via opinionatedaboutdining.com
David Chang, Chef/Owner, Momofuku, New York, NY
Meal of the Year – Corton,, New York, NY
Michael Psilakis, Chef/Owner, Anthos, New York, NY
Meal of the Year – Corton, New York, NY
Paul Liebrandt, Executive Chef, Corton
Meal of the Year – Pierre Gagniere, Seoul, Korea
Tom Collicchio, Host, Top Chef, Chef/Owner Craft & Damon Wise, Executive Chef, Craft
Meal of the Year – Soto, New York, NY “His giant squid with quail egg was the best dish I had this year"
Wylie Dufresne Chef/Owner WD-50, New York, NY
Best Meal – (Tie) Mugaritz, Errenteria, Spain, Noma, Copenhagen, Denmark
David Chang, Chef/Owner, Momofuku, New York, NY
Meal of the Year – Corton,, New York, NY
Michael Psilakis, Chef/Owner, Anthos, New York, NY
Meal of the Year – Corton, New York, NY
Paul Liebrandt, Executive Chef, Corton
Meal of the Year – Pierre Gagniere, Seoul, Korea
Tom Collicchio, Host, Top Chef, Chef/Owner Craft & Damon Wise, Executive Chef, Craft
Meal of the Year – Soto, New York, NY “His giant squid with quail egg was the best dish I had this year"
Wylie Dufresne Chef/Owner WD-50, New York, NY
Best Meal – (Tie) Mugaritz, Errenteria, Spain, Noma, Copenhagen, Denmark
The 10 Best New Restaurants of 2008
By FRANK BRUNI
Published: December 31, 2008
1. MOMOFUKU KO David Chang’s intimate 12-seat, sushi-counter-style restaurant heads this list not only because its best dishes and moments are so memorable, but because it’s a paradigm-busting experiment that, like so much of what Mr. Chang has done, heeds and adjusts for what a new generation of discerning diners cares most about — and what fuss and frippery they can do without.
2. CORTON This blissful collaboration of the restaurateur Drew Nieporent and the chef Paul Liebrandt presents luxury of a more classic sort, at an admirably moment-reflecting price of $76 for a three-course prix fixe with a flurry of amuse-bouches and petit fours. And it finds Mr. Liebrandt at the sweet spot between runaway imagination and good sense.
3. (TIE) SCARPETTA To what heights can a simple dish of spaghetti al pomodoro rise? Scarpetta provided the answer — the sky’s the limit — and a host of other delights, its sometimes agitated setting in the meatpacking district not among them. At Scarpetta the chef Scott Conant reconnected with his early glory days at L’Impero.
3. (TIE) CONVIVIO The post-Conant L’Impero, meanwhile, became this warmer, redder, more convivial restaurant. The chef Michael White’s improved menu here pegged him as one of the city’s top pasta whizzes, and he showed a Batali-esque enthusiasm for organ meat.
5. DOVETAIL The chef John Fraser abandoned Compass but not the Upper West Side, reemerging in this somewhat plain but entirely comfortable and charming restaurant, which surpassed just about everyone’s expectations, becoming more than just a neighborhood favorite.
6. MATSUGEN In the TriBeCa space where he had tried to make a lasting success of 66, Jean-Georges Vongerichten decided to treat Japanese cooking in a more straightforward and respectful vein than 66 had treated Chinese. He left the menu and cooking to a team from Tokyo, who rewarded him with underexposed, compelling dishes and excellent soba.
7. ADOUR ALAIN DUCASSE Mr. Ducasse ratcheted down the opulence of his previous fancy Manhattan restaurant in the Essex House with this successor in the St. Regis, notable for Sandro Micheli’s exceptional desserts and for a blockbuster (and pricey) wine list. I’d rank this higher if a first-year change in executive chef and Mr. Ducasse’s distant involvement didn’t raise questions about consistency.
8. BAR BOULUD This relatively casual effort from Daniel Boulud doesn’t get everything right, but for its outstanding charcuterie, an exemplary wine list and scattered other delights, it deserves big applause.
9. ALLEGRETTI Alain Allegretti, a French chef who worked under Mr. Ducasse, struck out on his own, choosing an odd block and a risky moment for saucy cooking that was, at its best, a heady ticket straight to Provence.
10. MIA DONA The chef Michael Psilakis, perhaps more prescient about the economy than some peers, responded to the kudos for his haute Greek restaurant Anthos with this Italian restaurant of big flavors and big portions at accessible prices.
By FRANK BRUNI
Published: December 31, 2008
1. MOMOFUKU KO David Chang’s intimate 12-seat, sushi-counter-style restaurant heads this list not only because its best dishes and moments are so memorable, but because it’s a paradigm-busting experiment that, like so much of what Mr. Chang has done, heeds and adjusts for what a new generation of discerning diners cares most about — and what fuss and frippery they can do without.
2. CORTON This blissful collaboration of the restaurateur Drew Nieporent and the chef Paul Liebrandt presents luxury of a more classic sort, at an admirably moment-reflecting price of $76 for a three-course prix fixe with a flurry of amuse-bouches and petit fours. And it finds Mr. Liebrandt at the sweet spot between runaway imagination and good sense.
3. (TIE) SCARPETTA To what heights can a simple dish of spaghetti al pomodoro rise? Scarpetta provided the answer — the sky’s the limit — and a host of other delights, its sometimes agitated setting in the meatpacking district not among them. At Scarpetta the chef Scott Conant reconnected with his early glory days at L’Impero.
3. (TIE) CONVIVIO The post-Conant L’Impero, meanwhile, became this warmer, redder, more convivial restaurant. The chef Michael White’s improved menu here pegged him as one of the city’s top pasta whizzes, and he showed a Batali-esque enthusiasm for organ meat.
5. DOVETAIL The chef John Fraser abandoned Compass but not the Upper West Side, reemerging in this somewhat plain but entirely comfortable and charming restaurant, which surpassed just about everyone’s expectations, becoming more than just a neighborhood favorite.
6. MATSUGEN In the TriBeCa space where he had tried to make a lasting success of 66, Jean-Georges Vongerichten decided to treat Japanese cooking in a more straightforward and respectful vein than 66 had treated Chinese. He left the menu and cooking to a team from Tokyo, who rewarded him with underexposed, compelling dishes and excellent soba.
7. ADOUR ALAIN DUCASSE Mr. Ducasse ratcheted down the opulence of his previous fancy Manhattan restaurant in the Essex House with this successor in the St. Regis, notable for Sandro Micheli’s exceptional desserts and for a blockbuster (and pricey) wine list. I’d rank this higher if a first-year change in executive chef and Mr. Ducasse’s distant involvement didn’t raise questions about consistency.
8. BAR BOULUD This relatively casual effort from Daniel Boulud doesn’t get everything right, but for its outstanding charcuterie, an exemplary wine list and scattered other delights, it deserves big applause.
9. ALLEGRETTI Alain Allegretti, a French chef who worked under Mr. Ducasse, struck out on his own, choosing an odd block and a risky moment for saucy cooking that was, at its best, a heady ticket straight to Provence.
10. MIA DONA The chef Michael Psilakis, perhaps more prescient about the economy than some peers, responded to the kudos for his haute Greek restaurant Anthos with this Italian restaurant of big flavors and big portions at accessible prices.
McDonald's admits 1,000 people paid to join queue for Quarter Pounder debut in Osaka
Friday 26th December, 09:21 AM JST
OSAKA —
Around 1,000 people were paid to join the queue outside the Midosuji-Suomachi branch of McDonald’s for the release of their Quarter Pounder burger in the Kansai area on Tuesday, it was learned on Thursday.
The company has admitted to the fact that around 1,000 people who lined up on Tuesday were compensated, but claims they only made a request for consumer feedback to one of their marketing companies. There are suspicions however that the people were employed to help promote the new product, serving a role known as “sakura” in Japanese.
It is estimated that as many as 2,000 people were lining up outside the McDonald’s store at its peak on Tuesday, and that around 15,000 people in total visited the store during the day, setting a new record for daily sales for one of their stores. But it was learned on Thursday that about 1,000 of the people queuing outside were paid an hourly wage of 1,000 yen and also had their purchase paid for. These people were hired by a human resources company at the request of a marketing company commissioned by McDonald’s Japan.
A McDonald’s Japan spokesman said: “We wanted to know how the service and product quality were on the first day. We didn’t know 1,000 people had been sent to the store.
Friday 26th December, 09:21 AM JST
OSAKA —
Around 1,000 people were paid to join the queue outside the Midosuji-Suomachi branch of McDonald’s for the release of their Quarter Pounder burger in the Kansai area on Tuesday, it was learned on Thursday.
The company has admitted to the fact that around 1,000 people who lined up on Tuesday were compensated, but claims they only made a request for consumer feedback to one of their marketing companies. There are suspicions however that the people were employed to help promote the new product, serving a role known as “sakura” in Japanese.
It is estimated that as many as 2,000 people were lining up outside the McDonald’s store at its peak on Tuesday, and that around 15,000 people in total visited the store during the day, setting a new record for daily sales for one of their stores. But it was learned on Thursday that about 1,000 of the people queuing outside were paid an hourly wage of 1,000 yen and also had their purchase paid for. These people were hired by a human resources company at the request of a marketing company commissioned by McDonald’s Japan.
A McDonald’s Japan spokesman said: “We wanted to know how the service and product quality were on the first day. We didn’t know 1,000 people had been sent to the store.
bush shoe throw gifs
Do earthquake swarms precede caldera eruptions? We don't know. But hopefully not, since there has been a recent swarm of earthquakes in Yellowstone.
very special tv christmas specialsPosted to uncle bill's tv jamboree by bill 12-27-2008 11:17 pm [link] [add a comment]
During the 1970s Bruno was the star in two remarkable Werner Herzog films, “The Enigma of Kaspar Hauser” and “Stroszek,” in which he occupied the roles of damaged characters so completely and genuinely, so uncannily, that it was never quite clear how much he actually understood about what use was being made of him by the director. His performances were riveting, but he was obviously not well mentally, and even as he came across in his own way as knowing, he was at the same time simply being himself, and the question hovered: How much was fiction, how much reality?
Then he dropped down the memory chute.
Then he dropped down the memory chute.
Vice President Dick [GO FUCKY YOURSELF] Cheney, according to a still-highly confidential FBI report, admitted to federal investigators that he rewrote talking points for the press in July 2003 that made it much more likely that the role of then-covert CIA-officer Valerie Plame in sending her husband on a CIA-sponsored mission to Africa would come to light.
Cheney conceded during his interview with federal investigators that in drawing attention to Plame’s role in arranging her husband’s Africa trip reporters might also unmask her role as CIA officer.
Cheney denied to the investigators, however, that he had done anything on purpose that would lead to the outing of Plame as a covert CIA operative. But the investigators came away from their interview with Cheney believing that he had not given them a plausible explanation as to how he could focus attention on Plame’s role in arranging her husband’s trip without her CIA status also possibly publicly exposed. At the time, Plame was a covert CIA officer involved in preventing Iran from obtaining weapons of mass destruction, and Cheney’s office played a central role in exposing her and nullifying much of her work.
2009 To Eat List
NEW 2 ME
Devi
Del' Amina (and thier new spot)
Corton
Momofuku Milk Bar
Kuruma Zushi (was on the 2004 To Eat List:<()
MISSED IN 08
Insieme
Ushi Wakamura
Vatan
Bellavitae
NEW 2 ME
Devi
Del' Amina (and thier new spot)
Corton
Momofuku Milk Bar
Kuruma Zushi (was on the 2004 To Eat List:<()
MISSED IN 08
Insieme
Ushi Wakamura
Vatan
Bellavitae
Top Eats NYC 2008 (in no particular order)....
As usual its many repeats but here it goes....
Bar Boulud....best pate in NYC!!
Trestle on Tenth....great value, awesome wine list
wd~50.....a hero
Locanda Vini Olii....#1 Italian in NY
Bar Masa.....one can eat vegan here, and than one can not, either way rocks!!
Gramercy Tavern.....love the new chef, prefer tavern imho
Marlow & Sons......overall rocking, chilled red wine
Yakitori Totto.....chicken palace, go early to not miss the special parts
Sushi Yasuda.....first time for me, very pure, best sushi rice in my life
Sripriphai.....drunken noodles!!! best thai i know, there may be better, 09 I will look!!
I am sure i have forgotten some but thats it for now....
As usual its many repeats but here it goes....
Bar Boulud....best pate in NYC!!
Trestle on Tenth....great value, awesome wine list
wd~50.....a hero
Locanda Vini Olii....#1 Italian in NY
Bar Masa.....one can eat vegan here, and than one can not, either way rocks!!
Gramercy Tavern.....love the new chef, prefer tavern imho
Marlow & Sons......overall rocking, chilled red wine
Yakitori Totto.....chicken palace, go early to not miss the special parts
Sushi Yasuda.....first time for me, very pure, best sushi rice in my life
Sripriphai.....drunken noodles!!! best thai i know, there may be better, 09 I will look!!
I am sure i have forgotten some but thats it for now....
Liver Flush #10 just completed this morning....
Yup still at it, this finishes the 2nd year of Project Get Skinny, and while I have not lost much more weight this year, I feel much more healthy.
I eat apox 20% animal (meat/dairy) this year and in 09 I am moving toward 10%, I will be Vegan at home, and only eat animal when out, so apox 10 meals a month, 10 out of 80 meals (and not every one will be 100% meat, but some will be:>)
Yup still at it, this finishes the 2nd year of Project Get Skinny, and while I have not lost much more weight this year, I feel much more healthy.
I eat apox 20% animal (meat/dairy) this year and in 09 I am moving toward 10%, I will be Vegan at home, and only eat animal when out, so apox 10 meals a month, 10 out of 80 meals (and not every one will be 100% meat, but some will be:>)
no pepsi, coke.
i like the way this recipe site can be browsed or searched, by level of difficulty, number of ingredients, occasion, etc.
riddled with doubt
We found this game in a closet at the bighouse.
We brought it down here. Dave was good at it.
We brought it down here. Dave was good at it.
