lizziee

For the best inflight meals it is a tie between Thai Airlines first class and Singapore Airlines first class. On Thai, they have taken half of what would be business class and have an actual working kitchen. On our flight from Charles De Gaulle to Bangkok, we were delayed on the ground waiting for Air France to lend us a part. While on the ground to keep us happy, they served Dom Perignon and unlimited Beluga Caviar. Once we were in the air, more Beluga (I think my husband ate over 8 ounces during the flight) plus satays and other assorted appetizers. The meal itself was also excellent. When we woke up in the morning (your seat turns into a real bed) they asked us what we wanted for breakfast. My husband had scrambled eggs that were made fresh with more Beluga on top. I didn't want to get off the plane. Singapore has something called Book the Cook.http://www.singaporeair.com/saa/app/saa?hidHeaderAction=onHeaderMenuClick&hidTopicArea=BooktheCook. You get a huge choice of entrees which you can order in advance. Again, it was an incredible experience.

Robert, Your reaction mirrors mine as to our first two meals at El Bulli. It was and is two of the most extraordinary dining memories of my life. Never have I experienced a staff as good, as genuine, and as committed. Their pride and the pleasure they derive from serving you is unequal. I am thrilled that my poor experience last year can be erased as a bitter memory and that I can eagerly return to again have the "El Bulli Experience." Juli genuinely loves to talk food and share his experiences and I am sure he had as much respect for your knowledge as you had for his. We had some of the same dishes you mentioned ---- the Couscous de Califlor, the Civet de Conejo and the Sopa de Levadura were definite highlights for us as well. I agree with you that other chefs are adopting some of Adria's techniques, but they are poor imitations of the real thing. You have aptly described a unique experience and I am so glad that you were able to go and let us vicariously "dine" with you. I look forward to your observations on new dining vs old. Thank you again for a wonderful report.

Tell me a little bit about what it's all about to do PR for the Restaurant/Hospitality industry. What are Chefs and Owners missing in regards to self promotion? (I know off topic) Thanks CC Aurora- Nothing is ever off topic. I really would be interested in hearing your answer.

hollywood, I am not being very clear. Fine dining for me is good service and good wine where the emphasis is on the food, wine and service.

hollywood, I think Irene's "magnificent seven" is meant to point out new restaurants in the past year that she likes. They are certainly not representative of fine dining or hi-ends. You asked me to comment on them and I will try to give you "my take." Angelini Osteria - I have eaten Gino Angelini's food at Vincenti and I found it to be a hit or miss kind of thing. I will give his new place a try and look forward to real Italian food. Unfortunately Drago used to be wonderful, but it has slipped badly - soggy calamari, gluey risotto, over-cooked pasta. Red Pearl Kitchen - Tim Goodell's fine dining restaurant in Newport Beach is suppose to be excellent. I have not eaten there as yet, but from our friends'reports, they were impressed. Red Pearl Kitchen is described as "fun and casual" probably what Southern Californians love the most. Jar - I have eaten at Jar a number of times and inconsistency is again a huge problem. The last time I was there both my son and I became violently ill after eating her fried clams. The best thing on the menu was the steak. Cobras and Matadors - We have eaten at "Cobras" when it was Boxer and loved Neal Fraser's cooking. We followed Neal, when he left, to head the kitchen at Jimmy's. He was also doing a fine job there. Unfortunately just as Jimmy's was hitting its stride, a lease dispute with the landlord forced Jimmy's closure. Brooke Williamson, the next chef at Boxer, was also doing a fine job. She is now at a little neighborhood bistro called Zax - good, simple bistro fare in a small, cosy space. Cobras is described as "less chef-driven" "in a casual environment" with "a menu of little dishes." g. garvin's - I know nothing about Garvin so I can't comment, but again the description as a "late-night music industry hangout, where the soundtrack .... can veer from Mary J. Blige to Alicia Keys" doesn't sound like a food-driven restaurant. Alex - I have eaten at Alex's and I think he is somewhat overstretched - trying to do too much. However, we enjoyed the meal (inconsistencies notwithstanding) and will certainly go back. Max - Again I can't comment as I have never eaten his food. hollywood, I have certainly not in support of the idea that expensive restaurants = great dining. One of my absolute favorite restaurants is Bistro Jeanty which I would consider a destination restaurant. Campanile when Mark Peel is in the kitchen can be an evening of creative cuisine. The list that you represented as fine dining: Bel Air Hotel, Spago, L'Orangerie, Ritz Carlton's Grill, Valentino, Patina, The Belvedere, Diaghilev are all expensive, but I don't think the expense merits them all as fine dining. Belvedere is mediocre, Patina just lost their chef and our last meal there 2 weeks ago was so underseasoned that I wish I had brought salt, Valentino is only good "if you let Piero devise the menu." One other thought. I have spoken to a number of chefs who have given up on LA and their main complaint is that LA does not support a fine dining scene. They want to be creative, they want to "really cook", but the client won't allow them.

Irene's list has few high end restaurants noted because LA has so few. I think, hollywood, as you have correctly noted, LA has many low to middle-range good restaurants that serve excellent food. What we don't have are destination restaurants. I do not think the list is meant to be one of 3 and 4 star dining experiences, such as you would find in the New York Times or the San Francisco Chronicle. It is a list of places to get good food. For example, Ginza Susho-Ko and Father's Office are listed. The former is the most exclusive and expensive restaurant in LA, the later a bar to get great fries and a hamburger albeit from the last chef at Michael's. Another example would be Uncle Darrow's Cajun Creole eatery, a "boxy corner stand" with Spago. The most, I can say, is that I agree that what is represented is excellent food, but is it fine dining, a "Michelin must experience restaurant list", I don't think so. What do you think?

For an excellent link to Napa Valley restaurants go to: http://www.woodsidehotels.com/napa/napa_co...ncier.htm#terra Here they will list most of the good restaurants and give you a link to their web site if they have one. Of the places listed we have eaten at Bistro Jeanty, Bouchon, Domaine Chandon (many years ago when Jeanty was the chef), French Laundry, La Toque, Martini House, and Terra. We have also eaten at Auberge du Soleil, Catahoula Restaurant, Gordan's Cafe and Wine Bar, Silverado and The restaurant at Meadowood. I would skip Auberge du Soleil and The restaurant at Meadowood . Auberge is beautiful, but the food just doesn't match the surroundings. Meadowood is a wonderful place to stay, but the food is mediocre. Under no conditions do the Napa Valley Wine Train - it really is horrible food. I have not been to Catahoula in a number of years so don't feel comfortable giving any type of review. However, in Calistoga there is a wonderful wine store called All Seasons. Amazingly, there is a large inventory of French Burgundy and smaller, less known French Champagnes. It is definitely a place to search out, although not so much for the food. The Oakville Grocery Store is an institution and another must stop. You will be overwhelmed by the oils, vinegars, jellies, cheese, wine, condiments etc. La Toque, Ken Frank's restaurant, I will refrain from reviewing. I have very mixed emotions about this one. Martini House is a Pat Kuleto restaurant where Todd Humphrey's is now the chef. The decor is gorgeous. ( They have a web site and the above link will take you there). We have not been for dinner, but have had some wonderful lunches. Dishes we have particularly liked were Crispy Veal Sweetbreads with Sorrel Puree, Shaved Apples and Frisee Salad, Ahi Tuna Carpaccio with Lemon Creme Fraiche, Shaved Celery and Spring Radishes, Smoked Salmon and American Caviar Open Faced Club with Dill-Caper Cream Cheese, Grilled Sour Dough and Curly Cress Salad and a Grilled Prime Flat Iron with Roasted Artichokes, Glazed New carrots, Sauce Bordelaise and Creamed Nettles. Terra in Yountville is a wonderful restaurant. The ambiance is welcoming and warm; it is in an old converted house near the railroad tracks. Hiro Sone, the chef and Lissa Doumani (the pastry chef and front of the house) both started their careers at Spago in Los Angeles. The cuisine is in Lisa's own words "southern French and northern Italian in style with a Japanese sensibility." Some of the stand-out items we have had in the past are: Fricassee of Miyagi Oysters and Chanterelle in a Chardonnay Cream sauce, Hamachi Sashimi with Mushroom Salad and Truffle Soy Vinaigrette, Salmon and Tuna Tartar with Lemon-Ginger Vinaigrette served with a Sesame Tuile, Peeky Toe Crab in Cauliflower "Vichyssoise" with Caviar, Grilled Filet of Salmon with Thai Red Curry sauce and Basmati rice, Crispy "noix" of Sweetbreads, Asparagus, Shitake Mushrooms and Green Lentils, Spaghettini with a Stew of Tripe, Tomatoes and White Beans, Grilled Lamb T-Bones with Potato Ricotta Gnocchi, Peas, Pancetta and Mint. Bistro Jeanty is like being back in Paris. It is a favorite of ours and one we always go to each trip. This is a copy of the review I wrote for e-gullet on June 9th for Bistro Jeanty and his new restaurant in San Francisco, Jeanty at Jacks. Phillipe Jeanty was the chef at Domaine Chandon in its hey-day. It was fine dining - a leisurely lengthy tasting menu with first class wines. Philip decided to do his own thing and opened Bistro Jeanty - a casual, typical French bistro in Yountville - right down the street from the French Laundry. Every time we go to Napa Valley we always have a meal there and it is always good - a perfect balance after eating at The French Laundry. He has now opened a restaurant in San Francisco called Jeanty at Jacks in a space that housed a once famous San Francisco restaurant institution known as Jacks since 1864. It is essentially the same type of restaurant as his bistro in Yountville. Below is not the full menu, but a sampling of some of his best dishes: Duck "foie Blond" Pate Pieds de Cochons persilles (pigs feet and haricot verts salad) Terrine de Lapin (rabbit pate with celery root apple salad) Petit sale (cured pork belly. Lentil ragout with 1/8" cubes of foie gras) Foie Gras Torchon with Brioche and Sauterne Jelly Lamb Tongue and Potato Salad Phillipe's Smoked Salmon Carpaccio style Escargots Quenelles de Brochet (Pike dumplings with lobster sauce) At one time or another, we have eaten all of the above and they match any very, very good bistro in Paris. Especially remarkable is the Petit Sale, the Lamb Tongue and the Rabbit Pate. Entrees Steak Tartare (the real thing) Coq au Vin Mussels, steamed in pinot Noir with Bay Leaves Monkfish and Clams in a saffron Broth Steak Frites (ribeye with fries served in a paper cone with béarnaise) Daub de Boeuf Cassoulet From the above we have had the Mussels, the Cassoulet and the Steak. Particularly the steak also brings back memories of France. Softly in the background is a CD playing plaintive songs in French. Of course there is cheese: goat cheese with honey, Fourme d'Ambert, epoisse de Bourgogne. I have not eaten their desserts but they also are traditional French fare: chocolate mousse, apple tarte tatin, creme caramel, rice pudding, lemon meringue tart. I can't comment on the quality as I have never ordered one. All in all both Bistro Jeanty and Jeanty at Jacks is a perfect spot for us, particularly for Sunday lunch. For a complete discussion of The French Laundry go to http://forums.egullet.org/ibf/index.php?s=...=french+laundry I will not reproduce the entire review here - just do one evening: The ambiance/decor at The French Laundry is stark minimalist. All of the excitement comes from your plate - it is a food-focused restaurant. However, it is not a temple - the feeling is casual, friendly and warm. The service team is exceptional. A good part of the staff has been here from day one and each and every one will tell you that they love working there. Dining at The French Laundry is an all-evening affair. We got there at 7:30 PM and ended up in our Taxi Cabernet (that's the name of the best cab company in the valley) around 1:00 am. GENERAL DESCRIPTION OF THE MENU: The menu is composed of a chef's tasting menu, a vegetarian menu and an a la carte menu. Since we have been there so often we don't look at the menu or even order; we just let Thomas and the staff cook. For us, this involves a series of about 15 courses with my husband getting one preparation and I another. We each eat half of a dish and then pass so we are actually tasting over 25 different dishes. (We call this over/under - he passes under and I go over.) Menu Meal # 1 1. Cornets of Atlantic Salmon Tartar with red onion creme fraiche (this is a signature dish and always begins the meal.) 2. Broth served in a demitasse cup perched on a stack of 4 plates - each a bit smaller than the next. Curry infused Broth Langoustine Broth 3. Sorbet Fennel sorbet with nicoise olive tapenade Red pepper sorbet with picholine olive tapenade What I found interesting was the placement of a sorbet dish, normally a palate cleanser, at the beginning of a meal. 4. Potato Blini Potato blini topped with eggplant caviar, underneath roasted red pepper confit dotted with a balsamic reduction Potato blini topped with grated botarga, underneath tomato confit 5. Caviar Signature Dish of Oysters and Pearls - "Sabayon" of pearl tapioca with malpeque oysters and osetra caviar Another signature dish of cauliflower panna cotta topped with osetra caviar 6. Fish We both had what Thomas labeled "Jelly Belly" - grilled cod belly, with piquillo peppers and seaweed jelly. 7. Fish Atlantic Salmon chop with russet potato gnocchi (in looks the salmon resembles a lamb chop and the gnocchi white beans) Gougouettes of spotted Skate Wing with orange infused water and cilantro oil - very aromatic 8. Egg White truffle custard with ragout of Perigord truffles with veal stock presented in a hallowed out egg Coddled hen egg with perigord truffle beurre noisette 9. Foie Gras We both had a terrine of Moulard Duck Foie Gras with frisee salad and grilled pain de campagia 10. Fish Crispy skin Black Bass with Grey Morel mushrooms and red wine essence Turbot collar with fennel and Meyer lemon beurre blanc (had a flashback taste to the turbot with Hollandaise from La Caravelle in the 1960's) 11. Lobster Maine Lobster tail with "Ham of the Woods " mushrooms and braised fennel "Peas and Carrots" - Butter-poached Maine Lobster with Carrot-Ginger sauce and Pea Shoot salad (each carrot in the dish was about 1/8" of an inch and "turned") 12. First Meat Pan-roasted rabbit sirloin with Tellicherry pepper shortbread and cherry and fennel bulb relish Duck breast with peas and glazed turnips 13. Second Meat We both had Prime Kentucky Beef Ribeye with summer vegetables, crispy bone marrow and sauce Bordelaise 14. Cheese Valencay with Penne Compote and Argula Salad Fourme d'Ambert with Cherries 15. Dessert Thomas does an entire flight of desserts, but there is no way that I can handle 4 or 5 desserts plus petit fours after this type of meal. My husband's favorite is another signature dish - Doughnuts with cappuccino semifreddo with cinnamon sugar and we usually end with this. The wines for the evening were M.V. Laurent Perrier, "Grand Siecle" Champagne '97 F. Raveneau, Chablis, "Blanchots" 2000 Knoll Gruner Veltliner Beerenauslese (with the foie gras) '97 Querciabella "Batar" Tuscany '99 Vernay "Challets de L'Enter" Condrieu '99 Roumier "Bonnes Mares" Burgundy '67 Chateau D'Yquem, Sauternes Bobby Stuckey and Kevin Fergel, the two sommeliers are wonderful. Not only are they knowledgeable, but they are eager to steer you to those hidden gems/exceptional values. The entire staff from the food runners to Laura Cunningham, the GM are tremendous. They sincerely try to make a perfect evening. What is also amazing about the French Laundry is that given the amount of food, each dish is not only unique, but also works as part of the whole, perfectly orchestrated meal. There is rarely a wrong note. Hope this helps.

Happy birthday again. Did you end up drinking wine? If so, what did you decide?

Jinmyo, But did Paul Anka eat there? Feh would be to Mr. and Mrs. LeGrand Benedict who with bored, fixed expressions casually glance at the menu, look wearily at their favorite waiter, shrug carelessly, in an off-hand sort of manner and say, somewhat peevishly, "Is this all there is?" So simple to have a dish named after you.

Beef Stroganoff for Count Pavel Alexandrovich Stroganov Beef Wellington for the Duke of Wellington for defeating Napoleon at Waterloo Caesar Sald for Caesar Cardini Chicken Marengo to commemorate Napoleon's victory over the Austro-Hunagarian army at the village of Marengo Oysters Rockefeller

Monkey, We went to the one at the corner of Wilshire and Wilton. Compared to Ginza Sushi Ko, it was a steal. I wonder how New York will handle $400 a head without drink at lunch and $500 a head without drink at dinner. Hans is still doing his white asparagus menu and it is equally as good as before. Obviously, we tend to stay more Westside, but we do venture out - Campanile, Patina, Water Grill, Lucques (not that often). David Rosoff (the GM at Michael's) is opening a new restaurant in Hollywood. They are in the building stage as of now. Again, a mighty welcome.

La Tupina is an absolute must. We loved everything about it. Jean-Pierre Xiradakis is so warm and friendly - you feel like an invited guest to his home. As you walk in, there is a huge fire roaring in the fireplace in which chickens are turning on a spit, country sausages are sizzling, a huge iron pot has a simmering stew - it all reminds you of a grandmere's country hearth. Be forewarned that if you are dieting, worried about cholesterol, or a vegetarian you won't like La Tupina. His french fries cooked in duck fat are meltingly perfect. The foie gras, the chicken with golden crackly skin, the parsleyed pork tripe, the sausages are all sensational. I can't say enough good things about this restaurant. (I must add that the last time we were there was in 1997).

Monkey, Glad to have you here and I second Beachfan's Yippee! for the California board. It is not the "hype" restaurants that LA needs , we have enough of those, but we are lacking in fine dining that is prevalent in New York and San Francisco. It is a shame that we have so few fine dining restaurants that are interesting. I am not in favor of "high-end" to the exclusion of others, but I do feel that in a city as diverse and large as ours that we do not have that many "culinary destination" restaurants. I couldn't agree with you more about Jars. I have yet to try Chadwick's, but it is on the list. One place that is often overlooked is Rockenwagner - he does a wonderful tasting menu and Hans is a creative, hands-on chef. I have heard wonderful things about Aubergine in Newport Beach, but again I have not had the chance to go as yet. As to Masa, we also started eating his food at Soba Ya. Even then, he tried to maintain exclusivity. If you didn't have a reservation, you couldn't get in. One night we were there and we were the only ones sitting at the sushi bar. Someone walked in without a reservation and they were refused service. Masa will be in New York in the new Time Warner building (I think that's the name) across from the Trump. Thomas Keller will also have The French Laundry in the building. Monkey, glad to have you here. Welcome.

In the Oct. 7, 1998 article in the New York Times, Amanda Hesser describes who likes to get "off-menu" specials. Her thesis is that if you "treat the royalty royally, they will return time and again, adding ... glitz to the restaurant's ambiance." There is an interesting quote from Michael Batterberry. "Today's special treatment in restaurants is rooted in practices of the past, when to bring in business, chefs would create and name dishes for a celebrity. Peach Melba, for instance was named for Nellie Melba, Chicken Tetrazzini for the Italian opera singer, Luisa Tetrazzini, tournedos Rossini for the Italian composer, Rossini and Pavlova for the dancer. Lucca-Augen (Lucca-Eyes), a German dish of raw beef, caviar and oysters was named for the famed Opera singer, Pauline Lucca by the chef at Restaurant Kempinski. It is said that Pauline was "a beautiful woman, who not only had a golden throat, but must also have had eyes of shining brightness." According to the Delmonico site, a number of dishes were named for their "good" customers. Mr. and Mrs. LeGrand Benedict were dining at Delmonico's, complained that the menu never changed and wanted something new. The chef obliged with "eggs on ham served on a muffin and covered with hollandaise" - Eggs Benedict. "In the mid-1800's, shipping magnate Ben Wenberg asked Charles Ranhofer, chef at Delmonico's, to prepare a meal he had discovered in South America, chunks of lobster sautéed in butter and served in a sauce of cream and egg flavored with paprika and sherry. The meal was such a success that it was added to the Delmonico's menu as Lobster Wenberg. However, some time later, Wenberg consumed too much wine and got into a brawl. He was banished from Delmonico's forever and his name stricken from the menu. 'Wenberg' became Newburg.'" According to the '21' Cookbook, "'21's menu always has been strongly influenced by the preferences of its owners and friends as well as its chefs. .... '21' Traditional Hunter Salad, still a popular appetizer at '21,' is named for tennis champion Francis Townsend Hunter..... (Further) '21' has always catered to its regular customers' special likes and dislikes. Retired businessman Jack Hausman, for example, has a single pretzel each day before lunch. Industrialist Jeff Silverman starts his lunch each day with an appetizer the busboys make from cottage cheese, '21' Sauce, Tabasco, and chopped chives, served on toast.....Neal Walsh (the man responsible for the green stripe down Fifth Avenue on St. Patrick's Day) invariably has an egg salad sandwich - with the crusts trimmed off - for his entree. Bermuda Socialite Hilda MacMartin always ordered beans and franks when she came for lunch. And she always got them."

You have made an ex-Bostonian very happy! Who needs dining when it comes to fried clams.

hollywood, Tell me more. Are they fried clams with the bellies? If they are that good, I headed for my car now.

hollywood, I agree with you completely re Oaxacan, Chinese, Thai, Korean etc. However, I do not find these restaurants dining restaurants. We will use these restaurants as a place to eat not dine. We frequent these places when I don't feel like cooking. However, for us, we make dining a priority and a passion. When we go out to a restaurant, it is THE evening activity. My husband likes to bring his own wine and we spend about 3 hours or more in a restaurant. Also, high end dosn't always mean the most expensive i.e. L'Astrance of Paris or Bistro Jeanty in Napa. I do thank you for your suggestions and will look up Brody, Gold and Huneven.

I just wrote a summary of the Wall Street article at http://forums.egullet.org/ikonboa....3;st=60 (general thread - privileged phone numbers)

Cabrales, I don't know where he is going or why he left.

Who needs marriage counseling - remodel the kitchen, drive through Boston for your canoeing trip in Maine and if you are still speaking, your marriage will last.

hollywood, Actually what I don't want is buzz or wow. That is what I meant by LA diners caring more about who is sitting next to them. That is the opposite of what I care about in a good restaurant. I just want good/great food, served well. Also, I find LA diners to be fickle - everyone rushes to the new "in" restaurant, only to rush next month to the new darling of the "in" circuit. My husband has eaten at Josie - she was at Saddle Peak Lodge and said it was OK. Suzanne Tracht is at Jars. My son and I had her "famous" fried clams and we both ended up spending the night in the bathroom. The chef from L'Orangerie has just left - another LA deserter. Alain Giraud (from Citrus) is suppose to open soon - he is a wonderful chef and I do have high hopes. I have heard good things about Lucques but have only been once, about a year ago. Masa (Ginza) is an experience, but you have to hock just about everything you own to eat there. When he first started he was innovative, extraordinary and almost worth the price. Now, he has settled into the LA rut and hasn't been innovative in months. Maybe, that is why he will try his hand in New York. Personally, I think he will have a very hard time. This is what I find so frustrating about LA. We are often stumped about where to go - when we are in Napa, San Francisco, New York, New Orleans, Paris - it seems we never have enough time to eat at all the places we want to try or have been to in the past.

This discussion started on the General thread, but I am repeating it here as it really pertains to California. Also, we need the posts as there are not a lot of e-gullet members out west. "I have never found LA to be a particularly great food town, except for the hey day of the late 80's and early 90's. Unfortunately, I find that most people care more about who is eating next to them than what is on the plate. Either that or insisting that their salmon be broiled, sauce on the side - caesar salad hold the dressing." (lizziee) hollywood responded with his list of restaurants: "On a good day, Bel Air Hotel, Chinois, Diaghilev, The Ivy's, Joe's, Jozu, Yujean Kang, La Cachette, Patina, Shiro and Spago are all capable of turning out a really satisfying meal. In the middle range, the same is true of Axe, Angeli Caffe, the Bizou's, Mimosa and R-23. At the interesting lower end, good food can be had at Bombay Cafe, El Tepeyac, Guelaguetza, Kruang Tedd, La Bonita, Palms Thai, Phillippe's, Porto's, Ruen Pair, Sanamluang, Say Cheese, Thai American Express Cafe, Yabu, Yuca's and Zankou Chicken. Actual mileage may vary. Past successes are no guarantee of future results. hollywood, I am not trying to be contentious. I really wanted to know how you view the LA culinary scene. We tend to eat out at the higher end restaurants so I am not familiar with the low end/interesting and thank you for your list. However, I think that at the high end we are lacking. The talent could be there, but the dining public is not. I would agree that Spago is excellent (particularly if you let Lee or Thomas cook a tasting menu). Chinois is always consistent and a favorite of ours. Patina just lost their chef (Walter is opening his own up north) and the new chef is somewhat timid in his seasoning. We were there Saturday night and I wish I had had some fleur de sel with me. I have not eaten at Joe's in a long while, but my son ate their two weeks ago and loved it. Alex is new, but looks promising from our one meal there. Mark Peel at Campanile can do an extraordinary meal if you let him devise a tasting menu. Water Grill downtown is doing wonderful things with fish. I have had my ups and downs with La Cachette and Jozu - consistency has been a real problem. Melisse which gets a lot of buzz has been a disaster and very expensive. I have not eaten at Shiro or Yujean Kang in Pasadena as it is a very long drive for us. I did try Yujean Kang when it was in Hollywood and fair would be the best way to describe it - I must have been in the majority because it has been closed. But the bottom line is that in an area with such a huge population, our top end restaurants are few. So many of our good chefs got fed up with the LA scene and left - Michel Richard (Citrus), Thomas Keller, Michel Blanchet (L'Ermitage), Andreas Kistler, Walter (Patina), Masa (Ginza) just to name a few.

As an ex-Bostonian, driving in Boston is right up there with remodeling.

Bux, You are making this excruciating. I can't wait to hear the details. If you are stuck in Barcelona, consider a meal at Ca L'Isidre (tiny whitebait fried, quickly sauteed squid, roast baby goat - all perfect) or Jean Luc Figueras (rare duck chunks, iced tomato with shrimp, snails with red pepper mousse, baby pork with peach honey and hot goat cheese - wonderful). Again, can't wait for the full report.

My one theory on remodeling is that if you can stay married during the process, you will be able to stay married forever. Good luck. This is just the beginning.