sammy

It is a very unique place. Stick with the restaurant's specialties and you'll be a happy camper. The tagliatelle in a meat ragu is especially wonderful. Nino and his wife are great once you get to know them. Also, let them know you want to take your time or you'll be in and out of there in 45 minutes. And virtually no walk-ins, you need to make a reservation, at least on Friday's and Saturday's.

Jeff, since you "live around the corner," are you a fan of Mike's Ristorante?

Although Chez Sophie has moved a number of times, this move is different. They will now be doing catering plus serving breakfast and lunch in a much larger restaurant. It is much different buying product and cooking and serving food to 40 people 5 nights a week than what they'll have to do in their new location. Just saying that this move is a bit different than the others. I hope they pull it off, but I don't think it will be easy. I still think a lot of the charm will be lost simply because Cheryl and Paul will not have the time to give their personal attention to so many guests. Also, even though they will be 100% owners of the restaurant, I wonder what the relationship will be with the hotel company and it's possible effect on the finished product.

I'm stunned they are doing this. I agree that the diner setting made for a lot of charm and will be missed, no matter what the new place is like. And in a hotel?

Doubtful. It isn't a "chef driven" restaurant. And consider GT and The Modern both have only one, how can 11 Madison Park deserve one?

How do you figure? You're missing the point. If he actually wrote about the incident in the book and said he didn't leave TFL on his own terms, we wouldn't be having this discussion. It all has to do with his credibility, not whether or not he actually hit anyone. To me it is simple. If he didn't come clean in the book about the circumstances surrounding his leaving TFL, everything else he says is automatically suspect.

Soba, very interesting for you to say this while best I can tell, Doug Psaltis having a possible "axe to grind" didn't concern you on the other thread.

Robert, that may be true but that was the choice of the employer who took that position to avoid a possible lawsuit. Nothing prevented the cook from telling the truth.

$$$$ ← I find that answer rather offensive. While I am not a host or moderator (Marlene et al. please jump in and correct me if I'm wrong) if you read upthread you would realize Doug was answering questions here of his own free will, NOT for money. I do not believe most of the people who are kind enough to participate in q & a's are paid for their time any more than the eG members who host the forums. ← Sorry to imply that Q&A participants are paid directly. You can't deny that people participate to promote their books, shows or restaurants which ultimately leads to $$$$. Do you think the publisher allowed excerpts of the book to be printed because they are charitable fellows or did they think it might be an effective and inexpensive way to promote their book? Edited to add that I don't think there is anything wrong with using a Q&A to promote a restaurant, book or show.

$$$$

This seems like a good time to remind ourselves of the eGS Member Policy on innuendo QUOTE If you make factual statements, you represent that you have confirmed their truth. Statements of opinion are, of course, unrestricted, provided they comply with the rest of this policy

So they can decide after knowing the facts instead of speculating as to whether he quit or was fired.

While it is great that Doug took some time out of his busy day to post, he still hasn't responded to two basic questions that would end this once and for all: 1. Why exactly did he leave "one of the best restaurants in the country?" 2. Did he quit or was he fired? Then readers can decide on their own how to best evaluate Doug's comments about TFL.

I think a more important question than the degree of "the slap" is whether or not Psaltis was fired because of it. We're still waiting for that answer.

Maybe brother Michael has him on retainer and he is just confused.

Sam this may be true except markup percentages are even a bigger red herring. People (at least the smart ones) think in real dollars. If I can purchase the exact same bottle of wine that Per Se is selling for $200 at my local wine shop for $75, I'm paying Per Se $125 for the priviledge. That is a lot out of pocket for an identical item. Sure, they are pouring it and serving it in their glasses but at the end of the day, the wine in the glass is exactly the same. What amount extra am I paying at Lupa for the pasta, $11? Big deal. Plus I don't have to cook it and clean the pots plus no matter how hard most people try, it won't taste the same at home.

Do you live in South Florida?

And Keller is in a unique position to go all the way. His restaurant is always sold out so he runs very little risk adding additional fixed cost because he has a rock solid estimate of what his revenue will be. Other restaurants that have the potential for lots of empty tables don't have that luxury.

Let's remember that the reason for tipping to begin with stems from a restaurants desire to have the service staff's compensation to be funded by the customer, not the restaurant. Sure, it makes all the sense in the world to have the restaurant pay the service staff a salary like they do the reservationist and the cooks but the last thing the restaurant owner wants is another fixed cost. What Keller is doing is somewhat insulting to me as a consumer as he is maintaining the status quo by not adding another fixed cost into his business operation yet imposing his view of what his service staff is worth on the customer.

I heard it from Doug's literary agent. It's a joke Sam!!!

Rumor has it this is Psaltis's new place.

Why does anyone think the closing has anything to do with the book?

I've been to the Wine Bar several times for drinks and apps but never dinner. I've got a soft spot for Springwater (we get treated royally) and the others in my group insisted on going Italian at least one night. I've got my Brisbet account open so I'll put down a few shekels on Rachel's Sister. Let me know if she runs. Who is your trainer?

I've gone the last few opening weekends and it hasn't been that bad. I think a lot of people come up for opening day and then leave although moving the Jim Dandy to the 1st Saturday of the meet may change that. I got suckered into going Travers Week this year so I'm readying myself for the insanity. Going to Springwater and I beileve Chianti for dinner.

I didn't even know they served food. I never got past the scenery outside.