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concerning the cafe boulud review


Restaurants & Bars 18

concerning the cafe boulud review

x | Jul 27, 2000 01:24 AM

This message addresses the actual review and not the big B.S. string that hatched a few days ago. I will come clean right away- I work there. Let's follow in the order of your review. The cafe is noisy- especially at lunch time in a packed house in a small room where every lunching lady and suit has diarrhea at the mouth- that could possibly make the radio shack bang & olufsen system seem different than it would at night.
Unfortunetly, the postcards beat the tomato risotto into circulation. In fact the whole summer growing season has been delayed by the cooler than usual weather. I purchase all produce- 90% is brought in local. When local corn is ready- we use it. When local tomatoes are ready(this week by the way) we buy them. We don't buy the gassed heirlooms from california and don't get our produce delivered by the trucks you see hopping around town.
The corn soup issue now--My friend I don't know how to tell you this but there isn't even a hint of turmeric in it. Period. In fact, I don't even know if we have it in house.
I have to dismiss the whole salmon section as totally unthourough as if you lost that page in your pocket notebook. You can't specify anything. First of all if olive oil, salt and pepper, applyed to the fish directly before cooking, constitutes a marinade then we have some deleting to do in cook books. Can you even remember what made it so poor. was it the garnish? If so what was it. And what about the mysterious marinade-what flavor did you not like; wait was it turmeric again? And being fishy--not a chance. Every major fish purveyor will attest to the fact that
we are one of the pickiest restaurants in the city as far as receiving. A description too on awkward point, would be nice; simply doesn't make sense. We cook it to temp. It is not desired temp you send it back- that simple.
skip to the 'single consciousness" sentence. I don't know if you are familiar with team service. But many people are watching you. The captain and his front waiter; the expeditor and his team of runners and the chefs and their cameras. We see a table being cleared we get the next course rolling. Things are tight. Obviously you didn't wait.
Now for the shot about ravioli at a french place. Hello Big Dog--Weren't you drawn to the joint because of the RISOTTO!!!!! Did you notice the chefs name was CARMELLINI- just happens to be Italian. Did you notice the section of the menu labeled Le Voyage-this month being GULF COAST OF AMERICA, featuring smothered pork chops, etc. NOT QUITE FRECH MY BOY Oh but in your next breath the chicken is a flirt with boredom. Maybe you should tell the people the real name of the dish as printed---POULET ROTI FACON GRAND MERE--french enough for you??????
An informal cafe-obviously you didn't do your homework.
Coffee ---caaching ---yup just like at aureole, and every other restaurant offering this DEAL the whole summer.
Also, who picked the bottle of wine may i ask. Glasses would have been smarter, as one wine could not possibly complement both chicken grand mere and the salmon(how again was it prepared-oh you don't know, only that it was poor). There are plenty of wines under 50 on the list. how do you determine wine snobbery if you chose you own wine????????
TURMERIC-where the hell did you come up with that?

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