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  #41  
Old 20.10.2010, 13:37
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Re: Goodman Steakhouse coming to Zürich

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Only here
Not quite true, Fujiya at Bhf Enge do Wagyu (very very well i may add) too
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  #42  
Old 20.10.2010, 13:42
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Re: Goodman Steakhouse coming to Zürich

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Not quite true, Fujiya at Bhf Enge do Wagyu (very very well i may add) too
Can't find that http://www.ascot.ch/fileadmin/user_u..._Abend_WEB.pdf
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  #43  
Old 20.10.2010, 13:44
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Re: Goodman Steakhouse coming to Zürich

It's on the sign in the lobby - you can swap out any US Beef for Wagyu and pay a 25chf supplement
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  #44  
Old 20.10.2010, 13:46
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Re: Goodman Steakhouse coming to Zürich

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It's on the sign in the lobby - you can swap out any US Beef for Wagyu and pay a 25chf supplement
oooooo... I'm there! I'm getting the baby lobster and wagyu surf and turf. Yum!
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  #45  
Old 20.10.2010, 21:04
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Re: Goodman Steakhouse coming to Zürich

Hmmm . . . I was just about to book a table at Outpost and I thought I'd check their menu.

First I checked their English one:

http://www.zoo.ch/documents/outpost_...7._english.pdf

It offers 'US beef'.

But hang on, I thought when I read the German menu a while ago they had some exciting Black Angus beef. Yep, it's still there:

http://www.zoo.ch/documents/OP_Speisekarte.pdf

I assume the German menu is more up to date and this is actually their current offer?

I shall email them and find out . . .
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  #46  
Old 20.10.2010, 21:22
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Re: Goodman Steakhouse coming to Zürich

Just a note on the Beef Club. We went a few years ago and for the reputation and cost it was not worth it. Very stuffy strange decor and atmosphere. Expensive burger which by all accounts was not that special. I can't really remember my steak but i know Rollis steaks left a more lasting impression
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  #47  
Old 25.10.2010, 23:01
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Re: Goodman Steakhouse coming to Zürich

Checked Goodman's out it was ok nothing special for the price.

Service was efficient

Food was ok

Kings Caves is still a winner with Restaurant Bärengasse having a slight edge as I thought the meat was better.

ok ok I am carnivore, all I need is a nice cut of meat and fine wine and decent service .

I agree with Nicky on the Beef Club, I still have to check out Rollis
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  #48  
Old 26.10.2010, 00:07
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Re: Goodman Steakhouse coming to Zürich

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Checked Goodman's out it was ok nothing special for the price.

Service was efficient

Food was ok

Kings Caves is still a winner with Restaurant Bärengasse having a slight edge as I thought the meat was better.

ok ok I am carnivore, all I need is a nice cut of meat and fine wine and decent service .

I agree with Nicky on the Beef Club, I still have to check out Rollis
I'll be interested to try out Bärengasse.

It's a shame for somewhere that seems to pride itself on its steak to only offer a fillet (steak for people who don't like steak) or entrecote.

I returned to Goodman on Saturday night. Still good, though a couple of quibbles . . . frites weren't fresh and when we ordered martinis we weren't offered a choice of spirit no queried as to twists etc.
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  #49  
Old 26.10.2010, 23:31
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Re: Goodman Steakhouse coming to Zürich

Couple of things to add....

I've not been to the Goodman in London or Zurich but I go regularly in Moscow (where it originated) and it towers above most meat places in Russia, but I never thought of it as being especially great - I always felt that it lacked consistency and I'm never really sure that you get what you ask for (ie USDA vs Australian).

The other thing to report is that I just visited Maze Grill (one of Gordon Ramsey's places) in London and it is fantastic - thoroughly recommended for any true carnivore. The genius that is Jay Rayner explains the presentation of the steak far better than I can

http://www.guardian.co.uk/lifeandsty...nk.restaurants

Finally, for the cook it at home advocates - for my recent "day after wedding" party at home, I fired up the barbecue, ordered two full entrecotes from Gaucho.ch, a case of Argentinian Malbec to make the cow feel at home and a bowl of home made potato salad - and I got the best food reviews I ever got in my life, better than any fancy dinner party food I ever attempted. For me, you can keep your USDA - Argentinian beats it any day
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  #50  
Old 27.10.2010, 19:00
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Re: Goodman Steakhouse coming to Zürich

Yuck, standards are already slippimg.
I'm standinding outside Goodmans waiting for the 66 bus and there were 3 chefs and two other staff standing outside the front entrance in the street near the bins smoking and chatting.
As I'm typing another 2 have popped out for a craty ciggy. The boss must be out.
Not a very classy impression.
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  #51  
Old 08.11.2010, 14:28
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Re: Goodman Steakhouse coming to Zürich

Went on Friday.
The waitress seemed a bit nervous and for 6 of us we could've done with an extra body to serve the food.
We thought all our cuts tasted great, We all left happy after 110chf per head.
But the descriptions we were given by the waitress while she showed the different cuts on the trolley were a bit out of sync with the menu.
The Chilean Malbec was okay at 44chf per bottle.
Would save next visit for a special occasion.
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  #52  
Old 08.11.2010, 14:55
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Re: Goodman Steakhouse coming to Zürich

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Yuck, standards are already slippimg.
I'm standinding outside Goodmans waiting for the 66 bus and there were 3 chefs and two other staff standing outside the front entrance in the street near the bins smoking and chatting.
As I'm typing another 2 have popped out for a craty ciggy. The boss must be out.
Not a very classy impression.
I think this is a bit of a silly criticism.

Where were they meant to go if they did want to smoke?

In the high pressure environment of a restaurant kitchen there's a high rate of smoking. The only difference now is that you see chefs smoking outside as the ban means they can't smoke inside.

It's also a silly criticism because it's not about the food, it's not about the service . . . crikey, it's not even about the inside decor.
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  #53  
Old 08.11.2010, 18:13
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Re: Goodman Steakhouse coming to Zürich

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I think this is a bit of a silly criticism.

Where were they meant to go if they did want to smoke?

In the high pressure environment of a restaurant kitchen there's a high rate of smoking. The only difference now is that you see chefs smoking outside as the ban means they can't smoke inside.

It's also a silly criticism because it's not about the food, it's not about the service . . . crikey, it's not even about the inside decor.
Up to you but isn't it an indication of professional standards of the staff?
Loads of chefs and cooks smoke (even higher proportion in CH than most countries i guess) but they usually do it out of sight 'round the back'?
So if you saw it in front of Claridges or Maxim's you wouldn't bat an eyelid? Come on.
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  #54  
Old 08.11.2010, 18:21
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Re: Goodman Steakhouse coming to Zürich

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Up to you but isn't it an indication of professional standards of the staff?
Loads of chefs and cooks smoke (even higher proportion in CH than most countries i guess) but they usually do it out of sight 'round the back'?
So if you saw it in front of Claridges or Maxim's you wouldn't bat an eyelid? Come on.
OK . . . so maybe it's better if they're out back, but I don't think it's very significant and I prefer to judge a restaurant on more substantial matters.
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  #55  
Old 08.11.2010, 18:33
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Re: Goodman Steakhouse coming to Zürich

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OK . . . so maybe it's better if they're out back, but I don't think it's very significant and I prefer to judge a restaurant on more substantial matters.
If every chef is smoking, who is tasting the food? Surely it affects your taste buds.
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  #56  
Old 08.11.2010, 18:37
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Re: Goodman Steakhouse coming to Zürich

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If every chef is smoking, who is tasting the food? Surely it affects your taste buds.
Me. I'm tasting the food. And that's how I decide if I like a restaurant or not.
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  #57  
Old 09.11.2010, 01:10
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Re: Goodman Steakhouse coming to Zürich

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Me. I'm tasting the food. And that's how I decide if I like a restaurant or not.
I assumed chefs had to taste as they went along to ensure any sauces etc were correctly seasoned. They didn't just blindly follow a recipe and hope for the best. I guess with a steak it's all done on appearance and maybe touch.
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  #58  
Old 09.11.2010, 01:40
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Re: Goodman Steakhouse coming to Zürich

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I assumed chefs had to taste as they went along to ensure any sauces etc were correctly seasoned. They didn't just blindly follow a recipe and hope for the best. I guess with a steak it's all done on appearance and maybe touch.
to put it around, do you suggest that a smoker cannot be a good Chef-de-Cuisine ? another thing is that in the place in question, those cooks do NOT have the chance to get elsewhere for a cigarette as the houses behind that restaurant are residential, and the residents would NOT tolerate smoking cooks in their house. So that the place near the 66-station is the only real possibility.
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  #59  
Old 09.11.2010, 02:54
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Re: Goodman Steakhouse coming to Zürich

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to put it around, do you suggest that a smoker cannot be a good Chef-de-Cuisine ?
It does influence the taste-buds. Negatively.
Usually, it means the food ends up over-salted.

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another thing is that in the place in question, those cooks do NOT have the chance to get elsewhere for a cigarette as the houses behind that restaurant are residential, and the residents would NOT tolerate smoking cooks in their house. So that the place near the 66-station is the only real possibility.
Not getting into the smoke/non-smoke debate, but I actually do believe that if the people in the kitchen wouldn't smoke, food would taste better.
I also honestly believed that smoking staff was only a problem in "cheap restaurants", where the staff basically consists of people whose cooking-capabilities encompass opening bags of pre-fabricated stuff and put them in the microwave.
For me, it falls in the same category as clean table-cloths and spot-less wine glasses.
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  #60  
Old 09.11.2010, 02:58
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Re: Goodman Steakhouse coming to Zürich

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I assumed chefs had to taste as they went along to ensure any sauces etc were correctly seasoned. They didn't just blindly follow a recipe and hope for the best. I guess with a steak it's all done on appearance and maybe touch.
They use a Josper grill and cut their steaks to an exact thickness, so it's done on temperature and timing.

Of course, they make sauces at Goodman anyway.

I'm willing to accept that smoking dulls the palate a bit, but I think it's totally ridiculous to expect that only non-smokers would work in commercial kitchens.

There's an analogous argument here with the concept of super-tasters. Some individuals are known to have much much more sensitive tongues than the rest of us . . . something to do with the number of receptors. Would they actually make better food for the rest of us though . . . What's the point having a micro-gradation in flavours that most of us would be incapable of tasting, even with practice?

In terms of making a Bearnaise sauce to go with a steak, I'm pretty willing to bet a smoker could make a good one.

NB: I'm not a smoker myself.
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