BigboyDan

joiei, First, I don't work in Austin, I'm just from here. Second, I think that Dallas, more than the other cities, would support a variety of high-end restaurants; the problem is that Dallas only gets pretenders. Now, I like The Mansion on Turtle Creek, Abacus (solid 4*), Lola, Chez Gerard, Beau Nash, and the others that offer honest fare, fairly made. My guess is the The French Room could do it right if they really wanted to... alas, it's all just so expensive. Third, Austin eateries tend to be informal, with a few exceptions. Here is the definitive website on foodie Austin: http://www.diningoutwithrobbalon.com/

I spent the last nine months working here: http://www.pierre-gagnaire.com/anglais/index1.htm I'm from Austin, we laugh pretentiousness outta' town, and back to Dallas. Read it, and sigh: http://forums.egullet.org/index.php?showtopic=69957

Great report. As far as contrasting the experience at LeMeurice and at Ledoyen, the former is a hotel restaurant, that's the difference; like contrasting former girl friends, one kissed with slightly more attention.

Marketing, above all.

Tessie Santiago as Donna, woof-woof! And, at least, the lead has some experience, From Zap2it: For Cooper, stepping into the kitchen on set was a homecoming of sorts. "When I was a kid, it was either acting or being a chef. I worked in restaurants my whole life as a cook," he says, adding, "So, when I read the script I just thought, 'I have to do this.'"

[Moderator's Note: This topic has been split of from another topic on the Dallas restaurant Aurora, since it focuses on a broader topic. Members may have strong opinions and disagree, of course, but let's keep the discussion civil.] Aurora is mediocre at best. Same-ol'-same-ol' restaurant problem: trying to be something that they can never be. Just once, I would like to see some American Fine Dining chef actually cook something correctly...

This post could not be more accurate. The BEST food available in SF right now is not offered in the high end establishments, much better in the places that the locals frequent. But, if I were to suggest an aniversary spot, it would be at the Fifth Floor in the Hotel Palimar, if for no other reason than that Melissa Perello deserves an opportunity to show you what she can do. http://www.hotelpalomar.com/5thFloorDining.html http://www.fifthfloor.citysearch.com/

Go for it: http://www.greatchefs.com/tv%20w228%20roas...nilla_beurr.htm

"Foodie" is not an insult; it just denotes an interested amateur.

Lobster should be roasted - ask any good chef, like, say, Senderens. Killing a lobster prior to roasting: place it belly-down and insert a knife tip through the shell at the junction of the body and tail. Cut the body in half lengthwise, remove the stomach and the intestinal vein, crack the claws. Rinse the lobster well and dry. All shellfish needs to be heated sufficiently to destroy harmful organisms, but not any longer as to make the flesh tough, all shellfish can become tough by just a few seconds of overcooking. Rub lobster flesh with butter, and roast in direct heat. When cooked correctly the shell of a lobster turns scarlet, and its flesh turns from translucent to opaque. Be sure that the flesh reaches an internal temperature of 165°F (minimum for safe eating), NO MORE, an instant-read thermometer can be inserted through the vent at the end of the tail. Allow the cooked lobster to "rest" wrapped loosly in aluminum foil for five minutes. (The small legs should pull off easily on a correctly cooked fresh lobster.) So simple.

Nehi in the 12 oz Longneck bottle, sweet with medium carbonation. "The Tradition of Taste Since 1924" Contains: Carbonated Water, High Fructose Corn Syrup and/or Sugar, Citric and Phosphoric Acid, Potassium Benzoate (A Preservative), Gum Acacia, Ester Gum, Natural and Artificial Flavor, Yellow 6, Red 40 and Yellow 5. Mmmmmmmmmm.

"kitchen revolt" Please. Michelin laughs at the pain. Either a chef wants it or he doesn't - pretenders get weeded out... good.

Go to the restaurant for the food - then you can go over to the Eiffel and stare at it all you want.

Senderens is almost 66 years-old; enough said.

What has always cracked me up is that Wells created her little part of the foodie world outta' thin air. Who IS she, really?

Now, that's funny.

"Flushing Dim Sum" To non-New Yorkers that phrase is damn funny.

Well, they are across form the ballpark...and... good food goes a long way; I'll be sure to ask for that "fourspot in the center".

It's about that third star. It's a three-star place if there ever was...

Your statement is correct. A real downer for Tierry - he gave his soul for the place. Only goes to show how important that third star is... bookings were down.

A $130 menu in New York pales in comparison to that of what Vigato offers for $165; for the most part, so does most other Parisian menus.

So is one night's lodging at the Ritz. The move will allow Apicius to compete for that third star (environment, cave selection), the food has been top level for years. One of my favorite multi-starred tables in town. Apicius - Jean-Pierre Vigato Address: 20, rue d'Artois 75008 Phone: +33 (0) 1 43 80 19 66 Fax: +33 (0) 1 44 40 09 57 Email: apicius@relaischateaux.com

Trifle pudding it is; simplified, along with srambled eggs replacing the egg custard...

Ahem: !Ca-ching! Wolfgangpuck Worldwide, Inc. Contact Information Address: 100 N. Crescent Dr., Ste. 100 Beverly Hills, CA 90210 Phone: 310-432-1500 Fax: 310-432-1630 Financial Highlights Fiscal Year End: December Revenue (2003): 239.00 Million Revenue Growth (1 yr): 9.00% Employees (2002): 5,100 Employee Growth (1 yr): 3.00% Key People • President and CEO: Wolfgang Puck • EVP; Managing Partner, Operations, Wolfgang Puck Fine Dining: Joe Essa • Director of Finance and Accounting: Jim Stigall Subsidiaries & Affiliates • Wolfgang Puck Catering & Events • Wolfgang Puck Fine Dining Group

Much of French technique was devised to make the unedible, edible. The sum can be greater than its parts in the food business... although, the better the raw ingredients, the less one should do to with it.