...more recent posts
"The first push to delve into the mystery of beer flavor occurred in the mid-1970s, when a team of flavor chemists from 40 countries identified 800 chemical compounds in the beverage. These compounds—some individually, most in combination—contribute nearly 125 distinct flavors to beer. Brewers use the word flavor broadly, to include tastes, odors, and mouthfeel."
beer pairing with food.
burger blogging
tasting menu: focused on food
ratebeers best
portland Or brewpub scene
nobu 57
Opaque (dining in the dark)
Flying to the windy city today. Allegedly on the itenary is a stop at Berghoff's, which is closing it's doors in February. What's the opposite of nouvelle cuisine? I'm guessing it will be similar to the heavy, pickled/cured German-American food I've had in south-central Texas.
wow, not only did wd~50 make the #4 slot for best of ny per ny mag, but #1 best value for its tasting menu......justice is served!!!!
skinny
cross posting real-estate onto the food page : Lower East Side: "Any idea what's happening on Orchard St [near Broome]? There are about 4 storefronts in a row getting gutted simultaneously. Couldn't possibly be a coincidence, right? One (or more?) of them will be a Mexican joint called El Bocadito - any idea about the others?"
Last night: a remarkable meal at Paul Liebrandt's (formerly of Atlas and Papillon) Gilt (housed in the former Le Cirque 2000 space in the New York Palace Hotel). It sometimes seems silly to talk about food, even more so when it is really good. But suffice it to say he manages to walk the razor's edge with his tasting menu, swerving from the opulent (table side service of a whole giant lobe of foie gras encrusted in a shiny shell of beet), to the sublime (a truly elevated use of spices reminding one how small our lexicon of these powerful adverbs has become.) Go if you can eat without check fear. Desserts and wine fail to live up to Liebrandt's cooking, so if not tasting and wine pairing, save on expenditure in theses departments. We went to Cru first to get our inebriation on (Gilt's list makes Cru seem like a dream bargain).
big year end finish at eater
wd50 mentioned
Best Dish 2005 goes to Captain Treats: this hommage to the lower east side starts off the most exciting tasting menu in NYC at wd~50
Best New 2005 goes to Aburiya Kinnosuke: my fav Japanese to date in this small town, yet Ushi Wakamaru rocks the sushi world and i didnt get back in all of 2005
Best 3:00 to 5:00 goes to The Modern: after tasting 20 dishes in the front room only (didnt love my one meal in the main dining room) this place with Tia Pol come in the best of 2005 with the above, p.s. great wine list at The Modern
Cru: cant bless this place enough thank you for doing what you do, been drinking rare treats all year, eating delish food. sadly while not affordable for all, there still is value for us whine geeks
2005: wd~50, Aburiya Kinnosuke, Cru, Tia Pol, The Modern
Skinny
chef interrupted interrupted
the kitchen from the apartment therapy people
ClarkLewis explores NYC.
uovo in the newyorker
eating out in portlands