Month: August 2009

rumination 3: meal malapropism…

Hello, it’s your cyberspace pedant here with another rumination. Are Americans unaware that the word entrée means “entry” in French? And thus, the entrée in a multi-course meal is not the “main course,” or le plat principal, but rather a smaller, first course, otherwise known to Americans as the – I dread this word – […]

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rumination 3: meal malapropism…

Hello, it’s your cyberspace pedant here with another rumination. Are Americans unaware that the word entrée means “entry” in French? And thus, the entrée in a multi-course meal is not the “main course,” or le plat principal, but rather a smaller, first course, otherwise known to Americans as the – I dread this word – […]

Continue

rumination 2: summer tropisms…

A couple of weeks ago, I ruminated over the current state of tasting menus.  Since, I’ve done a little more thinking and eating on the matter and I’ve churned out a few more, um, matters:

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rumination 2: summer tropisms…

A couple of weeks ago, I ruminated over the current state of tasting menus.  Since, I’ve done a little more thinking and eating on the matter and I’ve churned out a few more, um, matters:

Continue

review: aburiya…

Raku, Las Vegas, Nevada If you have one night in Las Vegas, get off The Strip and go eat at Aburiya Raku. Considering the hype and praise it has received, the restaurant delivered on every one of those commendations effortlessly. Tucked away in a strip mall, this place is tiny.  It seats 25, maybe 30 […]

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review: aburiya…

Raku, Las Vegas, Nevada If you have one night in Las Vegas, get off The Strip and go eat at Aburiya Raku. Considering the hype and praise it has received, the restaurant delivered on every one of those commendations effortlessly. Tucked away in a strip mall, this place is tiny.  It seats 25, maybe 30 […]

Continue

review: quand je découvre un goût…

Le “Sandwich” Tiede á la Truffe Fraîche Michel Rostang, Paris, France Sometimes all a boy wants is something familiar, sturdy, and steadying. Michel Rostang fit the bill. Julien of Julot les Pinceaux was instrumental in my decision to add Michel Rostang to my roster of dinners in Paris. I had expressed a desire to have […]

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review: quand je découvre un goût…

Le “Sandwich” Tiede á la Truffe Fraîche Michel Rostang, Paris, France Sometimes all a boy wants is something familiar, sturdy, and steadying. Michel Rostang fit the bill. Julien of Julot les Pinceaux was instrumental in my decision to add Michel Rostang to my roster of dinners in Paris. I had expressed a desire to have […]

Continue

and then there were six…

There is much rejoicing in the House of Humm – indeed, the entire Meyer Milky Way – at this hour.  Tonight, Eleven Madison Park’s status as one of the finest eating establishments in New York city is (finally) blessed by outgoing New York Times restaurant critic, Frank Bruni.  (CLICK HERE for the article.)  The eleventh-hour […]

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and then there were six…

There is much rejoicing in the House of Humm – indeed, the entire Meyer Milky Way – at this hour.  Tonight, Eleven Madison Park’s status as one of the finest eating establishments in New York city is (finally) blessed by outgoing New York Times restaurant critic, Frank Bruni.  (CLICK HERE for the article.)  The eleventh-hour […]

Continue

review: riserva…

11-month dry-aged Porterhouse Carnevino, Las Vegas, Nevada Reports of an eight-month dry-aged steak seemed like a figment. I had to check it out. What: Carnevino (the logo, a cow kowtowing to a bottle, translates this Italian name rather effectively: “meat wine”) Who: Batali-Bastianich (and it looks very Batali-Bastianich) Where: Palazzo in Las Vegas I had […]

Continue

review: riserva…

11-month dry-aged Porterhouse Carnevino, Las Vegas, Nevada Reports of an eight-month dry-aged steak seemed like a figment. I had to check it out. What: Carnevino (the logo, a cow kowtowing to a bottle, translates this Italian name rather effectively: “meat wine”) Who: Batali-Bastianich (and it looks very Batali-Bastianich) Where: Palazzo in Las Vegas I had […]

Continue

review: corkage…

Compressed Peaches and Strawberries Bouchon, Las Vegas, Nevada I haven’t been to the original one in Napa (and doubt I’ll ever go – there are too many other temptations in that region), and I refuse to eat under the “SAMSUNG” sign in the Time Warner Center. So, sadly, Las Vegas is the only place I’d […]

Continue

review: corkage…

Compressed Peaches and Strawberries Bouchon, Las Vegas, Nevada I haven’t been to the original one in Napa (and doubt I’ll ever go – there are too many other temptations in that region), and I refuse to eat under the “SAMSUNG” sign in the Time Warner Center. So, sadly, Las Vegas is the only place I’d […]

Continue

review: pasta primacy…

Though we feasted for five hours at ubuntu, my buddy Aaron and I decided to keep our 9:30 p.m. dinner reservation. Chef Michael Tusk first appeared on my radar six years ago when he opened Quince. Since, the restaurant has quickly climbed the ladder of culinary esteem in San Francisco and beyond, its local cult […]

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review: pasta primacy…

Though we feasted for five hours at ubuntu, my buddy Aaron and I decided to keep our 9:30 p.m. dinner reservation. Chef Michael Tusk first appeared on my radar six years ago when he opened Quince. Since, the restaurant has quickly climbed the ladder of culinary esteem in San Francisco and beyond, its local cult […]

Continue

review: multi-nippled…

2nd Course: La Tomate Joël Robuchon at The Mansion Las Vegas, Nevada Get your mind out of the gutter.  This is a family show. It’s a metaphor, silly, for the manifold outlets from which the dining elite can suckle Joël Robuchon’s genius. Or, in the case of a clear tomato consommé gelatin dotted with mozzarella, […]

Continue

review: multi-nippled…

2nd Course: La Tomate Joël Robuchon at The Mansion Las Vegas, Nevada Get your mind out of the gutter.  This is a family show. It’s a metaphor, silly, for the manifold outlets from which the dining elite can suckle Joël Robuchon’s genius. Or, in the case of a clear tomato consommé gelatin dotted with mozzarella, […]

Continue

rumination 1: something raw, something foie, something meat, something blah…

1st Course: Cauliflower Panna Cotta per se, New York Though it generally works out that ordering the tasting menu is a more “adventurous” course of action than ordering a la carte, I think this is much more often a function of the lack of an ability to choose your adventure rather than the offerings at […]

Continue

rumination 1: something raw, something foie, something meat, something blah…

1st Course: Cauliflower Panna Cotta per se, New York Though it generally works out that ordering the tasting menu is a more “adventurous” course of action than ordering a la carte, I think this is much more often a function of the lack of an ability to choose your adventure rather than the offerings at […]

Continue