Comments on: home, sweet home: ‘casa’ heading toward finish line

By: Haven

Haven — Sat, 03 Jan 2009 16:10:47 +0000

I think morningstar is one of the best chefs there is. I remember a dessert I had at blue velvet – beet cake with goat cheese ice cream – very daring to attempt indeed, and it was divine. He’s a true culinary artist. loveandhatela, you must have an open mind, and i think you just might suprise yourself. Mario Del Pero had an excellent concept with Mendocino Farms, and its the best sandwich joint downtown by far.

I thought they would only have very expensive food – even at lunch, but a quick look at their menu and I see very inexpensive dishes too. They’ll have lines out the door. Congratulations, and i wish you the best of luck.

By: sandy kohen

sandy kohen — Thu, 04 Dec 2008 20:09:41 +0000

this place is going to fantastic….can’t wait!

By: Rich Alossi

Rich Alossi — Wed, 03 Dec 2008 22:16:40 +0000

^ Right, everyone knows only French people can make good French cuisine, and only Mexicans should even attempt making carne asada… so why even bother?

By: kim

kim — Wed, 03 Dec 2008 21:22:55 +0000

nothing says authentic mexican like Morningstar and Krajeweski

By: jorda

jorda — Tue, 02 Dec 2008 21:42:52 +0000

yeah for casa! go mario and sean!

By: loveandhatela

loveandhatela — Tue, 02 Dec 2008 09:37:31 +0000

very interesting looks like a very ambitious menu and kind of cool place. Hope that the food tastes great to justify those price points.
i personally might try it once at lunch and a second time at dinner initially.
But once again based on those price points it wouldn’t be a place i would frequent regularly.
I am also less of a carnivore too now. Though ive had my go at tacos de tripa (intestines i think), cow brain and tongue in the past.
The rabbit-carnitas tacos seems too weird for me.
I had some cuban style pulled pork over t-giving, it looked good, but my stomach was so not use to the meats anymore.
-buen provecho y suerte.