srhuddle

I've been twice for lunch and tried the pork ribs, sausage, brisket, and chopped beef sandwich. All good, with a slight preference for the brisket (a little of the sauce helps). Both the beans and mac and cheese sides are top notch. I did think the cornbread is a bit on the sweet side, but perfectly acceptable. Both times I've been my tab has been ~ $20. Thats without beers or dessert (too full), and a fair deal for that quality in that neighborhood. I do wish they would fix the ticketing scheme -- they already have severs coming to the table, why not take their order? Or go the other way and do tray service and drinks and pay when you get your meal. The hybrid model is really worse than either option..

I had the great pleasure to eat through a lot of the menu last week (thanks!) and didn't have a single disappointing dish. There were some standouts, though. The razor clams made ceviche style was a wonderful twist on a dish I've had many times. The blood oranges with the cod carpaccio was light and fresh. I'm not normally a sea urchin fan, but the pasta dish with urchin and crab was delightfully complex range of flavors both fatty and spicy (and the pasta perfectly cooked). The rib eye was on the small side, but perfectly cooked (sous-vide?) The strip of lardo on the top melting like butter. Desserts were great, too. And yes, the vincisgrassi lasagna was amazing. My favorite dish of the evening. The room is beautiful: modern but not severe, beautiful photographs, too. Go!

Count me in the cilantro = soap category. If I'm watching a cooking show on TV I have to catch myself from saying "Yuck!" every time the word is mentioned. I have a bunch of oddities (I used to be a hugely picky eater as a kid, perhaps they are carryovers) Raw tomatoes, bleech. Though I eat salsa (and I've had the tomato 'caviar' at Minibar) I don't like lettuce on my sandwiches or burgers, but do eat salad. I always think -- why is this grass on my perfectly good burger! Mayo by itself is gross, but I cut it w/ sour cream and use it when I make tuna fish salad or deviled eggs. Raw coconut tastes like wax to me. Though I like coconut milk. Don't care for button mushrooms, but I like (cooked) Portabello, Shiitake, Oysters, etc Uni (sea urchin). double bleech, but I love Tobiko (flying fish caviar) Dislike green pepper, but adore red peppers.

Sorry to not post this earlier, but add this one to your tickler file for next year. OAS sponsors a Food Festival of the Americas down at their headquarters. This years was just this past weekend. *Great* food... all made by OAS families, and live music and dancing.

I like foodnetwork and epicurious for just that reason.. you can read comments. Feel free to add your two bits on Steel Oats.