The French Laundry - Epic Restaurant Experience - Page 3

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  1. #21
    bCaHnIaCnKa's Avatar
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    cut? ... well so far I am a huge fan of Sir Ghalad's Prime Rib in Excalibur just for good, reasonably priced prime rib. Capital Grille in the fashion mall for GREAT steak. Daniel Boulod (sp?) in Wynn for good general American, new American, or whatever type of food ... depends ... I have recommendations for buffets as well ...

    If you want to go baller ... well ... haha
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  2. #22
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    Quote Originally Posted by bCaHnIaCnKa View Post
    THANKS CHUCK!

    you're welcome. in true Chuck fashion, out of all of the photos taken, i (somehow) managed to elude your camera, except for the blurry left of the french laundry sign. or am i being naive and you've still got 1000 more from this dinner?

    Quote Originally Posted by Turbology View Post
    Nice pics, that beef looks outrageous. Is this butter or brie of some variety?


    i'm sure you read on the other thread but to repeat: the Snake River Farms "calotte de boeuf grille" (rib eye cap) was the best piece of beef i've ever tasted in a restaurant (actually, anywhere) - and it was even better than my custom 8-week dry-aged beef from my butcher. same general taste, just a 1/2 notch better.


    ----

    and then - on the way home this morning, i was driving my car like grandma, nursing it to Infineon to get some race gas. gas gauge said i had 45 miles left and read 1/16, i thought i had it made, *2* blocks away, and sputter sputter - ran out of gas.

    fortunately, yet coincidentally, "bluesea" from 6speed was behind me in his EVT700 997tt (the newer version of my car w/ similar power package) and he was nice enough to pull over and help me. never met him before - super nice guy - will try to invite him over here.

    - chuck
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  3. #23
    bCaHnIaCnKa's Avatar
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    haha ... I got many of you Chuck, just not posted on here as you noticed all these pics are linked from facebook ... I have 100+ pics on facebook for this event
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  5. #24
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    Quote Originally Posted by bCaHnIaCnKa View Post
    haha ... I got many of you Chuck, just not posted on here as you noticed all these pics are linked from facebook ... I have 100+ pics on facebook for this event
    goodness... i knew you took a lot of pics :P

    - chuck
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  6. #25
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    The only thing I recognize in there is what I think was French toast. Very cool pics. Must of been some experience.

  7. #26
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    Great pics! It was really nice having dinner with you all. I'm still full from last night. How was the drive home?

  8. #27
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    I am still full as well! In fact I think my tummy is throwing a tantrum now ... the drive home was long. we got lost trying to get back on to 680 South because the signs were confusing and there was construction going on everywhere ... haha but made it eventually ... slept at 4 am and woke up at 7 am for work ... AHHHH
    2005 ///M3, Carbon Metallic Black / Cinnamon Leather, ZCP, Nav, Premium, Cold Weather, Xenon, Dinan CAI, Dinan Stage 3 Software, Dinan Rear Strut Brace, 19" iForged TE10's (Semi-Gloss Black), Vorsteiner GTR DSCF Vented Hood, Vorsteiner CSL Front Bumper w/ Fog Ducts, Trunk Lid & Diffuser, Supersprint S & X-Pipe (Resonated), [SOLiD DESiGN] Full Ti Muffler, Bilstein PSS9's, Huper Optik 30% All Around

  9. #28
    MTK
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    Wow

  10. #29
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    Quote Originally Posted by carendt242 View Post

    i'm sure you read on the other thread but to repeat: the Snake River Farms "calotte de boeuf grille" (rib eye cap) was the best piece of beef i've ever tasted in a restaurant (actually, anywhere) - and it was even better than my custom 8-week dry-aged beef from my butcher. same general taste, just a 1/2 notch better.


    ----

    and then - on the way home this morning, i was driving my car like grandma, nursing it to Infineon to get some race gas. gas gauge said i had 45 miles left and read 1/16, i thought i had it made, *2* blocks away, and sputter sputter - ran out of gas.

    fortunately, yet coincidentally, "bluesea" from 6speed was behind me in his EVT700 997tt (the newer version of my car w/ similar power package) and he was nice enough to pull over and help me. never met him before - super nice guy - will try to invite him over here.

    - chuck
    Now that is saying something! What specifically made it so good Chuck? Which of its qualities would you say was the most outstanding? To best a 56-day aged ribeye it really must have been phenomenal.

    Haha and what an adventure with the 996; what were you planning on doing with that race gas?

  11. #30
    secure is offline Lord of War
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    Everything looks delicious!!!!!
    TFL is definitely on my list of places to hit in this lifetime.

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