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Posted on 8/9/17 at 2:54 pm to Salmon
quote:
there will undoubtedly be people (old people) that will call it "tacky"
This old person takes pics.
Posted on 8/9/17 at 3:00 pm to Coater
quote:
I want to say it was almost $2k for myself and my wife.
*gasp* Too rich for my blood. Not sure I'd be willing to do even $1K. I'm not criticizing anyone who is willing and able to pay that price. We all have our things we're willing to splurge on.
Posted on 8/9/17 at 3:10 pm to Darla Hood
I tried not to think about it. Upcharges were everywhere. $100 for a tiny piece of steak--seriously probably 2 bites. Bottle of wine was $300
Posted on 8/9/17 at 3:19 pm to Coater
quote:
I tried not to think about it. Upcharges were everywhere. $100 for a tiny piece of steak
The supplements add up quick. You took the best tact, just try not to think about the $$$ and simply enjoy the experience.
Posted on 8/9/17 at 4:35 pm to NOFOX
We enjoyed Redd as well. Not the ambiance necessarily but that's our fault as we dressed like business casual with a jacket for me but the food and service were superb. Just consider it.
Posted on 8/9/17 at 4:37 pm to RetiredTiger
Yeah Redd is good
Posted on 8/9/17 at 4:46 pm to H. E. Pennypacker
quote:
I'll see if I can get some of the wife's pics
quote:
(of food, not her).
I'm a little jealous, OP. I've never had the opportunity to eat at a restaurant like that.
Wasn't there a world class restaurant that would take a picture of each plate before it left the kitchen and give you the pictures afterward as part of the package?
This post was edited on 8/9/17 at 6:15 pm
Posted on 8/9/17 at 4:55 pm to Salmon
quote:
I don't care what anyone says...take pics
Posted on 8/9/17 at 7:47 pm to EMILIO
1. Enjoy the heck out of it.
2. We were a later seating. Several of the wait staff came to our table and talked to my 2 daughters which they really enjoyed.
3. The most outstanding service I've ever experienced.
4. Food was superb.
5. Have fun!
6. We went around Easter 2015 right after renovation.
2. We were a later seating. Several of the wait staff came to our table and talked to my 2 daughters which they really enjoyed.
3. The most outstanding service I've ever experienced.
4. Food was superb.
5. Have fun!
6. We went around Easter 2015 right after renovation.
Posted on 8/9/17 at 8:48 pm to Coater
quote:This is the main reason why I avoid Keller's restaurants. The markups on wine is insane. I'm all for capitalism and a reasonable mark up, but FL and Per Se are way out of line with the markups on their winelists. And forget corkage, I think it's up to $150 a bottle now, which is basically saying: don't bring wine to our restaurant.
Bottle of wine was $300
Posted on 8/10/17 at 7:42 am to notiger1997
quote:
Can you share how you got the reservation?
I am the General Manager of a Dickie Brennan restaurant. Blessed that we have such a great relationship with the Thomas Keller brand. The people at TFL were nice enough to open up a rezo for me when I called. My job certainly has it's perks at times.
Posted on 8/10/17 at 9:00 am to EMILIO
Do you know Shakespeare? I used to know him and Emeril years back. Nice guy!!
Posted on 8/10/17 at 11:04 am to EMILIO
you lucky dog. never been but I have always heard about it. 
Posted on 8/10/17 at 12:26 pm to EMILIO
You going for lunch or dinner?
I did a lunch there last year, and found it very good. Share CoolPapa's opinion about the wine list. I get why restaurants have these insane wine lists (to get awards and keep stars), but really I have to wonder how many times a year are they selling a $20K bottle of Screaming Eagle or Romanee-Conti? And not to have any wines at a reasonable markup and affordable for the "average" diner just rubbed me the wrong way.
Will say that went with a group of 4 and just told the somm, "would like to spend X on wine, you pick." And we got a well rounded selection of 4-5 wines throughout the meal. Some by the bottle, some by the glass. Of course, that wine list is so deep and broad, I would have been lost in there.
I did a lunch there last year, and found it very good. Share CoolPapa's opinion about the wine list. I get why restaurants have these insane wine lists (to get awards and keep stars), but really I have to wonder how many times a year are they selling a $20K bottle of Screaming Eagle or Romanee-Conti? And not to have any wines at a reasonable markup and affordable for the "average" diner just rubbed me the wrong way.
Will say that went with a group of 4 and just told the somm, "would like to spend X on wine, you pick." And we got a well rounded selection of 4-5 wines throughout the meal. Some by the bottle, some by the glass. Of course, that wine list is so deep and broad, I would have been lost in there.
Posted on 8/10/17 at 11:35 pm to BlackenedOut
I'll be there for dinner. And I know bs wine prices when I see them.
Posted on 8/11/17 at 8:47 am to BlackenedOut
quote:
I have to wonder how many times a year are they selling a $20K bottle of Screaming Eagle or Romanee-Conti
We sit on big bottles pretty much perpetually. Maybe once or twice a year do we sell something like a DRC or Harlan. Super high end stuff collects dust.
Posted on 8/11/17 at 9:07 am to EMILIO
I figured as much. Always wonder about the leap of faith between a restaurant and a diner when the diner points to that rare, costly bottle and says, "I'll take two of those, it is a special night."
Posted on 8/11/17 at 9:07 am to EMILIO
Went last year. It was incredible. Food, wine, service, everything. If TK is there ask to meet him. They'll take you back to the kitchen and let you get a pic with him. Obviously pricey, but worth it to tackle as a bucket list item.
ETA we got reservations by calling repeatedly a month before each day we were going to be there. Took 3 days to get through. That part sucked and was ridiculous.
ETA we got reservations by calling repeatedly a month before each day we were going to be there. Took 3 days to get through. That part sucked and was ridiculous.
This post was edited on 8/11/17 at 9:10 am
Posted on 8/11/17 at 9:16 am to coolpapaboze
I get a bit annoyed about wine lists with absurd markups and/or nothing below the stratosphere as well. I have no issue paying far more for food than I should, but I do so because the execution is something I can discern and appreciate. Now, I love wine, and am more knowledgeable than most, by my palate caps out around the $80 (retail) mark. I'm self aware enough to know that. To the somm, there might be a world of difference between a $100 bottle and a $500 bottle, but to me, you're serving me the equivalent of Almas caviar: you're mostly charging me for rarity, and while there might be a difference, my palate isn't refined enough to notice or care.
I'm paying you a fortune to celebrate the skill and imagination of your chef; if you basically treat your wine list like a hidden tax instead of an accompaniment to bring a great meal into unforgettable territory, it's going to put a bad taste in my mouth.
I'm paying you a fortune to celebrate the skill and imagination of your chef; if you basically treat your wine list like a hidden tax instead of an accompaniment to bring a great meal into unforgettable territory, it's going to put a bad taste in my mouth.
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