GordonCooks

I would contend that Susur would rate at least a single star if not two if michelin standards were applied on the merits of the cuisine. Service may be slightly less than perfect - but always good natured and hospitable. Truly intent on creating a remarkable meal. The wine list is lacking but the available CDNPs from Beaucastel and selection of GVs prove capable foils for the food.

Here's a simple guideline for securing a bartender's job in any city except NY, LA, and Miami. 1.) Attend bartending school 2.) Don't tell anyone you attended bartending school. 3.) Apply at desired locale, profess huge amounts of skill from working at all the hottest nightclubs on NY, LA, and Miami. 4.) When asked for references, tell them your manager isn't with that bar anymore. 5.) After being hired, and the other bartenders discover your actual skill level. Bring them coffee, don't use their silver, and stay out of their way. Or - if you are a just 21 cover girl. Tell the owner you have a penchant for 40ish guys in warm-up suits and you really think he's cute. At least, this seems to be the formula for more than half of the folks I've shared the pine with.

Rochester's Chinese restaurants are all but gone. Blame the all-you-can-eat buffets for people preferring quantitiy over quality. We have decent Thai/Vietnamese (3 places), excellent Puerto Rican (albeit not in places you may want to venture to), a couple of decent Indian Places, Excellent Greek, Scores of family run italian joints, even more Pizza places, excellent Japanese, etc. We still lack a good seafood restaurant, a decent Korean place, and an authentic mexican restaurant.

Holy Phenomenal Resume Batman !

My single experience at Eigensinn has to be "the"most memorable restaurant experience ever.. I made this statement over a year ago

Oporto Blanco

If you have an exceptional relationship with your wine guy - anything is possible. You'd have to be able to guarantee provenance which is a hard thing to do.

Strip Steaks, Flank Steaks, Pork Tenderloins are on hand 24/7 as well as a dusty can of three bean salad I've had since college. I have no idea why I've kept it but I've packed it the last 10-12 times I've moved.

Lloyd's of London refused to insure my liver

Home preparations is very dependent on the quality of Foie gras you're recieving. The best recipe is useless when using inferior product.

Have no idea how these got into my cellar - Had a few folks over for a rib roast and decided to crack drink the three bottles I had. Lots of blackfruit and earth on the nose - almost bretty but more turning more herby. Really firm tannins and luscious black fruit and dried cherry, lots of leather and a hint of bell pepper and maybe some mocha. A really complex wine that was very young. We decanted the last bottle and the tannins relaxed slightly.

I have the "Windows" wine course book and have found it most informative. A good primer to get you started. It does lack in the subject of Italian wines and Burgundies IMHO

Artisanal Aquavit 21 "yawn" Otto Lupa? Craftbar

Everyday drinkers currently Taurino Salice Salentino D"Arenberg Stump Jump A.Mano Primitivo Bogle Petit Sirah Pepiere Muscadet 2001 Jaboulet Paralelle 45 all around the 10.00 mark

Assuming that this was a new bottle - it was probably cooked. I would have expected a really rich, spicy nose and a very fruit forward wine. You should have gotten a lot of alcohol on the palate if anything.

The most recent outstanding service episode had to be Canoe in Toronto. Last seating on a Fri night and we were late. Our 4-top had been given away and we retreated to the bar while they prepared a table. They comped our cocktails and gave us the best table in the house. When one of our party asked regarding red wines by the glass - the server retreated to the bar and returned with 6 bottles and 6 glasses. gave her 6 pours and she choose the one she liked. We were the last ones to leave. At no time were any tables reset near us or did they hurry us in anyway. Ate a huge meal, a few comped desserts, and coffee refills without attitude.

You see Jeff Chodorow's limo out back

I prefer Gastronomy is gluttony without witnesses

I thank everyone for their advice and the PM's I've gotten. The Chef visited Rick Reddingon (at the Beard) this weekend to revise his game plan. I'll be the only "civilian" in the crew and the I'm pretty sure we're prepping Fri and driving down Fri night/Sat morn. The weather will be helpful with a full U-Haul and I will probably offer a few "Plimpton-esque" blurbs and pix.

It's not a B&B - it's a small, rustic dining room that serves about 8. Not a place I would consider child-friendly either. They're just coming off a 4 month hiatus and it usually takes alomost that long to secure a reservation.

He has quite the organic farm at home - maybe he's going the Blue Hill route.

My Guess is the 2001 Pride Merlot - the were fawning over it in the magazine. Edit - I'm probably already wrong - everyone is saying it's the Paloma

What's the earliest access time and how much cooler space is there?

a warm hearth, a feast old times, good times, and new times I love thanksgiving grey skies and silence colored lights, hotel window I hate thanksgiving

I smell a pink sheet IPO