In reply to JCA1
was it worth it?
10:35a, 6/29/20
In reply to schmendeler
I thought it was. An extremely unique, and very interactive, dining experience. If you get the chance to go, I'd do it.schmendeler said:
was it worth it?
9:51a, 10/4/20
I had to stop halfway through eating my tomatillo pulled pork migas to take a picture and resurrect this thread.
10:19a, 10/17/20
I signed up for the waitlist every night we were to be in Napa and got lucky the first night. Because of capacity restrictions indoors, the two of us had a private dining room usually used for eight. I'd seen French Laundry posts here before and I'd always wanted to try it and I must say it's an amazing and for me likely a once in a lifetime experience.
The presentation is messed up because I got excited and cut in first
Again I stuck my spoon in first
The buckwheat ice cream was one of the highlights for me
The presentation is messed up because I got excited and cut in first
Again I stuck my spoon in first
The buckwheat ice cream was one of the highlights for me
12:23p, 10/17/20
The egg custard is tremendous. And I can smell those white truffles from here. A truly baller meal! Nice work.
2:35p, 10/17/20
In reply to BSD
That was my first real experience with truffles (not counting tiny amounts in other dishes) and I have to admit I didn't get it until now. That was an amazing dish, as was the "oysters and pearls" and the smoked quail and frankly everything else.
9:45p, 10/18/20
In reply to jh0400
We actually got that too, except beef tartare instead of the soup. I didn't expect to get in at The French Laundry so I booked Bouchon and Ad Hoc. Wound up having a Thomas Keller themed trip
9:58p, 12/13/20
I bought a black truffle at central market and used it on cacio e pepe, which was awesome. Just got another to use with cauliflower gratin
8:40p, 10/3/22
A filet tasting of different grades of beef. From left to right: prime, A5 Wagyu, "regular" wagyu.
7:40p, 11/10/22
Didn't take a picture but if you live in houston and like octopus you should pay a visit to Bludorn……
3:54p, 11/15/22
In reply to htxag09
I've always struggled with octopus texture, but I had Bludorn's about two weeks ago. First time I've loved it and was one of the best dishes I've had this year. Fantastic
11:39a, 12/6/22
In reply to Trucker2005
Trucker2005 said:
Going to be at brunch at Bouchon on Saturday. Any recommendations?
7:52p, 11/30/23
Luckily we had a stared Michelin restaurant at our hotel in France this past week. The scallops were very good.
5:56p, 1/22/24
I love this thread. It's fallen off. Let's get it going again.
Nothing spectacular, but I made some ceviche recently that was outrageously good.
Nothing spectacular, but I made some ceviche recently that was outrageously good.