robert40

I can't express how moved I am by everyone's caring word's and PM's. Thank You All. plpcolumbia, Yes I guess you can say my expectation's are high but I'm sure we won't be disappointed, and if so well then there is alway's Lombardi's.

Yes,Bouchon is the moneymaker as I've also read that Keller said himself he opened it [ them] for that reason.

To "push the envelope." Because that's what he does best. I so much agree with you!! If this was a money making idea he could have put a 250 seat restaurant in New York and filled it every night. But it has nothing or very little to do with money as far as I am concerned. I even read some where that he even has the same car he had in the 1980's when he was at Rakel. I mean come on. Did anyone see a Cooks Tour. When he was looking at the fava beans. And how about just a month ago, at the CBS morning show explaining the gnocchi? He had a gleam in his eye like it was his first born. It's all about the food with this guy.

Maybe I am the minority but I feel as though Per Se has given me and the public all the information we need. The reservationist told me that when they had a positive reopening date, I would get another call to reschedule my reservation. I have no reason to believe that I cannot take that conversation at face value. When it comes to PR/Customer relations, it has already been printed at the beginning of the month that they will not be reopening in March. I don't need to see a small article in the New York Times every week stating ''Tommy says not this week folks.'' I most say that I do believe this whole situation may have been handled differently, if the first reports did not state that the closing will only be a couple of days. Then only to hear a few days later that it may be a week or two. I can't help believe that Thomas Keller went threw the roof with this information, and likely stated that no more information would be released, till we have a positive reopening date. It also states on their website that when they have a reopening date, it would be posted. I can't say that I needed to hear anything more, because to me it looks like Keller has know idea at this point when they will reopen. Remember folks this was the restaurant that was near flawless only a few days after opening. This is a man that if he can't do it right, he won't do it at all. As for this being a trendy restaurant, or having the desire to being the first to dine at Per Se, I wish to give you all a little personal information as I do not believe there is another person in this world, who was more heart broken by the cancellation of my reservation. In January my cardiologist told me that he felt it was time for me to take the kids to Disney World. Which was a very polite of saying it's time to get your family affairs in order. The dreaded words knowone wants to hear from a doctor. If anyone noticed I rarely write long reports on eGullet. But only keep it to short humerous lines, which are likely not funny anyway Which is because I am usually to weak to sit at the PC and type. Just calling Per Se for the reservation was a four hour proccess, that took me off my feet for a day. My wife and I have been wishing to go to the French Laundry since it opened. We even had what we called a French Laundry bank, that all extra change would be tossed in. After January we came to the decision, that a cross country trip would no longer be possible. So Per Se was are next option. So as you see, this dinner meant more then being the first do dine at a trendy restaurant. It was more like are last big blow out dinner celebrating 20 years of marriage, and all the fine things that life has to offer us. So if anyone is looking forward to the reopening it is I, for if I get much weaker I likely won't be able to go anyway. Thank you and I sure hope this was not to damn depressing R.R

Oh Shit,Now I got to go back to the mall and take family photos in front of Masa's door.

I would not be thrilled at the prospect of spending another four hours on the phone hitting the redial button, but I do honestly believe that this was a situation out of their control. So I would if I had too. This past Sunday I drove down to the Time Warner building, and took some family photos in front of the blue door. And the security guard took one look at us and walked away. My wife is now convinced that I just wanted to see the blue door. Nah, not me.

Where and what is ICE? Sounds like someplace where a guy could get hurt.

Some where I recently read that Thomas Keller only planned one and half turns a night keeping the covers under one hundred. I'll have to find it and post a link.

Rich, Thank you so much for your report!! My reservation was for tonight so your report was perfect timing in my book,as it helped numb the disappointment. Tonight it's pasta sauce out of the Babbo cookbook and staying home to watch Survivor and lets hope for my TV's sake no oysters wash up on shore. Chow.

March 4th reservation is off.

Stone, Will you buy me a burger? I'll still likely be running naked but I would still like a burger.

i didn't get that the stove had to be replaced from any of the articles that i've seen.. sure it got wet.. 'doused' in fact, but it'll dry, no?? Well let us hope not I'm only saying they're likely to be closed a lot longer if it has to be replaced.

I can only speculate how long the down time will be if that Bonnet stove has to be replaced.

Quote:The only two ways we are going to fail is if the building is a flop,or if we fail as a team. Let it be known now,that if their not open by early next month the New York Post will read. Deranged upstate man runs thru street naked mumbling something about oysters and pearls.

Breathtaking report. No doubt one off the best ever written on egullet. I forgot how much I enjoyed WD 50 last year, I must return.

Rocco had to see this coming but its the choice he made I guess.

Ok,Ok, I know what everybody is thinking out there,How does this guy find all this Sh_t. I just found on e-bay Thomas Kellers Kitchen stove for sale. Asking price 30,000. I guess the remodeling of the French Laundry is starting with a new stove. RR

melkor, And to think I spent so many hours calling Per Se today,when I should have seen if you take reservations. RR

Four and half bitchen hours of beep,beep beep, finely paid off. Got one for early March!! Poor women must have thought I was crazy as I told her I'll take any day,week,month or century. I'll have a long report and photos! RR

More good reading below. http://www.time.com/time/insidebiz/article...86219-1,00.html

My wife, Son, and I have been trying for close to three hours now, and for like a ten minute time frame a recording said the line was out of service and its been busy for the rest. I've ran two cell phones dead and am about to drop over myself but I cant quit now. RR

http://www.naparegister.com/templates/inde...FC-3019DA0E2781 How Come I didnt think of this? Link above.

Thought this was a interesting article on Sara Jenkins the chef at 50 Carmine. Anyone try it? As I could not find a post and also how does it compare to Hearth. Also in relation to the opening a restaurant topic, Is it wise for a owner to put all his/her chips on one chef? From reading this article I could not see myself gambling my cable bill on it. RR http://www.nytimes.com/2004/01/25/magazine/25FOOD.html

jogoode, The menu I received last week by fax list the pork belly as. 12 Hour Braised Pork Belly flat leaf spinach, quince and natural pork jus. Fresh shaved black truffle- $30.00 supplement.

I happen to have the New York Times article on Harralds as it was written by Bryan Miller and I have kept ever food related article from the Times sense 1990. I dont know if Harralds is still open but it was one of the top restaurants in upstate N.Y. in the early 1990's.