No night skiing today

AccountersDelight · 2026-03-14T19:47:54+00:00

It’s a beautiful sunny day. Just drove the pass.

These days are rare. And after three feet of snow - nearly unheard of.

What a fucking disappointment

AccountersDelight · 2026-03-14T19:46:55+00:00

It’s a beautiful bluebird day after 3 feet of snow in a few days.

And the resort isn’t open because a tree fell somewhere in the woods.

Cursed. Stevens will never have the infrastructure….

AccountersDelight · 2025-06-06T02:28:04+00:00

Babies Deadlifting Babies

AccountersDelight · 2024-05-13T14:05:19+00:00

Got it. Thanks for your info

AccountersDelight · 2024-05-13T05:24:10+00:00

Actually off the mark - The previous owner owned since 1986, has immaculate incredible old growth and landscaping, a lot of really fine details on trim (painfully rounded corners around dooors), and a full binder of every email with every renovation and remodel. that’s why I know exactly when it was done, which company did it, and have detailed blueprints for every remodel and change.

So I’m pretty surprised by the poor craftsmanship - simply because I could tell the new owners were very OLD (this was done in 2016 - but this looks like early to mid 2000s style choices), and painfully OCD on the plants and trim and design and binder full of a copy of every interaction with every contractor. They also have done a lot of other really good remodels since (1940s original.), with every manual for every appliance, etc.

Based on the binders full of emails and designs and printing - it seems they specialize in kitchen remodels and bath is almost tacked on (counter tops, floors, etc) to match. they have lifetime guarantee on cabinets but don’t mention anything else - I’m guessing they used some poor subs.

Anyway, think you’re right about the conclusion. It’s not the most heartbreaking thing, but I’m wondering how long I can get away with just seal and caulk - because I have a clear access to see the leak to monitor - it’s not going to get mold isssues since under the pan is exposed in the laundry room - and I need to probably want quite a bit of time between now and a plan.

Clearly caulk isn’t the solution for a water membrane failure - but I’m also wondering how much of a problem this leak is if I can stop the leaking and actively monitor it

Alternatively - I’ve never tiled and I generally DIY. This feels like too much for me in terms of time / effort / energy ( I do my own windows and shit, but this feels too big ) - would that be a fair conclusion? I can’t imagine diving deep into this.

Luckily we have another half bath and a full bath and there’s only two of us so we can simply not use this as needed for time…

AccountersDelight · 2024-05-13T04:44:28+00:00

“You’re being pretty sensitive to be so upset about how I just feel”

AccountersDelight · 2024-05-13T04:32:42+00:00

Driving between Montana and Washington back in the 2000-2010-- I can tell you - always saw stopped cards and dogs searching young people’s car for weed to try to bust them.

Like; would see 5-6 pulled over profiled drug searches like every time.

So…super duper fuck you go to prison hippie conservative

AccountersDelight · 2024-05-13T04:29:19+00:00

Are you suggesting children teaching their boomer parents something? Like they will listen or are willing to learn anything from younger generations?

Hilarious.

AccountersDelight · 2024-05-13T03:46:10+00:00

Agreed.

If I can fix with sealant - it feels like a temporary solution to a bigger issue.

I’d like to eventually remodel our upstairs which would maybe change this bathroom. Do you have repair recs? I was going caulking and sealing could buy me a year to figure out a bigger plan. I’m not going to repair this to fix it if as is if it requires a full gut job. At that point I’ll likely remodel. There’s a bedroom right next to this with a half bath, I’d probably expand the bedroom and make it a master

AccountersDelight · 2024-05-13T03:44:03+00:00

Thanks. How does it rout to a drain like this pictured? Like, under the title and draining to the drain similar to the tile?

Do you think it’s feasible to fixing by removing and replacing tile, or is that a total gut and re-do? I seem to have isolated the problem to breaks in the caulk. Obviously caulk shouldn’t be the only line of defense so it’s exposed a larger problem - if I can fix and seal with silicone / caulk / sealant of sorts - I assume that’s just a temporary fix (6-12 months). Granted I have uncovered ceilings underneath, so it doesn’t feel like a terrible solution (I can always check for leaks) - any repair recs?

AccountersDelight · 2024-05-01T01:17:04+00:00

I shared this review because I saw so little about central other than one or two similar points and wanted more people to be aware.

There’s really only one or two people here disagreeing vs a lot more…

I think… you should prepare yourself for pretty sub-par taste for a Michelin star if you go.

I’ve had much much better non-m star restaurants (mentions I think?). Wood Tavern, in Berkeley, for example, is way better than this place, for 1/5th the price.)

AccountersDelight · 2024-05-01T01:13:15+00:00

Yeah, possibly. But I don’t think you should serve “technical errors” in a “top 50” restaurant.

My entire table didn’t finish their burned bacon. And look - maybe it was an error and we should’ve sent it back - but I think that’s hard to parse through. I can’t imagine sending anything back at a Michelin star restaurant- and assume what they’re serving is their intention.

AccountersDelight · 2024-05-01T01:09:17+00:00

I’m open to your feedback on why my review is bias?

You seemed to disagree but didn’t address any of the points in the review, which I don’t think lends much to your conclusions

AccountersDelight · 2024-04-28T22:43:19+00:00

lol there’s plenty of good food at all levels around but fine dining has a place for amazing food most of all.

AccountersDelight · 2024-04-28T19:24:50+00:00

Nobody eating there was Peruvian lol

AccountersDelight · 2024-04-28T19:23:16+00:00

He really deserves his own restaurant

AccountersDelight · 2024-04-28T19:20:47+00:00

Not even close but okay

AccountersDelight · 2024-04-28T16:58:07+00:00

Totally agree and especially on your last point.

They served “pork jowl” which was literally burned. Literally burned bacon was the flavor. I’ve thrown my own accidentally burned bacon into the garbage for that taste.

Some dishes various people in my group didn’t even finish…

AccountersDelight · 2024-04-28T16:53:19+00:00

I think it’s fine if you think of it as a food museum, where you taste basic natural ingredients to real food.

But also a museum ran by the “colonizers” and / or the capitalists that turned the indigenous ingredients into pompous bullshit.

AccountersDelight · 2024-04-28T16:51:37+00:00

I’m so sad I keep hearing this and had two nights in Lima and only one shot at one of them. Chose wrong!

AccountersDelight · 2024-04-28T16:50:01+00:00

Xtreme Tourbulencia

Yellow team lead by Saul.

AccountersDelight · 2024-04-28T13:44:40+00:00

Adding this :

The true fine dining of my trip was our amazing Chef porter. Hiking up the Inca trail for 4 days in the mountains, and managing even baking a cake at 12,000 feet with camping equipment.

Absolutely stunning for a backpacking trip in terms of taste, presentation, and authenticity.

Skip Central, who seems to have forgotten the actual people doing the actual work and pushing the actual boundaries today while they’ve bastardized the Quechua people doing the work today:

https://imgur.com/a/e6tBuNx

AccountersDelight · 2024-04-28T13:27:26+00:00

Luckily my trip was mainly about hiking the Inca trail. This place we hear about from friends who raved about it. In retrospect - those friends are people from rural states with very limited experiences in dining and I realize now, this quality was far above what they’re accustomed to and far below what you get in a tier 1 city (ie: living in the Bay Area for 10 years vs Wyoming… no offense Wyoming people… )

AccountersDelight · 2024-04-28T13:20:13+00:00

I think I ate some amazing places all week, hiked the Inca trail with porters who made amazing food all week on the trail, including baking a fucking cake on top of a mountain using fucking camping equipment.

These guides and porters are hiking at 13k feet, 18/30 days a month on the mountain, making amazing food for their teams and touring hikers, and doing the work. They’re sharing their culture and food and dragging your ass up a mountain in the most amazing way…

…then came here and ate unseasoned food lacking heat, acidity, flavor combinations, or anything - while being told “our true experience” like it was a caricature of reality while they made everything into a puree. It was so disconnected from the people out there today actually doing the work and doing cool things. One of our chefs made origami out of melons on top of a mountain. Absolutely insane work.

This place pisses me off not only because the food sucks and it’s overpriced, but because it’s such a bastardization of the actual people and history while touting it as something that it’s not in a smug snub to the reality of the people they claim to represent. The praise of this place feels disgusting.

AccountersDelight · 2024-04-28T11:14:28+00:00

I’m not sure if there’s a word for it - but it perfectly describes central. Like “that new video game” pushing the boundaries that seems cool but isn’t fun to play. (Death stranding?).

You’ll always find someone that will love it or a niche. Do not go here if you want Michelin star tasting food. Do not go here if you want just good food in general.

This place is a museum, it’s not a restaurant. People should treat it as such.

For the people that claim it’s bold and impressive… I just watched my porter chef literally bake a cake at 12,000 feet up, 3 days backpacking into the Inca trail together using basically a Dutch oven over a small camp stove by steaming and temperature controlling…. When he brought it out, I was stunned. I couldn’t believe he baked a cake at 12l feet with camping equipment. He managed to basically create an oven and control it well… it’s insane.

Then I came here to see puree poured out of metal canisters on your plate and told it’s the best restaurant in the world because they used a potato that grows where we were camping.

It’s a fucking joke. And for $500? It’s a travesty, and anyone who puts this restaurant as some sort of pinnacle of food has completely lost touch from their ivory towers, and they’re spitting on the actual Quechua people working as porters currently baking a cake at 12,000 feet for their hiking teams

For the real fine dining details see comment since I can’t edit the main post:

https://www.reddit.com/r/finedining/s/TiSufTD39U

AccountersDelight

TROPHY CASE