carpet bagger

Has anyone been to this Bistro since they changed their kitchen staff about a year ago? What is the new staff and their food like? I used to absolutely LOVE the Pigeon and Razor clam.

I need recommendations for a day trip out of Paris for dining and wine. There and back in one day. Michelin star quality not necessary, just delicious. Middle of April 2011.

Chez Georges on the rue du Mail in the 2nd. ← Francois Simon, on his blog today lauds Georges, rue de Mail near the place des Victoires where he’s been coming for 20 year but warns that the Breton chef, Alain, will soon be retiring, so hurry up if you want to go. ← This is short and definitely sweet. I recently ate two nights in a row at Au Bon Accueil. I had the Pigeon both nights. the only mistake I made was not to have pigeon for my first course and my second course. That dish is worth commuting for. They have a short but appropriate wine list. It is very fairly priced too. I would like to tell you just how good it was. I had dinner reservations at Joel Rubichon's Attelier for the second night. I called and cancelled them to have the pigeon again. The first time that I had it was a year earlier and each time has been equally great. Go and you WILL ENJOY.

In my opinion the best restaurant in the whole area is Artisan. artisanpasorobles.com They take a lot of pride and the dishes are delicious. They are cery friendly. They are also very busy so be sure to make reservations. They would make it even in LA or Sanfrancisco. They also do lunch. Absolutely a "MUST" go.

Boy am I glad you asked this question. My wife and daughter and I went what I consider one of the really good restaurants in the East Bay area. Lalime's. www.lalimes.com The food is absolutely deeelicious. The service is impecable and very attentive without being overbearing at all. They really care about pleasing their clientele and they mean it. We went there on Mothers day when it was busy and difficult to keep up with the mob. They did it with a-plomb. Go there, you will be very happy you did. If you like Chinese seafood, have I got the place for you. The Legendary Palace in downtown Oakland is fantastic. They have 17 live fish tanks. There are a lot of choices of shell fish and regular fish. Fresh is not the word. Reasonable and cooked to perfection. If you have difficulty with reservations just tell them George from Los Angeles sent you. Besides The French Laundry Gary Danko and La Folie these are my favorite places. Have fun and eat yourself into oblivion.

I wanted to thank everyone for the great advice. I can't wait to go eat at all the places. I have my work cut out for me now. Carpet Bagger.

I just wanted to thank everyone for their helpful insight about BYO. Carpet Bagger.

Do restaurants in London and Edinburgh allow people to bring their own wine? If so is there a corkage charge?

Winter in Edinburgh, where to go for breakfast, lunch and dinner?

I'm planning a trip to London end of March. I would like to find out about restaurants that visitors may not normally find out about. I prefer Chinese, French, New fusion, Indian and fish and chips. Anything else that someone particularly loves.

This may not fit exactly but here goes. I was out at dinner in a then fancy restaurant, that has since gone. They had on their wine list 1959 and 1961 Latour and Lafitte. Isaid to the waiter, boy if someone were to order those they must call ahead and ask you to stand them up and decant them. He replied: A short time before he had 4 people come in after playing a round of golf, and drinking the whole round. Beer no less. They were quite schloshed by the time they arrived. They ordered both bottles, at that time they were $550.00 and $600.00 each. 20 years ago that was a pretty penny. The waiter said he wanted to take the bottles in the back and switch the wine for a cheap red anything. The people were so drunk he said they would never have known. He could not bring himself to do it. He said that he decanted the two bottles and brought the balance of the wine to the table. He poured the wine for them during the course of the evening. He noticed that when the decanted wine was finished one of the guys poured the dregs into two of the empty glasses and the undrinkable was consumed. He said the bill was about $1600.00 which was put their credit card, Can you imagine what they must have thought when they were sober and probanly didn't even remember anything about the evening. That took place in the early 80's. Glad it wasn't me, at least I don't think it was.

My intention is to expose young great Australian wines to some of my Francofile friends. This may end up being too much fruit and over the top for some of them. I know they are young, but in some cases they mey still be available. I am not in the wine business but I love to expose people to wines they may otherwise never taste. By the way the 1998 Grange is surprisingly forward enough to really enjoy. I am sure that it will be better later but that is why extra bottles are a great idea. (Ha!)

What food would you serve with the following? Or would you bother drinking them. 1998 Penfolds Grange, 1998 Killibinbin, 1994 Henchke Hill of Grace, 1996 Greenock Creek Roenfeld Road, 1997 Torbreck Run Rig, and 1998 Marquis Philips Integrity, 2001 Shirvington, and 1998 Jim Barry the Armagh. All are Shiraz. This dinner wine tasting will be at Restaurant 2117 in West Los Angeles. I would like suggestions for Chef Hideo to make the best dishes. Thank you.

Melkor that sounds like the table exactly. Andy it was worth bringing our own wine. They did not have the same wines on their list, but had they, it would have been $600.00 to $700.00 off their list. I looked at their list to determine what to bring. To me the wines I drink with dinner is as important as the food. These wines were perfect with the food. Both in time and taste. I have been known to be crazy because I will bring a case of wine to a restaurant so I can select the most appropriate wine for the dinner. I once went to Tru in Chicago. I called ahead and spoke to the wine steward from LA. We actually talked quite a few times discussing the food and wine pairings. I ended up bringing 11 bottles for 9 people. The first bottle I gave to him for all his help. We drank 9 and I ended giving him the extra bottle to take home with him. Their corkage was also $50.00. Well worth it because the wines, if they had them on their list, would have been about $2000.00.

Andy the original table was one of two in a relatively small room, kind of squashed into a corner. Probably ok but it was much better to be in the open. We were early so we decided to try to take advantage of more open space. As I said they were very gracious and immediate about the change. The corkage was $50.00 per bottle and we had three. That was $150.00 of the total bill $836.00 for four. We felt that everything was sooo good that we added to the tip and made the total $900.00 I hope they felt that that was enough.Throughout they were only interested in our wellbeing and that we were happy about how everything was going. They did everything without the feeling of their hand being ready to catch the tip they would be anticipating. I hate the way most restaurants here in town are. A lot of the waiters are very pretentious. Enough said, this is the best example that I have experienced and I have been fortunate to eat in some of the great restaurants throughout the world. Many European restaurantsespecially in Switzerland and England have been trained properly. They have offered similar treatment.

Well where to begin? The lunch lasted for four hours. I'm afraid that trying to describe the event including all my feelings may take four days. What a classy place! They really do know how to treat you with kindness and attention as you would hope for in a place of this caliber. They began by changing our table location as we desired without even a hint of anything but wanting to please us. The service throughout was appropriate and proper and totally effective and unobtrusive. You only noticed them there when you wanted them. As formal as the service and attention was the whole experience was completely relaxed and casual. I didn't want it to end and I already wanted to make reservations for the next time. How about tonoght I kept saying. I guess I have to tell you about the meal or feast or orgy. The amazing thing is that as much as we ate our stomachs never felt overfull. We were two couples, the men had the 9 course and the ladies had the 5 course. Each had extra courses, in the form of added appertisers. The men actually had an additional meat course as we had some extra wine left that needed something to eat with it. 1) We all started with the signiture waffle cone of salmon tartar covering creme fraiche in the bottom of the cone. Great awakening. 2)I had the cauliflower "Panna Cotta", with Bagaduce Oyster Glaze and Iranian Osetra Caviar. My friend had Salad of Hawaiian Hearts of Palm, Celery Branch, Breakfast Radish and Pergord Truffle "Syrup". Both the above went perfectly with the 1997 Tement Ziereg Sauvignon Blanc from Austria, which we brought. 3) the ladies had Summer vine ripened Tomato " Petal" Salad," Gazpacho Gelee", Heirloom Tomato "Parfait" and Sweet Garlic " Melba". ( one lady) The other had:- " Softshell Crab Sandwich" Chesapeake Bay Softshell Crab with " Confit of Tomato, Toasted " Brioche", Mixed Field Greens and French Pickle Sauce. 4) The Men had Crispy Skin Filet of Hawaiian Moi, "Edamame", Piquillo Peppers and Green- Orange "Aigre Doux" The ladies next, one had Sauteed Filet of Chatham Bay Cod, Summer Squash, Oven Roasted Roma Tomatoes, Nicoise Olives and " Moulin Des Penitents" Extra Virgin Olive Oil "Emulsion" The other Lady had "Peas and Carrots" Maine Lobster " Pancake" with Sweet Pea Shoot Salad and Ginger- Carrot Butter. We all continued to drink the same Sauvignon Blanc with the above courses. 5) My next course was Salad of Grilled Pacific Cuttlefish, Big Island Hearts of Palm, Pickled Young Ginger, Thai Coconut and Garden Cilantro. My friend had Pan Seared Cloverdale Farms Rabbit Sirloin, Spiced Roasted Genoa Figs and Glazed Grey Shallots. The Ladies each had Grilled Snake River Ranch "Calotte De Boeuf" Chanterelle Mushrooms and Sauce Bordelaise" One Lady asked for and received potatoes instead of Bone Marrow Bread Pudding. The wine switched to 1988 Gevrey Chambertin Phillip Leclerc Les Cazetiers. 6) I next had a Quail Dish served on a Mariposa Plum Marinated in a Sauce. My friend had Elysian Fields Farm "Selle D'Agneau Roti Entier" Summer Squash, Marinated Sweet 100 Tomatoes and Garden Basil "Coulis" A note of interest is that when the Men were served extra dishes, I thought it was classy that the Ladies were provided with clean plates so they were not left out. Classy Huh! 7) The Men then had " Camembert" Gravenstein Apple "Compote", Apple Chip and Cinnamon Glaze We had just switched to 1997 Killibinbin Shiraz from Langhorn Creek in South Australia. It was then that I asked for something to go with the extra wine we had left. They made a beef dish using the top of the Rib Eye from the only American real Kobe Beef style from Japan. It was explained that the Cows were not fed the same way but it was the same breed. It was cooked to perfection as was everything . 8 and 9) Consisted of a combination of the following deserts. Ladies " Carnaroli Risotto Biologique" and Passion Fruit "Gratin" with Hibiscus Flower Ice Cream "Declinaison Au Chocolat" "Mousse Au Chocolat Tiede", Chocolate Sorbet, Chocolate Brownie and Milk Chocolate "Granache" My Wife was in Heaven She is really a chocoholic. The Men were served the following each:- "Nuage De Fruits Rouges" with Marscapone Sorbet and then Valrhona Chocolate "Velours" with a Ginger Custard and "Creme D' Agrumes" Everyone received "Mignardises" We were all happy that we went for lunch as that was a large meal to have to go to bed right after eating. We all agreed that it was the best meal we had ever eaten. Each dish was an entity unto itself without repeating any of the flavors. I could not help feeling that I have been to a number of wonderful restaurants that have given me one or two really great dishes, but none have ever given me this perfect dish after dish experience. I didn't mind the $50.00 corkage as the wine service was perfect. They really know how to treat the wines as well as the food and the people. Yes the cost is high, but believe it or not it is worth every penny. By the way they did not fuss about my wife wanting to change part of a couple ingredients and no extra charge for the additional meat course I sprung on them .This is a classy bunch. I can't say enough great things about Thomas Keller. He is a perfect Gentleman in every sense of the word. He definitely deserves all the best to him in life. I have been fortunate to meet a number of great chefs, none of whom have been this unassuming and gracious. I admire him for all that , certainly not limited to his phenominal prowess in the kitchen. ( and no he is not related to me) That is just how he makes me feel. I suggest that you find a way in your life to go at least once. You will never regret it. The best culinary Four Hours I have ever spent.

I hope I am not duplicating something but I thought this might be of interest. Buy 6 bordeaux Authentis Spiegelau and get 6 Burgundy free and free shipping. That comes out to about $3.75 per stem. The link is Amazon.com:Kitchen & Housewares: Spiegelau Authentis Collection Bordeaux Wine Glasses. Set of 6 I am computer illiterate so this will not link you but it is the access. Hope this helps.

WOW! Jeffj. I have reservations for lunch at the FL but I don't think that I need to go. Your Post is incredible. I not only dream about experiencing meals like that but I dream about being as eloquent as your report. I travelled back to your only other post and have now eaten at those restaurants too. ( cerebrally that is). I ate all those courses with you and didn't get indigestion at all. Thank you, thank you. By the way what do you do for a crust? Bread that is. An Australian expression. We figure if you can get the crust you can get the bread.

I'm sorry I have to miss this one. It is my wife's birthday and we have plans already set up. Saturdays are not good for me at lunch time either as that is my busiest day at the store. Let us know how it turns out.

First of all I went there went there went there. ( jkjkjk what happened to you? with such a great recommendation you should post more often) My experience was highlighted by the food and hightened by the gracious help by "Joe" the nephew of the owner. From the time I called to make a reservation Joe was helpful, friendly, genuinely interested in my desires. The day before coming I called to find out if they could accomodate a vegan who was to attend. He asked, and came back with a hearty yes, no problem. There were 5 of us. We started with a soup, crab and corn. Clean and fresh. I liked it better with the addition of soy sauce. Then the real treats came out. There was crispy chicken with garlic. It was delicious. The chicken was moist and the flavor went through every bite. The outside had some crushed nuts that enhanced the complex flavors. The Geoduck clam was served two ways. Sashimi which was incredibly fresh, (alive a few minutes earlier) delicately flavored naturally. Sweet and scrumptious. Reminded me of some of the greatest giant clam I have had at the likes of Sushi Nozawa. The other way was cooked salt style. The bites were extremely tender with just the right amount of crunch. The salt brought out the flavor which seemed to never end. The Queen clam was unbelievable. Sweet and tender, plenty large enough and yet I coudn't get enough. Prawns with honey walnut, wow! I would not have thought I would like this but was I wrong. The flavors worked in perfect harmony with eachother. None taking over my tastes. The prawns were cooked perfectly, juicy and tender and definitly not overcooked. The vegetarian fried rice was beautiful in its clarity of cooking, not gumpy or heavy. The flavors of the veg's were delicious and really tasty. You wouldn't think a rice dish should command so many words. The desert was both interesting and delicious. The mango custard with a heavy milk poured over it was just the right amount of sweetness was delicious. The Frog's Oil double boiled in young coconut was interesting. It had unusual textures from the pleasant, jello like to the sweetness of the coconut. I think I will have to develop a taste for this one. Nice but too interesting? I have to report that the service was incredibly attentive and at the same time genuine. They kept changing the plates so that the flavors wouldn't mix. They brought water without ever having to be asked. This is not the way I am used to in a chinese restaurant. I applaud them. This is a Chinese restaurant you have to go to. I suggest you bring your own wine if you want wine. They graciously allowed me to do that. Next time I am going to order in advance the suckling pig. I am sure they will do a spectacular job of it. Go GO GO! Thanks willbear and jkjkjk

At the risk of offending you, which I really don't want to do. If I were a wine salesperson, which I'm not , I would have taken a different approach. I would have laughed inside and then told him the truth and suggested some appropriate champagnes for him to celebrate with. He might have become one of your best customers. Someone learning like him might have become a real wine officianado. His ignorance was only exceeded by his interest in learning.

I don't know if they still have any, but High Time Liquor in Orange County had Tarlant N. V. Cuvee Louis @ 29.99 per. Normally sells for $45-50. Terrific stuff. Yeasty,crisp, small bubbles, vibrant and alive. Great buy.

Just a few thoughts. Beverly Hills Cheese store for cheese. Must ask for Tony. Taste your way through your selections. For meats I go to different places depending on the cut I want. Ventura Kosher for veal shoulder which I have them trim a particular way. I also get the same part in grown beef. For lamb I go to Cost co. For regular steaks I go to Bristol Farms. For fish I go to Gelsons. For the small tomatoes Bristol Farms. For mushrooms Plaza Market on Western ( Korean). For the rest of the green grocery Gelsons or Tiera Rejada farms or the markets in Santa Monica or?

The requests for more info are important to know what to recommend. In the mean time check the thread tomorrow about the e-gullet dinner at Restaurant 2117 in W.L.A. Please do give us some ideas of your tastes. Welcome to e-gullet.

Craig I agree with you totally. I respect your tremendous knowledge. I wish I had half as much. Can I share an experience I had in 1993. I don't mean this in any way as disagreement. I bought some 1971 Hanzel chardonay which I expected to be gone. I was assured that it was not. It was obviously not a spring chicken, but it was complex, intense and had a long long finish. I was amazed. I ran back to the shop that I bought it from and to my surprise there were still some left. I bought the last 8 bottles. One of them I shared with a customer of mine that I was working with at the time. I gave him the bottle which he opened on a Sunday night. The following Tuesday was my next trip to him. He told me how excited he was with the wine. I said that I was glad to which his response was would you like to taste it? Taste it I said? Yes he said he only drank half and put the rest in the fridge. Well! he opened the half opened bottle and it tasted even more alive and more complex and intense that the other bottles I had had.Again Craig I am not telling this in opposition to you but as an interesting side bar.