11.08.2009

Good News. Bad News.

Good News: I'm taking The Professional Liar to Ad Hoc today for his B-Day and the RNG menu looks r-e-a-l-l-y good tonight! Bonus: He's a member of Coppola's highest level Wine Club so we get in to Rubicon for free and get to sample his $$$ wines in a private parlor to keep the riff-raff away.



Bad News: His wife, The Much Better Half, is a pescetarian that doesn't eat shellfish and abhors bananas, so pretty much the only thing on the menu she'd eat is the cheese course -_-

Trends U Cannot Stop (U Can Only Hope To Contain Them)

  • Small Plates
  • The Demise of 'Fine Dining' as Restaurants Go More & More Casual.
  • Bar Towels as Napkins
  • Liquids Poured Tableside (Soups, Sauces, Broths, Liquid Nitrogen...)
  • Ambitious Bar/Cocktail Progams
  • OpenTable
  • Bar Menus
  • Cuisine Going "Green" (A.K.A. Farm-To-Table, Locally Sourced, Sustainable, Seasonal...)

TOP DINING EXPERIENCE IN 2013

  • .ink
  • Aubergine
  • Atelier Crenn
  • Commis
  • Box & Bells Pop-Up
  • Animal
  • Haven
  • Coqueta
  • Mission Chinese

PEOPLE YOU NEED TO FOLLOW ON TWITTER

  • Chef_Keller (Thomas Keller)
  • Chicharrones (4505 Meats)
  • CobraCommander (Evil Mastermind)
  • Gachatz (Grant Achatz)
  • humphryslocombe (Prosciutto Ice Cream)
  • michaelbauer1 (Chon Food Snob)
  • MichelinGuideSF (Their SF Rep)

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