batman

hi all, if i may plug a new italian resto in rdp. san marzano.

hi steve i am very much aware of the lc article. but darren, FORMER sous-chef of the club is currently working at trico. chef i believe. batman

he stopped working since june... ← hi atomic you might want to try the club again. he's back there since the sous-chef left. good luck! ← Which sous-chef left? LC in her feature story last month in the Gazette on 'hot new chefs,' had Le 357c sous-chef Darren Bergeron among the hot chefs. Is Darren the new sous-chef at Le 357c? Were there a number of chef changes at Le 357c recently? -Steve ← well, darren the new sous chef is no more. he took on a new challenge.

he stopped working since june... ← hi atomic you might want to try the club again. he's back there since the sous-chef left. good luck!

hey culatello nothing strange about espresso pasta. it's a sardinian recipe.

so i finally visited brunoise for the first time ever since its opened and i must say that my experience was a positive one. both service and food were really good. yes, it was a little long between services, but i was in good company that evening so i did not mind. plus i know what its like to have to contend with a full house while having to prepare little extras for certain clients. thanks mike and gaby. spite all the wonderful dishes, i must criticize the baised veal cheeks. although well cooked and their texture was perfect, i thought them to be overpowered by the the sauce. (perhaps too reduced?) by the way munchcake, i did have the pannacotta and yes it was fantastic! thanks. keep up the good work guys.

i am visiting brunoise for the first time. is there anything i should know before i go? does anyone who has been before recomend anything in particular to eat? what's their specialty? thanks.