I see a lot of Chuck eats..but Chuck E Cheese is nowhere on the list. Clearly a mistake
Noma is about 40 mins away from me, maybe it's time to check them out..if they weren't booked solid for the next 6 months or so.

 

Chuck what do you think of Michael and his place in NYC... Fiamma
Have you been?

 

Out in Malmo are you...
Are you one of them Swedes that crosses over for the cheap beer?

 

That's cool - I've been to both local ones, but I guess I'm not interested enough in food to really appreciate it. I for one can't stand any single thing that has ever been in or near the ocean. I've stopped counting how many times I've lied about being allergic to fish at dinner parties to save myself from the awkwardness . . .

That's like saying "Are you one of them Bahraini TS'ers who regularly visit BIC?". We all do it as a protest to our government supplied alcohol shops, it's just more convenient for Dave since he's half an hour away and I am five

 

Jox I think I see what it is you mean

 

Deal breaker

 

although Tuuner would disagree, it's kinda boring restaurant. the food is meticulous & sometimes perfect, but it has the personality of a white wall.

and these lists tend to be about the "new thing"; TFL hasn't changed much over the years.

- chuck

 

I'm very biased when I say this but the French Laundry was the best meal I have every had, my Dad designed the French Laundry PerSe, and many other well known restaurants in Chicago NYC and the Bay Area. He designs restaurant kitchens and has been working with Thomas for years, and I have to saw Thomas is one of the nicest guys I have every meet in my life alone with his wife laura. 2 years ago I got to eat there with him it was probably a 6 hour dinner with at least 25 courses, me and my father had almost completely different dishes. I have to saw im not a food critic by any means and am also a picky eater when it comes to fish seafood and some vegetables, but i loved every dish that was made, but i can understand the criticism that they food isnt on the cutting edge like some other restaurants like el bulli, TFL is baised around seasonal ingredients and french techniques with subtle asian influences, but I can say that im lucky and have had a meal there that probably no one else has had.

And carendt242 i might be wrong but i done know if you frequent yountville often but I swear I have seen you 996tt out sound of bouchon once or twice.

 

this thread makes me hungry

 

Chuck, I'm still waiting for my invite to the SBS.