| Blanc no more |
Confessori, a 32-year-old Wichita native, had spent most of the last decade working in Kansas City, first for the Arizona-based Kona Grill, then operating Sol Cantina for three years with a partner. He sold his interest in that saloon and taqueria on 31st Street in order to open his version of a French-style bistro. That restaurant, Westport Cafe & Bar, opened last week.
| Le burger, s'il vous plais |
Confessori has made a lot of positive decorative changes to the old Blanc space. There are now black-and-white tiles over the old wooden floors, and subway tiles on many of the walls. There's a striking new bar backlit behind panels of amber glass, a copper-top bar and a very attractive young staff.| Monsieur Maybee behind the bar |
The bistro is very appealing, although I wish Confessori would use cloth napkins instead of paper and a nice aioli instead of ordinary mayonnaise. Also, I'd prefer that he serve his pate mousse with capers, cornichons and mustard instead of a gratuitious sprig of greens.
The restaurant plans to serve late; for now the hours are 11 a.m.-1:30 a.m. Monday through Saturday and 11 a.m. to midnight Sunday.
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Nice call-out in the KC Star article on 1-12-2011 about your Martinez version made with Old Tom gin. I am bringing an out-of-town guest to try this weekend.
Ha! Knowing personally Lenny and Mario, they know of which they speak. Funny Mario, I thought the same thing after dining at Oak 63 which someone mentioned their pomme frites. Oak 63 definately needed to upgrade an assortment of their details and I haven't been back in 6 months for that very reason. I have to say, after seeing the photos, it appears to lack a French Bistro feel to me. And, they covered the wooden floors? Humm
Thanks, I think, Frydaddy. And YUCK!
Some of the best fries I've had recently are the sweet potato fries at Hamburger Mary's.
I think I'll give this place a few more weeks before trying it out. Shakedown cruises are never the best opportunity to test the quality of a boat.
In the meantime, I'll continue to pig out at McCoy's.
Colby you miss the point. There are fries and then there are fries...Fries are not made from 100% potato.
When fast-food restaurants started, fries were made from real potatoes, which were peeled and sliced each morning. Today, nearly all fast-food fries arrive at the restaurants frozen and processed.
Since potatoes become discolored during the freezing process (when they are stored in temperatures below 45 F), they must be treated with sulphites at the production plant to avoid this natural phenomenon. Oh, and there is no peeling or slicing involved -- all fries are now made with machines.
Sulfur dioxide is also commonly used to bleach the fries, which gives them a nice, white appearance when frozen. Also, a sugar dip is sometimes used to improve the sugar content of the potatoes.
In addition to these preservative agents, the fries are cooked in hydrogenated oils -- molecularly changed oils that are used in a variety of processed foods and are toxic to the body. Hydrogenated oils preserve the consistency and longevity of the fries, which means that it takes a long time before they get soggy or moldy. Hydrogenated oils have been linked to heart disease, diabetes and cancer.
So if you thought that you were on your way to getting your five-veggies-a-day by ordering fries, think again. You're not really eating only potatoes.
Pomme Frites is a French term. Pomme is potato and Frites is fried....come on people. Ashley as far as the comments on these boards, they are completely irrelevant. Take criticism in stride and keep pushing along.
this is how to do it right...
[from the food network]
Peel the potatoes, and cut them into batons that are about the length and width of your index finger.
Preheat a deep pot of oil to 325 degrees F.
For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature.
Raise the temperature of the oil to 375 degrees F.
For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes.
Serve with favorite dipping sauce.
Now, now...calm down! I share Mario's opinion that there are issues yet to be ironed out at Westport Cafe & Bar -- remember that the place is only one week old! But I suspect that Aaron Confessori is a very smart operator and is open to constructive criticism. I'd suggest he sample the pomme frites at Bistro 63 if he's going to call his fries "frites," and that he listen to his patrons -- including Mario and Ashley --they're the future regulars at a very promising new bistro. I look forward to going back in several weeks. And the fries were pretty good, for french fries!
Ashley you are an idiot. I said there were numerous issues to be concerned with. The fake frites are just one. I did not want my post to be overlong or overly negative. God is in the details and there are some rough edges with the presentations that need to be fixed. Your arrogance tells just how mediocre you really are. Don't you know how to read?
Mario, if you are basing the entire demise of a restaurant on french fries, then I suggest you take your business elsewhere. Almost everything on the menu is made in house and they have an amazing selection to choose from. The cocktails are absolutely to die for and made by very experienced mixologists. I suggest you return to the restaurant and try the croque madame with a SIDE SALAD if you are worried about the pommes frites. Also,the artic char and slowed cooked pork shoulder confeit are delicious.
But Lenny almost burst into tears of joy! That seems like a good sign!!! :D
I have yet to find an American version of the pomme frites I loved so much when I lived in Paris, but there are a lot of things that I need to go back to Paris specifically to enjoy! I'll definitely give this new eatery a go, and make an independent decision based on that visit. I hope it's a better experience than the one Mario had!
there are no pommes frites to be found at this venue. What you will find is an inferior frozen product claiming to be something it is not.
there are numerous faux pas' with the menu. If Aaron and the restaurant want to last past the honeymoon period for a new joint he had better up the game plan and fast.
there is no second chance on a first impression and I would think twice before trying it again.
Everyone is nice .I like the room. Yet,to call those crappy fast food fries, pommes frites, is a sacralige to the 'food gods' and an insult to the knowing diner.
This place is amazing. I love the feel of the Meatpacking district in NYC that vibes from this venue. I had the mussels and the steak frites and just about burst into tears of joy.
Faith: I'd say the fried potatoes at Westport Cafe & Bar are more like American french fries than anything you'd find in Paris as pommes frites. But I've had thick-cut, skinny straws and fat fries as "frites" in Paris. There's a lot of debate on this: my copy of the 2007 "Food Lover's Companion" simply lists pommes frites as "French for 'French fries.'" But I would venture to guess that the fries at WC&B are "out of a bag too."
Yay! I liked that location for Blanc, and this place sounds cool, and like they have yummy food.
Although, if the fries in the photo you have of the burger are what they call "pomme frites", I wonder where they ever had them before. Those look like they're out of a bag of plain ol' frozen french fries.
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