Cabrales, your recent post on Tru in Chicago was other-worldly. I am new to the board and I used to think I was discriminating in my food choices. Now I see I am a novice. That said, I am flying with vegetarian daughter to SF this...

I've never had real caviar! And I really, really wish I could try some RIGHT NOW. There, I said it.

I don’t know, re: portion size or menu composition. I've also never visited Bayard’s, although it is on my list of restaurants to visit. Note that Friday and Saturday dinners are apparently included. Friday night is...

I tried soon doo boo (homemade Korean tofu) for the first time at Cho Dang Gol in K-town recently. The kimchi-type amuses were average-plus, because their composition was not the standard range of kimchi-type amuses at other...

:) I plan to return to sample the duck’s tongues soon.

We were in Chamonix years ago and stayed at Albert 1er for three days. At that time it had 2 stars. Each night’s dinner was more mediocre than the night before. So you've missed nothing.

I've visited it twice. Truffles are provided by Bruno of Lorgues, the restaurant in France and dubbed “truffle king” by Goose in Toulouse. Bruno provides very good dishes in France, but truffle quality was not too...

OK, my experience isn’t completely ‘recent,’ but the two (or is it three, I forget) times we've been there were very enjoyable. The summer special that they’re running now is a very good deal. Believe...

Few people have the passion for dining out that Cabrales has. She has dined all over the world more often then I've seen rerun’s of Friends. I have never been let down by any of her recs. Robert.

I’m making my first trip to Union Pacific soon. Any recommendations?

from the prepration method than others (not that it was dry in texture). I wonder if there might have been slight smoking involved. (I've sampled 2 of the four or five dishes officially listed under the duck heading) Also, I...

Often there are bamboo shoots, sometimes water chestnuts, seasonings, rice wine and a bit of cornstarch, sometimes egg white. I've not run across a recipe yet that calls for gelatin of any sort.

Agreed – too much attitude and the food wasn’t special enough. For Cabrales and others: Have there been (upscale) restaurants in NY that have closed in the last year or so that you thought did not deserve this fate...

Frankly, my dear, there is no need to be ungracious. Cabrales reflections are always worthwhile, and I am particularly interested in the comparison of the 2 restaurants mentioned from an educated diner’s perspective. I...

Wow Cabrales! Cafe Boulud sounds like it’s tanking. I know you have such very high dining standards and are not a casual ‘special occasion’ diner so a report of slipshod service from you is an eye opener to me....