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chester copperpot

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  1. I will be in Barcelona from the evening of the 2nd to the morning of the 7th april... Sort of an odd time as everything appears to be closed from the 1st to the 10th. I was unaware of this when planning the trip, so it has made for some difficulty in finding places to eat. I have reservations at Carme Ruscalleda for lunch on the 3rd (easiest way to get out Sant Pau anyone?) Moo for dinner on the 4th and Abac for dinner in the 5th. Does anyone recommend reservations for Cal Pep or Inopia or Euskal Extea? Am I missing anything? given that Can Roca, CS, Gaig and Hisop are closed. cheers
  2. Maybe I am missing something....but if a seasoned chef and restauranteur wants open a restaurant that is positioning itself to be a outpost of haute cuisine in NYC, I don't feel that a six month grace period is warranted. This a seasoned veteran, that self admittedly thrives on the thrill that chasing stars brings him. He was most outspoken about how much he relished this challenge. I find extremely difficult to understand that a Chef of his talent and reputation, doesn't accutely understand the importance of first impressions and the necessity to be able to adjust and refine on the fly. I have not eaten at the London yet, but I am shocked that there is a sense that we must coddle this restaurant. This man clearly understands what the definition of a fantastic restaurant is (I have eaten at his restaurant in Chelsea and am a big fan). If for some reason it is not at the moment a fantastic restaurant, we are supposed sit by and wait until it is, before we comment on it, or the press reviews it?
  3. i just moved here, I am in the industry and am interested in peoples opinion of the Island and the food scene. We have a great organic farmer here who raises chickens and lamb as well. Every one should check out what he has at the Farmers Market on Saturday mornings in the parking lot on Canal st. His name is Tom Wadson.
  4. I am all for simple, I am. But there were just so many blaring errors. the duck for example was over cooked, sauce had been put down either too early or on too hot of a plate. It came with a pomme darphin or was it maxim? maxim i believe, that was cooked at too high of a temperature, the potato was the colour mahogany, ever eaten a maxim that colour? Bitter and acrid come to mind. Am i overly picky? I don't know, there was just sooo much hype about this place, it seemed Vancouver critics kept falling all over themselves about this place. Did I eat in the same restaurant as them? At least with Joanna Kates, she is critical, but she is pretty much on the mark most of the time. I have worked in both Vancouver and Toronto restaurants and find the critics as a whole in Toronto, more objective and professional. (with maybe the exception of James Chatto). I left the restaurant wondering if critics in Vancouver were starved for new blood that anything could create a frenzy? I hope I am wrong.
  5. I may be alone hear but I had a terrible experience at Aurora. I even went so far as to say to the the waiter that I would eat whatever the chef to cook for me, anything that he thought was outstanding. I got a course of Beet Batons with a watery orange vinaigrette. Thats it nothing else. I am big fan of less is more, but come on! if you want to spend that kind of money on dinner, skip Main street and go to Chambar, Cru or Fiction, all in the same price range, but with food executed at a more refined level. sorry to those that loved Aurora, maybe I was there on an off night?
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