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Your most expensive restaurant bill? - Page 14

post #196 of 233
Quote:
Originally Posted by Pat View Post
You must have had the luxury tasting menu at l2o. Do you think it was worth it?

Actually now that alinea has gone to a singular menu for 195, it may end up being a bit cheaper than my trip to l2o since we plan to split the wine pairing.

Yeah that would be cheaper. Alinea's extremely generous with pours too so it's not hard to share.

It might be the least "pretentious" haute establishment I've ever been to.
post #197 of 233
Had a solo lunch at L'Ambroisie at Place de Vosges in Paris. Came out to 450 euro. Worth every cent.
post #198 of 233
Quote:
Originally Posted by Pat View Post
You must have had the luxury tasting menu at l2o. Do you think it was worth it?

Actually now that alinea has gone to a singular menu for 195, it may end up being a bit cheaper than my trip to l2o since we plan to split the wine pairing.
Yes, it was the luxury menu. I wouldn't do it again. The food was fine and all, but not special enough to warrant the upcharge.
post #199 of 233
I'm interested in seeing how L2O does moving forward.
On one hand, they just got three Michelin stars, which is huge.

On the other hand, Laurent Gras is now gone, and there's no doubt in my mind that if he had left before the guidebooks were printed, L2O would have gotten less than three.
post #200 of 233
Quote:
Originally Posted by JayJay View Post
Yes, it was the luxury menu. I wouldn't do it again. The food was fine and all, but not special enough to warrant the upcharge.

There's something a little obnoxious about these "luxury" menus. It always struck me as crass and in other ways, sort of irrelevant. Like, who the fuck cares?

One of the only problems I had with Tru was this feature as well.

I think I just despise the word "luxury".
post #201 of 233
Quote:
Originally Posted by SField View Post
There's something a little obnoxious about these "luxury" menus. It always struck me as crass and in other ways, sort of irrelevant. Like, who the fuck cares?

One of the only problems I had with Tru was this feature as well.

I think I just despise the word "luxury".
I feel the same way about luxury cuvees.
post #202 of 233
Quote:
Originally Posted by iammatt View Post
I feel the same way about luxury cuvees.

Yeah, just offer me your best shit and fuck off with the gay little add ons. I don't mind a supplement on a prix fixe, but I'm not interested in buying your barely touched highly marked up items.
post #203 of 233
[quote=SField;

I think I just despise the word "luxury".[/QUOTE]

If you use luxury to describe your menu, food, product line it is like someone describing themselves as cool. If you call yourself cool, you aren't.

No one needs to tell you something is luxury. It should be obvious.
post #204 of 233
Quote:
Originally Posted by pocketsquareguy View Post
If you use luxury to describe your menu, food, product line it is like someone describing themselves as cool. If you call yourself cool, you aren't.

No one needs to tell you something is luxury. It should be obvious.

Precisely. Luxury is one of those words that is usually used in trying to sell something that actually isn't.
post #205 of 233
Its hard for me to imagine a restaurant pretentious enough to list, for example, a $250 menu and then be able to look the customer in the eyes and say "we also have the luxury menu for a mere $200 more."
post #206 of 233
Quote:
Originally Posted by Rambo View Post
Its hard for me to imagine a restaurant pretentious enough to list, for example, a $250 menu and then be able to look the customer in the eyes and say "we also have the luxury menu for a mere $200 more."

lol @ plebe.
post #207 of 233
Quote:
Originally Posted by SField View Post
Yeah, just offer me your best shit and fuck off with the gay little add ons. I don't mind a supplement on a prix fixe, but I'm not interested in buying your barely touched highly marked up items.
I think Kyle was with me when this happened. I was buying wine at Kermit Lynch, who is an importer mainly, and the guy started going on about luxury cuvees of various wines. I figured that, since he sold wine, these things would be great for them, but he was saying that convincing their growers not to make a luxury, California style, overextracted wine at a higher price was one of their real challenges, and that they had dropped several people because they had lost their way with what they normally do trying to make some of these high potency, high dollar, high score wines. The wines were generally critical successes, but the wineries were so seduced by the successes that they moved more and more from the traditional wines they excelled at before. At least, this was his story, and I think it rings true in many things. It is really good, I think, to be really good at one sort of thing, especially in the food and wine business.
post #208 of 233
Quote:
Originally Posted by iammatt View Post
I think Kyle was with me when this happened. I was buying wine at Kermit Lynch, who is an importer mainly, and the guy started going on about luxury cuvees of various wines. I figured that, since he sold wine, these things would be great for them, but he was saying that convincing their growers not to make a luxury, California style, overextracted wine at a higher price was one of their real challenges, and that they had dropped several people because they had lost their way with what they normally do trying to make some of these high potency, high dollar, high score wines. The wines were generally critical successes, but the wineries were so seduced by the successes that they moved more and more from the traditional wines they excelled at before. At least, this was his story, and I think it rings true in many things. It is really good, I think, to be really good at one sort of thing, especially in the food and wine business.

What the hell is it with these super powerful, tannic "fruit" bombs. I hate how people call wines like this "fruit forward." Why do they command such a high price? There's nothing enticing about it as far as I'm concerned, but then again I love white wines and softer, more sophisticated reds. So many california reds leave me asking wtf... How is that luxury??
post #209 of 233
Quote:
Originally Posted by JhwkMac View Post
Had a solo lunch at L'Ambroisie at Place de Vosges in Paris. Came out to 450 euro. Worth every cent.

Agreed, finest French restaurant in Paris.
post #210 of 233
I think you curmudgeons have turned this into the pissed off food threak.
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