M.X.Hassett

I have never been there, but I have met the wine director and he knows his stuff, and his calvados.

You should see what happens when a house keeper puts a river clay tea pot in the dishwasher on the heavy cycle Edit: At least she knows not to put my chefs knives in the dishwasher, after a very ugly mishap(can you say rust) with a custom Japanese knife.

Anyone have any experience regarding walk ins if you plan on eating at the kitchen bar/pass?

I have not been in a number of years but Peter Mayle has a pretty good write up of it in Acquired Tastes, http://www.amazon.com/exec/obidos/ASIN/055...5/egulletcom-20

Great idea, it will be interesting to see the differences in the sourcing (of ingredients), ideas, techniques, and feedback between those of us over here in the US and those of you over in France, and anyone else who joins in for that matter. Amazon.com link: http://www.amazon.com/exec/obidos/ASIN/076...X/egulletcom-20 Amazon.fr link: http://www.amazon.fr/exec/obidos/ASIN/0764...6995010-0698554

Yes, the second chapter is about the rest' Lola and chef Michael Symon. I promise this is my last digression sorry. Edit: Spelling and grammer(2)

Ruhlman's book is three parts only one of wich is about the CMCE, but I digress so back to the thread.

Much better read imho

Just found this: Fowl De'Couchon De-Boned Pig stuffed with a De-Boned Turkey, a De-Boned Duck, De-boned Chicken, and De-Boned Quail with two dressings of your choice $300.00 http://www.crawfish.cc/specialtymeats.htm and this: Stuffed Camel 1 whole camel, medium size 1 whole lamb, large size 20 whole chickens, medium size 60 eggs 12 kilos rice http://www.snopes.com/food/prepare/camel.asp

The Glenpointe Marriot has the facilitys for it. There food is well, corporate hotel chain. Brunch is the steam table and egg station setup.

It would be nice to have an NYC Bistro survey along the lines of the pizza one, jgould what are your thoughts on Le Veau D'Or I have not been in a few months, the food is not great yet not bad, but it has ambiance.

Times article is number 2 story on the Apple RSS Visulalizer "Kitchen Ruckus:A Chefs Memoir;Doug Psaltis has experienced an auspicious ascent in the culinary world and foodies are abuzz over his kitchen memoir" New thread title Edit: For those who do not know if you have an Apple OS-X or higher machine go to your preferences/screen saver/RSS Visiulizer then go to the NYT and select "Dining and Wine" this makes your screen saver the top current headlines from NYT related to food etc then you use keys 1-5 to bring up the story, great thing about it is that it is free and does not require registration also check out bugmenot.com

I can not believe I am publicly admiting this but white truffle butter in Rice-a-Roni anyone.

Very weird sort of off topic, five minutes after my last post I go in search of a match and find in the back of the drawer a pack of matches from Chez. J. Weird because I have not been in at least five years. Another point is there will truly never be an authentic bistro due to the fact that there is no smoking in any. I know this is a plus for some people, but alas it hurts the authenticity

"Families. What can you do." dite your tongue and smile, and eat up before hand Edit: I have resolved to consider T-Day to be all about the family, if I go into it like that and not think about the food I find myself to be a much happier person

Fugu is imho much more about texture and the ceromony/masochism of it. I found the texture to be very pleasent, found the flavor to be very subtle.

jgould, just curious why scrap chez J.

White Manna thread, http://forums.egullet.org/index.php?showtopic=4248&hl= I have eaten there(Hackensack) it is tiny as are the burgers they are in the style of white castle, they are damn tasty, but a whole different beast than the burgers you plan on making.

Yep, I recall seeing that if I had my phone with me I would have snapped a picture.

"My niece will be bringing some sort of godawful dessert, store bought white rolls, and I've been told not to bake anything because it will make the niece feel bad." Just bake something the day before and hide them in places under the sink etc.. and when you get a hankering for fresh baked just go to the bathroom I would invite you to my aunt's house, but alas it would not be an improvement over yor meal

Let us accept arguendo that critics are recognized nearly every time, even where they maintain the pretense of anonymity. (I am not yet persuaded this is true, but I shall accept it for argument's sake.) This does not necessarily mean that the opposite extreme—constant schmoozing and ingratiating with the very people you're purportedly critiquing—produces objective criticism. I stand second to nobody in my enjoyment of FG's reviews on eGullet. But do I believe he is describing an experience I could ever have with my own money? Most of the time, I do not think so. His recent blow-out dinner at ADNY (see the New York board) is a case in point. No one but FG (or a handful of other people similarly situated) could have that dinner. Do I enjoy reading his reports? Yes. Do I believe that FG is reporting objectively, when it's obvious he's been heavily comped? Well, notwithstanding his skill and knowledge, I have to be at least a little bit skeptical. ← Did you read the book? It is all(not book, but life) about being a regular, me, you, Steven, anyone, who is a regular will be treated to a slightly higher standard at any rest' worth its salt. This is what is discussed in chapter one I believe. I have also found this to be true in my own experience. As for ADNY I am sure Steve can get a reservation quicker then most, but to my knowledge "the aquarium" is open res. as for the food anyone with the $$$ to pay I am sure could make a request to have an extended tasting menu in addition to ala carte orders, at least this has been my experience with a number of rest. (not ADNY I have not done this there and have not dined there in two years or so). Please do not take this personally I am just trying to further the discussion. P.S. Steve, I thanked you already for the book by PM, but now that I have something to contribute to the thread I will do it publicly. Thanks again for a great read this book should be required reading for anyone who acts like an ass in a rest'.

Great name Edit: At least it is not "Crab and Booze I have crabs, I have booze" Sorry I could not resist

and do not forget Buddha jumping over the wall, whole thread on it in China http://forums.egullet.org/index.php?showtopic=75151

Great blog guys, thanks.

I had dinner there sunday night. I had the chefs tasting menu at the bar, Juice the bartender is great and has been there since they opened. There is not much I can add about the food that has not already been said. It is great and had me thinking about flavor and texture interaction. To add a note on the service, when they brought out the dessert there was an extra with a birthday candle, very nice touch. I then had the full tour of the kitchen already broken down for the night. This is a great place to eat on your own at the bar. Just a note WD is not in the kitchen on sundays, whoever there sous is does an exellent job. I will add more tasting notes once I get a copy of the menu, I left mine at Pegu. Edit: I was also offered a glass of John Commandaria, a port like drink(14%) from cyprus. Edit2: Bar tip: Something I learned from the barkeep is that they wipe all of the glassware with a towel dampened with vodka, which is how they get such a shine on the glasses