Is Fleur de Lys history?
In the past few years, there have been a plethora of restaurants that have closed "for remodeling," never to open again. I am beginning to wonder if Fleur de Lys may be the latest restaurant to use this euphemism.
I realize that they had a fire, but that was quite a while ago and the re-opening has been postponed at least once. What really makes me suspicious is that they didn't get the work done by Valentine's Day, which has got to be the biggest money making day of the year for restaurants, especially FDL, which is known for being romantic.
Can anyone remember how long they have been closed? The fire occurred shortly after a very expensive update of the kitchen and decor, which makes me think that it may have pushed them over the edge.
I'd hate to see us lose this place, but the longer they are closed, the more I doubt that they will ever re-open. I tried calling them, but there was no answer and no machine.
baygelldawg
Feb 11, 2002 10:44PM
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I just took the class that Hubert Keller gave at Sur la Table. He said that the fire caused much more smoke damage than initially estimated, and that they will be ready to re-open in late May. I am looking forward to trying Fleur de Lys (I have never been there before) on the basis of having attended Keller's cooking class.
I would like to thank the person who recommended the class on this board, as it was excellent. There aren't many chefs who are such generous teachers, and I think it was worth the $70 and 3 1/2 hours I spent. Not including the $35 cookbook, which didn't really interest me at first glance. Having read it more carefully, I now realize the level of creative thought that Keller puts into his meals, and it is truly impressive!
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My intro to Fleur de Lys was many years ago when a fellow took me to the bar there. The bartender was a wonderfully hammy showman, and he produced his specialty, the name of which I forget.
He lined up a row of various-colored liquers. Into a fancy glass he inserted a small long-stemmed glass funnel. Then he poured a little of one of the liquers into each of our glasses. Next, he funneled a layer of another liquer into the bottom of the glass, where it underlayed the first layer. And so on, until we had a lovely multicolored, multilayered drink. I guess each of the liquers had a different specific gravity which enabled this to work.
It wasn't a particularly great drink, but it sure was a good stunt!
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It's called a "pousse cafe" (or more commonly among bartenders, it's called an "Oh S**t" b/c more often than not it collapses. It's a great drink though. If for no other reason order it just to see the bartender's look of agony.
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It doesn't seem like anyone else responded to your actual question!
I just called to make a reservation and they are now saying they won't reopen until June. That's the second date change I know of. They are still answering their phone so that's a good sign but all these delays don't make it look good. I'd hate for it to close before I get to go.
Doug
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