robert40

It appears you can still make reservation via their site. http://www.citrusetoile.fr/index_us.html

Anyone try this fairly new pizzeria? It certainly is getting good press and appears the owner took no shortcuts. http://www.marcoscoalfiredpizza.com/

Much success my friend! Your menu not only looks delicious but also smart. Only wish you had opened this time last year.

The menu changes so often, it's tough to recommend specific dishes. He is very good with his pastas, both in cooking the pasta and the saucing. The chicken from North Wind Farms is always terrific. He makes a pork saltimbocca that I order whenever he is making it. Start things with a salumi plate, which always changes, but is made with top quality stuff. The last one had porchetta on it that practically melted in your mouth. The overall theme is: serve quality food, prepared simply with a nod toward tradition. You'll never see veal parmigiana on the menu. Shoot, now I want to go.. How local are you? ← Thanks adegiulio, I'm going tomorrow so your response was right on time. I certainly will watch for those items. Or at times when undecided I just welcome whatever the kitchen wishes to cook. Very glad to hear there is no veal parm. I live about 40 miles west of Albany. But I trust your opinions as I have been reading your suggestions for awhile now. Plus I tend to travel pretty much anywhere when it comes to restaurants. Edited to add. Last year for my birthday I drove to Komi in DC. So this is significantly closer. Gas prices are restraining my dining habits. ← So, how did you enjoy it? I hope it was worth your trip, which seemed pretty long for a neighborhood restaurant... ← We had a good meal and will give more details over the weekend.

From someone who has been pretty discouraged with restaurants in the area lately tonight changed my mind. Max London's exceeded my expectations and I can't wait to return. Will give more details on it's own thread soon. Mark, I agree totally with you on the different styles of dining comment. Small plates for a quick bite, to pizza with the kids, or a full blown dinner can be had.

Thanks Mark, Duck and morels! I'm sold without question.

I'm trying Max London's tonight for the first time. Any recommendations?

I have a gut feeling this will be the most talked about and praised restaurant opening of the year. In the whole country that is.

The menu changes so often, it's tough to recommend specific dishes. He is very good with his pastas, both in cooking the pasta and the saucing. The chicken from North Wind Farms is always terrific. He makes a pork saltimbocca that I order whenever he is making it. Start things with a salumi plate, which always changes, but is made with top quality stuff. The last one had porchetta on it that practically melted in your mouth. The overall theme is: serve quality food, prepared simply with a nod toward tradition. You'll never see veal parmigiana on the menu. Shoot, now I want to go.. How local are you? ← Thanks adegiulio, I'm going tomorrow so your response was right on time. I certainly will watch for those items. Or at times when undecided I just welcome whatever the kitchen wishes to cook. Very glad to hear there is no veal parm. I live about 40 miles west of Albany. But I trust your opinions as I have been reading your suggestions for awhile now. Plus I tend to travel pretty much anywhere when it comes to restaurants. Edited to add. Last year for my birthday I drove to Komi in DC. So this is significantly closer. Gas prices are restraining my dining habits.

This thread convinced me to celebrate my upcoming birthday at Mercato Tivolio. I'm looking forward to it, and was wondering if anyone has any must try suggestions?

He was favored by whom? Yours? I ate at Stephanie Izzard's restaurant, Scylla, when it was open in Chicago. I had a very good meal there. I look forward to experiencing her food again. ← I noticed your photo set on Scylla just last night after Stephanie won.

During the process of becoming a chef choosing the very best learning environment is important. With each restaurant you work in try to make sure it is better then the last which will help you grow as a chef. In unprofessional kitchens you will pick up bad habits and the integrity of your work will suffer. Move on! Your not going to change the mind of your employer now and instill any pride at this point. Some things that are broke can't be fixed.

Bravo Doc! Certainly a step in the right direction for our area.

Am I the only one who can't access the video?

I have been trying to figure out this dilemma. If I was a three star chef how much money would it take before I went on national television and publicised my products were being unloaded from a Sysco truck.

And lets not forget Liz Haskell. She gives most a run for their money in consecutive dining.

Minutes ago I found your photo sets on Flickr and was just about to ad a link when I spotted your above post. I think I can speak for all and say you eat extremely well and may have broken some kind of consecutive 3 star dining record. If not your monthly dining budget certainly is a candidate for the Guiness book of records. Your L'Ambroisie photos practically had me drooling. And those morels!! WOW.

IanT 1, Andy 0 ← I suspect you got one too as it could explain the secrecy for withholding your report.

Doc, Did you happen to notice the recent decussion on Steve Barnes blog? It was regarding the lamb at Elihu Farm. http://blogs.timesunion.com/tablehopping/?p=1897

1. Some really nice photos. 2. Google translate is worthless but a bit comical. http://lamplus.exblog.jp/7987815/

I believe Laurent Gras is one of the most talented chefs in the country and maybe L.20 will finely give him the opportunity to showcase that talent. Like in 94 when Thomas Keller took a drive to the unheard of small town of Yountville. It sometimes is a matter of making the right choices at the right time and more then a little luck. Anyone notice the blog post the other day mentioning there is no pastry chef?

Yes. I believe it has been open for two or three days. Some of the first photos I seen on fickr. http://flickr.com/photos/59597123@N00/sets...57604966131099/ Also. http://www.hungrymag.com/2008/05/15/first-sip-l20/

Something I should have checked a few weeks ago when I stopped on a Sunday.

People are 'dying' to get through the door. The list is long why I would avoid it. But I am sure you will get a wide range of opinions on this topic. Some of my reasons are mass produced mediocre food that is not even remotely Asian. Huge portions with quality taking a back seat. Lack of identity and soul etc etc.

Here you go. http://www.nytimes.com/2008/05/11/magazine...xprod=permalink