terrarich

I had read about Ivan. His first shop is a long train ride away. Is his second shop already open? I also read that ramen Jiro was a "he-man" ramen experience. I am planning on trying a couple of places so Jiro will be one. Would you like to join me?

I greatly appreciate the link. I am looking forward to this experience!

Thank you very much for the tempura rec. It is very near where I am staying.

I was not clear. Curry rice originated on the JAPANESE naval bases.

I am going on my first trip to Japan. Unfortunately it is a work trip. I will be in Yokosuka for five days, working on the naval bases. I am hoping to get out in the evenings and avoid eating 'Merican with the sailors and my ex-military travel partner. My understanding is that curry rice originated on the bases so I am looking forward to some hearty bowlfuls. I did go ahead and schedule to arrive in Tokyo two days earlier so that I can walk around parts of the city. I am staying in Shinjuku on the east side of the train station. Mostly interested in some righteous ramen. Any suggestions would be appreciated.

Yotsuba in Ann Arbor/Ypsi does a decent job, but could would be better if it had more options.

I went there with a couple of friends for some carry out before a Chicago Fire game on a Saturday evening. They were really humming and the line was out the door. I am a huge 'cue fan and was hoping for some really good stuff, but was underwhelmed. Again, the ribs were actually very good, but the brisket and pork, maybe cooked properly, were underseasoned. The amount of rub is more crucial than the amount of smoke, especially when the meat doesn't have a lot of bark. I really miss the N&N smokehouse that used to be on Irving off of Southport. I haven't lived in my hometown for 10 years now and am struggling to find a replacement for my quick visits these days.

It has been mentioned in other posts already, but I'll shout out anyhow. Villegas closed its doors right after the New Year. The Capital Area (Lansing/East Lansing) dining scene really blows right now. It is all middling...

Well, I ate here last week. Was pretty excited, but underwhelmed when I ate. te ribs were okay, maybe good, but the pork and the brisket lacked smoke flavor and seasoning. Not worth the wait in line. Too bad. There is better in Chicago.

I see that many of you are logged on , but I am not seeing any feeds. I just put the little one down for a nap so I am taking the chance to read the thread. I am looking forward to hearing some news about how things are going.

Well, it was decided that our baby is still too much of a fussy gus to bring or to leave at home with my wife w/ my help. I am saddened, but look forward to next year's event.

Hey, I don't see any pork belly/bacon on the menu. Are we tring to stay regional with preparations and ingredients?

Um, hi all. Is it too late for me to join the gig? I have really been out of the loop with a newborn. Sadly, I am out of the professional kitchen and back in my old "non-profit office gig" in Ann Arbor. I would love to hang out some.

So where did you go?

Downtown Lansing? There are the usual suspects. Majority is just across the street from the Capitol: http://www.redcedargrill.com/majority/index.htm. If you haven't been you must go. The interior is fantastic and the food is great. Closer to MSU campus is the State Room at the Kellogg Center, which is good. Most everything else downtown in geared towards speed. Except for Troppo. I have never been but have heard some interesting stories from former employees that have kept me away.

The shop at the Bellagio looks great. Besides your place, is there anywher else I should go for pastries?

Thanks everybody. I made the mistake of venturing out mid-afternoon for my hunt. Bittersweet was out of brunchish pastries. I went to Lutz and then Selamarie. I have to say that Cafe Selamarie does a really good job. What I failed to do was ask if they did all their baking on site.

Thanks everyone! Keep 'em comin'. I might have all of sat. to shop around with my son. I am sure he would induldge me my pursuits!

Hey, Can anyone recommend a good place, northsidish, for me to pick up some nice pastries? I will be in town this weekend and need to find some nice yummies to fill out a brunch at the in-laws. Please don't mention Swedish in Andersonville. I remember as a kid being able to walk in there after playins b-ball and picking up rumballs and creme horns. Now I can never step in the door without having to wait 30 min to be served! I have been away for several years and expect that, considering the culinary advances made in town, I should be able to pick from several places to go. I just don't have time to explore. Any help would be greatly appreciated.

It is indeed on Allegan just west of Townsend, located on the ground floor of the new Boji Complex/Parking garage. It is across the street from the south edge of the capitol lawn. Do me a favor and tell them to tell Chef Glenn that Rich from egullet refered you. I have been trying to get him to be more involved with this site for the past couple of years. This might spur him to action. Sockii, don't forget to aslo check out Villegas in Okemos: http://www.restaurantvillegas.com/daily.specials.htm Chef Villegas loves to have egulleteers over. Ask Charlie/Devilkitty. Peace

I feel somewhat duty-bound to report that Majority is now open in downtown Lansing, MI. It is hard to tell because they are still doing road construction out front. Here is a link to the last menu I saw for the place: http://www.redcedargrill.com/majority/menu.pdf Support finer dining in the mid-Michigan area and check this place out. These people are making a stab at sprucing up downtown Lansing and I think they are going to need the help.

I've got some real insight into the scene in the area, having cooked in most of the better kitchens. First and foremost is Villegas in Okemos, having worked there for a couple of years I can say they are the best. Secondly, in the middle of May, Majority is scheduled to open just south of the capital. I cowrote the opening menu and am proud of it, but I left for a much greener pasture before the opening. A sample menu is now available at: http://www.redcedargrill.com/majority/menu.pdf The Kellogg Center State Room is very consistent and is relatively interesting. I never worked at Dusty's, but heard some frightening stories from ex-cooks. I heard that they got their old chef back recently, so maybe they are ok again. I don't mean to start any arguments, but El Azteco blows and the Tuba Museum, although quaint, is much to slow with getting your plates to the table. My two bits,

I agree, the white plates were a bit boring, compared to all the fantastic platings we've seen in previous episodes (both ICA and the original series). I really enjoyed cheering Rob on, and that veal with crab hollandaise looked incredible! My favourite scene would have to be the cute close-up shot of all those tiny little crabs trying to climb out of Morimoto's bowl, and then Morimoto casually flinging each one straight into the deep fryer! The final presentation of those fried crabs (as a garnish, by a hollowed out cantaloupe filled with konnayaku, melon, and crab "soup") looked adorable (although slightly creepy, seeing as we all saw how they got killed!). I can't say how the dish tasted, but I thought this was one of the most beautiful dishes of the evening. I thought Morimoto's crab rice dish with the hot broth, and the miso/crab garnish (cooked on the wooden paddle) was very creative, and looked like good ol' Asian comfort food (though infinitely more refined than anything I could do!) Great battle...great company...(and great food at Arne's!) ← With all of the commentary on this thread about the originality of Morimoto's dishes I wonder how noone is shocked that Feenie won based mostly upon his... originality. Crab ravioli original? Come on.

I've heard people say this fairly often, but I have to say, it has never been my experience. Here in the Bay Area anyway, all the top kitchens are basically full of CIA trained white boys with very few exceptions. And as a woman trying to make it in them, I have to say that females are basically always at a disadvantage for a job versus males, no matter how capable they are. Even though it is not my background, chefs are always trying to shuffle me over to pastry. And I don't know exactly what pay is in NY, but I work at one of the top restaurants in SF and we all make $10/hr. Given cost of living around here, that makes it damn hard to live. Why do I do it? Partly for the learning experience, but mostly because I just can't stand to make mediocre food. I love what I do, and I know I could earn twice as much (to start) if I went to work at some big union hotel. I just don't want to. But a living wage would be really, really nice. Oh, and to break in I had to work 12 hour days for free for several months. This industry treats it's workers like ass. ← And it is up to people like us to break this cycle of treating talent like shit. I understand that there are cost to consider and that ownership always looks to kitchen salaries when cutting is considered, but it is hard to hear about how a prep cook at Bennigan's is making 13/hour while I am toiling as a sous chef at a high end bistro for essentially 11/hour (after factoring the extra time worked, I am salaried) it tears me apart. I will do everthing I can, if ever blessed with opportunity to be a successful chef/owner, to avoid overworking staff and pay them a respectful wage.

Not only does Steingarten come off as an ass, but does anyone else think that he eats like a pig? He holds his fork just like my 19 month old son!