dragonflychef
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Posts posted by dragonflychef
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Gary Danko is one of my favorite restaurants anywhere!! However, I think from a Michelin perspective it had two factors that prevented a higher star count:
1. The restaurant turns its tables far more frequently than the restaurants that scored higher
2. The restaurant only offers a five course or less (including dessert) menu option as opposed to the much longer tasting options of other higher scorers
Neither of these factors have any impact on my experience. I have always received amazing food, service and ambiance in a ultra-luxurious yet casual, relaxed and not-stuffy environment. I think that it is this balance that local diners have come to love while it is this balance that is not fully understood by the folks at Michelin.
all that being said how can michelin equate the experience at danko as similar to the one at dry creek kitchen, i like both places but give me a break , michelin should of stayed in europe, these ratings and the ones in nyc are a joke
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Glad I ran into this thread: I was looking for info on the girl and the fig but found so much more! I've been planning a trip to food county for the better part of three months now, so my dining schedule is just about full (and yes... we'll be in the area for the wine, too). I need some help from anyone willing to respond: should I cancel a reservation at La Toque in Napa in favor of The General's Daughter? Based on this thread alone, the price/quality mix is more favorable at TGD, and since TFL is on my list, value becomes quite important.
My gut says TGD over La Toque for a number of reasons, the least of which being that Chef Dishman participates on this board (gotta love that!). We are also staying off Sonoma Square, which adds a little weight.
Just so I don't muddy the water any: cuisine type/style is unimportant to me: I just want high quality food prepared well. But I'm preaching to the choir here on that one--which is why I love the board!
Thanks in advance... and we might be seeing you soon, Preston!
I am a big fan of kens food at La Toque, two very different restaurants with very different atmospheres, if you are wanting to stay close to Sonoma, come see us, but La Toque is worth a drive as well.
Preston Dishman
p.s. If nothing else come chew the fat one day 996-0345
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hello all
wife and I have a business tasting at 12 in healdsburg, would love to hear suggestions for the area , for a late lunch or early dinner, will possibly be entertaining another couple as well. thanks in advance, also completely unrelated, melkor and I were contemplating the possibility of an egullet shindig at our restaurant, got any input , sound off
i dont have a fancy signature so i will leave you with this,
pepperoni should be made with pork- anonymous
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we are so sorry we cant be a part of your vacation, we have sent " the daughter" to a spa , and she is finishing her last treatments, please feel free to come by and at least have a look and introduce your self. there is also a new place that my wife and i like that just opened on the square, the harvest moon cafe, the owners are nick and jen , they are closed on tuesdays, and only open for dinner ,but a great meal can be had there, 707- 933-8160, other than that lahaye is great , saul and john, and we like della santina as well, sorry i cant cook for you , but please stop by we are training staff and testing recipes, my office 707-996-0345, hope your vacation revives you, if we can help any way, call.
preston and nichole
the generals daughter
707-938-4004
I was a little confused, are you open for lunch? Or if not, when will you be open again? Dang, I was JUST thinking about getting up there the week of 2/14 and you might be closed.
Ingrid
hey ingrid , we reopen tuesday the 7th, dinner only , no sunday no monday, til later in the year, call if we can help any way , or if you would like new menus
707-938-4004, or my office 707-996-0345
preston dishman
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SO disappointed. Based on the wonderful reviews on this thread, I tried to make a reservation at the General's Daughter, but they are closed for dinner now. I will be in Sonoma for a brief but much anticipated mini-vacation next week from the intermittently frozen tundra of Boston. From reading recent posts, I'm thinking about Manzanita or Cafe LaHaye for dinner, Girl and Fig, Harvest Moon for lunch. Possibly John Ash? I like his orientation from using his cookbook, but I'm always afraid the expectation exceeds the experience. Please advise.
we are so sorry we cant be a part of your vacation, we have sent " the daughter" to a spa , and she is finishing her last treatments, please feel free to come by and at least have a look and introduce your self. there is also a new place that my wife and i like that just opened on the square, the harvest moon cafe, the owners are nick and jen , they are closed on tuesdays, and only open for dinner ,but a great meal can be had there, 707- 933-8160, other than that lahaye is great , saul and john, and we like della santina as well, sorry i cant cook for you , but please stop by we are training staff and testing recipes, my office 707-996-0345, hope your vacation revives you, if we can help any way, call.
preston and nichole
the generals daughter
707-938-4004
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Nick and Jen Demarest are going to do a soft opening of Harvest Moon Cafe tomorrow night on the Southwest end of the square in the old Sonoma Saveurs spot.
stopped by and met the owners and staff, put us down for 3 at 8:30
the place looks great, owners are awesome, come out and support this new venture, this will definitely be good for sonoma, we will report back on the food tomorrow,
preston
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furthermore, i think the opposite of doc, i think diners cut hypermodern chefs more slack , because they might be more unfamiliar with the preparations, saying to themselves, maybe it is me that doesnt get this,. ......... the best steak and fries
, or even a hamburger, then you have everyone and their momma weighing in on what is wrong, or how they could do it better, you wont hear many home cooks say anytime soon , " my pea soil is so much better, "
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It is harder to be a successful hypermodern chef, though, because people are expecting constant creativity.
docsconz, I'm not completely convinced of that statement. People have always expected constant creativity. You should see all the trendy restaurants (and their copycats) that are popping up in Los Angeles.
Rather, it is just plain hard to be a successful chef, period.russell, here here, doing anything at the top level is tough to achieve,and even harder to maintain and improve upon
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I too live here in the Bay Area and while yes I do love TFL and MAnresa and have been to both on a few occasions, they still do not fit the bill of avant-garde. TFL is about as classic as it gets, whimsical, but classic...and perfect in every way. Manrersa is definately more modern in its approach, but still not in the avant garde style.
Ingrid, avant garde goes beyond just being "innovative." While this is a component of the avant garde style there are many other things that go into this, including prenstation, foodstuffs, and length of menu. Doc I loved your point about avant garde chefs utilizing the same top notch ingredients that chefs are using here in SF. This is why I raise the discussion to begin with...we already have the ingredients...we just need the mind!!
Please do not get me wron, avant garde is not a style that I have yet been able to totally buy into. When it hits it hits on the mark, but when it misses...well just ask Chef Dufrense
so by this statement are you saying chefs in the bay area, because they may not choose to do the molecular gastronomy thing that they dont have minds?
sometimes the smartest thing is restraint and knowing when to leave it alone
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well there has certainly been some exposure. for campton place before humm left and manresa in los gatos, however i think the main focus, at least in north cali is integrity of ingredients and more classical preparations, most other chefs i talk to, view avant garde food as more an intellectual approach, rather than a heart felt relationship with your ingredients, most also believe foams, atomizers, anti griddles , and liquid nitrogen as fads that will fade away, someone once said the perfect short rib never goes out of style
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is this the Bill Telepan?
I always give the restaurant this courtesy and I expect that if they want a confirmation, this should not be my responsibility. Especially if I am going to be spending my money on them, shouldn't they make it a little easier on me? Maybe I'm wrong.
Then don't call them. I bet that they will call you before they give the table away. If they DO fail to honor the reservation make a big stink about it.
we have this policy so that if clients are in from out of town and staying at hotels, and the prospect of not be able to reach them, they will call us to confirm. but if someone does not call, we will call, and if we don't reach them, our policy is to hold the table.
some times my cell runs out of power...
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As a former New Yorker, and former worker at JUdson Grill, I believe Bill Telepan to be the best american food cook I have ever seen , he is also a fanatic for the freshest and most sustainable products, it was a very challenging kitchen to work from a professional perspective , but a joy to see someone so committed to the best ingredients possible,I wish my wife and I still lived in Brooklyn so we could go and try his new place. Please please patronize, respect and enjoy what this very devoted chef is doing, very few chefs that I have worked for have been able to
" back up " all the barking they do, but Bill Telepan has true bite
quote=M.X.Hassett,Dec 29 2005, 01:44 PM]
I thought Telepan was terrific. Including the beans.Going again next week, in fact.
Cool what did you have? The quail, coddled eggs, and cassoulet, seem to be calling me.
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yeah I would love to go direct, but I have some things that are used that I would like to get some credit for , I dont think they will do that, possibly economy , btw, I agree with you about Montague, we have 2 now , need two more.......... maybe santa
When I lived and worked in the Bay Area I frequently used Economy Restaurant Supply, East Bay and Castino. I liked all 3 and got good service and advice from each one. I particularly liked the customer service/design assistance from Economy.
I love Montague ovens and won't buy anything else when I'm in the market for a convection oven. A little more expensive than other manufacturers to be sure, but they are exceptionally well built and will last almost forever with very few breakdowns. Montague is located in Hayward, have you investigated buying direct from their manufacturing plant there?
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Looking for best place for new or used restaurant equipment in Bay Area , closer to sonoma the better, really would like to find Montague or Jade Commercial. Closing for a month and we need some new or better items
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carolyn
greetings hope all is well and your move suits you, my wife and I have always been suburb and rural people as well , but she also had the oppurtunity to live in Brazil as well as when we both lived in manhattan, we miss the wlaking and finding culinary treasures just as you have found , our neighborhood pizza place, the thai place for whole fish , the perfect pastrami and matzo ball soup , all the four star restaurants, le bernardin, jean george, whole crispy duck , and the best cuban pork for 4.50 anywhere, we wish for you all the same treasures we found durin our big move to a big city , wine country will miss you and so will we, come eat when you can ,
preston - nichole
ps we are closing for month of jan, to do some work and cleaning , coming to work for gary danko for 5 days , love to hook up for some insiders food visits
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well if you are near the town of sonoma , pop in for a bite or a drink
the generals daughter 707 938 4004
preston
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sara when is your trip scheduled?
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i think any great chef would and certainly should be concerned with the other details of a meal that either add or dettract from the food that has been served
dining is after all an all encompassing experience
. . . .On one visit I was sure Bourdain was in the kitchen, everything came out on time and perfectly cooked, the water glass was always full and our bill arrived on time. . . . .
It's not just that Tony's made his mark as a literary figure and media journalist rather than in the kitchen, but somehow I don't think he'd pride himself on seeing that water glasses are always full or that the bill arrived on time.
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count me in , my wife and I , preston and nichole dishman
cant wait to eat at incanto , and meet some of you all
We're planning a special dinner for eGullet members and guests at Incanto in January. The dinner will feature a flight of Italian wines selected to match the four course meal.Here's the relevant information:
Date: Monday, January 9, 2006
Time: 7:00 pm
Place: Incanto Restaurant
1550 Church St., San Francisco
[Public transportation: the J Church Muni streetcar stops about two blocks away]
This dinner will showcase the unique seasonal, Italian-influenced cuisine of Incanto, with Italian wines selected to accompany each course. The chef will talk about the courses and the wine director will discuss the wines selected. Exact menu will be set at a later date; it will be posted in this thread.
Incanto Restaurant has garnered much discussion both in the local SF press and on the eG California forum (click here and here for a couple of eGullet discussions of the restaruant). It's known for a reliance on local, seasonal ingredients with an emphasis on using the whole animal. The wine list is exclusively Italian, with wines selected to complement the dishes from the kitchen.
Cost: Fixed cost of $45 for four courses (plus tax and 20% gratuity). Optional paired wine tasting for $17-$20 (to be determined before the event). Total cost would be $57.75 without wine. With wine, the top price would be $83.50.
The dinner will take place in the private Dante Room, maximum occupancy 16.
Reservations can be made by posting in this thread (first come, first served). Because space is limited, reservations will be limited to one guest per member. We'll keep a waiting list, and if there is enough interest, we will try to plan future dinners (perhaps quarterly).
Payment to be made in advance (right before the dinner is fine) by cash or check. Any additional beverage or food ordered will be the responsibility of the person(s) ordering and can be paid directly to the restaurant at the conclusion of the dinner.
If you have any questions not answered here, please PM me and I'll try to answer them. Hope to see you at the dinner!
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This event has been organized through the eG Forums by members but is not sponsored by the Society or its eG Forums. The event is open to all participating eGullet Society members, contributors and their guests. By participating in this event, you confirm your understanding and acceptance of the eGullet Events Policy (click here), to which all eGullet Society members have already agreed.
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how about this
pass- paul bocuse
meat- daniel boulud
fish - eric ripert
veg- joel robuchon
sauce- ferdinand point
cold- raymond blanc
hot- ducasse
pastry-pierre herme with francois payard
porter-thomas keller
I was talking with boys in the kitchen and we came across this topic; who would you choose dead or alive? :Head Chef On the pass: Marco Pierre White
On the meat section:Thomas Keller
On the fish section :Gordon Ramsay
On the veg section:Guy Savoy
On the sauce section:Michel Roux
On the cold larder section:Michel Bras
On the the hot larder:Alain Ducass
On the pastry:Albert Roux with William Curley as commis
Head Kitchen Porter:Jamie Oliver
could you imagine what the service would be like? you'd have to strip them of there ego's before they walk in the door though or the could be some friction! but the food would be amazing!
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wow what wonderful thought out ideas about how and why we eat. so much of our dining public does not subscribe to living to eat , rather the focus is on value for money spent , or in other words how much do i get for this price, we must remember we here are in the minority of diners in the us and possibly the world
not every chef has the luxury of doing only tasting menus, you still must bay bills and if big honkin lamb shanks pay bills then sell em,we live in a society and era, that chains dominate the dining market, so dont criticize chefs for not being creative or for being uninteresting , there are many challenges that go into menu design and development , as well as educating your customer base, dont throw stones at the very people who are still trying to feed you , and trying to pleasure you with food
preston dishman -chef
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I'll second Martini House, one of my favorites.
those are all great choices, cant go wrong in wine country, if you get over to sonoma come and see us, we would love to cook and pour for you,
preston dishman
generals daughter
707-938-4004
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I enjoyed a meal so much at The General's Daughter a few weeks ago, that I made Thanksgiving reservations there. If anyone at the restaurant is reading this, what will be on the menu? Will there be a website soon?
krys,
We are delighted you had a great meal, yes the menu is almost done , it will be a 3 course affair with my takes on some traditional and not so traditional things, of course there will be turkey, grits( got to have em), sturgeon, salmon,
venison?, squashes, brussels, pears, lots of good wintery things.and number 2 there is a website under design , we are carefully trying to include everything that should be on there and all the things that shouldnt.thank you for sharing your experience with us and for returning for a special day, please come by the kitchen and introduce yourself
preston dishman
chef -the generals daughter
my number in my office for more questions
707-996-0345
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Generals Daughter was terrific!! Chef Preston offered us a tasting menu that was exqusite. What was amazing was that he prepared two different menus and wine pairings for each of us. Both had a starter that was comprised of an oyster on the half shell. a delicious tuna tartare, stone ground grit cake with rock shrimp and last, marinated cherry tomatoes. Then..I received a fabulous foie gras with a reduction ( my notes say sticky, red) not sure what.. figs. Very smooth and rich... with Texas toast (smile). Alan had a carpaccio of prime, organic beef. excellant!
Third course was fish. Scallops with a mushroom risotto and Halibut with mussels and linguica. The portions were more than generous. Wines perfect for each dish.
Next came Short ribs on a bed of mashed potatoes and an out of this world oxtail ragu with butternut squash ravioli. At this point we were so full we could not do justice to it all.
Just when we thought we could not eat another bite EVER... Chef Preston came out with the perfect end to the meal. I hope I get this right. Served in a wide martini glass... to be sipped. Meyer lemon sorbet mixed with a bit of ricotta chese, honey and basil. It was unbelievable. The perfect ending.
Thank you so much Chef for making a great memory for us. For me also it was a perfect birthday.
Happiness also happened at Cafe La Haye and the Girl and the Fig. The cheese counter did not offend me but I have no prior ecperience without it.
Zip,
you and your husband were a pleasure to cook for , please give him our best and both you think of Sonoma as a place to eat , drink and enjoy on your next trip out.
preston dishman ( and entire staff)
the generals daughter
Michelin 2007 Results for SF
in California: Dining
Posted
michelin absolutely equates things in europe, so now they have dumbed down the ratings for the american market, my point is simply that just because michelin comes here doesnt mean that anyone deserves stars in any number, one of the major faults people seem to be having is with turning tables in american restaurants, but some one stars on the SF list barely turn tables while others are factories, dave i agree that the chronicle/ zagat/ gayot has lured some into complacency but i have a great reverence for the michelin system . and the list cheapened the ratings, I mean lets talk about , the fat duck, les manoir, louis xv, michel bras, au crocodile, guy savoy , robuchon, do we really have that in san fran?