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Colgate

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  1. From the Philadelphia Inquirer Dining Home Page: Gifts for the foodie "Here's our guide to what to buy for the home cook GRASS-FED BEEF, truffle butters, rocket-fast grills and wild-game injectors. What will they think of next? This year, holiday food gifts target the serious at-home cook who's in the kitchen more than a couple of times a week and entertains regularly." Is Grass-Fed Beef really classified under the "what will they think of next" category? Hopefully, this was added out of context, but saw this and thought everyone would like a little chuckle...
  2. Congratulations to the staff at Alinea for their Mobil Five star award!!!
  3. I'll bite. After living in San Francisco for a number of years, I was eagerly awaiting the announcement, and to be honest, it left me extremely apathetic to the whole thing. I don't mean to discredit those who have earned their stars (and congrats go out to you! ) but the whole Michelin Guide seems to me at least, to be a bit lost here in America. Maybe it's just the marketing major in me, but a guidebook isn't just about awarding stars to restaurants..it's about helping the consumer (who is purchasing the guide) pick a place to eat , maybe a place to stay, and provide helpful information about the properties listed. After having eaten at many of the restaurants on the list, I would be dumbfounded if I was using their guide as a starting off point. The Ritz Dining Room and Bouchon are comparable restaurants? Gary Danko and Bistro Jeanty? For the guide to come out and say that it's just about "the food" is very misleading. A good restaurant (and especially the great ones) are about the experience. To say that service or atmosphere are such minor players in the evaluation is a bit off-putting. Michael Bauer (SF Chronicle food critic) in his blog wrote that one of his concerns was that The French Laundry was perhaps too good, and that the restaurant set the bar too high for others to get 3*. I can see his point. No doubt that the Laundry deserves its three, and although I don't necessarily agree with some of the 2 stars, I can see how they got it. It's the one-stars (as in NY) that are absolutely baffling.
  4. I don't think that you can get it on the Internet...it is however, on the newsstands now...(Kirsten Dunst is on the cover) and it's on something like pg. 788 (seriously!)
  5. As someone who flys often, please please please please PLEASE do not bring 'tins of tuna' on the plane! On a side note, I've actually flown next to someone recently who had their own little cheese and charcuterie plate, sliced bread, etc. with them. Was SOOOO jealous sitting there with my meager PB&J...
  6. Busboy, I completely agree. I would love to see more a critical but balanced tone when discussing Vegas restaurants--for some it may be about the flash and the $$$, but I would hope there has to be more to it to lure Robuchon, Savoy, Boulud, Keller, Ducasse and even Trotter to open (or attempt to open) an establishment there.
  7. To point, I did read the article and it completely left me wanting more (and I completely appreciate the tid-bits of information and even bringing this article for a conversation piece--I didn't mean to imply that was the only thing written). Although people are certainly entitled to their opinions, I would certainly expect more from Richman than just a paragraph snippet either applauding or disgracing the restaurant. I travel to Vegas frequently for work (and admittedly I'm not the biggest fan)--and there are some great restaurants there. Are there bad ones? Absolutely, but there are in any city. The general drubbing of Vegas restaurants seems to be unfounded (by much speculation) than on experience--and here's a chance to provide the public with detail and instead he misses the mark. Fat Guy is dead-on: if the meal at Guy Savoy is better in Vegas than in Paris, doesn't that refute his point on the restaurants there? Maybe I'm bitter because I actually liked Mix--I had a great waiter who was so much fun and provided exquisite service and enjoyed delicious, well-executed food for every course. And moonsqrl, I totally see your point and to some extent agree on the strip-mall-ness of Vegas, but the first thing that pops into my mind when I think of "great restaurants" and "mall" together isn't Vegas--it's the Time Warner center in NY. Stay at the Mandarin, eat at per se, Masa, Bouchon, Cafe Gray, etc. and fly out
  8. I read Richman's articles because they're food/restaurant related, but his words certainly don't mean the end all to me. I often feel that he goes into a restaurant with a preconceived notion with how much he likes it, and then sets the restaurant up to either succeed or fail. Take for instance Alex--his entire experience can be summed up by the interaction with the sommelier? No real mention of the food or the rest of the dining room staff? Granted, it's very annoying to part of the "upselling" process with wine, but the frequency with which this happens to him in his reviews is a bit unsettling. I know what Richman looks like (his picture is printed on his book jackets)--doesn't he go to restaurants announced (not in incognito)? How is that one person that's very recognizable encounter so many problems with wine service? Sorry for the rant, but it upsets me when people read an article and say that they don't have to go to a restaurant or visit a city because of one writer's opinion--an opinion that doesn't even seem to be that informed. Just like here on e-gullet, if you're going to knock a restaurant--tell us why! I prefer the Jeffrey Steingarten article in new issue of Vogue--where he actually talks about the food and the service in depth, rather than just "I hate" and "I hate." It definately makes me want to get on a plane at eat at Joel Robuchon....
  9. Colgate

    Per Se

    per se is one of Mobil's new 5 Star additions--no surprise there!
  10. Oh I wish, but it was so delicious that I ate all of it! I'll try and see if I can find the receipt however....
  11. The whole article was rather comical to me in that I purchased a giant slice of foie gras terrine from Trotter's To Go a little less than two weeks ago.
  12. I love kid's cereal: Count Chocula, Apple Jacks, Lucky Charms, etc. Anything with flavored marshmallows and I'm hooked. And after eating all the cereal, it's always imperative to drink all the syrupy sugary milk left over.
  13. As being a new member (of both eGullet and the Chicago dining scene) I was quite impressed with Osteria. I dined there on Saturday night for some nibbles at the bar and thought that both the food and service were far above a restaurant that was only a week old. We several of the a la carte items, which included: 1. Marinated Olives with Garlic: the oil that accompanies is delicious to dip your bread into 2. Grilled Fennel: which I think is the star of the bunch, as it's crunchy and soft and sweet and salty--delicious! 3. Cured Salmon: wish the portion size was a little bigger, but good 4. Cured Salumi: nice and the celery salad that comes with it was really delicious and well-seasoned The most interesting thing I thought was that in looking at the menu, the main courses aren't all that Italian (Short Ribs, Monkfish). In fact, we saw a lot of Staub pots in the dining room, which are of course from Alsace, France. The room is very cozy and warm and the wood-burning fireplace is great. Looking forward to seeing this evolve.
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