Best place to eat

How many times have I seen this question posted? I couldn't tell you.
It depends on what you like.

I will say that the best steak I ever had was at the Roadhouse in Nashua NH,
much cheaper and much better than anything at WDW. Best seafood was a close
one, Raintree or Fulton's. I'll go with Fulton's if pressed.

Barry L. Wallis wrote:

> The attentive waitstaff is helpful but *not* the main reason we eat
> there. The atmosphere is great and the food is superb (I'm not sure why
> you think it is mediocre). I understand that for many people, it would
> not be a good value. For us, though, it is worth the cost.

I've eaten there as well. It was a top notch meal, but I've had better,
truth be told.

Dining at a place like V&A's is not about value. Wether or not it's
worth the price is really up to the individual.

Lee

Barry L. Wallis wrote:

> The attentive waitstaff is helpful but *not* the main reason we eat
> there. The atmosphere is great and the food is superb (I'm not sure why
> you think it is mediocre). I understand that for many people, it would
> not be a good value. For us, though, it is worth the cost.

I've eaten there as well. It was a top notch meal, but I've had better,
truth be told.

Dining at a place like V&A's is not about value. Wether or not it's
worth the price is really up to the individual.

Lee

On Fri, 23 Jun 2006 17:49:21 -0400, "Ed" <friday@fishinthe.net> wrote:

>Sounds good. I admit that I've never eaten there. Do you really need two
>waitstaff?
>The get their meat and produce at the same place, why pay more? A good cook
>may enhance the mediocre food but it's still not worth it.

That's an oversimplifation of the experience. It's like comparing a
Mozart symphony to a top 40 piece of music. They both use the same
notes, but they are vastly different experiences. Neither one if
nescessarily better or worse than the other. Just very different. But
both are worth experiencing at least once.






Dave in Dallas - The one and only!
Accept no substitutes.

On Fri, 23 Jun 2006 17:49:21 -0400, "Ed" <friday@fishinthe.net> wrote:

>Sounds good. I admit that I've never eaten there. Do you really need two
>waitstaff?
>The get their meat and produce at the same place, why pay more? A good cook
>may enhance the mediocre food but it's still not worth it.

That's an oversimplifation of the experience. It's like comparing a
Mozart symphony to a top 40 piece of music. They both use the same
notes, but they are vastly different experiences. Neither one if
nescessarily better or worse than the other. Just very different. But
both are worth experiencing at least once.






Dave in Dallas - The one and only!
Accept no substitutes.

For me you can't beat the Fettuccini Alfredo at Alfredo's in Italy at EPCOT.
wendy

For me you can't beat the Fettuccini Alfredo at Alfredo's in Italy at EPCOT.
wendy

On Sat, 24 Jun 2006 20:52:57 GMT, Charlie Foxtrot
<Bennett6570@msn.com> wrote:


>Yeah, I liked the sound of that soup too. When I finally find someone
>who I feel will enjoy the experience enough to put out the money for
>V&A, I'm going to mention hearing about the Cashew Cream Soup when I
>make my reservations.
>
>Foxtrot

Maybe some September we should do V&A.



Dave in Dallas - The one and only!
Accept no substitutes.

On Sat, 24 Jun 2006 20:52:57 GMT, Charlie Foxtrot
<Bennett6570@msn.com> wrote:


>Yeah, I liked the sound of that soup too. When I finally find someone
>who I feel will enjoy the experience enough to put out the money for
>V&A, I'm going to mention hearing about the Cashew Cream Soup when I
>make my reservations.
>
>Foxtrot

Maybe some September we should do V&A.



Dave in Dallas - The one and only!
Accept no substitutes.

Rudeney wrote:
> When I think of dining, I see it in the form of three factors: food, service
> and ambiance. When it comes to food, there really are very few extremely
> rare and expensive ingredients being used. Yes, I know USDA Prime meat is
> better an more expensive than USDA Choice, but not to the tune of 3-4 times
> the cost. In reality, it's about a 50% premium, if that.

You are part way there. There is a big differance between a well cut
T-bone steak and a sloppy one. It shows in flavor, fat content, and
texture. Pay a premium for well cut meat and you won't regret it.

As for preparing
> that food, I do understand that it can be more labor-intensive to use
> fresher or more "challenging" ingredients, but again, it's somewhere along
> the lines of another 50%, not factors of three or four as the prices would
> suggest.

A good or great chef knows just how long to cook their food. It's not
just throwing things into a pot. You have to watch the food. It's
time, temperature, rotation. Even stir-fries need to have ingredients
added at the right time so they all cook for the propper time.

As for the service, that has really nothing to do with the price
> of the meal since it's tip-based, but of course the more expensive the meal,
> the more the tip should be.

A fine resteraunt will have a fine waitstaff. The food could be great
but if you have a terrible waitperson you won't go back.


> Honestly, when I go for an expensive meal, it's somewhere like Fleming's,
> Shula's, Ruth's or some southern Italian place with recipes handed down
> through generations.

Shula's is not fine dining. It's a chain, just like Todd English's
Olives or Bluezoo. Nothing against them but chains get deluted.

> They serve food I know that I like and the service and
> ambiance are generally excellent. Although my food may not qualify as
> artwork, I go home full and satisfied.

In the end that's what it's all about. Personal taste.

>To this Alabama redneck, that's more
> important than gold-plated flatware and carrots carved and arranged to look
> like something they are not.

A great resteraunt begins with great food. Many consider the Union
League Cafe the best resteraunt in NY. My plate was old and had a chip
in it. The waitstaff was servicable but didn't know the wine list.
The food was presented simply - other than a spring of parsley or some
other minor garnish it was what it was.
My god the best food i've ever had.

> - RODNEY

Mercury