ulterior epicure

This is at least an explanation of why you were disatisfied with the service there. That goes back to my point about the style of service and how it may not be for everyone. I remain curious about what caused such a strong reaction from U.E. Because the reaction was so strongly stated it begs for explanation. ← I want to apologize for having made such an inflamatory remark without qualification - knowing that (robert40 was correct) I would be too imminently busy to elaborate on my statement. As I feared, my statement resulted in the unmentionable hitting the eGullet fan. Other than being extremely occupied with the move-back-home, I also decided that it would only be fair to air out my grievances with the restaurant before posting about it here on a public forum. Regardless of the service I received, I owed at least that much in the way of courtesy to TFL and its staff. I also admit being a bit cautious about posting too much about my experience lest I become too transparent on eGullet (ie. my real person, btw, if any TFL staff are reading and can identify me by what I post, I ask that you respect my privacy). But, I did "set myself up" in my earlier posting, so I will follow-through with an explanation. That being said, I must keep you all waiting just a bit longer for an elaborate account of my meal. I will say this - my experience was not a difference in preference in the style of service (I think that my restaurant experiences and reactions, for those on eGullet who know me well, dispell that notion) unless you call the missives I encountered a "style" of service. As I had noted in my blog review of Per Se (and many other restaurants), formal service doesn't bother me the least bit. In fact, the service at Per Se, I found specatucular, and not all that different from TFL. Also, I will say that I have nothing against Thomas Keller. Despite my experience, I still respect him as a talented chef, proprietor, businessman, and pioneer; I'm sure he deserves all of the praise and accolades he's received. Lastly, I am perfectly capable of separating food from service. The food at TFL, in short, was overall, pretty solid. There was one pretty bad course, but the rest were either okay, or really dazzling. On an average, I would say I like my TFL menu much more than my meal at Per Se. (By the way, if it hasn't already been mentioned on this thread - both TFL and PS have moved to a new menu format as of a couple of months ago. When I visited PS, there were three menus offered - 7-course, 9-Course meat, 9-Course vegetarian. Now, both restaurants order a meat menu (around 10-12 courses) and a vegetarian menu). ...more later... very sorry about this disjointed and rather dodgy post. I promise I will elaborate when I have more time. u.e.

OK, I'm sure that your experience was not a good one. But I would think that the above sentence is in context to the level of service expected vs. the level received. It could not have the been the "bar none, the worst" judging all restauraunts on a standad scale....could it? I must say that my personal experience was one of the best I've ever had. I can't wait to hear the details! ← ... well... yes, and no. For a restaurant of that caliber, the service we received was definitely unacceptable. However, on a "standard scale," I was perhaps exaggerating just a bit - but not much... the service we received was truly one of the most memorably bad experiences of any restaurant - fast food, chain, upscale, what have you... u.e.

My latest meal at The Dining Room was pretty good. Service was spectacular. All of the dishes were very well executed. No pyrotechnics, no dazzling and new combinations or presentations - just very thoughtful and somewhat creative foods. Chef Siegel's Asian influeces were pronounced - and appreciated. I had the Chef's nine-course tasting menu. More later. u.e.

I had a spectacular dinner at ame a week ago... I've been so busy with moving and such that I've finally gotten my photos labelled and organized. I'm having problems with the photo system on eGullet - so I'll direct you to my photos on my flickr account here. I will give a run-down soon. Suffice it to say, I had many of the courses that doc and molto e had. Highlights included the Spaghettini "Crabonara", Lamb Osso Buco, and a few of the desserts - like the Coffee Milkshake and Meyer lemon olive oil ice cream. u.e.

That's it!! That's exactly the bread roll we were served... and your description certainly sounds like how I had described it... u.e.

Okay, I wouldn't exactly be the first to hold a candle to foie gras, but this is getting ridiculous... it's almost as if these politicians are raising this issue just to get their name(s) in the press!

Yes, this would make sense - as it was very good. Can anyone help me identify a certain Bouchon/TFL bread? It was round, and slightly shiny and glazed (kind of like pretzel bread) - slit maybe three or four times across the top. It was dusted with bits of sea salt. Inside, the bread was soft and moist - and just a tinge sweet - not quite brioche, but close. u.e.

Yep, sadly, haute cuisine has bastardized much of the "traditional" preparations... although not without spectacular results... Question: your rendition didn't include potatoes... I thought traditional brandade was either "starched-up" a bit by either adding bread or potatoes? u.e.

Gelato has no cream or eggs right? Can anyone direct me to a reliable base recipe? Thanks! u.e.

I know I'm going to regret this...where I come from, brandade is pretty cut and dried (pun intended). Pray tell what else are people trying to pass-off as brandade? ← Yeah, for the unimaginative (or reasonable-mind), it would be hard to think of any other way of preparing brandade. Would you believe I've had brandade made from things other than cod? - everything from monkfish to sea bass... or even vegetarian versions - tempeh and tofu brandade... Also, I've had brandade rolled into a ball and deep fried (not bad, but not traditional). In Spain, at a tapas restaurant, an order of brandade materialized as a filet of re-hydrated salted cod under a light layer of tomato sauce and melted mozerella cheese. While traditional brandade is supposed to be thickened with potatoes, I've also had brandade thickened with dried bread, sweet potatoes, turnips and even cereal.... I've also had dessert brandade, which went something like this: shredded coconut and squeeze-dried pineapple - thickened with brioche... I think it was called the "pina colada brandade"... needless to say, curiosity got the better of me when I ordered it. It rated high creativity... and I think it even succeeded... it's just a pity they couldn't have come up with a better name for it... u.e.

Wow - I agree with the title of this thread - me too! I hate cheescake... okay, hate is a rather strong word... but let's just put it this way: I would MUCH rather go without dessert than eat/order it at a restaurant. However, if you freeze the stuff (ie. cheesecake ice cream), I might eat it if it's the only ice cream flavor available. u.e.

My recent meal at Chez Panisse (dowstairs) was *dreamy.* I was skeptical about the whole "focus on the ingredients" aspect of the restaurant's philosophy (not that I doubted the restaurant's goals, objectives and foundation, rather the ability for me as a diner to really experience such a format). Well, after eating at the restaurant, I know realize how a thoughtful and well-prepared meal can truly highlight/focus on the ingredients used. Although I loved my dinner, I will have to say that everything (save the dessert) on the set menu was on my A-list of favorite foods... I got lucky. Although I'm sure I would have enjoyed a meal at Chez Panisse any other night, I don't know that I would have been as pleased as I was with the night I visited. ...more to come later. u.e.

No about it. IT WAS ALL THE WAY! I was both 'ed and ! u.e.

I will elaborate later... but from a recent meal at The French Laundry - it was bar none, the worst dining experience I've had in the U.S. in a LONG time. The service was egregiously bad. u.e.

Great work Jerry! Thanks, I too am a Northlander, and now that I'm coming back to that area, it's great to get a fellow eGulleter's update! I look forward to trying some of these places when I get back! u.e.

Elrushbo... it's Cory Lee, not Yee. u.e.

One would think so - it was almost uncanny. If you read the description of that course: "Strawberry on the plancha," you'll notice that I actually comment on the coincidence. Also, the John Dory had been spiked with a bit of espelette pepper. What is interesting about that is that I tasted espelette for the first time at an ingredients/condiment tasting the night before in a city in another part of the U.S.!! It's as if Chef Kinch had a bug on me! It was fantastic. To be sure - I'll be posting more about Manresa later - as well, The Dining Room, The French Laundry, Chez Panisse and more - in their respective threads, of course! u.e.

I've had brandade prepared ten ways to Timbuktu... can you describe exactly how the brandade looked? What did it taste like? Was it actually salted cod, or something else... perhaps Crum, or the big CAG can step in on this one? u.e.

I'm BACK... well, not really. I'm still on the road - eating like a glutton. But, I wanted at least report to you all that I had a fantabulous meal at Manresa this week. The details are forthcoming. Chef Kinch and his staff really took great care of my party and I had a specatular time. I will have to agree with other assessments that this is one of the most exciting restaurants that I have eaten at. The preparations were wonderful, creative, thoughtful and above all - tasty! You can see my entire meal here: ulterior epicure's manresa set on flickr. More later. u.e.

Hi yt. 1. If I'm not mistaken, the anniversary menu was around 17 courses? So, that's around 7 or 8 courses less than the usual Tour... so, given that pacing, would you say that a full tour would normally take around 6 1/2 hours, give or take a few? That has been my experience at both of my (full) Tour seatings. 2. Did you take pictures? I did on both of my visits. However, somehow, I don't think that it made that much of a difference in terms of pacing... honestly. u.e.

That's not so tough for me.... although I've been to A twice and M only once, I would recommend M over A in a heart-beat... but that's just me. I thought that A was much more like the experience noambenambi described about WD-50 above - A is technically flawless and certainly very creative - but it lacked a certain "fundamental tastiness" that Moto delivered much better on... u.e.

Having eaten at WD-50 and Moto, in my estimation, WD-50's food technically well made but fundamentally not particularly tasty. Moto's food is much more fun and the food can be very good at times. So if you liked WD-50, I suspect you'll love Moto...and should go with the GTM. ← WOW! Glad to hear I'm not alone on my assessment of WD-50!! Re: GTM - GO FOR IT!! The one time I ate at Moto, the food was creative, innovative, fun, slightly gimmicky, but very tasty!! u.e.

Would you mind sharing with us which resto you're now cooking at in A2? u.e.

Thanks for the tip, silentbob. u.e.

Ahem.... you are waiting for me, of course! u.e.