robert40

Who believe's that Per Se will be the N.Y. Times next four star restaurant? And also who expects it to be four stars right out the gate like Jean George? Get your vote's in.

http://www.nytimes.com/2004/01/21/dining/21TIME.html It wont be long now.

http://www.observer.com/pages/story.asp?ID=8455 Another review on Oceana. It really seems like this young man grabbed the bull by the horn's when he took over the kitchen. Its on the top of my, too go to list this year.

SiseFromm, Look's so good that it make's me weak in the knee's. Thank You.

SiseFromm, Could you give us some details on the Game Menu? Sounds interesting and would like to know what type of game was offered. Robert.R.

I just knew when I started to read this topic that it would be one that would turn my face beet red before I was done. As I do have very strong opinions on this subject. I believe we tend to see chicken tenders on childrens menu's in restaurants because we as parents have pretty much instilled in the mind of restaurant owners that this is what are children want to eat. Pretty much my opinion is in the same ballpark as docsconz. Should babys be in high end restaurants? Well that depends upon the parents. If you are the type of parent who believes that everybody around you should tolerate a crying baby while dining, then likely not. My youngest daughter Brianna, now two has already been to: Babbo, Django in Philly, when she was a infant. While most of the time she slept threw the meals, there were moments when she started to cry that I had to step outside to soothe her. But that is daddys job? Isn't it? If I wished to sit in a restaurant and ignore my crying child then maybe I should not of had children. My other children Robbie 13, and Renee 11, have been dining in fine restaurants most of their life. At Babbo my son started with the lambs tongue salad. Then went on to the calfs brain ravioli, and Rabbit alla Cacciatora, and loved every mouthful. He and I also dined at Blue Hill last year. Which was one of the finest meals we have ever had together. I have no doubt it was a outing with his dad that he will never forget. Dan Barber told me personally that it was a inspiration for him to see my son enjoying his meal so much. My son will also be my dining companion at Per Se when it opens, which we are looking forward too. I work in a small restaurant in Saratogo, NY that the owner has taking alot of pride in the childrens menu which is not often seen. Not a chicken nugget in sight. If we do not teach are children about fine food and farm fresh ingredients then the next generation will know nothing other then McDonalds and Taco Bell. RR

http://enjoyment.independent.co.uk/food_an...sp?story=469431 tarka, See above link.

http://www.departures.com/bb/bb_0104_vintner.html Eric Lilavois of City Hall restaurant will be appointed sommelier of Per Se. See above link. RR

Thats the truffle menu they faxed to me the other day! I'm so glad it tasted as good as it looked,Only wish I got to do the tasting. Schneier, Did you happen to notice if they where offering the five course menu? I was told its no longer offered,Or at least not for the remainder of the month.

Mr Bourdain, Now with talent like that why in the earth did you ever start cooking?

I would advise anyone who dines at Jacks to ask for a kitchen tour. Thats all I got to say about that! Forrest Gump. RR

Stone, Yes I heard about the bad season but what a mouth watering menu! Maybe my mind is wandering but I find it unusual to drop the five course for the last month of service. Could this be a test on how well it will be received before the opening of Per Se? I was also told they are likely going to take res. two weeks before the opening of Per Se but she seemed somewhat unsure of this. RR

I thought anyone who may be visiting the FL on these last days before they close will find it interesting that according to the receptionist I spoke too today, there will be no five course menu offered before they close. The menus I received by fax today are the normal chefs tasting[up to $150.00] and a veg. tasting also $150.00 for 10 course's and a Breathtaking white and black Truffle tasting for $275.00 a person. I have no idea if the five course will be offered again after they reopen in the spring. RR

I just noticed the new pastry chefs name is no longer posted on their site. I cant remember his name but does anyone know if he is no longer there? RR

Tommy, Four stars!! Click the above link. I am not a fan of the Post but I have to admit I was impressed.

Bond Girl, Was your one time there after Chef Gallagher took over? RR

The New.York.Post gave Oceana four stars today,the first such rating sense 1999. RR

Woodburner, If you wish I would love too give you the inside scoop on a few well know restaurants in the area, But I would perfer to PM you because I do'nt wish to drag any place through the dirt as I am a cook and not a critic. RR

Oh Yes, Pillars! I have never dined there but it is very well respected and I once had a long conversation with the Chef/Owner and found him very passionate about his work and very inspiring. RR

Verjuice, I've been in the restaurant business all my life and most of that time has been working in the Albany area and I'll be the first to tell you that I find it very difficult to recommend any restaurant in Albany. Mostly chain's and below par food and service in the rest. That's why I drive too New.York. But if I had to pick a few I'll let you know which have the most respect in the industry. Cafe Capriccio 49 Grand St. 465-0439 in downtown Albany is set's the bar in the city, but keep in mind i've not dined there in a few year's. Jacks Oyster House has a C.M.C. [ Dale Miller] but I swear he is there in name only, At least that's what I hear! But some love it. Chez Sophie, Route 9. Malta. 583-3538 about 20 miles north of Albany was and still may be the best of the best in the area but the owner passed away a few years ago and I have not been there sense.But it would be my first pick. The most creative chef in Albany just may be a sandwich maker at Debbies Kitchen 456 Madison Av. [Near Lark St.] Great lunch with very unique sandwichs. As for Saratoga Springs' I work right in the town and there is nothing I believe is worth the drive from Albany. Just One opinion! Good Luck P.S. As for myself I am eating alot of pasta waiting for Per Se to open in February. R.R.

Believe it or not but Mix has taken another shot in the heart in todays New York Post. Article is called Top Bill's, I think. I promise people before the day is over i'll get this linking thing mastered. RR

The link for the Mix review in New York Mag. is still not working but if you go to the home page and do a search for Mix it will come up. Wish I could say its good, but its not. RR

Just read in napa news.com The name is [Drum Roll Please] Per Se

Anytime a good chef design's a menu the food should be no less on Saturday then Monday. If the line cook's can't manage to get the food out in a consistent manner and is sub-par it is a design flaw in the menu. This is the general rule in most case's. RR