Ew, I'm sorry. I always hate how a hype machine drives you to expect the amazing and it lets you down. Or when a restaurant depends on it's trendy factor and reviews, rather than on the actual food. Bastards.
8/13/2006 4:34 PM
Anonymous said...
Bummer. But HAPPY FUCKING ANNIVERSARY! We love you two and are wishing you much, much love nad happiness for many years to come.
BTW, I knew Patterson was full of shit, even if people I really respect said Frisson was great. That cookbook was a bag of shit.
He's partially right about the Bay Area though. I think however it's because we have access to the most amazing of foodstuffs that we're lazy. We don't have to do anything to them.
Is that a quennelle in your pocket or are you just ready to fuck me?
tee hee.
Oh too bad. Pim and I had a nice meal there and there were a few amazing things, although it was hard to understand what his signature was exactly. I loved the dessert as well.
Soon you'll be flying to Ducasse for the weekend! I guess there's worse things to be spoiled about.
Honestly, it wasn't bad. It just wasn't amazing. And, living where we do, I expect amazing, whether it is a burrito, a bowl of pasta or sea urchin cappucino (oh, Daniel Humm, how I miss you!).
8/14/2006 8:50 PM
Anonymous said...
Yes, Jake rocks! He was also the pastry chef at Tartare.
Speaking of Daniel Humm! I have never seen a chef turn a restaurant around and garner so much praise in such a short time. Eleven Madison Park is now all NY is talking about.
8/15/2006 2:18 PM
Friday night we celebrated our 6th anniversary at Coi. After leaving, we decided that every 3rd anniversary should be spent at home (See: previous anniversaries).
I am inclined only to write about things when I am extremely impressed or disappointed, and I felt neither at Coi. Mild disappointment might describe it best (the vote goes to underwhelmed on this one). There were things I would describe as good, but nothing (excepting their desserts) that I would call great. In any case, there will not be a full review of this meal, although I will present you with some sound bites from the evening:
ME: Alinea totally fucked us up the ass. I haven't been wow-ed by anything here so far.
JON: Yep.
ME: Dude, we are going to be so fucking screwed after El Bulli next month.
(Said after our third or fourth course, in reference to the fact that if you are claiming to bring it, then you best bring it; when you are promising alchemy, you need to deliver. And, dude, stop blamingAlice for the fact that you are trying and not succeeding at making truly innovative cuisine).
***
JON: Why have I been pouring all of our wine tonight?
(Note: this was the case for our water as well)
***
ME: Is the goat cheese very goat-y? We're not usually crazy about the chalkiness characteristics of most goat cheeses.
SERVER: Well, do you know what a quenelle is?
My inner monologue: Are you fucking kidding me? I am at your goddamn restaurant, right? And what does the shape of the item have to do with ANYTHING I asked you?
***
ME: Daniel Patterson should be a pastry chef. (Said after realizing the desserts were my favorite courses all night, asking about a pastry chef and being told it was all done by DP. This, I found out later, was wrong, as their desserts are done by Jake Godby).
***
xoxo Joy
"To eat is a necessity. To eat intelligently is an art." -- La Rochefoucauld
"Sound Bites"
7 Comments -
Ew, I'm sorry. I always hate how a hype machine drives you to expect the amazing and it lets you down. Or when a restaurant depends on it's trendy factor and reviews, rather than on the actual food.
Bastards.
8/13/2006 4:34 PM
Bummer. But HAPPY FUCKING ANNIVERSARY!
We love you two and are wishing you much, much love nad happiness for many years to come.
BTW, I knew Patterson was full of shit, even if people I really respect said Frisson was great. That cookbook was a bag of shit.
He's partially right about the Bay Area though. I think however it's because we have access to the most amazing of foodstuffs that we're lazy. We don't have to do anything to them.
8/14/2006 10:38 AM
Happy anniversary! Neat. We forgot ours this year. Laughed about it months later, oh well.
I pour my own water because I drink too much water and they can't keep up. Just give me the damned pitcher and I'll do it, thank you.
Biggles
8/14/2006 11:14 AM
Is that a quennelle in your pocket or are you just ready to fuck me?
tee hee.
Oh too bad. Pim and I had a nice meal there and there were a few amazing things, although it was hard to understand what his signature was exactly. I loved the dessert as well.
Soon you'll be flying to Ducasse for the weekend! I guess there's worse things to be spoiled about.
8/14/2006 5:15 PM
It's OK, nobody's dead:).
Honestly, it wasn't bad. It just wasn't amazing. And, living where we do, I expect amazing, whether it is a burrito, a bowl of pasta or sea urchin cappucino (oh, Daniel Humm, how I miss you!).
8/14/2006 8:50 PM
Yes, Jake rocks! He was also the pastry chef at Tartare.
8/15/2006 7:42 AM
Speaking of Daniel Humm! I have never seen a chef turn a restaurant around and garner so much praise in such a short time.
Eleven Madison Park is now all NY is talking about.
8/15/2006 2:18 PM