Sneakeater

This is the purest and most indefensible kind of groundless internet speculation, but I wonder how much that longevity is attributable to indulgent investors. As is often observed, WD-50 is by far the easiest "major" restaurant in New York to get a last-minute reservation at.

I would also add: drinks ONLY. No dessert. (If you don't want to feel like you're wasting your money.)

I know it's silly to comment on a press release with no additional firsthand knowledge, but "continental" cuisine would be a waste of Robbin's (one "n" or two?) talents.

No. He's suggesting that trying to be overly pure in your buying choices will cause you to unfairly favor those whose troubling practices are either hidden or systemic over those whose troubling practices are right out in the open. You might even end up favoring the devious over the honest-but-pressed. He might also be suggesting that capitalism is inherently exploitative to a degree, so that if you want to avoid that, you probably have to move to Cuba. But you'd probably better do it fast, cuz their economic system isn't gonna last long.

Holy. Fucking. Shit.

One of mine, too.

I can't believe you did all that after coming home from Pegu. You are awesome.

And now that I think of it, I'm surprised that I forgot rabbit/foie gras ballotines as served at db Bistro.

Whoops. Forgot that one.

I'm sorry to say you cannot.

I think that if you look around, you'll see that this is an emerging trend. Several of the last menus I've dined off of in serious restaurants -- off the top of my head, Atelier Robuchon, Telepan, Picholine, EMP, Tasting Room -- have featured egg dishes.

I post these links only for purposes of discussion. I really don't have a position on the culinary or medical aspects of transfats: http://nymag.com/daily/food/2006/09/left_b...ating_a_ci.html http://nymag.com/daily/food/2006/09/trans_...estaurants.html

It occurs to me that that was actually rather ungallant. H. is not only the only Rochester-generated foodie I know, but also by far the most charming.

It's something that Gary Robbins is supposed to be the chef of.

I once made the scheduling error of hiking through open fields and forest in the North of England on the Glorious Twelvth. Talk about watching out for buckshot . . . . (Or birdshot, as I now know it was.)

FWIW, I agree with Ned. I thought this Da Silvano review (like the Freeman's review before it) was supposed to function at least in part as a sort of meta-review. And you know, since people still recommend Da Silvano as a place to eat (it happens here with some frequency), I don't see why Bruni shouldn't weigh in if he thinks the previous rating isn't warranted.

Lespinasse was some French bistro.

Hmmmmmmmm. All the Champs Elysee recipes I could find on the web specify yellow Chartreuse. But both Sammy at Milk & Honey and Little Branch and Jim Meehan at Gramercy Tavern use green. Jim even uses VEP.

CHAMPS ELYSEE! CHAMPS ELYSEE!

There was definitely discussion of that upthread. I have a vague recollection that the cooking technique used may have been changed, correcting the problem (?).

In case anyone misread, I want to emphasize that I said "unexceptionable" (as in not subject to any criticism) and not "unexceptional" (as in not exceptional). I think you (meaning I) just run out of things to say about simple market-and-ingredient-driven cooking, no matter how much you might like to eat it.

Finally made it to Telepan. Had a four-course menu. I thought the food was absolutely unexeptionable. So why can't I think of a single thing to say about it?

That probably won't have any effect on Bruni, though.

Grocery only got reviewed (back in the Grimes days) as a response to its bizarre Zagat's rating.

Maybe I should start lobbying my Council Member for a ban on big-box theme restaurants imported from other cities.