This was the first episode of this new series that I enjoyed. Fortunately, Quebec does not have the history and turmoil that Myanmar and Columbia have, which allowed him to focus on what he does best (though he tried with the whole secession thing.)

I wouldn't call the show garbage by any means. And yes, it's on CNN. But it's not entertaining or hardly insightful. I can learn about the turmoil of Burma and Columbia from other outlets. He doesn't bring a new perspective to those troubled stories, and the food aspect is an afterthought. Koreatown sort of got my attention, foodwise, but he takes the heavy riot angle. Out of his element.

Have now given the show 3 tries, tonight with Columbia. I miss what he does best, and this new CNN socio/political take just does not work. It's actually boring tv with next to no interesting food content. It may work for much of the CNN audience, which I am usually, but I'd like the Tony we're used to, even if it's from a new food perspective.

The quality and variety of the fish has declined since they opened. Service has almost always been an issue. The Bento is a good deal in comparison to other items.

Oaxaca al Gusto, Diana Kennedy, on it's way.

My favorites are not downtown, and each place does one thing better than others. La Playita on Old Sonoma is my all around favorite, and not far from downtown. Just a good, reliable taqueria, doing all of your suggestions well. Some may say Tres Hermanos, or Don Perico, downtown, but I'm not a fan of either. Wishing La Mixteca was still around.

Comparisons to Jayakarta? Mainly just the Sumatran difference?

Yes, thanks Melanie. In Rohnert Park. They're taking things to another level, in terms of the types of fish they're bringing in, the cuts of fish, specialty menu items as well as sake pairing with their somm. Ken, the chef/owner, takes great care in what he prepares. The "egg paradise" is worth the trip alone, soft boiled egg, uni, tobiko, soy. Seared pork jowl with yuzukosho, also great. Then just go with what's on the board. Some of the best Aji I've ever had. Ankimo sashimi is always very good. Overall equal or better than I've had at Ino or Sakae. My Bay Area equivalent of Sushi Zo, though Zo has next to no sake list.

Sushi Ran, though respectable, doesn't have the variety to their daily board that many of the others already listed do. It's sort of on a par with Morimoto in Napa. One can go to Sakae, Sushi Sho, Ino or Hana and experience a far better Nigiri or Sashimi variety. SR does have some creative non sushi dishes, but doesn't come close to NY or LA places like Sushi Zo, Yasuda or 15 East.

Sounds like Kappa is the answer for this trip. If venturing out of the City, Sushi Sho agreed, Sakae in Burlingame (well know for their sake list and tasting events) and Hana in Rohnert Park, my current favorite in overall quality for fish, variety, as well as one of just a few certified Sake sommeliers in the Bay Area.

Apologies, didn't see the mention of Ino in your original post.

Monday, perhaps take BART over to Berkeley and try Ippuku. An Izakaya place downtown. Try the chicken tartare. Very good and much written about online. Plenty of great Yakitori items (livers, hearts, gizzard, thigh.)

I suggest Ino Sushi, near where you're staying, in Japantown. Sushi Zo is my go to whenever in LA. The quality of fish and temperament of the chef is very similar at Ino. Hardly a sake selection (like Zo) but high quality fish and excellent technique in the preparation of each piece.

Abomination or not, he's trying to serve a regional style of pizza that appears to be authentic to St. Louis. He also serves a "Detroit style," square, marinara on top. Those will never be my go to pizzas at Tony's. but he takes his pizza seriously and is trying to replicate regional styles. I'm very happy he does not offer a Chicago deep dish.

Agreed. SO and I settled Labor Day weekend for a lunch here followed by the real thing later that evening. Yelpers paradise.

I've always wondered what St. Louis style is. Nice details. I take my family weekly, almost, and we go with the standards, because they're so good (new yorker, margherita, tomato pie.) Will have to branch out to this and the Detroit style.

I'm a big fan of the New Yorker at Tony's, but next time give a try to the coal oven tomato pie with house made italian sausage added. No ricotta on this one.

The left pic is the New Yorker. There is much more cheese underneath the sauce.

I have to agree with GH, somewhat, but I didn't expect "life lessons" with the film, am probably in the minority. Unlike GH, I didn't think the film offered enough of an inside view of the business (business meaning the making of sushi.) If I'm ever in Tokyo of course I will go, but I've had the experience of being at some Michelin star sushi places in the US, but even better, some not on the radar, to understand the interaction between customer and chef. The demanding nature of Jiro certainly came out, but I didn't see a huge father/son struggle and was left wanting more.

Sending the burger back wouldn't have solved my overall impression of the place. They are attempting to be an upscale burger place but haven't thought through their whole concept. Like I said, I had read in a local publication that they had done "research" of great burger places (Umami, Shake Shack.) Whatever research, it didn't "stick."

For instance, Umami offers great cheese and home made sauce/ketchup options. Michael Symon's "B Spot" in Cleveland has an amazing peppers, pickle and relish bar, plus 4 sauces at every table.

This place needs a lot of help. Kobe burger, ordered medium rare, was ruined at almost well done. Bun wasn't anything special. Fries luke warm and not much flavor. Plus, even though I read they did their research visiting great burger places across the country, they didn't learn much and could take a hint by offering more condiment options. Pickle/peppers bar?, more toppings options?, unique ketchup and mustard than just Heinz? (ever heard of Dijon?) Very disappointing.

Agreed on Fatted Calf's Spanish chorizo.

Up until now, we've ordered tea, in small bulk, from Seattle Teacup. Great variety, but going out of business. Is there a good tea shop, leaf, that anyone suggests? Black flavored/spiced is the preference. Here in Napa we've got Tillerman, Peets, but not up to the quality of what we ordered from Seattle. Anywhere in the Bay area works. Thanks.

"Fresh" is a given, what cuts did they serve?

Made it back to Yasuda last week, first time since he left, and it was as good as when he was present. To the original poster's request, though late last year, very much on par with Sushi Zo in LA.

"Sushi and platter" go together as well as "sushi and buffet"

Ino in Japantown. Strictly nigiri. Farther afield, Hana in Rohnert Park is my favorite as far as variety, cutting technique, rice prep. NY and SF sushi do not compare. Places like Yasuda and Gari, 15 East, are much better. LA has the best in my opinion, on the west coast, Zo in particular. When it was open, Sushi Sho in Albany. I prefer Sakai in Burlingame over Sam's.

La Condesa, St. Helena....no where near the city but the best upscale Mexican I've had outside of Frontera Grill....deep tequila list, which many of the above do not have

Not familiar with the Coombsville area? Very close to downtown, still in the town of Napa and showing off some great terroir. Charmless? Maybe, but stellar wines.

http://www.calwineries.com/explore/regions/napa-valley/coombsville
http://www.palmazvineyards.com/
http://www.ghosthorseworld.com/#home

As I said, you can dine at Noodle Bar for $50 for 2, sans drinks.