chefAZ

Wow, great post.....I had read an article about Wing Lei recently and it certainly sounded like an amazing place but never seem to have heard about it before...... Thanks for sharing the experience.....food looks great.

Im 23, Ive been married for 5 years and have two wonderful daughters, one is 4 and our newest one is 9 months. Being a Father, Husband and Chef.....well its a peice of cake....no problem at all! Nothing to it! Yeah, right! I think making the most of the time you Do have with your family is THE most important part of making it work. I work with a lot of single guys who go to the bar and drink after service, or just hang out untill the wee hours of the morning and then get up early to do it all again. As for me, that aint happening. I got to make it home for my shifts with feeding and diaper duty! Its tough, especially because I started so young....and you know it takes alot of commitment from both sides, which is why I consider myself lucky. Lucky to have such a great wife that supports me. Another side to this is: what type of career do you want as a chef? Hotels or Restaurant? I started in Hotels, which is what tends to cater to a family man...like myself. But as I developed a passion for cooking I started going into the restaurant side of the spectrum, one that definatly does not cater to family guys! So now I must be very careful how I play my cards. Currently the way I have been surviving: Celebrity Chefs siging contracts with hotels! Thus, hotel pay working for great chefs! Downside: Union cooks........

Thats great news! Boulud will be a great addition to miami's restaurant scene. I hope this encourages other chefs to open up shop in miami. Now we just need some better critics!

Oh gosh, there have been so many changes to Miami in the last 35 years or so. Even when I was living in Homestead in the mid-80's - South Beach was a slum then, Andrew and Wilma had not happened, the Haitian immigrants had just arrived, the South American influx and influence had not manifested itself. The shopping is just fine in the Design District. In fact, the shopping has been just fine, the district has been kind of dead at night though - from what I have heard. ← Excuse me - South Beach a slum in the mid-80's? I don't think so (my ex-secretary is married to an ex-mayor of Miami Beach and I'm sure he'd beg to differ with you too). South Beach wasn't even a slum in the 60's or 70's - just a place where most of the tourists were old and the hotels were a bit shabby. Now Liberty City - that's a slum. Has been for decades - still is. As for the design district - when's the last time you bought anything there? There are few places there left worth going to. Knoll still a place there - but since Knoll started selling retail in lots of places - including Luminaire in Coral Gables - not much reason for retail customers to go there. Regarding comments about the condom in the restaurant review - I think it's a valid comment. I don't want to go to a restaurant where I'm going to spend a couple of hundred bucks or more and the surroundings are disgusting and/or filthy (I won't even mention dangerous). I can get $6 BBQ in a lot of places in the south and do that (although I've never had to step over used condoms in most $6 BBQ places here - most restaurant owners here - no matter how low end their surroundings are in general - keep their immediate locations clean - you'll see them sweeping the sidewalks in front of their places in the morning before they open). Perhaps that's because one sign of a good local BBQ place is the entire police force (maybe all 4 of them) eat there every day. So just exactly why is it irresponsible to mention that when you arrive at an expensive restaurant wearing your Armani and your $600 Manolos that you will have to wade through through the urban equivalent of horsesh**? Robyn ← I think the comment was just to paint the picture of the extreme differences...I doubt that she literally 'hop-scotched' over a old pair of underwear and a used condom..... Even so, you don't need to 'wade through' anything.....you literally pull up to the front door, valet takes your car and you get escorted inside. I was aware that we weren't in the best of areas but I certainly did not feel scared of getting robbed or anything like that and the side walk/ street area surronding was not at all littered. I agree that this is an akward location to open a $20M establishment, but can we please stop knocking the city and start talking about the restaurant! I mean that is what this thread is about!

Chewy Ice Cream!?! Yes Please!

Why did you think that? It sounds like a review of another expensive restaurant with mediocre food - not unusual for a lot of places - especially in Florida. Robyn ← So Robyn, by the sounds of your comment you have eaten at Karu?

cringe-worthy indeed! except Giada, she's smokin hot!

Well now, since a lot of you all are on the same page.....the page that says miami critics are rude, arrogant and have palates like a horses back side....... I recomend that you all go and try this restaurant for yourselves. It is definaltey, in my opinion, a welcomed addition to miami's lacking restaurant scene.

Yes, that is a rough part of town....actually its probably the roughest part of the entire state!.....BUT, how are things going to change unless someone says,'hey I am going to invest in this area and make it nicer'. Like you have said, the new arts center is two blocks down the road and design district is within walking proximity. Bottom line: This area is on the up and up, more people need to start investing in the area and making it nicer, rather than staying away from it and telling everyone how scary it is. Its like "the meat packing district" in every major city.....it was once shitty and scary.....now its cool and trendy! NYC and Chicago are good examples.

The "Y" part of the name is refering to the lounge.....there are actually several lounges within this place, its huge! Yeah, that condom comment is one I didnt point out.....but that reinforces my point that they were going in there already with a negative view. Quite vulgar for a food critic to mention 'used condom' then mention a food establishment.

Well after posting this I read the early reviews of this place in the Miami Herald + other Miami Periodicals and it seems like this placed is doomed! They really ripped it a new one! I must say though that they reviewed it before it was officially open, and the menu was different. Also I cant help but get a little annoyed with the negative conotation they give this style of cooking....refering to it as: "molecular gastronomy...scientist chefs screwing around with food to 'trick' you." I mean come on.... Now, I really believe that Miami critics are not ready to accept this style of cooking, and that they are more content eating classic, non imaginative food. comments that stand out: refering to an oyster dish:"why not just a big platter of oysters?" "since when did foie gras had to be served with funnel cake" "portions are too small" "plates were not hot"<---I think this rule is a little old school. While I agreed with some of the negative, I think they did not have to attack their selected style of cuisine......I mean you go there for that, not for a classical dinner. Its like going to WD-50 and asking for a Green Salad with extra Ranch Dressing! When I looked at the dates of the reviews it was obvious they were anxious to get in there and rip the place apart. I guess a place that took $20M and two years to build would create some type of expectation to live up to. But sheesh three dinners in the first week of opening?!?! Maybe I dont know how critics ought to do it, but I think that is a little unfair. So now I wonder.......did I enjoy myself there because I had No Idea what to expect? unlike these people who have been waiting years to see open? Hmmmm. I think that is partly so......THUS, I must return for the 16 course tasting and this time I PROMISE I will bring my camera!! Or unless one of you brave e-gulleteers will take the dive?........

My first review here on e-gullet!!! So bear with me!.... It was not my intention on dining at Karu Restaurant & Y, infact I had made reservations to eat at David Bouley's Evolution. My wife and I were in Miami celebrating our 5 year anniversary, so a lot of planning went into that evening. I called a week prior to make sure we would get in and even drilled the receptionist with a list of questions. Finally we make the drive down to south beach....pull up to the door, only to be greeted with a peice of paper taped onto the door saying; "We would like to apologize, due to an incident we will be closed tonight April 12th, 2007". My jaw dropped.....I was stunned that no one had the courtesy to call me (which they said they would to confirm! ). As we sat in the car for a few minutes...trying to get over the shock...I started to think where we could go instead. I wanted somthing new and innovative, somthing like ...Evolution! My mind quickly took me back to earlier that day when I was in the book store looking at a Dining Out magazine ( a quaterly published mag that lists all restaurants worth going to)....and thats when it hit me. I remember seeing this new place I have never heard of....after examining the preview menu I remember thinking "wow this place looks really interesting"... A short 411 call and I was connected to the restaurant, 2 for 8pm....perfect!...10 minutes later we were in front of this sleek, modern-looking building with no name (sounds familiar?!) The staff were all dressed like somthing out of GQ. The place was just wreaking with style! Wish I had Pics! We were asked to be seated at the lounge and enjoy a complimentary cocktail while our table was being prepared: Rosewater, Cranberry, Vodka. Very light and refreshing! nice first impression! We were then taken to our table....the dining room was small ( I would guess 50 seats) and there was only one other table with people! Not sure if it was because it was a Thursday or because it was only one month old?! Silverware, Stemware and China was all Designer french/spanish (Bernaud, Montgatina...ect) So far it looks good. The menu was presented to us.....we looked it over but we had already decided to do the tasting menu. We did however sub the monkfish for the halibut....nothing against monkfish, it was just a personal taste. 5 courses @ $85, not bad for miami. So here we go: Amuse: Spanish Sardine with Heirloom Tomato and Stawberry Jus notes: Didn't work for me, Sardine was not fresh...it was bland and flavours did not go well together. Not Good First Course: Octopus Carpaccio, Myer Lemon Sorbet, Black Pepper. notes: Very clean flavours. Served like Chef GEB's Kangaroo Carpaccio, in those really cool bowls stuck to the edges. Not listed was lemon-grass leaves below the sorbet. Made up for the Amuse! Excellent Second Course: Berkshire Bacon, bananna, white bean puree, pickled date. notes: Pork Belly....one of my favourite things to eat! This was no exception, waiter said it was cooked for 6hours sous-vide. Bean went well, however bananna and date did nothing for it. Very Good Third Course: Halibut Sous Vide, black bean, eel and pineapple foam notes: The eel was not of good quality, it made my wife feel a little uneasy and could not eat this. The fish was cooked perfectly, however they did not crisp the skin! Which doesnt make sense to me....the bean puree went nicely....and the foam dissolved quickly and had no real flavour. OK Fourth Course: Lamb; Sausage, Loin, Chop. Smoked Grapes, Carrot, Cauliflower cous-cous notes: nice, simple, delicious. Very Good Dessert: "Granny Smith Apple" Carmelized Milk Ice Cream notes: At this point the chef ( Alberto Cabrera) came out to say hello, he was nice and after talking figured I was a chef...so he invited me for a tour after dinner. The apple was basically and apple pie deconstructed.And the Carmelized Milk Ice Cream was delicious! Very Good Dessert #2: Lychee Sorbet, Cilatro Pearls. After chatting the chef sent us out an exrta dessert which was a very nice palate cleanser. The pearls were tasty but didnt 'pop' in your mouth. I suspect they are using the original spherification process instead of the new way, with Calcium Gluconate. Anyways....it was still Good Check was presented with a 'Take-home treat' as they said it, which was butter-scotch toffee with chocolate, Very addictive! And a nice touch...somthing you dont see very much here in miami....more like NYC. The tour was fun, the kitchen was stocked with Liquid Nitrogen, your usual Chemicals...Thermomix, Immersion Circulators (all protien and some fruits/veg get the bath treatment) I even saw some Alinea Service ware...the Bow and the Antena. The Pasrty Chef was a t Nobu South Beach Previously, also a cool guy. Overall it was a very ambitious restaurant, the chef is a cool guy and even invited me back for a 16 course tasting, which I definatley take him up on. Service was very good...very attentive...very detail oriented! Just needs some polishing and it has tremendous potential. I am glad to see this type of restaurant in miami, although time will only tell how it will do. With previous closures like La Broche (which Alberto worked at) and Mosaico....we will have to see how miami takes to it. Sorry for the LOOOOOOONG Post but I had to share this! Thanks!

Did any one see this?: [Grub Street asked Sam about the firing of Jordan Kahn, the avant-garde pastry chef at Varietal.] “You can’t be ignorant of the fact that the transition from savory to dessert has to be seamless. The jarring difference between the entrées and his desserts set Jordan up for failure from jump street. I know that a couple of critics attacked him, but I don’t think the public disliked what he was doing. It’s really too bad, but he’ll recover.” And looks like they are liking what Nish is doing with Varietal..... http://nymag.com/daily/food/2007/04/wayne_...al_in.html#more Check out the Menu: http://nymag.com/listings/restaurant/varietal/menu1.html

Follow this link to check out a sample episode for Dinner with the Band, looks pretty cool, better than watching rachel ray! http://beta.onfood.tv/videos/dinner-with-the-band/pela-1 Oh and here is the latest Grub Street post on Tailor: http://nymag.com/daily/food/2007/04/welcom...installm_1.html

Alisond, Pop rocks are harder to make than they appear...I have tried to make them but have failed time and time again. When I did some research on it I found that the equipment involved is very expensive and more elaborate than I thought. Also you loose alot of the 'rocks' making each batch because the level of gas and temp need to be spot on....and this is coming from the actual pop rocks candy company! But the Chef Rubber Brand is pretty good, and it takes on flavour pretty well. Also elBulli Texturas Line has some pop rocks.....havent tried them though.

Err, maybe some of our Japanese friends can help us out here: Click for Japanese site that sells There are growers in my area. I may need to take a foraging trip this weekend. This is all too interesting. ← anne, i would love to know who grows these fruits in south florida, can u give us a name/location of the growers? thanks

you got andre 3000 and I got Big Boi, numerous NBA NFL and Baseball players. Charles Barkley Micheal Jordan.. one of our regulars - Sean connery John Kerry (does he count?) Hulk Hogan....i resisted the urge to go out and ask him,'what are you gonna do brother?" lol some celeb chefs have come in aswell: Emeril, Jean George, Tyler florence....

ditto

Maldon Sea Salt! and of course Pimenton.

That is true. Jean Georges has some really great guys working with him, I know a few of them and they are great chefs in their own right. And in most cases they are working towards their own place so they have that passion and determination to run a world class kitchen. Thats the only way the big guys can take a day off, or run a few other spots at the same time. But the little time I have been in Jean Georges kitchens, I have learned a lot. They are VERY consistent considering he has restaurants all over the globe. Its somthing you just have to respect. You can go to New york or China and his dishes taste the same.

i thought the mango distillation was the coolest!

Yes. Please. For Gods Sake stop using that term! Molecular Gastronomy is not a style of cooking!!! Everyone here on E-Gullet should be educated on this!!!

Normans is in Orlando, which is decent....nothing amazing. And I heard that they have a Todd English Joint in the Disney's Swan-Dolphin Hotel. That's about all I know for Orlando. Here is the link to Bluezoo: http://www.swandolphin.com/bluezoo/staff.htm hope that helps

That is an interesting point, while I share in your disgust for these types of happenings in crappy joints where you would be surprised to even see a chef. I must also point out that I dont really go out to the Dining roon unless a customer insists or Its some people I know. I agree it is a little tacky thats why I try not to do it. But I know that there are some people who really enjoy seeing the chef visit their table. I know chefs like Alain Duccase never leave the kitchen, and Thomas Keller lets the guests visit him in the kitchen! All in all I guess it all depends on the restaurant, like Doc said....it could be a really uncomfortable experience if the food was lousy and the chef comes out all dirty looking with a clumsy look on his/her face saying, 'hey guys thanks for coming in".........<yuck>

... yes but am I alone here in feeling that she's probably one of the worst judges that they have ever had? ← I didnt know about this, but I am not surprised. I think Jeffrey Stiengarten and that Japanese lady (forgot her name) are the only good judges on that show! Its no wonder that Jeffrey is always making comments about Bakhoum's lousy critique. Take last nights show for example...Bakhoum knocked Bowles lobster dish for being too sweet for a first course. Then bobby serves a pumpkin soup with chocolate, which Jeffrey says is too sweet but Bakhoum of course thinks its delicious!.....Oh and Im sure they gave him pionts for serving it in a mini pumpkin, your a genius bobby!! Bowles food was a lot more innovative and well thought-out. Flays was just flat out playing it safe. Shame on the Food Network for allowing this. God forbid Grant Achatz goes up against Flay and Bakhoum is on the panel!!! could you imagine?? "Oh I love these ancho -chili glazed tomatillos bobby!!" "The Bacon on a string is just not working for me" "This Potato soup is too small and its cold!" **shudder**