robert40

jeffj Thank You so much for taking the time and sharing your report with us. Just out of bed with cup of coffee in hand it was a wonderful way too start the day. Great Photos Also!! R.R.

Bruce, Looking forward to your report as I can never hear enough about the French Laundry. Lately it seem's some report's have been mixed. What was your impression? Thank You. Robert.R.

New York Post Reviews Roccos Today Gray Kunz is likely saying at this point,My Son My Son.What have you done?

I now know why I admire Thomas Keller so much!!

Exactly my point. Wylie and his father came to my table to thank me for letting him know about the impersonator at which time he said not knowing anything about the internet. I do know he was not to happy hearing about the site and now that a national publication just told all of the U.S.A. to check out the impersonator of Wylie I doubt it's a happy night in the kitchen. I just hope not that many people believe that it is Wylie writing about spilling the blood of other chefs on the street. Robert. R.

I have never spokon so harshly on this board and I apologize. But this was not a bad review, It is a drag through the dirt business braking slap in the face. Like I said earlyer in this post I expected wd 50 to take some flack but it sure don't deserve this. There is even a reference to a Wylie impersonator that was posting on Lockhartsteele.com in which I was responding too,To I realized I was dealing with a impersonator and called the restaurant to inform them about the site. My point being why would a magazine as big as Gourmet point at a site where it is obvious to a duck it's not Wylie but only some bored to death half wit. Robert. R.

Yes I remember, something on the menu was compared to Robitussin. Yesterday the Post gave Wylie a fairly good review but when you are serving a type of food that is raising eyebrows I believe it open's door's for the critic's to sit and have a cold one and discuss who will say, It's shit It's gold and It's in between shit and gold. Robert.R.

Just briefly scanned through the new Gourmet on the stands which already has a review on wd 50. I have never seen a review in Gourmet where they dogged a restaurant so bad!! Oh My, If I was Wylie I would be paceing up and down clinton street. It's really that bad. Robert.R.

The more I think of it a meal at Blue Hill is a relaxing afternoon in a hammock with a tall glass of ice tea and a cool breeze. On the other hand a recent meal at wd 50 is a wild rollercoaster ride,Thrilling but soon forgotten. Robert R.

Did anyone happen to read the excellent article Dan Barber wrote in the July issue of Food and Wine? I can't help remembering my kitchen tour after a fine meal at Blue Hill last year and as I entered the kitchen sure enough the first thing I heard was his voice asking a waiter how come table #%@* did not finish his scallops. So many times I doubt what I read concerning restaurant publicity article's. Not in this case! Robert. R .

I could see this coming before the door ever opened on WD50. I believe Wylie is a victim of his own popularity and success. It seems to me that when Wylie started at C.F.F. he could have never foreseen the attention the media would bestow him. Not to take anything away from his talent, but everything just fell into place at the right time. Economy, talent, and how would they say in the 70's. Chic to dine in the hood. Now at one point the NYT printed a article on small restaurant kitchens in New York City C.F.F. being one of them. Seems at any time an article was written about the restaurant, the word small jumped out at you. Now we all were waiting for WD50 to open. We heard about the investors with deep pockets. The custom built bonnet stove from France. The copper fireplace and the delays, delays, delays! So now if he was still cooking the same type of food at WD50 as he was at C.F.F. and decided not to push the envelope a bit,the critics would be bitching about there being no change in his cuisine. He was in a dammed if you do and dammed if you don't situation. Was Grimes a bit hesitant to give three stars to Wylie, remembering how Paul Liebrandt fell off the face of the earth after giving Atlas three stars? I believe that WD50 is deserving of three stars. And for that matter I believe that Blue Hill is too. I wish WD50 the best, and I will continue to support it. Robert .R.

David, There is no men's room,Just one bathroom that is unisex. My buddy last month dam near went to the basement trying to find the stalls and I only found it after the chef was in the hallway and seen me looking lost told me just too push the wall. Great report David and good luck with the job! I would mop the floors there if given the chance. Robert R.

I have had my heart set on trying this place sense reading reports from Joe H months ago. But just have not had the opportunity to do so as yet. My expectation's are so high that I'm afraid of being disappointed after driving from upstate N.Y. But yet thats a risk we all take I guess. Any opinions? Robert R.

I just kept my frail body up too one in the morning for this! Three stars for Bobby break my T.V. set? This is a nightmare Robert R

Robert, I agree with you on the account of all the press it has gotten, But it was interesting to hear one of the staff point out to me that they did not believe three star's are written in stone do to the fact that the service is casual even though they believe the food is three stars. Robert R

Anyone think tomorrow's review in the N.Y.T. will be WD 50? If so whats the consensus of fellow eGulleters, Two or Three stars? Robert R

Not that I no of. Robert.

I had a excellent meal at wd 50 last week. I believe Wylie now has his dream restaurant or more likely kitchen which he can now explore a more adventurous cuisine that could not be done in his much smaller kitchen at 71 C.F.F. I believe he has taken a risk as in I'm sure his cooking will not excite the mass diner as 71 C.F.F. did. I went with a friend so I was able to sample quite a bit of the menu, and service was perfect, which is rare for a restaurant so young. Our waitress Mary was a walking dictionary of the menu. Mary followed Wylie from 71 C.F.F to WD50 and I would recommend to all to ask for her. I started with the Oysters, granny smith apple, dried olive,pistachio. I enjoyed this dish,but to be honest the texture through me off a bit. My friend had the Artichoke soup, mussels, chorizo, tangerine oil which I tasted and was a great blend of flavors. Next I had the Foie gras\anchovy terrire, pommelo, tarragon. This dish was a tour de force. It had to be one of the best appetizers I ever had. My friend had the Squid linguine, asian pear, serrano ham, sweet paprika, again an excellent dish. I then went on to have the Monkfish, snow peas, black trumpet mushrooms, bonito broth, mint oil. While my friend had the Pork belly, black soy beans, turnips. The Monkfish also had a round disk of Monkfish liver in it. Yum! Very light and refreshing. I tasted the pork belly. Oh my god it was awesome. I can't wait to return again and I must add that the presentation of these dishes were over the top. The Foie gras looked like a jewel on a plate. Desserts where also awesome. Robert R.

Robert, Thank you so much for another great report. I am looking all the more forward to dinner next week. Robert R.

robert brown, So how was wd50? Can't wait to hear your report.

I had the opportunity to work at the Friends Lake Inn about seven or eight years ago with David Martin the chef at the time and also for a very short time with Sophie Parker about a year before her passing which was a highlight of my career. She could run rings around kids in their twentys and cooked with a passion that I rarely see. I now work in Saratoga and it is well known in the business that nothing in the area come's close to Chez Sophie. RR

Cabrales, I am also a fan of Meyer Lemon. Today I had a menu faxed to me from Fifth Floor, Did you notice the dish? Rabbit Composition. Braised with glass noodles, sauteed with Meyer lemon and olives, sauteed foie gras. RR

Cabrales, Great report as always. Monday I took the family to watch the parade and almost went to otto but ended up at Katzs for a cornbeef sandwich which was so good I also ordered a pastrami. But the highlight of the trip was jumping out the minivan while the wife is huffing and puffing she's double parked and running to look at Blue Hills menu outside. ( I'm a easy to please man} The door was open likely due to the spring air and I was temped to take a moment to say Hi to Dan or Mike but decided not to push my luck with a angry wife and a minivan. Robert R

Hi Bux, Ok maybe you did'nt take notes but you just cant leave us hanging like this. More detail's on the tasting please! And if there are those who are bored with the details they can turn to food network and check out Bobby Flay. Thanx. Robert R

Dear Mr Achatz. Last year at about this time I had a brief e-mail correspondence with you and also spoke with Mr Adaniya by telephone regarding externship's you where offering at the time. Due to poor health[ Bypass operation] I was enable to follow through but thought it was a great opportunity for aspiring chefs/cooks. At the time I was so set on going I was tempted to go and try not to let you know about the surgery . Needless to say the pain brought me back to reality. Do you still offer externship's? Thank You For Your Time. Robert R.