robert40

In about two or three hour's the New York Times review will likely be on line. Is it anyone's guess that it will be Per Se?

i was under the impression this was a george morrone dish, at least i saw morrone do it on the great chefs tv series. mike mike, for all I know you may be right: I personally have always thought of this as Mina's dish. I've just been googling around trying to find out something definitive, but haven't been able to. A google for "ahi foie gras mina" turns up 166 hits, while "ahi foie gras morrone" turns up 41. For all I know it could have been a collaboration: it certainly became a signature dish for the restaurant. The combination remains on Aqua's menu, though I notice no mention is now made of the Pinot Noir sauce. Cheers, Squeat Actually Patrick O'Connell of the Inn At Little Washington beat them both with the tuna and foie gras idea.

rdailey, 32 Courses ? 13 Wines ? Now That's how to get a thread back on track... Looking forward to your report.

If I read the review before scrolling down to see the rating first, I would have thought it was for sure a two star review.

I can't help but believe this review has much more to do with Bruni then it has to do with Bouley. " I am the new kid on the block" ..... Take Notice. And people are.

Really great post and pix pan. I believe Scott Conant was one of Food and Wine magazine 10 best chef's this year.

Here is the link. http://www.nytimes.com/2004/06/23/dining/23REST.html

I've had menu's faxed from all over the world but unfortunately Bouley as alway's been one of the handful that said "NO".

I can't help but think about how Dave will be rolling in from work after a long day in Bouley's kitchen and curious to see how this thread is coming along.

Been to Jean George and Per Se. Per Se in my opinion beat Jean George hand's down.

Dam I'm good don't you think? I should win the egullet "Classic Thong" prize.

Remind's me of my younger day's when I would be on night call at Sandy's Clam Bar to Saturday morning.

I'm only guessing but I would assume doc would be driving down Rte 88 and not Rte 81, but then if he's like me getting alittle sidetracked for food is commom.

doc, Binghamton is known for being the birthplace of Speedies, which would likely be great ballpark food. I can't point you toward a good place for them, but it may be worth looking into.

For my first off the wall guess... Doug Psaltis.

There will also be some new news on the Chef de Cuisine shortly. I think you'll be pleasantly surprised -- and a fine example of poetic justice, if I may add. You mean Chef/Writer Spencer got the gig? OK Jason, Do to M.S. I'm not as sharp as I use to be. How about one more little bitty hint !!

I noticed on the French Laundry web site that the new pastry chef is Francisco Migoya. Also, Eric Ziebold is no longer listed under the bio's.

A very nice review by Andrea Strong. Link. http://andreastrong.com/brain/brain_view_brain.php

hjshorter, I truely agree with you as I have watched a pattern lately of a few who's opinion is being dragged thru the dirt from other's. And this happen's mostly on a thread where one breaks the tide in the general consensus of others, the Maestro and Per Se thread stand out the most. For this very reason I chosen not to write my report of Per Se on this site but another that has less traffic but not the likely hood of being ripped apart by the few who disagree with me. This is a shame because I've been with this site from close to the beginning and have watched it grow and overcome many obstacle's. Let's hope this is one more.

Good luck Chef!! I never had any doubt that you would not be one of the best. Robert

bilrus, How would you rate your meal at Maestro next to your dinner at Per Se ? Also have a 'Great Birthday' Robert

Dirty Morel's ? Stripped Bass In Place Of Black Without Notice ? SweetBread's On Back To Back Course's ? Asking You What You Don't Eat? ( Printed Menu- Not Surprise Menu) Sound's nothing like the place I had dinner at last week.

I have seen this topic come so often and it never fail's to give me a chuckle. I once worked at a restaurant in the early 90's that many consider one of the top five in the country. In the six months I was there the chef/owner may have been in the kitchen during service a month out of that time. Likely less. And you may be surprised to know that service may have been a bit more tense with him there then without. Now after more then ten year's some have noticed this restaurant getting alittle stagnant. Bottom line, the C.E.O of Ford was likely know where near the production line when your car went through. [ Likely why they don't last ten years anymore] Same is the case of the celebrity chef. As the case of Keller, well he is a total other entity.........

If were talking outside of the D.C. area then it's Keller without any doubt.

1.Maestro 2.Maestro 3.Maestro