rant: fine dining

[cardsfansince82]

Southern sounds good. She likes country cooking type stuff. She can't handle spicy food at all but it sounds like they have a plain version of their chicken that would work.

[lukethedrifter]

they do have mild. If it's busy it can be a bit noisy for older folks though.

juniper has similar food, a little pricier but maybe less noisy

[Diddy]

It was just announced that Old Standard is closing this weekend to make way for a new concept. I now feel that my belief the place was way overpriced for fried chicken when they first opened has been validated.

It's not fine dining but chef Colby Garrelts, Rye in Leawood Ks has some excelent fried chicken. When they were preparing to open everyone told him you can't charge that for fried chicken. I guess he can because they literally sell a ton of it a week. Rye is well worth it if your in Kansas City and want something alittle more laid back. If your looking for fine dining check out his resturant Bluesteam on the Plaza.

[lukethedrifter]

Are you supplying him? Good for you if so. People will pay a reasonable (for farmers) price for chicken if the restaurants fix it right.

The place mentioned above did not have frying chicken down and was a bit stingy with portions. I got a chicken sandwich there once and less than half of the bites contained chicken.

[Diddy]

Though obviously not for fine dining, here's a picture of me and one of my favorite chefs smoking a hog for a fifth infinty division reunion a few weeks ago.

[Diddy]

Are you supplying him? Good for you if so. People will pay a reasonable (for farmers) price for chicken if the restaurants fix it right.

The place mentioned above did not have frying chicken down and was a bit stingy with portions. I got a chicken sandwich there once and less than half of the bites contained chicken.

No just a friend. His production needs are way beyond me. We have a mutual interest in supplying him with pork but haven't got it figured out yet.

[33anda3rd]

Michael: have you been to Honey's? I know you're a Sepia fan. Charlie, former sous at Sepia, has opened Honey's at 1111 W Lake. The Mrs. and I went a few weeks back, just after opening. It's quite good. Some highlights:
--Pasta. Two dishes. One is a squid-ink orrecehiette with a pesto, some fresno pep and a bunch of seafood. The other a buckwheat noodle with morels and thyme. Both great.
--Swordfish. In chermoula with a seasonal panzanella. I love panzanella. I wish more restaurants had panzanella.
--Chicken. Tough to beat a well-cooked bird, there's nothing high-wire here it's just sold.
--Arugula salad. It looks like a pile of arugula, then as you dig into it you find raspberries and candied nuts and Paradise blue cheese under the neat pile of greens. An A-grade salad.
--Lamb tartare. Fried sunchoke chips, a fermenty/funky mustard, cherries to balance out the mustard.
All those dishes were winners. Tight but good wine list, and a very sharp interior. The servers wear white blazers, white shirt, black tie, black pants, it's very Paris looking and classy as heck. Also probably a top-five restaurant bathroom with fancy soaps and lotions, real doors on the stalls that go all the way to the floor, dope stuff like that.

[Radbird]

Though obviously not for fine dining, here's a picture of me and one of my favorite chefs smoking a hog for a fifth infinty division reunion a few weeks ago.

I would consider that fine dining.

[Radbird]

The thing I miss most about Texas.

[Diddy]

I would consider that fine dining.

Well it was pretty good but the plating and presentation weren't quite what you'd expect at one of his resturants.