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LSUShoes
| Favorite team: | LSU  |
| Location: | Baton Rouge |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 76 |
| Registered on: | 10/2/2006 |
| Online Status: |
Forum
Message
It looks like the "arrogance" here belongs to the "I write for a hobby" guy....
1
quote:
I go out to eat for pleasure
If you truly go out for pleasure and to spend time with your wife then you should receive an "F" yourself. How in the world could you tind enough time to pick apart every detail of the night if you were remotely trying to enjoy yourself...You need to find a black couch...
quote:
In the future, at any restaurant, if there is something you don't agree with during your dining experience, speak to management and allow them the opportunity to make it better.
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That would be every time I go out then. I usually just suck it up.
Again, sounds like you are just a ball to hang out with!! Why don't you try to relax a little...
quote:
Which Pinot should I order
So, which one did you go for? I would have done the Goldeneye or the Etude...
Drove over to Covington just to check it out one day. I thought they did a nice job with the overall theme and the food that I had was good. It is a fun little stop when you are in a margarita or red stripe mood....
re: Luke......
Posted by LSUShoes on 7/25/10 at 9:03 pm to Crescent Connection
I never pass up a chance to eat there. Ever tried the Cochon de lait sandwich?? Killer!
re: Scotch Drinkers
Posted by LSUShoes on 7/25/10 at 8:57 pm to Dallas Tiger
Dewars is a good starter scotch. Look for Glenrothes, a mild Speyside single malt...
re: Hendricks Gin
Posted by LSUShoes on 7/25/10 at 8:46 pm to tigerfan311
Pitcher of ice a little tonic and a sliced cucumber by the pool....and be prepared for the girly comments!
re: Lancers wine
Posted by LSUShoes on 7/25/10 at 8:42 pm to brgfather129
When I started working at Gino's in the late 80's Lancers, Mateus and Blue Nun were prominently carried on the wine list....Thankfully I have not seen it around since! There are plenty of great rose' wines out there, I'd ask the guys at Marcello's, Calandro's or Martin's. They all like to sell them because so few people in town show interest.
NOLA has gotten better but is still a little to inconsistant for me. Luke is awesome. M Bistro at the Ritz is really kickin!
re: Chimes around the world
Posted by LSUShoes on 7/19/10 at 9:18 pm to More beer please
quote:
give me some suggestions pretty please
A driver!
Did it 3 times in the late 80's. The third time I did it with two buddies in a single weekend. Went at opening on Friday morning, again on Saturday & Sunday. We finished about 10pm on that Sunday night. I don't think they let you do that anymore.....
Drago's @ Hilton
Posted by LSUShoes on 7/19/10 at 9:12 pm
Enjoyed their fleur de lis shrimp but they missed on the both the grilled oysters and grilled mussels tonight....
re: 2004 Montes Alpha M
Posted by LSUShoes on 7/17/10 at 8:50 am to tigerman191
It was quite enjoyable!
My mom always had plenty of food prepared because she knew that all the other kids would end up at our house after a late night in high school. Dad was the master of the grill but mom ruled the kitchen. Our nights together were all about casual family fun and the food was almost as good as the company!
2004 Montes Alpha M
Posted by LSUShoes on 7/17/10 at 1:00 am
Just sayin.....
re: Enoteca Marcello’s Wine Bar & Café
Posted by LSUShoes on 7/17/10 at 12:59 am to DanglingFury
They do a very nice job. Talented young chef and wines are well thought out and reasonably priced. Would not pass up the chance to go.
re: Just Got an Electric Smoker
Posted by LSUShoes on 7/15/10 at 6:06 pm to Ole Geauxt
Perfect timing for this thread as I just got one for my birthday this weekend as well!
Peter is doing some great things in the kitchen there and the staff is always on top of things...Always a great experience!
re: Peter Luger in NYC
Posted by LSUShoes on 7/13/10 at 11:40 pm to TravelSmartly
I have eaten at Sparks and you can have it! One of the worst dining experiences ever. Peter Luger's in Brooklyn was an enjoyable night. Loved the "Steak for 2, Steak for 3 or Steak for 4" options. When they delivered the platter of T-Bones stacked on top of each other with the German (yes, German!) Potatoes I was in heaven. Would have stayed longer if the chairs were more comfortable...
re: Question about New Orleans dining
Posted by LSUShoes on 7/13/10 at 11:14 pm to Tiger Chad
You can go to Brennan's without a coat but you may feel underdressed.
Anything on the menu as long as you get a side of fries....duck fat and sea salt!
Totally agree! Just enjoyed a great bottle otf Renteria Q Hill Cab from the 2000 vintage. Mountain vineyard fruit in the hands of a capable winemaker turned into pretty good juice. Similar situation in the much maligned 1998 vintage.
2000 Napa Cabs
Posted by LSUShoes on 7/13/10 at 9:14 pm
Bad rap for this vintage?
Ruth's...Sullivan's has some nice items on the menu but when I think steakhouse in Baton Rouge Ruth's is the only real fix for me!
Matt Murphy seems to flying under all of your radars! Is it because his place, M Bistro, is in the Ritz? He is doing some remarkable things...
re: Simple vote...Lee or Jefferson
Posted by LSUShoes on 7/7/10 at 9:51 pm to THATLSUBOY
Jefferson
Chef Besh and his staff are definitely NOT over-rated...
Cream Cheese and Pepper Jelly is the nostalgic comfort food for many a "Foodie"
You have a great trip lined up & probably do not have time to fit in any other stops but I would suggest Reynolds Family on the Silverado Trail. Excellent wines!
Be sure to ask for aged beef whether it is Prime or Choice. 21-28 days should be perfect for wet-aged beef and Prime is noticably better in Ribeyes and Strips but does not make as much of a difference in tenderloins if they are properly aged.
Seared Foie Gras and 1986 Chateau D'Yquem at Cyrus in Healdsburg, CA
re: Probably a dumb question, but ribeyes/olive oil?
Posted by LSUShoes on 7/4/10 at 6:17 pm to ThePlumber
Don't think you need the oil and the butter. I would do one or the other...I also like to pour a cap full of bourbon on the meat when it is marinating. Give that a try when you are feeling bold!
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