Swicks

Such a stupid challenge...the top chef product placement syndrome has officially taken over. Last nights episode was a perfect example of why they need to spend more time showing the judges and reactions and less time talking about Luftansa's food preperation methods. Upon watching what little was shown of the judges reactions I thought for sure Chef Cosentino was the one to go, then it ends up being Chef Sanchez....but we really had no idea why.

At the beginning of November I'll be waking up each morning at an inn directly next door to Bouchon bakery. Rising each morning to the smell of buttery pastry and coffee sounds fine to me. Oh how hard it will be to have to choose each night from Redd, Ad Hoc, Bouchon, or Bistro Jeanty. To have such troubles . . . ← God, life can be so brutal can't it Jason!! I wish they had a smiley face to indicate extreme jealousy and rage. I guess we will just have to go with this...

Interesting, didn't know that...

Definitely agree with this....

Interesting.... I guess my understanding of really what makes a 1 vs a 2 is not clear. I guess my main question is how much of a factor formalness of the restaurant plays into it, looking at the 1's in San Francisco some of them (that I have been to, vary widely in formality.) After some of this explanations I think it definitely makes sense that some of the OC places are in the one range not two.

I'm definitely eager to see the So Cal list! I can't really imagine any 3 *'s though, can you? I think the bigger candidates (Sona, Providence, etc.) will maybe push into the 2 * arena, but my guess is there will be no more than 4 restaurants in the area with 2 *'s. However, I think there will be plenty of 1 *'s (Lucques, Campanille, etc.). What is your prediction? You're probably more aware of the local market and Michelin's standards, so what is your call? ← Count me in as someone who is eager as well....I definitely concur with Jason's predictions. I can see Stonehill and Studio maybe getting some consideration in the two star range. I wonder if Marche Moderne is in the mix? I can see that as a two banger....

I think Simon takes it...he and Besh seem like a lock for the final two. God Andrew Knowlton is so whiny and pissy, what is his deal?

I watched it, I continue to be disappointed. The show feels so rushed, very little discussion of the dishes, judges reaction, etc. I can't figure out what takes so long...

Wow that lobster looks amazing, nice work, when can I come over for dinner? Do you mind if I inquire as to what the price was?

Thanks a bunch for all the info Jeff! I think I may have to give Mia's a try.

I'll definitely second Saigon Sandwiches. I like Yuet Lee for greasy late night chineese. Kuleto's is not bad.

I'm pretty sure you would be able to put together a nice meal at the bar at Abacus. The menu has lots of "small plates" in addition to the "big plates" (entrees). Sushi, too. They do a nice job with fish there. Which is great for a place in Dallas, IMHO. Craft? I went shortly after it opened last year. had a nice meal. Was just there a few weeks a go. Food was still good (though not quite as good as the first trip) and service was good. But the place was DEAD. Also, there is no bar at the restaurant. There is a bar attached to the lobby of the hotel, but it's not the same atmosphere as the restaurant, and I am not sure if the same menu for food is offered (but getting a table for one should be a non-issue). Of the two, I would pick Abacus. Dallas has lots of steak joints, so if you like those, you are in luck. I would suggest Nick and Sam's If you want a good, can't miss Tex-Mex, go to Mia's and get the brisket tacos. ← Thanks for the additional info... A few further questions, and for information purposes I will be at the Adams Mark in downtown. I assume most of these places are within a short cab ride distance? For the dinners, I am not sure I am going to want to drive given I would like to have a glass of wine or two. How does SP compare with Craft and Abacus? How do Lola and York Street fit in there? I am thinking of probably one nice dinner and one more casual dinner, any suggestions for the more casual (and less expensive dinner)? Not too picky about type of food, price range maybe under $40? Would Sonny Bryans be a good choice? I know a lot of times BBQ places aren't a good choice for dinner because they run out/the meat suffers... Can you tell me a little bit more about Mia's?

The gaslamp/central downtown area is definately a cab ride, albeit a very short one. There are a myriad of good choices down there, and as mentioned Chive is excellent. Some others I personally like: -Taka (japaneese) -Osteria Panevino -Flemings Some that are just ok but might be good settings for a business dinner with a group: -JSix -The Palm -Ra -La Strada -Aqua al duo

Thanks for the report, glad to hear Bastide is back in action and looking good! Can you give us some sort of idea about the food you had? Maybe general style, quality? Thanks!

Well this location is a little bit tough for good options within walking distance, the closest things are on India Street, as another poster mentioned, and being in Little Italy most of these are Italian. I would recommend Indigo Grill as a non-Italian option http://www.cohnrestaurants.com/cohn/cohnre...ants/indigo.php If you want to venture further into downtown there are a host of other options but this might require a short cab ride. www.signonsandiego.com is a good site for some recs.

Thanks for the suggestions guys!

Hello all, I will be in Dallas on business next week for three dayse and wanted to get a few suggestions for some good meals... A few thoughts: Good Tx BBQ? I know Dallas isn't the best spot but some suggestions for decent 'cue? A nice dinner? I was thinking perhaps Craft, but will take some other suggestions, it will most likely be just myself so a bar dining situation is idea. I am from Southern California and we obviously have quite a lot of very very good Mexican food around here, so Mexican or Tex Mex really isn't a priority unless there are some absolute can't misses. Thanks for all the help! -SW

While good, I don't think that Prego is on the same level as Marche Moderne or some of the other places mentioned.

I think Kouign Aman and Russell make great points location wise...while there aren't as many good options as LA, there are a few places worth your time that are quite close. I can highly recommend Marche Moderne, really excellent and definitely close to Disneyland; probably 15-20 min. It is probably one of, if not the, best option in that general area, if not OC on the whole. Check out the thread on Marche Moderne in the CA forum, it should be near the top. Leatherby's Cafe Rouge at the Segerstom Concert Hall is also supposed to be excellent though I have not been, it garnered the same three star rating from the LA Times as Marche Moderne (if that sort of thing means anything to you). Napa Rose is very close to Disneyland and has some supporters but I have not been so I cannot offer any opinion.

The OC Weekly recently reviewed the Arches, which is now settled in its new location in the former Aubregine space near the Cannery Village on the pennisula, they found it to be as good as ever. Link: http://www.ocweekly.com/food/feature-revie...n-arches/27834/ The interesting thing is that in that review it notes that the old Arches space is now owned by McG, as in the director of souless films, which I found very interesting given that I had heard it was owned by Tim and Liza Goddell and was the future home of their new restaturant. Now perhaps McG is the owner or a part owner and the Goddell's still plan on opening a restaurant there, but who knows...

I'm only privy to the reports I've read here at eGullet but I trust the posters. Maybe I need to get back to give it another assessment and to make my final decision. Unfortunately it's just a bit far out of the way with no real direct freeway access. Heading back north on dim and windy PCH after a couple bottles of wine really isn't an option so somebody always has to be designated. It's a game of rock/paper/scissors for my wife and I to get down there and back. ← Definitely agree all around. Additionally, it seems like a waste to try out a restaurant that has gone downhill when there are so many places that you can be assured an excellent meal.

Have you talked to anyone that has been recently and can report the downhill decent? I have no doubt its true but was just curious as to how bad it actually is....such a shame indeed.

Jordan Kahn in Los Angeles, ehh?? I wouldn't mind that. I did hear a while back that Michael Mina was looking around LA for a place. He does have Stonehill Tavern over in nearby Orange County CA. I haven't heard anything recently though ... ← LA is certainly in Mina's sights as well as Kahn's. I think the combination should be very exciting. I think Mina if he is going to do L.A., wants to make sure that he does it right so I don't think that you will likely be hearing much more unless and until it comes closer to fruition. ← I've copied a portion of a post from docsconz's Starchefz conference thread. I'm pondering whether Stonehill Tavern is a testing ground of sorts for Mina before he commits himself to the LA area. Mind you, LA is quite different from OC ... And it doesn't hurt to wait and see what happens with other places like the two Mozzas, Craft, and Bastide. If anyone has an update on what's going on with Michael Mina and/or Jordan Kahn coming to Los Angeles, by all means, spill your guts out, will ya!!?? ← LA seems like a natural for Mina at this point, though I wonder if he can do enough to really set himself apart from the group.... As far as Jordan Kahn working for Mina, that is exciting news, awhile back when he announced he was going to San Francisco I was curious, now it makes sense.

I have a feeling you are going to enjoy it Jason, based on what little I know of you. Hopefully the weather holds out for a little longer and patio dining is still an option. But this being SoCal, lets be honest, patio dining is almost always an option. ETA: Their wine list is on their site as well.

Did they really call it 'house made roast beef'? Menu inflation, oh my. ← No they didn't they just called it Prime Rib, but I meant to imply that it wasn't the deli variety of roast beef.