Judith Gebhart

Thanks Josh: As Chicago foodies, we have observed Pane Caldo for years, off and on. No one reviewed it! We had never heard of anyone who had experienced their modern Italian menu. Given your review, we will try it soon. Thanks so much for your daring dining adventure in CHicago. Judith Gebhart

I would like to endorse Dani Garcia who is a superb chef. We have followed his cuisine from the restaurant Tragabuches in Ronda to his new location: Calima. We think his talent is exceptional; so, don't miss his cuisine. We agree that Malaga's, Cafe de Paris is old and tired. Judith Gebhart

I read your last post and I totally endorse Luiz Horta's recommendation. You will, I hope, never regret your decision. I am, as this forum knows, an unabashed supporter of this world class chef. Do let the us know your dining experience at Mugaritz. I would also add if you have a car, consider the 45 minute drive from Bilbao to Etxebarri for another world class dining experience at the best al la brasa restaurant in the world. You will have satisfied two dining adventures that cannot be duplicated anywhere in the world. Judith Gebhart

Dear Charlie, Sorry I have been late in responding to your specific price questions. 200 euros is excessively high. We have never spent that much for all the exotics we love to order and only when in season. So a meal (remember the euro now is higher against the dollar than last year) will be more costly but at worst, it will be 130 euros per person plus wine. Our highest bill was in excess of $300 with a great wine. You can, as we have done, eat for a lot less. Prices are all over the map, depending on the items you choose. Whatever your choices, they will be exceptionally fresh and delectable. Hope this helps. I have never tried Paradis (sp) but will certainly try it on our next trip to Barcelona. Enjoy your visit. Judith Gebhart

Dear Charlie: As a veteran Barcelona traveller we have sampled all the best Barcelona has to offer for the last ten plus years.We currently support Rias as the most consistent, reliable Galician seafood restaurant in Barcelona. My question is what seafood, fish or exotic fare from the sea do you hope to sample in Barcelona? Whatever you wish to experience, Rias will provide you, granted at a hefty price. The product quality will be good if not excellent. We found it superior to Butafumeiro! You can experience great seafood products at many Barcelona restaurants, if you know what you desire. Rias is a great solution to any desired seafood products; we think this is the restaurant that will deliver. Judith Gebhart

If you are truly adventurous do try Hisop. As one of the older eGulleteers, I highly recommend the talents of Hisops two chefs who outrate IMO all the other establishments in Barcelona; even though many of the other restaurants have very good chefs; they donnot offer the extraordinary talent that Hisop delivers. The same evaluation is extended to Cinq Sentis. Try both for reasonably priced menus; both offer exciting degustacion fare. You won't be disappointed. For a remarkable dining experience, you will pay less for an extraordinary meal. Judith Gebhart

Chef Achatz: We have always been great supporters of your culinary genius. We know that you will continue to devote yourself, as much as possible, to overseeing the finest and most creative products that Alinea consistently offers its diners. Your talent reigns and hopefully will always. We both applaud your courage and tenacity of spirit; it will serve you well for your recovery. We donnot know you well, but admiring you from afar, we offer you our warmest most heartfelt support for the difficult times ahead. We hope the best for you. We will think of you often. As Chicago's finest and most innovative chef, you have our total support. Fight Grant, with all the passion you can muster! And win! Judy and Joe Gebhart

We endorse the cuisine of Chez Ruffet which is near Pau. They are a talented bunch and have excellent prices for their various menus. We give it our full endorsement. Now Ostape was a Ducasse endorsed location but no more. We visited it once and found it very acceptable. It is not worth the journey.You will find a great eating venture and a bargain visiting Chez Ruffet. If you want an extraordinary experience, we recommend Hegia. We are about to report our last two remarkable visits to this French Basque destination. Judith Gebhart

We were at Maniaro in May 2006. We left the restaurant with the impression it was very good and probably worth another visit. The bread served was spectacular. The decor was inviting and the staff helpful. Wish we took better notes. Not our top choice. It is certainly in our second tier. Worth a visit. Judith Gebhart

I assume you compressed Le Comptoir du Relais with Carrefour de l'Odeon and refer to Yves Camdeborde's newest venture. It will be controversal but I agree with you that I stopped going after I oversold lunch there and the couple I took, who'd been to Regalade a dozen times, hated the charcuterie/etc. approach. On the other hand, I had a nice dinner with Phyllis/Felice there before the disastrous lunch. ← So John where does that leave us that are not Paris regulars? Judith Gebhart

Gastrochick: We have had recent visits to Hostellerie de Plaisance and Hauterive St. James. We visited Cordellian Bages over 10 years ago; so our remarks are far too outdated. The Hostellerie de Plaisance provided both chateau accomodations and St. Emillion in town rooms which, after the fact, we wished we had booked. We unfortunately booked the Chateau Pavie vineyard rooms. We ate at the St. Emillion downtown restaurant. The chef was talented but hardly memorable. We would never return to the restaurant or the Chateau Pavie's rooms in the vineyard. Now the Hauterive St. James overnight stay was a designers dream, but the restaurant was not the exceptional fare we once encountered when M. Amat was the chef in residence. The dining experience was certainly good but not exceptional. This destination is probably today, in our opinion, the best of the region. We hope this is helpful. Judith Gebhart I

Bennison's Bakery 1000 Davis Evanston, IL ← I totally endorse Bennison's Bakery and The Bleeding Heart Bakery; you've got great choices. Welcome to Chicago and enjoy your stay. Judith Gebhart

Dear Cal: Your input is an exceptional contribution to diners in the Roses area especially if you are looking for highly rated seafood and fish dishes. Thank you for your informative report. We have been elBulli diners for the last 10 years. We have never found an alternative dining experience in Roses that seemed to match Rafa's menu. That reality is due to the fact that we were unaware of what downtown Roses had to offer the uninformed diner. Hope other eGulleteers are aware of this altnerative dining option. Try it. Judith Gebhart

I am another cook feeling happiest in the kitchen with Michel Richard's fantastic cook book. I think it was the best cookbook in 2006. So many of his dishes are amazing inventions. I immediately bought the Japanese turning slicer. I have been experimenting with it; love my olive oil fried potatoes (using the Japanese slicer) with New Mexican, mild green chile powder. Since finding this site, I am again trying Richard's recipes. I thought of making the potatoe, mushroom and bacon stew. Knowing that fresh porcini's are a rare late summer or autumn dream, I imagine refreshed dried porcini with fresh mushrooms are a decent compromise. Kristin what did you use. Don't tell me fresh porcini's! The romaine lettuce recipe looks like a creative gem; have yet to try it. Thanks all for your feedback as I am back to trying his recipes. Judith Gebhart

Dear Dan, I must add another pitch for the excellence of Mugaritz: Grant Achatz of Chicago's Alinea restaurant in an interview with Michael Ruhlman who is a co- author of The French Laundry and other cooking texts of much interest reported that Grant found Andoni Aduriz one of the most outstanding dining experiences he has savored. I also recently learned, via email, of a significant Mugaritz endorsement by a 2007 Michelin newly starred chef, Arnaud Daguin and his wife, Veronique from Hegia. They celebrated their first Michelin star at Mugaritz and it was a stellar evening. My comments are not to dissuade any diners to sample the outstanding fare of Arzak or Arkalare both of whom offer exceptional dining experiences. We are just unabashed supporters of one of the world's most talented young chefs--Andoni Aduriz. We hope egulleteers come to share our opinion. By the way, I would recommend the talents of Bergara, of San Sebastien. Judith Gebhart

I agree with Docsconz except for his lack of experience with dining at Mugaritz. We think Mugaritz is an absolute MUST! Mugaritz has no notable dress code. It is nevertheless a remarkable, outstanding restaurant with extraordinary innovation and delivers an exceptional cuisine. Andoni Aduriz is one of the finest chefs in the WORLD!!! The San Sebastien market is enjoyable, but so is walking the beach of La Concha Bay and admiring the Chillida's Wind Combs. DO NOT miss this extraordinary experience! Judith Gebhart

Dear ASM; Got the same email from Andoni but it was devoid of any relevant information. Keep me posted please. Judith Gebhart

I have a special place for Bux in my heart. As a new member of eGullet now over 4 years ago, Bux assisted me in navigating my way through the forum. He was a fellow traveller who supported and encouraged me to report to the forum my various culinary ventures with great honesty. He was informed and reliable in this forum. He was a special person without great ego but with great culinary wisdom. I will miss him for many reasons. I am most aware that this forum needs both older and hopefully wiser contributors; Bux was both older and wiser. I will miss him dearly. Judith Gebhart

I totally agree with Margaret.For some great American cooks, I prefer Keller's The French Laundry to his other text, which you have listed. Keller's greatest strength as a great chef is best illustrated in his first book at least IMO. There are other excellent more modern texts by American cooks that deserve your attention! One very special book issued this year, is Michel Richard's, Happy in the Kitchen. Also an older, and very wise text is Jeremiah Tower COOKS, by Jeremiah Tower. This remarkable cookbook features the best roasted chicken I have ever tasted and prepared. It also includes many remarkable recipes that are memorable. I think Keller's, The French Laundry and Jeremiah Tower's, COOKS are books, that provide great contemptorary recipes inspired by European cooks. The list is very long and can go on forever. Don't forget to buy the best of the French chefs including, Bras, Roellinger, and Veyrat. Just a few ideas that might entice you to reconsider your choices. Judith Gebhart

You share our enormous appreciation of both Michael and Nathan's talents. They continue to dazzle everyone that welcomes the culinary delights that this tiny kitchen produces. Chicago has no challengers to these two innovators. Remember that no cooks in this city can produce a memorable meal that rivals these two cooks with their price points. And, you can provide your own wine! What could be better? Chicago savor these two talents for all of 2007. We all want them to stay and continue to work their culinary magic. Judith Gebhart

I guess that this is because Miguel Sanchez Romera doesn't want to appear on any guide and has asked to be deleted from all the guides. ← I don't know about Miguels preferences at all. I know that we experienced his exceptional contribution to food about 3 years ago. We recognized he has created a unique culinary product derived from arrowroot; if my recollection serves me. His ingenuity is evident. His menu and contributions to the Catalan contemporary heritage is less than spectacular at least in our experience.I do agree that this chef has a unique contribution to the cuisine of the Catalan countryside. I hope he could go beyond his past achievements. Judith Gebhart

Chefdog: I would support your opinion about the Herbfarm. The chef is great; the owners are tedious and IMO out of touch. We too are trying to determine what talented, emerging chefs are in Seattle. We are thinking about Crush but we haven't truly researched the subject.Back to the Herbfarm destination. The hotel Willows is exceptional and we loved the Barking Frog restaurant. Great food and wine at truly better prices. We will probably return again and skip the Herbfarm. Judith Gebhart

I don't think there is any science behind it. Judith Gebhart

Totally casual. I have seen people dressed in suits and tracksuits (yes!). It is very informal and I, for one, welcome it. It goes with their philosophy, I believe, that it is all about the food. ← Dear eGulleteers: YES! It is all about the food. We are veteran supporters of Michael and Nathan and now Blake at Schwa! They are our heros in the Chicago area for great food in a tiny restaurant. We continue to support them for their excellence. The dress of the diners is irrelevant. The food is the centerfold both for today and tomorrow. We continue to find these chefs exceptional. Judith Gebhart

Dear All Vancouver eGullet members who have so expertly responded to my inquiries for our February, 2007 visit. I received both PM responses and those that are from various eGullet members; all of whom who have anticipated and answered so many of our concerns for our 2007 visit. We are both grateful for your excellent, culinary suggestions whatever they may be. Like the last listing which promoted Szazz's charcuterie's excellence. All of your various responses have been so informative. We are so grateful to learn so much about Vancouver's and VI's culinary scene. Thank you all, so much. I am impressed and humbled. Judith Gebhart