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Why not just invade the kitchen entirely?
Do they staple the bill to it? My Chinese take-out place does that.
- B
You still pay after each meal? I am billed monthly.
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Why not just invade the kitchen entirely?
What you're thinking about was only of interest to a subset, particularly the NYC-centered subset. And my grandparents did date back to the Edwardian era, but as children. - B
You still pay after each meal? I am billed monthly.
A chef/friend of mine has twice taken the opportunity to cook in the kitchen at Taillevent for 30 days each trip, over the last 2 summers. He is no slouch in the kitchen and knows restauarnt life pretty well. He says the kitchen at Taillevent is notches above anything he has seen. When you order frog legs, they are fresh. Frogs are raised in the basement of the restauarant. The obsessive prep of vegetables and fish. He said their kitchen techniques were amazing and beyond anything he had experienced. If you wonder if he has any cred, he cooks a bunch at the White House (Interesting stories from there as well) and has an extensive, impressive resume.
Best meal for me on my one trip to Paris was A’telier de Joel Robuchon but eating at Pierre Gagnaire was equally good. The clientele at Robuchon was a mix of foodies and tourists making the trek to mecca. Clientele at Gagnaire were more locals eating there for the food. I favor and am more comfortable with the latter. The food and “counter service” at Robuchen are an odd mix to me, not awful, just odd.
The great dandy, Evander Berry Wall goes into aching detail over all the top/chic restaurants he used to frequent when he was in New York during the Edwardian era in his autobiography, Neither Pest nor Puritan.
My monthly quantity of Chinese takout is probably not in your league. There are the greats; then there are the also-rans
Cannot remember the last time I had Chinese food. I frequent Korean,Thai and Japanese, in that order.
Yum, yum, yum...in the end, though, it's China and France, then everyone else.
Yum, yum, yum...in the end, though, it's China and France, then everyone else.
Cannot remember the last time I had Chinese food. I frequent Korean,Thai and Japanese, in that order.
Wasn't he in Paris during the Edwardian era? If I recall, he lived in the same hotel as the Aga Khan. A fascinating person. - B
Yum, yum, yum...in the end, though, it's China and France, then everyone else.
At least somebody agrees with me. Those two cuisines stand head and shoulders above everything else.
I had trouble finding good Chinese in Chicago. Have you tried Phoenix in Chinatown for dim sum? It was decent--though not on par with what I've had in Flushing or the DC metro area.
He moved to Paris at the end of the Edwardian era, I recall. He said New York was only fit for businessmen.
I had trouble finding good Chinese in Chicago. Have you tried Phoenix in Chinatown for dim sum? It was decent--though not on par with what I've had in Flushing or the DC metro area.