Tag Archives: Good Eats

Birthday Dinner at Spruce

Posted in Personal Updates by

Third off my list – Spruce!

Finally… I get to satisfy my curiosity with Spruce. I have been wanting to try Spruce for a while and my birthday was around the corner so my best friend locked up a reservation for a party of 8 two months in advance (yes, my best friend is a gem and yes, early reservation at Spruce is essential). With a few foodies in the group with quite the discriminating palate, Spruce was either going to be a hit or miss. Here’s a run through of my experience there:

Impression: Visually appealing. Spruce is a beautiful and elegant restaurant. Luminous at night. Soaring ceilings, rich woods, masculine setting, dark chocolate decor complimented with gold accents and the lighting was present at all the right places. The atmosphere was more formal than I had expected yet boasted a sensual vibe.

Service: Professional yet friendly. Exemplary, comfortable and not intrusive. When it came to serving our entrees, the ratio of diners and service was about 2:1.

Food:

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Beet and pear salad – hazelnut vinaigrette, warm goats milk cheese

Seared dayboat scallops – endive and citrus, fennel and nage

Harvest squash ravioli – brown butter nage

Seared and preserved foie gras – Riesling poached apples

2 Roasted Bass – dungeness crab and champagne butter

4 Butter poached lobster – braised lettuces and potato gnocchi

Grilled Bavette Steak – duck fat potatoes, bordelaise

Beignets – Valrhona chocolate sauce and creme anglaise

Warm Apple Crisp Sundae

Chocolate Lava Cake – complimentary for the birthday girl

Verdict: I was in a bit of a zombie mode that evening from the nights before, I was nervous that it would effect my enthusiasm and appetite, but I have to say – zombie mode or not, the food at Spruce is great and deserving of all the hype it gets. Fresh ingredients and clean flavors. Spruce is a restaurant I would definitely go back to. Though my only demur and was quite surprised that they do not offer a tasting menu. A restaurant like Spruce I feel should have a tasting menu to highlight what they are capable of and up the diner’s experience a notch by providing  a smooth line up of intricate dishes showcasing their techniques and specialties. In any case, the ambiance, the service and the food was fantastic – it couldn’t have been better.

Side Note: Typically I would dissect and explore every dish, jot a ton of notes and take a million pictures but I had to stay away from all that that evening mainly because I just wanted to soak in the company of my friends who were there for my birthday, take part of story telling, laughing with them and just enjoy everything wonderful at that moment. It was a fabulous time with some fabulous friends. I’ll save the breaking down to components on my next visit to Spruce!

Good For: Date and Groups (private party room available)

Attire: Dressy

Price: $$$$ (with a drink, starter, entree and dessert, expect $100 per person easily)

Parking: Street or valet ($12)

Birthday card from Spruce!

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Casual French dining – Bistro Central Parc

Posted in French food on a budget! by

Executive Chef/Owner, Jacques Manuera, a French Native and an 18 year veteran in the restaurant business has brought us his newest venture; Bistro Central Parc. This 9 months new French bistro located in the residential area of Hayes Valley/NOPA neighborhood is quaint, cozy and understated. Upon entrance, we were personally greeted by Jacques, who immediately led me to the open kitchen and introduced me to his Chef de Cuisine, Nicolas Jardin.

The menu is classic bistro French fare with California influences. We began our dinner with the Ris de Veau sur lit de Champignons – sweetbread with mushrooms. Sweetbread – culinary term for the thymus gland (known as throat sweetbread) and the pancreas (stomach sweetbread), of the calf and lamb. Why is it called Sweetbread, you ask? I have not a clue but I do know I enjoyed this dish very much… More so than the last time I had it at Chez Papa. Pan-seared from the outside, tender and silky on the inside. The mushroom and sauce meshed well with the sweetbreads. They did not reveal the type of sauce used for this dish, tasted similar to the Bordelaise sauce.

Trio de tartar de Saumon – trio of salmon tartar, saimon roe and gravlax. Classic plating of this classic dish. What I liked about this is that you can taste the freshness of the herbs, the salmon tartar and the gravlax (old gravlax tend to have a heavy fish scent and somewhat slimy).

Kobe Beef Tartar -Slight tart from the mustard, fresh and perfectly seasoned to peak your appetite. Typically the texture of beef tartar is quite gooey after you mix the meat with the egg yolk (which I do not care for) but surprisingly this wasn’t the case. It maintained its texture without the excessive moisture from the egg.

Next up: Escargots Bourguigon – baked snails in garlic and parsley butter. Ok, I know the picture provided below does not look appealing, when this dish came out I was nervous that it may be overcooked and shriveled up in tiny bits but it wasn’t. Buttery and lots of parsley for sure though I would like for it to be more “garlicky”.

Les Plats #1 – Foie Gras Filet Mignon with peppercorn sauce. First off the meat was cooked medium rare as requested. Foie Gras seared, sweet and fatty. Peppercorn sauce was good. Each component in this dish was great, just not after the 4th bite… It got dull due to the lack of contrast in flavors. It was in dire need of something refreshing and less heavy to balance the richness of this dish.

Risotto aux Coquilles St Jacques – Risotto, lobster sauce, and Scallops: Scallops were carefully seared and not overcooked. Risotto was cooked perfectly; it was creamy, rich with the just-right doneness. Lobster sauce was, well, rich. You can taste that they certainly did not skimp on the lobster shells it took to make the lobster stock which heavily concentrated on the lobster essence for the sauce and they certainly did not skimp on the butter that’s for sure. My only dissatisfaction with this is the lack of texture. Because it was such a rich dish, I needed perhaps something thin and crispy, something to shock my palate so that I could enjoy it in its entirety. And a nice balsamic reduction would do this dish good. Balsamic reduction in risotto dishes usually help balance out the heavy cream, butter and seafood.

Carre d’ogneau, ratatouille – Rack of Lamb with rosemary fleur de sel and ratatouille. This was good but nothing spectacular,

Finally…ended our meal with vanilla bean Creme Brulee and Profiteroles

Verdict: Really good service, Jacques and his staff are all so accommodating and attentive without being intrusive. Our starters and entrees were reasonably priced even for bistro French food. As expected, all their sauces were quite flavorful and rich, so, expect nothing less.

Parking: Street parking only

Good for: groups, intimate birthdays, and date

Seating: About 6 tables that seats from 2-6 people. There is also a bar area that seats about 6.

Michael Black from Sebo

Posted in Japanese Izakaya Places and White Board of Specialties, Raw Bar/Coastal Cuisine by

Michael Black, with a rock and roll aura that exudes  a matter of fact attitude, and perhaps a past that consist of leather jackets, motorcycles and tattoos, certainly does not fit the typical stereotype of a sushi chef or one to concoct traditional izakaya plates. Plus, he is only half Japanese, usually not enough in the eyes of sushi traditionalists.

Sebo, opened in March 2006, will be five years by March 2011 have generated quite a buzz in San Francisco; from having been on the Michelin 2010 and 2011 list, high reviews in the SF Magazine article, to being featured in Anthony Bourdain’s No Reservation, Black remains humble and ambitious to expand his hopes for Sebo.

Fortunately for me (certainly a bonus that I went with someone who is a close buddy of Black’s), we were seated at the bar counter only two feet away from Black, along with the chefs from NOPA and Delfina -  it was almost like I was in a private clubhouse of folks in the culinary industry. Being able to watch and chat with Black was such a treat. Each time Black presented a dish, he walked us through what we were having; the type of fish, use of base, and method of cooking technique. In the mist of jotting notes and taking pictures to document my experience at Sebo, it dawned on me why this omakase experience  felt different and special – 80% of the dishes we had were traditional Edomae-style small plates that he had growing up in Japan that can’t be found on the menu. It felt like I had a taste and glimpse of his childhood… incredibly intimate and personal.

He started us with a starter plate of Shima Aji, striped jack fish, butterfish, and fluke fish – all flown in from Japan butchered in front of us. Of course, fresh wasabi in tow.

Some sake and beer later, he handed us a drink: Soju made of barley instead of rice. Very subtle in taste, smooth finish with a bit of essence of Scotch.

Tsubugai: cucumber with sea snail. This was absolutely delightful. The sea snail somewhat reminiscent of geoduck in texture and taste. Sweet and refreshing.

Squid and eggplant in soy and vinegar base – my least favorite dish of the night. It was good, though it was on the salty side. It lacked balance in flavor and contrast in texture.

Tsumire-Jiru: fish ball, fish cake, fish paste, vegetable stew and broth. This dish reminds me the comfort of home cooked meal. Hearty, warm, soothing and pleasant. Perfect on a cold winter night.

Uni (from left to right): Mendocino, Maine, and Hokkaido

Mendocino Uni – mild and sweet Solid in texture compared to the other two.

Maine Uni – Creamy, buttery, and smoky in flavor with slight moldy cheese essence.

Hokkaido – Intensely rich

Combeu Maki (not sure if this is spelled correctly) – Rolled up pork wrapped in kelp simmered. One of Black’s most traditional dish. This was a lovely dish. The different components and textures ranged from soft and slick to a bit of crunch and chewiness that kept this dish from tasting dull.

Ended our 3.5 hour meal with fried fish scale. Typically used as garnish but we ate it as finger food. Uber buttery and crunchy!

DECOR: Loved the decor of this place. Simple, stylish, modern with Japanese touches, and chic without losing it’s casual vibe.

OPEN KITCHEN: Consist of only two chefs that run the kitchen.

SEATING: 6 bar counter seats facing the open kitchen. 6-8 tables with lots of space and flexibility.

MENU: Per my chat with Black, their menu changes every day. 95% of their fish are shipped from Japan daily. Definitely not your typical line up of salmon, imitation crab, yellowtail, and fusion rolls., think exotic selections that even hardcore sushi fans don’t find recognizable.

TIP: Get a seat at the counter, trust in Michael and just sit back and let him take care of you – its the way to go.

After 3.5 hours of dining and getting to know the chef, learning about him and his past experiences, he opened up and explain what is most important and what drives him – his passion for food and cooking. This guy is amazing… here’s what he said:

“Food is part survival, but if you bring it to a level of art, it is very intimate. That glimpse of reaction when you taste my food is the best reward of my job and that is what I strive for.”

Black’s ardent passion for food is unmistakable.

Taste What I Mean – Zushi Puzzle

Posted in Japanese Izakaya Places and White Board of Specialties, Raw Bar/Coastal Cuisine by

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Zushi Puzzle, a sushi restaurant in the Marina, established in 2004 run by Chef Roger Chong, one of the most respected and well known sushi chefs in San Francisco. Unlike most sushi restaurants in the city, the ambiance at Zushi Puzzle is surprisingly homely and not flashy at all. By looks alone, you would find most restaurants on Lombard more appealing than this joint but, that is what’s wonderful; a restaurant that have garnered a tremendous amount of positive reviews solely because of its quality and selection of fishes.

For those who have not been to Zushi Puzzle, the most important tip I could give you is to call ahead of time and lock yourself and your date a seat at the bar. With only 10 chairs tightly wrapped around the sushi bar, this area is tucked away from the rest of the restaurant behind this wooden wall – it is absolutely the best seat in the house for those who want a great Omakase experience with Roger to walk you through it.

Roger typically starts his guests with a hand roll of deep fried soft shell crab wrapped with special seaweed.

From experience, Roger will either ask or will give you a sample taste test to get a feel of how spontaneous of an eater you are and once he feels like he’s got your taste-buds  figured out, the experience begins.

And my preference – toro and anything exotic that you wouldn’t find in any sushi joint. Here are a few highlights:

Uni over cold silken tofu. Roger explains that in Japan, they serve this dish of Uni over hot silken tofu so the contrast in temperature brings out the sweetness of the Uni. He, however, prefers serving this dish over cold tofu and his reasoning is to emphasize the texture of the Uni. Because the lack of contrast in temperature, the sweetness/flavor of the Uni is somewhat masked. For the purpose of getting the most out of this dish, leave a chunk of Uni on the tip of your tongue, then swallow it. The tip of the tongue detects sweetness, without mashing it in your mouth, swallowed it . Give this technique a try and then eat it how you normally would, you will taste and feel the difference

International plate of sashimi. From left to right: octopus, chutoro from Spain, flying fish, hamachi, ivory salmon from Alaska, trout, yellowtail from Japan, mackerel from Spain and butterfish from Fiji.

Torched Otoro (veined with fat) cheeks with fresh wasabi. Unmistakably delightful in flavor. The freshly grated wasabi brings out the sweetness of the fish. Ridiculously buttery and mouth-watering.

Those of you know me know that I’m sometimes allergic to shrimp. Sometimes I break out in hives, sometimes I don’t…weird, I know. Anyway, my date wanted to try their raw shrimp and when it came out looking the way it did, it just looked too damn succulent that I couldn’t turn it away. I had a bite and goodness it was sweet and plump. We were ready to go buy some anti-histamine for my potential break out, but luckily I didn’t get an allergic reaction. It was a risk but it was totally worth it.

Ended our 13 courser with this: Torched kobe fat.

Allan – fellow diner whom we met at the bar is a regular at Zushi. He’s been a loyal customer for 6+ years and goes 2-3x a month. This guy certainly knows his stuff, and fresh wasabi =)  Hi Allen if you’re reading this!

The thing I love about sitting at the Omakase bar is that I always end up meeting awesome folks. My date and I were chatting it up with fellow diners at the bar and we all seem to share two things in common: appreciation of fresh fish and Roger’s creations. It has only been two days since I dined there and I’m already itching to go back!

Roger: I look forward to my many future dates with you.

The Bazaar

Posted in Culinary Arts - Haute Cuisine - Fine Dining, Quick tips and Restaurant Reviews by

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You know what bugs me? When people claim Los Angeles as the top culinary city in America. It is supposed to be “heaven on earth” for foodies and that no other places in America comes close to it’s diverse cuisines. Well, I beg to differ – I find such claims a little ridiculous and exaggerated. First off, the top culinary city would be either New York or San Francisco rather than Los Angeles. I say this because majority of restaurants in LA are about following the latest trend catering to pretentious folks who are all about vanity and wanting to be part of what’s “in” at the moment and not the actual substance itself. I hate to generalize but the demographic in LA is what it is and I don’t blame these restaurants/businesses for feeding into its pretentiousness for the money. As a die-hard SF girl, some may think I am biased but I am actually fairly objective when it comes to food. I simply don’t believe that decor, trend and ambiance of a restaurant should compromise the quality of food rather it should add to the dining experience versus the other way around.

Most restaurants in LA are fairly expensive where the prices don’t match the quality of food they serve. Don’t get me wrong, I’m a huge fan of fine dining. However, when I drop $$$$ on food, there are a few very basic fine dining standards that I look for; innovation, originality and quality of the food, service and ambiance. Even if the establishment isn’t considered fine dining, I have no problem spending $$$$ as long as there’s that extra kick or “umph” factor that sets them apart from the rest otherwise I might as well spend that money elsewhere that I feel are more deserving. Fair enough, right?

But I digress. The point of this particular blog is to share a surprisingly refreshing dining experience in LA that I never quite experienced before till my most recent visit.  Having had the experience of living in SoCal and the occasional weekend trips to LA; only two restaurants that were memorable in a positive way and that actually lived up to the hype; Jose Andres’ The Bazaar at the SLS Hotel is certainly one of them.

Finally… a quintessential, swanky LA restaurant where the atmosphere didn’t outshine it’s food, that is The Bazaar.  Upon entrance, the surrounding certainly exudes excitement. The space and flow of the restaurant is quite interesting. With its multiple areas (Bar Centro, Rojo Y Blanca, Patisserie. Saam, and Regalo), you’ll need to do at least a few double takes to understand and appreciate how smart and well thought out the design of this restaurant controlled the chaos. On entering our table was not ready yet so we had the opportunity to browse. Straight across when you walk through the entrance you’ll find Bar Centro- The bar where the side walls block off the dining areas which allows the guests to freely mingle and lounge over drinks without disrupting the diners. To the left of Bar Centro is Saam, the 22 course tasting menu room which I didn’t get to check out during this visit.  To the right of Bar Centro is Rojo (traditional) Y Blanca (comtemporary). Rojo Y Blanca within one room is the “less formal” side with an upbeat/sexy/seductive vibe to it. We were seated to one of the front tables with the view of the open kitchen where all the action takes place.

Now on to my favorite topic; food. We ordered the following:

  • Not Your Everyday Caprese – Cherry tomatoes and liquid mozzarella
  • Tuna ceviche and avocado roll – Jicama, micro cilantro, coconut dressing
  • Wild mushroom rice Idiazábal cheese
  • Sea scallops Romesco sauce
  • Green asparagus tempura
  • Beef hanger steak piquillo pepper confit, natural jus
  • Boneless chicken wings green olive purée
  • Baby beets – Citrus, pistachio, Sherry dressing
  • Butifarra Senator Moynihan
  • Braised Wagyu beef cheeks California Citrus
  • Japanese taco – Grilled eel, shiso, cucumber, wasabi, chicharron
  • Just shrimp cocktail
  • “Philly cheesesteak”
  • Foie gras – Quince, toasted brioche sandwiches
  • Cotton candy foie gras

Below are some of my favorites:

Not your everyday Caprésé

Cherry tomatoes and liquid mozzarella

True to its name, it’s definitely not your everyday Caprese. When I read “liquid mozzarella” on the menu, I thought it would be in a soupy/salad dressing form but I was wrong. The mozzarella balls look solid from the pic above, it’s actually the skin that’s holding the liquid together. It will pop once you touch it. The unexpected texture of the mozzarella was a smart way of capturing the diner’s attention. The freshness, the essence and subtly of flavors complimented each other wonderfully.

“Philly cheesesteak”

Air bread, cheddar, Wagyu beef

This two bite teaser is another favorite.  I highly recommend that each person order their own cheesesteak, this is not a dish to be shared for the following reasons: 1) It’s too damn good to not have it in its entirety 2) It gets pretty messy with the gooey, liquid cheese. Hollowed air puffed bread filled with melted white cheddar cheese topped with three slices of Wagyu beef leaves you craving for more. Clever twist on the traditional Philly cheesesteak.

Foie gras
Quince, toasted brioche sandwiches

Delightfully delectable dish. The toasted brioche was light enough to not overpower the delicate flavors of the foie gras. There was not a hint of bitterness (usually stems from the unpicked blood clots or lower grade foie gras), sweet and buttery in flavor.

Braised Wagyu beef cheeks California Citrus

Exceptional. Oh so tender and dainty in texture. Slight gaminess in flavor but the contrast from the citrus gives it a bit of uplifting dimension.

All in all, Jose Andres simply gets it. It was a pleasant and exciting dining experience. The surrounding was charming to the eye. The dishes there had character. The style  of it all was a flirtation of flavors and texture with a touch of Spain. I promised myself that next time I visit LA, I absolutely have to try Saam’s 22-course gastronomic circus tasting menu. To all of LA restaurateurs: if you want to leave a mark, you guys should really take note from this place.

Bread and Grease

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Oh, Cheese Steak Shop, how I’ve missed you! I’ve been to quite a few cheese steak shops in the bay who can’t seem to get it right. From the tough and dried meat to the stale and hard buns that inhibits the tastiness of what is supposed to be or so they claim “authentic” Philly Cheese Steak. I’m no Philly cheese steak expert but I certainly know how I like it;  soft Amoroso roll stuffed with thinly chopped beef and grilled onions smothered in cheese. The wrapper better be stained with grease! The greasier the better. My standard order at the Cheese Steak Shop is a 10″ Philly Cheese with grilled onions, sweet and hot peppers with a side of curly fries. They make it exactly how I love it.

There are two key reasons why I make the drive out to Divis and put up with the lack of parking there over other cheese steak shops: It’s their bread and grease. Allow me to analyze. Few years ago I was chatting with one of the workers at the Cheese Steak Shop and he explained that they get their bread from the famous Amoroso Bakery in Philadelphia which is essentially the mark of a “real Philly cheese steak”. A fellow diner joins in on the convo who so happens to be visiting from Philadelphia said “Any true Philadelphian knows, it’s all about the Amoroso rolls! If the bread ain’t from Amoroso, it’s not authentic”.  Now this makes perfect sense. Think about sandwiches for instance. If you look beyond the convenience of a sandwich and give it a little more thought, you’ll realize the most important ingredient is in fact, the bread. The bread is the texture, the grip, and the sponge that soaks up the delicious juiciness of the fillings. Cheese steaks are no exception -  you have to have good bread as well as a good stuffing which leads me to the other crucial ingredient in a Philly cheese steak; grease. When you have finely chopped beef with bits of grilled onions smothered in cheese on the griddle, you’re left with natural juices that flow from the meat which makes the flavor. So please, don’t let the au jus dry out on the griddle. Let it marinade in the meat. Let the bread soak up the flavors. Let it be messy!

So um.. Anyone care to donate their frequent buyer card? I will gladly accept it.

Love,

Me

A Bowl of Happiness: Ramen

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Nothing beats a good ol’ bowl of ramen….when I have nothing better to eat… or on a cold winter night…or when I’m feeling under the weather… or after a night of drinking… Ha! Who am I kidding? I’ll eat it on a hot summer day, any day, and appreciate it no less even when I’m not hungover from a night of drinking. I don’t really need a reason for it.

As someone who is compulsively obsessed with the nuances of ramen, it’s inevitable that I have a blog about it. Like most ramen fans, I have a preference in how I like my bowl of ramen and am quite particular about it. Remember, everyone’s taste varies. I always lean towards the creamy and hearty side of the scale. The ramen should be slightly wavy, medium in thickness and elasticity (chewiness and bounciness) in texture. I also put a strong emphasis on the flavor of the broth. My fave: Tonkatsu– it’s like the holy grail of ramen broth. The depth and complexity of the broth is rich and flavorful. It should have a medium to full bodied, creamy texture that’ll coat your mouth leaving you hunkering for more. Appearance should look cloudy as if you mix 1 part consumme with 3 parts emulsified fat/gelatin. Last but not least, the toppings. Gotta have the cha-siu…thinly sliced with a bit of fat marbling. Sweet corn, fried garlic and extra green onions that’ll help enhance the flavors and texture. Oh my…I’m salivating and my heart is racing as I write this. Hahahaha

Over the years, ramen has definitely redeemed its reputation from being associated with “cheap, easy to cook, college food” to a respected and popular trend in cosmopolitan cities. It is much more than “convenient college food” and I’m glad people are starting to realize and appreciate it. Aside from your typical commercial brick ramen such as Maruchan, Nissin Cup O’ Noodles, Sapporo Ichiban and etc. with powdered seasonings you dump in a pot of boiling water– the actual process of making the broth from scratch takes months and if not, years to perfect. Packaged ramen is just not the same. So, don’t mix up the two. I noticed there are a lot of ramen joints in the SF Bay Area that don’t spend enough time perfecting their broth. Heck, I’ve been to places where their ramen station is in an open kitchen with out a stock pot of broth in sight but instead have canisters of seasoning paste in which they mix with water! I mean, come on! What a huge disappointment and I haven’t even tried their ramen yet. At least TRY to keep it a secret and do it in a closed kitchen. I might as well stay home and boil my own Maruchan Ramen and save the $12. Plus, it’s just offensive to those who do have an ardent interest in ramen or those have developed an experienced palette. Ramen joints that actually care about their product shows. It’s the reason why they’re sold out of broth and the reason why they have a line out the door. So, spend some time on it, you’ll get better Yelp reviews and your business will do a lot better. \ But I digress, about 4 months ago, I had dinner with a few friends at this Izakaya joint in the city. We ordered a bowl of their tonkatsu ramen. The broth was tasty, not the best I’ve ever had but, comparable. We then asked one of the owners if they use butter or heavy cream to give the base that milky, creamy consistency, and I bit my tongue after I saw her expression because I think she was slightly offended. She explained without giving the secret away that they only use pork and chicken bones and takes days to simmer the marrow broken into smithereens. And then it occurred to me, if anyone could nail the fragile balance of it’s aromatics, flavor and body, there would be a lot more satisfying ramen joints around. So, I’ve decided. I’m going to take on the challenge and start my journey in making my own tonkatsu broth. (Guinea pigs, anyone?…anyone? Haha…) Until then, I’ll continue to dine out to get my ramen fix. Keep you guys posted.

Love,

Me.

The Dining Room Experience

Posted in Culinary Arts - Haute Cuisine - Fine Dining by

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I was going through my food photo album today and came across these pics I took dining at The Dining Room at the San Francisco Ritz Carlton. I think about the food here all the time (no joke)! Figured i should post one of my best dining experience here on my blog. These pics were taken about a year ago and unfortunately, I haven’t been back since…One day, very soon, I will have to visit Chef Ron Siegel’s joint and maybe get a picture with him.

Review:

I took my friend here for his milestone 30th birthday. Initially I felt a little guilty about dining in such luxury when we’re deep in a recession but, what the heck, you only turn 30 once and I want to make it a memorable one for him…. and lemme tell ya… not only was our 3 hour dinner memorable, it was worth every. single. penny.

We each had the nine course tasting menu which included 2 amuse bouche (the presentation of the quail egg and caviar over a bed of smoke is pretty darn innovative) and a palate cleanser before dessert.
Here are my top 3 favorite dishes above my 6 other favorite dishes:D :

1) Bluefin Tuna – most people would probably argue that there’s nothing special about this dish but, I think if you allow yourself to focus on the different components in this dish; freshness of the tuna, apricot gelee, tobiko, whole pink peppercorn and the slight dab of freshly grated wasabi you’ll appreciate how delicate and well thought out this dish is. The flavors combined was subtle and delightful to my taste buds.

2) Halibut – hmmm… Chef Siegel sure knows how to play with texture. The fish was perfectly crisp top and bottom, soft, tender, juicy and loose in the middle. The temperature was on point and brought the flavors out – this is definitely a happy, feel good dish.

3) Kobe: wow. I am in love. The power of Chef Siegel’s kobe dish… one bite wistfully took me to places i have never been before. Remember the food critic in Ratatouille? He took one bite out of the ratatouille and had a flashback of his favorite childhood memory and was instantly enlightened? That is what this kobe dish did for me. *sigh*

Overall, I was completely blown away by his salt and pepper tasting concept and how he incorporated that to each of his dishes was astounding. The gradual transition of the delicate flavored dishes leading to more complexed ones is the way to go. The service was impeccable. This place was slightly stuffy but, whaddya expect at the Ritz, right? Anyway, I could go on and on about this place but you gotta experience this yourself. This is definitely my benchmark for fine dining.

Peace.

Me.