fatboy44's Profile
New York Michelin Results for 2008
Bruni 'correctly' awarded 2 stars to Scott Conant for Alto, it has been excluded. I loved Scott’s cooking at L’impero as well as Alto. Maybe the NO* is the reason he left the restaurants?
The Spotted Pig got one! I like it there, but a Michilin rated resto in the same category with Joel Robuchon? No way! The little stools at the Pig's tables make you feel like you are one of the 7 dwarfs dining with Snow White. Gnudies are outstanding though!
Toronto Star Review of One in Hazelton Hotel
I assume that you have not dined at One, I have.
Pataki was gentle with Mark because, (and these are her words) he is such a charming guy. Do other restaurateurs deserve her abuse because they are less charming? She was generous with Mark because she likes him. And 2 stars is very generous. I would have given One just 1 star, or maybe None.
About a restaurant's growing pains. Does that include serving your clientele stale Angel Food Cake for dessert. At 13$?
I agree fully with embee's post, the one above your's. Read it.
One Star for One
I am completely with you on this one.
We dined at “One” a few days back and this is my experience.
Food is good, not awesome. Service is terrible, borderline goofy.
It was so bad I won’t even bother reporting on it.
Here is what “I” had to eat.
Lobster spoons, 23$
The dish was good, nice presentation, but not a WOW.
Steak and foie gras 52$, side of artichokes 13$, side of fries 19$.
The steak was a tiny piece of filet, 4 ounces if that, the Foie Gras about half of that.
The artichokes were not properly trimmed. Sauteed halves of artichokes in a very non descript sauce made them too tough to eat. Fries were soggy, ah well, they were only 19 bucks??? The small beets, 3 of them, cut in half….were very good, but 3 beets for 16$?
You would expect a fair sized chunk of meat at 52$, unless it would’ve been “Kobe” but it is advertised as “Choice”. This was the size of meat that I would give to my Chihuahua (if I had one).
Dessert 13$. An Angel Food Cake creation that would have been very good were it not for the cake being as stale as an old farmer’s hat in Tennessee.
And once again I will mention that the service was the worst I have ever experienced, and I have traveled and dined extensively.
The room is fabulous and I am sure that it will impress the “wannabees” but I will not return. B.T.W, this menu concept is a carbon copy of Tom Colicchio’s “Kraft” Restaurant in NYC including the little “Creuset” style serving pots. The only difference? Kraft is fantastic.
Lobster Roll... or Fresh Lobster Meat?
That is not what got Ed in trouble. He used to work at Pearl's in the kitchen and when he left to open his own place he created a carbon copy of Pearl's, including the menu. At least that's what the Pearl people claim. I can see a resemblance but that's about it. My vote goes to the Mary's Fish Camp lobster roll.
Recs for Little Owl?
Are you talking about weekends?
We walked in a few weeks back on a Tuesday night at approximately 8:45, the place was packed and we had no reservation.
The hostess told us to come back in about 45 minutes. We went for a couple of drinks and when we came back we were promptly seated.
Recs for Little Owl?
Sure, why not. Maybe it's not as easy around the prime dinner hours but early or late (9PM) no problem. There is a pub around the corner (2 minute walk) for a cocktail while you're waiting for your table.
Recs for Little Owl?
Great food, the only thing I would not order again is the Meat Ball Sliders, it's nothing special and I found them bland. Everything else we had was outstanding. I loved the scallops and the halibut. The others at our table were all raving about their meals so you can't go wrong, whatever you order.
Dennis Foy?
Blue Hill would be a good alternative. There's similarity in some menu items and food presentation but service and ambiance at Blue Hill is better. I truly liked Dennis' cooking and have been a few times but Blue Hill gets my vote.
Toronto Life's Star Ratings
Come on, read the 'TL' food blogs and you've got to come to a conclusion that some chefs get preferential treatment.
Here are just a couple of examples. There are plenty more of these if you look for them.
James Chatto on a excursion to Manhattan with the chef of Czehoski?
How can he ever say anything serious about Czehoski again?
Look at this blog, http://www.torontolife.com/features/guess-whos-coming-dinner/print/
Is this serious food research? Or is this, friends patsing around with friends.
Read Charles' entree above, 4 1/2 stars for Susur would mean 5 stars or BETTER in the old rating system.
Why did Susur get this?
Brand new cook book, Iron Chef appearance, STAR STATUS!!
Nobody at TL dares to review him and rate him for what it really is.
Actually, nobody in Toronto dares to. Amy Pataky blasted his menu some weeks back with all kind of negative comments and then ends up giving him 3.1/2 stars. Go figure.
Eigensin Farm was rated in the top ten of the Worlds Best Restaurants.
Mind you that was a few years ago but, Stadlander was recognized as one of the best and 'TL' is not going to mess with that ever. 4 1/2 stars!!
I'll bet you any amount that YOU never got to review Eigensin Farm. That privilege is for James Chatto and his friend the food editor, what ever his name may be.
Toronto Life's Star Ratings
"it's still a "report card" that allows some comparison between peers".
In principle, that should apply. In Toronto Life it does not.
CAVA 3 1/2 stars. Tapas / small plates. A favourable mention is made about their Serrano Ham. A must have, says the last reviewer. They buy the stuff like everyone else, slice it and plate it (lol....the art of cooking).
LEE 2 stars. small plates. They make everything in house.
The difference is 1 1/2 stars, the rating Fat Cat received. Come on!
Is Cava really 1 1/2 stars better then Lee. NO. So then what is it? You tell me!.
Grant Achatz of Alinea (Chicago) has advanced mouth cancer
Thanks for the up-date. I had the good fortune to experience Grant's food a couple of times and was given a tour through his kitchen. He's truly a remarkable guy and I wish him all the best.
Toronto Life's Star Ratings
Charles Yu, I agree with everything you said. We just recently dined at Per Se (3 stars Michelin). Spectacular!
I am not sure were some of those Toronto Life ratings come from. The food editors / writers / critics must be friends with the chefs of some those places. Or Toronto Life's people are just plain star struck food groupies.........yeah, that's it!
Alinea solo
BryanZ, you should read my post again, I suggested, a smaller tasting (12 or 16?) so you could be out in 2 hours. I think that being alone at a table for 4 hours, never mind how attentive the wait staff is, is just to long to handle. Regards, fatboy44.
BTW, the evening at Alinea was one of the best and most interesting food experiences I've had in a long time.
Best desserts in nyc
Try Room 4 Dessert. Different and fun concoctions. Here are some links for you.
http://events.nytimes.com/2006/02/22/dining/reviews/22unde.html
http://www.nyr4d.com/
I am not saying it's the best in NYC but it is great fun.
If you want spectacular go to L'atelier De Joel Robuchon.
Alinea solo
We dined at Alinea just recently and did the 24 course Grand Tour. It took all of 4 hours and I think doing something like that solo would be a mistake. I personally found the wait between courses to long especially because a lot of the dishes are one biters. If you do one of the smaller tastings and ask your waiter to speed up the wait between courses a bit you would be fine. The experience is a true blast and the food/presentation is brilliant so, go for it and enjoy. Cheers.
after getting recs here, I went to one sixtyblue ... and it blew. :(
We must have had the same guy, an Alton Brown look alike with a cheese complex. He ended up being OK once he relaxed somewhat but his hard core sales pitch was very annoying. The food we had was alright but no real surprises. I had the asparagus soup with deep fried oysters and regretted that I ordered it (strange combo). My fish was good but it lacked seasoning. The lamb was very good and so was the chocolate souffle. We ended up giving in and ordered Alton's favorite cheese, Hudson Valley Brie. It was served warm and it ended up being one of the nicer things we had that night. I found the room way to big and without much atmosphere. The large open kitchen was just to much to look at, high end cafeteria maybe? I do not think I will be back. Anyways, you should have gone to Blackbird. Outstanding all around and even though it may be bright in there the ambiance is pretty cool and the food has been consistently outstanding. I also have always liked Fronterra Grill, those guys are real pros. Cheese :)
Anyone tried the new La brasserie Brunoise?
I loved Brunoise and have eaten there on several occasions and will eat there again. Never been disappointed. That was the reason we went to to La Brasserie. All I can say is that it was terrible all around. Not just the food but the ambiance as well. It felt like we were in some buffet room at a hospital or library. Very cold and to much blond oak. I am surprised that those talented guys came up with a concept like that.
Most Reliable Restaurant Review Site Outside of Chowhound?
That is true but the reviews are written by people that ate at the places I would be interested in. So reviews from them, even though I take some of it with a grain of salt, are to me informative enough to give that place a try or to stay away from it. Zagat's concept has people write in and vote and the rest is all about selling the guide. The problem with Zagat (I find) is that, who's to say the restaurant owners' friends and family weren't the ones behind the reviews / votes. To manipulate ones ranking is all to easy with those publications. That is the reason I would never use Zagat as a guide (few hits but to many misses). Menupages list people's opinions like chowhound does but without the interaction of a discussion board. Of course I do not rely on menupages alone, it is just an additional vehicle to get opinions and at the same time have a complete look at what a restaurants sells.
Most Reliable Restaurant Review Site Outside of Chowhound?
A very good website is http://www.menupages.com.
GEORGE - Wow!! ( an updated review; longish )
I do agree, I ate at L'atelier de Robuchon in NYC a couple of times now and have a reservation again for early next week. We sit at the counter, my favorite spot, and order as we go along, have wine and stop when we had enough. 400 for 2. The food is among the best I've had, the presentation is unparralelled and the service is terrific. The chef de cuisine in the NYC location is Japanese and is an incredibly talented guy so Joel gives him a free reign. To run restaurants from a distance and maintain the kind of quality JR produces is in itself an accomplishment that not to many restaurateurs can do. Splendido can certainly not. I ate there when the chef was on a Holiday so I know. I ate at George last week and enjoyed it a lot, but, it is no JR by a long shot.
Blue Hill
I absolutely love Blue Hill. A must have to me is the Farm Egg with mushrooms en lettuce broth. Very different. Also the fish dishes are beautiful and very well executed. You can't go wrong there. Cheers
Reservations at Au Pied de Cochon
I have eaten there with and without reservations and never had a problem getting in. As long as you go early. The bar / counter is a great place to have your meal (it's in front of the kitchen) Have a good one.
Website showing Ads Vs. Real Fast Food
Sure, food stylists using a blow torch to brown the meat and varnish to give the bun a glossy appearance, studios, etc. etc. etc. The point I tried to make was that, you can't judge a product by a picture, good or bad. Anyways, we shouldn't be eating most of that junk regardless how good it looks:(
Website showing Ads Vs. Real Fast Food
I don't know about this website. Granted, the Arby product did not stand up well, however, most of the other stuff seems to me is a photography issue. Professional pics against bad cell phone pics. Who would take any of this as a serious quality issue. If you grill a good cut of Angus strip loin to medium rare, take a picture, then wrap it in tin foil, wait 15 minutes, unwrap it, take another picture, you will see 2 different things. Besides looks, you will have a steak that is not medium rare any more but will be closer to medium. Food keeps cooking and changes in presentation once wrapped up. It doesn't matter whether it's fast food or if it's a take out meal from the French Laundry. (If they would do take out :) JMO.
Cool presentation of dishes???
If you want to see some incredibly well plated and at the same time fantastic tasting food, go to L'Atelier de Joel Robuchon. Sit at the bar and order a pile of appetizers. Include the plate of oysters in your order, the plate and the presentation itself is beautiful. The gold leafed glass egg with the lobster / sea urchin gelee will blow your friend away. It is the best presented food that I have seen in a long time. Service is great and relaxed so you can spend time analyzing if that is what you desire.
ISO of The Magic Quartz, or something like it.
http://www.jbprince.com/index.asp?PageAction=VIEWPROD&ProdID=3329
Check out this link.
Here is your "Quartz" broiler. All you need now is the money :-(
Dinner with Dad: WD-50, Tabla, or Wallse?
We loved Tabla and also liked the bread bar a lot (have been there several times). I am not sure about taking Dad to Tabla. The ambiance is a bit romantic (low lights, candles, etc) and is well suited for a date of some sort. The bread bar would be fine, however, I would take Dad to Bouley. Same price range as Tabla, beautiful food, great service and even though there is the opportunity for a romantic dinner, there is a relaxed / casual feel about the place that's well suited for a get together with a group of friends or family. An other recommendation would be Blue Hill or Dennis Foy, Both place serve very good food in a similar price range. Wallse? I am not sure. It's a bit of a hit or miss deal. Just my 2 cents.
I want the wacky, over-the-top New York dining experience
L'Atelier de Joel Robuchon at the Four Seasons, Buddakan is a fun spot BTW. We walked in on a Tuesday at 6:00 PM and the joint was jam packed. I guess some people like it.
I want the wacky, over-the-top New York dining experience
And then I went BACK again a few of days ago. We walked in around six (the place was empty). So, I did like it again, we had a bunch of appetizers and some wine and then we went for dinner to L’Atelier. I was really surprised that only 2 other couples had come in by the time we left WD. Robuchon was very busy, the food just spectacular and I will definitely need to go back (once I take out a second mortgage on my house :)!
