bmdaniel

As I mentioned last night,after dinner I ditched Nicole with charles and met up with KD1191 for cocktails at Sable, a very impressive cocktail bar in the Palomar Hotel. He was able to reserve us a couple of spots at the bar, which was awesome at 8:30 on a Saturday night. Mike Ryan, formerly of Moto and The Violet Hour, took great care of us. I'll share some crappy pictures that I took, but definitely highly recommend it to anyone interested in cocktails (and it's very convieniently located right off the Mag Mile). Fedora - Buffalo Trace, Grenadine, Thyme Lemon Dreich and Crabbit - essentially a dark and stormy with Laphroaig - worked suprisingly well A perfect manhattan made with buffalo trace, old grandad, cocchi americano and punt e mes Also had an egg white cocktail at the end that I guess I didn't get a picture of - made with a new cherry based quinquina that was very nice - maybe KD1191 can chime in with the name We also split an order of fried cheese curds that were quite good - would definitely go back for drinks and eats. Thanks again to KD1191 for organizing! It was a great time.

Okay, on the final stretch here - After we got Schwa'd last night, decided to head over to Purple Pig - they don't take reservations and we were able to get seated immediately at 5:50. Format is rustic small plates - we shared a bunch of different things, which were pretty solid across the board (with the exception of dessert which was blah). Peas with bacon, pecorino, and spearmint - nice light start Beet with whipped goat cheese and pistachio (a little late on this picture) Fava bean, pea, and ricotta salata schmear Pork Neck Ragu with ricotta on toast Fried devilled egg - this was quite good (and served in a cute little pig bowl) Milk braised pork shoulder with mashed potatoes - the reduced milk braising liquid gravy was awesome Toast with mushrooms, jamon serrano, and a duck egg Sicilian Iris - essentially a fried bricohe beignet stuffed with cannoli filling - I thought it was okay, Nicole didn't like at all Strawberry soft serve with balsamic - just tasted like run of the mill soft serve Dessert aside, this was a great meal and helped soothe our anger at Schwa. They also have a very cool wine program - almost all european, and most bottles availables by the glass, quartino, half bottle, or full. We split a half bottle of a brut rose of pinot noir from Italy and a half bottle of barbera d'alba.

Just got back from cocktails with KD1191 at Sable - spectacular. Pictures of that and dinner first thing tomorrow. Thought I'd go ahead and get brunch up - we doubled up on Rick Bayless this morning at Frontera Grill after Xoco. We had a good not great lunch here in Septemeber, and so were very interested to see how Brunch would be - on the whole, we were very impressed. Drinks first: I had an Italian Margarita - this was essentially a normal margarita with Cynar and rhubarb bitters - a little suprisingly it worked well Nicole had a pineapple agua fresca For starters we had: Very well done guacamole Duck queso fundido (this was one of the best things we had) And an excellent ceviche Main courses: Nicole had a pork tinga cazuela - pork shoulder with chorizo and potatoes - this might have been the best thing served I had duck tacos - duck breast was smoky and delicious For dessert: Strawberry shortcake Strawberry tres leches This was a meal without any missteps - really excellent.

Well, we've had the true Schwa experience - got a call at 3:30 cancelling our reservation for tonight (that was confirmed yesterday and took a month of calling to a full message mailbox to get). Working on a backup plan.

After lunch we walked a couple of blocks to Binny's to pick up a bottle of wine for Tonight's BYOB dinner. What a great spot - excellent selection and not bad prices. Getting cleaned up now and then back over to Frontera Grill for brunch. Depending on how cocktails go tonight, I'll try to get some pictures up before bed, otherwise first thing tomorrow.

Batting .500 on the plan today - didn't wake up early enough for Intelligentsia, but did make it to Xoco, Rick Bayless's fast casual mexican spot next door to Frontera Grill and Topolobampo Wood burning oven Nicole fell in love with this spot on our last trip to Chicago, and so we missed eating here at my peril (and none of Bayless's places are open Sunday). I'm glad we made it too, our pre-brunch breakfast was delightful. Papaya agua fresca and iced chocolate with mint from the rooftop garden Aztec hot chocolate (freshly ground chocolate, water, chili and clove) and chocolate cafe con leche (delicious) Churros - great plain or dipped in the hot chocolate Chilaquiles with egg - these were a real winner Torreja - french toast made in the wood burning oven with a maple-bacon-walnut streusel. This was good but a little sweet Charles enjoyed the eggs and maple bacon

Last post before bed - quick overview of tomorrow's plan: 1) Try and wake up earlyish - hopefully Charles cooperates with this tonight 2) Walk over to intelligentsia and get a coffee 3) Keep walking over to XOCO, and get some breakfast when they open 4) Hang out for a couple hours until a happy birthday brunch at Frontera Grill (yes, you can have breakfast and brunch, especially on vacation) 5) Do fun, non-food related things (Charles seems to like aquariums, so I think we're going to try and hit the Shedd) 6) Have an earlyish dinner at a restaurant that is a complete secret to readers of this blog (assuming they missed santo_grace's post) 7) Ditch mom and baby in favor of booze - meeting up with a fellow eGulleteer for cocktails I don't know if and/or when posting updates will fall in that schedule. I promise to do my best to try and get some posts up during the day (at worst I can post a bit from my phone but no pictures). If not, I will update everything first thing Sunday morning.

So - final verdict on the dinner? Well, there were definitely mis-steps; both Nicole and I had a vegetable in our consomme that included an inedible piece. A couple of the non-alcoholic pairings (the carrot-saffron soda and the roasted banana tom and jerry) were not good. My bombe was icy. That said, I think the dinner was amazing - outside of tour d'argent, I don't know where you can eat a dinner like this in the world, especially executed at such a high (but admittedly not perfect) level. Modernist techniques plus classical french recipes yielded a result that was, on the whole, spectacular. I am very excited to see what Achatz and company do with Thai (and hope like hell I can get a table). It's also worth noting that the service was at the highest level - every runner who brought food had a disarming, funny story to tell about the dish that didn't come off fake at all and our main waitress was excellent, with an enthusiasm that was apparent and infectious. It's a little too late to recommend Paris 1906 (only 1 week left), but I wholeheartedly encourage anyone thinking about it to try and attend one of these dinners (but not until my table is booked, of course).

Fourth Course: Caneton Rouennais a la Presse (Escoffier 3476) - Duck (breast and legs) with duck press sauce Gratin de Pommes de Terre a la Dauphinoise (Escoffier 4200) - well, you can figure it out The duck was spectacular - the sauce made in the duck press is to die for. I threw in some bread pictures here - we actually first got these tasty sourdough rolls with the sole (that sauce wasn't bad either) but they were best used here, to dip into the extra tureen of sauce provided. The potatoes were just perfectly executed potato gratin. Wine Pairing - Domaine Brusser "Tradition Le Grand Montmirail" Gigondas 2000 - a nice wine that stood up well to this extremely rich dish Non-alcoholic pairing: Cherry, lapsan souchong tea, sanbitter - Nicole, who dislikes bitter (potentially a supertaster), hated this. I thought it was pretty nice Salad Course: Salade Irma (Escoffier 3839) - Nasturtium flower, frisee, asparagum, and egg emulsion with tiny cauliflower florets Okay, so we forgot to take pictures of ours and Nicole had to surreptitiously take some photos when the next table over got theirs. This was a well executed, palate cleansing salad - I'm not sure I'm sold on the concept of a pre-dessert salad in the classical french tradition. As palate cleansers go, I would've probably preferred the liquid nitrogen sauternes sorbet the table next to us got as repeat customers (normally only on the chef's table menu) Dessert: Bombe Ceylan (Escoffier 4826) - Chocolate cookie base, coffe custard center, rum ice cream, chocolate coating I thought the flavors on this were nice, but mine (for whatever reason) was a little icy. Nicole's was smoother, but she wasn't wild about the flavors. Wine Pairing: Ramos Pinto 10 Year Tawny Port - another great pairing Non-alcoholic pairing: Roasted banana tom and jerry - the upfront flavor of this was nice, but unfortunately the finish was 100% handsoap Mignardise: Beet pate de fruit Fennel shortbread Sea Salt Caramel Pistachio cookie I don't like beets and nicole doesn't like fennel; besides that, these were all nice. I had an excellent french press coffee with this, but didn't catch what they were serving (if I had to bet my life, I'd go with an Intelligentsia blend)

As santo_grace guessed, tonight's dinner was at Next. This was probably our most anticipated dinner of 2011 - thanks to eGullet we had signed up for the notification list the first day the Next website was posted, so we actually didn't have too bad a time getting tickets. Our goal is to make it to all the Next dinners, but I am nervous about being able to get tickets now that we don't have a built in advantage. Did the meal live up to expectations? Well, let's see it: Next Paris 1906: The front door - Nicole and I make an unintended cameo in this picture The room - evokes subway tunnel to me (in a good way) The setting when you sit down... ...with an overview of Escoffier Hors d'oeuvres: Egg custard - truffle custard, brandade, sauce creme; tangy and rich, great start to the meal Soft boiled quail egg with white anchovy Leek stuffed with duxelles Brichoe with foie terrine round in the center with apricot jam - spectacular Housemade cracker with pork rillette Wine Pairing: Vincent Carre Brut Champagne Non-alcoholic pairing: Ginger, elderflower, pineapple soda (I had booked us both for the reserve wine pairing, Nicole switched hers to the non-alcoholic pairing because she had to feed Charles as soon as we were done) The champagne was spectacular, the soda was tasty but a bit flat First Course: Potage a la Tortue Claire (Escoffier 907) - Turtle Consomme, served with vegetables. This was interesting just in how far a departure it was from anything you would see on contemporary menus. Tasty and very herbal. Wine Pairing: Jacques Puffeney 'Vin Jaune' Arbois 2002 - I don't drink much Vin Jaune (almost only on pairings), but the crisp yet oxidized flavor was a nice match with the consomme Non-alcoholic pairing: Blis elixir XO with sparklin apple cider - this was spectacular and a great pairing Second Course: Filet de Sole Daumont (Escoffier 1950) - Sole stuffed with seafood mousse, crawfish head stuffed with mousse, sole roe croquette, mushroom stuffed with sole tail and sauce natua (crawfish bechamel) I thought this course was spectacular - in particular, the stuffed mushroom was one of the best bites I've had this year. The mushroom is an example of the attention to detail of this dinner - fluted, even though (as you can see in the overview picture) it is on it's back and most people probably don't notice Wine Pairing: Les Heritiers du Comte Lafon, Macon-Milly-Lamartine Clos du Four 2006 - this white burgundy was one of the highlights of the pairing Non-alcoholic pairing: Carrot, saffron, fennel soda - this was not a hit - too savory, almost salty didn't work Third Course: Supremes de Poussin (Escoffier 3130) - Poached Chicken breast under blanquette sauce and chicken mousse inside braised cucumbers inside salt pork Another spectacular dish - both components were perfect in their own way. Chicken must have been cooked sous vide, probably to 135-140; tender, moist and delicious with the rich sauce. The stuffed cucumbers were so different from anything we've had before (I can't remember the last time I had a warm cucumber dish). Worked very well. Wine Pairing: Domaine Leon Barral 'Jadis' Faugeres 2007 - this biodynamic Loire red was a great pairing with the chicken Non-alcoholic: Pomegranata, Pinot Noir Juice, Tea - a hit, one of the best of the non-alcoholic pairing To be continued..

Apologies for the dearth of posts today - had a very full day out and about in Chicago (and trying to get some work in meantimes). Breakfast was Einstein bagels - no pictures, but you probably don't need them. Lunch - today was my Mom's birthday - we had a low key birthday lunch at Hugo's Frog Bar in Naperville. Nothing earth shattering but tasty, well-done food. Appetizers - Baked goat cheese with toast in a tomato sauce Firecracker shrimp - fried shrimp in a sriracha mayonnaise Bruschetta I had a cup of clam chowder - $2!! Nicole had grilled fish tacos - very well done! I had a crabcake sandwich They brought out carrot cake cupcakes for my mom's bday (didn't get a picture of the candle) Happy Birthday Mom!

Linda and Oneida - I was glad to have found Luna's - I though the breakfast tacos were very solid and would definitely go back there for tortillas (would like to try their tamales as well). For that kind of thing we are very lucky in Texas - there are multiple similar tortilla factories around town.

Okay, I lied a bit when I said we were in Chicago - we actually stayed last night with a family friend in Naperville. Great hospitality - had a fresh, hot Lou Malnati's pepperoni and sausage ready for us right when we got in (pizza heavy day) On our last trip to Chicago we went to the original Uno's location and were not particularly impressed. This was much better - really great. Had a salad also, which was surprisingly good. Charles had a healthy helping of tomato sauce and cheese - he also gives a big thumbs up.

More mechanical problems, more travel delays (maybe I am just cursed), but safely in Chicago now. I'll try to get caught up before we start eating again - yesterday before we left Dallas we had our last meal for the blog - neopolitan style pizza at Cane Rosso in Dallas. This is a relatively recently opened spot but has become one our favorites - wood fired, VPN certified pizza made with high quality ingredients. This is the room - on the right you can see the big wood-fired pizza oven they imported from Italy Menu We split two pizzas: The Delia - Mozz, Grape Tomatoes, and Bacon Jam - normally comes with Arugula but Nicole can't stand it Today's seasonal pie - spinach, sundried tomatoes, buratta, goat cheese and pancetta Both were excellent as usual - you can see the leftovers.

Momofuku means lucky peach

Thank you oneidaone! We are very excited about Chicago as well - just finishing packing up and then off to the airport. We went to the lounge at the Hancock Tower last September - amazing view.

Hmm - well, if anyone in Chicago is interested in meeting for a drink saturday night (we have an early dinner), I might be able to sneak away.

Breakfast this morning at Luna Tortilla Factory. This was our first time there, but they have been making tortilla's since 1924. I read a good review of their breakfast taco's recently so we thought we'd check it out. Getting ready to start making tortillas The Tacos Potato and Egg Chorizo and Egg Spicy Bean - not too spicy, but beans were excellent Bacon and egg Overall the tacos were pretty good - I'd like to come back on the weekend when you can get a taco in a flour tortillas fresh off the line.

We hit the Violet Hour last September - loved it! I don't know what I'm going to be able to do cocktail-wise this time. My parents are coming up as well and taking babysitting duty on Charles during our dinners, but figure out the logistics for cocktails might be hard (would really love to go to Aviary as well). Might have to wait until next trip.

Bummer! I was so hoping you would make it back in time, but we really needed the rain down here. I am so enjoying your blog and looking forward to the report on your visit to Chicago. Had to wait for the weather on the way down, but the way back was just mechanical! Very frustrating. I did neglect to mention that I had a pretty good malt at the terminal while I awaited my fate from Pappas' Burger. You could do a lot worse than Houston Hobby airport food in general.

Not a happy camper - ended up being delayed for over 5 hours today for less than 2 hours of total flying. Got back to Dallas 3.5 hours late, way past any chance of making it to Lucia - had airline peanuts and leftover stroganoff instead. Bummed I didn't get the chance to show off what I think is the best spot in Dallas - oh well, c'est la vie. Hopefully Chicago will make up for it (I admit, we should not be starved for good food this week).

Patti - thank you! That meal was it for my cooking on the blog - from here on it is restaurants. Good thing too - I am pretty sure if I made another mess in the kitchen, Nicole was going to kill me.

Kayb - we live just a couple of blocks from a cafe brazil - we got pretty frequently for weekend breakfast (my wife loves their pancakes)

Finished dinner pictures: Pea and carrot risotto Squash panzanella with cucumber and red onion Crash potatoes (got a lot of purple ones, didn't photograph great Overall came out well - only negative was that I had some scorching on the pea risotto and so there were an unpleasant number of crunchy rice grains mixed in. I don't know if the pressure cooked risotto was as good as a traditional, but it was certainly easier! We had some leftover cobbler and ice cream for dessert.

Just got a text that my flight is delayed, so thought I'd go ahead and try to get dinner up. First, a couple of pre-dinner drinks. Trying to use up the grenadine, so made my wife a Boston Cocktail (which I found courtesy of Evergreen Dan's Kindred Cocktail site): Gin Apry Lemon Grenadine Sweet, but my wife really enjoyed I made myself a Monkey Gland: To my taste, this cocktail needs some acid On to dinner itself - trying to use up everything that I have left led to a bit of an odd trio - pressure cooked pea and carrot risotto, squash panzanella, and crash potatoes Prep started yesterday morning when the storm woke me up. I decided to parcook the carrot portion of the pea and carrot risotto. Liquid made from a bag of frozen carrots, some white wine, and some chicken stock blended in Blendtec Start risotto traditionally - sautee onions in butter, add rice and toast (using carnaroli here) Add liquid, put on lid, and bring up to pressure Cook at pressure for three minutes, then rapidly cool with cold water, and spread on frozen sheet pan to cool - put covered in fridge Pea risotto was same story - here is the pea liquid. Only difference was I made this one at dinner time, so cooling step unnecessary. Both were finished with butter and parmesan Cooking squash and carrots sous vide - shooting for about 185. Squash bagged with sherry vinaigrette, carrots bagged with butter and honey Squash in ice bath after cooking for 30 minutes Cucumber and onions marinating in vinaigrette Boiling potatoes for crash potatoes Bread ready to be toasted for Panazanella