lucylou95816

I got my reservation on Open Table, two months to the day I wanted to go. Good luck.

My boyfriend doesn't eat oysters, and I typically don't...but it was an amazing dish. They did offer a truffle mushroom substitute for him that was equally amazing. There was one course that I didn't like, it was a scallop made into a weird sausage thing, with what I would say was a very rubbery texture. I only ate half, and the waiter came up to ask if I would like them to make something different, which I said I was fine, since we had several more courses to go. We did leave an additional tip, they were very attentive. My boyfriend wore a tie and jacket, the tie could have been left off, people were quite casual surprisingly, one woman had some sort of dolled up flip flops on.

Try using Port Wine, gives them a totally unique flavor.

I had a GREAT dinner there....didn't photograph anything but the dessert. Don't know if I'd go again... a good experience...better made by the weekend.

A little bakery/cafe in Tokyo had this on the wall: I always thought it was a great idea, but am much too lazy to actually do it. ← My plan is to take my stuff to Michaels and have a 3D type of thing built up, kind of a shadow box thing. If I do it, I'll post it on here.

I think with the ones I got, the menu, a picture of my man and I, I may have a collage frame put together to always remember the event.

First, please enjoy this special dinner and have a great birthday! Comment on wine: I think I mentioned this earlier but FYI, the Laundry has been distinguished by what I call a "full-service" sommelier dept. (by analogy to the once-common "full service" US gas stations where employees filled your tank, cleaned windows, checked tire pressure, etc. etc. and you didn't even have to know how to do any of those tasks). So that someone who liked wine but knew little about it could describe tastes and budget, and the sommeliers would come up with something very satisfying. (The sort of service the Master Sommeliers program aims for.) I haven't been to the Laundry lately, but that was a tradition. In many high-end restaurants I've seen food photography, even made into a spectacle by self-absorbed people. One online food poster and former eG participant stubbornly insists that unless other tables raise an issue to his face, he presumes their approval for any photography he wants to do. It's a wonder he doesn't bring in floodlights. (His unusual views ignore diners I've witnessed, muttering their annoyance or offence but unwilling to exacerbate the situation by risking a scene.) Other people, more discreet, can still turn a meal into a studio session, everything subordinated to their photo shots. But still other diners manage to snapshot their plates without making it the point of the whole dinner and without other tables noticing. Who could object? Answer: the restaurant. It pays to phone or ask, because a few high-end places class photography with cell phone calls and prohibit both. ← Thank you for your feedback. I am very much looking forward to a great meal. I figured that I would inquire before snapping away. I was at a place here in my local town that is the equivalent of TFL in Sacramento, called The Kitchen (not quite as exclusive, but for the local area, a place to go) the other night. Many people started taking pictures, left and right using flash, etc. I asked the chef if it is annoying to do something like that and he said absolutely not, they don't mind at all. I was able to take a few pics using my iphone, as their lighting was pretty good. ← I understand there is a new restaurant opening in Sac on the river called "Pearl on the River". Heard anything of this? I'll be there next week and would like to try it. ← I checked out the website. It's located by Chevy's on the river. The space used to be occupied by Woodys (a chain) and Blue Grecko, a failed attempt. Let me know how it goes, I'd be interested to see how they do, the menu online looks limited right now.

First, please enjoy this special dinner and have a great birthday! Comment on wine: I think I mentioned this earlier but FYI, the Laundry has been distinguished by what I call a "full-service" sommelier dept. (by analogy to the once-common "full service" US gas stations where employees filled your tank, cleaned windows, checked tire pressure, etc. etc. and you didn't even have to know how to do any of those tasks). So that someone who liked wine but knew little about it could describe tastes and budget, and the sommeliers would come up with something very satisfying. (The sort of service the Master Sommeliers program aims for.) I haven't been to the Laundry lately, but that was a tradition. In many high-end restaurants I've seen food photography, even made into a spectacle by self-absorbed people. One online food poster and former eG participant stubbornly insists that unless other tables raise an issue to his face, he presumes their approval for any photography he wants to do. It's a wonder he doesn't bring in floodlights. (His unusual views ignore diners I've witnessed, muttering their annoyance or offence but unwilling to exacerbate the situation by risking a scene.) Other people, more discreet, can still turn a meal into a studio session, everything subordinated to their photo shots. But still other diners manage to snapshot their plates without making it the point of the whole dinner and without other tables noticing. Who could object? Answer: the restaurant. It pays to phone or ask, because a few high-end places class photography with cell phone calls and prohibit both. ← Thank you for your feedback. I am very much looking forward to a great meal. I figured that I would inquire before snapping away. I was at a place here in my local town that is the equivalent of TFL in Sacramento, called The Kitchen (not quite as exclusive, but for the local area, a place to go) the other night. Many people started taking pictures, left and right using flash, etc. I asked the chef if it is annoying to do something like that and he said absolutely not, they don't mind at all. I was able to take a few pics using my iphone, as their lighting was pretty good.

I started reading this thread, and plan on finishing it, but had a couple of etiquette questions for dining at the French Laundry. Luckily, I had no problem getting a reservation on the day I wanted, April 17th, my 40th birthday, this coming Friday! I can't wait. I was able to secure a 9pm seating while on line from Michigan on a slow internet connection. So my questions are, I obviously saw from the great review a few posts up, they offer a wine pairing menu, which I a wondering was it worth it? It would be a no-brainer, then going through a 100 page wine list, which is usually overwhelming. Second question, what is the policy of taking photos of the courses? Obviously, I would not use a flash, but I would like to document this meal since it will most likely be the only time I can justify a great meal like this. Would that just be too "touristy" or cheesy? Any feedback would be appreciated, I don't want to look like a moron. Thanks!

Do you have a source?

Does anyone know of an online source for purchasing cashews that were processed in peanut free plants? Thanks in advance.

not sure if this helpful, but I wanted slider rolls last year, and rather than go with the Hawaiian rolls that a lot of people use, I asked a cupcake bakery if they were able to make some, and she did. Call around to some of the restaurants in your area that serve sliders and they may be able to direct you to their supplier.

wonderful scenic pictures.....they could be postcards, the food looks pretty good too.

very cool....I have an iphone with that app...I'll need to try this out.

I got 7 out of 11....almost the worst out of everyone here

out of the three pilots, I really liked the concept of Adam's. A little different than the rest and more watchable in my opinion. Aaron is too Neely like for me, and they grate on my last nerve. Oh well, another fn show to not watch.

since the downward spiral known as Food Network, a channel that was very much a part of my just getting out of bed Sunday mornings, watching, actually LEARNING new techniques and innovative recipes....it's kind of sad that it's come to what it is today. I cannot stand more than 5 minutes, no, take that back, 5 seconds of the Neelys. I didn't think that anyone would grate my nerves more than Rachael Ray, but she takes the cake in that department. The only contestant on this show that might be worth watching is Shane. He has a likable quality about him and he seems more "real" if that makes any sense. I get the creeps every time I see Lisa on the screen, her face freaks me out. Kelsey is just too perky and really needs to inject some "real life" into her cheerleading attitude. As for the others, nothing spectacular. I do think that some of the challenges the FN is putting them up against are pretty unrealistic. Last night's challenge of 45 minutes for coq au vin, beef wellington and turducken, with the expectation that they'd get a like meal in that time frame, is truly crazy in my mind. I think that despite their poor aptitudes generally, they did the best they could with what they got. Just my opinion.

last week, I had lunch at dos coyotes. I had the cheese enchilada (thought I'd go off low carb), not very remarkable. Saturday night dinner at Formoli's, sorry no website. Had an awesome Pork chop with a madeira and green peppercorn sauce, awesome! Yesterday for lunch, Chipolte (the chain) Awful, will never go back. I had a free coupon in the mail, so I figured I'd give them a try again. The meat was fatty and not very tasty at all.

I for one was happy to see Corey go, she was about as appealing to me as Lisa from Top Chef. As for Christina, she's a little green, but I do give her credit as some mentioned above, she was trying to dissect her dish that he made, figuring that she'll probably have to re-construct it. That is pretty smart thinking, considering a table over, Petrozza was gurgling on with his dad.

beautiful beautiful pictures...you have actually made me want to travel to India. As I am a picky eater, everything looks fabulous.

Yea Stephanie!!!!!!!!!!!!!! She just got me a couple of free drinks. I am excited for her, since she is so unassuming....and comes out like the badass that she is.

Stephanie---- A Class Act, being considerate on who she picked for everyone. She could have really screwed with Lisa Richard--Another class act, but I want Stephanie to win..I too was wondering how they were going to get his car home. Antonia--A good cook, but really didn't show her skills this time around, her food looked uninspiring and I was not impressed. Lisa--I will admit a much better attitude, and the scrunched up face wasn't as present this time around. Her attitude at the end was not desirable, looking for congrats, and Richard was funny, "for a bronze?"...I think at that stage of the game, everyone is stressed and tired beyond belief and are probably in a state of, "I can't believe I am at this point" stage that congratulating poor little Lisa was the last thing on their minds. Get over it tough girl. The outcome will be interesting. Dale was actually tolerable this time around too.

I too agree with Padma's lumpy ass....I was saying WTF? I really really really wanted Lisa and that nasty look on her face to go home, but I will not fret, since she really can't go much farther. My dough is on Stephanie!!!!!!!!!! She rocks. As for Spike, he should have known better to use frozen scallops, but like others have said, was it a mistake in a delivery, or a plant to see who would bite, because why else would there be something frozen in a restaurant of that caliber. Great episode. Thanks to the person who added the Bourdain link.

Maybe you were my inspiration to making it. Were there alot of crunchy bites in it? I just didn't like that part of it, I'd rather it was a softer texture.

I made Thomas Keller's cauliflower gratin the other night, for a change of pace. Usually I mash up the cauliflower, add lots of cream and butter, put in a dish and cover with cheese and bake. This one was very tedious, and I really didn't care for the hard crunchier pieces of the cauliflower, since you only blanch the florets for 2 minutes or so, and I actually did for about 5 and they were still pretty crunchy. Luckily, my BF had started boiling some cauliflower the night before, so I mixed the soft with the crunchy and got a little variation. I did like the bit of curry taste his recipe had, it gave it a nice flavor. I'll just stick to my old method that is tried and true. Good job on the weight loss. I've been doing this since July and lately have been teetering back and forth, not really gaining, not really losing, but not really following it 100%.