ulterior epicure

Cru is doing just fine. Just check for reservations on OpenTable, and you'll see how hard it is to get in at prime times.Tell me about it, thankfully, I planned in advance. However, I recently found out that Chef Gallante won't be in the kitchen the night I visit. Who's the Pastry Chef now?

Giving this forum a little nudge. Has anyone been recently? Tasting menu?

The soup! The soup! I forgot the Soup! I miscategorized above. The Butter Lettuce, Roasted Beet and the Asparagus Soup with Speck were listed separately as "Soups & Salads." Sorry. None of us ordered the Asparagus Soup.

Thanks everyone for your helpful suggestions. I have been on to JB Prince's website many times, but have never visited their store front. New York Cake Supplies also sounds like a great possibility as well.

Thanks for the tip, but what do you mean by abbreviated?FG: Thanks for that other option! u.e.

As long as it was all eco-friendly (which it doesn't sound like it was), I won't complain.

If I may add to the gushing... I recently had an occasion to celebrate, and I needed to personally thank those near and dear that had been of great help in making the occasion possible. To bluestem I took them for a 5-course dinner. Between the 7 of us, we managed to order everything on the menu except the Butter Lettuce (which I've had before), the Escargot pasta, the Hen meat course, and the Strawberry Shortcake dessert and Bittersweet Chocolate Pot de Creme dessert. Here's what we did have: Caviar (both the American Paddlefish and the Smoked Salmon Roe) Cold Starter Peeky Toe Crab Wagyu Tartare (black olive caramel) Foie Gras au Torchon (with smoked plums) Roasted Beet with Whipped Goat Cheese Hot Starter Torchio pasta with Oyster mushrooms and Hen Calamarata pasta with shellfish broth (mussels and shrimp) Fish Striped Bass (with saffron Fregola Sarda) Scallop (risotto and white asparagus) Sturgeon (ramps and Berkshire pork ravioli) Meat Veal (curry emulsion, green olive, and braised celery heart) Wagyu Striploin (Maytag blue cheese fritter and smoked potato puree). Dessert Rhubarb Banana Parfait (rose champagne sorbet) Spiced Chocolate Cake (Kalhua ice cream) Roasted Apple Tart (vanilla rum sabayon and cream cheese fritter) Sorbet Sampler There was truly not a bad dish in the lot. However, I can't honestly say that everything was a home run for me either. The Wagyu Tartare, Wagyu Striploin (especially with the wine pairing) and the Foie Gras all made my head tilt in minor ecstasy. The Roasted Beet, Sturgeon, Scallop, and the Torchio were also very memorable. Least compelling for me was the Veal, which I ordered as my meat course. The cut of pink flesh were extremely moist and perfectly prepared, but the accompanying elements confused the otherwise simple dish: curry, demi glace, celery, olive and pink peppercorn; it lacked a certain cohension and direction that all of the other compositions seemed to celebrated. As always, desserts were enjoyable. For once, the dark chocolate option was not my favorite. I'm not sure what "spiced" the dark chocolate cake, but I can definitely tell you it was spiked - with an AWESOME Kalhua ice cream. I liked the Roasted Apple Tart, but I would have liked it better with a cold accompaniment (ice cream of some sort). I'd have to say the Rhubarb-Banana Parfait with Rose Champagne Sorbet won my heart. My own sorbet sampler was very good - Blueberry, Rose Champagne and Apricot (which got lost next to the other to more bold flavors). You can see all of my photos and read my commentary on each dish from the meal here.

I have never seen any Cuban restaurant use potato sticks. Maybe that is what they are doing instead of potato chips. Personally, I am not very fond of potato sticks... Me neither.Thanks for the report Zeemanb! Yes, you are the first to report, and I'm happy you did. I had heard hesitations from other, but I'm glad you enjoyed it!

No kidding. The WF and D&D in Kansas City (yes, amazingly, we have both here), didn't have chestnut flour, but I thought the ones in NY would. No such luck. Where is this? It's funny that you say this because the last time I was in Buon Italia, I also wondered the same thing. I did find chestnut flour there, but the reason I decided to ask for another source is because I didn't really care for the overall "feel" of the market - it just didn't seem "fresh." I did, however, check the sell-by date on the back of the package to make sure the flour wasn't overdue or near-overdue.u.e.

Headed to NYC, and will be ISO a few things. I would appreciate any direction to stores geared toward chefware and kitchenware and stores that might stock specialty food products. Here's what I'm looking for: 1. Sea salts and salt grinder/mill 2. Montasio cheese (I've already checked Artisanal) 3. Chestnut flour (already checked WF and D&D - I found it once at an Italian market at Chelsea Market) 4. Specialty bakeware (e.g. mini loaf pans, etc...) Thanks in advance! u.e.

Sorry, I should have clarified, although FG lays it out nicely, that this is more of what I was asking about (re: one chef with two toques). Humm was trained in Europe, which, I suppose, may explain his flexibility.u.e.

While I know that the "food line" and the pastry department are very different animals, it would be refreshing to see an exectuive chef setting the agenda for both - that is, if he/she is talented enough. I am also interested to see how Humm makes out in the coming weeks/months while they find a replacement pastry chef for EMP. Can anyone think of another (high-level) restaurant in NYC that has one chef in charge of both the food and the pastry programs? u.e.

Nice shot, Zeeman! I saw them lovelies at the Parkville market this morning as well. Glad to see all my "old friends" back in business for another good year. I am hopeful that this will be a more promising tomato season than last. As well, I look forward to getting some of the chickens and chicken livers from the good folks at Campo Lindo. u.e.

Do you mean Butter?

Boy, wouldn't you feel like a fool if scallops did indeed have testicles! Seriously, jesteinf, very happy to hear that Yasuda is still doing very well! u.e.

FFB, just out of curiosity, on what basis do you say these things? Did you work closely with him at some point? u.e.

Would I sound crazy if I said that those buns even tastier than those patties?? That is fantastic, cchen! Thanks for the photo.

Not having been to either, could you please elaborate?

That's obscene. No loss for me - I'm not really a sweet tooth... besides, I'll be feasting that night, so better to save up for later. No, but I have lunched there on previous visits, and it is an equally smashing deal. Though, if I'm not mistaken, desserts there are not included in the price of the prixe-fixe. Thought I'd try another JGV establishment this time.

Thanks tupac17616. Can anyone attest to the accuracy (i.e. if this menu is current) of this version? It's such a tansitional time for produce, etc., I never know if online minus are up-to-date. And, as I'm sure is the case with a lot of restaurants, the selections may change daily... Also, I just want to make sure that the $24 lunch prixe fixe is for a entree, main course and dessert? u.e.

!!!! Thanks for the report, Judy.

Can anyone link me to a current menu (lunch and dinner) for Perry Street? Menu Pages doesn't have it. Thanks. u.e.

dividend, can I be your best friend too? Welcome to the bluestem groupies. Be careful, it's a habit-forming relationship. Glad to hear you had a good meal there!

That's reassuring, Sneakeater.

Get behind me Satan! ← You beat me to it, Z - Judy, hushhh...