robert40

Oh now I got it.

I can't imagine there is not a discussion already going on about this new item from KFC. If so I apologize as I have not seen it. Anyone notice the advertisements for this or try it? Mashed potato's, Corn, Gravy,Chicken and Cheese all together in a bowl. My first reaction after seeing the commercial was this must be a joke. I been trying for months to teach my youngest not to slop up her plate and they package the stuff. We want part of the cut. http://www.kfc.com/

If you ever seen a whole prime rib. The cap is on top and removed and thrown away every day in restaurants threw out the country. It is likely 90% fat and waste but when left with that 10%. Wow! Leave it to Thomas to figure it out. Who knew? Great report !

Schwa would have likely not been an option anyway as I called last week and their booked to August.

My wife's family is from the Pittsburgh 'Latrobe PA.' area and I'm not sure what is more popular Rolling Rock or the Steelers.

I guess the bottom line is its all about personal preference. I can point out reports by people who claim they were treated like second class citizens at L'Ambroisie.

It would be interesting to hear details if you remember some of the miscues. edited to add: This is of course separate from your experience, but two good friends of mine who lived in France for over five years and had occasion to dine at a range of French-starred restaurants thought the service was comparable between TFL and the french starred restaurants. (They've been to TFL 3 or 4 times.) Interestingly, they do have a friend who is not native to France or the US but spent a bunch of time in France and now lives in the US who makes it an article of faith that no US restaurant can match the service in French starred restaurants. It wasn't surprising when his preconceptions were fulfilled in his one visit to TFL... Again---Truly, I'm not saying this story has anything to do with your attitude or experience. It just reminded me of this guy b/c he also made a comparision to French starred restaurants. In his case, the fact that service at TFL would be less than a French star restaurant was an "idee fixe" before he ever went there though! ← You make a interesting point and one that I have believed ever since the FL opened. Too clarify this is in no means directed at any recent post just a general opinion. But I always thought that those going into the French Laundry with the preconceived show me your the best attitude usually leave disappointed and those going in with I'm leaving this experience in your hands and I'm here to enjoy myself leave with an experience of a lifetime.

I very rarely read any complaints regarding service. Every so often I will hear of someone disappointed with the food which I contribute to personal taste. I have found that those who enjoy more pronounced bold flavors usually are more likely not to praise the food. I also can't wait to hear what happened but suspect u.e. is busy traveling and will give us a full report soon.

rooftop1000 makes a good point also as your cooking time is a bit long. Also likely your marinade/salt mixture is pulling moisture out of an already lean cut.

Your problem has more to do with the quality of pork these days then your technique. Try to find a good source for Berkshire pork like Eden and a few others. http://www.betterpork.com/edenfarms/edenfarms/

Told you.

Three stars.. The man loves his pasta. http://events.nytimes.com/2006/05/10/dinin...ews/10rest.html

Both lunch and dinner are $210 but are basically the same menu.

I was surprised and disappointed to see Lee Anne go. David's food is not refined but his talent for bringing out flavor's is impressive. Tiffany's shortcoming appears to be her refusal to admit she may have made a mistake but other then that her personality is not that unusually in restaurant kitchens. I have seen dozens of Tiffany's and at the end of the night over a beer she would be just one of the crew laughing over the day's controlled chaos.

Updated menu on Schwa's site. http://www.schwarestaurant.com/menu.htm

Strange but my wife and I use to very often visit a restaurant in upstate NY called Terrapin which the owners always gave us dessert on the house. At first it was nice and we appreciated it but after awhile I felt a little uncomfortable and stopped going. Some restaurants I guess just can't win no matter what they do. This thread reminded me of it and I really need to visit again as it is very good or at least was a few years ago.

Once while dining at Per Se my wife and I were on our third bottled water when a server leaned over and whispered 'Sir would you like to switch to tap water?' I was surprised to say the least as who has ever heard of a server down selling? After a few minutes I realized that earlier I had mentioned to this server that I also was in the business but was now on disability. I can't help but believe he was trying to keep the tab down by suggesting tap water. This was shortly after Per Se reopened and I was eager to learn as much about the restaurant as possible by engaging the servers in conversation whenever they had a free moment. Needless to say I was so impressed and touched by his concern that I left a 40% tip. Hoping the whole time we had enough gas to make it home!

I happen to live near the capital district in upstate New York and about every two weeks I drive to Syracuse and even Rochester to shop at Wegmans. My wife and I thought we were the lone Wegman groupies to we read in USA Today just last week that we are not alone in people who travel miles to shop at Wegmans. Went yesterday and was in the store five hours. I kid you not!

Also recently seen this syrup on the French Laundry's menu. Have been looking for it also but so far no luck.

And please let us not forget...... http://www.newyorkmetro.com/nymetro/food/talent/10027/

I would hate to go out on a limb here as I can't speak for ulterior epicure but I tend to think his reference to Keller was likely just a figure of speech. Like Keller's restaurants in a whole and not Keller physically being there. Or at least that's the impression I got.

What is unusual about Keller's restaurants is the kitchen staff are involved in menu planning regardless if Keller is in house or not. This is nothing new as it his his practice long before he became the popular chef he is today. If it works for him great. But I also tend think he has a much better talent pool in his staff to allow that menu control.

I am still amazed that after finishing my dinner at the FL last year I was asked if I would like to meet chef Keller. It was close to 1.30 am.

You guys have no idea how happy I am that this dinner became reality for you. The report and photos are wonderful but most of all I'm glad you were able to experience this amazing restaurant.

I second that! But all is not lost Doc because we still have Steve's Place. Great food and company. I'm envious! Keep it coming Doc.