johnder

My fav cocktail with Parfait... The Violet Femme. Find it here.

Good point Vadouvan.

Eater is reporting some union related news, you can read the full story here.

oh sh*t. this is gonna be dope.

Vadouvan/Murkcury How was the richness level of his foods you tasted? One of the things that I have heard is although the portions are small, his food tends to be on the richer side of things. How about the portion size?

Someone I knew that was pregnant wouldn't eat any fish unless the mercury levels were ok. She used this chart every time she had to eat fish to determine if it was ok. Mercury in Fish

Let's try to keep this topic on Gordon @ the London. While I understand the discussion and brief mention of Nobu in regards to the article, I think it is pretty safe to say we have beaten this horse sufficiently. Feel free to continue Nobu discussions here.

So here is the recipe I have used so far. 25mg Cincona bark dissolved in 50mg of neutral spirits Let sit overnight. -- Add to 4 cups 1:1 simple syrup and 2 cups hot water, let sit overnight. Strain -- Remove 2 cups of strained syrup, add 2 Tbs Lime Simple syrup 2 Tbs Lime Juice 1 Tbs Lemon Juice 1/4 tsp Citric Acid 4 crushed juniper berries -- Let sit 5 days, remove juniper On another note, I tasted some of Jordan's Q Tonic last night. Wow. I can't wait for this to show up in stores. It is really good. Lightly carbonated, great quinine taste, with a haunting agave taste after the fact. I think he got the sweetness to quinine dead on, I am just wondering what it will taste like with a little more carbonation. I did a tasting of it plain, and with Plymouth and compared to Schwepps it was amazing. You really don't realize how much sugar is in commercial tonic water until you either read the label, or compare it to something like Q.

Not sure. She is supposed to email me the stores that will get it first in NYC when it leaves the warehouse, I can ask her to do the same for SF and I can let you know. John

Ok, I have an update. I have been corresponding with a rep from Boisset and apparently this is the latest: I will believe it when I see it.

A big discussion over the fate of Apry can be found here. It seems pretty up in the air at the moment. John ← Yeah I remembered that, but on this thread Apry was being discussed as if nothing was wrong, so I was curious if anyone had heard anything about it that hadn't been posted to the Apry thread. -Andy ← Last bit of information I heard was they were supposed to start shipping again on the 20th (of October). But surprise, they didn't. I have pretty much written it off at this point, hopefully one day I will be surprised, but I am no longer holding my breath.

A big discussion over the fate of Apry can be found here. It seems pretty up in the air at the moment. John

I thought the Viking stoves had 15k BTU vs. the Wolf which has 16k. At least that was the case when I did the research last year.

That was the most disturbing complaint ridden interview I have ever experienced. The fact she takes the chance to trash everyone, "Including a corporate hack ..." and the fact she wasn't apologized to for having to "dumb herself down" to cook the food. What a joke.

Still love my Bosch. Almost a year later and it is still awesome. No problems what-so-ever and barely notice it is on. John

When I made the reservation a while back I was told "Jacket is requested of gentleman" No mention of ties. I assume one wouldn't wear "trainers" with a jacket, unless you are in the Hamptons wearing a seersucker suit with dashing boat sneakers.

Hey guys, sorry I haven't posted an update recently. I will do so tonight when I get home. For the citric, for about 4-5 cups of syrup I have been adding about 2 tablespoons of Citric Acid.

Does anyone else notice they are giving Sam very little camera time? They didn't show his sushi dish in this episode and only briefly showed his dish in the first. I wonder what is up with that. I doesn't look like he is a big gabber but more of a do-er, which could be the reason.

Bricktop, which maraschino did you use before? As far as I know in the states there are 3 available, stock, maraska and luxardo. I like the Maraska and Luxardo equally well, but the Stock is really bad.

What is the perfect combo anyway? Winco 30oz and a JR 15 oz?

Right you are Sneak, They start taking reservations today, for the first public serving on Nov 16th. John

I created a new thread here to talk about the dining experiences of the restaurant itself, now that they are officially open.

Since they are offically taking reservations, I figured it was time to have an official reviews and discussion thread for Gordon Ramsays new place at the London Hotel. There is a long discussion about the lead up to his opening here, let's use this thread for reviews of the food, decor, experience, etc. The official website for the restaurant is located here. Gordon Ramsay at the London 151 West 54th Street Reservations main dining room: 212.468.8888 The London Bar: 212.468.8889

I just got a reservation after 15 minutes of hitting redial. Got the first day and time I asked for, Nov 27th, 9pm.

I was there when I did my foodblog a few weeks ago. I have some pictures of the food here. It was decent. Some things stand out more than others, like the salt fried chicken, tofu and their fried shrimp balls. Personally I think the price of the food is cheaper than Nobu -- the quality of the food is slightly less, but still very well prepared for the price. John