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Scientists have proven that certain people possess the genetic predisposition to be able to taste cilantro in its true form. They say that the people who taste "soap" lack the taste buds that others possess. This may be true, but as a professional chef I have come to understand that it's more simple than that. I have made many meals that featured a good amount of cilantro, feeding people who hate the ingredient, and I didn't necessarily make them love it, but they enjoyed it and weren't bothered by it as much as they had been in the past.

Don't think of cilantro like other ingredients. Chicken, strawberries, pork, potato, etc. are very versatile ingredients that are easy to prepare. Cilantro is simply less versatile and requires advanced culinary techniques in order to harness great flavor. Cilantro, like hot chiles, is a very unique ingredient that, if not utilized correctly, can be overwhelming and unenjoyable on most palates. However, it can add a ton of flavor when used fresh in appropriate ratios, chopped properly so as to not bruise the leaves and release too much of the oils, and when it's incorporated with ingredients that naturally pair well, such as tomato, onion, chile, oil, salt, and avocado to name a few.

Try not to wash cilantro; if it is sandy, just wipe it off since water will wash away the natural flavor. However, this may be unavoidable in some supermarkets where it can be covered with dirt. Ninety percent of the plant is grown for its seed (coriander) and not for its leaves. I grow my own "Cilantro Santo" in my home and it's perfect. This variety is different from the rest in that it produces more leaves and better flavor. Another huge factor that can spoil the flavor of cilantro is the type of fertilizer used. Too much nitrogen will give an unpleasant taste to the herb. Too much humidity and heat in the growth stage will also damage the flavor. Hope this changed some of your minds.

P.S. - Mexican fare has closer ties to Carribean and Asian cuisine than it does with Indian.

I just read the 9/3/08 comment.

I've been to Stone Barns five times. I've been sat next to my wife, facing out to the restaurant, about half those times. I actually enjoyed the intimacy of it. I've also seen all matters of dress there, from suit and tie to sleeves rolled up. Same with women. Just not an issue unless you're choosing to make it one.

I actually recognize the "James Carville doppleganger" you mentioned. The wait staff has never been anything but stellar. I'm probably a youngish guy compared to the kind of diner who regularly can afford a high-end meal, yet this place makes me feel like a million dollars every time. We even recieved a kitchen tour last time. One too many phone calls? Really....let it go.

I agree with the main review and consider this the best restaurant I've ever stepped foot it. I can't go there enough time in my life. Never go again? Great.....one more open reservation slot for me!

Simon--I have a thought--visit www.blackstarfarms.com --delicious pear wine--located in Traverse City, Michigan--visited and had a "moment" when I tasted. Very good!

~Isabella~

I think every table should have some cider or punch. I'm going to make something from this thanksgiving drinks list for this year.

Mulled cider for sure. Harry & David sells a tin of whole mulling spices, but it is basically whole cinnamon sticks, star anise, allspice berries, cloves, dried orange peel, so compose your own sachet if you have everything. Mulled cider is excellent with a jigger of Drambuie, B&B, dark rums, spiced rums, good bourbons, Calvados, Poire William, Frangelico, Nocello, Navan, Grand Marnier, ...erm, you get the idea.

We usually save the eggnog for after dinner or for the night after when the family is still together, less stuffed, and we're playing cards or board games.

Apperitiffs are usually beer, sparkling or still wines...rarely cocktails, but hey, the bar is always stocked so if someone wants a martini or whatever, usually we can accommodate.

My favorite tapas dish is baked goat cheese and tomato sauce with crostini to spread it on. Yum!

Hillary
Chew on That

i third, fourth and fifth la taqueria. if you're in the east bay, i used to absolutely adore lalimes in berkeley. and chez panisse is still one of the best restaurants in the country.

Well, I have to add my complaint. Even though the food was wonderful and our female waiter was very nice..... when I made the booking, the woman I spoke with insisted my husband would have to wear a coat and tie, that Blue Hill was "formal but casual" -- What does that mean? Then, the day before our reservation, she called me three times in an hour to confirm my reservation. I kept telling her "you just called me" but somehow she or the computer kept forgetting that I had just confirmed this reservation. We arrive there the next day and every man, except one was not wearing a coat and tie and the only other man was just wearing a sport jacket. All the other men were far more than casual - one was even wearing a bowling shirt. I had dressed up also. We were mortified. At least my husband was able to take off his jacket and tie but I was left dressed in a cocktail dress that I wouldn't have worn in this very casual restaurant had the woman been honest.

Then, the waitstaff decided we should both be seated on the same side looking out towards the room instead of across from each other. No other couple was seated that way.

To top off this unfortunate meal, two of the male staff decided it was appropriate to make fun of me and the way I was dressed. How do I know this? Since my mother was deaf, I learned to read lips with her. The one male staff member said to the James Carville doppelganger don't look up quickly, but the fat woman to my right in the corner is falling out of her dress. Well, I had a baby two weeks ago and yes, I had major cleavage and hadn't lost my baby weight (only celebrities lose weight that fast), but to do that in an obvious way in the middle of restaurant -- that I couldn't ignore. I will never go to that restaurant again.

For anyone who takes this point of view as valid, try a google of the author Jasper Gerard. It's clear from the history of his articles he makes a name for himself by negative spins on popular establishments including Premier League soccer, Elton John, and others.

He's nothing more than a negative hack (who apparently may have been sued and settled for libel while at the Observer). Take it for what it is and from the source...

These chefs have paid their dues... they built those restaurants. They are now business owners and just like any other successful business owner, they deserve to enjoy the fruits of their labor.

That does not mean they have to be a grunt in the weeds in the kitchen frying up cheeseburgers...

The author's logic is Flawed to begin with.

Kurteye's got the right idea...

I have had mixed experiences at celebrity chef connected restaurants, so bottom line, it's like anyplace else. Give it a try, and if you're not pleased, don't return. The problem is when people are willing to overpraise mediocre food just because it comes with a famous name attached.

On a related issue, I have gone to well-reviewed local restaurants, had disappointing meals, and then been told by staff, "oh, our regular chef is off tonight." Maybe restautants should have to post signs in the windows, like theaters do when the lead part is being played by an understudy. Or else, if they know an inferior chef is cooking that night, lower the prices. Fat chance!

I agree with Angela but understand where Mark is coming from, though I disagree. Christel makes a good point about their culinary education and the path that their careers have taken.

I don't think that the implied promise exists once a chef becomes a "celebrity", whatever that means. There are cookbook tours and food show tapings and whatever else they do. I wonder if the chefs tend to miss working in the kitchen while they're off fulfilling the contractual obligations of a celebrity chef.

Bobby Flay's working in his restaurant "whenever he can," which I hear is a lot.