Robert Rymarz
-
Posts
175 -
Joined
-
Last visited
Content Type
Profiles
Forums
Events
Articles
Dining Guide
Everything posted by Robert Rymarz
-
I have only had the Degustazione and have yet to try the normal tasting. Like I mentioned upthread it was wonderful. About 22 or so course's with wine included. In my opinion it would have been a deal for the food alone. I imagine one could eliminate wines but maybe others can chime in on that option. -
Bless whichever higher power you wish for the internet. We don't need to wait to the 19th to read the article. http://www.foodandwine.com/bestnewchefs/
-
Arnolds on Route 6 in Eastham is not to be missed on any Cape Cod visit. http://www.arnoldsrestaurant.com/Index.htm On the other hand Captain Frostys in Dennis disappointed big time last year with a tasteless lobster roll. And only being told it would be a hour wait after ordering and 'paying'. I have heard good things about Modern. Some prefer it over Sallys and Pepes but I have yet to try it. Will try to recall other options and get back to you.
-
Blue Mountain is very good. http://www.bluemountaincoffee.com/
-
If I could only pick three restaurants in the world that I would love to visit, Extebarri would be included. I'm also jealous. http://www.mensvogue.com/food/articles/200...i?currentPage=1
-
Damn, if I just lived 200 miles closer.
-
The quality of the photos are worse then expected. http://www.flickr.com/photos/84954050@N00
-
The linked blog below is pretty much the exact menu we had. http://colleenandjason.blogspot.com/2007/0...er-at-komi.html
-
Komi was long praised on this thread before I ever visited. Can't foresee my photos causing a major PR revelation.
-
I would be glad too. I tried to upload them today but seemed to misplaced my USB cord. Likely my teenage son is the culprit. The low lighting took it's toll on the quality though. I believe in the eyes of some critic's the understated room and more casual service may cause hesitation in giving four stars. But yet then Vetri and Django in Philly got four stars from the local paper. Guess you can not predict anything. This I will say.. Many restaurants with four star goals and ambitions and with big time investors lack the 'soul' that Komi has. And that soul will always be four stars in my book.
-
I never will be able to do this meal justice in a report because #1 the wine took its toll on me over the course of the evening. And #2 I made the poor judgement of not writing anything down. My wife and I decided that if we were going to drive 500 miles to experience Komi, the best bet was to leave the menu in the chef's hands. So we went on to order the degustazione menu. Altogether this meal was around 22-23 courses that took over 4 hours, and needless to say I lost count on how many glasses of wine we had. Derek's enthusiasm and passion for wine was truly inspiring. I honestly believe this was one of the best and well thought out wine pairings we ever experienced. There was a sherry pairing with the octopus salad course that stopped all conversations and another excellent one with the foie gras course. Huge mistake in not writing the wines down. I apologize. There was not even one course that disappointed; for that matter there wasn't even one that we considered just average. From the tiny baby radishes carefully topped with butter and salmon row to the squab with morcilla was excellent. The pastas made Babbo look like Chef Boyardee. A few thoughts about the service and food. In my opinion with such a small kitchen staff it will be very easy for Johnny to take the easy route. By that I mean keep things simple. By grilling a piece of fish with some morels and fiddle head ferns and drizzling it with some flavored oil. All in all, most people would be satisfied and the restaurant would still be a success. But it's the extra steps that Johnny takes that sets him apart from most chefs. Curing his own meats, the labor intensive pasta, and the small side items like the mousakka with the venison. These things take time and it's a amazing accomplishment for someone with such a small kitchen and staff. Thomas Keller once said anyone can saute a chicken breast but that don't make them a chef. That analogy is a prime example of what I mean. Chef Monis is a true chef's chef who takes no short cuts. Our server Bill took those small extra steps that makes the evening special and which one would expect to find at a Danny Meyer restaurant. Example: My wife was taking pictures of the courses (no flash) when the battery died. I could see she was disappointed so I asked if I could take a minute to run to the CVS next door. Before I knew it Bill had the batteries on the table. The sign of a excellent server is how one reacts to a curve ball or a break in the routine. That is what sets apart good service from extraordinary service. I can't wait to return. Maybe I should just move back to northern Virginia.
-
If I had not read all the justifiable praise on this thread I doubt I would have ever tried Komi. And for that I wish to thank you all! This was one of the finest meals I ever had. I could not be more sincere in saying this experience was comparable to those at the French Laundry, Per Se, Manresa, etc etc and maybe even exceeded them. More to come after I recover from the drive.
-
Happy Birthday DR.com! Even though I live no where near the DC area I check in daily. Why? Because most of all these members set the best example of how a discussion board should run. Bravo!! And hopefully other boards will take notice.
-
Congratulations to Chef Johnny Monis. http://www.foodandwine.com/articles/2007-best-new-chefs
-
I also found this information valuable as I have MS and had no idea parking would be difficult. Will get there early to give myself plenty of time for parking and maybe even walking.
-
Dining in San Francisco
Robert Rymarz replied to ustreetguy's topic in San Francisco Restaurants and Dining
If given the opportunity I would not pass on the French Laundry. Everybody should experience it at least once in their lifetime. With that said if given the chance I would also never pass on Manresa. -
With my upcoming reservation on the 13th you sparked my enthusiasm even more. Can't wait!
-
With my Komi reservation set I was looking at a few casual meals that are family friendly. Is Pizzeria Paradiso a good suggestion? Two teenagers and a very well behaved five year old.
-
Congratulation to Chef Frank Ruta on the James Beard nomination.
-
Pocket change next to the French Laundry. Plus my better half is buying.
-
Thank you for the info. Was about 95% sure it was goat but not positive. I am looking forward to trying Komi next month after having to postpone last year and the Degustiazone sounds impressive. It only makes sense to try as much as possible if I'm traveling 500 miles for dinner.
-
Hope this is not a dumb question but is Katisaki listed on the menu goat? A google search returned nothing.
-
I found it odd that while trying to access Komi's website the other day, my PCs virus protection detected a Trojan. Also appears the site is down since this incident. Is anybody else having a problem accessing it? I did drop them a email letting them know.
-
I completely agree and after I and others repeatedly tried to stress that point a few responded that this is overlooked in NYC and we failed to understand that.
-
I certainly wish I was aware of this thread this morning as a long heated discussion regarding the same topic was taking place on egullet. In short it regarded a underage young man who was refused wine service at a very well known high end restaurant. Which some felt showed the sign of a inexperienced server who should have realized this law is not enforced in NYC. Some went as far as believing gratuity should have been withheld. My opinion on the matter is I seen no harm in the young man having a glass of wine with his family but on the other hand to punish the server for obeying the law regardless of the city it's in is beyond ridiculous.
