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What did you eat last night for dinner? - Page 1529

post #22921 of 25821
Quote:
Originally Posted by ehkay View Post

If the service is anything like the home office, then Savoy is one of the most "fun" restaurants you can go to. Your hunch is probably correct.

I think the service is even better in Vegas, if that is possible.
post #22922 of 25821
Quote:
Originally Posted by indesertum View Post

what's his other place?

I feel like a leper. frown.gif

Quote:
Originally Posted by Piobaire View Post

Robuchon's killed it. The dish that blew me away was sous vide white asparagus in a light sauce with thinly sliced Jamon. This is the dish I'll remember from the night. Second place was this langostino that was incredible but no pic of that as I was random in thinking of a pic or not. Just enjoying the moment and it was grand.

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You can see the trotter from the ham they were slicing it off of.

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Had the tasting menu but got the seared foie off the small plates list too:

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post #22923 of 25821
i know what you mean about bouchon matt. it's never quite "bouchon-y" enough. TK is just wrapped too tight to allow food splatters. everything is just a tad too perfect. that said, i was up in napa a couple weeks ago with some friends and we had a really, really good meal at the yountville store. seafood plateau, perfectly cooked thick asparagus mimosa and one of the best liver and onions i've ever had -- the meat was absolutely dead center cooked. of course, it was topped with a perfectly sorted tower of onion rings in progressively smaller sizes.
post #22924 of 25821
Has anyone been to Robuchon?
post #22925 of 25821
Quote:
Originally Posted by gomestar View Post

from last weekend with matt: Warning: Spoiler! (Click to show)








Quote:
Rustic, yet elegant, the earthenware plates inject a touch of “I’m so twee and yuppie with my wool knits and garden clogs in Marin County” – designer, post-Martha ceramics, but more fashionable because they’re being used in a two Michelin-starred restaurant.
post #22926 of 25821
Shakshuka

post #22927 of 25821
All of the Robuchon restaurants seem to have horrific decor schemes. The dining room in Macau is quite majestic and may be the best, but they still put those printed overhead transparency things under the plates, and they look ridiculous.
post #22928 of 25821
Quote:
Originally Posted by b1os View Post

Shakshuka
i'm assuming this is from Plenty. Great recipe, but it's even better with a side of tahini hummus, bread, and a hangover.
Quote:
Originally Posted by impolyt_one View Post

All of the Robuchon restaurants seem to have horrific decor schemes. The dining room in Macau is quite majestic and may be the best, but they still put those printed overhead transparency things under the plates, and they look ridiculous.
the restaurant scene loves kitchy stuff.
post #22929 of 25821
Quote:
Originally Posted by impolyt_one View Post

All of the Robuchon restaurants seem to have horrific decor schemes. The dining room in Macau is quite majestic and may be the best, but they still put those printed overhead transparency things under the plates, and they look ridiculous.

Well, I mean, come on man. . . is there anything in Macau that isn't vulgar and disgusting?
post #22930 of 25821
Quote:
Originally Posted by gomestar View Post

i'm assuming this is from Plenty. Great recipe, but it's even better with a side of tahini hummus, bread, and a hangover.
Yeah, it is. I prefer it over the one in Jerusalem. Your tweaks sound good, safe for last part. happy.gif
IMO a very important aspect of the dish is the consistency of the eggs. It's difficult to master, especially when the eggs cook differently (like in my case, one is at the "rim" of the bowl and the other in the center). It's not always easy to nail them soft-cooked (and it's definitely much better when they're soft as opposed to hard).
post #22931 of 25821
Quote:
Originally Posted by b1os View Post

Shakshuka
Warning: Spoiler! (Click to show)

Shakshuka is one of my new favorite weeknight recipes. So quick and easy to make, and so delicious.
post #22932 of 25821
But the amount of oil is on the extreme side, imo. Do you use all the recipe calls for or do you cut it down a bit? I suppose with enough bread as a side it's fine, but eaten plain it can be a bit much for some people. I mean, 180ml of oil is quite a number for what's basically four servings.
post #22933 of 25821
well, I only went out there once, for that place - but I can say, no, probably not. It's in a casino hotel obviously, so it's incredibly unpleasant to get to the restaurant. The dining room is fantastic, but the view is not of much. It's an imperfect scenario. It's cheap though, I think lunch at au Dome was like $60 a head for the full ride. The ones in Tokyo are also cheap, at least for lunch, you can get in at the replica chateau for as little as $30 and get 3 plates, and they don't get too crazy with supplements either. Relative bargain.
post #22934 of 25821
Quote:
Originally Posted by impolyt_one View Post

All of the Robuchon restaurants seem to have horrific decor schemes. The dining room in Macau is quite majestic and may be the best, but they still put those printed overhead transparency things under the plates, and they look ridiculous.

The main one in Vegas looks like a what a high dollar hooker in Paris would conjure up after she received a few million in hush money from DSK. The Atelier looks like a Japanese brothel circa 1986.
post #22935 of 25821
Quote:
Originally Posted by itsstillmatt View Post

The main one in Vegas looks like a what a high dollar hooker in Paris would conjure up after she received a few million in hush money from DSK. The Atelier looks like a Japanese brothel circa 1986.
matt, you seem to have a certain, um, "intimacy" with the aesthetic.
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