http://www.opinionatedaboutdining.com The Opinionated About Dining Website en-us Tue, 20 Dec 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11534 I always find the Meal of the Year post to be highly informative. Not only does it include a number of restaurants that I never heard o before, it allows me to keep track of important trends in the world of fine dining. Among the important things that I gleaned from this year’s survey are the following: 1. Ferran Adria and his El Bulli restaurant will be sorely missed. 2. Both San Francisco and Brooklyn are emerging as important fine dining destinations. 3. Northern Europe - specifically Scandinavia, Germany, Benelux - continues to dominate that continent’s fine dining scene. 4. The fine dining community is beginning to pay attention to restaurants in South America In terms of up and coming chefs, names of U.S. chefs that came up on multiple occasions were Jordan Kahn of Red Medicine in Los Angeles, and Joshua Skenes of Saison and Dominique Crenn of Atelier Crenn, both in San Francisco. In Europe; chefs to watch are Kobe Desraumault of In de Wulf in Dranouter, Belgium, Magnus Niellson of Faviken in Jarpan, Sweden and David Tourain of Agape Substance in Paris, France. Finally, it would seem that if you haven’t made the trek to Chilhowie, Virginia to check out John Shield’s cooking you don’t know what you are missing. Anyway, it’s more fun to read the comments than it is to hear me talking about them so enjoy. And most importantly, have a good holiday season and a happy New Year. Alex Raij (Chef/Owner, Txikito, New York, NY) Meal of the Year – Beasley’s Chicken & Honey, Raleigh, North Carolina Chef with Most Potential – Wesley Genovart, Solo Farm & Table, South Londonderry, Vermont www.txikitonyc.com/Cached - Similar Amanda Kludt (New York Editor, Eater) Meal of the Year –Blue Hill at Stone Barns, Pocantico Hills, New York Chef with Most Potential – Angelo Romano, Masten Lake, Brooklyn, New York www.eater.com Andrea Reusing (Chef/Owner, Lantern, Chapel Hill, North Carolina) Meal of the Year – Sushi Sawada, Tokyo, Japan Chef with Most Potential – Matt Steigerwald, Lincoln Café, Mount Vernon, Iowa Lanternrestaurant.com Andy Hayler’s Restaurant, Food & Hotel Guide Meal of the Year – Ledoyen, Paris, France Chef with Most Potential – Alexandre Bourdas, Sa.Qua.Na, Honfleur, France www.andyhayler.com Angie Moisier (President, Southern Foodways Alliance) Meal of the Year – Le Bernardin, New York, NY Chef with Most Potential – Ryan Smith, Empire State, Atlanta, Georgia www.angiemosier.com Bernard Lahousse (Founder, Foodpairing.com) Meal of the Year – Hertog Jan, Bruges, Belgium Chef with Most Potential – Kobe Desramault, In de Wulf, Dranouter, Belgium Foodpairing.com Bob Noto (Food Photographer & Gastronome Extraordinaire) Meal of the Year – El Bulli, Roses, Spain Chef with Mst Potential – David Toutain, Agape Substance, Paris, France http://www.bobnoto.com Bobby Stucky (Beverage Director/Owner, Frasca Food & Wine, Boulder, Colorado) Meal of the Year – Piazza Duomo, Alba, Italy Chef with Most Potential - Alessandro Gravagna, La Subida, Cormons, Italy www.frascafoodandwine.com Bryan Voltaggio (Chef/Owner, Volt, Frederick, Maryland) Meal of the Year – Noma, Copenhagen, Denmark Chef with Most Potential – Michael Voltaggio, ink., West Hollywood, California www.voltrestaurant.com ChuckEats Meal of the Year – In de Wulf, Dranouter, Belgium Chef with Most Potential – Joshua Skenes, Saison, Belgium www.chuckeats.com Curtis Duffy (Chef/Owner, Grace Restaurant, Chicago, Illinois) Meal of the Year – Blue Hill at Stone Barns Chef with Most Potential – Matt Merges, Yusho, Chicago, Illinois www.grace-restaurant.com <--Photo Line Here--<< Daniel Humm (Chef, Eleven Madison Park, New York, NY) Meal of the Year – Alinea, Chicago, Illinois Chef with Most Potential – Jason Franey, Canlis, Seattle, Washington www.elevenmadisonpark.com Daniel Patterson (Chef/Owner Coi, San Francisco, California) Meal of the Year – Noma, Copenhagen, Denmark Chef with Most Potential – Kim Alter, Haven, San Francisco, California) Coirestaurant.com Dave Beran (Chef, Next, Chicago, Illinois) Meal of the Year – Town House, Chilhowie, Virginia Chef with Most Potential – John Shields, Town House, Chilhowie, Virginia Nextrestaurant.com David Chang (Chef/Owner Momofuku) Meal of the Year – Sushi Sawada, Tokyo, Japan Chef with Most Potential – Magnus Nielson, Faviken, Jarpan, Sweden; Christian Puglisi, Relae, Copenhagen, Denmark www.momofuku.com David Lebovitz (Pastry Chef and author of Ready for Dessert) Meal of the Year – Vivant, Paris, France Chef with Most Potential - Laura Adrian and Braden Perkins, Verjus, Paris, www.davidlebovitz.com Docsconz- the Blog Meal of the Year – El Bulli, Roses Spain Chef with Most Potential – Ben Sukle, The Dorrance, Providence, Rhode Island Docsconz.com Dominique Crenn (Chef/Owner Atelier Crenn, San Francisco, California) Meal of the Year – Manresa, Los Gatos, California Chef with Most Potential – Kobe DesRamault, In de Wulf, Dranouter, Belgium Ateliercrenn.com Epicuryan Meal of the Year – Atelier Crenn, San Francisco, California Chef with Most Potential – Craig Thornton, Wolvesden, Los Angeles, California http://tangbro1.blogspot.com Eric Ripert (Chef/Owner Le Bernardin, New York., NY) Meal of the Year – Eleven Madison Park, New York, NY Chef with Most Potential – Daniel Humm, Eleven Madison Park, New York, NY www.le-bernardin.com Gabe Rucker (Chef/Owner, Le Pigeon, Portland, Oregon) Meal of the Year – Clark Lewis, Portland, Oregon Chef with Most Potential – Will Perch, Bent Brick, Portland, Oregon lepigeon.com Gastros-on-Tour Meal of the Year – Arpege, Paris, France Chef with Most Potential – David Toutain, Agape Substance, Paris, France gastrosontour.wordpress.com Gavin Kayson (Chef, Café Boulud, New York, NY) Meal of the Year – Blue Hill Stone Barns, Pocantico Hills, NY) Chef with Most Potential – Corey Lee, Benu, San Francisco, California danielnyc.com/cafebouludNY George Mendes (Chef/Owner, Aldea, New York, NY) Meal of the Year – Town House, Chilhowie, Virginia Chef with Most Potential – Joshua Skenes, Saison, San Francisco, California aldearestaurant.com Gerry Dawes (Author of “An Insiders Guide to Spanish Food, Wine, Culture & Travel) Meal of the Year – Abac, Barcelona, Spain Chef with Most Potential – Jordi Cruz, Abac, Barcelona, Spain www.gerrydawesspain.com <--Photo Line Here--<<<--Photo Line Here--<< Hadley Tomicki (Los Angles Editor, Grub Street) Meal of the Year – N’Naka, Los Angeles, California Chef with Most Potential – Jordan Kahn, Red Medicine, Los Angeles, California losangeles.grubstreet.com High End Food Meal of the Year – Christian Bau, Perl-Nennig, Germany, Thomas Buhner, La Vie, Osnabruck, Germany, Ferran Adria, El Bulli, Roses, Spain Chef with Most Potential - Kevin Fehling, La Belle Epoque, Lübeck-Travemünde, Germany www.highendfood.org Jason Franey (Chef, Canlis, Seattle, Washington) Meal of the Year – Coi, San Francisco, California Chef with Most Potential – Blaine Wetzell, Willows Inn, Lummia Island, Washington www.canlis.com Jay Rayner (Restaurant Critic, The Observer, London, UK & author of The Man Who Ate the World) Meal of the Year – Jean George, New York, NY Chef with Most Potential - Paul Foster, Tuddenham Mill, Suffolk, UK www.guardian.co.uk John Currence (Chef/Owner, City Grocery, Oxford, Mississippi) Meal of the Year – Bar Agricole, San Francisco, California Chef with Most Potential – Alon Shaya, Domenica, New Orleans, Vishwesh Bhatt, Snackbar, Oxford, Mississippi citygroceryonline.com John Shields (Chef, Town House, Chilhowie, Virginia) Meal of the Year – El Bulli Chef with Most Potential – Jordan Kahn, Red Medicine, Los Angeles, California www.townhouseva.com John Talbott’s Paris Meal of the Year – Sola par Hiroki Yoshitake, Paris, France Chef with Most Potential – Hiroki Yoshitake, Paris, France johntalbottsparis.typepad.com Josh Ozersky (Food Writer,Time Magazine) Meal of the Year – Torrisi Italian Specialities (Chef’s tasting menu) Chef with Most Potential – Sean Brock, Husk, Charleston, South Carolina) ozersky.tv Juan Amador (Chef/Owner, Amador, Mannheim, Germany) Meal of the Year – Aqua, Wolfsburg, Germany Chef with Most Potential – Daniel Achilles, Restaurant Reinstoff, Berlin, Germany www.restaurant-amador.de Juan Jose Cuevos (Chef, Pluckemin Inn, Bedminster, New Jersey) Meal of the Year – Battersby, Brooklyn, NY Chef with Most Potential - Joseph Ogrodnek, Battersby, Brooklyn, NY www.pluckemininn.com Kevin Nashan (Chef/Owner, Sidney Street Café, St. Louis, Missouri) Meal of the Year – Town House, Chilhowie, Virginia Chef with Most Potential – John Shields, Town House, Chilhowie, Virginia www.sidneystreetcafe.com Kevineats Meal of the Year – e by Jose Andres, Las Vegas, Nevada Chef with Most Potential – Dominique Crenn, Atelier Crenn, San Francisco, California www.kevineats.com Lenny Russo (Chef/Owner, Heartland, St. Paul, Minnesota) Meal of the Year – Piccolo, Minneapolis., Minnesota Chef with Most Potential – Doug Flicker, Piccolo, Minneapolis, Minnesota www.heartlandrestaurant.com Linton Hopkins (Chef/Owner Restaurant, Eugene, Atlanta, Georgia) Meal of the Year – Per Se, New York, NY Chef with Most Potential – James Lewis, Bettola, Birmingham, Alabama www.restauranteugene.com Ludo Lefebvre (Chef/Owner LudoBites) Meal of the Year – Saam Bar (Rotisserie Duck Fest) Chef(s) with Most Potential – Lucca & Reve Lefebvre (my new twins) www.ludolefebvre.com/ludobites Luxeat Meal of the Year – Guy Savoy, Paris, France Chef with Most Potential – Alex Atala, D.O.M. Sao Paolo, Brazil www.luxeat.com <--Photo Line Here--<< Matt Lightner (Chef, Atera, New York, NY) Meal of the Year – Mugaritz, Errenteria, Spain Chef with Most Potential – Joshua Skenes, San Francisco, California Ateranyc.com Michael Friedman (Pizzaiolo/Owner, Pizza Delicious, New Orleans, Louisiana Meal of the Year – Noma, Copenhagen, Denmark Chef with Most Potential – Nathaniel Zimet, Bouchon, New Orleans, LA pizzadelicious.blogspot.com Michael Tusk (Chef/Owner, Quince, San Francisco, California) Meal of the Year – Benu, San Francisco, California Chef with Most Potential – Jason Fox, Commonwealth, San Francisco, California www.quincerestaurant.com Mikael Jonnson (Chef/Owner Hedone, London, United Kingdom) Meal of the Year – Arpege, Paris, France Chef with Most Potential – Magnus Niellson, Faviken, Jarpan, Sweden www.hedonerestaurant.com Pocket Fork Meal of the Year – Chef’s Tasting Menu at Roberta’s, Bushwick, NY Chef with Most Potential – Carlo Mirachi, Roberta’s, Bushwick, NY http://pocketfork.com Ryan Poli (Executive chef Tavernita, Chicago, Illinois) Meal of the Year – Tickets, Barcelona, Spain Chef with most potential - Matteo Pancetti, People, Food & Music, Barcelona, Spain www.tavernita.com Scott Anderson (Chef Elements, Princeton, New Jersey) Meal of the Year – Lantern, Chapel Hill, North Carolina Chef with Most Potential – Cesar Ramirez, Brooklyn Fare, Brooklyn, NY www.elementsprinceton.com Sean Brock (Chef/Owner McCrady’s & Husk, Charleston, South Carolina) Meal of the Year – French Laundry, Yountville, California Chef with Most Potential – Thomas Herman, Restaurant Herman, Copenhagen, Denmark www.mccradysrestaurant.com <--Photo Line Here--<< Stephen Harris (Chef/Owner The Sportsman, Seasalter, UK) Meal of the Year – Faviken, Jarpan, Sweden/Franzten Lindberg, Stockholm, Sweden Chef with Most Potential – Mikael Jonnson, Hedone, London, UK www.thesportsmanseasalter.co.uk Steve Plotnicki (Author Opinionated About U.S. Restaurants 2011) Meal of the Year – El Bulli, Roses, Spain Chef with Most Potential – Jordan Kahn, Red Medicine, Los Angeles, California, Dominique Crenn, San Francisco, California www.opinionatedaboutdining.com Thomas Keller (Chef/Owner The French Laundry, Yountville, California) Meal of the Year – Addison, Del Mar, California Chef with Most Potential – Jimmy Bradley, Addison, Del Mar, California Frenchlaundry.com Tomostyle Meal of the Year – Husk, Charleston, South Carolina) Chef with Most Potntial – Dominique Crenn, Atelier Crenn, San Francisco, California) Tomostyle.wordpress.com Trey Foshee (Chef/Owner, George’s Modern, La Jolla, California) Meal of the Year – The Sportsman, Seasalter, United Kingdom Chef with Most Potential – Joshua Skenes, Saison, San Francisco, California www.georgesatthecove.com Ulterior Epicure Meal of the Year – Restaurant Quique Dacosta, Denia, Spain Chef with Most Potential – Joshua Skenes, Saison, San Francisco, California, Shawn Gawle, Corton, New York, NY ulteriorepicure.com Veal Cheeks Meal of the Year – El Bulli, Roses, Spain/Coi, San Francisco, California Chef with Most Potential – Blaine Wetzell, Willows Inn, Lummi Island, Washington Vealcheeks.blogspot.com Very Good Food Meal of the Year – La Vie, Osnabruck, Germany Magnus Niellson, Faviken, Jarpan, Sweden Verygoodfood.dk Wandering Epicures Meal of the Year – Hertog Jan, Bruges, Belgium Chef with Most Potential - Juan Felipe Camacho, Restaurante Don Juan, Cartagena, Colombia www.epicures.wordpress.com Don’t forget to participate in the 2012 Opinionated About Dining Survey. Just click the link below if you would like to help us continue to create the most accurate ratings guide on the market. [[www.insightexpress.com/ix/oa/Start.aspx?force=true]]2012 Opinionated About Dining Survey\\ http://www.opinionatedaboutdining.com/OADreview.php?ID=11534 Wed, 2 Nov 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11529 Addison - Del Mar, California Pop Quiz: How can you tell that a restaurant is in a luxury resort simply by tasting the food? Answer: The food is very well prepared, is highly refined, and is quite tasty, but lacks originality. In fact if the chef had the burden of paying for his own rent, he probably wouldn’t survive. So not surprisingly, this restaurant is located in the Grand Del Mar Resort and Mrs. P and I enjoyed a pretty good dinner there in a half empty dining room on the Friday of Labor Day weekend. The best dish? A very... http://www.opinionatedaboutdining.com/OADreview.php?ID=11529 Tue, 11 Oct 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11524 In the eight years that I have been writing this blog, this is one of the most difficult reviews I have written. You see, Hedone’s chef/owner, Mikael Jonnson, used to be a member of the Opinionated About Dining forum. It is fair to say that we used to be friendly, and he is someone I have dined with at L’Astrance and Michel Bras. Unfortunately a number of years ago we had a falling out. What we fell out about was a disagreement about ideals. Putting that another way: what the proper standards should be when assessing a restaurant. You... http://www.opinionatedaboutdining.com/OADreview.php?ID=11524 Fri, 7 Oct 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11523 As long as we are on the topic of OA versus Zagat, you might enjoy this review of OA by Larry Ohlmsted which was posted on Forbes. He’s one of the few writers who actually managed to read the book before reviewing it, which is odd but sadly, often that’s how the media works. And while I don’t agree with everything he said, and I think he got a few things wrong because he misunderstood what was written or how the methodology works, I think he did a good job and offers fair criticism. Anyway you can click on the link and read it for yourself. <--Photo Line Here--<< [[www.forbes.com/sites/larryolmsted/2011/09/27/the-next-zagat-a-new-take-on-restaurant-guides/]]The Next Zagat? A New Take on Restaurant Guides\\ http://www.opinionatedaboutdining.com/OADreview.php?ID=11523 Thu, 6 Oct 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11519 While they say that imitation is the sincerest form of flattery, some efforts arguably go too far. That seems to be the case with the ad that Zagat ran in this past Wednesday’s New York Times Dining Section announcing the release of their 2012 New York Guide, which is remarkably similar to the ad that Opinionated About Dining ran in June. See for yourself. The ad that OA ran in the New York Times and Los Angeles Times back in June in order to announce our 2011 guide is on the left. ... http://www.opinionatedaboutdining.com/OADreview.php?ID=11519 Tue, 30 Aug 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11517 Join on us on Sept 14th at Craft in New York City where a dozen of the best chefs in the country will be preparing a meal featuring ingredients sourced from their region. The list of participating chefs is as follows: Scott Anderson - Elements (Princeton, New Jersey) Tom Colicchio - Craft (New York, NY) Claudia Fleming - North Fork Table (Southold, NY) Trey Foshee - George’s Modern (La Jolla, CA) Gerry Hayden - North Fork Table (Southold, NY) Linton Hopkins - Restaurant Eugene (Atlanta, GA) Jonathan Justus - Justus Drugstore (Smithville, Missouri) Jenny McCoy - Craft (New York, NY) Sisha Ortùzar - Riverpark (New York, NY) Andrea Reusing - Lantern (Chapel Hill, NC) Gabe Rucker - Le Pigeon (Portland, Oregon) Bruce Sherman - North Pond (Chicago, Illinois) The family-style dinner features two chefs per course as follows: First Trey Foshee - George’s at the Cove (La Jolla, CA) Chilled Chino Farms zucchini and burrata soup, corn bruschetta Andrea Reusing - Lantern Restaurant (Chapel Hill, NC) North Carolina charcuterie & pickled wild-caught shrimp, 9 & 18 month aged whey-fed ham, air-dried Red Poll beef, crispy souse, Chapel Hill Creamery pork terrine, chile-pickled head-on shrimp, pickles, fresh butter & cracklings Second Scott Anderson - elements (Princeton, NJ) New Jersey hand-harvested diver scallops, mangalitsa ham & peaches Gerry Hayden- The North Fork Table (Southold, NY) Poached Southold squid, Long Island lobster, Littleneck clam & tomato broth, basil aioli Third Gabriel Rucker – Le Pigeon (Porland, OR) Oregon King salmon, smoked oysters and foie gras Bruce Sherman- North Pond (Chicago, IL) Great Lakes walleye and smelts, sweet corn, arugula, pears & peppers Fourth Tom Colicchio- Craft (New York) Poached New York State squab, barigoule of local vegetables Sisha Ortùzar- Riverpark (New York) Crescent Duck Farm Long Island Peking duck, Riverpark Farm fennel and chiles, Madagascar chocolate Fifth Linton Hopkins – Restaurant Eugene (Atlanta, GA) Riverview Farms smoked pork belly, heirloom field peas, dandelion, cherry tomato jam, preserved garlic Jonathan Justus – Justus Drugstore (Smithville, MO) Majinola American Kobe Penny Cress Pillow rib eye, horseradish dijon parsley sauce, house- made penny cress stuffed pasta, Chinese broccoli, local Hen of the Wood mushrooms Sixth Dessert Course and Confections by Claudia Fleming, The North Fork Table and Jenny McCoy, Craft Dinner is $195 plus gratuities and tax. Wine pairings and BYO will be offered along with the Craft wine list. To reserve a table please email [[kgardiner@craftrestaurant.com]]Kate Gardiner\\ at Craft http://www.opinionatedaboutdining.com/OADreview.php?ID=11517 Thu, 4 Aug 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11516 It is funny how the states you have never visited turn out to be so different from the way you imagined them. Take Indiana, before I got there I expected to find a kaleidoscope of factories and smokestacks, or the type of middle-American nothingness that I had experienced a few weeks back, driving from Cleveland to Pittsburgh. But while that description might fit the northwestern part of the state, the southern part is pastoral, and it exudes a feeling more like the Georgia than the Midwest. In fact, most of the people I met had a bit of a... http://www.opinionatedaboutdining.com/OADreview.php?ID=11516 Fri, 29 Jul 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11513 After having two relatively disappointing meals at Lola and the Greenhouse Tavern in Cleveland (my dining companion said we were unlucky and hit Greenhouse on an off night,) we made our way over to Pittsburgh. Tops on my list was Notion, a restaurant which earned some positive comments from a blogger friend of mine. Opened just six months ago, it’s set in a storefront in the upscale suburb of Oakmont, a town best known as the home of Oakmont Country Club, whose 108-year-old golf course has hosted more combined USGA and PGA Championships than any other course in... http://www.opinionatedaboutdining.com/OADreview.php?ID=11513 Tue, 19 Jul 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11512 There are few dining destinations more remote than Traverse City, Michigan. It’s located 268 miles northwest of Detroit and situated at the foot of Grand Traverse Bay, an arm of Lake Michigan; to be that far north on the East Coast you would have to travel to Bar Harbor, Maine. It became popular as a summer resort in the late 1800s and has remained so until this day. But, like many other places whose population used to grow during the summer and wither in winter, Traverse City has become more of a year-round community of late. And fortunately for... http://www.opinionatedaboutdining.com/OADreview.php?ID=11512 Mon, 11 Jul 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11511 It is only fitting that after my ridiculous incident with a particular New York chef who is not making craveworthy Mexican food, I would find a place where they have actually made some serious improvements to the cuisine. It happened sort of by accident. I was hanging around Red Medicine a few weeks ago and I was asking the bartenders where I should have lunch the next day. One of the places they recommended was Tinga, a sliver of a taqueria on La Brea just north of West 3rd Street. Turns out the recommendation was right on the money as... http://www.opinionatedaboutdining.com/OADreview.php?ID=11511 Wed, 6 Jul 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11510 Some dishes are so good they deserve their own post. That was the case with this Bloody Beet Steak with yogurt, shallots, pan drippings and amaranth served by Josh Lawlor at Farm and Fisherman in Philadelphia. Lawlor, who cut his teeth working for Dan Barber at Blue Hill at Stone Barns, and his wife Colleen who worked in various NYC kitchen, returned to their hometown where they opened an adorable BYO on Pine Street in Philly. Open since March, there is already a buzz about the place and it wouldn’t surprise me if Lawlor won best new chef honors in... http://www.opinionatedaboutdining.com/OADreview.php?ID=11510 Thu, 23 Jun 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11509 I’m not someone who is easily impressed, but the only way to describe the scene was awesome. There were four of the top chefs in the country cranking out a dinner for 130 people with an intensity that rivals what you see on Iron Chef. Each chef had his own little staging area, with Hiro Urasawa and Michael Cimarusti lording over the front half of the room and Ludo Lefebvre and Ricardo Zarate manning the back. It was a divine mix of intensity and organization and while it gave the appearance of being chaotic, it pulsated with the type of... http://www.opinionatedaboutdining.com/OADreview.php?ID=11509 Tue, 14 Jun 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11507 When it comes to going out to dinner, I don’t get dressed up much anymore. I have to say that I don’t really miss that ritual very much. Not that I have anything against being dressed nicely; it’s just that wearing a suit, or even a jacket, is so confining. And let’s not even discuss wearing a tie. In my book, wearing a nice shirt and a pair of slacks to a restaurant should be sufficient. It wasn’t always that way: There was a time when going out for a nice meal meant donning the Kiton (actually Armani was the... http://www.opinionatedaboutdining.com/OADreview.php?ID=11507 Mon, 13 Jun 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11506 Terms and Conditions for the Opinionated About Books/La Weekly Picca Promotion on June 23, 2011 1. In the box titled How Did You Hear About Opinionated About, please enter LA Weekly. We are not in possession of the LA Weekly email list, and the only way we will know that you qualify for this special offer is if you notify us. 2. You will be notified by email when your registration is approved. Once you have access to the survey, rate as many restaurants as you can. The restaurants can be located in the U.S., Canada or Europe. Try and click on any link that might look like it covers a region that you have visited. 3. The first 50 people who review* 50 restaurants will receive an invitation to the Picca preview dinner. 4. You must have had at least one meal at each of the restaurants you review 5. In the event you rate 50 restaurants according to these Terms & Conditions but are not among the first 50 people to do so, you will receive a free copy of [[www.opinionatedabout.com/book.html]]Opinionated About U.S. Restaurants 2012\\ 6. Each review must include a rating plus a brief review or comment in order to count towards your total 7. You must be at least eighteen (18) years old to participate in this promotion 8. Only ratings entered on or after the date you received the email offer from LA Weekly announcing this promotion count towards your total. If you were not on the original list of people who received the email from LA Weekly, you are not eligible for this promotion. 9. Your ratings must be entered no later than 11:59 PM, Sunday June 19, 2011 in order to qualify for this offer. 10. Opinionated About Books reserves the right to disqualify any rating or review for any reason whatsoever. 11. This offer expires at 11:59PM on June 19th and Opinionated About Books has no other obligations to people who participate in this offer other than what is specifically offered herein. [[www.insightexpress.com/ix/oa/Start.aspx?force=true]]Click Here to Rate Restaurants For the 2012 OA Dining Survey and Recieve an Invitation to the Opinionated About Books/LA Weekly Picca Preview\\ http://www.opinionatedaboutdining.com/OADreview.php?ID=11506 Wed, 8 Jun 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11505 First in the series will take place at Los Angeles’ acclaimed Providence Restaurant – In celebration of the recently published guidebook, [[www.opinionatedaboutdining.com/OADblog.php?ID=11504]]Opinionated About U.S. Restaurants 2011\\, Steve Plotnicki, Opinionated About Books, and Providence Owner and Chef Michael Cimarusti cordially invites fellow food lovers to an exclusive gastronomical experience Four on Fish. The nine-course dinner will feature four of the country’s premier chefs preparing their best fish dishes. Held on June 20th at Los Angeles’ acclaimed Providence Restaurant the roster of renowned chefs will include Michael Cimarusti, Ludovic Lefebvre, Hiro Urasawa and Ricardo Zarate. In addition to the four seatings at 6:00 p.m., 6:30 p.m., 9:00 p.m., and 9:30 p.m., there will be a very special auction benefiting Meals on Wheels. Patrons can bid on dining at The Chef’s Table, which offers an intimate seating for six in the heart of the kitchen, and the Private Sonoma Room, which sits 16 and will give guests an opportunity to interact with all four chefs. When: June 20, 2011 Seatings are at 6:00 p.m., 6:30 p.m., 9:00 p.m., and 9:30 p.m. Reservations are required Cost: $195 per person Taxes, gratuities and beverages not included Wine pairings $65, Corkage $30 per bottle All attendees will receive a free copy of the book Menu: The nine course menu will feature courses created specially by chefs Michael Cimarusti, Ludovic Lefebvre, Hiro Urasawa and Ricardo Zarate and will include: Seabass Tiradito Sweet Potato & Lime Ricardo Zarate ? Hokkaido Scallop and Monkfish Liver Shiso Miyoga, Turnip, Salmon Eggs and Plum Sauce Hiro Urasawa ? Anticuchos of Santa Barbara Spot Prawns with Yuzu Koshu Ricardo Zarate ? Santa Barbara Sea Urchin Hiding Beneath Soft Scrambled Eggs Michael Cimarusti ? Chawan Mushi Summer Truffles and Caviar Hiro Urasawa ? Japanese Freshwater Eel Soba and Soy Milk Michael Cimarusti ? Lobster Vaudovan Ludovic Lefebvre ? Crème Caramel with Caviar Ludovic Lefebvre ? Dessert Michael Cimarusti *menu subject to change Reservations: To attend, please visit www.oadining series 2011.com and fill out the reservation request form or call Providence at (323) 460-4170. The auction for the Kitchen Table and Private Dining Room is also available. Please note that reservations are not confirmed until notified by e-mail. For information on additional dinner we are planning, please click on the link above and leave us your email address. Please note that OA Survey Participants are offered priority seating at all OA events. For press inquiries regarding this event, contact Contact Jessica Rodriguez or Laura Mooney at Wagstaff Worldwide at 212.227.7575 http://www.opinionatedaboutdining.com/OADreview.php?ID=11505 Tue, 31 May 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11504 What they are saying about Steve Plotnicki and Opinionated About U.S. Restaurants 2011 “If you have ever wondered what the wisdom of crowds looks like, the OA Dining Guide is it. A serious book for people who take eating out very seriously indeed.” --- Jay Rayner, Restaurant Critic The Observer, London, UK and Author of The Man Who Ate the World “Steve Plotnicki is America’s greatest diner” --- David Chang Chef/Owner Momofuku, Ssam Bar, Momofuku Ko, Milk Bar and Ma Peche “Steve Plotnicki and his crew of destination diners are as voracious, enthusiastic and opinionated as it gets. Here is their collective wisdom: foodies on food. If you follow their advise you will eat well all over the country, and not just at the usual suspects. In Chicago, they tout Alinea, but also Hot Doug’s, possibly the best hot dog stand in the world. And if I ever happen to be in Findlay, Ohio, I found out that I can eat well at a place called Revolver, Who knew?” --- Richard Thaler, economist, foodie and co-author of Nudge “This kind of approach has the advantage of helping to sift the best opinions from the rest” --- - Dean Karlan, professor of economics at Yale University, and Jacob Appel, researcher at Innovations for Poverty Action are authors of More than Good Intentions. Now in stock at [[www.amazon.com/Opinionated-About-U-S-Restaurants-2011/dp/0981565018/ref=sr_1_1?ie=UTF8&s=books&qid=1306873459&sr=8-1]]Amazon\\ and other retail and online booksellers http://www.opinionatedaboutdining.com/OADreview.php?ID=11504 Wed, 18 May 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11502 Nothing makes me happier than finding a young chef who is making exciting food. And it’s even more rewarding when the restaurant in question hasn’t been reviewed correctly by the local food press. In the instance of Red Medicine, that is partly of their own doing as they created an issue for themselves by turning away the Los Angeles Times restaurant reviewer. But even without a review from the city’s largest paper, I hadn’t really heard that much about the restaurant. So when I booked a table for dinner a week ago Tuesday, I really didn’t know what to expect... http://www.opinionatedaboutdining.com/OADreview.php?ID=11502 Mon, 16 May 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11501 I am happy to announce the results of our 2011 dining survey. Given that over 1,800 restaurants qualified for a rating this year, I am limiting the online list to those restaurants who earned a rating of Worth Planning a Trip Around, An Important Destination and Highly Recommended. I have also included the list of the Top 25 Inexpensive Places to Eat. An additional 500 restaurants earned a rating of Recommended or Top Local Choice, but it isn’t practical to post a list of that size on this site. The book will be available at Amazon, Barnes & Noble and other traditional book retailers beginning on May 24th. You can also buy the book directly from the publisher. If you would like to order a copy, [[www.opinionatedabout.com]]please click here\\ or click the link at the end of this page. Books will begin shipping on Monday the 23rd. Most Important Restaurants in the U.S. Worth Planning a Trip Around * 1. 100.0 French Laundry, Yountville, CA 2. 100.0 Per Se, New York, NY 3. 100.0 Manresa, Los Gatos, CA 4. 100.0 Masa, New York, NY 5. 100.0 Alinea, Chicago, IL 6. 100.0 Jean Georges, New York, NY 7. 99.3 Urasawa, Los Angeles, CA 8. 98.6 Le Bernardin, New York, NY 9. 98.5 Sushi Yasuda, New York, NY 10. 98.4 Blue Hill at Stone Barns, New York, NY 11. 98.4 Restaurant at Meadowood, St. Helena, CA 12. 98.2 Guy Savoy, Las Vegas, NV 12. 98.2 Minibar, Washington, D.C. 14. 98.0 Kuruma Zushi, New York, NY An Important Destination 15. 97.6 Town House, Chilhowie, VA 16. 97.4 Momofuku Ko, New York, NY 17. 97.3 Cyrus, Healdsburg, CA 18. 97.2 Corton, New York, NY 18. 97.2 Eleven Madison Park, New York, NY 20. 96.8 McCrady’s, Charleston, SC 21. 96.8 Schwa, Chicago, IL 22. 96.7 Coi, San Francisco, CA 22. 96.7 L’Atelier de Joël Robuchon, New York, NY 24. 96.2 Quince, San Francisco, CA 25. 96.1 Bouley, New York, NY 25. 96.1 Peter Luger, Brooklyn, NY 25. 96.1 Ubuntu, Napa, CA 28. 96.0 Providence, Los Angeles, CA 29. 95.9 Sushi Ran, Sausalito, CA 30. 95.6 Avenues, Chicago, IL 30. 95.6 Komi, Washington, D.C. 32. 95.5 Daniel, New York, NY 32. 95.5 Spago, Beverly Hills, CA 32. 95.5 Sugiyama, New York, NY 35. 95.3 Commis, Oakland, CA 36. 95.2 Chez Panisse, Berkeley, CA 36. 95.2 North Fork Table & Inn, Southhold, NY 38. 95.1 Marinus, Carmel, CA 38. 95.1 Sushi Taro, Washington, D.C. 40. 95.0 Herbfarm, Woodinville, WA <--Photo Line Here--<< Highly Recommended 94.9 Aubergine Carmel, CA 94.8 Miyake Portland, ME 94.8 Volt Fredericksburg, MD 94.7 Nishimura W. Hollywood, CA 94.7 Spiaggia Chicago, IL 94.7 Sushi Seki New York, NY 94.6 American Restaurant Kansas City, MO 94.6 Charlie Trotter’s Chicago, IL 94.5 Blue Hill New York, NY 94,4 Matsuhisa West Hollywood, CA 94.4 O Ya Boston, MA 94.4 Sanford Milwaukee, WI 94.4 Soto New York, NY 94.3 Elements Princeton, NJ 94.3 L20 Chicago, IL 94.1 Citronelle Washington DC 94.0 Craft New York, NY 94.0 Cut Beverly Hills, CA 94.0 Patina Los Angeles, CA 93.8 Asanebo Studio City, CA 93.8 Bern’s Steak house Tampa, FL 93.8 Café Boulud New York, NY 93.8 Highland’s Bar & Grill, Birmingham, AL 93.8 Momofuku Säam Bar, New York, NY 93.8 Mori Sushi Los Angeles, CA 93.7 Gary Danko San Francisco, CA 93.7 Restaurant Eugene Atlanta, GA 93.7 Saam - The Tasting Room W. Hollywood, CA 93.7 Sushi Zo Los Angeles, CA 93.6 Everest Chicago, IL 93.6 Gramercy Tavern, New York, NY 93.6 Momofuku Noodle Bar, New York, NY 93.6 Moto Chicago, IL 93.6 No. 9 Park Boston, MA 93.6 Nobu New York, NY 93.6 Uchi Austi, TX 93.5 Castagna Portland, OR 93.4 Blackbird Chicago, IL 93.4 Canlis Seattle, WA 93.4 Mama’s Fish House, Honolulu, HI 93.4 Raku Las Vegas, NV 93.4 Sawa Sushi Sunnyvale, CA 93.4 Totoraku, Los Angeles, CA 93.4 WD-50 New York, NY 93.3 Aquavit New York, NY 93.3 Auberge de Soleil, Rutherford, CA 93.3 Hugo’s Portland, ME 93.3 Marea New York, NY 93.2 Masa’s San Francisco, CA 93.2 Picasso Las Vegas, NV 93.2 Ritz- Carlton Dining Room, San Francisco, CA 93.2 Topolobampo Chicago, IL 93.1 Galatoire’s New Orleans, LA 93.1 Quinones at Bacchanalia, Atlanta, GA 93.1 Rover’s Seattle, WA 93.1 Bazaar, The, W. Hollywood, CA 93.1 Vetri Philadelphia, PA 93.0 Il Grano Los Angeles, CA 93.0 Michy’s Miami, FL 93.0 Osteria Mozza Los Angeles, CA 93.0 Picholine New York, NY 93.0 Pluckemin Inn Bedminster, NJ 92.9 Chef Mavro Honolulu, HI 92.9 Inn at Little Washington, Washington, VA 92.9 Locanda Verde New York, NY 92.9 Suzuki’s Sushi Bar, Rockland, ME 92.9 Tallula’s Table, Kennett Square, PA 92.8 Bacchanalia Atlanta, GA 92.8 Lucques West Hollywood, CA 92.8 Swan Oyster Depot, San Francisco, CA 92.8 Uni Boston, MA 92.7 Aldea New York, NY 92.7 Niche St. Louis, MO 92.7 Sushi Zen New York, NY 92.6 Angelini Osteria, Los Angeles, CA 92.6 Fore Street Portland, ME 92.6 Kiss Sushi San Francisco, CA 92.6 Nobu Next Door, New York, NY 92.5 Annisa New York, NY 92.5 Kyo Ya New York, NY 92.5 La Folie San Francisco, CA 92.5 LudoBites Los Angeles, CA 92.5 Minetta Tavern New York, NY 92.5 Sushi Ota San Diego, CA 92.4 Charleston Baltimore, MD 92.4 Frontera Grill Chicago, IL 92.4 Hatsuhana New York, NY 92.4 June Peoria, IL 92.4 Sushi Nozawa, Studio City, CA 92.3 Benu San Francisco, CA 92.3 Blackberry Farm, Walland, TN 92.2 Ame San Francisco, CA 92.2 Bluestem, Kansas City, MO 92.2 Brigtsen’s, New Orleans, LA 92.2 Chez Panisse Café, Berkeley, CA 92.2 Katsu-Ya Studio City, CA 92.2 Lincoln New York, NY 92.2 Modern, The New York, NY 92.2 Neptune Oyster Boston, MA 92.2 Sidney Street Café, St. Louis, MO 92.1 Boulevard, San Francisco, CA 92.0 Baumé, Palo Alto, CA 92.0 Binkley’s, Cave Creek, AZ 92.0 Crush, Seattle, WA 92.0 Esca, New York, NY 92.0 L’Etoile, Madison, WI 92.0 Mélisse, Santa Monica, CA 92.0 Morimoto, Philadelphia, PA 92.0 Revolver, Findlay, OH <--Photo Line Here--<< Top 25 Inexpensive Dining 1. 9.7 Hot Doug’s, Chicago, IL 2. 9.4 Kreuz Market, Lockhart, TX 3. 9.0 Provisions to Go, Atlanta, GA 4. 8.9 Katz’s Delicatessen, New York, NY 4. 8.9 Una Pizzeria Napoletana, San Francisco, CA 4. 8.9 Willie Mae’s Scotch House, New Orleans, LA 7. 8.8 Kopp’s, Milwaukee, WI 8. 8.7 DiFara’s, New York, NY 9. 8.6 Aurora’s Provisions, Portland, ME 9. 8.6 Black Sheep Pizza, Minneapolis, MN 9. 8.6 Humphrey Slocombe, San Francisco, CA 9. 8.6 Salumi Artisan Cured Meats, Seattle, WA 13. 8.5 Dinosaur, Syracuse, New York 13. 8.5 Oklahoma Joe’s, Olathe, KS 13. 8.5 Olympic Provisions, Portland, OR 13. 8.5 Pizzeria Mozza, Los Angeles, CA 17. 8.4 Alon’s, Atlanta, GA 17. 8.4 Banh Mi Saigon Bakery, New York, NY 17. 8.4 Central Grocery, New Orleans, LA 17. 8.4 Tartine Bakery, San Francisco, CA 17. 8.4 Ted Drewes, St. Louis, MO 22. 8.3 Camelia Grill, New Orleans, LA 22. 8.3 Clam Box of Ipswich, Ipswich, MA 22. 8.3 Cochon Butcher, New Orleans, LA 22. 8.3 Duck Fat, Portland, ME 22. 8.3 Dynamo Donut, San Francisco, CA 22. 8.3 Ess-a-Bagel, New York, NY 22. 8.3 Mama’s on Washington, San Francisco, CA 22. 8.3 Pizzeria Bianco, Phoenix, AZ [[www.opinionatedabout.com]]Click Here to Buy a Copy of Opinionated About U.S. Restaurants 2011\\ If you are a retailer who would like to carry the book, it is available through Ingram Publisher Services. If you are not already an Ingram customer, email info@opinionatedabout.com and I will send you all of the necessary information. http://www.opinionatedaboutdining.com/OADreview.php?ID=11501 Fri, 13 May 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11500 While the issue of whether I should respond to Alex Stupak’s post responding to me on Eater was a topic of hot debate among the Plotnicki advisory team (a total of 3 people including me LOL), I decided in favor of doing so in order to both clarify a few things that Alex raised, as well as to add a number of details so that my walking into the kitchen is understood within its proper context. Alex has been hyping me in regards to Empellon for quite some time. When he was working at WD-50, he pulled me aside... http://www.opinionatedaboutdining.com/OADreview.php?ID=11500 Wed, 11 May 2011 12:05:59 EDT http://www.opinionatedaboutdining.com/OADreview.php?ID=11499 At first I thought it was me. But after talking to a bunch of people who have also been to his new restaurant, Empellon, I found out that I am not the only person who is asking the following question: What on earth happened to Alex Stupak? For those who might not know what I am talking about, let me hip you to the details. Alex Stupak is, or maybe I should say was given what I am about to write, arguably America’s greatest pastry chef. He first came to the attention of the food cognescenti at Clio in 2003... http://www.opinionatedaboutdining.com/OADreview.php?ID=11499