GordonCooks

My philosophy for high end restaurants is that it's an experience first and sustenance second. I think this is turning into apples & oranges. 1.) Do you think that many of these Chefs actually work the line ? 2.) How did these guys achieve their notoriety ? 3.) Do you know how hard it is to find a French restaurant full of French people ? How about Italian ?

$125 for bellinis, water, Ame, coffee (?) and service. I'd be shocked. A tasting menu, drinks, tip for less than 150.00 a head ? for a premier restaurant ? You're joking, right ?

My first trip to Charlie Trotter's was when I was less than your age. My situation was similar in respect to the fact I was a budding gourmet and approached the meal with quizzical anticipation. I choose the route of putting my self in the hands of the capable staff. I explained to the barman that this was my first time at CT's and I had come to Chicago mainly to visit the restaurant. I asked for suggestions, advice, and descriptions throughout the meal. I felt that the staff really enjoyed the opportunity to showcase why Charlie Trotter's is such a great restaurant. We enjoyed champagne at the bar, excellent wine pairings (I had discussed my approx wine budget with the sommelier), some extra courses, and a really eye-opening experience overall. What was really nice was that some of the extra courses and paired wines were on the house (a very generous gesture for a couple of young out-of-towners) What you may describe as tense, I considered calm - what you may have considered forced or snooty, I considered the quiet dignity that all good servers possess. Maybe you just weren't ready for CT’s; restaurants of this caliber are in a class by themselves. Just my 2 cents

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That's an easy one - think niagara falls

I'm not sure if that is something bad - I would not choose to order as such by I'm sure there are a large number of people that be comfortable making such a selection. Let's not forget that a successful wine program is a profitable one.

Not if they're inaccurate - You're blessed to have a valuable "partner" in your business. But for every gem (slacker) you show me, I'll show you 20 pieces of coal.

Things are different in sunny but freezing Cornwall. I'm about to print the list of a much celebrated local Restaurant. With Vintages. Third update. No out of stocks. Ever. AND I'm a local distributor. I Think something might be lost in translation. There are exceptions to every rule. You forgot the word "few"..make that "very few"

Is it Macaroni Grill? Did I win ?

Pour Moi ? A bad list is better than no list. There's always cocktails.

Save the immense lists of the Restaurant Daniel’s and Charlie Trotter’s of the restaurant world – My pics Veritas (New York, NY)- something for everyone (including a large selection of half-bottles for me). Although Tim Kopec may no get the recognition of some of the bigger names in the biz - I consider him the ideal sommelier. The Wild Boar (Nashville, TN)– A NY Sized wine list with small market pricing. GM Brett Allen can satisfy the needs of the neophyte to the Oenophile. Blue Ginger (Wellesley, MA)– What makes the list great is it’s one of the most Asian-food friendly lists I’ve ever seen. Babbo and Otto (NY) for their All Italian lists MR Citronelle (Washington DC)– I worship Mark Slater Edited to add cities

Is it me ? or did the 5 star list shrink considerably?

As far as I know, there's no difference in terms of how the body treats free glutamate from different sources -- it doesn't matter if it's in a tomato or soy sauce or Accent. If that's the case then you mother's sensitivity is either dosage-related (i.e., several hundred milligrams are necessary to trigger anything, so it wouldn't likely be triggered without the presence of concentrated MSG used as an additive) or it has been mis-diagnosed (in which case it would be important to see an allergist because if the anaphylactic response was due, for example, to peanut oil or shellfish or whatever it would be important to know that). She's been through a littany of tests from her doctor and allergists. The results have been debated by doctor's on both sides of the family and based on their (and other) opinions, they credit her allergic reaction to MSG. The reaction is not as severe as Anaphylactic shock , mostly swelling along with some other symptoms. She hasn't a reaction in a while either due to the fact the problem places may have used excessive amounts or her body has adapted over time.

I wouldn't think there is much at all. My mother is extremely allergic to MSG (Anaphylacticly) and uses soy sauce (kikkoman or lee kum kee) on a daily basis in her cooking.

My ancient chinese secret has always been soy sauce, a shot of sesame oil, and a little butter.

I just picked up 6 bottles of Salice Salentino at an Italian wine sale for less than 10.00 a throw. Taurino is always a producer I've had luck with ever since I had a bottle of Patriglione two years ago.

Is this the same as Notarpanaro? I was given a few bottles in trade and enjoyed them.

Thanks for the update!

Any updates on this situation? I'm waiting until someone has an English copy in their possession before I order.

Are we talking about Homecoming or the Xmas Formal?

It's not so much my wine knowledge - I have to ask myself if I'm really enjoying wine more now as an educated type person or before as a novice. Some people ask me why I like to read about wine so much. I basically tell them "It helps me find 20.00 bottles that drink like 75.00 bottles" I guess I'm just cheap.

As I drink more and more, I find that my general attitude towards wine is changing dramatically. I used to be a wine optimist - I wanted to love every bottle, every glass,every sip... But now, as I read, drink, and compare more, I have become a wine pessimist. Someone who takes more pleasure into discovering or a flaw or inferiority. I hope this is just a temporary condition- I don't wish to be one of those old guys who poo-poos everything he drinks unless it's from his private cellar of ancient, dead Burgundies

I agree with whatever Dale DeGroff says.

A nose of cassis, cigar box, and potting soil. Very opaque, almost midnight blue/purple in the decanter. Nice firm tannins (not as harsh as I would expect) good fruit and balance. I really should drink more Riojas. Cheapest Parker 95 pt'er I've ever come across and I probably would have never bought if my sales guy hadn't mentioned it.

Patz & Hall and Kistler come to mind as recent ones I've enjoyed. I don't think I've ever had a Pahlmeyer Chard and you probably would see a CA chard in my cellar for that matter. Just not a personal preference.