A classic.

Boston-Charlie's Sandwich Shoppe

The short order cook is an art form. It is a cross between traffic cop and ballet dancer. A smooth working cook is a joy to watch. It leaves the wondering why they can’t work as well at home. Unfortunately these cook have been regulated to the back, toiling away behind the scenes. Normally, in a restaurant, one does not want to sit near the kitchen, this not the case at Charlie’s Sandwich Shoppe in Boston (429 Columbus Ave. 617.536.7669). Upon seeing the cook working the line behind the counter I grabbed a stool right in front of the action.

Walking in to Charlie’s one knows immediately that they have found them selves in a unique place. The tables are shared seating. The patrons are a mix of regulars and tourists. It is easy to tell the tourists they are the ones not talking. That soon changes and soon the tourists are talking (sports for the most part). But the first thing that hits the eye is the long counter that runs the length of the place. This brings me back to the cook. He is out there in the open all the cooking is done right behind the counter. Far from being stressed by the mounting orders the cook to talks easily with the regulars at the counter as he works the stove.

One of their signature dishes is turkey hash. It is rich and satisfying with a golden crust that one can’t help but luxuriate in. Two eggs come with it and these too are cooked perfectly; over easy sometimes are left little runny but not here. All this completed by a cook working so smoothly, and effortlessly, that you feel that your breakfast is almost an after thought.

Charlie’s has been around for years, since 1927 according to their sign out front. And they have been doing so well that, a few years ago, the place was awarded a James Beard award.

Personally I think we need more places like Charlie's.

Anne-Sophie Pic

Valence, France

She has been described as charming, soft-spoken petite and diminutive. While she is all of those things she is also on hell of a chef. Finally this year the good folks at Michelin long recognized this fact and awarded her a third star. As far as I’m concerned it was long over due. But never mind Anne-Sophie Pic has now joined the ranks of the world’s top chefs. An honor that her Father and Grandfather once held.

My time at La Maison Pic was nothing short of marvelous; a truly wonderful meal. It was one of those occasions where nothing seemed to be missing the service excellent: efficient and friendly. It walked the line between formal and friendly smoothly and evenly. The staff mad sure that you were there to enjoy the meal not be intimidated by it.

As for the food…no complaints. A wide sampling was enjoyed at the table and each dish somehow seemed better than the last. The beauty of her food was the simplicity. Pic does not go out of her way to complicate things. Her goal almost minimalist. With the general rule being no more than three ingredients per dish. Nor are things buried under heavy sauces. She does on occasion break her rules but the results speak for themselves.

When Pic's restaurant was, under the rule of her grand Father once considered to be one the top restaurants in France. After the passing of her Father it lost some of it’s luster. There is do doubt that under her reign La Maison Pic will once again be at the forefront for many years to come.

When good is no more.

Montreal.

I have a little Indian place that I have been going to for the last few years. It has always been good. Even made it part of a Saturday tradition. Much to my disappointment the place has seemingly found a hill and decided to head towards the base.

This is not a sudden turn of events. there was never one defining moment when things turned the proverbial corner. Just a series of little things. As we all know these little things can make a big difference.

Onion bajis had a distinct taste of Freezer burn.

The korma sauce seemed a little to close to vanilla pudding, or at the very least custard. Really not the best thing to go with shrimp.

Nan bread arrives cold. Is one of the best things about Indian restaurants the straight from the oven bread?

An eggplant dish had a base that seemed suspiciously like jarred tomato sauce.

I could go on but one gets the picture. It has gotten to the point where the very notion of eating there turns one off. It is hard to go to a place knowing that one dish (minimum) will be bad.

I certainly understand that the restaurant business is very difficult. There is a constant need to check and keep cost down. But there is cost control and then there is vanilla pudding.

'Back to' London

New York

I did it again. Forgot to write things down. This is what happens when I enjoy myself too much. Not bad considering, I was not in a place that I expected to be. A last minute opening gave me the chance. I took it and found myself his sitting in Gordon Ramsay’s New York outpost Gordon Ramsay at the London.

This place is well worth a visit. Yes it is expensive but well worth the price. Certainly a good choice for a special occasion. And when you think about the fact that you save on airfare; you can 'justify' it even more.

The fact is Ramsay, who actually is very soft spoken, essentially up rooted his London flagship operation and brought the staff over with him. I am certain that I recognized a couple of faces from my visit. Some how despite an ever expanding empire (Never mind all the time taken up by his numerous TV ventures.) Ramsay has somehow been able to maintain the quality across the board. His food is excellent and the service exceptional.

I was impressed the first time that I indulged at his restaurant. I have never heard a bad word spoken about any of his other establishments. One can say what they like about the man's TV persona. true or false, love it or hate it. The man can quietly back things up

Snobs(?)

Somewhere in the UK on a train.

A question was recently posted about food snobbery. It seemed fairly straight forward at the time. Haveing more time than I'd like sitting on a train gave me time to think further on the question.

I have friends who make a show about their eating. From them its about the scene. If a place is trendy then that suddenly turn out to have been regulars. I've experienced them not wanting to go somewhere to 'knowing everyone' based on the television exposure of the chef. They are sure to inform us all about 'their ' places.

For me it comes down to taste, as in ones own personal. If you like the one likes the expensive imported cut of beef, or that expensive bottle of wine, because it's what you happen to like. Then great enjoy it. If instead you prefer the egg salad sandwich from the nearby diner enjoy that as well.

Grass fed beef is considered to have more flavor that grain feed. If someone coses not to eat grass fed does that make them a snob. Personally I don't think so. If you go for the grass feed because only based on it's perceived reputation. Then yes perhaps one might have snobbish tendencies. It all comes down to personal preferences especially if you are paying the bill.

Good intentions.

London

I was out to dinner with a friend the other night. This being an old friend whom I had not seen in a while we decided to push the boat out a little. Actually we wound up pushing the boat out quite far. The meal and everything about it was great. This being London it was expensive. It came to about two hundred and fifty dollars each service included. No complaints about the price. However what did bother me was the added ‘donation’ tacked on to the bill. It was one pound roughly the equivalent of two bucks. Granted not much after an extravagant meal. Yet it bothers me that they simply would add their good intentions to my bill. If the charity is so important why not take it out of the profit they made of ours, and everyone else’s meal?

Perhaps I’m simply being petty. But it does bother me.

What's old is new again.

London (near Smithfield market)

This is one of the reasons that British food has taken such a beating over the year. Personally I never liked the stuff. Other counties have similar items as part of their national repertoire, Yet it is the British to which the stigma of such food has stuck. Perhaps it is because thees other places have had a stronger culinary background. Perhaps too a better way of marketing things foie-gras in France is liver paste in the UK.

But with the emergence of British cooking these items are all coming back into vogue.