Archive for the ‘Full Service’ Category

The Macintosh: Charleston S.C. ~ Brunch

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Posted 29 Apr 2012 — by S.E.
Category Full Service

It’s spring time in Charleston, South Carolina and the trees are turning green. The travel gods have smiled on me once again and I am here for a couple of days on business which in my case means several nights of excellent dining with exceptional company. Of the many cities in the south that I love, Charleston has to be near the top of the list. It is one of the best restaurant cities in the country with more high quality dining establishments per capita than many a city twice its size. My first stop upon arrival is brunch at The Macintosh, the newest addition to the highly acclaimed Indigo Road Restaurant Group and recent 2012 James Beard Awards nominee.

Antebellum Tree

Charleston is made for walking and my hotel is one block north of Market Street and the center of town. I quick step down to Market Street and head west toward King Street taking in the sights. The architecture is so lovely and well preserved that a true Antebellum aesthetic settles over me. It’s still early (10:30 am) and the streets are moving with people but not overly so. Along the way I click a few photos with my point-and-shoot and make a right hand turn to the north onto King Street toward The Macintosh. After a leisurely stroll down the far side of King Street I find myself in front of the old American Theater and notice The Macintosh directly across the street, its large plate-glass storefront clearly pained with the restaurant logo.

Confederate Museum Steps Detail

Once inside I meet General Manager Andrew Fallis, (a graduate of Johnson & Wales University) and congratulate him on the Beard nomination; he is elated. Fallis reminds me of a stylish Keith Urban, he is smooth and gentlemanly with the guests and floats us over to a power-table for brunch. Settled in, I gather my senses and take in the room. The interior is rustic and informal with exposed brick, ductwork and ceiling joists. You won’t find white linen here (no need to waste precious resources on a linen contract), instead hardwood tables are set with black woven placemats, black cloth napkins, stainless flatware and short stemmed glassware. Fallis and his team are managing their resources well.

View Toward King Street

The menu is a single printed legal-size sheet clamped onto a hardwood clip board. There are four starters, ten main dishes and six sides priced from $5 – $13. Although limited in scope and scale, the menu represents real value at these prices.

 The Macintosh Menu

Triggerfish Brandade, Alabama White Sauce

Eggs Over Easy, Sweet Potato Hash

Chicken & Waffles

“Mac Attack” Pork Belly, Bone Marrow Bread Pudding, Poached Eggs

~~~

The Macintosh

479-B King Street

Charleston, S.C. 29403

843-789-4299

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Table 52 ~ Chicago

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Posted 27 Mar 2012 — by S.E.
Category Full Service

Art Smith is such a nice guy and Table 52 in Chicago radiates his warmth. It’s a true manifestation of his dream of a restaurant and serves the type of southern comfort food he was raised on. When I first met Art he had just dropped a ton of weight, was feeling spry and was about to open Table 52. He had the whole thing figured out in his head and spoke of it with pure energy and enthusiasm.

Every good chef that I have ever met dreams of opening his or her own place. A privileged few get the chance and an even smaller number actually find success and make a good living. It truly is a labor of love. Art was lucky, he had built his celebrity working as Oprah’s chef for a decade before striking out on his own in 2007. Table 52 became his obsession when he left Oprah.

While in the windy city last month I checked in at Table 52 for a snack and the place was thumping. The lower dining room was stuffed elbow to elbow with a line out the door. With low tin ceilings and a rustic white washed panel décor, the lower dining room is more of a southern style bistro with a great hearth oven anchoring the room. However, the upper dining room is a whole other affair.

With high ceilings, thick custom drapes, wide striped wall paper, and fine decorative molding the upper room feels like a fine antebellum parlor. Custom antique-like side stations and a high-boy filled with wine add warmth to the room. I imagine how much fun Art and his partner and designer Julie Latsko must have had designing this room; how fantastic to be living the dream.

Crab Cake, Salt & Pepper Chips, Tartar Sauce, Frisee Salad

Art’s team prepares food reminiscent of his southern heritage. Each dish offers hints of authenticity with flourishes of creativity. This isn’t the stick to your ribs shrimp and grits and corn bread of Charleston or Atlanta, it’s more of a Midwestern version of southern fare as locally sourced ingredients would dictate. The food is delicious and comfortable and the restaurant shines when it comes to service. Art’s dream is alive and well in Chicago.

Short Rib, Barley Risotto, Carrot Ginger Puree, Tobacco Shallots

Table 52

52 W. Elm Street

Chicago

  312.573.4000

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Cholon Modern Asian Bistro: Denver

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Posted 21 Feb 2012 — by S.E.
Category Food Alert Trends, Full Service

When I first met Lon Symensma he was headed to the Culinary Olympics in Berlin Germany as a member of the U.S. National Apprentice Team in 1996. Under the watchful eye of the gentle and gentlemanly uber-coach and former H.J. Heinz Corporate Chef Roland Schaeffer, Symensma and his team were shining stars that placed in the top ten in their division. Symensma was clean cut possessing great energy and a good foundation of culinary skills having completed his initial training at Scott Community College in Davenport Iowa.  Sixteen years later Symensma is owner of Cholon Bistro in Denver and, word has it, a soon-to-be nominee for a James Beard Award this year.

That Symensma pursued his dream of opening his own restaurant is what I admire most about him. Many of the other chefs I knew in the 1990’s who competed at the international level chose professional careers in higher education or at country clubs or hotels. Very few pursued sole proprietorship; the ratio of risks to rewards being too great. However, Symensma kept his head on straight, paid his dues internationally and, eventually, went on to run the kitchen at Buddakan in New York City, one of the highest grossing restaurants in the country.

When I caught up with Symensma in Denver recently, he laughed about his time at Buddakan and suggested the four years he spent there took a decade off of his life. Having dined a Buddakan back when he was there, there is probably some truth to his comment. Buddakan is a massive restaurant and one of the flagship stores for Stephen Starr Restaurants out of Philadelphia. When I visited  in 2007 the house was full and the kitchen was cranking. The volume of food produced was staggering, it was not a kitchen for the faint of heart.

Fast forward to 2011 and Symensma is in Denver having flown close to the flame in New York. Paired with former CIA classmate Alicia Pokoik Deters and her husband Jim, the three formed Flow Restaurant Group, opening Cholon as a first concept in 2010. Symensma crafted a menu that is approachable and aligned with the clientele in Denver while honoring his eclectic Asian style. The bistro itself is modern in décor with a massive custom wooden door, concrete floors, exposed ceiling and large informal dining room (no tablecloths here) with open kitchen along an interior wall. During service Symensma stands in starched whites at the kitchen counter, back to the crowd, expediting with customers seated to his left and right.

His food is better at Cholon than it was at Buddakan, probably due to smaller size and better attention to detail. However, the food is more rustic. His Kaya Toast with Egg Cloud is rich and creamy with tremendous flavor and the French Onion Soup Dumplings are a great contemporary take and a classic. My favorite dish is the Singapore Style Lobster with Sunny Side Egg and Bao Buns. This isn’t fine dining or modernist cuisine but it is great local food at a fair price with fantastic service. The restaurant is loud and full of energy and the city of Denver has embraced it but I estimate Cholon does the same volume in a week that Buddakan used to do in a day. Symensma has proven he has capacity for more. I predict that he is just starting what will become a regional restaurant empire as Cholon settles in and he gets back to his fighting weight.

 

Beef Tar Tar, Chinese Mustard, Tapioca Puffs

Soup Dumplings, Sweet Onion and Gruyere

Kaya Toast, Coconut Jam, Egg Cloud

Pork Belly Pot Stickers

Singapore Style Lobster, Sunny Side Egg, Bao Buns

Vegetable Fried Rice with Poached Egg

Cholon Modern Asian Bistro

155 Blake St.

Denver, CO

303.353.5223 

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Chef Massimo Bottura Observed

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Posted 21 Oct 2011 — by S.E.
Category Fine Dining, Food Alert Trends, Full Service

Massimo Bottura is hustling back and forth in front of a draped stainless steel work table just minutes before his presentation is to begin.  The scheduled start time arrives and passes and, after another few minutes, he looks up. It’s obvious that Bottura is improvising and riffing in the kitchen and that he runs on his own schedule. My purpose is to spend the next 90 minutes with fifteen other participants observing Bottura’s mastery and getting into the head of one of the leading avant-garde chefs in all of Italy. This is the next best thing to dining at Bottura’s two Michelin star Osteria Francescana in Modena. Lucky for me his English is excellent.

There is no introduction on his part or any sort of overview of where we are headed. Instead he launches right into philosophy illuminating his emotional connection to Cotechino sausage with lentils, the traditional New Year’s Eve dish in Italy. His expression softens as he explains that lentils, according to tradition, represent the coins of wealth to be won in the coming year and how the dish triggers emotional memories of his youth and grandmother in particular. I am curious where he is headed with this. He turns, looks my way, stops and lets out his first nugget “you have to learn everything and then forget everything to create something incredible.” Bottura has one culinary hand connected to the past and one reaching toward the future.

He suggests that his dishes are an evolution rather than a revolution. They are drawn from many things including prior experiences in life, from his youth, from emotional events, from love. I connect the dots and realize that his passion for food started in his youth and that everything he envisions in rooted in this past. When you pair emotion and passion with mastery of fundamental and modern culinary technique the avante garde origin of Bottura’s cuisine is found. Evolution requires that you feed your heart, feed your soul and engage in tradition while redefining convention.

At this point Bottura lifts a small yellow ball between his thumb and index finger. It’s an immature egg found only in the visceral cavity of a dressed laying hen. When he was young, Bottura and his brothers would compete to secure the immature eggs inside hens being prepared for their family meal. He was fond of eating these little golden gems and today experiments with them as a receptacle for containing flavors. In a startling display of elegant simplicity Bottura’s assistant places an immature egg on a tiny white porcelain pedestal and draws out the liquid in the center using a large stainless steel syringe and replaces it with a fresh injection of Prosciutto di Parma ham broth ~ ham and eggs. They are delicious and representative of Bottura’s approach. Start with an item with deep significance, one that when eaten evokes memories and emotion, and innovate from there.

Next Bottura begins making ravioli with lentils and Cotechino while explaining that the ravioli is nothing more than a vessel for serving ideas.  He explains that questions are constantly flowing through his head “how can I make this, how can I do that?” He is constantly grinding and processing ideas and this is part of why Bottura is so different. He has mastered the techniques of critical reflection and problem solving and uses them both to create and innovate. Are these the skills of the modern chef?

Handing me ravioli, Bottura explains that his final point is leadership. A great two Michelin star restaurant like his runs on the backs of a large group of people committed to his vision. He is nothing without his team and assures that his success isn’t about him, it’s about his team. His point is sound; a great chef can’t do it alone. A chef must be able to lead and have followers willing to join or all the mastery of technique, professional experience and emotion are lost.  I suck down the ravioli and it is delicious. Bottura looks me in the eye, scans the rest of the people standing with me and explains that the ravioli reminds him of the ones he learned to make when he was a young boy.  Then he lets out his final snippet of philosophy:  “modern cuisine is about emotion as much as it is technique. For this I put my grandmother between meand Adria.” How cool is that.

 

Chef Massimo Bottura

Osteria Francescana

Via Stella 22, Modena 41100, Italy

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The Home Port ~ Martha’s Vineyard

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Posted 16 Aug 2011 — by S.E.
Category Full Service, Travel, Warms My Heart

You would think that sustainable seafood is a focus on Martha’s Vineyard but it isn’t, at least not to the extent it should be. Some restaurants, more than a few in fact, offer a sustainable choice or two but there are few if any as dedicated to sustainable seafood as The Home Port restaurant in the sleepy little fishing village of Menemsha located on the lower west side of this triangle shaped island. Don’t get me wrong, there are good restaurants on the island and some of them offer a sustainable seafood choice or two but none have integrated sustainable seafood into the operation in a manner that even comes close to The Home Port.

The Home Port Restaurant Back Deck, Menemsha, MA

The Home Port is an institution. In business since 1930, it’s a beloved landmark and family dining destination. Situated just on the eastern side of Menemsha harbor The Home Port faces south west offering deck side diners a view of one of the nicest sunsets on the east coast. My first visit here was twenty years ago and nothing about the restaurant has changed….except the menu.

Dining Room with Blue Glasses

I arrive in a group of four and a smiling college-age server leads us over to a table along the far wall along a bank of windows. She takes a quick beverage order (The Home Port is BYOB) and departs for a few seconds while we settle in. The sun is hanging low over the horizon painting the interior of the restaurant in light orange and yellow. Tables are hard pine and maple as are the walls and trim that compliment solid wooden chairs with just the right patina for a restaurant this old. The flatware and china are simple and you won’t find table linens or cloth napkins here.  This is the type of place where, when eating a lobster, you wear a goofy plastic bib printed with a step-by-step set of instructions for how to eat it (you know the one). No pretension here. Dozens of fish, well preserved by a taxidermist, line an entire wooden wall.  It’s such a wonderful, bright, warm and inviting dining room and I love being here.

Customers Under Taxidermied Fish

For years the Mayhew family (a Vineyard institution in and of themselves) ran The Home Port. More recently, for 32 years until 2009 to be precise, Will Holtham owned and operated the restaurant. Holtham, author of the just released Home Port Cookbook, decided to sell in 2009 and the Town of Chilmark proposed purchasing it for cool $2,000,000 so they could demolish it in the name of progress…a parking lot and public bathrooms. Enter a counter offer from Bob and Sara Nixon, owners of the Menesha and Beach Plum Inns. After a quick vote by the residents of the Town of Chilmark, the Nixon’s saved The Home Port and Holtham was on his way into retirement, cash, recipes and cookbook deal in hand.

Oysters on the Back Deck

After becoming involved with the local Fisherman’s Association Sara announced on May 27th, 2011 that The Home Port would only serve locally caught fish. By locally caught, she means fish that are caught in the coastal waters surrounding the island and landed on local docks.  I love it (go Sarah)! No one on the island is as deeply committed to sustainable seafood as Sarah and Bob and they changed their business model to prove it. This is why I am here.

Server With Specials

My server is back and she presents the table with a medium sized chalk board that lists all the specials for the evening. The Cherry Stones and Little Necks are from Menemsha (delicious), the Oysters are from Katama (exquisite), the Fluke, Bluefish and Squid are from Menemsha too. I order the bluefish with creamed corn just to give it a shot. To my delight, the fish is absolutely delicious and perfectly cooked. Bluefish is great but is has to be perfectly fresh, the fish has no shelf life. It’s best when seared or broiled hot with the skin intact, scales removed, since the flesh cooks quickly and falls apart easily. My fish had the skin intact, was crispy on the top and moist in the middle. Most people think of bluefish as a trash fish but when served correctly like this, it’s wonderful. I also have a taste of the local fluke and, although presented
simply (almost too simply) it too is perfectly cooked and well seasoned if not a bit ugly.

Blue Fish Looking at You

As I said before, The Home Port serves simple food. You won’t find the latest culinary trend or the most outrageous presentations in the world but you will find good and, better yet, local fish served properly cooked and well seasoned. Arrive just before sunset, sit on the back deck, bring your own booze and order one of the local sustainable seafood items. Enjoy!

Sautéed Fluke with Lemon Brown Butter, Kale and Local
Tomatoes, Boiled Potatoes

Broiled Bluefish with Parsley Butter and Local Creamed Corn

Menemsha Sunset

The Home Port Restaurant

512 North Road

Menemsha, MA 02252

(508) 645-2679

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Sidney St. Cafe, St. Louis

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Posted 16 May 2011 — by S.E.
Category Fine Dining, Full Service

Sidney St. Café chef-owner Kevin Nashan is passionate about culinary arts. He’s a professional culinary athlete who has the endurance and drive to survive the long hard hours it takes to achieve greatness; his work ethic is legendary. While on a tour of the café, chef Nashan proudly shows me his charcuterie aging room (a small humidity controlled custom room in the basement of the restaurant), fresh pates and terrines (classically made), and smoked products. We are out the back door of the kitchen in a flash and across the street to see the massive urban garden in the adjacent parking lot. Chef Nashan shows me the range of vegetables and herbs planted in neatly tilled mounds of soil, each tended by a designated member of the kitchen crew.

Back in the kitchen Nashan explains his drive to serve fresh local foods and to employ simple cooking methods with some modernist techniques mixed in. He also has a penchant for making as many things as possible from scratch. This isn’t unusual but the types of foods he makes from scratch including salumi, terrines, sausages, pretzel bread, and condiments remind me of the old school items I used to see in commercial kitchens back in the early 1980s. Few contemporary chefs of Nasan’s age (he appears to be in his 30’s) in smaller cities like St. Louis have the courage or expertise to take on scratch preparation of these types of items. Chef Nashan is a young chef with an old-school streak down his back and the unusual ability to balance classical and contemporary techniques with equal expertise and effect. His cuisine would hold up in any major metropolitan market including cities four times the size of St. Louis. Back in February the James Beard Foundation acknowledged Nashan’s talents by nominating him for the “Best Chef: Midwest” award for 2011 (Nashan didn’t win this year).

Chef Nashan is back in the kitchen now and I am sitting at the very end of the beautiful antique oak bar that dominates the front of the restaurant. The bartender and I begin to chat as she hustles to fill orders. She tells me that she has been with the restaurant for years having bartended for the previous owners. She loves how quickly the restaurant has evolved in recent years and the great attention Nashan has brought to the Benton Park neighborhood of St. Louis along with others including chef Gerard Craft of Niche located half a mile further up Sidney St. Although Craft’s food is outstanding, Nashan’s style is much more robust and craftsman-like in a St. Louis sort of way and just the type of food to draw local as well as national attention.

I am glowing with inspiration now so I order a seven-course tasting menu and sit back to enjoy the experience. My bartender gives me a refill and chef Nashan stops by again as he makes his rounds through the bar and packed dining room. As he heads back to the kitchen I am reminded once again that I just met another American chef working his heart out while living the dream. What a beautiful thing. 

Sidney St. Café Charcuterie Board with Pickled Cabbage and Pretzel Bread

 

Pork Belly with Flageolets and Bacon Powder

 

Seared Sweetbreads with Wilted Greens

 

Compressed Melon Salad

 

Sautéed Escolar with Pickled Vegetables and Pappardelle

 

Pomegranate Martini Sorbet

 

Roast Missouri Lamb Chop, Lamb Crepinette, Cassoulet with Fresh Sausage, Polenta

 

Whoopee Pie with Salted Caramel Ice Cream

  

Sidney St. Café

2000 Sidney Street

St. Louis, MO

314-771-5777

 

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Bouchon: Thomas Keller Trifecta

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Posted 02 Feb 2011 — by S.E.
Category Full Service

 

Bouchon Restaurant, Yountville, CA

My three part Thomas Keller Restaurant Group adventure starts at Bouchon Bakery and Café at the Time Warner Center in New York. It’s fall and the city is heading into the holidays. After crashing at a friend’s apartment on the upper west side, a lazy morning lounging, and a quick run through the park before noon, hunger sets in along with curiosity and we head over to Bouchon for a bite.  With a schedule in place that puts me in Las Vegas in a month and Yountville, CA a month or so  after that, I am determined to visit Keller’s cafés and bakeries to get a sense of how they operate, whether they are consistent in food and service, and what the differences are in design and feel. My first stop on this mini tour is Bouchon Bakery at 10 Columbus Circle.

View of Columbus Circle from Bouchon Bakery Dining Room

I enter the lobby of the Time Warner Center and am awed by the enormous colored stars hanging from the ceiling in the expansive three-story lobby. The center is a huge building at 2.8 million square feet. It was designed by Skidmore, Owings & Merrill and cost approximately $1.7 billion to construct. I have always loved the neighborhood around Columbus circle and recall how excited I was when I first heard that the third and fourth floors of the Time Warner Center would house world class restaurants like Per Se, Masa, Café Gray, and (at the time) Charlie Trotter. In prior years, it was tough to fine great food this side of town and our favorite place to dine was just around the corner in at 1 Central Park West, home of restaurant Jean Georges and the Trump International Hotel and Tower.  Now, with so many great restaurants this close to my favorite place to crash in the city, Time Warner Center has become one of my favorite destinations  although the energy level in the building was higher when the economy was in better shape.

Bouchon Bakery Bread, Time Warner Center

After a quick escalator ride to the third floor I head straight to a table at the café, have a seat and order a cup of coffee. My server is smiling, offers a menu, makes a few suggestions and floats away. The dining room is open to the main corridor on one side and looks out over the lobby onto Columbus Circle on the other. On the south side of the space there’s a large marble-topped bar serving as a focal point and a large communal table that seats around twenty people in the middle of the room. Although Bouchon radiates the aesthetic and style of Thomas Keller, I feel that the version of Bouchon at the Time Warner Center is something of an adaptive reuse of space that was otherwise unscheduled when the building was designed. Sitting in the dining room, it feels like I am in a lobby not a planned space. Food is expedited from a small closet of a kitchen across the hall from the dining area and I am not overstating when I say they are short of space. But the crew in the kitchen looks ultra professional and the food they produce is excellent for such a small space.

Tomato Soup & Grilled Cheese Sandwich: San Marzano tomato soup with grilled fontina & gruyere cheese on pain au lait

I am with a few friends and we order a variety of items. Our two favorite are the delicate and lemon scented open faced Tartine Au Thon (tuna salad) and the Tomato Soup and Grilled Cheese sandwich. We finish with another cup of coffee, some outstanding macaroons and head toward the door. Although some folks think Bouchon is over rated, aside from the dining area, I love the place and find the food and service consistently good and the prices value oriented for this side of town and for the view we enjoy of Columbus Circle.

 

Tartine Au Thon:  Tuna salad, Nicoise olives, bibb lettuce and garlic aioli with sliced egg, radish on pain de champagne

Bouchon Bakery Display, Time Warner Center

My next stop is Bouchon at the Venetian Hotel, Resort and Casino. The restaurant is located on the 9th floor of the Venezia tower at the Venetian and is off the beaten path a bit. When I arrive Bouchon is empty but, at 6:00pm, it’s still early by Vegas standards. Rather than sit at a table, I take a seat at the fantastic hardwood and marble bar and order a beer and a half dozen oysters.  The oysters caught my eye after passing a fantastic, perfectly clean iced seafood display in the curved corner of the bar facing the entry to the restaurant.  Next, I enjoy the Poulet Roti; a roasted chicken with glazed celery root, poached apples, herb quenelles, chestnut confit and chicken jus. The chicken is moist, with crisp savory skin and correctly cooked. I like the flavor combination of the celery root and apples and think the dish comes together perfectly. Unfortunately, I forget to grab my camera and lack a photo to post here.

Bouchon Las Vegas is a grand restaurant on a large scale; perhaps too large. After a casual hour of dining I head for the door and see that the restaurant is still slow. At 7:00pm there are half a dozen tables eating and that’s about it. I wonder how the restaurant stays afloat financially. On a positive note, Bouchon feels like it was designed for this location and built with care compared to the afterthought that Bouchon Bakery in New York seems to be. Although hidden away on the 9th floor in a bad location, Bouchon is worth the effort and the food is excellent. Service is great although a bit more casual than in New York in a Vegas sort of way.  

 

Bouchon Restaurant, Yountville, CA

My trip to Yountville includes seven other chef friends who I assemble with from time to time. Our first meal is at Bouchon and we will follow with dinner at Ad Hoc later in the evening. Although we had reservations for Per Se, we decided to forgo the cost and invest our resources on some fantastic wines and a home cooked meal.

At Bouchon we drag two of the marble top tables together and order a bottle of chilled white wine.  Its 2:30PM and the restaurant is packed but the patio is empty. Bouchon Yountville is located in a historic looking brick building with a bright red awning running along the street side of the restaurant. Just as the tiny Bouchon Bakery in New York and massive Bouchon in Las Vegas fit their locations, Bouchon Yountville fits its setting perfectly and is probably as close to the ideal Keller had in mind when he created his version of such a fine French bistro. We settle in and order a few appetizers.

Bouchon Restaurant Yountville, CA Frog Legs Special

First up is an order of frog’s legs which are featured as a special. The frog’s legs come out piping hot and are tasty but a bit too delicate. I was expecting something with deeper flavor and this dish came up a bit short. However, the Brandade beignets are fantastic and I have to order two more portions to satisfy the table. We also share a rillettes of salmon, another standard menu item, and it is fantastic too. Of all the items we enjoy the side plate of pickled vegetables is the best. They are perfectly blanched, lightly pickled and beautifully arranged on a plate. As I head for the door Chef Keller is just leaving too and we chat for a few minutes. He is surprised that we are there and we let him know that we are on an informal visit, renting a house up in Glen Ellen for a quiet weekend among friends. He smiles and heads on his way and we head over to the bakery to try things out.

Beignets de Brandade de Morue: Cod brandade with tomato confit and fried sage

Rillettes au Deux Saumons: Fresh and Smoke Salmon rillettes with toasted croutons.

My Favorite Bouchon Side Salad

Bouchon Bakery, Yountville, CA

The bakery is in a pastel green stucco building just across the patio from Bouchon itself. My favorite aspect of the bakery is how perfectly executed all the items are. Each item on display is clean, consistent, and outstanding in quality. This was the case at the bakery in New York as well. The display case there was just as stunning and equally consistent. Again, I order a mixed bag of pastel colored macaroons and enjoy them immensely.

Bouchon Bakery, Yountville, CA, Pastry Display

It is clear to me that Bouchon operates on an entirely different plane than Per Se and French Laundry. However, my experience at Bouchon, whether in New York, Las Vegas,  or Yountville was fairly consistent and the food on the standard menu was excellent. Some of the specials we ordered came up short but the pastry we enjoyed was outstanding and the service consistently good. For Keller, having a mid-scale restaurant concept must be a good thing.  Bouchon helps balance Keller’s restaurant portfolio with an option that is less subject to economic cycles compared to his higher end 3 Michelin star properties. I suspect that Keller will continue to expand Bouchon and know that his next Bouchon Bakery at Rockefeller Center will be a huge success.  The more successful Bouchon is the more likely Keller will be able balance his portfolio and finances and sustain Per Se and French Laundry. With this in mind, I remain a fan of Bouchon and a huge fan of Bouchon Bakery.

 Bouchon Bakery, Yountville, CA

 

For more click:

Bouchon Bakery

Bouchon

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Niche: St. Louis, MO

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Posted 17 Jan 2011 — by S.E.
Category Fine Dining, Full Service

 

I first took notice of Chef Gerard Craft of Niche Restaurant in St. Louis, when he won a “Best New Chef 2008” award from Food & Wine Magazine. As a committed culinary trend spotter and tracker of professional chefs, I pay particular attention to the up-and-coming culinary set since they are often the source of inspired innovation. To see the future, one must keep an eye on young talent. After tracking chef Craft for a few months I came to realize, based on an extensive number of food-related hits on Google, that St. Louis had an incredible food scene relative to the city’s size. With several food oriented publications including St. Louis Magazine and Sauce Magazine (my favorite), the culinary arts in St. Louis are well publicized. Tracking Craft was easy.

Thirty one year old Craft, a Burlington, Vermont native, opened Niche in August of 2006 to rave reviews. According to Inc. Magazine, which included Craft in an article titled “Cool, Determined, and Under 30”, the restaurant was generating upwards of $2.6M in gross sales as late as 2008. In January of 2009 Craft was nominated for a James Beard Award (Best Chef Midwest) and picked up another nomination in the same category in 2010. In September of 2010 Craft shocked St. Louis when he announced that he planned to move Niche and replace it with a new Italian restaurant concept called Porano. Niche would move into the small Sidney Street space next door to the restaurant currently occupied by Taste, Craft’s smaller casual concept dedicated to small plates, great cocktails and fantastic desserts. The announcement coincided with Niche taking the top spot for food in St. Louis scoring a 28 in the Zagat Guide.

The word within the professional chef community around St. Louis was that Craft had taken a hard hit due to the economy and was seeking to reset the restaurant as a casual Italian eatery and make up for lost revenue through lower prices and higher volume. St. Louis is and has always been a town with a penchant toward Italian restaurants and Craft was seeking to find some stability by tapping the demand. When he announced the change at Niche, St. Louis gasped. Then, according to some insiders, the community resisted changes to its favorite restaurant and bastion of the culinary arts.

On January 4, 2011 the St. Louis Riverfront Times announced that Craft had changed course and will keep Niche where it is and the way it is rather than proceed with such dramatic changes. In the process he will move and sell Taste and regroup operationally and emotionally. What a challenging year for such a talented professional and his team. It is clear that in small markets like St. Louis, economic ripples have a serious impact of fine dining restaurants and young professional chefs like Craft. Like many locals, I am glad that Craft is keeping Niche the way it is. Niche is excellent and competes at a level equal to any top destination restaurant in the country. I know this first-hand from spending time on Sidney Street in St. Louis and eating at Niche.

When I arrive for dinner it is dark out and Niche is lit up. The restaurant is located on the ground level of a two story brick building with a large glass storefront and black awning with “Niche” printed on it. At night, the entry and large plate-glass windows glow from interior lighting revealing the hustle and bustle of a busy restaurant inside. It looks inviting and bright on a dark cold night.

Other chefs in the area are complimentary when I mention I am visiting Niche; they genuinely like Chef Craft. There seems to be a high level of respect for the restaurant itself too and for what Chef Craft is doing locally. His regional and national press has helped the reputation of St. Louis as a whole and it appears that he is the center of the culinary community in the city.

Tonight I am dining with a group including another professional chef and folks at the table are excited to sample the fare. Chef Craft infuses just enough modernist culinary techniques to make his food interesting and innovative.  My amuse-bouche is a wonderful egg custard with “caviar” of the sodium alginate and calcium chloride type. The opener is well executed and delicious. I also sample a fresh made agnolotti (light, toothsome), sweetbreads (a real highlight and perfectly done), tuna crudo (nice), a spicy jalapeno sorbet palate cleanser (outstanding, something I will copy), poached seabass, scallops with pork belly (outstanding, I will copy this too), and two desserts that were very good but not as innovative as the other items we had.

Craft’s front of the house team offered a seamless dining experience from the moment we walked in the door until they handed us our coats and fetched our car. Service was professional, efficient, and comfortable but not intrusive. I love a quiet dining room where the service crew waltzes through the space during a rush. This was the case at Niche; the food was outstanding as was the service.

Time will tell whether Craft’s decision to bend to local pressure and keep Niche unchanged was a good choice. If the same customers that pressured Craft to preserve one of the best restaurants in St. Louis respond by supporting the restaurant with their business, things will work out just fine. The restaurant has the chops to meet the demands of the local community. The future of Niche rests with more with that community than with Craft himself. In the meantime, Craft should continue to be cool and determined, talent always yields good things!

Egg Custard with “Caviar”

 

Agnolotti with Dried Cherries

 

Seared Sweet Breads with Napa Cabbage

 

Tuna Crudo on Crostini

 

Spicy Jalapeno Sorbet

 

Poached Seabass

 

Scallops with Roasted Pork Belly, Cauliflower Florets and Cauliflower Puree

 

Chocolate Cake with Malted Ice Cream

 

Semolina Cake, Pear Terrine, Vanilla Ice Cream

 

Niche Restaurant

1831 Sidney St.

St. Louis, MO 63104

314.773.7755

 

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Stella New Orleans

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Posted 23 Dec 2010 — by S.E.
Category Fine Dining, Full Service

 

It’s 7:00 pm in New Orleans and I am in a cab headed to Stella restaurant over on Chartres Street. Darkness has settled over the French quarter and I am sensing a deep, mysterious vibe. There’s a mixed feeling and voice at night that penetrates these damp, gas-lit cobblestone streets.  It’s one part raw unbridled lust, another part window into the soul, one part history like you find in a cemetery and a final dose of voodoo draped over like grey Spanish moss. The city, with all its wonder and complexity has aspects I deeply admire and corners that I can do without.

My eyes are wide shut as I exit a rather dangerous taxi ride and try to find traction on the slippery smooth cobblestones beneath me, my eyeglasses fogging over with condensation. It’s hot and damp and I wear the humidity heavy like a wet woolen sweater.  My left foot partially slips into a puddle along the curb, acrid water splashing onto my cuff, and for a split second I can feel the quarter pulsating up through my shoes. The city is groaning in the dark; dripping wet foot, I am not sure whether it just licked me or spit at me. This is exactly why I love New Orleans; it has an edge like no other. The city is sentient with a complicated heart, thriving mind, and primeval soul. It reacts to my presence like an old friend and fights back if taken for granted. It can make you disappear, permanently if not careful, but it can also save you and shroud you in grace.  This isn’t a passive city on the decline it’s a living breathing entity that thrives despite its bouts with disaster. It’s like a person who has aged, been to hell and back more than once, hardened to a sinewy core, and used the experience to focus on what’s important. I sense all these emotions in a flash as I step up onto the curb.

On the sidewalk now with eyes open, my vision tightens into focus like the aperture of a camera lens. Stella is literally within arm’s reach, its soft second story lanterns misting light down to the street below.  If I go one block over and turn the corner onto Bourbon Street, the wave of energy there, both good and bad, would drown me. But here on Chartres Street, I am in a balanced part of the quarter where the vices are offset with virtue in both commercial and human form. Stella stands as an oasis; a safe port of call out of earshot of the same ancient sirens, now on Bourbon Street, that nearly drove Odysseus to insanity while lashed to the mast. The sirens on Bourbon Street I can do without, instead I take safe haven in Stella in the care of chef Scott Boswell. My reason for being here is food, another vice of sorts but one balanced with great virtue as well.

Stella is located in a historic looking two story brick building that looks like it was once a warehouse or a hiding place for pirates. There’s a wide balcony on the second floor that runs the perimeter of the restaurant and a series of six over six windows that run along the lower level. The main entrance has a double French door leading to a maitre d’ station just inside and a wooden box outside with glass front displaying the menu.

Entering, I notice exposed thick beams showing through the ceiling lending a rustic feel to an otherwise classically decorated formal dining room. With high-back chairs upholstered in cream colored leather, marble topped side tables with gold colored rococo legs. The dining room is well appointed and refined.

Of all the restaurants I visit on this trip, Stella is the one that I planned ahead and called for a reservation. Chef Scott Boswell is popular now and his other restaurant Stanley is getting some good press too. After a minute or two I am seated and a server approaches and hands me the menu. I order a tequila Mojito and study the menu while my server runs to the bar. He’s an affable guy in his late twenties. He knows the menu, has a great table-side manner and sets a tone of relaxation and care. My first impression is that Boswell is smart about how he hires his servers. We are off to a good start.

Boswell is known, as New Orleans is as well, for the eclectic range of ethnic cuisines that influence his cuisine. It’s easy to spot Southeast Asian, Cajun, Italian, American, and Spanish influences on the menu woven with modernist cooking techniques. Somehow this range of flavors and options works well together; a compliment to Boswells talent. I place my order and finish my Mojito settling into the comforting and sophisticated dining room.

Stella attracts a distinguished clientele of two-tops and foursomes in proper evening attire with many men in suit coats and slacks. Women are properly dressed in classic attire as well although not overly formal. I like the old-school feel of a smartly dressed dining room. As I am studying the dining room, food starts to arrive.

The first course is a Pressed Melon Amuse Bouche with shavings of honeydew, cantaloupe and two small squares of sliced watermelon. Boswell sprinkles coarse sea salt, a drizzle of vinegar and dried Miso powder onto the plate. A simple combination of sweet (the melon), salty with umami (the Miso) and sour (vinegar). Delicious!

Pressed Melon Amuse

The next course is a delicate little piece of fried green tomato with house made remoulade sauce. The sliver of crispy tomato is served on a cocktail fork placed inside a tiny bowl lined with a dollop of sauce and shaved chive.

Fried Green Tomato bite with Remoulade

Lobster, egg and Caviar: Canadian lobster, local farm egg and American paddlefish caviar $24

The lobster and egg with caviar is a surprising presentation with lightly scrambled egg with lobster placed into an eggshell and topped with caviar and chive. Although the chive is redundant and unnecessary the egg and lobster is sublime, beautifully cooked, tender, rich and delicious and the salty pungent flavor of the paddlefish roe a nice contrast. Pricey, but worth it.

Roasted potato and Parmesan gnocchi with Andouille sausage, tomato confit, sweet corn and caramelized maitake mushrooms $18

A hot dish of gnocchi is a favorite so long as the gnocchi are perfect and Stella’s gnocchi were good but not the best I have had. They were perfectly shaped, wonderfully sauced, and the presentation was outstanding but the gnocchi themselves were not as light as I like them.

 A composition of Heirloom Carrots ~ Confit of baby carrots, carrot sorbets, carrot spheres, carrot cake crumbles, traditional carrot salad, petite carrot greens and sweet carrot cloud $15

This dish was a mind-blower, a Pablo Picasso like study of carrots in multiple forms. I also love the fact that Boswell uses custom china for certain presentations like this one. The plate looks like a ceramic silk napkin spread out loosely on the table with peaks and valleys undulating across its surface. Varying types of carrot preparations are placed around each ridge, filling each crater.

Soup, Salad and Sandwich ~ Iberico ham grilled cheese sandwich, truffle potato puree and arugula, baby beet salad and 25 year aged balsamic $18

 Pan Seared Georges Bank Dry Scallops and Shrimp with Truffle Andouille New Potato Hash and Caviar Butter $33

 

When I talked with Boswell about this dish, he described it as a signiture item that has never left the menu. Every restaurant has a dish like this; one that is mature and representative of the cuisine and philosophy of the overall restaurant. The dish was outstanding.

Miso and Sake Glazed Japanese Mero Sea Bass with Udon, Green Tea and Soba Noodles, Canadian Lobster, Blue Crab and Shrimp Broth $38

Bread Pudding with Crispy Banana

 Composition of Chocolate

With a spread on Oysters soon to be published in Art Culinaire magazine, restaurant Stanley gaining popularity and the city of New Orleans undergoing a true rebirth, Scott Boswell is on the verge of being a nationally known chef. Stella is an outstanding dining destination and is representative of the “new” post Katrina New Orleans. Check it out.

Stella!

1032 Chartres Street
New Orleans, LA 70116-3202
(504) 587-0091

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Roy’s Restaurant at Spanish Bay Resort: Pebble Beach, CA

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Posted 08 Dec 2010 — by S.E.
Category Fine Dining, Full Service, Hotels

My exploration of Pebble Beach California had to include a trip to Roy’s restaurant over at the Inn at Spanish Bay Resort. More than one foodservice insider told me that this Roy’s outlet, one of 29 Roy’s restaurants located in seven states (Arizona, California, Florida, Hawaii, Illinois, Maryland, Nevada), operated by famed chef Roy Yamaguchi is the best of all and that Mexican born Chef de Cuisine Pablo Mellin is one of Yamaguchi’s more talented leaders.  After a wonderful long weekend in a rainy Pebble Beach volunteering for a local non-profit, the weather brightened up and I set out for Spanish Bay for dinner.  There is nothing like the drive south from Monterey along Forest Lake road to Seventeen Mile Drive. Once you pass the guard shack into Pebble Beach proper the world changes and a feeling of wealth and privilege pervades everything. The community is made up of homes belonging to the rich and, in many cases, the famous. The setting is absolutely amazing and fitting for The Inn at Spanish Bay, a resort that in early 2010 made the Conde Nast Traveler Gold List of the world’s best places to stay.

We pull up to the resort in our rental car, a nice Dodge Charger, and pass the keys on to the valet.  Sitting in front, parked for all to see is a spanking new Bentley GT convertible. Although some think it’s kitschy to display cars like this in front of a hotel or restaurant, I love it; it sets a tone for the clientele and suggests that the place is special.  After all, we are at Pebble Beach. Just the night before I was in this same hotel and passed Tom Brokaw walking down the hall and said hello. I recognized his nasally voice while walking past and then had to step aside for Leon Panetta (a resident of Pebble Beach from what I hear) and his Central Intelligence Agency entourage (black Chevy Suburban SUV’s at the front door and all) as they made their way to their vehicles parked at the entrance.  Spanish Bay is other-worldly and so are the clients that visit here.

As we exit our car and head toward the resort’s front entrance, I notice a gentle but comforting heat radiating down from the warmers located in the porte-cochere ceiling above us. By the time we arrived  the weather had cooled and this little bit of gentle warmth was a nice touch. Looking around the entrance, the building was well lit with large exterior windows and high quality architectural design.  All of the sidewalks and exterior grounds were spotless and perfectly kept down to each blade of grass.  The doorman held the door for the ladies, welcomed us warmly and, more important, genuinely as we entered. It was a wonderful first impression, just the kind of attention to detail that is becoming rare in this economy as we value engineer the finer details out of commercial life.

Roy’s Restaurant Dining Room

Once inside Spanish Bay, finding Roy’s is a straight forward task. You take a quick left, then a right and pass the main lobby and the large bar and sitting area and proceed toward the back of the room until you come to a maitre d’ station at the entrance to the restaurant. On the other side of the restaurant’s entrance the room opens up to a multi-level modern space with a huge open kitchen and a large dining room with well over 150 seats. Roy’s isn’t small and, when busy, the kitchen probably runs fast like a locomotive.  When we arrive its early (6:00PM) and the room is only half full.

Foie Gras Mochi $16.50

 

I am with a group of three other individuals and we quickly decide to share four or five items from the menu and place our order within minutes. Service is prompt if not a bit slow but this often is the case when a restaurant is running half full. Experience tells me that the best time to be in a restaurant, contrary to intuition, is when it is running full speed. Don’t misinterpret, full speed means running at capacity not running over capacity. Restaurants hit a tipping point when more than ten percent of dining room capacity is pushing to get a table. They also hit a point of declining return when service is running at half speed. Give me a full restaurant with well managed table turns and no line at the door any day of the week. Roy’s service was running slow but, luckily, the food didn’t reflect this at all. Roy’s is also just one culinary cog among many wheels that spin and make Spanish Bay the multi-million dollar resort that it is.

Spanish Bay Sunset Roll $19.75

While at Spanish Bay I had the chance to tour the back of the house including the main banquet kitchen, pastry kitchen, the conference rooms and banquet dining rooms; all of them wheels that spin to make Spanish Bay what it is. The restaurant outlets, including Roy’s, share a common purchasing, facilities,  operations, and human resource departments. I met Chef Mellin while taking my tour and talked with him for a minute or two. With jet black hair that’s tightly cropped on the side, neatly trimmed mustache and huge smile, he is an affable, friendly, and passionate culinary leader. I was inspired to see one of our Mexican colleagues, a key hardworking group in American foodservice that often gets overlooked, finding such success and it was clear as Mellin made his way through the property that he was highly respected by his peers.  We need more of this in foodservice!

Our food arrives and we dig in. The first dish I taste is the Foie Gras Mochi with a healthy slab of seared foie gras sitting on a seared pave’ of tuna. I have had this combination before and it is a match made in heaven.  My next taste is a sampling of sushi (maki and nigiri) with one piece each of Tuna, Salmon, and Yellow Tail and three pieces of spicy tuna roll with seaweed salad. My colleague orders the Spanish Bay Sunset Roll composed of spicy tuna and avocado and I taste a piece. Everything is at the peak of freshness, tastes great and is perfectly executed. Sushi is simple and varies little from place to place other than in the fine details like how the seafood is sliced and the quality and freshness of the ingredients. Mellin is using the best he can get his hands on and the quality we experience reflects this. We continue eating and try a couple other appetizer items and wrap up our dinner. The room is filling up now and the kitchen is starting to rock and roll as we head to the door.

Roy’s Kitchen

Spanish Bay is a beautiful property and may be the nicest of all the Pebble Beach resort properties. It’s well maintained public spaces, tremendous Spanish inspired design, and pristine golf course (some say the best at Pebble beach) creates a relaxing if not ultra high-end feel and Roy’s fits right into this setting serving  a super-fresh, light, Hawaiian Fusion cuisine. There are a few good restaurants in Monterey and some interesting places like Nepenthe further south in Big Sur but Roy’s could be the leading restaurant in this stretch of California coastline (I will let you be the judge).

Roy’s

Inn at Spanish Bay

2700 Seventeen Mile Drive

Pebble Beach, CA 93953

831-647-7500

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