docsconz

Was it on the menu? I wonder if somehow they got it inspected. What did you think of it? Have you had it before?

Gotcha. It initially came off differently to me.

In a word - amazing! Some photos: The bird still frozen. It had faisandage to it, although I am not sure for how long. A wing. This was a beautiful bird. The uncooked head with the brain glistening within the cranium. The final dish: head, leg and breast with foie gras wrapped in cabbage leaf served with tourneed potatos, carrots and (not shown) toast points with an awesome offal spread.

I'm sorry, but I must have missed something. What article are you referring to? Victor didn't write any articles addressed here that I have seen. He did post some comments saying that he has experienced some meals at top US restaurants that appeare to have been "on autopilot" as he has in France. Is that really so surprising? It is one thing to defend the overall state of American gastronomy (which I do not believe he was attacking), but it is quite another to be blind to what is likely not an infrequent occurence. To think that top-end restaurants don't occassionally have nights when they are not firing on all cylinders is ludicrous. They are human too. A sweeping generalization based on a small sample that American Gastronomy is lacking is equally ludicrous. The top end American gastronomy is probably better than it has ever been, even if it does occasionally fire duds, most likely because interest in good eating is probably greater than it has ever been. Each of these facets feeds off the other. Interest rises as quality does and vice versa.

i would think the flight to Tokyo makes that a little more expensive

To answer my own question: On page 140 of the 4th Edition of On Food and Cooking, Harold McGee writes:

Can anyone tell me if it is legal to serve wildgame in general and woodcock in particular in Restaurants in NY?

Briefly, I had my becada tonight and it was sensational. More details to follow.

I'm a bit close minded in my preference for Sushi Yasuda over Kuruma, but I've only been to Kuruma twice -- and got a set both times. It's much closer in style -- the size, the rice -- to the sushi I ate at Miyako, a very traditional and excellent sushi-ya in Tokyo. But based on your recommendation and expertise, I might have to give in and give it another shot. Damn you. ← i smell a lunch opportunity together next time i am in NYC... ← I smell that, too! ← I don't know if it could work out for me, but if it could I would love to join you.

I'm sure we will find plenty to discuss when it comes out. Any idea of proposed publication date?

It's not Steinberger, it's François Simon who was disappointed by Per Se, apparently. ← My bad

1.b 2.b 3.b (to be different) 4.c 5.b 6.b 7.a I don't mind wines that drink young, in general though I don't buy them since I have a cellar of maturing wines. 8.b

I'm sorry, but I must disagree. Nobu was perhaps my most disappointing meal of the last ten years. I really don't see what all the fuss was (is) about. The room was ordinary at best, the service fair and the food decidedly mediocre, though certainly not inexpensive. My wife and I each had the $100 omakase. It started well enough, but then went steadily downhill. While I can't say that it wa a bad meal, it certainly didn't leave me with any desire to return.

I'm not sure that it necessarily has to be as good as it was so long as it is still good. I haven't been there in over a year, but I enjoyed it at that time.

Although it doesn't have the stature that it did in the early 90's and one can argue that its current iteration is really a newer restaurant, what about Bouley?

I think Alice Waters is right. "American" cuisine is in an early evolutionary phase. Clearly, we as a nation and more specifically people who care about food are eating better than ever before. Where we particularly shine compared to other nations is in the depth and breadth of cuisines represented well on our shores. We still do well at the high end too. I'm not really sure what Mr. steinberger was looking for, but I am somewhat surprised that he didn't find it at Per Se. Nevertheless, while great ultra-high end meals are often found in the US amongst some truly exciting restaurants, it may be that this level is more reliably great in certain parts of Europe than in the US. Itis also probably true that the lesser restaurants are more reliably good than in the US, especially if one is not being guided by advice from eGullet

Very nice post. Do you or anyone else know the literal meaning of duxelles?

I am finally about to have my chance to try woodcock. A local restaurant got a few in, which they are holding for me. I'm going tonight. I shall report back on my experience.

Morimoto does a tofu appetizer that is prepared at your table. The waiter pours high protein soy milk and salt water into a warmed tagine-like crock, and covers it. Twelve minutes later, the waiter comes back and lifts the lid to reveal silken tofu, which is served with two sauces. It's pretty good, but the presentation is what makes it worthwhile. ← Cool. That is what I call fresh!

Rare does not necessarily mean endangered. Rare may simply mean hard to come by and therefore expensive for any number of reasons. I will not knowingly eat an endangereed species.

A good discussion this. That was an awesome post, jrufusj! I can't say that I like any one style of wine, which is precisely why I have tireed (for the most part) of the "new style" "Parkerized" wines that mostly all taste alike. It is often difficult to differentiate an Australian shiraz from a California Cab from a new style French Rhone. Even though the grapes may be different, they are often stylistically the same wine. Even so, I must admit I do enjoy those wines on occasion (when I haven't had too many like that in a while), but I also enjoy mixing and matching wines and appreciating their differences. I can't say if that is EC or WC, although I happen to be EC.

While this may not be easy for everyone to adopt, the good news here is that it is possible. Kudos and welcome to eGullet to you, Robert Waldrop!

Welcome to eGullet and Happy New Year to you, Tkrup! That Morimoto meal sounds awesome. What is Alchemich tofu appetizer?

Great list, John. I am in awe of Per Se and Babbo on the same day. While I did Sant Pau, cacao Sampaka and Cinc Sentits on the same day in late September, the best I could do at Cinc Sentits was an abbreviated tasting menu. You are the man!

Incredible post, Monica! There certainly appears to be more than 20 reasons.