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Posted on 7/5/15 at 8:59 pm to RhineEaux
You have had plenty time to sober up. Where is our report from the Chef's Table? 
Posted on 7/5/15 at 9:18 pm to notiger1997
Yeah that dinner was pretty good. I think we may have to do it again 
Posted on 7/7/15 at 8:59 am to Lambdatiger1989
bump
Posted on 7/7/15 at 9:06 am to RhineEaux
Mother of god. That looks like an incredible dinner.
This specifically I would wreck. Well done!
quote:
Spanish anchovies, burrata cheese, roasted heirloom tomatoes, toasted crostini.
This specifically I would wreck. Well done!
Posted on 7/7/15 at 9:13 am to RhineEaux
that looks like an amazing dinner.
Posted on 7/7/15 at 10:13 am to RhineEaux
That soft shell crab dish is calling my name. Great looking food. Thanks for the pics. It's great to see the pics of the chef's dinners. What a fun night.
Posted on 7/7/15 at 10:16 am to RhineEaux
Good lawd
Posted on 7/7/15 at 10:19 am to LSUballs
Looks real nice....Real nice.
Made a reservation for next year. Weekend nights were booked up for just about a year in advance with a few openings here and there.
How long did the dinner last? Did you do the wine pairing with it? I'll have to reign in my day drinking for this one.
Made a reservation for next year. Weekend nights were booked up for just about a year in advance with a few openings here and there.
How long did the dinner last? Did you do the wine pairing with it? I'll have to reign in my day drinking for this one.
Posted on 7/7/15 at 10:51 am to RhineEaux
Softshell, antelope and quail look awesome.
As a dessert lover, the "dessert bomb" makes me slightly sad. They should get more creative for something like this, imo.
As a dessert lover, the "dessert bomb" makes me slightly sad. They should get more creative for something like this, imo.
Posted on 7/7/15 at 10:51 am to LSUAfro
quote:
How long did the dinner last? Did you do the wine pairing with it?
Got there about 6:15 and left around 9:30-9:45, so at least 3 hours. You can get them to slow down if they start bringing food out too fast. Also enjoyed dessert a little longer than should have. Took a small tour afterwards.
We didn't opt for wine this time. Only two of us really appreciate the wine pairings, the others probably wouldn't have finished their glasses. The cocktails are spot on and just ordered those throughout dinner.
Posted on 7/7/15 at 10:54 am to RhineEaux
All of that looks amazing.
Posted on 7/7/15 at 11:02 am to RhineEaux
That's the best set of plates I've ever seen come out of Commanders.
I'm starving now. Thanks!
I do find it interesting that the least interesting (IMO) dishes are their staples. Shrimp & tasso, crawfish gnocchi, boudin quail.
Maybe married life has ignited the creative juices in Tory.
I'm starving now. Thanks!
I do find it interesting that the least interesting (IMO) dishes are their staples. Shrimp & tasso, crawfish gnocchi, boudin quail.
Maybe married life has ignited the creative juices in Tory.
Posted on 7/7/15 at 11:08 am to RhineEaux
Looks like a great feast.
Posted on 7/7/15 at 11:10 am to RhineEaux
Bookmarked
I'll have to do this....
I'll have to do this....
Posted on 7/7/15 at 11:12 am to RhineEaux
I think a buddy of mine was possibly there. He took a pic with a beer and seemed to be in the kitchen. I must say I was jealous. Not sure if this was Thursday or Friday though.
Posted on 7/7/15 at 11:19 am to RhineEaux
Looks like an incredible meal
Posted on 7/7/15 at 11:32 am to Oenophile Brah
quote:
Maybe married life has ignited the creative juices in Tory.
He dated Britt forever before they married. And he's always been creative. As if that needs to be said.
Posted on 7/7/15 at 1:16 pm to RhineEaux
quote:
Antelope Loin
WANT
Posted on 7/7/15 at 1:28 pm to RhineEaux
This...
quote:and this...
fried softshell crab, crab fat/safron bisque, salad of arugula, corn and lunch box peppers
quote:...I can fap to.
beef fat injected antelope loin (this was amazing), seared foie gras, black garlic fingerling potatoes, roasted red pepper sauce.
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