French Laundry experience, by request
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I'd be curious to eat at Per Se in New York and compare. I haven't been to FL since they raised their prices, but the times I have gone were memorable to say the least. That tasting menu destroys any prejudice about fine dinning not being filling, I had to get rolled out of there on a wheel barrow.
Did you do any wine pairing?
Did you do any wine pairing?
wow, that sea urchin looks unreal. I had sea urchin sushi for the first time a few months ago and it was incredible.
was "tongue in cheek" the braised pork?
I love foie gras, but after learning how the duck's liver is enlarged, I was turned off from it.
was "tongue in cheek" the braised pork?
I love foie gras, but after learning how the duck's liver is enlarged, I was turned off from it.
I was just talking to some friends about this place.
How long ago did you make reservations?
Did you pay for this or was it part of work. The only people I know who've gone went during the dot com boom when companies were paying for all sorts of things.
How long ago did you make reservations?
Did you pay for this or was it part of work. The only people I know who've gone went during the dot com boom when companies were paying for all sorts of things.
I'm fiending for some American Diner.
Yo A$$-er. In your memory I had "French Countryside" food over the weekend at "La Note" in Berkley=CRAZY DELICIOUS!
Yo A$$-er. In your memory I had "French Countryside" food over the weekend at "La Note" in Berkley=CRAZY DELICIOUS!
They take rezzies two months to the day before you want to go. Getting said rezzies are notoriously difficult.
chuck - wine pairing for each of the 9 courses, yes we were serious like steady b
GV - yes, the sea urchin was the freshest I've ever tasted. Nothing worst than eating b grade uni, I avoid ordering it unless I have complete faith in a restaurant. The "tongue & cheek" was the braised pork cheeks, so tender, yet managed to retain great texture (not mushy). Now about foie gras, it is quite cruel but I'm going to quote Bourdain on this one........"if it's slower than me, dumber than me, and tastes reasonably good... pass the salt!".
tbs - made reservations 2 months ago, and nope I went on my own dime/accord. Extravagant yes, but well worth it. It was one of those things on my "to do before I die" lists.
moisty - dude, those fries man, I will be thinking about them for a while. I have to step up my fashion game though, I ain't on h$kobo's changing fits on the fly lifestyle as of yet. Let me know what you ate at the Berkeley spot.
ps: just to give you the level of extravagance at work. The brioche accompanying the foie gras was replaced 2 mins after it was served w/ a hot fresh one. Said temperature drop in those 2 mins would've diminished the dish according to Keller. So over the top.......
GV - yes, the sea urchin was the freshest I've ever tasted. Nothing worst than eating b grade uni, I avoid ordering it unless I have complete faith in a restaurant. The "tongue & cheek" was the braised pork cheeks, so tender, yet managed to retain great texture (not mushy). Now about foie gras, it is quite cruel but I'm going to quote Bourdain on this one........"if it's slower than me, dumber than me, and tastes reasonably good... pass the salt!".
tbs - made reservations 2 months ago, and nope I went on my own dime/accord. Extravagant yes, but well worth it. It was one of those things on my "to do before I die" lists.
moisty - dude, those fries man, I will be thinking about them for a while. I have to step up my fashion game though, I ain't on h$kobo's changing fits on the fly lifestyle as of yet. Let me know what you ate at the Berkeley spot.
ps: just to give you the level of extravagance at work. The brioche accompanying the foie gras was replaced 2 mins after it was served w/ a hot fresh one. Said temperature drop in those 2 mins would've diminished the dish according to Keller. So over the top.......
I basically had gingerbread pancakes with these sauteed pears on top. Along with the this type of bread, kind of like french bread but not really. It also had cinamon swirls innit.
I ate out Monday night with a woman who worked at Gourmet, and she called TK a 'tyrant'. I love the dude, but I'm glad I don't work for him.
I ate out Monday night with a woman who worked at Gourmet, and she called TK a 'tyrant'. I love the dude, but I'm glad I don't work for him.
Genius is almost always hard to be around...
This meal sounds amazing!
I've been wanting to go for some time.
I was in NY a year or so ago and tried to get into Per Se (calling well in advance) but it didn't work out.
I have been to TK's Bouchon in Vegas though and although much simpler fare, it was absolutely delicious.
That Bourdain quote is hilarious and so typical of what I love about him.
I ate out Monday night with a woman who worked at Gourmet, and she called TK a 'tyrant'. I love the dude, but I'm glad I don't work for him.
Genius is almost always hard to be around...
This meal sounds amazing!
I've been wanting to go for some time.
I was in NY a year or so ago and tried to get into Per Se (calling well in advance) but it didn't work out.
I have been to TK's Bouchon in Vegas though and although much simpler fare, it was absolutely delicious.
That Bourdain quote is hilarious and so typical of what I love about him.
I still revere T. Keller, don't get me wrong.
She also said that Ferran Adria (el bulli) was completely nuts. She had some great chef/magazine dirt.
That world sounds so crazy to live in, I'm sure she had some great stories!!
My wife's aunt does reviews for James Beard and also has a restaraunt show on a local station out of Princeton. She's told us a few interesting adventures. I'd love that job - man she has gotten some great meals!!
Restaurant mag's top 50 list for 2006 just came oot, El Bulli is back on top. From all reports, I've heard he is a serious nut, but you don't become a genius by staying par for course. I think I want to eat at Tetsuya's more than El Bulli though.
goatboy - a frond went to per se recently and raved, so I'm sure the standards are pretty close to FL. Plus Keller flies between the two locations every month.
sooks - the wines were incredible, going through the textbook like wine list and picking amongst the suggestions thrown at us was mind boggling. They don't have an official pairing, we were given 2-3 suggestions for each course. You can only imagine the amount of work it took to narrow down pairings for 9 courses. Also, last I heard Eigensinn farms was closed until further notice?
speaking of food critics, I've been meaning to read this for the longest time...
I just finished it (right after finishing Jane & Michael Stern's "Two For the Road"). Excellent.Restaurant mag's top 50 list for 2006 just came oot, El Bulli is back on top. From all reports, I've heard he is a serious nut, but you don't become a genius by staying par for course. I think I want to eat at Tetsuya's more than El Bulli though.
goatboy - a frond went to per se recently and raved, so I'm sure the standards are pretty close to FL. Plus Keller flies between the two locations every month.
sooks - the wines were incredible, going through the textbook like wine list and picking amongst the suggestions thrown at us was mind boggling. They don't have an official pairing, we were given 2-3 suggestions for each course. You can only imagine the amount of work it took to narrow down pairings for 9 courses. Also, ast I heard Eigensinn farms was closed until further notice?
speaking of food critics, I've been meaning to read this for the longest time...
here's a great interview w/ Reichl about the insidious world of comp meals (oh how I dream of this world).
finally, we were invited to the kitchen post meal. I have never seen such a serene calmness in a commercial kitchen. Talk about a well oiled machine, the place was completely spotless.
Shit I always wonder how the fuck did you get hooked up with that job "yo ..you want to eat a bunch of places and talk shit about 'em?"
seriously, where do you apply? how do work your way up?
seriously, where do you apply? how do work your way up?