greensNbeans

well, it is too close to christmas to open - but we have passed all mechanical inspection and have our fire/health inspection scheduled for Thursday. I would like to post pics but Im not sure how to so if there are any volunteers that would like to do it, it would great.

you should stop by and check out the progress! ... oh yeah, we wont have our final inspection unitl Friday so that pushes the date back to the first of next week. We have our chins up, though, we want to be ready!

what was that suppost to mean?

knowing who is in charge over there - Im sure it is amazing!

knowing who is in charge over there - Im sure it is amazing!

How does one obtain an invitation to this opening night fest? ← email me - it will be no problem, that goes for anybody else on the board. Cheers!

Skate may not make it to the opening - the opening party is only passed canapes as follows: opening party canapés yukon gold potato risotto caramelized garlic ~ parmesan cheese froth 65˚ quail egg american sturgeon caviar petite monte cristo purple mustard chocolate ~ foie gras “milk shake” vanilla infusion pickled cherry tomato black olive paper Dr. Pepper braised pork “ribs” smoked potato puree spiced pumpkin soup marshmallow brulee ~ lemon confit ~ steamed milk salmon tartare wasabi with texture ~ yuzu sabayon, ~ pink salt bay scallop preserved mushrooms ~ “new england clam chowder” froth florida grapefruit confit basil ~ lemon humboldt fog caramel powder ~ beet reduction ~ fried bread almond buerre noisette cake banana ~ fried sage oil ~ almond milk and we will be doing a LN2 item as well in the dining room for everyone to enjoy

everything is still on time for the opening - I was going to post the canapes for the opening and NYE menu if anybody is curious

You are about to open a huge can of worms, ... enjoy the insight of the people of egullet - they know whats up. I would enlighten you myself but got to go to work!

I have always wanted to try that place!

Wow, thats a very bold opinion and everybody is entitlled to their own opinion. WD-50 and Alinea shouldn't be compared because they both approach food in extremely different ways. When I hear the word "progressive" I just think of it as a new way of approaching cuisine. Each chef must find there own style and run with it. You must beleive in what you are doing, and that is why Grant and Wylie are on top of the game!

I don't believe it is open yet, but I look forward to the reports, too.

buzz is good ... Im sure that Paul will deliver!

dates are slated for the opening : December 15 - invite (party) December 16 - invite December 17 - rock n roll! (open to the public)

we will serve skate and other seafoods that flown in from all over the world! come see us on December 15 when the doors open! Cheers Randy

Congrats from Houston to the entire crew for this honor Im sure it is too sweet! Now, all eyes are watching!

download flash7 ← or if you did get the PL logo, click it.... ← right - thats what i needed to do! interesting photos of the pig slaughter!

got it! where did you run off to today? you just disappeared!

i am having trouble with the website - it doesn't go anywhere after i click enter, any suggestions?

I assumed that if people new what "gilt" was - they would know who paul was. You have an interesting statement about the chocolate and scallops because "we" pair cod with white chocolate.

anybody know anything about this project?

this place is really on fire but i can't seem to locate a website, is there one? can somebody give me some information on this place ~ (chef, history, location...ect) by the way those are very impressive pictures and the cuisine seems to be very interesting and a must watch for whats to come in the future. cheers from texas ~ randy

I have posted photos of construction and a couple food photos in the image gullet section for you all. I don't know how to post the pics here. Randy

do you have a contact for the Shape O Ranch?

yeah, that "list" is only what you make of it, ya know ... glad to see your exicted about the restaurant and we are eager as well ...