[Late Night Chef's Dive/Eatery in NYC]

Cool, thanks a bunch!!

This will keep us busy late friday, saturday and sunday...

[Late Night Chef's Dive/Eatery in NYC]

We are a couple of chefs from St. Louis (originally from Montreal and Florida) staying in Soho for the weekend. We haven't been back in NY in a few years and wanted a place to go to have a good drink and maybe fantastic food with local industry peers. We'd love some suggestions... Thanks!

[Staging at Alinea]

Hey Matt,

Sounds like a good time, hope things are working out with you lately. I'd love to pick at your brain a little more about the adventure... Give me a call sometime, or maybe we can do some dimsum, you know where I am... cheers

[The Montreal Flesh Trade]

Love that article!!! I'm headed back home to Montreal this weekend from St. Louis and I've already got my lineup set for the delicious goodies... mmm...Bronte... Brunoise... l'Express...Schwartz.... I'm so happy you mentioned Maudite too... Wish they could make beer like that down here... thank goodness for Quebec!!!

[Exciting new stuff at Tru!]

Laurent Gras is working at TRU?

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Sounds Great!!! When did he start? Any idea who the sous chefs are? I'd love to know who is still there from summer of 2003...

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Read above.

=R=

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I meant "chefs des parties..."

thanks Ronnie...

[Exciting new stuff at Tru!]

Laurent Gras is working at TRU?

←

Sounds Great!!! When did he start? Any idea who the sous chefs are? I'd love to know who is still there from summer of 2003...

[Au Pied de Cochon]

Are they open for lunch?

[St. Louis Restaurants: Reviews & Recommendations]

I'm relatively new to St. Louis. I worked in Chicago (Tru) before coming here, Canada and Europe before that. Now I'm working in the Central West End, cool and trendy nieghbourhood where you can walk around and people watch.

In the past 3 years working here, I've learned St. Louis is a different kind of dining town, and it was pretty hard to get used to. The local magazines and readers polls tend to be tunnel visioned too. The places people told me were FANTASTIC! were mediocre to say the least.

The best restaurants are kept hidden and unfortuately lack in the service department. Maybe I've just got much too high expectations, but swimming across the current here in St. Louis is a hard feat. Frustrated? yes, will I keep trying to cook great, fun food for people who still don't appreciate it? of course I will...