Lutece closes it's doors.

[cape chef]

For me, (and many others) the best of the best for many years.

http://www.nytimes.com/2004/02/11/dining/11LUTE.html

[Athenaeus]

Although nothing exists for ever I feel terribly sad about that.

First of all because French Kitchen is THE Kitchen and it's the Art of those who know how to cook and second because it's only a matter of time for the foamy-bubbling trend to disappear. In 100 years people will still remember "Lutece" and what counts in life most is memory.

[kuan]

Hello Andre? How would you like to own a restaurant?

Kuan

[cape chef]

Originally posted by Athenaeus
. In 100 years people will still remember "Lutece" and what counts in life most is memory.

Athenaeus,

This is so true,

This is why we still talk about Ferdinand Point.
The impact that was made was pure and unforgetable.

[culinarian247]

Chef Soltner could come out here and replace David Feau as head chef of Lutece - Las Vegas.......get heimself a super-cool job at my school. I can dream can't I? It sad to see this. First it was the RTR now this.

[Suzanne]

Don't forget La Cote Basque is closing, too.

Times change, tastes change. It's sad, but great new places open, too.

[cape chef]

Originally posted by Suzanne
Don't forget La Cote Basque is closing, too.

Times change, tastes change. It's sad, but great new places open, too.

I think we know that.

[Athenaeus]

Originally posted by Suzanne
Times change, tastes change. It's sad, but great new places open, too.

Yeah in Greece people cannot live without crocodile so I guess that times change. I hope that when this fuss will be over there will be people that will remember French Kitchen.

Thank God cape chef is too young...

[cape chef]

Originally posted by Athenaeus

Thank God cape chef is too young...

Soon, I will get my drivers permit!!! and then just a few short years until I can drink a glass of wine