tag:blogger.com,1999:blog-47375068172335965822024-03-13T08:52:15.757-07:00Foie Gras And French FriesAll things edible and uncensored. A politically incorrect expedition through the opulent establishments of the eighth arrondissement to the trailer park dives of Memphis, TN. An inside and privileged glance at my dinner parties with foreign dignitaries to my lunch breaks with El Salvadorian immigrants. As well as culinary philosophies from the author himself.12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-4737506817233596582.post-68867918756310648152010-11-26T17:00:00.000-08:002010-12-07T21:27:03.871-08:00Whataburger<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TP2Gr1oAsqI/AAAAAAAAFqA/oSdsSLS45gA/s1600/06.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<address class="adr"> <span class="street-address">928 S 7th St</span><br />
<span class="locality">Waco</span>, <span class="region">TX</span> <span class="postal-code">76706</span><br />
</address><span class="tel" id="bizPhone">(254) 753-0389</span><br />
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For my birthday, we went on a burger run trying 15 or so LA's finest fast food establishment and white cloth counterparts. So, with Texas being the beef capital of the US, I thought it was only fitting to try their McDonald's alternative. <br />
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The location in Waco has a various Dr. Pepper memorabilia on the walls paying homage to the soft drink's origin and museum. There were no remembrances of David Koresh at the location we visited.<br />
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$3 Whataburger with large cheese (2)<br />
Unfortunately, Whataburger turned out to be Whatashittyburger. If it was part of our burger run, it may have landed second to last. Right above Burger King. There was no flavor to the beef and it was as dry as a hockey puck. However, the service was much better than in LA. I would have expected nothing less from properly raised Texans.<br />
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</a></div>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-36800633510439944892010-11-25T11:07:00.000-08:002010-12-07T20:32:09.151-08:00Tacqueria La Paisanita<address class="adr" style="font-family: Georgia,"Times New Roman",serif;"><span class="street-address" style="font-size: small;">2505 Inwood Rd</span><span style="font-size: small;"><br />
</span> <span class="locality" style="font-size: small;">Dallas</span><span style="font-size: small;">, </span><span class="region" style="font-size: small;">TX</span><span style="font-size: small;"> </span><span class="postal-code" style="font-size: small;">75235</span><span style="font-size: small;"><br />
</span> </address><div style="font-family: Georgia,"Times New Roman",serif;"><span class="tel" id="bizPhone" style="font-size: small;">(214) 351-3232</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="tel" id="bizPhone">Finding quality food open on Thanksgiving was a task in itself. We opted to skip the overpriced generic turkey offerings at several hotels, so Mexican restaurants and diners seemed to be the sole options. I read about Tacqueria La Paisanita in the Dallas Observer, it was award the<a href="http://www.dallasobserver.com/bestof/2010/award/best-tacos-al-pastor-1929723/"> best tacos al pastor</a> and a quick confirmed they were open on Thanksgiving.</span></span></div><br />
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</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span class="tel" id="bizPhone" style="font-size: small;">We headed out on our way to the Cowboys game and grabbed a taco and a gordita. </span></div><br />
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<div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TPmKfh15t6I/AAAAAAAAFjs/gjL4g2FspVY/s1600/02.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TPmKfh15t6I/AAAAAAAAFjs/gjL4g2FspVY/s400/02.JPG" width="400" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><span class="tel" id="bizPhone" style="font-size: small;">$1 Taco Al Pastor (8)</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span class="tel" id="bizPhone" style="font-size: small;">The taco came garnished with cilantro and onions. The pork was moderately tender. It came prepared in chunks, rather than sliced that we ubiquitously see in Los Angeles. The highlight, though, was the greasy homemade corn tortilla. I can't remember the last time I had an al pastor taco this good. Well, actually it was week earlier at <a href="http://www.streetgourmetla.com/2010/09/tacos-leola-brea-and-venice-tacos-al.html">Tacos Leo </a>in LA. Nonetheless, this version was a worthy representation. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span class="tel" id="bizPhone" style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span class="tel" id="bizPhone" style="font-size: small;">$1.95 Barbacao Gordita (7)</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span class="tel" id="bizPhone" style="font-size: small;">We order another item to get us through the game. The barbacao gordita sounded like the next best item on the menu and it satisfied. A homemade bun layered with cooked down brisket and marinated onions. Simple, good ingredients, and greasy enough to suffice on gameday. After all I had to give a speech later on in the day to rally the troops at halftime.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TP8Jct99tVI/AAAAAAAAF1c/azSARt76Q7c/s1600/03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TP8Jct99tVI/AAAAAAAAF1c/azSARt76Q7c/s400/03.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TPmKfh15t6I/AAAAAAAAFjs/gjL4g2FspVY/s1600/02.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</a></div>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-52560223856533747762010-11-24T11:00:00.000-08:002010-12-11T22:18:50.490-08:00Wingfield's Breakfast and Burgers<address class="adr"><span class="street-address">2615 S Beckley Ave</span><br />
<span class="locality">Dallas</span>, <span class="region">TX</span> <span class="postal-code">75224</span><br />
</address><span class="tel" id="bizPhone">(214) 943-5214</span><br />
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<span class="tel" id="bizPhone">It was our first day in Texas, we woke up early and raced three miles, loser paid for dinner at Pappas Bros later that night. We got dressed and headed out for our first meal, a light snack at Wingfield's. I first read about Wingfield's on Chowhound. I was frequently mentioned on the <a href="http://chowhound.chow.com/topics/619786?tag=search_results;results_list">Top 10 dishes</a> to try in Dallas. It was awarded <a href="http://www.dallasobserver.com/bestof/2009/award/best-hamburger-1529706/">Best Burger </a>by the Dallas Observer in 2009 and on their <a href="http://blogs.dallasobserver.com/cityofate/2010/06/100_favorite_dishes_wingfields.php">100 Favorite Dishes</a>, landing at #67.</span><br />
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<span class="tel" id="bizPhone">We had just tried a few burgers back in Los Angeles and we eager to try the Lonestar state's offerings. Wingfield's was in a rougher part of town and we called ahead to get our order started. At 11AM, it took 20 minutes to prepare a bacon cheeseburger.</span><br />
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<span class="tel" id="bizPhone">Once inside, there is limited room, so we got our burger to go and ate it in the car. The patty was huge, but lacked flavor and was substantially overcooked. The bacon matched the patty in size and in flavor. No sweet bacon grizzle flavor was present. The whole thing is a mess and I can see why people suggest bringing your own napkins as none were provided. I think Wingfield's survives on a local following craving their portions, rather than good quality meat.</span><br />
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</a></div>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-20217887039071757402010-11-24T00:00:00.000-08:002010-12-10T21:17:47.619-08:002010 Texas Thanksgiving Trip<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TQBBWDgU0wI/AAAAAAAAF68/kCl_RUh2Xos/s1600/DSC_0481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="122" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TQBBWDgU0wI/AAAAAAAAF68/kCl_RUh2Xos/s400/DSC_0481.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My girlfriend is a big Dallas Cowboys fan and wanted to check out a game at Cowboys Stadium. After looking at the game schedule, we zeroed in on the Saints game and decided to spend Thanksgiving weekend in Texas. I know it sounds so ignorant, but I never really thought of Texas as a food destination high on my list. But after a little research and help from my friends at Chowhound, we were very excited about all the options and impressed at how serious Texans took meat. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Our visit started in Dallas on Wednesday and down to Austin on Friday via West and Waco. Then, a couple side trips to Lexington, Luling, San Antonio, Lockhart and Taylor. Before flying out of Austin on Monday night. We had 38 restaurants planned, but were only able to get to 29 due to timing, Thanksgiving closures, and caloric limitations (Please see last pic in Louie Mueller post). We ranked the restaurants on the flight to Dallas based on our expectations and we ranked them once again after the trip based on or experience. I've included our average scores below. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TQA-11_Jq5I/AAAAAAAAF6Q/-dvcwKlrhXk/s1600/P1010492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TQA-11_Jq5I/AAAAAAAAF6Q/-dvcwKlrhXk/s200/P1010492.JPG" width="200" /></a><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TQA_SVT55-I/AAAAAAAAF6Y/qxN8xGeccKA/s1600/P1000704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TQA_SVT55-I/AAAAAAAAF6Y/qxN8xGeccKA/s200/P1000704.JPG" width="200" /></a></div><div style="text-align: center;">(Inside the capital) (Fair Park) </div><br />
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We had high expectations with the barbecue and it lived up to the hype. Some of the surprises were Village Bakery, Gourdough's and City Market Barbecue. Some of the disappoints were Black's Barbecue, Rosario's and a couple taco chains. And avoid Little Czech Bakery at all costs on your drive through West, TX. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TQA_fVLdAtI/AAAAAAAAF6g/GelZgRSGivo/s1600/P1000864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TQA_fVLdAtI/AAAAAAAAF6g/GelZgRSGivo/s200/P1000864.JPG" width="200" /></a><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TQA--57VzBI/AAAAAAAAF6U/utxgYfFTtfQ/s1600/P1010068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TQA--57VzBI/AAAAAAAAF6U/utxgYfFTtfQ/s200/P1010068.JPG" width="194" /></a></div><div class="separator" style="clear: both; text-align: center;"> (Mark Cuban's house) (Outside the capital) </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TQA_wD1L9FI/AAAAAAAAF6o/I88g_f-92T8/s1600/P1000878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TQA_wD1L9FI/AAAAAAAAF6o/I88g_f-92T8/s200/P1000878.JPG" width="200" /></a><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TQA_oRUlUJI/AAAAAAAAF6k/haCDPs-huqI/s1600/P1000851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TQA_oRUlUJI/AAAAAAAAF6k/haCDPs-huqI/s200/P1000851.JPG" width="200" /></a></div><div style="text-align: center;">(Happy meal McDonald's) (Jerry Jones' house) </div><br />
I've included lots of pictures and videos as I found Texans haven't succumbed to photographing their food, understandable. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TQBBY52GYtI/AAAAAAAAF7A/9EpF9Nmmopg/s1600/P1000884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TQBBY52GYtI/AAAAAAAAF7A/9EpF9Nmmopg/s200/P1000884.JPG" width="200" /></a><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TQBCzeD-a-I/AAAAAAAAF7Y/B-0YFDZMJbA/s1600/P1000746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TQBCzeD-a-I/AAAAAAAAF7Y/B-0YFDZMJbA/s200/P1000746.JPG" width="200" /></a></div><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TQBC6d-FBlI/AAAAAAAAF7c/UdmnVFd6sVs/s1600/P1000959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<div class="separator" style="clear: both; text-align: center;"> (Texas countryside) (#1 Cowboys Fan, Miss Price) </div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dw3TxjiRoXgnrxg_6n5CFbdXWNGwx6iyXYkWOVMK-cWlv9_N1gNzQtXgp9vu9hXgYS7nSMNq-yEyup_qFMU1w' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="post-header"></div><br />
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 564px;"><col style="width: 48pt;" width="64"></col> <col style="width: 218pt;" width="291"></col> <col style="width: 53pt;" width="70"></col> <col style="width: 56pt;" width="75"></col> <col style="width: 48pt;" width="64"></col> <tbody>
<tr height="56" style="height: 42pt;"> <td class="xl73" height="56" style="height: 42pt; text-align: center; width: 48pt;" width="64"><u><b><br />
</b></u><br />
<u><b>Order</b></u></td> <td class="xl73" style="border-left: medium none; text-align: center; width: 218pt;" width="291"><u><b><br />
</b></u><br />
<u><b>Restaurant</b></u></td> <td class="xl75" style="border-left: medium none; text-align: center; width: 53pt;" width="70"><b>Rank</b><br />
<u><b>Before</b></u></td> <td class="xl75" style="border-left: medium none; text-align: center; width: 56pt;" width="75"><b>Rank</b><br />
<u><b>After</b></u></td> <td class="xl74" style="border-left: medium none; text-align: center; width: 48pt;" width="64"><br />
<u><b>Diff</b></u></td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl67" height="28" style="border-top: medium none; height: 21pt; text-align: center;">1</td> <td class="xl68" style="border-left: medium none; border-top: medium none; text-align: center;">Wingfield's Breakfast and Burgers</td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 25 </td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 26 </td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> (2)</td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl64" height="28" style="border-top: medium none; height: 21pt; text-align: center;">2</td> <td class="xl65" style="border-left: medium none; border-top: medium none; text-align: center;">Stephan Pyles</td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 2 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 12 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> (10)</td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl70" height="28" style="border-top: medium none; height: 21pt; text-align: center;">3</td> <td class="xl71" style="border-left: medium none; border-top: medium none; text-align: center;">Twisted Root Burger Co.</td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> 8 </td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> 9 </td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> (1)</td> </tr>
<tr height="29" style="height: 21.75pt;"> <td class="xl64" height="29" style="border-top: medium none; height: 21.75pt; text-align: center;">4</td> <td class="xl65" style="border-left: medium none; border-top: medium none; text-align: center;">Pappas Bros.</td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 9 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 4 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 5 </td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl67" height="28" style="border-top: medium none; height: 21pt; text-align: center;">5</td> <td class="xl68" style="border-left: medium none; border-top: medium none; text-align: center;">Tacqueria La Paisanita</td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 24 </td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 19 </td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 5 </td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl64" height="28" style="border-top: medium none; height: 21pt; text-align: center;">6</td> <td class="xl65" style="border-left: medium none; border-top: medium none; text-align: center;">Fuel City Tacos</td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 22 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 20 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 2 </td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl70" height="28" style="border-top: medium none; height: 21pt; text-align: center;">7</td> <td class="xl71" style="border-left: medium none; border-top: medium none; text-align: center;">Whataburger</td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> 29 </td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> 29 </td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> - </td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl64" height="28" style="border-top: medium none; height: 21pt; text-align: center;">8</td> <td class="xl65" style="border-left: medium none; border-top: medium none; text-align: center;">Snuffer's</td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 19 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 15 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 4 </td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl67" height="28" style="border-top: medium none; height: 21pt; text-align: center;">9</td> <td class="xl68" style="border-left: medium none; border-top: medium none; text-align: center;">Babe's</td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 12 </td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 10 </td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 2 </td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl64" height="28" style="border-top: medium none; height: 21pt; text-align: center;">10</td> <td class="xl65" style="border-left: medium none; border-top: medium none; text-align: center;">Village Bakery</td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 28 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 8 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 20 </td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl70" height="28" style="border-top: medium none; height: 21pt; text-align: center;">11</td> <td class="xl71" style="border-left: medium none; border-top: medium none; text-align: center;">Gerik's Ole Czech</td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> 24 </td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> 16 </td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> 8 </td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl64" height="28" style="border-top: medium none; height: 21pt; text-align: center;">12</td> <td class="xl65" style="border-left: medium none; border-top: medium none; text-align: center;">Little Czech Bakery</td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 26 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 28 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> (2)</td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl67" height="28" style="border-top: medium none; height: 21pt; text-align: center;">13</td> <td class="xl68" style="border-left: medium none; border-top: medium none; text-align: center;">Fonda San Miguel</td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 9 </td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 17 </td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> (9)</td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl64" height="28" style="border-top: medium none; height: 21pt; text-align: center;">14</td> <td class="xl65" style="border-left: medium none; border-top: medium none; text-align: center;">Snow's BBQ</td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 5 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 11 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> (6)</td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl70" height="28" style="border-top: medium none; height: 21pt; text-align: center;">15</td> <td class="xl71" style="border-left: medium none; border-top: medium none; text-align: center;">City Market BBQ</td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> 10 </td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> 1 </td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> 9 </td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl64" height="28" style="border-top: medium none; height: 21pt; text-align: center;">16</td> <td class="xl65" style="border-left: medium none; border-top: medium none; text-align: center;">Beto's</td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 22 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 23 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> (2)</td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl67" height="28" style="border-top: medium none; height: 21pt; text-align: center;">17</td> <td class="xl68" style="border-left: medium none; border-top: medium none; text-align: center;">Henry's Puffy Taco</td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 21 </td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 27 </td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> (7)</td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl64" height="28" style="border-top: medium none; height: 21pt; text-align: center;">18</td> <td class="xl65" style="border-left: medium none; border-top: medium none; text-align: center;">Rosario's</td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 14 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 24 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> (11)</td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl70" height="28" style="border-top: medium none; height: 21pt; text-align: center;">19</td> <td class="xl71" style="border-left: medium none; border-top: medium none; text-align: center;">Franklin BBQ</td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> 9 </td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> 3 </td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> 6 </td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl64" height="28" style="border-top: medium none; height: 21pt; text-align: center;">20</td> <td class="xl65" style="border-left: medium none; border-top: medium none; text-align: center;">Antonelli's Cheese Shop</td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 21 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 21 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> (1)</td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl67" height="28" style="border-top: medium none; height: 21pt; text-align: center;">21</td> <td class="xl68" style="border-left: medium none; border-top: medium none; text-align: center;">Gourdough's</td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 13 </td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 5 </td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 8 </td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl64" height="28" style="border-top: medium none; height: 21pt; text-align: center;">22</td> <td class="xl65" style="border-left: medium none; border-top: medium none; text-align: center;">Torchy's Taco</td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 17 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 25 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> (8)</td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl70" height="28" style="border-top: medium none; height: 21pt; text-align: center;">23</td> <td class="xl71" style="border-left: medium none; border-top: medium none; text-align: center;">Tacos El Rico</td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> 15 </td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> 18 </td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> (3)</td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl64" height="28" style="border-top: medium none; height: 21pt; text-align: center;">24</td> <td class="xl65" style="border-left: medium none; border-top: medium none; text-align: center;">La Condesa</td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 13 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 6 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 7 </td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl67" height="28" style="border-top: medium none; height: 21pt; text-align: center;">25</td> <td class="xl68" style="border-left: medium none; border-top: medium none; text-align: center;">Texas Pie Company</td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 22 </td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 14 </td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 8 </td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl64" height="28" style="border-top: medium none; height: 21pt; text-align: center;">26</td> <td class="xl65" style="border-left: medium none; border-top: medium none; text-align: center;">Smitty's Market</td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 2 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 2 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> (1)</td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl70" height="28" style="border-top: medium none; height: 21pt; text-align: center;">27</td> <td class="xl71" style="border-left: medium none; border-top: medium none; text-align: center;">Black's Barbeque</td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> 8 </td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> 22 </td> <td class="xl72" style="border-left: medium none; border-top: medium none; text-align: center;"> (15)</td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl64" height="28" style="border-top: medium none; height: 21pt; text-align: center;">28</td> <td class="xl65" style="border-left: medium none; border-top: medium none; text-align: center;">Kreuz Market</td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 5 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> 7 </td> <td class="xl66" style="border-left: medium none; border-top: medium none; text-align: center;"> (3)</td> </tr>
<tr height="28" style="height: 21pt;"> <td class="xl67" height="28" style="border-top: medium none; height: 21pt; text-align: center;">29</td> <td class="xl68" style="border-left: medium none; border-top: medium none; text-align: center;">Louie Mueller Barbeque</td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 9 </td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> 13 </td> <td class="xl69" style="border-left: medium none; border-top: medium none; text-align: center;"> (5)</td> </tr>
</tbody></table><br />
<br />
<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TQBBcchFUqI/AAAAAAAAF7E/OnR8god1kvA/s1600/P1000984.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TQBBcchFUqI/AAAAAAAAF7E/OnR8god1kvA/s200/P1000984.JPG" width="200" /> </a><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TQBBf6YTz6I/AAAAAAAAF7I/GCfR38f84V0/s1600/P1010120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TQBBf6YTz6I/AAAAAAAAF7I/GCfR38f84V0/s200/P1010120.JPG" width="200" /></a></div><div style="text-align: center;"> (Texas countryside) (Texas countryside) </div><br />
<div style="text-align: center;"><br />
</div>Thanks again to all the Chowhounders that helped plan our trip. We'll be back to check out the state fair and the Red River Rivalry and can't wait to get our hands on some more meat.<br />
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TQBC6d-FBlI/AAAAAAAAF7c/UdmnVFd6sVs/s1600/P1000959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TQBC6d-FBlI/AAAAAAAAF7c/UdmnVFd6sVs/s200/P1000959.JPG" width="193" /></a> </div>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-78924128730346800832010-11-03T21:00:00.000-07:002010-12-01T16:29:57.247-08:00Scarpetta - Los Angeles<div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TM8kfPiq4AI/AAAAAAAAFhM/IMhUD6NsSOk/s1600/logo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="129" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TM8kfPiq4AI/AAAAAAAAFhM/IMhUD6NsSOk/s400/logo.png" width="400" /></a></div><address class="adr"><span class="street-address"> </span></address><address class="adr"><span class="street-address"> </span></address><address class="adr"><span class="street-address"> </span></address><address class="adr"><span class="street-address"> </span></address><address class="adr"><span class="street-address"> </span></address><address class="adr"><span class="street-address"> </span></address><address class="adr"><span class="street-address"> </span></address><address class="adr"><span class="street-address"> </span></address><address class="adr"><span class="street-address">225 N Canon Dr</span><br />
<span class="locality">Beverly Hills</span>, <span class="region">CA</span> <span class="postal-code">90210</span><br />
Neighborhood: Beverly Hills<br />
</address><span class="tel" id="bizPhone">(310) 860-7800</span><br />
<span class="tel" id="bizPhone">http://www.scottconant.com/restaurants/scarpetta/beverly-hills </span><br />
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Our last trip to New York City during the 2009 holiday season involved endless hours of "food" research with extra attention given to Italian. A reservation at Babbo had always escaped me, so we had to get that in. Leaning on the warm compliments of Frank Bruni, Convivio and Scarpetta were next on the top of our list. Convivio or Scarpetta? Some chowhounders praised Convivio, while an equal representation supported Scarpetta. We also couldn't ignore the strong write-in votes for Marea. Unfortunately, Scarpetta was squeezed out and would have to wait for another trip to the Big Apple, or would it?<br />
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Fast forward ten months and my girlfriend reads about the Scarpetta expansion to the Montage Hotel in Beverly Hills and insists we try it early while Scott Conant is hopefully in the kitchen.<br />
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Following Eater LA's coverage, I note there is a chef's counter and we call repeatedly to request a seat at the counter. With all the confusion and pressure of opening a restaurant, they still don't know exactly how they are going to utilize the counter space. After several calls to the restaurant, we finally get in touch with the Montage's catering manager and they allow us to sit there and what an unbelievable experience it turned out to be.<br />
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As we walk into what is the grandest kitchen we have set foot in, the staff of about 15 are hard at work and dressed in white uniforms, with the exception of chef Conant. He opts for a more casual attire with comfortable blue jeans and a black button up dress shirt. I would assume the black shirt works for the numerous photo ops guests are requesting at the conclusion of each meal. <br />
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We take our seats at the most exclusive table in the restaurant. It has full view of all the stations and the private dining room is in back of us. Shortly after, the chef with one of the most reputable Italian resumes in the country stops by and introduces himself as Scott. He asks if we would like him to set a menu for us and we kindly decline. We have something different in mind, we want every pasta dish this kitchen can produce.<br />
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So, now all that's left to do is sit back and enjoy the dinner and a show.<br />
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<tr><td class="tr-caption" style="text-align: center;">Bread basket (8)</td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TM8XIYm0NrI/AAAAAAAAFfw/h0r5s2ZEgcY/s1600/P1000290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="183" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TM8XIYm0NrI/AAAAAAAAFfw/h0r5s2ZEgcY/s320/P1000290.JPG" width="320" /></a> </div><div class="separator" style="clear: both; text-align: center;"> Bread accompaniments - from left, eggplant caponata, mascarpone butter and citrus olive oil (7)</div><div class="separator" style="clear: both; text-align: left;">The bread basket includes a piece of stramboli that is the real star. Great quality salumi packed in fresh baked bread. The citrus oil was very refreshing, the mascarpone butter sounded better than it tasted and the caponata was just an afterthought.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TM8XFr8mfqI/AAAAAAAAFfs/Y4XwZJqRScE/s1600/P1000289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</a></div><div style="text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dytQzl438kXnwuy2S2KEDq_J-b2_2BDQSqBYygJh7qcbdQfd7BtGO2qSLaeFvGFe2vlCMC7e9xnY8cw-6Xaqw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TM8XFr8mfqI/AAAAAAAAFfs/Y4XwZJqRScE/s1600/P1000289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><div style="text-align: center;">The kitchen at 8PM</div><div style="text-align: center;"></div><div style="text-align: center;"><br />
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RAW YELLOWTAIL <i>olio di zenzero, pickled red onion (7)</i><br />
<div style="text-align: left;">He starts us off with a few light bites. First is the yellowtail crudo; light refreshing and a good start to the meal.<i><br />
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TUNA ‘SUSCI’ <i>marinated vegetables, preserved truffles (7)</i><br />
<div style="text-align: left;">Another light bite. It was better than most crudo I've had. The flavors complimented each other and the vegetables provided a pleasant crunchy texture. While I enjoyed the dish, it's not something I would crave and we didn't come to eat raw fish.</div><div style="text-align: left;"><i><br />
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BEEF TARTARE<i> hazelnuts, truffles & shaved parmigiano</i> (9)<br />
<div style="text-align: left;">You usually can't win me over with truffles, but the raw beef, truffle oil, crunchy hazelnuts and buttery toast points all came together wonderfully, I love it. The strong flavors held up well to the red meat. </div><br />
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PUREE OF PUMPKIN SOUP <i>farro, almonds, spiced croutons, pumpkin oil (8)</i><br />
<div style="text-align: left;">I'm a sucker for table side presentation. Here, the soup is poured over the seasonal vegetable medley. The soup is substantial and the contrast of textures between the vegetables and the soup is harmonious. And it's not the last we'll see of that talent. He has a knack for producing the appropriate textures in dishes. <i><br />
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CREAMY POLENTA <i>fricassee of truffled mushrooms (10)</i><br />
<div style="text-align: left;">One of his signature dishes and rightfully so. This is a bold, velvety dish of cream, polenta, mushrooms, and more cream. A must order on any visit. <i><br />
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Chef starts his magic<br />
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'Death by Pasta'<br />
<div style="text-align: left;">The interlude to the pastas begins. We knew there were six on the menu and I've read of a special each night thus far. But nothing could have prepared us for the upcoming onslaught of starch he had planned for us. He apparently has his food Network set close to the Iron Chef as this would be the first of 14 pastas courses we consume over the next three hours, some on the menu, some well thought out impulses. </div><br />
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PASTA WITH CAVIAR <i>housemade fussili, caviar & chives</i> (5)<br />
<div style="text-align: left;">He starts us with a simple fusili topped with osetra caviar. The pasta was enviously tender. I wish I could get my pasta like this. Paired with brut champagne, it was a nice start to the main event.</div><div style="text-align: left;"><br />
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SPELT PASTA <i>pumpkin & porcini</i> (7)<br />
<div style="text-align: left;">One of two pastas reserved for diners with dietary restrictions. He served us spelt pasta with pumpkin and mushrooms. Reserved for vegans? I think not, this was better than most pastas in the city.</div><br />
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<div style="text-align: center;">SCIALATIELLI <i>sorrento-style pasta, dungeness crab, sea urchin (6)</i><br />
<div style="text-align: left;">The first of the menu pastas. I expected the sea urchin to be a more pronounced component and perhaps a sliver on top, but it was just lightly incorporated in the sauce. I would have to give Battle Sea Urchin to Michael White's Spaghetti with crab. </div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TNIu7Q-ExPI/AAAAAAAAFhY/pnwo9zmR72Q/s1600/chef+conant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="147" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TNIu7Q-ExPI/AAAAAAAAFhY/pnwo9zmR72Q/s400/chef+conant.jpg" width="400" /></a></div><div style="text-align: center;"> Chef Scott Conant</div></div><br />
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<a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TM8XrKY7XWI/AAAAAAAAFgc/JupwM-oOP7U/s1600/P1000360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> <br />
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BEET & SMOKED RICOTTA CASONSEI <i>pistachio nuts, poppy seeds (9)</i><br />
<div style="text-align: left;">Now we're talking. He hits the flavors wonderfully here. The tender pasta with the beets, cheese and butter. Again, nailing the texture with the pistachio crumbles. Definitely recommended.</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TM8XFr8mfqI/AAAAAAAAFfs/Y4XwZJqRScE/s1600/P1000289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TM8XKfFS_rI/AAAAAAAAFf0/8s_3zs81HuI/s1600/P1000296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TM8XrKY7XWI/AAAAAAAAFgc/JupwM-oOP7U/s1600/P1000360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TM8XthNWNAI/AAAAAAAAFgg/bN7OzNBBIfg/s1600/P1000363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TM8XthNWNAI/AAAAAAAAFgg/bN7OzNBBIfg/s320/P1000363.JPG" width="320" /></a></div><div style="text-align: center;">TAJARIN<i> shaved white truffles (4)</i><br />
<div style="text-align: left;">I've always hated m.p. dishes. Just tell me how much the dish costs. Apparently less than $200 since he included it in the menu. It was a simple dish and although the pasta was superb, the dish as a whole is not something I would spend good money on just for white truffles.</div><i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TM8XxQetCiI/AAAAAAAAFgk/-N1av4EOGA0/s1600/P1000370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TM8XxQetCiI/AAAAAAAAFgk/-N1av4EOGA0/s320/P1000370.JPG" width="320" /></a></div><div style="text-align: center;">PUMPKIN CAPPELLACCI <i>amaretti, parmigiano (10)</i><br />
<div style="text-align: left;">The spaghetti is the best pasta? Really? I had to have a second helping to confirm it was as perfect as my initial bite told me. This is a lesson in the contrast of flavors and texture. Take note, the sweetness of the pumpkin heighten with some spice. Then, the contrast of the pasta and the soft filling against the amaretti crumbs is impeccable. A must order, the surprise of the evening.<i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TM8X0miSKpI/AAAAAAAAFgo/-_EW5UEUrzY/s1600/P1000390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TM8X0miSKpI/AAAAAAAAFgo/-_EW5UEUrzY/s320/P1000390.JPG" width="320" /></a></div><div style="text-align: center;">MACARONI <i> fonduta & porcini cream (2)</i><br />
<div style="text-align: left;">I'd assume there a few pastas the kitchen is experimenting with. This must have been one of them. A simple dish of macaroni, mushrooms, with a disappointing light fonduta on the bottom.<i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TM8X2zW4pTI/AAAAAAAAFgs/jw30FdvEgTE/s1600/P1000403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TM8X2zW4pTI/AAAAAAAAFgs/jw30FdvEgTE/s320/P1000403.JPG" width="320" /></a></div><div style="text-align: center;">SPAGHETTI <i>tomato, basil (9)</i><br />
<div style="text-align: left;">During the course of the evening, the chef mentioned that this dish is going to put his newborn through college. It's a great dish and is as simple as it sounds, yet heightened by quality ingredients and olive oil reaching every square inch of the plate. A must order.</div><div style="text-align: left;"></div><div style="text-align: left;">During an early exchange, I told chef Conant I've tried the recipe at home and watched the No Reservations Technique episode. I questioned whether the butter measurements were accurate. He chimed back that the butter was accurate, but that he might be more liberal with the olive oil. He held a cooking class teaching how to make the spaghetti and walked the class through the recipe step-by-step. As he walked around to see the students' progress, he thought to himself, "Are we making the same dish?" So, I now have the secret. A couple more ounces of olive oil combined with a tons of experience and talent.<i><br />
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<div style="text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzAE0CN8m8402cspB-BbLul7FrqOMjdIXvSfdedM2hUxDP7qF7ZXIH-YwkSe0tmItHFIjVAs6YUBD6HFnD28g' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>Public parking in Beverly Hills, $5. Dinner for two at Scarpetta, $800. Having chef Conant personally prepare and present the famed spaghetti....priceless!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TM8X5z462wI/AAAAAAAAFgw/pX2sxsD0oEs/s1600/P1000404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TM8X5z462wI/AAAAAAAAFgw/pX2sxsD0oEs/s320/P1000404.JPG" width="320" /></a></div><div style="text-align: center;">CAVATELLI CARBONARA truffle zabaglione(4)</div>This one looked cool as it was prepared at the table, but it lacked a pronounced flavor.<br />
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<div style="text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwHghY5MIMiNThOD5PIYsFRSDraz1_DhXX4-pFz24w6812Yp5npKyZKTcJuzuWlUCfovnIpMWrDuxliqmQL6Q' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div style="text-align: center;">Presenting the cavatelli</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TM8X8mf4uuI/AAAAAAAAFg0/vyM1KhTnIxA/s1600/P1000411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TM8X8mf4uuI/AAAAAAAAFg0/vyM1KhTnIxA/s320/P1000411.JPG" width="320" /></a></div><div style="text-align: center;">AGNOLOTTI DAL PLIN <i>mixed meat, fonduta, mushrooms, parmigiano (7)</i><br />
<div style="text-align: left;">The agnolotti was a dish I had high expectations for since Frank Bruni gave it his blessing in 2008. It was good, similar to a few dishes I had at Per se. I couldn't find a flaw in it, but it's not something I would crave. I didn't think the shaved truffles on top were needed.</div></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TM8X_2lZjuI/AAAAAAAAFg4/VPRPehx2pbM/s1600/P1000415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TM8X_2lZjuI/AAAAAAAAFg4/VPRPehx2pbM/s320/P1000415.JPG" width="320" /></a></div><div style="text-align: center;">BUCKWHEAT PAPPARDELLE pickled mustard brussels sprouts & prosciutto (8) </div>Besides being one of my most memorable dining experiences to date, I'll remember this night as the first time I found value in those weirdos with dietary restrictions. Thanks to them, we were able to try a pleasant spelt pasta and now this. It had a funky flavor, not one for the masses, but I truly enjoyed it. One of my favorites of the evening and a definite surprise.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TM8YEHlQRMI/AAAAAAAAFg8/qyCIvLa_ORA/s1600/P1000418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TM8YEHlQRMI/AAAAAAAAFg8/qyCIvLa_ORA/s320/P1000418.JPG" width="320" /></a></div><div style="text-align: center;">DUCK & FOIE GRAS RAVIOLI <i>marsala reduction (9)</i><br />
<div style="text-align: left;">I know this dish is ordered a lot in the NYC restaurant, but I didn't think I would like it. Like Thomas Keller said, "We taste with our eyes first." And the zigzag marsala reduction presentation reminded of the Olive Garden. But, I was mistaken; the dish was conceived and just a small little pouch of extravagance. A must order, so now I have half the menu pastas at a required order. </div></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TM8YG8aft_I/AAAAAAAAFhA/hMbEiWemKDQ/s1600/P1000422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TM8YG8aft_I/AAAAAAAAFhA/hMbEiWemKDQ/s320/P1000422.JPG" width="320" /></a></div><div style="text-align: center;">CHESTNUT GNOCCHI <i>filled with short ribs & sugo d’arrosto (10)</i><br />
<div style="text-align: left;">This may have been richer than the ravioli and slightly better. If I had to go back for one dish it would be the Cappellacci, but my second choice would easily be the gnocchi special. I loved the chestnut texture against the soft gnocchi and the pleasant sweetness of the short ribs. </div></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TM8YJTF-Y2I/AAAAAAAAFhE/Y8yhkdjJDNI/s1600/P1000426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TM8YJTF-Y2I/AAAAAAAAFhE/Y8yhkdjJDNI/s320/P1000426.JPG" width="320" /></a></div><div style="text-align: center;">COCONUT PANNA COTTA<i> guava soup, caramelized pineapple (4)</i><br />
<div style="text-align: left;">I've had very few panna cottas in my life and I can't say I'll be running back for more. The flavors are so light, it makes you beg for a little intensity. I would have preferred a fourteenth pasta.<i> </i></div></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TM8YLQdeWxI/AAAAAAAAFhI/yKprZGZ8tX4/s1600/P1000427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="155" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TM8YLQdeWxI/AAAAAAAAFhI/yKprZGZ8tX4/s320/P1000427.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">CHOCOLATE <i>olive oil mousse & candied hazelnuts</i><br />
BICERIN <i>frangelica ganache, espresso & cream</i><br />
HAZELNUT SEMIFREDDO <i>chocolate sorbet & hazelnut tuile</i> (3)</div><div class="separator" style="clear: both; text-align: left;">This would need to be plated on a nude playmate for me to enjoy it. We were both so stuffed, it was near impossible to find pleasure in anything caloric, even chocolate. I would, however, like to go back and try the ameretto flan. Pictures of that have looked appetizing </div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzdKdONkOcy18je4rRvW5tSK-Od0U541eamYy5MKKSkUEEilww9mOJFzFl3IKvwco-r5xPzi_PHKv0yfcjDYA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;">Closing time</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And that drew a conclusion to an unforgettable night. We weren't exactly sure what the bill was going to be, given we ended the meal with over 20 courses. The final tally....$200 per person for food, $100 per person for the wine pairings and a 21% imposed gratuity. $800 out the door for two and I would gladly do it again. chef Conant nails pastas on so many levels from making a very tender dough, to appropriate textures, to intense flavors, to creating a comfortable dining experience. I was taken by how mellow he was and how he hasn't allowed his celebrity to get the best of him. The only thing I frowned upon all night was when the chef 'popped his collar' prior to posing for our picture. But, I'd much rather have the one flaw outside of the food. Maybe next time, we'll get some proteins in there.</div>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com1tag:blogger.com,1999:blog-4737506817233596582.post-64581097718621084532010-10-02T19:27:00.000-07:002010-10-02T19:27:58.810-07:00Acme Bread Company<div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIrVNrLnUtI/AAAAAAAAFWc/vbbxTqtVVdM/s1600/logo.bmp" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515455124575048402" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIrVNrLnUtI/AAAAAAAAFWc/vbbxTqtVVdM/s400/logo.bmp" style="cursor: pointer; height: 58px; width: 225px;" /></a></div><br />
<address class="adr"><span class="street-address">1 Ferry Bldg<br />
Marketplace Shop #15</span><br />
<span class="locality">San Francisco</span>, <span class="region">CA</span> <span class="postal-code">94105</span><br />
(415) 288-2978</address><span class="tel" id="bizPhone"></span> <br />
<div id="bizUrl"><a class="url" href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.ferrybuildingmarketplace.com%2Facme_bread_company.php&src_bizid=I19ntZQrZxMn9gYOOK1rhg&cachebuster=1284166701" target="_blank">http://www.ferrybuildingmarketplace.com/acme_bread_company.php</a><br />
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</div>Founder Steve Sullivan opened Acme in 1983 and is largely responsible for the artisan bread revolution in America. Prior to his nationwide success, he attended Berkeley and bused tables at Chez Panisse. While vacationing in England, he was inspired and developed a serious passion for bread baking. In time, he would bake breads in-house for Chez Panisse, which eventually led him to open Acme with his wife.<br />
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<div style="text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIrUlsNk3mI/AAAAAAAAFWU/eabNyiov6A8/s1600/IMG_4681.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515454437656944226" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIrUlsNk3mI/AAAAAAAAFWU/eabNyiov6A8/s400/IMG_4681.JPG" style="height: 300px; width: 400px;" /> </a><br />
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</div><div style="text-align: left;">There was a commercial ambiance as we walked into the Acme storefront embodied by an array of loaves displayed. Each with a description and price tags marked in the center. Della Fattoria, the bakery stall towards the back of the Farmers Market was more up our alley. It's hard to maintain that same connection to the customer when you are turning out thousands of loaves a day. </div><br />
</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIrUlZtYNZI/AAAAAAAAFWM/gMZxNODvt_M/s1600/IMG_4682.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515454432690058642" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIrUlZtYNZI/AAAAAAAAFWM/gMZxNODvt_M/s400/IMG_4682.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
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<div style="text-align: left;">If I want good bread at home, I'll likely head to La Brea Bakery. With that as my barometer, I find La Brea more rustic and earthy in flavor. But, there were highlights at Acme. The herb slab and the walnut cranberry loaf were two that come to mind. One of the disappointments was the sourdough loaf; I expected more depth of flavor.</div><br />
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</div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIrUk05vAyI/AAAAAAAAFWE/TW6nJNr24xk/s1600/IMG_5076.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515454422809772834" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIrUk05vAyI/AAAAAAAAFWE/TW6nJNr24xk/s400/IMG_5076.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
(Sourdough loaf)<br />
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(Walnut Cranberry loaf) <br />
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<a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIrUjXr0w3I/AAAAAAAAFV0/UpobfGLCVw0/s1600/IMG_5090.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515454397786932082" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIrUjXr0w3I/AAAAAAAAFV0/UpobfGLCVw0/s400/IMG_5090.JPG" style="height: 300px; width: 400px;" /></a><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIrUjXr0w3I/AAAAAAAAFV0/UpobfGLCVw0/s1600/IMG_5090.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br />
(Walnut Cranberry loaf- inside)<br />
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</a></div>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-57833052075688436202010-09-27T23:54:00.000-07:002011-01-20T22:09:03.847-08:00Koi Palace<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIrX_Zj3yZI/AAAAAAAAFWk/PsJdQZi7mw4/s1600/logo.bmp" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-family: Times, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515458177861667218" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIrX_Zj3yZI/AAAAAAAAFWk/PsJdQZi7mw4/s400/logo.bmp" style="cursor: pointer; height: 271px; width: 222px;" /></span></a><br />
<div style="text-align: left;"><address class="adr" style="font-style: italic;"><span style="font-family: Times, "Times New Roman", serif;"><span class="street-address">365 Gellert Blvd</span><br />
<span class="locality">Daly City</span>, <span class="region">CA</span> <span class="postal-code">94015</span></span></address><span class="tel" id="bizPhone" style="font-family: Times, "Times New Roman", serif; font-style: italic;">(650) 992-9000</span><br />
<a class="url" href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.koipalace.com&src_bizid=kn2iEL0S3UOPkdV4Cdtbyg&cachebuster=1284167375" target="_blank"><span style="font-family: Times, "Times New Roman", serif;">www.koipalace.com</span></a></div><span style="font-family: Times, "Times New Roman", serif;"><br />
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<div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">It can lure you in with inexpensive prices. It once promised quality over quantity and consistently delivered the opposite. It can create 100 dish permutations with only three ingredients. It is the most overrated food in the world. I don't always eat dim sum, but when I do, I prefer Koi Palace.</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">Considered one of the best dim sum houses in the country, it easily made its way onto our agenda. And as our vacation was approaching we happen to try two of the most acclaimed dim sum restaurants in the San Gabriel Valley, Elite and Sea Harbour. After these two visits, I was beginning to think dim sum was just plain pedestrian. We were even contemplating whether to replace Koi Palace. Due to the day fast approaching and pure laziness, we kept it on the agenda. And thank god we did. There is such a thing as good dim sum.</span><br />
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</div><span style="font-family: Times, "Times New Roman", serif;">The food was consistently well above average. Our favorites were the Coffee Glazed Pork Spareribs , X.O. Spicy Sauce Dumplings, and the Crab Meat filled Dumplings w/ Whole Crab. the har gow and crab, we have had before and Kio's version was hands down a grade above. The ingredients were fresher, more succulent, and the preparation was better executed. The BBQ pork buns were on par with Sea Harbour, but I would give the edge to Elite. And for $24, I would pass on the abalone. It reminded me of the bland flavors you get at most dim sum places.</span><br />
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<div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">$4.50 X.O. Spicy Sauce Dumplings (8)</span></div></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIg5iQq_TkI/AAAAAAAAFP8/7yNVF3G9LRM/s1600/IMG_4841.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-family: Times, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514721004468784706" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIg5iQq_TkI/AAAAAAAAFP8/7yNVF3G9LRM/s400/IMG_4841.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></span></a><br />
<div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">$3.60 Baked BBQ Pork Buns (6)</span></div></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIg3cO6T1CI/AAAAAAAAFP0/qNjicprdN1A/s1600/IMG_4843.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-family: Times, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514718701893702690" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIg3cO6T1CI/AAAAAAAAFP0/qNjicprdN1A/s400/IMG_4843.JPG" style="cursor: pointer; height: 327px; width: 400px;" /></span></a><br />
<div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">$4.50 Har Gow (7)</span><br />
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<div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">$32 #436 Crab Meat filled Dumplings w/ Whole Crab (8)</span></div></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIg3aQfg05I/AAAAAAAAFPc/Hs-G01EAo58/s1600/IMG_4847.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-family: Times, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514718667958440850" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIg3aQfg05I/AAAAAAAAFPc/Hs-G01EAo58/s400/IMG_4847.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></span></a><br />
<div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">$24 Garlic Steamed Abalone (4)</span></div></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIg3Z3i8AhI/AAAAAAAAFPU/7xinSeOSWgs/s1600/IMG_4849.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-family: Times, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514718661261918738" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIg3Z3i8AhI/AAAAAAAAFPU/7xinSeOSWgs/s400/IMG_4849.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></span></a><br />
<div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">$6.90 #376 Coffee Glazed Pork Spareribs (8)</span></div></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIg1SuWf-tI/AAAAAAAAFPM/hp-VtQgd2y0/s1600/IMG_4854.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-family: Times, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514716339511491282" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIg1SuWf-tI/AAAAAAAAFPM/hp-VtQgd2y0/s400/IMG_4854.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></span></a><br />
<span style="font-family: Times, "Times New Roman", serif;">(The dining room)</span><br />
</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIg1SOKN4OI/AAAAAAAAFPE/Fi7eq0PIDbE/s1600/IMG_4852.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-family: Times, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514716330870038754" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIg1SOKN4OI/AAAAAAAAFPE/Fi7eq0PIDbE/s400/IMG_4852.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></span></a><br />
<span style="font-family: Times, "Times New Roman", serif;">(Sweatshop hard at work)</span><br />
</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIg1RocFKHI/AAAAAAAAFO8/hp_1-O0WjaE/s1600/IMG_4851.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-family: Times, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514716320744417394" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIg1RocFKHI/AAAAAAAAFO8/hp_1-O0WjaE/s400/IMG_4851.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></span></a><br />
<span style="font-family: Times, "Times New Roman", serif;">(Duck)</span><br />
</div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIg1RY-bBYI/AAAAAAAAFO0/m-iIr44jL94/s1600/IMG_4856.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-family: Times, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514716316593489282" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIg1RY-bBYI/AAAAAAAAFO0/m-iIr44jL94/s400/IMG_4856.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></span></a><br />
<span style="font-family: Times, "Times New Roman", serif;">(The wait at 11:30AM on Sunday)</span><br />
</div><div style="text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dztkyGvrdVrcw-Shvvr0xav3IUWQJItiirCk-vRaz12icXRD_D7bp4Ya7TGZVzNXra5kILoa0TiV--KQkby1A' class='b-hbp-video b-uploaded' frameborder='0'></iframe></span><br />
<span style="font-family: Times, "Times New Roman", serif;">(Making dragon beard candy)</span></div>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-21680087425915011342010-09-27T23:52:00.000-07:002010-09-29T18:01:15.858-07:00Dynamo Donuts and Coffee<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIrY56s5xtI/AAAAAAAAFWs/bxsRwWfI3kM/s1600/logo.bmp" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515459183190329042" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIrY56s5xtI/AAAAAAAAFWs/bxsRwWfI3kM/s400/logo.bmp" style="cursor: pointer; height: 173px; width: 336px;" /></a></div><address class="adr"><span class="street-address">2760 24th St</span><br />
<span class="locality">San Francisco</span>, <span class="region">CA</span> <span class="postal-code">94110</span><br />
(415) 920-1978</address><span class="tel" id="bizPhone"></span> <br />
<div id="bizUrl"><a class="url" href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.dynamodonut.com&src_bizid=I0UVBT1-k0LqUICRLr9l5A&cachebuster=1284167744" target="_blank">www.dynamodonut.com</a> </div><br />
Prior to coming to San Francisco, I posted on Chowhound requesting recommended dishes at Koi Palace and I mentioned we were going to The French Laundry later than night for dinner. A few people replied back that's too much food to have in one day. They would have thought I was crazy if I mentioned my girlfriend and I were splitting nine doughnuts and two desserts as a morning refresher at Dynamo. But that was exactly the game plan.<br />
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIqr1mBZ41I/AAAAAAAAFVk/kYRzVYIbjlA/s1600/IMG_4812.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515409630896448338" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIqr1mBZ41I/AAAAAAAAFVk/kYRzVYIbjlA/s400/IMG_4812.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
The line at 8:59AM<br />
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</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIqqsjth42I/AAAAAAAAFVc/_2Y_R0C-s_Q/s1600/IMG_4814.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515408376145765218" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIqqsjth42I/AAAAAAAAFVc/_2Y_R0C-s_Q/s400/IMG_4814.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
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</div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIqqsK1W-EI/AAAAAAAAFVU/VZNm1C6-W-E/s1600/IMG_4836.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515408369467717698" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIqqsK1W-EI/AAAAAAAAFVU/VZNm1C6-W-E/s400/IMG_4836.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
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</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIqqrnuNv2I/AAAAAAAAFVM/c9SalK_RYU8/s1600/IMG_4837.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515408360042512226" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIqqrnuNv2I/AAAAAAAAFVM/c9SalK_RYU8/s400/IMG_4837.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></div><br />
<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIqqrNJo-RI/AAAAAAAAFVE/-3WebN1z1_0/s1600/IMG_4838.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515408352909785362" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIqqrNJo-RI/AAAAAAAAFVE/-3WebN1z1_0/s400/IMG_4838.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
(The crew hard at work)<br />
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</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TJGNlHZKGGI/AAAAAAAAFaE/SSZkjgpGw0A/s1600/IMG_4813.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5517346687284811874" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TJGNlHZKGGI/AAAAAAAAFaE/SSZkjgpGw0A/s400/IMG_4813.JPG" style="cursor: pointer; height: 400px; width: 300px;" /></a><br />
(The daily selection)<br />
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<br />
<div style="text-align: left;">Overall, I liked the doughnuts. But a clear second to some recent experiences I've had at Bob's Doughnut in Los Angeles. Bob's has a fresh baked dough taste and the glaze impales within the doughnut's crevasses. Rather than walk through all the dishes, I listed the doughnuts in order of preference with some highlights.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div>The goods (in order of preference)<br />
<a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIqpDRFr42I/AAAAAAAAFUU/XSBblZNt8rc/s1600/IMG_4825.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515406567260545890" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIqpDRFr42I/AAAAAAAAFUU/XSBblZNt8rc/s400/IMG_4825.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
$2.50 Spiced Chocolate (8)<br />
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<a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIqkeYmL9NI/AAAAAAAAFTk/agAAF1K7cyE/s1600/IMG_4826.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515401535574242514" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIqkeYmL9NI/AAAAAAAAFTk/agAAF1K7cyE/s400/IMG_4826.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
<div style="text-align: left;"><div style="text-align: center;">$2 Caramel de Sel (8)</div><br />
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</div><br />
<a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIqpEH6pcqI/AAAAAAAAFUc/vmtidwQd9pY/s1600/IMG_4822.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515406581978198690" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIqpEH6pcqI/AAAAAAAAFUc/vmtidwQd9pY/s400/IMG_4822.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
$3 Chocolate Hazelnut Rose Geranium (7)<br />
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<a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIqkb4_86lI/AAAAAAAAFTM/7KaQMBCk03s/s1600/IMG_4832.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515401492732635730" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIqkb4_86lI/AAAAAAAAFTM/7KaQMBCk03s/s400/IMG_4832.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
<div style="text-align: center;">$2.50 Chocolate Star Anise (7)</div><br />
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<a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIqpEnfQ4rI/AAAAAAAAFUk/ngsHUsgant4/s1600/IMG_4821.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515406590453277362" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIqpEnfQ4rI/AAAAAAAAFUk/ngsHUsgant4/s400/IMG_4821.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
<div style="text-align: left;"><div style="text-align: center;">$3 Passion fruit Milk Chocolate (7)</div><br />
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</div><br />
<a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIqpFqIbd4I/AAAAAAAAFUs/qbyhV6NoBGU/s1600/IMG_4819.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515406608342677378" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIqpFqIbd4I/AAAAAAAAFUs/qbyhV6NoBGU/s400/IMG_4819.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
$2 Apricot Cardamom (6)<br />
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<div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIqkbOINciI/AAAAAAAAFTE/WHM0fc5DIqo/s1600/IMG_4834.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515401481224548898" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIqkbOINciI/AAAAAAAAFTE/WHM0fc5DIqo/s400/IMG_4834.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></div>$3 Sticky Bun (6)<br />
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<a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIqqqY8KYqI/AAAAAAAAFU8/Y7CuJtt-Hnc/s1600/IMG_4817.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515408338894611106" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIqqqY8KYqI/AAAAAAAAFU8/Y7CuJtt-Hnc/s400/IMG_4817.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a> <br />
$3 Donut Bread Pudding (6)<br />
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<a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIqkczS514I/AAAAAAAAFTU/ojhnpIkFu8c/s1600/IMG_4831.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515401508381382530" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIqkczS514I/AAAAAAAAFTU/ojhnpIkFu8c/s400/IMG_4831.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
$3 Strawberry Earl Grey (6)<br />
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<a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIqqqY8KYqI/AAAAAAAAFU8/Y7CuJtt-Hnc/s1600/IMG_4817.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br />
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<div style="text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIqkdjY8-iI/AAAAAAAAFTc/hKwLyT1Qys4/s1600/IMG_4829.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515401521291655714" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIqkdjY8-iI/AAAAAAAAFTc/hKwLyT1Qys4/s400/IMG_4829.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></div>$2 Vanilla Bean (6)<br />
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</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIqpGDt_AMI/AAAAAAAAFU0/Lqcsj3cX8j4/s1600/IMG_4818.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515406615211081922" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIqpGDt_AMI/AAAAAAAAFU0/Lqcsj3cX8j4/s400/IMG_4818.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
<div style="text-align: left;"><div style="text-align: center;">$3 Maple Glazed Bacon Apple (5)</div><br />
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After trying the entire inventory of doughnuts, how could one feel unfulfilled or empty? Well, it would have been nice to try at least one filled doughnut. A quota for future daily menu designs? Perhaps, but I'll have to stop in some time for a Banana de Leche or a Lemon Sichuan.<br />
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Note: No doughnuts were harmed in the making of this blog post. My girlfriend and I each tried a quarter of a doughnut and gave the other half to a homeless guy.</div></div><div style="text-align: center;"></div>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-53598617049364994692010-09-23T23:58:00.000-07:002010-09-29T18:02:00.749-07:00Cowgirl Creamery Artisan Cheese<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIrRf2pdBSI/AAAAAAAAFVs/2ZjwgmSFCe8/s1600/logo.bmp" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515451038844126498" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIrRf2pdBSI/AAAAAAAAFVs/2ZjwgmSFCe8/s400/logo.bmp" style="cursor: pointer; height: 144px; width: 229px;" /></a></div><span class="street-address">1 Ferry Building<br />
Marketplace Shop #17</span><br />
<span class="locality">San Francisco</span>, <span class="region">CA</span> <span class="postal-code">94102<br />
</span><span class="tel" id="bizPhone">(415) 362-9350</span> <br />
<div id="bizUrl"><a class="url" href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.cowgirlcreamery.com&src_bizid=d2MxKGvaiVzdzhx2V4Fu1w&cachebuster=1284166049" target="_blank">www.cowgirlcreamery.com</a> </div><br />
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Finding your ideal cheese shop can be a journey for the ages. I can remember 10 years ago wondering into the Cheese Store of Beverly Hills. Inexperienced and intimidated, I didn't know how to order, I was clueless as to the cheeses I even liked. After a brief exchange, in doubt, I answer "stinky". I want some stinky cheeses. At least they will be memorable. I took them to work as snacks for the week. They were memorable, especially for my co-workers every time I open a container. Now, the Cheese Store of Beverly Hills caters to the high end, but I want a selection of some great, modest cheeses. Enter Say Cheese, prices are lower, but I'm treated with a Parisian arrogance every time I request a smaller cut. No thank you. The Cheese Store of Silverlake has become my happy medium between quality cheeses and accommodating service.<br />
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Up in San Francisco, you don't have to search hard. Head straight through the Ferry Plaza doors to Cowgirl Creamery. There's a great selection of domestic and foreign cheeses laid out for the frenzy of tourists and locals alike. The recommendations were gratifying and the portions were cut as I asked, no minimum.<br />
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<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIqjtZTvkaI/AAAAAAAAFS8/tjymmN5JrPA/s1600/IMG_4683.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br />
<img alt="" border="0" height="240" id="BLOGGER_PHOTO_ID_5515400693951730082" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIqjtZTvkaI/AAAAAAAAFS8/tjymmN5JrPA/s320/IMG_4683.JPG" style="height: 300px; width: 400px;" width="320" /><span style="font-size: small;"><br />
(The staff eager to please)</span><br />
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<a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIqhsv7kxnI/AAAAAAAAFSk/eMpgNa4z7Ow/s1600/IMG_5029.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515398483821250162" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIqhsv7kxnI/AAAAAAAAFSk/eMpgNa4z7Ow/s400/IMG_5029.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
<span style="font-size: small;">(The staff eager to please)</span><br />
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</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIqhuI8JDaI/AAAAAAAAFS0/7r7jhEM-pSo/s1600/IMG_4684.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515398507714383266" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIqhuI8JDaI/AAAAAAAAFS0/7r7jhEM-pSo/s400/IMG_4684.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
(Just some of the cheese selection)<br />
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<a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIqhriK8djI/AAAAAAAAFSc/XNCP008PGJ0/s1600/IMG_5030.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515398462947751474" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIqhriK8djI/AAAAAAAAFSc/XNCP008PGJ0/s400/IMG_5030.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
(more of the cheese selection)<br />
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</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIqhtc0kjaI/AAAAAAAAFSs/SuMLx_gvzkQ/s1600/IMG_5027.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515398495871471010" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIqhtc0kjaI/AAAAAAAAFSs/SuMLx_gvzkQ/s400/IMG_5027.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></div>The fresh cheese selection is not to be missed either. We tried a sample of all of them and selected a few of our favorites. Those moving on the second round, to the purchase counter, included a cottage cheese, mascarpone, and a chile goat cheese spread.<br />
<div style="text-align: center;"></div><h2 style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><b><span style="font-size: small;"><br />
</span></b></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIqgbW62_sI/AAAAAAAAFSM/k-bAnK4lI7I/s1600/IMG_5064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515397085537959618" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIqgbW62_sI/AAAAAAAAFSM/k-bAnK4lI7I/s400/IMG_5064.JPG" style="height: 300px; width: 400px;" /></a></div><h2 style="font-family: Georgia,"Times New Roman",serif; font-weight: normal; text-align: center;"><b><b><span style="font-size: small;">Dante</span></b></b></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIqgbW62_sI/AAAAAAAAFSM/k-bAnK4lI7I/s1600/IMG_5064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: left;"><li><span style="font-size: small;">Country - USA</span></li>
<li><span style="font-size: small;">Milk - Pasteurized sheep</span> </li>
<li><span style="font-size: small;">Rind -Poly edible</span> </li>
<li><span style="font-size: small;">Texture - Firm</span></li>
<li><span style="font-size: small;">Aging - 6 months</span></li>
</ul><h2 style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-weight: normal;">In the lush and green land fondly known as the Dairy State, the Wisconsin Sheep Dairy Cooperative (WSDC) was born. The Midwestern sheep dairy industry dates back to the 1980s, and the WSDC is currently comprised of twelve farms. Each of these twelve farms boasts fluffy flocks between one hundred and four hundred ewes. </span><br style="font-weight: normal;" /> <br style="font-weight: normal;" /> <span style="font-weight: normal;"> While the mission of the WSDC is "to enhance the quality of life for co-op member families by sustainably producing and marketing premium sheep dairy products," the co-op hopes that by conducting their business with "respect, integrity, and sincere consideration for [their] members and their families, [their] customers and suppliers, [their] communities, [their] animals, and [their] land" they will "establish industry standards for promoting highly-valued sheep dairy products."</span></span> <span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><br style="font-weight: normal;" /> <br style="font-weight: normal;" /> <span style="font-weight: normal;">Rich and nutty with a slightly dry but fabulously firm texture, Dante is delicious grated over steamy pasta or cold salads.<br style="font-family: Georgia,"Times New Roman",serif;" /> <br style="font-family: Georgia,"Times New Roman",serif;" /> </span></span> <span style="font-family: Verdana; font-size: small; font-weight: normal;">2nd Place Ribbon, American Cheese Society Competition in Burlington, Vermont, 2007.</span> </h2><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515397074085117314" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIqgasQSfYI/AAAAAAAAFR8/LIMVSMpT2xI/s400/IMG_5067.JPG" style="height: 300px; width: 400px;" /></div><h2><span style="font-size: small;">Wilder Weide</span></h2><h2><span style="font-size: small;"></span></h2><br />
<ul style="font-family: Georgia,"Times New Roman",serif; text-align: left;"><li><span style="font-size: small;">Country - Holland</span></li>
<li><span style="font-size: small;">Milk - Organic Raw Cow</span> </li>
<li><span style="font-size: small;">Rind -Wax</span> </li>
<li><span style="font-size: small;">Texture - Firm</span></li>
<li><span style="font-size: small;">Aging - 15 months</span></li>
</ul><div></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">One of the only small production farmstead cheeses made in The Netherlands, this organic raw cow milk cheese is made right on the farm in Southern Holland with milk from a mixed herd. The cheese is then wrapped in wax and aged for fifteen months.</span></div><br />
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</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515397063028036706" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIqgaDEE1GI/AAAAAAAAFR0/Rv63d2Vfta0/s400/IMG_5074.JPG" style="height: 400px; width: 300px;" /></div><h2 style="font-weight: normal; text-align: center;"><b><b><span style="font-size: small;">Valdeon</span></b></b></h2><div class="separator" style="clear: both; text-align: center;"><br />
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<ul style="font-family: Georgia,"Times New Roman",serif; text-align: left;"><li><span style="font-size: small;">Country - Spain</span></li>
<li><span style="font-size: small;">Milk - Goat and Cow</span></li>
<li><span style="font-size: small;">Rind -Wrapped in Sycamore leaves</span></li>
<li><span style="font-size: small;">Texture - Semi-soft</span></li>
<li><span style="font-size: small;">Aging - 90 days</span> </li>
</ul><div style="font-family: Georgia,"Times New Roman",serif;"></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Wrapped snuggly in Sycamore leaves, this distinctive blue cheese from the Spanish Castille-Leon province combines the sweet richness of cow's milk with the tanginess of goat milk. Slightly more delicate than Cabrales, Valdeon is a slightly salty, complicated cheese with fragile veins darting through its pungent paste.</span></div><br />
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</div><div style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515397056249167698" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIqgZpz3f1I/AAAAAAAAFRs/95MTCbHVHsk/s400/IMG_5082.JPG" style="height: 400px; width: 300px;" /></div><h2><span style="font-size: small;"><span style="font-weight: normal;"><b>Torta La Serena </b></span></span></h2><span style="font-size: small;"><br />
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<ul style="text-align: left;"><li><span style="font-size: small;">Country - Spain</span></li>
<li><span style="font-size: small;">Milk - Raw Sheep</span></li>
<li><span style="font-size: small;">Rind - Natural</span></li>
<li><span style="font-size: small;">Texture - Soft</span></li>
<li><span style="font-size: small;">Aging - 60 days<br />
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</ul><div style="text-align: left;"><span style="font-size: small;"><span style="font-weight: normal;">Raw sheep milk cheese from Extremadura, Spain reaches its apex after a bout of bad weather. The burnished ochre semi-hard rind of this cheese is cinched with a belt to mold it, but when the Extremadura winters or springs are cold and rainy, the belted cheeses become deformed. Cracks break through and riddle the crusted rind, and the interior gets soft and supple.</span><br style="font-weight: normal;" /> <br style="font-weight: normal;" /> </span><span style="font-size: small;"><span style="font-weight: normal;"> When the cheese reaches this stage, it garners the name "torta" and the softer it gets, the more highly sought it becomes. At this point, the cheese should be eaten quickly, which, given the sumptuousness of La Serena, shouldn't be a problem.</span><br style="font-weight: normal;" /> <br style="font-weight: normal;" /> </span><span style="font-size: small;"><span style="font-weight: normal;"> Torta La Serena is coagulated with thistle flower, which lends an elusive vegetal element to the intense, complex cheese. When at its most liquid state, the top of Torta La Serena can be sliced off and the cheese scooped out and enjoyed.</span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIqgZpz3f1I/AAAAAAAAFRs/95MTCbHVHsk/s1600/IMG_5082.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-91790983176535237352010-09-06T18:20:00.000-07:002011-03-02T23:32:37.466-08:00Sierra Mar - Post Ranch Inn<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TJAVvFJeHyI/AAAAAAAAFZ0/FFWC25X_DqM/s1600/logo.bmp" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5516933442108792610" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TJAVvFJeHyI/AAAAAAAAFZ0/FFWC25X_DqM/s400/logo.bmp" style="cursor: pointer; height: 99px; width: 400px;" /></a><br />
<div style="font-family: georgia; text-align: left;"><address class="adr"><span class="street-address">Highway 1</span><br />
<span class="locality">Big Sur</span>, <span class="region">CA</span> <span class="postal-code">93920</span></address><span class="tel" id="bizPhone">(831) 667-2800</span> </div><div id="bizUrl" style="font-family: georgia; text-align: left;"><a class="url" href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.postranchinn.com%2Fdining.shtml&src_bizid=eRo3X2jua8CVTWadRACIkQ&cachebuster=1284511192" target="_blank">http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.postranchinn.com%2Fdining.shtml&src_bizid=eRo3X2jua8CVTWadRACIkQ&cachebuster=1284511192</a><br />
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I had, what I thought was, an ingenious idea to drive home down PCH from San Francisco to Santa Monica. We gave up mid drive, caught the 101 in San Luis Obispo, and it still took us nine hours in total. We did make one memorable stop along the way at The Post Ranch in Big Sur. The hotel is widely recognized as the place in the middle of nowhere that charges $1,000 a night for a room.<br />
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If you don't budget for four digit hotel rates, Sierra Mar restaurant within the hotel or the adjacent bar is a cost effective alternative to take in the spectacular coastal views.</div><br />
</div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TInZYEulutI/AAAAAAAAFRk/3LLQyLgkIys/s1600/IMG_5104.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515178226301123282" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TInZYEulutI/AAAAAAAAFRk/3LLQyLgkIys/s400/IMG_5104.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
<div style="text-align: left;">On our visit it was extremely foggy, but the views were still exhilarating. Although it was a little windy, we grabbed a seat outside on the deck and ordered a couple items while we took in the surroundings and watched the sunset. The food was a lot better than I expected, but I must admit I didn't go in with high expectations. We ordered oysters and Wagyu beef and enjoyed the final hour of a great weekend.</div><br />
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</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TInZXaZPZCI/AAAAAAAAFRc/oOrKVuyv_14/s1600/IMG_5106.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515178214937289762" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TInZXaZPZCI/AAAAAAAAFRc/oOrKVuyv_14/s400/IMG_5106.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
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</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TInZWbnZuBI/AAAAAAAAFRU/y4C8xsEFS6g/s1600/IMG_5107.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515178198085253138" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TInZWbnZuBI/AAAAAAAAFRU/y4C8xsEFS6g/s400/IMG_5107.JPG" style="cursor: pointer; height: 318px; width: 400px;" /></a></div>$28 Half Dozen Oysters on the Half Shell with Sambuca Mignonette (6)<br />
Nothing special, but an ideal choice after all the food we had this weekend. Light, refreshing and complemented with a glass of wine. Good appetizer to take in the view.<br />
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<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TInZVwrW9rI/AAAAAAAAFRM/acRMJIY8FUg/s1600/IMG_5108.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515178186559125170" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TInZVwrW9rI/AAAAAAAAFRM/acRMJIY8FUg/s400/IMG_5108.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></div>$56 Wagyu Beef (6)<br />
Standard 1980's upscale dining at its finest. The meat was obviously American wagyu. For the price, I would pass on entrees and just order some more wine.12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-15355197872833930252010-09-06T14:19:00.000-07:002011-03-10T00:13:21.839-08:00Boccalone<div style="text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgn8dS4z3I/AAAAAAAAFMM/laDZTcu8zXs/s1600/logo.bmp" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514701663324655474" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgn8dS4z3I/AAAAAAAAFMM/laDZTcu8zXs/s400/logo.bmp" style="cursor: pointer; height: 83px; width: 400px;" /></a></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="street-address">1 Ferry Bldg</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="locality">San Francisco</span>, <span class="region">CA</span> <span class="postal-code">94111</span><span class="tel" id="bizPhone">(415) 433-6500</span> </div><div id="bizUrl" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a class="url" href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.boccalone.com&src_bizid=U0MKYrh42QUSRprC9dt_Iw&cachebuster=1284102794" target="_blank">http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.boccalone.com&src_bizid=U0MKYrh42QUSRprC9dt_Iw&cachebuster=1284102794</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We stopped by a few specialty shops at the Ferry Plaza, one that pleasantly surprised us (me more than my girlfriend) was Boccalone. An Italian handmade artisan meat and sandwich shop with over 20 varieties of salumi. Once inside, the crowd favorite appeared to be the Mixed Salumi Cone. Now, this is how a specialty shop should operate. Rather than have to commit to a pound of one salume. You can taste a sample of a few salumi. Very San Franciscan ; )</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We got two custom cones, six meats for under $10 and packed it along with the Cowgirl Creamery cheese and some Acme Bread for the long drive home down the PCH.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgnMBQTUrI/AAAAAAAAFL0/3ZEol1BUg8U/s1600/IMG_5032.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514700831163896498" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgnMBQTUrI/AAAAAAAAFL0/3ZEol1BUg8U/s400/IMG_5032.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></div>(The busy store front)<br />
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<div style="text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgnNDucIbI/AAAAAAAAFME/NDC4MRh4guw/s1600/IMG_4685.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514700849007042994" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgnNDucIbI/AAAAAAAAFME/NDC4MRh4guw/s400/IMG_4685.JPG" style="cursor: pointer; height: 400px; width: 300px;" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">(One of the meat cases)</div><br />
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<div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgnLtHxnDI/AAAAAAAAFLs/y7VBrIwwKFE/s1600/IMG_5043.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514700825759423538" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgnLtHxnDI/AAAAAAAAFLs/y7VBrIwwKFE/s400/IMG_5043.JPG" style="cursor: pointer; height: 251px; width: 400px;" /></a><br />
<div style="text-align: left;">$4.50 Custom Salumi Cone (9)<br />
(left to right) Capocollo, Mortadella, Porchetta di Testa<br />
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Lardo was on the menu. And with its recent rise to fame, I had to get an order. Our favorites, though, were the Brown Sugar & Fennel Salami and the Proscuitto Cotto. They were all something to tweet about. Back to the lardo, it's great as an accent to dishes. But the fat content is overwhelming on its own. Look at that white fat below. Not even half a loaf of bread could match up against this beast.</div><br />
</div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgnLLo4FgI/AAAAAAAAFLk/jhB3Hr7T9Mo/s1600/IMG_5048.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514700816771454466" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgnLLo4FgI/AAAAAAAAFLk/jhB3Hr7T9Mo/s400/IMG_5048.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></div>$4.50 Custom Salumi Cone (9)<br />
(left to right) Lardo, Brown Sugar & Fennel Salami, Proscuitto Cotto<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Keep in mind, Boccalone sells its products online and after this experience, I'd much rather see Boccalone in my stocking than Rite Aid's signature Hickory Farms.</div>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com1tag:blogger.com,1999:blog-4737506817233596582.post-29803805498524825442010-09-06T08:14:00.000-07:002011-01-20T21:02:11.313-08:00Tartine Bakery<div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgmiaeqJRI/AAAAAAAAFLc/2slyFWUPeoo/s1600/logo.bmp" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-family: Times, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514700116380493074" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgmiaeqJRI/AAAAAAAAFLc/2slyFWUPeoo/s400/logo.bmp" style="cursor: pointer; height: 64px; width: 168px;" /></span></a><span style="font-family: Times, "Times New Roman", serif;"> </span><br />
<div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;"><span class="street-address">600 Guerrero St</span> </span></div><div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;"><span class="locality">San Francisco</span>, <span class="region">CA</span> <span class="postal-code">94110</span> </span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span class="tel" id="bizPhone">(415) 487-2600</span> </span><br />
<div id="bizUrl"><a class="url" href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.tartinebakery.com&src_bizid=ri7UUYmx21AgSpRsf4-9QA&cachebuster=1284167092" target="_blank"><span style="font-family: Times, "Times New Roman", serif;">www.tartinebakery.com</span></a><span style="font-family: Times, "Times New Roman", serif;"> </span></div><span style="font-family: Times, "Times New Roman", serif;"><br />
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<div class="MsoNormal" style="font-family: Georgia, "Times New Roman", serif; text-align: left;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">I first heard about Tartine on the Food Network where they were showcasing their Double Pain au Chocolat. I read about the husband and wife team of Chad Robertson and Elisabeth Prueitt and was impressed by their extensive experience, not to mention the natural intrigue of their training in France. </span></div><div style="font-family: Georgia, "Times New Roman", serif;"><br />
<span style="font-family: Times, "Times New Roman", serif;"></span></div></div><div style="font-family: Georgia, "Times New Roman", serif; text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIglHNPQSLI/AAAAAAAAFLU/NWW7fMVx2DY/s1600/IMG_5005.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514698549458127026" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIglHNPQSLI/AAAAAAAAFLU/NWW7fMVx2DY/s400/IMG_5005.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></span><span style="font-family: Times, "Times New Roman", serif;"> </span><br />
<span style="font-family: Times, "Times New Roman", serif;">(line about 30 minutes after opening time) </span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: small;"></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">We arrived a few minutes after opening time and there was already a line out the door, albeit a steadily moving one. Our original plan was to try three or four pastries. I’m not sure what happened to that plan. Either impulse set in with the smell and sight of the pastries in full view teasing for a new home or maybe we grew hungry waiting for almost 10 minutes to get to the front of the line. As expected the seating was limited; by the time we ordered the only area available was the standing counter in clear view of the passing line outside. We placed our six pastries, each a meal in itself, on the counter knowing we still had two savory treats coming from the kitchen. I must say our gluttony may have stirred a little bit of awkwardness. One can only imagine the conversations being had outside, “Hey Becky, come look at what this fat ass ordered!”</span></div><br />
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<span style="font-family: Times, "Times New Roman", serif;"><u>The rundown </u></span><br />
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<span style="font-family: Times, "Times New Roman", serif;"></span></div><div style="font-family: Georgia, "Times New Roman", serif; text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIglGNXbgDI/AAAAAAAAFLE/U9tB_BDUQGA/s1600/IMG_5008.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514698532312547378" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIglGNXbgDI/AAAAAAAAFLE/U9tB_BDUQGA/s400/IMG_5008.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></span><span style="font-family: Times, "Times New Roman", serif;"> </span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgjn0OF1uI/AAAAAAAAFJ0/S2LDpp_giTo/s1600/IMG_5019.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514696910654789346" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgjn0OF1uI/AAAAAAAAFJ0/S2LDpp_giTo/s400/IMG_5019.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></span><span style="font-family: Times, "Times New Roman", serif;"> </span><br />
<div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">$3.50 Gougere (6) </span><br />
<span style="font-family: Times, "Times New Roman", serif;">Although it looked grand and had a decent flavor. I find that the smaller counterparts have a more intense cheese distribution. </span></div><br />
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<span style="font-family: Times, "Times New Roman", serif;"></span></div><div style="font-family: Georgia, "Times New Roman", serif; text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIglFrJqCFI/AAAAAAAAFK8/rxKtqi7ZaZs/s1600/IMG_5009.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514698523127973970" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIglFrJqCFI/AAAAAAAAFK8/rxKtqi7ZaZs/s400/IMG_5009.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></span><span style="font-family: Times, "Times New Roman", serif;"> </span><br />
<div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">$3.75 Morning Buns (4) </span><br />
<span style="font-family: Times, "Times New Roman", serif;">I'm not sure why we choose this one. It's made with their croissant dough, but the light sugary topping was not pronounced enough to compliment the dough. </span></div><br />
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<span style="font-family: Times, "Times New Roman", serif;"></span></div><div style="font-family: Georgia, "Times New Roman", serif; text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgkJkJ7VXI/AAAAAAAAFK0/i1bDawji2co/s1600/IMG_5010.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514697490457908594" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgkJkJ7VXI/AAAAAAAAFK0/i1bDawji2co/s400/IMG_5010.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></span><span style="font-family: Times, "Times New Roman", serif;"> </span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgjpfh265I/AAAAAAAAFKM/ouVUs0WLWys/s1600/IMG_5016.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514696939460291474" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgjpfh265I/AAAAAAAAFKM/ouVUs0WLWys/s400/IMG_5016.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></span><span style="font-family: Times, "Times New Roman", serif;"> </span><br />
<div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">$4.95 Eclair (10) </span><br />
<span style="font-family: Times, "Times New Roman", serif;">Pure heaven. Just look at how much vanilla custard filling is inside this thing. It's finished with a glaze of Valrhona chocolate. </span><br />
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<span style="font-family: Times, "Times New Roman", serif;"></span></div><div style="font-family: Georgia, "Times New Roman", serif; text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgkJHU1kNI/AAAAAAAAFKs/AmNliuFmQv0/s1600/IMG_5011.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514697482719039698" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgkJHU1kNI/AAAAAAAAFKs/AmNliuFmQv0/s400/IMG_5011.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></span><span style="font-family: Times, "Times New Roman", serif;"> </span><br />
<div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">$4.25 Frangipane Croissant (7) </span><br />
<span style="font-family: Times, "Times New Roman", serif;">Tartine's take on frangipane, or almond pastry. While this one was very good, I can't say I crave it. </span></div><br />
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<span style="font-family: Times, "Times New Roman", serif;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgkILlvKzI/AAAAAAAAFKc/zcIZMClCtGw/s1600/IMG_5013.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514697466683796274" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgkILlvKzI/AAAAAAAAFKc/zcIZMClCtGw/s400/IMG_5013.JPG" style="cursor: pointer; height: 400px; width: 300px;" /></a></span><span style="font-family: Times, "Times New Roman", serif;"> </span><br />
<div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">$3.50 Small Bread Pudding (8) </span><br />
<span style="font-family: Times, "Times New Roman", serif;">Great quality bread pudding. Fairly simple with fresh ingredients. That seems to be the theme at Tartine. </span></div><br />
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<span style="font-family: Times, "Times New Roman", serif;"></span></div><div style="font-family: Georgia, "Times New Roman", serif; text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgkItHQ_vI/AAAAAAAAFKk/F5tqu4yGTgY/s1600/IMG_5012.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514697475682795250" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgkItHQ_vI/AAAAAAAAFKk/F5tqu4yGTgY/s400/IMG_5012.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></span><span style="font-family: Times, "Times New Roman", serif;"> </span></div><div style="font-family: Georgia, "Times New Roman", serif; text-align: center;"><br />
<span style="font-family: Times, "Times New Roman", serif;"></span></div><div style="font-family: Georgia, "Times New Roman", serif; text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgkHs1AGmI/AAAAAAAAFKU/PPZCETQQ5xs/s1600/IMG_5015.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514697458426321506" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgkHs1AGmI/AAAAAAAAFKU/PPZCETQQ5xs/s400/IMG_5015.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></span><span style="font-family: Times, "Times New Roman", serif;"> </span><br />
<div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">$4.25 Double Pain au Chocolat (6) </span><br />
<span style="font-family: Times, "Times New Roman", serif;">I had high expectations for this pastry since it was the first one that attracted us to the bakery. While the croissant was light and flaky, I didn't find that the chocolate melted well enough into the buttery croissant.I would have preferred a plain version to the Pain au Chocolat. </span></div><br />
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<span style="font-family: Times, "Times New Roman", serif;"></span></div><div style="font-family: Georgia, "Times New Roman", serif; text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgjozRfVjI/AAAAAAAAFKE/txdt99EQvdg/s1600/IMG_5017.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514696927580476978" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgjozRfVjI/AAAAAAAAFKE/txdt99EQvdg/s400/IMG_5017.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></span><span style="font-family: Times, "Times New Roman", serif;"> </span><br />
<div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">$4.75 Ham & Cheese Quiche (8) </span><br />
<span style="font-family: Times, "Times New Roman", serif;">Quiche has its limitations, but this one shined through with quality ingredients. It was heightened with Niman smoked ham and crème fraiche.</span></div><br />
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<span style="font-family: Times, "Times New Roman", serif;"></span></div><div style="font-family: Georgia, "Times New Roman", serif; text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgjoWLmZ5I/AAAAAAAAFJ8/v5ZqLSQAyDg/s1600/IMG_5018.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514696919771146130" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgjoWLmZ5I/AAAAAAAAFJ8/v5ZqLSQAyDg/s400/IMG_5018.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></span><span style="font-family: Times, "Times New Roman", serif;"> </span><br />
<div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">$9.75 Croque Monsieur (10) <br />
Open face sandwich with béchamel, gruyere, thyme and pepper topped with smoked Niman Ranch ham. What an ending to the meal, it's the simple comfort food that we seem to remember most. Just bread, béchamel, cheese, and ham, but the quality of the components were excellent and came together beautifully. The best croque monsieur I have had to date. </span></meta></meta></meta></meta><link href="file:///C:%5CUsers%5Cwibrahim%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5Cwibrahim%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5Cwibrahim%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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<div class="MsoNormal"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">I got a copy of the Tartine Bakery cookbook when we got back to Los Angeles and can’t wait to try a few of the pastries we had, maybe this holiday season. I only wish they had their recipe for the croque monsieur in there.</span></div></div></div>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com2tag:blogger.com,1999:blog-4737506817233596582.post-49915583746186534392010-09-05T21:13:00.000-07:002011-01-20T12:58:22.569-08:00The French Laundry<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgc0d21clI/AAAAAAAAFI8/76X4WFjbVv8/s1600/logo.bmp" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514689431408570962" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgc0d21clI/AAAAAAAAFI8/76X4WFjbVv8/s400/logo.bmp" style="cursor: pointer; height: 91px; width: 400px;" /></a> </div><span class="street-address">6640 Washington Street</span> <br />
<address class="adr"><span class="locality">Yountville</span>, <span class="region">CA</span> <span class="postal-code">94599</span> <br />
</address><span class="tel" id="bizPhone">(707) 944-2380</span> <br />
<div id="bizUrl"><a class="url" href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.frenchlaundry.com&src_bizid=T20VEwi7AzKbY2TuVEt_ig&cachebuster=1284003760" target="_blank">www.frenchlaundry.com</a> <br />
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<div class="MsoNormal" style="font-family: georgia;"><span style="font-size: 100%;">The most coveted table in the nation through the years. </span><span style="font-size: 100%;"> </span><span style="font-size: 100%;">It escaped me in 2002, I pressed redial for two and a half hours straight. </span><span style="font-size: 100%;"> </span><span style="font-size: 100%;">Once I got through, I was on hold for another 30 minutes only to hear that the restaurant was fully booked.</span><span style="font-size: 100%;"> </span><span style="font-size: 100%;">Flash forward eight years, my girlfriend and I pressed redial for 40 minutes; we got through only to hear Chef Keller was hosting a Bocuse d’Or private event on Saturday.</span><span style="font-size: 100%;"> </span><span style="font-size: 100%;">It’s Groundhog’s Day and I repeat the same process on Sunday. But, this time there is a table for four available at 9:15. </span><span style="font-size: 100%;"> </span><span style="font-size: 100%;">I’m so excited, I ask whether that’s AM or PM. It’s doesn’t matter to me, I just didn’t want to be late.</span> </div><div class="MsoNormal" style="font-family: times new roman;"><link href="file:///C:%5CUsers%5Cwibrahim%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5Cwibrahim%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5Cwibrahim%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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</style> </div><div class="MsoNormal" style="font-family: georgia;"><span style="font-size: 100%;">But, this institution is in a new chapter of its life. Timothy Hollingsworth is chef de cuisine running the day to day operations for over a year now. Thomas Keller has exchanged his chef’s knife for a pen and has transitioned to the more lucrative restaurateur.</span><span style="font-size: 100%;"> Chef Hollingsworth has been at French Laundry for about eight years and </span><span style="font-size: 100%;">I couldn’t wait to taste his progression.</span></div><br />
<div style="text-align: center;"><span style="font-size: 100%;"> </span><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dz-FUf5mC2pI_4pz54jPL1e6N1OMA9m0nCrWzOcsI6iiubCUloEVQHMfiBmhYHukADjICCCMOi47FBNadfd-Q' class='b-hbp-video b-uploaded' frameborder='0'></iframe> </div><span style="font-size: 100%;">As we approach the entrance, we got a glimpse into the kitchen noticing Chef Hollingsworth and staff fully focused plating a round of dishes.</span><br />
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</style><span style="font-family: "; font-size: 100%; line-height: 115%;">The table is set with the signature clothespin. The staff estimates that 105% of the guests take the clothespin home. We did</span><span style="font-family: georgia; font-size: 100%;">.</span> </div><br />
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GRUYERE CHEESE GOUGERES <br />
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgHFE0N5AI/AAAAAAAAFIc/abEMr0_Qsxc/s1600/BOUCHON+BREAD.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514665527488668674" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgHFE0N5AI/AAAAAAAAFIc/abEMr0_Qsxc/s400/BOUCHON+BREAD.JPG" style="cursor: pointer; height: 292px; width: 400px;" /></a> </div><div style="text-align: center;">BOUCHON BREAD <br />
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<a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIlPZHXF4KI/AAAAAAAAFQk/B3hG8u3dPW0/s1600/VERMONT+BUTTER+%26+CHEESE+CO..JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515026511583109282" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIlPZHXF4KI/AAAAAAAAFQk/B3hG8u3dPW0/s400/VERMONT+BUTTER+%26+CHEESE+CO..JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a> <br />
SALTED BUTTER - Vermont Butter & Cheese Company <br />
<div style="text-align: left;">Some of the best butter, I had to ask where they got it from. I believe they source from the same place as Eleven Madison Park. <br />
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</div></div>In order to maximize the variety, two of us did the Chef's Tasting Menu and two us did the Tasting of Vegetables (non-vegetarian). When there was a choice in the prix fixe part of the menus , we altered the dish. So, in the end we were able to taste all 26 courses offered on both 9 course tasting menus (18 plus the 4 prix fixe choices). We also begged for the Coffee & Doughnuts and they obliged. The only dish I saw in the dining room that we didn't receive was a signature truffle infused custard. The sommelier mentioned it was given because a mistake was made at that table. I took a few moments to convince him that a mistake was made at our table also, but to no avail. Due to the number of courses, I won't write a bunch of comments about each, but rather primarily rank the dishes and mention the highlights. I prioritized the dished by a 1 (dishes I loved), 2 (dishes I thought were good) ,or 3 (dishes that I didn't care for). I had 12 #1s, 14 #2s, and 2 #3s. <br />
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(click to enlarge) </div><br />
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<div style="text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgHER5_POI/AAAAAAAAFIU/WsU71NmUMmY/s1600/%E2%80%9CCORNETS%E2%80%9D+Salmon+Tartare+with+Sweet+Red+Onion+Creme+Fraiche.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514665513822665954" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgHER5_POI/AAAAAAAAFIU/WsU71NmUMmY/s400/%E2%80%9CCORNETS%E2%80%9D+Salmon+Tartare+with+Sweet+Red+Onion+Creme+Fraiche.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a> <br />
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</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgHD5F8jRI/AAAAAAAAFIM/MKuz7ffiqgU/s1600/%E2%80%9CCORNETS%E2%80%9D+Avocado+Tartare.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514665507161935122" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgHD5F8jRI/AAAAAAAAFIM/MKuz7ffiqgU/s400/%E2%80%9CCORNETS%E2%80%9D+Avocado+Tartare.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a> <br />
#9 “CORNETS” <br />
Salmon Tartare with Sweet Red Onion Creme Fraiche <br />
Avocado Tartare </div><br />
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<div style="text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgF7qCGhuI/AAAAAAAAFIE/yciAqEgQcR8/s1600/%E2%80%9COYSTERS+AND+PEARLS%E2%80%9D+%E2%80%9CSabayon%E2%80%9D+of+Pearl+Tapioca+with+Island+Creek+Oysters+and+White+Sturgeon+Caviar.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514664266168698594" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgF7qCGhuI/AAAAAAAAFIE/yciAqEgQcR8/s400/%E2%80%9COYSTERS+AND+PEARLS%E2%80%9D+%E2%80%9CSabayon%E2%80%9D+of+Pearl+Tapioca+with+Island+Creek+Oysters+and+White+Sturgeon+Caviar.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a> </div><div style="text-align: center;">#2 “OYSTERS AND PEARLS” “Sabayon” of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar <br />
<div style="text-align: left;">I had this dis at Per Se as well. I actually thought Per Se's was a little better since it was a more concentrated cream. Still this was a highlight of the meal. </div></div><br />
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<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgF7Cq6izI/AAAAAAAAFH8/QFWYZfGJ9yw/s1600/SALAD+OF+HAWAIIN+HEARTS+OF+PEACH+PALM+Nantes+Carrots,+Marcona+Almond,+Medjool+Dates,+Cilantro+Shoots+and+Young+Coconut.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514664255602461490" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgF7Cq6izI/AAAAAAAAFH8/QFWYZfGJ9yw/s400/SALAD+OF+HAWAIIN+HEARTS+OF+PEACH+PALM+Nantes+Carrots,+Marcona+Almond,+Medjool+Dates,+Cilantro+Shoots+and+Young+Coconut.JPG" style="cursor: pointer; height: 310px; width: 400px;" /></a> </div><div style="text-align: center;">#13 SALAD OF HAWAIIN HEARTS OF PEACH PALM Nantes Carrots, Marcona Almond, Medjool Dates, Cilantro Shoots and Young Coconut <br />
<div style="text-align: left;">Visually it's amazing how much color they retain in each component. I've read Thomas Keller's techniques and views of big pot blanching and I still can't produce the same result, not even close. </div></div><br />
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<div style="text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIhXQCrktXI/AAAAAAAAFQU/XZ7v_DnVewQ/s1600/MOULARD+DUCK+%E2%80%9CFOIE+GRAS+AU+TORCHON%E2%80%9D+Mission+Figs,+Piedmont+Hazelnuts,+Belgian+Endive+Relish,+Watercress+and+Aged+Balsamic+Vinegar+%28%2430%29.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514753676824327538" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIhXQCrktXI/AAAAAAAAFQU/XZ7v_DnVewQ/s400/MOULARD+DUCK+%E2%80%9CFOIE+GRAS+AU+TORCHON%E2%80%9D+Mission+Figs,+Piedmont+Hazelnuts,+Belgian+Endive+Relish,+Watercress+and+Aged+Balsamic+Vinegar+%28%2430%29.jpg" style="cursor: pointer; height: 199px; width: 400px;" /></a> <br />
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</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgF6iUvnbI/AAAAAAAAFH0/gzKXQ9O41js/s1600/MOULARD+DUCK+%E2%80%9CFOIE+GRAS+AU+TORCHON%E2%80%9D+Mission+Figs,+Piedmont+Hazelnuts,+Belgian+Endive+Relish,+Watercress+and+Aged+Balsamic+Vinegar+%28%2430%29.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514664246919536050" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgF6iUvnbI/AAAAAAAAFH0/gzKXQ9O41js/s400/MOULARD+DUCK+%E2%80%9CFOIE+GRAS+AU+TORCHON%E2%80%9D+Mission+Figs,+Piedmont+Hazelnuts,+Belgian+Endive+Relish,+Watercress+and+Aged+Balsamic+Vinegar+%28%2430%29.JPG" style="cursor: pointer; height: 139px; width: 184px;" /></a><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgF6NyE7cI/AAAAAAAAFHs/jALhrgkcEZQ/s1600/THREE+SALTS+%28from+Sea+Level%29+Grey+Salt,+Filipino+Salt,+Jurassic+Salt,.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"> <img alt="" border="0" id="BLOGGER_PHOTO_ID_5514664241405423042" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgF6NyE7cI/AAAAAAAAFHs/jALhrgkcEZQ/s400/THREE+SALTS+%28from+Sea+Level%29+Grey+Salt,+Filipino+Salt,+Jurassic+Salt,.JPG" style="cursor: pointer; height: 140px; width: 188px;" /></a></div><div style="text-align: center;">#8 MOULARD DUCK “FOIE GRAS AU TORCHON” Mission Figs, Piedmont Hazelnuts, Belgian Endive Relish, Watercress and Aged Balsamic Vinegar ($30 supplement) </div><div style="text-align: center;">THREE SALTS (from Sea Level) Grey Salt, Filipino Salt, Jurassic Salt <br />
<div style="text-align: left;">A great representation of foie gras. I probably overdid with the salts because I wanted to see the difference in each one. </div></div><br />
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgF5gi_UII/AAAAAAAAFHk/_wH58WkCDyI/s1600/SWEET+ONION+%E2%80%9CFLAN%E2%80%9DMission++Fig,+Sicilian+Pistachio+%E2%80%9CNuage%E2%80%9D+and+Rosemary+Essence.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514664229262545026" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgF5gi_UII/AAAAAAAAFHk/_wH58WkCDyI/s400/SWEET+ONION+%E2%80%9CFLAN%E2%80%9DMission++Fig,+Sicilian+Pistachio+%E2%80%9CNuage%E2%80%9D+and+Rosemary+Essence.JPG" style="cursor: pointer; height: 296px; width: 400px;" /></a> </div><div style="text-align: center;">#20 SWEET ONION “FLAN”Mission Fig, Sicilian Pistachio “Nuage” and Rosemary Essence <br />
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<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgEvgTcelI/AAAAAAAAFHc/IGeV2gBcsoE/s1600/COMPRESSED+SUMMER+MELONS+Fennel+Bulb,+Ni%C3%A7oise+Olive,+Arugula+and+Basil+Yogurt.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514662957887027794" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgEvgTcelI/AAAAAAAAFHc/IGeV2gBcsoE/s400/COMPRESSED+SUMMER+MELONS+Fennel+Bulb,+Ni%C3%A7oise+Olive,+Arugula+and+Basil+Yogurt.JPG" style="cursor: pointer; height: 310px; width: 400px;" /></a> </div><div style="text-align: center;">#27 COMPRESSED SUMMER MELONS Fennel Bulb, Niçoise Olive, Arugula and Basil Yogurt <br />
<div style="text-align: left;">I'd imagine on this one, they sous vide to take the water out of the melon, but the result leave you wanting more substance in the dish. </div></div><br />
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgEu1O2fQI/AAAAAAAAFHU/XqrsmuVtyD0/s1600/SAUTEED+FILLET+OF+RED+SNAPPER+Tomato+Confit,+Nicoise+Olive,+Fennel+Bulb+and+Saffron+%E2%80%9CVierge%E2%80%9D.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514662946325036290" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgEu1O2fQI/AAAAAAAAFHU/XqrsmuVtyD0/s400/SAUTEED+FILLET+OF+RED+SNAPPER+Tomato+Confit,+Nicoise+Olive,+Fennel+Bulb+and+Saffron+%E2%80%9CVierge%E2%80%9D.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a> </div><div style="text-align: center;">#17 SAUTEED FILLET OF RED SNAPPER Tomato Confit, Nicoise Olive, Fennel Bulb and Saffron “Vierge” </div>With both fish preparations, it was light in flavor. No errors, but nothing to crave either. I think Jean Georges may have them beat with their seafood. <br />
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgEuEDRKrI/AAAAAAAAFHM/j-IfRX7sfTQ/s1600/BRITTANY+TURBOT+%E2%80%9CEN+PERSILLADE%E2%80%9D+Maine+Lobster,+Summer+Squash,+Toybox+Tomatoes+and+Extra-Virgin+Oilive+Oil+Emulsion.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514662933123115698" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgEuEDRKrI/AAAAAAAAFHM/j-IfRX7sfTQ/s400/BRITTANY+TURBOT+%E2%80%9CEN+PERSILLADE%E2%80%9D+Maine+Lobster,+Summer+Squash,+Toybox+Tomatoes+and+Extra-Virgin+Oilive+Oil+Emulsion.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a> </div><div style="text-align: center;">#22 BRITTANY TURBOT “EN PERSILLADE” Maine Lobster, Summer Squash, Toybox Tomatoes and Extra-Virgin Oilive Oil Emulsion </div><br />
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<div style="text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgEtqsmlfI/AAAAAAAAFHE/BQzr5-nL3t8/s1600/SALAD+OF+TOYBOX+TOMATOES+English+Cucumber,+Young+Ginger,+White+Sesame,+Perilla+Shoots+and+Bonito+Gel%C3%A9e.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514662926317164018" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgEtqsmlfI/AAAAAAAAFHE/BQzr5-nL3t8/s400/SALAD+OF+TOYBOX+TOMATOES+English+Cucumber,+Young+Ginger,+White+Sesame,+Perilla+Shoots+and+Bonito+Gel%C3%A9e.JPG" style="cursor: pointer; height: 287px; width: 400px;" /></a> </div><div style="text-align: center;">#6 SALAD OF TOYBOX TOMATOES English Cucumber, Young Ginger, White Sesame, Perilla Shoots and Bonito Gelée <br />
<div style="text-align: left;">Maybe the alcohol was setting in, but once we tasted the tomatoes we questioned how they prepared them. They boldly stated the tomatoes were raw. The flavor was so intense. I find that hard to believe, we must have been feeling the wine. </div></div><br />
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgEtP-p-8I/AAAAAAAAFG8/J8JqMUDUWL8/s1600/GLOBE+ARTICHOKE+GRATIN+Swiss+Chard,+French+Laundry+Garden+Carrots+and+%E2%80%9CMousseline+Choron%E2%80%9D.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514662919145126850" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgEtP-p-8I/AAAAAAAAFG8/J8JqMUDUWL8/s400/GLOBE+ARTICHOKE+GRATIN+Swiss+Chard,+French+Laundry+Garden+Carrots+and+%E2%80%9CMousseline+Choron%E2%80%9D.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a> </div><div style="text-align: center;">#24 GLOBE ARTICHOKE GRATIN Swiss Chard, French Laundry Garden Carrots and “Mousseline Choron” </div><br />
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgD4WJAYmI/AAAAAAAAFG0/_USr_le9xRo/s1600/NEW+BEDFORD+SEA+SCALLOP+%E2%80%9CPOELEE%E2%80%9D+Hobbs%27+Bacon,+Brentwood+Corn,+Celery+Branch,+Ramps+and+Summer+Truffle.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514662010266083938" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgD4WJAYmI/AAAAAAAAFG0/_USr_le9xRo/s400/NEW+BEDFORD+SEA+SCALLOP+%E2%80%9CPOELEE%E2%80%9D+Hobbs%27+Bacon,+Brentwood+Corn,+Celery+Branch,+Ramps+and+Summer+Truffle.JPG" style="cursor: pointer; height: 253px; width: 400px;" /></a> </div><div style="text-align: center;">#18 NEW BEDFORD SEA SCALLOP “POELEE” Hobbs' Bacon, Brentwood Corn, Celery Branch, Ramps and Summer Truffle <br />
<div style="text-align: left;">Very tender, but I like a longer sear on my scallops. I didn't think the bacon complimented the scallop. </div><br />
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<a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIlW-LZfXOI/AAAAAAAAFQs/BTiXmjTSCp8/s1600/CHANTERELLE+MUSHROOMS+%E2%80%9CA+LA+GRECQUE%E2%80%9D+Red+Radish,+Hawaiian+Hearts+of+Palm+and+Cilantro+Oil.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515034844903464162" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIlW-LZfXOI/AAAAAAAAFQs/BTiXmjTSCp8/s400/CHANTERELLE+MUSHROOMS+%E2%80%9CA+LA+GRECQUE%E2%80%9D+Red+Radish,+Hawaiian+Hearts+of+Palm+and+Cilantro+Oil.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a> <br />
#12 CHANTERELLE MUSHROOMS “A LA GRECQUE” Red Radish, Hawaiian Hearts of Palm and Cilantro Oil <br />
<div style="text-align: left;">Another one of the beautiful dishes. Simple flavors and that was a good thing. </div></div><br />
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgD3-cWFgI/AAAAAAAAFGs/7BAYB_y33Mg/s1600/FAIRYTALE+EGGPLANT+%E2%80%9CEN+PERSILLADE%E2%80%9D+Summer+Squash,+Jingle+Bell+Peppers,+Parsley+and+Sweet+Garlic+Pudding.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514662003904747010" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgD3-cWFgI/AAAAAAAAFGs/7BAYB_y33Mg/s400/FAIRYTALE+EGGPLANT+%E2%80%9CEN+PERSILLADE%E2%80%9D+Summer+Squash,+Jingle+Bell+Peppers,+Parsley+and+Sweet+Garlic+Pudding.JPG" style="cursor: pointer; height: 184px; width: 400px;" /></a> </div><div style="text-align: center;">#26 FAIRYTALE EGGPLANT “EN PERSILLADE” Summer Squash, Jingle Bell Peppers, Parsley and Sweet Garlic Pudding <br />
<div style="text-align: left;">The dish looked and tasted a bit dated. The crusted eggplant was a bit mushy. </div></div><br />
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<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgD3bRFRFI/AAAAAAAAFGk/YDPX0vSDwp4/s1600/RUSSET+POTATO+%E2%80%9CGNOCCHI%E2%80%9D+Baby+Corn,+Summer+Truffle,+Celery+Branch+and+%E2%80%9CFico%C3%AFde+Glaciale%E2%80%9D.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514661994462266450" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgD3bRFRFI/AAAAAAAAFGk/YDPX0vSDwp4/s400/RUSSET+POTATO+%E2%80%9CGNOCCHI%E2%80%9D+Baby+Corn,+Summer+Truffle,+Celery+Branch+and+%E2%80%9CFico%C3%AFde+Glaciale%E2%80%9D.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a> </div><div style="text-align: center;">#14 RUSSET POTATO “GNOCCHI” Baby Corn, Summer Truffle, Celery Branch and “Ficoïde Glaciale” <br />
<div style="text-align: left;">Decent gnocchi and were won over by the grand presentation of the truffles. </div></div><br />
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<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgD2-Av0MI/AAAAAAAAFGc/onjmtU1L3cs/s1600/HAND-ROLLED+BEET+%E2%80%9CTORTELLINI%E2%80%9D+48-Hour+Brisket,+Fingerling+Potatoes,+Petite+Lettuce+and+Horseradish+Cr%C3%A8me+Fra%C3%AEche.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514661986609123522" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgD2-Av0MI/AAAAAAAAFGc/onjmtU1L3cs/s400/HAND-ROLLED+BEET+%E2%80%9CTORTELLINI%E2%80%9D+48-Hour+Brisket,+Fingerling+Potatoes,+Petite+Lettuce+and+Horseradish+Cr%C3%A8me+Fra%C3%AEche.JPG" style="cursor: pointer; height: 241px; width: 400px;" /></a> </div><div style="text-align: center;">#4 HAND-ROLLED BEET “TORTELLINI” 48-Hour Brisket, Fingerling Potatoes, Petite Lettuce and Horseradish Crème Fraîche <br />
<div style="text-align: left;">An intense beet flavo<span style="font-size: 100%;"><span style="font-family: georgia;">r shined through the pasta that was heavily coated in</span></span><span style="font-size: 100%;"> beurre monté. Isn't nothing wrong with that.</span> </div></div><br />
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<div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgD2WR2YLI/AAAAAAAAFGU/HvCa_Fev6zw/s1600/FOUR+STORY+HILL+FARM+%E2%80%9CPOULARDE%E2%80%9D+Kanzuri,+Navel+Orange,+Red+Radish,+Perilla+and+Black+Garlic.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514661975943438514" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgD2WR2YLI/AAAAAAAAFGU/HvCa_Fev6zw/s400/FOUR+STORY+HILL+FARM+%E2%80%9CPOULARDE%E2%80%9D+Kanzuri,+Navel+Orange,+Red+Radish,+Perilla+and+Black+Garlic.JPG" style="cursor: pointer; height: 288px; width: 400px;" /></a> </div><div style="text-align: center;">#3 FOUR STORY HILL FARM “POULARDE” Kanzuri, Navel Orange, Red Radish, Perilla and Black Garlic <br />
<div style="text-align: left;">A phenomenal protein, so tender. I can only they sous vide this as well and finish it with a sear. Only second to EMP's chicken for two. </div></div><br />
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<div style="text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgCcsYiJdI/AAAAAAAAFGM/ys3H5fxflUA/s1600/45-DAY+DRY-AGED+SNAKE+RIVER+FARMS+BEEF+SIRLOIN+Matsutake+mushrooms,+Potato+%E2%80%9CMille+Feuille,%E2%80%9D+Broccoli+Stems+and+Pickled+Shallot+Sauce+%28%2475%29.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514660435688826322" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgCcsYiJdI/AAAAAAAAFGM/ys3H5fxflUA/s400/45-DAY+DRY-AGED+SNAKE+RIVER+FARMS+BEEF+SIRLOIN+Matsutake+mushrooms,+Potato+%E2%80%9CMille+Feuille,%E2%80%9D+Broccoli+Stems+and+Pickled+Shallot+Sauce+%28%2475%29.JPG" style="cursor: pointer; height: 278px; width: 400px;" /></a> </div><div style="text-align: center;">#15 45-DAY DRY-AGED SNAKE RIVER FARMS BEEF SIRLOIN Matsutake mushrooms, Potato “Mille Feuille,” Broccoli Stems and Pickled Shallot Sauce ($75 supplement) </div>For $75, I was expecting a steak Fred Flintstone would have travel finishing. At this price, I could get an entire American wagyu steak at CUT. It was nonetheless a well executed dish and it was my first time trying matsutakes. <br />
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<div style="text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgCb6FNcFI/AAAAAAAAFGE/YUcIArGamaQ/s1600/%E2%80%9CCHATEAUBRIAND+OF+MARCHO+FARMS+NATURE-FED+VEAL+globe+Artichokes,+Marinated+Eggplant,+%E2%80%9CPiperade%E2%80%9D+and+Caper+Jus.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514660422186004562" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgCb6FNcFI/AAAAAAAAFGE/YUcIArGamaQ/s400/%E2%80%9CCHATEAUBRIAND+OF+MARCHO+FARMS+NATURE-FED+VEAL+globe+Artichokes,+Marinated+Eggplant,+%E2%80%9CPiperade%E2%80%9D+and+Caper+Jus.JPG" style="cursor: pointer; height: 270px; width: 400px;" /></a> </div><div style="text-align: center;">#19 “CHATEAUBRIAND OF MARCHO FARMS NATURE-FED VEAL globe Artichokes, Marinated Eggplant, “Piperade” and Caper Jus <br />
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<div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgCbeJqB7I/AAAAAAAAFF8/qSaR2GK1LU0/s1600/ANDANTE+DAIRY+%E2%80%9CCAVATINA%E2%80%9C+Pink+Lady+Apple+Compote,+Red+Beets,+Walnut+Streusel,+Sorrel+and+Truffle.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514660414688462770" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgCbeJqB7I/AAAAAAAAFF8/qSaR2GK1LU0/s400/ANDANTE+DAIRY+%E2%80%9CCAVATINA%E2%80%9C+Pink+Lady+Apple+Compote,+Red+Beets,+Walnut+Streusel,+Sorrel+and+Truffle.JPG" style="cursor: pointer; height: 306px; width: 400px;" /></a> </div><div style="text-align: center;">#25 ANDANTE DAIRY “CAVATINA“ Pink Lady Apple Compote, Red Beets, Walnut Streusel, Sorrel and Truffle </div><br />
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<div style="text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgCaeejbnI/AAAAAAAAFF0/LsQbgaA1DqM/s1600/%E2%80%9CFLEUR+DU+MAQUIS%E2%80%9D+Roasted+Belgian+Endive,+Toasted+Pecans,+Grapes+and+Verjus.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514660397596241522" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgCaeejbnI/AAAAAAAAFF0/LsQbgaA1DqM/s400/%E2%80%9CFLEUR+DU+MAQUIS%E2%80%9D+Roasted+Belgian+Endive,+Toasted+Pecans,+Grapes+and+Verjus.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a> </div><div style="text-align: center;">#7 “FLEUR DU MAQUIS” Roasted Belgian Endive, Toasted Pecans, Grapes and Verjus <br />
<div style="text-align: left;">The group's favorite of the cheese course. I was always been impressed by chef Keller's cheese courses. Most places do cheese and accoutrements. At French Laundry, we had three courses that highlighted cheese. There's a difference and it's better. </div></div><br />
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<div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgCaOzPHRI/AAAAAAAAFFs/nAkNY04BcD4/s1600/%E2%80%9CQUICHE%E2%80%9D+Blu+del+Moncenisio+Cheese,+Asian+Pear,+Pickled+Cauliflower+and+Watercress.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514660393388023058" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgCaOzPHRI/AAAAAAAAFFs/nAkNY04BcD4/s400/%E2%80%9CQUICHE%E2%80%9D+Blu+del+Moncenisio+Cheese,+Asian+Pear,+Pickled+Cauliflower+and+Watercress.JPG" style="cursor: pointer; height: 184px; width: 400px;" /></a> </div><div style="text-align: center;">#5 “QUICHE” Blu del Moncenisio Cheese, Asian Pear, Pickled Cauliflower and Watercress <br />
<div style="text-align: left;">My favorite of the cheese course, I'm a sucker for blue cheese. Now I was definitely feeling the wine because I was baffled at how such a little tart could be so uniformly cut into ten slices. </div></div><br />
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgBW6MWB_I/AAAAAAAAFFk/Mytp9dbOL4Q/s1600/JACOBSEN%E2%80%99S+FARM+AMBROSIA+MELON+SORBET+Summer+Melons,+%E2%80%9CMoscato+d%E2%80%99Asti%E2%80%9D+and+Garden+Mint.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514659236804954098" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgBW6MWB_I/AAAAAAAAFFk/Mytp9dbOL4Q/s400/JACOBSEN%E2%80%99S+FARM+AMBROSIA+MELON+SORBET+Summer+Melons,+%E2%80%9CMoscato+d%E2%80%99Asti%E2%80%9D+and+Garden+Mint.JPG" style="cursor: pointer; height: 259px; width: 400px;" /></a> </div><div style="text-align: center;">#23 JACOBSEN’S FARM AMBROSIA MELON SORBET Summer Melons, “Moscato d’Asti” and Garden Mint <br />
<div style="text-align: left;">Very light on flavor, although it was cool to see how thin they could slice the melons. </div></div><br />
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgBWv9TdeI/AAAAAAAAFFc/oH9ImEtnNoQ/s1600/ARMANDO+MANNI+OLIVE+OIL+SORBET+Muscovado+Sugar+%E2%80%9CG%C3%A9noise,%E2%80%9D+French+Laundry+Garden+Summer+Berries+and+30-Year+Aged+Balsamic+Vinegar.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514659234057516514" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgBWv9TdeI/AAAAAAAAFFc/oH9ImEtnNoQ/s400/ARMANDO+MANNI+OLIVE+OIL+SORBET+Muscovado+Sugar+%E2%80%9CG%C3%A9noise,%E2%80%9D+French+Laundry+Garden+Summer+Berries+and+30-Year+Aged+Balsamic+Vinegar.JPG" style="cursor: pointer; height: 190px; width: 400px;" /></a> </div><div style="text-align: center;">#21 ARMANDO MANNI OLIVE OIL SORBET Muscovado Sugar “Génoise,” French Laundry Garden Summer Berries and 30-Year Aged Balsamic Vinegar <br />
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<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgBWDMujTI/AAAAAAAAFFU/ugb3O_HS9k0/s1600/%E2%80%9CPEACHES+AND+CREAM%E2%80%9D+Santa+Rosa+Plums,+Pine+Nut+Nougatine++and+Tahitian+Vanilla+Bean-Basil+Ice+Cream.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514659222042610994" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgBWDMujTI/AAAAAAAAFFU/ugb3O_HS9k0/s400/%E2%80%9CPEACHES+AND+CREAM%E2%80%9D+Santa+Rosa+Plums,+Pine+Nut+Nougatine++and+Tahitian+Vanilla+Bean-Basil+Ice+Cream.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a> </div><div style="text-align: center;">#28 “PEACHES AND CREAM” Santa Rosa Plums, Pine Nut Nougatine and Tahitian Vanilla Bean-Basil Ice Cream <br />
<div style="text-align: left;">The peach was too raw and unripe here. I know, it looks beautiful. We all had high expectations. The flavors just didn't come together well. </div></div><br />
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<div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgBU6TImvI/AAAAAAAAFFM/syPLNyfR4F8/s1600/%E2%80%9CPEANUT+BUTTER+AND+CHOCOLATE%E2%80%9D+Maple+Toffee,+Chocolate+Ganache+and+Salted+Popcorn+Sherbet.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514659202473695986" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgBU6TImvI/AAAAAAAAFFM/syPLNyfR4F8/s400/%E2%80%9CPEANUT+BUTTER+AND+CHOCOLATE%E2%80%9D+Maple+Toffee,+Chocolate+Ganache+and+Salted+Popcorn+Sherbet.JPG" style="cursor: pointer; height: 266px; width: 400px;" /></a> </div><div style="text-align: center;">#11 “PEANUT BUTTER AND CHOCOLATE” Maple Toffee, Chocolate Ganache and Salted Popcorn Sherbet <br />
<div style="text-align: left;">They're just cheating at this point. Chocolate and peanut butter at The French Laundry. Of course it's going to taste great. </div></div><br />
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgBUZTAe7I/AAAAAAAAFFE/rQLom5ACHAw/s1600/VALRHONA+GUANAJA+CHOCOLATE+%E2%80%9CMARQUIS%E2%80%9D+Goat%E2%80%99s+Milk+Mousse,+Bing+Cherries,+Thai+Long+Peppercorns+and+Cassis+Sorbet.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514659193614793650" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgBUZTAe7I/AAAAAAAAFFE/rQLom5ACHAw/s400/VALRHONA+GUANAJA+CHOCOLATE+%E2%80%9CMARQUIS%E2%80%9D+Goat%E2%80%99s+Milk+Mousse,+Bing+Cherries,+Thai+Long+Peppercorns+and+Cassis+Sorbet.JPG" style="cursor: pointer; height: 298px; width: 400px;" /></a> </div><div style="text-align: center;">#16 VALRHONA GUANAJA CHOCOLATE “MARQUIS” Goat’s Milk Mousse, Bing Cherries, Thai Long Peppercorns and Cassis Sorbet </div><br />
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<div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIf_aa5LqfI/AAAAAAAAFE8/tSe1vK5StTo/s1600/DELTA+BLUEBERRY+FLOAT+Vanilla+Sabl%C3%A9,+Persian+Lime+Sherbet+and+Lemon+Verbena+Foam.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514657098099304946" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIf_aa5LqfI/AAAAAAAAFE8/tSe1vK5StTo/s400/DELTA+BLUEBERRY+FLOAT+Vanilla+Sabl%C3%A9,+Persian+Lime+Sherbet+and+Lemon+Verbena+Foam.JPG" style="cursor: pointer; height: 400px; width: 300px;" /></a> </div><div style="text-align: center;">#10 DELTA BLUEBERRY FLOAT Vanilla Sablé, Persian Lime Sherbet and Lemon Verbena Foam </div>Aside from the proceeding dessert, this was my favorite. I like the multi-layers of the dish and I've always loved the stacked plate presentation. <br />
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<div style="text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIf_Zg4nFuI/AAAAAAAAFE0/N5hKsIPLG5U/s1600/%E2%80%9CCOFFEE+AND+DOUGHNUTS%E2%80%9D+Cappuccino+Semifreddo+and+Cinnamon-Sugar+Doughnuts.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514657082527651554" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIf_Zg4nFuI/AAAAAAAAFE0/N5hKsIPLG5U/s400/%E2%80%9CCOFFEE+AND+DOUGHNUTS%E2%80%9D+Cappuccino+Semifreddo+and+Cinnamon-Sugar+Doughnuts.JPG" style="cursor: pointer; height: 293px; width: 400px;" /></a> </div>#1 “COFFEE AND DOUGHNUTS” Cappuccino Semifreddo and Cinnamon-Sugar Doughnuts <br />
Talk about cravings I'm having trouble writing about this dish just looking at the picture. It's near perfect. In my world, there is ice cream and really good ice cream and they call that gelato and semifreddo. The lightness of the semifreddo eaten with the still warm doughnut is just pure heaven. I want to try to make this out of the cookbook. <br />
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<div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIf_Y3EV0WI/AAAAAAAAFEs/8HS4x5dbC3Y/s1600/MIGNARDISES.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514657071302562146" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIf_Y3EV0WI/AAAAAAAAFEs/8HS4x5dbC3Y/s400/MIGNARDISES.JPG" style="cursor: pointer; height: 293px; width: 400px;" /></a> </div><div style="text-align: center;">MIGNARDISES </div><br />
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIf_YTtpvTI/AAAAAAAAFEk/KuygOmPH_Mk/s1600/MIGNARDISES+2.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514657061812157746" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIf_YTtpvTI/AAAAAAAAFEk/KuygOmPH_Mk/s400/MIGNARDISES+2.JPG" style="cursor: pointer; height: 294px; width: 400px;" /></a> </div><div style="text-align: center;">MIGNARDISES </div><br />
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<div style="text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIf_XmKjFFI/AAAAAAAAFEc/V_i-6wMNlgI/s1600/MIGNARDISES+3.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514657049585325138" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIf_XmKjFFI/AAAAAAAAFEc/V_i-6wMNlgI/s400/MIGNARDISES+3.JPG" style="cursor: pointer; height: 331px; width: 400px;" /></a> <br />
MIGNARDISES <br />
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<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIiG87h_SLI/AAAAAAAAFQc/I4IcFBEmmcU/s1600/bill.bmp" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514806125045696690" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIiG87h_SLI/AAAAAAAAFQc/I4IcFBEmmcU/s400/bill.bmp" style="cursor: pointer; height: 400px; width: 208px;" /></a> <br />
The damage for four <br />
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<a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIlva4B0bPI/AAAAAAAAFRE/Qye9Tm4ezYk/s1600/bill+-+laundry.bmp" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515061726199180530" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIlva4B0bPI/AAAAAAAAFRE/Qye9Tm4ezYk/s400/bill+-+laundry.bmp" style="cursor: pointer; height: 400px; width: 310px;" /></a> <br />
Originally presented on a laundry tag to help soften the blow <br />
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<div style="text-align: left;"><div style="font-family: Times,"Times New Roman",serif;">I was curious how anybody could have a bad experience at French Laundry, so I read some reviews and noted the service was to blame for a majority of the negativity. I could see that, there was a bit of snootiness as we were looking over our menus and deciding a wine strategy. My only advice would be to check your ego at the door and have fun. Yes, it can be a very fun place. </div><div style="font-family: Times,"Times New Roman",serif;"><br />
</div><div style="font-family: Times,"Times New Roman",serif;">The only question left to answer is whether this was the best meal of my life. The short answer, yes. Based on other great dining experiences I've had. Urasawa couldn't hold its own against FL and FL was a much better bargain. My girlfriend, who recently traveled to Paris and was able to try L'Arpège and Ledoyen, still ranked FL as her #1. Eleven Madison Park, Daniel, The Fat Duck, Jean Georges, and probably 95% of high end restaurants are not designed to compete because they don't offer extensive tasting menus and I think that's where you get a full range of a chef's talent. The only restaurant that I had in contention was my previous #1, Alinea. FL plays it safer and you can't finds faults with any of the preparations. Alinea takes more chances, sometimes it pleasantly surprises, other times it makes you question his motive. When I went to Alinea, I ranked the dishes in the same manner: 1 (dishes I loved), 2 (dishes I thought were good) and 3 (dishes that I didn't care for) and realized the experiences may have been a lot closer than I had previously thought. </div><br />
<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIlt9WofBYI/AAAAAAAAFQ0/FvFd236K09U/s1600/vs+Alinea.bmp" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515060119506716034" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIlt9WofBYI/AAAAAAAAFQ0/FvFd236K09U/s400/vs+Alinea.bmp" style="cursor: pointer; height: 147px; width: 400px;" /></a> </div></div></div><br />
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<a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgHF6EVcSI/AAAAAAAAFIk/RxmuAMwdfwI/s1600/Dining+Room.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514665541783351586" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgHF6EVcSI/AAAAAAAAFIk/RxmuAMwdfwI/s400/Dining+Room.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a> </div><span style="font-size: 100%;">The only thing I find disheartening is that arguably the most talented chef in the world has put his chef’s knife down.</span><span style="font-size: 100%;"> </span><span style="font-size: 100%;">Probably not for the obvious reason of profit, but to allow more time for the most important things in his life. Understandable, but, damn I would love to sit at a table with him in the kitchen. If this is how one of his understudies cook, one can only imagine what </span><span style="font-size: 100%;">the master could produce.</span></div>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com1tag:blogger.com,1999:blog-4737506817233596582.post-21990842632668772892010-09-04T17:05:00.000-07:002011-03-02T23:41:36.199-08:00Humphry Slocombe Ice Cream<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgzhtVwbyI/AAAAAAAAFOc/lIZqfhryQR8/s1600/logo.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514714397914722082" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgzhtVwbyI/AAAAAAAAFOc/lIZqfhryQR8/s400/logo.jpg" style="cursor: pointer; height: 169px; width: 400px;" /></a><span class="street-address"><br />
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<div style="text-align: left;"><span class="street-address">2790 Harrison Street</span></div><div style="text-align: left;"><span class="locality">San Francisco</span>, <span class="region">CA</span> <span class="postal-code">94110</span></div><div style="text-align: left;"><span style="font-style: italic;"></span><span class="tel" id="bizPhone">(415) 550-6971</span></div><div id="bizUrl" style="text-align: left;"><a class="url" href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.humphryslocombe.com&src_bizid=47OC_X6KkiDDQ4jwoCUjFg&cachebuster=1284329634" target="_blank">www.humphryslocombe.com</a><br />
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We first heard about Humphry Slocombe when they were given press for their prosciutto ice cream. We thought it would be a great place for a snack during our visit and were hoping to get a taste of this traditional Italian dessert. Unfortunately, they have 80 plus flavors in their arsenal with only 10 or 12 available on a daily basis. The prosciutto was out of commission during our visit. The process takes about 3 days to get the flavor out of the pork fat, so it's in very limited production. Nonetheless there were other creative flavors available. As we had dinner plans in a few hours, we decided to take it light. We each got three scoops and ordered an extra 3 scoops for good measure. The duck fat pecan pie was purely an impulse buy.<br />
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<a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIg0BgY8x3I/AAAAAAAAFOk/woRVf4RI6lY/s1600/IMG_4762.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514714944194266994" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIg0BgY8x3I/AAAAAAAAFOk/woRVf4RI6lY/s400/IMG_4762.JPG" style="cursor: pointer; height: 400px; width: 300px;" /></a><br />
Daily Menu<br />
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgzhbNEepI/AAAAAAAAFOU/LUW1L2UilrQ/s1600/IMG_4763.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514714393046448786" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgzhbNEepI/AAAAAAAAFOU/LUW1L2UilrQ/s400/IMG_4763.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></div>$5 Three Scoops - (clockwise from 12 o'clock) Peanut Butter Curry, Malted Milk Chocolate, Secret Breakfast (Bourbon + Cornflakes)<br />
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<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgzg_oHMTI/AAAAAAAAFOM/vZhP5Vf7UQA/s1600/IMG_4764.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514714385643680050" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgzg_oHMTI/AAAAAAAAFOM/vZhP5Vf7UQA/s400/IMG_4764.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></div>$5 Three Scoops - (clockwise from 12 o'clock) Cantaloupe Cayenne Sorbet, Tahitian Vanilla(9), Strauss Strawberry + Poppy Seed Yogurt<br />
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<div style="text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgzgThj2vI/AAAAAAAAFOE/rd30U58yAaQ/s1600/IMG_4765.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514714373805038322" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgzgThj2vI/AAAAAAAAFOE/rd30U58yAaQ/s400/IMG_4765.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></div>$5 Three Scoops - (clockwise from 12 o'clock) McEvoy Olive Oil, Harvey Milk (Honey Graham Cracker), Balsamic Caramel<br />
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<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgzgL3S-9I/AAAAAAAAFN8/W_70X67I9-A/s1600/IMG_4766.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514714371748723666" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgzgL3S-9I/AAAAAAAAFN8/W_70X67I9-A/s400/IMG_4766.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></div><br />
<div style="text-align: left;">$4 Duck Fat Pecan Pie (5)<br />
Although I liked the gooey center, I couldn't get over the presentation. Its unfortunate resemblance to a commercially produced Little Debbie cake was a bummer. I'd take a homemade slice instead any day.<br />
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Overall, I would give the ice creams about an eight. They were all great quality. On a few, I would have liked a little bit more cream in the flavor. Our favorites were the Malted Milk Chocolate, Cantaloupe Cayenne Sorbet, and the Peanut Butter Curry. This is a great spot for a refreshing snack while in the city. Highly recommended and just jog back to the hotel to work off the calories.12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-68875571911266728732010-09-04T12:03:00.000-07:002011-01-20T20:58:52.486-08:00Primavera - Ferry Plaza Farmers Market<div style="text-align: center;"><div style="text-align: left;"><span class="street-address" style="font-family: Times, "Times New Roman", serif;">1 Ferry Plaza</span><br />
<span class="street-address" style="font-family: Times, "Times New Roman", serif;"></span></div><div style="text-align: left;"><span class="street-address" style="font-family: Times, "Times New Roman", serif;">Ferry Plaza Farmers' Market</span></div><div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;"><span class="locality">San Francisco</span>, <span class="region">CA</span> <span class="postal-code">94101</span></span><br />
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<span style="font-family: Times, "Times New Roman", serif;">While finishing our first visit to the Ferry Plaza Farmers' Market, we walked by several food stands and a couple grabbed our attention. One was RoliRoti Gormet Rotisserie; however, the line was 50 yards long so there was not a chance in hell I was waiting. We walked a little further and noticed Primavera Mexican. The food coming out was vibrant, but the line was only slightly shorter than RoliRoti. My girlfriend convinced me to wait and thank god we did.</span><br />
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<a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgdVygyw7I/AAAAAAAAFJE/DEId9-3OeEU/s1600/IMG_4713.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514690003888948146" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgdVygyw7I/AAAAAAAAFJE/DEId9-3OeEU/s400/IMG_4713.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
<div style="text-align: left;">$3.75 Chi Chi Rodriques - Ginger Peach Tea (6)<br />
Refreshing, but I still prefer the unsweetened version at Nordstrom Cafe.</div><br />
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<a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgdYrF3d4I/AAAAAAAAFJk/lt9z6eJSVPM/s1600/IMG_4718.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514690053436569474" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgdYrF3d4I/AAAAAAAAFJk/lt9z6eJSVPM/s400/IMG_4718.JPG" style="cursor: pointer; height: 292px; width: 400px;" /></a><br />
<div style="text-align: left;">$9.50 Chilaquiles Verdes (9)</div><div style="text-align: left;">Green chilaquiles with a sauce of chile poblano-tomatillo, sour cream, avocado, onion, cilantro and cojito cheese. Holy shit, I've been looking for Mexican food like this for years. The key to the chilaquiles was having a thick chip to hold up to the salsa. It was topped off with a light cream and the ripest, meatiest avocado in recent memory. This was an eye-opening dish. The fluffy eggs that accompanied the chilaquiles on the side wasn't a bad addition either. The only reason I didn't give it a ten was because I still prefer Bobby Flay's elevated perfection on this traditional dish.</div><br />
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<div style="text-align: left;">$9.50 Chile Relleno de Elote con Crema (9)</div><div style="text-align: left;">Roasted poblano stuffed with cream, cheese and white corn, cherry tomato salsa<br />
The soul of this dish was the creamy corn, which was perfectly complemented with light cherry tomatoes and fresh tortillas. We also enjoyed their house salsa with hearty slivers of roasted tomatoes.<br />
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This experience made us question the Mexican food back home for a moment. I thought LA was supposed to be the American capital for Mexican food. We'll have to try another spot on our next trip to San Francisco.</div></div>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-70812164673623431002010-09-03T21:37:00.000-07:002011-03-10T00:21:35.677-08:00Gary Danko<a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TJHG--xz0MI/AAAAAAAAFaM/0LmJ33AlfFo/s1600/DSC_0443.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br />
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<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgyldIZuyI/AAAAAAAAFN0/PCUTc_IL56A/s1600/logo.bmp" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-family: Times, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514713362771589922" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TIgyldIZuyI/AAAAAAAAFN0/PCUTc_IL56A/s400/logo.bmp" style="height: 119px; width: 287px;" /></span></a></div><span style="font-family: Times, "Times New Roman", serif;"><span class="street-address">800 N Point St</span></span><br />
<address class="adr"><span style="font-family: Times, "Times New Roman", serif;"><span class="locality">San Francisco</span>, <span class="region">CA</span> <span class="postal-code">94109</span></span></address><span style="font-family: Times, "Times New Roman", serif;"><span class="tel" id="bizPhone">(415) 749-2060</span> </span><br />
<div id="bizUrl"><a class="url" href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.garydanko.com&src_bizid=WavvLdfdP6g8aZTtbBQHTw&cachebuster=1286423209" target="_blank"><span style="font-family: Times, "Times New Roman", serif;">www.garydanko.com</span></a><span style="font-family: Times, "Times New Roman", serif;"> </span></div><span style="font-family: Times, "Times New Roman", serif;"><br />
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<span style="font-family: Times, "Times New Roman", serif;">Years ago, planning a short San Francisco vacation, I failed to lock down that impossible French Laundry reservation. Looking for another high end restaurant, I was drawn to Gary Danko. Back then, however, there were no yelp pictures, no saturation of bloggers; all I had was a Zagat guide and it was rated a 29. That was all the convincing I needed and it ended up being one the best meals to date. I remember a couple things about the experience. One, the waiter said just go with what you like because everything was good and that was the case. Two, the menu design is one of the best I have ever seen. It can best be described as a prix fixe menu where you can order anything you want. Choose between three and five courses and any permutation you can dream up. You can order one from each section. Three starters, cheese and a dessert. Try five entrees if you if dare. I just love the flexibility it gives you and really lends to a better dining experience for the guest. </span><br />
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<span style="font-family: Times, "Times New Roman", serif;">On this trip, we decided to take Friday off and head to San Francisco earlier, which meant an additional dinner. Coi was fully booked and Chez Panisse would have meant all three dinners would be out of the city. Gary Danko was able to fit us in at 9PM, so that made the choice easy.</span><br />
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<span style="font-family: Times, "Times New Roman", serif;"> Being that I held Gary Danko in very high regard, we both opted for the five course dinner to get a full range of the chefs' talent. The price point has gone up over the years, but I still find it a good value at $102.</span><br />
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<div style="text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"> </span><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TJHG--xz0MI/AAAAAAAAFaM/0LmJ33AlfFo/s1600/DSC_0443.JPG"><span style="font-family: Times, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5517409803811672258" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TJHG--xz0MI/AAAAAAAAFaM/0LmJ33AlfFo/s400/DSC_0443.JPG" style="height: 400px; width: 309px;" /></span></a></div><div style="text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"> (Menu)</span></div><span style="font-family: Times, "Times New Roman", serif;"><br />
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<div style="text-align: center;"><a href="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgyUfPbZ2I/AAAAAAAAFNs/fTuFfLOIUH0/s1600/IMG_4614.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-family: Times, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514713071280154466" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TIgyUfPbZ2I/AAAAAAAAFNs/fTuFfLOIUH0/s400/IMG_4614.JPG" style="height: 259px; width: 400px;" /></span></a></div><div style="text-align: center;"><span style="font-family: Times, "Times New Roman", serif;">Amuse bouche</span></div><div style="text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"><br />
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgyTyvCIzI/AAAAAAAAFNk/myzp_R6S5yo/s1600/IMG_4617.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-family: Times, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514713059333120818" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgyTyvCIzI/AAAAAAAAFNk/myzp_R6S5yo/s400/IMG_4617.JPG" style="height: 294px; width: 400px;" /></span></a></div><div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">Course #1a - Seared Sonoma Foie Gras with Caramelized Red Onions and Peaches (9)</span><br />
<span style="font-family: Times, "Times New Roman", serif;">A classic preparation of foie gras and executed very well. The caramelized onions were sweetened to perfection and provided a balanced contrast to the dish. One of the best dishes of the night.</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">The dishes started out strong. The risotto was one that we eyed on Yelp and knew we would order it. It didn't disappoint; I love how the creamy risotto lent itself to the tender crustaceans. It was offset by a light dollop of minced roasted tomatoes. </span></div><div style="text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"> </span></div><div style="text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"><br />
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<div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgx2HljloI/AAAAAAAAFNU/XTzwM_KNn6M/s1600/IMG_4619.JPG"><span style="font-family: Times, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514712549534439042" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIgx2HljloI/AAAAAAAAFNU/XTzwM_KNn6M/s400/IMG_4619.JPG" style="height: 305px; width: 400px;" /></span></a><span style="font-family: Times, "Times New Roman", serif;"> </span></div><div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">Course #1b - Crispy Farm Egg with White Polenta, Royal Trumpet Mushrooms, Frisee and Pancetta (4)</span><br />
<span style="font-family: Times, "Times New Roman", serif;">This was where the quality of the dishes took a turn for the worse. The contrast in texture between the soft poached egg and a crisp fry on the outside was absent. I had high hopes for the polenta and pancetta. But the other components didn't add the needed punch.</span></div><span style="font-family: Times, "Times New Roman", serif;"><br />
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<span style="font-family: Times;">I've always been impressed by how good restaurants achieved a crispy skin on fish and still maintained tender meat. It's something that still challenges me when I cook at home. The branzini was a great example of this skill. The remaining components were decent, but not addictive.</span></div><div style="text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"><br />
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<span style="font-family: Times, "Times New Roman", serif;">The scallop and sauce preparation reminded me of dish that was acceptable in the 1990's. The accompanying flavors were blurry and masked the dish rather elevate the protein. </span></div><div style="text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"><br />
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<span style="font-family: Times, "Times New Roman", serif;">I'd like to say this was a glorified meat and potatoes dish, but the flavors and preparation was very outdated. It's a safe dish, one to please the masses with limited inspiration. However, it doesn't showcase Chef Danko's talent.</span><br />
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</span></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgx0OtdfZI/AAAAAAAAFM8/ONB5U_TZQZs/s1600/IMG_4624.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-family: Times, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514712517086903698" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TIgx0OtdfZI/AAAAAAAAFM8/ONB5U_TZQZs/s400/IMG_4624.JPG" style="height: 287px; width: 400px;" /></span></a></div><div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">Course #4a - Braised Veal Breast with Pistachio Crusted Sweetbreads, Potato Puree, Leeks, Capers and Piopini Mushrooms.(3)</span><br />
<span style="font-family: Times, "Times New Roman", serif;">The first of two dishes that had messy presentations and the fifth dish with mushrooms. Keeping in mind, we were only on course seven at this point. I love well prepared sweetbreads, but even with the pistachio crust it was mushy. The veal didn't fare much better. The mushiness must have spread to both proteins. A poorly conceived dish all together.</span></div><div style="text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"><br />
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<span style="font-family: Times, "Times New Roman", serif;">Besides the presentation, I wasn't fond of the pork belly preparation. What I like about a good piece of pork belly is a crisp exterior and an oozing fat layer leading into succulent meat. Here, it was cut very thin, laid on its side and the distinction between fat and meat was unapparent. </span><br />
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<span style="font-family: Times, "Times New Roman", serif;">A dish that came heavily recommended by our server and perhaps his only misstep in a very well orchestrated evening. The duck was very tender, but lacked a strong sauce to hold up to the duck's natural flavor. I'm not a big fan of hash, so it would had to of been a play on words for me to really enjoy the accompaniment.</span><br />
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</span></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_So3_wsFd7mI/TIguU93o0nI/AAAAAAAAFMc/JxPNVQYDwgA/s1600/IMG_4637.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-family: Times, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5514708681455358578" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TIguU93o0nI/AAAAAAAAFMc/JxPNVQYDwgA/s400/IMG_4637.JPG" style="height: 300px; width: 400px;" /></span></a></div><div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;"> Course #5b - Baked Chocolate Souffle with Two Sauces (9)</span><br />
<span style="font-family: Times, "Times New Roman", serif;">I ordered the signature souffle last time I dined at the restaurant. It has been on the menu for as long as I can remember; it might have actually been included with the lease and for good reason. It's consistently prepared well and the quality of the chocolate really shines though. I'm all for avant-garde and innovative plates. But, when you can take a classic dish and elevate it past the ubiquitous fluff, I'm game.</span></div><div style="text-align: center;"><span style="font-family: Times, "Times New Roman", serif;"><br />
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<div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif;">I had high hopes for Gary Danko, but the theme of the night was outdated dishes and overuse of the same ingredients with a couple shining moments. We had a few drinks during the course of the evening; maybe the strategy was to start strong and hope diners don't realize the lack of progression in the dishes over the years. If I had to guess, I would say Gary Danko has its clientele and they like the standard fare he is serving. But, I can't imagine he is attracting a new, younger market. And as long as the bills are paid, we won't see an update in the selection, and I'd be hard pressed to recommend the restaurant to any of my friends.</span></div></div>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-7190377348659473812010-09-03T12:00:00.000-07:002011-01-20T12:56:43.576-08:00San Francisco Labor Day Weekend 2010 TripIt's been a few years since I've been to the bay and it's one of my favorite American cities. My girlfriend on the other hand, not so much. She's not intrigued by the Victorian charm of the Painted Ladies, not drawn by the dozens are well regarded restaurants, nor does she embrace the residents 'Manhattan' sophistication. She even believes God put a layer of fog over the city so he doesn't have to see the gays. Well, it was time to see who was right. We called 4th of July weekend and were fortuitous enough to garner a 9:15PM at The French Laundry. And this meant nothing was changing our Labor Day plans. Even if we broke up, we would still go to The French Laundry together.<br />
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I've listed our rankings of the food enjoyed with book ends being crystal clear on both of our accounts. We enjoyed all meals with the exception of Manresa, which I would describe as the worst dining experience of my life.<br />
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1 <a href="http://foiegrasandfrenchfries.blogspot.com/2010/09/french-laundry.html" style="font-weight: bold;">The French Laundry</a><br />
2 <a href="http://foiegrasandfrenchfries.blogspot.com/2010/09/primavera-ferry-plaza-farmers-market.html" style="font-weight: bold;">Primavera - Ferry Plaza Farmers Marke</a><a href="http://foiegrasandfrenchfries.blogspot.com/2010/09/primavera-ferry-plaza-farmers-market.html" style="font-weight: bold;">t</a><br />
3 <a href="http://foiegrasandfrenchfries.blogspot.com/2010/09/tartine-bakery.html" style="font-weight: bold;">Tartine Bakery</a><br />
4 <a href="http://www.blogger.com/post-edit.g?blogID=4737506817233596582&postID=5783305207568843620" style="font-weight: bold;">Koi Palace</a><br />
5 <a href="http://www.blogger.com/post-edit.g?blogID=4737506817233596582&postID=7081216467362343100" style="font-weight: bold;">Gary Danko</a><br />
6 <a href="http://foiegrasandfrenchfries.blogspot.com/2010/09/boccalone.html" style="font-weight: bold;">Boccalone</a><br />
7 <a href="http://foiegrasandfrenchfries.blogspot.com/2010/09/cowgirl-creamery-artisan-cheese.html" style="font-weight: bold;">Cowgirl Creamery Artisan Cheese</a><br />
8 <a href="http://foiegrasandfrenchfries.blogspot.com/2010/09/humphry-slocombe-ice-cream.html" style="font-weight: bold;">Humphrey Slocombe Ice Cream</a><br />
9 <a href="http://www.blogger.com/post-edit.g?blogID=4737506817233596582&postID=2168008742591501134" style="font-weight: bold;">Dynamo Donuts and Coffee</a><br />
10 <a href="http://www.blogger.com/post-edit.g?blogID=4737506817233596582&postID=6458109771862108453" style="font-weight: bold;">Acme Bread Company</a><br />
11 <a href="http://foiegrasandfrenchfries.blogspot.com/2010/09/sierra-mar-post-ranch-inn.html" style="font-weight: bold;">Sierra Mar</a><br />
12 <a href="http://www.blogger.com/post-edit.g?blogID=4737506817233596582&postID=1778447375401981732" style="font-weight: bold;">Manresa</a><br />
<br />
In the end, I was right. It was a great time and I think she's found a new love for the city. We will be back next year, but that trip will be focused on Napa.12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-67234143141993291012010-07-18T09:52:00.000-07:002010-07-19T13:39:04.535-07:00Ludo's Fried Chicken Truck<address class="adr"> <span class="locality">Los Angeles</span>, <span class="region">CA</span><br /> </address> <div id="bizUrl"> <a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Ftwitter.com%2FLudoTruck&src_bizid=v1mjfU34i-6r46GiWe466A&cachebuster=1279565655" target="_blank" rel="nofollow" class="url">twitter.com/LudoTruck</a><br />http://www.ludolefebvre.com/ludobites/ludo-fried-chicken<br /> </div><br /><br />With all the fame and fortune Ludo Lefebvre has recently garnered, he decided to splurge and buy a car. Well, a truck to be exact. And thousands of foodies, bloggers, and socialites have waited in infamous 2 hour lines to try the one Ludobites dish that has stood out and could easily be converted to street food...the Fried Chicken.<br /><br /><div style="text-align: center;">(Original Ludo Fried Chicken)<br /></div> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_So3_wsFd7mI/TESwsEUbZRI/AAAAAAAAE6A/XsznuFcN-mY/s1600/CIMG6077.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TESwsEUbZRI/AAAAAAAAE6A/XsznuFcN-mY/s400/CIMG6077.JPG" alt="" id="BLOGGER_PHOTO_ID_5495711716419003666" border="0" /></a><br /><br /><br />The truck was going to be at the Dodgers Stadium Flea Market on July 18th at 9AM, so I felt I had a good chance to catch it with a short line. After the $5 entrance fee to the market, there were roughly 15 other trucks and a 30 second wait at Ludo Bites.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/TESfxQ1bRcI/AAAAAAAAE2Y/G9tIh98xOJo/s1600/CIMG9231.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TESfxQ1bRcI/AAAAAAAAE2Y/G9tIh98xOJo/s400/CIMG9231.JPG" alt="" id="BLOGGER_PHOTO_ID_5495693113980306882" border="0" /></a>$7 Ludo's Signature Fried Chicken (3)<br />2 pieces with piquillo sauce and honey mustard sauce. First, the chicken 'nuggets' were tiny for $7. Second, The batter was similar to Chile's Chicken Crispers (it's an insult). Third, The piquillo sauce was reminiscent of ketchup and I don't put ketchup on my chicken. The honey mustard was reminiscent of Ralph's, you could get this anywhere. The seasoning was very light, about the only good thing was the use of dark meat lent to a tender finished product. This is not the Ludo Fried chicken at Breadbar that we have all fell in love with.<br /><br />For a $1 extra, we got a honey-lavender biscuit (7)<br />The biscuit was well worth the money and I could see this being a side to a Ludo Bites dish. Sweet and rich denseness to it.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_So3_wsFd7mI/TESfwnE9rsI/AAAAAAAAE2Q/ZdzhfACNq1A/s1600/CIMG9233.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TESfwnE9rsI/AAAAAAAAE2Q/ZdzhfACNq1A/s400/CIMG9233.JPG" alt="" id="BLOGGER_PHOTO_ID_5495693102771187394" border="0" /></a><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/TESfwejj6vI/AAAAAAAAE2I/7C_DeT7I0dA/s1600/CIMG9234.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TESfwejj6vI/AAAAAAAAE2I/7C_DeT7I0dA/s400/CIMG9234.JPG" alt="" id="BLOGGER_PHOTO_ID_5495693100483603186" border="0" /></a>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-86785848001141323222010-07-17T20:39:00.000-07:002010-07-21T09:48:59.425-07:00Yatai Ramen Twist at Breadbar<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/TES6zFs0HNI/AAAAAAAAE6I/4IzqeqquG6M/s1600/logo.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 218px; height: 400px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/TES6zFs0HNI/AAAAAAAAE6I/4IzqeqquG6M/s400/logo.jpg" alt="" id="BLOGGER_PHOTO_ID_5495722832165084370" border="0" /></a><span class="street-address">8718 W 3rd St</span><br /><span class="locality">Los Angeles</span>, <span class="region">CA</span> <span class="postal-code">90048</span><br /> Neighborhood: Mid-City West<br /><span id="bizPhone" class="tel">(310) 205-0124</span><span id="opentable-reservation-actions"> <a href="http://www.yelp.com/biz/breadbar-los-angeles#" id="opentable-cancel-reservation" class="inline-block" style="display: none;">Cancel Reservation</a> </span> <br /><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.breadbar.net&src_bizid=6PQCwUIuFED7NHSBixbWtg&cachebuster=1279565077" target="_blank" class="url">www.breadbar.net</a><br /><br /><br /><span style="font-weight: bold; color: rgb(255, 0, 0);">Warning:</span> The following post is written by a non-Asian with extensive travels in Japan (about a week). Any ignorance of the ramen history or stereotypes of the Japanese culture should be excused.<br /><p class="breadbar_content">The Japanese inspired pop-up concept was running through July 24th. We got a quick reservation before it ended since we don't get much ramen on the west side. Plus, although I enjoy ramen, I do find it to be rather boring. So, the idea of a "Twist" on ramen was pleasantly welcomed. The concept was created by Chef Kazuo Shimamura.</p><p class="breadbar_content"><br /></p><p class="breadbar_content"><br /></p><p class="breadbar_content"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_So3_wsFd7mI/TESeaVLyEnI/AAAAAAAAE2A/s3kX2BxUHgY/s1600/1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TESeaVLyEnI/AAAAAAAAE2A/s3kX2BxUHgY/s400/1.JPG" alt="" id="BLOGGER_PHOTO_ID_5495691620499198578" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/TESdvgv33NI/AAAAAAAAE14/FPmUA3aCgQc/s1600/2.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 201px;" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TESdvgv33NI/AAAAAAAAE14/FPmUA3aCgQc/s400/2.JPG" alt="" id="BLOGGER_PHOTO_ID_5495690884868988114" border="0" /></a>$8 Kale GYOZA - kale vegetarian pot stickers (5)<br />We went kale over pork gyozas as we wanted the "Twist." Granted, it was the first time I had kale gyozas, it will probably be the last. The kale was just too bland a filling. The crisp texture was the only aspect salvaging the dish.<br /><br /></p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/TESdvQ6o1pI/AAAAAAAAE1w/H3o9Y1HMeHk/s1600/3.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_So3_wsFd7mI/TESdvQ6o1pI/AAAAAAAAE1w/H3o9Y1HMeHk/s400/3.JPG" alt="" id="BLOGGER_PHOTO_ID_5495690880619173522" border="0" /></a>$11 Spicy Miso Ramen - marinated poached egg, kurobuto pork belly, nori, bamboo shoot, kikurage Tokyo negi (7)<br />Better than most ramens I've had and I enjoyed the spiciness complemented by the tender p0rk belly and egg.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_So3_wsFd7mI/TESdu3-QKdI/AAAAAAAAE1o/Rh_aQcHaTXA/s1600/4.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_So3_wsFd7mI/TESdu3-QKdI/AAAAAAAAE1o/Rh_aQcHaTXA/s400/4.JPG" alt="" id="BLOGGER_PHOTO_ID_5495690873923447250" border="0" /><span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" ></span></a>$14 OX tail Ramen - rich ox tail soup, truffle oil, marinated poached egg (10)<br />If Animal did Ramen, this is what it would taste like...perfect. The long braised oxtails just added such a sweet richness to the dish.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_So3_wsFd7mI/TESdufeFaBI/AAAAAAAAE1g/4jgDx6Rk75g/s1600/6.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 296px;" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TESdufeFaBI/AAAAAAAAE1g/4jgDx6Rk75g/s400/6.JPG" alt="" id="BLOGGER_PHOTO_ID_5495690867346073618" border="0" /></a>$18 Foie Gras Ramen - rich master stock consomme soup, chopped chives (2)<br />If I would have bought this dish on Ebay, I would have filed a claim as the product was not accurately described. I was expecting a rich, luxorious broth, but what arrived was Foie Gras flavored Cup Noodles. Just plain noodles with a piece of foie gras on top.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_So3_wsFd7mI/TESdt7mHY8I/AAAAAAAAE1Y/HHiiY_p56M8/s1600/7.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 219px;" src="http://1.bp.blogspot.com/_So3_wsFd7mI/TESdt7mHY8I/AAAAAAAAE1Y/HHiiY_p56M8/s400/7.JPG" alt="" id="BLOGGER_PHOTO_ID_5495690857716081602" border="0" /></a>$0 Petit fours, butter balls (6)<br />Simple, but good.<br /><br />Overall, I enjoyed the experience. The pop-up was exactly what it was intended to be, a glimpse into an individual chef's take and vision of their cuisine. A couple missteps along the way, but when it worked, it was well worth it.12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-63571227683702468322010-03-20T20:00:00.000-07:002010-03-26T11:17:33.629-07:00Urasawa<div style="text-align: center;"><div style="text-align: left;">I haven't picked my groomsmen, I don't recall booking honeymoon flights, I don't even have a fiance, but for some self-induced reason the emotions of taking the plunge were within me on Saturday night. It hit me while I was heading west on Santa Monica Blvd. La Cienega Blvd. was a distant memory, past Canon, and fast approaching a left onto Rodeo Drive. I didn't have much time to turn around. The cold feet were setting in. My hands became clammy, I couldn't get my heart rate normalized. "Am I really going to go through with this?" kept darting through my head with every passing second. With her sitting next to me, I glanced in her eyes, I needed reassurance that she was the right one. No abrupt turn was in my future and a couple lights later, I pulled into the structure as this was the final stop, one that is considered life changing to most. Yet, there was no minister, just a young valet attendant and a sign that read, "2nd Floor: Urasawa."<br /></div><div style="text-align: left;">The decor was surprisingly basic, reminiscent of a doctor's office as I walked in. This was in the heart of Rodeo Drive, I was expecting something more lavish, even if in a minimalist sense.<br /><br />$350 Omakase. Add the cheapest champagne available, $130 Veuve Clicquot, some water, and the final bill was $1,070.<br /><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hMIwWmSzI/AAAAAAAAEhU/DJ5Vr5YZYGQ/s1600-h/CIMG8729.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hMIwWmSzI/AAAAAAAAEhU/DJ5Vr5YZYGQ/s400/CIMG8729.JPG" alt="" id="BLOGGER_PHOTO_ID_5451691062234336050" border="0" /></a><br /></div>1. Toro, monkfish liver-ooba, myouga, topped with green onion, 23k gold and yuzu sauce (7)<br />I wanted more impact from the liver, but nonetheless toro and yuzu made for a refreshing start to the evening.<br /><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hMIRq3lBI/AAAAAAAAEhM/2SRMBnsBjEw/s1600-h/CIMG8730.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hMIRq3lBI/AAAAAAAAEhM/2SRMBnsBjEw/s400/CIMG8730.JPG" alt="" id="BLOGGER_PHOTO_ID_5451691053997855762" border="0" /></a><div style="text-align: left;">2. Goma Tofu (sesame tofu) with sea urchin, wasabi, 23K gold, nanohana (3)<br />This dish was well regarded by SIV, but I found it boring. There was so much tofu, it was hard to get any of the uni hidden inside. I think the difficulty to achieve the tofu's smoothness is what you're suppose to appreciate, I didn't really appreciate it.<br /></div><br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_So3_wsFd7mI/S6hKuTLx5nI/AAAAAAAAEhE/_2i8PBapGSY/s1600-h/CIMG8731.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_So3_wsFd7mI/S6hKuTLx5nI/AAAAAAAAEhE/_2i8PBapGSY/s400/CIMG8731.JPG" alt="" id="BLOGGER_PHOTO_ID_5451689508216104562" border="0" /></a><div style="text-align: left;">3. Hasun - myoga, kobomi spring vegetable, herring roe, okra, bamboo, burdock roots (3)<br />These are flavors you would find as part of a traditional kaseki meal. I found it a bit underwhelming. I kind of felt I could have gotten this anywhere.<br /></div><br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hKtvy-7sI/AAAAAAAAEg8/ljT6Wv6dkXs/s1600-h/CIMG8732.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hKtvy-7sI/AAAAAAAAEg8/ljT6Wv6dkXs/s400/CIMG8732.JPG" alt="" id="BLOGGER_PHOTO_ID_5451689498716860098" border="0" /></a><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_So3_wsFd7mI/S6hKtGX7RTI/AAAAAAAAEg0/l2fSSHmEkZs/s1600-h/CIMG8733.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_So3_wsFd7mI/S6hKtGX7RTI/AAAAAAAAEg0/l2fSSHmEkZs/s400/CIMG8733.JPG" alt="" id="BLOGGER_PHOTO_ID_5451689487597520178" border="0" /></a><div style="text-align: left;">4. Sashimi - Toro, sea urchin, red snapper (8)<br />The toro was the best I have had, almost the fattiness and melting bite of wagyu. The snapper was decent, but the uni had a funk to it. This uni, as opposed to the sushi course, was described as being from Japan.<br /></div><br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_So3_wsFd7mI/S6hKsg5Q25I/AAAAAAAAEgs/G_Px5arOSPY/s1600-h/CIMG8734.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_So3_wsFd7mI/S6hKsg5Q25I/AAAAAAAAEgs/G_Px5arOSPY/s400/CIMG8734.JPG" alt="" id="BLOGGER_PHOTO_ID_5451689477536799634" border="0" /></a><div style="text-align: left;">5. Beef tartar with osetra caviar, daikon radish with red pepper (8)<br />I was looking forward to this one after reading recent reviews, I love how expensive it looks. It was everything I'd had hoped for, contrasting richness from the fatty wagyu and the salty caviar. My only fault wit the dish is the portion was a bit large for one bite.<br /></div><br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hKsKGM5RI/AAAAAAAAEgk/b5Aggo7AgVo/s1600-h/CIMG8735.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hKsKGM5RI/AAAAAAAAEgk/b5Aggo7AgVo/s400/CIMG8735.JPG" alt="" id="BLOGGER_PHOTO_ID_5451689471417050386" border="0" /></a><div style="text-align: left;">6. Yuba chawan [soymilk skin egg custard] with small shrimp, shitake mushroom, eel, sea urchin, ginko nuts, squash and topped with a bonito broth (1)<br />I've never had this before, so I'm not sure what the objective is, but it tasted like a bland chicken noodle soup.<br /><br /><br /></div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hIsGY1dPI/AAAAAAAAEgc/zwFfCMe2-lo/s1600-h/CIMG8736.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hIsGY1dPI/AAAAAAAAEgc/zwFfCMe2-lo/s400/CIMG8736.JPG" alt="" id="BLOGGER_PHOTO_ID_5451687271398208754" border="0" /></a><div style="text-align: left;">7. Japanese Spring Vegetable Tempura [Fukinoto, Tsukushi, Taranome] (3)<br />I remember taking my first bite of tempura at Tenchi in Toyko a few years back. It was deep fried, but you could hardly tell. It was so ironically light and I was expecting the same from Chef Urasawa, it was far from and one of the disappointment of the night.<br /></div><br /><br /><br /></div><div style="text-align: center;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hIrn2uUWI/AAAAAAAAEgU/UZBYPphylgM/s1600-h/CIMG8738.JPG"><img style="cursor: pointer; width: 188px; height: 142px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hIrn2uUWI/AAAAAAAAEgU/UZBYPphylgM/s400/CIMG8738.JPG" alt="" id="BLOGGER_PHOTO_ID_5451687263202070882" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hIrJR5hQI/AAAAAAAAEgM/IKojD2z2r-A/s1600-h/CIMG8742.JPG"> <img style="cursor: pointer; width: 189px; height: 142px;" src="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hIrJR5hQI/AAAAAAAAEgM/IKojD2z2r-A/s400/CIMG8742.JPG" alt="" id="BLOGGER_PHOTO_ID_5451687254994552066" border="0" /></a></div><div style="text-align: left;">8. Houba yaki (beef, bamboo, shrimp) with a Tama miso sauce (kyoto miso) (5)<br />The flavor were mixed on the meats. The shrimp was tender, but the beef had a poached texture to it. The miso was similar to the sweet miso you get with cod or salmon. The down side to the dish was the extreme serving temperature. I wanted to enjoy the meat, but the sauce was so hot I just trying not to burn my tongue.<br /><br /></div><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hIqjKSDXI/AAAAAAAAEgE/91yg5UWEtrg/s1600-h/CIMG8746.JPG"><img style="cursor: pointer; width: 194px; height: 145px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hIqjKSDXI/AAAAAAAAEgE/91yg5UWEtrg/s400/CIMG8746.JPG" alt="" id="BLOGGER_PHOTO_ID_5451687244762058098" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_So3_wsFd7mI/S6hIp0QAuqI/AAAAAAAAEf8/DwuuW0xHguQ/s1600-h/CIMG8747.JPG"> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_So3_wsFd7mI/S6hIp0QAuqI/AAAAAAAAEf8/DwuuW0xHguQ/s1600-h/CIMG8747.JPG"><img style="cursor: pointer; width: 190px; height: 144px;" src="http://2.bp.blogspot.com/_So3_wsFd7mI/S6hIp0QAuqI/AAAAAAAAEf8/DwuuW0xHguQ/s400/CIMG8747.JPG" alt="" id="BLOGGER_PHOTO_ID_5451687232169622178" border="0" /></a></div><div style="text-align: center;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_So3_wsFd7mI/S6hG__o__nI/AAAAAAAAEf0/lcqWSJnvBt8/s1600-h/CIMG8748.JPG"><img style="cursor: pointer; width: 194px; height: 144px;" src="http://1.bp.blogspot.com/_So3_wsFd7mI/S6hG__o__nI/AAAAAAAAEf0/lcqWSJnvBt8/s400/CIMG8748.JPG" alt="" id="BLOGGER_PHOTO_ID_5451685414161088114" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hG_TjMUBI/AAAAAAAAEfs/j-PvUUan0bg/s1600-h/CIMG8749.JPG"> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hG-53St2I/AAAAAAAAEfk/S36Ojc635WQ/s1600-h/CIMG8751.JPG"><img style="cursor: pointer; width: 192px; height: 144px;" src="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hG-53St2I/AAAAAAAAEfk/S36Ojc635WQ/s400/CIMG8751.JPG" alt="" id="BLOGGER_PHOTO_ID_5451685395430553442" border="0" /></a></div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S6g_I_ixVCI/AAAAAAAAEdE/uXd4AI7BLvI/s1600-h/CIMG8780.JPG"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='387' height='322' src='https://www.blogger.com/video.g?token=AD6v5dxhPT-SwUYep4nFvHST6tYzhPULyhlutzYsPG3y0GJSQhorFb0vWQBRoeEdvbare1JCNqhi6QcezVrTv1NbOg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></a><div style="text-align: left;">9. Shabu-shabu [hotaru squid, scallop, foie gras, beef, green onion, seaweed] (8)<br />Again, already consuming gold flakes, monkfish liver, osetra, wagyu, and toro, I feel like I'm paying mainly for expensive ingredients. Nearing the end of the kaseki portion of the dinner, I was hoping for a better balance of top-notch ingredients and highly skilled food preparation. Nonetheless, the meat quality could not be denied.<br /></div><br /><br /><div style="text-align: left;">Sushi Segment of the Meal (10) - I don't want to analyze every piece of fish. I'll summarize by saying this was the best part of the meal and the best sushi I have had. Urasawa mentioned that sourcing the best quality fish, then treating it properly was the key to his sushi. Although, some fish is best serve live or fresh right out of the water. Most fish reach the height of their sweetness by aging it a few days, the same way one would age beef. That helps explain why it's common to have fish shipped from Japan without sacrificing freshness.<br /><br /><br /></div></div><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_So3_wsFd7mI/S6hG-JTjOeI/AAAAAAAAEfc/tbxtjIpLRps/s1600-h/CIMG8753.JPG"><img style="cursor: pointer; width: 197px; height: 117px;" src="http://2.bp.blogspot.com/_So3_wsFd7mI/S6hG-JTjOeI/AAAAAAAAEfc/tbxtjIpLRps/s400/CIMG8753.JPG" alt="" id="BLOGGER_PHOTO_ID_5451685382395738594" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hG9hI-dqI/AAAAAAAAEfU/aY0TE4NoW5s/s1600-h/CIMG8755.JPG"> <img style="cursor: pointer; width: 183px; height: 122px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hG9hI-dqI/AAAAAAAAEfU/aY0TE4NoW5s/s400/CIMG8755.JPG" alt="" id="BLOGGER_PHOTO_ID_5451685371613968034" border="0" /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_So3_wsFd7mI/S6hF9KpKDmI/AAAAAAAAEfM/oQT-WjyCnc0/s1600-h/CIMG8756.JPG"><img style="cursor: pointer; width: 196px; height: 132px;" src="http://1.bp.blogspot.com/_So3_wsFd7mI/S6hF9KpKDmI/AAAAAAAAEfM/oQT-WjyCnc0/s400/CIMG8756.JPG" alt="" id="BLOGGER_PHOTO_ID_5451684266063302242" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_So3_wsFd7mI/S6hF8Q6aauI/AAAAAAAAEfE/IHdfaaeBkOI/s1600-h/CIMG8759.JPG"> <img style="cursor: pointer; width: 180px; height: 98px;" src="http://2.bp.blogspot.com/_So3_wsFd7mI/S6hF8Q6aauI/AAAAAAAAEfE/IHdfaaeBkOI/s400/CIMG8759.JPG" alt="" id="BLOGGER_PHOTO_ID_5451684250566421218" border="0" /></a><br /></div>(Clockwise from top left: Toro, seared Toro, Red Snapper, Spanish Mackerel)<br />The highlights of this round were clearly the both toro presentations. Whether raw or seared, both just absolutely melted in my mouth. It was pure heaven.</div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hF8ISxPWI/AAAAAAAAEe8/BsLANpFaaNs/s1600-h/CIMG8760.JPG"><img style="cursor: pointer; width: 177px; height: 99px;" src="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hF8ISxPWI/AAAAAAAAEe8/BsLANpFaaNs/s400/CIMG8760.JPG" alt="" id="BLOGGER_PHOTO_ID_5451684248252661090" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hF7h4GW0I/AAAAAAAAEe0/aIs8VeWc_zM/s1600-h/CIMG8761.JPG"> <img style="cursor: pointer; width: 176px; height: 102px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hF7h4GW0I/AAAAAAAAEe0/aIs8VeWc_zM/s400/CIMG8761.JPG" alt="" id="BLOGGER_PHOTO_ID_5451684237940251458" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hF7H-gZqI/AAAAAAAAEes/_HIIHzKE9e0/s1600-h/CIMG8762.JPG"><img style="cursor: pointer; width: 177px; height: 103px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hF7H-gZqI/AAAAAAAAEes/_HIIHzKE9e0/s400/CIMG8762.JPG" alt="" id="BLOGGER_PHOTO_ID_5451684230987802274" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_So3_wsFd7mI/S6hB9GxzGFI/AAAAAAAAEek/P683JrqxkSw/s1600-h/CIMG8763.JPG"> <img style="cursor: pointer; width: 179px; height: 111px;" src="http://2.bp.blogspot.com/_So3_wsFd7mI/S6hB9GxzGFI/AAAAAAAAEek/P683JrqxkSw/s400/CIMG8763.JPG" alt="" id="BLOGGER_PHOTO_ID_5451679866979293266" border="0" /></a><br /><div style="text-align: left;">(Clockwise from top left: Giant Clam, Bluefin Tuna, Geoduck, Skipjack)<br />The tuna and the geoduck were the standouts for me. It no wonder bluefin is nearing extinction and the geouck had a chewy bite expected from a mullusk, but it was so light that it was a welcomed change from all the fish.<br /></div><br /><br /></div><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hB8v8r5XI/AAAAAAAAEec/ApF6VKUf-sc/s1600-h/CIMG8764.JPG"><img style="cursor: pointer; width: 181px; height: 114px;" src="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hB8v8r5XI/AAAAAAAAEec/ApF6VKUf-sc/s400/CIMG8764.JPG" alt="" id="BLOGGER_PHOTO_ID_5451679860850943346" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hB8STYy2I/AAAAAAAAEeU/6gUXI3WOBtg/s1600-h/CIMG8766.JPG"> <img style="cursor: pointer; width: 179px; height: 111px;" src="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hB8STYy2I/AAAAAAAAEeU/6gUXI3WOBtg/s400/CIMG8766.JPG" alt="" id="BLOGGER_PHOTO_ID_5451679852893096802" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_So3_wsFd7mI/S6hB70sgREI/AAAAAAAAEeM/eCopQPXpc5M/s1600-h/CIMG8767.JPG"><img style="cursor: pointer; width: 194px; height: 119px;" src="http://2.bp.blogspot.com/_So3_wsFd7mI/S6hB70sgREI/AAAAAAAAEeM/eCopQPXpc5M/s400/CIMG8767.JPG" alt="" id="BLOGGER_PHOTO_ID_5451679844945380418" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hB7WI7blI/AAAAAAAAEeE/XCubt17PsnE/s1600-h/CIMG8769.JPG"> <img style="cursor: pointer; width: 168px; height: 127px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hB7WI7blI/AAAAAAAAEeE/XCubt17PsnE/s400/CIMG8769.JPG" alt="" id="BLOGGER_PHOTO_ID_5451679836743102034" border="0" /></a><br /><div style="text-align: left;">(Clockwise from top left: Abalone, Needlefish, Chu-Toro, Uni from Santa Barbara)<br /></div></div>First time trying needlefish and I liked the complexity of the fish. As it was coiled on the rice, it gave several textures in that one bite. This uni was a lot better than the one in the sashimi course and better than the live sea urchin I buy from the Hollywood farmer's market, must be Urasawa's magic hands. I wasn't a fan of abalone when I walked in and I wasn't when I walked out, it's unenjoyably chewy.<br /><br /><br /><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hAfoXbFAI/AAAAAAAAEd8/jytSJYwRcjE/s1600-h/CIMG8770.JPG"><img style="cursor: pointer; width: 183px; height: 113px;" src="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hAfoXbFAI/AAAAAAAAEd8/jytSJYwRcjE/s400/CIMG8770.JPG" alt="" id="BLOGGER_PHOTO_ID_5451678261087769602" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hAfFBEeyI/AAAAAAAAEd0/9xPTfwN9ayk/s1600-h/CIMG8771.JPG"> <img style="cursor: pointer; width: 150px; height: 113px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/S6hAfFBEeyI/AAAAAAAAEd0/9xPTfwN9ayk/s400/CIMG8771.JPG" alt="" id="BLOGGER_PHOTO_ID_5451678251598773026" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hAemzT3kI/AAAAAAAAEds/j7BYTfs3AJk/s1600-h/CIMG8772.JPG"><img style="cursor: pointer; width: 166px; height: 145px;" src="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hAemzT3kI/AAAAAAAAEds/j7BYTfs3AJk/s400/CIMG8772.JPG" alt="" id="BLOGGER_PHOTO_ID_5451678243487997506" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hAeGSNJqI/AAAAAAAAEdk/e8EFqG2087w/s1600-h/CIMG8774.JPG"> <img style="cursor: pointer; width: 191px; height: 125px;" src="http://4.bp.blogspot.com/_So3_wsFd7mI/S6hAeGSNJqI/AAAAAAAAEdk/e8EFqG2087w/s400/CIMG8774.JPG" alt="" id="BLOGGER_PHOTO_ID_5451678234759210658" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S6g_I_ixVCI/AAAAAAAAEdE/uXd4AI7BLvI/s1600-h/CIMG8780.JPG"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='358' height='298' src='https://www.blogger.com/video.g?token=AD6v5dz6ljsP9hUcIN2ZEU0HKP7lKEgM75aJQ6M9_4Aja6qKttmm0WEfd-pG_wxBplrEo8hqwlWE9SIT05PW7WoHDw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></a><div style="text-align: left;">(Clockwise from top left: Japanese Mackerel , White Shrimp, Shitake, Live Shrimp)<br /></div><div style="text-align: left;">Loved the fattiness of the mackerel and I always enjoy having live seafood. It would have been nice to see him prepare a lobster as well. The shitake was better than I expected, not rubbery at all, but it's not fish.<br /></div><br /><br /></div><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_So3_wsFd7mI/S6hAdeSqH7I/AAAAAAAAEdc/hTzuxZhdoeQ/s1600-h/CIMG8776.JPG"><img style="cursor: pointer; width: 400px; height: 225px;" src="http://2.bp.blogspot.com/_So3_wsFd7mI/S6hAdeSqH7I/AAAAAAAAEdc/hTzuxZhdoeQ/s400/CIMG8776.JPG" alt="" id="BLOGGER_PHOTO_ID_5451678224023691186" border="0" /></a><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S6mbWKaPPlI/AAAAAAAAEhc/OtLz-XBjGKc/s1600-h/CIMG8754.JPG"><img style="cursor: pointer; width: 398px; height: 150px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/S6mbWKaPPlI/AAAAAAAAEhc/OtLz-XBjGKc/s400/CIMG8754.JPG" alt="" id="BLOGGER_PHOTO_ID_5452059628962528850" border="0" /></a></div> <div style="text-align: left;">26. Beef (10)<br />I love how they describe it as just beef. True Wagyu beef is one of the great pleasures in this world. Urasawa imports A-10 grade, 12 being the highest on the Japanese scale. 12 he says is too fat for sushi consumption. As I watched the $1500 slab sitting on the counter, it was as though it was still alive, sweating its fat away, begging to be eaten. Absolutely beautiful.<br /></div><br /><br /></div> <div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_So3_wsFd7mI/S6g_HQuiz9I/AAAAAAAAEc0/FoVXGGjN_rk/s1600-h/CIMG8778.JPG"><img style="cursor: pointer; width: 400px; height: 323px;" src="http://2.bp.blogspot.com/_So3_wsFd7mI/S6g_HQuiz9I/AAAAAAAAEc0/FoVXGGjN_rk/s400/CIMG8778.JPG" alt="" id="BLOGGER_PHOTO_ID_5451676742913806290" border="0" /></a><div style="text-align: left;">27. Egg (10) A simple dish, but the best I have ever had. It was so light and airy, with a wonderful sweetness. I'd like to try this one at home, I think I would only have a greater appreciation for his talent.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S6g_IK4orLI/AAAAAAAAEc8/VbnPslRcU_I/s1600-h/CIMG8779.JPG"><img style="cursor: pointer; width: 400px; height: 311px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/S6g_IK4orLI/AAAAAAAAEc8/VbnPslRcU_I/s400/CIMG8779.JPG" alt="" id="BLOGGER_PHOTO_ID_5451676758525390002" border="0" /></a><div style="text-align: left;">28. Grapefruit gelee (2)<br />I was stuffed at this point in the evening; I wish I could have passed on the two uninspiring desserts. Adding goji berries did nothing, but help justify the cost.<br /><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S6g_I_ixVCI/AAAAAAAAEdE/uXd4AI7BLvI/s1600-h/CIMG8780.JPG"><img style="cursor: pointer; width: 400px; height: 304px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/S6g_I_ixVCI/AAAAAAAAEdE/uXd4AI7BLvI/s400/CIMG8780.JPG" alt="" id="BLOGGER_PHOTO_ID_5451676772660761634" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S6z4oFiYRCI/AAAAAAAAEho/WZ6uV-dnPKw/s1600/Urasawa+bill2.jpg"></a><div style="text-align: left;">29. Sesame pudding with red bean paste and chestnuts (2)<br />I've never been a fan of Japanese desserts and unless Urasawa chooses to push the envelope on desserts, they will just be an afterthought for a meal here.<br /></div><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S6g_JfNjEbI/AAAAAAAAEdM/LS_hdhfU8m4/s1600-h/CIMG8781.JPG"><img style="cursor: pointer; width: 203px; height: 153px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/S6g_JfNjEbI/AAAAAAAAEdM/LS_hdhfU8m4/s400/CIMG8781.JPG" alt="" id="BLOGGER_PHOTO_ID_5451676781161681330" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S6g_KIpUy1I/AAAAAAAAEdU/1I2jL0dddI4/s1600-h/CIMG8782.JPG"> <img style="cursor: pointer; width: 181px; height: 151px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/S6g_KIpUy1I/AAAAAAAAEdU/1I2jL0dddI4/s400/CIMG8782.JPG" alt="" id="BLOGGER_PHOTO_ID_5451676792284040018" border="0" /></a></div> <div style="text-align: left;">30. Matcha and roasted green tea<br />This was my first time having matcha and I liked the earthy taste. Lastly, we ended with a basic fresh cup of green tea and I cannot put anything else in my belly.<br /><br /></div></div>The question at hand with Urasawa is what is the premium to be paid for the best quality meat. Prior to this visit, Sushi-zo was the best sushi I have had in Los Angeles. Its omakase, ~25 courses, runs $125. Personally, as sad it sounds coming from a foodie, a $225 premium is too much. Keep in mind out the door, it was $1,070 for two with wine, tax, and tip.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_So3_wsFd7mI/S6z5G3j_RJI/AAAAAAAAEhw/Y93pZVToNKY/s1600/Urasawa+bill2.jpg"><img style="cursor: pointer; width: 188px; height: 400px;" src="http://1.bp.blogspot.com/_So3_wsFd7mI/S6z5G3j_RJI/AAAAAAAAEhw/Y93pZVToNKY/s400/Urasawa+bill2.jpg" alt="" id="BLOGGER_PHOTO_ID_5453007145228256402" border="0" /></a><br /></div><br />And at the end of the night, it still felt very much like a wedding, the night passed in a blur, way too fast. I can vaguely remember introducing myself. And what am left with? The positive memories yes, but at the forefront is the cost. Granted not $50,000, but I'm confident I could have otherwise feed 140 guests. And as with marriage, my advice would be to do it once and frequent the cheaper sushi spots on a regular basis, you know what I mean...12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-85482837379555342322010-02-14T12:22:00.000-08:002010-02-23T15:39:37.103-08:00Fleet Landing Restaurant<address class="adr"> <span class="street-address">186 Concord Street</span><br /><span class="locality">Charleston</span>, <span class="region">SC</span> <span class="postal-code">29401</span><br /></address> <span id="bizPhone" class="tel">(843) 722-8100</span> <div id="bizUrl"> <a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.fleetlanding.net&src_bizid=GJ-inOmAuyDWwPOAXxTIjw&cachebuster=1266873276" target="_blank" class="url">www.fleetlanding.net</a> </div><br />After four days of overindulging in BBQ and Southern meals, we opted for some fresh seafood at the conclusion of our trip. We had not researched Charleston as much as we would have liked, but we still had a few options laid out for seafood and Fleet Landing was opened for Sunday lunch, so it climbed to the top of our list. One of the few places with its own parking in downtown Charleston, Fleet Landing is a former naval building and although not tested on our visit, is hurricane proof. Set on the Charleston pier, we settled on a table overlooking the water.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_So3_wsFd7mI/S4L1fZfJSNI/AAAAAAAAESs/3T2tRi3mLOY/s1600-h/CIMG8716.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_So3_wsFd7mI/S4L1fZfJSNI/AAAAAAAAESs/3T2tRi3mLOY/s400/CIMG8716.JPG" alt="" id="BLOGGER_PHOTO_ID_5441181219583248594" border="0" /></a><br /></div><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_So3_wsFd7mI/S4L0200yHkI/AAAAAAAAESM/s05wG7hAL5s/s1600-h/CIMG8719.JPG"><img style="cursor: pointer; width: 400px; height: 272px;" src="http://2.bp.blogspot.com/_So3_wsFd7mI/S4L0200yHkI/AAAAAAAAESM/s05wG7hAL5s/s400/CIMG8719.JPG" alt="" id="BLOGGER_PHOTO_ID_5441180522547125826" border="0" /></a><br /></div>$9 Half Dozen <span class="boldie">Chilled Oysters on the Half Shell (3)</span><br />Nothing special here, basic oysters served with crackers, lemon, and cocktail sauce. If school cafeterias served oysters, I'd imagine they would taste like the dish I had here. I was reading a Lee Bros. cookbook when I got back to L.A. and there was a recipe for a Sriracha buttermilk dipping sauce. Something along these lines would take this dish from the 1980's to the millennium in a heartbeat.<br /><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/S4L1dcZW5EI/AAAAAAAAESc/yQ6kfb6lOWA/s1600-h/CIMG8723.JPG"><img style="cursor: pointer; width: 400px; height: 306px;" src="http://4.bp.blogspot.com/_So3_wsFd7mI/S4L1dcZW5EI/AAAAAAAAESc/yQ6kfb6lOWA/s400/CIMG8723.JPG" alt="" id="BLOGGER_PHOTO_ID_5441181186004542530" border="0" /></a><br /></div>$13 <span class="boldie">Peel N' Eat Old Bay Spiced Shrimp-Chilled</span> (5)<br />A little better than the oysters as these were seasoned with Old Bay. Old Bay is known to help seafood everywhere reach its full flavor potential and that's why I gave it a five.<br /><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/S4L1ei6t70I/AAAAAAAAESk/JtXXsjVV_UE/s1600-h/CIMG8717.JPG"><img style="cursor: pointer; width: 190px; height: 141px;" src="http://4.bp.blogspot.com/_So3_wsFd7mI/S4L1ei6t70I/AAAAAAAAESk/JtXXsjVV_UE/s400/CIMG8717.JPG" alt="" id="BLOGGER_PHOTO_ID_5441181204934946626" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_So3_wsFd7mI/S4L03pbbL2I/AAAAAAAAESU/iLDrlwlmgv0/s1600-h/CIMG8718.JPG"> <img style="cursor: pointer; width: 189px; height: 141px;" src="http://2.bp.blogspot.com/_So3_wsFd7mI/S4L03pbbL2I/AAAAAAAAESU/iLDrlwlmgv0/s400/CIMG8718.JPG" alt="" id="BLOGGER_PHOTO_ID_5441180536667844450" border="0" /></a><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_So3_wsFd7mI/S4L01npiAdI/AAAAAAAAESE/qeDzD_CndcE/s1600-h/CIMG8720.JPG"><img style="cursor: pointer; width: 191px; height: 141px;" src="http://1.bp.blogspot.com/_So3_wsFd7mI/S4L01npiAdI/AAAAAAAAESE/qeDzD_CndcE/s400/CIMG8720.JPG" alt="" id="BLOGGER_PHOTO_ID_5441180501830402514" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_So3_wsFd7mI/S4L00sR-yRI/AAAAAAAAER8/7JyK2w4QwZ0/s1600-h/CIMG8724.JPG"> <img style="cursor: pointer; width: 187px; height: 141px;" src="http://1.bp.blogspot.com/_So3_wsFd7mI/S4L00sR-yRI/AAAAAAAAER8/7JyK2w4QwZ0/s400/CIMG8724.JPG" alt="" id="BLOGGER_PHOTO_ID_5441180485893933330" border="0" /></a><br /></div><div style="text-align: left;">$10 Bucket of Steamed Oysters (7)<br />More southern ketchup, can't wait. With the accouterments becoming beyond repetitive, a unique dish, like this one, was needed to get past this shortcoming. I eat seafood all the time, I grew up on seafood, I was born in the Carolinas, yet I've never had oysters in clusters. Shuck one oyster, flip it over, shuck another, turn it to the side, shuck another, and so on. There had of been 80 oysters in this bucket, albeit small subpar quality. Still the clusters were refreshing and was kind of cool to continue searching for every hidden mollusk.<br /></div><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_So3_wsFd7mI/S4L0zmDuYKI/AAAAAAAAER0/sA13nruZ1Og/s1600-h/CIMG8721.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_So3_wsFd7mI/S4L0zmDuYKI/AAAAAAAAER0/sA13nruZ1Og/s400/CIMG8721.JPG" alt="" id="BLOGGER_PHOTO_ID_5441180467043655842" border="0" /></a><br /></div>$9 Fried Green Tomato “BLT” (7)<br />I enjoyed the Southern play on the traditional BLT sandwich with the substitution of a fried green tomato. And if that wasn't enough, there's applewood smoked bacon, gouda, and a roasted red pepper remoulade on foccacia. The highlight of the dish was a perfectly crisp fried tomato with the remoulade. The only flaw was getting short changed on the bacon.<br /><br />Overall, not a bad meal, but I would assume Charleston has better and more innovative seafood than Fleet Landing. If it's not already, I'd imagine this place will became a tourist trap in the near future.12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-89517500088951343262010-02-13T21:44:00.000-08:002010-03-01T17:31:58.759-08:00Peninsula Grill At Planters Inn<address class="adr"> <span class="street-address">112 N Market St</span><br /><span class="locality">Charleston</span>, <span class="region">SC</span> <span class="postal-code">29401</span><br /></address> <span id="bizPhone" class="tel">(843) 723-0700</span> <div id="bizUrl"> <a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.peninsulagrill.com&src_bizid=MJ7nIDVK_ro2t1zVVVrzfw&cachebuster=1266875267" target="_blank" class="url">www.peninsulagrill.com</a> </div><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/S4L7Z_Eou7I/AAAAAAAAES0/7OBwS6fBbyw/s1600-h/CIMG8694.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_So3_wsFd7mI/S4L7Z_Eou7I/AAAAAAAAES0/7OBwS6fBbyw/s400/CIMG8694.JPG" alt="" id="BLOGGER_PHOTO_ID_5441187723663162290" border="0" /></a><br /><div style="text-align: left;">$11 The Ultimate Coconut Cake (9)<br />As far as quality goes, it's up there. It could reign havoc in any Manhattan bakery. The fluffiness of the cake barely supporting the dense, rich coconut cream. My primary issue with the cake is, aside from pina coladas, I'm not much of a coconut lover. This could be on the majority of inmates' last meal request if they just replaced the coconut with peanut butter, chocolate, or even caramel.<br /><br />The recipe is actually on Epicurious. I've included the link for your enjoyment.<br />http://www.epicurious.com/recipes/food/views/Giant-Coconut-Layer-Cake-105698<br /></div></div>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-5064400479900578532010-02-13T20:49:00.000-08:002010-03-16T12:10:55.093-07:00The Wreck of the Richard and Charlene<address class="adr"> <span class="street-address">106 Haddrell St</span><br /><span class="locality">Mount Pleasant</span>, <span class="region">SC</span> <span class="postal-code">29464</span><br /> </address> <span id="bizPhone" class="tel">(843) 884-0052</span> <div id="bizUrl"> <a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.wreckrc.com%2F&src_bizid=ycQAMBAm773DWGP-zivj5g&cachebuster=1266875393" target="_blank" class="url">www.wreckrc.com/</a> </div><br />An abandoned ship lied on Shem Creek in South Carolina for many years. In 1989, the wrath of Hurricane Hugo blew through Charleston and onward to Mount Pleasant. The eye of the hurricane passed right through the vessel demolishing any structure that had previously existed. That ship, the Richard and Charlene, was removed and has now become the site for one of Charleston's favorite seafood houses.<br /><br />After being lost for about 20 minutes driving back and forth, passing the restaurant twice, we finally asked a passing car and he pointed us in the right direction.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_So3_wsFd7mI/S4L9kkuDyTI/AAAAAAAAETs/4BAKu77xdgU/s1600-h/CIMG8689.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_So3_wsFd7mI/S4L9kkuDyTI/AAAAAAAAETs/4BAKu77xdgU/s400/CIMG8689.JPG" alt="" id="BLOGGER_PHOTO_ID_5441190104590960946" border="0" /></a><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_So3_wsFd7mI/S4L9jg_HTuI/AAAAAAAAETk/MOCrgoLL26I/s1600-h/DSC_0375.JPG"><img style="cursor: pointer; width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_So3_wsFd7mI/S4L9jg_HTuI/AAAAAAAAETk/MOCrgoLL26I/s400/DSC_0375.JPG" alt="" id="BLOGGER_PHOTO_ID_5441190086408883938" border="0" /></a><br /><br /><br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_So3_wsFd7mI/S4L88vwCt_I/AAAAAAAAETc/zKBUpVf-Qa0/s1600-h/CIMG8680.JPG"><img style="cursor: pointer; width: 400px; height: 277px;" src="http://1.bp.blogspot.com/_So3_wsFd7mI/S4L88vwCt_I/AAAAAAAAETc/zKBUpVf-Qa0/s400/CIMG8680.JPG" alt="" id="BLOGGER_PHOTO_ID_5441189420357302258" border="0" /></a><br /><div style="text-align: left;">$3.88 Fried Green Tomatoes (7)<br />To call this the best dish of the night says more about what was to come. It was however, a perfect fresh fry, just enough where the tomato still had a good bite and lightly seasoned.<br /></div><br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_So3_wsFd7mI/S4L87vHaVBI/AAAAAAAAETU/j3AdqBVDbcA/s1600-h/CIMG8682.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_So3_wsFd7mI/S4L87vHaVBI/AAAAAAAAETU/j3AdqBVDbcA/s400/CIMG8682.JPG" alt="" id="BLOGGER_PHOTO_ID_5441189403007013906" border="0" /></a><br /><div style="text-align: left;">$21.24 #7 Seafood Platter (5)<br />Fried shrimp, scallops, oysters & fish of the day, red rice, slaw, sivea beans, pup, fried hominy square<br />Again, the platter came freshly fried, which seems pretty basic. But numerous places fry at too low a temperature, over crowd the oil, or let it sit too long before bringing the food to the table. I would leave my positive reflections at that. Everything else is what you would expect from a southern Sizzler, soggy beans and dull red rice. The hominy was a slight bright spot.<br /></div><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/S4L86uZRsJI/AAAAAAAAETM/RyhNKDY3dcc/s1600-h/CIMG8683.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_So3_wsFd7mI/S4L86uZRsJI/AAAAAAAAETM/RyhNKDY3dcc/s400/CIMG8683.JPG" alt="" id="BLOGGER_PHOTO_ID_5441189385633640594" border="0" /></a><br /><div style="text-align: left;">$8 Deviled Crab (2)<br />I'm not sure I would be a fan of any traditional deviled crab. With fresh seafood, I'd go with the old cliche of less is more. Why take good crab meat mask it with breadcrumbs and then deep fry it.<br /></div><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/S4L85noRIOI/AAAAAAAAETE/MKDryaqM2zo/s1600-h/CIMG8684.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_So3_wsFd7mI/S4L85noRIOI/AAAAAAAAETE/MKDryaqM2zo/s400/CIMG8684.JPG" alt="" id="BLOGGER_PHOTO_ID_5441189366637600994" border="0" /></a><br /><div style="text-align: left;">$4.34 Banana Pudding (3)<br />At six times the cost of Sweatman's version, I would have expected a chunkier more homemade consistency. The quality tasted of a Jell-O box variety.<br /><br />What 'The Wreck' has going for it is a lot of history, a locals charm, and the fortuitous celebrity plug. But for quality of food, you'd be better off going elsewhere to experience Charleston's culinary treasures.<br /></div></div>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-28703280970979194222009-12-26T13:30:00.000-08:002010-01-11T21:26:44.000-08:00Frank Pepe Pizzeria Napoletana<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_So3_wsFd7mI/S0lms0MenhI/AAAAAAAADzM/hOZq43XcxWk/s1600-h/CIMG7873.JPG"><img style="cursor: pointer; width: 370px; height: 400px;" src="http://1.bp.blogspot.com/_So3_wsFd7mI/S0lms0MenhI/AAAAAAAADzM/hOZq43XcxWk/s400/CIMG7873.JPG" alt="" id="BLOGGER_PHOTO_ID_5424980146255732242" border="0" /></a></div><address class="adr"> <span class="street-address"><br />157 Wooster S</span>t.<br /><span class="locality">New Haven</span>, <span class="region">CT</span> <span class="postal-code">06511</span><br /> </address> <span id="bizPhone" class="tel">(203) 865-5762</span> <div id="bizUrl"> <a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.pepespizzeria.com&src_bizid=jfqLSA2Ic9gC9BpahJLbTA&cachebuster=1262928638" target="_blank" class="url">www.pepespizzeria.com</a><br /><br />We headed down to Wooster Street for Frank Pepe's, founded in 1925 and currently operating a handful of locations by surviving relatives within Connecticut and New York. We switched it up for the second pizzeria. As Pepe's is known for it's fresh clam pie, we went with the white pie for this visit. There were about 15 people in line and we were anxious to get into NYC, so we ordered a pie to go and ate it in the car.<br /><br />$23.95 White clam pie with bacon (7)<br />In addition to freshly shucked clams, we got bacon to give the pie a surf 'n' turf flare. The clams were great and although the bacon was average, that grizzle juice on clams was reminiscent of bacon wrapped shrimp. Good flavor combination.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_So3_wsFd7mI/S0lmtK-U-2I/AAAAAAAADzU/D_fo65Rp9EU/s1600-h/CIMG7876.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_So3_wsFd7mI/S0lmtK-U-2I/AAAAAAAADzU/D_fo65Rp9EU/s400/CIMG7876.JPG" alt="" id="BLOGGER_PHOTO_ID_5424980152370396002" border="0" /></a><br /><br /></div>My girlfriend and her sister thought this was a better pie than Modern. I thought it was competitive, but I would give the edge to Modern. I was stuffed at this point and it may have made sense to jog into the city as we had dinner reservation later that night.<br /> </div>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0tag:blogger.com,1999:blog-4737506817233596582.post-29023385438737286632009-12-26T12:40:00.000-08:002010-01-11T21:14:38.295-08:00Modern Apizza<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_So3_wsFd7mI/S0ljlAGp1aI/AAAAAAAADzE/BKDXesnX4IU/s1600-h/CIMG7871.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_So3_wsFd7mI/S0ljlAGp1aI/AAAAAAAADzE/BKDXesnX4IU/s400/CIMG7871.JPG" alt="" id="BLOGGER_PHOTO_ID_5424976713478690210" border="0" /></a><br /></div><br /><br /><address class="adr"> <span class="street-address">874 State St</span><br /><span class="locality">New Haven</span>, <span class="region">CT</span> <span class="postal-code">06511</span><br /></address> <span id="bizPhone" class="tel">(203) 776-5306</span> <div id="bizUrl"> <a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.modernapizza.com%2F&src_bizid=CP_IN_SbHWCvcD5zYxbP0A&cachebuster=1262926993" target="_blank" class="url">www.modernapizza.com/</a><br /><br /><br />On our drive from Boston to NYC, New Haven, CT was conveniently located midway on the route. With New Haven making quite the culinary statement, we decided on three well known pizzerias (Modern, Pepe's, Sally's) and the oldest hamburger house in the US, Louis Lunch. Two on the way there and two on the way back. Unfortunately, Louis was on vacation, so Sally's was the sole stop on the way back to Boston. Modern was the first stop on our drive down to NYC. We got there around lunch time and were seated immediately.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_So3_wsFd7mI/S0ljk4FOppI/AAAAAAAADy8/rC_Ntrat1mU/s1600-h/CIMG7870.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_So3_wsFd7mI/S0ljk4FOppI/AAAAAAAADy8/rC_Ntrat1mU/s400/CIMG7870.JPG" alt="" id="BLOGGER_PHOTO_ID_5424976711325230738" border="0" /></a><br /></div><br /><div style="text-align: center;"><div style="text-align: left;">$15.25 Medium Sausage, Eggplant Pie (8)<br />We had a medium pie with half sausage and half eggplant. I'm not sure how eggplant got the nod, but I believe I was silent during the voting process. I thought it was the best of the three New Haven pies. It came out crisp with a nice slightly charred crust. The sausage was of great quality and had a deep, well developed flavor. The eggplant was surprisingly good. It was breaded, which gave it a contrasting texture. Far better than the soggy eggplant slice I had at Lombardi's years ago.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_So3_wsFd7mI/S0ljkVXkz-I/AAAAAAAADy0/02j1MYklEuo/s1600-h/CIMG7869.JPG"><img style="cursor: pointer; width: 403px; height: 302px;" src="http://1.bp.blogspot.com/_So3_wsFd7mI/S0ljkVXkz-I/AAAAAAAADy0/02j1MYklEuo/s400/CIMG7869.JPG" alt="" id="BLOGGER_PHOTO_ID_5424976702006939618" border="0" /></a></div> </div></div>12345http://www.blogger.com/profile/05850436920286017588noreply@blogger.com0