ulterior epicure

What's there to be sorry about? That sounds like a fine set-up! I wish all restaurants had that policy! u.e. ← The hardest thing as a Chef is to get the food you want into your guests mouth. Now I love all of the dishes on my menu but, just like different song on a great jazz album I like some better than others. so if they don't order it I give it to them. Even if it is some cookie to go that they can have in the morning with coffee. ← Well, you certainly won't have a hard time gettin' snickerdoodle in my mouth... and I'll certainly have it with coffee the mornin' after too! u.e.

What's there to be sorry about? That sounds like a fine set-up! I wish all restaurants had that policy! u.e.

... now I don't know if I should be offended as a photographer! gaya, could you be more precise or explain your comment a little more? In what way does the food look "sloppy?" u.e.

... it's really okay Judy... I totally understand. This coming from a man who has, on occasion, been known to finish off every dessert - on the menu. joiei - post about Kokoa Chocolatier under a different thread and I'll pick you up over there... u.e.

I would hope so, otherwise who would do the tour? ← ... sometimes (in fact, often), it's not about the quantity... u.e.

ronnie. thanks for being the positive "bump" i was looking for!! i had the very fortunate, but limited, pleasure of dining on virant's creation at last year's tasteful pursuits dinner at one sixtyblue. virant's "mentor," kahan was also present, along with blackbird's pastry chef, tara lane. glad to hear you had a great time. spectacular report - i hope to make it there soon! u.e.

You weren't the only eGulleter in that black hole of a district today... while you were surfin' the dry shores of "Kahuna," I was browsin' the binds at Barnes. I'm goin' to back up Zeemanb on "In A Tub" - total hole in a wall grease pit - but dang good tacos - my favorite in the Northland. u.e.

Certainly, as they should. During multi-coursed meals, I always give my server(s) at least a one-course heads-up that I'll be heading to the little boys room out of courtesy... perhaps the only time I made it a habit of announcing my personal "nature calls." ... although ronnie's way will move the meal along faster... u.e.

Yes, I've been wondering this too - but given Nick's explanations of the way the Tour works and that it is impossible for them to service the entire restaurant at once at that level, I gather it would be difficult to offer 2 different tours, ot maybe even to sub-out a few different courses on the smaller menu. If I'm not mistaken, Moto, when I was there about a year ago, had some different items on all three of their menus. Some overlapped, but a few were just at tad different. u.e.

Elrushbo. 1. No flash used. 2. Yes, of course he knows about the article. He and I have talked about it.

How funny... this just came up in a conversation today over dinner! Great to know what's going on with Tatsu's!! u.e.

i just served the evoo gelato with a recipe from the tru cookbook (the roasted pineapple carpaccio - sub'ed out the key lime sorbet for the gelato). if you give me a few days, i'll post about it and include the gelato recipe. u.e.

Joiei... The chocolate tasting is a very fun dessert and always tempting at Tonic, but the apple crisp is SO good... if you get dessert, I would try the apple crisp! Have fun! ← ... from Katie, our KC resident sweet-tooth! u.e.

joiei. welcome back. can't wait to hear all about your lunch at tonic. u.e.

Elrushbo. Yes, as far as I know, the menus offered at the bar are the same as in the dining room. Enjoy! Can't wait to hear your report. u.e.

thanks for the note - but unfortunately, the link's not working for me... u.e.

You know what happens after the gauvage, though, right? ← Yeah... look what it did to Chicago (aldermen). ... ahem... u.e.

you and everyone else. It's still there; original owner died some time ago but it never ceased. I hear it was less-than-good for a time but a couple of hopeful reports of late.Has anyone had breakfast at The Corner Restaurant lately? (I'm assuming this is the old establishment over in Westport) It's still around, right? u.e.

Looking for a dependable, yet affordable, pair of garden clogs. Any clue where I might get a pair locally. I avoid online ordering of clothing, as I'm an oddly shaped fellow. u.e.

Couldn't have said it better myself, doc. I've never visited any of its prior incarnations, but I'll be interested to try this one out if I get the opportunity. u.e.

Then that's sad indeed... as I had the butter-poached langoustines at Per Se and was thrilled. The sous vides at TFL, not so thrilling. u.e.

... and here it is... u.e.

Not a chain. A San Francisco institution, though, and quite tasty. Mitchell's Ice Cream I recommend the Dulce de Leche. ...not to stray too off topic - I just checked out the Mitchell's site. I'm excited, to say the least. Although I'm not a fan of dulce de leche ice cream, I have to admit a certain lust for the cinnamon crisp - which I see is in rotation with the dulce de leche... either way, neither of us will be disappointed! Especially if we go on my birthday and get the Irish Coffee!! u.e.

Sounds like your observations are spot-on consistent with my experience. Now that I take a look back at pics/notes from those meals, looks like the lobster dishes at both places were indeed butter-poached. The lobster dish at J-G was butter poached maine lobster, lemon-paprika puree, salsify tagliatelle. The lobster at Bouley was (I think) maine day boat lobster with baby bok choy, parsnip puree, passion fruit and port wine-paprika sauce. I seem to recall asking the waiter about how the lobster was cooked, and he replied that he wasn't quite sure but was certain "it involved a LOT of butter". Sounds like butter-poaching to me! So maybe your idea above about shellfish taking better to butter-poaching than sous vide methods makes some sense. It definitely fits when I compare the lobster at these three places. While all three dishes yielded sweet and flavorful meat, there was something about the succulent texture of the dishes at J-G and Bouley that set them just a cut above. Ahhhh... thanks very much for checking tupac17616!! (May I call you tupac for short?). Maybe there is a difference in the way lobster meat reacts to the two methods? If so, I personally MUCH prefer the butter-(lots of it)-poached method!! Re: the California tour - p.m. or send me an email and I'd be happy to respond... althought I'm sure there are plenty of more experienced Californian eGulleters you might want to avail yourself of on the California forum. u.e.