The latest in overboard restaurants

[chrose]

I'm sorry but here's one restaurant I cannot seem to get behind. While I keep my fingers crossed for people like Panini, Peachcreek & Mich (and everybody else here at CT) for their continued success, I really couldn't care less if this place lives or dies!
Seriously $240 for a rack of Veal from Mario Batali?!? $27 for a plate of Spaghetti?!? Perhaps from the late great Jean Louis, or Escoffier, but these guys? Never! Seriously over inflated egos pumping up their perceived self importance! (Just wait until I hit the lottery!)

http://apnews.myway.com//article/200...D8FRDCE8D.html

[Laprise]

Don't think about the money, it's very relative...

Think about whether or not it's a great dish...

The more the years passes, the more prices become obsolite... more and more rich people in this world, so $240 is nothing when you make $1000 a day at work...

The only thing I hate, is that both you and I can't afford to go to those place

[Andrew Hope]

made $1000 a day I still wouldn’t pay $240 for one entree ever... bring your date there have a few drinks and your looking at spending your days work :P But besides that how can it be good enough to warrant prices like that...

[panini]

I don't think prices will ever be obsolete in this country. We still have only 1% of our population making 100,000. a yr. or more. I have not seen 2005 so it may have reached .02 but I doubt it.
I have talked with Lydia on occassions and would have bet this was pushed by the boy. I can just hear her now, oh my, what have I done?
Someone from the bakery just called to tell me that Mario had a special tonight on this restaurant.
Chrose, don't you think that rack is a table price? The pasta was 27. though. hum.

[chrose]

Originally Posted by Laprise

The only thing I hate, is that both you and I can't afford to go to those place

Hey speak for yourself
The point was less the dollar amount of that particular dish as the outrageousness of the whole experience. You spend $12mil. on a restaurant you're going to have to charge ridiculous prices to recoup your investment.
Mario is quite good, so is Lydia, but it all seems overboard to me.
Pan I'm sure the rack is table price, but unless it's "Kobe Veal", ehh even then.
Maybe it's a personal thing, maybe I'm just cynical, maybe Laprise is right
Screw it I'm going to Cracker Barrel now that's high quality and I gots me a coupon for a free dinner!

[panini]

Oh yea, it's over the top. That Rocco guy is appearing in our town this week. He showed up at one of the local culinary schools. I had heard he was doing radio. He ended the over the top thing for me. I agree 100% chrose. It's like I don't want the concept to beat me by me wanting to go. I will resist.
I will be honest, I never compare money to a good eating experience, there are those here that can attest to that. In fact, if it's a good time and food, I will never look at the reciept. If not I will usually look to see if the price was inline with the food. Do not take this anyother way then it was meant. Went out to an old world French Restaurant with a six top. Been there before and never looked at a receipt. From imported farm cheeses to etc.
This time the starters were midiocre at best. We got a little sneer when I mentioned we needed some b&b's for I like to share everything with all.
I asked for a recomendation on wine with the starters and was handed a wine list. Our table had a samalier buddie who did the honors and just looked at me. It put a damper on the time. The tab was well, not way, over a k which shocked me because I threw the server 2 bills and I thought it may have been too much. I won't go back.

[cape chef]

Just an FYI,

Fresh plume de veau or Privimi hotel racks are going for $13.00 Per lb wholesale right now. A whole racks average is almost 18 lbs. Split and chinned about 8 lbs. That's $104 raw food cost for a half rack (7 ribs) add labor and overhead, what do you have? Then whats the profit margin?

I'm sure it's a table price, + the whole table probably needs to order it.

[100folds]

I've thought about this a lot. What a chef feels is reasonable to price his food at. When you pay high prices at a restaurant, you are not just paying for the food or labour cost you are also paying for the experience that chef has obtained over the years. What he or she feels it is worth.
Do we have a right to judge whether or not it is adequate, I don't think so. I agree that we don't make enough to pay 240.00 for an entre, even if the entire table is sharing it but then again, we do have the experience to cook it for ourselves. Can we cook it as well as the offering chef, that's where whether or not we go to that restaurant comes in.
I just think its important to leave people to what they think is reasonable and do what you think is reasonable. That way we can always be open minded.

[lamington]

Originally Posted by 100folds

I just think its important to leave people to what they think is reasonable and do what you think is reasonable. That way we can always be open minded.

The problem is that "reasonable" is a fluid concept influenced by fashion and the stupidity of the monied classes... and successful mega high-priced places encourage lesser places to raise their prices.

[Mikeb]

Split a rack of veal 8 ways, 30 dollars per person. This is quite reasonable, in fact, is less than the main courses where I work. I in fact am a huge fan of this style of cooking and serving - cooking large cuts of meat that are split at the table. The pasta prices do seem to be quite high however. The only way to find out if the experience is worth the price, to go there yourself.

Also, to go a little off-topic, why do North Americans use the term 'entrée' to describe a main course?

[MarkV]

Originally Posted by 100folds

Do we have a right to judge whether or not it is adequate,

Yes.

The first ammendment gives us the right,
our knowledge of the culinary world gives us the ability to,
and this forum gives us the opportunity.

Mark

[cape chef]

http://menupages.com/PrintableMenus/NY0507.pdf

The Menu, I am finding it hard to get paste the risotto prices, but what I see are dishes that are to feed to 2-3 or more people.Batali et al are really trying to get a 4* review from Bruni, this menu does not seem to offer 4* cuisine, nor technique.

I think people who frequent 4* restaurants in NYC will not be the ones supporting Del Pasto.

BTW, the veal dish in question if for the entire table, as is a pork loin with fennel and prunes for $200 Per table.

[MarkV]

[quote=cape chef this menu does not seem to offer 4* cuisine.[/QUOTE]

I would be very interested in your opinion on this.

Do you think, even if it is only a small factor and not the main reason, that the fact that it is an Italian menu, meaning not French and generally NOT EVEN FRENCH INFLUENCED, that that could play a role in not getting the coveted 4th star?

I'm asking because, as I'm sure you know, one of the criticisms about the rating system, (not necessarily correct but prevalent nonetheless), is that there is a bias toward French restaurants or restaurants with "French" ingredients and/or technique.

Again, do you think this is even a small factor?

Mark

[blueschef]

We all, hopefully, know the Italians taught the French to cook!

[quote] When Catherine arrived from Florence to marry Henry II of France in 1533, she imported the Italian balletto to her new home in France, where it became the ballet. She also brought with her retinue a of master chefs. She brought Italian staples: milk-fed veal, baby peas, artichokes, broccoli, and various pastas. The French court tasted, for the first time, such delicacies as quenelles (fish dumplings), zabaglione (a rich egg yolk and wine custard), and scaloppine. With her arrival, French cookery embarked on a course that produced the most complex and refined cuisine in the Western world.[quote]

I always felt that the ratings should be related to Ambiance, Service and Food - If someone is going to spend big bucks I want it ALL. Lets face it, judging from what and whom I have read here, most of us could make A good "insert your item here", but to pull off the "whole enchalada" consistently day in and day out is no small task.

I also go out for unique ingredents, unique preperation styles and presentation (again WOW me). If I want to have A veal rack for 8 I will order it, cook it and do the gig at home (buy some good wine and drinks and enjoy each others company).

But back to the origional question, I would agree the bias appears to be towards the french. However, in fairness to them I have read and watched some great french chefs and they are meticilous about evertyhing from the China, silver, glassware, linnens, food, ingredents, etc. I am not to clear if the comitment of some great Italian (or other) chefs is that strong for the entire facility and customer expirence.

For me the prices do not seem to high if the food is great, portions are good, hot food hot and cold food cold, nice suroundings and exectiponal knowlegable service. If you are not mega wealthy then don't go there as often.
Along those lines a first timer should get the same service, seating, etc as a regular (the whole package is what you are paying for). I get really pissed if I am treated differend because I am not a regular, and I have left very "fine" places due to that, and yes have told the properitor that very thing (they have a right to know).

[blueschef]

We all, hopefully, know the Italians taught the French to cook!

[quote] When Catherine arrived from Florence to marry Henry II of France in 1533, she imported the Italian balletto to her new home in France, where it became the ballet. She also brought with her retinue a of master chefs. She brought Italian staples: milk-fed veal, baby peas, artichokes, broccoli, and various pastas. The French court tasted, for the first time, such delicacies as quenelles (fish dumplings), zabaglione (a rich egg yolk and wine custard), and scaloppine. With her arrival, French cookery embarked on a course that produced the most complex and refined cuisine in the Western world.[quote]

I always felt that the ratings should be related to Ambiance, Service and Food - If someone is going to spend big bucks I want it ALL. Lets face it, judging from what and whom I have read here, most of us could make A good "insert your item here", but to pull off the "whole enchalada" consistently day in and day out is no small task.

I also go out for unique ingredents, unique preperation styles and presentation (again WOW me). If I want to have A veal rack for 8 I will order it, cook it and do the gig at home (buy some good wine and drinks and enjoy each others company).

But back to the origional question, I would agree the bias appears to be towards the french. However, in fairness to them I have read and watched some great french chefs and they are meticilous about evertyhing from the China, silver, glassware, linnens, food, ingredents, etc. I am not to clear if the comitment of some great Italian (or other) chefs is that strong for the entire facility and customer expirence.

For me the prices do not seem to high if the food is great, portions are good, hot food hot and cold food cold, nice suroundings and exectiponal knowlegable service. If you are not mega wealthy then don't go there as often.
Along those lines a first timer should get the same service, seating, etc as a regular (the whole package is what you are paying for). I get really pissed if I am treated differend because I am not a regular, and I have left very "fine" places due to that, and yes have told the properitor that very thing (they have a right to know).