ulterior epicure

First, congratulations to y'all at bluestem!! I guess SORedux and Le Fou Frog aren't the only "4-stars" in town anymore! Judy - It seems that KC Magazine has seen the error of its ways. I just went onto their website and there's a link to the review in .pdf. JWest, is this where you got it from? u.e.

Thanks djsexyb. I flipped through them (very) quickly on the newstand and was just a little over-whelmed. I was also in a hurry. My overall impression is that Wine Spectator offered writing beyond just wine - i.e. food and restaurant scenes, whereas the Wine Enthusiast seemed more focused just on the wine. I'll have to go back and do a little more looking. Thanks for the advice... I just really didn't know if they offered different perspectives or if there was one that was simply better. At least, from what you seem to suggest, they're both good, but different. u.e.

I echo wench - that's genius. Even better than SPIN! here in KC, where you only get to "assemble" your pizza at the order counter and watch from beyond a glass divider. u.e.

Oh.... the sound of the Rosemary Honey Goat Milk makes me want to jump on the next flight to Philly!! The Bourbon Vanilla sounds wonderful too!! u.e.

I'm considering a subscription to a wine magazine. Can anyone help me with differentiating Wine Spectator from Wine Enthusiast... and marty mccabe also recommends Wine Advocate. What the advantages/strengths/weaknesses/featuers of each? Thanks very much. u.e.

I've eaten at Alinea, and while I find the food and Achatz "dazzling," my experiences have not been that appealing - from the service to the tastes. But, I do agree and recognize that the work Achatz is doing is very different and should be acknowledged on the international level. Personally, I'd be pretty shocked to see TRU on the list. My one meal there was pretty good - service was excellent, but certainly not in the league of many of the other Top 50 in the World players that I've been to. I'm TOTALLY with you on this one... while maybe not number one, I do think that Moto deserves to be on the U.S. list. Again, as many others have noted on this thread and others - it's all marketing. u.e. [edited to insert "not" in between "have" and "been" above (bolded)]

I believe it's open - has anyone anything to say, yet? I need to swing by and take a look. That area still seemed dead the last time I drove by on the highway.

It's almost time to do up the list for 2006 (my how time flies), but I thought I'd add my ten in - better late than never. In no particular order: 1. L'Arnsbourg, Baerenthal, France (December, 2005) 2. Obauer, Werfen, Austria (September, 2005) 3. Bon Lloc, Stockholm, Sweden (September, 2005) 4. The Avenues, Chicago (July, 2005) 5. Mosconi, Luxembourg City, Luxembourg (September, 2005) 6. Oud Sluis, Sluis, Netherlands (October, 2005) 7. Tomo 1, Buenos Aires, Argentina (March, 2005) 8. Dieter Mueller, Bergisch Gladbach, Germany (October, 2005) 9. Moto, Chicago (June, 2005) 10. Can Fabes, Sant Celoni, Spain (October, 2005) Can't wait to report again at the end of 2006! u.e.

Yep: Check here, here, and here. u.e.

While I've not been to Spago, I would have to say that I don't think the type of clientele has anything (or shouldn't have anything) to do with the quality of the food or the service. As most of the people on this site who dine frequently in high-end restaurants know, the type of establishments that make it onto lists like this are hotbeds for expense accounts and obscene displays of wealth - not people who truly appreciate the artistry and value of the chef/restaurateur. You can have all the money in the world, but you can't buy good taste. You know, it's strange, I just took a look at that list and I've been to more on the international list (12/50) than on the U.S. list (8/50). I don't quite agree with some of the rankings - but I certainly don't see any that don't deserve to be on the list. I will note, however, that it is interesting that Alinea didn't show...

Bravo docsconz!! Wonderful report... I remember some of those dishes well! Those juice-sodas really do look great! You're right - I'd be all over that! Any personal favorites? u.e.

Yep, it is. I haven't been to ONE of these places . Silly (because I know their wonderfulness is arguable), but that actually bothers me a little. ← I have to say that there is no way Canlis should be on this list! Just seeing it there I can tell that the list is combined for the average american who has bucks in his wallet and is easily impressed and likes to name drop- IMHO of course. Having not been to Canlis, I find it interesting that this restaurant's ranking (or existence) on the list has raised the most eyebrows thus far... and it climbed from 2001. I've been to 8/50 (9/51 if you count Per Se and TFL as two separate ones). While I'm sure Fat Guy (and everyone else who's said it) is right - that it boils down to commercialism and "politics," I'd be curious to find out who/what "pulls the strings," so to speak. also, I'd be interested in knowing who at the magazine (other than Ms. Reichl) was eating their way through the candidates. I certainly was deflated in reading the list. Unlike others, I was surprised to see Le Bernardin placed so high - as well as Daniel. I was equally surprised and disappointed to see Jean Georges and Manresa so low. I was pleasantly surprised to see Alan Wong's staying so high, and Chez Panisse. Although I haven't been to Spago, my gut reaction was: "No. 4!!??" I'll hold comment on Alinea. u.e. [edited to add: I looked through the 2001 list and noticed that I had been to more on that list than this year's list...]

Boo!! Seriously though, back to bluestem: ChefCAG, are you planning to bring offal (of any sort) onto the menu? Sweetbreads? Kidneys? Have you ever had anything like that on your menu? I know you have foie... very good foie. u.e.

joiei. Thanks for that report! It's great to hear good things are happening down south at 40. The stuffed tomato and the grilled asparagus & artichoke salad both sound great! Can you describe them a little more in detail? Was the salad warm (I'm assuming yes b/c the asparagus is grilled)? What was it dressed with. Hope you got your D&D fix on your way out!! Safe travels dude! u.e.

Damn Aaron! You're tall!! Great report - a testament to why it's still (according to Gourmet Magazine October, 2006 issu) one of the top 5 restaurants in the U.S. Thanks, I'm drooling... u.e.

I have been to fairs - but I've never seen pronto pups... *sigh* I know, I'm pretty impossible! u.e.

Did you have to get up at the butt crack to get anything? Pain au chocolat - mmmm!!

Pronto pup? 'splain - puhlease! u.e.

joiei - you're no fun!! 'kay, twist my arm! I think I will!! u.e.

Kettle corn ice cream? Pray thee do TELL! u.e.

Okay - this fermented dofu, if I'm not mistaken, is called "dofu ru" in Chinese. But there's another kind of "stinky dofu" that's called "tso dofu" - right? Does anyone know how to make "tso dofu?" u.e.

Not to pull the plug on the whole Topeka love-fest here, but a quick question about Piropos: does anyone know if their menu/style will change? I'll be curious to hear how the atmosphere, service, food and menu improves/suffers. I'll also be curious if they can manage to raise their prices any more. u.e.

Jackets required at Piropos? Both times I've been, they said nothing to the (un-jacketed) gents in my party. Although, they weren't exactly sportin' leather. Doolittle's place would be where? And what's it going to be about (but I suppose we should start a separate thread on that - and for the weight-gaining danishes by the Pastry Goddess - which can be enjoyed where?)? u.e.

Welcome mamagotcha!! Thanks for the report back. I had hoped to get to Starker's for Restaurant week, but was outta town ! Sounds like you had a great meal! Can you describe the tuna tartare more? Was it in a roll? The savory butternut squash pudding: was it soft or more like bread pudding? The description sounds wonderful, but I'm having a hard time imagining what it's like? Also, what's the "slice of chocolate truffle?" It sounds as if you just had a chocolate truffle (bon bon) sliced. Oh, and thanks for the tip on Jonathan - I'll be sure to ask for him when I go!! u.e.