Serious Eats - seriouseats.com

"What if we earned a Michelin star and no one showed up to enjoy the food?"
I can understand professional ambition, but am not sure how having a less casual place attached impacts food quality, unless the pace or volume of serving food in the more casual Enoteca impacts the ability to serve high quality food at Del Posto (doubtful). So basically, he's upping the snob appeal in hope of recognition. It seems like it might backfire - if anything, Michelin seems willing to recognize places that are more casual in atmosphere but excellent in food.

A Chemex coffeemaker (for the office, no less)...ok, I'm going to end up buying that anyway, so a kitchen scale so I can finally make all those recipes for which the measurements are in METRICS. Yes, I am a silly American ; )

Wow, I'm surprised at the intensity of the beer discussion! Somehow, I'd glommed on to the beer drinkers as mellow, amiable folk stereotype...

I think all-you-can-eat is more a symptom than the cause of the obesity epidemic. I think this would not be so appealing if the consumers who go to them (repeatedly, not just for the occasional night of gluttony) didn't already have an altered attitude towards food. I just don't understand how they are economically viable without violating all kinds of health and hygiene standards; if anything, that should be grounds for shutting them down.

I know that squash custards are popular as a dessert and that bitter melon is the basis for desserts as well, so this isn't that far fetched. I don't like eggplant, but would like to hear how this combination works from someone who does

I can't speak as to the other products, but I have to say that the Lucia cookie is addictive - the caramel has a nice density and butteriness.

I had this pie, and sadly, it was the first thing I've had at Momofuku by which I've been underwhelmed. The apples were delicious. Although the crust tasted nice and gingery the texture was offputtingly mushy, and the filling was really bland - not a good proportion of custard to rice, and the rice was al dente. Looking forward to trying the new soft serve flavors, though.

Bannoffee pie at Konditor & Cook in London. Condensed milk yogurt, homemade. Mango Basil Icy at NYICY.

Great topic...I think I feel this way often when I read great food product reviews, then try the product and fail to get the same kick. I'm especially prone to experiencing "meh" moments when I've waited a long time to try something, or paid more than expected or was planning on spending. I think it's safe to say it's the danger of raised expectations. Most recent 'meh' moments were were with JacquesTorres chocolates, Zzzang bars, and the cookies at Momofuku.

Of course there's the anti-meh, where you go in not expecting very much and then are wowed, and rave, perhaps undeservedly. Which leads to someone else's "meh", producing the meh cycle...

NJ: high brow: Bobolink farm cheese + Jersey tomatoes. Low-brow: anything you can find at the Grease Trucks.

As a small eater, I do appreciate the proliferation of categories, if the restaurant maintains its quality standards. What I don't like is having to worry about being given dirty looks for ordering "too little". If I only want a snack, and appetizer and a dessert, is that too little to order? What about just an entree? I think the whole trend is a way to nudge diners to spend more, especially if portions are small and diners would like to try more of the money.
Maybe we should just revert to picture menues, a la Chinese takeout places. No surprises there!

Trockenbeerenauslese. It was a gorgeous dessert wine. Too bad I can neither afford it regularly nor pronounce it.