Jump to content

shadow

participating member
  • Posts

    42
  • Joined

  • Last visited

  1. If you are downtown you should venture into the Over the Rhine area--some good new restaurants there that are "trendy" but interesting.
  2. Thanks for replying! We will be leaving for Europe on September 2 and will be in Rome from the 12-17. Would love any suggestions that you may have -will be carrying my book and perhaps may have updates for you too! I like your work--and your sense of humor and think your publisher is a boob. When are you leaving? I have posted some half-baked updates on my web site, but at the moment it's rather a mess, with links that don't work. I'm just emerging from a year of too much traveling and too much very minute editorial work (may I here plug my translation of "Encyclopedia of Pasta" coming in the early fall from U of California Press?) and am hoping to stay put in August to catch up on updating the trattoria book, probably just for my site and probably just Rome, "Dictionary of Italian Cuisine," and similar stuff. I am deeply gratified by your loyalty to the book. Its publisher had no wish to revise. ←
  3. I took Maureeen Fant's book to Italy a few years ago and enjoyed it immensly. Now I am going again--Just to Rome this time--and have to buy another copy since mine is in tatters. Does anyone ( Ms. Fant??? ) have any updates of the material in the book--I know it has been a while since it was publishesd.
  4. I haven't made it there yet, however it got a nice review in the Dayton newspaper. Seems ( according to other sources) to have had a mildly rocky start--due, probably to too much success from the very first--but now things are good. Local produce, nicely done, Maybe next week:)
  5. Chef Anne Kearney plans to open her new restaurant, Rue Dumaine, in Centerville – south of Dayton – by mid to late November. The restaurant will offer Kearney’s interpretation of southern French cuisine in a casual setting at lunch on Fridays and at dinner Tuesday-Saturday. A native of Dayton, Kearney earned acclaim in the late 1990s as one of the best young chefs in America at her New Orleans restaurant, Peristyle. Before then, she worked for several New Orleans chefs, including Emeril Lagasse. She honed her cooking skills in Cincinnati, graduating from the former Greater Cincinnati Culinary Academy and cooking at Grammer’s Restaurant in Over-the-Rhine. Kearney returned to Ohio in 2004 to be close to her parents, who live in Warren County. For the last three years, Kearney and her husband, Tom Sand, have been raising and selling organic produce. While planning the new restaurant, Kearney also taught cooking classes at Cincinnati State and other area schools. Chuck Martin
  6. Well, I for one am so excited. Just saw in the paper yesterday that Anna Kearney who owned Perisyle in New Orleans and closed it to move to Dayton, Ohio to be closer to relatives , is opening a new restaurant in that area . She will call it Rue Dumaine( named after the street that Peristyle was on in New Orleans) and will do American Bistro food. She has been growing organic vegetables in that area for several years and I am sure will feature them. Set to open in October. I am from Cincinnati and will drive to go to that one.
  7. Not in the historic district, but really wonderful Italian food ( not americanized Italian-real italian} is Sienna. A not tomiss if you will travel outside the historic disctict.
  8. Just wanted to let people know that are traveling to the Riviera Maya that there is an excellent option for dinner. Down the Tulum peninsula is a charming and well run restaurant that gave us a great meal and evening on valentine's day. It is run by a husband and wife team--very charming-he , chef, she pastry chef. A great place to try when you are in the area. Valentine’ s Day Menu Wednesday, February 14, 2007 chilean oyster in spicy tomato water * oven roasted beet root with mandarin, pine seeds, watercress salad and mild blue cheese * lobster tail on black truffle mashed potatoes with asparagus tips and beurre noisette * passion fruit sorbet * lamb loin with morel mushrooms on green lentil-parma ham ragout and balsamic jus * dark chocolate & passion mousse * coffee or selection of teas $1500 per couple in Pesos price includes two 6-course menus and one bottle of Veuve Clicquot Ponsardin, Brut, Yellow Label (200ml) gratuities not included we do not accept credit cards --------------------------------------------------------------------------------
  9. Just got back from a (too) short visit to Berlin and was most impressed by the modern architecture and sophistication. Went to an operetta --if you don't like traditional things, this might not work, but the theatre was full of Germans and it was Very funny. We had an early dinner before the theatre at the well known Atten hotel and I was underwhelmed. Nice hotel though. The best --and I mean wonderful, meal was on the outskirts of Berlin in Spandau, where I stayed with in laws. The name of the restaurant is Spandower Xollhaus. It is small, local, informal. One cook in the kitchen does the best duck I have ever tasted in my life-- and I have eaten well. Traditional, but not heavy. She came out of the kitchen to see how we liked our meal. It was , by the way 15 euros. Berlin is an amazing city. Be sure to see the Jewish memorial. Not to be missed.
  10. When we were in Charleston last week, one of our favorite places to eat was Sienna restaurant on Daniel Island. No, it's not low country--but this Italian restaurant knocked our socks off! The Frito Misto was the best since Venice and everything elase was amazing. When we chose to have just wines by the glass, our waitperson came up with some great choices and told us why--and he was right. We did not get the tasting menu but will the next time we go.
  11. were you impressed with the coconut cake at peninsula grill? Yes, my husband had that and I had the three house made sorbets. Cake was excellent as were sorbets. But, honestly, listening to the conversations from customers three tables away sort of took the joy out of the dessert.
  12. Just back from our trip to Chrleston and wish to highly reccomend Sienna on Daniel Island---Fantastic Italian . Honestly we were less than impressed with Peninsula because, although the food was good, the noise level was so high that we really could not enjoy our evening. They had packed the room and you could not hear the others at your table talk for the noise.
  13. I notice that it has been a bit since anyone asked about Winston Salem. We will be traveling through the area at the end of May and would like to take a friend who is in college out to a special dinner. We like local produce, innovative chefs, interesting menus. Can anyone suggest something good--formal or informal, though our friend is really not a dressup- kind of a girl:).
  14. Thank you all for your recommendations on this thread. I would llike to report that I did indeed have dinner at 112. I got there by cab at about 6pm ( I thought that dining early would be better as one person). I explined my situation to the hostess and she delightedly said that there was one more place at the bar and seated me there. Service was very nice--friendly but not intrusive. I had the crab salad and lamb strageggesi . Both were good, though I am a little confused about a dish being named for an ingredient that is not the main ingredient in the dish--there was crab in the salad but not lots ( it was Very good, however) I very much appreciated that most main dishes came in small and large portions. The wine list was good too. I had to skip dessert, but the list looked great. Thanks for helping me get out of my box and try something in Minneapolis.
  15. Downtown Mpls? Price Range, personal tastes? Oh-Sorry. Staying at the Courtyard by Marriot Downtown--an old train station (?) . Price--not important, but not the point either. Cheap or expensive, I want someplace with great food that won't treat me like an idiot for being a woman eating out alone. Taste? Eclectic. I' m not partial to Japanese food and don't love things that are really hot. But a little spicy is fine. Trendy for it's own sake bores me--but if it is work by a chef that sees things in a different way--goodie. Does that help?
×
×
  • Create New...