(no subject)

[spatch]

It's Restaurant Week! Restaurant Week in Boston! Look at all the restaurants! Look at all the week! Look at all the -- okay. Let's not get too excited here.

I went to dinner last night at Les Zygomates with a few friends and I'm glad I went with people I actually give two whoops about so that we at least had some good things to talk about. Sadly the food was not up to par: the lobster meat in the bisque didn't go well with the bisque itself, the duck confit was incredibly salty (I know it's s'posed to be salty, but this went waaaaay over the line, from deliciously salty to MY GOD WHERE IS THE WATER SOMEONE POUR ME A GLASS OF WATER NOW) and the skin not crispy as it should be, and -- so help me God, if 20-year-old me read what 30-year-old me was writing, he'd pitch a fit -- the creme brulee was too brulee'd and tasted not of nicely burnt sugary stuff, but of heavy carbonization. Think marshmallows you roasted a bit too much over the fire. Or perhaps the marshmallow that you plunged right into the flames, then held the burning thing aloft while running around singing the Olympic anthem, causing your brothers to fall over themselves in laughter and your mother to accuse you of wanting to burn the entire forest down. And then we learned that oh hey, the restaurant has a $30 prix fixe menu normally, so what was the point of-- oh, okay. I should stop complaining. But I spent the same amount at Summer Shack last week, mind you, and had quite a better food experience.

Still, it wasn't without its fun and shenanigans -- Jonathan spilled water all over Sarah, I had a tremendous coughing fit that ended in a snootful of wine, and, as we left, someone fell down the stairs right after mentioning that they'd fallen down twice already this week. But I'm not supposed to say who that was. All in all though we could have easily accomplished this in a less expensive restaurant with better food.

Comments

[signsoflife.livejournal.com]

Hey Restaurant Genius!

Is the Top of the Hub worth it?

Or is there another restaruant in the Back-Bayish area (that is, walking or cabbing from the Pru) that one might be able to get a table for two at on a few days notice that Restaurant Genius might recommend?

[plumtreeblossom.livejournal.com]

I need a 4-top at The French Laundry, tonight. You can do that, right?

[moongoddess47.livejournal.com]

Does anyone know if LA has something like this?

[spatch]

Oh, you!

Well there's a table for four available in this laundry room, I'm not sure about the cuisine but I bet someone there could pretend to speak French...

[myolite.livejournal.com]

I was feeling crummy about not going--ultimately it was a $ issue.
So, having read the review, I'm feeling not so bad about it.

Missed the company, naturally. :)

[coconuthead.livejournal.com]

Hmm. Here and I thought every week was restaurant week.

[somesuch.livejournal.com]

Do you go out for New Year's Eve, too?

That's what you get for eating out on Restaurant Week.

Duck confit is preserved in salt, herbs, and rendered duck fat, hence the saltiness.

[spatch]

Here is what they want you to think about Restaurant Week in Boston:
Restaurant Week is a magical time of year where Boston fancy restaurants throw open their doors and lay out table settings just for you, the refined and cultural restaurant connoisseur, so as to partake of delicious fine cuisine and taste regional specialties hitherto unknown to your reasonably-well-travelled palate.

Here is the truth about Restaurant Week in Boston:
Restaurant Week is when a bunch of area restaurants offer $20.05 and $30.05 prix fixe lunch and dinner menus so as to bring in you, the unwashed mass, the McDonald's-chompin Visigoth, the schmoe who wouldn't eat at their establishment otherwise, and serve you meh-quality food with the reasonable expectations that you'll probably not know the difference. And maybe you'll bring your mom.

And yes, I know duck confit has salt in it, silly goose, but it didn't have to be that salty. THANKING YOU, DRIVING THROUGH.

Try Lala Rokh

[cynicalgal.livejournal.com]

I highly recommend Lala Rokh in Beacon Hill. Not sure what openings they might have left for restaurant week, but I was there last night and it was DELISH. Also, there seemed to be a few open tables. It's worth a shot, I say.

[desultor.livejournal.com]

that's too bad, i was thinking of going there since i've never been before and i noticed many of my favorites were sold out. too bad there are no sushi places doing this :)

[spatch]

Oh heck yes! I would've been all over that, now.

[ungratefulninja.livejournal.com]

Sous Chef.

[spatch]

You misspelled

SOUS CHEF

hope this helps

[fancycwabs.livejournal.com]

Was it milk-fed-duck?

[violacat.livejournal.com]

There are kittens...on a pint of Ben & Jerry's.

I cannot think of anything more perfect.

[violacat.livejournal.com]

Oui Monsieur, bonjour coquette,
Une croissant? Et vous auvent?
Maurice Chevalier, Eiffel Tower,
Oui Marie, baguette, bonsoir!
FRENCH TOAST!
FRENCH TOAST!

[spatch]

When the first caveman came in from the dregs
He didn't know what to have with the bacon and the eggs!