35432 Sat Apr 02 17:13:58 -0800 2005 3 1 San Francisco Bay Area 0 161921 Folks, I gotta tell you I finally had my evening at the French Laundry. We chose the 9 course tasting menu with wine pairing, and it was unbelievable. The food was, in fact, utterly amazing and we were fortunate to choose a night that Chef Keller was in house and the menu featured some of his more famous dishes, such as the butter poached lobster, and tapioca custard with Osetra caviar and kumamoto oysters. the fois gras, both seared and terrine, was out of this world. I could go on and on about this and tell you everything we had (they gave us the menu with the wine pairings), but it would only be an unfair tease. The downside was the wine pairings. I found the sommelier to be less than attentive about what regions/varietals we are particularly fond of, and served up some awful oaky california wines that seriously detracted from the dishes he paired them with. Our meal was $200 per person, plus $300 for the wines. All told, we had a whopping $1500 bill that we now have pinned to our wall as a reminder that our mortgage is due. Would I do it again? Sure... in a couple of years. Would I do it the same way? No. I'd order a couple of bottles of wine that I like and skip the pairings. they charge a $50 corkage, so bringing my favorite Kermite Lynch would be far to pricey. I think everyone should experience FL at least once, though I hear that Bouchon is just as good, though in a different way. The service is impeccable, and although top notch and classy, one doesn't feel gauche when wondering what to do with that strange utensil that comes with the fois gras and the fish (I knew what it was, but they just kind of toss it on the table, assuming that everyone uses those things on a regular basis). My son, a chef, speculated that it might be a high-end spork. Sat Apr 02 17:13:58 -0800 2005 0 hezmodo 1 162199 Hmm, spent my summers in Maine and never felt the need to add butter to the rich lobster meat. Butter on the corn cob of course. I've never actually eaten at SOD, but I've watched them do lovely and meaty servings. And always happy to answer a question. They sometimes have California lobsters in the store window. Is there any difference in taste from Maine lobster? Tue Apr 05 08:28:38 -0700 2005 161921 0 semmel 2 162370 Love, love, love SOD!!! But, I gotta say, there's nothing like a Maine lobster. I do not like the pacific lobsters at all. Also, the lobster at Laundry, though poached in butter isn't at all greasy or buttery, but very tender and mild. Incredible. In spite of that, frankly, gimme a lobster roll in maine... My God, I'd die for one of those right about now. Oh, at SOD -- stick to the main menu, the seafood salads are generous and very good for the price. Also, splurge on their smoked fish plate. It's very good. You can also get the salads without Louie dressing; they'll mix up a mustard vinagrette or any other kind of dressing you like. I eat my seafood salads with my own cocktail sauce on the side (I use their cocktail sauce and add lots of horseradish and lemon. Yumm.) Low calorie and really good. Thu Apr 07 21:56:25 -0700 2005 162199 0 Hezmodo 1 162234 Thanks for the report. We have reservations towards the end of April and will have to think about the wine pairing. I've heard some not-so-favorable reviews elsewhere, as well. Tue Apr 05 14:33:15 -0700 2005 161921 0 Emma