chocokitty's Profile
Need suggestions for 5 day trip to SF/Napa Valley from NYC
I think you (and possibly a number of others) are misunderstanding me. I'm still figuring out where I *really* am going.
The only definite things I have that's set in relative stone are my dinners at Atelier Crenn and Manresa (with the farm tour at Love Apple Farms prior to dinner).
Noted that the wine country is relatively huge and that SF is not like Paris (re: Mondays). I want to know my options and over time, hopefully within the next few weeks, I'm whittling it down to a manageable itinerary/agenda. I need options because my family's taste doesn't necessarily go along with everything what I would like (obviously).
I'm trying for 2-3 wineries and figure a lunch around the Sonoma region. Dinner at SF is still up in the air. (I haven't gotten a chance to look at the list yet.)
I do hope to come across a farm not really to walk around and explore, per se, but to get a chance to see, touch, taste and feel California fruit on a farm for the sake of that old (powerful) moment. I'm not trying make an effort to drive to "Farm X" there but would be great to know there's one somewhere along the way.
Need suggestions for 5 day trip to SF/Napa Valley from NYC
Thanks for the tip!
Prior to Manresa we're planning to stop by Love Apple Farms to see the produce and animals the restaurant uses. I haven't Google Map it yet but I'm presuming it's a similar route?
Need suggestions for 5 day trip to SF/Napa Valley from NYC
I am thinking of going to Round Pond Olive Mill/Winery in Napa. I'm still thinking where else to hit up around Sonoma (even though it's quite a drive).
Relating to this particular trip, I remembered way back when my parents drove through Sonoma Valley we randomly stopped at a roadside farm stand to buy a couple of oranges - and it blew my mind. Tasted like warm, happy sunshine and it's very sweet. I still remembered that experience to this day.
Do you know of any particular farms that have a great fruit grove or farmstand around either areas? Thank you!
Need suggestions for 5 day trip to SF/Napa Valley from NYC
So after some discussion (with my family) and lots of internal flip-flopping about the tasting menu restaurants, I have some vague notion of what we are doing but still have lots of gaps since it's still 2.5 months left until we fly over to SF.
Please critique or any suggestions to this very rough itinerary is appreciated:
Day 1 (Friday): We're landing at SFO at 3 PM and plan to head directly to Golden Gate Park just because. I'm planning to skip any snacking of sorts because I've booked a table to Atelier Crenn for the tasting menu. Issue is: Where to send my family for dinner?
Day 2 (Saturday): Still figuring it out but probably head out for either dim sum at Yank Sing or to the Farmers' Market at the Ferry Building and graze through (I'm eyeing on 4505 Meats' burger).
Dinner - I'm still thinking.
Day 3 (Sunday) - I don't know where to go to breakfast but as a family, we're trying to be careful because we're all going out to have dinner at Manresa to celebrate my dad's birthday.
We might consider visiting Love Apple Farms prior to dinner. Does anyone know if they do permit people walking around their grounds?
Day 4 (Monday) - Most likely heading out to Napa/Sonoma Valley to check out some vineyards and olive groves.
Dinner related side note: I found out many restaurants in SF aren't open on a Monday... We might be considering having a Chinese (Cantonese) banquet-style dinner.
Last Day or Day 5 (Tuesday): Head out to Oakland for Blue Bottle's Roastery. I love coffee and even though there's 3 outposts in NYC, I want to see the original place. Suggestions for eats for lunch around there?
Even though I haven't really set dates, I'm thinking of having a lunch at Cotogna (heard the pizza is good from around this board and from a friend of mine), ice cream at Bi-Rite and/or Humphrey Slocombe, and maybe eat at Swan Oyster Depot and AQ. I am thinking of trying out Four Barrel coffee as well.
Other questions in mind:
1. What are your favorite bakeries? Besides Tartine and Acme for bread, who else do you like?
2. Who do you like for upscale-ish pastries and cakes? If you want an idea, I'm thinking in terms of style to Dominique Ansel in NYC (link: http://dominiqueansel.com/ )
Need suggestions for 5 day trip to SF/Napa Valley from NYC
Since I'm not familiar with the Oakland area, if I choose to dine at Commis, where should I send the rest of my family in regards to dinner that's nearby?
Need suggestions for 5 day trip to SF/Napa Valley from NYC
Thanks, Dustin_E!
I would compare Crenn (from photos I've come across food blogs) more akin to Alinea (I ate there this January) than WD50, I think...
I was referring to Benu for a la carte, not Crenn.
As for Commis, I heard of good things too. I know I'm going to be comparing many notes and thinking about it for the next few weeks about the splurge meal. But thanks for reminding me about this restaurant.
Need suggestions for 5 day trip to SF/Napa Valley from NYC
Frankly, I don't mind buying a huge loaf of bread and lug it home if it's really *that* good. :)
In regards to Tartine, is there a particular favorite bread that you favor or all breads in general are very good?
Need suggestions for 5 day trip to SF/Napa Valley from NYC
Thanks for the input on high end dining, goldangl95!
I'm more into creative food.
Reading over your thoughts between Crenn, Benu, and Saison. It seems Crenn has a slight edge over Benu. If somehow I can persuade my family to go to Benu how much would you figure to spend if we ordered a la carte?
I know I'm confusing myself even further about the splurge meal, but what do you (or anyone else on this board) thinks about Manresa and Coi?
Need suggestions for 5 day trip to SF/Napa Valley from NYC
The emblematic SF restaurants I meant are the kind of restaurants that I will never find in NYC, especially the kind of food and experience that makes it SF. Say for example in NYC, I suggest to certain people to try out Katz's Deli, Momofuku Ssam Bar, Keen's (for steak), Shake Shack (well, it's not really NYC anymore since Danny Meyer is doing a global expansion with this brand), etc.
Need suggestions for 5 day trip to SF/Napa Valley from NYC
Thanks, tre2012 and Dustin_E!
Sorry to hear/read that Chinese food isn't what it used to be. I guess I should have broken down the multi-question post into smaller posts until I come up with the major critique instead.
The ideal spending isn't entirely restricted but we certainly don't want to go $100 pp unless it really warrants it.
Yes, my parents are from Hong Kong. My mother is more open-minded to other cuisines, unlike my father who doesn't care so much about other SE Asian cuisines. The dumplings might appeal to them as a simple lunch.
Are there good lunch prix fixe options in SF like NYC?
Need suggestions for 5 day trip to SF/Napa Valley from NYC
Hi SF 'hounders,
I'm from NYC and it's been nearly a decade since I've been to San Francisco. I've been reading and salivating over the years of the food scene in SF. Advance warning: I will be a bit all over the map as to what I really want to ask and plan from this posting.
I will be traveling to SF on 6/1 and depart on the late evening of 6/5. I will be traveling with my family (my parents and my sibling - we're all adults) and we're ethnically Chinese. I haven't really mapped out where or what we're doing yet but am willing to plan the activities around based on where we're eating. We are traveling around in a rental car.
Need suggestions:
- Good Chinese food (sadly, Chinese food in Manhattan's Chinatown is not as good as it used to be. Flushing is a different Chinese culture) but we don't really care for Taiwanese food
- Chinese bakeries (heard/read good things about Golden Gate Bakery for dan tats; I remembered enjoying Kee Wah Bakery (I also went to their shops in Hong Kong) and Sheng Kee Bakery)
- American/French-style bakeries (I really want to go to Tartine and eat their bread)
- Emblematic casual restaurants of San Francisco*
- Other notable casual restaurants (any cuisine but Indian/Middle Eastern - parents do not care for them, unfortunately)*
- Sushi restaurants
- A Mexican restaurant (Mexican food in NYC is pretty lackluster, imo)
- High end dining - I have some vague notions as to where I want to eat but not sure where to really allocate my time and money for this since I have one real splurge meal for myself (my family will be eating somewhere else since they don't really have the same obsession as I do for food). The ones I've been thinking about are Atelier Crenn, Benu, Saison, Coi, and French Laundry. Price isn't an issue and I'm not planning to pair with wines or any beverages. I just want creative, delicious food but not sure what are the differences of cooking styles between each restaurant except for Crenn (more molecular/Modernist I remember reading) and Saison (ingredient driven sort of like Roberta's in Brooklyn, NY).
*Ideally, we're looking to spend no more than $30-40 pp and not including drinks, tax and tip.
Any suggestions would help since, as you can tell by reading my lengthy request, I've been out of touch with the dining scene.
Thanks in advance,
Tina
Searching for great bakeries in Chicago
Thanks for the extensive reply, nsxtasy!
I'm definitely jotting down your list.
Searching for great bakeries in Chicago
Hi,
I know my question/request is very vague but where and what are the good to great bakeries in Chicago? The two types I'm looking for are places that bakes great bread and the other would be fancy but delicious pastries.
Please advise.
Thanks in advance.
Tina
Service at Corton
The most recent experience I had at Corton was earlier this month (on Nov. 2nd), as seen on my blog:
http://thewanderingeater.com/2011/11/06/corton-an-extended-tasting-menu-for-my-birthday/
My main waitress/captain was very detailed explaining to me what's been served and had no issue with me asking her many questions what are the minute parts of the dish.
The other waiters (as in those who brought out large silver platters displaying to me what will be served soon) sort of mumbled what's is displayed in front of us but generally, my friend and I understood at least the main part of the course.
Tina
http://thewanderingeater.com/
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Corton
239 West Broadway, New York, NY 10013
Where can I buy titanium oxide powder?
Dear 'hounders,
I'm planning to bake a whole lot of macarons from Pierre Herme's book for friends, family and myself. One of his macarons - Jasmine - requires titanium oxide powder for the shell. Where the heck I buy this ingredient besides online?
Thanks in advance.
Tina
http://thewanderingeater.com
Eleven Madison Park - Same Place, Similar Time but Still Fresh and New
I agree with you there (re: stock market).
EMP and its cookbook are stunning. Certainly no disappointment there. Hope you'll enjoy it soon!
Tina
http://thewanderingeater.com
Eleven Madison Park - Same Place, Similar Time but Still Fresh and New
If you're referring to the rolls made of Cayuga flour, it is not in their cookbook. :(
I flipped to the index and it's not listed there. (Seen a few variations of brioche to pair with their savory courses and a bread tuile.)
There were a few recipes I would love to get from the book (or even from the chefs/staff at EMP) but they're not in the book since they're too new(?) after publication. I would be a happy clam if they would divulge how they made that mushroom truffle tea.
Eleven Madison Park - Same Place, Similar Time but Still Fresh and New
Thank you both for the compliments! :)
Tina
thewanderingeater.com
Eleven Madison Park - Same Place, Similar Time but Still Fresh and New
I understand why a few people are weary EMP lauding reviews. Yes, we talk about it a lot but there are a good reasons for that as I've probably written above in length. But there aren't that many inexpensive places any more that are good inexpensive finds that you've indicated, IMO. Most of those places migrated to Brooklyn and Queens partially because of expensive real estate.
Eleven Madison Park - Same Place, Similar Time but Still Fresh and New
Thank you, ellenost!
The duck was indeed gorgeous. A friend of mine who saw the duck photos almost made her think of peacock because of the beautiful lavender flowers sticking out. Haha.
Tina
http://thewanderingeater.com
Eleven Madison Park - Same Place, Similar Time but Still Fresh and New
Thanks for the compliment!
The lavender flavor was very subtle (to me at least). I tasted more caramelized honey than floral essence of any kind. I understand your hesitation for lavender, as I have encountered dishes in the past (not at EMP) that were overwhelmingly floral tasting like potpourri.
Eleven Madison Park - Same Place, Similar Time but Still Fresh and New
To view the photos and all of my short videos, please head over to my site's post: http://thewanderingeater.com/2011/10/27/eleven-madison-park-same-place-similar-time-but-still-fresh-and-new/
It's almost a year since I've been to Eleven Madison Park.
How quickly time flies.
It's interesting how a year can change someone or something a lot. Even for this restaurant. In case you haven't heard or read, Chef Daniel Humm and General Manager Will Guidara are now co-owners of Eleven Madison Park. It was formerly owned by Danny Meyer. This restaurant recently earned its three stars from Michelin. Their highly anticipated cookbook is coming out in about two weeks (on 11/11/11). I was fortunate enough to receive a copy and I have to tell you, it's worth the buzz. The drop-dead gorgeous photos by Francesco Tonelli. The restaurant philosophy. A number of recipes that make you want to go to your kitchen and whip out a few recipes from this book - that is of course, you are a good and/or ambitious cook. That's all I'll say about this book for now as I'll go into depth with this book in the near future.
Anyway, I made a reservation for lunch to celebrate my birthday. Though it's a few weeks earlier than the actual date, I still want to eat here since my schedule is going to be hectic later. My memories of last year's celebration were memorable that I have to make this my annual tradition to have my birthday meal. The food was creative, beautifully plated, and most importantly - delicious. (Come to think of it, this is the third time I celebrated my birthday here since 2008. And that is a very good statistic in my realm.)
Not too long after being seated, we're greeted by our captain and she presented us with warm gougeres. Little cheese puffs that are delightful to pop into the mouth.
When we're left to ourselves and reading the menu, it reads somewhat similar to last year. Several old standbys were there such as prawn, foie gras, halibut, lobster, pork, and chocolate but they have different variations of the main ingredient. Our captain was very knowledgeable as to what will be served and no issue informing us what would be served for certain ingredients.
The dish that I *really* wanted to eat was the famed Duck for Two. If you read around food forums and other food blogs, this dish is a not-so-secret secret and generally ordered off the menu. It's due time that I get sink my teeth into that distinguished bird. I'll get into depth about this soon. All the other dishes sounded great when I asked questions as to what would be served or how it would be prepared, especially the lamb served with sweetbreads (not seen on my personalized menu card, as you see above, but it was there). Alas, there's so much that my guest and I can eat.
The second amuse of this meal was truffle "tea" with shaved Burgundy black truffles on toasted broiche. The beautiful white tea cups placed in front of us with a small tied bundle of lemon verbena and lemon thyme. One of the friendly line cooks poured in the earthy scented truffle "tea" into our cups. This tea is a fine line between soup and broth. It's well seasoned, intensely mushroom-y as it's steeped morels and Matsutake mushrooms and the herb bundle lightened the earthy flavors of the mushrooms. I wish I could drink a cup of this everyday. As for the brioche, it's wonderful. It's subtle to carry out the fungal flavors of the tea without dominating each other.
The smoked sturgeon sabayon with chive oil presented in chicken eggs. This is what I remembered eating last year. It's what I would call "an oldie but goodie." Flavorful, salty (in a good way) with a zip of chive oil to break up the heavier flavors of the creamy sabayon.
This particular round of amuses was both theatrical and delicious. A pair of waiters came to our table with a large silver tray with multiple dishes and components to build the concept of the clam bake. They brought out a large blonde wooden tray to hold up the ceramic tray of hot rocks with seaweed and the teapot of clam chowder. Then they set four small trays of different bites that reflect on the clam bake: little neck clams with chorizo, butternut squash purée, topped with caviar, little neck clam with lightly pickled onion, apple, and chorizo, mini madeline-shaped chorizo cornbread, potato croquettes topped with yuzu zest. Before they leave our table, our captain poured hot water onto the hot stones to create a dramatic plume of steam, wafting scents of the briny sea and seaweed.
The clam chowder is essentially done New England style but so much lighter (as in not as rich and viscous) and intensely flavored of the briny salinity of the clam broth. The bites of food were robustly flavored. My personal favorites were both preparations of the little neck clam - the sweet butternut squash purée was intriguing with the spiced chorizo and briny clam and the minimalist approach with the fruit was refreshing and played the sweeter aspect of the clam.
Changing from last year's schedule, they bumped up the kitchen tour with the frozen cocktail. The current frozen cocktail was made of pomegranate syrup, diced apples, liquid nitrogen frozen apple brandy and frozen pomegranate foam. You may view how it's made with my video seen below:
While I was savoring my cold cocktail, I flipped through their own copy of their own book on display and shook hands with the chef who remembered me dining here a nearly year ago - Executive Sous Chef Bryce Shuman - and went back to our table.
After settling back on our table, we're presented with bread service. A rustically beautiful pouch of brioche-like bread made from Cayuga's organic flour, served with goat's milk butter garnished with dill and cow's milk butter garnished with oats. This time, the bread was exponentially better - warm, fluffy and slightly sweet with flaky crust. When smeared with the goat's milk butter, it's bliss.
Then our first courses arrived. We ordered prawn and foie gras. The prawn crudo with grapes, fennel, and Marcona almonds was traditional in terms of the flavor pairing but creative in terms of its execution. The sweet-tart red grapes worked so well with the prawn crudo, and the Marcona almonds were prepared two ways - in its whole toasted form and in foam. The variations of crunchy, airy, silky, soft, and jelly (there's grape gelatin in there too) created a wonderful symphony of textures and flavors ranging from sweet, salty to tart and delicately nutty.
The foie gras terrine with plum, bitter almond, and umeboshi was a winner. Frankly, Eleven Madison Park's various preparations with foie gras can never be beaten in NYC and the flavor combinations get more interesting as I've dined here over the years. Anyway, this terrine was sandwiched with tissue thin tuile, plated with slices of fresh plum layered in sheets of plum jelly, umeboshi purée, and crushed toasted almonds on top. Crisp sheets of tuile, silky foie gras, tart and sweet plums, and crunch nutty almonds created new flavor profile of foie gras I never had.
Moving onto the second course, we ordered halibut and lobster. The seared halibut with cabbage, nori, and yuzu was a wonderful fish dish. French preparation with Asian flavors and it works. It plays on the sweet flavors of the fish with the napa cabbage (done two ways - caramelized and puréed and steamed and rolled with nori), subtle brininess of the nori and lightened up with yuzu.
The poached lobster with autumn mushrooms and spinach is like their foie gras - dependable, delicious yet new. The lobster is poached in sherry to infuse some sweetness and richness. The assortment of autumn mushrooms were chanterelle, matustake, and hen of the wood creating a robust, harmonious flavor of mushrooms. Each bite of this particular dish was mind blowing.
We finally head to the climax of the meal - the Duck for Two. One of the waiters rolled up a table next to us and set up for the duck. It just sat next to us for five minutes and we're anticipation for this bird was killing us. Eventually, the beautifully glazed and bronzed Muscovy duck graced our table. It's heavily speckled in dried lavender flowers, and stuffed in its body cavity a bouquet of fresh lavender. This bird drew stares from my neighboring tables watched curiosity of the carving presentation. Some even photographed.
If you are inclined to do so, I suggest you to watch this video clip of the duck carving ceremony. And I hope you are not watching this if you are either a vegetarian or starving:
http://youtu.be/D58eBsnRKh0?hd=1
Are you still there? If you are, you may watch a shorter clip of a different captain slicing and starting to plate the duck:
[Please go to my site to view, if interested]
This presentation, watching the efforts of the staff, breaking down the bird (by two people) and plating was mesmerizing.
When we finally get to eat this duck, it makes complete sense why every regular talks about it. This was an extraordinary duck. The breast was cooked to a perfect medium-rare. Crispy skin with lots of meat and it's sweet and savory from the lavender honey.
We're also presented a side dish, a bowl of braised duck leg topped with foie gras in potato foam. The braised duck kind of reminds me of a hearty, soulful Chinese duck stew my mother cook from the use of five-spice powder. When you add on the foie gras and potato foam, it was extremely decadent but then again, I would not have mind eating a bucket full of it.
Before heading to dessert, the egg cream cart rolled up to our table. This particular version is made with orange syrup, cacao infused milk, a few drops of olive oil, and topped off with seltzer. (The original recipe usually chocolate syrup, milk, and seltzer.) It's unusual and lovely, especially with the fruitiness of the olive oil that makes this drink special.
Coming to dessert, we had blue cheese and pistachio. Normally, I would be the one who would pistachio since it's my favorite nut in the world but I wanted something usual and opted for blue cheese. The blue cheese with pear, chestnut honey, and bitter greens was indeed something a cross between sweet and savory. The not too pungent, buttery blue cheese (I think gorgonzola cremificato?) was worked with the sweet pear slices and purée and chestnut honey. The toasted brioche crumbles gave the needed sweet, crunchy texture for this dessert.
The pistachio cakes with grapes, almonds, and candied pistachios, pistachio ice cream and grape sorbet is an answer to my savory dessert. There were two types of cakes - a duo of pistachio butter cake and pistachio cheesecake dotted with fresh, crisp grapes, creamy pistachio ice cream, semi-tart grape sorbet to make things interesting and reflect on the season. It was simply delicious. The best part of this dessert was the intense, creamy pistachio ice cream (I want a pint of that to take home).
After clearing out our plates, we're presented with the petit fours of pistachio macarons with fresh rose petal, plum pâte de fruits, and shortbread topped with lemon and chamomile cream. The macarons were dainty and adorable with the fresh rose petal. Despite of its petite size, it packed a ton of pistachio flavor, while the rose petal gave it a breath of delicate floral freshness. The pâte de fruits made me mentally note that I should try to whip a batch for the holidays, as these were fantastic. Not too chewy or gooey and the plum flavor was amazing. The shortbread was wonderfully crisp and buttery, while the cream was zesty yet had an noticeable undertone of fresh cream flavor.
To finish off our meal, we had a bottle of Maison Paul Beau Cognac VSOP, a cognac that has been aged for 12 years. Paul Beau is one of the oldest artisanal Cognac distillers in the Segonzac area of the Grande Champagne region. This wonderful spirit was great to sip. It's delicate yet pronounced with flavors of honey and cedar. It matches the style of food Eleven Madison Park create and serve.
I asked my captain if I may sneak back into the kitchen again to talk to Bryce and thank him for the wonderful meal I had. I even managed to take a photo of the team of chefs who make Eleven Madison Park going without Chef Humm if he's not working at that time. Photographed here are from left to right: Chef de Cuisine James Kent, Sous Chef David Nayfield, Executive Sous Chef Bryce Shuman, and Sous Chef Lee Wolen.
Thank you to all of the hard working cooks at the kitchen, and the dining room staff again for the wonderful meal. This is meal was flawless, creative, and splendid. The service was spot on. This experience made me want to book another reservation very soon - as in less than 12 months.
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Eleven Madison Park
11 Madison Ave., New York, NY 10010
Our inaugural EMP birthday trip - review/comments
I went there yesterday for my (early) birthday lunch with a friend. (I'm working on my photos/video and review in a few days.)
The white truffle course is either the pasta version that Spiritchaser mentioned or the traditional way with risotto. I saw other tables near me ordering both versions and there was a generous pile of Alba truffle shavings on their plates. (I opted out since I wanted the Duck for Two.)
Tina
http://thewanderingeater.com
Maison Laduree has finally opened!
Indeed. It's just macarons, financiers, madelines, a loaf cake (I forgot its name), prepacked (in cups) ice cream and sorbets, jams, some candies and prepacked chocolates.
Tina
http://thewanderingeater.com
NEW LADUREE' OPENING IN N.Y!?
I spoken to their reps again and they said it's officially open on Monday, 8/29.
NEW LADUREE' OPENING IN N.Y!?
Actually, I've spoken to one of the NYC reps and now they're postponing until Monday, August 29th.
http://thewanderingeater.com
Where to buy siphon coffee filters?
I know there are plenty of coffee supply websites that sells coffee filters but I'm sort of pressed for time to work on my recently acquired Hario TCA-3 siphon coffee maker.
Strangely, the box contains everything BUT the filters. To give you an idea what these filters look like, here's a link from Sweet Maria's:
http://www.sweetmarias.com/sweetmarias/yama-hario-cloth-filters-5-pack.html
Any ideas what stores carry filters like this?
Thanks in advance.
Tina
http://thewanderingeater.com
Chatham is back
I tried their pork buns and dai bao (the large steamed bun that's pretty much packed with ground pork, shiitake mushrooms, hard boiled egg, etc.) last Friday for myself and my parents. The prices went up prior to its closing/renovation. If I recalled correctly it used to cost 70 cents and $1.30, respectively, and now it's 90 cents and $1.80, respectively.
As for the taste, the pork buns look like the same but it's mediocre. Way too much bread. It didn't have that quasi-sweet maltose glaze that it used to have. The filling tasted pretty one-note to me even though it's still filled with onions.
The dai bao it tastes fine (not the same but fared better than the pork bun) except the cake-like bun doesn't have any structure. It falls apart when you touch it or bite into it.
For me, this is a major loss. (My parents were very disappointed, too, especially when they had both of these buns as teenagers and shared this love of Hop Sing back then.) I need to get my butt to Chinatown more often and search for a pork bun that Hop Sing used to serve.
Tina
http://thewanderingeater.com/
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Hop Shing
9 Chatham Square, New York, NY 10038
Milos $20.11 Lunch
For photos and complete review: http://thewanderingeater.com/2011/05/31/estiatorio-milos-in-las-vegas-bargain-of-a-lunch/
I went to Milos around the Easter weekend. Overall, I found the lunch to be an excellent deal for the delicious, simply prepared food and the beautiful dining space.
But my biggest tiff was the service. It seems uneven that the servers took away our bread basket and olive oil at the beginning of our second course and cleared away my dining companions' plates before I finished. Maybe I'm overanalyzing or persnickety at this but this isn't supposed to happen.
Tina
http://thewanderingeater.com
