Elrushbo

Question-what does Tru do when you sit at the Kitchen Table? Is it more interactive, etc? I heard it's a different menu, I was just wondering what's different than in the dining room, and to those who have done both, which did you prefer?

I did take some pictures but the lighting at my table seemed much more dim than what Yellow Truffle had so his outstanding pictures will probably be the definitive set for now. When I get back home, I'll see what I can salvage and include them with a more thorough description of the meal. In the meantime, I can tell you that all of you with reservations are in for a real treat. Alinea is a very special restaurant. ← In your Moto photos(May 7) from that link, I have one question: what is that glowing blue stuff on that one plate?

I live in Ann Arbor and will definitely be there! Great idea!

For fine dining, without a doubt I'd choose Michael Mina, a stunning experience. For the other, depends on taste. Delfina might work

I hope the website will also get a re-do that features photos of the food and the new decor.

You're gonna laugh... One of my favorite Korean spots is on the U. Michigan campus - it's on South University Street. There are three Korean restos on that street alone... One is actually called "University Cafe" (it's actually on Church right off of S. Univ., if I'm not mistaken) - that's not the one. There's another one that's called "Coffee Shop" (not kidding) - that's not it either. The one I'm talking about has a very Anglo name - something like "J.D.'s" or "Mr. J.R.'s" or "Jimmy's," you get the point. You'll know it because it's literally a long deli counter. The only way you'd know it's a Korean resto from the outside is that the window is plastered with picto-menu of their dishes (as many Korean/Asian restos do). There's another good Korean resto on the campus - it's kind of awkwardly located. It's called Seoul Korner (yes, it's spelled with a "K"). It's on the corner of E. William and Liberty streets, I think. It's a tiny little hut, just down from Cottage Inn Pizza... they're good for soups. Otherwise, for something higher end with a LOT of options, try Seoul Garden. Located on Boardwalk (near the Briarwood mall). It's a little pricey - but actually not that much more than either of the other two - you just have to pay for service here. The advantage: 1. Lots of choices - I mean, the menu goes on like a book. 2. Love their dol sot bi bim bop. 3. You can grill meats on your table and share. 4. They do amazing hot pots - big enough for a family to share! 5. Price of the meal usually includes a cornucopia of traditional Korean side-dishes. Other ethnic eats: sadly, can't recommend any that I've found satisfactory. I've been to Tuptim Thai out in Ypsi a couple of times, and they're okay... but nothing spectacular... but then again, I'm not the biggest fan of Thai food. Blue Nile: substandard Ethiopian fare at unjustifiably high prices... I've heard that Amadeus is good for Austrian food, but have never been. Haven't found any Indian places that have really pleased me either... u.e. ← Seoul Corner is good, basic food. I liked it. Da Lai T(sp) in Ypsi is a good choice for that kind of food, it's Vietnamese, but if you like Korean, you'll probably like that. I believe Emerald City on Washtenaw before Golfside still does a Korean menu that you have to request. Their Chinese lunch buffet is good. Ulterior-any Chitown destination restaurant excursions planned? Your photos rule! Keep em' coming, they are by far the best food photos on flickr. These restaurants would be wise to have you take their food pics for their websites. One question:jackets aren't a requirement at Avenues, right? I am hoping Chef Bowles has them upgrade the Avenues website slong with the decor, it is sadly lacking, imho. Very basic, no food photos, only one decor photo.

You know, I am almost torn over this. I think it is wrong for anyone to force restaurants to not serve certain items. It's a slippery slope that could lead to mandated maximum fat content, etc. However...the only time I had foie gras, at Aquavit Minneapolis, I thought it tasted like the goo that drains out of a lobster. Other places certainly must do more appetizing preparations, but I wouldn't seek it out, I would try it were it on a tasting menu. The part of me that thinks this ban is a dangerous precedent cancels out my distaste for foie gras. Watch out-veal will be next. Remember who promotes this lunacy next time you vote. The more bs like this that happens, the worse it will be for all of us. Once these radical PETA activist types get their foot in the door, we'll start seeing fat taxes at fast food places. Make no mistake, that is what this is all about. And groups like PETA will be seriously encouraged by the Chicago foie gras ban, it will without any doubt lead to more such attacks.

http://www.newsmax.com Thursday, April 27, 2006 9 a.m. EDT Chicago City Council Bans Foie Gras The Chicago City Council Wednesday made the city of big shoulders the first in the nation to ban the expensive fatty bird liver delicacy foie gras. Beginning this June, restaurants must stop selling foie gras, which animal rights activists say is produced by inhumane treatment - force-feeding ducks and geese to enlarge their livers 10 times normal size. The fact that there are these other issues that are crying out for attention doesn't mean that we can't take a bit of time and address this issue as well, said Alderman Joe Moore, sponsor of the ordinance. Moore told the Chicago Sun-Times the ban would not cost taxpayers a nickel or affect city services. But Mayor Richard M. Daley said the council should be spending its time on more pressing issues like drug dealing, education, property taxes and corruption rather than deciding what's on a menu. More than 100 Illinois restaurants had voluntarily signed pledges to stop selling foie gras. A ban on the sale of fois gras in the state of California goes into effect in 2012

Suprised they didn't do the Creme Brulee

Is it just me, or does Alinea bear some resemblance to CTU Headquarters on the show "24?"

Wonderful news! My wife's folks live near Eau Claire, we're there several times a year! I was bummed to see Aquavit leave Minneapolis, hopefully Cue will measure up.

I made five kinds of flavored butter for Thanksgiving, they were a big hit, especially for how little work it took. Sundried tomato & ancho chile- stick of salted butter softened, maybe two or three sundried tomatoes finely chopped(not the kind simmering in oil, the raisin-dry kind)& 1 teaspoon of ancho chile powder(or to taste). Emeril's Walnut Butter(recipie on website) Excellent Chocolate-I put about a tablespoon of Valhrona cocoa powder(unsweetened) and about a teaspoon of sugar in a stick of salted butter, very rich chocolate taste, sweet enough, the light bitter taste is actually suprisingly good, went perfectly with the saltiness of the butter. This one rocks, highly recommend it! Try adding curry powder to your herb butter The one mentioned above with the blood orange juice sounds good!

Disregard, didn't look at the date

Congrats and keep up the good work! On the downside, while before it was moderately difficult to get a weekend reservation before, I now fear that it will be almost impossible. ← Does anyone know how far in advance Schwa takes reservations? To be honest, the service thing doesn't mean a whole lot to me, if you get to try food at prices lower than could be charged, I'll take the pitcher at the table. It's all about the food at any restaurant, there are bad restaurants with 'great' service.

Moderator Note: This post was moved here from another thread since it poses a question to Chef Bowles. A question for you-I heard a radio interview of you and you mentioned the possibility of opening other restaurants in the future. Would you consider opening a place in Vegas? What's your take on the restaurant scene there?

You did a very good job of describing a great experience, please start a new thread comparing Alinea to El Bulli when you get back, it would be nice to see what you had, how you liked it, especially with Alinea being relatively fresh in your mind. ← Even though I have not yet had the pleasure of trying Alinea yet, I get the feeling after reading recent experiences that Chef Achatz has taken the criticisms of Alinea to heart. Not saying most reviews weren't stellar, but a few reviews here and there complained of some dishes not hitting the mark, not being as good as others, etc. After seeing this review and others, I feel like trying the full tour at Alinea rather than the 12 courses, where earlier I got the impression that the 12 course menu was a collection of the tour's 'greatest hits.'

Will do! Si ← What part of Spain is El Bulli in?

You did a very good job of describing a great experience, please start a new thread comparing Alinea to El Bulli when you get back, it would be nice to see what you had, how you liked it, especially with Alinea being relatively fresh in your mind.

A question for Inventolux...can you tell us when the menus on the Moto website will be updated? Or maybe could you post them here occasionally if it wouldn't be too much trouble? I'm curious as to how often you change your menus.

Sounds good! I'm already going to Moto on my June trip, looking for a second place the night before, was thinking Spring or Kevin, may have to consider this place now.

Why wouldn't this be real cooking? Slow roasting is real cooking!

I'm guessing that CH is smoke-free because I don't remember being annoyed by any cigarette smoke during our meal, but I cannot say for sure. Ditto for the reservation policy. As effusive as I was about my experience, I'm not affiliated with the restaurant On that basis, I'd suggest calling them directly to get answers to your questions. Good luck! =R= ← I've noticed a few times that, while Opentable will say the reservation exceeds the maximum, if you call the restaurant, they actually are taking reservations for that time.

You can order cocktails with tasting menus at Moto, right? I may be alone in this, but I would love to see a mixed drink/cocktail tasting as an option at a place like Moto. Not everyone is into wine, I'll drink Riesling but I don't really enjoy it like I enjoy a good Mojito. If I could taste several cocktails without getting sloppy drunk, I'll be more inclined to come back to the lounge when I just want a couple drinks, and I'll be more inclined to do a tasting menu again. ← We have created some very different "mixed drinks" that we can pair with foodstuffs. Are they cocktails...perhaps to some extent. However they are far from the norm. The wine progression list is also being expanded with 2 new categories. "Synthetic Pairings" or "reformulated vintages" and "Laserization Creations". The whole wine/synthetic/laserization/mixed drink option I feel is still the best way to experience Moto, so we are beginning to apply ourselves to the category in the same way we approach the food. Matt Gundlach and I believe that a glass of wine or a "mixed drink" should not be limited to the historical standards of the experience. So you are not alone in your quest for a nice mixed beverage experience. There is no reson that we cant customize something that can be intellectually stimulating as well as something that goes against the grain. This option will definitely evolve in the coming weeks. Just as it has evolved since the last post above. HC ← Thanks for the reply to my question! You seem very open to blending unconventional and conventional things to make the dining experience enjoyable for all tastes. A big reason why I changed my mind about where to go as I just made a reservation for Moto in June. I think I'm going to enjoy it and better yet want to come back frequently, and I think my dad will enjoy it as well. I like what you've done with the lounge-sometimes I might just want drinks and dessert, sometimes the five course menu, sometimes the longer ones for a special occasion, like the dinner I'm treating my dad to. You definitely present more options than other places of your caliber, imho. As I stated in another thread, I look at pics of your food and think "That really looks good!" Is it possible to have a New York Yankees logo imprinted on one of your edible menus? I'll contact the restaurant as the date gets closer, I'm just curious if that's something you would do. ← Its possible to print anything. The only issue with the NYY (they are my favorite team of all time) is copyright infringement. All of the images I use I generate myself with photo shop or by hand to avoid this. Is this for your dad? ← Yeah, it's for him...we'd eat it on the spot, no evidence! But I understand if you can't do it... would you be willing to do a picture and a birthday greeting? I'd pay extra for it, you'd certainly get my repeat business(which from what I'm hearing about Moto you'll get anyway). He grew up in NY, so I was raised on the Yankees, with the great teams in the late 70's, the looooong 15 year absence, to the great team the last ten years. We see them play the Tigers in Detroit every year, and this year I just thought it would be perfect to take him to Wrigley for his birthday, since neither of us have ever been there, and they happen to be hosting the Tigers. And of course, I want to take him to the best dinner he's ever had in his life. ← We dont charge extra for that stuff, its part of the package. Any player in particular that he likes? Perhaps an old baseball card? ← A Reggie Jackson pic would be awesome! Should I email it to the restaurant as the day draws closer? I very much appreciate this, it will make for a special day!

You can order cocktails with tasting menus at Moto, right? I may be alone in this, but I would love to see a mixed drink/cocktail tasting as an option at a place like Moto. Not everyone is into wine, I'll drink Riesling but I don't really enjoy it like I enjoy a good Mojito. If I could taste several cocktails without getting sloppy drunk, I'll be more inclined to come back to the lounge when I just want a couple drinks, and I'll be more inclined to do a tasting menu again. ← We have created some very different "mixed drinks" that we can pair with foodstuffs. Are they cocktails...perhaps to some extent. However they are far from the norm. The wine progression list is also being expanded with 2 new categories. "Synthetic Pairings" or "reformulated vintages" and "Laserization Creations". The whole wine/synthetic/laserization/mixed drink option I feel is still the best way to experience Moto, so we are beginning to apply ourselves to the category in the same way we approach the food. Matt Gundlach and I believe that a glass of wine or a "mixed drink" should not be limited to the historical standards of the experience. So you are not alone in your quest for a nice mixed beverage experience. There is no reson that we cant customize something that can be intellectually stimulating as well as something that goes against the grain. This option will definitely evolve in the coming weeks. Just as it has evolved since the last post above. HC ← Thanks for the reply to my question! You seem very open to blending unconventional and conventional things to make the dining experience enjoyable for all tastes. A big reason why I changed my mind about where to go as I just made a reservation for Moto in June. I think I'm going to enjoy it and better yet want to come back frequently, and I think my dad will enjoy it as well. I like what you've done with the lounge-sometimes I might just want drinks and dessert, sometimes the five course menu, sometimes the longer ones for a special occasion, like the dinner I'm treating my dad to. You definitely present more options than other places of your caliber, imho. As I stated in another thread, I look at pics of your food and think "That really looks good!" Is it possible to have a New York Yankees logo imprinted on one of your edible menus? I'll contact the restaurant as the date gets closer, I'm just curious if that's something you would do. ← Its possible to print anything. The only issue with the NYY (they are my favorite team of all time) is copyright infringement. All of the images I use I generate myself with photo shop or by hand to avoid this. Is this for your dad? ← Yeah, it's for him...we'd eat it on the spot, no evidence! But I understand if you can't do it... would you be willing to do a picture and a birthday greeting? I'd pay extra for it, you'd certainly get my repeat business(which from what I'm hearing about Moto you'll get anyway). He grew up in NY, so I was raised on the Yankees, with the great teams in the late 70's, the looooong 15 year absence, to the great team the last ten years. We see them play the Tigers in Detroit every year, and this year I just thought it would be perfect to take him to Wrigley for his birthday, since neither of us have ever been there, and they happen to be hosting the Tigers. And of course, I want to take him to the best dinner he's ever had in his life.

Too bad "Celebrity Death Match" isn't on anymore...they could have Chef Achatz vs Chef Cantu! Chef Cantu could bring his laser and some liquid nitrogen, Chef Achatz could use the smoking leaf! Maybe someone here who is good with computer animation could make this battle for us!