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re: Kin - The Review
Posted on 5/14/15 at 3:41 pm to Oenophile Brah
Posted on 5/14/15 at 3:41 pm to Oenophile Brah
Microwave most likely.
Too many ingredients on a plate isnt a bad thing per se, but sometimes can lead to a jumbled mess. Its like the Coco Chanel quote, "Before you leave, look in the mirror, and take one thing off." I think some restaurants could do a little more editing.*
* Does not apply to Kin as I have not been there.
Too many ingredients on a plate isnt a bad thing per se, but sometimes can lead to a jumbled mess. Its like the Coco Chanel quote, "Before you leave, look in the mirror, and take one thing off." I think some restaurants could do a little more editing.*
* Does not apply to Kin as I have not been there.
0
Posted on 5/14/15 at 3:46 pm to arseinclarse
Good point.
Posted on 5/14/15 at 3:53 pm to Oenophile Brah
quote:
Hieu Than— an alum of Tom Colicchio's Craftbar and Corton in NYC.
The plating work he did with Paul Liebrandt really shows.
Posted on 5/14/15 at 3:53 pm to Winkface
This is kinda in the ghetto, no?
Posted on 5/14/15 at 3:56 pm to Oenophile Brah
quote:
Maybe reverse sear?
I would imagine he gives the meat a bath and finishes with that searzall he has.
Posted on 5/14/15 at 3:57 pm to Oenophile Brah
quote:
That's one I picked up a few years ago from Keife and have been holding on to it. It was a big boy that really needed to be decanted. I just poured a glass when while we started with the champagne.
I got it pretty cheap, around $25 for one of their tastings. It was super bold, but was some nice complexity. Wish I had more and opened it at a more suitable place like La Boca.
Yeah maybe should have planned opening that a little better. $25 bucks not too big of a deal though.
quote:
R2R- Was T.F's. going away party for me.
Ah good man. We are going to plan and visit them maybe some time in the Fall. Will let you know.
Posted on 5/14/15 at 3:57 pm to Cosmo
I think the technical name is The Taint because Mid City, Broadmoor, and Central City wont claim it.
Posted on 5/14/15 at 3:58 pm to Winkface
quote:
Winkface
check your email please and thanks
Posted on 5/14/15 at 4:00 pm to BlackenedOut
quote:
I think the technical name is The Taint
+1
Posted on 5/14/15 at 4:04 pm to BlackenedOut
quote:
I think the technical name is The Taint because Mid City, Broadmoor, and Central City wont claim it.
Posted on 5/14/15 at 4:06 pm to Oenophile Brah
Food looks great. But I hate those style menus
Posted on 5/14/15 at 4:45 pm to Oenophile Brah
Just got a table for 2 next weekend. Will be looking forward to it.
Posted on 5/14/15 at 4:49 pm to NOFOX
Ehh Paul Liebrandts style is much more refined than those plates tbh. The plates look good but not so much Liebrandt style IMO
Posted on 5/14/15 at 4:58 pm to lilwineman
Are you back in LA, wineman?
Posted on 5/14/15 at 5:02 pm to lilwineman
quote:
Just got a table for 2 next weekend. Will be looking forward to it.
That's a good #. Hope you enjoy and report back. I plan on making it back soon. I want to see how the menu evolves.
Posted on 5/14/15 at 5:07 pm to BlackenedOut
Gert Town, baby!
Posted on 5/14/15 at 5:35 pm to Oenophile Brah
Awesome man. Can't wait to try it
Posted on 5/14/15 at 6:48 pm to REG861
Going tomorrow night. Looking forward to it.
Posted on 5/14/15 at 7:01 pm to BlackenedOut
quote:Yup, probably similar to the process of a Beef SquidInkton (Wellington).
re the Steak in Squid, they must presear or roast the meat before stuffing, I imagine.
Posted on 5/15/15 at 8:45 am to Gris Gris
Nope but coming in next weekend for nowfe. Always need a good meal when there.
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