robert40

Really is important to me that I stress again that if I was having dinner with Bryan I would not think twice about ordering wine and his drinking it. But it would be foolish of me to ignore that there is some risk involved no matter how small.

I get the impression from some that this is a minor infraction. But in truth liquor licence's cost thousands of dollars and restaurants take jepardizing them very seriously. Laws like smoking in front of a building or the seat belt law are not comparable in my opinion. Speaking of serious... I once was sitting in a bar when the police came in and put the bartender in hand cuffs and lend her out. Why? Serving minors. Neighborhood bar mind you. But that's my point the law does not distinguish the difference.

I have worked in restaurants all my life and never have I heard don't ask don't tell. But I have heard, Buddy you jeopardize my licence your out the door.

I honestly am tempted to check my calendar just to ensure myself this is not April 1st. Because someone is pulling my chain on this one. If this discussion is serious then from my understanding if a law is not enforced you can disregard it in New York City? If chef Humm called the server in his office and said what the hell are you doing? I just got a call from the New York State Liquor Authority on your serving a minor and can you give me a explanation. "Well chef I never heard of it being enforced" and I certainly don't wish to be shorted on a tip. In all honestly do any believe his response would be "Oh fine I understand now"? Better yet can one use this defense in front of a judge in NY? But your honor its not enforced here. People look up the statute! It says nothing about omitting New York City. Nothing about being permissible with a parent. And certainly nothing about it being left to the discretion of the server or restaurant. But all I keep hearing is, This is not enforced in the city. Well there is always a first time for every thing. And by chance if it was this incident who would pay this servers cable bill if he lost his job?? Guess it would be his tough luck.

What? Nothing in Paris? Just having a little fun Dan.

Explanation please? Are high end restaurants exempt from the law and should have the server taken the chance and served him to avoid a awkward situation? Just curious. ← I've never heard of that law being applied to fine-dining restaurants. This isn't like the megaclubs on West 27th St., or like some kid wandering into a bar. This isn't even like a bunch of teenagers coming into a restaurant unsupervised by any adult (in which case prudence would dictate that the restaurant refuse to serve them). This is a grown child, out to dinner with a parent, ordering wine with the parent's obvious consent. There is no evil that the liquor laws seek to prevent, not a single one, implicated by this circumstance. And, as I said, at least as far as I know, there would be minimal (if even that) risk to the restaurant in serving wine to Bryan. (If anyone has any evidence indicating I'm wrong about that, I'd appreciate hearing it.) Finally, this is what causes overconsumption and binge-drinking in high school and college students. It leads to an unhealthy relationship with alcoholic beverages. Actually, that's not "finally." Finally, I think this was very rude to Bryan's mother. ← I see nothing wrong also with Bryan having a glass of wine with dinner. But unfortunately the law will not excuse restaurants or servers employed by them. http://www.westchestergov.com/stopdwi/imag...wifaqfinal1.pdf

Explanation please? Are you saying high end restaurants are exempt from the law? And should have the server taken the chance and served him to avoid a awkward situation? Just curious.

The pasta from hell is a exception to the rule. Most all the regular menu items are about layers of flavor and not heat. Some are not hot at all. When vacationing on the Cape I often drive out of my may to visit as its one of my favorite restaurants. Always wished to make it for Hell Night. Maybe next year.

vmilor, Outstanding review as always.

Some nice photos on the below link and I'm interested in knowing what the meat dish is the server appears to be saucing? Pork, Veal and maybe cherries? White truffles seem to show up at the same meal which may rule out cherries in regards to cooking seasonal in the eyes of Pacaud. Would appreciate any suggestions as the language barrier has me stumped. http://diary.jp.aol.com/applet/ysruwm/msgcate7/archive

The chef Chris Sisinni once a colleaque and friend is an amazing talent. Best of luck to him.

I seen the commercial for the first time the other day and remember being baffled by the ridiculous slogan also. Really though... Nothing to me tops the fairly recent commercial for Quiznos Subs. The one where if your not 100% satisfied with your sub they will give you another one free. Why in the hell would I want another one if I didn't care for the first?

Yes, And worked for Robuchon at Jamin.

http://www.timesonline.co.uk/article/0,,43...34000_2,00.html What does Ripert mean? ← Very tough and demanding with a fierce temper. I'm willing to guess that's what Ripert meant.

Something that caught my eye was how Marcel's frog leg dish looked very similar in its presentation to the one served at L'Atelier. Thought nothing of it at the time to this week when out he came with mashed potatoes. Seriously influenced by Robuchon or what?

I have a gut feeling Willie Nelson may have quite the appetite. Or would that be called munchies.

I doubt anybody could possibly remember this restaurant as I can't even recall its exact location other then it being in the village somewhere. Its name was Omnibus. Very small and dark and was around in the late 70's. Some of my fondest memories as a teenager was working with my mother in Hoboken NJ and on the rare occurrence we finished early we would shoot through the tunnel to this little gem. I even remember some menu items like roasted cornish hens with cherry sauce. I'm willing to bet there is not a day that goes by that I don't think of that small restaurant or when I convinced my mother once that all would be fine if we stopped in Times Square on the way back. I doubt she ever let me live that one down.

Would really be interested in hearing opinions about this one? http://www.amateurgourmet.com/the_amateur_...ruffl.html#more

Jason Neroni the last chef at 71CFF before it's closing has turned up in Brooklyn. http://nymag.com/daily/food/2006/11/why_ne...tters.html#more

Without a second thought. My mother.

Chef, In the above interview with docsconz you mention about the good and bad affects on your career do to what has been written about you. I am curious to hear your views on how the media may have influenced the public's mind regarding your work and set preconceived opinions. And most of all what can be done to change them? Case in point I can think of two examples where I believe the press left lasting impressions that influenced people to this day One being the now infamous blind folded tastings at Papillon that the press constantly remind us of. The other being Gourmet magazine was known for years to take a neutral stance in reviewing restaurants and just providing general information. That was until they reviewed Atlas. In closing I must add that I recently noticed you on one of those cooking challenges on the Food Network. You focus, concentration and talent seemed to leap off the screen and made me sit up in my chair and take notice. I remember thinking how I hope those watching who had preconceived notions of your work based on the press would take notice. Best of luck to you in all future endeavors.

Outstanding photos! If only the Mets could hit home runs as often as Eliot. What an impressive resume Chef Lewis has. Hard to beat that one.

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We went for our third (maybe fourth??) time to Schwa last week. A few (wonderful) changes. We ordered the tasting menu (as usual) and it was almost similar to "Molto e" menu. Two wonderful additions: The amuse was "turmeric Ice Cream with (I believe) Date Puree" served on an ice-cube-like pedestal. Absolutely delicious. For the "Salad Course" there was a fantastic-out-of-this-world brioche-tomato confit, with parmeggiano-reggiano. Very, very good. Peach Risotto, served in a spoon. Very good. Also, the desserts were the olive-oil, strawberry cake. And two chocolate desserts, very good. However, the chocolate dessert was the clear winner. The price for the tasting menu is now $95. The best deal ever. On a final note, I think that Chef MC and Sous-Chef NK are really very talented and they really work a lot to offer their guests an incredible gastronomical experience and, on top of it all, they are two very nice guys. I am sure that one day I will be able to say that I knew them when they were at that little place in N.Ashland. I already have my December reservation. ← Always interested in pictures.

If the neighborhood isn't too far away, just pop upstairs and grab a menu. They're available to take with you right outside, and you don't even have to go in and ask for it. ← Also if your willing to go head to head with the phone lines again they will gladly fax you one. But realize other then the signature items the menu will likely be completely different by Monday.