Yes, we liked Monsieur Benjamin too, but I think we like Rich Table (serving it's regular menu) even more.
Micromanage my Life -San Francisco/ Palo Alto/Napa Edition
Posted 03 May 2017 - 01:18 AM
Interesting. I would never think of ordering cassoulet in SF.
The other thought that occurs to me, putting myself in your shoes at Rich Table, I would always wonder what I missed on the chef's menu, knowing the caliber of the house. But then, as my husband says, I dine out to learn rather than chasing tried and true.
"A meal without wine is called breakfast." Camille Fourmont
Posted 03 May 2017 - 01:23 AM
I was honestly happy to have the cassoulet out of the equation, although it was a cool evening. I'm hypercritical--but then that's why I resist ordering tripe (I've been cooking it forever and think I know it), but they nailed it.
Posted 03 May 2017 - 01:25 AM
Hospitality gold star.
Posted 03 May 2017 - 04:51 AM
Oh man, if I walked into someplace having a special high-class good-restaurant-quality Red Sauce menu, I'd think, "Thank you, God."
Posted 03 May 2017 - 06:57 PM
It's entirely personal. Traveling 8 hours across three time zones for rigatoni alla vodka is my nightmare.
I read someone say that their idea of hell was to be trapped in a bad bar that only had 2 songs in the jukebox. Both by Pat Benatar.
"But this is blatant ultracrepidarianism on my part." - Taion
I have a dream of a multiplicity of pastramis.
"once the penis came out, there was discussions as to why we didn't order the testicles" - Daniel describing a meal in China
Posted 03 May 2017 - 08:16 PM
Just for the record - I don't serve at the table, just the counter.
Posted 10 May 2017 - 01:12 AM
That's a fine write up. I had to stop and reread when I got to the pours of $10 Beaujolais. That's a disconnect with NYC pricing, for sure.
― Niccolò Machiavelli