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Neil Borscht

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  1. Soto is till closed at this point so MF may be the best sushi place in town. And although I love MF, it's decor and ambience. The food at Soto is superior. The man is a genius and we shouldn't forget he was one of Food & Wines' best new chefs of 97 ? But I think he even knows his dining room needed work, and so they are renovating. For the MF sushi fans, of which I am one. Their new vietnamese place "Nam" is fantastic. You will taste things there you haven't anywhere. nb
  2. You may be cheap, but it sounds like you have pretty gourmet opinions of what has been described as "cheap eats". I agree that Ted's could use some work but what did you expect. The bison is more discernible in it's ground form. But I doubt there is liver in the burgers. But agreed, it is a flavor that is different than beef, and I don't like it as much as beef. Suprised you didn't like Mid-City. I'd like to know more about what you did not enjoy since Mumbo Jumbo was one of the best in Atlanta and their chef is of a high pedigree... There is a new restaurant now open in the former Mumbo locat
  3. Paul, I was in Barcelona this past spring and dined solo at Comerc 24. I made the reservation the day of and sat at a deuce near the bar and in perfect view of the glassed in kitchen. I think they do probably consider this the bar, so don't fret. I also had the fiesta menu / tasting. Interesting that the bar / counter area seemed to be regulars and locals being fed more traditional fare. Sometimes being served by the chef in a very rustic way. As in stews ladled straight from the pot. Perhaps these were friends and family, people who were "foamed" out. As mentioned here the food was memorable
  4. As a native New Yorker ( 20 odd years) this is probably the first time I am stepping to bat in defense of southern food. Southern food is not the ingredient, but the technique. The South in question can easily be compared to any region in Europe. It's not the Fried tomato in question, it is the technique of frying in a certain fat, doing things in a certain way. This makes the south no different than Provence or Alsace. If you cook in a particular medium, do things a certain way, does it make the food regional ? Is confit regional, or is it French ? Is a tomato any more Italian then Southern,
  5. Please let me know the exact location. I would love to make the trip next weekend. Is Taylor Farms represented, Dan Moore and his peaches...
  6. I'd like to know to what extent the owners of Commune were involved in the episode. It certainly seemed to me that they went out of the way to show the Commune awning, logo and such. They also didn't mind showing the demolition of Commune or insinuating that they were evicted based on poor property maintenance. I live in Atlanta where we have a Commune as well and I couldn't help thinking how negative the portrayal was. Did I view this correctly? Could Commune have benefited publicity wise and been paid for this? nb
  7. Neil Borscht

    wd-50

    I am sure this has been mentioned in another thread. But maybe it is the menu format at WD-50 that is causing this wide range of opinion concerning the food. Do you think that because the menu is very traditional, 3 courses, that there is too much pressure on each particular dish? I am a fan of the avant garde, and a proponent of it's evolution, but other restaurants in this category seem to go the multi course route. Maybe the "flattened" oysters are not as controversial when 15 courses follow it. When there are only 2 gifts under the tree, does that raise the expectations too high, dissapoi
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