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Sushiko

https://robert-parker-content-prod.s3.amazonaws.com/media/image/2017/07/14/6d27f795d07244789435e50da9a571d2_tokyo_sushi_chef.jpg This Michelin one-star Japanese restaurant was the training grounds for the great Masa Takayama, the reigning God of all Sushi chefs in the USA. He is now working in New York City. I thought the sushi/sashimi at this one-star venue was every bit as good as that served at the three-star Sukiyabashi Jiro, where I lunched the next day. At this dinner there was an assortment of red Burgundies brought by one of the guests, including some older grand crus from the 1985 and 1988 vintages. Only Faiveley’s 1985 Latricières Chambertin was interesting.

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Petit Louis Bistro

From Gourmet

A lookalike, authentic French bistro, Petit Louis in Baltimore's Roland Park is the creation of restauranteurs par excellence Cindy Wolf and Tony Foreman. You feel like you’ve walked into a bistro on the Left Bank of Paris when you enter Petit Louis. The food is classic bistro, and they do it well. All of the courses we had were flavorful, sometimes a trifle rustic, but delicious in their intensity. This was good comfort food prepared extremely well. The wines started with one of the major surprises for me over the last year, the 2006 sparking wine from Tony Soter in Oregon. I had this several times while I was out visiting Oregon, and I had always been impressed, but this is a 10-year-old sparking Rosé that is just sensational, and I’m talking world class—it’s that good. Something this good from France would cost at least two to three times as much, so kudos to Tony Soter. The 1995 Billaud-Simon Chablis Mont de Milieu was oxidized and undrinkable. The 1996 Zind-Humbrecht Pinot Gris Clos St. Urbain Rangen de Thann was sweet, and although it went well with the foie gras, it was just a little too unctuous and sweet a wine...

La Toque - Cheval Blanc Dinner

From Gourmet

This was a spectacular night of fabulous food at La Toque in Napa, California. Every course was right on target, and we had the joy of hosting Château Cheval Blanc’s administrator Pierre Lurton for this night with Wine Advocate subscribers.
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