voyager Posted January 26 Share Posted January 26 15 hours ago, Steve R. said: That’s clearly been the problem with all 3 of the chef rotations thru there to date. We were loyal patrons of the original in Paris and found the cooking/dish conception quite uneven. But we returned at least once every visit because of the welcome and infectious enthusiasm of the principals. Always an excellent evening if not the finest meal. Quote Link to post Share on other sites
Steve R. Posted January 26 Share Posted January 26 1 hour ago, GerryOlds said: Disappointed to hear that Fulgurances is not very good! I guess the guest chef thing is harder when you don't have car company funding. I do like the looks of this new spot, which is apparently just a tenant of (not affiliated with) the hotel. As for Blamey, a friend had nothing but good things to say about her Stone Barns residency. Actually, I wouldn't recommend not going (how's that for a double negative?). After all, my mediocre review was based on 4 visits to date, which wouldn't have happened if it "wasn't very good". Its just not as good as it should be and has left me wanting a bit more each time. And that includes the wine pairings, which are also "okay", nothing more (or less). However, each evening has been fine, as I'm not looking for superstars, just worthwhile dining experiences. The room is nice, the staff friendly, all food is from good ingredients, prepared very well and tasty, and its been a plus to sit at the kitchen counter, watching the show. As Sneak said (& as much as I worry when we're in agreement), its probably more to do with the budget that these chefs are given & less about what they could create if given more. By the way, what "hotel"? Are you sure you have the correct location? They renovated a local storefront laundromat and are in a small building with a couple of residential floors above - I think. Quote Link to post Share on other sites
Sneakeater Posted January 26 Share Posted January 26 He meant the hotel Mena is in. Quote Link to post Share on other sites
Steve R. Posted January 26 Share Posted January 26 Well, who the hell sticks to the thread topic around here?! Nevermind. Quote Link to post Share on other sites
Sneakeater Posted January 26 Share Posted January 26 Hey it took me a couple of minutes to figure out. Cuz you’re right: who here would write about Mena in the “Mena” thread? Quote Link to post Share on other sites
Diancecht Posted January 26 Author Share Posted January 26 well their resy link is active and not many pix on their ig account it’s showtime… Quote Link to post Share on other sites
Diancecht Posted April 5 Author Share Posted April 5 “But there are also dishes that seem to have nothing to do with Chile — for instance, a chou farci. It is not the usual steaming bundle of cabbage and meat but a sort of circular napoleon made by sandwiching leaves of cabbage and other greens between layers of stunningly flavorful, lime-scented scallop mousse that has attained the feathery solidity of panna cotta. Ringed by a froth of vin jaune sauce, it plays like a lost classic of nouvelle cuisine.” reads like three stars Quote Link to post Share on other sites
Orik Posted April 5 Share Posted April 5 52 minutes ago, Diancecht said: “But there are also dishes that seem to have nothing to do with Chile — for instance, a chou farci.” reads like three stars I think Pete needs to do some reading on Chilean cuisine. Niños Envueltos are totally a thing there. Quote Link to post Share on other sites
Diancecht Posted April 5 Author Share Posted April 5 did you see that last paragraph? it seems like a dig at other restaurateurs… Quote Link to post Share on other sites
Sneakeater Posted April 6 Share Posted April 6 Unfortunately when Mena charges that kind of money volume isn’t part of the deal. Quote Link to post Share on other sites
Sneakeater Posted April 6 Share Posted April 6 For God's sake stop thinking in terms of stars. They're gone. And they were offensive and demeaning to begin with. The Times is trying to correct that epic insult to restaurants, food culture, its readers, and its writers. We should go along with them. 1 Quote Link to post Share on other sites
Diancecht Posted April 6 Author Share Posted April 6 making a judgment about service and food and hospitality is an insult to restaurants? ok… Quote Link to post Share on other sites
Diancecht Posted April 6 Author Share Posted April 6 the little man in sf chronicle’s theater section, is that an insult to plays, movies and the entertainment industry? Quote Link to post Share on other sites
Sneakeater Posted April 6 Share Posted April 6 Do they give Little Men to books? To art exhibitions? If not, then yes. (And if so, it’s grotesque ) The Times has never starred anything. Only restaurants. Quote Link to post Share on other sites
Sneakeater Posted April 6 Share Posted April 6 The insult isn’t “making a judgment about service and food”. That’s what reviews DO. It’s thinking you can encapsulate comparitive judgments in crude numerical ratings. Quote Link to post Share on other sites
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