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Bouchon LV

Discussion in 'Social Life, Food & Drink, Travel' started by SField, Dec 27, 2010.

  1. rnoldh

    rnoldh Well-Known Member

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    Help For Credit Card Debt are the bank robree of the help of the credit card debit to of him.and It is the matain of the company of the good credit card. ======================================================== Help For Credit Card Debt
    Great first post[​IMG] [​IMG] [​IMG] [​IMG], even though spam was removed. Perhaps the spammer was a Bouchon diner!
     
  2. gamelan

    gamelan Well-Known Member

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    the food was good but the experience was made more memorable because 2 of us out of 3 threw up the next day. we both think it was the oysters. probably won't be back.

    -Jeff
     
  3. SField

    SField Well-Known Member

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    the food was good but the experience was made more memorable because 2 of us out of 3 threw up the next day. we both think it was the oysters. probably won't be back.

    -Jeff


    If they were bad oysters you would likely have thrown up long before the next day, and you certainly would not have continued eating after even one bad oyster.
     
  4. Pezzaturra

    Pezzaturra Well-Known Member

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    Food in LV is exceptional, everything is so fresh (freshly frozen) and flown the night before (if it is not Sunday or Monday).
    I cannot think of better place (tourist trap) to have a gastronomic (overpriced mediocrity) experience.
    It is if LV was specially designed for people like me; who really enjoys all sorts of travel (Disneyworld) without ever leaving the states.
     
  5. SField

    SField Well-Known Member

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    Food in LV is exceptional, everything is so fresh (freshly frozen) and flown the night before (if it is not Sunday or Monday). I cannot think of better place (tourist trap) to have a gastronomic (overpriced mediocrity) experience. It is if LV was specially designed for people like me; who really enjoys all sorts of travel (Disneyworld) without ever leaving the states.
    Actually, you fucking idiot, Las Vegas has many incredible restaurants. It's the only city in the US with a Gagnaire restaurant as well as Guy Savoy and a Joel Robuchon (not just Atelier) and has countless other establishments that are leading the way in contemporary American food. Sage, is a great example. It might possibly have the most dense concentration of Michelin stars per one or two square miles in the world.
     
  6. Pezzaturra

    Pezzaturra Well-Known Member

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    Actually, you fucking idiot, Las Vegas has many incredible restaurants. It's the only city in the US with a Gagnaire restaurant as well as Guy Savoy and a Joel Robuchon (not just Atelier) and has countless other establishments that are leading the way in contemporary American food. Sage, is a great example.

    It might possibly have the most dense concentration of Michelin stars per one or two square miles in the world.


    No "my dear" you are an idiot in this case, falling for poorly disguised printed ads, masquerading as reporting and general marketing efforts of celebrity chefs who don't cook in the restaurants that bear their names. But, the more of you pile up into these gastronomic food courts the stronger Amurika will be.
    Let the Michelin star be a guiding light through your luxury-life. Twinkle-twinkle.
     
  7. SField

    SField Well-Known Member

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    No "my dear" you are an idiot in this case, falling for poorly disguised printed ads, masquerading as reporting and general marketing efforts of celebrity chefs who don't cook in the restaurants that bear their names. But, the more of you pile up into these gastronomic food courts the stronger Amurika will be. Let the Michelin star be a guiding light through your luxury-life. Twinkle-twinkle.
    You really are actually retarded. I think everyone is quite well aware of who is cooking in those restaurants. The restaurants print the name of the chef, and it is not Thomas Keller or Joel Robuchon. They make absolutely no secret of it. Just because the chef isn't present doesn't mean that the people who are in fact there are incompetent and not worthy of the marquee. Both Robuchon establishments and places like Picasso, Bouchon etc... are excellent restaurants regardless of whose name they bare. The quality of the best restaurants in Vegas are as good as any restaurant in the world. You obviously have absolutely no clue about food and obviously have no been to Las Vegas. Please refrain from talking about subjects like these, you haven't the slightest clue.
     
  8. ChicagoRon

    ChicagoRon Well-Known Member

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    You really are actually retarded. I think everyone is quite well aware of who is cooking in those restaurants. The restaurants print the name of the chef, and it is not Thomas Keller or Joel Robuchon. They make absolutely no secret of it. Just because the chef isn't present doesn't mean that the people who are in fact there are incompetent and not worthy of the marquee. Both Robuchon establishments and places like Picasso, Bouchon etc... are excellent restaurants regardless of whose name they bare. The quality of the best restaurants in Vegas are as good as any restaurant in the world. You obviously have absolutely no clue about food and obviously have no been to Las Vegas. Please refrain from talking about subjects like these, you haven't the slightest clue.
    On a side, but slightly related topic, I was at a party last year having a fantastic conversation with Tory McPhail about how some Vegas restaurants are a vague facsimile of the real thing, while others are stand-alone successes. Turns out I did not realize Tory had been the chef at the Commander's on the strip when it was in the Alladin (now Planet Hollywood) before he replaced Jamie Shannon at the flagship. Unfortunately, that was an example I used on the negative side [​IMG] . Fortunately, he was super cool about it. But what's interesting is.. he said "everyone said everything we made was severely over-seasoned. Ironically, they were the same recipes with the same seasoning I use at Commander's in Nola - apparently the collective palate is just expecting something different in New Orleans". (paraphrased).
     
  9. SField

    SField Well-Known Member

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    On a side, but slightly related topic, I was at a party last year having a fantastic conversation with Tory McPhail about how some Vegas restaurants are a vague facsimile of the real thing, while others are stand-alone successes. Turns out I did not realize Tory had been the chef at the Commander's on the strip when it was in the Alladin (now Planet Hollywood) before he replaced Jamie Shannon at the flagship. Unfortunately, that was an example I used on the negative side [​IMG] . Fortunately, he was super cool about it. But what's interesting is.. he said "everyone said everything we made was severely over-seasoned. Ironically, they were the same recipes with the same seasoning I use at Commander's in Nola - apparently the collective palate is just expecting something different in New Orleans". (paraphrased).
    With food being a major part of my life, I've eaten at least 75% of the restaurants on any given "best" or "top X" list you can imagine. I can assure you that the restaurants in Vegas are as good as their flagship counterparts (at least what I've been to). I actually enjoyed L'Atelier in Vegas more than I did NYC. I also thought it wasn't a poor substitute for Paris. The Joel Robuchon in LV represents itself extremely well next to Toyko and Paris. Bouchon in LV is excellent, and I've been to the original, TFL and Per Se. Chefs who care about their operations put highly competent people in charge. These are all great restaurants and I frankly didn't see something worse than the original. Granted the Mesa Grill in NYC was visited while very drunk, but I still got what I expected. The only place that disappointed me (even with low expectations going in), was Spago. I think it should be bulldozed... But I always thought Wolfgang Puck fucking sucks, so what was new there? Seasoning isn't a big surprise. People in New Orleans are familiar with more authentic french cooking and obviously the homegrown style. They are more likely to appreciate stronger seasoning whereas the rich Left coasters visiting Vegas will find it odd. This is accounted for at the Robuchon properties and probably Savoy too.
     
  10. Pezzaturra

    Pezzaturra Well-Known Member

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    You really are actually retarded. I think everyone is quite well aware of who is cooking in those restaurants. The restaurants print the name of the chef, and it is not Thomas Keller or Joel Robuchon. They make absolutely no secret of it. Just because the chef isn't present doesn't mean that the people who are in fact there are incompetent and not worthy of the marquee. Both Robuchon establishments and places like Picasso, Bouchon etc... are excellent restaurants regardless of whose name they bare.

    The quality of the best restaurants in Vegas are as good as any restaurant in the world. You obviously have absolutely no clue about food and obviously have no been to Las Vegas. Please refrain from talking about subjects like these, you haven't the slightest clue.


    Picasso is a tourist-trap-dump with 26 y.o. sommelier who doesn't know what he is talking about. Not to mention mediocre cooking. You are a typical Amerikan with a burger pallet who looks at big names and Michelin stars to help him form his opinions.
    Anyone can talk about food (we are all specialists, aren't we) however your comments lead me to believe that your pallet is so untrained that you would be equally happy at Fat burger and at Crillon.
    I envy you in a way . Ignorance is a bliss.
     
  11. ChicagoRon

    ChicagoRon Well-Known Member

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    With food being a major part of my life, I've eaten at least 75% of the restaurants on any given "best" or "top X" list you can imagine. I can assure you that the restaurants in Vegas are as good as their flagship counterparts (at least what I've been to). I actually enjoyed L'Atelier in Vegas more than I did NYC. I also thought it wasn't a poor substitute for Paris. The Joel Robuchon in LV represents itself extremely well next to Toyko and Paris. Bouchon in LV is excellent, and I've been to the original, TFL and Per Se. Chefs who care about their operations put highly competent people in charge. These are all great restaurants and I frankly didn't see something worse than the original. Granted the Mesa Grill in NYC was visited while very drunk, but I still got what I expected. The only place that disappointed me (even with low expectations going in), was Spago. I think it should be bulldozed... But I always thought Wolfgang Puck fucking sucks, so what was new there? Seasoning isn't a big surprise. People in New Orleans are familiar with more authentic french cooking and obviously the homegrown style. They are more likely to appreciate stronger seasoning whereas the rich Left coasters visiting Vegas will find it odd. This is accounted for at the Robuchon properties and probably Savoy too.
    I should have said that I feel the quality of the vegas counterparts has improved vastly in the last few years. Also, if you read my review of L'atelier in NYC, I said the exact same thing... Paris is like 1/2% better than Vegas, probably just because of the ingredients they can access... but NYC is meh. I have not been to Tokyo. That said, I still find myself pushing people toward the places with resident Chefs (understand that the chef's name on the menu is always resident, I mean the one on the marquis) in Vegas like Alex, Picasso, the Kerry Simon places over the big celeb chefs like Lagasse, Puck, Battali, Flay. Now, I think at this point the reason I still do that is because I'm talking to people who will go to NY and Nola and LA some time as well, so I suggest... get something in Vegas that you can't get elsewhere. That said, Bouchon and L'Atelier are the two I follow up by saying ... if you're not going to be in Yountville or Paris any time soon... make sure you hit those. Bottom line ... we are very fortunate to be able to have this discussion and have eaten (you more than me) some of the best food in the world. Happy New Year [​IMG]
     
  12. kwilkinson

    kwilkinson Well-Known Member

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    Picasso is a tourist-trap-dump with 26 y.o. sommelier who doesn't know what he is talking about. Not to mention mediocre cooking. You are a typical Amerikan with a burger pallet who looks at big names and Michelin stars to help him form his opinions.
    Anyone can talk about food (we are all specialists, aren't we) however your comments lead me to believe that your pallet is so untrained that you would be equally happy at Fat burger and at Crillon.
    I envy you in a way . Ignorance is a bliss.


    lollollolololol
     
  13. GusW

    GusW Well-Known Member

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    I think the two redeeming qualities of LV are 1) the food 2) the hotel at Mandaly Bay (quiet sanity in a crazy place). But neither of these is sufficient for me to want to go to LV unless I must be there for business.
     
  14. SField

    SField Well-Known Member

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    Picasso is a tourist-trap-dump with 26 y.o. sommelier who doesn't know what he is talking about. Not to mention mediocre cooking. You are a typical Amerikan with a burger pallet who looks at big names and Michelin stars to help him form his opinions.
    Anyone can talk about food (we are all specialists, aren't we) however your comments lead me to believe that your pallet is so untrained that you would be equally happy at Fat burger and at Crillon.
    I envy you in a way . Ignorance is a bliss.


    hear that matt? We liked Picasso so the above is what we are...
     
  15. kwilkinson

    kwilkinson Well-Known Member

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    Personally, I like Picasso just on the fact that the somm is only 26 years old. People need to take young somms more srsly. [​IMG]
     
  16. itsstillmatt

    itsstillmatt Well-Known Member

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    hear that matt? We liked Picasso so the above is what we are...
    Was there ever any doubt. Poor Balky seems to be off his medicine again.
     
  17. Piobaire

    Piobaire Well-Known Member

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    Dkzzzt always brings the lulz.
     
  18. randallr

    randallr Well-Known Member

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    Dkzzzt always brings the lulz.

    This threak is bringing the heat.
     
  19. Baron

    Baron Well-Known Member

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    Dkzzzt always brings the lulz.

    You can put him on ignore and you really don't miss much. It's a high yield investment on the few clicks it takes.
     
  20. Baron

    Baron Well-Known Member

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    Speaking of Bouchon, I'm looking forward to trying the Beverly Hills outpost. I've heard good things.
     

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