ajay

All of this talk of off menu dinning reminds me of one of my first haute meals ever, at Grammercy Tavern no less. (This was about three years ago, and my first visit ever to the restaurant). I had heard (from Fat Guy's website) that GT was an excellent place for novice diners to get a sense of what fine dinning is all about, so I went. I decided to do the tasting menu, but I also fancied some truffles (the Fat guy had recently posted a piece about an all truffle menu he had eaten somewhere that had gotten me really interested in this product). So I talked to my captain and he was able to arrange that a lamb dish on the menu be made with extra truffles (these were black winter truffles in case anyone is wondering) and for a $15 supplement mentioned up front was able to add a dish that was to focus on truffles and remains one of my fondest fine dinning memories to date--pancetta wrapped loin of monkfish in a meaty reduction of some sort with grated black truffles. If they were able to accomodate the request of a bumbling dinning novice (who clearly appeared as though he was blowing half of his life savings to eat there) like myself (at lunch no less) I can't imagine why they would refuse a sincere request from someone who comes across as a saavy and interested diner. I bet Danny Meyer really hit the roof when he heard about this--the article I mean.

Certainley I can see how enjoying an aperetif in the lounge of certain michelin 3 starred places would be enjoyable. I would certainley prefer to peruse the menu have a drink and hopefully enjoy an amuse (or two) in the bar/lounge area at troisgros, and based on reports and pictures would not dream of beginning my experience at Boyer without champaign in the lounge. I don't think the NYC four stars (and certainley not the three stars) have comparable facilities, with the possible exception of the bar/lounge area outside lespinasse, and thus, I would not enjoy beginning my evening there.

Perhaps the problem was our boorishness. Rather than simply leave the gratuity on the table, we attempted to give it directly to the Capitan, but were informed that it was taken care of. We received the same response when we settled the bill during check-out. Either way, while not cheap, I believe Troisgros presents a prospective diner with an amazing dinning experience that is a good value.

Astier, 44 rue Jean-Pierre-Timbaud, 11th Arrondissement; (33-1) 43.57.16.35.was favorably mentioned in an article in the NYT travel section this sunday. The cheese tray looked particularly promising, and it sounded quite reasonable with a prixe fixe for about 25 euros. I have no experience whatsoever with this establishment though. Hope this helps.

I don 't know how drastically the prices at troisgros have changed, but I didn't find that I needed to be prepared "to spend my life savings" in order to dine there. As I recall the tasting menu was around 140 euros (117 without a dish of fabulous langostines). Those prices compare quite favorably with the prices of three stars in Paris (see especially l'Arpege where the tasting menu ran 300 euros and 150 euro entrees were not uncommon). Moreover, the big kicker for me is that the prices include service, and unlike restaurants without rooms in the city, it is actually difficult to leave an extra gratutity (i.e. our money was refused the night of dinner and again when we settled the bill during check-out). Given this fact, I believe Troisgros compares at a similar level (pricewise) to New York City 4 stars (that is when tax and service are factored into account), but is a subjectiveley and objectively more amazing dinning experience. I haven't been to les lodges but I have heard very very good things from multiple sources, so I would be highly inclined to add it to my itnerary.

I'd like to put in a strong plug for my two recent favorites: Atelier for classic french (perhaps instead of veritas?) and Cafe Boloud, which I and some others including the fat bloke believe is better than the mother ship. I love chef Carmellini's (sp?) rendition of regional dishes--they are often unbelievable. Also, when at CB, just ask for a mulit course tasting, and prepare to be amazed. As far as Nobu, it is a good choice (i tend to prefer nobu next door) but if you have something comperable in Lodon, i might suggest either a more straight up sushi place like sushi yasuda (sp?) or Jewel Bako which has a slightly different approach (and apparently the best otoro around). We have had extensive threads on each. I really do hope you'll give bouley a try for lunch as when the kitchen is on, it is my subjectively preferred restaurant in the US. the problem is the kitchen is sometimes very firmly in the off position. still 35 is a small bet to place in the game of restaurant roulette... In any case, let me join the others in welcoming you to egullet (don't know how to make the trade mark symbol) and hope that you have a wonderful visit to our great city! heavan knows that we need the tourism dollars.

From everything i've read (and tasted in one visit), it seems like chef hemant is very adept at meat preparations but how do members feel he handles vegetarian (but not vegan) dishes? Are these at the same level of excellence or are they merely average? Are there particular standouts in this area? In otherwords, Would four people (all of whom are well versed in indian cuisine with myself and one other from the subcontinent) be able to enjoy an excellent meal if they chose to confine themsleves to vegetarian choices? I ask this question for two reasons: (1)almost all indian restaurants serve mediocre samosas even when they excell at other things (sadly, i believe this is true of dakshin a pleasant indian bistro on ninth ave around 50th st.) (2) as a person (somewhat) well versed in indian cuisine, I find it difficult to become excited over the idea of eating bhel poori as part of a meal. Unlike certain fried foods like samosa or vegetable cultets that might be integrated into an indian meal as a farsan, I don't believe bhel poori should be incorporated into a meal; rather it should be taken in as snack or as a light meal on in its own (usually in conjuction with sev poori and pani ppori). Any thoughts and comments are much appreciated. ps stefanyb, if you're comfortable discussing it, how much would a meal of the sort you describe set one back? pps i still wish i could have made it to the dinner at diwan.

you two must be really close macrosan . anyway, count me in for at least one if ed decides he is intimidated by our foodie prowess, surely there is another among us who will step forward and arrange this monumentous event. I continue to await the chinese banquet messiah...perhaps she will only identify herself after we build her a temple?

Hate to seem like i'm badgering members, but I'm still wondering if anyone knows or even better has experience with how susur handles vegetarians. I'd really like to give the place a whirl, but it would be for nought if the kitchen can't accomodate vegetarians, though what'd I hope for is something like the wonderful vegetarian meal beachfan described at les lodges, outside of Lyon, France. Any thoughts or insights? Please don't be shyl.

Hey Britcooks, Are you sure ice wine is affecting by the 'noble rot' (botrytis)? It was my understanding that grapes were just left to freeze which removes the water leaving an intense but balanced wine that is quite delicious with enough acid to cut through the pronounced sugar, but I admit being a relative new commer to the world of wine.

I've found the Pol Roger non vinatge brut retailing for about 25 dollars. Will definatley look into Jacques Selosse Blanc de blanc. I'm glad to hear that I'm on solid ground for not finding M+C's white star

Thanks for the report, Anil, keep em comming

Cabrales, If you have the time, consider posting your tasting notes/reactions to the pol roger flight. Specifically what did you think of the '93 cuvee sir winston chruchill? It seems to be a favorite of the WSJ wine page, and I find that the Pol Roger non vintage brute compairs favorably with others such as Vueve Cliquot and Moet and Chandon White Star.

That's wierd. I've never had a version of vimto made with soda except in bottles I find here, which are good, but I feel they don't quite have what Ghanshaym offered in Jamnagar, so whenever any member of my family goes there, we get a bottle of his concentrate. Most often he sells his concentrate in the form of sherbet mixed with water, or even more commonly, as a form of snow cone known as a golo (shaved ice on a stick). when we used to visit Jamnagar, elaborate preparations had to be made for us to enjoy this treat. The night before, water had to boiled (to purify it) and then it was forzen in a steel pot (so that the resulting block of ice would be big enough for the bhayaji's machine to shave) and we would have to get up early the next morning and travel to the place where he began his run so that the ice shaver could be washed with bottled boiled water (hey you never know what they actually fill the bisleri bottles with) and we could get our treats. Such a process only occurred once or twice a trip for us, but it was always one of the highlights. Ah the memories.

Oh yeah, and as far as Kailash is cocerned, don't go upstairs for the a/c room; that's for tourists

Suvir, Now that you mention Vimto, I would like your expert advice on the differences between Vimto and Kala Khata (translates roughly to black and sour). In the Gujarati town of Jamnagar, a guy named Ghanshyam sells the best Vimto, but in Mumbai, we mostly find Kala Khata, which I beleive to be inferior, but I can't quite put my finger on the differences as I almost never taste them side by side. ps thanks for the kind words

I know this thread reveals my comparative lack of experience with wine, but at a reccent dinner where I was taking in wines by the glass as part of a tasting, I encountered a wine that smelled of burnt wood, and more alocohol than I usually smell. The wine wasn't supposed to be particularly amazing. It was a (red) bourgoune from Domaine LeRoy and I believe the year was 1996. Do members think the smells (and a really harsh flavor but not that of a mouldy sock, which i know probably indicates a 'corked' bottle) described might be indicative of a defect in the wine? When I mentioned it to my captain, who was quite knowledgable on food but less so on wines, he suggested that the wine was supposed to taste like that, but I had my doubts. Any input would be appreciated so that I at least learn form this less than excellent tasting wine.

Steve P, I'm inclined to trust your judgement over that of the captains and sommeliers I deal with but they have uniformly (from ADNY last year to Lespinasse to Cafe Boloud) all recommended a white of some sort or another. Recently, a captain tried to foist a sauvingon blanc (from New Zealand that smelled of grapfruit) on me with truffles on the argument that the truffles were being served with a raviolo that contained an egg, butter feta and sage. I made the taste of the earth argument and he was unpersuaded. i was going to override him and order a pinot noir, and he explained that would be a lousy choice, so we settled on an unoaked chardonay from NY (not a particularly outstanding wine but the place didn't allow BYO and I was getting wines by the glass). THe chardonay worked better than the sauvignon blanc which was awful. Is there any merit in this line of argument or are all of the captains sommeliers i talk to just trying to play a devilish game with me? ps the truffles this year have been uniformly excellent, though i wouldn't recommend lespinasse as a place to sample them, as they are quite stingy with their shavings.

In fact, though my parents take in plain water in India, they did not allow me to do so when i was younger and continue to recommend that i do not. Thus, i must always take in warm sugar cane juice (it's just not the same). Moreover, nothing is more tortourous than going to a wedding or reception and being the only one who cannnot partake in the excellent looking sherbets and being forced to take in thumbs up (much better than coke !) or Goldspot (I understand they have stopped making it. A travesty to be sure).

Hey Suvir, what's a parsee samosa? how does it differ from the normal kind? Kailash parbhat is also good for the ragaro (made from peas sorry for the bad transliteration) patties. Also for Faloodah, try the badshah near Crawford market. As for Indian chinese, aside from China garden (a must visit) I woud also recommend Kamling (near Churchgate) as another excellent choice. Sorry, when i return to india i don't get out very often as we have lots of family who all insist we take food at their house (even though surprisngly they are not good cooks), which means that I eat better indian food here in the US than I do there. I wish the family had some parsee friends... though next time i will insist on trying some parsi places. Where is Mahesh fish House? I know that this has come up in other boards, but how comfortable are members in taking in meat in india? Since I grew up in the US, I feel as though my digestive system would not be able to handle Indian meat preparations because the meat is not as fresh or hygenically prepared. Am I worried about nothing? or is there a real threat here?

It's not chinese, but don't forget falooda at kailash parbhat (their street food is also top notch) especially the samosa and chola--two dishes that it is quite difficult to find properly executed in NYC restaurants me has edited because grammar poor was

Anil, What do you think of China Garden (in kemps corner). While hardely a hole in the wall, I have always thought of the place as one of the best restaurants in Mumbai (next to Khyber of course). Since I have never made it to the East of India, China Garden, and to a lesser extent a place called Kamling (near Churchgate) really are the gold standard when I think of Indian chinese. I agree with you that the 'chinese' selection in most indian restaurants is garbage. Darn it! I meant to engage Ed Shoenfeld (sp?) on the question of Indian chinese and whether he had any particular insight but forgot. Oh well. ps the Indian chinese dish my family enjoys the most is almost certainley not authentic. It's called vegetable manchurian and it consists of fried balls of vegetable (not sure what it's composed of in the restaurant) but at home we make it out of potato cabage and carrot. the balls are then deep fried and placed in a gravy, but the problem is that we at home have never been able to replicate the flavor of the gravy (smokey and well spiced) that we enjoyed at CG, and so the overall dish has never been very successful. DO members have any insights?

KMPickard, Thanks for that thoughtful and measured post. On a completley different note, my family has been considering visiting Susur (we will opt for the late sitting--thought it's tough for us to wait that long), and I was wondering if members can comment on the experience of vegetarians (of the lacto-ovo variety).

As much as I feel for you and want you to have a good trip, I should note that the strong dollar has resulted in a balance of payments crisis, and the last thing we need right now is the dollar getting stronger. We need people to purchase American goods so American people can have jobs and spend more money so that Gagnaire will challenge Ducasse here in New York (there now i'm on topic). [actually, I just wanted to get past the 200 post hump ]

KMPickard, Consider discussing your experience at Susur (mentioned on the Banyuls thread) further--time and comfort level permitting of course.