will_5198
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Everything posted by will_5198
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Colicchio wrote in his blog that the producers of the show explain each challenge in greater detail off-camera*, and more specific parameters were given. * During TC: Just Desserts, one episode showed this procedure. The contestants were brought back to the stew room, where a producer went over all the rules of a certain quick-fire. It aired because Seth had a breakdown after being explicitly told he could not make his own ice cream. -
I like it so far -- some old Molto Mario reruns and a few of the new programs stand out (Unique Eats, Drink Up). I wish they'd subtitle Iron Chef; it's unwatchable with dubs. What they need to add are the reruns of Into The Fire and A Cook's Tour (I'm probably dreaming when it comes to the latter, considering all the smack Bourdain has talked about FN since). Into The Fire was one of the best series FN has ever aired: behind the scenes look at Campanile, Carnegie Deli, Trio (when Achatz was there), Joe's Stone Crab, etc. It's a shame they ran it only briefly and buried the reruns at 4 a.m. time slots.
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Oh really? I've been conditioned just to order a soda when there, but that's good to know.
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Agreed. There's not really a waiting area -- but the hostess did a good job finding people out on the sidewalk. And that's a minor detail considering the advantage of table service, using credit/debit cards, and beer.
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Had the tasting menu last month, about a week or two after they reopened. All of it was wonderful, but my two favorites were the eggplant ravioli (loved the olive crumbs) and veal carpaccio (lots of different elements here, but it came together in a very subtle, clean and delicious way). Does anyone know if they’ve transitioned to a fall menu yet? The website still lists summer courses, and I regretted missing some of the three-course options on my last visit.
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I went for lunch a few weeks ago and the tuna tartare was indeed excellent. Despite being such an overused dish, VOLT's preparation was a refreshing take. It's a shame that Frederick is quite a distance for me, because the $25.10 prix fixe lunch they've been running is an absolute steal. Lunch reservations are also *much* easier to book, with only a couple days notice needed. I'll be back if Table 21 has an opening sometime this decade.
