robert40

Robert, You worked at the Inn at Little Washington in the mid 90's, so you would know the kitchen of Chef Patrick O'Connell. As you know from being in the business people come and go all the time and the next great Chef steps in. Chef Binkley is a great talent and Chef O'Connell recognized that. Have you eaten at Binkley's? It is great! ← No, I have not been to Binkley's as I am on the east coast but would love to visit if possible some day. Yes, The Inn had major turn over and I was trying to put a face to the name but believe I may have been there before Chef Binkley.

Some more info I read earlier this evening on Binkley's Restaurant. I wonder if he was promoted to executive sous chef after David Shannon left the Inn? http://www.azcentral.com/arizonarepublic/f...foodie0817.html

John Mariani gives high praise to Cyrus. Link http://quote.bloomberg.com/apps/news?pid=n...id=aLo78Br7M5nU

If it is true that sometimes history repeats itself regarding children in restaurants, then there is a possibilitiy this thread may spin out of control as others have. Just my two cents but I can't help but believe the reason why fast food chains are so popular is due to the choices we make as parents. We teach our children to like chicken nuggets. By choice likely not in most cases. But because it is convenient and fast and most of all easy!! Some believe it would be a waste to spend $36 on a child in a fine restaurant,but in my opinion it is a waste of the childs palate(and health) to spend 99 cents on chicken nuggets. Now I do realize my views on this subject is likely not the majority. But my personal belief is for example last month I ate at the French Laundry and if there was a baby crying next to me, oh well. Thats life! And it is their world just as much as it is mine. And the only place I think a child should not be is a unsafe enviroment. But I must respect others opinions so I would say if you know your child then go for it and enjoy yourself at Clio. My children have been eating Wylie Dufresne food long before he became the popular celebrity chef he is today. Thank God I did not feed them canned pasta. Robert

Interesting article I found today. Link below. http://www.freenewmexican.com/news/30580.html

I'm not very knowledgable about Mexican food, but after hearing raves from several friends, I ate there tonight and really enjoyed it. The owner told me they are opening another place near Saratoga in about two weeks.... right off Northway (I-87) Exit 13N. I hope they don't spread themselves too thin. By the way, this is my first post. I love eGullet. ← Welcome to eGullet ! I live in the capital region and am often disappointed with many of the restaurants in the area but am looking forward to trying El Mariachi. Thank you for your post.

Heartbreaking news to hear but I should have guessed. I remember every year around autumm they would have a turkey shoot and one year when I had to be twelve at the most I won. Must have been the highlight of the year for my mother as she spoke of it often. I really appreciate all the suggestions and I'm looking forward to visiting some of the farms listed. It sure will likely go over with the family more then giving them another tour of my old neighborhood in Paterson which never fails to scare my better half to death.

I have fond memories of my mother stopping at road side stands and farms when I was a young boy that had some of the most wonderful peaches I have ever tasted. This was mostly in Northern NJ,and I was wondering if anyone had any information if they still exist? Or are they a long gone era? My memorie rings the name Tysons and Van Ripers or something like that.

I agree ! For the sake of argument who is the best chef among Keller, Bras or Passard ? Or are they different? I don't buy this I'm better then anyone notion. Most great chef's will admit they are alway's learning.

All jokes aside as I truely thought Los Gatos was a beautiful town. Now on the other hand a few days later I spent July 4th in Pittsburgh watching the fireworks and now were talking about a town with a few burgers under it's belt.

I believe the first time I heard of chef David Kinch was in the June 1996 Gourmet. In my opinion this was the first review were Gourmet did not just give a middle of the road description of a restaurant,but actually a review in the sense of the word. The first truly negative review they gave a restaurant was Atlas in NY,if I recall correctly. So this review of Sent Sovi sparked my interest in chef Kinch's work,and I recall calling the restaurant requesting a menu to review. Imagine my surprise when a few days later I found a whole press kit in my mailbox. This was almost ten years ago,and I have been reading all I can on the success of chef Kinch sense. So when I had the opportunity to visit the Napa Valley last weekend, I just had to fit in a visit to Manresa. The hours before our reservation were really kind of comical and for awhile seemed it was straight out of a sitcom. The ride down from Yountville went well as I never have seen a seven lane highway before. Something the east coast should consider. But we arrived a few hours early with some time to kill and dressed in shorts. And not knowing what kind of dress code Manresa had we were debating were we could change. Luckily we found a secluded parking lot at the edge of town were we attempted to change. Kind of gave the wife a wink and made a comment about being twenty years younger. We still had some time to waste so we walked around town a little bit. And I mentioned to my wife there seems something out of place here that I could not put my finger on. Like out of a Twilight Zone episode. After awhile I stopped in my tracks,looked at her and said I got it. There are no fat people here. All I saw was muscles and boobs! So I pulled in my gut and headed to the restaurant. I went in knowing I was going to enjoy this meal but after the first few courses I knew my expectations were exceeded. Chef Kinch's cuisine is bold and in your face, and makes you stop to take notice. I just love the dining room with it's well spaced tables and comfortable chairs. If there was one down fall in the evening it was we were pushed for time as we had to catch the Redeye out of SF airport. As each course was sat down,we likely finished it within minutes. And as I watched the dining room fill up I could not help but have a vision of chef Kinch yelling fire the next three courses for that S.O.B!! Maybe if I didn't work in kitchens all my life this would not have bothered me but I tend to work myself up as I know the efffort that must have been taken to keep the courses coming as smoothly as they did on a busy Saturday night. This is the menu we had: Amuses Petits fours red pepper-black olive Radis au beurre Santa rosa plum with hibiscus and strawberry Corn cromesquis Cioppino jelly Broccoli and foie gras royale Marinated fluke, local olive oil Strawberry gazpacho Crenshaw melon soup, almond tofu Dirty girl salad Rouget, anchovy and tomato sofrigit, lemon basil Abalone with pigs feet Cepes en papillote, slow egg Cranberry bean bouillon, foie gras, old rioja vinegar Sweetbreads, braised lettuce with corn pudding Roast farm poularde, delta crawfish Prime beef roasted in its own fat, foie gras Strawberries, raw cream, 30 year old balsamico Pain perdu, roast apricots and corn ice cream Chocolate marquis, condensed milk ice cream Petits fours chocolate-strawberry Again we had a wine pairing and again I failed to take notes. We started with a lovely champagne that my wife and I both felt was the best we tasted on our trip. Regarding the menu,there was not one dud in the entire dinner and I would be hard pressed to pick my favorites. But if I had to chose the roll back your eyes courses, it would have to be the Santa rose plum with hibiscus and strawberry. Hands down the best amuse I ever had. A burst of flavor that just wakes up the palate. I looked at my wife and said I guess I never had plums before. They were also in the Dirty girl salad. Just wonderful!! The Rouget surrounded the table with a wonderful aroma the moment it was sat on the table. A terrific dish. The abalone with pigs feet was rich and succulent,and I was tempted to tell my wife halfway threw what it was and hope she would give me hers. The pain perdu was a wonderful dessert course. In closing, I wish I lived closer to this restaurant,as I know I would visit it regularly. I wish the best for chef Kinch and I truly think that if he was in the Napa Valley and not in a town with muscles and boobs it would have a two month waiting list. I met chef Kinch at the end of the meal and had a brief kitchen tour and conversation. And walking away I not only got the impression that he is immensely talented but also a down to earth great guy. The type of person that you are glad they stepped into your life and entered your world even if only for a short time.

Last weekend my wife and I went on a whirlwind eating adventure in the Napa Valley,that included everything from a In-and-Out Burger to the French Laundry. Needless to say I have a few reports to write over the next few days,but thought I would start with the pinnacle experience of our trip. Last year my wife and I visited Per Se and had a amazing dinner that we believed could never be topped. Well it looks like Thomas exceeded himself with our French Laundry meal. Part of this may have to do with the whole Yountville setting. One of the most beautiful small towns I have ever seen full of flowers and smiles,and street sweepers who drive up and down the road with nothing to sweep. As we entered the restaurant we were greeted by Jen and Larry who treated us like long loss friends. We were escorted to our table in the downstairs dining room and I was kind of surprised by how small and cozy it was. It does not have the grandeur of Per Se,but yet I felt that it suited my style more. I have no doubt that Thomas wishes nothing to distract one from the cuisine. I also fell in love with the china,as each course was presented on a different style plate. Also, all the truffles were grated table side,and had an amazing flavor and aroma for this time of the year. Let me start with the menu and comments below: Warm Gruyere Gougeres Cornet of Marinate Salmon with Red Onion Creme Fraiche Wonderful way of starting. What can I say!! SOUP Puree of Avocado with Sweet Peppers (wife) Puree of Carrot with Medjool Date (me) Cool, Refreshing, and the pure strained essence of what they are. CAVIAR Oysters and Pearls (me) Sabayon of Pearl Tapioca with Beau Soleil Oysters and Russian Sevruga Caviar Cauliflower Panna Cotta With Beau Soleil Oyster glaze and Russian Sevruga caviar(wife) Oysters and Pearls is a classic dish that is brilliant. This was the first time tasting the Cauliflower Panna Cotta,and it was delicious. TRUFFLES White Truffle Oil-Infused Custard with a Ragout of Black Perigord Truffles (wife) Eggs Perigourdine Poached Arcuna Hen Egg with Thomas English Muffin, sauce Hollandaise and Black Perigord Truffles (me) SALAD Salad of Hawiian Hearts of Palm, Pearl Onions and Mint Oil (wife) Warm Salad of Roasted Cepe and Chanterelle Mushrooms(me) My wife loved the Hearts of Palm Salad,and I was in mushroom heaven. PASTA Hand-Cut Tagliantelle with Black Perigord Truffles (wife) Carnaroli Risotto Biologico with Grated Black Truffles and Truffle Cream(me) Two wonderful courses,and hard to pick which one I enjoyed more. Batali should take lessons from Keller as far as I am concerned. The Tagliantelle was presented in a flying-nun hat type bowl. The Risotto was creamy with a slight bite to the rice;executed perfectly. FISH Salt Encrusted Bronzino, with Spanish Capers,Fennel and San Marzano Tomato(for two) Presented to the table whole in a salt crust and taken to the kitchen to be plated. One of our favorites of the night LOBSTER Maine Lobster Tail Pochee Sous Vide (me) Caramelized Fennel Bulb, Crystallized Fennel Chip,Sweet Peppers, and Sauce Noilly Prat Sweet Butter Poached Maine Lobster, Silver Queen Corn Pudding and Summer Truffles(wife) My god just the thought of this lobster gives me a tingle. Both surpassed my lobster at Per Se by being more flavorful and tender. The Fennel chip can replace the potato chip,and the sauce Noilly Prat was to die for. Saute of Moulard Duck Foie Gras, Cream of Arrowleaf Spinach, Oeuf De Caille Poche Au Vinaigre De Champagne Frisee Lettuce and Applewood Smoked Bacon Gastrique (wife) FOIE GRAS Peach Melba Moulard Duck Foie Gras En Terrine, Masomoto Family Farm Peach Jelly, Pickled Peaches, Marinated Red Onion, Melba Toast and Crisped Carolina Rice(me) I had the Peach Melba at Per Se, and I'm curious if this dish may have been invented by Cory Lee as he is now at the French Laundry. MEAT Rillete of Rabbit, Ginger Glazed Santa Rosa Plums and Melted Endive (wife) Pork and Beans All Day Braised Hobb's Shore Pork Belly, Cassoulet of Early Summer Pole Beans and Whole Grain Mustard(me) The rabbit was moist and succulent, and just wonderfully accented with the plums. I bet the beans were supplied by our own Rancho_ Gordo that came with the pork belly. I made a mental note to order some in the future. MEAT Snake River Farm Calotte De Boeuf Grillee, Roasted Cepe Mushrooms, Braised Cipollini Onions, Crispy Bone Marrow Scallion Salad an Sauce Bordelaise(for two) My god,being in the restaurant business I must have thrown away hundreds if not thousands of these caps. Surely I will pay for it one day as I meet my keeper. This dish was also presented whole,and plated in the kitchen. CHEESE Abbaye De Belloc Roasted Heirloom Beets,Beet Vinaigrette and Frisee Lettuce (ME) Adante Dairy Acapella with figs and Fifty Year Old Balsamic Vinegar(wife) Thomas has been criticized over his cheese course by some in the past but I have no complaints as they were both delicious. ICE CREAM Thyme Ice Cream with Warm Olive Oil (me) Olive Oil Ice Cream with Valhrona Chocolate(wife) The Thyme Ice Cream was presented with a thin chocolate shell covering the bowl, in which the warm olive oil was poured over to melt. Both were smooth and satisfying!! SORBET Hayden Mango Sorbet, Yuzu Scented Genoise,Goma Nougatine and Black Sesame Coulis (me) Napa Valley Red Verjus Sorbet, Szechaun Pepper Gelee, Raisin Puree, White Verjus Emulsion and Vanilla Marinated Muscat Grape (wife) By this time we were really full,and had been at the table over five hours. But these sorbet's were wonderfully refreshing,and added a much needed wake up call for our palate. I especially enjoyed the Verjus Sorbet. DESSERT Coffee and Donuts (both) Cappucino semi-fredo with cinamon-sugared donuts(for two) I have been reading about this signature dessert for years,and it exceeded my expectations in every way. As full as I was I could of ate a half a dozen. CHOCOLATE Valrhona Bitter Chocolate Souffle Dry Apricot Marmelade and Mascarpone Sorbet (me) Tentation Au Chocolat Noisette Et Lait, Milk Chocolate Cremeux,Hazelnut Streusel with Madagascar Vanilla Ice Cream and Sweetened Salty Hazelnuts(wife) At this point Larry said to us,"its chocolate" and not a living thing. You dont have to finish it if you dont want to. We struggled but did,as it was the perfect ending to a wonderful meal. Mignardises to Go For the wine lovers reading this I apologize as I did not receive a print out of the wines served. We had a pairing which had to be eight to ten different wines,which started with champagne. A few comments on the service: What can I say about Larry the maitre d'. He is a man at the top of his game and just as much part of the French Laundry experience as the cuisine itself. Our main server's name escapes me as I believe it may have been Joe but he could not have been more professional,and had a personality so warm that one would think we known each other for years. Another young server named Jeremy I believe, was fantastic. After spending years in the restaurant business I would have paid this young man half my own salary to keep him in any restaurant I managed. He is that much of a asset to any front of the house. I can understand that I may be a minority,but I enjoy engaging in conversation with staff, and they were very open and friendly to the point where I would of loved to pull up a chair and have them join us. Before leaving I had the oppurtunity to have my second kitchen tour of the night and meet Thomas as he and the staff were discussing the next days menu. He could not have been more gracious as we talked for fifteen to twenty minutes,and also was kind enough to take a photo with us. Keep in mind it had to be at least 1:00 a.m. at this time. A unheard of time for most chefs of this caliber to be in the kitchen. This truly was a meal of a lifetime that will never be forgotten.

I noticed only one quick shot of Larry when Laura was doing that balancing act with the plates. I also was surprised to see how young the staff was and looking back could only wish I was that focused at that age.

Thank you Wendy. I truely am counting the hours at this point.

I am a week away from dinner at the French Laundry and watching this was like watching "Ghost" before a date with Demi Moore.

If it is comparable to other fast food chains I will also pass. But I would have had no way of knowing due to they have none on the east coast. And what sparked my interest was I read a report awhile back from a well know poster who wrote he once flew across the country to get one of those In and Out burgers.

For tacos I'd recommend a taco truck. If you want a restaurant setting, I prefer Las Palmas on Yajome in Napa. Just remember not to eat too much before your dinner at TFL! ← I feel like the little train that could. Or at least I hope so. I just checked out Taylor's site and I'll have to make a pit stop there for sure.Plus In and Out and I'll never forgive myself if I don't try one of those taco trucks after reading the thread because in upstate New York there is not a overabundance of taco trucks. and I must try one. Maybe two.

Now why didn't I think of googling a website. I and my arteries thank you.

Next week my wife and I will be in Yountville on our dream dining vacation adventure. Dinner at Bouchon followed by lunch at Pillar then "Gasp" dinner at the French Laundry and topping it off with dinner at Manresa. To make it complete I need just a bit more information. Where in the area can I find one of those "In and Out" burgers that us east coaster's have heard so much about ?

I first heard of this back in December "See Link" and have been waiting sense. Thank you. http://www.sfgate.com/cgi-bin/article.cgi?...TL&type=tvradio

Just passed Dean's yesterday on the way home and thought about stopping but decided not too. Its been a few years sense I been there and I believe it was for breakfast and I don't recall to much about it, which may be a good sign.

jrichman, Thanks for the info and I'll be sure to check it out next time. Also I will double check with my sister in law tomorrow and see if she can recommend anything or something new I've not heard about. Robert

I really hate to tell you this but if there was ever a good restaurant dead zone your in it. My better half is from Mt Pleasant which is very close to Greensburg and I've spent over twenty years looking for a decent place without much luck. Other then a bunch of chains around the Westgate mall area there is not much else. Would love to hear if you find anything for I no longer have to take my mother.in.law to the Olive Garden. Who am I kidding, she loves the Olive Garden.

Great photos Wendy. Thank you for sharing your experience with us.

bilrus, Excellent report and very convincing that I need to try Maestro. I can't believe I started this thread more then two years ago and I've yet to visit. Hopefully this summer.