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Paul Liebrandt @ Chefs Club


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#31 Sneakeater

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Posted 14 April 2019 - 04:32 AM

When I was there Paul was quite present.
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#32 Wilfrid

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Posted 14 April 2019 - 10:40 PM

The a la carte is back online. I wonder if they tinkered with the pricing, because even if you skip dessert, you can’t reproduce the rest of the tasting for $95 let alone add other stuff. It really only serves people who only want an app and an entree.

#33 Orik

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Posted 14 April 2019 - 11:38 PM

You can see just how much tinkering there's been from the fact that caviar is only slightly more expensive than other items in the same category but still carries a $25 supplement in the tasting. 

 

Did I mention how much I hate this shit? 


sandwiches that are large and filling and do not contain tuna or prawns

#34 Wilfrid

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Posted 15 April 2019 - 04:16 AM

Yes, that’s weird. The duck makes no sense either. If they really mean to charge both diners a $50 supplement.

Remember Tailor, from Sam Mason. Opened with a strict no substitute tasting menu, but you could do the same from the carte with any substitutions you felt like, cheaper. How is this stuff so difficult? Assumption that diners can’t read/count?

#35 Orik

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Posted 15 April 2019 - 12:36 PM

Even if it's just one supplement, the other meat entrees now cost about the same as the duck.
sandwiches that are large and filling and do not contain tuna or prawns

#36 joethefoodie

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Posted 15 April 2019 - 12:45 PM

Remember Tailor, from Sam Mason. Opened with a strict no substitute tasting menu, but you could do the same from the carte with any substitutions you felt like, cheaper. How is this stuff so difficult? Assumption that diners can’t read/count?

 

Oh - the place with Eben's bar in the downstairs space!



#37 Wilfrid

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Posted 16 April 2019 - 06:36 PM

With the inappropriately dressed servers, yes.



#38 Wilfrid

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Posted 25 April 2019 - 07:42 PM

I think this is new:  Spring Terrine of Veal / Foie Gras / Marcona Almond

 

Also this, but less appealing:  Foie Gras / ‘Ferrero Rocher’

 

Perhaps these as well?:  Spanish Mackerel / Coconut / Celtuce; and Beautiful Spot Prawn / Consommé of Wild Garlic

 

And he has wild strawberries.  I still dream of the Wild Strawberries he sourced at The Elm.



#39 Neocon maudit

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Posted 25 April 2019 - 08:05 PM

The Tristar strawberries in his Eton mess and fruit tart? Those were lovely.



#40 Wilfrid

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Posted 25 April 2019 - 10:24 PM

Yes.

#41 Wilfrid

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Posted 27 April 2019 - 01:08 AM

Hamlet is in the house.

#42 Sneakeater

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Posted 27 April 2019 - 01:43 AM

I'm pretty sure he's there every night.


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#43 Orik

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Posted 27 April 2019 - 04:07 AM

Not when we went
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#44 Sneakeater

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Posted 27 April 2019 - 04:11 AM

Almost every night.
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#45 Wilfrid

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Posted 27 April 2019 - 11:50 PM

At the pass and finishing dishes until the last savory courses were out, and he stuck his thumb in my asparagus veloute.

Highlights:

A veal and foie terrine which rushed me back to childhood (like his Elm fish and chips) — the full Ratatouille experience. It was half a slice of a great raised pie, something chefs (Dumaine) used to consider part of gastronomy.

Lashings of big, firm morels with the asparagus dish.

I did get plenty of good uni under the smoked fish eggs, but serving the tart on that little pedestal is just silly. Eggs everywhere.

Negatives:

Well the crab donuts would be a huge positive at a buffet, but they are a very weighty start to a long tasting menu. Like the uni/roe tart, very messy too.

The lamb I thought fell short in creative terms. Chewy of course, but I expect that now. The sweetbreads and avocado creme were good.

I wasn’t offered the carte, but since I was going to eat the wild strawberry/rhubarb dessert, I can’t think it would have been useful. I did the long version of the tasting, which involves server telling me what the choices were, and me changing almost all of them (which they were happy to accommodate).

The duck looked lovely (I wonder what it is). They will serve half for one person (au supplement, no doubt).

PL looked relaxed and even smiled near the end. He was doing a lot of mentoring for the young cooks too.

Pics on Instagram, mostly good ones too as the place is well lit.