rich

Except for the time they banged me in the forehead with a plate. ← Megan, was that you??? I'm sorry. Anyway, I hope is was at least one of their best dishes.

LL, I love it when you talk dirty.

Thank God there are no sleepy elephants around.

I want to start by saying I appreciate Jordan posting here, but I'm seeking clarification on one point. In the statement it says "...I've been contemplating (the resignation) for quite some time..." With the restaurant open barely three months, how long could this contemplation have been? It sounds like the thought process began shortly after the opening - and that seems a bit odd.

Seventy years ago I had that same affect on women.

You must remmber Bryan, my mother is Italian and in those days Italian women married very, very young. My mom was only 14 when I was born, which makes her 112 years old now (longevity runs in our family). For a woman of her age, she still thinks clearly and goes out to eat a few times a month. She's amazing.

I was there in November, it was as good as ever.

I wish I could afford to dine there as often as me. I've been there four times in the last two years, but only paid for one. My mom loves the place and has taken me twice for different occasions. The other time was a business meeting (Thoroughbreds) and my sponsor is a regular (eats there an average of twice a month from what I was told). The group was looking to sell a horse and they treated.

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.

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) ← LL, you must remember, I'm 98 years old and at my age it's very difficult for me to get north of Houston Street. The Waltuck's have been taking care of my culinary needs for almost 30 years now, so I'm very loyal. I realize the food is bad, but at this age I can only eat bad food. Therefore, in order to satisfy my needs, I only go to bad restaurants - and I spend my own money. It's better than leaving it to greedy relatives who never visit.

DEVI

I think Keen's would be your best bet. They serve a late, late lunch (or they did - call and check). Relax, have a single malt after the meal and just stroll to the Garden. It's supposed to be a beautiful night. Are you a Clemsonite or a West Virginiaite?

After reading this article, I feel even more cheated by the prices at L'Atelier! $17 for a langoustine with one basil leaf, a 1/2 sheet of brik, and some basil pesto that didn't even contain nuts or cheese? I guess I was paying, much in part, tribute, by way of Amex, to Robuchon's regard for quality ingredients and ingeniously simple preparations. ← UE - I make the same dish, but use a combination of arugula, basil and cilantro pesto and serve it for free. And the people who have tasted L'A's, say mine is better. You're more than welcome to give mine a go.

I guess I didn't make myself clear enough in my previous comments regarding the bar. I do not disagree that the bar is usually an excellent choice for solo, and often for couple, restaurant dining. However, I personally *hate* crowded elbow-on-elbow decibel-on-decibel situations. Regardless of how good those sweetbreads were, I, for one, probably would forego enjoying them just to avoid the mayhem that I saw in Babbo's bar that evening. That's just me, though. ← When I tended my father's bar, we would have a regular clientele for breakfast. Most would have a beer poured over a raw egg with a shot (scotch or rye) as a chaser - ahh, the good old days when men were men and women drank them under the table.

Eater has a very nice lead about Karen today. It's too bad hardly anyone on eG likes this place anyone. I think someone on another thread said they serve "bad food" these days. In fact it's so bad that they're sold out every night. Imagine if DW still knew how to cook. I wish I knew what he forgot. Ate there about a month ago and I had to send every plate back - of course the plate was empty by then.

Maybe I can apply - I do both savory and dessert. It will save a full salary. Of course, I don't use eggplant or rutabaga in any of my desserts - oh well, maybe next time.

That has to be an April Fool's story a few days early.

I understand that, but how does a place that's un-opened, with a chef who has never had his own place (I believe he was the pastry chef at WD-50), develop a cult-following before it opens? And even if he developed a following for his desserts, would that translate into sufficient numbers to become critic proof? Especially for a full-menu resto (unlike R4D).

I'm just asking a question here, so please let's not go crazy. It appears the general consensus on this thread is that this place will be critic proof (especially NY Times critic proof). How does an un-opened restaurant gain the status of being critic-proof? And if it is, why doesn't every restauranteur follow the same formula?

Based on recent reviews by the NY Times chief restaurant critic and his obvious dislike for avant garde, does this place have a chance?

Catch a wave and I'm sitting on top of the world.

When I ate there, the cow names listed on the menu were Brenda, Chewie, Whitney, Yvonne and Scarlet and they were all very good. However, I was very disappointed they didn't have any of Elsie's butter available that night.

But that too could be problematic if insiders see him as the cause for the leaks - and not the leeks he used in his desserts.

Gee, until yesterday I though GC meant grapes that had bubbles inside the skins.

I agree Doc. So I hope he's not leaving because of the NY Times review. That would give the appearance of "bugging out."