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Beatrice Inn

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#31 Sneakeater

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Posted 10 February 2017 - 07:31 PM

I had a 2005 Pomerol.  Yeah, it cost $185 -- but it was one of the few bottles that didn't seem way too young for what they were charging.

 

Their wine list actually kind of pisses me off.


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#32 joethefoodie

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Posted 10 February 2017 - 07:39 PM

Their wine list actually kind of pisses me off.

 

Not enough reds with all that meat?



#33 Sneakeater

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Posted 10 February 2017 - 07:46 PM

Not enough anything, really.


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#34 Sneakeater

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Posted 10 February 2017 - 08:11 PM

Also, speaking of beverages, I think a place like this would do better with a more classically oriented cocktail list.

 

Especially since their house cocktails just aren't that great.


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#35 joethefoodie

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Posted 10 February 2017 - 08:19 PM

Also, speaking of beverages, I think a place like this would do better with a more classically oriented cocktail list.

 

Especially since their house cocktails just aren't that great.

I was gonna ask that next.  

 

Martinis and Manhattans go nicely with this kinda food.



#36 Sneakeater

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Posted 10 February 2017 - 08:26 PM

Exactly!  (There house list does included a pretty niced "smoked" Manhattan variation.)

 

This is something 4 Charles Prime Rig gets right, BTW.

 

(But their wine list is even worse than Beatrice's.)


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#37 Anthony Bonner

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Posted 10 February 2017 - 08:49 PM

What'd either of you drink on Wednesday?

 

The wine list has very few bottles of red under $100, though the markups don't appear to be that insane.

as sneak says the wine list is very weak.  I also had a cold so didn't even finish the glass of syrah I ordered.  I had some gin based cocktail I also don't think I finished.


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#38 Anthony Bonner

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Posted 10 February 2017 - 08:50 PM

 

Also, speaking of beverages, I think a place like this would do better with a more classically oriented cocktail list.

 

Especially since their house cocktails just aren't that great.

I was gonna ask that next.  

 

Martinis and Manhattans go nicely with this kinda food.

 

I know I'm an outlier, but I really don't like drinking cocktails with dinner, and actually at a place serving more delicate food I wouldn't even start with one.


"This is a battle of who blinks first, and we've cut off our eyelids"


#39 Sneakeater

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Posted 10 February 2017 - 09:10 PM

Strongly agree!!!!!!!  I don't think you're an outlier.


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#40 Suzanne F

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Posted 10 February 2017 - 10:36 PM

<snip>

The problem with this place is the menu. Its all just so meaty I find it impossible not to get palate fatigue.  That midcourse salad was brilliant because it provided exactly the kind of lightness and acid that the menu needs to provide more of if they want to offer up these big brown meaty dishes.  I think that's the difference between places like this that are great (i.e. the montreal places, the st. john places) and the places that produce great dishes but maybe aren't places I can eat at weekly? IDK. Just a thought.

I have not looked at the menu, but aAre you saying that it's not possible to order with enough variety? That is, that everything is heavily meaty? (I just looked at the online menu, and almost everything does look heavy heavy.)

 

If so, sounds like a place to order just one course (and maybe dessert if they're any good)?


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#41 joethefoodie

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Posted 10 February 2017 - 10:41 PM

Strongly agree!!!!!!!  I don't think you're an outlier.

 

Wait - you don't start with a cocktail no matter the food?

 

When did that happen??



#42 Sneakeater

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Posted 10 February 2017 - 11:18 PM

Ooooops. Strongly DISagree with that last part.

Recent research showed that the numbing of your tastebuds from even a Martini lasts only a few seconds.

Thanks for catching me, joe! That was close.
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#43 Wilfrid

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Posted 11 February 2017 - 12:20 AM

Any idea about BYO policy?

#44 Wilfrid

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Posted 11 February 2017 - 12:23 AM

Strongly agree!!!!!!!  I don't think you're an outlier.


Bubbly, of a rank befitting the restaurant, is usually the best idea; unless there's an authentically interesting cocktail list.

Sherry is a great idea, but still servers are surprised they have it and think it should be served warm in a goblet.

#45 Suzanne F

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Posted 11 February 2017 - 12:47 AM

Sherry is the bugaboo at so many places. It is our apéritif of choice, yet very few place give it the respect it deserves. Sigh. We sometimes have to instruct them on how to serve it, if they "discover" that the establishment carries something worth drinking.


I don't actually know what a handbasket is -- but whatever they are, singer-songwriters are in the first ones going to hell. -- Sneakeater, 29 March 2018 - 12:06 AM

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table






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