Posted on 05/01/2012 1:22:10 PM PDT by nickcarraway
Chef David Kinch's Manresa is world-class in Los Gatos.
The food isn't good at Manresa in Los Gatos. It's world-class good -- the 46th-best restaurant on the globe, as a matter of fact.
Chef David Kinch's spin on local California cuisine -- where ingredients come from a Santa Cruz farm that grows vegetables exclusively for the roasted stone fruit or the slow-roasted duck in a hay-and-salt crust -- last made the list in 2006, and is one of only two California eateries to make the exclusive list, compiled by sparkly-water purveyors San Pellegrino, according to the San Jose Mercury News.
The French Laundry clocked in at 43, though chef Thomas Keller's New York effort, Per Se, was deemed sixth-best restaurant, according to reports.
Keeping its strangehold on the top spot at www.theworlds50best.com is Noma, a Copenhagen, Denmark-based eatery where the ingredients are all classic Nordic products, like moss. Really.
Kinch's status as a premier purveyor of food products is merely due to the hard work of his staff, he said in an e-mail.
Now there’s that “counter-snob” attitude, displayed right away.
You don’t know anything about any of these people.
My favorite food in the whole world, bar none, is steamed Maryland crabs. It is too messy and complicated to eat for any “fine dining”. There is no better food.
I LOVE fast food. My favorite is the best in service as well as food - Chick-Fil-A. Love my CFA. If my gut could stand it, I’d eat lots of fast food.
And I love steaks at Longhorn (Outback is OK, but not as good). I like how they do vegetables better than anyone - basically, I don’t like vegetables in public better than my own cooking.
Don’t think I haven’t spent most of my restauranteuring at low-cost places. But I know I don’t have to sneer and turn up my nose at restaurants just because they’re hoity-toy. Some of them are very good. And offer a unique food experience - something a bit different that no-one would make at home because it’s just hard to find the food or cook it.
But, if you want backwoods authentic, get your own effete derriere up to Priddy’s General Store on Shepperd's Mill road in Danbury, NC and order yourself a thick sliced fried bologna sandwich with a slice of hoop cheese.
And then, get back to me. Oh, and tell the mayor hello for me, she runs the place.
“Ya’ll are a bunch of prissy fags. You go to Dodge’s Store in Bassett, Va and get the fried chicken and the fried potatoes. Now that is fine dining.”
######
“I’ll only go if they are “ranked” in the top 7500 restaurants in the Western Hemisphere.
I’ve got my standards....
That's not what thousands of soldiers, sailors, airmen, and marines called me when I was cooking for them. And an AF TSgt gets to cook for everybody in the JTF world.
/johnny
I’m enjoying reading The French Laundry’s April 30 menu as we speak:
http://www.tkrg.org/upload/fl_menu.pdf
Only three meals?
I understand that. Two of my daughters and I made two full meals plus out of a single Carnegie sandwich once, when we were there on a 'dad's got some free hotel nights and flights' budget trip for museums and a show.
On further research, I throw 20-30 sea bream away as trash fish per season. They are full of worms and called sheephead. No thanks. Kind of like Bonefish sells seabass.. puleaze..
/johnny
MMMmmmm.....
When I lived in Oklahoma I use to love Grandys fried chicken and Black Eyed Pea for Jumbalya and hush puppies.
If you’ve worked in a resraurant, you’d know that grouper and Amberjack are full of worms also. Who are you kidding??
You can only clean up so much if you are grilling or pan-searing. A fish eat up with worms gets sent back to the vendor.
/johnny
Omg.. I not trying to combat you all night. Im glad you found a thread close to your heart..
You are correct that great food is close to my heart. I've steamed squirrel dumplings with local greens for my dinner, because times were hard. But I won't budge on quality. I will have a good meal. I just adapt to available product, and sometimes, poverty.
/johnny
He sure is good at making up multiple story lines in multiple posts, then.
You have been quite the gentleman (I assume), random.
Concrete, heat, heavy sacks of ingredients, “non-ergonomic” placement of ovens, etc.
I swear, I remember the Army being easier than that job.
/johnny
Not overrated at all. By NYC standards for top quality steak, the price is actually pretty reasonable.
I have been in Texas for almost 6 years and still haven’t found a steak that could touch the Porterhouse from Luger’s.
Then again, it really is opinion. I am happy with the steak from Roadhouse.
I am sure I am late to this thread but Ruth’s Chris is utterly outstanding. It takes a big deal for me to go there but it is the best piece of beef ever put before me.
Yes, you are, we are afraid. Manresa is booked for the next 9 months. Sorry. Please see us in 2013, following the inauguration of President Romney.
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