getxo

Exactly what I thought when I passed by to take a look about the same time. In fact, it looked like a foodie tourist trap to be honest. There was hardly anyone there around eating at noon on another occasion. Oh well. Patience may be required.

Hi Indy67, Great tip on Asia Nora. Will call to make reservations there and at Palena, which I have heard good things. With respect to La Taberna, I try to avoid negative comments until I give it a second try. On the night that I dined there, however, the service was appalling. If the food had been excellent, I might have been more understanding.

Thanks Jenny. Don't really know the DC food scene, so excuse my poor choice. Only did it because of location to client's office. Will try to get a table at another restaurant in the area. I've always wanted to visit 2 AMYS but heard there are too many screaming kids. Had a bad experience with La Taberna del Alabardero on my last business visit. I might give Nora's a try. Best regards.

On a surprise visit to DC, I have made a dinner reservation at 15 ria which is close to the hotel I'm staying at, in downtown DC. Has anyone eaten at this restaurant under the new chef? Any ideas for ordering would be greatly appreciated.

Would anyone have any suggestions about an early morning breakfast to conduct business? I'm looking for a non-hotel setting with an emphasis on delicious food. Many thanks in advance.

After a long business lunch at Peter Luger's (thoroughly enjoyable), I wanted to cancel my reservations at Buddakan (had absolutely no appetite remaining); but I simply couldn't resist checking out this new spot to offer my two cents. In short, Buddakan is a most entertaining restaurant that is loads of fun for the young fashionistas swarming the place, as well as the middle aged bores like me. The space is dark and sexy and ultra chic. The mood is a killer. You don't have to get drunk on their cocktails (which I found to be delicious, but lacking in alcohol to have much effect) to realize that Buddakan's food is not only delicious and beautifully presented, but it's relatively cheap. I don't see how they keep prices so reasonable with such a knockout movielike setting and decor. The Golden Library where we ate also revealed a sleeper aspect to this hyped restaurant: the service is excellent (maybe it was just our luck with the waiter whose name I believe was Kevin-who guided us through the menu according to our likes and dislikes). They certainly aim to please all the folks in the room, nerds like me included. There was no rushing at all during the meal to turn the table. I wonder how long that will keep. Some of the highlights of the dinner included the cantonese spring rolls, lobster dumplings, chili rock shrimp, mao poe tofu, glazed alaskan black cod, and sweet and crispy jumbo shrimp. There were others, but I didn't take notes. Here is my tip of the day: don't pass on dessert. The pastry chef is quite talented and whoever is responsible for the chocolate and spice ice cream ought to be commended. Their selection of teas was superb.

Sethro, Thanks for your balanced and realistic opinion on Buddakan. I've been debating whether or not to cancel my reservation, based on the bland reviews to date. You convinced me to give it a try. Will report. Cheers.

Sneakeater, When was the last time you went to the Gansevoort? I heard you had to be a guest of the hotel to have access to the roof (evenings). Please correct me if I am wrong.

Them's Fightin' words, degusto. Care to elaborate? I'm sure Eric Frechon would not take these charges sitting down.

Would someone be kind enough to inform me who currently runs the kitchen (chef de cuisine) in L'Atelier (Paris)?

Phyllis and Pirate, Thanks for sharing your thoughts. I think you saved me from making an ass of myself at a Parisian restaurant. The last thing I want to do is offend my Parisian hosts in the restaurant business. I may be pushing my luck with them by bringing in a bottle (even with a polite request ahead of time). Cheers. Henry

Would anyone care to share experiences at Parisian restaurants (especially bistros) regarding corkage fees? For instance, if I have bottle of La Tache I've been waiting to drink at a quiet bistro, would this be frowned upon? Thanks. Henry

Molto e, You rock. But I could have sworn there was cheese or some secret ingredient (like goose fat) thrown in. Best, Henry

Had a sudden craving for J Robuchon's famous mashed potatoes. Does anyone have a recipe or an educated guess of the ingredients? Thanks in advance. Henry

John, Re: Senderens Did you sit in the smoking or non-smoking section? I understand there is a nonsmoking section on the ground floor. Which section do you recommend for decor?