docsconz

I'm getting old and senile, but I just remembered the name - PanAmericano!

It's interesting that of the two places I can recall I can only remember the name of the one I liked less - La Muralla China. The other was a small Chinese-Cuban place on Broadway between 164th and 165th. I always got their Cuban food, which was much better than the chinese. Their "chicharones de pollo sin hueso" and platanos fritos were particularly outstanding.

I would concur with Oakapples recommendation and also wish to welcome you to eGullet!

Mex-Toro, Welcome to eGullet! We'll look forward to your continued posting and sharing of your thoughts and experiences. This really has been a remarkable thread!

Timing is everything in life and mine this time is bad as I will be in Spain. I am bummed as that would have been a lot of fun and not too far from where I live. Old Chatham uses milk from my favorite sheep dairy farm - 3 Corner Field farm.

Mark, Indeed that is what they used. So far a blessing, although like anything else, I imagine it could become a curse. I still find the purity of flavor amazing, though.

I doubt this was the place, but I cut my independent dining chops along with my high school buddies at La Crepe near Lincoln Center in the mid-70's. It was a revelation to us at the time. Ah, the simple things in life.

Victor's was just prominently mentioned in the new issue of Steingarden 's Table, which features Cuban cuisine, in particular, the Cuban sandwich. I have some fond memories of that and Chinese Cuban restaurants from Morningside heights in the mid-80's. That is probably too far north to qualify for this thread, however.

Sidewalkers was a favorite place of my wife and I back in the mid-80's. One could get pretty decent Maryland style crabs there. The mid-80's werre also a haven for szechuan restaurants in the upper 90's. we used to frequent Empire Szechuan up around 96th St. when I was in Medical school at Columbia. The Museum Cafe was another favorite along with caramba!, although that was down around 72nd or so. We probably did most of our dining on the upper Wast side then.

Bobolink's cheeses are incredible - their cheddar is my favorite. I guess it is close enough to New York to qualify for this thread

Getxo, Welcome to eGullet! English Cucumbur Sorbet - How is that even possible? I think some incredible things are being done lately with ice creams and sorbets. last week I had the opportunity to taste some incredible experiments with ice cream and sorbet at The Inn at Erlowest in Lake George, New York. I tried some of Chef matthew Secich's experiments with coriander, lobster, truffles, fois gras and even kim chi (actually the most amazing of the bunch) ice creams. They were exceptional and continue to blur the line between sweet and savory in much the same way that Keller, Benno and others are doing. Somehow, they are discovering the essence of specific ingredients in a creamy, frozen dish. I stand in awe.

I recently had a soft goat cheese from Nettle Meadow called "Kurnik" that is just amazing. Also, 3 Corner Field farm, so justly known for their incredible lamb is getting into the Sheep's Milk Cheese business. They make some great feta and yoghurt. I have also had some superb hard cheeses made by others from their milk. They have plans to do fresh ricotta as well as the other cheeses. I am very much looking forward to that.

I would second Bottura of Osteria Francescana, although I must admit my direct experience with top end Italian restaurants is limited. Nevertheless, I thought his restaurant outstanding.

The Rancher's Choice "Wagyu" appears to bea cross between Angus and Wagyu. Maybe that is good, maybe it isn't, but it appears to be only part "wagyu". Judy, have you compared these to pure "Wagyu" bred steaks? The prices are not inexpensive but still less than those of pure Wagyu. from Lobel's website. It is interesting that the product from Rancher's Choice is labeled "Kobe". I would prefer it if they kept to the term "Wagyu" rather than the more deceptive "Kobe".

Ore, Thanks for the photos. I am drooling. Those pastas look absolutely delicious. can you give any details about the pimiento sauce?

I like Bruni's style and his reviews. I think he tries to capture the flavor of a restaurant and not just the flavor of the food. To this end, I don't believe his anecdotes are irrelevent. I feel like I got a better sense of the restaurant as a result.

Here is the link.

I haven't read too much about this restaurant's food that makes me really want to go there over so many other restaurants in NYC. I've been to the space. It is nice, but somewhat crowded. If I had all the time in the world to try different restaurants in NYC, I would want to try it for myself, but unfortunately I don't. As a result this is way down on my list.

It's in the Bairro Alto, Rua de S. Pedro de Alcântara, 45 , just where the little tramway/elevator ends. Thanks. i'll have to check it out!

The worst thing is for a wine one already knows and loves to get a high score from Parker or the WS. I don't think the other raters have quite as much clout yet.

I think the location makes all the difference. Friends Lake Inn is much less likely to have a family just wander in. Greg and Sharon Taylor, now formerly of Friends Lake Inn are great people and their Inn has always been warm and inviting, but the cuisine while excellent, never aspired to the level of haute cuisine that Erlowest does. The website for Erlowest clearly needs improvement, if not just to show the restaurant and its capabilities better. at this point I would not let my expectations be colored too much by the website. That is easy for me to say because I have been there. As for children, my five year old is not ready and I will not bring him, but I will not hesitate to bring my 14 and 13 year olds. I have every confidence that they will be welcome and enjoy the restaurant.

The biggest problem with TWA IMO is not the publication or Robert Parker himself. I believe he does a very good job at what he does whether or not one agrees with his specific palate. The biggest problem is the insistence of people to buy a 95 point wine over a 93 point wine just because.... Read the descriptions and then judge based upon your own preferences. Personally, I regret the homogenization of wine across different regions and varietals. I like a lot of the wines that parker likes, but not all the time and certainly not with all things. One of his strengths at least as comparing to my palate is with dessert wines. He is very good at identifying big, complex, well-balanced dessert wines.

Thank you Chef for the response. I will say that El Bulli and now Alinea are the two restaurants in the world that I haven't yet dined at that I most wish to. I would love to be able to directly compare for myself their similarities and differences

I believe the point of the restaurant is that it is not really a family destination. One must realize that Lake George as a whole is a family oriented resort destination. Having this clearly stated alerts people that this is not a restaurant one should casually bring children to or that a family coming off a busy day at the lake should stumble into thinking it a typicaal lake george area restaurant/Inn. That is not to say that children with an interest in good food, who could behave properly at a fine dining restaurant would not be welcome. In fact, I am quite certain that they would be received warmly. If I gave an impression of the restaurant as being stuffy, I am sorry. It is anything but. If I have it is because I have focused almost entirely on the food. It is a fine dining establishment, make no mistake, but it is also one I find it very easy to relax in. As far as outside visitors entering into any guest room, I would certainly appreciate that policy if I were a guest there. They are happy to show their unoccupied rooms (if there are any) to visitors who ask. I think you would find this to be a very favorable stop on your way to Montreal. I think the restaurant compares favorably to the top restaurants in that wonderful city and I love the food in Montreal. If I am gushing it is because I am so very excited to have a restaurant of this ambition and caliber in my back yard. Previously, I would have to travel to New York or Montreal (Toque would be comparable) to dine like this.

Step away from the computer for a few days (ok I've been in and out) and see what I've missed! This is an extremely exciting and fascinating project. While some references to Ferran Adria were made upthread and there are some obvious similarities at least in approach, such as the concept of taller or laboratory, ChefG, you seemed to want to distance yourself from that (at least as far as the serviceware). Is that in fact the case and if so, why?