Mark Slater
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Everything posted by Mark Slater
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I used to have access to Raveneau each year, but the distributor has started playing tie-in with it. You have to buy so much other wine from Kermit before they will sell you any Raveneau or Coche-Dury. I don't play that game. Dauvissat, Charles Fevre, Louis Michel and Moreau-Naudet are much easier to get.
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Modicum is the private label cabernet used by the French Laundry. It is sort of their "house wine". It's pretty tasty, too!
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I think most restaurants try to accomodate any reasonable request. It is the unreasonable requests that seem to get the most publicity on the chats. I recall a customer calling the morning of her reservation to say that she is ovo-lacto. That is easy enough to accomodate. When she arrived for dinner, she expected a printed menu showing her the choices she could make. When there was no such menu for her, things went quickly downhill. The waiter went to the chef 5 separate times to find out what he would make, all of which were vetoed by this customer. They ended up leaving. Reasonable or unreasonable?
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Stretch, You are right. It was an idiotic post and Tom should have never posted an answer. A vegetarian who doesn't like vegetables? That's nuts.
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A vegetarian who doesn't like vegetables? WTF??
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Yes, It is a good place, isn't it, Rocks? Nobody does a rib like that consistently in DC. Me love rib.
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A Tribute To Susan McCreight Lindeborg
Mark Slater replied to DonRocks's topic in Events and Gatherings
Rocks, Truly, you are nuts. -
In the end, what this means at Per Se is that the cooks are getting a raise and the waiters are getting a cut in pay.
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Question answered. The press release from the restaurant says that the service charge will be distributed among floor staff and kitchen staff.
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The one question no one asked was how much of that 20% actually goes to the floor staff. I wouldn't be surprised to hear that the service charge is divided between the front and back of the house.
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I believe that the service costs the restaurant $1 a reservation, not $1 each customer. I'll double check today. By far the most attractive thing about OpenTable is the computerized reservation book. It keeps detailed customer histories, such as number of reservations, favorite table, favorite server, favorite wine, etc., and has a special field to notate customer comments, such as "allergic to nuts", or, "PITA" . Except for spelling errors, it is practically idiot proof. Gone are the days when a surprise party of 20 shows up on Saturday night saying they were promised a round table at 7:30.
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That's right. Sous vide uses circulating water baths with precision heating elements.
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There is a rubber square about 1/4 inch thick that attaches to the bag. The probe is inserted through the rubber to the center of the food.
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The difference is that the water used in the immersion baths is not boiling. Boiling explodes the cell walls of the food and causes it to lose moisture, ie: shrink and lose flavor. The techniques involve searing the food first, cooling it in steps, cooking to certain temperatures for certain periods of time and then cooling again.
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The skin of the duck gets crisped in a frypan before serving the dish. The important point about low temperature sous vide is that the product does not loose moisture and does not shrink. Meat/fish/poultry stay naturally juicy.
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Here is how the "other" board handled Kliman's article: Chickenhound
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Who is Patrick Lynch?
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Right now the cost of the tasting menu is $150. That may change, though.
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Oooooh! You said f*ck!
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The Chef Tournant is called a Round Cook in English. The entremetier prepares the accompaniments to the dishes cooked by the possonier and grillardin.
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I went to Tabaq Bistro last Sunday for a tasting/get together with Omar and Mehli, the owners. The food was tasty and the place looks great. Their intent is to raise the level on U St, hence the "proper attire" signs. Should be a fun place.
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May I suggest funny hats? Yeah, funny hats. Perhaps they can be embroidered with a discreteDR.C. This should solve the problem.
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Dinner tonight was an awesome, off the charts experience. This really is a great restaurant.
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Go late. That's the trick.
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It's Connecticut, so it's upper-crusty.