camper

Try to eat at Mugaritz which is also in San Sebastian. Andoni Aduriz is the chef and probably the nicest person on the planet.

I don't know what the hold-up is.

It is absolutely true that there was a water main break that caused extensive damage to the electrical panels in the basement. Not only that infrastuctural damage to a very old building must be checked. Many pipes broke due to freezing conditions. The Ryland Inn and Craig Shelton do plan on reopening and if anyone knows Craig well enough, they would know that this will happen when everything is perfect. When that is I don't know.

If you two are done bickering I can set the record straight.

I had lunch here on Monday and it was a long time coming. We had a reservation for 6 and all was well. To make a long story short, things hit and things missed. Foie gras over cooked---- Amadai perfect. Too much bell pepper on the tuna tatarte ---sweatbreads awesome. At the end of the day...........I have others to try before I go back

websight doesn't look finished. Is Dennis actually at the helm cooking?

I ate at the bar at Suilan a few years ago and had a great meal. The service staff made me feel very comfortable.

Has anyone been there recently? I was there about 10 months ago, and it was great.

When did this happen?

I had two great meals in Madrid while at Madrid Fusion. La Broche was excellent and also a less expensive place Neo was very very good.

Listen, I didnt want to get into talking about Venue last night because it was late. I thought both the service and the food was very good only a little underseasoned. It was both very inventive and exciting. I've never had or even heard of Salmon cotton candy but it was very good. I am no where near being a chef but most of my friends are and I've already called most of them to try this place.

Well I just got home from the restaurant and I don't know what to say. The place was absolutely dead. Granted it is a Tuesday night, but 15 covers won't keep the chef in business for very long! My wife and I both had separate 6 courses and all in all pretty good. Im not going to go in a lengthy discussion but after going to Trotters, Per se, Daniel The Ryland, Bouley etc etc the younger generation needs not only to explore new technique but merely how to season their food. Aside from that everything was just fine. I brought a William Seylem Pinot noir, a mulderbosch chard, and a montsant--- across the street from the priorat varietals. Congrats to chef Sarkar and may he do very well.

What kind of red and white? Big small acidic buttery? Anyway a chef should be able to create of the cuff, without hesitation. Granted on a busy Saturday night leeway should definitely be given.

I plan on going to there tonight. What types of wine should I bring? After WTC I'm going to try and keep a level head, however I am quite critical of just about everything. And yes when you think you are in the chef's hands, Tommy, there should be at least one course off the menu that the chef might have ready on a daily basis. I just ate at the Ryland Inn and got two courses compliments that I could find no traces of on the menu.

well Kim I know we have had our differences about this place but I recently returned to dine after a very long business trip and was utterly disappointed. Service young and mediocre as usual but the food, if I might be as bold, was horrible. Zero thought through dishes!!!! Basically the same sh9t that has been put in front of our face in Princeton for years. Sorry to say but Imiss the last chef. Anyway I'm never going back and that is quite sad since I live a stones throw away. Sadly this is the very reason Princeton gets such a horrible rep for its food quality.