bilrus

If we're talking about a restaurant where the extra cost of the amuse raises the overall cost of the meal significantly enough to worry about it, then that restaurant shouldn't be serving an amuse in the first place.

The hanger has a slightly more "organy" taste and I think it is generally a little chewier cut. The flatiron has a more-fliet like texture but more beefiness (if there is such a thing).

I think I mentioned up thread that on my recent trip to New York I went to the Italian market on Arthur Ave. in the Bronx. While I was there I bought some sausage and pancetta among other goodies. I decided to use up what I had left last night so I made a soup with the sausage and a salad with the pancetta. The soup was chicken stock, onion, carrot, celery, garlic a small amount of rice-shaped pasta and the spicy sausage. The salad was an Italian take on Frisee au Lardons with the pancetta taking the place of the lardons. I love pork products.

Defintely better than the filet. Although my favorite is the flatiron. Texture is more like a filet, but with more flavor.

One of the best posts I have ever read in YEARS of reading message boards..... Perhaps a script writer for Deadwood? ← Not if it doesn't use one of those two wonderfully descriptive words that starts with a "C" that they love so much. Ray's had got to be better than the restaurant at E. B. Farnum's hotel.

Sorry - the boss is out of town today, its very quiet around here, so I'm bored.

A new style of tasting menu? I suspect the date of this issue is a clue on this one.

I bet that if he asked nicely, most restaurants would be happy to not give him anything extra.

That looks very pleasant.

Remember - eG is not, I repeat NOT, a lonley hearts club.

Has anyone heard of Pepino's Trattoria Italiano in Burtonsville? It is located on Columbia Pike. My wife is going to lunch there with her co-workers and wants to know what to expect or what to order. Thanks! BilRus

This strikes me as a personal gripe that is out of touch with the general public. Hardly. Although I do have to agree that the amuses at The Modern (six different items served as two courses) ranged from good (a beggar's purse of trout and trout roe) to bizarre (a shot glass of celery juice).

Chimichurri

Glad I could be of some inspiration. Looks mighty tasty.

This is normally a quote from a bad review of a restaurant, not a quote from the Chef.

I loved the plate I made of the aforementioned mushrooms (chanterelles), gnocchi and a Kobe Hangar Steak. From my experience and what I've read, sticking with the simplest preparations is a good way to go.

I've probably gone as high as 35%, or a little more if I get good service and/or end up getting comped something. Service would have to be be pretty bad for me to go below 20%. But I'm never entirely sure if I am doing the appropriate thing. My personal service experience consists of a summer waiting/bussing tables at Pizza Hut where a good tip was one that wasn't under a dollar, in pennies or dropped in a used soda glass. To the restaurant people - what would stand out as a large tip? Does 25% qualify or is it closer to 40%? What qualifies as embarassingly high?

I'd second Border Grill. I remember very fresh flavors there.

Celery. Other stuff - onions, mayonnaise, dijon, garlic powder, salt, pepper. It is basically the recipe from the CIA's "The Professional Chef", only I used 8 eggs instead of 40 or whatever restaurant-sized quantity the recipe called for.

Thanks. That sausage was unbelievable - spicy and sweet. I'm making mini pizzas this week with some pancetta I bought while we were there.

So I'm back after a ten day hiatus from posting while my camera software was screwed up, Tonight was Rick Bayless' Shrimp Ceviche Cocktail. It's not a true ceviche, in that you cook the shrimp beforehand, but the lime marinade stll give the shrimp that "ceviche-like" texture without being mushy. A few pics from previous dinners - Last night's egg salad sandwiches with Niman Ranch bacon on croissants. For some reason egg salad is what I associate with Easter more than any other food (aside from Cadbury eggs): Pasta from last Friday - linguine with tomatoes, rock shrimp, and prosciutto: Pizza from early last week with Italian Sausage from Arthur Ave.:

Wasn't it Einstein who had a closet full of the same suit and shirt. He didn't want to waste his efforts on choosing what to wear in the morning. That was my reaction on reading this.

Really interesting report, Bill, and much appreciated. I couldn't help but go back and look at my post from early October on another board which is linked here: http://www.chowhound.com/midatlantic/board...ages/48684.html We haven't been back since then and honestly, haven't thought too seriously about returning any time soon. Citronelle, Maestro, the Lab yes but for now, not CityZen. I think the reason is the overall presentation and style. There is something special, unique, indulgent about sitting and having a sommelier "coat" a wineglass, turning the glass on its side then letting wine flow down and cover the walls of the glass. There is something special about decanting. Eve does both, as does Citronelle, as does Maestro, as does Laboratorio. This type of wine service is a statement, a "big deal" if you will. Some restaurants decant any decent bottle just for presentation. But CityZen did not. Note my comments about not even a decanter in sight as well as the wine service itself was on the side of the room. There WAS NO OPPORTUNITY for tableside wine service, to watch this type of performance. Presentations were correct but not "theatrical" as at some restaurants. The kitchen was not the focal point of the room unless you were sitting at one of the two tables I noted. Yet there were several of what I call "great dishes." But, for us, CityZen lacked a certain emphasis, a certain type of European "style" if you will that the others have. Wine service, location of the kitchen, little opportunity for tableside presentation of any kind, etc. Much of this could be changed, too, but from reading your thoughts it sounds like they haven't. ← We had the three course option rather than the tasting, but still wanted wines with each course so we had the sommelier choose three different wines by the glass (including dessert). The brought the bottles out and poured there. About what I would expect for that. Only misstep with the wine service was not getting a wine menu at the same time as the dinner menu. I think there might have been the expectation that people would be ordering the tasting menu and wine pairing. I was a little disappointed in the table we were seated at (along a banquette at the right side of the room), but as a party of two I wasn't expecting to get a large table in the middle of the room. The area with the wine wall did look like the best spot to me. The vibe was a little sedate at first as we had a 6:30 reservation and only about a third of the tables including only one near us was full. I guess this is the problem with only having one seating while trying to stagger the reservations. I would have liked to see more of the kitchen, but the kitchen, although open, is not really set up to be viewed. At French Laundry (and Per Se) the kitchen is out of sight out of mind and that doesn't bother me either. I've had good (I loved watching our dishes come together at Citronelle) and not so good (serious kitchen dis-harmony the night we went to Maestro) experiences with open kitchens.

I posted most of this in another thread in reponse to someone choosing between Palena and Citronelle so forgive the duplication. I'm in agreement with Sietsema and Joe H and others on this one. Based on my meal this weekend I would put Cityzen in the same league as the other four stars. But there is something missing and not quite as special and I can't quite put my finger on it, even after thinking about it for two days. Somewhere above the best three star, but maybe not quite at the level of the other fours stars. Aside from one OK entree, the food at Cityzen was outstanding - nearly flawless actually. The service was also excellent - friendly but polished exactly the way I prefer it. They pull out all the stops - two amuses, a pre-dessert, a small cookie plate after the dessert - maybe even more than the other places. Cityzen's presentation is more like Per Se (French Laundry has a much different feel because of its setting - like comparing the Inn to Citronelle - just different) in style than any restaurant that I've been to in the city. They even claim to only turn the tables once and that appeared to be the case. But if you asked me which is the better restaurant I'd say Citronelle or Maestro. Maybe it is the confidence coming out of the kitchen or the sense of whimsy on the plate while still turning out serious food. These are things that can and I think will come with time at Cityzen, though.

Citronelle is defintely on a different level than Palena in terms of style and preparation. Palena is very good in its own right, but aiming for something different. Based on my meal this weekend I would put Cityzen in the same league as Citronelle but there is something not quite as special and I can't quite put my finger on it. Aside from one OK entree, the food at Cityzen was outstanding - nearly flawless actually. The service was also excellent - friendly but polished exactly the way I prefer it. They pull out all the stops - two amuses, a pre-dessert, a small cookie plate after the dessert - maybe even more than Citronelle. Cityzen's presentation is more like Per Se (French Laundry has a much different feel because of its setting) in style than any restaurant that I've been to in the city. They claim to only turn the tables once and that appeared to be the case. But if you asked me which is the better restaurant I'd say Citronelle. Maybe it is the confidence soming out of the kitchen or the sense of whimsy on the plate while still turning out serious food. These are things that can and I think will come with time at Cityzen, though.