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Everything posted by Chazzy

  1. But the short answer is I don't think there's anything approaching the level of the NY places. Best to do something else...
  2. APDC and Joe Beef are actually sort of casual Bistro-ey, so you might want to actually do something else. Maybe not though...
  3. Mikado's easily better than Maiko I'd say.
  4. You Snowdon lovers baffle me...
  5. Norman's is the best high end and has been for a long time, you can get a good idea of whether you'd be interested in it by visitng their website at normans.com. Also, some say Chef Allen's has gone downhill, but I was there recently and it had improved and was back to challenging Norman's, Azul and the few other consensus top places.
  6. Don't know if it's been mentioned, but the Per Se website is up now and serves as a site for all the Keller restaurants.
  7. You're right. So what is your point? For the record I agree that we don't really need something like Spoon, if in fact the food there is nothing too special, but I don't see how a place like ADNY wouldn't add something to the Montreal dining scene.
  8. I'd just as soon forget that if you think it's a real measure of the wuality of their respective food.
  9. I'm almost positive it's going to be a Spoon...
  10. No, I've heard the same thing, I think it's true.
  11. I know it's actually in Berkeley and some don't like it, but does Chez Panisse not merit any mention? Still, from what I know and as many have said Fifth Floor and Danko are the two to look at for the best meal in San Francisco.
  12. It's supposedly somewhat cheaper than Queue de Cheval and the meat is aged for slightly less time I believe, but I hear the menu and concept are otherwise relatively similar to Queue, just a slight step below.
  13. Haha...should have mentioned actually that I liked the look of the still developing wine list in terms of both selection and prices. And, again, I agree they should be proud of what they're doing there and I plan to come back. Also the tasting menu as cheekycook said includes the pre-dessert which was the egg shell with avocado puree described above by Patrice when I was there and a full dessert, I'm with Lesley though two full desserts might be nice especially considering Patrice is a co-owner, but maybe that will be an option in the future. As for prices, the apps were $8-11 for veggie opt
  14. I recently had the opportunity to eat at Les Chevres with my wife and another couple and unfortunately I did not find it as spectacular as cheekycook and calgarymarmitons. First, the decor is great, I love the look and I love the seperate pastry kitchen. Second, the service was very good for a place that just opened. Now on to the important part, the food. My foie gras starter was excellent, one of the best I've had and my wife's artichoke starter was very good as well, a very promising start to the meal. My main course magret, however, was just alright, nothing special. It was a very ge
  15. Chazzy


    I waited 30 minutes on a Saturday night awhile ago, worth the wait though.
  16. Great stuff, but I gotta say it's almost evil holding back the El Bulli stuff.
  17. Congratulations and good luck of course. Patrice or Stelio if there's any chance you have some time (very doubtful I realize) I'd love it if you could post the menu or some of it at least. More likely I'll be in before you get a chance to do that though... Edit to say that I've already heard some buzz about Les Chevres from people who aren't usually very big foodies yet they knew about you guys and about the Opening Soon show, etc. So that should be a good omen.
  18. I don't even think Fairmount is close, to me St Viateur is easily the best in the city, plus they don't try to sell all those stupid flavours like Fairmount.
  19. I'm pretty sure there are two St. Viateur bagel bakeries that are supposedly the same owners, product, etc. I'm not sure if one has a cafe, but I would doubt it. For no apparent reason I always go to the one across from Arahova.
  20. Just to confirm this point I just found his story of this on his website. Link
  21. Well first of all I don't really think Jean-Georges deserves the credit for inventing the molten chocolate cake, but that's another issue. I think, or at least would prefer to see, chefs imitate only basic ideas and techniques rather than complete recipes. Obviously this is a tough line to draw between imitating technique and imitating recipes, but look at other restaurants that serve cones as amuses (many these days) most fill them with something other than the tartar and creme fraiche that Keller is famous for. I don't have any problem with that at all, though Chef Achatz has said he pers
  22. That's true, I forgot that he ripped off Keller's amuse before...Still, I agree that he's doing some very good work.
  23. And the truth comes out...I like that Laurent's bringing interesting cooking and techniques to the city, I just wish he'd work a little harder at personalizing his dishes then.
  24. That is a really good deal, thanks for the report.
  25. Sounds like a great meal. If you don't mind saying, about how much did they charge for the food? Also, that Bloody Caesar sounds awfully similar to Grant Achatz's Bloody Mary at Trio in Chicago which is tomato confit, celery granita, horseradish cream, and cubes of Worcestershire gelée with a mist of vodka. If Laurent copied it at least he changed it to the Caesar I guess, but I'll give him credit for doing it himself for now since the concept is really not so far-fetched.
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