Daniel

Listen Trish, you can say whatever you want about the contestants and Tom.. But lay off Padma.. she's pertty.

Damn Bill, That sounds awesome.

Of course its necessary to poll at the end of the show... It cost 99 cents to text each vote..

Have you been to the restaurant? If so, whats your impression..

They still bad mouth him because MArcell probably won the competition.. Sam is such a chick.. And Ilan is some broke mans Spanish Chef.. Hmm chicken livers and chocolate, lets add some Sherry Vinegar? That makes it Spanish you know? You could tell with that clam dish he pulled out of his ass, he has been saving that one for a while... Probably one of the only decent dishes in his repetoire, although it had nothing to do with the challenge.. I was interested to see how Sam was going to represent love.. Considering he is head over heals in love with himself.. Cliff is a completely moron and it was upsetting to watch him almost prison rape Marcell. Whatever, he had a good run staying under the radar and went further then he should have.. I am happy to see that ratty hair under the head band French girl was wearing is fake.. I think she looks great with the buzz cut.. This show is a lot of fun..

Bacon is a lot harder to cook then ready to eat salami..

My father is 62, born and raised in Manhattan.. When reading the title can your father cook, I said to myself "yeh, salami and eggs" haha.. That is also his standard answer.. So, thats one for your theory.. I wouldnt say all, but I would guess its a high percentage..

I had seen that.. Its way off... You would think it would be more like 10 to 20 thousand to one..

Thats really funny.. This place predicts what the review is going to be.. Good call Oak.. I would expect two stars based on my visit..

Platt concludes, "Possibly Ramsay’s earlier London restaurants were imbued with passion and a certain ineffable sense of place. This one isn’t."I'm not going to directly agree or disagree with Platt's rating, but he seems to exact a pretty heavy rating penalty for the lack of an "ineffable sense of place." Nevertheless, Platt and Bruni often agree, and seldom disagree by more than 1 star. It suggests a 3-star maximum from Bruni, with 2 stars a very realistic possibility. ← I think two is pretty much on point..

Great looking dinner Wendy and company..

One way you can look at it would be.. American cuisine is anything that has been cooked with electricity, delivered via automobile, or airplane,ordered over a phone, cooked with charcoal, or refridgerated..

I tried the hot dog one.. I believe it was a goat, I do not remember the name.. It was really not for me, it tasted artificial to me.. I wish I knew more.. But if someone were very curious I am sure a call to Murray's Cheese shop would answer the question..

The cheese board was rather pedestrian.. Not bad, not exciting..To tell you the truth I missed a lot of the choices.. But they had an Epiosse I think you can find at a Pathmark, selection of blue that didnt look too impressive.. They had this one cheese that tasted like hot dogs.. Seriously and thats what our waitress even told us.. Nothing compared to an Artisinal or a Murray, or my local Italian place Celeste.. My first indication that the cheese was going to be mediocre was the vast selection they offer..

Which exactly are unacceptable in your opinion? In both recent reviews - Daniel's and Little Ms. Foodie's - the restaurant was basically "cleaning up" and preparing for dinner before they finished their meal. While the former found this unacceptable and the latter found it acceptable - I find it unacceptable (unless the restaurant is supposed to close for lunch at 2:30 and I insist on lingering over my dessert until 3:30). With regard to the wine - I think it is a minor breach to exceed the budget by $50. The bigger issue was were the wines good wines? I've found that when my husband orders wine pairings by the glass (because I don't drink still wine) - the whites are generally better than the reds. So I wonder how good/bad the wines were. Based on our own experiences - and those I've read about - I think it is better to ask for the sommelier than to trust the server even when ordering wines by the glass. Finally - I do not consider it a breach of anything for a server to have an accent. There are many domestic accents that are difficult to understand (try the deep south). In addition - the US is a multi-cultural society - and New York is perhaps the largest "melting pot" in the country. In addition - New York has tons of international tourists - and it is not unreasonable for a high class restaurant to have servers whose first language isn't English. I have encountered servers both in the US and abroad who have accents that are difficult to understand (try Scotland ) - as well as servers who speak little or no English (Miami can be as bad or worse than Tokyo). I haven't had any problems that I've found insurmountable. And I am curious - Daniel - do you know/can you guess what the first language of your server was? Robyn P.S. The more I read about branches of famous restaurants/chefs - the more I think that I'll pass on all of them. ← In terms of cleaning up.. Its not that I found it unacceptable.. I find it completely unprofessional and against the service they are trying to provide.. Turning out the lights and gathering around a table chatting goes against the entire vision of the restaurant.. I am not stuffy and find much of the routines unnecessary, but nonetheless was shocked that they decided to break tradition with me. With regard to the wine.. 50 dollars is a lot to be over if your budget is 100 dollars.. Thats 50 percent more then I asked.. Its not a lot of dollars but, its a considerable amount different.. Also, the wine steward did not take my preferences into consideration even after our discussion about my tastes.. We spoke through out our meal, there was plenty of time to mention him going over budget.. You are dealing with people in the restaurant business.. I am tipping these people over 80 bucks for a meal I was not happy with.. Would it have been a big deal if I was 50 percent wrong on his tip? What if the expected 20 percent tip was 50 percent less? In terms of the accent, it was too much.. I again am not being picky here.. I go to places in New York and Jersey where they do not even speak English.. But this is not a Taco Stand or a hole in the wall or an ethnic restuarant.. This is a high end restaurant and my server was unable to communicate something that we both were looking at.. Our waitress had a Russian Accent and I had no problem understanding her. Slight accent is not what I was said with regards to our French Waiter..

Yesterday, we had a really average experience at Gordon Ramsey.. From the Service, the Room, and the Food we were really disappointed.. Service: There were a couple of things that really bothered me and a few things which were just service errors that I do not mind, but there were clear mistakes for a restaurant that wants to uphold a certain level of service.. The first mistake which I was really upset by was my experience with the wine steward.. After ordering the Prestige Menu, we were faced with the decision og wine.. I asked him if he could pair wine with the courses and if he could keep it down to a hundred dollars for the both of us.. He said there would definitely be no problem with that.. When the check came, our wine bill was 150 dollars.. That was really huge.. Whatever, its only 50 bucks more, but if you think about it percentage wise, I should have been asked.. Also, I had asked him to not serve me certain wines with certain tastes to them.. I felt my request was ignored again.. My Second major problem was one of our waiters had an incredibly strong accent.. His accent was so thick, I was unable to communicate with him.. It was very unfortunate that he served us cheese and final desserts.. "I have this selection of "Archh" Cheeses for you.. " I asked, "Ash cheese? What is Ash Cheese" No,no Archhhh cheese, arcchhhhh cheese" Hard? Hard? is that what you are saying? And it got worse and worse.. It really took away from the experience and we missed a lot.. It made everything uncomfortable.. After lunch we felt like we were being pushed out and that some how the service just stopped.. While waiting for our check there were people wait staff standing around having conversations in front of us.. One person shut off the lights to the dining room which started the room laughing.. I waited maybe 7 minutes for my change.. It was strange. The room itself is nothing impressive.. I found small, it was hot, they left the door open to bar area and you could hear outside noise from the bar.. It was just ok.. I felt it was gaudy.. I liked the chairs, hated the huge red exit signs over the entrance to the kitchen and bar area.. Nothing special.. The food.. This is why I really come to a restaurant... Despite the problems nothing would have mattered if the food was superb.. But, it just wasnt.. Besides an extremely average to poor Venison Dish, everything was good..Nothing super exciting, but everything was good to above average.. Here is the amuse.. Which happened to be wonderful. Perhaps my favorite dish of the meal.. It was a tomato water gele with bacon onion cream.. Loved the tomato and onion cream together.. Nice little piece of bacon on top.. Foie Gras terrine with layers of smoked duck breast.. Served with pickled vegetables and celeriac puree, a brioche toast, and I think a beet sauce.. The drizzled sauce was tasteless.. This dish was fine.. I liked the idea that they played with putting smoked duck in between, however, I would have preferred no duck.. The brioche was nice, a little on the dry side.. It was really crumby.. Lobster Ravioli served over steamed romaine lettuce and fish stock.. I liked this dish.. The inside of the ravioli was just lobster with a little fresh herb.. The romaine was most likely pain fried and then steamed in the pan.. It had a little char taste. Dish was a little salt.. I would be happy to have this as an appetizer at a China Grill or some trendy place.. Inside: Sea Bass with an assortment of stewed peppers then an artichoke veloute was poured over table side.. This was a delicate lovely dish.. Liked how the bright gentle pepper infused through out the dish.. The Sea Bass was cooked well. My girl thought it was ok.. Venison with roasted beet and mushroom sauce.. Then there was supposed to be some bittersweet chocolate sauce poured over.. This dish was a complete nightmare.. I was surprised that I was asked in the beginning of the meal how we liked our Venison cooked.. I jokingly said, barely cooked.. I said, just cook it very medium rare.. When the meat arrived it was a way over cooked.. Not to mention, I felt the Venison was gamey and not good piece of meat before cooking.. I gave my girl my beet, she gave me her Venison.. Here comes the cheese cart.. I felt the selection of cheeses was ok. Nothing overly impressive or hard to find cheeses.. The majority could be found at a Zabars or something.. Plus, we were presented this by a person we were unable to communicate with.. Next came a little pineapple granita served over a puree.. Nice little dessert.. Apricot souffle.. Thought the quality of the souffle itself was high.. There was a great airiness to the egg.. I liked the nuts and the ice cream you put in.. Really nice execution.. Finally we had access to the dessert cart.. Again, served by the man we were unable to speak with.. It was just easier to ask for everything on the cart.. My favorite thing was the marshmallow and the popcorn.. They also offered cotton candy, caramels, and various chocolates.. The macaroons we received were not good.. I dont know.. This place just really isnt for me.. I felt like the place was more style over substance..Too delicate, too cutesy, not enough real cooking or solid dishes.. I left unfulfilled and underwhelmed..

Looks awesome.. Happy birthday and congrats..

Holy cows.. You guys are really doing some amazing cooking..Shaya that spread is just redunk... Marlene,That lamb looks gorgeous too.. I have one of those bad boys in my Freezer.. Chufi so do your rolls and very pretty Chicken Hathor.. I need to make it before I start the Vegetarian Diet on Monday..

Wavy Gravy and White Truffle Wavy Gravy started a commune called Hog Farm In Italy hogs are one of the animals used to harvest white truffles.. Sid Vicious and Girl Scout Cookie Thin Mints.

Tiffany Brissette and a Mango Lassie

I really am thinking about this issue.. And I know a lot of people that give their children soy products..Whether or not anything has been proven, I would let the facts come out before I would ever give a child soy on a regular basis..

Button mushrooms, rabbit, wine and egg noodles.. Throw in some peas for good measure.. Sticking with the Pdutch, I am going to say pigs stomache is way underappreciated, that and corn fritters with syrup.. Celery too is something very underappreciated.. I just love celery so many different ways..

Hirohito and Grits Hirohito was an evil tyrant.. Alot of people who ate grits kicked his ass..

Rick James is swell..

Burgers would be a bit cliche