Beachfan

I find a calm "I'd prefer another table please" usually works. The only time it didn't was at Daniel about 9 years ago. It took me 7 years to return.

One finds many posts that mention Lyon, but not many comments on Lyon restaurants that aren't buried in pages of other stuff.

Could very well be, although the sommelier agreed it was corked after sniffing. I may not be that sensitive to the smell (although I have a sensitive nose in non- wine areas). The bottle was in exellent condition, but that isn't conclusive.

Ajay I'd love to hear how it went, especially from the vegetarian's perspective.

How about recommendations right in Lyons. Some that looked interesting from the Red Guide Les Terrasses de Lyon Leon de Lyon Pierre Orssi Aurberge de l'Ile L'Alexandrin They looked interesting because Michelin quoted fish specialties, or mentioned a vegetable dish, which is more to my interest. I'll nibble a little sausage, but I won't make a meal of it. Anyone with experience here? Paricular comments on wine lists, or whether it's particularly good for lunch would be very helpful. PS Here's what Bux had to say in a previous post: "Without a doubt, the best restaurant in town is probably Léon de Lyon, although our last meal was perhaps not our most interesting or the best of the three we've had there. The other fine restaurant in town in which we've eaten is Pierre Orsi. His ravioles de foie gras with truffle juice and port was super"

From Fleur de Lys' (SF) website "Also available, is a separate area for our regular guests to store some of their private collection for future dinners at Fleur de Lys". Cost of storage unknown. I'm going Friday, so I'll get more info. Fleur de Lys Wine philosophy

lest you think that i'm something special or smart, or worse yet, lest anyone playing along at home is lead to believe that, a "corked" bottle is easier to spot than nina at a quiet event: it stinks like mildew. Not always. It's true of a really corked bottle, but a slighty corked young bottle may be easier to identify by it not having any fruit (but not necessarily a wet cardboard smell). At Babbo, I ordered a wine that I hadn't tried before (very young), wasn't bad upon first sip (sommellier had one two), but it was disappointing and the more I sipped it, the more I became sure something was wrong. No fruit, no mid-palate. I had already expressed disappointment to the sommelier when he checked in on me, but it took a follow up to that, asking him to retaste the wine. At that point, he immediately agreed, and we changed bottles. I'm pretty sure he didn't identify it on his first sip either.

If you think service at NYC Starbucks isn't good, try getting an espresso in Florida. It's anything but express.

As a result of this thread, I no longer ask what the corkage policy is. I ask "how do you feel about it"? The two responses so far: Bouley, NYC (from the day maitre d): "The chef is concerned about corkage". He went on to say it was much better if it wasn't doubling the list and if we were ordering another bottle would be a consideration. Given that I wasn't doubling, and would be happy to order if it made a difference, he was then welcoming, but did say "we normally don't do it" and the corkage would be $50 (It was a 1988 d'Yquem). Overall, he was concerned but gracious, and appreciative of the advance call. (The prior time, I didn't ask how he felt, and the policy was more liberal, $35 a piece for 2 bottles, no other wine orders. But I think it's clear there policy has changed as the reservationist routed the question to the maitre d). Delfina, SF (from the reservationist): "We're happy to do it. It's absolutely no problem at all". And the corkage is $15.

A few wine related questions if you don't mind. How integral is your wine program to the overall health of the restaurant? Do you allow patrons to bring a special bottle of wine (for a corkage fee)? If yes, is it an accomodation, or are you happy to see those patrons? Does their welcome wear out if they do it often? Thanks in advance for your time!

I tried it once recently and was very disappointed. Anchovy appetizer - tiny, overly oily, clueless Fish entree (I forget which) - just ok

Welcome. Sounds like a great life! I'm hoping to get some people to try and post Encore. I thought it was absolutely outstanding the three times I've been there. They get overlooked because they are at a hotel (St. Regis), but I'd like to hear other thoughts! Keep on postin'!

The Marriot is at V Celnici 8 which is where I'm staying. Any idea of the area around there? I'm not sure it's in Old Town or not. Thanks so much, it's a great help!

Much appreciated!!!

I'm supposed to go to Prague next month and I'm having a hard time ascertaining how hard the tourist areas were hit. I heard Prague was hit very hard, but the oldest quarter was spared? Anyone have any news or links?

I'm thrilled to hear Fleur de Lys is in great form. My favorite restaurant in California, and along with Bouley, the best vegetarian food in the US. Thanks for the link! I just saw he has teamed up with Dean Ornish to create special healthy meals. Just what I need to keep to my diet!!!!

What was the $35 menu (in terms of number of courses) is now $45. They have a $35 menu with one less course, and somewhat different choices. Both great deals.

FG is right, it's the number of observations, not the percent that drives accuracy. And unbiased samples are key. Let's define "judging" as whether you would go back again given plenty of other options. I think the salesman demo is a spot on illustration. So is taking a taxi to JFK where the driver get's lost. Would you take that driver again? On the other hand, if your star player strikes out, do you keep them out of the lineup the next day? It all comes down to your expectation on consistency. If you expect consistency, and get a bad meal, you won't go back. If you expect a lot of variation, then getting a bad meal could just be the luck of the draw.

I'd think Chardonnay based wines would be difficult to appreciate with a white port sauce.

If it already has a white port sauce, that would rule out quite a few wines. An Alsation Riesling would be very nice. I just had the Schoffit Riesling 1997 Rangen du Thann and it was outstanding.

If you want something less formal, Boulevard has become one of my favorite restaurants. Food has been tops. I preferred Fleur de Lys to French Laundry (though I only ate there once). They have just reopenned from a fire last year, and I haven't been in a while. But they will make a tasting menu for any type diet; ominivore, no red meat, all fish, vegetarian. We did it once with one veg, two fish, one omni and got 3 different versions for each of 7 courses, all fabulous. I love Farrollon, but not everyone does. But I've been there 3 times in the last 12 months and give it very high marks. And somehow find time to get the Roasted Mussels at Lulu's, even if that's the only thing you have room for.

Nice posts, I'm interested to hear about Farrollon!

Hot towels 9 months of the year. Cool towels in summer. (In Singapore, where it's always summer, you get cool towels).

Robert S. expressed disappointment with Bouley's bread. While I took the other side of the discussion, my experience today causes me to agree with him. They served a plain roll. Not exciting, even though plain bread should be. It seems it's the lure of the pistachio and raisin that keeps me happy with their bread. And while I'm still happy with the bread that features such things, it's clear that the underlying product is not tops. By the way, today's lunch was 4 of 6 courses perfect and 2 of 6 very good. Sauces were fabulous, even better than fabulous, but the texture of my two fish entrees (halibut seemed too thick, striped bass would have benefited by a brown crisp side) kept it from being at the pinnacle. But the 2 starters and 2 desserts were awesome, as was my wife's vegetarian tasting meal. My brothers salmon and veal were just pretty good, but nothing to write about.

I don't mind that but they don't serve free range coffee!