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One Last Meal!

hon Aug 18, 2006 07:47 PM

If you only have one last meal what would it be and from where?
Mine would be a big old pile of steamed crabs from the old Kellys in Fells Point (not that the new one doesn't have decent crabs but hey, without Kelly and Mary it ain't the same)

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  1. b
    bogie RE: hon Aug 18, 2006 07:51 PM

    I would go for the classics @ Barberians Steakhouse in Toronto:

    Escargots in garlic butter

    Charbroiled Ribeye Steak
    Lobster Tail with drawn butter
    Loaded Baked Potato

    NY Cheesecake

    All washed down with Krug Champagne!

    1. jrsmoltz RE: hon Aug 19, 2006 12:03 AM

      I know it's 3,000 miles away, but I would have to have a supreme burrito with carnitas con nopales from Las Brasas in San Jose, CA.

      I have never had a better burrito and probably never will. I was very lucky to live three blocks away from them for three years.

      1 Reply
      1. re: jrsmoltz
        Melanie RE: jrsmoltz Aug 19, 2006 03:31 AM

        you must have missed 'El Taco De Mexico' in Denver, Co. Random, I know, but it's the best mexican food I can remember - and I'm from San Francisco! (in fairness, I haven't been there in years...perhaps my memory makes it seem better than it was. Nonetheless, it was pretty damned good)

      2. h
        hon RE: hon Aug 21, 2006 03:34 PM

        This was started in the DC/Baltimore section and was supposed to be for that area, not sure why it got moved.

        1 Reply
        1. re: hon
          Steve RE: hon Aug 21, 2006 08:53 PM

          Because in your OP you didn't limit the responses to DC/Baltimore and you got replies from all over. So the Moderators moved it.

        2. Scagnetti RE: hon Aug 21, 2006 04:52 PM

          Eat pasta and fish at my Mother's house. After all, she is the best cook in the world!

          1. davinagr RE: hon Aug 21, 2006 08:39 PM

            I'd hit the Wynn's buffet in Vegas. OMG incredible.

            1 Reply
            1. re: davinagr
              jennjen18 RE: davinagr Aug 23, 2006 04:50 AM

              Oh Yeah, I would just stuff my face in any buffet in Vegas, really!

            2. c
              calabasas_trafalgar RE: hon Aug 22, 2006 05:36 AM

              Either Alaskan King Crab at the Tillerman in Vegas, or beef tacos at La Paz

              1. MMRuth RE: hon Aug 22, 2006 07:40 PM

                I would go to L'Ami Louis in Paris - foie gras, pommes Anna, the roast chicken ....

                1. f
                  Frenchie RE: hon Aug 22, 2006 08:13 PM

                  I would go to La Cabrera in Buenos Aires for the best meat I've ever tasted!

                  1. TOfoodie RE: hon Aug 23, 2006 02:41 PM

                    How about everything? I'd eat a bite of everything so I couldn't say I missed a thing....

                    1. t
                      tlegray RE: hon Aug 23, 2006 04:53 PM

                      I'd go to Navona Notte right off the Piazza Navona in Rome. You couldn't go wrong having to be in Rome for a last meal. I'd have the eggplant bruschetta, buccatini al amatriana, ensalada bisteka, and house wine.

                      1. t
                        tk467 RE: hon Aug 23, 2006 06:40 PM

                        This is a tough one , I am torn between Peter Lugars in Brooklyn or the Seafood Market on Soy 24 in Bangkok

                        1. c
                          CulinaryKate RE: hon Aug 23, 2006 08:33 PM

                          I developed an allergy to shellfish when I was just about 11 years old, and if I have any say over it, I'm going to have all sorts of shellfish on my deathbed; seared scallops. grilled prawns, Lobster in Drawn butter.

                          Bring on the anaphalaxis!

                          1. kerwintoronto RE: hon Sep 1, 2006 09:46 AM

                            A 10 course banquet at a private dining establishment in Hong Kong with a Magnum of Cava, Couple bottles of Riseling, some Amarone (for richer dishes) and finish with an Armagnac.

                            Hope 'Broken Tooth Shing' is still cooking this winter.

                            1. b
                              Bostonbob3 RE: hon Sep 1, 2006 12:52 PM

                              Tasting menu, Restaurant Daniel, New York. With a perfect bottle of wine with each course, naturally.

                              1. h
                                HollyDolly RE: hon Sep 1, 2006 01:57 PM

                                Mine would be ceviche,followed by a nice filet mignon with a lobster tail, with a few fresh asperagus spears and a couple of stuffed mushrooms.dessert would be strawberry sorbet and a slice of angel food cake. And maybe a glass of white wine,like Blue Nun or Webber's.

                                1. w
                                  WineWidow RE: hon Sep 1, 2006 02:04 PM

                                  Tough question!

                                  Today's answer is: an appetizer of my own grilled asparagus with lots of charred salt and lashings of balsamic, and a glass of sauvignon blanc, then a cowboy ribeye as big as my head from Ruths Chris, with buttermilk mashed potatoes like my mother makes them, and a bottle of california cab, and for dessert a glass of late harvest vidal.

                                  1 Reply
                                  1. re: WineWidow
                                    pikawicca RE: WineWidow Sep 3, 2006 12:25 AM

                                    I'm not familiar with "charred salt." do you buy it charred, or do it yourself?

                                  2. TexasToast RE: hon Sep 1, 2006 03:44 PM

                                    So this is the death penalty meal, huh? Well, I can't think of a single meal . . . I like the Vegas buffet idea, maybe something really rare and expensive like kilos of beluga caviar and vintage champagne with gold leaf floating in it.

                                    I don't know. I'll have to come back to this!


                                    1. kare_raisu RE: hon Sep 2, 2006 03:57 AM

                                      uni and rice

                                      1. x
                                        xman887 RE: hon Sep 2, 2006 04:02 AM

                                        either some great shack prepared pulled pork soulder in north carolina or, locally, joe muer's seared salmon with carmelized capers in a parsley butter sauce.

                                        1. m
                                          ML8000 RE: hon Sep 2, 2006 04:33 AM

                                          Just how long does this meal last?

                                          I'd head home to Mom's and ask her to magically cook favorites from way back when. She 76 y.o., retired from cooking, from a restaurant family but says she lost her touch and taste, which is sort of true. I'd also have my brother come over and spark up the barbeque grill everything in sight.

                                          1 Reply
                                          1. re: ML8000
                                            Bostonbob3 RE: ML8000 Sep 2, 2006 04:42 PM

                                            Great question, ML. If this is my last meal, I'd do everything possible to make it last as loooong as possible. Perhaps one course from every 3-star Michelin restaurant on the planet?

                                          2. m
                                            malibumike RE: hon Sep 2, 2006 04:23 PM

                                            Croques St. Jaques(spelling?) Scallops in white wine sauce, If I remember they are scallops, large, covered in a sauce that also has some grated swiss cheese in it and poured over them inside a scallop shell and put under the broiler.

                                            3 Replies
                                            1. re: malibumike
                                              babette feasts RE: malibumike Sep 2, 2006 08:24 PM

                                              Coquilles st. jacques. A croque is a sandwich, as in croque monsieur/madame.

                                              1. re: babette feasts
                                                malibumike RE: babette feasts Sep 3, 2006 05:08 PM

                                                Well all the recipes you can find on this recipe are definately not a sandwich. Follow this address for just one example. http://www.louisianafoods.com/recipes...

                                                1. re: malibumike
                                                  Bostonbob3 RE: malibumike Sep 3, 2006 06:34 PM

                                                  I think babette was pointing out that Coquilles St. Jacques is NOT a sandwich (which is a "croque").

                                            2. loobcom RE: hon Sep 3, 2006 08:19 AM

                                              Roasted Marinated Leg of Lamb
                                              with a Shallot Puree, Boulangere Pototoes and Roasted Garlic

                                              followed by

                                              Pistachio and Raspberry Bakewell
                                              with White Chocolate Sorbet and Pistachio Sauce

                                              room service at the Merrion Hotel, Dublin.

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