Jacques Gastreaux

No f....ing way.

I think it's ok to post if the experience was good. What is the harm?

First, I said "generally" suggesting that there might be exceptions. Pesonally, I would not provide comment even if the experience was good because someone else who was at the same soft opening might not have had the same experience I did and might feel a need to balance the discussion. I think it's just better to refrain from commenting at all. The only exception I might make is if the proprietor specifically asked me to post, regardless of the experience.

eta: Isn't there a thread on this somewhere else?

I will be bringing my usual smoked pork butt with Lexington, NC style BBQ sauce. Also, Martian pig slop from Hell.

Did anyone attend the soft opening last night? We couldn't but are hoping to hear good news. Thanks

Commenting in public on soft openings, regardless whether the experience was good or not so good, generally is frowned upon. The very nature of a soft opening suggests that the establishment is still trying to work any last minute bugs out of their service and kitchen. The Majestic will be open this evening if you'd like to try it. Some here resist the temptation to post about a restaurant during its first few weeks/months to give the restaurant a chance to settle into an eventual rythem.

We may be eating lunch there Monday. Think they'll get all Gallic in our grill if we ask for ketchup instead of mayo?

Their Belgian, not French so I don't know how Gallic they are likely to get on you. It's not like Cafe du Parc where everyone is FOB. And I don't know if they even have ketchup; but if they do, I suspect their response will be "right away sir."

I had lunch at Beck's yesterday: frisee salad and beef carbonnade. The salad was similar to the one at Central in that it had the customary poacked egg on top and was larded with lardons. Tastey. My only complaint is that after the salad and a piece of bread, I didn't have a whole lot of room left for the entree, which is too bad because it was delicious. The beef was well braised in Chimay beer and was served atop a helping of mashed root vegatables and topped wiith a dollop of Ghent mustard. The mustard added a sharp contrast to the beer-braise sauce. What was unique in my experience was my drink; I ordered the lemonade. It came with a small pitcher of simple syrup whichh allowed the diner to control the sweet/sour level. A very nice touch. We also had a bowl of the frites which, as reported above came with three different mayonaises, and like some others above, I liked the curry one the best. (Perhaps it was the frites which prevented me from eating all my carbonnade).

I was there last night as well and agree with crescentfresh, fucking awsome. I was going to order the fettucini with veal ragu but when my turn to order came, I asked the waiter what he thought I should have. He recommeded a veal scallopini with melted parmesan that was not on the menu but that the kitchen could do, no problem. I took his recomendation and I am glad I did. Jake got the fettucini and complained that it had too much ragu (I'l say that again in case you failed to understand, Jake complained that there was too much meat sauce). The veal with parmesan was melt in your mouth tender with melted parmesan on the top with a nice brown sauce to boot. A very simple preparation that was very much to my liking. It came with come sauteed green beans on the side along with a bowl of spaghetti with your choice of red sauce or olive oil, butter and garlic. I can't believe I live so close to this place but have never tried it, a big mistake on my part.

I agree with you. It's kind of fun to see where these threads meander, isn't it?

What do you expect from a bunch of meanderthals?

At 8:00 on Saturday evening there were a half dozen tables in the dining room which were available without a reservation. I know because we asked. At the bar there were only two seats taken. Only two!!! At 9:00 the bar was full and the dining room was full. Still, the lesson learned is that this seems to be a restaurant that, until sometime past 8:00, it is all right to arrive without a reservation and have no concern of being served dinner.

Joe, I would caution that your observation might only be valid on Saturdays. During the week, the place is usually packed at the bar starting about 6:00 (they open the doors at 5:30) through the entire evening and my guess is that most of the tables are spoken for.

Are these the wines that will be coming out of the machine:

Wine will include vertical vintages of California wines Screaming Eagle, Bryant Family and Harlan Estates, Bordeaux stalwarts Château Latour, Château Pétrus and Château Haut-Brion as well as Rhone varietals, particularly Châteauneuf-du-Pape.

If so, get ready for a cash-ectomy.

[back on topic please]

Soft potato things, soft potato things, soft potato things!

I would have been fine with this. Oh well, better luck next time.

It sounds to me like your 'luck" was OK. You sent it back and it came back to your liking. Forwarned is forarmed. You now know that they cook it rare and it appears that you like it a cooked a little bit more than they usually cook it.

Maybe then ran out of room on the menu...who knows.

Another possibility is that they don't want to have to reprint the winelist whenever a vintage becomes unavailable and they have to substitute. It gives them flexibility. But I agree with JPW; I'd rather see the vintages on the list. I would hate to order a CdP and have them bring me a bottle of the '02 vintage.

By the way, the Berger Minervois on the list is excellent, a Robert Kacher selection.

I heard that Ferhat is going to Hollywood. He has been cast in the starring role in the remake of "The Invisible Man."

I just got back to the office after having Central's bacon cheeseburger for lunch. The burger is great and all but next time I have it I think I will order it with the mayo on the side so I can control how much of it goes on. I don't like quite so much mayo on my burger; I find that too much obscures some of the flavor of the meat. Just me; ymmv.

To say that the weather forecast for Sunday is bleak would be an understatement.

So the situation is fluid

I love it when the situation at RTC is "fluid."

cocoagirl said:

Mio Rancho by default is do able

Que es "Mio Rancho?"

while this place sneaked up on us?

Embarassing, isn't it.

And here is a link to their website.

This place does not have the buzz that Central is getting right now,

You raise an interesting point here. I wonder what the reasons are for the buzz differential.

It was a good piece. However, I would not call any of these places affordable for most people, unless you consider $100 for two affordable. I use to be able to get out of the Majestic for under a C-note, but not sure what the new prices will look like after the takeover. Central forget about, and rumor is the prices at Beck's will be close to or more expensive than Central.

I didn't say they were "affordable," I said they were "more affordable." And when I say "more affordable" I mean they (the offshoot restaurants) are affordable to "more" people than the flagship estabishments from which they spring. And more to the point, I think Cathal Armstrong has produced offspring, Eamonn's, that is affordable to many yet is probably still too pricey for some. Affordable is in the eye of the beholder, and I think this is one of the points of the article.

I enjoyed Walter Nichols's piece in today's food section on Brasserie Beck and the trend towards more affordable upscale restaurant. I thought it was well researched, well written and informative. Although most of us here were aware of the trend, it's nice to see such exposure for some of the major chefs in town.

I wonder what effect the current weather pattern will have on the 'shroom crop this year. I heard reports that they (morels) were popping up early last week. But my guess is that the sub-freezing temperatures have put the kibosh on that.

The person who put the remainder on his card owes you $20.00.

If you simplify the situation into just 2 parties, this becomes clearer. For example, you have a bill for $100.00 and plan on leaving $120.00 (or $60.00 each). Let's say you end up putting $60 on your card (which includes tip) and the other person puts "the remainder" on his card (or $40.00). When your credit slips come, you will have paid the correct amount, but most likely the person with the remainder will see his slip of $40.00 and think he only has to tip $8.00 leaving a total of $48 instead of $60.

When splitting the check and using credit cards, the better way is to ask the waiter to ring up your credit card slip with just the amount you intend to pay for food and tax, then, when the slip comes, add the tip. If you don't do it this way, I think the waiter could take it in the shorts on his/her tip.

synaesthesia said:

Not that anyone will really care, but this place is closing according to a post on Chowhound. Yay! Now no one at work will force me to go eat at this crabhole.

Well here's a big surprise. No post until now since July of last year???

ETA: Perhaps a victim of the change in the lobbying rules? If so, who's next on the death list. Is the tide for the steak places receeding?