ulterior epicure

You and I are on the same wave-length. Ditto to both. I was *shocked* by how much I loved the pickles in the sanditto - normally, I hate pickles in my food. I only got a small bite of my companion's BBQ Brisket and Blue. The meat was moist and the sauce was not the dreadfully sweet BBQ sauce that I hate - rather a more natural and vinegary sauce. I wished there was more blue cheese, though. I also enjoyed part a roast beef sanditto. I think the name is misleading. The meat inside wasn't what I consider to be roast beef (bloody and thick). It was more like cheese-steak meat - thinly sliced and cooked thoroughly. Slightly tough, but wonderful with silky strands of sauteed onions and "gooey" () Swiss cheese. Thai curry soup was very nice - especially enjoyed the heat kick at the end - it was the favorite of the three I tried. I'll agree with JWest that the Boulevard Cheddar Potato Chowder isn't bad either. I wished it were just a tad more thick and cheesy. I really disliked the smoked tomato bisque. Tasted like pizza sauce (which is what I went home and used it for) - and had the consistancy of marinara sauce. It had a distinct bell pepper taste to it, but was lacking any hint of "smoke." Next time, I'll have to try the Morroccan lLamb Soup, the Curry Pumpkin Apple Bisque and the French Onion Shortribs...

... I failed to see that it was from his blog. As a blogger (who often posts in the wee hours of the night/morning), I'm willing to over look the missing letter. Back to the spritzing... ?

1. I hope that (mis)spelling of "c(h)lorine" is yours, dvs; and 2. Quite simply put: ??

At the risk of throwing myself under the flaming bus, I'll state that I was not enamored with Alinea. And I know I'm not alone in my thoughts. Though I can't say any review I've read has be "seriously" negative. Comfort in numbers. I'll venture to stand with you before that bus (*wince*). I was neither impressed nor "seriously" disappointed on either visit. Service was a big part of my lackluster experiences. But, I've already shared my thoughts upthread. u.e.

French onion soup with short rib.

You're quick, moosnsqrl! Yes, not all the soups are listed on the actual "menu" link. They'll soon be doing delivery - Souperman door-side - faster than a speeding bullet????

Look what I found. Word has it, he's now got about 10 soups... including braised lamb!

So tell me. What is the allure of Anson Mills products over others? I've had AM grits numerous times at many (usually very high-end) restaurants (locally, bluestem, 40 Sardines, and The American come to mind) - and it always seem more like mush or porridge rather than grits... it's almost like a creamy puree... not as grainy as grits that I'm used to... but then again, I'm from MO, not the Carolinas. Is it simply just a matter of taste and upbringing? Is that creaminess that I describe about AM grits the *key*? Inquiring stomachs want to know. edited to add: I should note that it's not that I dislike AM grits, it's just not as "stiff" as I am used to - my comment is just more of a side-note; not necessarily a comment as to my preferences.

I have to say, I was a little surpised by the outcome (I won't ruin for those who are getting this via email). I thought Morimoto's plating was GORGEOUS and it really appealed to my palate. Cantu's stuff was SO creative, as usual - and I wanted to taste his stuff just out of curiosity!! Great work on both parts - this was probably one of the most exciting competitions to watch.

Gumby's... (u.e.'s mind drifts away to the land of football field-sized pizza...)...

In which case, they may be "in" - but not where you as a diner hopes he/she is. Just kidding - I know chefs need a break.

To answer your question (which I failed to do in my previous post), it's the one in KS, actually - somewhere out near Larrytown is what I remember being told...

Judy, have you been to TM? If so, how was it?

I don't drink copiously, but am often sent free drinks by the bartender. I think in hopes of encouraging me to one day become a copious drinker? Regardless, free food and drink often shows up. I wonder how much of those plates are mistaken/extra orders that the kitchen would just throw out (or consume) instead? u.e.

The menu on the GR website says: Your $8 covers tea and coffee too, not just bon bons. ← How Euro-American of them...

Depends on what you're looking for. Personally, I had a better time at Moto in terms of overall experience and food (although the service at CT's is the most stellar to date). The novel dishes and constant interaction at Moto will keep you occupied the whole evening - it's like watching a circus or magic show. Nevertheless, I'm sure an equally great time can be had at CT's if you are like me and enjoy a quiet evening alone observing others and the service - which, at CT's, is nothing short of a well-choreographed ballet. Wherever you go - we expect a report!! Have fun and eat your heart out!

That probably makes senes - the restaurant is tucked away behind a bread shop and the front door to the restaurant was on a side-street to a neighborhood side-street... I'll be interested to know what opens in its stead. I'm assuming that space (and the new venture) is owned by the Turtle Bread Co.?

What???!!! My one meal there three years ago was very memorable! How sad! Is the bread company also folding?

Oh, you New Yoker's just have everything, don't you!

P.S. It's "Trezo Mare," FYI.

Are you making fun of my Midwest accent?

Yes, I occasionally can get epoisse (Berthaut) here in Kansas City, so I'm sure that restaurants, like GR can certainly get it in NY - although you're right in noting that they'd (legally) have to have been aged more 60 days. Another cheese that I always enjoy, but can never find state-side is Vacherin Mont d'Or. Might anyone know if GRNYC or any other high-end establishements has that on their cheese carts? u.e.

moosnsqrl: What? A grilled cheese smothered in Bechamel and topped with two fried eggs AND sided by duck-fat frites doesn't stay within most people's new year's resolutions diet?! If I may ask, how much were them scallops? One of the things that impresses me the most about bluestem's brunch is that the prices are so damn affordable.

It doesn't necessarily have to be an import for me to find it novel/interesting... but yes, if all they had were Roquefort and Parmesan, I'd be disappointed too. Daniel, I take it you didn't try the "hot dog" one? I'm curious what it was - do you remember the milk/origin? u.e.

Daniel - thanks for taking the time to upload and comment!! Wow. I'm sorry you had an off-experience. I've also had problems in NYC with having a hard time understanding the waitstaff. Tell me - how did you find the cheese selection? Was it mostly composed of pedestrian usual suspects, or did they have a nice variety and some challenging, if not novel cheeses? I find that a well-kempt cheese board satisfying.