Jinmyo

Artichokes I can understand a bit more because of the "scales". I'll have to remember that when I pull the fennel out tomorrow and give them a good look.

Huh?

As was requested, here is a shot of the old Garland: The other shots are all during prep: Seaweed (wakame and kombu strips) soup with soba. Sautéed huagu and cremini mushrooms in chile and sesame sauce. Three kinds of tofu roasted with leeks in awabi sauce. Snow peas with lemon. Quick green daikon tsukemono.

I think there are several Prets open in NYC.

Thank you, Jake. The photos are getting better but still take me a long time to take, upload, re-size etc. I took ten pictures of that slice of pork and wound up with two I could use.

I notice that Steve did not mention Gray Kunz at all in his report.

I sometimes do omelette and Jack taquitos with chipotle-adobo dipping sauce and guacamole (really just rough chopped avocadoes with scallions, coriander, lime juice and a few bits of chopped lime).

Miso shiru with spinach. Mesclun salad with bits from roast pork loins with a glaze made from my tonkatsu sauce, tomato, and lime. Packages of sauteed wild mushrooms wrapped in blanched Napa cabbage, tied with a scallion. A slice of roast pork like this but then sliced into pieces you can pick up with hashi, tonkatsu/tomato/lime dipping sauce. Gohan (Japanese rice) flavoured with pork juices.

I know almost nothing about Southern American cuisine (and that only what I've learned on eG) so this will be fun. I've seen frozen crayfish here in Ottawa. Are they much like langoustines?

Bugs, turkey, and okra. Great. Just great. I like how you're framing this. And some pictures would be lovely.

Congee. Or rice with over easy eggs atop, furikake (nori sprinkles stuff) and togarashi (chile powder), a touch of shoyu or sesame oil.

Your problem being??? I'll try anything once. I think the only thing I've heard of thus far that I'd decline would be the Thai monkey brain. Ha ha. No problem. I just threw that in. My point was just that bourdain's enthusiasm aside, Masa (the restaurant) seems not to be fullfilling the expectations of those who know him (Masa) from Ginza and that his (Masa's) statements about what Masa (the restaurant) will be are falling short. For example, the individualized experience. Not that I know myself. I'm just trying to be helpful to the discussion. What about Viet monkey brain then?

Exactly so.

Dai gai choy (Chinese mustard cabbage) soup (beef broth with shoyu, rice wine etc.). Grilled huagu (flower mushroom) slices with chile, to be wrapped in thin scallion pancakes. Mabo tofu (tofu deep-fried, filled with minved lamb with chiles) in two-inch squares one can pick up. Seaweed salad with sesame dressing and slices of pillow tofu. Grilled bluefish with yuzu and ginger oil. Rice. I didn't have time to take photographs but here is one of my lunch, a sandwich of the pork and lamb polpotonne from yesterday with provolone and Dijon on an in-house onion bun, frites with fleur de sel, cornichon, and fresh wasabi and mint mayo.

Thanks, Steve.

Yes, bourdain's review is exciting. But he eats iguana and scorpion and fried frogskin and stuff.

I've recently read reports elsewhere that Masa (the restaurant) is turning out to be disappointing for some long-time Ginza/Masa (the chef) fans. The meals are primarily sushi, excellent sushi but not as creative as the cooked dishs preceeding the sushi at Ginza were. Also that service is awkward. And that every diner is getting the same dishes instead of the indivualized approach that Masa (the chef) is famous for.

I find that appealing too. Steve, where can I find [will you please find for me] further information on the menu?

Bang.

The kitchen looks good. Thanks, Steve and Ellen.

Hi folks. Update time, I think. Beckta opened since my original post. I've heard many good things, especially from a line cook who worked there. Worth checking out. Regarding sushi in the Byward Market building, in walking past and stopping I saw condensation on the inside of the plastic lids of prepared "bentos" because the rice was too hot to be put with the raw fish. Very dangerous as well as indicative of the general incompetance. If one wants to lick a petri dish of unspecified origin, go right ahead. Here's a napkin for when you begin to spit vital organs. A cloth napkin, of course ublike the paper thing that came with the bento. There are however many wonderful shops in Byward Market, so if you're cooking it's great. If you're thinking of dining, get a sandwich instead. tootallfortoques, my joint is more or less like a private club, one of very many here, which is where most of the good food tends to happen in Ottawa rather than in restaurants. It's a government city with much old money and lineages. Regarding Ichibai, $11 for a soba soup sounds so silly s... s... ran out of s words. My sous ate there and said that she instantly recognized the instant dashi base because she uses it at home for a "cup o soup" kind of quick snack. Back to the Market, stay away from Kinki for sushi or anything else. Just stay away. Cross the street when walking past. Hold your breath. Fake dashi is the least of it from what I've heard. ozgirl06, yah. Henri Burger is okay but not okay for the money. They top up wine glasses smartly, though. Basically, the bistro joints that have sprung up are okay for a quick lunch. Better than the food court at the Rideau Centre which is close by. But there is no place for dinner I would recommend except Beckta and that's only on (very good) hearsay.

It was satire?

Small pieces of pumpernickel with Pacific smoked salmon topped with ricotta, capers. Salad of escarole and arugula with lardons, champagne vinaigrette, soft-boiled quail eggs. Slices of polpettone (meatloaf) of pork and lamb with chiles, sage, fennel seed with Dijon mustard served with mushroom and sauerkraut perogies with garlicky spinach. Cheese course.

The benedictions of St. Jacques of Pepin cannot be numbered.