luigisdad's Profile
white truffles in Burgundy
Hi:
We'll be staying in a gite near Beaune for a week starting next week. Does anybody know if white truffles are available for purchase in Beaune as this would be a wonderful but simple meal to have at the gite? If so, any idea on price?
Souphie and others have commented that the going rate in Paris is 4000 euro per kg. Currently, the US price for white truffles is approximately $150 per oz, which works out to be $5245/kg, or 3500euro/kg. So, it appears that it is cheaper in the US than in Paris.
Thanks
Roy
CDG to Montparnasse -- 630AM on Sunday -- what to do??
Souphie:
Thank you very much for your reply. As a side question, what are your thoughts regarding eating/buying white truffles in Paris or Beaune? We'll be leaving Paris and going to Champagne and then on to Beaune for a week. Should we wait to buy white truffles in Beaune? We're renting a gite in Beaune and so we'll be able to do some cooking as well.
Thank you in advance.
Roy
CDG to Montparnasse -- 630AM on Sunday -- what to do??
Hi:
My wife and I are landing at CDG at 6:30AM on Sunday morning and have time to kill until 11AM in Montparnasse at the Le Meridian hotel where we'll be meeting friends.
It looks like the Air France Bus is our best way to get to Montparnasse from CDG. Please confirm.
Also, what recommendations do people have regarding what to do on an early Sunday morning?
1. Tour Montparnasse -- I think it opens at 9:30AM
2. La Coupole -- opens at 8:30am
Are there any markets that are nearby or on the way?
Any other ideas? Given the time, it could be any where in between CDG and Montparnasse.
Thank you very much.
Roy
Sushi Zo -- Only if you'll pay $150/person to be insulted by the rude and arrogant Keizo
JL:
I can't agree with you more on Tues - Friday. I avoid Saturday because it is usually too crowded or because there's more competition for the best fish and the restaurant you go to will likely run out or not get the best stuff.
So, my issue is that with all the accolades that Sushi Zo gets -- next best thing to Urusawa, etc., then they should have no problems getting the best fish on Saturday. I was there early enough, sat down at 7PM, that running out should not be a problem. They definitely were not busy -- 2/3 empty when I left. So, it seems to be that they just don't have the "pull" to get the best stuff which immediately places them several notches below the 2nd tier of sushi places in LA. As for attitude and service, I avoid sushi on Thurs, Fri & Sat. because again, it gets too busy and the one-on-one service that is an essential part of eating sushi gets watered down very quickly. With the assembly line process that Sushi Zo uses, Keizo, helper and Kazu, unless you're fortunate enough to sit in front of Keizo, although with his rude and arrogant behavior that wouldn't make sense, you still don't get that one-on-one connection.
Lastly, what is up with the "secrecy" behind the food? Every other top notch sushi place is glad to tell you where the fish comes from. At Sushi Zo, they treat it like some type of secret that if they tell you, they have to kill you. Are they that paranoid and for what reason? It is good, but not great. It's not cheap + being insulted by the owner -- STRIKE 3 and You're OUT!!!
Sushi Zo -- Only if you'll pay $150/person to be insulted by the rude and arrogant Keizo
WINNER!!!! of the most rude and arrogant restaurant award!!!! I've been lucky enough to dine at most of the top sushi places in LA, NYC, SF, Honolulu and some great places in Tokyo. After over 35 years of having the pleasure of eating at various sushi bars, I might not be an expert, but I can hold my own.
O.K. I've read the numerous accolades of this sushi bar. I've also read the numerous reviews of how rude Keizo can be. I find it interesting that patrons also try to make excuses for him by calling it his own brand of humor. Now, how incredible does a restaurant have to be in order to justify being rude and arrogant and still believe the customer will return? Is heavenly enough? Is very good enough? It is obvious that Sushi Zo believes that their customers are ignorant (and probably stupid) diners that know nothing about sushi hence the constant comment of no soy sauce. After a couple of times, it gets annoying to say the least. BTW, on a Saturday night at 8PM, 3 tables are open and the sushi bar is 2/3 emptyl.
Especially in this time of economic recession, let alone, at any other time, IMHO, the restaurant business is a service business. Yes, there is a large creative component and yes, the customer is not always right. However, for me, there is no excuse for rude and arrogant behavior.
Sushi Zo is supposedly the best sushi bar in LA besides Urusawa. To even compare it in the same breath as Urusawa is a joke. With Keizo, Kazoo and the helper in the front, it was strictly a production line. I found it better than the new Sasabune which is also a production line and slightly better than Hide. Maybe on par with Hump, and not as good as Nakamura and not nearly as good as Mori. Forget about comparing it to Urusawa or the late Ginza Sushiko. Not a chance!!
In my first and only visit to Sushi Zo, I dined alone at the sushi bar having the mandatory omakase. I found a number of misses as well as a number of very good dishes. Definitely the combo uni & toro sushi was a big miss. Scraps of frozen toro combined with scraps of uni. Not too good. For a place that supposedly prides itself on authenticity -- just read the Sushi Etiquette sign at the bar (NO KIDDING!!), pushing scraps of toro seems not too authentic. Anyone that has worked or been near a sushi bar knows that the tartare or handrolls are where the restaurant puts the scraps. I thought the orange clam and the spanish mackerel were quite good and were the highlight of the evening. The toro nigiri sushi had much too much sauce (there was definitely no reason to tell me to not put soy sauce). The salmon was non-descript as was the unagi. The hot chunks of monk liver was not good and the sardines were so-so at best.
Anyhow, to my point, at the end of the meal on this Saturday night, I commented that there was no scallops or no ono or pompano. So, I asked what days were the best in terms of selection of fish? The immediate response from Keizo was that every day was the best and if I did not like it, don't come. I was shocked to say the least, especially after racking up a $145 tab all by myself.
I've heard people complain about how arrogant French restaurants can be and that can be true. Having lived in Paris, I can comfortably say that Sushi Zo is by far the most arrogant and rude.
If you were treated like this, would you go back? Would you recommend it to your friends?
I think not.
Now, who do you complain to? Keizo the owner? I wish I could find out who the financial backers, if any.
Now, to all you Sushi Zo lovers -- before you rush to his defense, donate a $1 to your favorite charity. That will be much more worthwhile than defending Keizo. I really don't think he needs defending, just much fewer customers and a large serving of humble pie.
Seeking italian white truffles in LA (to cook), other than Surfa's
I've been going to Surfa's for over 15 years. I remember when they first started selling food products with Van Rex (sic). The pricing has become ridiculous for not only food products, but also for basic pots and pans. I'd rather go to the BH Cheese Store than pay the same amount at Surfa's.
Affordable caviar from any store in the L.A. area
What is the quality of caviar from the Russian/Armenian markets? How about the Persian/Iranian markets? Has anybody tried purchasing caviar there, and if so, how's the quality and what's the price?
Seeking italian white truffles in LA (to cook), other than Surfa's
Hi:
I'm thinking about skipping the prix fixe mess for New Year's eve and instead, putting my money on a great bottle of champagne and white truffles to shave on top of some eggs, pasta and anything else I can find. I know that the pricing this season is crazy high due to weather as well as the lousy euro to dollar exchange rate. Does anybody have any recommendations, other than Surfa's, to get white truffles, and how much should I expect to pay?
Thank you very much.
Roy
Where to find beef ribs for home BBQing?
Hi:
Do you remember how much you paid at 99 Ranch? Have you bought them from your butcher and if so, how much did you pay?
Thanks
Roy
Where to find beef ribs for home BBQing?
Hi:
I love to bbq beef ribs at home but finding good ones is so difficult. I've tried Ralphs and Vons and you get complete junk. At the same time, I don't want to pay an arm and a leg for the ribs off a rib roast. Any recommendations?
FYI, strong recommendation for Smart & Final for spare ribs. I picked up 50 lbs of spare ribs there last weekend and they look great. They sell Farmer John and now is on sale for $1.99 per lb. Even cheaper than Costco.
Thanks
Roy
cheapest grass fed beef?
I know it may not be grass fed, but the Costco Marina del Rey has organic ground beef for $3.99 per lb.
Macarons at Chantilly!!
What is the shelf life on the cream puffs? We have a dinner party on a Saturday and I was thinking about picking up the Cream Puffs on Friday since I have to be in Torrance. Is there a big difference between same day and day old?
Thx
Roy
Rec for buying meat
I buy my Carne Asada and Pollo Asada at Sanchez. How much is the Whole Shoulder and do you find it cost effective vs. just buying the Pork Butt? Is there significantly more bone and fat in the whole shoulder?
Roy
Rec for buying meat
How do you like grass fed beef vs. grain fed beef? At $9 per pound, how much is a quarter carcass? Do you then do your own butchering?
Thx
Roy
Rec for buying meat
Yes, the Culver City/Marina del Rey Costco does sell Prime Rib Roast and boneless Rib Roast around the holidays. Occasionally, they have filet mignon in Prime as well.
Rec for buying meat
Hi:
I love to cook, bbq, roast, etc. and am looking for a recommendation to buy meat at reasonable prices. Specifically, looking for Pork Butt, Spare Ribs and Baby Back Ribs for a bbq I'm throwing for 25 people next week.
For the last 2 years, I've been a Costco fanatic (Hawthorne location is much cheaper than the Marina del Rey location) and buy tenderloins and then butcher them up (remove tendons, silver skin, etc.), buy flap steak, short ribs, pork chops, spare ribs, and now they have some great organic chicken as well. I've tried 99 Ranch Market, Marukai and depending on the sales, Albertsons, Vons/Pavilions, and Ralphs. Overall, here are my impressions:
1. Costco -- very good for tenderloin, but you need to be choosy about which ones you pick. Cost is o.k.. Cheaper than Ralphs and other supermarkets and way cheaper than Gelsons or Whole Foods. More expensive than 99 Ranch Market and Marukai. When they sell Prime grade meats, especially their Rib Roast (Prime Rib) or filet, it definitely is a bargain when you factor in quality.
2. Ralphs/Albertsons/Vons/Pavilions -- in general, they've been shifting to lower grade meats and you're lucky if you even find Choice. One of them calls it Rancher's Cut, others call it something else. Quality is o.k. but not as good as Costco. Price fluctuates depending on the special of the week. Just got some great Pork chops (2 inch thick) on sale at Albertsons for $2.99 per lb.
3. 99 Ranch Market, Marukai, various Korean markets in K town -- Especially on sale, meat can be quite cheap at any of these places. I bought tenderloin for $4.99 per lb at 99 Ranch about a month ago. However, you definitely got what you paid for. More stringy, and definitely not Choice quality tenderloin. The NY and Ribeye were also pretty cheap, $3.99 per lb., but again, not as good as the Costco and definitely not as good as Bristol/Gelsons/whole Food. My thought is although cheaper, I'd rather eat meat less often and not buy my meat here. One exception are the short ribs cut kalbi style which although a little fatty, are still o.k. and trying to find this cut elsewhere can be difficult.
4. Gelsons/Bristol Farms/Whole Foods -- The meat can be excellent but you pay an arm and a leg for it. On the cost vs. quality scale, it just doesn't fit into the budget and I like meat too much to make it into a special occasion meal. to justify buying meat at these places.
Any other suggestions?
Thanks
Roy
