Kinch’s ever-changing riff is no careless act of salad tossery.
MadMedico posted:Meadowood
Wonderful from start to finish. The service was impeccable and the staff are so friendly and generous. From the moment we stepped in, the staff had treated us so well and eventually warmed up as our meals came out to more of a casual conversation which is amazing. The interpretation of Christopher Kostow was just so mind blowing with every meal. His vegetables that came from the garden were so inspiring to my boyfriend and in what he did with the vegetables where we ate several raw with some flavor added. So simple and yet had an incredible taste and appreciation for his garden.
My boyfriend recognized Chef Christopher Kostow right away and he was so gracious! He thanked us for coming and shook our hands, then gave us a tour of the kitchen. He even took several photos and had a conversation from my boyfriend. It was just amazing that he took the time to do that around midnight after dinner service. At the end, Will Ferrell was also in the kitchen getting a tour and I freaked out just a bit to where I threw my waiter for a bit of an embarrassed panic and I didn't want to ask for a photo out of respect for the staff and restaurant.
We did the tasting menu which is $500 a person and ended up being a total of 18 courses. There were new items on the menu that even the staff were excited to see. We also ordered a 1/2 bottle of white wine and a 1/2 bottle of red in which the sommelier had recommended and they were perfect.
The director had also wrote us a handwritten note for our 10 year anniversary. That was a really special touch and they had poured us an incredible Cuvee champagne to start out dinner experience.
The only minuses were:
-poured the wrong wine into my boyfriend's jar and was not acknowledged, instead, it was poured out and given a new one.
-service was a TAD bit slow towards the end in-between meals.
-gave my boyfriend mineral water when asked for still water (not a big deal really)
Overall, such a great experience. We gave up our reservation at the French Laundry to allow our friends to take it and experience it and I couldn't have been happier to give it up to try Meadowood. The staff kept congratulating us on our 10 year anniversary which was really cute.
MadMedico posted:Barber goes further, saying that when vegetarians come into the restaurant, he actually loses money, “just from the labor costs involved in making the vegetable menu haute enough.” Whatever the cost, Kostow’s ability to distill squash into a gorgeously perfumed water or Kinch’s skill in transforming fava beans into a stellar riceless risotto is, by any measure, truer to the magical heart of gastronomy than simply searing foie gras.
Gonna open up a stand selling mud pies infused with aromas to bougies for $1000 a pop then claim that I'm actually losing money because of all the labor I put into the mudpies/ figuring out a way to scam my customers
Edit: Lol I'm picturing the exploited workers on that farm rising up and distributing tiny cucumbers and silly tasting leaves to the people
Edited by SkuzApo ()
Superabound posted:Garaffo is giving me a tasting tour of the grounds, handing me runner beans (the cool flavor of watermelon rind)
oh, you mean the part of the poverty-stricken southern summer diet staple that everyone throws directly in the trash? ill take a quarter pound for $8000 please
I've seen at a bunch of liquor stores various top shelf brands of "premium unaged white whiskey" that cost about as much as single malt scotch.
