Simon_S
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Posts posted by Simon_S
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It's a service. It fills a need. Very creative.
No one is forcing anyone to join. So if you're prone to reserving late and want a guaranteed prime-time table, I don't see any harm to the service.
Yes, but the upshot is that in the long run it will become virtually impossible to get a table at a "prime" time in a "prime" restaurant without paying for the privelege. I wouldn't be happy about that.
Si
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Another option is to say "I'm really sorry, I'm exhausted, we're going to have to wrap this up, I'm sure you understand". I have never had a true friend think ill of me for being honest with them in such a situation.
Si
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I think so, but much to my disgust as a long-time Play customer they'll only deliver to the UK.
Si
ETA: You'll also note that both there and at amazon, the release date is listed as Jan 24th. Granted it says the 26th on the Michelin site.
Si
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Aaah... those wonderful deep pockets of yours. I think you'll find the winelist way too tempting to get out of there at Bib level. We await your report!
The pockets may be deep, but it's becoming increasingly difficult to find any money in them!
I've already been perusing the wine list online, and yes, I think I'll struggle to get out at any kind of sensible level. Plus, for a change we'll be part of a six-some, and that nearly always leads to some kind of silliness. I will, of course, let you know how we get on.
Si
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How could I forget... L'Gueuleton, should be well in line for a Bib.
Duh! How could I forget L'Gueuleton -- the most obvious bib in the city. Interesting news about Lock's too, Corinna. I have always wanted to like that restaurant, and if your post above is anything to go by, it will definitely be one to watch.
Now you're probably be a more astute diner than I, but anytime I'm in Dax I spend something more akin to one-star money rather than bib! Still, I'll be there on Saturday so I'll see what I think...
Si
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Si, given your culinary interests, I think you must experience Wylie's and Alex's cooking for yourself. I will be very interested in your response.
Thanks doc. Don't worry, it was only a temporary wobble! WD-50 is still high on my list.
Roll on April...
Si
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Nice one doc. I was starting to wonder about including WD50 on my upcoming itinerary given some of the negative comments. No such worries now...
Si
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Going back to lyon for the Bocuse D'Or 2007, and have 2 dinners and 2 lunches where I want to try the out of the ordinary in all respects, whether experimental or traditional. Troisgros is already scheduled for Monday night.
Last time, thanks to Lucy's Cookbook gave me a pleasant surprise at Chez Pierre as a typical neighborhood restaurant as well as Gourmet de Seze. Looking amongst others at Magali & Martin and Nicholas Le Bec's place. Other suggestions (Apart form Michelin starred restaurants).
Have car, might travel for lunch..
I was there roughly this time last year and Nicolas le Bec remains my outstanding memory. It pipped Leon de Lyon in my book and was streets ahead of Bocuse. I can't comment on the smaller/simpler restaurants. We never quite managed to find the right place.
Si
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But that's a comparison that cannot be made without a consideration of the past. And when considered in light of historical and cultural factors, absolutely unfair to the Irish.Is French food in general better than Irish food in general? Well, yes, and that's not really news to anyone. Some stereotypes are not without basis, even if they don't universally apply.Yes indeed, it's unfair to the Irish (of which I am one, I must point out!) but it doesn't make it any less true. For the record, I'm one of those people who thinks that "Irish food" (whatever that might mean) is really good when done well, and I'm certainly not here to knock it, quite the opposite in fact. It would be ridiculous to expect the Irish culinary tradition to be the equal of the French for many historical reasons, but as far as I'm concerned that's a separate question. If we're merely asking "Where has the best food?", Ireland would be an unlikely answer. I think it's silly to suggest (as has been suggested upthread) that you can't make such objective judgments as it is all a question of taste. Sometimes it isn't.
The point I am making is that some stereotypes are not without basis. The stereotype of stodgy grey English food is one such example. It may be outdated, it may be applied far more universally than is appropriate, it may have had a legitimate historical context, but from what I can tell, a lot of people ate such food for quite a while. While we must always question the "conventional wisdom", and while I greatly admire Tim's article for doing exactly that in a well-reasoned fashion, I personally have not yet been convinced that the conventional wisdom on French vs. British food is incorrect.
Of course, how you define "British food" or "French food" could change this view drastically. A reductio ad absurdum is easy if we want to play that game. If the best thing you ever tasted happened to be at, say, the Fat Duck, on some level that means British food is the best in the world...
For me, it comes down to something different, but perhaps equally tenuous: The probability of getting what I consider a good meal seems to be higher in France than anywhere else I've been. To rigorously defend such a statement is difficult, nigh-on impossible, but it doesn't seem too unreasonable either.
Of course, none of this is to contradict the view in Tim's article that if it wasn't for such unswerving adherence to French cooking other traditions may have been the equal of or better than the French. I think he might be right.
Si
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It strikes me that part of the issue at hand here is the difficulty in moving from the specific to the general and vice versa. As busboy pointed out, if one is trying to choose a car between a Ford and Toyota, one does the test drives and chooses the "better" car. Leaving aside the obvious fact that even this decision is subjective, we cannot extend our findings on these two cars to Ford and Toyota in general, nor make a decision on which is the "better" car manufacturer.
While I agree with large tracts of Tim's piece, for my money some of the arguments don't quite stand up. For example (from a later post):
If I sat you in front of a coq au vin, a steak and ale pie (and, for variety, a plate of chili) all made by local experts with the best available ingredients you might express a preference but you'd be unable to pin it on any national characteristic.This is all true. Of course it's true. I imagine there are few culinary regions or traditions that can't put up at least one decent dish. But so what? It doesn't tell us anything about the culinary habits of the population at large, it doesn't tell us anything about the breadth of ingredients, styles and traditions of the region as a whole, it doesn't tell us anything about the culinary goals of the average "man-in-the-street" or "woman-in-the-fields" or whatever.
As a Dubliner, I can eat very well (albeit expensively) in restaurants in this city, and can source excellent ingredients with relative ease. The fact that very few of my fellow Dubliners are bothered with such considerations, and many think I'm crazy to be bothered at all, does not point to a lavish culinary culture simmering away under the surface here. Is French food in general better than Irish food in general? Well, yes, and that's not really news to anyone. Some stereotypes are not without basis, even if they don't universally apply.
Of course, I think French food is frequently overrated and British food underrated. I do, quite definitely.
Great article, Tim. It's been very thought-provoking.
Si
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Hi Catriona,
We were there several years ago and honestly, the food was dire. So dire in fact, that we had lunch at the McDonald's near our hotel most days because at least we could be sure that it wouldn't lead to a shockin' Moroccan tummy. The one saving grace was, of all things, an Italian restaurant by the name of La Scala that did good seabass and a most excellent tart-tatin.
Having said all this, there's a good sporting chance things will be different now. Agadir wasn't really sure what it wanted to be at that time, but I think there's definitely room for something a bit better. Fingers crossed in any case.
Happy Honeymooning!
Si
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Well doc, you've certainly got my attention here. I really enjoyed your report, and I love the lighting for the dessert photos. It may not show the plating as clearly as desired, but it's very evocative of that special stage of a meal!
Maybe Varietal should be included in my ever-expanding NY itinerary...?
Si
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Was last night's episode not a repeat?
A revisit rather than a repeat, although I didn't realise that while watching it. La Riviera was originally shown in Season 2.
Si
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So, now that we're used to the sight of Gordy sans top, the producers have decided to up the ante and last night we were treated to Gordy sans pants. It's just as well next week is the last episode in the series.
Si
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"what kind of man orders salad for lunch"
A slimmer man than I...
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LindsayAnn,
Having experienced a couple of migraines in my life (always preceded by strange eyesight effects) you have my sympathy. However, I'm glad to hear that cheese is most likely not the culprit. That would be just *too* unfair!!
Si
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Didn't I read somewhere that cheese can be a contributing factor to migraines...?
Si
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I was a bit taken aback when they took the visibly used silverware off my finished plate and replaced it on the table not just once but several times.
Wow! I would expect clean cutlery for each course at even the lowliest of restaurants. I'm pretty shocked at this.
Si
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I think we'll just be going for the lunch menu, Corinna. Times are hard...
Si
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It looks like you're a serious lurker bronniebee, what with averaging less than one post a year!!
I didn't know the sommelier was ex-One Pico. That's interesting, since I was a huge One Pico fan for a long time but felt the service on a recent visit really let it down.
I *really* have to go to Town Bar & Grill sometime. I can't believe I haven't been.
Si
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Folks, I know *lots* of girls that are of the sort portrayed (accurately) in this column. But let's be honest, you're not going to find any of them on eGullet...
Si
PrimeTime Tables
in New York: Dining
Posted
Of course, if the restaurant wishes to stop the practice in its tracks, all it needs to do is see what reservations are being sold, tally with their own reservations system, and then refuse to honour the reservation.
Si