What did you eat last night for dinner?

Is that part of a lobster tail and claw?

That looks awful. Why would you put a plain chunk of lobster on top of a burger?

Originally Posted by Rambo

Click to expand...

That looks awful. Why would you put a plain chunk of lobster on top of a burger?

B/c you're Hubert Keller and people are going to pay a shitload of money for your food whether it's good or not.

Originally Posted by kwilkinson

Click to expand...

B/c you're Hubert Keller and people are going to pay a shitload of money for your food whether it's good or not.
Couldn't you say this of just about every famous chef out there?

Originally Posted by Rambo

Click to expand...

Couldn't you say this of just about every famous chef out there?

Well, all the ones who open burger joints, at least.

my wife made these chicken wraps with grilled chicken, mexican rice, green onions, and with a chipotle ranch sauce. Off the hook as always, i love having a spanish wife

Originally Posted by kwilkinson

Click to expand...

Is that part of a lobster tail and claw?

Yep... unbelievable.

Originally Posted by Rambo

Click to expand...

That looks awful. Why would you put a plain chunk of lobster on top of a burger?

Because you're insane, lazy, or both.

I was at Southcoast Plaza yesterday and in the Crystal Court while at the Oliver Peoples sale, I noticed that there was a restaurant of Marc Samuelsson, Cat Cora and Nancy Silverton @ the Macys Home store. Intrigued, I checked it out and got a burger there. The "prime burger". It was FANTASTIC. They did slightly undercook the burger (I asked for medium rare and it was more rare) but there was a great smokey flavor and the sauce they had on it was quite good. I think I'm going to eat here everytime I go to Southcoast from now on. http://www1.macys.com/campaign/cc/restaurants.jsp This was the Marc Sammuelsson "Prime Burger". One of the better burgers I've had in a while. the fries were outstanding and they have pickled cucumbers and some good coleslaw too. you can see it is a bit rarer than I would have liked though:

There are just so many other cool things you could do with that dish. Like a lobster, asparagus, and tarragon cake. Or slicing lobster really thin, spreading butter between it the layers, and binding it with transglutaminase, so that when cooked, it would puff up like a laminated dough.
For that matter why even use asparagus? Other things pair better, and there is no way in hell that the asparagus was in season or even that good.
That is just.... ugh.

Originally Posted by Xericx

Click to expand...

It was FANTASTIC. They did slightly undercook the burger (I asked for medium rare and it was more rare) but there was a great smokey flavor and the sauce they had on it was quite good. I think I'm going to eat here everytime I go to Southcoast from now on.


It's missing pieces of lobster.

Originally Posted by kwilkinson

Click to expand...

There are just so many other cool things you could do with that dish. Like a lobster, asparagus, and tarragon cake. Or slicing lobster really thin, spreading butter between it the layers, and binding it with transglutaminase, so that when cooked, it would puff up like a laminated dough.
For that matter why even use asparagus? Other things pair better, and there is no way in hell that the asparagus was in season or even that good.
That is just.... ugh.


Exactly. It was like they said, "what do we have in the kitchen we can toss on as a topping?" The lobster burger at Central was done like a crab cake bound with gelatin and scallop mousse... it was amazing. I even wonder if Hubert has seen or tasted any of the food there, because the guy is rail thin.

Originally Posted by Roikins

Click to expand...

Friends wanted to try the Burger Bar in SF, so I tagged along. Hubert was there again making the rounds. He brought us a shake sampler to try, but the raspberry one was god awful -- it was like drinking super sweet raspberry jam. The rest of the shakes were still as sweet as the week before, although the chocolate mint one was okay. I decided to go with the "surf and turf" which was lobster with an angus beef patty and asparagus. What a huge disappointment, as you can tell from the photo.

I was hoping for something a bit more creative, like the lobster burger at Central in D.C., where the lobster is chopped up and bound with gelatin to make an awesome "lobster cake," but instead it was just two chewy pieces of lobster without any sort of sauce.

Someone should email this post to Mr. Keller. That's down right embarrassing for any chef, not to mention one of his caliber. If he tried to pull that **** on Top Chef Master, they would've laughed at him.

Had Porto's Pastrami sandwich and potato balls for lunch and dinner.

Attachment 31714
]..brazed salmon, curly cucumbers, caviar, and roe w/ Thai spices - Symply Ayzen (Tenleytown, DC)

View attachment 31715

pork gyoza and some sashimi from the local japanese