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Trois Mec!!!

perk Jan 23, 2014 01:26 PM

went last night....food is fantastic.
a series of snacks to start.
my favorite was a fried sushi rice ball with cod roe cream inside.
good lord.
they just do one tasting menu....twice a night.
we had....
avocado, citrus, crab, buckwheat popcorn
grilled cabbage, smoke almond milk anglaise, miso flan, fennel pollen
potato pulp, brown butter bonito, onion soubise, salers (this was amazing!!!!!!)
duck, endive, duck skin puree, candied orange, sweet clover (least favorite dish....duck was sliced very thin...which i thought made what's good about duck missing)
apple butter, creme de brie, toasted barley, hay (i don't usually like desserts....and i loved this!)
Migmardises

it was truly one of the best meals i've ever had. there is a wine pairing...and a premiun wine pairing. we did the premium. it was terrific.
they're really nice, too. no attitude. everyone screams "bonsoir" when you walk in.
great buzz in the room.
can't wait to go back.
i told them they should give you the opportunity to buy a "pass" for more than one meal.
they said they've considered that, but were concerned there would be repetition of meals.
i told them when the food is that good, noone would care.

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  1. perk RE: perk Jan 23, 2014 01:40 PM

    forgot that we added a dish. the nantucket bay scallops, tandoori, sesame, cauliflower. excellent!

    1. johntea RE: perk Jan 24, 2014 09:26 AM

      I also dined last night at Trois Mec, so my menu was the same as yours above, Perk. Although we did elect for the standard wine pairing, not the premium wine pairing. I also had the scallops (optional, $15 supplement), which was composed of Nantucket bay scallops, tandoori, sesame and a cauliflower puree.

      Although I was greatly looking forward to this dinner, I’m unhappy to report that I was disappointed. I suppose I did have high expectations considering all of the praise that Trois Mec has received recently. As others have commented on Chowhound, the atmosphere and concept of the restaurant are fantastic. We sat at the bar and had the privilege of watching Ludo and his team working throughout the night. Staff were friendly and attentive, parking was easy in the private lot. I didn’t have a problem with the ticket situation either, although it was moderately challenging to secure a table for 2 on a Thursday.

      Unfortunately, the food was not on par with the price. With the two tickets, supplemental scallop dish, and the basic wine pairing, this meal cost about $360 and just was not worth it. While each dish was well thought-out, texturally sound, and had all of the necessary components that should make it delicious, the dishes just didn’t pop. Some were too heavy-handed on the seasoning (overpowering grapefruit in the avocado and crab dish, pungent and oily orange on the duck dish), other dishes seemed overly elaborate for the lukewarm result (cabbage and almond flan), and others I had eaten before and were done better at other restaurants (desert with hay-infused barley and sunchoke chips). At the end of this meal, my palate was left craving salt. For food that has such an enormous amount of butter (you can see them ladling it on the potato pulp dish), it should taste better!

      And, although the sommeliers were approachable and the wines selected were great on their own, I was not impressed by the wine pairing. In fact, this was probably the worst wine pairing I’ve ever had (with the best being Eleven Madison Park). Only the wine paired with the potato pulp really worked, the rest were fine but didn’t achieve that “a-ha” moment when wine enhances the flavor of the food, and vice versa, and the two just make sense together. Pours were also very small, as compared to other wine pairings I’ve had. I usually really enjoy wine pairings at well-reputed restaurants, so this was perhaps the most disappointing aspect of the night. I would advise against the wine pairing, perhaps opt for a bottle or by the glass instead.

      While service was friendly, we felt rushed through dinner. Perhaps I was rushed because I had the earlier seating and the staff knew that someone would be coming for my spot in 2 hours, but I still don’t think that excuses the clip at which my dining partner and I were pushed along. Tip for other diners: take your time on each dish! That’s the only way you’ll end up having a decently paced meal and avoid feeling truly gluttonous.

      My final comment: considering that I could have had omakase at Kiyokawa, gone across the street and eaten at Osteria Mozza, or had the tasting menu at Melisse for about the same price point, I will not be returning to Trois Mec.

      1. r
        rickym13 RE: perk Jan 24, 2014 01:37 PM

        what was the price of wine pairing? anyone have their wine list?

        8 Replies
        1. re: rickym13
          j
          JMan604 RE: rickym13 Jan 27, 2014 10:18 PM

          For tonight, the premium pairing was $79

          NV Guy Larmandier, Brut
          2012 Maurice Schoech, Pinot Auxerrois
          2010 Francois Chidaine, Vouray, Le Bouchet
          2012 Francois Crochet, Exils, Sancerre
          2008 Dom. du Vieux Telegraphe, Chateauneuf-du-Pape
          2010 Dom. de l'Alliance, Sauternes

          1. re: JMan604
            r
            rickym13 RE: JMan604 Jan 27, 2014 10:43 PM

            wow....$79? do they offer beer?

            1. re: rickym13
              Ciao Bob RE: rickym13 Jan 28, 2014 08:25 AM

              yes they have beer

              1. re: Ciao Bob
                k
                kevin RE: Ciao Bob Jan 28, 2014 08:26 AM

                Good beers ? And also priced high ?????

                1. re: kevin
                  Ciao Bob RE: kevin Jan 28, 2014 08:29 AM

                  I remember very good beer - Duvel I think was one, but there are other choices. I don't recall price.

                2. re: Ciao Bob
                  r
                  rickym13 RE: Ciao Bob Jan 28, 2014 12:54 PM

                  what about spirits/cocktail?

                  1. re: rickym13
                    Ciao Bob RE: rickym13 Jan 28, 2014 12:59 PM

                    Non!

              2. re: JMan604
                JAB RE: JMan604 Jan 28, 2014 06:32 AM

                Nothing with any age.

            2. n
              ns1 RE: perk Jan 24, 2014 01:51 PM

              FYI to all, they sold out of tickets today within an hour.

              1. perk RE: perk Jan 24, 2014 04:02 PM

                Thanks for your response johntea. Interesting. I didn't pay for the meal, so maybe the overall cost didn't resonate as much for me. I think what I loved about it was that it surprised me. I found the flavors complex and well integrated, for the most part. I don't think I've been blown away by unusual flavors and textures since my visit to Red Medicine. Bazaar did that as well, in the early days. And as much I love the "expected and traditional" flavor of a great steak, or a well executed simple pasta dish, it's always fun to have a totally different experience. I agree that the duck dish was not up to par. I initially wasn't crazy about the cabbage dish. But I liked it more after the second and third bite. I found our wine pairings to be spot on. (for the person who asked the regular pairings were $49 and the premium were $79) We sat at the bar as well. A couple next to us got the regular pairing and they said they were very happy with them. But I have no idea their degree of wine knowledge. I'm a fairly serious wine person (but certainly not an expert). I did like the information provided with each pour. I didn't look at the wine list, so we knew we wanted to do the pairing. I certainly will go back. I'm hoping I enjoy the experience as much on the return visit.

                1. k
                  kevin RE: perk Jan 24, 2014 04:25 PM

                  sounds good, how much was it all in ?????

                  Btw, are they still requiring that you purchase a ticket to garner a reservation ????

                  I gave up after i couldn't quite commandeer a resy'v a few months back.

                  1. perk RE: perk Jan 24, 2014 04:31 PM

                    johntea said $360 for two for his meal. again...i didn't pay.
                    but i think the menu is $75 apiece....premium wine pairing were $75 apiece...we did the supplemental scallops for $15 apiece. 18 percent tip is included. so tax....and a bit more of a tip. i'm guessing we were around $400. yes....you still have to go online and buy tickets. i think today was the day to buy tickets for the first two weeks of february. the web site sort of spells it out. my friend said he spent about 25 minutes online to get our tickets.

                    10 Replies
                    1. re: perk
                      johntea RE: perk Jan 24, 2014 05:57 PM

                      Yes, the price comes out to $96 each (including tax and their processing fee), plus $15 for scallops, $49 for the regular wine pairing, and an 18% service charge on top of everything, totaling about $355 for our party of two.

                      Perk, I agree about the interesting flavors and surprising combinations. I thought the menu was creative but just hoped it had been executed a little bit better. Perhaps the premium wine pairing would have improved my experience!

                      I spent about 15 minutes refreshing the website beginning at 8am on the dot in order to get a reservation. Persistence required, but definitely do-able.

                      1. re: johntea
                        n
                        ns1 RE: johntea Jan 24, 2014 06:15 PM

                        But the initial ticket includes the initial service charge ($75 + $14 service fee + $9 tax =$98) right? it's just the service charge for all the supplements/wine that you need to pay for at the restaurant?

                        from their site:

                        What does my ticket include?
                        When you purchase a ticket to Trois Mec, it covers your entire meal including water. It does not include alcoholic beverages, non alcoholic beverages, coffee or tea.

                        Why is a service charge added?
                        Service is an integral part of your meal and, since you will not receive a bill for your meal during the dining experience, we are adding an 18% service charge at the time of purchase.

                        1. re: ns1
                          k
                          kevin RE: ns1 Jan 24, 2014 08:09 PM

                          Well, their gimmick is completely working it seems like.

                          1. re: kevin
                            o
                            OscarFox RE: kevin Jan 25, 2014 04:57 PM

                            Kevin: spot on!

                            gim·mick
                            [gim-ik]

                            noun
                            1.
                            an ingenious or novel device, scheme, or stratagem, especially one designed to attract attention or increase appeal.

                            http://dictionary.reference.com/brows...

                            1. re: OscarFox
                              n
                              ns1 RE: OscarFox Jan 25, 2014 06:37 PM

                              I think the scientific term for this is "haters gonna hate"

                              1. re: ns1
                                l
                                linus RE: ns1 Jan 26, 2014 07:46 AM

                                i dunno, man. is it not o.k. to not like anything anymore?
                                what's wrong with hate, anyway? it's as legitimate and long serving an emotion as any of the rest of 'em.

                                1. re: ns1
                                  Porthos RE: ns1 Jan 26, 2014 07:41 PM

                                  Or sucker born every minute...

                                  1. re: Porthos
                                    Tripeler RE: Porthos Feb 11, 2014 05:40 AM

                                    P.T. Barnum's First Law of Economics

                                    1. re: Tripeler
                                      k
                                      kevin RE: Tripeler Feb 11, 2014 07:20 AM

                                      What was his other laws of economics ?????

                                      1. re: kevin
                                        n
                                        New Trial RE: kevin Feb 12, 2014 12:45 AM

                                        "This way to the Great Egress"

                      2. perk RE: perk Jan 25, 2014 03:27 PM

                        I'm confused about something johntea. I believe you mentioned that you enjoyed watching Ludo cook. I was sitting at the counter as well....on the same night you were there. I didn't see any of the three owners in the kitchen.

                        3 Replies
                        1. re: perk
                          johntea RE: perk Jan 25, 2014 06:43 PM

                          That's interesting to hear, perk, because Ludo was definitely there, cooking and overseeing the dishes that went out. I had the earlier seating (6:00pm), perhaps you had the later seating and he had already left?

                          1. re: johntea
                            perk RE: johntea Jan 25, 2014 07:13 PM

                            nope. i was there for the early seating. sitting at the bar.
                            didn't see anyone who looked like him. i haven't met him in person, but i've seen him on shows.

                            1. re: perk
                              johntea RE: perk Jan 26, 2014 09:14 PM

                              Hmm that's odd that you didn't see him. At the end of the meal, Ludo introduced himself to me and my dining partner, and we all chatted for a couple minutes. Quite a nice guy!

                        2. Porthos RE: perk Jan 26, 2014 10:50 PM

                          My biggest problem with Trois Mec's business model isn't the ticket system (although one has to wonder if the "processing fee" is really necessary). My biggest problem is them not allowing corkage and forcing you to buy their wines at 3-4x markup. The most egregious example? 1998 Dujac Morey St Denis for $1,100. Hilarious since that is a $80-$120 bottle of wine. Can't support this kind of business model.

                          Below is a link to the Kevin Eats photo of the wine list:

                          http://files.kevineats.com/pics/2013/...

                          23 Replies
                          1. re: Porthos
                            m
                            manku RE: Porthos Jan 27, 2014 09:18 AM

                            Wow...that is one terrible list...makes L'Ami Louis look reasonable!

                            I think Trois Mec is encouraging the wine pairing by pricing like this...not a terrible idea. Easier and more profitable, I'd imagine.

                            Personally, though, a meal that costs $150+ pp has to feel luxurious - I realize that old fashioned fine dining is out of style, but paying these prices for minimal decor, silverware/plateware is just not worth it, IMHO.

                            1. re: manku
                              Porthos RE: manku Jan 27, 2014 09:34 AM

                              I think Trois Mec is encouraging the wine pairing by pricing like this.
                              ==============
                              That's $10 (regular pairing) to $20 ("premium pairing") wines they're pouring and charging $49-79. This is not to "encourage" wine pairing. This is them wanting to make 3-5x off alcohol sales. The pop up concept was wonderful when it started at Breadbar. Creative cooking, high end cuisine (relative to cost) in a minimal setting with low prices to make it accessible to more people. I was a big fan of the concept back then. This is now the complete opposite. High prices for cuisine not on par with the cost being charged and deliberately making it less accessible to people.

                              As for your L'Ami Louis comment, the markup there was 2-3x and at least they had a large extensive selection. Certainly not 10x markup. Even Joel Robuchon Vegas doesn't have this kind of markup and this is no Joel Robuchon Vegas.

                              1. re: Porthos
                                n
                                ns1 RE: Porthos Jan 27, 2014 09:52 AM

                                While I agree the wine list is exorbitant, the $100pp fee (incl. tax/tip) to get in is beyond reasonable.

                                I'll be sure to drink water when I go.

                                1. re: ns1
                                  Porthos RE: ns1 Jan 27, 2014 10:17 AM

                                  "Beyond reasonable" is what you get at Laurent Quenioux's dinners. 5 courses (6 if you include the amuse) for $48pp ($62pp if you include 9% tax and 18% tip on top). $10 corkage. That's "beyond" reasonable. I feel like the guy is losing money.

                                  For those that don't enjoy wine with dinner, the cost for food at Trois Mec is "acceptable" and even "reasonable" if you admit to paying for the star chef factor and "show". Very unreasonable if you want to drink wine and impossible if you want to drink good wine.

                                  1. re: Porthos
                                    n
                                    ns1 RE: Porthos Jan 27, 2014 10:18 AM

                                    Well, it's cheaper than Hatfields (for instance) and there aint no star chef factor there.

                                    1. re: ns1
                                      Porthos RE: ns1 Jan 27, 2014 11:07 AM

                                      How is it cheaper than Hatfield's? Hatfields is 67 for the prix fixe which is $86 after 9% tax and 18% tip. You don't get the "star chef" but the chef is a very talented one. It's important not to equate "star" status with actual skill as a chef. Gotta admire a chef that stays dedicated to cooking. Also, the wine service at Hatfield's is top notch.

                                      Looking forward to your report though. I don't fault anyone for trying to run a business and for making a profit. I'm not hating on the guy but I ain't getting hustled neither.

                                      1. re: Porthos
                                        n
                                        ns1 RE: Porthos Jan 27, 2014 11:10 AM

                                        4 courses + amuse vs 5 courses + amuse(s).

                                        1. re: ns1
                                          Porthos RE: ns1 Jan 27, 2014 11:24 AM

                                          You take into account portion size and number/cost of ingredients in each dish?

                                          1. re: Porthos
                                            n
                                            ns1 RE: Porthos Jan 27, 2014 11:46 AM

                                            Nope, but I've never been to a restaurant where more courses didn't = more money.

                                    2. re: Porthos
                                      k
                                      kevin RE: Porthos Jan 27, 2014 01:06 PM

                                      and Laurent will be back in late Feb after his sabbatical in London.

                                      1. re: Porthos
                                        j
                                        JMan604 RE: Porthos Jan 27, 2014 04:55 PM

                                        while I agree Chef Quenioux's tasting menu is beyond reasonable, I was fairly disappointed with the food at Bistro LQ days, while good, the flavors was lacking. I would gladly pay double that with the same amount of courses that will put a smile on my face.

                                        I am going to Trois Mec tonight so hopefully it's good. I'm actually worried as I had wolvesmouth over the weekend and the meal blew me away.

                                        1. re: JMan604
                                          n
                                          ns1 RE: JMan604 Jan 27, 2014 05:05 PM

                                          wolvesmouth, what a gimmick that joint is.

                                          /sarcasm

                                    3. re: Porthos
                                      m
                                      manku RE: Porthos Jan 27, 2014 10:31 AM

                                      I guess I mean "steering" instead of "encourage"...certainly, it seems the glass pairing is more reasonable than the bottle price...though both are obscene, IMO.

                                      I've stopped drinking, and one reason is I'm tired of the excessive alcohol pricing in this country. $15-20 glassses of wine (usually no more than 4 ounces) are routine in many restaurants. Even corkage has creeped up to $35-50 in many places. And wines that I used to buy for $50-100, now are $300+ - and I thought I was paying too much at $100!!!

                                      Fortunately, I'm 48 and not 25 years old. Not drinking is not much of a social issue at this stage of my life...especially in LA.

                                      1. re: manku
                                        l
                                        linus RE: manku Jan 27, 2014 10:33 AM

                                        for me it's more of a mental issue, but YMMV.

                                        1. re: linus
                                          k
                                          kevin RE: linus Jan 27, 2014 01:08 PM

                                          Mental ????

                                          Linus, what's your glass of wine of choice by the way ?

                                          And speaking of which, have you found a decent real daquiri in LA ??????

                                          Thanks.

                                          1. re: kevin
                                            l
                                            linus RE: kevin Jan 27, 2014 03:57 PM

                                            my glass of whine by choice is well known to the moderators.

                                            i usually drink red by the bottle.

                                            i usually make daiquiris at home, but i have no doubt any of the rum centered and/or quality cocktail joints will make a good daiquiri. i don't remember the last time i had one out. apologies.

                                            "mental," as in "not drinking is not much of a social issue at this stage in my life" from the previous poster.
                                            as in, it's possible i would go mental if i didn't drink at this stage of my life. or not. zoroaster knows.

                                            1. re: linus
                                              k
                                              kevin RE: linus Jan 27, 2014 03:58 PM

                                              Yeah, can't I be alone with my drink ?????

                                      2. re: Porthos
                                        r
                                        revets2 RE: Porthos Jan 27, 2014 04:00 PM

                                        Agree with Porthos here. Our wine pairing was a total miss. Overly esoteric with neither the food or drink elevating each other.

                                    4. re: Porthos
                                      k
                                      kevin RE: Porthos Jan 27, 2014 01:04 PM

                                      Wow.

                                      Porthos have been to Trois Mec or did you just throw uo your hands and say skip it.

                                      1. re: Porthos
                                        j
                                        john gonzales RE: Porthos Jan 28, 2014 12:38 AM

                                        Here, Here. Being a fellow wino, I won't step in that place. The list is bad and no corkage allowed. They're happy to tell you that you can't bring wine because they've hand-crafted a list to match their cuisine. What that really means is either drink water our get soaked by our wine pricing for anything decent. And hopefully some of you will be novice enough to not notice the mark-up on wines you're not versed in.

                                        I also agree that the pop-up style is getting old. When it was a pop-up the minimalist interior and tablescape was more acceptable as the price was typically less. Now we get the same cafe setting with prices pushed up to fine dining levels. And good food alone is nice, but not fine dining. Orsa & Winston is cut from the same fabric. I actually miss the days when Ludo was at L'orangerie. Hatfield's is at least fine dining. It SHOULD cost more.

                                        1. re: john gonzales
                                          l
                                          linus RE: john gonzales Jan 28, 2014 08:22 AM

                                          myself, i prefer the money to spent on the food rather than the place settings or decor.

                                          1. re: linus
                                            k
                                            kevin RE: linus Jan 28, 2014 08:25 AM

                                            Or some ultra-stiff drinks.

                                            1. re: linus
                                              j
                                              john gonzales RE: linus Jan 28, 2014 10:18 PM

                                              It isn't either or. For the prices they charge they can probably provide both, especially if one considers the profit from wine.

                                              If that's not the case, we just differ in preference. If I am going to experience top food and wine for $150+ per person, I'd just as soon pay 10-15% more to be more comfortable. I'm not talking about just the look. I'm talking about table comfort, spacing, and not being rushed. But I realize that people have different priorites and that some people even like the buzz of noisy crowded restaurants. Not that I believe Trois Mec is the worst as far as either goes.

                                        2. j
                                          jesstifer RE: perk Jan 27, 2014 10:12 AM

                                          What, no jaguar's earlobes or ocelot spleens?

                                          1. k
                                            kevin RE: perk Jan 28, 2014 02:57 PM

                                            Maybe they have to make up for the fact that they are sorely lacking in a full liquor license.

                                            1. m
                                              maudies5 RE: perk Feb 8, 2014 10:11 AM

                                              I went last night and my menu was nearly identical. The only difference was the meat. You had duck, we had beef rib cap, charred broccoli, smoked peanut butter, crispy shallot.
                                              That was actually the only dish I did not care for.
                                              Everything else was delicious. Loved the presentation, service and combination of textures and flavors. Ludo really is brilliant. Having said that, I have no interest in returning. Dining at Trois Mec is a fun experience and certainly a novel one. Glad I went. It will be interesting to see if Trois Mec has staying power. The other members of our party felt the same way. Terrific experience, great tastes, no reason to return.

                                              10 Replies
                                              1. re: maudies5
                                                b
                                                BacoMan RE: maudies5 Feb 8, 2014 10:31 AM

                                                Maybe I'm misunderstanding what a terrific experience is... but why wouldn't you want to return to a place you had a terrific experience at, that produces not just good, but GREAT tastes?

                                                Sounds like the kind of place I would want to return to.

                                                Could you shed some light on why you/your friends don't want to return?

                                                1. re: BacoMan
                                                  m
                                                  maudies5 RE: BacoMan Feb 8, 2014 10:47 AM

                                                  Perhaps it is analogous to revisiting an opera or ballet or play. Although the experience was outstanding, I would not necessarily want to see that performance over and over again. I did view that meal as a bit of a performance.
                                                  Practical matters: Reservation issue...The member of our party who made the reservation said it was quite a hassle as the website continued to crash and he had to constantly refresh. So much easier using Open Table to make reservations. If that were an option, I would be more interested in returning. I feel it is far too time consuming for a restaurant reservation.

                                                  1. re: maudies5
                                                    b
                                                    BacoMan RE: maudies5 Feb 8, 2014 10:53 AM

                                                    Well, so far as that goes, I am in agreement. I'll most likely never go to Trois Mec, since there's no way I will be awake at 8 am on a Friday to buy the tickets.

                                                    I was just wondering if it was something about the food/experience itself.

                                                    Are there any places you do return to? Or do you usually seek out all new places when dining?

                                                    1. re: maudies5
                                                      j
                                                      jenniferpelota RE: maudies5 Mar 22, 2014 08:09 AM

                                                      I'm in total agreement here. It was worth checking out, but considering the dishes never really change (I had essentially the same dinner there 6 months ago, except with a horrid dessert that was more herbal than sweet) and the inconvenient reservation system, I'm in no rush to get back there, unless somebody else is paying. For as innovative as Chef Ludo is, you'd think that he would change things up a little bit more often!

                                                  2. re: maudies5
                                                    dbchun RE: maudies5 Feb 10, 2014 02:30 PM

                                                    Agreed, the beef rib cap, while tasty, was the least impressive of the tasting lineup. We returned to Trois Mec a week later to the same tasting menu and opted for the pescatarian option which switches the beef rib cap for a wild mushroom pho, which I think was more in line with the creativity of the other tasting dishes.

                                                    We'll definitely be returning, but probably give em some time to update the menu. I've noticed from older blogs/posts that the menu has been updated several times since its launch to reflect seasonality.

                                                    "Mushroom pho, coconut water, pine, hazelnut, caramel"

                                                     
                                                    1. re: maudies5
                                                      a
                                                      andytseng RE: maudies5 Mar 21, 2014 01:30 PM

                                                      I just went to Trois Mec for the first time on Monday, and the menu was exactly the same as maudies5. I also got to try the mushroom pho which was nice. The beef dish reminded me of Yoshinoya a bit. And the dessert was too sweet for me. Aside from that, I had a great time and a great meal.

                                                      I hope they're going to change their menu up at least every quarter. If they do, I think I'll return on special occasions. To me, they are the current king of the sub-$100 tasting (over Alma, Allumette, LQ dinners, and Red Medicine (do they still do that?))

                                                      Also, I don't drink wine, so that's not a sticking point for me. Thought the non-alcoholic pairing was a bit strange in some places though. Wouldn't recommend it.

                                                      1. re: andytseng
                                                        Porthos RE: andytseng Mar 21, 2014 01:59 PM

                                                        To me, they are the current king of the sub-$100 tasting (over Alma, Allumette, LQ dinners, and Red Medicine (do they still do that?))
                                                        ================
                                                        New kid in town. Maude.

                                                        1. re: Porthos
                                                          a
                                                          andytseng RE: Porthos Mar 21, 2014 03:08 PM

                                                          That is next on my list!

                                                        2. re: andytseng
                                                          k
                                                          kevin RE: andytseng Mar 21, 2014 03:43 PM

                                                          Yoshinoya in the US or Yoshinhoya Japan ??????

                                                          1. re: kevin
                                                            a
                                                            andytseng RE: kevin Mar 21, 2014 07:12 PM

                                                            Closer to Japan. Nice and tender, not dry and stringy. Beef with onions done well, but not nearly as interesting as the rest of the meal.

                                                      2. n
                                                        ns1 RE: perk Mar 21, 2014 08:31 AM

                                                        so angry. the website so does not start selling tickets at 8am sharp.

                                                        1. f
                                                          foodiemahoodie RE: perk Mar 21, 2014 03:59 PM

                                                          There is something interesting about buying a ticket - the fact that it comes online at a certain time - is really too much of a hassle. It weeds out the looky-loos, but it all eschews people who want a conventional experience like making reservations before they come to town - and being able to dine in a restaurant they've heard is worth going to.

                                                          But this experience is kind of lame. I could make a few calls and get in - but I really don't want to use up a favor to get into a restaurant. I should be able to buy a ticket ahead of time. The only excuse I can see for not doing that is that, say, you buy a ticket 6 months out - the cost of some foods might go up and they would be left holding the bag. But really, that doesn't seem to be an issue with other restaurants who manage to hold onto prices a good year or so at a time.

                                                          I also find it annoying that I have to do something similar with The French Laundry - get up early and call repeatedly until you get through - compete with other people. For an elegant restaurant, this is an in-elegant solution to a problem that doesn't seem to exist.

                                                          That said, I made a reservation at Quince in San Francisco a few weeks ago for Wednesday night - had a fabulous meal, great wine pairings, terrific service, all in a stunning room. And to think I made reservations online thru Open Table. How revolutionary!

                                                          2 Replies
                                                          1. re: foodiemahoodie
                                                            a
                                                            andytseng RE: foodiemahoodie Mar 21, 2014 07:17 PM

                                                            I think there is a good solution somewhere in the middle, but until that is available, people that want to eat at these restaurants will just have to deal with it. I'm glad that they're experimenting with different ideas for reservations.

                                                            1. re: foodiemahoodie
                                                              a213b RE: foodiemahoodie Mar 21, 2014 09:20 PM

                                                              I'd argue Noma has a fairly painless solution.

                                                              They use an online "queue", almost akin to a doorman at a club.

                                                              You know how long you have to wait before you are given access to the site, and once in you have a fair amount of time to peruse and find a reservation that works for you.

                                                              Maybe others would have a problem, but I had no issues.

                                                              Come to think of it, I've never had a problem getting a reservation anywhere, though I'm willing to expend a little effort/call in a favor or two.

                                                            2. l
                                                              lesliesue RE: perk Mar 23, 2014 02:50 PM

                                                              Ludo is so obnoxious I can't fathom giving him a cent of my money.

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