jpschust

Spring is fantastic- we've been there a dozen or so times. Don't bother with the tasting menu though, it's generally just a selection of things off the menu. Schwa is impossible to get a reservation at- only because their staff is totally unresponsive. We haven't been to NorthPond but we expect to go there this weekend. Another place you might look at is sweets and savories. http://www.sweetsandsavorieschicago.com/

I know I was exaggerating, though last time we ate at Tru the final bill was about 3-4 times what we paid at Komi to do the full meal. The food and the experience is totally different, though both are incredible experiences in their own right.

only SLIGHTLY less expensive than TRU? It's like 1/4 of the price of TRU

Hey Phantom has a nice reference to Puccini in it. That's kind of like hearing opera second hand.

Do not miss Cochon.

For someplace a little less formal than blackbird, but a menu that's just great in my opinion- what about Sola? www.sola-restaurant.com. I've got a few other places, but let me know if that menu looks appealing to you.

Anyone else see the comments about the food slipping at Vidalia in Tom's chat today? I have a hard time believing that with RJ at the helm...

That laugh scares me

Telluride is possibly my favorite place to visit in the country outside of New Orleans and New York. The scenery, the people, the music - all excellent!

I don't know about n/a beer specifically, but i'd think that at PX the bartender can make something awesome without alcohol

It's going to be a great year for us this year.

That's within a dollar or so either way for each of these things at Wrigley, except there's no half smoke at wrigley. And our stadium is a lot cooler

Congrats to chef for his 2008 Beard Award nomination!

Congrats to Central for getting a 2008 Beard Award nomination for best new restaurant!

That's really interesting! Thanks!

last night, pappy 23 on the rocks. last of my bottle. so long good friend.

Can you get there earlier in the day to try and put your name on the list?

The Governor Flip (No. 9) (a riff on the Millionare Cocktail and a gin flip) 2 oz Plymouth Gin 1/2 oz dry vermouth 1 tsp maraschino whole egg 2 tsp cream Shake all ingredients with ice and strain into a champagne glass Price: 5 diamonds.

Friday- cafe boulud in new york Saturday- eleven madison park in new york (who it seems lost their single star and feels like it might be starting to slip) Sunday- vintage wine bar in chicago Monday- at home with my lovely fiancee cooking something healthy Tuesday- back to vintage wine bar in chicago because it was close and it's reliably good Wednesday- tonight- dinner at home, bottle of 98 Corison to open.

it was a mistake- my dad is 70

Cafe Boulud My fiancee and I were flying in to NYC to celebrate my father's 70th birthday. Our plane was hopelessly late, and we ended up not getting to the restaurant until 10:30. On the dot, once we sat they told us the kitchen was closing soon, but they wanted us to be able to eat. We ordered quickly, and knowing me, I picked the stuff that's a total pain in the ass to fix. I can't review other's food as I didn't taste it. I started with the "Biscuit and gravy". It's described as pork, foie gras, black truffle, creamed spinach and sauce pergourdine. First off, this is the sign that I eat out at high end restaurants far too much- I was able to disect just about every spice and flavor in this dish and explain to other people at the table how their sauce was made once I saw it. FYI, pergourdine sauces are those made with black truffles normally, and also normally with stock of some sort- in this case possibly the best veal stock I've ever tasted in my life. The pork was mixed with the foie to make a sausage like texture with black truffles mixed in, all set above a bed of creamed spinach on a homemade brioche biscuit. Absolutely incredible. This leads me to the question- honey, can you make me this for breakfast? For my main I wasn't famished, so I had an appetizer portion of their wild mushroom ravioli with chive batons and parmesan froth. With black truffles. Stunning ravioli. Perfectly light with the flavor of the mushrooms coming right through. The froth allowed for the perfect amount of salt seasoning while keeping the ravioli moist. The chive batons didn't add much to the plate other than colorful garnish, but they looked great on the plate. For dessert I had a degustation of artisnal cheeses which franky I didn't get too much of as my table went for them They were great though with a focus on domestic cheeses, a lot of raw cow and goat milk cheeses. All in all, this is one of my favorite places to eat in the country.

I thought the option was one dinner or a few quality lunches, so an either/or.

There are just too many steak houses in the country to eat at Mortons and Ruth's Chris unless you're under pain of death.

In Cleveland Park, so NW on the red line- there's a whole thread about it on here.

Dino?