Studio at The Standard — Copenhagen (6/2015)


Studio at the Standard was mentioned in an article about food in Copenhagen last year.  So it’s been on my list.  It has one Michelin star, and the chef is another alumnus of Noma who has opened up a restaurant in Copenhagen. They have an online reservation system and it was easy to book early.  It’s located upstairs in a building that houses a few food and drink establishments.  It’s right on the water, just around the corner from the Nyhavn area.

As a solo diner, they gave me a seat at the counter overlooking the kitchen area.

There is only the tasting menu.  While I was deciding on wine, they brought me something to start with.

This was gooseberry granita served with a little pine oil.  At the counter, they poured some gooseberry juice.  The tart/sweet flavors definitely got the palate ready to go.

For the full write-up, click here.

Shoto 4th Visit – Toronto (April 2015)


I thought it was time to pay an early spring visit to Toronto and check out what Shōtō might have to offer on the menu.  It had been a few months since the last visit, so I expected the menu to be mostly different.

The wine list was definitely different.  There were no premium pours this time.  The sommelier said he was still working on what to offer with the addition of spring items to the menu. Teas were added to the beverage menu as well.

I was told they were pouring the Domaine Roulot on the bar side if I wanted some.  I decided I would just go with the German Riesling they were offering.

For the full write-up, click here.

After a hot towel, they quickly offered a hot dinner roll to get started.  And after my wine came, the succession of snack presentations started.

West — Vancouver, British Columbia (3/2015)


A planned trip to Vancouver in early spring had me searching for a new restaurant to try.  My prior visit in search of modernist cuisine did not yield anything to report.  This time, West Restaurant showed up.  Although it was not centrally-located in the downtown area of Vancouver, it was a direct 20-minute bus ride down Granville St.

The dining room is a long narrow space from the front to the back.  To the other side of the half-wall is the bar and wine wall.  I selected a glass of the Alsatian Gewurztraminer for my wine for the evening.

The menu options are numerous.  They offer dishes a la carte.  There are also three tasting menus —   land, sea and vegetarian – as well as pre-theatre menu.

For the full write-up, click here.

Shoto 3rd Visit — Toronto (1/2015)


I decided I needed to venture to Toronto in the middle of winter.  Actually, I thought it was time to pay another visit to Shōtō to see what they might cook up during the winter.  While it was very cold in Toronto, the weather was generally good, so I had no travel issues, which made my quick dash easy. Plus, it’s a little less expensive to go and stay in Toronto in winter.

Upon getting seated, I was quickly provided with the wine list and a warm dinner roll to munch on.

At my last visit, they were not offering the Domaine Roulot, but on this trip it was back.  So that was going to be my wine for the evening.

For the full write-up. click here.

Kitchen Table 7th Visit — London (12/2014)


Even though I had dined at Kitchen Table just a month ago, I was back somewhat unexpectedly in late December.  I had a stopover in London during my winter holiday. However, my days in London coincided with what normally are the days that Kitchen Table is closed.  But because they were going to be closed for two weeks after the New Year’s holiday, they were taking reservations for the Monday I was in London.

For the full write-up, click here.

Sous Rising 2nd Visit — Chicago (5/2013)



I set up this second visit to the Sous Rising guestaurant just two months after my first visit.  I was headed to Chicago anyway and since it was well into spring then, I wanted to see what they would do with some different ingredients.  Again, since I was coming solo, I did not bring any alcoholic beverages.  But they were nice enough to pour a nice Riesling for me, which I had with most of the meal.

 Our meal started off with a forage through the centerpiece.  What were edible were two kinds of chips.  The spotted one had flax seed in it and the darker, solid-colored one was sweet onion paper.

For the full write-up, click here.