It has been quite some time since a real post. I apologize, but beg forgiveness on the ever-ambiguous personal issues disclaimer. I am jump-starting my hopefully more regular return to posting with the following abnormal snippet.
Whilst not exactly a culinary experience, I went to see Jon Bon Jovi in concert the other night. To coin a friend, the cultural relevance of JBJ three decades in is astounding. It was a mildly engrossing show, with the right mix of sap and hardcore rock moments to appease the cougars and the 30-sthg wanna be yuppies who miss their youth. What is most interesting is the ability of someone who was a young 'rocker' in the 80s to translate to a cross-ageular group in the year 2008. Not quite a Buffett or 'Dead phenomenon, but a truly interesting experience in our internet age - visceral yet normal. JBJ, keep livin' on a prayer, and helping us do the same.
Sunday, February 24, 2008
Wednesday, February 13, 2008
New York 2008 - Country
For many years, I have felt like a star-crossed lover as I tried to visit Country, Geoffrey Zakarian's Midtown dining room in the historic Seville hotel. I had reservations no less than five times, only to be stymied by bad weather, bad timing or bad friends.
As I trekked back to Manhattan on a snowy Winter night, having been rebuffed by the gods who control the LGA-ORD corridor and sentenced to another night in NYC, a last minute call to a friend yielded a "yes, would love to have dinner, but needs to be near my office - how about Country".
Splendid, I thought; my friend is a regular to the cafe given his proximity to work, but we enjoyed a prix fixe in the formal dining room just 30 minutes later.
A delectable set of dishes awaited us; Ouefs Au Plat - sunny side up, crab meat, simmered fish broth and crostini, rich yet light; a Duck Torte - filled with organ meat, rich and tasty; a savory Bison Wellington - perfect for the weather outside; a serviceable (although highly recommended not great) poached pear dessert.
The biggest surprise was that despite a fantastic venue and solid food throughout with a bit of flair, the place was empty - - it may have been the weather, but I blame the service. I would not return to the dining room for only service-related reasons. A sommelier who pushed wine he wanted to get rid of - two $250 bottles that were not ready to drink, despite protestations, and invisible servers when something was needed.
My advice to Monsieur Zakarian: the food is right, get the staff in line.
As I trekked back to Manhattan on a snowy Winter night, having been rebuffed by the gods who control the LGA-ORD corridor and sentenced to another night in NYC, a last minute call to a friend yielded a "yes, would love to have dinner, but needs to be near my office - how about Country".
Splendid, I thought; my friend is a regular to the cafe given his proximity to work, but we enjoyed a prix fixe in the formal dining room just 30 minutes later.
A delectable set of dishes awaited us; Ouefs Au Plat - sunny side up, crab meat, simmered fish broth and crostini, rich yet light; a Duck Torte - filled with organ meat, rich and tasty; a savory Bison Wellington - perfect for the weather outside; a serviceable (although highly recommended not great) poached pear dessert.
The biggest surprise was that despite a fantastic venue and solid food throughout with a bit of flair, the place was empty - - it may have been the weather, but I blame the service. I would not return to the dining room for only service-related reasons. A sommelier who pushed wine he wanted to get rid of - two $250 bottles that were not ready to drink, despite protestations, and invisible servers when something was needed.
My advice to Monsieur Zakarian: the food is right, get the staff in line.
Tuesday, February 12, 2008
Chicago 2008 - Nxxt
In an effort to keep my loyal readers up to date on new openings, I am posting the first "ghost written" piece on Cress_Travel, by CVW:
Swanky interior with red leather booths and chairs. Braised short ribs served pulled off the bones atop a southern recipe cornbread. "Scallops three ways" all excellent with great presentation. Plates all white, very clean and well designed dishes. Sous chef Alex Heinrich sent over a sample of the 'Mac and cheese'. You can smell the truffle oil as the food approaches the table. A wonderful new age representation of classic comfort food. Roasted beet salad with fennel and manchego cheese had a fantastic vinaigrette which tied the whole plate together. The crawdad cakes were a but spicy however the hush puppies were amazing. The chicken entree was à half chicken served on a bed of garlic mashers with honey glazed baby carrots. All good things. This chic new spot provides both excellent service and contemporary comfort food in the ukranian village.
Subscribe to:
Posts (Atom)