robert40

Here you go. http://nymag.com/daily/food/2008/11/photo_...rtons_menu.html

Just made my day (weekend).

Very nice review in Phoenix Magazine. http://www.phoenixmag.com/dining/food-revi...ca-challenge/1/

By chance would this be it? http://farm4.static.flickr.com/3198/290823..._dc76fe1da2.jpg

Ronnie hits another home run. Truly awesome report once again. Eliot, It appears all your hard work is paying off. Take a break and come up for air and pour yourself a cold one. You certainly deserve it!

Thank you. I briefly glanced at it the other day as my daughter was pulling me to the children's section.

Any opinions from those who have it?

Always helpful and quick to offer valuable suggestions was Charles trademark. You certainly will be missed and best of luck to you!

Baffled that Eleven Madison Park misses the cut again.

I can't wait to pick up this book. Needless to say you know your a rancho_gordo fan when you still have the companies calender on your kitchen wall, even though its three years old.

It appears many have a love/hate opinion regarding Quince. Thank you for the feedback.

Breaking News! Gordon Ramsay is the anwser to world peace. Suddenly with one visit from the man himself management becomes the envy of Thomas Keller. And inexperienced cooks suddenly transform overnight and gain years of experience and pride. Business improves 30-40% and all restaurants/homes are saved from foreclosure with GR advice. But even better... Hot headed owners/husbands instantly become caring employer's and loving husbands. By the end of this show I was convinced the next line I would hear from a teary eyed owner would be. Would you believe after Ramsay's visit all bottled water in the stockroom turned to wine, and I even tossed my months supply of Viagra in the trash. Reality TV never fails to amaze me.

I recall Dan Barber saying in the beginning that fish was going to be the hardest thing for them to source locally, and impossible for them to raise on their own. I don't think they've ever claimed to be working towards being 100% local. ← An eye catching menu description would be... Locally caught while fishing off the wall of Sing Sing.

In this particular case I would say it was a exception other then the rule.

Let me give a brief personal example that applies to this discussion. Years ago when I was younger and starting out in this business I applied for a position in a nationally well known restaurant here in America with a chef I truly admired. I got accepted and relocated to a new state with my new family in tow and was full of enthusiasm. In short it was a great experience. How could I even express the high points of working next to the late Bernard Loiseau when he was there has a visiting chef? I learned a lot and the experience advanced my career measurably, not to mention my salary which tripled after having this restaurant on my resume. On the other hand even though they were few, the negatives existed and reality was not as I imagined. For one I rarely seen the chef. He would make a appearance during service for example only if Paul Newman or Tim and Nina Zagat were on the books and a kitchen tour was expected. In all it was not uncommon to only see him a few times a month and not more then a hour or two during service. And in all honesty even to this day I chuckle when I hear diners express the importantance of the chef in the kitchen. In my experience in this one particular restaurant if anything his presence caused a disruption. To put it in a understandable context imagine Michael Jordan returning to basketball now after being out of the heat of the game for so long and expecting to win the championship? Sure his experience in the game would likely outweigh all others. But yet like basketball a busy kitchen is about rhythm and pace and absence never improves those talents. So now looking back at my career what have I learned? Well for one work for the best you can without a doubt. But one must look deeper into one's priorities when picking a mentor. Those in the industry rarely cook for stardom and financial gain as only few reach that level. They mostly do it because they love it and its in their heart and soul and can't imagine doing anything else. Plus I think were all a little disturbed in one way or another. With that said sure working for Ducasse or Ramsay will advance your career greatly. But give me the small personal kitchen of Barbot, Pacaud any day over the former. A place where you are part of the success and soul, not just a number in the payroll department. I must say I would also love to work in Passards kitchen even though I'm unsure of how much he is involved in its daily operation these days. In America. Working for Keller or Boulud will surly skyrocket your career. But now if given the choice in the present my dream would have been to work with Keller side by side at La Rive in Catskill, NY I would pick David Kinch of Manresa or Johnny Monis of Komi any day over the Boulud's or Jean Georges or other big names. Maybe their names on your resume won't open doors as quickly as the more well known media popular chefs. But sometimes the personal satisfaction of learning from those working right next to you is far more beneficial.

Why was your interest waning? Frankly - I am just very confused. I hear a lot about a few high end restaurants. But almost nothing about others. E.g., it's very hard to find any mention of Pre Catelan anywhere (although it was on Gridskipper earlier this year). Robyn ← Coincidentally, because Pre Catalan caught my fancy. Together with L'Astrance, Le Meurice, and Le Bristol, it was the one restaurant that I regret having missed on my last trip to Paris. I just don't think I'm a L'Arpege type of guy. I have an inkling of what I'm basing that off of, but, obviously because I've never been, I'm loathe to attempt articulating it here. ← Yes, but you can't leave your fan's hanging who are looking forward to your Paris reports. Articulate away.

I see your point but may think the word practical fits more then easier. I'm sure chef Barbot knows his limits in a restaurant kitchen the size of the one at L'Astrance and the capabilities of serving the best possible product under those conditions. With those limitations offering a menu with options comparable to other 3 star restaurants would most certainly end in failure.

I could be wrong but I got the impression from a few above post that some diners are not fans of relinquishing choice in menu options in restaurant's like L'Astrance. My point is that I believe chefs who are doing this practice are doing so to offer the best of the day and not doing so to satisfy their own egos. Truth is not all diners that frequent restaurants are as knowledgeable as those reading these food boards. Example. I am willing to bet that there will be diners visiting Ubuntu in Napa this winter looking to try the dishes Jeremy Fox served at his James Beard House appearance this past spring. That may be a extreme analogy but just trying to express my view.

I also agree. I rarely watched in the past as it seemed the attraction leaned toward shock value like downing cobra hearts. Lately I have found the show much more interesting.

I am baffled by the assumption that those chefs that offer a limited or surprise menu are doing so to please their own ego. I have no doubt there may be some but am extremely doubtful it is a majority. Like those diners who believe the best option for a memorable meal is to leave it in the hands of the chef. The same theory holds true for those chefs who who practice that policy.

Loved the episode last night. Bourdain's visit to Etxebarri had me glued to my seat.

Any thoughts, opinions or recent visits to Quince?

Bourdain's visit will be airing this upcoming Monday.

That is a gift that we all don't share. Five years ago I could hear a old song on the radio and tell you where I was and doing when I heard it 25 years before. Now sometimes I have to think twice on how to write a post on this site. I guess the bottom line is we really never know the underlining reason why diners at the next table are taking photos. But in the end if their not disturbing others who cares?

I'm really looking forward to Marc Vetri's first cookbook. http://www.amazon.com/II-Viaggio-Di-Vetri-...18123399&sr=1-1