marcos
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Everything posted by marcos
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Ate at momofuko in NY. Had pork and rice pot with kimchi puree. Good ansd satysfying, but nothing to get overly excited about. Had dinner at WD-50 and was impressed by the techniques. It is a fun place to dine, but floavors are often bland. Bone marrow was broken, but all the proteins were cooked perfectly. We had octous, duck, flat iron beef, turbot and marrow. I would go back as it is a lot of fun. Dinner at Palena, as always, was amazing. We went there Tuesday night and I cant wait to go back.
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well, While Dc may be overun with bistros this must have the best food of them all. This is first rate food without the lousy American influence. I ate there and every item was perfect. I was amazed by the perfect simplicity. As a chef who eats out with every opportunity I must suggest that everyone here tries this new place.
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went to viridian. The service is very friendly as well as the owner. The food is tasty, but not too inventive. I miss c couple of the old items such as the fried eggs and the steak tartare before was more traditional and did not taste of sesame oil the way it does now. The food value on the medium sized plates is an excellent deal. I hope to one day see this restaurant become a larger success as the owner deserves. I do get the feeling they are on track in correcting the earlier problems.
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i actually had the same experience with the calamari and the burger last night which was a Sunday. I noticed the table next to me also had the same issue with the calamari. The wines by the glass were also mostly 86ed. The servers were rude however. The [place is cool though and I really like te table we had. I have had some good food there, but this was horrible.
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bone marrow at blue duck tavern and all charcutarie there as well
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what happened to Antonio. Why was it time to go. It was less then a year was it not? I thought he was pretty good so I am curious about the sudden departure. I liked his honest approach withoput the asian spin everyone tries to put on things. Unless you trained in Asia you may want to leave it alone as it is very played out. So Antonio, where are you?
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FUNNY, there is no caul fat around that trout.
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you are correct the chef is a great cook and they will likely continue to thrive. All hail the king.