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catherinenca

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shrimp

shrimp (7/123)

  1. The latest word from the inside is that the tentative deal is officially dead. As you probably already have read, Keller does have some new plans up his sleeve from a new butcher shop to a new burger/pizza/sushi joint (TBD), they just all happen to be located near TFL.
  2. I was planning to swoop in, praise my recent meal at Corduroy (which I wrote up in detail on my blog if anyone wants to read it) and then be on my merry way. But all this scallop silliness...wow. All I can say is that we didn't order the scallops -- they're on every menu you see, at least in San Francisco, and so we were more interested in the more unusual items like Niman Ranch pork belly (amazing) and lamb sirloin (not a cut you see much). Both were out of this world, as was everything else we put in our greedy little mouths that night. And our waiter was very, very cool. But my point is don't go for the scallops, go for the meal. No matter what you get, it'll wow you, as long as you don't set your heart on one thing and one thing only.
  3. I second the votes for the duck confit (and I don't even like duck!), lamb sirloin with mini-ravioli and, the piece de resistance, the pork belly. Yowzer! We were there just last week and it was divine.
  4. FWIW, my friend recently confirmed that the chef was identified only vis-a-vis "his other restaurant, the French Laundry." If you read between the lines, you could parse out reasonable doubt that Mr. Keller himself is involved. Perhaps it's someone else who works/worked there e.g. a chef de cuisine?
  5. UPDATE: Talked to my friend again today and it is happening. As I hear more, I'll share more. Don't know what kind of restaurant but the impression I get is that it is VERY high end, which means I no longer suspect a 3rd Bouchon.
  6. Hi, I'm the one who started that rumor on Food Musings. I noticed lots of traffic to my site from this thread, so I figured I'd stop by with my two cents. I heard it last week from a guy who is involved in the project. But it wasn't a "this might happen" kind of statement, so I take it they're either deep into negotiations (with no assurance of whether it'll happen for sure) or it's a done deal. I too would think it would be another Bouchon but, after reading about the Watergate wanting a high-end restaurant, maybe that's not the case. With Eric Ziebold, a Keller alumnus, in the area at the Mandarin's CityZen (and garnering lots of buzz, though those of you who live in/near DC can probably attest to that better than me) maybe Keller was feeling a little competitive?
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