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Ferhat Yalcin

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  1. Our meal (December 2nd) was excellent as well. From start to finish with personal touches from Chef Ziebold. Curried halibut was the highlight of the meal for me. All the desserts were great including the mignardises. I really loved the downstairs lounge where we had drinks and appetizers. There was a Hungarian bread with some sort of paste and that bread was amazing.
  2. you haven't experienced much, yet. This is a rookie level
  3. Tom Power and I are cooking together to benefit the victims of the earthquake in Turkey. This was the disaster of the century for Turkey as the death toll is closing to 50,000. Each ticket sold is a donation and Tom generously offered to donate 100% of the benefits. It is on Eventbrite and here is the link: https://www.eventbrite.com/e/benefit-for-turkeys-earthquake-victims-at-baby-wale-march-7th-tickets-552311146507
  4. Dined here last week and loved it. I am surprised I haven't been here before since I moved to Baltimore. Between me and wife we did a 5 course tasting menu, ordered 10 different food. Mostly it was great except the octopus and sweet breads. Both of them were average. Also desserts can use a little bit more of imagination. Apple galette and creme brûlée seemed a bit of ordinary for this caliber of a restaurant. Service was great. Loved all the porcelain plates. Briefly spoke with Chef Cindy.
  5. that plate looks super sad with beef and other thing on it. it could be some college kids house
  6. Eric, did you ever get back the remaining $25? I also find it amusing the way they worded your refund `complimentary discount` because they are doing you the favor
  7. We had dinner as a family last night(2 kids, 2 adults) Lobster bisque, tuna tartare, lobster salad, salmon terrine for the apps Tuna with sushi rice, Faroe island salmon and prime beef strip for main Chocolate sabayon, chocolate tart, pistachio bread pudding and hazelnut bars for dessert Food is as great as ever as the service. I admire Chef Tom Power because after all these years he is still cooking every night. He is the most consistent chef I know. I know many people say he doesn't change the menu often but the tuna I had last night is the exact same tuna I had 15 years ago in terms of quality, flavor, texture etc. Show me another chef who does that. I'll wait..
  8. I've been following this truck on my instagram and finally sampled last June in LA. I had a great conversation with the owner, Joe Nicchi. He is a great guy overall with a huge sense of humor. Great soft serve, better humor and the best truck design. Definitely worth a trip in you are around LAX
  9. We enjoyed our 2 visits to this place(2 adults, 2 kids) as we live very close. Most of the dishes are really good maybe a couple misses. Im surprised not to see a bouillabaisse both times. When I asked the servers actually didn't know what a bouillabaisse is but hey nobody is perfect. My kids didn't like the smoked sweet corn ice cream but as a dad I finished the bowl. Dad duties :)
  10. Attila Kan, owner(actually he is Turkish not Lebanese) still keeps the recipe of the hummus as a secret and he is the only one making it
  11. couple weeks ago I was in Richmond and had the tea smoked duck. It was amazing. crispy skin, tender and so flavorful meat. wife was not happy as I didnt share much
  12. Island creek oyster bar and Mare oyster bar(I think its in little italy) were the 2 best spots for me.
  13. Thank you, Kat! We opened last night at Mount Vernon Marketplace with a smaller menu because that kitchen is super tiny. I am still waiting for some equipment. Grand opening is on May 31st.
  14. It is ironic to see all the white assholes and they almost all have black jackets
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