Appetizer: seared tuna

Main: Colorado Rack of Lamb

Dessert: bowl of berries (blueberries, blackberries, rasberries and strawberries).

Food quality and service were both excellent.

Yes, I will definitely organize a winter food meet. But for now, while it's driving season, I'm all about the driving meets -- such as the Sept. 19th Pa State Route 125 meet.

 

That rack of lamb sounds really good right now!!! Half the Kingdom for a rack of lamb!!!

 

I needed the solace of a good meal after a not so fun court conference this afternoon with a horrifically unprofessional and abusive judge. The rack of lack was very comforting.

 

And Ziggy Freud says: The "rack of lack"? The damned diet, huh, Scott

 

It was just 4 small lambchops. I stayed away from the breads and the high calorie desserts and apps.

 

Been to Babo a few times. It's ok. You'll have to excuse me...I'm a real food snob . You see, I was born and raised in Manhattan, had a family that owned a very famous restaurant in Manhattan and then moved to San Francisco for 9 years to experience the chef's and their culinary talent on that side of the country.

At Masa's, it's not just about the sushi. It's experiencing the Japanese cuisine at it's finest...although the cost is a bit ludicrous.

Have you guys been to Blue Hill at Stone Farms (not the one in the city), yet? If not, it's a great excuse to take the Bimmer out and go for a nice drive with the wife for dinner. I highly recommend it. It's something different.

 

To me, seafood at its absolute pinnacle is Le Bernardin.

In SF, I really like Gary Danko's and in Sonoma, my fav is The Girl and the Fig. I adore the restaurant at Auberge de Soleil in the Napa Valley. I still have not tried the French Laundry as my wife chokes on the price whenever I have mentioned it to her during our trips there.

 

Been to them all. I remember when GD opened in SF. I spent way too much money there, on way, way too many occassions. The original manager of GD is now the manager at Daniel, here in NYC. I'm actually taking clients to Daniel in a few weeks for another meal. However, this time, we rented the Skybox in the kitchen. Talk about the best seat in the house. SICK! I got a tour of the kitchen at Daniel from the manager, since we knew him from our days at GD. It's a pretty amazing sight, that kitchen. It's mandatory that every employee in the kitchen learns to speak French. All orders are called out in French.

The Girl and the Fig! Very nice, Scotty! You have good taste. Auberge is nice. Have you stayed there too? If not, you should. You should also stay at Castle in the Clouds the next time you're in Napa. Very cool place.

Another great one is Tra Vigne. This was opened by the one and only, Michael Chiarello. We went a few times when he owned it. I haven't been back since he sold out, but it's definitely one of the top spots in the Valley, outside of the Laundry. As you know, Michael was most recently in Top Chef Masters, coming in 2nd place I believe. A good friend of the family was his sous chef at Tra Vigne. He's supposedly a real asshole.

 

I took my wife to Daniel about 4 years ago for our annivesary. I loved the food. She thought it was too heavy. I'd take clients there in a heartbeat. I did not know that orders are called out in French.

I have not stayed at Auberge. A little too expensive for my wallet. Of course, I'd love to stay there as it is so beautiful.

I have not yet been to Tra Vigne. But I am sure that I will. My wife and I really like Napa and Somona, have been there many times and want to return there soon. Yes Michael did not seem very nice on Top Chef Masters, which my wife and I watched. But all I care about is the food -- not the personality of the chef. If the chef is a bastard to his employees but the food is top notch, that's fine by me as a customer.

 

Auberge de Soleil is great! The wife and I love the French Laundry....great food and ambiance. I agree, the menu is a little pricey. When we are in SF, another fav of ours is AQUA...