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Manresa at Intersect by Lexus


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That's why they apologized so profusely, and offered to reschedule, when they COULDN'T seat me at the counter as per my reservation, even though I obviously still was going to get the tasting menu I had pre-ordered and paid for.

They knew I wanted both counter seating AND the exemplary menu.

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Looking at all the photos available, two people finish and plate this dish on different nights, one of whom folds shirts like I do and the other like Sivan does.

I guess that's what joe meant. The me, it's "the same" dish.  It's just that someone was allowing plates to leave the kitchen that never should have been allowed out.

I ran into Kinch at the greenmarket today and he told me the (unexpectedly long) run of "Manresa" is finally ending and that tomorrow there's a one night event of "Bywater" (which oddly is a tasting m

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23 minutes ago, Sneakeater said:

If I'm reading right, one was on a regular night when both Kinch and Martinez were there.  And the other was on a regular night when NEITHER Kinch nor Martinez was there.

NEITHER doesn't sound like a tenable concept.  

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It shouldn't be untenable.  When Kinch isn't around and Martinez is heading the kitchen himself (as in fact he nominally was the night Wilf went -- Kinch apparently had already decamped for California by then), Martinez gets to take a night off now and again.  No one expects the Executive Chef of a restaurant to be there every single night.

If the kitchen fell apart in Martinez's absence, that is a MAJOR failure.  It's inexecusable for a restaurant kitchen to be dysfunctional when the head chef isn't there.

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18 minutes ago, Sneakeater said:

It shouldn't be untenable.  When Kinch isn't around and Martinez is heading the kitchen himself (as in fact he nominally was the night Wilf went -- Kinch apparently had already decamped for California by then), Martinez gets to take a night off now and again.  No one expects the Executive Chef of a restaurant to be there every single night.

If the kitchen fell apart in Martinez's absence, that is a MAJOR failure.  It's inexecusable for a restaurant kitchen to be dysfunctional when the head chef isn't there.

My badly worded point.

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13 hours ago, Sneakeater said:

It shouldn't be untenable.  When Kinch isn't around and Martinez is heading the kitchen himself (as in fact he nominally was the night Wilf went -- Kinch apparently had already decamped for California by then), Martinez gets to take a night off now and again.  No one expects the Executive Chef of a restaurant to be there every single night.

If the kitchen fell apart in Martinez's absence, that is a MAJOR failure.  It's inexecusable for a restaurant kitchen to be dysfunctional when the head chef isn't there.

Yes, Kinch had already left, but the kitchen was being run by a big, burly guy with longish hair and a beard. No sign of Martinez.

I wouldn't say the kitchen fell apart, but dirty lettuce is inexcusable. As for the duck, serving it so undercooked it needs to be chewed forever is widespread practice.

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18 minutes ago, Wilfrid said:

Yes, Kinch had already left, but the kitchen was being run by a big, burly guy with longish hair and a beard. No sign of Martinez.

I wouldn't say the kitchen fell apart, but dirty lettuce is inexcusable. As for the duck, serving it so undercooked it needs to be chewed forever is widespread practice.

Right - whether it's a $25 lunch special during restaurant week, or on a $200 tasting menu, dirty gritty greens are not allowable!

Your point about the duck - which we've discussed before (I'm also a non-lover of undercooked, rare duck for the reasons mentioned, and why I always order it at least medium) - is one thing; another is that you were served it cold!

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14 hours ago, voyager said:

Excellent point.  Was one by chance on the "friends of the house" opening?     I am reminded of Plotz' famous Alinea frog pond debacle.  

Looking at all the photos available, two people finish and plate this dish on different nights, one of whom folds shirts like I do and the other like Sivan does.

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Given everyone's thoughts so far, I'm considering canceling my Thursday night non-tasting menu reservation and spending the money at a consistent old favorite that I haven't been to in years, like Frenchette or Estela. It doesn't sound that great for what will likely be a $300 meal.

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1 hour ago, sweatshorts said:

Given everyone's thoughts so far, I'm considering canceling my Thursday night non-tasting menu reservation and spending the money at a consistent old favorite that I haven't been to in years, like Frenchette or Estela. It doesn't sound that great for what will likely be a $300 meal.

I mentioned this exact thing to a friend, who basically thought I was nuts (and it wasn't Estela or Frenchette I was going to change to).

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