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Camille-Beau

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Everything posted by Camille-Beau

  1. Camille-Beau
    I think Polyface assigns numbers to their animals, would that suffice?
  2. Camille-Beau
    Another quick nod to "bar food" at Restaurant Eve. My visit last night started off with a pork terrine that had been in the making for the past couple of days. Smoked pork, meat rendered from a whole shoat, boudin noir, and assorted innards (as per Chef Armstrong) were expertly crafted into this flavorful dish. Topped with micro greens and a dash of coarse salt, this was a great way to start any evening. This was followed by an expertly cooked Polyface Farms ribeye, adorned with truffles and melt-in-your mouth marrow. Certainly worth the effort to "go across the river" for this decadent bite. PS: Thanks to Evan for his pouring of a Francois Raveneau Montee de Tonnerre Premier Cru Chablis (2005) when I thought I was going to have the trout and for cracking open the 2001 Franc Maillet when the Chef had other ideas about my main course! --Beau
  3. Camille-Beau
    I bet your grandfather cared. It's not all about marketing. To me, it's an indication of chefs who care about the quality of the ingredients they use and the people who provide those ingredients. As a consumer of those products, I kinda like to know their source. Good servers should like the opportunity to provide that information to their customers.Just my opinion. -Camille
  4. Camille-Beau
    Dining at the bar is a great way to get a taste of Cityzen. Beau and I first tried the bar before venturing into the dining room and were very happy with it. The bar does have a limited menu but is a great deal with a prix fixe, 3-course tasting option. Consider ordering one of the rillettes as a starter. Doesn't matter which mammal you choose, they're all very good. Click here to see photos of the bar area. Scroll through the photos at the bottom to find the bar which is the 12th photo, I believe.-Camille
  5. Camille-Beau
    Perhaps for the next picnic we should have a potato chip tasting. Of the decent chips made in PA like Utz and Snyder's of Hanover/Berlin, etc., I'd likely contribute Middleswarth chips from Middleburg, PA. Two categories -- one for basic chips like plain and barbecue and one for specialty flavors like those mentioned in this thread. -Camille
  6. Camille-Beau
    Have to mention a recent return visit to Citronelle really blew us away. Will post more on the Citronelle thread.
  7. Camille-Beau
    Yep. Thursday night. The couple next to us also ordered it after tasting mine.
  8. Camille-Beau
    Iranian Golden Imperial Osetra Caviar: take out a loan, borrow from your kid's college fund, do whatever you need to do to try this dish. The golden eggs are salty, buttery and nutty and are paired nicely with toasted brioche sticks and a coddled egg served in the shell. Not your typical bar food
  9. Camille-Beau
    Pegu Club is an excellent place for great drinks so you won't be disappointed. PDT is just newer and setup more like a speakeasy
  10. Camille-Beau
    Ask your friends if they've heard of PDT (Please Don't Tell)
  11. Camille-Beau
    Great article in the March Food & Wine magazine about Cathal's trip to Ireland to visit his family. "A Donegal Son Returns" The photos in the magazine are awesome!
  12. Camille-Beau
    I second this recommendation. The gnocchi we had was light and flavorful and paired perfectly with the tender rabbit and mushrooms. As for dessert, while I didn't try the bread pudding (which looked awesome), I really liked the crispy caramelized fritters and would recommend them as well.-Camille
  13. Camille-Beau
    Depending on the dates you'll be in New York, perhaps one of the February wine dinners at Hearth might be of interest. Just follow the links for more info.
  14. Camille-Beau
    We've dined at The London three times -- once in the dining room and twice in the bar area, now renamed 'Maze'. The food during all three visits was excellent. [sorry for being off-topic from the thread]
  15. Camille-Beau
    I thought Todd was unnecessarily snippy with DonRocks in yesterday's chat (I too dislike 'chog') regarding the complaint about the parker house rolls at Cityzen. Don made an excellent point about the rolls -- there is a separate bread service so the parker house rolls come out as a complement to a main course, much like truffles, foie gras, etc., and the fact that these diners were so upset that they didn't receive seconds was, frankly, absurd. "...The bread never came, and no one spoke of it again. We felt uncomfortable, confused, and ignored..." Uncomfortable?? Confused?? geez... -Camille
  16. Camille-Beau
    They'll call a cab for you. And Happy Birthday, by the way
  17. Camille-Beau
    I believe Cathal Armstrong will be on CBS tomorrow morning. Not sure what time.
  18. Camille-Beau
    The views of, and from, Trattoria Tramonto:
  19. Camille-Beau
    Perhaps Gilt or Mas?
  20. Camille-Beau
    New Sunday tradition for us -- dim sum at Hollywood East followed by a scotch or two at RMP, a strange but satisfying combination
  21. Camille-Beau
    Yes it is. I stand corrected
  22. Camille-Beau
    It was a fun event and a great turnout! Three rounds of Iron Chef took a long time to complete since the 'kitchens' needed to be cleaned up and setup between each round but they filled in that time nicely with the auctions. Large open marble spaces, however, aren't very conducive to hearing the speakers since the sound reverberating in that space made it difficult at times to know what was actually up for auction. Best line of the night from Tony Bourdain re fois gras: "I spread that shit on my toast for breakfast!"
  23. Camille-Beau
    Like bungy-jumping, something to try at least once. I'd do it.
  24. Camille-Beau
    While there are obviously many great restaurants in NYC, mostly from midtown to the Village, it's well worth the time to trek north to the upper West Side (92nd and Lex) to dine at Sfoglia. It's a wonderful Italian restaurant, rustic in atmosphere with elegant cooking, and one that I wish we had in DC. Very small with only 10 tables, including one 10-seat communal table, so dinner reservations are tough to come by. Lunch is a great option with many of the same dishes available from the dinner menu. A recent lunch visit (10/10) offered a new menu with some really delicious dishes. Some standouts include the mussels with tomato, garlic, salami & fennel pollen; butternut squash gnocchi with cannellini beans and leeks; chicken al mattone -- incredibly crispy outside, very juicy inside; a perfect farro spaghetti carbonara -- melt-in-your-mouth creaminess with just the right amount of bacon and pepper; and the highlight of the day, the orata sotto sale. All of the wines from the regular list are offered by the bottle or the glass. A wine reserve list offers other options by the bottle only. Well worth the trip up Lexington. -Camille
  25. Camille-Beau
    B9 was sold a few months ago by Umbi Singh who is now focusing solely on New Heights, his other restaurant.
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