ulterior epicure

Wow, I've never heard that. I only tried to go there once and I was in a hurry and it was packed, so I gave up. Glad I didn't stand on line for a half hour for mediocre stuff! I had a bite of that Walnut Sage they were sampling the other day. I don't generally like nut breads but I love sage and I love most Wheatfields products, so I gave it a try. I could have eaten the entire tray of cubes they were offering; but I sure wished they had a toaster and some Irish butter. Nothing like a choosy beggar, eh? I don't believe there is anywhere else selling their bread - I was a little surprised to see it at GA. And I am shocked that you were lusting after an entire soccer team, mama. Oh yes, the baker, she was in GA when I was there last week, was putting up a display of break in a basket up above the shelf - she had talked about varnishing the bread (or something like that) to preserve it better... I offered to eat them all - what a waste. Since none of the bread I saw when I was there was labeled, I can only guess which of the breads I saw was Sage and Wheatberry. The only two that I could readily ID were the baguette and a braided challah/egg bread. As for la cucina di mamma, I stopped in this week, but I must have missed this salami-slinging Casanova. Didn't eat, just in to pick up some imported stuff from Bella Napoli next door... but I did stop in to see the menu. u.e.

What, exactly are "burnt ends?" I've always thought burnt ends to be the almost charred, crispy on the outside but terribly flavorful and still juicy on the inside trimmings from BBQ brisket. I just received the holiday mail order catalog from Fiorella's Jack Stack BBQ. Pgs. 22 and 23 are dedicated to burnt ends. None of them look like the misshapen and odd-and-ends trimmings of blackened brisket. Instead, they look like cubes of steak and ham that have a carmelized on the outside. Here's what the little side-bar insert on the page says: They've got four different types of burnt ends: Beef, Pork, Ham and even Kobe beef burt ends, which sell for $59.95 for two pounds.

GREAT interview Mr. Nagrant!! I really enjoyed spending the hour with you and ChefG in my car to and from work this week. I especially enjoyed ChefG's comments on how he perceives his work and culinary philosophy vis-a-vis other notable chefs, a few whom he has trained with. A Wreck, ehhh? Home-made tagliatelle with white truffles, I could eat all day too!! [Moderator note: This topic continues in [CHI] Alinea – Grant Achatz – Reviews & Discussion (Part 3)]

Yes, it sounds funny the way she had described the pizza; but it seems plausible. Correct me if I'm wrong but can't the bottom crust of the pizza be crispy and the outside pillowy crust be soft and chewy? Although, she should have described the sensation of having the two different textures but being in different parts of the actual pizza. ← Even when it's as thin as a saltine?

I SO agree with you Z. I actually get to Capital Grille quite a lot - a few years ago, I ate there weekly... not, thankfully, on my dime. But, yes, they not only give the "locals" a run for their money - they beat Kansas City steakhouses at their own game, sadly. I think the dry-aging is a plus. Plaza III is probably the worst (and therefore the most over-priced) steakhouse. Golden Ox is hit or miss, but the atmosphere is really unbeatable (in a certain rough-around the edges way). Hereford has gone too commercial, I'd say it has more of a "chain" feel than Capital Grille. Have been really needing and wanting to go to The Majestic - for the food, not the hospitality, apprently. Where is Jess & Jim's? Chain? Morton's has always been a favorite - they also dry age. Never done Ruth's. Comments? Oh, and I recently went to Phillips Chophouse, but didn't get steak, so I can't say if it's good or not for that. Otherwise, I'll not be going back to Phillips - for a very long time...

... and "dusty with flour." Does "camouflage-green" sound like an appetizing way to describe anything edible - regardless if it's a "chunky" insalata of favas and roasted peppers? And, while I'm at it, I love how cheese, beef and peas "trickle" out of a fried ball of rice.

From Lauren Chapin's review of la cucina di mamma: So, does she mean that the crust was as thin as a saltine? And, was that crust crispy, or soft? Edited to enable color.

Yes, bbqqueen, that's what I thought too, so I looked it up. In Merriam Webster, "offal" is described as: The online M-W dictionary defines "variety meats" here. According to their definition, I guess tongue does count as offal. So would oxtails, I assume, since they are edible, but considered trimmings of an animal.

Indeed they do. I might even make a run today. I stumbled upon a recipe for sweet & sour octopus that looks too good and they're the only ones I know who routinely stock fresh tentacles. ← Speaking of "teases," moosnsqrl, I didn't know that Bella Napoli carried bacalao!!?? Does anyone know where I can get some worms? I need some bait. u.e.

rjwong. Happy birthday! Excellent pictures - what are those two butter-like substances on your dessert selections? The one on the left is pink (looks like pink cottage cheese) and the one on the right is orange - it looks like half-melted sorbet? u.e.

Oh, honey, no shame here! I join doc in coveting your latest experience. u.e.

I just got my December Food+Wine and there's a whole article on ChefG and has quite many of his favorite recipes - not from the restaurant, but from his family. His mother's pie (which he fills with buttered pears - yum), and smokey meatloaf with prune ketchup looks very do-able for the home-cook. Haven't read the article yet, just skipped to the recipes (sorry ChefG, I'll read about you eventually ). Congrats on the continued press. u.e.

Great reporting, Zeemanb!! It's been too long since I've checked out Lidia's... sounds like I need to make my way there soon! This is just their dinner menu, correct? I've never seen any offal on their lunch menus... which probably (sadly) makes sense... u.e. Edited for gross misspellings.

Well, let's hope we're lucky again on the opening date - let's hope that you and I can both celebrate our birthdays right with a nice bowl of Murray's!! u.e.

What? Closed by Dec. 3 - who's going to fuel me through the dire months? When do they re-open... I'm assuming they will reopen. u.e.

Just caught up on this thread. Hi Fellrath! Welcome to eGullet! bbqboy, are you related to bbqqueen? I'm getting confused. Is there a king and a boy in the clan? You bring up a good point, though. I would agree that KC's dining scene is "vibrant." But, criticism is everywhere, in every industry, and I can only think that construtive criticism, taken constructively, only advances that industry - it drives change and improvement. While I am certainly one who enjoys creativity when it comes to food, sometimes just having a downright good-tasting and well-serviced meal counts for a lot... and I think Fellrath's last review might demostrate how even creativity can't necessarily overcome all of the other elements that go into a restaurant dining experience. u.e.

Sneakeater, you make it sound like some tawdry "business" exchange! And, your parenthetical hypothetical has never happened to me... it's always the former.

So, it's name is Green Acres Market. For those in Wichita, you'll be familiar with this environmentally conscious grocer - looks like a miniature Whole Foods. Would tell you more, but there's not more to tell. They had about 3/4 of the stocked - but nothing was priced. I joked with a frustrated and confused old lady that everything must be free. But, that wasn't the case. You'll pay about 50% more than the same product at a chain grocer. But, you can get your Voss water and your millet puffs all in one place. Ups: they will have Campo Lindo whole chickens (no more treks up to Lathrop!!), and even have a specialty Artisan Baker for for fresh breads. I'll have to go back get some more info. More later.

Oh, joie, if you only knew. I've been up since 6.30... but, not being a pastry "god(dess)," or a sweet tooth, they were not foremost on my mind... *sigh* Will try harder next time, for you. Edited to add: And, yes, it was my 10th (yes, count that - tenth) stop on my whirlwind Saturday morning run + errands. I guess next time, I need to make that 1st...

So, dropped by the Pastry Goddess at the Briarcliff Shops (Shoppes? There are so many "fancy ways" of spelling that word nowadays)... anyway, right off of Highway 9 and 169. Unable to drag myself down to Artisan Francais (*fistshakes at lucky wench*), I hoped to score myself a 1/2 dozen almond croissants, which I had coveted on a previous trip. All sold out. Of everything. 10 a.m. Will try again soon!

Yes, I have, and might I say, everytime I've been down there, they're either closed or sold-out... in which case, they might as well be closed.

But, we really can't say that they're misleading, 'cause the name of this lunch dish is "Alpine Pork Tenderloin Sandwich."

Schnitzel sandwich... of course!!

From Chapin's review of The Avenues in the Kansas City Star. How does one do anything coated in panko "meuniere"-style? That would be disastrous. I'm also curious to know how they worked panko onto a pork tenderloin sandwich. And, I just visited The Avenues website to look at their dinner menu. Holland sole for $16.95? Isn't that the same as "Dover" sole. Maybe you just get the tail?

I hope you all don't mind, I'm moving this frozen treats party over here.