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Wilfrid

Member Since 15 Oct 2009
Offline Last Active Today, 05:15 AM
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#1438953 San Francisco in 2014 and Beyond

Posted by Wilfrid on 18 March 2019 - 10:03 PM

I am missing a hip.


#1438933 San Francisco in 2014 and Beyond

Posted by Wilfrid on 18 March 2019 - 01:56 AM

I have a lot of SF hotels under my belt now, high to lowest end. I will be rebooking the Bartlett Hotel. Just off Union Square, cool modern rooms, all kinds of discounts for the Bartlett Hall restaurant downstairs, nice service.

Under $100 a night, although I am sure it fluctuates wildly.

Enjoyed it more than the Hyatt Regency, which was flaunting a $700 rack rate the same week.


#1438590 Reasons To Be Cheerful

Posted by Wilfrid on 10 March 2019 - 11:05 PM

Despite writing more words online than Pepys in his diary, I don’t over share, I think, my life as Kim rather than Wilfrid. But I had the greatest birthday present I want to talk about.

A voice lesson.

I’ve never had one. I’ve never sung seriously, although I have a lot of karaoke behind me. I often do the karaoke in a kind of comical way, funny voices.

This was a proper voice lesson with a Broadway and regional pro (Forbidden Broadway regular). Am I going to waste it singing “Brown Eyed Girl” or “Happy Together”?

No. I had the music for “Soliloquy” from Carousel. No we didn’t get through it, but I learned a lot. Most importantly, I am actually an okay singer.

It was a very good feeling.


#1438514 Sushi Noz

Posted by Wilfrid on 09 March 2019 - 12:35 AM

I’m sure it’s great, but it looks like Kuruma prices and up (Masa, pfui).

Almost impossible to afford unless you’re odious.


#1438508 Dinner Party Menus

Posted by Wilfrid on 09 March 2019 - 12:12 AM

Could post this in bios or getting older, but this was my birthday dinner party:

Maine sea urchin tagliatelle with black truffle butter
Foie gras tacos, red wine and fig preserve sauce, diced apple
Braised osso buco, marrow bones, raisins, veal demi-glace
Keen’s Cheddar, Walker’s Whole-wheat biscuits
Birthday cake with fresh fruit

R.H. Coutier Champagne NV
Decoy Sauvignon Blanc
Lopez de Heredia Bosconia Gran Reserva, 1954
Roger Groult Reserve Calvados

Vendors: Buon Italia, Eataly, Bedford Cheese, Veniero’s. Thanks to Joe the Foodie for the apple idea which was perfect. If you see a wine there for guests not beguiled by the old Rioja, don’t judge. The cheese and “digestive biscuits” course was a shameless trip back to my childhood, but was a huge hit.

Proof of higher being looking after us, I woke up with no hangover and hungry.


#1438497 Today I played...

Posted by Wilfrid on 08 March 2019 - 11:47 PM

For my birthday I just put on a long playlist from Scott Walker’s mid-career, the MOR and movie themes. But I fell asleep anyway.


#1438400 Eater Announces Their Restaurant Critics

Posted by Wilfrid on 06 March 2019 - 02:27 AM


I don't read it as a review; more like an experiment, or as Sietsema says:

I decided to try to recreate the sandwich from the movie, in an attempt to see what it felt like to eat a sandwich in America in the late 1940s.


So I just looked at the rationale for the series and it does say he will look at sandwiches which were “normal” thirty years ago. I do not recall that as being the original mission of the sandwich series, but it absolutely justifies this. Curious project.


#1438285 Reasons To Be Cheerful

Posted by Wilfrid on 03 March 2019 - 02:34 AM

Mid-March it is!

Twice...


#1437734 Foxface

Posted by Wilfrid on 17 February 2019 - 01:06 AM

Can you just leave the bread? Oy.

Both breads I tried were great, by the way: brioche and ideal-for-Cubano/banh mi crispy.


#1437685 Durgin Park (closed)

Posted by Wilfrid on 14 February 2019 - 11:27 PM

Technically it should have a hyphen, like Locke-Ober.


#1437679 Durgin Park (closed)

Posted by Wilfrid on 14 February 2019 - 08:49 PM

Wow.

 

After 92 years.

 

I must have eaten there four or five times, and now wish I'd eaten there more. Not a gastronomic destination, but oozing with history.




#1437633 Chevalier at The Baccarat

Posted by Wilfrid on 13 February 2019 - 09:53 PM

Looks like GK's signature has a new lease of life:

 

PETIT PÂTÉ FEUILLETÉ BACCARAT 40 Duck, Guinea Hen, Foie Gras, Veal Green Salad These savory pastry pies were referenced in the first French cookbook, written by Guillaume Tirel, famously known as Taillevent, in 1392. In the 19th century, these meat pies were savored by the crystallerie and industry workers as a late morning “casse-croûte”. Chef Kreuther has revisited this regional staple rooted in tradition to create an homage to the craftsmanship and history of Baccarat. A limited number of these pies will be available daily from 4pm.

 

 

Nothing, to me, says high-end jewelry quite like a meat pie.




#1437158 Today I played...

Posted by Wilfrid on 29 January 2019 - 04:10 PM

Google knoweth not "burst flanken."




#1436905 Places we're curious about

Posted by Wilfrid on 21 January 2019 - 11:00 PM

The poke wave is also a sub-part of the bowl tsunami, whereby restaurants pay their rent by filling bowls with near-zero cost carbs and leaves, putting light protein on the top, and charging $13.99. The proportions would be unthinkable in a traditional New York sandwich.


#1436767 Gage & Tollner

Posted by Wilfrid on 17 January 2019 - 07:03 PM

Fresh seafood used to be sold from street carts.  

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