gaya

Gilt.....the best amuse...changes hour to hour

I love when pics are posted, I think it gives great insight to what the chef is all about.

This is a crazy discussion. I am going to make an effort to eat at Avenues.

I base my statement on the fact that I have been eating in fine dining restuarants for about 15 years. City to city, country to country, etc....the pictures are not second rate.....I think it captures exactly what you will get at Avenues. Based on all PR about the chef, I expected better looking food. Taste of course is the most important , but if you are going to bring an artistic aesthetic to the cuisine it better look as good as it will taste. My point being, it probably tastes like it looks.

A pictures tells a thousands words!!!!!

Gilt does not use the Thermomix for anything out of the ordinary. Foie royales, purees, ice creams, tuiles/croquants, ect...... There are 47 seats in dining room. 20 cooks/ 3 Sous chefs.

No disrespect to anyone. I am sure the food and experience that Chef Bowles presents is amazing. But from those pictures I would expect the food/dishes are not techniquely sound, flavors mudled, proteins over cooked, under seasoned, etc.....The beef is over cooked, rouget was not nicely butchered.....

From those pictures the food looks sloppy......

I had planned a trip to Paris in August, but several restaurants I wanted to eat are closed. Pierre Gagnaire July28-August 27 Les Ambassedeurs August 5- September 4 Any other restaurants open/ closed dates would be great info.

I will say that Paul's food is much more disciplined then at Atlas. There are times were it will seem cluster, lost, over zealous, but 90% of the time it very the creations are amazing. As far as the equiptment goes, there are not that many "toys" if you will. I know he has a Thermomix, and Paco, and several polyscience circulators.

Why do you want to see the kitchen TAN?

One of the best experiences in NYC!

More important no more Foie Gras!!!!

Did any one catch The Mancow Muller show this morning? He had the pleasure of talking to Alderman Joesph Moore. Gale Gand was also a quest. This was hilarious. Alderman Moore sounded like an idiot. He had none of his facts right about the production of Foie Gras. Mancow was calling him an idiot as well. Gale Gand bought the question "What is next Chicken, Veal, all animal products?" This is an important point to all the Chefs in Chicago. Stop and think the effect this is going to have on you, consumer, business! If you don't act now we will be serving nothing but organic vegetable. It is disgusting that this forum is not at the top of egullet.

I have a question for Nick Kokonas. I don't mean to disrespect or get personal. If I correctly understand you are the financier for Alinea? I am curious when you knew that you wanted to finance a chef and his concept. This question may have been asked and answered in the past; excuse me if the case. With the success of Alinea, are you looking for any other chef/restaurant business oppurtunities? The reason why I ask is that I think Alinea in the short time of its operation, you have put together an amazing business. From the people, the product, the service, the location, the timing, and the planning. It is truley one of the most amazing restaurant I think anywhere! Especially a restaurant of this level, and all of its demands. So have you noticed this success present in any other up & coming chef/s?

From Chicago Magazine........ Foie Law In response to the upcoming foie gras ban, Copperblue’s Michael Tsonton and Cyrano’s Bistrot’s Didier Durand are starting an organization called Chicago Chefs for Choice. “We want to protect our interests as restaurateurs, retailers, and suppliers from personal moral campaigns on products that are legally produced in this country,” says Tsonton. “The foie gras people are tired of being pushed around.” They’re teaming up with Bryan Scott, a foie gras lobbyist and a senior partner at Ag Associates, which is looking at the constitutionality of the ordinance itself. “We believe that the issue is not about foie gras,” says Scott. “It’s about consumer choice and personal freedom–and whether the Chicago City Council can legislate away freedoms guaranteed under the Constitution

Food art spread on Paul and Gilt is beautiful stuff! Great stuff!

Anyone know the operating hours of Gagnaire? Will the restaurant be open between the dates of august 5- august 20?

ronnie: I just heard this on thursday.....it was a from some one who has been dealing with Rick for several years...not saying it may the most reliable source, just saying it was said. Source also said pump room is planning on closing soon.

With the recent news about foie gras. I am curious about what Chef Achatz/ any chef in Chicago has to say about this? Do you all think that the ban is a culinary disaster for Chicago?

Gilt losses money just opening the door. It is truley the closest michelin style restaurant in NY next to Ducasse. It only does 60 covers a night. I heard to GM that passed was a real pain in the ass. Very stubborn. His way or the high way. Gilt is making all the proper changes from service issues to food/ menu concepts to be a truley amazing experience. Bruni is a fucking moron for giving this place 2 stars. One other thing; do some research on who Sultan of Brunei is and you will understand whay money is really not the main objective for Gilt. The Hotel has 900 rooms....they made a profit of over $45 million dollars in 2005.

Is Chef Grant planning on serving anniversary menu for the whole month of May?

I just heard to news and I can't belive it. The history and legacy of foie gras is greater than any animal rights activast of alderman of some shity town in Chicago. I say to chefs of Chicago get together(minus Charlie Trotter) and have this over turned. Have a Foie Gras diner, or something like that. There is to high of demand fof foie gras. It should be the choose of the chef if they want to serve it in his/her restaurant, and it should be the choose of the diner if he/she wants to consume foie gras. End of story.

Has anyone heard that Tramanto is leaving Tru to take of pump room space? If so waht are the plans for the Tru space?

Tan - if you know investors who are willing to put up cash and aren't interested in making money, I have a few projects I'm trying to get off the ground. Please let me know who they are. ← I said "aren't THAT interested in making money" and of course I meant right off the bat. I certainly wish I knew those kinds of investors, I have just ONE project I'd like to lift off! Hey, the main thing I'm concerned about is not seeing a bunch of speculative negative junk about this restaurant or any for that matter, being thrown around loosely. It's too fucking hard these days to get a decent shake and the 'net is like the worst of all mediums sometimes for this kind of stuff. ← There are know ivestors of Gilt. It is owned by the Sultan of Brunei. It is true, they are not trying to make a single profit. With the Union wages and hours worked in a restuarant of this concept it is nearly impossible to make a profit.