robert40

Or Difara's.

I live not ten miles from Glen Sanders and have yet to try it.

Jeez...My meal was 6+hours. Would hate to see unrushed service.

Short video. http://www.savorynewyork.com/wiki/L%27Atel...C3%ABl_Robuchon

Hey, at least I can walk thru that neighborhood with my 11-year-old son at any hour of the evening. That's a huge step forward from what it was. Is it a dining destination? Of course not.Having said that, there a few places on the side streets off of Times Square that are at least decent, e.g., Virgil's BBQ. ← I could not agree more! In the 70's one would need a Mike Tyson escort and it would still be risky.

From looking at the menu I doubt I even need to ask how was it.

Not good news. http://www.sfgate.com/cgi-bin/article.cgi?...FDG7LL5U271.DTL

Oh Doc.. What would we do without you! Wonderful report and thanks for sharing with all.

Great reminder! As I been meaning to start a thread on this very topic. I often have believed some products have changed over the years but wondered of it was just my taste changing. Speaking of cereal, I swear Apple Jacks have changed since I was a kid.

Yeah, I remember them. I liked the sauce so much, that I ate the little can and left the big can of beans. My wife couldn't keep up with eating the beans, and I always thought there wasn't enough of the sauce for the big can anyways! doc ← And I thought I was the only one to do that.

What a interesting thread this is and I've found myself trying to remember products that may have gone to pasture. One that comes to mind that no one seems to remember "Or at least in my family" is Big John baked beans. Strange that they came with two cans one which was the beans and the other the sauce which had to be mixed together. Anyone recall.

Isn't it amazing how WD50 redefined the word 'creative' in NY in just a few short years? Only a few years ago the posters question would have likely been answered with a recommendation of Lespinasse or maybe Union Pacific. And before that Bouley. Now with WD50 here in NY we no longer have a easy answer for what use to be a common question. Bravo! What better mark could a restaurant leave on the industry then that.

Looking over that list brings back so many memories. Dam.. Feeling kind of old and think I'll go pop a Geritol. Hope it's not discontinued.

Ssäm's Ssecret Chef's Table. This should be interesting. http://nymag.com/daily/food/2006/09/ssms_s...hefs_table.html

Since first hearing about Etxebarri on ChezPim I've been fascinated and can't wait to read your report.

What? I'm no Ruth Reichl? tupac - have a stupendous time! Take lots of notes and pictures! I can't wait to see what Chef Kinch is doing these days. u.e. ← Are you kidding? She can't stand in your shoes.

In my opinion David Kinch is one of the best chefs in the country right now if not the best. And he never had the blessing of having the Ruth Reichl's of the world rain praise down on him, but did it the old fashioned way. Slowly but surely one table at a time. I have no doubt you will have a awesome meal and looking forward to hearing your report.

Do you remember which show. I'd really like to see it. I worked with Paul at a Starchefs event was and he was kind, generous and had a killer sense of humor. I wish him the best. ← Found it. http://www.foodnetwork.com/food/show_cc/ep...7_44579,00.html ← What did he cook on the show? Thanks! ← I really cant recall exactly as I know he did something with lobster and vanilla, but there were many different components to his dishes. What really caught my eye was how natural and smooth his movements are. I'm sure you know what I mean. Every once in a great while a chef/cook comes along that you watch out the corner of your eye as your doing prep. That's the impression I got and what it reminded me of.

Doc, After reading this article I remembered you mentioned being there and tried in vain to find your report. Did you happen to post one?

Do you remember which show. I'd really like to see it. I worked with Paul at a Starchefs event was and he was kind, generous and had a killer sense of humor. I wish him the best. ← Found it. http://www.foodnetwork.com/food/show_cc/ep...7_44579,00.html

A few weeks ago I watched chef Liebrandt in one of those cook off challenges on Food Network. So smooth and confident in his execution that it jumped out the screen. Really wish I had tried Gilt because no doubt he is talented.

There's an easy solution to the napkin folding issue - don't use the napkin. Just leave it folded and use a sleeve - yours or anyone that's available at the time. Sorry - I wouldn't notice if someone ever re-folded my napkin or not. I'm there to enjoy the food, not to worry about "Emily Postisms." Sometimes, in my opinion, we get caught up in this service issue to an "unhealthy" degree. If we're there to notice if napkins are re-folded, if water glasses are filled every 2.7 seconds, if the servers' hair is mussed, if they fail to wipe our reading glasses when a smudge appears, if they leave a crumb on the table after the required vacuuming ritual, if they don't click their heels and bow when asked a question - then we're missing an important element of the restaurant experience - it's the food, damn it - the food!!!! PS - I don't want anyone cleaning my crumbs before I leave the restaurant - they're my crumbs and I want them!!!! ← Personally and for the recond I feel the same way. But in a business sense any restaurant trying to pull away from the pack would be wise to examine even the small details. There is a broad customer base out there and they all look at the experience through different eyes. For some the food is even secondary. Actually that small napkin folding ritual leaves a lasting impression in many diner's minds. Especially those who only visit high end restaurants on special occasions. Wow.. Went to such and such last night for our anniversary and would you believe the even folded my napkin before I returned to the table. Bet I read it countless times on this site. I think a prime example of details is in Bond Girls post above. They could have very easily said. 'Sorry we are not equipped to serve a order to go'. But when thrown that curve ball out of the norm they handled it and left a lasting memory in a customer's mind.

Well as Bryan stated a minor flaw. Minor yes but worth mentioning neverless. Because let's face it. Those very little attention to details is what separates the good from the best.

It's late and I'm half asleep but maybe we do agree. I also believe she was the best of the season and maybe poor was to strong of a word. I likely have seen alot worse in my time when I think of it. No doubt she could hold her own in many mid-level restaurants but I don't see her having the technique and experience to work the line in the Manresa's or French Laundry's of the world. At least not yet.

In what aspects do you consider Heather a pretty poor line cook? ← I would not even begin to know where to start in answering that question. What a cop-out! I'll just presume you don't know what you're talking about then, unless you bring up some specifics. ← My friend if you believe a professional chef de partie can't get the food to the pass then you have every right to that belief. Also I don't believe I made any insults toward you and if interested I gladly will PM you my resume.