BigboyDan

Ditto on L'Escalier, they do have a good summer menu: Dinner menu, pdf.

The Wink menu pictured above is an example of a so called "fractured menu", a type of menu deconstruction, and is done on purpose. High-end restaurants want diners to forego traditional terms like appetizers, entrees, desserts, etc. This moving around of items and catagories on the the menu itself is to move the diner away from learned patterns of ordering, and is delibetely intended to raise sales. If you label a dish an appetiser you will most likely not have it ordered after an entree... but restaurants wants you to. New terms of menu item description, if there are any at all on the menu, could be "From the Sea", "Farm", Intermezzo, "For the Whole Table", etc. The deliberate use of lower case letters results in not having one dish seemingly more important, or less important, than another. There is a long article in the July/August 2006 issue of Food Arts describing "fractured menus" and their perceived impact. A good read...

Changing quotes is prima facie censorship; especially when using these thingies, ****, to replace letters of the alphabet, even though we all know what the word is. Hint, hint.

Hot and humid out there on Staten Island today? Summer can be long...

Well, you're basically dealing with personal preference in terms of ratios. I do understand, though, that you want the best possible mix for your 2 1/2 oz, hmmm... you can always buy a cheap bottle of something similar and practice. In general, don't over-do the citrus...

There are many slight variations, but most all include lime juice; here's mine: Jack Rose 1 1/2 - 2 1/2 oz apple brandy (Calvados) 1 tsp grenadine syrup juice of 1/2 lime Shake all ingredients with ice, strain into a cocktail glass, and serve.

Laurent Gras, perfect.

Virginia and Heather are simply too young, in age, and too raw in general experience to run a kitchen; of course, the producers know this. I would, though, hire Heather to work in my kitchen, she has potential...

Well, when in Rome... but, always remember, you can just get up and go elsewhere. Since I am a working chef and deal with waiters and other FOH regularly, I don't take two seconds of their attitute. As a patron, the instant that I feel a negative vibe from any FOH, I literally state to him/her that I, and my party, would gladly go elsewhere if there is any problem (look straight in their eyes). 100% of the responses that I've received were, "No, please enjoy your meal.", or such. Put the adjustment in demeaner on them... you're paying.

Welcome James, and good luck; Saveur magazine matters...

Chef de Cuisine, eh? That means Tyson's out of the kitchen; gonna' be on the star circut?

BWHAHAHAHAHAHAHA!!! -- "cock broth" -- Oh, man... the English....

The shows "America's Test Kitchen" and Jacques Pepin do technique better than most, both PBS. Also, the Great Chefs of the World series origionally aired on The Discovery Channel was very technique oriented. Most of what you see on the Food Network is simple-minded entertainment.

Price is in line with what they offer; thanks for the write-up.

It's going to hit 38-40C (100-103F) degrees in Paris over the last week of July in Paris - better to eat in an air conditioned place...

I actually cut the end of my thumb off while slicing a ribeye on the bias - went right over the last quarter-inch of the digit; I was staring at the end of the capillaries, blood gushing. The doctor had to sew the flesh back on and then he caurterized it all. It hurt for two months.

In Europe most chefs still use Sabatier au Carbon, Wustof, and Messermeister - nothing glamourous there, but all are locally available and are seen in every kitchen. The only Asian knife that is occasionally seen is Global. Nenox does make a great knife, but you're not going to see one costing 300 euros in any working kitchen...

If it ain't on the net, it don't matter. And, there are plenty of online websites that do NY restaurant critique better than The Times ever has, or ever could.

A baked dish, Chilquilas.

A way to count drinks.

Yes, migas, as a recognisable dish is of spanish origion. My point in starting the thread was to offer the Austin version that has been eaten, as describe above, for at least 50 years. Thanks for chiming in, Robb.

Sara Dickerman is out of her mind: how can any cover picture of a plate of BBQ ribs be, "barren, chilly"???

Well, considering the normal heat in my restaurant kitchen is 105 and with 85% humidity... pretty much the same: snacks instead of meals, and two gallons of liquid each day.

There's no place to be alone like Paris. Yep, especially if you're lonely. You can eat solo at Les Bookinistes and La Regalade - consider a reservation at either: they may make a consideration for you by partnering you with another solo diner (if you were to wish it).

There has been quite a bit of discussion about the '88 Mouton on this board recently, but nobody has been more accurate in his statements than Daniel Rogov in his post above. If ever there was an example of a Bordeaux that needs a roast to make it shine...