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Diancecht

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Diancecht last won the day on March 11

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  1. a bit off topic although it’s michelin-related bad food in france i guess you can dine poorly anywhere but for some reason, it stings more when experiencing that in a far away country known for its cuisine.
  2. anyway, each issue is $25 and you can order from kitchen arts and letters
  3. ha preferably the version pre-ruth reichl i’m afraid that’s unlikely 😞
  4. i don’t know if any of you have heard but saveur is publishing a print version again. it’s a semi-annual for now. the spring/summer 2024 issue arrived in the mail today.
  5. Diancecht

    Frog Club

    If you wish for an of-the-moment drink, there’s the pricey Dirty Kermit, $26, featured with a trademark symbol on the drinks list. This is no dirty martini, but Frog Club’s play on a Bloody Mary: It’s green with chunky green tomatoes, and an olive garnish made to look like the Muppet’s eyes. 🧐
  6. Diancecht

    Frog Club

    no photo policy and $34 hamburgers
  7. our guests demolished our spread. i guess that means we’ll be doing more tacos in the future. 😍 the short ribs were seared on all sides in canola oil, then oven braised in a sauce consisting of guajillo chiles, chipotle chiles, onion, garlic, water, cumin, salt, pepper, mexican oregano and modelo negra for four hours. i reduced some of the chiles because hubby is sensitive to heat, but i suppose i needn’t have worried.
  8. guajillo braised beef short rib tacos, with lazy salsa, guajillo chile salsa, cumin-lime crema, pickled onions, iceberg lettuce, radishes and cilantro frozen margaritas chocolate ice cream
  9. we’ve never been to boulevard so this is great
  10. how refreshing: Setting the subjectivity of the human condition aside, I’m skeptical that an anonymous critic can remain that way for long, at least at restaurants with weighty reputations on the line. When Jonathan Gold and Adam Platt published photos of themselves after years in their roles, they both referred to the Kabuki theater of pretending the chef hasn’t recognized you while the staff pretends you’re receiving the same treatment as everyone else. How exhausting. Wouldn’t it be more productive for us all to take off our make-believe hats and address the awkwardness of the situation?
  11. looks like the sf chronicle’s new restaurant critic has elected to dispense with anonymity. click (it’s a gift article so anyone can read it)
  12. sunday: meatballs in tomato sauce; endive braised with garlic and mint; radicchio and little gem lettuce salad; ricotta cheese and honey for dessert
  13. saturday: baked black cod, sweet-and-sour braised carrots. the vegetable side was from cooking alla giudia, page 222.
  14. hubby and i have now caught up to season 5 of fargo. once we’re done, we’ll likely watch season 2 of feud. i understand that la côte basque is back in the news. When Elaine Stritch sang of the “ladies who lunch” in Stephen Sondheim’s Company, she probably meant the patrons of La Côte Basque—the ultimate spot to see and be seen in 1960s New York. (It was likely John Fairchild and his staff at Women’s Wear Daily who coined the phrase; they did, after all, send photographers to wait outside its doors at 5 East 55th Street, hoping to catch regulars like Jackie Kennedy Onassis, Frank Sinatra, or the Duchess of Windsor streaming in and out.) On walking inside, guests encountered a grand room with seascape murals, fine tablecloths, red leather banquettes, and a very powerful maître d’. “At La Côte Basque, where egos are boosted or wounded depending on what table you’ve been given, you can still start out feasting on Jambon de Bayonne or Foie Gras des Landes ($8 extra) and sail into Jarret de Veau Braisé à l’Estragon,” Vogue reported in 1971. (Indeed, fluent menu French was a prerequisite: Patrons dined on genouillés provençale, délices de sole des gourmets, and contre filet rôti, no English translation provided.) see and be seen
  15. it’s a form of job security. also, he will be seen as a nobody the minute he leaves, loosely paraphrasing ruth reichl in one of her memoirs. so there’s that.
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