Bueno
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Posts posted by Bueno
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I thought that went without saying, being that it was me posting. Wouldn't that be redundant to clarify that what I was saying was based on *my* experience? I didn't say "It is common knowledge and generally conceited that David Kinch is the best chef in America".
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In my opinion David Kinch is one of the best chefs in the country right now if not the best.
I agree completely. I'll even go one step further and say he is absolutely the best right now. What's more, is as you said, he's doing it the old-fashioned way. He doesn't need L'Atelier de David Kinch @ $47,000.00 pp to make an impact.
The only other chef on the planet that I have the same level of respect and enthusiasm about is Thomas Keller. I hope they both would view that as mutually complimentary.
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Three words:
Best.BLOG.Ever
We're already firing on all cylinders! I can't wait 'till this baby picks up steam.
With much admiration,
Bueno
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What is the direction of this thread?...
Self-promotion, clearly.
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I think that your skillset, cuisine and knowledge-base will grow exponentially with that purchase, Bryan. Your food will match perfectly with this book. I can't wait to start witnessing some of the fruits of your reading.
I'm sure you've at least thumbed through it by now -- aren't you inspired beyond belief?
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For perspective, my single dim sum experience at Lai Wah Heen in Toronto was notably superior. I'm restraining myself from saying it was twice as good, because that might be pushing it, but it was extremely close.
I do admit that I'm not experienced in the least when it comes to dim sum, though. However, I'm able to determine when I enjoy one experience so much more than another, and I'm able to make a value judgement based around that. Which is how I reached my conclusion that CB is inferior.
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I think this thread in intself is an ideal indication of exactly how far above Charcuterie is on every single level than Bones could ever have even aspired to become.
What other cookbook in history has spawned a 60-page thread of PASSIONATE devotees that found it to be such an incredibly inspiring tome? I don't see a Bones thread, period.
The book was superb. In fact, I'm of the opinion that everything you touch turns to gold at this point, Michael. As long as you keep writing, I'll keep buying your books. I just finished Reach Of A Chef last night, actually. I couldn't put it down. Read it from cover to cover nearly in a single evening. THAT is quality literature.
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A question: do we know for sure that this restaurant is even affiliated with Gordon Ramsay? I've never heard him say that the restaurant was one of HIS restaurants. It has only been mentioned along with the Red Rock resort. Gordon is the host of the television show that awarded the restaurant contract to the winner -- they may have trusted him to make the final decision as to who the winner would be, but I have a feeling his involvement ended there.
Which makes sense. Gordon Ramsay isn't opening an unlimited number of restaurants. He doesn't have a restaurant to give away for every potential season of Hell's Kitchen.
I don't think he has anything to do with the restaurant. But I could be wrong -- which is what I'm asking -- does anyone have any information to the contrary?
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Heather it is!
Wasn't expecting the 3 month time warp to what I assume is something close to today? They did a great job keepin' that one under wraps! From the video - we are led to believe she will be running "T-Bones Chophouse" -- one of the premiere properties. That can't be right.
Congrats to her -- my very humble opinion is that it was the proper choice.
Edit: Robert --- she worked the line in a NYC kitchen for quite some time. It isn't like she hasn't cooked before. Your comment isn't warranted... yet.
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Shake Shack scores an astonishingly low score of 140:
This is the second worst score in the entire city. Surely food safety/health issues are relevant to this thread, and thus why I'm posting.
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But Jason, and I don't mean this to be at all accusatory, you do indeed have a connection with the restaurant in the form of being friends with the designer (Ed), right?
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I thought that was for the kids!
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I found it particularly interesting that Pichet Ong was working as one of the sous chefs for Cora... Anyone know why?
They do this on occasion -- bring in a team member that isn't associated with their restaurant(s) to help them out in what they might deem weak spots in their battles (ie. Cora clearly sucks ass with dessert and in general). Flay had Wayne Harley Brachman on his team once or twice as well, even though they are no longer professionally involved.
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Heidi-
I rather like your take on things.
I think we agree for the most part.
first--
The smoking thing--I believe there is not a lot of evidence that smoking has a negative impact on the palate. To the contrary, somewhere I read there is evidence that people and their tastebuds actually "adjust." many respected chefs and gourmands smoke.
I'm guessing you're a smoker?
It's rather common knowledge that smoking does indeed affect the palate, which is heavily evidenced by the link Heidi posted. Just because many great chefs (and great eaters, a la Bourdain) smoke, doesn't mean anything. It just means they're chefs, and they smoke. I'm sure there are great golfers that drink (John Daly for one), but I think it's pretty clear that getting hammered might not be the best thing for your golf game.
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I'm curious as to how the idea that a Lick's burger could possibly be the best burger in town gets into people's heads? To me, Lick's is fast food. They're a big massive chain restaurant that sells their patties frozen in grocery stores. I'm sorry to say that I think you may have had the wrong impression of Lick's. It certainly shouldn't be considered Toronto's best burger by any means. It MIGHT be the bast fast food burger, but even that is pushing it.
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My one meal at CB leads me to firmly agree with Bruni's one star. And from what I've read, the VAST majority of the dining community agrees with the review. In fact, this appears to be one of the most widely accepted ratings from Bruni yet. Obviously there are exceptions to every rule, but I'm afraid that the exceptions are people claiming experiences beyond 1 star.
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I've eaten at Pilar a few times, and it ALWAYS satisfies. This is the kind of restaurant that deserves the support of the informed dining community. It doesn't have a lot of "buzz", but it's a gem in a sea of cubic zirconias. And Pilar herself is just a doll. She deserves to thrive, and I hope that the California dining community can provide her with the means to do so.
It's one of my favourite casual meals on the planet, without exaggeration.
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Notorious P.I.G is a great name!
Now if there's a 2Pork Shakur in the competition, you can restart the old East-Coast/West-Coast hip-hop rivalrie of the 90's!
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Holy jumping catfish, ronnie, that brisket is supurb. I won't trade away my firstborn but anything else is negotiable.
You can have my firstborn! Just gimmie some of that brisket, ronnie! He was a good kid, but he's no brisket.
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I don't like the taste of either. I honestly don't care where it comes from, but I just can't stand the metallic taste of Dasani, and the "hard water" taste of Aquafina. My bottled water of choice is Nestle (budget), and Fiji (artisan). Once you get into sparkling waters, I'll go with San Pellegrino or Perrier.
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I can't help but think that McDonald's pizza was probably as authentic as McDonald's cheesesteak.
Which, BTW, they had the chutzpah to sell in their Philadelphia-area outlets.
I believe the purpose of this thread was to talk about our fast food likes, not criticize people's choices. I think it's pretty safe to assume that if you're going to use "authentic" as your benchmark, none of the posts in this thread would apply. I like it because it tasted good. McDonald's french fries certainly aren't authentic Belgian frites, but plenty of folks go insane for them.
And McDonald's just started promoting it's cheesesteaks in Ontario this month. Authentic or not, if they taste good, I'll probably eat a few of them as well! *gasp*
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I really miss McDonald's pizza. Given it was a guilty pleasure, but it was a pleasure nonetheless. I think about it often, actually. My wife is considering leaving me.
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I'm thrilled!
See, it could also relate to the fact that you're a lady (the "Fine") part. Think of a sexy lookin' pig in heels as your logo.
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Fine Swine?
New Places
in Ontario: Dining
Posted
Spago is THE most upscale of his restaurants. There isn't anything "more upscale" beyond Spago. I'm quite certain it will not be a Spago. Not that it matters, as the only one that performs as a fine dining restaurant is his flagship in Beverly Hills -- and that's only because he is fortunate to have a phenomenal co-owner AND chef that actually remains in the kitchen and cooks in Lee Hefter.