docsconz

I've been fortunate to have been to Fiola several times including a few for dinner. So much has been written about the restaurant just here on donrockwell.com before even getting to all the ink spilled elsewhere. The lobster ravioli (one of my favorite dishes of the past couple of years to be certain) has to be one of the more described and interpreted dishes in regional (national?) food writing. That ravioli is problematic if you live locally because, if you end up there for lunches on occasion as I do, it distracts from trying new and different (and also wonderful) things on offer. I've gladly fallen into that trap a few times.

I may have known and forgotten but, with that caveat, my biggest surprise from your review was that the lobster ravioli is made with a rice flour pasta. To think that dish might (?) be gluten free is fairly astounding.

All said, really enjoyed your review. And, yours has to be one of the best photos taken of said dish that I've seen. Thank you.

Thank you!

By no means was the noise level "reverential", but I had no problem holding a conversation with my dining companions.

Fiola is not inexpensive, but there are few (if any) restaurants in the country more worthy of the cost. My full report with photos is here.

I should check here more often. A well-deserved congrats to Chef Conte, one of the most under-heralded chefs in the country! Glad to hear that The Oval room is maintaining its standards and I'm very happy that I had one more chance to eat there under Chef Conte in October.

I recently (October) organized a small group dinner at CityZen. They did a tremendous job making us comfortable and assuring that we had a great time. My full report with photos is here.

During his wine career, Dawes acquired extensive contacts with rising star American chefs. Bored with wine geek chatter and inspired by Spanish Basque gastronomic societies, in 1989 he founded The Chefs From Hell Acrobatic Unicyclists & Winetasters Club, whose sole purpose was to have luncheons, at which chefs showed off by cooking for each another, drank lots of wine and told stories and jokes. Chefs From Hell members included Thomas Keller, Tom Colicchio, Michael Lomonaco, Mario Batali, Tom Valenti, Rick Moonen, Bobby Flay, Andy Pforzheimer, Rose Levy Beranbaum, Martha Stewart, Rusty Staub, Terrance Brennan, Waldy Malouf and honorary member Julia Child. The group had many “rules’ such as “No acrobatic unicyclists allowed,” “No pissing on the shrubs in front of host restaurant in day-light,” No pizza deliveries accepted during the host chef’s service,” No dishes shall include all three of the following: foie gras, caviar and truffles,” and “No war stories about sex in a walk-in.”

Gerry, with all of these outlandish rules, how did you all manage to have any fun?

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In all seriousness, Gerry, what area of Spain do you consider the most under-rated and why?

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I know some people who are reluctant to travel to Spain now because they are concerned about the economic conditions there. Is there any validity to those concerns from a traveler's perspective?

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BTW, also flattered to be mentioned in your bio

Had lunch at Boqueria today - just a few tapas. The first two, the tortilla Española and the croquetas were just ok. Jaleo's croquetas, earlier in the week, were much better. The restaurant was redeemed though by the setas and the gambas al ajillo, both of which were quite good. I enjoyed the gambas more than those at Jaleo, as the ones at Jaleo, I felt were too sweet for my preference. These were more purely olive oil, garlic and pimentón. On the whole, I preferred Jaleo, but Boqueria was still quite good.

Hello Everyone!

i'm new to posting on DonRockwell.com, but I'm not new to posting, having been on eGullet somewhat in the past. I live in upstate NY and love to travel, dine, write and photograph. I have a blog, Docsconz: Musings on Food & Life, to which I devote considerable time.