awbrig

You go jeune, tell us more about your meal and make your case babe! Maybe your steak was better but we need to hear about why, what and how! I believe you though, sometimes, given the right circumstances, environment, people and time, you can have the BEST dinner (or steak) of your life even though it might not be ranked on ZAGATS...

I have a copper All Clad saute pan and it is A PAIN IN THE ASS to maintain....the rest of my set is stainless steel All Clad which I absolutely love and its easy to maintain....and looks great with no maintenence...

My Mother used to drink, until recently, Bourbon Manhattens and Bourbon Old Fashioneds...They were very popular in Milwaukee during the "Hey Day' - and are actually still relatively quite popular in Milwaukee... She tried ordering one at Charlie Trotters her first time there about 5 years ago and it was the funniest scene when she found out that they do not serve Bourbon Old Fashioneds...

I trust professional liquor makers more than I trust my liquor making abilities. Good at drinking it. Bad at making it.

Anyone know if you can get Velvet Falernum Syrup in stores now? I really need this info on how to get some for the CHicago Get Together next weekend...The Velvet Falernum web site says it will be available in the U.S. in March 2003.... Any info appreciated...

Incredible Day... First a review this morning of ADNY... then a review of McDonalds Six Piece Nuggets

What would be a good wine match for these new nuggets, would you think?

Great Review! Id bet the restaurant would appreciate your review too and may even offer to make some sort of amends with you for their faulty service at times....

Aidells is great sausage - not at all dry - a tad expensive though about $7.00 for 4 sausages...Here is their web site... http://www.aidells.com/ The cornbread was a mix from Trader Joes - and its one of the best cornbread mixes we've eaten and it was very inexpensive - like $1.69 for the box...

call Dominoes...

actually here's Tommy...

lately, if its not Raos marinara sauce, im really complaining of the sauce. I think that Raos sauce has heroin in it or something because its addicting...

We had the best time at Disneyland about a year ago...the food was poor and we checked out the best places on the properties...but we were too excited about what we were going to do next or planning the next day to be too worried about food. Its For The Kids!!! Em on Disney MonoRail

Hard liquor does, but not wine - Reason why Charlie Trotter does not serve the hard stuff... Wine, unless abused by severe over consumption, actually stimulates the palette and enhance flavors especially if paired properly.

Charlie Trotter doesnt smoke cigarettes but the occasional cigar...

Quilceda Creek Cabernet - FACT Dawsons Creek Merlot - FICTION

so how was it? we've been sitting here waiting for a recap... i hope you guys didnt eat any meat seeing that its Ash Wednesday...

I used to think that only low to mid tier restaurants only used opentable but have been surprised to see high destinations appear such as Tru, Everest and mK in Chicago. Ambria, Charlie Trotters and of course Trio, arent represented... We use it when we can - the more we use it the more points we get toward gift certificates. I find it very convenient and I dont find it reflects negatively on a restaurant at all. I also get email reminders for my dinner and I can make special recommendations online instead of having to convey that over the phone... Anyway, I know Trio is a special restaurant and wouldnt mind picking up the phone to make a reservation - which I plan to do soon...

Have you ever considered using opentable.com for diners to make Trio reservations online?

Im glad TJs has a great return policy since Im taking back 2 cases of this crap!

last week their was a short blurb about a new trend in Dining and Fine Cuisine - Progressions- in the Wall Street Journal. Trio was mentioned as a restaurant that implements this method of dining and the article even had a picture of your dish, Thai Flavors Echoed... How important to your cuisine/dining at Trio is in where a dish has a certain "process" of consuming in order to achieve the intended full balance of flavors and enjoyment? And how do you come up with these "progression" ideas? Thanks Chef.

someone bring a camera...

Jin, I normally would add a cumin remoulade with the cakes but did it the bland way tonight - the cakes and the potatoes were moist enough not to make an issue of things - also the beans were slightly roasted in basil olive oil - which were great! Nice menu for all those people - wow! Altho i dont think ive had some of the items you served...

Monday Night: Braised Collard Greens with Aidells Chicken Apple Sausage and Cornbread Tonight: Maine Crab Cake over Garlic Mashed Potatoes and Haricot Verts

Ryne, good to hear that mk is back on track again!...I love the room just wish the sevice - which I find relatively casual-would be on track with the cuisine...