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Finatic

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  1. Finatic
    There is a lot more to this story!
  2. Finatic
    Sebastien Rondier
  3. Finatic

    Napa, CA

    Finatic replied to Rovers2000's topic in Hotels

    A few years ago I rented a three bedroom house with a pool and hot tub within walking distance of Sonoma Square. If I recall correctly, it was $3500 for a week, or $500 per night for three bedrooms with amenities. Not a difficult drive to Napa. Try VRBO or other similar services. I am sure you will find something acceptable or better within your price range.
  4. Finatic
    We were really big fans of the original Ten Penh. The whole deep fried fish was our favorite, not only delicious but an unbelievably dramatic presentation. Had lunch at the new Ten Penh today. The two of us shared four appetizers/dim sum and one ramen. The lamb pot stickers, tuna poke, pork wontons and chicken satay were all delicious. The tuna portion was extremely generous! We probably should have stopped eating at that point, but we had already ordered the chicken ramen. A huge portion came out which the two of us could not finish. The broth with the ramen was the most flavorful chicken broth I have ever had in my life! If someone can figure out how they made it I would love to hear from you! By the way, no whole deep fried fish on the lunch menu.
  5. Finatic
    Walked in the other evening with my girlfriend to see if the two of us could get on without a reservation. There were two seats open at the bar, which we asked about. We were told that those seats were never used and turned away! Sushi nazi?
  6. Finatic
    The Rosewood letter says it is taking over MANAGEMENT, not ownership! Better to get paid to run the place than to have to put up the money to own it. Anyone know anything different?
  7. Finatic
    The sushi here is rally good, but why do all sushi restaurants have such crappy wine?
  8. Finatic
    Stopped in here today after lunch with my gf. She ordered a glass of chardonnay and I ordered a tasting of one ounce servings of five different wines. Sparkling, chardonnay, riesling, pinot noir and one other white I cannot remember. (Actually none of them were memorable!) $15 for five one ounce pours. You decide the value. All five pours were served in the same glass without it being rinsed!
  9. Finatic
    I had Thanksgiving dinner at Brabo with my 24 year old son and his girlfriend whom I had never met. The day before, I received an email from the restaurant reminding me of the reservation and asking if anyone had dietary restrictions. My son had previously mentioned that his gf did have some allergies so I asked him to send me a list. He sent me a list of 18(!) items she could not eat! After we had ordered drinks, the waiter asked about the allergies, and explained which of the dishes could be prepared with those restrictions. The restaurant even prepared a special dessert because the ones on the menu could not meet her restrictions. They could not have been nicer or more accommodating! And to top it all off, the food was incredible and the service outstanding! Thank you Brabo!
  10. Finatic
    I had dinner at Brine last night. First the good news. The marinated tuna, ceviche, lamb and clams, and the brussel sprouts were all delicious! I was not wild about the plankton bucatini. The rent could be free, but I am not sure this place can survive with the number of diners there last night. It seemed that every eating and retail establishment we walked by was empty.
  11. Finatic
    The land barons rule? Do you have any idea how much money it takes to build restaurant space in what is referred to as virgin space? Core drilling! Floor drains! Rest rooms! Kitchen equipment! Whether the landlord or the tenant pays for it, the cost has to be recouped over the base term of the lease, normally ten years. Years ago, I spent nine months of my life helping a few friends open a fine dining restaurant. They kept wanting to spend more money, and I kept trying to stop them. They did what they wanted to do, and now they are out of business. I am not a big fan of their landlord, but he did what he said he would do. A lease is a mutually agreed contract. If the chefs do not like the terms, don't sign it. In this day of chef shortages, go work at the Four Seasons. Jose Andres seems to do fine, as does Marcels.
  12. Finatic
    ICBIY!
  13. Finatic
    Frozen yogurt has been the latest and greatest fad on and off again for the last 35 years!
  14. Finatic
    Had lunch there yesterday. It was very busy when we arrived after 1:00 pm. We were told there was a 30 minute wait, but our table was available before I could pay for two glasses of wine at the bar. First the good news. These people know how to fry chicken. Crispy on the outside, moist and tender on the inside. No hint of grease. We also had the fried green tomatoes and the coconut shrimp. Both also very good. Now the bad news. They need to hire decent management and train their employees. Our waiter was not familiar with the menu or the wine list. When we ordered wine at the table, after telling him three times what we wanted, I had to point to it on the menu. A few minutes later, he came back to ask again what we wanted. A few minutes after that, he came back again to ask what size pour we wanted. How can wait staff on the floor not know they offer two sizes of pours? That is a management issue in not providing sufficient training before putting people on the floor. Did these folks ever hear of a soft opening? The problem extends to the kitchen also. When the waiter brought our first dish, we asked what is that? He responded that is your fried chicken. We had not received our appetizers by that time!
  15. Finatic
    Bastille will close after brunch on January 11 and remain closed until January 22, when it will reopen at its new location ay 606 N. Fayette Street. Bistrot Royale will open at the old Bastille space on January 22 also.
  16. Finatic
    I second the recommendation for Bastille. Also, Au Domaine in north Old Town has a recipe and all the fixings for an "instant" cassoulet that is quite good!
  17. Finatic
    Ate there the other day with my girlfriend. We wanted to split an appetizer, and she was going to have an appetizer as her main course and I ordered an entrée. We told the waiter the order in which we wanted things - the shared appetizer first and then the other appetizer and the entrée. Shortly thereafter, we were served a complimentary appetizer (I guess the Indian version of an amuse bouche) of lentil chips and dip. Not five minutes later, we were served all of our other dishes. The food was tasty, but the service needs to get ironed out. Not unusual for a new restaurant.
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