Degustation 3rd Visit — New York City (12/2013)


A mid-December work trip to New York gave me a chance to go back to Degustation.  I had experienced some really good food over the summer, and I wanted to see what they would serve in a very different season of the year.  I had made a reservation for a Monday night.  When I arrived, there were not very many people, and it was only much later that the counter filled out more.  I was glad they were open on Monday. I also liked the lower noise level as well.

The menu had some items I had seen from the summer.  But there were also some different items.  But, as before, I ordered the 7-course tasting menu, and you don’t really know what is going to come with that.  I suppose I could ask, as they do inquire about allergies and dietary restrictions, but I like to be surprised.

For the full write-up, click here.

Umu — London (11/2013)


I have had virtually no experience with the traditional Japanese Kaiseki dinner.  In many ways, it is conceptually similar to the modern cuisine that I have been seeking out.  It is as much an art form as a type of meal, where special attention is given to balancing taste, textures, appearance and colors. Some friends had told me about a chef who had been in New York who had relocated to London.  So, while planning my food itinerary for a trip to London, I used to book a slot at Umu.  Two days prior to my visit, I received an email asking to confirm my reservation and to notify them of any allergy or dietary restrictions, to which I did respond.  The day before my reservation, I received a phone call again asking me to confirm my dinner reservation at the sushi counter.  I had not specifically asked for a seat at the counter, but as long as I could order from the full menu, I would be fine.

Upon arrival, they seated me in a very nice spot at the sushi counter with a full view of the food preparation.  Almost immediately, a cart approached and I was asked if I wanted a cocktail or some champagne.  I was then presented with the menu options.  These included the Kyoto-style kaiseki menu, a sushi kaiseki menu, and a full a la carte menu.  The kaiseki menu is a tasting menu with defined types of dishes at each course. The basic kaiseki set menu has five courses, with additional types of courses added at the chef’s discretion.

For the full write-up, click here.

Kitchen Table 3rd Visit — London (11/2013)


I was eager to return yet again to Kitchen Table.  I have always liked the experiences and this would be a very different season.  So I imagined the menu would be very different than prior visits.  I was not disappointed.  It was a little bit on an unusual evening though.  Due to a kitchen problem, they had to move everyone from the first seating to the second seating.  We all still fit around the counter, but with the one seating, we all were served at the same time, so kitchen procedures and activities were a little different than I had seen before.  There were less staff working in the kitchen, and timing was different as more plates had to be prepared for simultaneous serving.

For the full write-up, click here.

Dinner Lab Event — Los Angeles (11/2013)


A few months ago, a friend sent me a link to an announcement that a dinner membership program called Dinner Lab was offering memberships in San Francisco and if I was already a member.  I had not heard of it before, so I checked out the website for more information.  It’s an outfit that is setting up in different cities where people can join and then be eligible to sign up for pop-up dinner events.  The annual membership fee seem reasonable, at least to try it out for one year.  And the cost of the meals, which included tax, gratuity and alcoholic beverages, seemed fair enough.  They also say that if you join, you can attend events in your home city or in any other city.  Moreover, the counter on the membership doesn’t start until you attend your first local event. After a couple of weeks, I decided to go ahead and join (the initial batch of memberships have since been all sold). 

I had forgotten that they post new events on Wednesdays.  I just happen to look early one Wednesday and an event was going to go on sale later that day that had a menu that looked interesting.  I asked a friend who lives in LA if he had any interest, and he agreed.  So when the time came to buy tickets (you can buy one or two), I was able to get tickets to my choice of seating (I chose the 2nd seating at 7:30).  The event sold out within an hour.

For the full write-up, click here.

Sous Rising 3rd Visit — Chicago (11/2013)


I made one last trek to Sous Rising to attend their 2nd to last dinner as a guestaurant.  They hope to open a brick-and-mortar dining room in a few months.  Originally, they had announced their final dinners to be in October.  Unfortunately, my schedule did not work to get me out to Chicago during that time.  But they eventually posted an additional dining slot the first Friday in November, which I could attend, so I made plans for a quick trip.

There were to be 10 of us for dinner.  A few were rescheduled from prior attempts, and no one was a repeat diner except for me.  My first time was in early spring and the second visit was in late spring.  I was eagerly anticipating what might be in store for a fall menu, especially if it was to be one of the final meals offered in this format.

For the full write-up, click here.

Coi 2nd Visit — San Francisco (10/2013)


I decided I wanted to go back to Coi.  It had been about two years since my first visit.  They are still on, and I managed to book a 5:30 pm reservation on a Saturday night.  They have maintained their 2-star Michelin rating, and I wanted to see whether anything had changed.  Upon my arrival, I was promptly taken to my table.  I was the first guest of the evening to arrive.  After I was asked whether I wanted sparkling or still water, a champagne flute soon arrived and they offered to pour a glass of what I took to be the house champagne (French, mostly Chablis, premier cru), which I accepted.  The General Manager came by soon after to welcome me to the restaurant.  Subsequently, after other guests arrived a little while later, I noticed that none of the other tables received the same treatment.  I thought that perhaps they were trying to make me feel as comfortable as possible as a solo diner.  I know that it wasn’t because this was a return visit, as I was asked a couple of times later in the evening if this was my first visit (which surprised me, as I would have thought such information would have been conveyed in the reservation by

I was presented with the menus (wine, cocktails, and the tasting menu) was asked to let them know if I had any allergies, dietary restrictions or aversions.  I told them that I really wasn’t much of a lamb eater, and they said they would check with the chef for alternatives.                        

 I had thought about ordering a glass of the offered Riesling, but I decided to wait and see how long the champagne would last through the courses.

For the full write-up, click here.

Elbon The Table — Seoul (10/2013)


A search for a molecular cuisine on the Internet yielded this restaurant.  It also was featured on some recent travel articles on Seoul.  There was no on-line way to make a reservation, so I had a credit card company concierge set it up for me.  It was on the other side of the river from where my hotel was located, so I had to figure out a public-transit way to get there (just my preferred method of transport).  While not exactly next to a subway stop, it was an easy walk from the Apgujeong station.                 

I decided to go with a glass of the Riesling from Germany.  It was a very dry one.

For the full write-up, click here.