Comments on: UUBU6 Not Ready To Expand

By: jackee

jackee — Thu, 19 Jul 2007 04:42:12 +0000

I also listen about this restaurant UUBU6 that the food and service is very good and also there collections of wines are best. I want to go there but lot of work and it very far from my home I didn’t go there. Maybe this weekend I will go there.

By: MIL

MIL — Tue, 29 May 2007 13:51:34 +0000

Okay….I had the swordfish at the restaurant even though I got grief. Here’s my reasons for making the choice….
I was looking for a lighter entree feeling somewhat full from previous days consumption. The encrusted Grouper (that sounded excellent), the Duck both sounded like more than I wanted.– not a sweetbreads fan and the stew had unknown fish…and the fact that I’m truly trying to monitor my cholesterol. I absolutely loved the better for me grilled fish….which I could not finish even though it was an adequate portion.

I should/could have asked for something not on the menu, but I rarely do that unless I’m familiar with a restaurant and know they are amiable. But, I will be making choices for health reasons….regardless. I don’t have much choice if I want to enjoy eating out and enjoying family gatherings.

By: mom

mom — Fri, 25 May 2007 20:50:51 +0000

As you mentioned, I finished every scrap of my grouper and it was absolutely delicious. Personally I can’t imagine ordering the thymus glands or pancreas of some poor defenseless little calves. Therefore, I can’t feel very sorry for you if you weren’t completely satisfied.

I just looked up sweetbreads and found a definition at the following site:

http://www.straightdope.com/classics/a2_055a.html

As a nutrition teacher, I’m always interested in the portion sizes served in restaurants. The portions served seemed to be quite adequate but were not so large as to be intimidating. Everyone seemed to have enough to eat. I usually can’t finish my whole meal in a restaurant so when I can eat it all without being stuffed, the restaurant passes my personal portion test.

I really enjoyed the meal and would definitely go back there given the opportunity.

By: Troy

Troy — Thu, 24 May 2007 10:45:51 +0000

I love swordfish . . . I’m lucky if I get to eat it once a year, it is very hard to find in the grocery store and on any menus in Pittsburgh. I remember a time when you could pretty much find it everywhere.

I hear that most of the time, swordfish won’t even pass a food safety inspection and that is what makes it hard to find.

By: Aurora

Aurora — Wed, 23 May 2007 19:05:30 +0000

Oh, and the link for the seafood guides:

http://www.mbayaq.org/cr/SeafoodWatch/web/sfw_regional.aspx?region_id=2

By: Aurora

Aurora — Wed, 23 May 2007 19:04:56 +0000

Regardless of whether Chilean Seabass is overfished, endangered, or otherwise designated, I highly recommend checking out the Monterey Bay Aquarium’s seafood guide. They’ve got a different pocket version for each region and it’s pretty handy to inform your ordering preferences. I will note that Chilean Seabass is on their “Avoid” list for the Northeast U.S., while swordfish (also on the UUBU6 menu is much less clear of a consumable, given how and where it is caught).

By: jwsharrard

jwsharrard — Wed, 23 May 2007 16:28:02 +0000

Okay, so you caught me using hyperbole based on outdated information for the toothfish– I hadn’t looked it up since I worked at a restaurant that served the species, which was in 2004-2005. I’m glad to hear that the toothfish have made a comeback in the meantime, and hope that they continue to thrive.

By: Troy

Troy — Wed, 23 May 2007 15:30:24 +0000

There is a difference between using a disposable paper towel, and reusing a single piece of paper for a menu. For one, the single piece of paper is probably reused many times over in a week or so (whatever its lifespan may be). I do think that this single piece of paper probably should’ve been encased in a reusable folder of some type, to eliminate folds, bends, and spill stains. Also, if it is in a folder, it could be printed on again on the reverse side (assuming it is thick enough that the writing wouldn’t be seen through the paper) used a second time. Also, if it is recycled paper to begin with, that’s even better. Regardless of how environmentally friendly we want a restaurant to be, it is still a good idea to have a professional and accurate menu, so I see Jesse’s points and agree.

By: Jeremy

Jeremy — Wed, 23 May 2007 14:26:27 +0000

I tend to avoid Chilean sea bass, as I understand that it has been overfished, but your likening of chilean sea bass to a bald eagle seems a bit excessive. Based on pretty rudimentary research (I typed “chilean sea bass” into Google), I found the following:

From the US Dept of Commerce:
http://www.state.gov/g/oes/rls/fs/2002/8989.htm

“Is Chilean sea bass an endangered species?

No. But large, unreported catches from illegal fishing of this valuable fish has made effective management difficult. In 2000, more than 16,000 tons of Chilean sea bass were legally harvested in the Antarctic management area. Estimates vary, but there may be up to twice that amount taken illegally. Some Chilean sea bass fisheries are managed in a responsible manner, but there are some areas where the species has been and continues to be overfished.”

This posting is from 2002, and from Department of Commerce, not Fisheries or wildlife, so it’s not exactly authoritative.

I also found this from Whole Foods:
http://www.wholefoodsmarket.com/products/seafood/chileanseabass.html

“Chilean sea bass have returned to our Seafood Departments after a seven year hiatus. In 1999, it became clear that this popular species (also called Patagonian toothfish) was being overfished at an alarming rate, threatening its extinction. In accordance with our strict sustainable seafood policy, Whole Foods Market stopped selling Chilean Sea Bass in August, 1999.”

So — this seems more recent (2006). And Whole Foods seems like a pretty credible source on sustainability and food. The release goes on to note that it is working with the Marine Stewardship Council to work only with fisheries that the MSC has certified as sustainable.

So, based on what I found, it is possible that the Chilean Sea Bass on the menu at UUBU6 was either poached or not from a “sustainable” fishery, but it also could have been caught under MSC approved conditions.

Do you have more recent or better information on the toothfish’s situation? I don’t want to eat it if it’s really going extinct, but I also don’t want waiters getting undue earfuls either.

By: justin

justin — Wed, 23 May 2007 05:31:28 +0000

you mention the menus and that they should have been updated and copies made; i can’t help but find that wasteful, although clearly the system in place at UUBU6 is inefficient in other ways. aside from a walk-up counter-style menu posted on the wall or a chalkboard with the daily specials listed, have you come across any alternative ways to present an ever-changing menu without printing a new set daily? i mean, i guess they don’t have to print 80 menus for a dining room that seats 80, so maybe it’s not as bad as i think, although any amount less waste is good to me. not to mention, i remember you used to set people straight for using paper towels unecessarily- these days, i rarely use a full paper towel for anything, and i think of you whenever i rip one into thirds. not that i ever ripped you into thirds.