chiram

Significat value, indeed. How astute.

I didn't mean to imply that Chikalicious and Kyotofu were similar stylistically (or similar to Tailor, for that matter). My point was that since Sam Mason made his name as a pastry chef, it's a reasonable line of inquiry to compare him against other pastry chefs going at it alone, i.e., the recent dessert bar trend. I never got a chance to try Room4Dessert, or I would have included that one as well. As I do entertain International Clients regulary, I wait the line at ChikaLicious because I know it to be the "one thing" impossible for them to encounter in their own Country. They always leave mesmerized. This evening's Corn Pot de Crème under Sour Cherry Compote with Cinnamon Sorbet and Cornmeal Tuile...simply Divine! All complain about the wait, but NONE leave less than overwhlemed by service, classic plating and sheer tastiness of the experience. This is the "Tightest" place in Manhattan. Voted so by those who've spent much money entertaining. My clients anxiously await the Mumbai, Dubai, Hong Kong openings. -al ←

Baked trout Wednesday and didn't eat it last night, so cold baked trout with mooli, arugula flowers and baby spinach, splash o'balsamic and olive oil. Tonight, more trout! With more greens - hopefully some of the magenta Amaranth mixed with the deep green baby spinach. We'll tire of this eventually, but not for awhile. Tomorrow, though, grilled marinated octopus. Thanks, Jim, for the beans tip. I'm going to set a pot up on Sunday. And Jinmyo, how do you store fresh horseradish? I've find it goes...rather limp, rather quickly in the fridge. ←

Alwang: "The best of the Sweets are also leaps and bounds better than dishes at the dessert bars I've been to (Chika, Kyotofu)." A misguided partnering of Chika and Kyofofu in the same category. Be careful there. Your writings are not indicitive of one so careless. I and friend had the privilege Friday evening and though I agree with much of your assessment, the foie was not particually well received at our table--which brings me to ask, have you dined at Petrossian? I'd be curious to hear your comparisons of the real deal vs. American, Up Sate NY imposters. Foie Gras Kit Kat...American. The way that "interesting" trumps "taste" and overall accomplishment of goals here fascinates. Less is perhaps truly more. We made our own cocktail flight and found all to be unique and well executed. The table favorite was the Pumpernickel Raisin Scotch, though all were delightful. We really appreciated the sweets here, in particular, the Blueberries with Black Olive Loaf. But, they are "IN NO WAY" on par with Desserts served at Chikalicious. Just want to be very clear about that. First, Tailor's desserts are $12 as are ChikaLicious'. Tailor is the traditional...server arrives with your dessert, you consume and you're done. ChikaLicious is amuse (fabulous always. What you and person next to you get are different), Main course (changes everyday with the most titillating flavor juxtapositions imaginable), then the Petits Fours (also changing daily with the most brilliant coconut marshmallow ever conceived) for $12...all served you by CHIKA. You also watch the entire preparation of your dessert at the counter. Simply astonishing. And the taste...the taste...delectably YUUUUUUUUUUMMY. As dessert places go, Chika is in a class all her own and ChikaLicious is currently being written in the annals as a Planetary wonder. Period. Tailor's execution was flawless and servers were well informed and professional without being too stuffy. Tremendous experience all around. My kind of place. Loved it!

A Lower-Manhattan resident, the people's choice is obvious: Chika Tillman of ChikaLicious Dessert Bar. My Gaaawd, the four year nightly queue attests to this. She and Don do six brilliantly conceived, three course desserts which change daily. In a league of their own. Saveur named it one of the best hundred things about the planet. Watching Chika work at the counter is prodigiously awe-inspiring. No one else in Manhattan nor America offers this 5 star form of edutainment.

Chef Ong, in the Times, says that "very few order dessert at P*ong...just like a typical restaurant." ← If you read the article you took the sentence out of context from, you would find Ong was making an ironic statement. ← I assure you sir, if there's one thing pastry kitchen friends agree on, it is that Chef Ong's statement is inded factual, thus our collective context is indeed accurate. Only equation/percentage changer is whether or not the menu is prix fixe. The truth is, restaurant patrons "do not" order dessert; and when forced to (prix fixe), "do not" eat them. Their question to me..."how many times have you seen a table push "one" dessert around, only to have it later retrieved by the busser half eaten?" Quite a few, actually. I too, am guilty of this. One man's irony is another man's truth. ← you still didn't get it. ← Let me know once you do.

Chef Ong, in the Times, says that "very few order dessert at P*ong...just like a typical restaurant." ← If you read the article you took the sentence out of context from, you would find Ong was making an ironic statement. ← I assure you sir, if there's one thing pastry kitchen friends agree on, it is that Chef Ong's statement is inded factual, thus our collective context is indeed accurate. Only equation/percentage changer is whether or not the menu is prix fixe. The truth is, restaurant patrons "do not" order dessert; and when forced to (prix fixe), "do not" eat them. Their question to me..."how many times have you seen a table push "one" dessert around, only to have it later retrieved by the busser half eaten?" Quite a few, actually. I too, am guilty of this. One man's irony is another man's truth.

Sir, not claiming to be any sort of expert or anything--but are you "seriously" comparing this “restaurant” to ChikaLicious, which has a daily line--to my knowledge, the only place, of those listed within, in which this is so, (wait times posted on web site--this from NY Times article on pastry chefs) of people trying to get in (four years after opening), one would assume there to be something there. Room4dessert, which was hit or miss, made it just a bit more than one year. Varietal crashed and burned. P*ong (which does respectable enough fare) , WD, Tailor, Kyotofu and Graffiti will do or are currently doing savory. Chef Ong, in the Times, says that "very few order dessert at P*ong...just like a typical restaurant." Is ChikaLicious the only place confident enough in its offerings to stick to an all dessert menu? This is what makes it my personal favorite. I also relish the fact that there will be no "foreign savory" smells (Lamb, Pork etc...) to contend with while enjoying my desserts. You, sir, are awfully far off the mark on this one.