degustazione

Has anyone been lately? Walked by and checked out the latest menu and couldn't help but notice a sausage plate and chicken liver mousse with the return of the half roasted chicken. All sounds great but haven't been in well over a year and was too late to get in for a bite tonight. Any thoughts worth an earlier visit?

Beneluxx tasting room has added a good amount of house made charcuterie in recent weeks also and bistro seven has a nice selection.

I am planning a trip to new york in the near future and was wondering your thoughts on who has some of the better house made charcuterie in the city.

sounds like it is going to be an american version of the bbc's last restaurant standing with Raymond Blanc

will be in chicago on christmas eve and day and was wondering if there was any worthy food stops to visit that will be open these days. hot dogs to fine dining all suggestions are welcome cheers

i believe supper uses sous vide for a good bit of the proteins

i am trying to find a butcher shop that deals with whole animals in and around the city? is there any that do their processing on site or are they all just buying based on supply and demand. thanks

i was wondering if anyone knew of any german bars or restaurants in the philadelphia area. the only one i knew of is ludwig's garten and that is now closed from my understanding thanks

thanks for the heads up going there and to Czehoski while in toronto

mostly casings and prague powder 1 and 2

i am looking into starting to do some sausage making and home curing at home as was wondering if anyone knew where i could buy supplies in philadelphia other than over the internet any help would be greatly appreciated. cheers

i'll be in toronto for about a week and was looking into visiting lucien. i am familiar with chef woods work at canoe and habitat but was wondering if anyone has been to his restaurant.

I'm willing to entertain the suggestion that that super-creamy stuff was not polenta... but if that's the case, any guesses about what it actually was? Farina? Although we compared it to mashed potatoes, it didn't quite seem like a root vegetable. Whatever it was, it was awesome. ← i believe its a celery root pure under the snails

farmicia has a byo policy everyday. but there might be a stipulation with party size

not sure if this falls into your potential places to eat since it isnt going to be just a pizza place but Marc Vetris new place osteria is said to be selling pizzas.