Eastwind's Profile
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First Charlie Palmer, now Nana..... I just don't get how they decided on a steakhouse. The DFW market is pretty saturated with high-end steakhouses as it is. |
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First Charlie Palmer, now Nana..... Charlie Palmer at the Joule will become Charlie Palmer Steak. http://eatsblog.dallasnews.com/archives/2012/01/charlie-palmer-at-the-joule-to.html Now it appears the lovely Nana Restaurant will become a steakhouse as well. |
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Has the Boston area finally become a good food and restaurant city? It would be cool if Boston got a two-star or three-star world-class high-end dining establishment. L'Espalier and Menton seem to be the top two in that regards, but I think they're one-star establishments. ----- Menton |
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Has the Boston area finally become a good food and restaurant city? Boston used to be a rather pedestrian city for dining and food. Food culture and changes do not happen overnight. Does that mean because The French Laundry, which was bought by Thomas Keller in 1994, does that mean it is irrelevant to the food dining scene and not putting out top-notch food and experiences? Just because a chef or restaurant is established, doesn't mean it still can't deliver great meals next to the newest kids on the block. |
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Has the Boston area finally become a good food and restaurant city? It seems like with each passing year, more quality chefs and restaurants are opening. It's not to say that Boston is close with the likes of NYC, Chicago, Vegas, or the Bay Area, but the quality, standards, and diversity (from high-end, elegant restaurants like L'Espalier to Barbara Lynch's restaurants in No. 9 Park and Menton, to top-notch Japanese cuisine in O Ya to great Italian dining) seems to be much better. Are Bostonians becoming more appreciate of new concepts and tastes; willing to shell out money for quality and service? ----- O Ya Menton |
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I am heading to Vegas in a few weeks with a group of friends. One of them needs to have a gluten-free diet. Any good suggestions (We'll mostly be on the Strip) for what good restaurants are good and gluten-free friendly? We are rather open eaters, with a variety in price, cuisine, and ambiance. |
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I know it's in Bellevue, but has anyone tried John Howie Steak & Piano Bar at The Shops at Bravern? ----- |
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MIchael Mina to oversee upcoming food and beverage concepts at the new Four Seasons Baltimore http://www.baltimoremagazine.net/ingo... ----- |
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What peach brandy to get and what to do with it when I get it? I'll be interested to find out what grain schnapps and Mathilde uses. How many times is it distilled? Is it filtered through water? |
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Sad that Alex is closing. I know the economy is in the toilet, but a strange move. Was the restaurant not filling up? Steve Wynn's move lately, at least in regards of the food & beverage side, seem a little strange. |
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Larent Gras Taking Leave of Absence from L2O So what will become of L20? Will it still be capable of the raves and 3-stars? |
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Larent Gras Taking Leave of Absence from L2O Looks like he's back to New York and leaving for good. |
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Toronto's hotel dining will be very interesting I'm betting that JG's restaurant will be more like The Market restaurant (in a couple of markets like Vancouver and Boston) than his 3-star flagship. I know Daniel Boulud opened up Bar Boulud in London's Mandarin Oriental Hotel. I wonder if he did come to the FS, if that is what the restaurant will be inspired from. |
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http://www.dallasobserver.com/2010-01-21/restaurants/the-mansion-on-turtle-creek Never have eaten his food, but besides his talent, it sounds like this guy is very smart and passionate. (Sorry about some of my grammarical errors in a few of my previous posts. )http://www.thebradsblog.com/food/2010/01/sampling-brunos-tasting-menu-the-mansion-dallas.html Plus, it appears he has introduce weekly tasting menus: |
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What restaurant would you gladly spend $500 in? An older thread, but I see the RC site has a brief preview of its dining options set to open later this year: http://www.ritzcarlton.com/en/Propert... I'm guessing Gordon Ramsay in Toronto is a dead project now (considering his meltdown and the end of the Bloor One project that he was said to be looking at)? Is the high-end segment where Toronto just lacks and prevents it from emerging into the great restaurant cities of world? |
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Never had Five Guys, but I wonder if the aggressive growth and franchise deals are hurting quality control. |
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Interesting. |
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Interesting. An old thread, but I wanted to post some questions/thoughts. What exactly does "technique" mean? How does one judge it? Does where you work have the biggest impact? By this, it seems like the top chefs have gone through other top chefs/restaurants. An example is that the top French chefs have non-France based chefs go through them, such as Gordon Ramsay and Thomas Keller. Hell, it seems like The French Laundry is a required stop on the "top chef" tour. Do they learn new techniques through these places? How much does that play into a talent? Finally, what do these top chefs look for when they hire new guys entering the field |
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I might be back in Boston in a few weeks. We are thinking of hitting up Sel de la Terre. Is it worth it? What would the budget be for 3-4 people? Haven't had a chance to try L'Epalier. Hopefully one day. I wonder how the Michelin Guide (the French version/standards) would rate it. |
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Sounds like The Mansion picked a real winner in Bruno. Impressive resume and from what I've read, he seems happy to move to Dallas. I don't want to say The Mansion lost a step, but it seems like Bruno has the talent and leadership to bring back that magic and put it back into the elite halls in terms of dining. Once he gets comfortable with the restaurant, his staff, and the market in terms of product avaliable and tastes, it sounds like he has a lot of potential. Is the Mansion staff happy with the French influences? I know the Rosewood owners (Hunt) weren't happy about the restaurant changes with the new make-over and new direction (under John). One nice thing with his skill and creativity is, hopefully, he'll develop some great talent in the kitchen that will open future DFW-area restaurants. How long do you give him before he'll have a full stamp on the restaurant (from menus, the operation of the kitchen, selecting the products he'll use)? |
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Has anyone tried the Mansion with it's new head chef Bruno Davaillon? |
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Does the Mandarin Oriental have any say over how the restaurant is run? Or do they just lease the space? It's not the hotel restaurant per se, as the MO has Asana as it's main dining establishment along with two other outlets. |
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Sounds like a nice balance between a traditional and modern techniques. L'Espalier sounds like it is a great training ground for young, talented chefs who may go to open their own Boston-area restaurants. |
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I never went to L'Espalier (the old location or the new one), so I can't comment on the decor. I do like it, though I can understand about the lack of charm coming from a place like a townhouse. I hate the lack of dress code at such a place like L'Espalier. It doesn't have to have to a suit and tie, per se, but not a cap/t-shirt/sweater/sneakers (ect.). I like concept behind Fearing's at the Ritz-Carlton Dallas. It has seperate rooms (one for a more formal setting, one for a more causal, ect.). One thing I've read is that the restaurant, due to all the extra space, has a lot of new gadgets/tools to play with and incorporating some elements of molecular gastronomy. Have you notice this change in the new location in comparsion to the townhouse? |
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Any old thread, but I wanted to see what the verdict is on the new L'Espalier. It's been a year or so since it's re-opened. How's the food? Service? Environment? Is L'Espalier doing well in these times (with some of it's competitors going out of business)? |
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L'espalier and O Ya (and boston food) in WSJ I hate comparing Boston to New York. NY is a giant place, with a much more diverse population and deeper pockets. However, Boston certainly seems to taken huge steps in the since the early 1990's. |
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L'espalier and O Ya (and boston food) in WSJ I just came across this article. Interesting. I wonder what the "16" restaurants are. Who does every restaurant have to be "innovative" these days? Can't they just produce great meals with high-quality products with the environment to match? |
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Sorry, I was thinking of Echelon Place (not quite dead, but "delayed"). |
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The Mandarin Oriental LV (part of CityCenter) will have Pierre Gagnaire's first US restaurant. http://www.mandarinoriental.com/lasve... Looks like a nice offering of F&B. Encore is now dead. |
