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#31 Peter Creasey

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Posted 28 March 2008 - 12:51 PM

QUOTE(Peter Creasey @ Feb 29 2008, 09:20 AM) View Post
Central sounds appealing


Central was most appealing. Perhaps a bit brassier and noisier than I was anticipating but nevertheless very much up to par.

We were promptly seated. Professional service. Appealing wine list. And, of course, Richard's typically fine menu.

We had the faux gras, fried oysters, braised beef cheeks, and pig feet. All were truly excellent...and a good match up with a Malbec.

Central is highly recommended.


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SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .

#32 Liza

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Posted 28 March 2008 - 02:18 PM

Faux gras = fake fois gras?
“And another thing. You don't have to "move on" either. Not until you're ready. People say, Oh, you should be grateful. They say, Oh, it's time for you to move on. I'm like, What are you, a cop with a nightstick? I'll move on when I'm done playing the blues on my harmonica, thank you very much.

Really, people will tell you all kinds of garbage. Don't believe it.

You don't have to move on until you're ready.”

#33 Wilfrid1

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Posted 28 March 2008 - 02:23 PM

QUOTE(Liza @ Mar 28 2008, 10:18 AM) View Post
Faux gras = fake fois gras?


"Fois gras" means "fat time" but "faux gras" means fake fat. Pay attention, please.

How did he prepare the pig's feet, Peter?

Elect-a-lujah

***Every Monday***At the Sign of the Pink Pig.

If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.

#34 Peter Creasey

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Posted 28 March 2008 - 03:55 PM

QUOTE(Wilfrid @ Mar 28 2008, 09:23 AM) View Post
How did he prepare the pig's feet, Peter?


Wilfrid, the pig's feet was chopped and mixed with various herbs, etc. and encased in a fried crust. This rendition reminded me of the Italian zamponi (sp?) dish. It was extraordinary and a real treat. I had it accompanied with sauteed brussels sprouts with bacon and a salad frisee with bacon(I got my pork fix).

QUOTE(Liza @ Mar 28 2008, 09:18 AM) View Post
Faux gras = fake fois gras?


Liza, Yes, very creamy, smooth, and rich probably made from chicken livers served with duck rillettee. Really a compelling dish, especially if you love liver like we do.


_________________
. . . . . . . . . . . . . Pete/Houston
SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .

#35 Wilfrid1

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Posted 28 March 2008 - 06:04 PM

Aha, so the chef is a conscientious objector to the real thing?

The pig's feet preparation sounds not unlike that offered at Ssam Bar, where it is misdescribed as a torchon. Thanks.
Elect-a-lujah

***Every Monday***At the Sign of the Pink Pig.

If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.

#36 Peter Creasey

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Posted 28 March 2008 - 07:18 PM

QUOTE(Wilfrid @ Mar 28 2008, 01:04 PM) View Post
so the chef is a conscientious objector to the real thing?


Wilfrid, Not necessarily! Not sure if you're being facetious or not, but many people, including us, enjoy other faux gras delicacies while being foie gras fans as well.

We often have chicken liver pate, especially around Thanksgiving and Christmas times.


_________________
. . . . . . . . . . . . . Pete/Houston
SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .

#37 PatDC

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Posted 29 March 2008 - 08:49 PM

QUOTE(Peter Creasey @ Mar 28 2008, 11:55 AM) View Post
QUOTE(Liza @ Mar 28 2008, 09:18 AM) View Post
Faux gras = fake fois gras?


Liza, Yes, very creamy, smooth, and rich probably made from chicken livers served with duck rillettee. Really a compelling dish, especially if you love liver like we do.
There is a recipe for the Chicken Faux Gras in Richard's Happy in the Kitchen, but I have not yet attempted it. I'm glad you enjoyed the meal.

#38 Peter Creasey

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Posted 30 March 2008 - 10:52 PM

Another restaurant should be added to the mix here as I don't believe it has been mentioned. It is José Andrés's Cafe Atlantico. We were luckily able to get last minute reservations and had a very nice meal.

Their sommelier is quite knowledgeable and helpful in navigating an appealing wine list.

How we got a reservation and got seated immediately, I'll never know. They were doing a landslide business.

Highly recommended.


_________________
. . . . . . . . . . . . . Pete/Houston
SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .

#39 Peter Creasey

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Posted 30 March 2008 - 10:55 PM

No surprise -- The White House was superb as well...


_________________
. . . . . . . . . . . . . Pete/Houston
SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .

#40 JPW

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Posted 31 March 2008 - 12:29 PM

QUOTE(Peter Creasey @ Mar 28 2008, 03:18 PM) View Post
QUOTE(Wilfrid @ Mar 28 2008, 01:04 PM) View Post
so the chef is a conscientious objector to the real thing?


Wilfrid, Not necessarily! Not sure if you're being facetious or not, but many people, including us, enjoy other faux gras delicacies while being foie gras fans as well.

We often have chicken liver pate, especially around Thanksgiving and Christmas times.
Richard certainly has nothing against goose liver. The faux gras at Citronelle is largely a result of its price point and "bistroness". With most apps $8-13 and most entrees $18 - $30 there's not really any space for the real thing.

"You know what we need around here? More guidelines. I don't think we have enough guidelines. I mean -- look at that other place, it even has guidelines for its guidelines."

"Also, we don't "ban" people in the arbitrary fashion you are describing. It's a meticulous and careful process, which is only used sparingly." -jhlurie (now ex-officio)

#41 Rich

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Posted 22 August 2019 - 06:54 PM

One dinner, cost is not an issue. 

 

Where do I go?

 

And I've been to the Inn at Little Washington.



#42 Behemoth

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Posted 22 August 2019 - 07:24 PM

Rose’s Luxury was really nice.
Summarizing, then, we assume that relational information is not subject to a corpus of utterance tokens upon which conformity has been defined by the paired utterance test.
-Chomskybot

#43 Rich

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Posted 22 August 2019 - 08:08 PM

Thanks but really can't wait outside for a table with the other couple I have invited.



#44 AaronS

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Posted 22 August 2019 - 08:09 PM

they have a fancier place that takes reservations, pineapples and pearls, which is supposed to be good.

#45 Behemoth

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Posted 22 August 2019 - 09:44 PM

We didn’t wait because we were with regulars :-) but the regulars had very good things to say about pineapples and pearls as well. We did little pearl for brunch as well - really nice.
Summarizing, then, we assume that relational information is not subject to a corpus of utterance tokens upon which conformity has been defined by the paired utterance test.
-Chomskybot