GordonCooks

All guests are allowed in the kitchen to observe or feed me wine. Dishwashing is appreciated though

Rob Feenie, dammit!

Any advice is appreciated - btw - I don't live in Toronto but I'm there at least every other month

Taurino Salice Salentino - readily available for $ 10.00 (or less) Outstanding value for the price.

I usually do JK, Pangaea, or Sushi but would like to hear some suggestions in Yorkville or Queen St West. (although we will travel for the right place)

Does the restaurant do any lunch on Saturday? I need a new spot this weekend.

All I can say is be thankful for what you do have - there are a lot of places much worse off than you

Drink something else

Incredible! I'm speechless

A hearty tin of Old Bay seasoning

btw: Where's the "new" dildo factory?

I can't rememeber exactly but I'm thinking 120.00-125.00 range

Gelato by wingding at Otto - If there was only one place I could go - this would be it

When I was there it was a flatiron steak. I believe they grill it but not sure. ← Mmm'mm, I curious where the "low temp" comes into play. A lot of the commercial gas grills leave a "gas" flavor when used at low temps.

What's the cut & method for the low temp steak?

Am I the only one that thinks Chef Wan and Jimmy Wah (the bar owner in "Good Morning Vietnam" with the shiny green suit) are the same person?

Currently, the Butteax and Valmur seem the most approachable with the Montee de Tonnerre needing a good 5-10 to reveal it's true self. That's not to say it's delicious now but oh, so much better if you can hold out. My advice with the Montee and Clos is hold - I haven't had the Montmains yet so I can't give any opinion. I had the Drouhin Montmains over the weekend and it seemed quite open. edit sp

Inn on the Twenty: Chef Robert Fracchioni has moved over to the Millcroft. I haven't dined under the new regime as of yet.

Pea-Meal Sandwich at the St Lawrence Market or a bowl of noodles on Spadina.

I'll add the Billy Goat tavern - historical, notable, and a tasty burger to boot.

How would you be saving money? Presumably the service charge will be on the wine too. Most people who buy bottles in the hundreds of dollars do not normally tip 20% on the entire cost of the wine ← Unfortunatley - drunken overtipping has been the bane of my existence and me quite popular at the same time Most of my days are spent negotiating over tenths of pennies - the last thing I want to do when I'm dining is do math in my head.

Per Se (or any other restaurant of that caliber) using a service charge won't affect my decision to dine there one bit - due to the fact I drink a little too much wine, I'll be saving money.

I think you meant to write "I wish I could afford..." Maybe you're still a bit wasted. Regards the intended sentiment, though, you and me both. Congrats on getting hitched. ← Thanks, It was quite a party from what I remember - I mean, who has karaoke at a wedding?

Well. I got hitched so l thought, what better time to make room in my wine cellar. We did a Cava bar outside with a main wine bar with some pinot grigios, a rose from paso robles, syrah, a cab-merlot blend, and some Cal chards for the wood lovers but 6 of us went to the kitchen to eat with the chef/owner while the crowd grazed the food stations. With Caesar Salad, Frisee with lardons and fried chick peas, Local, organic Roma tomatoes with evoo, and mixed greens with organic veggies - 2000 Raveneau – Butteaux – tart with wet stones and notes of canned pears in simple syrup (but in a good way i.e. grandma’s house), creamy without being heavy. Perfectly balanced from start to finish – I was I could afford to drink this everyday - 1996 Chave Hermitage Blanc – Thick, herby, and viscous with prominent mineral and acid – taste more herb than fruit from the last bottle I had - With Shrimp Scampi , Farfalle Alfredo w fresh peas, Cheese tortellini in marinara, and grilled vegetable platter - 2003 Belles Soeurs Pinot Noir – Disappeared while my back was turned (those bastards) - 2000 Falesco Montiano – Evergreen, Vanilla, and some oakiness. I think this one got big parker points but it seems a little “mellow” for his palate imho – it was delicious nevertheless - With Beef tenderloin in demi, Roast leg of lamb and red onion marmalade, and pommes frites “5 ways” (mornay, aioli, ketchup, house made bbq sauce, and one I can’t remember) - 1997 Greenock Creek, Seven Acres – Loads of jammy fruit up, nicely integrated tannins, definitely ready to drink - 1995 Penfold’s Grange Hermitage – Everything the Greenock was and much more – double the fruit, add the typical mint and pencil. Still a young, massive wine – I gotta stop drinking these, I’m down to a couple of bottles. - 2001 Feudi di San Gregorio Serpico – Can a wine be black? 2 bottles were decanted for a full 24 hours and re-bottled before bringing them to the restaurant. This was a monster and still incredibly tight – cocoa, sweet spices, more solid than liquid, astounding and no where near it’s potential. - With wedding cake & cheese cake 1988 Chateau Suidaraut – I guess it was good – I was wasted by then 1983 Lafaurie Peyreygay – See previous TN

....Well, I guess it sounds like I didn't miss anything either. Too bad, the food a the Fifth was excellent when he was there.