robert40

Fra’ Mani product's would make almost any father happy. http://www.framani.com/our_salumi_sausage

I visited a little over a week ago and had a fabulous time and can't wait to return. Highlights we had were the Tarragon Bison Tongue, Plogue à Champlain, Special of half roasted duck for two. Also peel yourself shrimp was so worth it. Really not one miss at the table. See link below for a few photos. http://picasaweb.google.com/lh/view?source...N&hl=en&tab=wq#

If I asked my son who is around the same age to pick one restaurant it would be Vetri. I have no doubt he would bypass any hoopla scene type environments and say bring on the pig's foot ravioli.

Someone was listening. http://www.nytimes.com/2009/03/19/dining/1...n-web.html?_r=1

I guess its all a matter of observation then. As for myself I feel I had no way to accurately form an opinion on his palate in that short of time.

While that farmer guy may have looked unusual. He supplies high quality produce to many of the very best restaurants.

Me, too! We'll be at the restaurant with the Chef for the showing. He has been mum since taping in June, and the cat will finally come out of the bag tonight! ← If only I was not on the other coast. Have a great time!

Really looking forward to tonight's show with David Kinch.

This thread would veer way off topic if we drifted into the psychology reasons why one person will speak up while another will remain silent. 1. First mistake was the poster being charged for the entree. 2. And if by chance there was miscommunication between the manager and server that would fall under mistake number two. People handle social situations differently. To suggest sp1187 could have handled it better is one thing. But it is reaching pretty far to suggest he is responsible for the outcome and should not have mentioned it on an food/restaurant discussion site. Like I said up thread, I very well may have let it go without confrontation myself. Why you may ask? Because it is anyone's guess what the response may have been from the manager. By putting myself in that position I am opening the door to hear something that may not be satisfactory. Like were charging you for the entree for whatever silly reason. Which brings us back to how we each handle social situations. Twenty five years ago the price for that confrontation would have been far more costly to me then the price of the entree. Now that I am older and much more mild mannered. Plus dare I say wiser I learned to avoid putting myself in that position from the start.

Yes. The entrees should have been removed from the bill without question if not eaten. However there is the possibility there was miscommunication between the manager and server. Its all speculation at this point but in the hectic environment of service the entree charge may have simply been added mistakingly. (Slim possibility but still possible.) Without questioning the charge at the time we will never know. With that said I would have likely done the same. Like many I rarely speak up if unsatisfied. My better half on the other hand? Thats another story.

I think it is highly unlikely that Colicchio would openly take a direct public shot at Alinea. Lets remember Colicchio's roots, which were Thomas Keller's sous chef. Taking a swipe at Achatz would be a little to close to home and I for one did not interpret the commercial that way. For that matter the serving devices in the commercial are as similar to those at Blue Hill Stone Barns as those at Alinea. If anything I found the commercial mocking those chefs attempting to jump on the Achatz bandwagon and doing it poorly.

I had my eyes on the Plogue a Champlain since seeing the menu online. The Melting Pot also sounds delicious. Watch right when I think I'm decided the server will throw a line of tempting specials at me. Thanks all. I'll be sure to report back.

Luckily with a family of five we can try a wide range of items. Will take your advice on eating as little as possible before dinner. I don't have the appetite I use to.

Last night I looked up the web site of Fabio's restaurant. I was a bit surprised as maybe I was expecting more. The menu reads typical red and white tablecloth Italian fare found anywhere in small town USA. Don't get me wrong as I love a well done veal parm as much as the next guy. Yet from reading the menu you would never guess the chef had the talent he does. But then there are many chefs who tame down their potential and creativity otherwise their dining room would be empty. In this industry 90% of the time if you don't give the customer what they want and expect your out of business.

I spend an enormous amount of time reading about food and restaurants. Some would say borderline obsessed. In which my wife would argue there's nothing borderline about it. So while browsing cookbooks in my local book store the other day I picked up Au Pied de Cochon as I recalled faintly hearing something about it. How could I have let this gem slip by me? I'm honestly disappointed in myself. Only explanation is I'm adsorbing to much information and my feeble mind is leaking. Needless to say I was sold and its sitting between my copy of White Heat and a Keller autographed 1 in 200 limited edition French Laundry cookbook. Not bad company. Even more surprising is Montreal is less then a four hour drive for me. Which is a walk in the park for a guy who drove to Phoenix for pizza. From what I have read almost all menu items have gotten much praise. Yet are there any must have recommendations for a first time visitor? Thanks much.

Some may even argue his best work was even before Susur at Lotus.

I must admit Fabio yanked my heart strings when he spoke of his mother tonight. And for Carla, who would have guessed? Truth is her delivery of cooking with love may give viewers a chuckle. But honestly she could not be more right and I believe it shows at this point.

Although I agree Per Se and ADNY gave the best approximation with three star dining in Europe, they don't equal the best that can be found in Europe. I recently asked one of the g.m.'s at Per Se how he felt his restaurant compared to the best in Paris ( he had just returned from eating at some of the three stars in Paris), his response was in short that as good as Per Se is, the French just do fine dining better. I have never had anything but superlative service at Le Bernardin and I have eaten there monthly since 2001. ← This subject comes up from time to time. What I always find interesting is when reading the France board there never shows overwhelming evidence of it. Examples. I can't count the times I read reports about Gagnaire being wildly inconsistent. Or L'Ambroisie treating regulars differently then the unknown. Just yesterday I went back and reread BryanZ report on L'Astrance and noticed his mentioning of waiting for the check. And Bocuse? At the very least it has been ten years of reading his 3 star rating is carved in stone mostly out of respect and loyalty. Not wishing to throw this thread off topic it would be an interesting discussion if there is not a existing one.

Could not agree more.

Being my daughter had chicken nuggets yesterday and a cheese omelet today I find it interesting. Trying to convince her to take a lunch is a task. All part of peer pressure I suspect.

I guess I have to take the bait. What would be offensive cauliflower soup? Sounds like McCrady's left you less then impressed.

Egullet member 'ulteriorepicure' is presently on a three star mission. He has been posting some amazing photos daily. http://flickr.com/photos/ulteriorepicure/

And under the circumstances it was pretty tasteless.

If I hear one more critic mention eel with crystallized violets again I'm going to choke. They really need to let it go.

For some the whole purpose and focus of their vacation is visiting restaurants. Speaking for myself I'm hoping to visit Paris next year and it would be wise to visit as many restaurants as possible. As I may never have the opportunity again.