peterpumkino

Wonderful, but unless I'm losing my sight (which is possible considering......) is STILL DO NOT HAVE THE ADDRESS OF HUNAN, and I desperately want to go!!! Thanks.

Alright.....you got me.....I'm going.....where exactly is Hunan though as it sounds great? Incidentally where was I when Simon and Tyke were fighting? Sounds like a great Rumble in the Jungle.

Simple Tony, because they have to.

Anybody know the names and, preferably, the contact number of the restaurant in Bray Marina affiliated to the Fat Duck as I would dearly like to have lunch there. I've eaten there before but Michael Winner says they have the best chips in the World and you all know how much I hang on everthing he says. Thanks

First of all "Zagat's and Hardens are a waste of time" - that's extremely close-minded to say the least!! (typical of the author). They are both quite good but not the Holy Grail. Also rather than spend a veritable fortune why not try the library. First of all you can get a library card with little more than a letter addressed to you (by yourslef?) and secondly you can always pop in for a reference. I do agree that this site is also good but do take care!!!!!!!!!! Also weekly articles by Jan Moir (Saturdays Daily Telegraph), Jay Raynor (Observer on Sunday) and AA Gill (Sunday Times) are excellent up-to-the-minute references. The AA Gill recommendation will create lots of derision from some of our least broad-minded contributors however, apart from the fact he is very funny (in my opinion as well as thousands of Sunday Times readers - otherwise he wouldn't be there Tony) but informative. Have a look at this Sundays review of Petrus and you'll see it's good, very good.: Quote deleted by co-ordinator for copyright reasons, to be replaced by a link to the original article by Peterpumkino if he chooses so to do.

John, Your 100% right. And that is what makes this place magic, not just the quality of steak. Mogsob, First of all there's no venom. secondly I do accept you had a bad meal at Bernes (everybody can have a bad night) and thirdly you are still missing the point that I was trying to make but....ho....hum

Tony, Easy? ok can I have a booking at your highly successful restaurant please.

Tony, I'm sure your a very balanced and intelligent guy but, once again, you are making comments based purely on what you think and not the reality of the situation. Yes, I'm sure YOU would pay £2.00 extra with sauce and in a perfect World this should be. Unfortunately it's not a perfect World and many people are very cheap (not just economically but emotionally - I'm in the tour business and I've seen some unbelievable things!) and, as a restaurant has to survive (otherwise they would not be there for you to say anything) it has to do what it has to do as there are not many Tony Finches around to keep them in business. You wouldn't believe the 'helpful suggestions' I get from clients telling me how a hotel should be run, how a hotel should be run, how an airline should be run - always based on 'their opinion' with no thought to economics and market-share. People are always saying 'oh, why don't they inclde that in the price, we would pay extra'. No they won't! It's been proved time and time again that most people get a few prices and take the cheapest - end of story. And would you really pay the extra or complain that the restaurants too pricey and not even bother to go there?

Whilst in that area you could take a trip to Santa Marghera. On the sea front above a fishmongers there's one of the best sea food restaurants I have ever been at (not surprising with the fishmongers below!). I can't remember the name but, believe me, there's only one on top of a fishmongers on the sea front. They do a seafood pasta and, for once, this can also be a main course because there's lobsters (on the shell), clams, mussels and that other good stuff mixed in with the tomato-based dish and it's truly something else. Nice place too (not deluxe but great ambiente) and not expensive.

It may be sad for me Tony, but the fact that I wasn't totally sure you were kidding certainly says a lot about my opinion of you as a 'food critic'. Now, if Gill had said it I know it would have been a joke.

Tony, The sad fact is that I'm not totally sure that your joking. Simon and Mogsob, Ignore what anybody says about Bernes, when you take everything into consideration - not just the steaks but also the fact that they have the best Caesar Salad, wonderful desserts. fresh fish, the best wines in the World, the best liqueurs in the World, the caviar list... need I go on Mr. Mogsob? And the price? Considering, very reasonable but I assume you are very rich Mr. Mogsob nor do you want a Dining Experience in the true sense of the word. And, in addition to all that I recommended Berne's because Florida is a traditional Brit destination therefore a Brit can enjoy the area as well as eat at Berne's. I mean who wants to go to Chicago? (that should get everybody whining). Re. Argentina. All I can say that, maybe, you didn't go to the right restaurant or have you considered that you didn't like the flavour. It is possible as the tase is different but unquestionably the best (this time NOT just IMHO)

Simon, Yes, you should indeed be alarmed. Actually 32oz for two is very small in the States and, yes, you MUST go to Florida as this restaurant is really an unforgettable experience. They even have bizarre 'dessert rooms' where they have a drinks list nearly as big as their wine list. I sampled (at $200 per glass, I was wealthy then) their pre-phyloxera brandy (18th century I think) it was very nice but no better than a nice glass of Remy really, and I call other people on this site pretentious! Another thing, the decor is horrendous, sort of a combination of a traditional funeral parlour and a bordello! I took a group of Brits there once and on entering one said 'Gosh, I'd hate to see his house!'. Truth is they thought that I'd lost the plot since I moved to the States, they all thought that until they saw the menu...... If your into wine you can also visit the wine cellars which are amazing and stretch for, what seems like, miles. Have any other Egulleters been there?

Circeplum (where did you get that name?!), Actually 'black and blue' is a term used in the States which describes how you want your steak cooked. In this case 'black and blue' would be very black on the outside and pink on the inside - it's how I like my steaks. But, of course, you knew that, didn't you? However maybe other Egullet's didn't!

Simon, There are some very cheap flights to Florida in October, you should take one and go to 'Berne's Steak House' in Tampa recognized by all who know as one of THE top steak houses in America. IMHO it's the best (although an Argentinian girlfriend I had was not impressed - she then took me to Buenos Aires and I could see why! But that's another story) - really, the menu in itself is amazing (you order your meat in many ways, the most important being weight - i.e. did you know that ordering one steak of 32 ounce for two is better than two of 16 ounces each?). In addition to amazing steaks they have a caviar list (with many of the cheaper caviars from other parts of the World) and the largest wine lists in the World (yeah, yeah I know, that's what everyone says but this really is) it's about four inches thick and each page is crammed - for example they have, literally, pages of wines over $1,000 and pages and pages of wine over $200 but they also have excellent wine for $15!!! The reason that it is is excellent is simply because the wines are bought correctly and, just as important, stored correctly (the reds in fact are quite cold, you have to call them in advance and the bottle is then opened - and decanted if neccessary - and waiting for you when you arrive at the correct tmperature - divine). A great birthday treat is to take someone there and order a bottle of their birth year - that's why I always go out with young girls! I know it's a gimmick but girls LOVE it and take the bottle home and treasure it (you know how they are). You can also tour the kitchens at the end of the meal and you can see why their logo is 'Art In Steaks'. A Real experience. ps you can also buy the wine list (last time I looked it was $50!!).

Mathew. Boy youre quick. Actually (if I recall correctly, it was a long time ago) it was not a vegetable but some kind of, I think, caramel mesh. I am sorry if I'm vague - I don't get into recipes it was just what my significant other mentioned at the time. Is this the right toom for an argument!?

Macrosan, be careful I just might come along. Sounds like a fun evening - if I can't make it on the 31st (although I do like dim sum) then I'll certainly make it the next time..and thanks.

Well, I'm not gay, I'm not German and nor do I play with furry pussy's (oh, maybe I do). Actually Diddy David Hamilton is more like it. Mon frere Lord, you can laugh, you look like Carlos the Jackal! I think that ALL contributers to this site should have to have their photo displayed by punishment of death (or at least a week in Wetherspoons) after all I would LOVE to see what some of them look like (Cabrales, Circeplum, Simon et al)!!!! Come on cowards, show yourselves!!!!

Thanks a million for your help.

Good point especially as it's an expensive restaurant with a 'different' concept (sounds like a 'go now' situation as it could drop standard in the future once it gets popular).

Please read your own site rather than pontificate to me. I asked the very same question (with the same reference to Jan Moir) about three days ago. Oh, and while you're at it, can you please answer my email which you promised to answer two days ago. Thanks,

I went there once with a cordon bleau chef from Philly would you beleive and, obviously, she knew far more of the mechanics of cooking (I only know what I like!) and she rhapsodied on and on about how much work went into this and how much care and attention went into that etc etc ad nauseam. In fact one vegetable took 48 hours to cook and prepare. What's the moral in all this? I dunno, but the food was equisite.

I agree, Calais itsef is a bit of a culural wasteland but their are some real gems with 30 minutes. First of all there's a great Chateau on the left hand side of the road just before you enter St. Omer called Chateau Tilques (03 21 88 99) which is very 'French' even if it is a Best Western (don't know the Best Western chain in Europe, I agree it's dwn-market inthe States but not s in Europe, in fact they have many small - very un-american chain-style - charming hotels). Food is good to. But if it's Real food you MUST visit: L’Atlantic Digue de Mer, Wimereux (21-32 41 01). Not cheap but truly excellent. Must book. Also nice hotel overlooking the Atlantic just 5 minutes from Boulogne. I second L’Auberge de la Grenouillbere La Madelaine-s6us-Montreuil, Montreuilsur-Mer (21-06 07 22). Better than the Chateau Montreuil IMHO. If you want Fruits De Mer (seafood platter on ice) then you must go to Aux Pecheurs d'Etaples 31 Grande Rue, Boulogne-sur-Mer (21-30 29 29). You actually go through the fishmongers to get to the tables, so it's fresh. Good luck, you'll have a nice time there if you're selective.

Yes, what?

Andy, I'm sorry, didn't see that but when I searched for 'quote' all I got was a discussion about cookies! Sorry

I used to live in Clearwater Florida and have a (now) 15 year old daughter so I have Disney overload, having said that I have visited EPCOT many, many times (actually I was there on the opening day - a disaster as Disney had no idea how popular the restaurants would be and didn't take reservations, result: REAL chaos!). Just to confirm how EPCOT works. There are different 'countries' throughout the park (and here's where WDW get clever) and they employ the staff on a special 3 month visa from the actual country represented so, for example, instead of 'fake' Italians (i.e. from New Jersey) they have the real thing and, another good point they have only been away from their mother country for a maximum of 3 months. What this does is create a certain amount of authenticity in the cuisine and the atmosphere. I.E. the Italian restaurant has waiters that have just come from Italy and they shout to each other (just as in Italy) and swear amongst themselves and it's naturally pretty authentic. My observations: MEXICO; My own favourite, believe it or not, where they have a simulated outdoor restaurant complete with water and an erupting volanao (I know, I know) but the food is quite good. The restaurant is called the San Angel Inn and one brother (according to legend) runs the EPCOT one with a greatly reduced menu while the other runs the legendary original in Mexico CIty. Yes, they DO serve Mole Poblano (with a choclate sauce, remember chocolate has actually a bitter taste) which is difficult to get outsde of Mexico. One night, fuelled by the Margheritas, I ate in MEXICO and announced I was going to Mexico City the next day and eat at the original San Angel Inn, which I did and it was truly excellent athough the EPCOT version was good too. ITALY: Not bad at all, pasta was al dente, menu limited but OK. Negroni was fabulous (my favourite tipple which I have very occassionally as it's very strong). MORROCCO: Marrakesh is the easiest to get into and is really quite authentic with Bistilla (pigeon pie) as a first course. Nice decor and music. GERMANY: Typical bier keller atmosphere, food awful but that's authentic isn't it? FRANCE: There are actually two restaurants plus a great pastry shop and a nice wine shop for tasting right next to the wonderful film on France. Food quite good but not historic although pastry dishes are good. CHINA: Very large restaurant - not bad. JAPAN: Good food as it cooked with good ingredients and fresh (Disney's buying power again) pretty area too. Bear in mind two things: one is that these restaurants are set in a cultural desert for food (Central Florida) so by the time you reach them you really appreciate the food, and two, they are set in a Disneyfied idea of what country your supposed to be in. But this works mainly due to Disney's penchant for getting staff on a short term contract direct from that country. The other thing is that it is really a mess getting a res. Things have improved but it's still a problem. Best thing is to go as early as pos. and book a table at the main hospitality center near the EPCOT 'ball'. And I mean early! Accept out of the norm times (i.e. lunch at 4.oopm) or dinner at Mexico at about 8.30pm, this means you miss the laser show at 9.00pm - or you can always leave your table, see the end of the laster show (there's a good view just outside of MEXICO), and run quickly back!