Sneakeater

I have never had an Au Bon Climat wine that I did not like -- and most of them I loved. Even some of the Charonnays -- and I do not like California Chardonnay. Their '98 Pinot Noir/Mondeuse blend (I don't think they make it any more) was the best cheap wine I've ever had. Maybe I should start the Jim Clendennon (if I have his name right) fan club. I'm gunning for President.

Fat Guy nails it again. (Of course, he's stealing it all from his dad.) (Just kidding.)

Thanks.

In fact, I'd ever go so far as to say that there'd be something seriously wrong with a restaurant where the a la carte menu wasn't worth ordering from (but only the tasting menu).

The tasting menu is more fun than a la carte (as such things tend to be), but I think it's silly to think there's anything wrong with ordering a la carte there. I've had plenty of wonderful meals there off the regular menu. It really isn't any different from any normal restaurant in that respect.

That alone should tell you something.

At RUB in New York City last night, I had a beer (well, an ale, actually) that was new to me: Cascazilla, a red ale from Ithaca, New York. I'm so excited about it that I wanted post a note here. The barmaid described this ale as "hoppy". That was an understatement. This was the first ale I've ever thought to describe as "perfumed". Lots of citrusy overtones. If you like hops, you'll love this. I'm told it's only available from November through March. So act fast, or get ready to wait.

Thanks!

You have GOT to eat at Devi!!!!!!!!!!!!!!!! (On-topic [sort of], do you remember any of Rick's or his staff's pairings?) (Less on topic [but sort of], I've had success pairing white wines with Indian food, but not red. Even with "meat" dishes like lamb, I've found whites to work better. Did Suvir/Hemant and their team come up with any successful red-wine pairings?)

What I've found notable about the law in New York is that a lot of restaurants claim never to have heard about it. Few, in my experience, have the state-approved bags. I've taken wine home from restaurants (after having convinced them I'm allowed to) in a paper bag and no bag. (Don't get me wrong: SOME restaurants have both known about the law and been prepared to comply with it. Part of this is probably that I'm less likely to have wine left over after a big-deal expensive meal than after a more casual meal.)

Also FWIW, I also completely failed at pairing wine with the food at Centrico in New York. (Although there it didn't matter, because once I saw the wine wasn't working we just kept on ordering more of their fabulous margaritas.) I guess I'm just someone who can't figure out good wine pairings for Mexican food.

I'm very interested in that remark, because in a fairly recent visit to Mexico City I tried and tried to pair Mexican wines with alta/nueva cucina, and I just couldn't make it work. I consistently found the foods too rich for the reds (the way Indian food is), and too hearty for the whites. I'd love to hear what you've done. ← As stated, my wines were very well matched and quite surprising as generally I don't drink wine with this type of meal. For that alone I think it's worth the trip to Topo. I'm heading back to chicago next month, maybe I'll hit Frontera this time. ← Sorry -- I had somehow skipped your post! Thanks for the pointer. FWIW, I've been to Frontera but not Topolobampo, and thought Frontera was terrific.

What they've done to the ground level of that building I wouldn't do to a dog.

Either 666 Fifth or nothing.

That's UWS. Some of us would argue that Barney Greengrass is as UWS as it gets.

I'm very interested in that remark, because in a fairly recent visit to Mexico City I tried and tried to pair Mexican wines with alta/nueva cucina, and I just couldn't make it work. I consistently found the foods too rich for the reds (the way Indian food is), and too hearty for the whites. I'd love to hear what you've done.

Maybe it's like Heraclitis's remark that you can't step in the same river twice.

Based on one at each, spaced years apart, Yasuda is lightyears better.

Sure. Why not? Everybody else gets two stars.

That's it. I'm SO there.

It's not.

I'm too much of a lightweight to carry on this conversation.

I personally think that Richert's chocolates look better than they taste (they're heavily designed).

Oooops. You're right. I forgot sopa de lima -- one of the best soups I've ever had anywhere. (Right up there with Harirra.) Not that you need that from me.

I know it's bad form to comment on a restaurant you haven't been to, but this really smells like another case of somebody's getting his name put on the door way prematurely.