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    Fairfax, VA
  1. My query from a month back dealt more specifically with rBGH and it's effect on early menstruation in children. I found plenty of references to this on organic eating websites and other seemingly biased entities, I could not find any scholarly studies that said so. I did, however, find several studies that said kids went into menopause early because they were fat. (I am paraphrasing here) A lot of what Nathan has said here makes logical sense. IMHO.
  2. I asked something similar about a month back. Opinions on this board about the effects of rBGH vary widely. There was a lot of "It's terrible because it isn't natural", you are what you eat, etc. While I do try to source the best and highest quality food for myself and more importantly, my family, I could not find any independant scholarly research that showed there were risks involved.
  3. Does anyone know whether or not the FL service charge tip pool includes the kitchen? On it's face, it appears this gives the kitchen staff a raise at the expense of the waitstaff. And I know this may come as a shock to smoeone, but if you have the skills to wait tables at Per Se, you're probably making $100K plus a year. And this pay dock cannot sit well with them. Maybe making $75K a year waiting tables in Yountville is a great living and unmatched in its surroundings, but I bet there are 100 restaurants in Manhattan where you can make that in your sleep.
  4. Yellow Truffle, more..More...MORE...MORE...MORE...MORE! Quit your job if you have to, but there are some of us out here starving for information. PS, what kind of camera do you have? Great Pics!
  5. After the cessation of information on the Alinea Project page, I kind of forgot about this place. I am now drooling on my keyboard and simultaneously trying to schedule time to get to Chicago. Very intriguing and impressive.
  6. The policy, which has been reasonably and clearly explained, only applies to you if you choose to eat there. If you don't like it, don't go. Methinks this is a waste of bandwidth, and I don't even know what bandwidth is.
  7. Niebaum-Coppola, IMHO, used to make great wines at various price points, but the Rubicon is the only one still good, but often not worth the money. There is a screenwriter, Robert Kamen, who makes an outstanding Cabernet Sauvignon
  8. I used to live in Reisterstown, about 10 minutes south of Rudy's and have known Rudy Paul (GM/Maitre d') and Rudy Speckamp for ten years. Rudy Speckamp is a talented culinarian, and I would seriously doubt he put instant mashed potatoes in anything. However, this restaurant is quite a throwback and probably not for everyone. The menu is classical French, as in, pulled straight out of Escoffier. I believe his clientele is on the decline, as he average age of the patrons last time I dined there was, no hyperbole, 80. The dining room is a bit dated and is an assault of pale salmon and seafoam green hues that can be a bit unnerving. Is it worth a road trip? Maybe for one of the chef's special seasonal dinners. The fact that it has been around for 25+years is a testament to both Rudy's skill, grace, and professionalism.
  9. I think Fat Guy is 100% correct in that a review of this magnitude should have far more specifics regarding the faults than it did. And the lack of specifics regarding the food, at THIS restaurant, is appalling, considering Alain Ducasse is in the discussion, if not at the forefront of the discussion, of the 10 best Chefs in the world today. But if I were Fat Guy, I'd tone down the rhetoric just a tad, or he'll find Turning the Tables being reviewed in the New York Times by none other than Frank Bruni.
  10. I find his wines to be uniformly a great value at every price point. I've only once been disappointed, and that was with a recent bottle of Domaine de Lalande Chardonnay.
  11. As I am sure you are aware, restaurants, and individuals, sometimes have bad nights. Even the world's greatest establishment's slip up in the way they respond to these occasional "bad nights". I have had the pleasure of eating at Eve on several occasions. Give them another chance, I'm sure they won't disappoint.
  12. I did this for my wife when she was having complications with pregnancy and hospitalized for some time. Even though I was new in town and didn't know any of the Chef's personally, I always had great success. Here are some pointers: 1) Call ahead. Not hours ahead, but days ahead. 2) Call at a "good time". Generally between 3-3:30 is a time that might not be too hectic. 3) Speak to the Chef or GM. Do some homework if you do not know their name (easily found on the internet). 4) Explain what you want to do. Be brief. 5) Offer to let the Chef cook whatever they want. He/she will certainly know what has a better chance of traveling well. 6 Don't put the restaurant out. Most don't have adequate to go containers for this type of thing. Offer to bring your own. (Tupperware will do the trick). 7)Don't ask for delivery. A sure deal breaker. Something like the following worked well for me: "Good afternoon Chef X. My name is Brian Reymann and my wife is hospitalized and loves your food. I was trying to cheer her up and I was hoping to bring her food from your restaurant on Thursday. I know this isn't something you generally do, but would really appreciate it if you could make an exception. I'll bring my own to go containers if you like, and can pick up the food promptly at 5:30. Would you consider doing this?" If he/she agrees, show up on-time, pay full price, and TIP. You should have really good success.
  13. This thread has brought me out of a month long hibernation. I think Rocco and Chodorow should mend the fences and open a new restaurant, Sue Chef
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