Luckylies

More sleep is the only thing that will help you. If you'r going to bed at 2- wake up at 10. That's it. If you can't then just slog through it until college is done.

Also can red- eye please be discussed?

First meal was Corner Bistro burgers. I ate. He drank. He was surprised to see me eat my onion Quite presumptious of him He thinks the first thing I cooked for him was a roast chicken. Distinct possibility.

She's lovely.

LL, I've been loathe to comment about this, but I just recieved permission. You are correct. Chanterelle serves "bad food," but what you may not know is they serve it on purpose. The CIA has been running a covert program on "un-cooking" for the last four years and DW of Chanterelle has been their most successful graduate to date. The pre-requisites for enrolling are a minimun twenty years as a professional chef and ten years running a restaurant(s) that has received the highest accolades. The CIA program is designed to teach these chefs how to un-cook through a series of classes that will allow them to forget everything they know or have learned through their successful career. It's based on the brain-washing techniques used by several governments during wartime. This new school of cooking has been dubbed "bad food" and within five years is expected to become the new "hot spot" of the culinary world, replacing the current avant garde rage, espoused by places such as WD-50 and Alinea. In fact, the current NY Times chief restaurant critic is a big fan of the "bad food" movement and it's possible he may be hired as their spokesperson in the near future. But I digress. DW is the most successful graduate of the new CIA program to date. He has taken "bad food" to a new level and has shown other chefs the un-cooking techniques with enthusiasm. Patrons have been positive about the results as well. Chanterelle is full every evening with diners who totally enjoy the "bad food" experience of the un-cooking school. According to the CIA director, it is hoped that within two years there will be ten or more successful "bad food" restaurants in NYC. There are plans for the program to spread into Europe and Asia. And program officials believe that Japanese sushi chefs will be the easiest to teach the un-cooking techniques since they don't really cook anyway. In fairness, though, all this success has not come about without some setbacks. Rocco DeS was one of the first program graduates, but has never been able to open a successful "bad food" restaurant. It's possible he may try again, but as of this writing, is attempting to use his new found skills by lecturing home cooks on the "bad food" philosophy on his syndicated radio program. All in all the CIA thinks the un-cooking school and its "bad food" mantra will be a dominant culinary force for years to come. It has hired several well-known chefs as instructors and within a few years believes everyone will want (and be willing to pay substantial money) to eat "bad food." So next time you or anyone here goes to Chanterelle, stop by and congratulate DW on his "bad food." Tell him just how bad it is. I'm sure he'll be very happy you took the time to compliment him. ← AHHH the secret program...I believe I the past few year I've been among the masses privy to this new "bad food" " uncooking, non-trend...boy is it pervasive! wow the CIA can really spread it's wings when it wants to! Not to spill the beans but I can think of a few places that also may be practicing this art. and such boldfaced chefs! Nish, Flay, The folks at Aquagrill, Bubby's, Cafe des Artistes etc... Well, I've never been hip.

Just the explanation I needed so I can sleep at night 98? perhaps I need to re-evaluate my palate!

Someone who? oh right me! Yes the food at Chanterelle is no longer worth the money, or worthy of the space or service. It is also firmly resting on it's reputation and/or the mediocraty of it's regular clients palates (it happens all the time) The plates look like something out of 1991 fancyville as GAF pointed out. It used to be good. Really it was really, really exemplary. Now it's just not. I don't think David Waltuck unlearned how to cook, that was never my sugestion, but time does funny thing to chefs and restaurants... Here's what I want to know. Who's eating a Chanterelle? (other than Rich) why? with whose money? There are many better options in the city. Far to many to go to Chanterelle anymore. (I just wish the seafood sausage would be good again)

In my house everyone gets ripped off at some point... I like to be able to cook the meals I like...including the ones I've tried at testaurant... i copy them all!

I kinda admire her chutzpah...but as a chaperone I'd kill her.

We call that technique "french boil" around the shop vs say, pilaf or steamed etc..

Last year I didn't age mine nearly enough booze city. this year I'm starting my fruit this weekend and ageing the cakes 4 months (at least) I'll also "water" them with some fruit soaking liquid. I like serving them with icing made just with 10x and water...mmmm

pun intended I'm sure I like Jing Fong. It's crazy and it's mine!

I make something almost exactly similar except I cook the livers then puree; thus skipping the whole cook in waterbath step. Chicken livers are more durable so this works great my way.

What a great report! you've really chosen great restaurants!

dang, me too...

siracha something cheap like trappey's pete's or red devil or crystal one habanero or scotch bonnet one garlic chile oil (as majictofu said) one hot green salsa. these are what get me by.

Wrong!!!!!! I've been denied my Sunday morning booze many a time. In fact just last weekend at C.B.

corner bistro for burgers. the kid's will dig they're eating burgers in a grugy bar, you'll be happy that they're good burgers. it's a cool place.

My Saigon grill told me they had stopped delivering indefinately (university place). What the hell? I understand if there's a strike but FOREVER! wtf? how am I supposed to eat?

Go buy a really, really, really, expensive steak from the nicest butcher in town and just try to fuckt it up. Seriously though. take the food off 3 mins before you think it's done then cut it and check it. You can always cook it more.

you were there at the same time as my boyfriend and I!!!! we missed you. awwwww. I don't like the new pork belly nearly as much as the old one.

New? i believe it's been there about 12 years or longer...

Went lest night est. wait time 45- 1 hr. seated in 25 mins. Blew my mind, knocked my socks off. That haaaaammm The bahn miiiiii The efficient stafff Between Degu and Saam the young chefs are really playing ball these days. I told Chef Ho that I wished I could cook like that, and I really mean it. I wish I could cook like that. I hope to some day have it in me.

I'm no stickler for spelling or formailty but... c'mon, really guy. Get a clue.

First off, carefully. I've accedentally left poor tips before, and really appreciated it when the server said something along the lines of: "I realise your expectations may have not been met this evening, is there something I could have done to provide better service?" (spoken while holding the bill in it's case) I said no every thing was wonderful, you were great! -and then it dawned on me I may have done some drunk math... luckily the waiter just happened to have my bill in his hands, ready for me to fix This only works when there has clearly been a mistake on the part of the diner. Not when somebody is being cheap. For foreigners who don't know American tipping practices, I think a little less subtlety is okay.