tim g

'a revelation' - http://online.wsj.com/article/SB10001424053111903791504576588641230000256.html?mod=WSJ_EUROPE_LnS_FoodnWine_TopLEADNewsCollection

well its one thing for you to say its not to yr taste - another to call it pretentious, but whatever. david i was surprised that yr food was underseasoned - the one problem i had when i went to the corner room was that everything was quite salty! also i had the lamb and it had a lot more browning happening on it. sounds like they have some problems w/ consistency

and if you think its pretentious then abt 90% of spain is pretentious since most pork i've eaten there has been rare

rare pork is super common! and delicious! i dont really understand what you mean by 'whats the point in it'

thanks for yr review david! appreciate it. looks amazing

well time out seems to love it

yeah thats what it looks like, i only ate at maze a couple of times, but iirc he did that tongue + cheek dish there as well. i guess the atmosphere here is more casual tho, which (in my opinion) is a good thing

how different is the food from what he was doing at maze?

yeah i would have thought using the cocchi americano would result in having 2 bitter ingredients in the cocktail, so that it wasnt as balanced.

they do something like that risotto @ the ledbury

"Oh to be in such a privileged position. I can't believe you made that public. " why would you not make this public? i dont understand?

matthew norman is such a terrible critic (imo) i thought that once he left the guardian we were rid of him

yeah there's been some articles that have said it's delayed til next year... http://blog.zagat.com/dinner-by-heston-blumenthal-delayed

matthew norman is the worst

i agree, we went there last wednesday for the a la carte and it was fantastic. best meal i've had in london in ages.

has anyone tried this? heard abt it? http://www.artintheage.com/spirits-aita/

wait what are you sure this is true??? i would have thought that nz beef is grass fed

i agree, that's the only reason i havent visited yet one of our friends has just moved to that area tho, so that shld change soon

i havent tried it, but i remember reading this a while ago - http://www.artofdrink.com/2007/03/how-to-make-vermouth.php - and being tempted to

dont know if anyone here's a fan of knob creek but - Because you’re such a dedicated friend and loyal consumer of Knob Creek® Bourbon, we wanted you to be the first to know about some big news here at the distillery. For the first time ever, we’ve actually run out of Knob Creek. Because you and your fellow Stillhouse members have done such a great job sharing your love of Knob Creek and spreading the word far and wide, consumer demand for our bourbon has finally outstripped our current supply. And we’ve got nothing left to bottle until November. So, from the bottom of our hearts, thanks for nothing. Of course, we could bottle the next batch a little early to make up for the shortage, but we believe Knob Creek must be aged a full 9 years in order to reach its true potential. So we’re just going to wait it out. If you happen to experience a shortage where you live, just remember that everything will be back to normal this November. Since things are kind of slow around here, we thought we’d do a little housekeeping by updating our address books. You can help us out by clicking here and taking a minute to verify and/or update your current information. We’d hate to lose contact with any of our good friends. We’ll be in touch soon. And again, thanks for nothing. Cheers! Your friends at The Knob Creek Stillhouse

faulkners in dalston usually gets well-reviewed i think

there was also a thing over the wkend in the wsj talking abt this

for real! that chef @ noma really liked him + noma's an amazing restaurant

cool that makes sense. thanks

thank you! well that's interesting then, cuz i've also seen ppl saying that the red hook is a riff on the brooklyn but since the brooklyn has dry vermouth in it it's not that close is it?