tommy

oh dear. all this talk of supporting the beard foundation. just so there's no confusion, i'm a supporter of the foundation and its programs as well. i was merely suggesting that this didn't seem like a particularly unique event, as the restaurant is in town. the beard house is great fun, however, for trying the food of chefs from outside of the area. the little Q&A stuff they do is unique as well, and i suppose something you won't get at i trulli. i suppose my comment seemed inappropriate. let us know how it was.

well, you see, from where i'm sitting, they could have easily posted it on their website, rather than wanting you to call so they could "chat". edit: i stand corrected. you can search for the restaurants on their website here. in fact, the inclusion of websites makes this a very nice resource.

she said that she'd post when it came out. from what i've seen, these things tend to take time. i suppose you could always call her.

I like it on the tomato and onion salad. And I don't think you can fully appreciate a PL steak with a bunch of steak sauce on it. Kind of like loading up the wasabi on a piece of toro. yeah. a good steak doesn't need a salty sweet sauce.

what's in it for them if you order it?

hell, i'd just go to i trulli instead. reservations are not hard to secure in my experience (as albie suggests). the beard house is a bit notorious for providing a less-than-stellar experience. i wouldn't compromise when the real deal is 15 blocks away. and unless they've remodeled, it's always a madhouse in the cooler months, when the back garden is closed.

Jaymes just carefully explained there's no choice involved, and she's trying to make the best of a generous gift. yeah. carefully placed irony.

jaymes, i wouldn't go there. i heard it's not good.

perhaps you were eating the salad dressing.

This is a good point... although I was able to act like an "insider" the first time I went to Peter Luger by reading all about it in the web (Fat-Guy.com in particular, as chance would have it). Even the first time I went there, I knew what to order and didn't ask for a menu. In fact, almost everything you read about the place says that everyone gets the same thing anyway (not that there are all that many things from which to choose), so you're better off putting yourself in the hands of your waiter -- which they are always happy to do. one can only imagine how many people felt stupid, or were made to feel stupid, in the 90 or so years before the fat-guy.coms. and clearly the internet and word-of-mouth hasn't helped with the confusion over that tasty "dressing" of theirs (which might as well be dumped down the sink if you ask me), as we are seeing here.

The only people that put the sauce on the steak at the restaurant are the ones that ask to see a menu. like i said: poor marketing. it's not too far fetched to think that everyone has a first time there, and might not know all of the clubby rules they seem to have. experts, of course, are born in the know.

i think that a very large percentage of wines discussed on egullet are below 15 dollars.

for whom is saving money not a concern? Saving money is a concern to most but it all comes down to choices. If saving money was the be all and end all of all of our lives, we'd all be bicycling to work or taking the bus instead of driving expensive cars and loading it up with gasoline at $2 per gallon (I live in CT). We'd all be eating pasta and rice every day for sustenance and for those who do have the live that way, it is very unfortunate. I i think, with your hyperbole, that you're ignoring the possibility that there is, in fact, a middle ground.

from the luger's website: additionally, the website says: it's not too much of a stretch to think that people will put this on their steaks, if they like sauce on their steaks. at that point, it does indeed become "steak sauce". if they never intended anyone to use it on steaks, well then they've probably done a pretty poor job at marketing it.

for whom is saving money not a concern?

sounds like a soft opening to me.

speaking of cilantro, i wonder how many americans who "don't like cilantro" are eating it in salsa without realizing it.

you didn't dump the sauce on your steak before trying it i hope. A great steak should be enjoyed on its own without any sauce. The steak I was served at Peter Luger was bereft of flavor other than the bitter aftertaste from its incinerated exterior. It was also brought to the table cold, below room temperature. As I said in my review, the sauce "made the steak edible". ah. i misread. i thought you said it made the steak inedible. i've never heard luger's described as flavorless though!

i haven't had it there, but i think it's horrible on everything. i can't image putting it on steak or ripe tomatoes.

in fairness, i think it's used on both.

ah yes. nielsen.

i missed the part about the full-time job in there.

perhaps not. some just aren't interested in cooking. just as i'm not interested in watching football.

can you point us to the source of this? one has to wonder if these people are watching TV during the time that most are preparing/eating dinner, and instead of preparing/eating dinner. my guess is, umm, "no".

you didn't dump the sauce on your steak before trying it i hope.