ulterior epicure

Sniff. Did someone write "offal?" Aaron Deacon, thanks for starting this thread. It's been quite some time since I've been to Le Fou Frog, and I should revisit. I've only been for lunch, but I think a dinner is in order. (Do they even serve lunch anymore?). Yes, the prices are quite high, I hear. I don't think you'll find anything (currently) comparable in value as Le Bouchon here in KC on the French end of things. Le Bouchon's $22 three-course prix fixe on Tuesdays is one fo the best deals in Chicago. u.e.

I've only been once for lunch - 2 years ago. As I recall, it was decent, but nothing seriously memorable. See here for pictures.

Quick question: good friends looking for a nice meal out in San Diego. They would like to keep it under $100 per person total. They are not adventurous eaters (very traditional Midwest in both upbringing and palate). I have a host of sushi and other more adventurous restaurants recommendations - but they wouldnt' apply here. Need help! Thanks! u.e.

kathryn, did you attend the soft-opening?

I have not yet had sweetbreads at Jean Georges. Sigh How was service?

Cafe Beautiful: anyone care to comment? Here's what I know: 1. Reservations are a must. 2. There is no menu. 3. BYOB. I'd like to know more. Is it kaiseki? Strictly sushi/sashimi? Cost/price? Quality? Etc...

I've not been to GT, but I will say that EMP was rather impressive on my one visit (save the desserts, which were ho-hum).

So, three stars for Chef Anthony and the venerable Gramercy Tavern. One thing of note: Does Bruni hint that Humm is of a higher constellation?

I would agree: not significantly better, but certainly better.

The clearest thing to me is that he'd really be happier as the $25 & Under critic.That, and/or a re-assignment back to the Rome bureau.

Giving this thread a bump. Any updates on Wu Liang Ye at its various locations? Also, I haven't gotten a good sense from this thread exactly how the plates are ordered. Some posts seem to suggest that the restaurant serves its food "Western-style" - meaning each diner gets a "main course." Other posts suggest that it's a more tradition "Chinese family-style" service, where dishes are brought out on platters and each member of the party helps themselves. Can someone clarify? I don't suppose the menu is posted anywhere? I Googled the restaurant, but all I found were your run-of-the-mill online directory cites, blogposts, and, well, links to this and other food forums. Thanks!

Okay, maybe I'm a gelato snob, but buying store-frozen gelato negates the whole point of gelato - which is that creamy consistency that can only be achieved and maintained by keeping the gelato a certain temperature. Unless there's a particular Capogiro flavor that you can't get otherwise, then I just don't bother with freezer aisle gelatos. For the price, you might as well buy premium ice cream. It's cheaper, and for the consistency, just the same. u.e.

I find it odd, and irksome, that the Jean Georges Restaurant Group does not post the menus for any of their restaurants online - especially in light of the fact that (unlike many other high-end restaurants), J-G restaurant menus are fairly stable and don't really change drastically night-to-night.

Second.

Oh, I'll just slap on some right good funky menudo on there. Anyone know of a good Mexican place that servers riñón (kidney)? If you say Taco Nazo, then it doesn't seem like I need to eat anywhere else! Brains, head meat, tongue, and kidneys, weeeee!

These are the other two offerings that had gotten my interest.

Hello? Kansas City eGullters! Has the warmer weather caught us - asleep? Silence is deafening. So, I've become aware that Taco Nazo has some offerings of interest to me. For starters, the lengua burrito Zeemanb mentions sounds wonderful. By chance, do they offer lengua in other dishes/forms? Tacos? u.e.

I recently lunched at Fleur de Sel with a good friend. (You can read about it on my blog and see all the photos on my flickr site.) I'm not sure exactly what oakapple means by "underplayed," but drawing upon my own experience, I get a sense of his assessment of the food. And, I would tend to agree with his description. The food was certainly well-executed and plated. There were highs and lows. Admittedly, the lows for me might have been more due to personal preference than ill-conception or unthoughtfulness (my jury's still out on whether the sweet truffle mayonnaise with the lobster was a crime against u.e. or a crime against humanity). My friend and I both ordered the five-course tasting ($48). Besides the canape and the cheese course, there were two options for each course. We divied up the choices so that between the two of us, we could try everything. I admit that I was a little greedy, or my friend was too kind, but I ended up getting the dishes we both preferred based off the menu descriptions. He took the "leftovers." I was paid in kind. My dishes were, uniformly, weaker than his. Perhaps my friend and I have the same taste sensibilities, but we both agreed that mine just didn't work as well as his did. (He also disliked the lobster salad because of the sweet mayonnaise). The portions were appropriate - neither too large or too small for lunch. Service was the most disappointing part of our lunch. It was rather clear that our server either didn't like us, or for some reason, decided all the other tables needed personal service, while we were left unattended. All of our dishes came out from the back-waitstaff, which, I fear due to inadequate language skills, dropped off our dishes without explanation. We saw our server once between the order and the bill - and that's when I asked a back-waistaff to supplement an extra salad, which he had to get the server for. Further, when she came, the server seemed burdened by the request. There were other service issues, but you can read about them on my blog. I'm not sure what is so appealing about this restaurant. As oakapple (and I would agree) observed, the food is "underplayed." I take this to mean that the food isn't the main point to "getting this restaurant." After some reflection, I think it's just the idea of the restaurant itself that is so darling to me... the quaintness of it, the personality, if you will. Being there, in that space, might be the most memorable thing about my meal. It's rare that I leave a restaurant indifferent to my experience. But, I guess that's how I would sum up my lunch. I left neither frowning or smiling. oakapple, it's interesting that you wrote this. It seems to be a rather common practice at this restaurant. During our lunch, I counted exactly five tables who were also surprised with an extra dessert. There were six tables occupied that lunch service. So, guess which one didn't get a treat? Just our bum luck, I guess.

Totally agree with BrentKuhlman on the disinterested service at GROM. But, with the long lines and impatient customers, I don't blame them. The thing I dislike the most about the GROM experience (especially on my one visit), is that by the time I got up to the counter, I couldn't help but feel all two hundred eyes behind staring at me in nervous anxiety. I felt rushed... and would have liked to try at least two flavors. Oh well. re: Il Laboratorio. I was actually disappointed on my one visit. I will say that the flavors are quite interesting - as I recall, I had a ricotta gelato that really rocked in terms of flavor. None of the flavors (I think I tried four) were of the right consistency - even harder than GROM's actually. And, worse of all, the service was awful. The "scoop Nazi," as it were, wouldn't let me try more than ONE flavor. That really turned me off.

Let me take a guess: bland? ← In one! ← Unfortunately, I've found that blandness plagues many an otherwise worthy "tête" product.

Let me take a guess: bland?Thanks for the report!

I'm giving this thread a bump. Good friends are heading to Napa and are wanting good food at decent prices. They're not out for the TFL's and Cyrus's of Napa, rather more casual and cozy bistro-types. Recommendations?

The menu reads surprisingly authentic for an Argentinian restaurant. The prices do seem very reasonable.

I've had this "bon bon" - can anyone tell me actual Andres name for this course? ← Olive oil Bon Bon. This is a vinegrette. ← LOL! Sometimes titles aren't as complicated as you think. I don't remember it tasting like a vinaigrette - I just remember olive oil flavor - but then again, I might have been thrown off by the caramelized sugar shell. I've also had his cotton candy foie gras, which was excellent. Does anyone know what he coats the foie in before twirling it through the cotton candy machine? I think it's bits of caramel, but I'm not sure. I saw them rolling the foie in something and I remember a crunch. BTW, do I need to book an entire party of 6 to get into the minibar? If we are only two, can we just book for two? (i.e. Is this like a "chef's table" where you need to book the entire thing)?

I've had this "bon bon" - can anyone tell me actual Andres name for this course?