Elrushbo
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Posts posted by Elrushbo
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Jeffj,
PLEEEEASE tell us you took pictures!
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?
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I live in Ann Arbor and will definitely be there! Great idea!
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For fine dining, without a doubt I'd choose Michael Mina, a stunning experience.
For the other, depends on taste. Delfina might work
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I hope the website will also get a re-do that features photos of the food and the new decor.
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What are your favorite Korean spots?
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.
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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.
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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
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Drumroll, please . . .
Here's the 'official' Alinea Anniversary Menu:
This was culled from 153 total dishes; a busy first year.
Do you see any of your favorites?
=R=
Suprised they didn't do the Creme Brulee
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Is it just me, or does Alinea bear some resemblance to CTU Headquarters on the show "24?"
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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.
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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!
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My wife and I will be in SF for her 30th birthday and want this to be the complete food experience. I'm looking for suggestions for:
1) a real California burrito place (in the Mission, preferably),
2) a fantastic and interesting dinner place (nothing stuffy or traditional French please) in the $100/per person range,
3) a good Italian joint
4) the best place for Dim Sum.
5) And if anyone knows a great bakery for breakfast and coffee, we wouldn't mind the suggestion.
Wow, am I demanding? I'd be happy to suggest the same for anyone visiting the under-rated restaurants of DC.
Josh
Disregard, didn't look at the date
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Well, it's been a heck of a week for the guys at Schwa. First the recognition from F&W, now it's three stars from the Chicago TribuneAdmittedly, 7-month-old Schwa doesn't fit the standard three-star mold. While the food is often spectacular, service is almost non-existent, and the restaurant falls short in some of those myriad little niceties that I like to call creature comforts.
The conservative in me says to keep the star rating low, and to wait for Schwa's dining experience to improve.
But you know what? It's never going to happen.
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.
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Moderator Note: This post was moved here from another thread since it poses a question to Chef Bowles.
I just wanted to congratulate Chef Carlson on his being named one of Food & Wine Magazine Best New Chefs for 2006! I look forward to dining at Schwa in the near future, as I have heard nothing but good things. The team of Avenues wishes you continued success.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?
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Well, Hazel and I are just back from Chicago, where we visited Alinea last Thursday night.
I’ll admit to being a little nervous about going, mainly because I was so excited about going! In many ways I didn’t think the experience could possibly live up to my expectations, and I was worried that a combination of the fantastic reviews and my imagination would just set the bar impossibly high. In addition, I was concerned that I wouldn’t “get” it, that I just wasn’t a sophisticated enough diner, and that I wouldn’t appreciate the technicalities of what was being done. It sounds obvious, but my over-riding aim in going to any restaurant is to have a good meal, and I thought that in all the art and creativity, that might be lost.
I need not have worried.
We arrived half an hour early since our intended stroll around before dinner was cut short by snow. We were shown to our table and told that we could start straight away if we were ready or we could relax with a glass of champagne first. We decided we were ready to start and after a brief discussion with our waiter and with the sommelier we gave ourselves over to them without looking at menu or wine list. We had already decided we were going for the Tour with the wine pairings, and after a brief discussion we decided to go for the wine “upgrades” where appropriate. Once we had chosen sparkling water we were all set, and the meal began in earnest.
And what a meal it was. The first course (hot potato) persuaded me straight away that I was in good hands. Indeed, that first course was one of many highlights of the evening. Without going into too much detail (because I can’t remember them all right now) I would say that the courses that stick out most in my mind are the “meaty” ones – the lamb, the bison, the kobe beef, the duck. The lamb and the bison in particular were some of the most enjoyable flavours I have ever had in my mouth. That’s not to say that the others were anything less than spectacular. The chestnut, yuba, skate, lobster were most memorable. Obviously, I enjoyed some a little less than others, but even when the courses weren’t to my taste, I appreciated them and admired them. For example, I really don’t like celery, but the madras curry ball with the pear juice and celery leaf and branch was enjoyable for lots of other reasons. There was not a single course of the 26 that I didn’t enjoy on some level, and that’s quite an incredible feat in itself.
The full meal ran as follows:
Hot Potato cold potato, black truffle, parmesan
Pine Nut radish, balsamic, olive oil
Salsify parsley, smoked salmon, steelhead roe
Lobster malt, chanterelles, dried apricot
Mussel chamomile, cucumber
Skate caper, lemon, and brown butter powders
Pear celery leaf and branch, curry
Lamb akadjura, nicoise olive, eucalyptus veil
Bison braised pistachios, sweet spices
Idiazabal maple syrup, danish salt
Applewood muscovado sugar, fenugreek
Hazelnut carrot, raisin, melted butter
Yuzu pine, black sesame
Yuba prawn, miso, orange
Pork grapefruit, cornbread, ohio honeycomb
Chestnut too many garnishes to list
Duck persimmon, onion, pillow of mace air
Eggplant sugar, white poppy seed milk
Kobe Beef yogurt, squash, smoked paprika candy
Pineapple tamarind, thai basil, chinese sausage
Sweet Potato bourbon, cinnamon fragrance
Sablé jasmine, toffee, banana
Argan oil white chocolate, sumac
Chocolate kola nut, chufa, date
Coffee mint, buckwheat, passionfruit
Peanut five other flavors
The wine pairings (which I can detail if required) were fabulous across the board. Not only were the wines themselves excellent and varied, but each complemented the food and added something a little bit extra, a new insight on what we were eating. The effect was that the total was greater than the sum of its parts. The sommelier was incredibly knowledgeable, and was comfortable talking not only about the wines being served, but any other wines we mentioned or expressed an interest in.
In fact, all aspects of the service were faultless, and the attention to detail superb. Fair enough, I expected this in a restaurant of this calibre, but what I perhaps didn’t expect was the friendliness, warmth and general banter that went with the service. One or two waiters in particular were really great fun and we had a good laugh with them. To marry polish and professionalism with warmth and wit is no mean feat, but it was achieved here in spades.
On the whole then, the food was incredible, and it was not at all necessary to be into the technical aspects to enjoy it. Curiosity and a willing palate (coupled with a healthy dose of hunger!) is enough to ensure that you will enjoy this meal. The service was the best I have ever experienced. If you’re thinking of going, then go – you will not be disappointed.
Lest this turn into a totally gushing review, we had one small criticism (and we’re really nitpicking here). We both felt the breads weren’t up to much and, given the rest of the menu, were surprisingly pedestrian. Now, I have yet to have what my Irish palate considers really enjoyable bread in the US, so maybe this is a cultural/taste thing. To be honest though, with this menu the bread is pretty irrelevant, so we didn’t feel too cheated!
Aside from this, I would recommend going to Alinea on an evening where you’re NOT jet-lagged. By the end we were totally exhausted and I think our appreciation of the last few courses suffered a little because of that. In fact, looking at the descriptions of some of the later courses on the menu I have hardly any memory of them, which is pretty unfortunate. Next time we’ll leave our visit until later in the trip!
At the end of our meal we were shown the kitchen and Chef Grant kindly came over and spoke with us for a little while. I really hoped to be a cool and say something sensible, but all I managed was to heap paeans of praise on him, and sound like a gibbering idiot. Twenty-six courses and thirteen wines will do that to you! In any case, it was really a great end to a fabulous evening.
The only problem remaining now is our trip to El Bulli at the end of April. Has Alinea spoiled it a little? Can it possibly attain such dizzying heights? Time will tell…
So, I’d like to express our many thanks to all the team at Alinea, and our thanks to the good people of eGullet for giving us the heads up on this fabulous restaurant in this first place.
Si
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.'
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Well, Hazel and I are just back from Chicago, where we visited Alinea last Thursday night.
I’ll admit to being a little nervous about going, mainly because I was so excited about going! In many ways I didn’t think the experience could possibly live up to my expectations, and I was worried that a combination of the fantastic reviews and my imagination would just set the bar impossibly high. In addition, I was concerned that I wouldn’t “get” it, that I just wasn’t a sophisticated enough diner, and that I wouldn’t appreciate the technicalities of what was being done. It sounds obvious, but my over-riding aim in going to any restaurant is to have a good meal, and I thought that in all the art and creativity, that might be lost.
I need not have worried.
We arrived half an hour early since our intended stroll around before dinner was cut short by snow. We were shown to our table and told that we could start straight away if we were ready or we could relax with a glass of champagne first. We decided we were ready to start and after a brief discussion with our waiter and with the sommelier we gave ourselves over to them without looking at menu or wine list. We had already decided we were going for the Tour with the wine pairings, and after a brief discussion we decided to go for the wine “upgrades” where appropriate. Once we had chosen sparkling water we were all set, and the meal began in earnest.
And what a meal it was. The first course (hot potato) persuaded me straight away that I was in good hands. Indeed, that first course was one of many highlights of the evening. Without going into too much detail (because I can’t remember them all right now) I would say that the courses that stick out most in my mind are the “meaty” ones – the lamb, the bison, the kobe beef, the duck. The lamb and the bison in particular were some of the most enjoyable flavours I have ever had in my mouth. That’s not to say that the others were anything less than spectacular. The chestnut, yuba, skate, lobster were most memorable. Obviously, I enjoyed some a little less than others, but even when the courses weren’t to my taste, I appreciated them and admired them. For example, I really don’t like celery, but the madras curry ball with the pear juice and celery leaf and branch was enjoyable for lots of other reasons. There was not a single course of the 26 that I didn’t enjoy on some level, and that’s quite an incredible feat in itself.
The full meal ran as follows:
Hot Potato cold potato, black truffle, parmesan
Pine Nut radish, balsamic, olive oil
Salsify parsley, smoked salmon, steelhead roe
Lobster malt, chanterelles, dried apricot
Mussel chamomile, cucumber
Skate caper, lemon, and brown butter powders
Pear celery leaf and branch, curry
Lamb akadjura, nicoise olive, eucalyptus veil
Bison braised pistachios, sweet spices
Idiazabal maple syrup, danish salt
Applewood muscovado sugar, fenugreek
Hazelnut carrot, raisin, melted butter
Yuzu pine, black sesame
Yuba prawn, miso, orange
Pork grapefruit, cornbread, ohio honeycomb
Chestnut too many garnishes to list
Duck persimmon, onion, pillow of mace air
Eggplant sugar, white poppy seed milk
Kobe Beef yogurt, squash, smoked paprika candy
Pineapple tamarind, thai basil, chinese sausage
Sweet Potato bourbon, cinnamon fragrance
Sablé jasmine, toffee, banana
Argan oil white chocolate, sumac
Chocolate kola nut, chufa, date
Coffee mint, buckwheat, passionfruit
Peanut five other flavors
The wine pairings (which I can detail if required) were fabulous across the board. Not only were the wines themselves excellent and varied, but each complemented the food and added something a little bit extra, a new insight on what we were eating. The effect was that the total was greater than the sum of its parts. The sommelier was incredibly knowledgeable, and was comfortable talking not only about the wines being served, but any other wines we mentioned or expressed an interest in.
In fact, all aspects of the service were faultless, and the attention to detail superb. Fair enough, I expected this in a restaurant of this calibre, but what I perhaps didn’t expect was the friendliness, warmth and general banter that went with the service. One or two waiters in particular were really great fun and we had a good laugh with them. To marry polish and professionalism with warmth and wit is no mean feat, but it was achieved here in spades.
On the whole then, the food was incredible, and it was not at all necessary to be into the technical aspects to enjoy it. Curiosity and a willing palate (coupled with a healthy dose of hunger!) is enough to ensure that you will enjoy this meal. The service was the best I have ever experienced. If you’re thinking of going, then go – you will not be disappointed.
Lest this turn into a totally gushing review, we had one small criticism (and we’re really nitpicking here). We both felt the breads weren’t up to much and, given the rest of the menu, were surprisingly pedestrian. Now, I have yet to have what my Irish palate considers really enjoyable bread in the US, so maybe this is a cultural/taste thing. To be honest though, with this menu the bread is pretty irrelevant, so we didn’t feel too cheated!
Aside from this, I would recommend going to Alinea on an evening where you’re NOT jet-lagged. By the end we were totally exhausted and I think our appreciation of the last few courses suffered a little because of that. In fact, looking at the descriptions of some of the later courses on the menu I have hardly any memory of them, which is pretty unfortunate. Next time we’ll leave our visit until later in the trip!
At the end of our meal we were shown the kitchen and Chef Grant kindly came over and spoke with us for a little while. I really hoped to be a cool and say something sensible, but all I managed was to heap paeans of praise on him, and sound like a gibbering idiot. Twenty-six courses and thirteen wines will do that to you! In any case, it was really a great end to a fabulous evening.
The only problem remaining now is our trip to El Bulli at the end of April. Has Alinea spoiled it a little? Can it possibly attain such dizzying heights? Time will tell…
So, I’d like to express our many thanks to all the team at Alinea, and our thanks to the good people of eGullet for giving us the heads up on this fabulous restaurant in this first place.
Si
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.
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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.
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I had a wonderful dinner at Topolobampo last week while in Chicago, the dining room and staff are really top notch.
I did the Chef's tasting menu with the wine pairings- very well matched and interesting combos!!
Tamal Colado ~ polenta style tamal studded with tepary beans and steamed in banana leaves. Topped with Dungeness crab and achiote infused morel mushrooms with roasted tomato habanero sauce. Paired with 98 Iron Horse Brut Rose, Sonoma CA
I'm not a huge fan of the Iron Horse Brut Rose but it went pretty well with this. I really liked the tamal and thought the texture with the beans in it was great.
Crema de Espinacas ~ creamy soup of spinach and parsnips with morita chile, smoked chicken and bacon. Paired with 03 Loimer "Kaferberg" Gruner Veltliner, Austria
The wine was maybe just a bit light for the creamy soup but the balance of the acidity against the smoky meats in the soup were great.
Langosta en Pipian de Pinon ~ pan roasted Main lobster topped with pine nut infused ancho chili sauce, chayote gratinado and microgreens. Paired with 01 Sierra Cantabria Crianza, Rioja Alta, Spain.
Amazing pairing!! The rioja went so nicely with the sauce in this dish and I loved the chayote gratinado!
Ribeye en Mole Poblano ~ chili marinated ribeye served with Pueblan mole. Paired with Saxum "Broken Stones" Syrah, Paso Robles CA
This wine was such a winner, I even overheard another dinner ask for 'just a spash more'. The mole was amazing! I couldn't eat much of this though as I was getting very full by this time.
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.
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Why wouldn't this be real cooking? Slow roasting is real cooking!
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On another thread, I asked for recommendations for our April trip to Chicago - two nights available. For Saturday, we have booked Schwa.
I am very interested in Custom House for Sunday night. A couple of questions: Is Custom House non-smoking? We are very sensitive to smoke drift. Second, I have tried to reserve on Open Table for April 16 and get the message that the date exceeds the maximum advance reservation time. Do they take reservations only a month in advance?
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.
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We will not offer a wine list per say, just wine progressions. Every tasting menu will have a new world and old world pairing offered with it. We feel the best way (and the only way) to experience moto is to allow us to set the parameters for wine and food pairing. A wine list would be futile when exploring this type of gastronomy, so we have decided to minimalize it altogether. It just makes sense from a financial and creative standpoint.
As far as the future of moto..................
as long as every new team member is totally commited to forgetting their past experiences and retaining only a high level of attention to detail, moto will carry forth in an acceptable fashion. Idiscourage all of the cooks from reading cook books and only focusing on knowledge of ingredients. Techniques are things we can invent and reinvent.
Thank you for your kind words, it means a lot.
"Omar"
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!
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We will not offer a wine list per say, just wine progressions. Every tasting menu will have a new world and old world pairing offered with it. We feel the best way (and the only way) to experience moto is to allow us to set the parameters for wine and food pairing. A wine list would be futile when exploring this type of gastronomy, so we have decided to minimalize it altogether. It just makes sense from a financial and creative standpoint.
As far as the future of moto..................
as long as every new team member is totally commited to forgetting their past experiences and retaining only a high level of attention to detail, moto will carry forth in an acceptable fashion. Idiscourage all of the cooks from reading cook books and only focusing on knowledge of ingredients. Techniques are things we can invent and reinvent.
Thank you for your kind words, it means a lot.
"Omar"
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.
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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!
TRU - Chicago
in The Heartland: Dining
Posted
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?