augieland
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Posts posted by augieland
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All the ingredients are pre-made, so it's like getting a burrito at your local Chipotles. I guess, you can say, I don't want rice in my, but you can't say I wish the rice were cooked with a pinch of salt or something like that....
did you equate Ssam bar to chipotle?
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If there is one thing this discussion has convinced me of , it is that I must try Masa. Between what I have read here and what I have seen in the Masa topic, my culinary curiosity is certainly piqued.
Hate to use superlatives, but Masa is peerless and beyond compare so far. Go it is worth it.
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dosconz...we agree.
It was Augieland that asserted that those three restaurants all merited stars merely for sourcing local ingredients.
I simply assert that if you are offering a travel guide, as Michelin is, it would be a mistake to overlook three restaurants operating at a level superior to their counterparts which can only be experienced in the place you are referencing.
Sourcing local ingredients doesn't make you a destination restaurant (or Californian). Getting more out of local ingredients (who said vegetables?) than anyone else makes you a great restaurant. Limiting yourself to the ingredients of an area and elevating them beyond the abilities of your contemporaries makes you a unique destination spot, worthy of a note in a travel guide for that area.
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I'm rather confused as to what is so NY about Blue Hill, Savoy and Hearth. The first two are NY versions of contemporary California cuisine.
The pedigree of the chefs and the menus driven by indigenous ingredients make all three only possible in NY.
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gotta tell ya i like augieland.blogs.com, but i write it
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The Paris thing makes sense to me; most the best dining is prohibitively expensive and staid.
I love New York, I spend my days paying homage to it’s food, but at most the points in my life if asked what restaurant I most wanted to go back to it was in Chicago. Trotter’s then Alinea now. Somehow Chicago always leaves me impressed by expertise and creativity. I can’t imagine a list that doesn’t include it.
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I’ve never eaten in the dining room so I can't share my feelings on his feelings. You all know I love the Omakase bar. http://augieland.blogs.com/augie_land/2006...o_nyc_om_5.html
I find it very interesting (not necessarily bad) that he never had an omakase either in the dining room or at the sushi bar.
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Interesting menu. As suggested earlier, it is indeed WAY more Chinese than the Buddakan in Philly, and augieland's descriptions and pictures make much of the food seem almost like conventional, traditional dishes, with just a small twist or two, or unusually luxe ingredients. I don't see an obvious Susur influence, beyond the pork belly.
I'll look forward to more reports (not that there's anything wrong with augie's!) Maybe he's hooked-up, but if any of us ate as many omakases at Morimoto as he has, we'd get invited to the friends-and-family dinner at Buddakan too!
wish i had been invited to the morimoto friends and family, so far every Mori has been a pay for play affair.
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Interesting......very interesting Indeed.
I had become suspicious that Mr Augie is somewhat affiliated in some way with the Starr restaurants due to the repeated expensive meals, mostly glowing reviews and access at Morimoto...
Now he is at The "Family Meal" and has the menu.....at Buddakan.
Just like the congee, the plot thickens......
the answer is in the posts, the answer is in the posts
Varietal
in New York: Dining
Posted · Edited by augieland (log)
Great report. Except for harmony between monkfish and pork I concur with most of your thoughts. I have scans of the menu from night one here for those interested, sounds like it was slightly different than doc’s night though.
http://augieland.blogs.com/augie_land/2006...tal_832_fi.html