General Discussion 3


cbjones1943 | Oct 1, 2011 04:24 PM

To assess a restaurant, I have a pretty strict strategy/method that includes several criteria. One of my rules is to order a "classic" dish, comparing it to the highest standard for the original. Although I am not fond of cooks/chefs modifying classics (eg Oysters Rockefeller, Caesar Salad, Bloody Marys, Pound Cake, Fish&Chips, Deli Tuna Fish Salad etc), occasionally I have found the variants tasty, not losing the essence of the original. Bouchon French Bistro in Asheville, NC, for example, has IMO a delicious snail appetizer that is not traditional but still recognizable as v good, authentic, rustic French food.

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