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uhockey

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About uhockey

  • Rank
    Advanced Member
  • Birthday 03/10/1980

Contact Methods

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    uhockey
  • Website URL
    http://endoedibles.com
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    uhockey

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  • Gender
    Male
  • Location
    Columbus, OH
  • Interests
    Medicine, Hockey, Fine dining, Modern art, music, film.
  1. uhockey

    The NoMad

    Seems like a very well written and fair review to me, though the copious Stones references are unneeded.
  2. uhockey

    Roberta's

    To those interested, here are my photos and longwinded thoughts: http://endoedibles.com/?p=2911
  3. uhockey

    Roberta's

    I had a similar experience at L'Astrance.
  4. uhockey

    Roberta's

    I think a major difference is that Saison is strictly a me-too restaurant where nearly every dish can be traced back to a similar (often better) version in one of a small number of restaurants and sources that Skeens follows. Carlo is doing something very different. p.s. I don't think of Aleppo Pepper or Amaranth as exotic, but what's a Noble Berry? eta: Orik, logged in as Sivan The long blackberry on the final dessert plate with the poached cherries. Don't know much about it, but tasted a lot like a blackberry but less "juicy" - almost like a date in texture.
  5. uhockey

    The NoMad

    I just want to throw in my 2 cents and say that in my opinion everything I had yesterday (Strawberry Gazpacho, Trout, Foie, Egg, Duck, Carrots, Chicken) would not be out of place on the menu at EMP even today. Obviously most/all of the recipes are either straight out of the EMP archives or updated takes on them and with the plating, service, and ingredient quality similar to that at the flagship restaurant I think The Nomand works not only as an "entry point" to those who aren't sure they want to pay the $$$ for EMP, but also as a great restaurant for a two or three course meal, or even a sin
  6. uhockey

    Roberta's

    For a list of what you're looking at: 1 Osetra Caviar with Goat Milk Granita 2 Glass Shrimp with Celery and Poppyseed 3 Striped Jack with Chrysanthemum 4 Soft Shelled Crab Claw with Yogurt 5 Horse mackerel with flowering parsley and Gizzard Shad with Sorrel Stem 6 Sweetbreads with Lime 7 Bonito with Sea Beans 8 Sea Perch with Rhubarb 9 Geoduck with Tuscan Melon 10 Celtuce with Kumquat, Goat Yogurt, Marcona Almond, and Tuna Flake 11 Pen Shell Clam Torched with Bean Flower 12 Sea Urchin, Bread Crumbs, Red Amaranth 13 Squid, Pimento, Meyer Lemon, Purple Onions 14 Beef Carpaccio, Egg
  7. uhockey

    Roberta's

    For a list of what you're looking at: 1 Osetra Caviar with Goat Milk Granita 2 Glass Shrimp with Celery and Poppyseed 3 Striped Jack with Chrysanthemum 4 Soft Shelled Crab Claw with Yogurt 5 Horse mackerel with flowering parsley and Gizzard Shad with Sorrel Stem 6 Sweetbreads with Lime 7 Bonito with Sea Beans 8 Sea Perch with Rhubarb 9 Geoduck with Tuscan Melon 10 Celtuce with Kumquat, Goat Yogurt, Marcona Almond, and Tuna Flake 11 Pen Shell Clam Torched with Bean Flower 12 Sea Urchin, Bread Crumbs, Red Amaranth 13 Squid, Pimento, Meyer Lemon, Purple Onions 14 Beef Carpaccio, Egg
  8. uhockey

    Atera

    I failed to live up to the challenge. In fact, I think the entire tapas portion of the meal was an unmitigated disaster - poor and sometimes repetitive textures, inconvenient presentations - bigger than a single bite but messy to eat as more than one bite, multiple elements that tend to stick to your teeth... the main portion of the meal was much better, with a couple of very good dishes (fluke tartare, squab, the pork was okay too), but also a couple of duds (yogurt - supposedly with shad roe, rhubarb, licorice - so acidic it made the quail egg and meyer lemon rock seem moderate), and on
  9. uhockey

    Atera

    I failed to live up to the challenge. In fact, I think the entire tapas portion of the meal was an unmitigated disaster - poor and sometimes repetitive textures, inconvenient presentations - bigger than a single bite but messy to eat as more than one bite, multiple elements that tend to stick to your teeth... the main portion of the meal was much better, with a couple of very good dishes (fluke tartare, squab, the pork was okay too), but also a couple of duds (yogurt - supposedly with shad roe, rhubarb, licorice - so acidic it made the quail egg and meyer lemon rock seem moderate), and on
  10. uhockey

    Splendido

    Ate at Splendido on 3/30 and will say without hesitation that the food and service was on the Michelin 2* (compared to NYC, Chicago, SF) level in all ways. I will admit that chef Victor offered to cook for myself and my friend and 6 of the 14 courses were not on the standard menu, but it was really a stunning meal and a place I'd not hesitate to recommend or return to.
  11. My long winded thoughts. http://endoedibles.com/?p=2071 Thanks to all who came out - the company trumped even the pizza (except maybe the Vomero.)
  12. Drop the price tag, move it to LA, offer individual plates as opposed to a tasting, and pander to the stars. The place could be Bazaar 2.0.
  13. uhockey

    Forcella

    Maybe an off night, because the fried pie was barely oily at all when we visited - more a bit crisp. The standard was definitely wet, but I attributed that to our toppings of creme fraiche along with the cheese. All in all I liked Keste's Neapolitain style the best of any I've had in New York.
  14. They feed the prisoners better than the staff, imo, much like your average hospital feeds the patients better than the staff. I abstained, though the Maxwell House was at least not burned.....
  15. As an occasional consultant for the prison system you clearly have no idea how/what your tax dollars are buying.
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