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Twin Cities Dim Sum - what's good these days?
- AnneInMpls Mar 13, 2007 10:39 PM
Friends have asked my advice for a dim sum place for this weekend. I said Mandarin Kitchen if we feel like waiting, Jun Bo if we don't. Or Mai Village if we want a calm environment.
But I'm out of touch with the current dim sum scene (I haven't been out for dim sum since the early Bui days). Are there other good dim sum places in town? For example, is Yummy still doing dim sum? How about Yangtze? I read that Peking Garden is out of the running, alas.
So where should we go? We want good dim sum, but it's a large group, so convenience is also an issue.
I really do not recommend Mai Village's dim sum; it's average at best. If you want a calm environment, you're better off going to Jun Bo at an off-peak time than going to Mai Village.
I wanted to like Jun Bo. I was disappointed.
The day befor Chinese New Year started, my family went to Jun Bo, around 4pm. My husband and his brother didn't want dim sum, but my sister in law and I did. So, we told our server to come around with the cart when the entrees arrived. Maybe that was our downfall, b/c we couldn't get ANY attention from the cart people or our server.
I guess I should have just picked out everything we wanted from the picture menu, but b/c I like to see whats on the cart and be spontaneous, I lost out.
My husband and I went to Bui a few years ago, and while I wasn't impressed with the quality (I've been to Hong Kong too many times, and I'm jaded) they were swift with the cart and the fresh hot fried plates made their way around the room often and made you feel like take it now or lose out.
Our tab at Jun Bo could have easily been double if they had made an effort. I'm just telling you this to make sure to lay out your expectations to your server, in hopes they relay it to the cart people.
btw-it really wasn't that busy that day, so I could not see what the prob was. I think I'll try Mandarin kitchen, b/c even with the frenzy, I'd rather be offered food than to strain my neck to get attention.
re: MayrMN
Ordering off the picture menu is the way to go in off hours - stuff on the cart has been sitting there for a while, and the selection is very limited. But, there's about 60 items available during the week off of the Dim Sum menu. If you ask for something from that menu and they don't have it on a cart, they'll cook it to order. It takes between 5 and 10 minutes for the stuff to arrive, but it is much fresher and thus tastes a lot better. (They do run out of some items, so don't expect 100% success with that menu, but you'll have a *FAR* wider selection than the basic stuff on the carts)
We were there on a Friday night and had a great conversation with a waitress about the best things to order. (She had commented that we were ordering some of the best stuff, so we asked her for more suggestions.) We ended up back there the next morning (a family member was in town visiting, and wanted Dim Sum - who were we to argue?). The waitress remembered us and ran around grabbing us dishes that she thought were the best, but weren't available the night before.
Without the picture menu, we wouldn't have known about half of the stuff. Some of them only make rare appearances on the carts, or can be hard to find among everything else.
(For example, the steamed golden sand bun is very similar to the steam egg custard bun - but a lot better. Between the rush and the language barrier, it was hard to get one from the steam cart. It was there, but the cart pusher kept trying to give us the wrong one. Once we got a menu with the picture, and pointed to the one we wanted, we were able to get it right away.)
re: MayrMN
I am really surprised that so many people don't like Jun Bo. We have been consistently thrilled by it. Honestly, I think the only way to get dim sum is during traditional dim sum hours: 10-3 on a weekend. Other times fewer people go and therefore the turnover is not as good, resulting in less fresh food. Try it during those hours. Seriously, I have never had better dim sum, and I grew up going to NYC Chinatown.
re: AliceS
Jun Bo isn't exceptional--but it's fine if you order right. The dishes they bring out of the kitchen on the little trays (not the carts) and personally offer to you are usually good bets. Jun Bo is a decent choice for dim sum if you don't want to wait a long time for your table or fly to San Francisco, Vancouver or New York for your meal; in any of those other cities, the dim sum at Jun Bo would be considered only average. I'm afraid I have to disagree that there isn't better dim sum in NYC.
I had read in the Strib that Jun Bo had brought its chefs in from San Francisco and Vancouver and (I think) Hong Kong, but I was never able to find out from which restaurants.
re: mnitchals
I've never been to Evergreen on the weekend but I've never seen anything about dim sum, also it's such a small restaurant I would think dim sum would be chaotic.
We have been to Yangtze for dim sum and it's quite good.
re: mnitchals
Evergreen, while excellent, does not do dim sum.
Jun Bo's dim sum left me very disappointed. They had lots and lots of stuff I had never seen before, which isn't bad (and in fact should be good). They might have some dishes they do very well, but I suspect you have to know a lot about dim sum and know which dishes to get and which ones to pass on. I sadly lacked such saavy and took whatever they offered to me that look appealing, and was left with stuff I didn't like. I really didn't have any way in advance of knowing whether I'd like the stuff. I'm willing to try new things, but way too many of the new things I tried just wasn't good, and I am far from picky. Either their dishes aren't great, or I happened to have really bad luck and just happened to get some dim sum items that just for whatever reason didn't suit my tastes.
If I want Dim Sum, I'll go to Mandarin Kitchen. I've always loved the dim sum there. Whether I was eating stuff I was famiiar with or stuff that was new, I always liked it.
I have yet to been, but Lucky Dragon on the west bank of the U of M campus has dim sum.
I think my favorite is always Mandarin Kitchen, if i have a big group, i try to go by 10:30 on Saturdays. If that doesn't work and we have to eat later, we'll go to Jun Bo. I think you can make also reservations on Jun Bo too. The dim sum at Jun Bo is pretty good, however, i've had experiences where some of the items were cold when brought out (even though it had been on the steam cart) . As long as you got the hot, fresh items, you should have a good experience.
re: starburst
I haven't been to Lucky Dragon for dim sum, but I have been to their lunch buffet. It's not a place I would recommend unless you are really broke and very hungry...I can't imagine that their dim sum (or sushi for that matter) would be very impressive.
Jun Bo, in MHO, is over-rated. I so wanted to love it, wanted it to be good and kept trying, thinking perhaps I was just having an off-day. Now, I am thinking it's just not good. Overly greasy, cold not warm food, waiting too long for a cart to come by.......flat soda,.......oh, I wanted to love this place -
My favorite Dim Sum place was in Little Canada and has now, sadly, has closed the doors. sigh.
re: Abacus
When have you gone?
We only get things from the cart on the weekends, and pretty early. Otherwise, we order off the menu. We've never found anything to be greasy or cold that way.
I have encountered stuff that seemed like it had been sitting for a while when getting it off the cart when business is slow. But when the place was packed (or we ordered off the menu) that was never the case.
re: starburst
I'm going to guess that they were specialties carried around on the big trays. When those are fresh, the entire tray has orders of a single dish. As time goes on, they consolidate whats left of each dish onto a tray. (You might have 3 or 4 dishes being offered off of a single tray) When you see a tray with a bunch of choices, those are usually "leftovers" and not as hot as a trayful of a single item.
(I'm not trying to be a Jun Bo apologist here, just trying to help people avoid some of the pitfalls of the place. I know they can shine, but I also can see how people can walk away with a bad experience.)
re: The Dairy Queen
I agree, most of the best stuff comes out on those trays... Our waitress told us we needed to try the deep fried shrimp and garlic dumplings. When the tray of them came out, she ran over and grabbed an order for us (before the tray even made its way to our table!) They were piping hot and spectacular.
But, I imagine that if they were left to sit for a while (and I'm sure a few orders were) they wouldn't be nearly as good. Deep fried and room temperature is almost always a recipe for disaster.
re: Danny
Also, Danny's strategy of asking the servers what they think is good is a good one at Jun Bo. The key is getting a good server and, somehow, communicating (and them believing) that you really want to try the authentic stuff. Sometimes I do that by asking for something like chicken feet right away so they know that I'm "adventurous" and when I ask "what's good" I don't mean cream-cheese stuffed won tons.
re: The Dairy Queen
I do think that the fact our server got a 14 person table just after we were seated was the root of our problem at Jun Bo.
I think I'll try the other places in town before I go back though.
re: The Dairy Queen
That definately helped us, as did the Dim Sum Picture menu (there is a second Dim Sum menu that lists only the basics - the one with the pictures lists almost 80 items, that's the one you want)
We started asking for things on the menu that we'd never tried before but seemed unique and/or yummy. When our server said that we wanted "all the good stuff" (as she called it) we started asking questions and she was full of suggestions of other things we might like, and told us what to ask for on the weekends.
On a weekend morning, I took one of the picture menus (it was never offered) and used that to request some things we hadn't ever seen, and to bridge the language barrier. That worked really well.
re: MayrMN
Not that I'm defending the servers at Jun Bo, because they really should make it clear that they have several menus, but they have a lot of "just feed me chicken almond ding" patrons. The last time I was there (weekday lunch), the table next to me almost berated the server for just mentioning that there was dim sum - they really were not interested in hearing about any weird food. Perhaps this server was still reeling from a similar encounter.
re: MayrMN
If it makes you feel any better, the menu with the pictures is relatively new. It was added within the last couple of months.
When you walk into the giant room on the right, there's a table with a bunch of menus. There's the regular "American Chinese" menu, an "Authentic Chinese" menu (that one has a dot in the O) a brief Dim Sum/Combination Plate menu, and the large, doublesided Dim Sum menu with pictures (plus a wine list). If your server doesn't give you all of them, ask!
Another odd twist is that the Dim Sum menu with the picture has notations indicating which items are only available on the weekends - but if you go there on the weekend, they don't hand out that Dim Sum menu. (It is still sitting on the table for you to grab)
Another tip, while we're listing "Stuff you should know about Jun Bo, but they don't usually tell you" - they have about 4 varieties of tea. If you just ask for Tea, you'll get the regular black tea, but there are others. Our favorite is the Chrysanthemum tea (also known as Yellow Tea)
Yummy is still good. We go there about once a month with a big group. I'm going with another big group to Jun Bo this Sunday. Hopefully it will be good as I've never been.
re: MN Hick Chowhound
How about on Sundays? Is there an ideal time to arrive with a group of 10-12 people?
re: AnneInMpls
Sundays is normally really busy at Mandarin Kitchen. The earlier the better on Sunday. A good idea would be to have 1 or a few people arrive earlier to put your name on the list, and that way the rest hopefully won't have to wait.
Here's my follow-up report:
We all went to Jun Bo and liked it very much. It's very good - although not best-of-Hong-Kong great - and very convenient for a large group. Though it was pretty crowded mid-day on Sunday (we had a reservation and still waited for 10 or 15 minutes). Several of the dishes were fabulous - I remember the fried spicy squid, the tofu in honey syrup, and the pinapple-topped buns - and everything else was good.
And they were very accomodating to our large group - people kept drifting in, and we had to expand to the next table. The staff was great at finding more chairs/tables/place settings/water/tea cups/etc.
I'll definitely go back to Jun Bo for dim sum during prime time!
re: AnneInMpls
Sounds like fun--thank you for reporting back. The pineapple buns were one of the favorites at the Jun Bo chowdown, inspiring, in particular, this ode from KTFoley:
re: The Dairy Queen
Why thanks, TDQ.
Since there may be others who have made this discovery, I'll stipulate right now: when those pineapple buns are cold, they are gummy and woeful.
re: KTFoley
We used to frequent Yangtze since we lived 5 mins away. Then we discovered Mandarin Kitchen and starting trekking there even though it's 10 miles away. Just a couple of months ago, a friend who knows both places wanted to have dim sum without the fuss and went back to Yangtze because of convenience. She told us that they had hired a new chef and that the dim sum was better than ever … a match of MK. We went to try, and although it was much improved, it was still a bit less fresh and interesting than MK.
A couple of weeks ago we wanted to introduce friends to MK, and when we arrived there, the place was completely gutted … closed down for renovations. So we went back to Yangtze. WOW … what a difference the two months made. The new chef is finally making a difference. The carts come super fresh, piping hot in fact. The portions are a bit smaller and easier to handle. The wrappers are really light. The fillings are super crisp, clean and not quite as processed … you can see the chunks of plump shrimp (too many places overcook the seafood) and scallops, nice woodear mushrooms in the shark fin dumplings, and great Taiwanese style steamed dumplings (similar to Evergreen's). In our opinion, it has now surpassed all other dim sum places we've been to. And it's only 5-mins away from home … don't know if that's necessarily a good thing though as we'll be tempted to go every week!
Now's the time to give Yangtze another try. AND it's not that crowded ... 5-min wait at noon on a Sunday ... for the time being!
re: StPauliGirl
If I never had Dim Sum before I would go to Jun Bo. Great selection and always good, sometimes great.
re: ibew292
Jun Bo is our favorite, but you have to remember the keys to great Dim Sum at Jun Bo. If you don't, you have a good chance of being dissapointed.
1. GO EARLY! They have a huge place, and often make large batches of stuff. The later in the day you go, the more likely you'll run into something that is room temperature.
2. TAKE YOUR TIME! They produce a lot of great "specials" that circulate on trays carried by waiters. The longer you linger, the more of those you'll have a chance to try.
3. Grab a Dim Sum Menu! On your right when you walk in, you'll see a pile of menus on the table. Grab the Dim Sum menu with the pictures. If there's something on there that you like or want to try, ask for it. They'll come up with an order for you (often cooked to order) (They also don't always show you everything, if it wasn't for that menu, we'd never have known about one of our favorites - the Golden Sand Bun)
4. Try the chrysanthemum tea.
re: Danny
We went to Jun Bo on Saturday at about 12:30 and had a great experience. We sat down and had 4 carts come to our table right away. I agree with Danny to take your time. We got so overwhelmed with the barrage of carts that we ordered way too much food but everything was good. The waiters with trays kept coming around with stuff that looked great but by then we had filled up. The shrimp and garlic dumplings and the shrimp eggrolls in tofu skin were our favorites but everything was good. We will go back again - I am already craving it - but take our time this time so we can try more yummy specialties!
re: Danny
how much do you expect to pay at jun bo? my friends & i used to go to mandarin kitchen & no matter what we ordered it was always like $15 at the end of the meal..
we live ~1 mile from there and always talk about going, but the yellow paint kind of puts us in a 'mood' when we drive by so we always change our mind.
re: reannd
We paid about $60 for two of us - a little pricier but we ordered A LOT of food because it all looked good. We could have gotten out of there cheaper.
The yellow paint is a little sketchy and the inside is a little unique as well - think big banquet hall sporting bingo and karaoke (they don't but it feels like they could!) But if you just embrace it and enjoy the food then it is well worth it.
Last weekend we tried YUMMY's on Nicollet Ave - Eat Street. Pretty decent. We arrived at 10:30AM and were the first there which made us nervous but ten minutes later we were surrounded by folks. The carts came quickly, the food hot and steaming and best part, it was not especially greasy which is usually an issue I have with Chinese food. My favorite was the sesame ball which was hot, not greasy, plump and delicious!Anyway, eager to hear if anyone else had a good experience there......we did but it was just a one trip.


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Burroughs Harbor?
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U.S. Reps. Bobby Rush (D-1st) and Danny Davis (D-7th) spearheads a petition to get the 31st Street Harbor renamed after the late Dr. Margaret Burroughs. Burroughs, co-founder of the DuSable Museum of African-American History, died in November 2010. She also started the South Side Community Art Center and the Lake Meadows Art Fair and was most recently the Chicago Park District Commissioner.
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Spirit flight to Fort Lauderdale held on tarmac over comment
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Once again, my bag holds a custom set of this wonderful iron that surely makes for great game improvement. Easy to swing and it gets the ball flying high.
I write here of the 560MC forged, carbon steel, irons.
My set is one issue prior to the current 2013 edition. I am using a step design steel shaft and being custom produced, they are just great. A well hit ball has a distinct click that the hitter can really enjoy. If, however, a miss hit takes place, yardage may be lost but not the ball. It is a handsome club when at address position. The best yet, Tom.
Do you offer a 2 iron in this set? I want to rotate out a 2 iron but I don't want it to be unforgiving to hit
it's really a pity that iron 2 is not available: I play so easy with iron 3 (over 220 yards average), that iron 2 would be just perfect, mainly for days when the driver is not so good…
small production for 560 lovers…?
I have been playing these irons for a year or so and love them. I was just wondering about the 2 iron conundrum (not that I can hit one – I only play down to a 5 iron, sometimes a 4 iron). Would it be possible to build a 3 iron and bend it so it plays liek a 2 iron? I might be talking rubbish but that woudl seem like a possible option?
I have had a set of the 560MC 5-AW since they came out and I still have not found anything for me that plays better. They feel fantastic and look even better.
Wonderful set. Has the look and feel of traditional forged blades with the forgiveness you can't get in other forged blades. I'm a 4 handicap but these would work beautifully for a 15 handicapper as well!
I've been in the clubmaking business since 1996 and I seemed to always build myself a new set of irons every other year. However, since putting the 560's in my bag about 7 yrs ago, I see no need to change. They are everything I desire in an iron head…a player's profile with great forgiveness. 100% satisfaction from customers. Absolute beauties!
Just a wonderful club. love the sound off the face on a well struck shot and the launch angle is very nice. enough forgiveness to make up for the shortcomings in my game, while still providing a nice look at address and nice feel. i can't imagine playing another iron. i may have given up a touch of distance relative to the callaway, but the consistency of strike through the set and the feel of the forging is not worth 5 more yards.
Just equiped with 560 MC 4-AW bought in Paris. They look and feel great ! The way the iron hits the ball is very smooth,and provides me accuracy.
Best regards from France.
Tom, I was curious how the testing on the 771's are going? Just wondering if you noticed a change in trajectory with the added offset from the 560's. How do they fit your eye?
Hey Tom!! I appreciate all the responses to all the questions asked, and i have one myself if you dont mind answering…
1) Can you buy sets straight from your website? or can you recommend a 100% best website to purchase your great irons.
2) Can you buy irons individually, like lets say a 4 iron?
3) Not a question but keep up the good work and I really appreciate your love for this game and for the club making for this game!!
Perfection! Ok, so I've been through 6 different sets of irons within the past 2 years. From Mizuno to Titleist, Taylormade to Nike. I had a set of Mizuno JPX 800 Pro's made "custom" for me, but never hit them good, consistently. I heard about Tom Wishon's clubs from Rick Musselman, owner of Golf Services Unlimited. Rick set me up with a set of the 560MC Irons and I couldn't be happier. The feel and sound is remarkable, these clubs are keepers! Big thanks to Tom Wishon and Rick Musselman!
Larry Horton in Florence Kentucky made me a set of the 560MC PW thru 5-iron, 4 & 3 hybrid , a 4 wood and a driver from your collection. Absolutely love the clubs! I have gone from a 13 to a 9 handicap in one season with some lessons. The graphite shafts make for a light weight set for us older guys (56). Thanks Tom!
These are the best irons I've ever hit or owned. The quality is unbelievable especially when you weigh each club head separately or take a closer look at the finish. The feel and general aesthetic appeal of these irons has to be of the best ever produced in golf history. I like many irons on the market but simply will never change from my 560MC's.
I'm on my 2nd set of 560MC irons and now that I'm also 56 like Greg above I had my club maker, John Sieber of Siebergolf, put this set together with graphite shafts. A bit of an adjustment, but now a few months in I couldn't be more pleased. I also like the fact that he lofts on the 560MCs are "standard". My buddies with their 3 degree stronger irons like to give me the business that they're a club longer, but they have a difficult time shooting lower scores (I can't give all the credit to the clubs – I practice quite a bit). Keep up the good work!
Just wanted to say I love these irons. Bruce Tyler made me a set and i love the look and feel that my friends are thinking about having setas made. I had one of your drivers made by Bruce and was hitting it great so my buddy hit it and I've havn't got it back. he easly picked up 20 yards and dosen't miss a fairway. I look forward to having all Wison clubs in my bag and a golf bag.
I had bought a set of 560MC/550C combo several years ago, then expanded the 550C to a full set, and then sold them. But I kept the 560s (5, 6 & 7). Which I then brought with me to India where I travel frequently on business, to take to the range when I can find the time. Meanwhile, I have owned damn near everything. It struck me the other day here in India at the range, like that girl who isn't the most glamorous that all of a sudden you see how really rock solid she is and wham, you're done.
This is a really, really fine golf club. When I get back I am going to get a new set built. I think it's strengths are, it just doesn't have any weaknesses. Feel, look, forgiveness, sole design are all there. It just came crashing in on me at the range how… comfortable… I was with the club. I am a 8 index, in my early 60's, and I think my search is done.
I started last season where my average round was anywhere between 100 and 108. Became tired of shooting 25 strokes more than my buddies. Started practicing in the backyard daily hitting balls into a net and trying to play once a week. At the end of the season my score came down to shooting between 87 and 89. Although, there was really good improvement, I was struggling with consistency on my irons. I decided to get fitted by Dan Wilt in Columbia, TN. It wasn't until I picked up the 560's I began to hit the center of the face and get the feel I was looking for. I was only able to play once with the 560's before the cold weather hit, but the difference in consistency and solid contact was immediate. My playing partners commented on how well I was striking the ball and in awe of the beauty of these clubs. Really great fitting experience and super happy with the irons, just wish I would have seen that hidden pebble before my very first swing with the irons that resulted in a big ding on the toe of my shiny new 8 iron.
560mc + 775 hybrid (awesome as well)
KBS Tour 90 shaft
Pure grips
Tom I play with a bunch that are REAL seniors. I am the kid at age 64. Mike is the real senior at age 90 & he beats us on a regular basis even though he tees at the ladies tees. He didn't do that until last year when he turned 90.
Just my 2 cents worth,
ps am thinking about a set of these irons but need to find a good fitter first.
These clubs are simply the best… PERIOD! (more about that later).
First off I totally believe in custom fit clubs and being fit ONLY by a certified PCS Class A Club fitter/ wishon certified fitter. This before I ever bought the above clubs.
My story: I had a set of Wilson staff muscle backs cause I loved the look and when I did hit the sweet spot you don't even feel the ball coming off. I got down to a 15 handicap (no range time or lessons) but found I couldn't improve any further. I could hit some nice shots with all irons below a 5. I just didn't understand why I couldn't hit these clubs. Played with a friend who told me to get custom fit (Roy's golf shop in Orlando who was working with some semi-pros). which I did. I kid you not my handicap dropped to a 8 in something like the next 10 rounds. I for once realized you should be taking a divot the width of your club head. (my off the rack clubs were so short and the lie so flat I was literally taking a divot the width of 2 fingers. No wonder I couldn't hit my 5-2 irons. I remember thinking after only 13 holes with these custom clubs that the pros weren't as good as I thought they were. Because simply put when you have a set of clubs that fit you and you have played long enough to have a fairly consistent swing w/o major flaws then it is all about how your clubs fit you. I improved as well because now I could feel faults on my individual swing. Before I just "missed it" and didn't have a clue why. Oh I forgot to tell you I had to quickly get used to hitting each club 10 yards further (no change in the loft of each club).
Now to the above clubs. To me golf is about enjoyment, yes I like to score low, but more importantly I want the sweet feel of a nicely hit shot. When you take these above clubs and hit it square it comes off like a rocket. I mean screaming. No cast iron club has ever given me that same feeling even though they hit the ball just as far. If it meant adding 5 strokes to every round I still would prefer the "feel" of forged clubs over cast. As I said I don't practice or take lessons so I benefit greatly by the added MOI. Now it is a no brainer, these clubs are forgiving and even feel better then the solid shots I'd hit with my previous forged clubs.
Buy a set of custom clubs. If you think you should wait until you're better that is exactly the wrong thing to do. The worse you are the more benefit you'll find (I'm living proof) my game changed the day I used by clubs. no new swing no new ball no new practice just the next 10 rounds on the same course I had always played. My swing became more grooved and consistent because I now had the ability to learn from the feed back my clubs were given me. I still hit some horrendous shots that no club or shaft will save you from (practice might) but the ones I hit well or almost well were more consistent and they felt more solid to boot.
Sorry to long but in a nut shell:
1. find yourself a certified PCS Class A Club fitter/ wishon certified fitter by searching Tom's sight
2. if you are a 15 or below get these heads period (my fitter talked me out of the 575 forged which I thought I liked because they were muscle backs. I know he was right and unless you're a really good golfer why not take advantage of the better off hits.
I promise I don't work for Tom and never have met him. But I do own woods, fairway woods, hybrids, and irons from him. But don't forget about how important it is to get a good fitter. I think the major brand name clubs are crap compared to these clubs and believe me I've hit them all.
Thanks Tom for such a great product. I wish you continued success. would never had found out about you unless Roy Beatty in Orlando had told me about them. I tell everyone who will listen but it is hard to fly against the mainstream but keep trying.
Have been playing a set of Snake Eye's forged blades (MC series from Golfsmith about 14 years ago). I think Tom had a hand in their design. I usually play to a 6 hndcp with 2 shot swings in any given season. Am working with Stan @ Golf Club Hospital in Minnesota for my next set. I REALLY like my Snake Eyes but they are showing age and ready for retirement to Mexico. What to do next? We had our eye on a 555M, but no longer available. I've been torn between the 560MC and the 575MMC's. The comments above are helping me with a decision. Now leaning a bit to the 560MC's. Reading these comments is helpful. Thank you!
I finally found a Club Fitter, Fred Scahper from Tomkins Cove, NY that did a superb job of fitting me into a set of your Irons. Fred worked with me for 2 1/2 hrs patiently giving me over 30 different Head and Shaft combinations. The results could not be better and to my surprise further from what I expected. Last year I went to a Top 100 Fitter and was told I needed a Senior Flex with Hybrids as low as possible. The problem ( and reason I didn't buy any clubs from him) was everything he put into my hands felt like a wet noodle. Confusion being the obvious result.
The best feeling and hitting Heads by far were your 560 MC's, which I took delivery of yesterday 5-GW+ SW. Fred did a beautiful job of Showcasing your products and spent another 2 hrs with me yesterday making sure every club was satisfactory, unbelievable customer service. The other surprise was the shaft flex, Fred gave me many shafts to blindly try and I stopped at what felt/hit the best. I ended up with just under the CPM of a Stiff shaft.
Fred told me he was new to the Wishon Family. I do not think he will be a stranger! I drove 400mi round trip, twice. when there are Club Fitters much closer. I would do it again in a Heart Beat for my future needs.
Thank you for making Great products. Now that I know where to get properly fit, I think the fun maybe back in this game of Golf.
JoeWillie (Mark Normandin)
You can contact Fred at:
Phone: (845) 444-2873
Email: email@example.com
Wow, Thanks Mark! we didnt even see the comment you left and had posted the one below because we have had such positive reactions with this head and incredible results for our customers. WWe cant thank you enough for the comment's you wrote about our work!
The heads speak for themselves, we couldnt be happier with the performance we can give our clients with these heads and glad that fit you and your game well!
Wow! IS the only thing I can say, having recently joined the Wishon family of fitters, my reaction to this head is "Amazing results" I have put two of our clients in these heads in the past three weeks. The results are nothing but unbelievable. The performance of these heads is shocking to say the least, both clients have dropped there scores on average in 2 weeks of use no less than 6 strokes due to the accuracy and controllable feel.
This may seem unbelievable, however the one customer who drove over 400 miles twice for us to fit him (Irons first then woods and hybrids) had never shot below 42. He was a 12 handicap, in his regular league. The results of his first round in the league with these clubs ………………. He shot a 36! Go Mark!
Both of my customers had amazing results and are absolutely ecstatic over the change. We have to say that we are amazed at the performance of these heads and as a result of there performance we have dropped two lines of heads from our collection as the Wishon heads completely outperformed and are better suited to a wider variety of golfers.
Tom your designs are uncompromised in performance, these heads are an incredibly versatile example of an across the board fitters head for golfers seeking true Game improvement qualities with the ability to have the feeling and performance for a wide variety golfers and swing characteristics. 10 stars on a scale of 1-5!
In my process to TOMWISHONING (after the 919THI and the 775 hybrid) I am looking to at a set of irons. These 560 MC seem just amazing! The thing is that I am not sure if they are too difficult for me… I am 30 years old guy and started playing 3 years ago. My handicap is 25 but I am playing at a level below 20 and improving (3 lessons per month and lot of range sessions). My goal by the end of 2014 is to be under 18 and my PRO says it is almost sure I will make it.
I currently play AP1 714 with NSPro 950. I really like the shaft so my idea would be to replace the heads (if possible).
Do you think I can play these irons and get the best out of them? Please say yes because I already love them (unconditionally).
Best regards,
Dear Tom
Ian Worsley made a true custom fitting and recommended the 560-irons to me. Last sunday I played my first round with the new set and I have just one comment: The Feeling ist absolutely fantastic. Thanks a lot Tom. Thank you Ian.
Greetings form Switzerland
built a pendulum balanced set of 560MC's for myself (MOI/SW = constant throughout the set). Pendulum balanced sets require the same offset throughout the set; the 560mc's nearly fit that criteria. Used it once and noted how much more accurate they were over all my previous sets. Loaned them to my cousin and haven't seen them since. His GIR's have nearly tripled; looks like I'll have to build another set for myself
Mr. Wishon
I just wanted to Thank You for the best club purchasing experience of my life! Saw the 771 review in Golf Digest, went to your site, read up on the 771, loved the looks of the 560, used your locator to find a local club fitter and arranged a time with Ken Alterwitz. He showed up with both heads, a multitude of shafts, and state of the art swing analysis equipment. He did an excellent job of assessing the swing data, I made my choice of head, shaft, and grip, and a week later had my 560's in hand. Loved the 771 action as well, but have played forged for years and the feedback from the 560's was overpowering! I love the technology, design, and thought process that went into this club. Couple that with a real pro club maker like Ken, multiple options on shafts and grips, in retrospect makes the decision to just buy "off the rack" seem insane. The 560 is everything that was touted, A players club with all the attributes of game improvement. I can work the ball left and right easily, the miss hits do not seem to lose considerable distance, and the feedback on those mishits is minimal at best. When hit correctly feels like I am striking a marshmallow!! Needless to say…I am in Love with my clubs!!
Thanks Again!
Hi Tom
This review is long overdue. I'll try and keep it as concise as possible.
I bought the 560MC irons in 2011 and they are absolutely terrible.
It's ok, I'm kidding.
Not unlike many golfers, I seem to get a two or three year "itch" which makes me want to buy new clubs even if I am fairly happy with what I have. Fortunately, I have always been suspicious of the BS that the OEMs feed us, and have avoided them for the most part. Instead, I have always been attracted to more obscure brands.
In about 2008, I ended up buying a set of custom made Golfsmith G40+ irons, which I absolutely loved. Players profile but forgiving and sweet. However, the clubmaker also stocked your clubs, which got me interested. After a few years, the itch started to itch again, and I looked into the 560MC's.
I viewed them on the website and they looked so pretty, but I assumed that they would be players clubs. As a 12 or so handicap, I didn't think I would be able to hit them well enough. I was of course surprised to read that they are full game improvement clubs. I just knew that I had to have a set, although at the same time knew that I was being very impulsive. To cut a quite long story a bit shorter, I found a clubmaker in the US (I live in Cape Town, South Africa) – Ronnie Barnett (AKA RJ the Clubmaker). He was (is) outstanding. I sent him all my swing metrics, he came up with the specs, made up the clubs and shipped them over. As a side note, I have since bought a full set of 870 irons for my wife and a driver for my friend. Ronnie is a true pro and you should be proud of the way he represents your brand.
When I got them I was like a kid on Christmas day. Very excited but still slightly nervous that it was a bit of an impulse purchase. After having hit them, I was blown away. They were everything that I hoped for and more.
At the time I was playing to about a 10-12 handicap, and only occasionally broke 80. Since I got the 560's, I steadily improved, which culminated in Jan 2012 when I shot level par, and then in Dec 2012 shot my first (and so far only) sub par round of 71. This got me to a 6 handicap, my lowest ever.
I can't give all the credit to the 560's. I also have a 919TH driver which is BY FAR the best I have ever hit, but that's another story.
In summary, the 560MC's are in my opinion, THE best irons out there. Stunning looks, sweet as a nut on good strikes and very forgiving on off centre hits. Whilst I am not a bad player, my ball striking isn't, and never will be, that of a really low handicapper. I have tried players clubs and can't hit them consistently. But the 560MC's give the best of both worlds. I have never liked the aesthetics of a typical GI club (too bulky), so I love the thin top line and low offset of the 560's. It makes me feel like I am using player's clubs, but I know that there is lots of forgiveness there too. Plus the buttery feel of a forged club.
I didn't think I would improve upon the G40+ irons, but I have. Or should I say that you have, Tom.
For anyone with a handicap between scratch and 15, maybe even higher, then the 560MC's are the best irons you can get. A truly outstanding set of golf clubs. Great Job Tom.


text:
Red Downs
Red Downs on 1907 Post Card
- Position(s):
- Born:
- August 23, 1883
- Bats:
- Right
- Throws:
- Right
- Height:
- 5' 11"
- Weight:
- 155 lbs
- Major League Debut:
- 5-02-1907 with DET
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Diamond Head Crater Small Group Adventure
We've selected the best candid trip photos submitted by our users to help you decide if the Diamond Head Crater Small Group Adventure is right for you. Make the most of your next trip to Oahu with Viator's exclusive Photo Galleries.
Click here for tour details, schedule and pricing
diamond head adventure
December 2012
on top of diamond head
Highest Point on the Crater
July 2012
This is where we walked up to. Just a little warning, there are a lot more stairs than you would expect on a crater! Not too bad, but I found the stairs a little harder than just slopes.
View from the top
July 2012
This was the beautiful view from the highest point on the crater.
March 2012
Sunrise from Diamond head
Panoramic view from the very top
October 2011
Panoramic view from the very top
Almost at the top of Diamond Head
October 2011
Almost at the top of Diamond Head
June 2011
My son, Jason, made it to the top of Diamond Head.
June 2011
Beautiful Oahu as seen from Diamond Head.
June 2011
Magnificent view of Waikiki from Diamond Head.
Amazing view!
June 2011
Wonderful experience with a very great guide. Highly recommended.
We were from Perth Western Australia.
The view once you reach the top of Diamond Head Crater.
June 2011
We wouldn't call it a hike but more of a walk up the Daimond Head Crater.The view was unbelievable! Would recommend it to everyone and remember to take your time to get to the top, it's not a race.
Diamond Head Hike Trail
May 2010
Looking back at part of the hiking trail up to Diamond Head summit
Diamond Head Stairs
May 2010
Some of the 200+ stairs on the way up during the DIamond Head Hike
Waikiki from Diamond Head
May 2010
The view from the summit of Diamond Head looking towards Waikiki
Looking north(ish) from Diamond Head
May 2010
The view towards the north (approximately) from the Diamond Head summit


text:
My post today isn't about food.
It's also not about fitness.
It's about living.
To keep you all interested though I will sprinkle some food photos between
I've been reading (slowly) a book by Beth Moore (she blogs too!) called: So Long Insecurites You've been a Bad Friend to Me. Please don't laugh, I know the title is quite…embarrassing. I find it hilariously ironic that most would be too insecure to pull out this book at a work lunch break. When I initially started reading I considered my self to be secure. For the most part I have a perception that no one notices me.
I believe I can walk through a crowded street naked and no one would turn and stare. I would never actually do that, so perhaps that is a bit of an extreme example. Here is a real example (please don't think me a lesser person):
The Subway Stealer Story: I've always been told I look younger then I am. So when I started going to university I still paid student fare, even though technically I was supposed to pay adult. I knew other people doing this so it was no big deal, other then the poor integrity on my part. One day I was running short on change, so I put in 50 cents less then the student fare. The teller didn't notice. So I did it again, and again, and again. And I paid less, and less, and less. I used the subway to and from school everyday, so this was happening daily. I felt really bad, but I was almost angry at the fact that no teller noticed me. Until one day he did. According to him he had been noticing me for weeks and was VERY angry, he said he should fine me. Thank goodness this man had a heart, because I really didn't deserve to be let of the hook, but he let me go. After I got over the shock of the teller's yelling words I realized I was comforted by the fact that he had been "watching me for weeks". What? I'm not invisible to the world? I'm a real person? This was welcomed news to me.
Thanks to Beth Moore's book I have been able to recognize that feeling invisible is still insecurity. Sure it's not the conventional insecurity in which you see girls who won't leave their house without makeup, but it's still insecurity and insecurity is toxic. I haven't finished the book yet, but still I would recommend it to anyone who is dealing with insecurities. Even those who aren't dealing with insecurities anymore could benefit from this book.
I should warn you that Beth Moore is a Christian writer and the book clearly shows her faith and devotion. Being a Christian I find my security in God, but I understand there are many other places that others find security. So I'm curious…
Where do you find your security? Have you ever felt so insecure that you have done something really stupid (like my subway story)?


text:
subsurfaceLine breaks: sub|sur¦face
Pronunciation: /ˈsʌbsəːfɪs /
Definition of subsurface in English:
The stratum or strata below the earth's surface: [as modifier]: the subsurface layer
More example sentences
- Also, in some areas (rift valleys) they receive hydrothermal magmatic waters from the subsurface.
- It seeps through the earth to a subsurface water table, which flows horizontally to a stream bank.
- Ground penetrating radar provides an image of the subsurface showing the internal structure of dunes.
Definition of subsurface in:
- US English dictionary
What do you find interesting about this word or phrase?
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Word of the day vigesimal
Pronunciation: vɪˈdʒɛsɪm(ə)l
relating to or based on the number twenty


text:
Is a New 'Gold Standard' Needed for the Student
Credit Unit?
This blog post was published on September 6, 2012 by the Education Sector publication, The Quick and the Ed. The Quick and the Ed offers in-depth analysis on the latest in education policy and research. Education Sector is an independent think tank in Washington, DC.
The post was written by Jane Wellman, an Education Sector board member. Ms. Wellman served on AAC&U's Board of Directors from January, 2008-January, 2012. She is the executive director of the National Association of System Heads, and the founding director of the Delta Cost Project. In 2003, she joined Tom Ehrlich and a team of researchers on a national study of uses and alternatives to the student credit hour: "How the Student Credit Hour Shapes Higher Education: The Tie That Binds."
The student credit hour "system" is the major currency of higher education. It is a Mobius strip of a measure: turned one way, it measures academic credits. Turned another, it's a measure of resource use, faculty workload, staffing, enrollments, and pretty much everything else. It is loosely regulated by accrediting agencies (primarily interested in measures of academic credit), and by the federal government (primarily interested in preventing fraud in the administration of Title IV funds). In economic terms, it is a floating currency; the value of units is quasi-market based and not standard across all institutions and disciplines. As "non-traditional" types of educational delivery have grown, and along with them use (and potential abuse) of federal student aid, the federal government has pushed toward more prescriptive time-based measures for units, even as the accrediting agency standards have become more permissive, to focus units on assessments of learning and outcomes and less on time.
Amy Latinen, in a new piece for the New America Foundation in partnership with Education Sector, argues that the credit unit system is a major impediment to needed reforms in higher education, largely because it is not standardized either as to what it measures or how it is used. She links the failures of the credit unit to the larger problems of degree attainment in higher education, in particular for "non-traditional" older working adults who are unable to enroll full-time in a degree program. Her solution to the problem is to require that academic credits be justified primarily on the basis of learning outcomes. She offers several options for accomplishing this, all done through an expanded federal role in assessing student learning outcomes in lieu of strictly time-based measures. It's a solution that would effectively move from a floating currency to a new gold standard for academic credits, based on assessments of learning that don't yet exist and may not be possible, regulated by the federal government.
There are all kinds of complexities involved in forcing complete standardization of either the definition or the regulation of the credit unit. A gold standard (or any standard) works because the unit of measurement is immutable and can be objectified. Learning cannot be assayed the way that gold is. Even with better assessments, a shift to federal definitions of outcomes would simply change the basis for judgment from one group (the academy) to another (the federal government, presumably aided by the test companies or other assessment specialists.) It is further not obvious that credits should be only based on outcomes, even as they shouldn't be entirely based on time. Student effort, the degree of complexity of the topic, engagement, the accumulation of learning across multiple disciplines, and sequencing of learning within a broader curriculum, are all legitimate elements of a comprehensive postsecondary education. And lastly, equating of all forms of academic dysfunction to the credit hour is a bit of a stretch, certainly not sufficient to justify government regulation of academic policy which after all is at the center of decisions about credits.
The credit hour system doesn't have to be changed to advance deeper work on learning assessments for the accumulation of credit. Institutions around the country are working to do that, along with several national and international initiatives such as the Collegiate Learning Assessment, the Degree Qualifications Profile, and the tuning work. If the problem with the current credit hour system is primarily related to the delivery of financial aid to non-traditional providers, then the fix should be confined to that—and should not leech into an expanded governmental role in academic policy. By the same token, accreditors and institutions should be doing more to be explicit about their policies for the measurement and awarding of credits. Total consistency in this matter is probably not a good thing; greater transparency however would be.
Tags: college costs, credit hour, higher education, student success


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The best cocktails you can serve as dessert
A popular digestif, with a mint and chocolate flavor
By David
A frozen variation of the popular Mudslide, prepared with a scoop of ice cream
By Shaun
A raspberry summer cocktail.
By David
Tastes just like the candy of the same name
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A classic dessert cocktail
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Famous cocktail popularized by the Roosevelt Hotel in New Orleans. Huey Long's personal favorite.
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Smooth as can be dessert cocktail. Tastes just like the pie all the way from the coconut topping through the banana cream and the gram cracker crust!
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A darker and more complex 'El Hemingway'
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A sweet cocktail with chocolate overtones.
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A rich treat for any lover of chocolates....and ginger
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A kind of alcoholic milk shake
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Sweet and nutty!
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A kind of chocolate Pina Colada.
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Tastes like a chocolate covered banana dessert.
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- Add a little vintage glamour to luxe basics with this beautifully embellished Charleston necklace. Slick on red lips for the ultimate in deco decadence.
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Tibby McCullough is Manhattan royalty: fashionable, sociable and voluble. Her husband, David, is a powerful attorney, her daughter is engaged, and her best friend is fashion-designer icon Hank Hadley. Life isn't just good, it's grand. But when David is enlisted by the president to help draft anti-gay marriage legislation, Hank helps Tibby to see that there comes a time to put down the drink, stop slinging bon mots about the drawing room and take action. Actually, they decide there's no reason to put down the drinks, and the bon mots should still be slung, but they should be a bit more acidic and aimed at more important targets. Paul Rudnick's zesty little comedy Regrets Only skewers the manners and mores of the socially prominent while making a statement about the people who keep these people prominent. Stray Dog Theatre opens its new season with Regrets Only at 8 p.m. Thursday through Saturday (September 11 through 27, with a bonus 2 p.m. matinee on the final Saturday) at the Tower Grove Abbey (2336 Tennessee Avenue; 314-865-1995 or www.straydogtheatre.com). Tickets are $18 to $20.
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Project: Hampton Inn & Suites.
Owner: Vision Hospitality Group Inc.
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Cost for project: $14 million.
Scope: This 134-room, six-story Hampton Inn & Suites will include about 2,000 square feet of meeting space, a large fitness center, indoor pool and business center. The hotel is situated on a hill right next to Interstate 75 near Hamilton Place mall.
Timeline: Construction work on the inside of the building should start in the next three weeks, and the hotel will open around September.
Future: This new hotel is part of a long-term plan to capitalize on Chattanooga's growth and development, said Mitch Patel, Vision Hospitality Group president and CEO. "Our plan is to develop premium brands in growing locations and growing markets," he said. "That's our strategy. That particular project fits that plan. It's a fantastic brand, and we're developing it although there is a lot of competition." He added that while Chattanooga's hotel market could become saturated during the short term, he expects the project to be successful in the long term.
Shelly Bradbury covers police and crime in Chattanooga and Hamilton County for the Times Free Press. She's been with the paper since 2012, working first as an intern and then as a business reporter. She is from Houghton, New York, and graduated from Huntington University in Huntington, Indiana, with a bachelor's degree in journalism and minor in management. Before moving to Tennessee, Shelly previously interned with The Goshen News, The Sandusky Register and The Mint ...


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Williams 'two seconds away' from target
|F. Massa
|K. Raikkonen
|F. Alonso
13 April 2013 – Williams technical chief Mike Coughlan says the outfit is "two seconds away" from where it needs to be after Friday's opening pair of practice sessions for the Chinese Grand Prix, admitting that there is plenty of work to do in order to move up the grid.
Coughlan, who joined the Grove-based team in 2011, says a throttle actuation issue left Valtteri Bottas resigned to the garage for most of the afternoon session, with the Finn ultimately ending the day in a lowly 16th place, just in front of team-mate Pastor Maldonado and 2.845 seconds behind Felipe Massa's pace-setting Ferrari.
"We felt we had made some progress in the morning, but we ended the day two seconds away from where we need to be," said Coughlan. "We lost some time at the start of FP2 on Valtteri's car due to a problem with the throttle actuation system. The team worked with [engine supplier] Renault to fix it as quickly as possible to make sure Valtteri still had time to get through some of the tyre work that we had planned.
"Long run tyre degradation looks like it will make things difficult in the race, but we'll look at the data tonight to see what we can do. We feel we are moving in the right direction but there is still a long way to go and we now need to bring performance."
Williams has failed to score a point in three races, since Maldonado and then driver Bruno Senna claimed a double top ten result at the 2012 United States Grand Prix.


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Latest update : 2012-07-06
The legend of Pierre Cardin
He was once the youngest couturier in Paris. Now Pierre Cardin is one of the most experienced. The fashion visionary is famed for dressing the Beatles in collar-less jackets and taking high fashion to communist China. He also put men on the Paris catwalks for the first time back in 1960. Sixty years after he first burst onto the fashion scene, this summer Pierre Cardin has treated us to a rare celebration of his fashions.