yvonne johnson

tommy, I agree, I'm not that keen on oranges, but I'm always nicely surprised when I have them in Chinese restaurants. They don't look like juicer oranges though, as the skin is usually on the thicker side. Jason, so what's your take? Monosodium glutamate injected for that extra flavor?!

Phew. Here was me thinking it was because of what I told you to your face the other day. "It struck me as eggy, but it might have been some kind of manioc preparation, or anything really." I'll remember that one!

Wilfrid, Can you say more about the filet mignon that had a "sort of eggy coating"? I also asked you on the Rio? thread about butter on steak and got no reply. Anyway, I'm wondering if the eggy coating is a somewhat related practice.

I will bring beer (enough for 2-3 people) and some Scottish whisky as digestif.

Suzanne, I enjoyed your post. May I ask a couple of questions on the gender bias alert (gba). How would you distinguish this from poor service? I think Wilfrid has been to a handful of places and been refused a table when a single diner; bars where I've been in mixed company have been slow to serve us, and asking for pairing of wines and course might not be that usual and the puzzlement on part of wait staff might have little to do with bias related to sex of diner. Just wondering. Related to the fishy smell: Although all of your fish tasted fresh, what did you make of the odor??

tommy, what's all this about NJ? I'll be coming from NJ that night and 8PM suits me better. Only joshing (about the time that is. Unfortunately the rest is true), 7.30 is fine for me too.

$820.38 (including tax & tip, & 3 pre-dinner Daniel brut, 3 digestifs. I see they gave us the cheese plate on the house. The Vieux Telegraphe ($143) pushed it up quite a bit. The three tasting menus came to $315). I wouldn't call it cheap.

Dinner last week-end at Daniel (60 E. 65, 288-0033). Roughly two weeks in advance, I obtained a table for three in the lounge area (a space a few steps from the bar that fits around 6 tables). When making the reservation, and later on the phone to ask about the menu, the staff were unhurried, kind and informative. This was in contrast to what we found on passing though the revolving door. First, a stern-looking staff member asked us to check our coats at the cloakroom on the left where there was a build-up of people. Second, down the steps and into the large hall where there is big desk with three maitre d's none of whom seemed to know what the other was doing. After some dilly-dallying we were seated. Rough patches in service continued into the meal. But first, the amuse: a very strong Parmesan crisp; nice tuna tartare, and the third looked and tasted like a tiny mound of red vegetable (cabbage?) with a sprinkle of blue cheese (I'm now doubting my memory, but this was less successful). We chose to go for a tasting menu: L'ARTICHAUT ET LE FOIE GRAS Jerusalem Artichoke Soup with a Foie Gras Crostini and a Black Truffle-Parmesan Cream This arrived before our wine and we asked that the soup be returned till our wine arrived. This was a very fine thick soup. Our waiter suggested a pinot gris by the glass for the soup. It turned out to be very sweet and not a great match. The thread "dining karma" comes to mind because, as our chum noted, there seemed to be a pace & manner the restaurant had which didn't satisfy us. And there was a bit of a struggle for control. Interestingly (or maybe not--the great Seymour Britchky said making a complaint early on if warranted might turn things around), as a result of putting our foot down about the timing of our first course things improved immensely. LE "BLACK BASS" ET LA SYRAH Paupiette of Black Sea Bass in a Crisp Potato Shell with Tender Leeks and a Syrah Sauce This signature dish has been written about here before. The flakes of fish were silky. I wondered whether there was a touch of goose fat between the fish and the thin slices of potato encasing it. This was a lovely balanced dish. 1 half bottle of Morey Roumier LA GROUSE ET LE CHOU (we requested this substitution) Wild Scottish Grouse with Foie Gras and Porcini, "Compotée of Savoy Cabbage and Turnips, Chestnuts and Salsify "Au Jus Truffé" Another hit. The grouse was well hung, and rare. Bottle Vieux Telegraph, Chateauneuf du Pape. I don't have full details about this one, but it was spicy and fruity and worked great with the grouse. Cheese course (additional request) Our waiter selected 6 chesses, some French, some domestic. The Reblochon and a goat were exceptional and all the cheeses were far superior to those at Artisanal. Desserts (We were given 4 in total, and they included these) LE CHOCOLAT NOIR ET LA PISTACHE Hot Chocolate Upside-Down Soufflé with Pistachio Ice Cream LE DUO DE CHOCOLAT ET PRALINE Chocolate and Praline Cream Millefeuille with Caramelized Hazelnuts Coffee Ice Cream with Chocolate Granité and White Chocolate Mousse Overall, once things got into the swing we enjoyed the meal very much. Would I go back? The main dining room, from a glance, felt heavy and not unlike an old ocean liner's ballroom. The lounge area where we were is literally thread-bare around the edges in places and the background music was truly awful. From what I've read, I think I'd be far more inclined to go to Café Boulud next time around. Our chum felt that the wine list did not offer an adequate range of moderately priced wines, which suggested a mistaken (?)view that with expensive, classical French food one must have expensive wine--something not promulgated by the French. Our friend also thought that the staff play up the French act a bit much--over-doing the accents and whatnot. Oh, nearly forgot: Yes, Boulud did the rounds last week, and he shook my hand. I have not, of course, washed it since. [Previous write ups: http://forums.egullet.org/ibf/index.php?s=...&f=4&t=4216&hl= Restaurant's web site: ]http://danielnyc.com/daniel.html]

"$45.00 inclusive of tax and tips per person" Suvir, I think this is fair. Sounds great. 7.30 for 8PM sounds good too.

I'm a bit late on this one then. Were your steaks (in Brazil) swimming in butter? I heard that Brazilians put butter on their steak--to the betterment of the meat, of course. (Maybe Ducasse's practices have a sound basis. More butter=betterment. Of course, of course. Reminds me, where is LML?

g. says he wishes to come along, and I can make it for 7.30PM at earliest --I'll be coming from out of state. Suzanne, do you have a list of those attending ready at hand? Sounds like we've got a fine group.

g. says he wishes to come along, and I can make it for 7.30PM at earliest --I'll be coming from out of state. Suzanne, do you have a list of those attending ready at hand? Sounds like we've got a fine group.

I think people will understand if drinks are over and above the meal price (and people have creative ways of splitting up drink tabs). I think we are an easy crowd--sometimes we've split up drink tabs in small groups (with most contribution coming from the most refreshed--now, who they?) and other times cost of drinks has been split equally as Suzanne says. I see there's an eGullet tasting on Sunday November 10, and Thanksgiving is Thursday Nov 28. So, maybe sometime during weeks of 11 or 18 November? As for place, and dishes: I don't know about others, but I'd be happy to place the group entirely in Suvir's hands, as I'm confident he'd choose great dishes at a nice place.

I've been wondering whether an eGullet outing to an Indian restaurant, under the guidance of a moderator, to which all are invited, space permitting, might be a good idea . I see Fat Guy's post on another thread and I would like to see more official events that are open to all. I hope it's not presumptuous to ask if Suvir would be willing to guide the way in terms of place and date. I will help in any way that I can.

G. and I were discussing BH a few nights ago, and our thoughts touched on something cropping up here. The dishes at our three dinners at BH appeared to be haute cuisine light, no rich sauces whatsoever. A dish on the menu that we've noticed is poached duck. Again, poached sounds like diet food. Why be shy of cooking duck in its own fat?--that's haute in my book. As for Annisa, Tocqueville and BH, which you placed in one category. I see some sense in this grouping, but I see Annisa as being more haute (using the rich sauces as a criterion) and being better for it. Not near JG, but certainly in that direction and not a bistro. Now, what about oysters and caviar? Peasant food turned haute cuisine/fine dining, yet there is no fancy sauce, no execution, yes, there's selection, but the chef maybe does nowt with them. Expense I guess makes these items haute in this case. Maybe I exaggerate as these items can be combined with other ingredients in a skillful way.

When I get her to dance along with the music I listen to, she's even cooler. Great color too.

Isn't haute cuisine just something with a truffle? Inspiration: Elizabth David ( French Country Cooking ), "....Haute Cuisine became ridiculously excessive, and no dish was considered really refined without a garnish of sliced truffle."

"The dining experience - service and food preparation issues aside - is quite pleasant." Err....how is this possible? As for the first sentence... "Although I'd never eaten at 28 Oak Street, dining there was a bit like coming home."?? I think I know what she means by the context, but still.

Robert, I'm not sure why deliveries twice a day should urk you. I can see you were not pleased with Citarella the store (and I sympathize), but I can confirm that the fish I had at Citarella, the restaurant, was fantastic. Southern Girl, as quite a few eGulletarians may not subscribe to FG's newsletter, could you elaborate on the dishes you had?

When I read about chefs who are described as experimental, and who collaborate with scientists to create new combinations and improve coooking techniques, your name and Ferran Adria's often appear. (Unfortunately, I've not yet visited your restaurants or El Bulli.) To what extent have you been influenced by Adria (and vice versa), and to what extent do your individual contributions complement one another (or not)?

I just tried to post this on a year-old thread http://forums.egullet.org/ibf/index.php?s=...t=0#entry127388, which worked in one sense--my post is on the thread, but I failed to bring the thread up to the the current NY board--oh, well, probably something to do with up-grades over a yeat ago. I now attach my post to younger thread. Anyway, what I want to say is: Fat Guy's report on Citarella in his (free) newsletter http://groups.yahoo.com/group/fat-guy/ made me ask, Why haven't I been back to this superb restaurant? I must go back. Brian Young has left (and no-one, even staff at Citarella (I just called up), appears to know where he's gone), and now another Brian (Bistrong) has taken over, and, from what Fat Guy describes, the fish remains first rate. (The restaurant gets fish delivered twice a day!) I didn't try Bill Yosses's desserts when I went, but I must leave room the next time. Restaurant's web site http://www.citarella.com/cit_Restaurant.as...ment=17--photos do not do the restaurant justice.

Fat Guy's report on Citarella in his (free) newsletter http://groups.yahoo.com/group/fat-guy/ made me ask, Why haven't I been back to this superb restaurant? I must go back. Brian Young has left (and no-one, even staff at Citarella (I just called up), appears to know where he's gone), and now another Brian (Bistrong) has taken over, and, from what Fat Guy describes, the fish remains first rate. (The restaurant gets fish delivered twice a day! I didn't try Bill Yosses's desserts when I went, but I must leave room the next time. Another thread on C: http://forums.egullet.org/ibf/index.php?s=...21&hl=citarella Restaurant's web site http://www.citarella.com/cit_Restaurant.as...ment=17--photos do not do the restaurant justice.

Yes, it was Nougatine's menu (which included 1 if not 2 tasting menus). The sommelier also told us that Nougatine's kitchen is downstairs and JG's kitchen is on the ground floor at the back of the Noutagine room--I think I've got that right. A couple of other small things I forgot to add. In trying to explain the service glitches, I'm not sure it's because of the presence of the bar. Something I noted was the waiters use a trolly as a staging post in the middle of the room. Not only does this contraption break up the visual beauty of the long room with its big windows, but the waiters hover around it. I'd get rid of it. Second, placemats were used. I understand that this is the more casual of the 2 dining rooms, but I'd prefer white table cloths. Cathy, I look forward to hearing about your meal at JG.

A couple of Sundays ago I had a fine dinner at Jean Georges (JG, Trump International Hotel, 1 Central Park West, @ 60th St, 212-299-3900). Our four friends enjoyed it tremendously too. Around eight years ago, g. and I had dinner in the main dining room, but this dinner, in the less formal room that includes the bar (the only part of the restaurant that is open on Sundays), was better than the former. There appeared to be some direction in the tasting menu, moving from subtle to more intense flavors. (I think Steve P pointed out something similar in the Arpege thread that reminded me of the progression.) This is somewhat different to the usual intense appetizer followed by a duller main course and may point to some more thought on the chef's part. The amuse was, as a whole, not my favorite presentation: cold sweet-corn soup in a something resembling an espresso cup and on the plate underneath, by the cup's side, a small portion of tuna tartar. I guess this amounted to two amuses presented simultaneously. Taken in isolation each one worked, but they did not complement each other that well. 1.Crab salad with tropical fruit placed on the plate as part of a threesome with a pile of cress (does JG like his cress); 2. Foie gras on ultra-thin toast and-- in between the two-- slivers of strawberries. To some the fruit was overabundant and a little squishy, to the majority the fruit worked well. But whatever the views on the amount of the berry this dish was a success as raw strawberry would not have given enough sweetness to cut through the lovely fat; 3. A white fish (cod, I'm pretty certain) on green beans that had been cut thinly like angel hair pasta surrounded by little chunks of tomato and a gentle broth. 4. The highlight: Veal with a peanut foam and risotto. On paper this sounds a potential disaster, but it was the best course. There were some whole nuts in the dish to give a crunch and the creaminess of everything else together with the tender cut of meat was a real hit. 5. Desserts was nothing to write home about: a chocolate tasting spongein the middle of a plate with passion fruit at one end and ice cream at an other. I thought the meal was very good to excellent and my husband thought that, given its overall consistency, it was better than the recent one we had at Gordon Ramsay (Royal Hospital Rd.). The service, I thought, needed polishing. For instance, the waiters bumped into people's arms at least twice bringing or removing plates. There were three crash, bang, broken glass episodes in the evening. That said, the sommelier was helpful and because the food was so good, the service didn't detract from the food. Tasting menu $65 per person. A very good buy, I reckon. We had bottles of Gewertraminer, a white Languedoc and a San Giovese--all good (oh, as well as a red sparkling red dessert wine (top of dessert wine list and cheap-ish). A very good time and highly recommended. And JG wasn't even in the kitchen. [Earlier discussion of JG and Nougatine room http://forums.egullet.org/ibf/index.php?s=...%20georges&st=0 ]http://forums.egullet.org/ibf/index.php?s=...l=jean+georges]

G&T has been one of my favorite drinks for a long time, but I find it very sweet of late. I'm going through a phase of pouring equal measures gin and Campari and adding some tonic with a slice of orange. (Christopher has a great range of Campari drinks, I wonder if this is included.) For the mo, this is a very nice drink.