fero style

I personally think being passionate about waiting tables or doing anything in life is more important than experience. If I was a restaurant owner I would hire for sincerity and passion. you can teach someone technical skills but its so hard to teach people skills. during a meal at the restaurant if my needs are there before raising my hand to call the server , if all my questions are answered correctly about the menu and the wine , if they are being flexible on the menu for my restrictions , if they made a mistake but that is handled well by caring waitstaff or managers , if they recognize me on my second time at the restaurant and say` its good to see you again` , if they are there for me and I am enjoying that very much , I would call that `The Service`. we are human beings , anyone can forget to bring a spoon or fork on time , or a champagne glass. some people consider that an unacceptable mistake . I think this is very important but I can forgive that . what I can not forgive is if they bring that spoon on a checkbook !!! instead of a liner plate. ( that happened to me at Gerard`s place) I`m enjoying waiting tables , I`m enjoying to see those people very happy , I`m enjoying when people want to shake my hand when they are leaving. call me an amateur , rookie or a professional , I`ll keep making these people happy.

I`ll go to Nectar

I guess thats the restaurant where they will lift up all the tables to the ceiling automatically after dinner time and make the place a night club

I actually tried `sardine rillettes` which were pretty good and full fat flavor. this was some other restaurant.

chef , would you produce your own wine , and what would that be ?

any given day is ok for me , but I like weekends better , sunday sounds great , well Im in anyway so doesnt matter , very tired to make a decision right now

count me in also , I`ll definitely be there , no matter what happens , in fact I`ll be there before anyone else , as soon as I wake up

the chefs menu that night ,the amuse was an inspiration from bloody mary :basil mousse and tomato sorbet on a spoon with ciroc vodka , very cool. I started with toro blue fin and sushi rice ice cream with ginger oil (killer), as my second course lamb loin with lemongrass and hazelnuts with lamb tartare , my 3rd course was cauliflower soup with almond essence (another killer) , my fish was dorade royale in meringue , than to clean the palate they gave me grape sorbet , I had the long island duck breast with juniper berries, grapefruit mushrooms and grapefruit syrup (excellent) I had the cheese course , you have to choose among almost 10 different types. pont lavek , banon , and the aged complex cows cheese were very good. I had the choco dessert , I love choco . I think that was a complete pro menu. anyway , thanks for the birthday , which I celebrated at a local italian restaurant in orange , the name is `pomodoro`, tiramisu is very good . friendly service but too much olive oil in everything , still ok . see you again

thank you so much everyone for the recommendations , I was at patina for dinner , spago for lunch , bastide for dinner. I had ocean tasting menu at patina and I think the food is great , there was no problem with the service but the server didnt know the menu well , he couldnt answer my questions ( just asked if there is any kind of pork products in the food , nothing hard) .but overall its a very nice place , spago is the other place where the waitress didnt have a clue about the menu , but the food is still good. for some reason I felt like its a factory . bastide is definitely the place with the service and the food . everything is so professional and they are willing to do any kind of changes , I had the chefs menu that is not listed on the menu. that was the 4th tasting menu other than the regular tasting menus. I`d definitely put that restaurant to my number 1 , 2. will be patina and 3. is spago. (I could put spago to number 5 or 6 but I dont have enough time ) I`ll go to chicago tomorrow to try some restaurants in there , I have reservation at Charlie Trotters already. and the chef at bastide told me to try `TRU` so I guess I`ll. if any of you guys have a chance to come to DC , the restaurant I work at named `Corduroy` new american cuisine, please stop by thank you again for the help

already thanks for the suggestions , the cuisines I prefer new american , french usually. but if there is a place that is known with its good food and service I can try different cuisines . Im in the restaurant business as a head server , so I also need a place with good service , so I can have new experiences I also extended my staying another day so I have another night to see another place. I`ll share my experience with you as well thanks again

hi everyone , Im from DC and I have 2 nights to spend here in LA , I already booked a table at Patina for tonight , I need help for tomorrow night please. money is not an issue , I need the best service and food and flexibility on the menu . Im thinking about Wolfgang Puck`s Spago , if you have better experiences please let me know

I had a decent meal at Restaurant Eve tonight , with friends. my second time , I had the home cured salmon , and cod with thinly sliced potatoes as my entree. I really like that coffee from Yemen , I think very smooth and rich (not overwhelming) for those never been there before , definitely give it a try or 2

I was there about 1.5 months ago by myself for lunch , the food is good. I had the chilled cucumber soup to start which was a good one but the waiter brought my spoon on a checkbook instead of a liner plate which was terrible also its either the chef or the waiter wouldnt do any substitution for my salmon ( I wanted to have some other vegetables instead of baby artichokes) and he gave me a different face , plus my trio of sorbets took almost 20 minutes to get to the table . I hope chef is aware that servers are not doing great job there

Corduroy has them both , northern neck corn soup and spicy charred tomato soup , both very good

that is still the same owner as cities , Sahir Erozan ,Turkish guy , he is changing name only I guess cities was not making enough money as it used to. I used to wait tables there but for some reason business started to go down.the food was not that good but he had great , very rare wines . Im sure he still has got some of them. does anyone know what happened to `prive` night club upstairs ?