rickycooks@hotmail.com

speaking of chinese cuisine, im looking for some suggestions in forging persimmon with crab. and being that persimmon is of chinese origin i though this might be the place to look. By the way I am speaking of FUYU persimmon. appreciate any help that comes my way.

quite honestly there is this awesome restaurant on the upper west side the consulting chef is a JG alumni. He had a mention in the NY TIMES i've been about three times ever since. The chef here seems to have the right combination of molecular gastromnomy and flavor going on. WD-50 on the other hand is all 80% molecular and 20% taste. On one of my visits I had The "hookah" tasting menu. 85$ per person 2 person minimum. pretty casual dining room doesnt feel uncomfortably stuffy but the food is crazy. Loft is the name of the restaurant.