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What did you eat last night for dinner? - Page 1857

post #27841 of 27937
Not at all. The milk also came in a bag, as is the norm in my jurisdiction.
post #27842 of 27937
Quote:
Originally Posted by erictheobscure View Post

There was a two star BYOB in Chicago?

http://www.42gramschicago.com

Prices have basically doubled since they opened in 2014, and they cut BYOB...

I thought it was a more fun experience than Alinea (but Alinea's food was more technically perfect), although you have to like the vibe they are peddling: husband and wife team plus an assistant, single shared table with an open kitchen. Often your neighbors might be willing to share a bit of their BYOB spoils as well which can be quite nice.

Not sure I can recommend it anymore with the pricing though. Lots of other 2 and 3 star options. Maybe they don't mark up their booze very high, but it is still a lot of money even without wine.

A number of 1 star places are BYOB, but I think that's more common.
post #27843 of 27937

Ouch Chicago.  You prepay for your meal?

 

I'll stick to the holes just north of your fancy city.  We too have James Beard semi-finalists :rolleyes: 

post #27844 of 27937
Some nice white figs picked up alongside the motorway. Driving on the left side of the road is quite a time!
post #27845 of 27937
David Duncan House.


It's no Barberian's. Still nummers AF though. These joints always bottom out at Very Good at worst.
post #27846 of 27937
Those fries are elegantly done. Is the Ketchup a Heinz vintage?
post #27847 of 27937
But of course. Très élégant.
post #27848 of 27937
Why ruin fries with ketchup?
post #27849 of 27937

Better the ketchup goes on the fries than the steak.

post #27850 of 27937

Reveller, I'm gonna have to block you to avoid these images.  Is there a way I can block him in just this thread?

post #27851 of 27937
Wow. No idea you were so sensitive.
post #27852 of 27937
Quote:
Originally Posted by jcman311 View Post

Ouch Chicago.  You prepay for your meal?

I'll stick to the holes just north of your fancy city.  We too have James Beard semi-finalists rolleyes.gif  

A recent trend that Alinea kicked off around here. Other than Next and 42Grams, I am not sure who else does it.

I think the impetus for switching to a ticket system was frustration at cancelled reservations, particularly partial cancellations where one person doesn't show at a 4-top. Because Alinea preps a lot of stuff in advance and buys ingredients with careful planning, they found that if 1 person didn't show up, they lost money on the table. Since the place books out months in advance anyways, convincing people to buy a ticket wasn't that big of a jump up from requiring a credit card to hold the reservation.

I'm not really bothered by it for small places with long waiting lists. 42grams seats like 8 people a night now that they have switched to a single service. Especially when they were BYOB, ticketing meant that all of the money was taken care of before you arrived. The restaurant didn't even need a credit card machine or a cash box. You came, ate your meal, and left...which was kind of nice.
post #27853 of 27937

Those are some valid points, however with such small personable service it would be nice to have attention to prices for varying menus.  How do they know that a meal a month away is still going to be set at $400/person?  If they are sourcing local and have a varying menu daily then one can feel either good for the value or robbed if something is subpar.  I know these things aren't typical of high end places, but you never know.  I'd rather go to a place that does a few things well that I can count on and try a few rotating/new dishes from local sources and flavors.  I know the tiny place in Mke that I've been a few times doesn't even have a menu, but they don't precharge for it either.  Many times I don't know the price until I pay.  I hope at least the atmosphere at 42Grams is the same where you can ask questions and hear the story about the meal.  

 

It just seems odd to me.

post #27854 of 27937
Quote:
Originally Posted by otc View Post

A recent trend that Alinea kicked off around here. Other than Next and 42Grams, I am not sure who else does it.

I think the impetus for switching to a ticket system was frustration at cancelled reservations, particularly partial cancellations where one person doesn't show at a 4-top. Because Alinea preps a lot of stuff in advance and buys ingredients with careful planning, they found that if 1 person didn't show up, they lost money on the table. Since the place books out months in advance anyways, convincing people to buy a ticket wasn't that big of a jump up from requiring a credit card to hold the reservation.

I'm not really bothered by it for small places with long waiting lists. 42grams seats like 8 people a night now that they have switched to a single service. Especially when they were BYOB, ticketing meant that all of the money was taken care of before you arrived. The restaurant didn't even need a credit card machine or a cash box. You came, ate your meal, and left...which was kind of nice.

Interesting idea only saw something like this years ago with a small catering firm where you had to pay up front and they did two seatings a night. Was on the Swan River in a very nice weather board with a large enclosed veranda perfect for a summer dinner.

I have noticed that a lot more restaurants are imposing cancellation fees on people these days.

Tonight

Entree

Aubergine Caviar:chargrilled whole aubergine to impart a smoky flavour then roasted for 20 minutes with black garlic, parsley half a lemon, salt and pepper with potato crackers.

Main
Boned whole chicken stuffed with a macerated medley of dry stone fruits left over night in orange juice, brandy and cointreau. Then rolled, baked and served on a bed of Paris mash.

The Vegetarian option is yet to be decided upon.

Desert

Cream Caramel made with almond milk and palm sugar with Over the Moo Vanilla ice cream.

2011 William Downie Yarragoon Pinot Noi, and guest is bring a wine for the chook.
post #27855 of 27937

Picked up some flank steak.  I haven't had it in a long time, but it really turned out great.  First was rolled with an ginger and scallion filling and a teriyaki glaze.  The second was a bloody mary marinade which then I reduced into a sauce.  Still have a bit of meat left going to do a pistachio pesto recipe probably.

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