Comments for the ulterior epicure

Comment on best of 2012: the restaurant edition… by Ian Westcott

Ian Westcott — Thu, 13 Jun 2013 00:39:59 +0000

In Singapore – European style must try André – go for dinner as lunch truncated menu. Tetsuya’s excellent but very expensive.
Australia – in Sydney must do Quay ahead of Tetsuysa and Sepia ( ex Tets chef) is very good. In Melbourne in addition go also to Estelle – more casual but excellent modern cooking. For Thai/International fusion Ezard very go too. In France add Les Crayeres in Reims – two stars and on track for 3 under chef Philippe Mille and GM Hervé Fort to regain the standing it once held under Gerard Boyer. In San Sebastian would pass on Akelare and do Mugaritz or Azark. Glad you like Beratesegui , thought his technique was impeccable.

Comment on travel: second city… by ulterior epicure

ulterior epicure — Sun, 02 Jun 2013 13:10:19 +0000

@Rich: Ay, yes, thank you. I had it correct in the list at the bottom. Thanks.

Comment on travel: second city… by Rich

Rich — Sun, 02 Jun 2013 07:43:25 +0000

Epic celebration as usual. The part 2 of the Alinea meal sounds especially unreal.

p.s. I think you meant Lou Mitchell’s instead of Ed Mitchell’s?

Comment on travel: second city… by eelllleenn

eelllleenn — Thu, 30 May 2013 12:08:24 +0000

Your nostalgia of Chicago reminds me of my own, yearly visits to cousins and all. And I, too, love way too many cities to give my time to!

Comment on travel: second city… by The Lu Life

The Lu Life — Thu, 30 May 2013 04:17:07 +0000

This is certainly a beautifully written love letter to Chicago!

Comment on travel: second city… by ulterior epicure

ulterior epicure — Wed, 29 May 2013 17:07:56 +0000

@Rosemary: They are lotus roots. Normally, they are ivory in color. But they’ve been pickled with beets, or some other red ingredient(s) that have stained them pink.

Comment on travel: second city… by Rosemary

Rosemary — Wed, 29 May 2013 15:12:36 +0000

This sounds like a trip full of delights! What are the pink things with holes, in the pickled vegetable photo?

Comment on travel: second city… by gourmandj

gourmandj — Wed, 29 May 2013 10:59:59 +0000

What a great read

Comment on rumination 28: what goes up, must come down… by JF

JF — Fri, 17 May 2013 19:52:31 +0000

I not only agree with you, UE, but I think you could have gone harder on this post, and in rebuttal to these comments. There are definitely some methodologies that are better than others. But simply using logic doesn’t get you anywhere on the internet. So, I think a good point to make is that, for example, any list where Momofuku Ssam is ranked higher than The French Laundry (2012 rankings) clearly must be flawed. David Chang would never agree with that statement. Or where Astrid Y Gaston (a restaurant I found quite excellent, but that would not stand out in New York, Tokyo, or many other cities) is better than Ducasse at the Plaza Athenee or Troisgros (2011 rankings). Or where Le Chateaubriand, a fun and interesting high-end bistro where the food is often “not quite there” is better than l’Astrance (2010 rankings). Or the fact that Chez Panisse was on this list until recently (Chez Panisse cannot possibly be one of the best restaurants in the world – it was ‘revolutionary’ when it opened, but it’s just a nice casual place). Etc. etc. Clearly, the list is about what’s popular in a diversity of countries, what’s making the rounds on the internet, and what’s new and exciting. And by the way, most chefs I know (I used to be one) couldn’t care less about this list.

Comment on who am i? by Pesach

Pesach — Thu, 16 May 2013 03:05:58 +0000

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