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TCD

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Everything posted by TCD

  1. Because that smart London lawyer is billing his or her time out at 300 to 500 pounds/hour and the opportunity cost is too great to be fussing with this issue.
  2. Like almost everyone else, I probably average at least one meal per day outside the home. To my recollection, I have never become ill from something I have eaten at a restaurant and know very few people who have. With respect to Restaurant Nicholas, they exhibt only the very highest standards in quality, service and professionalism. I would be very surprised to find that they were in violation of health code regulations in any serious manner.
  3. I was in London last month and had the opportunity to dine at both Capital and the Square for dinner (as well as at Defune, Foliage, Petrus and GR @ RHR). While I would give a slight nod to The Square over Capital for food, Capital's service was as proficient but was much more warm and caring. The ambiance and decor of Capital was superior as well (certainly in the case of a (non-business) dinner for two) and would give it a higher overall rating. The service at The Square had little flaw, but seemed a bit robotic other than the sommelier. The only disappointment of the trip was Petrus, which, while offering inventive and refined cuisine, subjected diners to an overly intrusive stream of servers and a particularly pushy sommelier.
  4. Not too late at all. I look forward to your notes. Thanks.
  5. I am planning a trip to SF/Napa and contemplating the restaurants listed below. Your thoughts/experiences/opinions regarding these establishments are kindly requested: La Folie Redwood Park Charles Nob Hill Acquerello Frascati La Toque Also hope to go to the French Laundry, but I think I have a sufficient amount of input on that place. Thanks in advance for your input.
  6. Craig likes Shumi is Somerville.
  7. I am a big fan of this establishment (more so for dinner than lunch). The dinner service is always spot on for food, service and atmosphere. I find it to be a truly enchanting experience on each visit for dinner. Although the menu is not as progressive and innovative as some of the other top establishments in the city, the food is far from ordinary in concept and is always well executed. Then again, I do not think the educated diner visits the Four Seasons for cutting edge cuisine. It is not a fad follower or trend setter (other than setting the standard decades ago for fine Continental/American dining in NYC). It is consistent, traditional and timeless in many respects but not uninteresting or in a funk.
  8. TCD

    Corkage fees

    Why? Because my momma taught me well.
  9. TCD

    Corkage fees

    You're starting to clarify a point and it's one I raised earlier. Does it make a difference why the diner wants to bring his own wine? I believe that if a restaurant establishes a policy of $X per bottle then the diner can bring any wine that he or she desires, special occasion or not, special bottle or not. If the restaurant places no limitations on the policy, why should the diners impose one on themselves? The reasons that restaurants in NYC have begun to take a less restrictive stance towards BYO is because: (i) their vacancy rates are too high -- they are looking to fill tables (meal income and corkage fee is better than no income from empty tables); or (ii) there is a fear that business will be lost to more "customer friendly" peer establishments that have adopted the policy. Restaurants are making the decision to permit BYO out of their own economic interest, not to make the public happy. If their analysis tells them that $20 per BYO bottle works for them then I have no problem with diners taking them up on it. That being said I usually combine any BYO with purchasing wines off the list.
  10. come on plots. i know you're around. step up to this load of horsecr*p. don't quietly back off of it as you have been accused of in the past (not by me). and just when i was starting to respect you too. oh well. As an Internet VIP I'm pretty certain that Mr. P does not have to respond to you.
  11. TCD

    Corkage fees

    Although corkage fee has some correlation to service provided by the restaurant, the corkage fee should primarily be tied to the mark-up/profit that the restaurant is foregoing by permitting the diner to BYO. I see the formula something like this: Corkage Fee = (x) Restaurant's Historic Mark-up on Wine per bottle sold, multipled by (y) number of bottles sold per possible tables turned (possible tables based on historic average party sized). Clause (y) takes into account the number of tables that do not purchase any wine as well as the restaurant's vacancy rate. For restaurants that do signficantly more business on Friday/Saturday than on other nights, it probably makes sense to have a higher corkage fee on the weekend as the restaurant likely sells many more bottles on those evenings as well as a very low vacancy rate. The level of service provided by the dining establishment should figure into the mark-up on its wine in the first instance which is reflected in clause (x).
  12. With all due respect to his lordship, with Zagat numbers of F13/D12/S13 Porters is on the high side of being reasonably priced as compared to the other London eateries "earning" similar numbers.
  13. TCD

    NJ MONTHLY

    Several years back a restaurant came under new chef/owner and went from nowhere in the poll to number 4 or 5 in the first or second year. Thereafter it has never appeared in (i.e., banned from (?)) the poll although the restaurant is still thought of being one of the top in the state.
  14. TCD

    Molyvos

    I've been to Molyvos several times; it offers a very enjoyable dining experience. It is a bit touristy and I have gotten an Epcot Center feeling on the occasions that I've been surrounded by a chorus of midwestern accents attached to questions like "what's cous cous?". With respect to the NYT review, I did not feel that the review was inappropriately critical for two-star cuisine, but I do think that Mr. Asimov was rather flip regarding some service breakdowns. Overall, I did not think the text of the review merited a no star rating.
  15. Stage House Inn has an outdoor patio area.
  16. ???????!!!!!!!! Are you serious? Restaurant reviews are written for diners not chefs and managers. I want my reviewer to be passionate about the whole dining experience not simply knowledgable about the cooking techniques reflected in the food presented. Years of experience as a fine diner is more valuable to me in a reviewer than years spent in schools and kitchens. Those who are truly passionate about fine dining have an appreciation for all aspects of the experience. Although they may lack first hand experience regarding menu design, food preparation or front house management, they can teach more than a few things to those in the business about the product that should be presented.
  17. Lou. Do you permit diners to bring their own wine, charging them a corkage fee for such privilege. If so, how much is the fee? If not, why not? Thanks.
  18. TCD

    wine bulletin boards

    There certainly is a more serious tone on the Robert Parker site -- wouldn't necessarily call it stuffy. Can learn a lot from both groups.
  19. TCD

    wine bulletin boards

    erobertparker
  20. One lunch and many positive reports from others had already put this restaurant on my "safe bet" or "go to" list. Returned about two weeks ago for another lunch and things have only gotten better -- flavors are sharper and service more polished. Seating is a little tight, but room is comfortable. Enjoy.
  21. I can almost assure you that the facts of this story have been significantly alerted in the re-telling.
  22. Gee, I spoke with David prior to and after the review coming out and I don't recall that part of the story. SHI received an "Excellent" review with which he seemed satisfied (although "Extraordinary" would have been better of course).
  23. Bernards Inn -- Bernardsville Stage House Inn -- Scotch Plains The Dining Room, Short Hills Hilton -- Short Hills
  24. Wilfred, I didn't post that (just someone who has taken a liking to "my" avatar), although I wouldn't disagree with the statement much. With respect to LaCB, I've always had a very fine dining experience there.
  25. How did you wangle a small glass of 1972 La Tache from complete strangers?
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