About
This blog was born out of my desire to quit my job and tour the world. It is not meant to be an ostentatious portrayal of conspicuous consumption; instead, I hope it inspires people to pursue interests they enjoy. These meals are obviously not cheap but many special restaurants are within the budgets of many people. It’s just a matter of value – I fly coach and stay in $200/night hotel rooms – and that leaves more money for food and wine.
The original intent was to review the best restaurants in the world but, instead, the blog has turned into a journey and a tool. In the beginning, I ramped up my knowledge (I’ll use the term sparingly) of haute cuisine by eating anywhere with a high price tag, somewhat indiscriminately, and writing reviews that make me cringe upon re-reading. But with each meal, and hard-earned dollar spent, I found myself learning more about this mysterious world from people (re: chefs, fellow bloggers, & readers) with impressive culinary knowledge and insights. I am now drawn to restaurants that are trying to do something unique and personal – not artisans, but artists – ranging the spectrum from El Bulli to The Sportsman.
The posts are not restaurant reviews per se; instead, you could consider them meal reviews. My goal is not to objectively rate a restaurant by disguising my name and eating three meals before writing a review. There is a need and demand for that sort of activity but not on this site. This site is about reaching for the best – what can the chef accomplish? If a technique can be employed to bring about a better meal – it will be used. I am fortunate to have a steady chef population reading this blog; and that makes introductions easier – a simple reward for the hours poured into writing and editing pictures.
I live in San Francisco, a decent city for casual food. When I’m not eating, I am racing around in a very fast highly modified Porsche Turbo or cursing my eating habits in the gym (kettlebells and HIIT FTW.)
If given one city to dine in, I would pick Tokyo – and revel in the extraordinary quality of its seafood.
And, finally, between the (sometimes) pretty pictures, I am trying to write a compelling story. These authors inspire me to think creatively (and dangerously) and continue pushing forward:
- Thomas Pynchon – a tour de force synthesis of low & high art, history & science, and mathematics and literature.
- JG Ballard – the most relevant writer of our times.
- Jorge Borges – a world of ideas.
- Umberto Eco – another tour de force author that mixes all styles and genres.
- Italo Calvino – for the sheer love of language and ideas.
- Don DeLillo – the american poster child for post-modernism.
- Manuel de Landa – the philosopher of self-organization, chaos theory, & complexity theory.
- Paco Taibo – a mexican detective novelist w/ ample Pynchon in his veins.
- Tom Stoppard – a playwright of history, philosophy, science, and high (and low) culture.
- Alan Moore – the comic book writer that has changed the art form many times over.
- chuck
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Wilbur M. Reeling said,
February 11, 2007 @ 3:35 pm
I just found your BLOG today and I love it! WHAT A HIT… PLEASE-PLEASE-PLEASE, do a little work on your close-up photography. Just to many are soft and out-of-focus. Besides that I love what I found.
QUINTESSENTIAL C U I S I N E©
by Wilbur M. Reeling
epicurean raconteur
http://www.WilburMReeling.com
Administrator said,
February 12, 2007 @ 9:03 pm
thanks Wilbur, i’m trying… too often, the restaurants are a bit dimly lit to get a clear sharp picture. nonetheless, the photography is one area i’m determined to get right.
Wilbur M. Reeling said,
February 13, 2007 @ 3:55 am
THANKS — My daughter & I will be trying Jose Andea’s MINI BAR in Washinton DC when she comes home for spring break from Kutztown U. (I’ll take pix – how do I send ‘em?)
When last I looked a couple tasted the the entire menu at IlBulli w/ pix but now I can’t find the article or pix to send to the daughter — please advise
PS
try partially holding down ur focus finger for an extra few seconds until the until the camera finishes buzzing & wheererering and then jam the shutter down. My 2 Nikons often give me the same problem on dim light auto focus
Wilbur M. Reeling said,
February 14, 2007 @ 2:42 am
I called MINI BAR tonight and our earliest reservation is for April 14 at 6:30PM — They have 2 seatings the other at 8:30 but at both there are only 6 total seats. For us the drive is 1 1/2 hours. It’s not too pricey $100 p/p 22% tip and $15 valet added to the bill. I spoke with Chef/owner Jose Andre & photos of all the food items and a pix w/ him and autograph of his book (I’ve had for a year) is OK
– anything on where to find the ElBulli photos?
Wilbur M. Reeling said,
February 14, 2007 @ 8:10 pm
whatZ the World’s best VODKA? — Next Wednesday I’m meeting people in Baltimore for (BOBBY’S ‘WORLDs BEST’ ANCHOVY STUFFED MANZANILLAN OLIVE MARTINI) but it’s been so long I don’t know what’s out there Vodka wise … and I want the best!!!
Wilbur M. Reeling said,
February 16, 2007 @ 4:14 pm
VODKA VOTE SO FAR (///’s ARE ADDITIONAL VOTES)
Level / / / /
Imperia-Russian Ultra / / /
Ciroc / / /
Precis / /
Roberto Cavalli Vodka / /
Hangar One /
Belvedere /
Stoly 100
Stoli Gold
Elit
Tino’s Vodka
Siku-glaciers
44°North flav
Modern Spirits flav
Russian Standard
Grey Goose-crappie
Square One organic
Wilbur M. Reeling said,
February 19, 2007 @ 7:08 pm
– SORRY — I 4got that my friend Art Bocutti in Ragged Point, Maryland says …”I like Stoli 80″… But he did work for Stoli-Pepsi 20 years in Atlanta and he got it by the 55gal drum for free! (also drank it directly through a specially designed Russian STOLICHNAYA 100 straw [maybe that affected the taste] `ole Pres Boris gave him the straw in `92) ~ and I said to him later on — Art, …”UR 1 of the 5 Doctors (all proctologists) w/ their OWN opinions”… VODKA OPINIONS ARE LIKE ASS-HOLES … EVERYBODY HAS ONE!
QUINTESSENTIAL C U I S I N E©
by Wilbur M. Reeling
epicurean raconteur
http://www.WilburMReeling.com
Wilbur M. Reeling said,
February 23, 2007 @ 4:18 pm
Da-Da … “The World’s Best Premium Vodka” …
So, FIN ~ CONCLUSION ~ EXTR`EMIT`E ~ END`e! … The World’s Best Premium Vodka tasting got out of hand — “so many vodkas … so little time” — and then there were all those damned OPINIONS to deal with and the threats of physical violence if their cheesy vodka hadn’t made the BIG-BOY-LIST, my knee caps and what was going to happen to them. Not to mention the many … can’t you just tell me who the top ones are, I won’t say a word to anyone…
Anyway there are thousands of opinions and 29 that were repeatedly offered up and worthy enough to make ‘a’ list, (no flavors allowed) tossed, were the $4.00 bottles of local Jet Fuel used in the last NASCAR race that da’ good-OLE-boys thought should `a been `n clewed`ed. The count drop off from the 4th to the 5th was great, so the top 5 actually became the four that are listed but not in the actual order. Four out of thirty v. thousands of votes is good enough and it’s all just “opinions” anyway.
Surprise to me was the originator (Pepsico spirits Div) back in the mid 70s and in the Vodka Pepsi challenge “Stoli 80 proof” was only brought up one time by a guy still stuck living in the early eighty’s but big Stoli’s like 100 – Elite – and a few Gold, all came up over `n over but never past the midle of the pack.
Me, you say? Well, I enjoy my vodka made from Polish potatoes — I keep it in the freezer and drink her up neat with a manzillian olive stuffed with anchovy (Goya pasteurized olives with anchovy mousse are preferred over non-pasteurized) because of the strong salty fish and brine taste seems to overwhelm the potato finish. The one I enjoy is cheap, relative to the $50 and $100 ones out there and it sounds like the University name where my daughter attends college in Kutztown, Pa., so you figure it out.
Now lost on many was the original question — “WHAT’S the BEST” and not the one you drink or that you may like a lot so my vote for best taste goes to Chopin, but I can buy 4 bottles of my stuff for the same price. I do KEEP BOTH at home. Big boy for the guests.
Does that do it for you? THAT’S MY OPINION!!
~Chopin $40ish – 80 proof, (birthplace of vodka) Polish; distilled from potatoes (smoothest vodka & 1 of the best)
~Belvedere $35 Poland (birthplace of vodka)- 100% Da^kowskie Gold Rye
~Jewel of Russia, Classic $40 – Russian; Birthplace of the last Szar – distilled from hard Russian winter wheat and rye (smooth and delicious)
~ULTIMAT $58 – (birthplace of vodka) Poland; Three Polish vodkas go into Ultimate: potato for richness and body; wheat for light smoothness and rye for flavor **** the bottle is worth $20 bucks alone, LOL
$$$ is aprox.
QUINTESSENTIAL C U I S I N E©
by Wilbur M. Reeling
epicurean raconteur
http://www.WilburMReeling.com
Jack said,
April 17, 2007 @ 3:01 am
“QUINTESSENTIAL C U I S I N E©
by Wilbur M. Reeling
epicurean raconteur
http://QuintessentialCuisine.Blogspot.com/
http://www.WilburMReeling.com”
Too Long. Too Many. What’s up with the longest signature? I thought the Golden Food Blog rule is that you only get one LINK per thread. Wilbur, I think you’re banned for five years.
QUINTESSENTIAL C U I S I N E© said,
May 28, 2007 @ 3:47 pm
5/28/07 — SORRY JACK, NEVER GOT THE “LIST OF Golden Food BLOG RULES” AND ONLY TODAY WAS NOTIFIED BY YOU … PLEASE 4-WARD YOUR LIST of SAME A.S.A.P.
PS
DID YOU SEE THE 20/20 ABC-TV Special last week ON PREMIUM VODKAS ??–
BU CHANCE THE 20/20 FOLKS AGREED WITH ME ALMOST-TO-THE-LETTER
Wilbur in Maryland
sygyzy said,
October 17, 2007 @ 5:31 am
Chuck,
I just found your site today (linked from a discussion I started on molecular gastronomy). I too am trying to make my way around the world on a restaurant tour. I am oh so envious. I noticed the first comment spoke of your photography. I too have a question about that – do you feel weird taking out your camera and taking pictures in 3 Michelin star restaurants with patrons probably in suits or tuxedos? I felt really awkward doing it at The French Laundry even though I know lots of people do it and the staff didn’t have a problem with it.
ChuckEats said,
October 17, 2007 @ 8:38 am
It doesn’t bother me anymore… what discussion was this? i don’t see anything in my referrals (nor on your own blog.)
sygyzy said,
October 29, 2007 @ 6:26 pm
Chuck,
Here’s the discussion: http://forums.anandtech.com/messageview.aspx?FTVAR_FORUMVIEWTMP=Threaded&catid=38&threadid=2107884#27414607
Fabiola Aida said,
November 6, 2008 @ 5:22 am
I came upon your blog as I’m obsessed with trying marrow…I have been entirely entertained but only felt compelled to write when I read that you enjoy reading Jorge Luis Borges (the master of short stories!)
Simply wanted to say hello.
Natasha - 5 Star Foodie said,
January 17, 2009 @ 9:48 pm
Those look like perfect dishes indeed! I enjoyed looking through your site and will be coming back. I will plan on adding it to my list of links and would definitely appreciate a link exchange if you think it fits in your blog. Thanks!
jadedfork said,
January 28, 2009 @ 2:32 am
A foodie who likes Alan Moore! Wow. I’ve only read one TPB of his, The Killing Joke. I liked it a lot even though the story was quite disturbing…
John said,
April 25, 2009 @ 7:05 pm
Great site with great suggestions I can try on my travels.
Ubuntu Rocks, and it it great to see how non-vegetarians respond to the creative and flavorful foods at Fox’s restaurant. Keep mup the good work.
Tori said,
June 22, 2009 @ 4:24 am
Hi Chuck
Have been loving trawling through the archives. Japan most certainly on the upcoming list, so will certainly be leaching off your expertise
Just about to head off on chapter three of the holy grail (adding El Bulli, Fat Duck, Bras and Osteria Francescana to the list…). Have been doing some online renovations, hope you don’t mind that I included you as a site that regularly makes my day. Cheers Tori
Brian said,
September 20, 2009 @ 5:24 am
Hey Chuck , just found your blog, love it, Im off to spain for a month to eat and work in Mugaritz, El Poblet, El Celler, Arzak, Sergi Arola and more, reading your reviews is building my expectations, love it!!!
Dov Lachman said,
December 5, 2009 @ 7:59 am
Hi
I realy like your blog, practically, i spent a lot of time looking for the best picture and found my self runing around and around with more and more passion to see and feel…
Great, simple as that
Thanks