GordonCooks

I didn't realize the old owners kept his web address and name. You'd figure they'd change the link.

I see Richard Blais old website is now promoting Che! Anyone info on his new joint?

The hot set-up would be to go to the website - click on my combo and what store I would like to pick it up at and at what time. I could then go to an automat locker type pickup area, punch in a 3 digit number and I'm out the door. (you can tell I eat my lunch on the go much of the time)

Sunday breakfast is always good too - Peanut Butter pancakes

I vote for a stay at the Rittenhouse and dinner at LaCroix. Friends have relayed good experiences regarding Salt and Savona (burbs)

Great concept - modern and retro at the same side. Reminiscent of the old days when you could get Steak Dianne, Caesar Salad, or Crepes Suzette tableside

Crap! Why couldn't it be on a Satuday

I believe the industry standand is still - Jack makes you crazy, Tequila gives you the shits, and SoCo get you buck wild.

In addition to the excellent french choices - I've had some South African that's quite good (esp Stellenbosch e.g. Mulderbosch & Kanu) Some of the Late Harvests are quite good as well.

Chef Batali, As someone who's adopted your personal mantra of using the Extra Virgin Olive Oil or Cheeses, I wonder if I will ever see Mario Batali products on the shelf. I can't help but think Olive Oil and some Artisanal italian-syle cheeses would be no-brainers. Any future plans? What is your opinion of most celebrity-made products? PS - Thanks for some great dining (Po to OTTO) Gordon

Yes, you and your superb and accurate tasting notes. Your succinct and informative posts on multitudes of wines is shameful.

This is great stuff!

We (the foodies that we are) can talk about food ad nauseum and for the most part, we seem to agree on the current status of Bouley. Anyone familiar with Bouley will have their own opinion of his Red Cross woes as with anyone taking the time to read a review of a 3 or 4 star restaurants in the Times. The quote "There is serious talent in the kitchen, but Bouley as a whole does not create or sustain the kind of rapture that the very best restaurants do." Maybe be a broad stroke but it sums up the critic’s cumulative experiences. Bouley acknowledges the problems in some way in the changes he’s been making. I've re-read the review and still have hold to the same opinion. Bruni may be an inexperienced food critic, but his words paint a fairly accurate picture - a means to an end (it's a tough job but someone's got to do it.) The haters will wallow in it and the lovers will deny it, maybe you have and maybe you haven’t….but Bruni had a 3 star meal. Call it empty and awkward if you wish but "unfair"?

In fairness, my meal there of about 8 weeks ago was far from perfect and I do consider myself a Bouley fan

Most impressive! I'm continually amazed by the pastry arts.

Personally Have I had 4 star meals by Bouley? - Yes! Have my recent experiences been 4 star? - no Do I like Bouley the restaurant? - yes Do I like Bouley as a person? - don't know him personally Do I want bad things to happen to him? - No Do I think He's one of the best chefs in the country? - Yes Will this review have a positive effect? - Yes (this is probably the best time to eat there)

The Chef's seasonal tasting is 110.00-120.00 is memory serves. I think the wine pairing was 75.00 a person as well.

Bruni captured my last 3 start experience at Bouley accurately just as Grimes captured my 4 star meal there as well. Same place but different experiences. I feel as a food tourist who pays attention to these ratings - I'd like a little accuracy for the money I'm spending.

Bouley 3 stars I felt Bruni's review captured my own experiences to the tee.

Salary differentials may have a lot to do with certification and education. in other words No paper? no paper.

I Sop during and Mop at the end.

Can a restaurant attain "four-star status" without striving for it? NY "is" the big show. You gotta swing for the fences.

You have a good point and I would have a much easier time agreeing with you if we were comparing DB (which I also like very much) to Daniel. This begs the question: is avant garde a prerequisite for haute cuisine? Would you consider ADNY avant garde? When considering a 4 star place - I tend to look at the restaurant and consider what it's "striving" to be. As far as avant garde? if the NY times considers that a prerequisite - then so be it. Personally, it's not as important to me

No. Cafe Boulud often does better haute cuisine than Daniel does haute cusine. Just without the other "4 -star" amenities. I repspectfully disagree CB is all about Braises, Veal Roasts, Short Ribs etc all done exceptionally well mind you ( I think Andrew Carmelleni is top notch) You're more likely to find more avant garde technique, ingredients, i.e. Daikon, shiso, yuzu, emulsions, foams, etc at Daniel day to day. sidebar - What's up with Bouley and yuzu? It was in 3 of my dishes at my last meal there.

My last meal at Daniel was still very good but not overwhelming. Part of it was maybe the restaurant has lost it's edge over the years and a minor mis-step or two that can be easily overlooked. Given the room, wine list, staff, and menu - the place clearly has all the 4 Star amenities. My Bouley rating comes from the fact that 1 of the last 3 meals was what I can consider 4 star. The last visit being the worst ( I should say least best considering) No signature Uni dish Average Wine pairings A couple of the dishes in the chef's tasting that didn't work at all. Clearly a notch below. Does an underperforming 4 star trump an overperforming 3 star?