providence question....we are having chef's tasting menu/chef's table at providence soon for birthday. non of us has ever been there so we are looking forward to the meal.
all of us are very much into wine and thinking of take few great bottles. two of the 4 bottles that i am taking is perfect with the seafood (96' dom and 04' aubert chard) but i would like to also take very special red. 1959 bordeaux and screaming eagle.
big question is......is it a bad idea to take 59' bordx and 03' screaming eagle? non of us ever had a screaming eagle and thought it was as good as any occasion to open one. the restaurant did tell me that if i was bringing large red such as eagle...they would make sure that chef will prepare some meat dish as well...
what do you guys think? take it and enjoy the bottle or would the bottle over power other dishes?
thanks in advance!