ulterior epicure

This has nothing to do with the * rating system, but Frank Bruni mentioned it, and so I'll ask about it on this thread. I listened to Frank Bruni's podcast for today, Friday, Oct. 13. It was about "doggy bags." He mentioned a system at Craft where diners are given a claim check. I don't understand how such a system works. An explanation would be greatly appreciated. u.e.

Far be it from a teetotaler to start a thread on BYO, but what, exactly are the policies in the many and assundry states of our great Heartland? Let's start with Missouri and Kansas, shall we? Can I bring my own bottle of wine to a restaurant in either of these two states? Or, is it by city ordinance? Would love to get clued in... don't all jump on me at once!

moosnsqrl posted this on another thread - but it reminded me: bluestem is one of three restaurants featured in this latest issue of Wine Spectator (October 31, 2006). The other three were Circe, The American, and I'll be damned I can't remember... or if there was even a fourth. Anyway, John Mariani writes up a glowing review of all... Congrats guys on all the good press recently!

Oud Sluis!!

maftoul. Thanks! I must have missed the El Reys at Whole Foods last time. Will have to look again. I've never baked with it before. u.e.

I'm partial to Valrhona, although I know many bakers swear by Scharffenberger. I think Valrhona tends to be finer and Scharffenberger can be a tad thick and clay-like for me... I don't know exactly what consistency "Satan's Glorious Victory" is supposed to be like. But, personally, if Satan were to triumph over me, it'd have to be Valrhona, I don't think Scharffenberger would do me in the same way.

I hear Nara's opening sometime this month?

No 'trying' involved m'lad - you pretty much just walk right into it Okay, you got me there. Oh yes, I did forget Annedore's - a slip of conscience, I'm sure, as I'll have to admit, I've never been or tried... but that needs to change quickly. I'll take a looksy at the website.

Um, did you look at the chocolate page on their website? ← Doh! Judy, always trying to make me look bad!! No, I didn't. Bad u.e.!! Bad u.e.!!

Oh Judy, you could never stand in the way of anything, silly! I know you're just trying to be helpful... dont' mind me, I'm just a chocolate fiend who's needing a good fix right now! And, annarborfoodie, having just lived in A2 for the past few years, I can second Judy's description... except, no offense, I prefer Lawrence... it's more idyllic. Perhaps Au Marche will be the analogous Zingerman's Deli (I know, I know, it's legendary)...? u.e.

While I don't mind the detour, can anyone tell me about the chocolates at this fabulous-sounding Au Marche?

Ooo, good tip on the sea salt. Whole Foods also has a pretty impressive amount of baking chocolates or "bulk" chocolates - including Callebaut. But, I don't consider that good eating chocolate, and I personally would even hesitate baking with it... I do know WF and The Better Cheddar also have Venti chocolates, which can be good. I guess I'm just looking for some novel imports that aren't uber commercialized. I guess I'm going to have to make a trip to Au Marche... perhaps roll in dinner as well somewhere over there in Larrytown!

Thanks Judy!! Three new places I've never heard of!!

Oh yes, sorry, Dagoba at Whole Foods for sure, but not sure about the others.

For les bon bons, I go to Christopher Elbow (see here)... any others? I know Andre's Confisserie makes some (see here), which are gorgeous but chalked full of vanillin, preservatives and other additives. Dean & Deluca's have a case of chocolates from NYC, and some of them are okay (see here). Here's the more challenging question: where to get good eating chocolate - like bars and such. I've been yearning for a good bar with nibs. The Better Cheddar has probably the best selection I've seen - but they're way over-priced and besides the usual suspects - Valrhona, El Ray, Scharffenberger and two Vosges Haute Chocolate bars that I like (Red Fire and the Oaxacan), their selection is pretty spotty. Whole Foods, surprisingly, and depressingly, is worse. Shcharffenberger and Valrhona are as good as they get. I know D&D's probably has some, but I never (for some reason) found them/bothered to look. Oh, and I know, surprisingly, World Market has some - again, Valrhona and Scharffenberger and the ubiquitous(ly sugary and creamy) Lindt. I'm looking for a "specialty" chocolate store - or one that carries a full(er) and more novel "varietals." I wonder if Christopher Elbow's new store will carry any....? Any others?

Hi Mr. Bottisn. I'm sad I didn't make it to your restaurant when I was in Chicago last. So many other chefs highly commended it. At the risk of drawing attention to something that's nothing (or will get you in trouble - which I highly doubt), I'm curious to know how the sale and use of "raw milk" - if I'm not mistaken, is unpasteurized milk - is legal? I assume that the ice cream is a traditional custard, so it has to be heated anyway. Thanks u.e.

ChefGEB, care to fill us in on the details, or are you going to be a devil and make us wait for the airing?

Stellar post and pics as always, Ronnie. Can you tell us more about the chicken and lobster dish. I can't quite make out the how the chicken is done. It looks like slivers of breast meat? Also, was this a specially arranged meal, or did you all just order a la carte, with VIP service? Thanks! u.e.

Just a quick note, I asked kaim-im to post my p.m. answers. Thanks, kaim-im!! Hope you enjoy L'Arnsbourg, and I'll be looking forward to your report!!

percyn. Unfortunately, Bon Lloc has since closed. However, Chef Dahlgren told me that he planned on opening another, more down-scaled restaurant. I believe it has already opened, or will be opening soon. Anyone have any idea? u.e.

Elliot, you know I wish you all the best. You know I'd be in those stands cheering you on in person if I could make it! Mr. blue corn and chipotle ain't got nothin' on you (no offense, Bobby). Can't wait to hear all the behind-the-scenes juice when I'm sittin' at your bar next!! u.e.

Congrats to all the restaurant owners, chefs and staff that made into the SF "constellation!" I'm personally pleased to see Chef Kinch receive two stars! u.e.

I agree (although not being from SF). I would have liked to see Manresa a little higher. Wasn't Cyrus mentioned too? Just out of curiosity - what Bay area restaurants would you have liked to have seen on the list that didn't make it, jackbr4? u.e.

Maybe they knew you'd be coming in for that!

FYI, TRU gets a wine lounge with a la carte offerings. u.e.