Jump to content

317indy

participating member
  • Posts

    41
  • Joined

  • Last visited

Posts posted by 317indy

  1. Saw it and I wasn't blown away.  Some of the techniques are pretty cool, but I guess I'm just old school.  It was neat like watching a Discovery Channel show, but I have no desire to eat it.

    thats a very close minded thing to say. anyone who has a passion to make great food, would want to taste what the worlds greatest chefs ( and no anthony bourdain isnt in thier class ) have acclaimed to be the best food on earth...

  2. I just wanted to add a story that I personally witnessed the other night. Emerils Tchoup Chop - Orlando Fl. Very busy 370+ cover night. The Kitchen staff got our asses handed to us on a platter, without a doubt one of hardest nights Ive come across as we were only expected to do 130 covers. We had only prepped for 180. Anyways, at the end of the night, our Chef compliments us on our work for being able to keep alive. Later that night im told "A Busser tonight made 420$"?!~?!?!Wait WTF!? That cant be true, Im thinking. Sure enough, I ask the busser himself. "Yeah man, we had a 14 top come in and buy a lot of drinks, and food, and bottles of wine. Their bill was like 1400$, and they left us a 800$ tip. Thats on top of the 18% gradtuity...Bill the server made over 1400$ tonight" Im thinking WTF?! I slave and bust my ass in the kitchen making terrific food, and I get NO appreciation?! The kitchen as a whole was pissed off, the Chef was pissed as well. Bill the server bought his FoH people drinks, as BoH watched them drink from the open food bar area and loathe every second of it as we mopped and squeegied the floors...

    Its just not fair.

  3. success to a true chef is if he is happy making food for the customers who enjoy eating his creations.

    but in this industry, I think to be considered a "successful" restaurant, you have to have that stigma in your town that you have been around for a while, with a chef who has stayed on since its opening.

  4. Re: Hung. So very disappointed that he won. It wasn't his arrogance about his cooking versus his competitors'. Rather, it was, throughout the season, his constant, baldly-stated contempt for his "consumers" (anyone eating his food). If a judge found his food incorrectly seasoned, it was the judge's own lack of acumen; it could not possibly be a mistake on Hung's part. If a consumer or group of consumers found his food lacking in some way, it was because they were too common, too limited to "get" him, too pedestrian for their tastes to have any validity.

    --Josh

    Hung was better than his judges, and because of that fact he should despise them... And most lifer cooks who've worked in high-end restaurants end up hating their patrons - the way that it is...

    You do know that Chef Tom Colicio is a GREAT and I mean GREAT Chef right?

    http://en.wikipedia.org/wiki/Tom_Colicchio

  5. If you REALLY want to test a chef on his knowledge of food. Ask him to cook green beans, watch him get his mise en place, wash the food, cook it to the right crispness.

    Ask them how to make french fries from scratch. Ask him, what kind of cut it is. Ask him what kind of potato is used, watch him gather mise en place, wash produce, are the cuts proportionate to each other, did he blanch them, then refry? What were the temps?

  6. I'm in Indianapolis right now as I type. I'm here for the deep-fried breaded pork tenderloin sandwiches. Now that is something you can't take away from Indianapolis. In aggregate they do it better than anyplace else, including Iowa.  :biggrin:

    If you want the cities best Breaded Pork Tenderloin...

    Manns Grille

    (317) 241-5801

    1214 S Tibbs Ave

    Take Washington Street until you come across Holt Road, take it south for four - five miles, and it will be on the right hand side. Its litterally the Cities BEST tenderloin.

    I-70 runs to Holt Road as well...Its only 4 blocks from Washington Street/US40

  7. Okay, being a chef, I feel that I have to tell and warn everyone. Indianapolis is SO far behind on Cusine, that its rediculous. So much, that I moved from that pathetic state, to a better place that knows how to be inovative and creative with food. All you can get in Indianapolis is a good steak. Im sorry, but thats the truth. However being that I know 80% of the chefs at these places, and having dined at all of these places, I will tell you from my first hand experience.

    Chanteclair 2501 S. High School Road - Its at the Airport inside of one of the hotels, I forget which, but this is a true French restaurant. I mean hell they still do tableside service! Costs a lot though.

    Chez Jean Restaurant Francais 8821 Ind. 67 South - Another true French cuisine place, taken over by a German :-) Chef Carl Huckaby is one hell of a chef. Named National Chef by the American Culinary Federation for his brilliance. Its near the Airport in a town called Camby.

    Danielli Restaurant and Art Gallery at the Canterbury 123 S. Illinois St. - This is Indianapolis' only 4 Star place to eat. Its kinda sad to; but any how Its got great good with the service to match. Its very elegant inside as well, but only seats like 50 people?

    Peterson's 7690 E. 96th St. - Great place to eat. Its a "Steakhouse" but Chef Carl Binko trys to be very innovative with his cuisine. However you still have to please the Hoosiers and they arent likely to change any time soon with their Steakhouses only.

    Mo's A Place For Steaks 47 S. Pennsylvania St - All of the Pro football and baskeball players dine here. On a weekend if you dont have reservations, you dont get a seat. Very nice inside, good food, nothing breakthrough though.

    Glass Chimney Restaurant 12901 Old Meridian St - Another French place. Very VERY nice, it doesnt seat many either. Ive only been here once, and it was very romantic.

    14 West 14 W. Maryland St. Expensive but worth it. This place is very nice, located in the heart of downtown. This place is trying to be breakthrough, however its lacking. It tries to infuse WAY too many dishes. French, Asian, American. Its just way too much for a place.

    Harry & Izzy's 153 S. Illinois St. - Recently opened, owned by St Elmos steakhouse. This place is trying a nice theme. The "speakeasy" days of prohibition. But its still a steakhouse.

    Oakley's Bistro 1464 W. 86th St. - The only innovative place in the whole city IMHO. This place has a great chef, far out of his element I believe. He still caters to the old MidWest way of life though. Deffinetly the place to go though.

    Kincaid's 14159 Clay Terrace Blvd - Good dinning, very fresh food. However nothing too bold.

    Mitchell's Fish Market 14311 Clay Terrace Blvd - Fresh fish daily, and fresh ingredients. Very expensive though. Make sure you pair your food with wines here. It adds to the experience.

    Rick's Cafe Boatyard 4050 Dandy Trail - I took my prom date here. Its very romantic, out on a National Parks water reserve, it sets the tone for a romantic evening.

    R Bistro 888 Massachusetts Ave. - Great chef, great food, and its inexpensive.

    Rathskeller 401 E. Michigan St. - Older heritage place. German cuisine, havent been there in a long time, but its still a great place to go from what I heard.

    Scholars Inn 725 Massachusetts Ave. - Its already been discussed.

    Bazbeaux Pizza 334 Massachusetts Ave. - Great pizza! Make sure you dine at this the original location and ask to be seated in the basement, or outside. It gives you a better feel for the place, location.

    Stone Creek Dining Company 2490 Futura Parkway - Great food, great portions. Its a locally owned chain though. But still fantastic food!

    H2O Sushi 1912 Broad Ripple Ave. - Great sushi place in the middle of a "trendy" area.

    Iron Skillet Restaurant 2489 W. 30th St. - This is a FANTASTIC place to eat. If you go to Indianapolis, make sure you get reservations 3 months in advance maybe more. Its located in an old home on a hill. This place is SUPER great if you are into personal service. Visit their website for details.

    Kona Grill 14395 Clay Terrace Blvd. - Great place for fresh fish, and sushi. Located in an outdoor mall in a very upscale neighborhood, all of the places on "Clay Terrace Blvd"(Jimmy John's, Kincaid's, Kona Grill, Mitchell's Fish Market) are fantastic places. Google Clay Terrace Mall for info.

    Music Mill 3720 E. 82nd St. - This is a restaurant/music venue hall. Great place, very "art deco" inside. Its something out of South Beach almost. Enjoy good food with a fantastic band. Be it local artist's or world famous artists. This place is awesome.

    McCormick & Schmick's Seafood Restaurants 110 N. Illinois St. - Chain, but still great service and great food.

    Naked Tchopstix 6253 N. College Ave. Another great sushi place, in the middle of a "trendy" area. Resonably priced to boot.

    There you have it. All of the places to dine in the heart of crossroads of america

  8. I just wanted to add, I work for Emerils Tchoup Chop as a Chef in the Royal Pacific Resort, and I will tell you that everything on the menu is wonderful, and cooked FRESH daily with Fresh ingredients. Im not sure about across the street at City Walk, but I doubt that their food is anything less than fresh as well. We make our own deserts daily with the freshest fruits and produce. You will not be let down by our food. We always have two special Entrees, two special Appetizers, one special Salad, and 4 course Tasting Menu. All are made and prepped fresh daily. Its a new menu everyday except for the fixed menu. All of our protein is freshly butchered by us, and the sauces are cooked daily fresh. Our stocks are cooked off once every three-four days. We use authentic asian spices and ingredients.

    For Seafood, I would have to say us!! We get our fish daily, and we have strict guidlines for accepting fishes, poultry/game, beef, pork.

    I will tell you right now. Our walk in (fridge) is VERY small in industry terms, why? Because of how fresh everything is. Our freezer is litterally no bigger than a house hold closet. It only houses shells, beef bones, fries, chicken tenders used for kids meals, Orange juice concentrate that the bar uses, stuff thats used for family meal. If its more than 3 days old, it gets thrown out. This is no lie. Except for our stocks, and some of our sauces that are full of acid or salt that wont spoil. Our Chef De Cusine is very stringent on rotating our stock, and getting rid of food that isnt fresh. He runs a 9mil/yr restaurant for one of the worlds most famous chefs, and only wants the best quality of food out there.

    Recently across the street, the Chef De Cusine as well as the Executive Sous Chef and another Sous chef all quit. Within a few days of each other. I think it was because of how it was being managed by the GM?! Im not too sure about it though. This is why when you look on Emerils website, you will not see a Chef De Cusine listed nor any other chefs...

    I welcome all to come and check our lesser known Emerils Tchoup Chop across the street from City Walk, and try our great food. More than likely youll see me on the expo line with my Chef.

    Take Care.

    Other great places as previously mentioned Primo (owned by Chef Melissa Kelly and joint venture with Marriot), Le Coq Au Vin, Christini's, Moonfish, Citrus Restaurant,A land Remembered.

    From a proffesionals stand point, and knowing the chefs of the above places, these are the place I recommend.

×
×
  • Create New...