Mark Sommelier

http://www.stockhouse.com/news/news.asp?ti...&newsid=2199931

I thought everyone knew that Fat Bastard was French and Old Bastard was Aussie. Someone needs to bottle some Stupid Bastard. I'd drink that!

Joe H wrote: "They are extraordinary and among the best dishes served in any restaurant on earth." Joe, This is a statement that is so hypberbolic that it invites challenge.

here in northern nj it is just soooooooo annoying and the central casting actors are just so - perky. kinda like gerbils on uppers That's better than the Quiznos hamster-creatures on downers.

Business interruption insurance is a necessary protection to carry for most restaurants. I understand the TW building is paying all salaries till re-opening at Per Se. Still, its a bummer.

danzig, little buddy, you need to quit buying them fifths of Chivas and pitchers of coke there at Japone. by the way, your karaoke sucks.

Wow! What an amazing diversion this thread has become from the original posit. So many palates and egos clashing. The other day, one of my co-workers (most of whom are Central American) brought me the little box from Pollo Campero . I had told them last week that "all the gringos on the internet are talking about Pollo Campero!". The box contained one drumstick, one thigh and one breast. The side dish was stewed beans with chicken parts. Dang! was this stuff tasty. The skin was perfectly browned and crispy; no fat was apparent. The birds are small. Perfectly fried, no heavy breading or flour. Apparently, among El Salvadorian people, going there is like a party. The line is part of it.

I'm lucky to work in a great restaurant that is a busy place. Prime time reservations for weekends fill up 5 weeks ahead. The restaurant is full every night. Off prime time reservations are always easier to get anywhere.

I spent a week in Paris last November and the best meal I had BY FAR in France was at Le Bristol. Nothing could be faulted - perfect, gracious service, out of this world food, elegant ambience. My main course of squab and foie gras pot au feu may well be the best thing I've ever eaten in my whole life. Happy Birthday.

From what I've heard, because it was an electrical fire, they have to wait for a round of inspections by the appropriate city authorities before they can re-open.

When I worked for Jean-Louis Palladin, he used to freeze Banyuls in ice cube trays and stick the cubes inside chocolate souflées before they went in the oven. Damn, that was good.

hmmmmmmmm...........

Red Ginger closed a few years ago. The new restaurant they opened (Sharon and Jimmy Banks) recently is called Ginger Cove/Ginger Reef. It is somewhere downtown.

No one has mentioned the secret, magic ingredient to add to Campbell's cream of tomato soup: a pat of butter in the middle.

Schnecken is a German word that means "snails". Sticky buns are named this because of the way they are rolled up. Bless Ann for making these.

Rocks, the difference between you and me is that I only go to restaurants where people know me. This includes sushi restaurants. Life is too short to eat crappy food.

Maureen and Joe, C/W is the top grossing store in Washington. They sell a crazy amount of wine. I think it is over 15 million a year.

They don't take reservations.

I stopped by Sette last night after work with a friend. They are open late for food, which is a big plus. Attractive space. We grabbed the corner of the bar. The bartenders were very attentive and gracious. I enjoyed the calamari fritti with its simple pure marinara ; simple thin crust pizza with basil, mozzarella and sausage; excellent quality cured meat selection. Finished with an absolutely AWESOME chocolate cannoli.

Snoopy dawg, Why isn't the winelist important? Taillevant has one of the most important and serious winelists in the world. Unlike us idiots in America, instead of listing the wines by price in descending order, they list the wines by vintage, in descending order. I like looking at a Bordeaux list that starts in the 1870's. Taillevant is also very famous for the service. M. Vrinat is the consummate restaurateur. The new chef has gotten many very good reviews.

Andre, Many years ago, I was told by André Gagey (the President of Louis Jadot), "Too much oak in a wine is llike too much makeup on a woman".

No, I can't imagine it happening there.

Maureen, We have those fridges, too. The problem is that ALL THE CUSTOMERS ARE AMERICANS. Frozen white wine and warm red wine is what they expect. Red wines come from my cellar at 66°. Most customers are not used to that. This is a tough nut to crack. Of course, really cheap whites and really cheap reds should both be drunk extra cold.

this thread = hilarious. a) i have never been to said restaurant, but the "Alice in Wonderland quality" reminds me of a bar across the street from me. i went in for a beer one friday eve, and there were 6-8 Hasidic (sp?) rabbis standing around watching a big-screen tv football game on the sabbath! b) i have also never eaten at an IKEA, but i have multiple friends who insist that the meatballs with lingonberry sauce are the best. and who make it a "destination restaurant" for those meatballs. c) The Simpsons is hands down the best show on tv, IMHO. every time Matt Groening renews the contract, i silently thank heaven. ...and to keep this food-related, remember the "sacrilicious" pancake (is it a pancake?) in the fridge, that (doh!) Homer eats? The episode where the Simpsons go to a new restaurant with a 50's theme. The first thing on the menu: POLIO BURGERS

Citronelle won best fine dining and best chef awards in the last 2 years. You can't win every year!