victornet

Thanks, Sharon My friends who used to live in Houston also suggested Joe T Garcia in Ft Worth (for the day I do the museums there). Between that and your suggestions I expect to be a happy camper.

The mex/tex-mex/bbq was a request for places I might enjoyably eat alone (not take out and not formal). As for Mole, I have Mexican friends who occaisionally bring extra back from Mexico City (pushing it with customs), and I know a place in the downtown food market in LA where I can buy mole by the pound when I visit there. So I was hoping I might find something of this nature in Dallas (which I must admit, I'm visiting more to look at the great art museums and see a Mavericks game than for the food).

Definitely make sure you get a reservation at Alkimia, necessary or not. While it was not full the night we went last July, it remains the most memorable meal we had in Barcelona. It was not clear if the chef could survive with that concept in that neighborhood, but if not he'll be back (like Thomas Keller not quite making a go of it at Rakel). When we sat down to eat another American couple read the menu (probably drawn by one of Arthur Lubow's cheerleading articles - as we were) and announced that they were sorry, but the menu was too far out for them and left without a taste - a decision they will probably never realize how unfortunate it was.

I'm visiting Dallas for a few days next month and would like to know if anyone can recommend a place to purchase a kilo of some good mole poblano? Other Mex, tex-mex, and bbq suggestions appreciated as well.

When I noted my low opinion of Ms. Burros' reviews on another forum I was dissed by the fat guy. Once again I feel her review was off the wall, but he gives another (unconvincing, in my opinion) defense, based perhaps on her other journalistic virtues. I've only eaten at UP once, several years ago, and thus have no current opinion of the place. At that time my meal was ok if the price had been 1/3 or more lower. It was one of those 'not bad but I'd NEVER want to eat here again' meals. How a place that serves cold food gets 2 stars is beyond me. It's one thing to be overreaching or not for everybody (I think of Grimes review of WD-50, which clearly explained the reasons why he could not award a further star at that time), another to justify mediocrity mixed with some high notes.

You'll eat well in the Dordogne. It's been many years since my last visit, but the hotel Cro Magnon (in Les Eyzies I think) was very memorable. If you are an art lover and travel as far as Montauban, be sure to see the Ingres museum, and don't miss the collection of torture instruments in the basement!

Actually i wasn't too offended by the way she made these statements - at the end of a positive review. But her reviews this past month have seemed well below the standard (insight-into-foodwise as well as journalism-wise) of Grimes, Reichl, or Bryan Miller for that matter. While I'm as wary of the ugly rumors as anyone, the Times is sorely in need of someone who is up to the task.

I haven't been yet, but she's doing a cooking class March 23rd at De Gustibus and I'm signed up. If this thread doesn't fizzle out I'll report back.

You might want to check out Au Tru Gascon if you like the food of Gascony (my favorite cassoulet). It's been several years since my last visit, but I think it still fits into your range. Beautiful, intimate room as well.

I don't recall if Nabisco is our brand, but all my life my mother has made the "log" cake of alternating layers of chocolate wafer and whipped cream, covered in whipped cream. The recipe is on the box, and it should be made the night before eating- not earlier or later. I consider this to be one of the supreme desserts on the planet.

We're very fond of La Campagna. Great fried artichokes. This is good, classic style food (not cutting edge, as I look for in some other cities).

Congratulations. I can't even get a reservation. I'll keep trying (last year I heard that Jan 15 was the day, now I was refused in November) maybe when I'm 70!

Badly timed storm. My refrigerator died on Thanksgiving, and PC Richard was supposed to deliver tomorrow. I'm at the top of a long, steep hill in W Milford that I shovel myself, so we're going to wait a week. (I'm only there weekends so I'm not going to starve or become a permanent restaurant habitue)

I, too, got a negative reply for July. I was around last year and the last minute option certainly didnot work. Commerc 24 was as close as I got to this cuisine. I'm going to try to get in via a friend in the region who knows somebody .... - but it is phenomenally disappointing. For years I could not go because I did not leave the USA in the summer (now my son goes to summer camp ...). Now that I do my one goal is unreachable.

I just saw bottled chestnuts prominently placed at Citarella tonight, so I bought them and am going to make Chestnut Fennel soup for Sunday. I got the recipe at a cooking class (De Gustibus) with Terrence Brennan a couple of years ago, and it's a great winter soup. A bit of orange juice gives an acidic element to cut the richness of the chestnuts.

The vina Alarba also has an 'old vines' version, well worth the extra buck. $5.00 at Super Savers in Paterson, NJ (home to many good bargains).

Sorry to be academic about it, but Jamin was originally Robouchon's restaurant. I had such a great, life changing meal there in the early 80's (on a horrible day in Paris featuring a Metro strike) that I was never able to convince myself to eat at his more luxe room (now Ducasse) after he moved. Today's Jamin is indeed the venue of his kitchen's alumnae (I mean this as no put down. And I hope to try it.) The idea of a diner setting or ambiance sounds GREAT to me, if the food coming out of the kitchen approaches that of those days. I think the staff to diner ratio is no longer at the wild heights it was then. But I applaud the concept, which from the wild range of reactions and reviews I think I need to taste for myself.

I'd second many of Jason's observations. I'd add that the food press here in NYC, which I generally think is world class, seems to do a better job explaining all the Chinese places in Queens than laying out the highlights of Korean food. I skipped Korean food for a number of years, except for an occaisional BBQ meal, after eating at Woo Lae Oak at several locations 20 years ago. Some Korean friends took me to Woo Lae Oak in Soho perhaps 5 years ago, and I was amazed the refinement they had brought to the same basic concept. The crab and leek appetizer is just one instantly persuasive example. And now it has turned into my son's favorite place - grilling at the table should be a world beating concept. I've since been turned on to the oxtail soup at Ga Mee Ok (both Fort Lee and NYC - it's my fave meal before Knicks games), and other treats. There is no reason this soup should be less popular than the soup dumplings at Joe's Shanghai (except, perhaps, the oxtail concept). Evangelists needed.

I'm glad you had a great meal, but as a New Yorker who has only been to Aqua in SF once, I find the remark about the ability to hold a conversation incredible. Maybe it was the day of the week, but I found Aqua one of the loudest, and as a result least pleasing, fine restaurants I have eaten in. I've eaten at Aqua in Las Vegas twice, and the experience there was 100 times better. i.e. the food was a little better than SF, and the experience exponentially more pleasant.

We recently gave a party at Tabla (not strictly an Indian restaurant), and served a Cousino-Macoul cabernet from Chile. It went perfectly, though we did not have any very spicy dishes. I often order an Oregon or California Pinot Noir at this restaurant (they get great things I can't find in stores), and the Shiraz recommendation seems right as well.

Sometimes accessability breeds complacency. I've made the trip to Legends sports bar many times (last time a month ago), as well as the trip to his previous incarnation in Stratford on virtually every visit to New Haven, Providence and Boston (often on both the way up and the way down). But tonight I was nearby and thought I'd try it (they were not yet open the last time I walked past). When I realized I'd have to order and then wait on the street (there being no proper take-out counter) I just did not have the patience to wait and picked up some (not as good) prepared food at Eli's instead (as well as some pretty good late white corn).

There doesn't seem to be a whole lot of discussion about the food here. Brother Jimmy's dry rub ribs are quite tasty in my book. Unfortunately I took my very young son there (to their previous location) when he couldn't have been more than 6 (13 this week) and the horrible piss and amonia smell in the men's room pretty much put a permanent veto on the place (except when he's in summer camp). Thus I'm condemned to regular takeout from Dallas BBQ (1/2 block from my apartment, so everything stays hot), which, while not as bad as depicted here, isn't great. But Pearsons (in the old Butterfield 81) was doing private events last week and will be open momentarily. Their chopped pork shoulder is to die for, and now I don't have to schlep out to Legends Sports Bar in Queens to get it!

I had a great panini for a quick lunch at Tra Vigne - and the wine shop is fun to peruse. But I'd echo one of the other posts, in that I had a great meal, way superior, at Martini House.

Actually, that quote is from a section written in Patricia Wells' voice (pages 23-24). Though I think it is uncharacteristically uptight of her. (This thread is beginning to remind me of theological arguments!) While one might expect more rigidity from the perfectionist chef, his attitude seems more flexible. On page 18 he notes: "When you cook, of course you have the right to modify recipes. But only if you understand the sense of the recipe. ...." So, I think he's got it right, even if I mess with his recipes at home. A couple more things I've enjoyed making from this book are the Beef in a salt crust (tricky) and the Provencal roast tomatoes (easy).

The US edition is due out in October from Stewart, Tabori, and Chang as Gagnaire - Sweet and Savory. On an earlier STC book (Perfect Vinaigrettes) I had the pleasure (and the labor) of testing the Gagnaire contribution. No such luck this time. Definitely not the sort of cuisine one can whip up in an hour after work.