Recommendations for Juice Bars, Frozen Desserts & CDelectable Soup

I am visiting Miami and looking for:

(1) The best juice bars, preferably organic and ones that will make me green juice.

(2) The best artisanal/homemade and not chain ice cream/gelato/frozen dessert.

(3) Places with really great, healthy soup made with local ingredients.

Thanks for your advice!

filleparfaite1 in Miami - Ft. Lauderdale

Freshest Lemongrass

Dear Chowhounders:

Can you please direct me to the freshest source of lemongrass around these parts? I live in Buckhead, so I am guessing somewhere on Buford Highway would be closest and best for me. The stuff at Whole Foods must be YEARS old--it doesn't even smell like lemongrass anymore.

Thanks in advance for your help!

filleparfaite1 in Atlanta

Copenhagen: Best Restaurants

Thank you for the recommendations! I will be in Copenhagen August 5th-9th, 2010.

filleparfaite1 in Europe

Copenhagen: Best Restaurants

I will be making a brief visit to Copenhagen and would like recommendations as to the must-try restaurants. I have four nights to go out to dinner. One of them is devoted to Noma (if I can get in, bien sur!).

I love "frou-frou" food, small portions and locally grown ingredients. I would also love to try "real" Danish food--whatever that may consist of. I am not a picky eater and am not scared of odd foods or hole-in-the-wall restaurants, as long as they are good.

Cost is no object. I will pay almost anything for a truly perfect meal. I would say that I do prefer 2-3 Michelin-Star type experiences, but also superb neighborhood restaurants where the Executive Chef practically lives on the premises.

Thank you so much in advance for any comments or recommendations!!!

filleparfaite1 in Europe

Fresh Tofu

Does anyone know where I can find fresh-made tofu in Atlanta?

filleparfaite1 in Atlanta

Japanese Foodie Vacation 2010

I am a foodie who lives in Atlanta. I love four-star restaurants and small portions. Lately, however, Japanese food has become my favorite.

Atlanta is low on non-sushi Japanese food, although omakase at MF Buckhead (www.mfbuckhead.com) rivals Masa in many ways.

I plan to stay in the City for a week and eat all the Japanese food I can. I would prefer to eat omakase at sushi bars/go other places with modest portions. I don't need the places to be fancy, but I also don't like to visit places who aren't exacting about the integrity of their ingredients.

So . . . based on this:

1. Should I stay somewhere in Midtown? Is that where all the good sushi places are located?

2. What are people's top ten high quality, no-expense-considered Japanese restaurants in the City?

3. is there any place that offers a traditional tea ceremony?

4. I will be taking this vacation solo due to the illness of my usual traveling companion. Would anyone be willing to dine with me and show me the ropes?

filleparfaite1 in Manhattan

South Beach Vacation: What's For Dinner?

I appreciate all the detailed thoughts. Perhaps I am unbearably picky, but I find that being up-front about it makes for a happy meal.

As for the five stars, that is how Chowhound rates restaurants--which I have always wondered about. The New York times uses four and Michelin uses three--the system could use some standardization.

filleparfaite1 in Miami - Ft. Lauderdale

South Beach Vacation: What's For Dinner?

Right you are. Vacation is March 2010. Thanks!

filleparfaite1 in Miami - Ft. Lauderdale

South Beach Vacation: What's For Dinner?

Are you saying you think Miami doesn't have any 5-star quality restaurants?

filleparfaite1 in Miami - Ft. Lauderdale

Best NYC Chocolatiers

Thank you for all the recommendations. I tried Kee's and was VERY happy with not only the chocolates, but the macaroons, for which I have a serious soft spot. They were fairly inexpensive for being so great. Cheers!

filleparfaite1 in Manhattan

Almost There [Charleston,SC]

It wasn't that I didn't like it. I love the concept and a lot of the food. Three stars in a New York Times review means the restaurant is very, very good. But I like to dine at restaurants at least twice before giving my opinion. I've found the "sophomore meal" is often like the sophomore album.

filleparfaite1 in Southeast

South Beach Vacation: What's For Dinner?

I understand that this topic has been touched on (most recently in a March 2009 post, I believe) but thought it warranted an update.

I will be vacationing in South Beach in early March 2009 for a week and would like some restaurant recommendations.

I have extremely high expectations and am very picky. I expect the highest-quality ingredients and prefer a restaurant with small portions and tasting menus. I regularly eat at five-star restaurants and (right or wrong) don't think it's worth settling for less. I don't mind neighborhood restaurants that are more casual as long as they have high standards.

Also, if a restaurant isn't doing something innovative (whatever that may be) I am not interested. Meat and potatoes and creme brulee bore me, no matter how good they are.

Of course, I will go to Michy's and Sra. Martinez. But I don't see any other clear favorites on this board. Any great seafood restaurants? Sushi?

filleparfaite1 in Miami - Ft. Lauderdale

Best NYC Chocolatiers

Unfortunately, she has passed away.

filleparfaite1 in Manhattan

Almost There [Charleston,SC]

Thanks for all the dedicated reviewers who recommended McCrady's. It was so promising, but ultimately a near miss.

I hate to tell the natives, but I will never return to Charleston. It is overpriced, my accommodations at the French Quarter Inn were lackluster at best, and the hotel cheated me out of $400.

But on to the restaurant . . .

NIGHT ONE: THE TASTING MENU WITH WINE PAIRINGS

The first night, I went on a romantic date with my husband.

The space itself is breathtaking. It feels revolutionary . . . brick everywhere, a fireplace, a large painting of the city in straightforward primary colors.

I won't regurgitate the entire tasting menu (4 savory courses/2 sweet), but will only cover the hits and misses.

An overall complaint is that the servers often had to be prodded to describe the dish. I should not have to ask you (repeatedly): What is this? What am I eating here?

Also, I don't like foams, which were plentiful. I have only ever eaten what I esteem to be a "successful foam" (one which added some flavor to the dish--this was an espresso-sized cup of foam with abalone at Corton). I understand molecular gastronomy (I love Richard Blais and Wiley Dufresne) but please just do like Eric Ripert and make me an honest sauce.

On to the meal:

* I was shocked that we did not receive an amuse bouche. That would be unacceptable in any high-value New York or Atlanta restaurant, and the prices at McCrady's are just as high.

* The first course had some sort of frozen white twill which was supposed to compliment caviar in a celeriac apple broth. It did not compliment the dish and was a shocking example of Tom Collichio's theory of "one ingredient too many." It was a pretty poor start.

* The pork was melt-in-your-mouth luscious. I've never had better, and I regularly eat the work of Kevin Gillespie. It was a truly transcendent and memorable taste.

* A sous vide egg in a sort of Mason jar with elderberry smoke which rolled out once the top was removed. It was a pleasant effect.

* The beef was so tender that I wanted to cry. They did not ask us how we wanted it cooked, but it was served exquisitely rare. I like that confidence level.

* Fresh diver scallops with a disc of black truffle jelly. Again, transcendent. I licked my finger.

* The desserts were forgettable. Some banana/chocolate combo (yawn) and a sort of deconstructed Milky Way bar--chocolate mousse and three different flavors of chocolate powder. It wasn't anything special.

* The wine pairings were spot on and they actually paired a beer with our beef. Again, ballsy--I like it!

* The cappuccino was very well made and a nice end to the meal.

NIGHT TWO: A LA CARTE

The second night, I went to McCrady's with my mother.

We both started with a glass of the Aubry champagne . . . my new favorite. It is lush, salmony pink and has a lovely body without blowing the bank.

I forgot to mention that the bread is lovely--made by a local bakery. You can get sourdough or multigrain and choose to dip it in an exquisite EVOO or spread on a fresh pat of butter sprinkled liberally with fleur de sel.

For a starter, my Mom had handmade whole wheat spaghetti with baby tomatoes. I didn't taste it, as I was again ensconced in my diver scallops with caramelized squash and that black truffle jelly disc. Mom gave the thumbs-up, and you know how I feel about those scallops with truffle. The scallop dish would be a 10 in any restaurant.

For the second course, we shared celeriac soup with trumpet mushrooms. The soup was good, but was missing acid. I had a nice white Cote du Rhone that rounded it out.

For the final course, my Mom had melted escarole, parsnip puree and that luscious beef from the night before. I had a bite and it was dreamy.

I had the "vegetarian" option because I was craving veggies. Big mistake. It was an assembly of beautiful baby veggies, but was completely unseasoned. The bottom of the dish contained a half-hearted pesto of walnuts and pine nuts which had absolutely no flavor. I had to ask for salt, which was brought to the table with a shrug. Again, in New York or Atlanta, the server would have asked me what was wrong with the dish. A fine dining restaurant should, at a minimum, properly season its food. Even the salt could not save this sad dish.

What is so hard about making a solid vegetarian dish??? I just wanted some well-cooked, well-seasoned veggie. Apparently that is asking too much unless the chef is some sort of vegan!

For dessert, we ordered the sorbet tasting, creme brulee (my Mom) and a chocolate mousse with mint ice cream and chocolate-flavored Nerds.

The sorbet tasting comes in a long line of miniature ice cream cones and is easily the most fun dessert presentation I have seen in a long time. Flavors like lemon thyme were inventive without being obnoxious.

I didn't try the creme brulee, which long ago started to bore me, but it looked perfectly executed. My Mom didn't want the miniature orange chocolate biscotti which came with it and I gladly enjoyed it with my espresso.

Again, the chocolate mousse was a little boring. The Nerds were a fun accent and the mint chip ice cream was very good.

If I went again, I would just do the sorbet tasting and cappuccino with that heavenly biscotti.

In New York, every fine-dining establishment offers a truffle and petit four or other small confectionary nibble after the tasting menu. Here, we got one of those tiny tasting spoons of a sort of cherry chocolate cake with vanilla creme and crispy rice "caviar." Okay, but not anything I wanted to eat again after having it the night before.

McCrady's does offer truffles after dessert, but you have to PAY for them. Okay, I thought--and I ordered a dozen to go. There were only four different items: banana cream pie truffle, peanut brittle, candied macadamia nuts and chocolate truffle. They were boring in every way possible and poorly made. I don't know where they get their couvuture, but they would do well to change it up and to get some truffle-making lessons from Robert Truitt or Marc Aumont.

This is a good restaurant. But there were some unforgiveable lapses that would not be allowed in a restaurant of its caliber in NYC or Atlanta. Unless you are overly fond of the overpriced, take a trip to NYC instead.

-----
McCrady's Restaurant
2 Unity Alley, Charleston, SC 29401

filleparfaite1 in Southeast

Best Restaurants for a Serious Foodie in Charleston, SC

I'm visiting Charleston with my family for the holidays in December and am looking for serious food recommendations. Below are some of my parameters. I would be so grateful for your advice!

1. I love French food.

2. I love upscale gourmet or casual elegance.

3. The smaller portions the better.

4. I adore a good tasting menu.

5. Not a big fan of heavy foods: fried, large portions of meat, etc.

I don't mind local haunts that don't look like much; I just want serious food made with the best ingredients.

filleparfaite1 in Southeast

Foodie Vacation: Atlanta to NYC

I am coming to NYC in September for a foodie and art vacation. I have several questions:

Is the Modern worth visiting for lunch?

Here is a list of the restaurants I plan to go see. Are there any that are not on this list that cannot be missed or any that are on my list that should be avoided?

Le Bernardin
JoJo
Jean Georges
Devi
Aquavit
Mas
August
Balthazar
Adour

(Yes, I like French food.)

If I want to try really amazing Japanese food, where should I go? I am hesitant to go to a Japanese place in NYC as I can't imagine it would be any better than MF Sushi in Buckhead. Am I wrong?

Additionally, is there anywhere I can get authentic or very innovative Japanese desserts? This is something we do not have in Atlanta.

Thanks for your opinions :-)

filleparfaite1 in Manhattan