bilrus

I really want to do this one. Screw my 15 hour days working for unnamed political clients - I want to blow off work and go to Corduroy. Edited to add - Now that I think about it, maybe I should keep working to keep my paycheck so I can afford to go out to eat.

I went out twice last year and had some very good meals. My favorite were my two visits to the upstairs cafe at Chez Panisse. This is one of those places that might not be doing the most elabaorate work, but what they do they do right. It is a place that puts a smile on my face the whole time I'm there. Zuni was also very good in the same way. Dim Sum at Yank Sing was excellent, although not the cheap meal that it is most other places. I know many on the California board think there are better, more authentic options there, if so , then they must be damn good. Farallon was a place that doesn't seem to get as much notice as other places, but I had dinner there the night after French Laundry and I remember more about that meal than FL. Very well done seafood and the desserts, especially the cookies plate were particularly memorable. An interesting room that gives the illusion of being in an underwater cave, it was a great experience. My wife made a tapas like meal out of the appetizers which are probably better than the entrees. One place that gets a lot of mention that I really didn't like was Slanted Door. I thought the cooking was bland and the atmosphere (they have since relocated) was reminiscent of a Pizzaria Uno. Although a party including Charlie Trotter was seated right before us. (How big a geek am I that I recognize chefs?)

I'm not much for playing the "eGullet card". I was going to intrduce myself on the way out, but you were on the phone (at least I believe it was you) and I didn't want to disturb you. Thanks for the offer of second-class treatment though - I'll take you up on it next time I come in.

My wife and I drank regular old tap water the night we went and I didn't feel like a second-class citizen. But then again, i am usually pretty oblivious to slights like that.

This - Black tea BBQ Niman Ranch pork shoulder tacos with marinated cabbage Made my mouth involuntarily fall open. I guess that's a good sign. If only this was after November 2nd I'd be on the road with room for several in my Expedition.

That reminds me - last time I was there the Chocolate Hazelnut "Adult Kit-Kat Bar" wasn't on the menu. What happened? I thought your version was better than than the original at Citronelle.

Chef Power, I think you'll find that many around here on eGullet consider Corduroy to be an "undiscovered gem". But this status is not necessarily a good thing for a restaurant's bottom line Two of the things that have crept into the conventional wisdom about Corduroy is that it is too "hidden" to be noticed and that the decor is too spartan. (I think the latter was mostly a result of Sietsema's "Airport Lounge" description). I personally like the decor and I wouldn't think there is a lot of walk-in business at most middle to high end restaurants to make location a big issue. But that said, do you see either of these things as disadvantages or are there benefits to working slightly under the radar, or am I just reading more into this than need be?

I have the recipe from one of the two cooking classes I took there. I'm at work and its at home, but I can post it. Its pretty easy and is actually very similar to the recipe from the Lebanese class on eGCI ---> here Anyone know the ethics of posting a restaurant recipe like that here or in Recipe Gullet? I have their hommos, garlic sauce, shawarma and rice recipes that I'd be happy to share.

Good job. I make a "Guacamole" salad dressing with avacados, lime juice, water and some salt pureed, then minced/small diced jalapenos and red onions and chopped cilantro added at the end. Pretty good stuff with some basic greens or a taco type salad. I made a ground chicken taco salad recently with some home-combined taco mix.

I've heard this description, almost word for word, used in reference to Nectar on several occasions. Not that I'd necessarily agree with that characterization. Sounds like Nectar might be a good choice.

I usually go to the location at Pentagon Row and have been for about three years. It hasn't been quite as good lately but, like you, I do still like it. The restaurant at Pentagon Row has a nicer atmosphere than the others (from what I've seen), and the food at the original Arlingotn location wasn't as good the two times I went. They are opening a new location at Tyson's Galleria in the fall (soon I think). I'm sure I will go there on a regular basis.

We had the Mac and Cheese (which I liked although it was a little thick) the slaw (which I like to put on my sandwich) and the potato salad. We also had the BBQ Egg ROlls, which came with a dipping sauce of chili and cheese which was very good and rich. We didn't eat the cornbread when we were there but had it reheated the next day. It was just the way I like it - a little sweet but not like a piece of cake either.

I tried Urban BBQ yesterday and was pretty happy with it. I agree with someone upthread who said it could use a little more smoke, but the pulled pork was very good and flavorful (tasting of pork, rather than smoke). The sides worked, although were a little under-seasoned. The ribs looked damn good, but didn't get them this time. I liked it and will be back when I'm up that way. BTW - they were packed at 1 on a Saturday.

As expected, it lived up to its pre-billing. I had the house special (NY Strip au poivre with brandy mushroom cream sauce with blue chese). So many things happening, but so good together. The crab cake appetizer was a surprise. I was expecting maybe two small balls of crab cake. What they brought out was a crab cake the size and shape of a good sized pancake, not too much filler and a distinctive mustard flavor. One taste of my Strip made my wife vow never to order a filet in a restaurant again (which she did last night). Not that the fliet was bad, it just didn't measure up to the strip. The taste I can't get out of my head is the creamed spinach (or should I say spinach flavored cream?) We left with one question - how much cream must this place go through on a daily basis between the sauces, the bisque, the spinach and the potatoes?

Mine was a Chinese place in Reston Town Center called Chinatown. It was basic Americanized chinese, but the ingredients always seemed fresh and the sauces were usually applied with a light touch. Everything was consistent. They welcomed us by name when we went in and we always got a dish of ice creamon the house. It closed its doors and I can't eat Chinese anywhere else. I guess this wasn't all that irrational after all.

I have finally got through to make my first reservation at Ray's. I haven't gotten that many busy signals in trying to make a res since Per Se. But I was unexpectedly able to get in for this Saturday. Not till 9:30, but I doubt they'll be out of beef by then. I'm pumped.

At lunch I tend to eat at the bar of these mid-priced restaurants a lot. At the bar, more so than at the table, the server - in this case the bartender - often tries to make small talk, be "chummy", etc. I typically have my nose buried in a newspaper, right where I want it to be. Times I can remember this being particularly annoying: The bartender at a Sports Bar who spent the entire half-hour I was there telling me Bill Clinton / Monica Lewinsky jokes (I am a Democratic political consultant) The bartender at a Mexican place who insists on calling me "Bigg'un" (I am 6'5 and weigh over 400 pounds) despite the anemic sub-10% tip he gets each time he does it. My size doesn't bother me in the least, but I want to reply to him by calling him "You short little annoying man". You want a good tip from me at lunch? - You don't need to play any tricks or try to be my drinking buddy - take my order, keep my water glass refilled, bring me my food and shut the F*** up.

I know the wine was red, but that's all I know - not much different than if it had been a real-life experience. I'm not much of a wine guy, afterall.

OK - this thread is playing tricks on my mind. I had a dream last night about having dinner at Ray's the Steaks (where I have never been) with my late father and being seated at a table next to Al Dente, MNebergall and Michael Phelps. Anyone care to analyze?

But do they refund the money for the original bottle and give you the replacement for free?

Meatball

This is funny - I just came on to post a similar question because this place was included in the Open Table e-mail I just recieved. According to their website: Curry Club is a stylish new restaurant with a relaxed atmosphere serving modern Indian food with an English twist. Curry Club website

Since I live in the far reaches of suburbia I only make it to Zaytinya for weekend lunches - never a wait and only once was I dressed too casually and seated in the upstairs "enchanted grotto" despite an empty first floor.

On the other hand, aren't the expenses much higher in New York in general and the Time Warner Center in particular. And this was a start-up rather than an ongoing entity. I'm not saying that this is enough to make it a money losing proposition, but it likely offsets some of the advantages that Per Se has over French Laundry.