robert40

To see a young chef without the help of big bucks and PR firms be so successful must be the most inspirational restaurant success story of the year. Congratulations!

Pretty cool behind the scenes short story. http://www.nypost.com/food/61820.htm

Trust me when I say its a step up from Attica's food.

I noticed today that the menu is now up on Menupages. Link. http://www.menupages.com/restaurantDetails...taurantId=29551 Sneakeater, Thank you for your report and will for sure try the veal dish when I go.

Animal Farm. http://www.animalfarmvt.com/

This certainly is a welcome thread as I have wondered about butchers in the area also. Believe it or not. I drive to Wegmans in Syracuse every week or two because I am so disappointed with the grocery stores in the capital region.

Is it me or have others noticed that during the elimination challenge the tone or sound of Colicchio's voice seems to changes drastically when the camera pans off of him? I could be wrong but It seems to me that some of his comments may be edited in at a later date. Also I realize the carrots were overcooked but it really could have gone ether way with the youngsters. Easy to foresee one of the children saying 'Yuck there to hard and not like moms green giant carrots'. Also Tiffani raised some valuable points that many children expect a toy with there meal in this country and wished to teach them to appreciate food without pink dye. If she refrained her remarks about their palates she may have been praised by the judges. I guess in the end I was proud to know my kids were fans of Wylie Dufresne long before he became as popular as he is today.

Absolutely fantastic news Doc! So glad to hear you got the reservation.

Oh boy, I'm I in a haze today. Found the thread through 'View New Post' and never noticed it was a Midwest forum. Carry on folks. See thats what malls have done to me.

I have considered trying the Napa Valley Grille in the Garden State Mall in Paramus, N.J. I don't expect to be blown away but I do stop to read the menu while walking by as I have read some pretty good reports. Actually the food could be straight out of Fear Factor and it would be an improvement over walking around that mind destroying daddy killing mall. http://www.napavalleygrille.com/paramus.php

Never put off to tomorrow what you can do today! Dam.... I should have listened to my mother.

Mike, On another thread I noticed you mentioned an amazing lunch you had a few years ago at L' Ambroisie and was wondering how this meal compared? Even though your report sounds positive I get the impression it did not reach the highs of your previous lunch. Thank you for sharing your report with us. Robert

The French Laundry was the first to institute the service charge followed by Per Se.

I am not positive on this and if wrong please someone correct me. But at 40 seats and Pacauds reputation for not sacrificing ingredient quality no matter the cost. I just am not sure his restaurant is a financial gold mine. I'm sure it's not in the red but I doubt it is making the profit that say a 200 seat restaurant is.

Figures!! I guess I'll just have to settle for dining with the "masses" off their "regular selections." u.e. ← Keep in mind that many of those "masses" consider their regular selections to be the best in the world. I have no doubt you will have a fabulous dinner and will not be disappointed.

We were invited to the French Laundry for that meal.

I don't want to get off topic here but I must confess that I am a Wegmans junkie. I live near the Capital district in upstate NY and this past Saturday I drove to the Rochester store. That is a 400 mile round trip. And believe it or not I was in the store six hours. But that did include pizza with the family. Needless to say I guess I'll be visiting the Mount Laurel Wegmans soon.

Delmonico's is operated by the same group that has Delmonico's Italian Steakhouse in Syracuse and I don't recommend it. They actually have a prettty decent red sauce and the pasta is often cooked properly al dente but they tend to overbook, are very crowded and the steak ranges from mediocre to downright bad. But Syracuse, being much like Albany, seems to have plenty of folks who keep lining up for more - it's always busy. Here's another way to look at it: if your house special is a 24 oz "Delmonico" steak that sells for $14.95 what the heck is that cut of meat you're actually serving? ← Yes. I agree and would suggest passing on Delmonico's. I highly recommend Cafe Capriccio even though I have not been in awhile they always seem to remain consistent. My only experience at Angelo's 677 Prime was a pre-opening cocktail party and could not judge from that.

Our kids aren't really kids anymore as they are 18 and 20 years old, but we did in fact take them to fine dining establishments when they were babies. The key difference in our approach is that we were and are responsible and considerate parents who knew that the full responsibility of our kids beahvior in these situations is ours and ours alone. Your letter is good. Succint and to the point. ← Well said and I could not agree more.

So true! Lesson number one without a doubt. Oh, but let me guess. He is making some type of artistic statement. Lesson number two in the "hospitality" business... Those artistic statements can very well come back and bite you in the ass.

jeffj has photos up on his site from the Ludovic Lefebvre guest chef dinner at Manresa. http://www.finediningphotos.com/meal.php?mid=32

Some very nice photos I happened to find today. http://www.flickr.com/photos/search/text:Ambroisie/?s=1

MobyP, If there was ever just one restaurant on my wish list to visit in Paris it would be L'Ambroisie. And with so little information available about the restaurant and Bernard Pacaud your report and photos are extremely apprieciated. Just looking at the photos one can tell they were delicious and I will take delicious any day over shock value and thought provoking. Thank you.

The praise keeps coming. http://www.azcentral.com/arizonarepublic/f...robuch0301.html Notice 'molto e' contributed the mouthwatering photo.

Maurice Graham Henry visits Ducasse. http://www.dininginfrance.com/maurice_ADNY.htm