BigboyDan's Profile
Daniel Boulud Brasserie to close, Las Vegas
Nothing wrong with the restaurant, and they were not in any financial difficulty - Boulud simply wants out of Vegas - tooo far away from his culinary presence on the East Coast. The Wynn has already lines up another tenent for the spot.
Best neighborhood for eating in ABQ *besides* Nob Hill?
Try the Academy at San Mateo area, draw a 1/2 mile circle around that corner on a map, lots of good restaurants.
Austin must have meals?
Gotta' have some BBQ: The Iron Works and Stubbs are right downtown. Austin Tex-Mex origionals: El Azteca, Joe's Bakery, Cisco's, Guerros; and for a touristy place, Serranos at 11th and Red river - all in the downtown area.
BBQ CATERING IN AUSTIN
Try The Pit BBQ on Burnet Road. They have a real pit right there in the restaurasnt and are known "custom cooking", for smoking whole animals (pig, venison, etc.) for catering.
http://onsmartpages.com/pitbarbequethe/thepitburnetroad/
I've read about the meat, but what about the sides?
Melissa,
Sides don't matter at real BBQ places. But, the best sides available at a good BBQ place is at Ruby's on Guadalupe.
Texas BBQ - A Northener's Perspective
Remember: Lockhart for brisket, Elgin and Taylor for sausage, Austin for ribs, Llano for pork...
Bruni Downgrades Peter Luger! [moved from Manhattan board]
Anyone who frequents Peter Luger doesn't care what Bruni says about the restaurant; therefore, Bruni writing about Peter Luger is meaningless. The restaurant has been there for a hundred years and any review from anyone (even at the NYT) is not going to influence anybody but the rank, unthinking tourist. Restaurants like Peter Luger "don't go down hill", and its business and patronage are not affected by a negative, or positive, review.
Bruni Downgrades Peter Luger! [moved from Manhattan board]
Please.
Bruni dissing Peter Luger is like dissing the Yankees... pointless.
"80's" Cuisine?
Fajitas - started in the 1970's in South Central Texas, nationwide after 1980. Portobello mushrooms as the main ingredient in a sandwich. Spinach and mushroom enchiladas. White Russians and Hurricanes. Oat bran in cereals. Northern Italian Cuisine and tiramisu. Inidan cuisine.
And: pesto.
Senderens back on track
Beautiful report souphie. Lucas-Carton's vanilla lobster was one of my five favorite Parisian dishes.
Paring down a menu is always challenging, but at Senderens' level, it's daunting. Frédéric Robert's leaving was a real blow, but kitchen costs came down along with the prices... Glad that you had a fine meal.
Seeking Restaurant recommendation in 17th arrondissement
Yes one course, but that one course is full plate of protein, starch, and vegetable served with breads and bottled water. I get one glass of wine, and I'm well fed for 100 euros total for lunch at a 3-star - it's not daily fare but, well worth it once in a while.
Seeking Restaurant recommendation in 17th arrondissement
Three obvious choices, and each is not to be missed:
Faucher
123, avenue de Wagram - Paris 75017
Tel: 01 42 27 61 50, Subway: Wagram - 50 €
Chez Georges
273, boulevard Pereire - Paris 75017
Tel: 01 45 74 31 00, Subway: Porte Maillot - 40 €
Guy Savoy
18, rue Troyon - Paris 75017
Tel: 01 43 80 40 61, Subway: Charles de Gaulle - Etoile - 85 €
Don't waste any belly space on non-french food, you can eat italian, greek and Mexican when you get back home...
Steakhouse on a county road outside Bastrop....
Winchester is east of Smithville, Murphy's is worth a stop if you're making a slow trip to, or from, Austin and Houston.
Wink Review (disappointed)
..."that's how we do it here"...
Knowing what not to eat at pretentious eateries is just as important as knowing what to order.
Best Enchiladas In Austin?
Ditto the Texican's Santa Fe stacked enchiladas. I always get three beef with "christmas" (half red chile sauce and half green sauce) with fried egg, hard with yoke broken. Worth the drive...
Classic Chef's knife or Santoku knife?
Different shapes for different uses. You have to try them. Also, if wanting a Sabatier from Thiers-Issard, France, look for the "walking elephant" logo on the blade.
[Austin] Which restaurant do you patronize the most?
Tres Amigos
Arrandas #3
Fudruckers
Chili Parlor
Suzi's
Eddie V's
The Pit BBQ
At least once a month at each. Since I am a working chef, I cook a lot a home.
Review - Tres Amigos (Loop 360)
A thirty year tradition on 360. Best chicken enchiladas in Austin...
Lambert's
"Upscale BBQ" - a result of cityfolk wants. Lambert's architecture is a copy of a chain of upscale BBQ places in Cali, Ari, and NM.
Any alternatives to Hellman's?
I'm telling you: they taste different, and have different ingredients listed on each bottle.
I got a bottle of each right here in front of me.
Do as I have, blind taste each, you can tell the difference, and you can tell which IS Hellmann's and which is not.
Any alternatives to Hellman's?
Nope. See above. Read the ingredient list on each jar, different.
Any alternatives to Hellman's?
No they are NOT. Hellmann's recipe is different than that of Best Foods. The products may be made in the same factory, but they are different. In places like New Mexico and Colorado you can buy both brands, I have a bottle of each in the fridge right now, they are different in look, texture, taste, and ingredients.
Dining on 6th street in Austin?
Greg Spence stated: "Dan McKlusky's is not a good steakhouse." True in the overall, but one can get a good steak there. It's just that the downtown chains, Finn & Porter, Sullivan's, Ruth's Chris, Fleming leave me wanting, even Eddie V's. At least at Dan McKlusky's I don't have any expectations other than the meat served. Given all steak choices in Austin, I prefer Austin Land & Cattle on Lamar (which, of course is not within walking distance of 6th and Congress). Also, I don't consider The Hoffbrau on W. 6th in the same culinary catagory as those listed above.
apartment size kitchen range or cooktop for a small galley kitchen in the Back Bay
There's a huge difference in just getting a new stove, and redoing the kitchen with a designer. Figure out your cooking routine: if you use the stove five days a week for food preparation, you're a cook, and a signification redo may be worth it. Talk, at least, to the professional stove dealers and ask THEM what is being used in your area; they know. Don't forget to investigate building code issuses, especially in old neighborhoods with restrictions...
Generally, for moderate cooking, a simple stove design is best, and they cost less than complicated models that may have features that you don't need. As a rule, buy from a well-known brand with a clearly stated warranty and that which provides easily obtainable replacement parts.
What to Get at the Macaroni Grill?
"What to Get at the Macaroni Grill?"
Is this a trick question? It's kiddie food.
