Rockport Atria II ($38,000/pair) | Review Twittering Machines Favorite Gear of the Year And they all share one thing in common-the ability to act as part of a system that transforms recorded music into pure experience, a noble undertaking if ever there was one. ![]() Here we have a list of gear that I enjoyed mostest this year. ![]() At best, I hope to act as a guide, a curator of sorts, to help narrow, or expand, your field of interest. Not mine, not some other reviewer’s, not some guy on a forum or rabid commentor but our own experience matters most and reigns supreme when it comes to the enjoyment of music. ‘reading between the lines’, but unlike most games there are no winners or losers in hifi. Boiling a review down to a “like” or a “didn’t like” may be a fun game, i.e. It’s also worth noting that most of the words in a review are meant to be read because describing how something sounds and how that sound influences the listening experience are the 2nd and 3rd items on that list. After all, conveying enthusiasm for the things that turn our attention to the beauty and power of music is the first item on my job description list. If my writing is any good at communicating, you already know a few of my favorite products from 2023. Review: Soulution 330 Integrated Amplifier Twittering Machines Favorite Albums of 2023 Meet totaldac’s New Amp-1-Sublime Power Amplifier HiFi Bargains: Wattson Emerson ANALOG Streaming DAC In Barn for Review: Viva Solista Integrated Amplifier Twittering Machines Favorite Gear of 2023 In Barn for Review: GoldenEar T66 Tower Speakers In Barn for Review: Vivid Audio GIYA G3 Series 2 Qobuz Sessions at SXSW: Live Music from Yazmin Lacey, Daniel Villarreal, and Shana Cleveland! It’s all whiskey and gin, pickled shrimp and Saltines, gentle service that comes to the table like a friend, makes suggestions, brings plates, then clears out.Twittering Machines: A Year (of Reviews) in PicturesĪlbum of the Week: New Age Doom | There Is No End There’s no space here for not feeling good, because there’s no room for it, no time. There’s a purposefulness and a definite style, but those never get in the way of the joy of simply serving food you love to people who might fall for it, too. Junk food for line crews sacked out on their days off.ĭoes it make sense yet? It feels so easy but tastes like genius. They do plateaus de fruits de mer for the table, pile caviar with trimmings on English muffins for the millionaires, and pickle shrimp in this sharp, bright brine, pack them in oil with a couple leafy herbs in little glass jars, and serve them alongside house-made aioli and plastic-wrapped packets of Saltines. In the kitchen, they fry ham croquettes to order - two bites, hot and crunchy, gooey with cheese holding the whole thing together. Halibut with clams and maitake mushrooms at My Loup The plates are beautiful without being architectural, crowded without being overwhelming, a little bit goofy when you least expect it. John in London, plus the occasional matzo ball, Sweet Amalia oyster, or spike of poblano heat to keep things interesting. There are Italian panzanellas and Spanish boquerones, French côte de boeuf and split bones with roasted marrow and cold roast beef au poivre that wouldn’t have been out of place on the menu at St. The menu is tight, and international in a way that feels biographical rather than manufactured. It’s the place Shulman opened (along with fellow chef and fiancé Alex Kemp) after her other spot, Her Place Supper Club, blew up huge and made her famous. It’s full always, sold-out always, swank but not stuffy, French but not rigorously so. This place - this shotgun bar and beautiful back dining room at 20th and Walnut, just a block off Rittenhouse Square - is chef Amanda Shulman’s first restaurant restaurant. If you’re not careful, you can miss what is great about My Loup amid everything that’s supposed to be great.įirst, though, some background. ![]() And all of that can sometimes be like static masking a pure signal. It’s a place with a lot of buzz, with expectations set sky-high. Order This: The menu changes every day, but go for the pickled shrimp and any seafood entrée.īut it’s hard to see that when you first step inside.
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