Elrushbo
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Posts posted by Elrushbo
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High praise indeed, molto!
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So.. I'm going back to Chicago for a third summer vacation in a row...I'm possibly staying at the James Hotel and want to know if Lunch and Dinner is roughly the same dining experience since I plan on visiting a couple of other restaurants that are dinner only. If anyone has done both or either one... let me know what you think!
Avenues is very close to the James, I hope you have it on your list! Incredible experience!
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Hung is the man, he is my friend Adam's Sous at Guy Savoy....I know for a fact that all those young chefs at Guy are top notch...I am rooting for Hung!
Hung just seemed so comfortable with the challenge, I don't think anyone would have been able to make anything like what he did with those ingredients.
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I think there is a lot of talent in this season. I think Clay was like Michael of last season. Nice, likeable, but not suited to actually win. I think Michael would be gone faster if he was competing against the current people. I was impressed with the things they whipped up from a table of finger food in ten minutes. Hung has impressive credentials, the food he made looks great.
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This last post kind of speaks to a question I have. Is this the kind of place where, if sitting at the chef's bar/pass deal, the kitchen will just cook for you? The setup seems to be perfectly suited for this kind of thing, but I thought I'd ask here. Has anyone gone beyond the tasting menu and just let the kitchen go totally wild?
I did the Chef's Bar about a year ago, never had better service anywhere. I'd bet they would do whatever you asked. I almost asked them to let me have the pile of scallops in front of me.
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Anyone know anything about Todd English's Bluezoo? I'm going to be at Disney in a week and was wondering if it was worth trying for dinner.
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Does anyone know how much the 3 and 5 course menus at Avenues are?
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I have. A few years ago on an Orlando thread I wrote, "I just don't find the food in Orlando all that good."
Somebody, presumably a local, took offense, and wrote:
"I love comments like that. Metro area of 1.2 million, hundreds of restaurants, and a throwaway sentence to denigrate the whole city's options."
Defensive as he was, I think we're all agreeing that as a rule the restaurants of Orlando are really poor.
C'mon markk. I like to give people the benefit of the doubt, but sorry, I can't let this slide. *One* person wrote that *one sentence* to you a couple of YEARS ago, and here we are in 2007, with you throwing all of the eG Orlando & vacinity citizens to hell in a handbasket, as "people" who "yell?" Not quite, not from where I'm sitting. In my opinion the local folks in our small forum try to steer visitors toward the few beacons of hope that we spot in this culinary wasteland.
Sorry. I was only replying to your comment "I don't think I've ever seen any eG'er defend the restaurant scene in our fair town" to say that I have (seen an eG'er defend it).
Why don't you get mad ad Tony for his comment "Hey guys, I will never get mad at anyone trashing the general food scene of Orlando, it stinks!"
I have pointed out some Orlando restaurants that are pretty good (maybe it was on the other current Orlando thread), but this whole thread is specifically about the dining scene in Orlando being lousy. I didn't start it. Even you called it a "culinary wasteland". Why are you picking on me?
edited to say: I never said anything about people "who yell". Are you confusing me with somebody else?
Which restaurants do you like in Orlando?
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As if I have any say... sigh... the powers that be operate despite piddly folks like me... I inquired about opening a Chipotle franchise here in K.C. about seven years ago - only to be told that that they don't franchise out... in fact, they hadn't even given K.C. a thought. While I'd like to think I was the person who tipped the Chipotle folks off on the K.C. market (which they seem to be making quite a killing off of), I doubt my "request" had anything to do with their arrival.... sigh...
Not that I'm complaining - we do have D&D, the Better Cheddar and Whole Foods - but Trader Joe's has some of the best value I've ever seen in a semi-specialty mart...
Maybe some Trader Joe's exec will wander across this post? (Fingers crossed).
u.e.
ROADTRIP!!!
How far is the nearest Trader Joe's? Do you ever pass nearby for any reason?I was spoiled in Ann Arbor...Trader Joes and Whole Foods about a mile apart, in a town that small? Now I'm in Woodbury, MN, which has Kowalski's, which is pricey like Whole Foods. Knowledgeable staff...I asked a guy in produce there about Spanish onions, cause I was making Mario Barali's recipie for onions in balsamic glaze, which calls for that kind. He explained to me when they would be in season...sheesh, I didn't expect him to know that!
Trader Joes has a lot of neat things that aren't insanely overpriced
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bouchon uses frozen store bought frites
Sacre' bleu!
Frozen fries? Is that typical in Vegas, or are they cutting corners?
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That post of your was just stunning! I'm going to have to go now! If it were just me, I'd go to Joel Robuchon as well...
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I don't have my menus to hand, but I have to chime in. I too blanched at the cost of the pairings, and opted not to- but largely due to needing to be bright eyed and bushy tailed in meetings the next morning. The pairings themselves are above and beyond any other I've seen at any other restaurant, including Alinea- truly wines and liquors I do not expect to see 'by the glass'. Once I sat there and thought about it, given what they were serving, the cost made perfect sense.
The staff at Avenues is more than happy to recommend a couple of other glasses, if you don't want to do a full pairing.
What she said. Although I don't drink, the last time I did Bowle's chef's tasting my two friends did do the pairings and they were quite impressed with the pairings. I did the non-alcoholic pairings, and they were an exquisite experience all to themselves.
u.e.
I had that wonderful Meyer lemon drink when I was there...just wanted to smell it, it was the most intoxicating scent. I hope to make it to Avenues again, might have to stop by on my way to Michigan sometime this year.
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I completely agree with Ulterior Epicure's assessment. Chef Bowles was robbed. I found his dishes to be far more creative, beautifully plated, and intriguing in their unique and complex creations.
Not to disparage Flay, but that stack of "chocolate Johnny cakes" looked absolutely awful... that, I believe, was the first of 3 desserts. [edited to add: Chocolate souffle (how predictable?!) was the last dessert.]
The dish that Bowles made that most intrigued me was the corn soup with cinnamon-infused whipped cream. And, of course, those goat cheese beignets coated with chocolate batter.
u.e.
Do you know if this episode will be replayed? I see the Food Network has Iron Chef America on Thursday, I was wondering if that's when they replay the previous episode.
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Elrushbo - Hue was also on my short list as I too was impressed by their website. Other than that I know nothing about the place. Good luck and let us know what you think.I was just going to start a thread asking about restaurants in Orlando...sheesh!I'm visiting my folks there in May and would like to take them to a nice dinner out. We could always go to Emeril's, but I was wondering what else is out there? I really have no idea and haven't done much research yet-saw a place called "Hue" in Orlando that looked good...but sometimes bad restaurants can have nice websites, so I thought I'd ask first.
Might have to do that, not sure about Emeril's at Universal...do you have to go to the park to get in?
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I was just going to start a thread asking about restaurants in Orlando...sheesh!
I'm visiting my folks there in May and would like to take them to a nice dinner out. We could always go to Emeril's, but I was wondering what else is out there? I really have no idea and haven't done much research yet-saw a place called "Hue" in Orlando that looked good...but sometimes bad restaurants can have nice websites, so I thought I'd ask first.
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one thing i am thinking that makes some of these MG places is the size of the place...they are small 40-60 seat rest...if this were to happen in Vegas, i feel that the new spots would have to be larger then that, thus taking away something from the actual experience (which is was MG is all about IMO).
also, there is no way i could see Adria coming to America, let alone to Vegas, IMO...i doubt that Grant Achatz wants to brand himself so soon with a Vegas outpost. i think this is something will happen in a handful of years down the road, once new playhers arise in this field out of Spain, or from under Cantu, Achatz, Dufrense, Andres, etc. it will happen one day, but not for awhile. even though Vegas is a hotspot, someone else said it earlier, Casinos came to these chefs, not vice versea. it will take time
I don't think they would have to be larger...Le Atelier is from what I have heard tiny-the counter seats 27 and there's a few tables.
The thing I'd like about seeing something like Alinea or Avenues in Vegas is...with a truly captivating enviroment, you really do 'escape.' But walk out the door, and you're in downtown Chicago. In Vegas, you could walk out the door, and there's the canals of Venice!
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percyn, thanks for chiming in!
Elrushbo, if you can get everyone in on this, L'Atelier has the most innovative & creative dishes around in Las Vegas. And that's not a snub against Guy Savoy or Alain Ducasse (Mix). In terms of food, I have to give my nod to Robuchon.
As for Craftsteak, I have not eaten at that place. In fact, I'll have to catch-up on my steak "research" in Vegas: Craftsteak, Delmonico's, Smith & Wollensky's, Binion's ... Currently, I like Prime. I haven't tried the new Michael Mina Stripsteak restaurant. Our own Chris Cognac suggested that I try Bradley Ogden at Caesar's. They serve Kobe beef. Yes, genuine Kobe beef from the Kobe prefect. If you eat at Stripsteak, go to L'Atelier for your 2nd place. Do/does you/your group want to eat at two Michael Mina restaurants on this trip?? Elrushbo, if, for some reason, your group decides to revolt, let us know if you need some help.
pansophia, FYI the owners of New York, New York Casino also own MGM Grand, Mirage, Bellagio, Mandalay Bay ... The casinos are all connect. Slightly off-topic, if you want an old-time Vegas show, check out downtown Las Vegas where Fremont Street Experience & Binion's are located. Old Vegas is definitely different from the Strip.
A coworker of mine gets to go to Vegas 3 times a year with his wife who is on business and has unlimited charging to the room. When he stayed at Caesars, I told him to try Bradley Ogden, and he got Kobe filet mignon and said it was the best steak he'd ever had, and he's been to many of the best Vegas restaurants.
RJ-I appreciate the tips. I will do my best-should they be revolting, I'll let you know:) They pretty much let me make a list of places and we pick from it. My wife's sister really wants to stay at MGM, so Le Atelier might not be too hard to get them to go for as we'll probably want to go to one good place at MGM anyway. How's the ala carte menu? We went to Prime last trip, and loved it. Their steak was flawless-medium rare with a nice char crust and the best sauces.
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RJ-I've got a question for you. I'll be going to Vegas either in May or Oct(depends on wife's ability to get time)with a group of six all together, and we'll probably stay at MGM...we usually do a steak place and one other 'nice' restaurant. I'm leaning towards Stripsteak for steak...I'd like to know what you think of Craftsteak, though. And...I'm leaning towards Fleur de Lys, Bartolotta or Michael Mina for the second. Should I be looking at Le Atelier? I might be able to talk everyone else into it if it's really going to be a step above the other places I'm looking at.
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Hubby and I are planning our first trip to Vegas for March 5-8. We'll likely gamble a little but on a very low and set budget, more for the experience than the money. He's from England and my parents think Vegas sounds boring so I am starting from scratch on planning.
This trip is kind of my treat to him before he goes back to college. We'll have three nights and most of four days. (Unless we stay someplace cheaper and can afford a 4th night.)
First question (not food related) - are we better off spending money to stay someplace nice (I found a GREAT deal for Bellagio, Paris, or Wynn) or stay someplace okay (New York, MGM Grand, Mirage) and have more money for food and entertainment? With the package I found we could do three nights at Bellagio for about the same as four nights at MGM Grand.
We have to get tickets to The Amazing Johnathan at the Sahara and maybe Penn and Teller.
Foodwise I'm leaning towards the following:
-Breakfast at Bouchon
-Lunch or dinner at Lotus of Siam
-Lunch Buffet (Bellagio or Spice Market?)
-Dinner at L'Atelier
-Dinner at FIX
-Lots of other goodies like crepes at the Jean Philippe Patisserie
We're pretty adventurous when it comes to food and prefer to spend a lot on a good meal once in a while than eat crap frequently. Provided we don't spend much on wine, is it realistic to think we can get out of L'Atelier (tasting menu) for about $300? How about FIX?
This whole trip is a splurge for us but we have earned it!
Thanks,
Kate
Go for the less expensive place and enjoy the food. MGM or NYNY would both be excellent places to stay-I'd rather stay at MGM and have all those restaurants right there! It would be fun to dress up, go down the elevator, and have a short inside walk to your restaurant. I've heard that with the ala carte, you can get out for well under $300 for two, I believe the discovery menu is $139 pp, so you'd have to go a little over to do that, but, if that's what you want, just do it, cause it sounds like it might be a while before you can do it again. With FIX, you can get out of there for $75pp easy if you have no more than a cocktail each and skip or split a dessert.
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Just like anywhere else, this cuisine will work in LV based on whether or not it is done well and the end product is good food. The problem is that like with any other cuisine just because it is showy it isn't necessarily good. Though the techniques used may not be difficult the emphasis placed on creativity is such that only a few chefs are consistently able to come up with winner combinations that are new, visually interesting (a hallmark of the cuisine) and delicious. It is therefore no surprise that a self-consciously creative vanguard chef has not set up shop there yet. I see no reason why it would not necessarily work if it fills a niche. It doesn't even have to be the font of a chef's creativity either. The Benazuza in Sevilla appears to be quite good and successful with "best of" elBulli format. I could see that or a similar approach from Grant Achatz or a few others working there. What that style restaurant has in its favor is that the vast majority of diners at high end Vegas restaurants are tourists. It doesn't matter to them whether the menu changes on a weekly, monthly or any basis. Most would just as soon go for "the highlights" that they may have heard about.
I'm hoping Chef GEB opens a place in Vegas someday...
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I don't know that I'd pay for canned eels on a menu when he had the
bounty of Hawaii at his hands with no budget whatsoever.
Yeah...I'd have picked Marcel's menu. I'm suprised it turned out the way it did, sounded like the judges were complaining about the eel thing and Ilan doing what was safe.
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I'm thinking about it. I'd say they're looking for somebody more photogenic but then I think of Mikey and Betty....
Go for it! We can say we heard you way back when...
Why not?
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Just curious...there seems to be a lot of talented and knowledgeable chefs that post here, was wondering if anyone is going to try to get on the show as Bravo is casting for the upcoming season?
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PS, I think the right person won even if I don't agree with the reasons.
I liked the way the show ended, either menu looked to be worthy of a major fine dining restaurant. I would pay for either one.
I would LOVE to see Ilan compete on Iron Chef America...if Top Chef were on the Food Network I bet we'd see that.
David Burke
in Southwest & Western States: Dining
Posted
Anyone been to his Vegas place yet? Any info?