh sashimi apart from the soy-cured version either by sight or by taste. I think to any semi-observant person, the difference is apparent.

Bonus - I've just found a fellow cornmeal crust fan to deep dish with.

I'm assuming your "old friend" picked up the bill? Did you get a peek at how much such an experience might cost (just the food)?

Is this true for Kuruma zushi, as well? Or, are we operating a different level over there?

.... so, this won't be offered in a little over a month, when I plan to visit???

What news? Or, has it not yet happened? I'm curious to hear how the new vegetable-focused menu works. u.e.

Is the restaurant closed for some reason? It's "unavailable" on opentables right now. Just curious whether the computers are down, or if they're closed temporarily for renovations, etc...

Yes, I think this would help greatly. Now that I think of it, there was a dessert "bar" in Ann Arbor, MI called La Dolce Vita. However, it was attached (in fact, an affiliate) of the adjoining ChopHouse, which, of course, served no desserts. If you wanted desserts, you had to scoot next door after dinner. The fact that it had a cigar room downstairs didn't hurt either.

Thanks everyone for the response. I'm pretty sure I got my question sufficiently answered: "'X' mi alati" means whole roasted fish. Sounds great. Are reservations difficult to get? And, for the member who posted about $100 a plate at minibar - I thought it was a set meal (at around $150). I wasn't aware of any per plate scheme at that restaurant.

tasting menu = $64. with wine pairing = $104. well worth it. ← My, my. It's just a little over a year later and the dinner is $75 and degustation is $155. Now, I've never been (but am contemplating a visit on my next trip to D.C.), so I don't know if the price reflects a change in the number of courses, etc... I just looked up Komi's menu. Can anyone enlighten me as to what Orata mi alati might be? It's listed as a main course (for 2, served with local beets). Alas, I don't speak Greek, and neither does my Google. u.e.

Popular surveys like that are not a measure of the sophistication of the populace. Remember, in a survey like that, the places that get the most votes are the ones that have multiple locations (chains) and do a lot of business at each of them (chains). Whereas small independent establishments have a tough time getting a whole lot of votes for any single place. I think you and I are talking around each other on the same point. Perhaps its the definition of "sophistication" that we are not quite agreeing on. I associate sophistication (in this usage) with ability to discern quality over quantity. To some degree, I also associate sophistication with the appreciation of small independent establishments who usually give more detailed attention and care to their craft. This is not to say that Cheesecake Facotory cakes are worthless. But, I do think that the fact that this city (by some surveys) has it as the top dessert spot is telling.I just did a quick search on Citysearch.com for the top-rated dessert spots in the following cities (according to the populace). Last year: Top in Kansas City: Cheesecake Factory (#1), Capital Grille (#2), Custard's Last Stand (#3). (Yahoo also has Cheesecake Factory at #1) Top in Chicago: Unique So Chique Tea & Chocolate (Voters #1) and Hot Chocolate (Editors #1), Eli's Cheesecake World (#2), and Original Rainbow Cone (#3). (Yahoo has Wildfire (a local restaurant) at #1) New York: Alison Nelson's Chocolate Bar (Voters #1) and P*Ong (Editors #1), Chikalicious (#2), and Abu's Homestyle Bakery (#3). (Yahoo has Serendipity 3 as #1) San Francisco: Citizen Cake (#1), The Cosmopolitan (#2), and Tartine Bakery (#3). (Yahoo has Citizen Cake as #1). I also wanted to compare with some of our sister Midwest cities like St. Louis and Minneapolis. Neither of them had a "Best Desserts" category on Citysearch.com. Omaha wasn't even listed. Out of all the cities I searched, only Kansas City lists any national chain at the top of its survey list. Those other cities all have the same large chain restaurants (and perhaps even better ones) than we do here in KC. People in those cities prefer to eat in and support local places. We, here in KC, don't. Who goes to the Olive Garden in Times Square? Tourists, not the locals. Who goes to the Olive Garden in Kansas City? Locals, not tourists. I think that says something... I don't know that that is true. I still think it has to do with preferences (or, sophistication, if you will allow me to use the term here). A dessert prix fixe (3 "courses) at Chikalicious is $12. The average dessert prices at Finale are $9. Here, in Kansas City, most restaurant desserts are in the range of $6-8. I'm not sure it's a matter of affordability.Edited for spelling and spacing.

From reading all the back and forth, I think Big Country has the best grasp of KC. I still invite you all to come on down here to Indian Territory and I will treat you to desserts at Kokoa. You guys just kill me. I mean if Dallas can sell Noka chocolates for a ton of money, never mind. I know that u.e. will never come this way, but jwest, if you can get a day off midweek, just get in touch. ← You really know how to push my buttons. I think I mentioned up-thread that McC & Schmick's and Cheesecake Factory manage to take top billing in our city. I'll be the first to admit that I don't exactly live in the most sophisticated eats place in the country.

Yes - only if there's room left over after a couple of restaurants (one casual and one high-end), a spa, a few high-end retail outlets, and a bar... hotels (high-end ones, especially), are looking for full-service fare - having a couple/few restaurants already offering desserts usually satisfies the sweet quota. The only city in the U.S., at present, in which I think it would work - Las Vegas.

That, of course, goes without saying.

And, how could we forget Francois Payard.... but, he, like many others, has opened a pastry shop cum cafe (with savories).

I had forgotten about Finale - that Harvard Business School-started concept that has made out successfully. And that is true for most cities, which is why I think that a well-known pastry chef is (and has proven to be) nearly essential for a viable "dessert only" or a "dessert destination," if you will, establishment. Hrmm, maybe not compared with "rock star" chefs, but as we have just generated a list of nearly a dozen in the U.S. already (and, that does not include those who have been/are pastry chefs who choose to pursue other non-dessert bar concepts like: Jacques Torres, Elisabeth Pruitt, Michael Laiskonis, Gina DePalma, Warren Brown...), I think there is a growing trend in recognizing the separate skill and craft, and quite frankly, worthiness of pastry chefdom. I admit these pastry chefs have limited following - and most are only known in their cities - but here, we are talking mostly about local name recognition; which definitely helps. I don't think that pastry chefs (or, very few) have reached national "rock star" status - perhaps Gale Gand, Jacques Torres, Sherry Yard, Sam Mason, and Alex Stupak being the exception.The average J.Q. Public off the street may not be "in the know," necessarily. But, the average J.Q. Public isn't probably the type that will be a first-run customer, or even ever, of a dessert-only establishiment. I would disagree. I think Mindy Segal's Hot Chocolate got a LOT of buzz in its fledgling days from local press largely due to her recognition from mk. Gale Gand - I totally disagree. I think Gand could easily, if she wanted, make a success out of her own dessert-only establishment - on name alone. I really would like to see a dessert-only establishment open up here. I don't think that Andres (pastry shop cum restaurant), Napoleon Bakery (pastry shop cum cafe) or even C. Elbow's (chocolaterie cum hot chocolate stand)count. I think it's sad that given to popular vote, Kansas City has consistently chosen McCormick's & Schmicks and Cheesecake Factory as their favorite dessert spots. There's nothing wrong with either of those two establishments - but I wish there was something local - something Kansas City, that we could be proud of.