bmj

You should check out this great little place in Hague called the "Uptown Store". Very charming, rustic restaurant/coffee house. I think you'd really enjoy it, and then go to the Firehouse next door for drinks later that night.

Nathan, I'm sure every 4 star NYC would do a single. I work at one of them and we constantly VIP single diners. Why wouldn't you be allowed to dine alone?

Chef Joshua Roland is the best chef in St. Louis hands down. I'm not sure if he has opened his own place yet, but you would do well to look it up. I'll take a look and post it if I find it. Hope you get some of Chef Josh's cookin!

I think only one thing comes to mind when I see pictures of Chef Robin's food and read his menu....plagiarism.

Chef, How closely have you stuck to your "plan" from the time you graduated to where you are now? Did you even have a plan? Was it simply a matter of working for the best and seeing where that road would lead, or is it important to have specific goals/plan/timeline, etc? Thanks.

yt: 5 hours and 27 courses later of a NYE dinner and all we get is one picture of Joe? you've put up some great photos before...are you trying to build anticipation? (no disrespect to Joe...he's got a great 18ft jumper and he's a hell of a rebounder).

i've found that for post sous vide cooking, specifically meats, a quick flash in a small fryer provides the maillard reaction you're looking for and also keeps the meat cooked to the perfect doneness that sous vide allows. also, seasoning is done once out of the bag, prior to the quick fryer bath.

Next time go to the Noug and get the "$20 holla'"! You'll be calling all your friends!!