Lenski

This is another restaurant that I was anticipating eagerly. I had been to "fifth floor" a couple of times before and I had always enjoyed it. For comparison purposes, I dined at "Alinea" two months ago and I have also dined at "Bernardin" on several occasions. We had the 12 course "Spring" menu with wine pairing. I think this is the most beautiful restaurant in Chicago. Flawless. My only problem was the music, a little bit too "spa" for my taste, more conducive to massages and pilates than food. Also, the service was top-notch and perfect for me. Attentive, exactly rigorous, professional but also relaxed. The wine selection was ok, nothing spectacular and a few strange choices (Barolo anyone?). Regarding the comparisons between Achatz and Ripert and L20....IMHO, it tries to combine elements from the two different schools and the result for me, unfortunately, is far from felicitous. The standouts for me were the Halibut and the Morel-Asparagus. I did not enjoy the pork belly or the King Salmon. And does every dish need a pouring of some liquid? And I thought the soufflé would be something different, but it was a classic soufflé. Nothing new at all and that is why the comparisons with the two Chefs above are a stretch. I am going back in a couple of months and I will report back. I am very surprised at all the kudos. My menu was different than the one reported above but still....Maybe I was there on a bad night. (It was pretty empty, btw). Hopefully, next time I will be able to report more positive news. l

We also ate there last week. It is a very nice space, simple. We had a couple of cocktails but the real standout for me was not a cocktail per se but their take on "Sangría," and "Bloody Mary." The former has a sangría sorbet/granita-like texture at the bottom, and pieces of orange/clementine? and apple. The BM has its tomato concoction and a horseradish foam/ice-cream? on top. Fantastic. The food was fine, the serving size is more than generous. I could have done with half of the Ceasar Salad, and the short ribs; Chef GE's take on Stroganoff. THe scallops were incredible, served on top of a pea purée. Simple but effective. The gnocchi were good, but too many elements that did not coalesce into a truly satisfying dish; and also the portion was huge. I did not care much for the lamb, nor for their gazpacho (a little bland). One of the dishes had a shallot marmalade, but I have forgotten which one. I think it is symptomatic of the layering of too many elements. For dessert, we all shared the brownie. It was fine. Good service and very good drinks. I was surprised at the bill. In my opinion, expensive for what I had. Drinks were regularly priced, although the specialty drinks added a significant amount. However, it is a good place.

Hello, I do not think there is a way to get there from Bilbao without a car. I am sure it is easy to get from Bilbao to Durango, but then it might impossible to get from there to Etxebarri. Prices will vary depending on what you order but I would budget E150 pp, or less. During my last visit in February, I think that it was significantly more expensive than six months before. Lunch in Spain, 13:30pm to 15:00pm starting time, earlier during weekdays. It is a great experience and a gorgeous setting. And it still has some of the best desserts I have ever had in my life. L

Hi, Just dined at OTOM last week and, as a whole, the restaurant has improved significantly. The basic idea is still there (comfort food with a twist), but this time around, the playfulness of known ingredients morphed into a very satisfying meal. Among the standouts: the lyonnaise breakfast sald "bacon egg," curly escarole and grain mustard vinaigrette was incredible. The Bacon egg is frozen and the dressing is inside. The King salmon ceviche with citrus bubbles and two sauces (chili and cucumber) was delicious. The Mac and cheese with the truffled white cheddar lacked a little something, but very good. The entrees were very good indeed: The tv dinner is an all vegetarian dish that is outstanding, whimsical and very good. THe mashed potatoes were actually cauliflower with coffee gravy (out of this world.) The chicken leg was made out of beans. Fun and good. The short rib ravioli with parsnip vanilla puree and brown butter was very good also. Milk and cookies was a fine dessert. However, I would recommend that before the meal starts you sample some of Mike's incredible cocktail concoctions. THis guy is in a league of his own. I had the Aviation and then his take on a white russian....Fantastic. Great turnaround.....

Green Zebra has a very good brunch/lunch.

Beautiful pics, as usual. And, as one who has tried to take pics, it takes a lot of work and I usually give up by the third course. What is amazing about Alinea and Chef Achatz is the constant inventiveness. The menu looks very different from the one I had in December and February. It is amazing. I am back there in July and I am sure it will be a completely different menu.

According to the Chicago SunTimes, Schwa is the most difficult table to get. Chicago's Most Wanted Chicago's Most Wanted

Just had dinner there over the weekend. "Lamb brains with morels"...outstanding.

I think the place to go for hot chocolate in Barcelona is the "granjes" in Carrer Petritxol (one of the most beautiful streets in Barcelona, if you ask me). I like my "suissos" (hot chocolate with whipped cream on top) with "melindros.

I think that, after the F&W article, the restaurant will be widely known...even more. However, it is difficult to get there and the food being served, I believe, will not attract the huge crowds as, for example, elBulli does. Again, I think he is a genius and the "flan de queso fresco" has been the best dessert I have ever had. And I lived for seven years in Paris. However, I can live without the chorizo and the butter dish.

Two things. I visited "Manresa" last February and the first dishes were outstanding but then it went all downhill from there. And they showed us the squab (BTW, I hate squab) we were to eat later covered in salt except for the head and the feet...borderline disturbing. I do not think I will ever go back when visiting Palo Alto/San Fran. I have been to "Etxebarri" twice now and it is, probably, the best food I have ever eaten. Best steak, best "gambas" and best oysters. Nothing fancy, just incredible good food. But, it is not a restaurant experience like some of the other restaurants in the list. For example, do not go there and expect good service, expect a very real experience. And you know what a real experience means when traveling. l

And Mugaritz number four (YEEEAH!)

I would like to echo docsconz's comments. Great pics and narrative. I would also like to comment on the use of flowers, a trend--a good one for me--that still has not reached the US but it is all over in Spain.

Morning docsconz, I like "Boqueria" only if I can get there early and avoid the crowds (the noise level when it is packed--and it is always packed-- is beyond my comfort point). I think they do a few things very well (their fish tends to be outstanding, in my experience), and they have very good "embutidos." It is a fun, unassuming place. I like their "croquetas" very much.

Last week a couple of friends joined me at "Pamplona." I had read a few things about the place but, although it is very close from where I live, I had never eaten there. I was impressed with what I had and so were my friends. We started with the Buñuelos de Queso(Iberico cheese, Manchego cheese, chorizo and beer fritter) and the Montado de Garbanzo y Guindillas (Chickpea fries, guindilla pepper emulsion) and they were both very good, simple execution but great tasting. Then we had the gazpacho (with green tomatoes and yogurt sorbet) that was delicious and the Txanguro Lasagna, which was outstanding. We finished the night with the "bistec" (Hanger Steak, with Patatas bravas) and it was another outstanding dish. I just came back from Spain last month and I went to Etxebarri so my bar for a good steak is pretty high. THis one was very good indeed. We had the assortment of several desserts and all were delectable (a turron cake, an olive oil cake, an apple upside down sort of thing). Service was good--if a little on the slow side which I fear might have been the kitchen's fault since it was not very full at all. I was very impressed with Chef Alex Ureña and I recommend it, very good food and affordable. A lot better than all these ubiquitous "Tapas" places in NYC and Chicago, "Boqueria" in the Flatiron district being another great exception.

I went to both in February and both were very good. I have eaten at both several times before. It is a difficult choice and it depends on your preferences. "Can Roca" is a more edgy type of culinary experience. "Sant Pau" is just excellent, a little more traditional, but also whimsical. If you are interested in Catalan cuisine, "Sant Pau" plays with traditional Catalan ingredients and recipes and twists them to dazzling results.

Nutmeg, always. Chives (technically herb, but from the onion family). Thyme, Rosemary, Tarragon and basil....depending on the season

I agree with John. However, the Tour, at least my last time in December, was nothing short of spectacular. A problem that I think people might have if they do not have the Tour is to see what they are missing if the other tables are having the Tour.

True, it is booked for the whole month because I asked for a friend's birthday and there was no availability for any weekend in April.

Waiting list only.

Time Out Chicago reviews the reopening of Schwa. A Highly positive review. The magazine also has a picture of the "Candy Sweetbreads" that, unfortunately, does not appear in the online version.

In Europe, if the service has been good, I always leave a 20 Euro bill and, if exceptiona a 50 Euro bill. It might be excessive but I think it is important to reward service. Now, I have left 3-star restaurants with a measly tip if necessary. In the US, it is always 20% (and not before alcohol and taxes as my friends my insist). It depends on the service, I guess.

I called around 2 pm. I have heard that they answer all the messages in the answering machine.

Not a restaurant recommendation. However, I know many people who have visited the Basque Country and have never visited San Juan de Gaztelugatxe....impressive.Take a look

We had the pleasure of eating at Schwa last night. We had the same menu as gaf did and I have to agree with everything he wrote. It was magnificent from start to finish. The standouts for me were, as per the menu, "Stone crab/bananas, celery, coriander," his "pad thai" (a little different than his previous versions. THe noodles are made of jellyfish, I think), the Kona Kampachi was out of this world, the amalgam of flavors (the sharp taste of raw fish against the maple) was something to savour, and the "Antelope, butternut, white chocolate" was, for me the miracle that gaf did not find. The antelope (my first time eating antelope, I think) was cooked sous vide accompanied by a ragout that was absolutely fantastic, mix that with white chocolate and I was in culinary heaven. After the delectable cheese course, dessert was the candied sweetbreads with an element that I do not see in Gaf's description. It was a wonderful parsnip custard that played very well with the very sweet sweetbreads. It was a wonderful culinary evening. I too have dined at Schwa before many times and this time it was as good if not better than before. Chef Carlson and his team (Gaetano Nardulli, Jonathan Ory and Mike Noll with intern JD Plotnick) deliver a top notch gastronomical experience. Thanks,