mcwein

As a steady customer at Django for the past 5 years, I'm thrilled when I hear (deservedly) great things about Ross's cooking. Ross was presented with a huge challenge when he took over what could arguably be called the best BYOB in Philly when Aimee and Bryan owned the place. I think Ross does a terrific job. Too bad Craig LaBan keeps reviewing the restaurant for what it isn't -- i.e., a restaurant run by Aimee and Bryan. FWIW, Ross told us about the split in partnership. Not pretty, but it's in the past. We're going there again in two weeks, and as usual, we can't wait.

My wife and I were lucky enough to be invited for Friends and Family night. We love this place -- but that's not surprising, given it's a Steve Cook restaurant. Between the two of us, we tried all 6 tequila cocktails. My wife's favorite was the Senor Barriga: herrauduro blanco, mulddle lime, sugar and them, served on the rocks. It's a unique take on a margarita -- really refreshing. My favorite was a Quico, made with pomagranite liquer. I had one of the best ceviches ever: the Tostadas de Ceviches made with shrimp, octopus, spanish mackerel, clinatro, jalpenios, tomatos and avacado. Highly recommended. My wife had the Gorditas, which in our opinion was the only disappointment of the night -- kind of bland and ordinary. My wife had the Chiles en Nogada -- which we both could have gone on eating for the rest of the night. It's a cold dish consisting of poblano peppers stuffed with ground beef, dried fruit and nuts and served in a creamy goat cheese sauce -- although the menu says "creamy walnut and pomegranate sauce." I think it was goat cheese, but whatever, order it! I had the slow-cooked goat with cactus salad, guacamole and scallions, serviced with corn tortillas. The goat was amazingly tender and flavorful. I've had goat in the Caribbean, and it was chewy and gamy. Not at Xochitl. Just terrific. For dessert my wife had a savory vanilla ice cream (with pepper?) and some sort of delicious choclate cake (hard to remember: we had 6 cocktails, don't forget), and I had a delicious and beautiful avocado and pear tart with kiwi. Even though we were guests, we saw the bill -- and it was unbelievably reasonable. Tell your friends!

On Robert Parker's website, I read a description of a dinner that Mark Squires had at Studio Kitchen in November 2006. Is Shola back?

My wife and I have been regulars at Django for the past five years -- and by regulars I mean we go there at least once a month. We are well known to the staff, including Ross. We love the place, the food, and the staff. Having said that, there's no excuse for the poor service or the inconsistency in the dishes you were served. Ross is truly a wonderful guy. I'm sure if you write to him, he will get back to you. Early on in Ross's tenure, I'd say for the first 6 months, we experienced some inconsistencies as well -- mainly food that should have been hotter. However, we've never had anything resembling your experience, which, I'll say again, is inexcusable. Keep this in mind too, for what it's worth: the staff, for all intents and purposes, is new. I think only two of the original servers are still there. We know the ones who left, and I can tell you that they did not leave because of Ross (actually there's one server who went to Striped Bass, and I don't know why she left Django). As you may know, Aimee trained the stafff when she and Bryan owned Django. Bryan cooked (did he ever!). Now Ross has no Aimee. Christine, Aimee's protege, went to Ithaca to open a restaurant with her husand. Again, I'm not making excuses for the poor service you received -- I'm just giving you the lowdown. I agree that you should not have tipped well for the shoddy service. Having said all that, I hope you will get in touch with Ross, and I hope you will return to Django. My (more than) two cents. BTW, we love Marigold Kitchen and are regulars there as well. Brett is the best thing that happend to that place. The cooking was always great -- and Michael is out of this world. But it took Brett to make Marigold a great experience time after time, IMO.

Sorry to hear it. Thanks.

Does anyone know how to get in touch with Studio Kitchen? I've tried emailing at studiokitchen424@aol.com but the email was sent back because of an "undeliverable address." Thanks

Great. Thanks, everyone. BTW, not to be crass, but I'm figuring about $300 per person for the tour and wine pairing?

I don't think that the Tour is too much food. It's intended and designed to be filling without being ridiculously so. It's clear that the menus at Alinea are ever-changing but here are the wines (and other pours) we were served with the Tour when we were last there in late July: Lillet Blanc, Podensac, France Au Bon Climat "Hildegard" Santa Maria Valley 2000 Bisson "Marea" Cinque Terra Italy 2003 Pol Roger "White Foil" Brut Champagne Tommaso Bussola Valpolicella Classico Superiore 2001 Masumi Arabashiri junmai Ginjo Sake, Nagano, Japan Guy Larmandier Premier Cru Rose, Vertus Domaine Ehrhart Pinot Gris "Im Berg" , Alsace 2002 Georg Breuer Riesling "Charm", Rheingau 2002 I Portali Aglianico del Vulture, Basilicata, Italy 2002 Achaval-Ferrer "Altamira" Malbec, Mendoza, Argentina 2001 Ramos-Pinto 20-year Tawny, Oporto Lheraud Vieux Pineau des Charentes Ochs Blaufrankisch Beerenausiese, Weiden am See, Austria 2002 Don PX 1971 Gran Reserva, Montilla-Moriles, Spain =R= ← Ron -- How large were the pours? I'm driving to Peoria tne next morning!

Glad you had a great time. We have reservations for next month. Two questions, if you don't mind: do you regret not having gone for the tour menu, or do you think it would have been too much food? Do you remember any of the wines? Thanks

I was browsing and happened to notice your post. We ate at Le Meurice about a month after you did -- also the tasting menu with wine matches. My notes are very similar to yours. It was the best meal on our 10-day trip to Provence/Cote D'Azur (we spent the last night in Paris) -- and that includes dinner at Louis XV, which was a minor disappointment. As for the Chateau Chalon from Jura, it is quite different indeed. You might know that it's aged for over 6 years in virtually uncovered oak (a filmy yeast is what covers it). We bought a 1976 Chateau Chalon (Darraud-Perron) in Nice, and were told by the shopkeeper that the wine is in its infancy I've read the wine can go 100 years. Anyway, I enjoyed reading your post. It brought back great memories.

Andy -- I'm glad you so enjoyed le Meurice. My wife and I have reservations for late May. Can you please comment on the wine list in terms of selection and price? Also, I read that they're now serving wine by the glass to match each course. True? Thanks

That's disappointing -- especially since we won't be in Pais on a Saturday. You mean you have to eat lunch there before you can eat dinner ? Oh, well...if we can't reserve there, I still have a reservation at Le Meurice. Thanks. Mike

Jonathan -- I'm a new member to eGullet, and I read your 2004 review of La Feneire with great interest. We're going to Provence this May. And an acquaintance -- who is the (American) sommelier at Christian Etienne -- recommends Auberge La Feniere over Moulin de Lourmarin. Do you know anything about the latter restaurant, and if so, do you agree with the sommelier? Thanks Mike

I read somewhere that reservations are accepted no earlier than two months ahead. True? Also, the Michelin Guide says the restaurant is closed for the "February holidays." Does that mean all of February? Thanks in advance.