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Everything posted by Mussina

  1. Mussina

    Le Bernardin

    Heading to Le Bernardin for lunch on Wednesday. Does anyone know how many courses the lunch prix fixe is and if one of those courses is dessert? I wonder (if one of the courses is dessert) if they would let you swap it out for a fish course? Any suggestions for must-have dishes?
  2. So excited! We are heading to Chicago this weekend (the 9th of January) and I just stumbled upon this thread. I am a huge fan of Death + Co. in NYC and was so thrilled to read about TVH. Sounds just perfect. What is the wait looking like now on a Friday (think post-Alinea around 10:30) or Sat. (probably pre-dinner around 6:30) or post-dinner around 10:30/11:00? I really can't wait to try it and welcome any seasonal suggestions for a terrific representation(s) of TVH's best offerings. Thanks in advance!
  3. Thank you so much for all the suggestions. Fox and Obel it is for lunch when we arrive. DeLaCosta looks great -- completely different than Alinea. Unfortunately it isn't open for lunch so I have decide between it, onesixty blue and the Green Zebra (I love the idea of vegetables as the star) for dinner the second night. Any thoughts? Any other suggestions for lunch. I am looking for something interesting with bright flavors (I have eaten enough confited and braised food here in New England to last me the next couple of winters). Also - any must see museums, sights? Many thanks!
  4. Heading to Chicago for a meal at Alinea on a Friday night (the 9th). We'll be staying at the Lakeshore W and I would love suggestions for a light lunch in the area of the hotel when we arrive and a place for lunch and dinner the next night (a Sat.). I am thinking onesixty blue for the next night dinner or perhaps Lincoln Park. What do people think of MOTO or OTOM? Esp. after a dinner at Alinea? Many thanks for your suggestions!!!!
  5. That's it - many thanks. God my French is awful!
  6. What are small, one table eateries called in France where they are located in someone's home and they serve family style? I have tableau (table) haute on the brain but it doesn't seem right. Thanks!
  7. I love JG for lunch. I have done a tasting menu at lunch. The waiter asked if we would like to have the chef cook for us and it was around 7 courses. I think it was around $75/person (great value) and it was lovely. I would highly recommend the sea trout sashimi (so good!), the sea urchin are a MUST if they are available, the halibut is sensational, the gazpacho was terrific and the skate is also amazing. The portions near the bottom are larger but my favorite dishes always seem to be near the top. Enjoy!
  8. Heading to NYC in early July -- WD-50 lunch & Jean Georges lunch already booked. Trying to decide between Lupa and Babbo for dinner one night and I also have one open slot for dinner. . . suggestions?? It will follow a Jean Georges lunch and I will try (in vain I am sure) for a Ko reservation) and Saam is always a possibility although I have been there a few times. Any other suggestions for a terrific, interesting dinner? Many thanks in advance!
  9. I would be interested in recent Boston recommendations as well. It is a bit of a drive for me so I would like some place worth it. Rendezvous was a favorite but we've had four disappointing meals in row. No. 9 Park failed to impress with its tasting menu a few years ago -- what are people thinking if it now? Eastern Standard had great drinks but only so-so food. What do people REALLY like???? I so want to like Boston food b/c it is so much closer than NYC but to date I have been underwhelmed. If there is great food to be had PLEASE share with the group.
  10. I am thinking of a quick trip to Montreal and would love some suggestions. I have heard good things about the food but I don't know any details. To give you an idea of what I like here I some places I love in NYC: Jean-Georges (my fav), Casa Mono, Bar Room at the Modern, Blue Hill, WD-50. Are there similar types of places in Montreal or does it have more of a formal French style? THanks in advance.
  11. I was hoping that the Friday thing was part of the problem. What time do they officially open?
  12. Oh my!! Sounds too wonderful. Now . . . how best to get a drink at PDT?? We've tried the last three times we were in NYC -- the first time we showed up after dinner at Saam around 11:30 (Fri) and there was nothing the rest of the night. Second time was Superbowl Sunday and, if memory serves, they were closed. Third time I called around 3:15 p.m. on a Friday -- my birthday -- I interrupted lunch at Jean Georges and spent 15+ minutes trying to get through and when I did they were fully booked already. Next trip to NYC will most likely be a Tuesday -- what are my chances and what is the best way to insure a spot for a drink(s) (and a Wylie dog??)
  13. Has anyone made their own sparkling water? We are thinking of doing this on a small commercial scale and I would welcome any input/advice. I found a device called a Penguin but I am not sure it will do the trick.
  14. what he said. even if it means back to back meals, depending on the amount of time you have available. ← Interesting - would you do a few dishes at one and move on the other for dinner? And in what order? What dishes would you folks recommend at each? I am thinking uni, hamachi, Chawan mischi and scallops at Ssam but any and all recommendations would be great.
  15. What are the wait times like at Ssam lately? I am thinking of going either Friday or Sat. night (finally!). Is one night less busy than another? Can you put your name on a list and leave and come back or do you have to wait until a table opens up? What would be the best time for the shortest wait? Many thanks!
  16. If you were visit just one which would you suggest?
  17. My husband and I will be in Chicago (finally!) next weekend (Fri - Sun) so I have read this thread with interest. We originally had reservations at Trotters and Alinea but had to change our dates (and lost our Alinea reservation in the process). Also, after a very recent weekend in NYC which included Jean-Georges and Per Se (on my! to both - simply stunning) we are more in the mood for interesting food where we can try a lot of different things rather than tasting menus (both waists and wallets feel the same way here). We are planning Custom House for lunch on Friday and Blackbird for dinner that night. We are staying at the W Lakeside to the extent it matters. What is the scoop on ODOM? I am thinking maybe Avec on Sunday for an early dinner before catching our plane? I like seasonal ingredients prepared in an interesting manner if that helps narrow the options. I am not adverse to bar dining if the real food can be had at the bar -- a few plates here and a few there would be great if it would let me see more of Chicago. No pizza or hotdogs this trip. Thanks for your help!
  18. Spent a quick few days in NYC on an eating tour. Always wonderful and a few highlights worth mentioning -- we stumbled into Bread Bar while waiting for our table at a restaurant around the corner (which, as an aside, turned out to be very disappointing after a terrific lunch there a few months back). We just loved Bread Bar and I simply can't wait to go back (I would have stayed Sun. night and eaten there for real but for the damn snow). Another new favorite was the Bar Room at the Modern. Fantastic. Divine terrines, flavors and presentations. Drinks and sliders at Death & Co. -- perfect. What a great and comfortable spot. A few plates at Casa Mono were, as always, very enjoyable (although I do not love the weekend crowds -- we have usually been there on a weekday). Lunch at Jean-Georges -- there is no restaurant that makes me sadder that I do not live in NYC than J-G for lunch. Always sensational flavors and presentation (and what a value). Overall, it was a great culinary weekend -- I can't wait to get back. A few truly notable dishes -- the veal and goat cheese terrine, "egg in a jar" (with lobster meat and sea urchin emulsion), and lamb two ways (one was a shank terrine) were all terrific and all from the Bar Room. J-G had fresh wasabi on the ACK scallops, the amazing squab, a lemon sabayon with the sea trout ceviche (with fish skin crunch) and a simple skate with a to-die-for sherry sauce. Speaking of getting back to NYC -- I know I will be returning to Bread Bar (I only tried a few small plates and fell in love-- I need to go back), J-G (until I eat everything on the menu twice I cannot skip it), Bar Room (again - a fantastic menu that need much more exploring). I also want to try Lupa, maybe Esca (a fish fix) and I welcome suggestions for other inspirational NYC places. Insieme perhaps? Any other suggestions?
  19. Too funny. As I was reading your wonderful post I found myself skipping right over the dessert descriptions/pics. Not being a dessert person I wonder if the FL (or Per Se etc) would ever entertain the idea of a dessert free tasting menu. My husband and I brought some folks to Jean Georges for a celebratory meal and we were asked whether we wanted to have the chef cook for us (as opposed to ordering off the menu (it was lunch)). We said yes and the meal was fantastic. The desserts were very impressive -- different offerings for everyone plus extras -- and it was great fun because we were entertaining. But . . . we have wondered whether we we would go for the chef's menu if it was just the two of us given that we rarely order dessert (we always order more on the savory side instead). I have wondered whether places like the FL and JG would be receptive to a no dessert type of menu (except for cheese and a sweet bite as described above). Any thoughts?
  20. Mussina

    Duck Eggs

    Make fresh pasta! Duck eggs make the most luxurious pasta you can imagine. I, personlly, am not a huge fan of the duck egg scramble - it has a bit of a gamey flavor.
  21. My recommendation also - Casa Mono is simply terrific!
  22. Thanks again every one for all the helpful feedback. The forum is truly an invaluable resource. We are located in Northeastern, Connecticut (Eastford) and the name of the restaurant is the Still River Cafe. Our website is www.stillrivercafe.com which I created and maintain/update. My husband and I opened the restaurant last August. We were both lawyers with passions that strayed far from the law (Bob loved organic gardening and I loved to cook). We spent a year and a half renovating a 150 year old barn on our property into the restaurant and we grow 90 - 95% of the produce we use at the restaurant on our farm (and utilize as many local purveyors as possible). We received a lot of publicity initially because our town was one of the last two dry towns in Connecticut. We drafted an ordinance and after two town meetings and an all day vote (the turnout was larger than any presidential election!) we were successful in changing the law and can now sell beer and wine (the law thing came in handy). All the local tv stations were there for the vote and the story was even picked up by CNN and the NY Times. In the Connecticut ZAGAT survey we were mentioned in the introduction, along with Paul Newman's new place in Westport, under the heading "Grow it and they will come" and that pretty much echos our "field of dreams" philosophy going into this ("Build it and they will come"). Our greatest asset is also our greatest liability (our rural location). We always knew this would be a challenge, as such, tried to create a destination type place that would draw from all reaches of the state as well as Boston, Providence and the Berkshires and we have had some success on that front at least on Saturdays. We know that organic growth in the restaurant world takes time (thus my original post -- how do people react to a restaurant that is quiet when they get there?) and it is nice to hear that diners, to a degree, understand this as well. As I mentioned, it has been quite an experience so far. Lawyers think they work hard Thanks again, Kara
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