BeanTownGolfer's Profile
Royal Mail Hotel Winter vs Spring menu general question
I have a bit of a random question for anyone who has been to the Royal Mail Hotel. It's probably next on my list of restaurants to travel to. I was hoping to get there this past summer, but the dates that worked for me were always full. Now I'm a bit hesitant to go during winter since the bulk of their menu seems to come from their garden. And as much as I like root vegetables, I imagine there being a lot of dishes with beet root.
Has anyone been for both the winter and spring menus? Did anyone prefer one over the other because of ingredients? If not, what were some impressions of the winter menu.
Does anyone know when spring gardens really start to boom in that part of Vic?
This would probably also apply to Attica. Does anyone have a preference based on the menu selection of winter versus spring?
Need some help with Melbourne
Based on your research so far, what looks interesting to you?
Chicago Visit
I read it. He points to Yelp that shows a few diners who were cancelled on back in 2011 and 2010. I don't think you're getting what I'm saying. There are plenty of people out there on plenty of sites that have already said this. If people (locals or visitors to Chicago) don't do their research before hand, then it's their fault. Why can't people say I had a great meal there recently or had bad service or whatever their experience is. Why does someone always have to point out what's been said numerous times (even when it hasn't happened to them).
Also, can you point me to Patton's tweet that says that Schwa cancelled someone else's reservation so that he could eat there? All I could find was where he mentioned eating there. All speculation.
Chicago Visit
I think you hit home my point. There are already numerous places where people mention the possibility of being cancelled, so why is it that every time someone posts about Schwa, someone else feels the need to bring it up? If someone is posting here (or Yelp or LTH) they're probably doing a bit of research beforehand (or should since most posts repeat the same things about popular restaurants). My guess (and yes it’s just a guess) but most likely the person who takes pride in bringing up that a reservation could be cancelled, probably has never been cancelled on. Those posts aren’t adding anything that hasn’t already been said here or other sites before.
Write about the food experience (good or bad). If you had the current menu and had highlights or disappointments, that seems a bit more useful to the current conversation. Speculating that someone was cancelled because Patton Oswalt wanted to eat there is just speculation. No one knows the facts other than the chefs. Of the 8 or 10 times either I've been there or friends have had reservations, we've never been cancelled on. And no, I don’t work there. I wish I did just to make getting a reservation easier.
Chicago Visit
I really don't think that it is as wide spread as it's written about. Of course, like everyone else only those that work at Schwa know the truth.
I did a quick search on these boards for "Schwa" and "cancel". It was mentioned about 45 different times by 20 different people since early 2011, but I could only find 4 people who actually had an experience being cancelled. Those 16 people are also the ones that appear to post the most about the "beware of cancels" while they themselves have never been cancelled on.
The restaurant world is hard enough to survive in and having a bunch of people speculate on things they've read doesn't seem quite fair to Schwa.
Chicago Visit
It just seems to be becoming a bit "Yelp-ish" here where people only come to complain about it. Out of the 150 or so covers they do per week, the percentage is probably very very low in actually getting cancelled on.
I get that it stings if it happens to you, but ultimately it's his restaurant and he'll run it how he wants. If you don't like it, don't go. It's already well documented that it could happen, but it could happen anywhere.
Chicago Visit
Why does everyone keep saying Schwa is bad at keeping reservations? Reading this board makes it sound like they cancel 4 out of every 5 nights which certainly isn't the case.
El Ideas sounds like it would be up your alley.
Reservations for Schwa?
Call and call again and call again and call again. There are no tricks. They either pick up the phone or they don't.
Great food at a moderate price in Sydney
I'd highly suggest Fix St James as well. Great accessible wine list and reasonable prices. I think they have the best steaks in the city. Stuart and his team really know their wines and do a great job pairing them with food. They like the off beat wines that you might not come across. The 4 and 5 course meals are great for their prices as well. The 5 plate meal goes for around $55 per person, I believe.
Dining Alone Recommendations
I've been there mid week a few times and they have been more than happy to do pretty much everything on the menu in half plates. Probably ate the same amount, but was able to try much more that way. This would be my go to during the week when it's less busy and you can talk to the chefs and carry on a bit more of a conversation.
Eats in Sydney
You were looking at http://www.sepiarestaurant.com.au right? I went back over the degustation menu last night (still online as well with minor changes) and the only course that I'd consider "molecular" was the pre dessert which was very good and refreshing. It was a liquid nitrogen shell of a strawberry filled with a strawberry powder.
None of the other courses had any noticeable modern technique to them. There may have been some stabalizers in the sauces, cremes and gels. But those were minimal at most.
Eats in Sydney
Quay is definitely worth it. The food easily matches the view at night.
I'd pass on Tetsuya's. I wasn't very impressed when I went. It seems to be resting on it's history rather than progressing.
I had a very good meal at Sepia a few weeks back. Has some Japanese elements to the meal, but certainly Aussie. Very unique wines as well to go with the multitude of courses.
If you're looking for some lower range meals, I'd consider checking out the Duke. I do really like Ms. G's as well for a laid back mix of Asian cuisines. There are some very good mid range restaurants if you don't want all high end.
Anything in Darwin?
Thanks MrG. That sounds like the best plan. I'm going to be there for Easter Sunday so not sure if that is going to decrease my options.
Anything in Darwin?
I'm heading up to Darwin in a few weeks but haven't had much luck finding anything. And I really mean anything. I'm not expecting all that much, just hoping to avoid typical pub fare (unless it comes recommended or has a spectacular view).
Solo Traveler In Need or Rec's for Two Days
It's not in Lakeview, but one of my favorite places to grab a bit to eat solo is Avec. Just sitting at the bar and talking to the chefs. Every now and then they have let me order half portions of dishes so I could try more of them. During the week is probably better and late night is my favorite.
Next El Bulli Menu
Can't say for sure, but given the attention to detail and amount of documentation at elBulli, it's most likely the recipe number. Similar to the Escoffier recipe numbers Next had on their menu.
Greenhouse, The Walk, Cullen Restaurant, Wineries - [Perth, Subiaco, Margaret River]
I'm struggling a bit on the name, but I think it's Berry Farm has some excellent scones. Great spot for breakfast. Must wine bar on the main street is reliable. And while I haven't been to any yet, it sounds like there are a few micro breweries that are doing food as well that might be worth asking around about.
Food and restaurants in WA?
Do either of you know when the Aviary Perth opened? I'm wondering if they're trying to rip off Grant Achatz's Aviary in Chicago.
Which, if you ever find yourself up in Chicago, definitely check out the Aviary there. Excellent, well made drinks with a twist.
LA Hound coming to Sydney for 3 days ...
I agree that B&G has gone downhill a bit even in the 20 months I've been here. The last three or 4 times I've been there (both at the bar and in the main dining area) have seen pretty big service flaws and the food has gone a bit bland.
The burger to me, has always been a bit too sweet all around. I now get it with the zuni pickle on the side because that really overpowered the burger flavour. The ketchup is also way too sweet. But I did notice when I moved to Sydney a while back, that everything was much sweeter than in the US. The biggest disappointment for me is where the onion rings are now. They used to be highly addictive with a great salty crunch, but now they just taste bland. Service in both the dining room and bar has had issues. The last two times in the dining room, my group waited at least 45 minutes between entree and mains. Great way to upsell more wine, but at those prices it's not worth it. The bar had issues bringing out the sides after I was done with the burger. Even asking and eating the burger slow, didn't get them there any quicker. Oh well, on to find the best burger replacement in the city.
Visiting Sydney from New York City
If you like Ramen, try Gumshara in one of the food courts in China Town (just off Goldburn St at the far end from the Chinatown Gates - I think). Get there early to grab one of the pork spare ribs and choose the "thick" broth.
Report: MarketHouse and Girl and the Goat
The ham frites aren't actually fries with a ham steak. They cook and dehydrate the ham and then pulverize it turning it into a ham salt of sorts that they use to dust the fries. I wasn't sure we got ham at first, but after a bit I did catch the flavour I asked how they got the ham flavor onto the fries.
NYE 2011/2012 in Christchurch...what's going on?
I just got back from a trip to the South Island and had two nights (beginning and end of my trip) in Christchurch and there is not a lot open. The downtown was still fenced in and no one was allowed in. Most buildings are still waiting for approval to rebuild or to be condemed. They said on the radio that they hope to have a decision on all buildings by the end of December.
That said, we did have a good meal at Leinster Rd Bistro. It was well prepared food, but very simple menu. One chicken dish, one steak, lamb, pasta, etc. It was BYO with a small corkage which was nice. It was a bit of an older crowd, but the meal was a nice way to end our trip.
Best Chicago Wine Store?
I always like Red & White. Smaller shop, but the owners know their stuff. Talking with them and telling them the types of wines you like, they can usually offer some unique wines.
Time Out Sydney's Top 10 - Do you agree?
I was able to get a reservation the day of on a Thursday back in January/February. There were plenty of tables open around us to.
American in Wellington Needs Help Finding a Decent Burger
I'm not sure if you'd be willing to make your own, but I've tried this recipe a few times and comes suprisingly close to the original. I'm sure if I tried them side by side, I'd notice the difference, but being 10,000 miles away it's fits the bill.
http://aht.seriouseats.com/archives/2010/07/the-burger-lab-how-to-make-an-in-n-out-double-double-animal-style.html
Etiquette Question
In most restaurants with a sommelier, the sommelier is doing the wine pairing to the food. The chef isn't worried about making a dish to pair with a specific wine. He's making the food he wants and its the sommelier's job to fine the best wine for that dish. That's why the have a wine professional on staff.
Ipsedixit has the right look at it for #2. If the bottle you're brining in isn't "special" (read: you can find it at a local wine shop, it's a mid range price at a shop) then they'll probably see it as avoiding their wine list because of prices but as long as they have a BYO option, you can do it. If the bottle is special and they have it on the menuu (even if it isn't special but on the menu) then you're treading in some uncharted waters.
It would probably be best to really investigate their wine list before brining in your own bottle. Call and ask for an emailed copy if it's not online.
Fix St James [Sydney]
I've been to Fix a few times over the past year and for some reason never thought to write it up. It's probably the closest restaurant I've come across that has a "neighborhood" feel to it, despite being in the CBD.
This past weekend was a quick stop for their southern fried chicken livers servered with a mustard green salad to help cut the richness of the livers and a plate of the risotto Milanese. The risotto was very rich and topped off with a half marrow bone with some slow cooked beef on top of that.
The other great thing about Fix is the wine list. It is one of the most accessible wine lists I've seen in Sydney, both for price and quality. If you don't know what you want, Stuart and Tristan are extremely knowledgeable and will have no problem finding a recommendation in whatever price range you want. They suggested a glass of the Ruggabellus ‘Efferus’ Mataro to start. It's a blend from the Barossa but was a lot more subtle than the typical, big Barossa. For the risotto I went with a merlot dominated Fattoria di Magliano ‘Poggio Bestiale’ from Italy which worked very well with the risotto and components.
Whenever I'm in the mood for a steak, Fix is usually the winner. Their T-Bones are the best value in the city (and they don't skimp on quality either). They usually have a few types of T-Bones on offer (all grass fed). My favorite is the 1kg Mirragong Wagyu that's best done with more than one person. Cooked to a medium rare with a shallot and mustard butter on top, it's by far my favorite steak in the city. They'll occasionally have slow roasted specials as well. I went with a group once and split a 48 hour roasted lamb shoulder with numerous sides that was fantastic. Not only did we not need a knife, we needed a spoon to get it to our plates it was so tender. The menu always seems to have some consistent players (crudo, house terrines, salads), but does also change up the mains and pastas quite a bit. The wine list is ever evolving as well. They also do a free form menu for a table of at least two. The kitchen will put out either 5 or 6 courses for the table to share. It's a great way to try a little of everything at a great price.
