mdietrich's Profile

Title Last Reply

MInetta Tavern - The Big Conundrum

why "OR" ?

Mar 23, 2014
mdietrich in Manhattan

Le Cirque, Picasso, or Guy Savoy

Have not had the pleasure of dining at Guy Savoy in LV, wondering if Franck's departure has changed it ?...the Rue Troyon location is one of my all time favorites, many happy memories made there.

Aug 18, 2013
mdietrich in Las Vegas

Bouley for lunch

just request it when you make your reserve. I believe it is currently offered at dinner

Aug 18, 2013
mdietrich in Manhattan

Bouley for lunch

I was back at Bouley again last weekend for lunch...all I can say is WOW. Had the terrific sea urchin terrine, so so good, and a fab Black Cod Marinated with Pistachio Miso Heirloom Tomatoes. Lamb Saddle and Rack for main, and many many luxe ingredients in between. Service was warm and spot on. My happy place in Manhattan for sure. Also hit Del Posto and Babbo, both of which remain solid.

Aug 11, 2013
mdietrich in Manhattan

Reporting back: Scarpetta, EMP, and Minetta Tavern (long)

next time go to Babbo. you will be enjoying the great food and service and not worrying about the music. sit upstairs. they also serve lunch now

Aug 01, 2013
mdietrich in Manhattan

Best almond croissants?

+1 for Dominque Ansel must have the DKA

Aug 01, 2013
mdietrich in Manhattan

Dinner suggestions near Marriott Desert Ridge

Market Street Kitchen - had dinner recently. They advertise that the new Chef is Matt Taylor who is from Noca and Michael Mina Nob Hill in LV. I have dined at both of these places many times and can say that the food at MSK is nowhere near the level of either of these. We had dbl Pork Chop, best entree, Niman Ranch Pork. Grits and kimchee served with Pork was good. Asked for some more grits to finish, and was served a portion of bland, unseasoned grits and charged $7 for the xtra. Orecchiette pasta was good flavor and texture but needs more rapini. Rotisserie chicken was dry and bland, tasted like it was cooked the day before and reheated. Dessert was a chocolate cake, small dry half cupcake portion, with two thick gloppy sauces smeared unattractively on the plate. Poor execution and not worth the $9 charge. I think it nice that they have experienced chefs like Robert McGrath and Matt Taylor associated with this restaurant, however neither of them were cooking during my visit, and the kitchen staff clearly has not been trained to prepare the food properly. Also noted was no visible presence of any manager. MSK tells a good story but it was amateur hour on the night I was there. No reason to return.

May 15, 2013
mdietrich in Phoenix

Need recs. near (within 5 - 10 miles) of Four Seasons Toon North

+1 for Mastros, great service and food. Cafe Bink has been a huge disappointment both times I was there. Terrible, inept service, long waits for food, really bad both times. Tiny portions of preciously arranged, mediocre, bland food. Have been to Binkley's and enjoyed it, hard to believe that Cafe Bink is under same owner/management. Can't imagine what is going on at Cafe Bink but no reason to go here.

Apr 14, 2013
mdietrich in Phoenix

Bouley for lunch

Bouley lunch last week, second visit, DB was indeed cooking. Fantastic meal, lots of extras, stunning technique and lux ingredients in every dish. My favorite place for lunch in Manhattan.

Apr 07, 2013
mdietrich in Manhattan

uhockey's review of Breakfast/Dessert/Pastry: Buvette, Bosie, Dominique Ansel, Dough, Pies n Thighs, Puddin, and More.

was at Dominique Ansel last week, wow everything was great as you described...nice kouign amann. Nice neighborhood and seating in the back. IMHO the Macaroons were much better than Payard. Bouchon was good as always, daughter loves the "larger" sized macaroons at Bouchon.

Apr 07, 2013
mdietrich in Manhattan

Return to Phoenix

..

Jan 26, 2013
mdietrich in Phoenix

Return to Phoenix

Funny thing is, nostalgia is a seductive liar. For me, many of the hottest restaurants of the past, are not nearly as interesting or good as what is offered today.
I have watched the local dining scene evolve and greatly improve over the last 5 years.
The quality of ingredients, and the skill set of the culinary workforce is unsurpassed. Change is a good thing, it brings in new ideas and POV.... "you can't have a better tomorrow if you are thinking about yesterday all the time".

Jan 26, 2013
mdietrich in Phoenix

What's so great about Schwartz's?

was there in October, big disappointment. The smoked Meat did not have much flavor, the restaurant was very dirty and unpleasant.

Jan 26, 2013
mdietrich in Quebec (inc. Montreal)

Bourbon Steak..

+1 for Bourbon Steak...2 visits and always good

Aug 31, 2012
mdietrich in Phoenix

best pizza?

We really enjoyed The Parlour Pizzeria. Great appetizers and salads, very creative and using fresh seasonal ingredients. Pizzas (crust) were cooked spot on, again with well crafted, unusual combinations of fresh ingredients. Been to many of the others mentioned and Parlour is top of my list.

Jul 20, 2012
mdietrich in Phoenix

Ledoyen

Dec 09, 2011
mdietrich in France

Spectacular dinner at The Modern

Thanks for your detailed review of The Modern, we are heading there this weekend

Nov 21, 2011
mdietrich in Manhattan

Better steakhouse...

Bourbon Steak is tops no contest ...been there many times and always great

Jan 08, 2011
mdietrich in Phoenix

Question about Cheese Shops in Paris

Thanks to all for outstanding information.
One last question:
do you eat these cheeses (epoisse, vacherin, comte) with any particular type of bread or cracker? or just straight up with a spoon like pudding?
I will be in town next week MTW and looking forward to cheese tasting...anyone interested in joining lmk...thanks

Sep 26, 2010
mdietrich in France

Question about Cheese Shops in Paris

Thanks to all for the great info....DLC what is the price range for Epoisse and Comte in Paris? Is it priced by the Euro/kg ? I see a small round of Epoisse selling at Whole Foods in US for around $35 US . I'm coming over next week.

Sep 26, 2010
mdietrich in France

Question about Cheese Shops in Paris

Curious about the protocols for purchasing cheese in Paris Shops like Cantin or Dubois. I love cheese, don't know that much about it, and have never purchased at a Cheese Shop in Paris.
Is the "sampling" of cheese customary before purchasing, as it is done in some US shops? Will the Vacherin Mont d'Or be in season in early October? I am also interested in Epoisse and Comte. Is it possible to purchase small amounts of these cheeses? Is there a minimum to purchase ie. 100g? Thanks in advance for feedback and advice.

Sep 25, 2010
mdietrich in France

AZ Restaurant Week 2010

We went to both JG Steak and Bourbon Steak this year for restaurant week. My opinion is that Bourbon Steak is in a league of its own. The quality of the ingredients, skillfull preparation, excellent service and ambiance all add up to great experience and value. Service miss fires at JG Steak, and quality of ingredients is not in same league as Bourbon Steak.

Sep 24, 2010
mdietrich in Phoenix

CHEZ L'AMI LOUIS

hey man the '60s weren't all bad....we had a blast on the left coast !

Sep 24, 2010
mdietrich in France

Lunch at Le Cinq vs. dinners at Josephine Chez Dumonet and La Regalade (St. Honore)

how is the foie gras prepared at Dumonet ?

Sep 24, 2010
mdietrich in France

Bourdain in Paris, Part 2

Tony and Eric Ripert visit places below, also nice segments with Joel Robuchon

La Quincave
Frenchie
Le Tete Dans Les Olives
Je Thé...me
Les Cocottes de Christian Constant
Le Comptoir
Le Chateaubriand
Le Jeu de Quilles
Marie-Anne Cantin
L’Atelier

Hugo Desnoyer Boucherie
Les Papillons
Marx Food Lab

Sep 07, 2010
mdietrich in France

Meatball Parm Sub in Paris?

this is a joke no?

Jul 14, 2010
mdietrich in France

What is the single best restaurant in Phoenix?

Best Restaurant in Phoenix is NOCA....,,great food and service.

Apr 12, 2010
mdietrich in Phoenix

Seafood rec

Michael Mina American Fish at City Center

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Michael Mina Restaurant
3600 Las Vegas Blvd S, Las Vegas, NV 89109

Mar 30, 2010
mdietrich in Las Vegas

What changed in your kitchen when you moved to Phoenix?

to upgrade an electric cooktop in areas of no natural gas..., , install an "Inductuction Cooktop". Induction cooking is now "de rigueur" in top restaurants....precision cooking, more efficient method of cooking...very clean sealed cooking surface.

Mar 28, 2010
mdietrich in General Topics

Dinner at Guy Savoy Paris

agree 100% with shortstop. I have been twice and it has been a great party each time. The fun, friendly service, the suprises, and the desserts are over the top.

Mar 28, 2010
mdietrich in France