321 replies to this topic

[yvonne johnson]

The melted cheese and lobster is divine!

[rancho_gordo]

Senor Stupak is presenting at an amazing congreso I'm going to be at next week. It's a wild line up of who is who and it's a real feather in his cap that he's doing a course for the opening party.
Personally I'm a little freaked out about presenting but it's an incredible opportunity.

MesAmerica: http://www.mesamerica.mx/

[Orik]

Wow, what a lineup.

[rancho_gordo]

It was amazing. And Alex had a great response.
My brief impressions.
I can tell you, in confidence, I was scared shitless!

[GordonCooks]

It was amazing. And Alex had a great response.
My brief impressions.
I can tell you, in confidence, I was scared shitless!

Quien es mas macho?

Tu! Tu es muy muy macho!

[rancho_gordo]

It was amazing. And Alex had a great response.
My brief impressions.
I can tell you, in confidence, I was scared shitless!

Quien es mas macho?

Tu! Tu es muy muy macho!

Well, I had some cajones, I'll grant you that!

[Steve R.]

Congratulations! So, when are you coming back to NYC? Ginny and I owe you a home cooked dinner and I know just the person around here who can home cook it for you (and us).

[rancho_gordo]

Congratulations! So, when are you coming back to NYC? Ginny and I owe you a home cooked dinner and I know just the person around here who can home cook it for you (and us).

I'll take you up on it but there might be a few more grey hairs. No immediate plans, but we could always rendezvous in Mexico City. I'd love for you to buy me a taco!

[Orik]

Had a good meal here last night. I think there's a theme of sweetness to most dishes that I don't particularly care for, but many of them are delicious enough that I can live with that.

You've all had the rabbit by now, it's like rabbit pastrami (as it refers to duck pastrami, not beef) enveloping rabbit mortadella, a sort of prissy version of Joe Beef's jamon de lapin preparation, in a way. Excellent.

A promotion they're running - 7 brides for 7 grooms 7 oysters and 7 salsas for $21 is a very good deal - good oysters, and a lot of excellent salsas that have nothing to do with the oysters, but are great for putting on your totopos. (eta: sort of incoherent, this is enough salsa for a group of 8, but only enough oysters for someone with a small appetite, anyway, very nice)

Lamb barbacoa - this was one of those presentations that were wildly popular some years ago - very good barbacoa with just the right spicing, coupled with medium-rare pieces of some expensive cut or another. Better separate than together, I think.

I liked the tongue sopes less than last time. The tongue was brilliant but the sopes were very doughnut-like, could just have been a function of the relatively late hour.

I'm still not crazy about the service, but it's improving.

[Sneakeater]

Another excellent meal here. (Standout was the raw or maybe cured Steelhead Trout.)

Still a seriously good place.

[Wilfrid]

Time for a return. The menu seems to change constantly too.

[Sneakeater]

Although -- my only complaint -- not necessarily for the better in its current iteration.

(There may be a touch of the dread "dumbing down" or at least cheapening of ingredients.) (Not that we didn't compose an absolutely delicious dinner nonetheless.)

[Sneakeater]

I'm sure it's sold out, and people here don't like "guest chef" gigs anyway, but I assume you all know Enrique Olvera will be cooking there tomorrow.

[Wilfrid]

Recent posts here tempted me to return. The "proffer" has been simplified, but the food is still enjoyable. More at the Pig.

[Sneakeater]

Just for the record, the fettucini is manifestly corn-flavored also.