baudolino's Profile
Michelina's new roost
I heard that Domani was deceased ... due to a terrible flood in the building
Molecular gastrotomy: where to experience it?
True, but Oogs basics will always have a hold on the base satisfaction of food. While the MG movement is sure to produce a few lasting techniques, I would bet that foam and pop-rocks amuses eventually go to the same trend-graveyard as jello-molds, 'sexy scallions' and reduced balsamic syrup...
And again, many of these new 'strange' techniques have been used by Nabisco and the like in industrially-processed foods for years. This is just their worming their way into the 'craftmanship' of restaurant kitchens.
Oh, and sorry BB3, but Igh actually deserves credit for the wheel.
Crepe place on Cambridge Street, Boston?
The Paris Creperie in Coolidge is of a different owner ... have not tried it yet. The original owner of both (excellent) Paris locations was serving at Pierrot last I saw
Banq - news/comments/reviews?
the ceiling makes me feel like I am trapped in the gullet of a bear...not the most comfortable sensation
Molecular gastrotomy: where to experience it?
Growing though Boston's restaurant scene may be ... this city has not yet past the saturation-levels as NY and CHI have done. Some cities have a dining-as-experience culture while most have a dining-as-(hopefully)-good food culture.
As sophisticated as Boston's collective palate may be, the percentage of customers really searching for the MG food-beyond-recognition thing is still pretty small. I, for one, hope it remains that way....most of the 'innovations' produced by these MG-pushers have been around for years, keeping your cheetos crispy and increasing the shelf-life of your chewing gum. I would always rather 'real food'.
Lidia's - Italian or American?
For such a national expert on Italian food, Lidia's place on the strip in Pittsburgh came across very American ... when is downtown going to be ready for something authentic?
Palate Cleanser?
Word is that Ryan Raciot has left the kitchen at Palate..can anyone confirm this? or know who is taking his place?
Michael Schlow to Open New Restaurant in Seaport District
The Renaissance project is a 'contract gig' - alla K Oringer doing La Verdad for the Lyons Group. Not sure what the concept is, but T Hill from the Eldridge Room and Fireplace is supposed to be running the kitchen.
As to Radius, there are always rumors that Schlow and Myers are splitting up - but it does not seem to have happened yet. P Connolley at Radius is still doing more interesting food than his past few predecessors...though whether or not it is worth the price is up for debate.
Buying Citric Acid in Boston area for candy making
Sevan Bakery and the other mid-east markets in Watertown carry it, as do the Russians - Berezka and Bazaar in Brighton. Ask for 'lemon salt' or 'sour salt'.
Da Vinci: the silence is deafening
As I understand, John Maione is the 'chef-owner', but the DaVinci chef was the long-time 'real' chef at Campania ... apparently J Delpha (opening chef of Sorrellina) too the position after A Halberg turned it down in favor of leaving town.
Bentley's in Cary?? Great or not?
I will be visiting friends in the Raleigh area for a chowfest of sorts. We want to get a real taste of what restaurants are moving the area forwards...
Someone recommended Bentley's in Cary ... but the website looks relatively mundane. Is this spot as good as they say?
Chef Incoming
Thank you all for the responses so far ... exactly the type of information I was hoping to get from CHounds.
Jamison Farms is very well known ... even out to Maine ... for its lamb.
Without getting too specific, most of my experience is with mid-to-high end regional italian and french (not red sauce joints). I worked at three restaurants in N-Central Italy and have worked with three James Beard winners. - It is true that a lot of restaurant communities can get bogged down by people who haven't stepped outside , but it is very important to me to feel out a city first and provide more of what is desired than to impose a too-foreign sense of what is right.
Chef Incoming? [moved from South board]
So, I might be moving back South.
I am a chef - I've worked in Atlanta, New England and Italy ... looking for a city to land in, to grow with and call my home (in both the real and culinary sense).
I buy wholeheartedly into the modern movement of local, quality ingredients presented with skill and style ... but my cooking is traditionalist at heart.
Is Charlotte for me? Asheville? Charlottesville? I would love a few insights into the restaurant scene from a diners point of view ... What restaurants rock? What's missing? I am all ears.
Chef Incoming
So, I might be moving to Pittsburgh.
I am a chef - I've worked in the South, New England and Italy ... looking for a city to land in, to grow with and call my home (in both the real and culinary sense).
I buy wholeheartedly into the modern movement of local, quality ingredients presented with skill and style ... but my cooking is traditionalist at heart.
Is Pbg for me? I would love a few insights into the restaurant scene from a diners point of view ... What restaurants rock? What's missing? I am all ears.
Where can I find Burrata?
Most burrata sold in Boston right now - whether or not it purports to be imported from Italy - is produced by Casaficio Joia outside of LA. - A very good product ... but burrata tends not to last the international shipping and import/export process ...
Bin 26
Definitely disappointing on the food-end here ... and, I agree, it's really too bad! The wine program is fun, staff friendly and I think the room looks great for the small space.
Someone's just going a bit half-hearted with the 'creative' med-dishes.
