ulterior epicure

I've seen G&B and never bought/tried it... do they sell it in this combo form, or are you recommending combining the two at home? u.e.

I thought the ordinance doesn't take effect until August 22 or 24??

Glad to hear it! Wow - these two sound amazing - especiallye clam chowder. Looks beautiful! Isn't that the best way to use almost anything? Excellent summary, Joe. Nice touch, I hope to get my own little jar soon!

JWest. Thanks for the post - great photo journalism. Re: Tramonto and Gand. I have heard the same as ronnie. Personally, from my one experience at the kitchen table, I would agree that the food was perfectly executed, but lacked "passion," if you will. And, as you noted, the service was the highlight. By the way, the salad of Rainier cherries looks great. At first glance, I thought it was a cake of beef tartare! u.e.

Gee, I don't know which is worse...... and so the (inedible) tumbleweeds roll on...

That was certainly my impression around the time I visited... Is there a "good way?"

Doh!... sorry, I'll quit with the stupid questions... u.e.

Yes, to be sure, but this is where I go fuzzy:

I've always been fuzzy on Zagat's accounting method. When I'm sent the voting requests, I'm asked to evaluate the restaurnat in each category as a 0, 1, 2, or 3. How do they get double digit scores/ratings? Can anyone 'splain? u.e.

Hrmm... glad to see that the NYC outlet is promising. My one visit to the original Japonais in Chicago was perhaps one of the most disappointing meals (in terms of sushi) I've had in a while. Personally, my companions and I were much more impressed with their hot foods than the stuff coming from the raw bar. Take for example a salmon roll - which despite its name, had no identifiable salmon in the roll. On inquiry and further inspection, the salmon had been minced into the rice and rolled in nori... the only evidence of the fish being a sligh pink tinge to the rice. I'm not kidding. The foie gras (cold) and filet mignon were excellent, as I recall. I think I blogged about it... let me see if I can pull up the link. [Here it is in all of its cheesy-glory: My Japonais review.] Regardless, looking forward to reading more about experiences at Japonais NYC.

I keep seeing tangential references to Topeka, Wichita and all things KS... what about this side of the river? Anything going on in our (Missouri) capital city? u.e.

I've had some chocolates recently from Christopher Elbow ChocolatesChristopher Elbow Chocolates. He's based in Kansas City but ships all over the U.S. He uses Guitard for his molded couverture, which I find interesting. Elbow is doing some interesting with "caramel" fillings. I don't usually like caramel, but I'd have to admit that some of his unique flavors actually work. For example, "Bananas Foster." I really don't care for banana flavored things - or the fruit in general (unless it's slathered with hot fudge and serves as a vehicle for ice cream) - but I really enjoyed his version of the New Orlean's flambee in caramel form. Others include a Pinot Noir Caramel as well as a Strawberry-Balsamic Caramel. You can see my photos and reading tasting notes for each candy on my flickr account here.

It has mostly to do with my allergy to sportcoats, but you're absolutely right! =R= ← Nice try ronnie - if true, you must have been awfully uncomfortable through your recent hours-long meals at Alinea and the Avenues (although I think it's jackets preferred at Elliot's).

Two of my favorite Taiwanese cuisines: Oa jien - basically, oyster fry and Shaved ice topped with all the trimmings! u.e.

From her review of Tatsu's Cafe and Bar: Wow, that's honest reporting for you. u.e.

I've been since the grand master's return. ronnie, shame on you for living so close and not having been already! Liccione's stuffed squash blossoms are always a treat. u.e.

Smart woman you are, Maison Rustique! It was 102 today - I really wanted to go to the Parkville Farmer's Market today, but the thought of rummaging through wilting produce just made me sad... I'd be wilting right along side them! Those brave farmers! u.e.

... and #3 is Les Nomades. Someone clearly has a preference for French.... and yes, I agree, the two that I have been to are great. I personally don't find it "VERY" surprising - but they wouldn't have been obvious winners to me. But then again, I'm not the "people's choice." u.e.

I'd try the place in the River Market area--Planter's, I think it's called--haven't been there in so long I can't remember! I think it's on 5th Street. ← Thanks Maison. Yes, alas, I arrived shortly after their CLEARANCE... I was very sorry that my feet weren't women's size 4 or men's size 12... They said they're discontinuing their Birks... u.e.

Based on my two experiences, this is surprising. u.e.

Really? Do people actually pronounce those words with SWAH??? Epwah cheese? u.e.

oops - sorry jeremy. cricklewood, care to share the roasting technique? i'm just afraid my figs would dry out... either that or the honey would crust. u.e.

jeremy. pray tell - more details on how to roast figs with honey. thanks! u.e.

... moving along... Did anyone read Chapin's review of Cafe Maison? Anyone care to step up and say that the food was on par with, say bluestem or 40 Sardines? (She gave C.M. 3 1/2 stars for food) u.e.

Sethro. What do you mean by "all falafel up-side yor head?" I'm 'a little confused. I had this dish and I'd have to agree that the fish was EXCELLENT. I can't say I liked the accompaniments thought. (I posted somewhere upthread about this) u.e.