Just go. Pay them whatever they ask. Pilfer your kid's college fund. Forget your wife's birthday and your anniversary for a year. Commit wire fraud. Whatever it takes.
Best dining experience I have ever had. Period.
DPD. Hat tip to Tank. The sommelier there is brilliant...
(http://i.imgur.com/zPeWi.png)
So, what did you have?
Intrepid Reader: Yetti
I'd rather go grocery shopping
Quote from: thehawk on August 06, 2012, 02:47:27 PM
So, what did you have?
We had exactly what they serve (https://content.alinearestaurant.com/html/pages/menus/menu.html). There isn't any choosing, except for the wine pairings.
Quote from: Richard Chuggar on August 06, 2012, 02:49:33 PM
Intrepid Reader: Yetti
I'd rather go grocery shopping
The important thing is that Yeti has yet another idiotic opinion to walk back.
By sometime tomorrow I expect him to be ridiculing his backwards hillrod friends and family for their inability to appreciate adventurous Michelin-three-star cuisine.
Also important: that the Black Truffle Explosion is fucking out of this world.
Quote from: morpheus on August 06, 2012, 03:14:09 PM
Quote from: thehawk on August 06, 2012, 02:47:27 PM
So, what did you have?
We had exactly what they serve (https://content.alinearestaurant.com/html/pages/menus/menu.html). There isn't any choosing, except for the wine pairings.
The menu does change from time to time, and trying to understand the courses at Alinea from its descriptions would be like truly understanding Moby Dick soley from being told "its a book about a whale".
Quote from: J. Walter Weatherman on August 06, 2012, 03:48:49 PM
By sometime tomorrow I expect him to be ridiculing his backwards hillrod friends and family for their inability to appreciate adventurous Michelin-three-star cuisine.
"Everyone else went out to Applebee's but I stayed home because all I wanted was a basil-infused mozzarella balloon. These people suck."
Quote from: Richard Chuggar on August 06, 2012, 02:49:33 PM
Intrepid Reader: Yetti
I'd rather go grocery shopping
Intrepid Reader: TdubbsGet a haircut and stop acting weird.
Quote from: morpheus on August 06, 2012, 01:59:48 PM
DPD. Hat tip to Tank. The sommelier there is brilliant...
(http://i.imgur.com/zPeWi.png)
I want to know if he tied that knot around a golf ball?
Quote from: thehawk on August 06, 2012, 05:16:04 PM
Quote from: morpheus on August 06, 2012, 03:14:09 PM
Quote from: thehawk on August 06, 2012, 02:47:27 PM
So, what did you have?
We had exactly what they serve (https://content.alinearestaurant.com/html/pages/menus/menu.html). There isn't any choosing, except for the wine pairings.
The menu does change from time to time, and trying to understand the courses at Alinea from its descriptions would be like truly understanding Moby Dick soley from being told "its a book about a whale".
There are actually some slight differences between that menu and ours from last night.
Working from the menu I came home with, here's last night to the best of my reckoning, wine pairings in italics...
QuoteLemonade wind chime
Waiting for us the moment we entered off of the street, glasses floating a clinking musically in a water bath. Just a few sips; enough to get us down the corridor from the street entrance to the door to the dining rooms. Which corridor was carpeted with natural sod.
QuoteSteelhead roe St. Germain, long pepper, kinome
Gimonnet Brut with Lillet Blanc and Pineau des Charentes
Served in a glass straw with the roe at one end and a foam at the other. Eaten by sticking the straw into a middle of a big block of ice and slurping everything up in a single go.
The wine pairing was a champagne with just a touch of aperitif.
QuoteOyster leaf mignonette
King crab passion fruit, heart of palm, allspice
Lobster carrot, chamomile
Razor clam shiso, soy, daikon
Georg Breuer 'Terra Montosa' Riesling, Rheingau 2009
These four courses were served in individual shells and brought out all together atop a huge pile of fresh East Coast seaweed. Only the freshest
The oyster leaf, a leaf that tastes naturally like oysters, was served just as a real oyster might be, in an oyster shell with mignonette sauce. The lobster was perpared with a chamomile tea foam.
The wine pairing was a surprisingly dry and deep riesling.
QuoteWoolly pig fennel, orange, squid
Served on an antenna. One bite, no hands. I don't normally love fennel, but this was great.
QuoteTomato watermelon, chili, basil
Ginga Shizuku 'Divine Droplets' Junmai Daiginjo-shu, Hokkaido-ken
Maybe the best-tasting salad I've ever eaten in my life, mostly because of the natural flavor of the tiny tomatoes that starred in it. There were some frozen parts to it, IIRC, but otherwise nothing too drastically 'molecular'. Amazing looking, even better tasting.
The wine pairing was a smooth and very drinkable saki.
QuoteCorn huitlacoche, sour cherry, silk
Donna Fugata 'Lighea' Zibbibo, Sicilia 2011
The corn was liquefied. Huitlacoche is apparently a grey fungus that grows on corn. Served with fried corn silk, which was deliciously sweet, and sour cherry reduction.
QuoteOtoro thai banana, sea salt, kaffir lime
Chehalem '3 Vineyards' Pinot Gris, Willamette 2011
Served in a large glass bowl that reminded me of nothing if not the classic 60s/70s Ball Chair (http://en.wikipedia.org/wiki/Ball_Chair), with kaffir lime foam that I recall tasting like something in the neighborhood of sweet cucumber.
QuoteBurn morels ramps, asparagus, smoked date
Descendientes de J. Palacios 'Pétalos' Bierzo, Spain 2009
Mushrooms harvested in the aftermath of forest fires. Served on four rocks sitting atop a charred log. The whole assembly came out warm to the touch, presumably from the oven.
QuoteHot potato cold potato, black truffle, butter
Signature Alinea dish. Creamy potato shot in a wax bowl. The skewer the hot potato is on is threaded through the bowl. Pull the skewer as if pulling the pin on a grenade, hot potato falls into cold potato soup, eat in one sip.
QuoteLamb ........?????............!!!!!!!!!!!!!
Domaine Leon Barral, Faugères 2009
Each of us received a plate with three medallion-like servings of three different cuts of lamb cooked sous vide and served with a jus.
The lamb was to be eaten with our choice of 60 different garnishes laid out in 6x10 grids on glass platters (two for the table of six). Googling this up, it appears to go by the name of "Lamb 86". An internet person has attempted to identify and catalog all 60 garnishes (http://alineaphile.com/2012/05/garnish-key-for-alinea-restaurants-lamb-86-recipe/).
Our server warned us that we should go with a maximum of two garnishes per bite and said that the whole idea was for each person to have a unique tasting experience.
I believe it was this wine pairing that boasted a strong "barnyard" aroma. (And how.)
QuoteBlack truffle explosion, romaine, parmesan
The black truffle explosion. Another signature dish. A black truffle ravioli that explodes in your mouth. Ridiculously good. Holy fucking umami.
QuoteAnjou pear onion, brie, smoking cinnamon
The Rare Wine Co. 'Boston Bual—Special Reserve' Madeira
The burning cinnamon stick served as the utensil: smoldering at one end (giving off a spicy smoke), the other ingredients speared at the other.
QuoteGinger five other flavors
Five tiny clumps of ginger and whatever arrayed on five antenna-like skewers fanned out from a shared base. We were instructed to start at "12 o'clock" and work our way from there. A couple were quite spicy, others were mild.
QuoteBlueberry buttermilk, sorrel, macadamia
Paolo Saracco Moscato d'Asti 2011
Served in an elaborate glass vessel, almost a vase-like bowl. It was like a broad platter on top with a small hole in the middle leading to a round bowl underneath, which I guess contained the sorrel, an aromatic herb. It arrived at the table with a small glass ball covering the hole and rattling loudly as vapors escaped from the lower bowl. We pulled these stoppers off and the servers proceeded to pour liquid nitrogen into the holes, causing the entire table to be blanketed in clouds of vapor. We were left with a tea-like liquid in the bowl (drank that with metal straws) with the other stuff on top.
The wine pairing was the first of our dessert wines. A sparkling white.
QuoteBalloon helium, green apple
A helium-filled balloon of translucent green apple taffy. Exactly what it sounds like. Depleting our national strategic helium reserve, deliciously.
QuoteWhite Chocolate strawberry, English pea, lemon
Boroli Barolo, Chinato
An elaborate grand finale. The servers moved us all to one side of our table as they laid down a big silicone table cloth. A pair of chefs came out and decorated the entire table with freeze-dried strawberry and English pea powder, dollops of different creams (including a delicious vanilla bean cream), and a sprinkling of edible flower petals. The finished it off by throwing a couple of big hollow white chocolate balls down on the table, shattering them, the chocolate shards becoming our primary utensil.
The final wine pairing was an impossibly sweet, but still rich and drinkable, red digestif.
All of the wine pairings listed above were the "regular" pairings. Morph opted for the cheddar-stack-upgrade to their "reserve" pairings, which swapped in older and fancier wines for only a few of the courses. Presumably these are listed on
his take-home menu.
The unexpected bonus from Morph going full cheddar was that on one course our witty repartee distracted the sommelier to the point that he apparently forgot which hand was which and accidentally poured the reserve wine for everyone. The upshot being that he then grabbed more glasses and poured us our intended wine, too. So everyone got a taste of both that round.
Quote from: J. Walter Weatherman on August 06, 2012, 08:37:29 PM
The oyster leaf, a leaf that tastes naturally like oysters, was served just as a real oyster might be, in an oyster shell with mignonette sauce.
You wrote this copy from scratch?
Quote from: J. Walter Weatherman on August 06, 2012, 08:37:53 PM
QuoteBlueberry buttermilk, sorrel, macadamia
Paolo Saracco Moscato d'Asti 2011
Served in an elaborate glass vessel, almost a vase-like bowl. It was like a broad platter on top with a small hole in the middle leading to a round bowl underneath, which I guess contained the sorrel, an aromatic herb. It arrived at the table with a small glass ball covering the hole and rattling loudly as vapors escaped from the lower bowl. We pulled these stoppers off and the servers proceeded to pour liquid nitrogen into the holes, causing the entire table to be blanketed in clouds of vapor. We were left with a tea-like liquid in the bowl (drank that with metal straws) with the other stuff on top.
OK, now wait a second. Sorrel of course is the basis of germiny. It makes perfect sense to cut the sweetness of the blueberry (and the buttermilk, I suppose, but one does not know whether it was cultured or true buttermilk), but why was its vessel percolating?
Quote from: Wheezer on August 06, 2012, 10:27:15 PM
Quote from: J. Walter Weatherman on August 06, 2012, 08:37:29 PM
The oyster leaf, a leaf that tastes naturally like oysters, was served just as a real oyster might be, in an oyster shell with mignonette sauce.
You wrote this copy from scratch?
What of it?
Quote from: Wheezer on August 06, 2012, 10:47:05 PM
Quote from: J. Walter Weatherman on August 06, 2012, 08:37:53 PM
QuoteBlueberry buttermilk, sorrel, macadamia
Paolo Saracco Moscato d'Asti 2011
Served in an elaborate glass vessel, almost a vase-like bowl. It was like a broad platter on top with a small hole in the middle leading to a round bowl underneath, which I guess contained the sorrel, an aromatic herb. It arrived at the table with a small glass ball covering the hole and rattling loudly as vapors escaped from the lower bowl. We pulled these stoppers off and the servers proceeded to pour liquid nitrogen into the holes, causing the entire table to be blanketed in clouds of vapor. We were left with a tea-like liquid in the bowl (drank that with metal straws) with the other stuff on top.
OK, now wait a second. Sorrel of course is the basis of germiny. It makes perfect sense to cut the sweetness of the blueberry (and the buttermilk, I suppose, but one does not know whether it was cultured or true buttermilk), but why was its vessel percolating?
I assume it was liquid nitrogen boiling.
Here's a photo of the before, taken by Oleg's buddy Aaron:
(http://i.imgur.com/RqWJT.jpg)
Aaron also has a video up (https://plus.google.com/u/0/photos/106186159402922668120/albums/5773644849199516353/5773645631426580962) where you can hear the server's spiel. My description above had it backwards: what was being poured was a hot citrus tea. The ultimate effect was the same, though, as the hot tea met what I guess was the frozen sorrel in the bowl.
Quote from: J. Walter Weatherman on August 07, 2012, 12:19:01 AM
Quote from: Wheezer on August 06, 2012, 10:27:15 PM
Quote from: J. Walter Weatherman on August 06, 2012, 08:37:29 PM
The oyster leaf, a leaf that tastes naturally like oysters, was served just as a real oyster might be, in an oyster shell with mignonette sauce.
You wrote this copy from scratch?
What of it?
When was the last time you naturally thought, "mignonette sauce, a sauce naturally served with oysters"?
Quote from: J. Walter Weatherman on August 07, 2012, 12:19:01 AM
Quote from: Wheezer on August 06, 2012, 10:47:05 PM
Quote from: J. Walter Weatherman on August 06, 2012, 08:37:53 PM
QuoteBlueberry buttermilk, sorrel, macadamia
Paolo Saracco Moscato d'Asti 2011
Served in an elaborate glass vessel, almost a vase-like bowl. It was like a broad platter on top with a small hole in the middle leading to a round bowl underneath, which I guess contained the sorrel, an aromatic herb. It arrived at the table with a small glass ball covering the hole and rattling loudly as vapors escaped from the lower bowl. We pulled these stoppers off and the servers proceeded to pour liquid nitrogen into the holes, causing the entire table to be blanketed in clouds of vapor. We were left with a tea-like liquid in the bowl (drank that with metal straws) with the other stuff on top.
OK, now wait a second. Sorrel of course is the basis of germiny. It makes perfect sense to cut the sweetness of the blueberry (and the buttermilk, I suppose, but one does not know whether it was cultured or true buttermilk), but why was its vessel percolating?
I assume it was liquid nitrogen boiling.
Here's a photo of the before, taken by Oleg's buddy Aaron:
(http://i.imgur.com/RqWJT.jpg)
Aaron also has a video up (https://plus.google.com/u/0/photos/106186159402922668120/albums/5773644849199516353/5773645631426580962) where you can hear the server's spiel. My description above had it backwards: what was being poured was a hot citrus tea. The ultimate effect was the same, though, as the hot tea met what I guess was the frozen sorrel in the bowl.
OK, this is a bit clearer to my imagination:
(http://sunnysideupradio.com/wp-content/uploads/2012/08/IMG_2620.jpg)
Except for the part where it seems like different crockery.
Quote from: Wheezer on August 07, 2012, 01:09:49 AM
Quote from: J. Walter Weatherman on August 07, 2012, 12:19:01 AM
Quote from: Wheezer on August 06, 2012, 10:27:15 PM
Quote from: J. Walter Weatherman on August 06, 2012, 08:37:29 PM
The oyster leaf, a leaf that tastes naturally like oysters, was served just as a real oyster might be, in an oyster shell with mignonette sauce.
You wrote this copy from scratch?
What of it?
When was the last time you naturally thought, "mignonette sauce, a sauce naturally served with oysters"?
Quote from: J. Walter Weatherman on August 07, 2012, 12:19:01 AM
Quote from: Wheezer on August 06, 2012, 10:47:05 PM
Quote from: J. Walter Weatherman on August 06, 2012, 08:37:53 PM
QuoteBlueberry buttermilk, sorrel, macadamia
Paolo Saracco Moscato d'Asti 2011
Served in an elaborate glass vessel, almost a vase-like bowl. It was like a broad platter on top with a small hole in the middle leading to a round bowl underneath, which I guess contained the sorrel, an aromatic herb. It arrived at the table with a small glass ball covering the hole and rattling loudly as vapors escaped from the lower bowl. We pulled these stoppers off and the servers proceeded to pour liquid nitrogen into the holes, causing the entire table to be blanketed in clouds of vapor. We were left with a tea-like liquid in the bowl (drank that with metal straws) with the other stuff on top.
OK, now wait a second. Sorrel of course is the basis of germiny. It makes perfect sense to cut the sweetness of the blueberry (and the buttermilk, I suppose, but one does not know whether it was cultured or true buttermilk), but why was its vessel percolating?
I assume it was liquid nitrogen boiling.
Here's a photo of the before, taken by Oleg's buddy Aaron:
(http://i.imgur.com/RqWJT.jpg)
Aaron also has a video up (https://plus.google.com/u/0/photos/106186159402922668120/albums/5773644849199516353/5773645631426580962) where you can hear the server's spiel. My description above had it backwards: what was being poured was a hot citrus tea. The ultimate effect was the same, though, as the hot tea met what I guess was the frozen sorrel in the bowl.
OK, this is a bit clearer to my imagination:
(http://sunnysideupradio.com/wp-content/uploads/2012/08/IMG_2620.jpg)
Except for the part where it seems like different crockery.
Fuck. You don't HAVE to out weird everything.
Thanks. I am now jealous and hungry, but that seriously looked incredible. The only change i could suggest is that the ???????!!!!!!! plate could use something big
This probably belongs in the "I admit it" thread, but I like TDubbs.
That looked fucking awesome.
Reading through Thrill's descriptions/summary truly brought the meal back for me. Thank you sir.
Quote from: thehawk on August 06, 2012, 05:16:04 PM
Quote from: morpheus on August 06, 2012, 03:14:09 PM
Quote from: thehawk on August 06, 2012, 02:47:27 PM
So, what did you have?
We had exactly what they serve (https://content.alinearestaurant.com/html/pages/menus/menu.html). There isn't any choosing, except for the wine pairings.
The menu does change from time to time, and trying to understand the courses at Alinea from its descriptions would be like truly understanding Moby Dick soley from being told "its a book about a whale".
Sounds like they take a page from Thomas Keller's playbook - pricey fixed menu, occasionally changes, worth selling your children into bondage for the chance to partake. There's a place in Toronto that does the same - Ruby Watch Co, except they change their menu nightly.
Quote from: Canadouche on August 07, 2012, 08:55:31 AM
Quote from: thehawk on August 06, 2012, 05:16:04 PM
Quote from: morpheus on August 06, 2012, 03:14:09 PM
Quote from: thehawk on August 06, 2012, 02:47:27 PM
So, what did you have?
We had exactly what they serve (https://content.alinearestaurant.com/html/pages/menus/menu.html). There isn't any choosing, except for the wine pairings.
The menu does change from time to time, and trying to understand the courses at Alinea from its descriptions would be like truly understanding Moby Dick soley from being told "its a book about a whale".
Sounds like they take a page from Thomas Keller's playbook - pricey fixed menu, occasionally changes, worth selling your children into bondage for the chance to partake. There's a place in Toronto that does the same - Ruby Watch Co, except they change their menu nightly.
In Yountville, (Napa) we call it The French Laundry.
Quote from: CBStew on August 07, 2012, 09:36:32 AM
Quote from: Canadouche on August 07, 2012, 08:55:31 AM
Quote from: thehawk on August 06, 2012, 05:16:04 PM
Quote from: morpheus on August 06, 2012, 03:14:09 PM
Quote from: thehawk on August 06, 2012, 02:47:27 PM
So, what did you have?
We had exactly what they serve (https://content.alinearestaurant.com/html/pages/menus/menu.html). There isn't any choosing, except for the wine pairings.
The menu does change from time to time, and trying to understand the courses at Alinea from its descriptions would be like truly understanding Moby Dick soley from being told "its a book about a whale".
Sounds like they take a page from Thomas Keller's playbook - pricey fixed menu, occasionally changes, worth selling your children into bondage for the chance to partake. There's a place in Toronto that does the same - Ruby Watch Co, except they change their menu nightly.
In Yountville, (Napa) we call it The French Laundry.
The guy who runs Alinea trained at French Laundry.
Tank's descriptions are spot-on - thanks for putting them up, Tank. As Oleg notes, reading your posts brings back some wonderful memories.
When I get a chance I will post the reserve wine pairings and how they differed (as Tank correctly surmised, they are listed on my take-home menu), but quite frankly I didn't think they were really worth the extra $100. However, the fact that everyone at the table got a little extra brought the value much closer to the price. So for you Desipiots who are planning on going to Alinea, don't bother with the reserve, unless you're a serious wine connoisseur.
I thought there were never more than two people to a dish, though. On the lamb I recall there being three garnish dishes, and on the finale I recall three white chocolate balls. Whatever, it was the best meal I have ever had, without question. Totally worth the ridiculous amount of money it cost to go there.
FYI, at the website, http://www.alinearestaurant.com, there are currently no tickets available. We may have hit the last opening for a while.
Quote from: Chuck to Chuck on August 07, 2012, 09:46:35 AM
Quote from: CBStew on August 07, 2012, 09:36:32 AM
Quote from: Canadouche on August 07, 2012, 08:55:31 AM
Quote from: thehawk on August 06, 2012, 05:16:04 PM
Quote from: morpheus on August 06, 2012, 03:14:09 PM
Quote from: thehawk on August 06, 2012, 02:47:27 PM
So, what did you have?
We had exactly what they serve (https://content.alinearestaurant.com/html/pages/menus/menu.html). There isn't any choosing, except for the wine pairings.
The menu does change from time to time, and trying to understand the courses at Alinea from its descriptions would be like truly understanding Moby Dick soley from being told "its a book about a whale".
Sounds like they take a page from Thomas Keller's playbook - pricey fixed menu, occasionally changes, worth selling your children into bondage for the chance to partake. There's a place in Toronto that does the same - Ruby Watch Co, except they change their menu nightly.
In Yountville, (Napa) we call it The French Laundry.
The guy who runs Alinea trained at French Laundry.
Worshipped would probably also be an accurate term. He also put some time at El Bulli with the Adrias, which probably had nearly as much influence on him.
Have any Desipiots managed to get into Next for one of their concepts?
Those who attended, have you tried Trotter's? I was there 15 years ago. While I enjoyed it, the subtleties and textures of the food are lost on my un-nuanced palate. It was an amazing experience, but I only wish I could understand the complexity of what I ate.
Curious as to how Alinea compares.
Quote from: Wheezer on August 07, 2012, 01:09:49 AM
Quote from: J. Walter Weatherman on August 07, 2012, 12:19:01 AM
Quote from: Wheezer on August 06, 2012, 10:27:15 PM
Quote from: J. Walter Weatherman on August 06, 2012, 08:37:29 PM
The oyster leaf, a leaf that tastes naturally like oysters, was served just as a real oyster might be, in an oyster shell with mignonette sauce.
You wrote this copy from scratch?
What of it?
When was the last time you naturally thought, "mignonette sauce, a sauce naturally served with oysters"?
"Mignonette sauce is a condiment usually made with minced shallots, cracked pepper, and vinegar. It is traditionally served with raw oysters." (http://en.wikipedia.org/wiki/Mignonette_sauce)
Quote from: Wheezer on August 07, 2012, 01:09:49 AM
OK, this is a bit clearer to my imagination:
(http://sunnysideupradio.com/wp-content/uploads/2012/08/IMG_2620.jpg)
Except for the part where it seems like different crockery.
That's the same crockery, though if I had to guess I'd say that photo was taken
after the hot tea had already been poured in and the mists had cleared.
Quote from: Canadouche on August 07, 2012, 08:55:31 AM
Sounds like they take a page from Thomas Keller's playbook - pricey fixed menu, occasionally changes, worth selling your children into bondage for the chance to partake. There's a place in Toronto that does the same - Ruby Watch Co, except they change their menu nightly.
Well, yeah. The French Laundry is only the most renowned restaurant in the country. And Achatz worked there before coming to Chicago.
But pricey tasting menus aren't exactly exclusive to the French Laundry and Alinea. Even in Chicago alone, they're all the rage these days (http://www.zagat.com/chicago/tasting-menu-restaurants).
Today their turds are better than ours.
Quote from: Chuck to Chuck on August 07, 2012, 10:03:42 AM
Those who attended, have you tried Trotter's? I was there 15 years ago. While I enjoyed it, the subtleties and textures of the food are lost on my un-nuanced palate. It was an amazing experience, but I only wish I could understand the complexity of what I ate.
Curious as to how Alinea compares.
I was there about the same time you were Chuck. Charlie T has always been about using classical techniques (mostly French and Asian, primarialy Japanese) to prepare dishes that, while extremely complex to prepare, seemed simple and classical. Keller took those same techniques and put a bit of his spin on them, with a light bit of molecular gastronomy added and humerous names (for example, the pearls "oyster and pearls" served a tapioca pearls made out of a custard with the oysters and caviar-- fantastic withh a little 'how did they do that'). Its sort of the highest most refined 'classical' cusine there is.
Grant makes incredible food, and as you can see from the videos, adds to that a quality that, when presented to you causes you to literlally giggle. It all seems so over the top, it makes your brain explode when the servers describe it. But then you try the stuff and it just all tastes so good. It really shouldn't (and there are other chefs in town, Homar Cantu (Moto) and Graham Elliot Bowles come to mind, who play in the same techniques, but dont make quite as good food), but thats his genius.
My wife and I have been lucky enough to eat at each of Charlie Trotters, Alinea and the French Laundry. In Noelle's opinion, the French Laundry is the best restaurant (because of location, service, food etc.). Alinea is the wildest and most fun. They were all certainly memorable.
Quote from: J. Walter Weatherman on August 07, 2012, 10:10:25 AM
Quote from: Wheezer on August 07, 2012, 01:09:49 AM
Quote from: J. Walter Weatherman on August 07, 2012, 12:19:01 AM
Quote from: Wheezer on August 06, 2012, 10:27:15 PM
Quote from: J. Walter Weatherman on August 06, 2012, 08:37:29 PM
The oyster leaf, a leaf that tastes naturally like oysters, was served just as a real oyster might be, in an oyster shell with mignonette sauce.
You wrote this copy from scratch?
What of it?
When was the last time you naturally thought, "mignonette sauce, a sauce naturally served with oysters"?
"Mignonette sauce is a condiment usually made with minced shallots, cracked pepper, and vinegar. It is traditionally served with raw oysters." (http://en.wikipedia.org/wiki/Mignonette_sauce)
I already knew what a mignon
nette sauce is. There was something Jeremiah Denton-ish about the communiqué.
Mrs. Cubbieblue and I have been to the French Laundry only once. It was in the early days. It was on the 4th of July and we had been at the nearby Mondavi Vineyards for a picnic and expecting later on to watch fireworks and the Preservation Hall Jazz Band. One of our group announced that he had reservations for 10 people that evening and there was still room in the group for us. So we went, planning on getting back to Mondavi by 9:30 for the fireworks. Needless to say, we didn't get back to Mondavi. We sat in the garden at The French Laundry eating many courses and drinking wine for over four hours. Lovely. A memorable experience. Keller has opened another place in Napa. We have to get there.
Quote from: thehawk on August 07, 2012, 10:40:40 AM
My wife and I have been lucky enough to eat at each of Charlie Trotters, Alinea and the French Laundry. In Noelle's opinion, the French Laundry is the best restaurant (because of location, service, food etc.). Alinea is the wildest and most fun. They were all certainly memorable.
And then there's Schwa (http://www.gq.com/food-travel/alan-richman/200901/chicago-michael-carlson-schwa-charlie-trotter)...
Quote from: Wheezer on August 07, 2012, 10:41:41 AM
Quote from: J. Walter Weatherman on August 07, 2012, 10:10:25 AM
Quote from: Wheezer on August 07, 2012, 01:09:49 AM
Quote from: J. Walter Weatherman on August 07, 2012, 12:19:01 AM
Quote from: Wheezer on August 06, 2012, 10:27:15 PM
Quote from: J. Walter Weatherman on August 06, 2012, 08:37:29 PM
The oyster leaf, a leaf that tastes naturally like oysters, was served just as a real oyster might be, in an oyster shell with mignonette sauce.
You wrote this copy from scratch?
What of it?
When was the last time you naturally thought, "mignonette sauce, a sauce naturally served with oysters"?
"Mignonette sauce is a condiment usually made with minced shallots, cracked pepper, and vinegar. It is traditionally served with raw oysters." (http://en.wikipedia.org/wiki/Mignonette_sauce)
I already knew what a mignonnette sauce is. There was something Jeremiah Denton-ish about the communiqué.
I admit it... I've seriously lost the thread on this one.
Quote from: J. Walter Weatherman on August 07, 2012, 10:10:25 AM
Quote from: Wheezer on August 07, 2012, 01:09:49 AM
Quote from: J. Walter Weatherman on August 07, 2012, 12:19:01 AM
Quote from: Wheezer on August 06, 2012, 10:27:15 PM
Quote from: J. Walter Weatherman on August 06, 2012, 08:37:29 PM
The oyster leaf, a leaf that tastes naturally like oysters, was served just as a real oyster might be, in an oyster shell with mignonette sauce.
You wrote this copy from scratch?
What of it?
When was the last time you naturally thought, "mignonette sauce, a sauce naturally served with oysters"?
"Mignonette sauce is a condiment usually made with minced shallots, cracked pepper, and vinegar. It is traditionally served with raw oysters." (http://en.wikipedia.org/wiki/Mignonette_sauce)
Quote from: Wheezer on August 07, 2012, 01:09:49 AM
OK, this is a bit clearer to my imagination:
(http://sunnysideupradio.com/wp-content/uploads/2012/08/IMG_2620.jpg)
Except for the part where it seems like different crockery.
That's the same crockery, though if I had to guess I'd say that photo was taken after the hot tea had already been poured in and the mists had cleared.
Quote from: Canadouche on August 07, 2012, 08:55:31 AM
Sounds like they take a page from Thomas Keller's playbook - pricey fixed menu, occasionally changes, worth selling your children into bondage for the chance to partake. There's a place in Toronto that does the same - Ruby Watch Co, except they change their menu nightly.
Well, yeah. The French Laundry is only the most renowned restaurant in the country. And Achatz worked there before coming to Chicago.
But pricey tasting menus aren't exactly exclusive to the French Laundry and Alinea. Even in Chicago alone, they're all the rage these days (http://www.zagat.com/chicago/tasting-menu-restaurants).
For sure - but the (possibly mistaken) impression I'm getting is that a lot of these places are following in the footsteps of Keller. Nothing wrong in that.
Quote from: J. Walter Weatherman on August 07, 2012, 11:17:22 AM
Quote from: thehawk on August 07, 2012, 10:40:40 AM
My wife and I have been lucky enough to eat at each of Charlie Trotters, Alinea and the French Laundry. In Noelle's opinion, the French Laundry is the best restaurant (because of location, service, food etc.). Alinea is the wildest and most fun. They were all certainly memorable.
And then there's Schwa (http://www.gq.com/food-travel/alan-richman/200901/chicago-michael-carlson-schwa-charlie-trotter)...
A completely different experience... more of a college house party where the cooks are 3 star michelin chefs. I'm pretty sure that Carlson is doing a goodbye dinner for Charlie Trotter this month. Would be a good dinner to attend.
Quote from: thehawk on August 07, 2012, 01:47:30 PM
Quote from: J. Walter Weatherman on August 07, 2012, 11:17:22 AM
Quote from: thehawk on August 07, 2012, 10:40:40 AM
My wife and I have been lucky enough to eat at each of Charlie Trotters, Alinea and the French Laundry. In Noelle's opinion, the French Laundry is the best restaurant (because of location, service, food etc.). Alinea is the wildest and most fun. They were all certainly memorable.
And then there's Schwa (http://www.gq.com/food-travel/alan-richman/200901/chicago-michael-carlson-schwa-charlie-trotter)...
A completely different experience... more of a college house party where the cooks are 3 star michelin chefs. I'm pretty sure that Carlson is doing a goodbye dinner for Charlie Trotter this month. Would be a good dinner to attend.
And, after that: the coke and MDMA bender.
Quote from: thehawk on August 07, 2012, 01:47:30 PM
Quote from: J. Walter Weatherman on August 07, 2012, 11:17:22 AM
Quote from: thehawk on August 07, 2012, 10:40:40 AM
My wife and I have been lucky enough to eat at each of Charlie Trotters, Alinea and the French Laundry. In Noelle's opinion, the French Laundry is the best restaurant (because of location, service, food etc.). Alinea is the wildest and most fun. They were all certainly memorable.
And then there's Schwa (http://www.gq.com/food-travel/alan-richman/200901/chicago-michael-carlson-schwa-charlie-trotter)...
A completely different experience... more of a college house party where the cooks are 3 star michelin chefs. I'm pretty sure that Carlson is doing a goodbye dinner for Charlie Trotter this month. Would be a good dinner to attend.
Is he dying?
Quote from: Slaky on August 07, 2012, 02:08:12 PM
Quote from: thehawk on August 07, 2012, 01:47:30 PM
Quote from: J. Walter Weatherman on August 07, 2012, 11:17:22 AM
Quote from: thehawk on August 07, 2012, 10:40:40 AM
My wife and I have been lucky enough to eat at each of Charlie Trotters, Alinea and the French Laundry. In Noelle's opinion, the French Laundry is the best restaurant (because of location, service, food etc.). Alinea is the wildest and most fun. They were all certainly memorable.
And then there's Schwa (http://www.gq.com/food-travel/alan-richman/200901/chicago-michael-carlson-schwa-charlie-trotter)...
A completely different experience... more of a college house party where the cooks are 3 star michelin chefs. I'm pretty sure that Carlson is doing a goodbye dinner for Charlie Trotter this month. Would be a good dinner to attend.
Is he dying?
He closed/isclosing Charlie Trotter's.
Schwa is BYOB, which is nice.
Quote from: Richard Chuggar on August 07, 2012, 02:15:51 PM
Quote from: Slaky on August 07, 2012, 02:08:12 PM
Quote from: thehawk on August 07, 2012, 01:47:30 PM
Quote from: J. Walter Weatherman on August 07, 2012, 11:17:22 AM
Quote from: thehawk on August 07, 2012, 10:40:40 AM
My wife and I have been lucky enough to eat at each of Charlie Trotters, Alinea and the French Laundry. In Noelle's opinion, the French Laundry is the best restaurant (because of location, service, food etc.). Alinea is the wildest and most fun. They were all certainly memorable.
And then there's Schwa (http://www.gq.com/food-travel/alan-richman/200901/chicago-michael-carlson-schwa-charlie-trotter)...
A completely different experience... more of a college house party where the cooks are 3 star michelin chefs. I'm pretty sure that Carlson is doing a goodbye dinner for Charlie Trotter this month. Would be a good dinner to attend.
Is he dying?
He closed/isclosing Charlie Trotter's.
Schwa is BYOB, which is nice.
Bud Light bottles go with every course.
Quote from: J. Walter Weatherman on August 07, 2012, 02:01:44 PM
Quote from: thehawk on August 07, 2012, 01:47:30 PM
Quote from: J. Walter Weatherman on August 07, 2012, 11:17:22 AM
Quote from: thehawk on August 07, 2012, 10:40:40 AM
My wife and I have been lucky enough to eat at each of Charlie Trotters, Alinea and the French Laundry. In Noelle's opinion, the French Laundry is the best restaurant (because of location, service, food etc.). Alinea is the wildest and most fun. They were all certainly memorable.
And then there's Schwa (http://www.gq.com/food-travel/alan-richman/200901/chicago-michael-carlson-schwa-charlie-trotter)...
A completely different experience... more of a college house party where the cooks are 3 star michelin chefs. I'm pretty sure that Carlson is doing a goodbye dinner for Charlie Trotter this month. Would be a good dinner to attend.
And, after that: the coke and MDMA bender.
Nah, I think he hit his personal level of dont give a fucketedness:
From that GQ article
Quotethe call came. Trotter, again.
He said he wanted to rent Schwa for the evening. He had celebrated chefs coming to Chicago. Sounded familiar. Sounded catastrophic.
"A year ago, Michael refused to take a dime. I was mortified," Trotter says. "I understand that he was so excited and proud to host those chefs. I'd do the same. That's what we live for. But this year, I said I wasn't coming unless I could pay. I put a check in his hand and told him if he didn't cash it in a week, he would never see me again."
And so the night arrived. The city of Chicago was suddenly not so windy. Every resident with an interest in eating had heard about the dinner. Every breath was held.
The day after the meal, I phoned and left a message for Carlson, demanding that he call back, which he did. I asked him if he had survived.
He said, "Cake, man."
Schwa is BYOB and BTCJ (Bring the cooks Jamesons). They do serve a mean Dr. Pepper though
Quote from: Richard Chuggar on August 07, 2012, 02:15:51 PM
Quote from: Slaky on August 07, 2012, 02:08:12 PM
Quote from: thehawk on August 07, 2012, 01:47:30 PM
Quote from: J. Walter Weatherman on August 07, 2012, 11:17:22 AM
Quote from: thehawk on August 07, 2012, 10:40:40 AM
My wife and I have been lucky enough to eat at each of Charlie Trotters, Alinea and the French Laundry. In Noelle's opinion, the French Laundry is the best restaurant (because of location, service, food etc.). Alinea is the wildest and most fun. They were all certainly memorable.
And then there's Schwa (http://www.gq.com/food-travel/alan-richman/200901/chicago-michael-carlson-schwa-charlie-trotter)...
A completely different experience... more of a college house party where the cooks are 3 star michelin chefs. I'm pretty sure that Carlson is doing a goodbye dinner for Charlie Trotter this month. Would be a good dinner to attend.
Is he dying?
He closed/isclosing Charlie Trotter's.
Schwa is BYOB, which is nice.
Seems like he's been closing Charlie Trotters every year for the last 4 years.
First, talk to Al. Now, go to Alinea (http://www.chicagobusiness.com/article/20120807/NEWS0702/120809841/alinea-tops-zagats-best-restaurant-list).
Crain's sucks.
Quote from: CT III on August 07, 2012, 02:47:29 PM
Quote from: Richard Chuggar on August 07, 2012, 02:15:51 PM
Quote from: Slaky on August 07, 2012, 02:08:12 PM
Quote from: thehawk on August 07, 2012, 01:47:30 PM
Quote from: J. Walter Weatherman on August 07, 2012, 11:17:22 AM
Quote from: thehawk on August 07, 2012, 10:40:40 AM
My wife and I have been lucky enough to eat at each of Charlie Trotters, Alinea and the French Laundry. In Noelle's opinion, the French Laundry is the best restaurant (because of location, service, food etc.). Alinea is the wildest and most fun. They were all certainly memorable.
And then there's Schwa (http://www.gq.com/food-travel/alan-richman/200901/chicago-michael-carlson-schwa-charlie-trotter)...
A completely different experience... more of a college house party where the cooks are 3 star michelin chefs. I'm pretty sure that Carlson is doing a goodbye dinner for Charlie Trotter this month. Would be a good dinner to attend.
Is he dying?
He closed/isclosing Charlie Trotter's.
Schwa is BYOB, which is nice.
Seems like he's been closing Charlie Trotters every year for the last 4 years.
It's the perfect scam.
Quote from: CBStew on August 07, 2012, 11:12:20 AM
Mrs. Cubbieblue and I have been to the French Laundry only once. It was in the early days. It was on the 4th of July and we had been at the nearby Mondavi Vineyards for a picnic and expecting later on to watch fireworks and the Preservation Hall Jazz Band. One of our group announced that he had reservations for 10 people that evening and there was still room in the group for us. So we went, planning on getting back to Mondavi by 9:30 for the fireworks. Needless to say, we didn't get back to Mondavi. We sat in the garden at The French Laundry eating many courses and drinking wine for over four hours. Lovely. A memorable experience. Keller has opened another place in Napa. We have to get there.
The wife and I went to Keller's restaurant Bouchon in Vegas when were there on our honeymoon. His duck confit may have been the greatest thing I've ever eaten.
Quote from: SKO on August 07, 2012, 05:17:38 PM
Quote from: CBStew on August 07, 2012, 11:12:20 AM
Mrs. Cubbieblue and I have been to the French Laundry only once. It was in the early days. It was on the 4th of July and we had been at the nearby Mondavi Vineyards for a picnic and expecting later on to watch fireworks and the Preservation Hall Jazz Band. One of our group announced that he had reservations for 10 people that evening and there was still room in the group for us. So we went, planning on getting back to Mondavi by 9:30 for the fireworks. Needless to say, we didn't get back to Mondavi. We sat in the garden at The French Laundry eating many courses and drinking wine for over four hours. Lovely. A memorable experience. Keller has opened another place in Napa. We have to get there.
The wife and I went to Keller's restaurant Bouchon in Vegas when were there on our honeymoon. His duck confit may have been the greatest thing I've ever eaten.
That's awesome. My wife very badly wants to go to one of his restaurants, but can't justify the price of a meal. I'm sure we'll go eventually, though.
As promised.
1. With the Otoro, the reserve was the Lackner-Tinnacher 'Steinbach' Grauburgunder, Südsteiermark 2008. Vi out this was a bit better than the Pinot Gris.
2. With the Burn Morels, Château La Conseillante, Pomerol 2006
3. With the Lamb, Ben Glaetzer Anaperenna, Barossa Valley 2009. I believe this was the course in which everyone got to partake. A lovely red, but didn't quite have the barnyard flair that the regular pairing had. I preferred it to the regular, however.
4. With the Pear, d'Oliveira Boal Madeira 1977. This was a wonderful Madeira, strong yet sweet and tasty, with fruity hints.
5. With the Blueberry, Nittnaus Eiswein, Burgenland 2008.
The rest were the same as the regular pairings. Again, probably not worth the extra $100, although the Madeira was quite a bit better IMHO.
Quote from: morpheus on August 07, 2012, 07:54:39 PM
Again, probably not worth the extra $100, although the Madeira was quite a bit better IMHO.
Foam that bastard with nearly raw Sercial, and one might be on to something.
Quote from: Canadouche on August 07, 2012, 06:35:49 PM
Quote from: SKO on August 07, 2012, 05:17:38 PM
Quote from: CBStew on August 07, 2012, 11:12:20 AM
Mrs. Cubbieblue and I have been to the French Laundry only once. It was in the early days. It was on the 4th of July and we had been at the nearby Mondavi Vineyards for a picnic and expecting later on to watch fireworks and the Preservation Hall Jazz Band. One of our group announced that he had reservations for 10 people that evening and there was still room in the group for us. So we went, planning on getting back to Mondavi by 9:30 for the fireworks. Needless to say, we didn't get back to Mondavi. We sat in the garden at The French Laundry eating many courses and drinking wine for over four hours. Lovely. A memorable experience. Keller has opened another place in Napa. We have to get there.
The wife and I went to Keller's restaurant Bouchon in Vegas when were there on our honeymoon. His duck confit may have been the greatest thing I've ever eaten.
That's awesome. My wife very badly wants to go to one of his restaurants, but can't justify the price of a meal. I'm sure we'll go eventually, though.
The problem is that you keep thinking these are just 'meals'.
Quote from: Oleg on August 08, 2012, 10:00:01 AM
Quote from: Canadouche on August 07, 2012, 06:35:49 PM
Quote from: SKO on August 07, 2012, 05:17:38 PM
Quote from: CBStew on August 07, 2012, 11:12:20 AM
Mrs. Cubbieblue and I have been to the French Laundry only once. It was in the early days. It was on the 4th of July and we had been at the nearby Mondavi Vineyards for a picnic and expecting later on to watch fireworks and the Preservation Hall Jazz Band. One of our group announced that he had reservations for 10 people that evening and there was still room in the group for us. So we went, planning on getting back to Mondavi by 9:30 for the fireworks. Needless to say, we didn't get back to Mondavi. We sat in the garden at The French Laundry eating many courses and drinking wine for over four hours. Lovely. A memorable experience. Keller has opened another place in Napa. We have to get there.
The wife and I went to Keller's restaurant Bouchon in Vegas when were there on our honeymoon. His duck confit may have been the greatest thing I've ever eaten.
That's awesome. My wife very badly wants to go to one of his restaurants, but can't justify the price of a meal. I'm sure we'll go eventually, though.
The problem is that you keep thinking these are just 'meals'.
The other problem is getting the food into the doll without it deflating
Quote from: Oleg on August 08, 2012, 10:00:01 AM
Quote from: Canadouche on August 07, 2012, 06:35:49 PM
Quote from: SKO on August 07, 2012, 05:17:38 PM
Quote from: CBStew on August 07, 2012, 11:12:20 AM
Mrs. Cubbieblue and I have been to the French Laundry only once. It was in the early days. It was on the 4th of July and we had been at the nearby Mondavi Vineyards for a picnic and expecting later on to watch fireworks and the Preservation Hall Jazz Band. One of our group announced that he had reservations for 10 people that evening and there was still room in the group for us. So we went, planning on getting back to Mondavi by 9:30 for the fireworks. Needless to say, we didn't get back to Mondavi. We sat in the garden at The French Laundry eating many courses and drinking wine for over four hours. Lovely. A memorable experience. Keller has opened another place in Napa. We have to get there.
The wife and I went to Keller's restaurant Bouchon in Vegas when were there on our honeymoon. His duck confit may have been the greatest thing I've ever eaten.
That's awesome. My wife very badly wants to go to one of his restaurants, but can't justify the price of a meal. I'm sure we'll go eventually, though.
The problem is that you keep thinking these are just 'meals'.
She knows what it entails. Loves Keller, owns his cookbooks. I'm sure we'll go, one day.
Quote from: Canadouche on August 08, 2012, 11:20:31 AM
Quote from: Oleg on August 08, 2012, 10:00:01 AM
Quote from: Canadouche on August 07, 2012, 06:35:49 PM
Quote from: SKO on August 07, 2012, 05:17:38 PM
Quote from: CBStew on August 07, 2012, 11:12:20 AM
Mrs. Cubbieblue and I have been to the French Laundry only once. It was in the early days. It was on the 4th of July and we had been at the nearby Mondavi Vineyards for a picnic and expecting later on to watch fireworks and the Preservation Hall Jazz Band. One of our group announced that he had reservations for 10 people that evening and there was still room in the group for us. So we went, planning on getting back to Mondavi by 9:30 for the fireworks. Needless to say, we didn't get back to Mondavi. We sat in the garden at The French Laundry eating many courses and drinking wine for over four hours. Lovely. A memorable experience. Keller has opened another place in Napa. We have to get there.
The wife and I went to Keller's restaurant Bouchon in Vegas when were there on our honeymoon. His duck confit may have been the greatest thing I've ever eaten.
That's awesome. My wife very badly wants to go to one of his restaurants, but can't justify the price of a meal. I'm sure we'll go eventually, though.
The problem is that you keep thinking these are just 'meals'.
She knows what it entails. Loves Keller, owns his cookbooks. I'm sure we'll go, one day.
Woosh!
Alinea was one of the restaurants in this week's Newsweek article listing the best places to eat in the world. This caused Mrs. Cubbieblue, whom I told about this sudden attention to Alinea on this site, to wonder why no one had ever told us about it before? If we plan a trip to Chicago we will no doubt try to get reservations.
Quote from: Oleg on August 08, 2012, 10:00:01 AM
Quote from: Canadouche on August 07, 2012, 06:35:49 PM
Quote from: SKO on August 07, 2012, 05:17:38 PM
Quote from: CBStew on August 07, 2012, 11:12:20 AM
Mrs. Cubbieblue and I have been to the French Laundry only once. It was in the early days. It was on the 4th of July and we had been at the nearby Mondavi Vineyards for a picnic and expecting later on to watch fireworks and the Preservation Hall Jazz Band. One of our group announced that he had reservations for 10 people that evening and there was still room in the group for us. So we went, planning on getting back to Mondavi by 9:30 for the fireworks. Needless to say, we didn't get back to Mondavi. We sat in the garden at The French Laundry eating many courses and drinking wine for over four hours. Lovely. A memorable experience. Keller has opened another place in Napa. We have to get there.
The wife and I went to Keller's restaurant Bouchon in Vegas when were there on our honeymoon. His duck confit may have been the greatest thing I've ever eaten.
That's awesome. My wife very badly wants to go to one of his restaurants, but can't justify the price of a meal. I'm sure we'll go eventually, though.
The problem is that you keep thinking these are just 'meals'.
I'm easily the cheapest mother fucker on this messageboard, and I don't regret for a second the cash I spent on that meal. It was an experience.
Quote from: SKO on August 08, 2012, 07:15:11 PM
Quote from: Oleg on August 08, 2012, 10:00:01 AM
Quote from: Canadouche on August 07, 2012, 06:35:49 PM
Quote from: SKO on August 07, 2012, 05:17:38 PM
Quote from: CBStew on August 07, 2012, 11:12:20 AM
Mrs. Cubbieblue and I have been to the French Laundry only once. It was in the early days. It was on the 4th of July and we had been at the nearby Mondavi Vineyards for a picnic and expecting later on to watch fireworks and the Preservation Hall Jazz Band. One of our group announced that he had reservations for 10 people that evening and there was still room in the group for us. So we went, planning on getting back to Mondavi by 9:30 for the fireworks. Needless to say, we didn't get back to Mondavi. We sat in the garden at The French Laundry eating many courses and drinking wine for over four hours. Lovely. A memorable experience. Keller has opened another place in Napa. We have to get there.
The wife and I went to Keller's restaurant Bouchon in Vegas when were there on our honeymoon. His duck confit may have been the greatest thing I've ever eaten.
That's awesome. My wife very badly wants to go to one of his restaurants, but can't justify the price of a meal. I'm sure we'll go eventually, though.
The problem is that you keep thinking these are just 'meals'.
I'm easily the cheapest mother fucker on this messageboard, and I don't regret for a second the cash I spent on that meal. It was an experience.
As nice as I have to imagine Bouchon is, I'm sure it's also a world apart from the $270 tasting menu at the French Laundry or the $295 tasting menu at Per Se.
Also...
http://demianrepucci.com/2010/01/24/in-the-recipe-lab-thomas-kellers-duck-confit/
http://strawberriesinparis.com/2012/04/02/duck-feasting-with-daddy/
http://strawberriesinparis.com/2008/11/24/duck-insanity/
http://www.thepauperedchef.com/2007/04/the_duck_confit.html
Quote from: SKO on August 08, 2012, 07:15:11 PM
Quote from: Oleg on August 08, 2012, 10:00:01 AM
Quote from: Canadouche on August 07, 2012, 06:35:49 PM
Quote from: SKO on August 07, 2012, 05:17:38 PM
Quote from: CBStew on August 07, 2012, 11:12:20 AM
Mrs. Cubbieblue and I have been to the French Laundry only once. It was in the early days. It was on the 4th of July and we had been at the nearby Mondavi Vineyards for a picnic and expecting later on to watch fireworks and the Preservation Hall Jazz Band. One of our group announced that he had reservations for 10 people that evening and there was still room in the group for us. So we went, planning on getting back to Mondavi by 9:30 for the fireworks. Needless to say, we didn't get back to Mondavi. We sat in the garden at The French Laundry eating many courses and drinking wine for over four hours. Lovely. A memorable experience. Keller has opened another place in Napa. We have to get there.
The wife and I went to Keller's restaurant Bouchon in Vegas when were there on our honeymoon. His duck confit may have been the greatest thing I've ever eaten.
That's awesome. My wife very badly wants to go to one of his restaurants, but can't justify the price of a meal. I'm sure we'll go eventually, though.
The problem is that you keep thinking these are just 'meals'.
I'm easily the cheapest mother fucker on this messageboard, and I don't regret for a second the cash I spent on that meal. It was an experience.
I haven't quite been up in the Keller French Laundry range yet. We dropped two bills at Ruby Watch Co and tend to to spend more than a hundred whenever we travel somewhere to eat. Like I say - it's just a matter of time. Until then, know that for this, and other reasons, I am envious of you.
Quote from: SKO on August 08, 2012, 07:15:11 PM
Quote from: Oleg on August 08, 2012, 10:00:01 AM
Quote from: Canadouche on August 07, 2012, 06:35:49 PM
Quote from: SKO on August 07, 2012, 05:17:38 PM
Quote from: CBStew on August 07, 2012, 11:12:20 AM
Mrs. Cubbieblue and I have been to the French Laundry only once. It was in the early days. It was on the 4th of July and we had been at the nearby Mondavi Vineyards for a picnic and expecting later on to watch fireworks and the Preservation Hall Jazz Band. One of our group announced that he had reservations for 10 people that evening and there was still room in the group for us. So we went, planning on getting back to Mondavi by 9:30 for the fireworks. Needless to say, we didn't get back to Mondavi. We sat in the garden at The French Laundry eating many courses and drinking wine for over four hours. Lovely. A memorable experience. Keller has opened another place in Napa. We have to get there.
The wife and I went to Keller's restaurant Bouchon in Vegas when were there on our honeymoon. His duck confit may have been the greatest thing I've ever eaten.
That's awesome. My wife very badly wants to go to one of his restaurants, but can't justify the price of a meal. I'm sure we'll go eventually, though.
The problem is that you keep thinking these are just 'meals'.
I'm easily the cheapest mother fucker on this messageboard, and I don't regret for a second the cash I spent on that meal. It was an experience.
Heh.
Quote from: SKO on August 08, 2012, 07:15:11 PM
I'm easily the cheapest mother fucker on this messageboard
Big talk from a Gentile non-Bohunk.
Quote from: Eli on August 07, 2012, 09:55:39 AM
Quote from: Chuck to Chuck on August 07, 2012, 09:46:35 AM
Quote from: CBStew on August 07, 2012, 09:36:32 AM
Quote from: Canadouche on August 07, 2012, 08:55:31 AM
Quote from: thehawk on August 06, 2012, 05:16:04 PM
Quote from: morpheus on August 06, 2012, 03:14:09 PM
Quote from: thehawk on August 06, 2012, 02:47:27 PM
So, what did you have?
We had exactly what they serve (https://content.alinearestaurant.com/html/pages/menus/menu.html). There isn't any choosing, except for the wine pairings.
The menu does change from time to time, and trying to understand the courses at Alinea from its descriptions would be like truly understanding Moby Dick soley from being told "its a book about a whale".
Sounds like they take a page from Thomas Keller's playbook - pricey fixed menu, occasionally changes, worth selling your children into bondage for the chance to partake. There's a place in Toronto that does the same - Ruby Watch Co, except they change their menu nightly.
In Yountville, (Napa) we call it The French Laundry.
The guy who runs Alinea trained at French Laundry.
Worshipped would probably also be an accurate term. He also put some time at El Bulli with the Adrias, which probably had nearly as much influence on him.
Have any Desipiots managed to get into Next for one of their concepts?
No but I walked by a bunch of times. Also frequently seen the CDC and his head sous at the bar I hangout at.
Quote from: morpheus on August 07, 2012, 07:54:39 PM
As promised.
1. With the Otoro, the reserve was the Lackner-Tinnacher 'Steinbach' Grauburgunder, Südsteiermark 2008. Vi out this was a bit better than the Pinot Gris.
2. With the Burn Morels, Château La Conseillante, Pomerol 2006
3. With the Lamb, Ben Glaetzer Anaperenna, Barossa Valley 2009. I believe this was the course in which everyone got to partake. A lovely red, but didn't quite have the barnyard flair that the regular pairing had. I preferred it to the regular, however.
4. With the Pear, d'Oliveira Boal Madeira 1977. This was a wonderful Madeira, strong yet sweet and tasty, with fruity hints.
5. With the Blueberry, Nittnaus Eiswein, Burgenland 2008.
The rest were the same as the regular pairings. Again, probably not worth the extra $100, although the Madeira was quite a bit better IMHO.
Yum! (http://www.youtube.com/watch?v=vrbAyHVVYgI)