klaybc

At the risk of getting "off topic" on this thread, I would like to comment on... the food. At our Irish Heather DOV visit, I found the beet salad tasty and refreshing (the seperately dressed green salad on the side was a nice touch) and the beef shortribs very tasty - just what braised meats should be. This is not Hawaiian-style spareribs or barbeque, but the sublime flavour of slow-cooked beef. The flavours of the marinade, the beef, the bones and the marow all come together. As others have mentioned, the nut-pie was toothsome and delicious. If I have a quibble, and I have told Sean this directly (full disclosure: Sean is a client and friend), get out of the restrictive $15 catagory and blow us all out of the water next year for $25.

Having known Andre (Durbach - the chef in question here) for many years, I can attest to the fact that he would not skimp if you held a gun to his head. Those of you who know him from his stint at Lucy Mae Brown will remember some guilt at paying so rediculously little for such amazing meals. Some of you may even remember Etoile (where Bis Moreno is now). There too, "comprimise" was never entertained. This was bourne out at Parkside during the recent DOV. It is truly astonishing that they served that many diners (my conservative estimate puts it over 2000 covers in three weeks) and did it as if it were any day of the year. Portions, freshness, saucing and timing were all flawless. A $40 three course menu for $25? Mind boggling... S.O./myself had Terrine/Terrine, Salmon/Hen and Toffee/Cheese. With cocktails to start, wines by the glass and a Grandfather's tawny (for myself with the cheese) we were out of there at $100 even (pre-tip). For our American viewers just tuning in, that's about $80 for <i>two</i> people: warm, full and grinning with culinary satisfaction.