Posts by moddey

it's definitely gotten worse since the merger with continental. I've been 1K for the last 5-6 years or so and service is noticeably worse now, almost never get upgraded, they don't care if they run out of your first choice meal, etc.,...

I finally got around to trying Matt's egg ravioli dish the other day. Was easy to do, came out perfect, and tasted really great. Thanks, Matt. Quote:Originally Posted by itsstillmatt OK, so this is an awesome cheater way to do...

hey mgm or ehkay - I've wanted to make this too recently but wondering where the recipe is as well. I think I have most of R's books. Is this a published recipe? French is fine.

matt did this dish and posted a picture, looked beautiful, of course. was probably over a year ago though so might be hard to find.

Quote:Originally Posted by edinatlanta I was told he is taking a "hiatus". Not to get too philosophic-like here, but also perhaps to show, IDK, like just what is what, if Manton and iammatt quit--would you (to all of you) stick...

Went to Roppongi Hills Jiro a couple of months ago for dinner. I was alone and the only customer in the entire place. a bit stressful as son of jiro stood in front of me and gave me something new seconds after I finished the last...

@ matt et al. where do you guys buy your langoustines? I've looked off and on at the usual places out here e.g. Berkeley Bowl, Bryans, Monterey Fish etc. but don't recall seeing them.

yeah, they had this at Bryan's the other day. I asked the guy what one could do with it and all he said was "bread it and fry it." looking at it, I couldn't pull the trigger.

Quote:Originally Posted by mafoofan I don't think LH has changed so much since expanding into RTW (again). However, the rapid passing of the reins from Mariano to Luca can definitely be felt. I'm not sure how this will affect...

just fyi, there's a surprisingly long puff piece about A&S in the current issue of Vanity Fair. (sorry, could not find a link)