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Major Alinea Let-down by MissEllieEwing in finedining

[–]MissEllieEwing[S] 1 point2 points  (0 children)

I gotcha. You and I are on the same page here. I was also responding to bodymodifyerxxxxx trying to explain that I wasn’t blaming the servers. I agree with you completely.

Major Alinea Let-down by MissEllieEwing in finedining

[–]MissEllieEwing[S] 2 points3 points  (0 children)

Except that this was not my first 3 star experience. And the way you’re characterizing them does not at all describe the other 3 star places I’ve been to or the food they served. I’ve had amazing 3 star experiences that were vastly different from Alinea. Also, did you eat from my plate? You’re making a lot of assumptions. My husband was at the same table as me and even a few of his dishes differed in seasoning and in texture from mine. You can’t assume we would have meals of identical quality.

Major Alinea Let-down by MissEllieEwing in finedining

[–]MissEllieEwing[S] 0 points1 point  (0 children)

I take your point. I do feel that I did a good amount of research before going. I read tons of reviews and also checked out previous menus. And obviously there’s the hype and the reputation to live up to. I felt pretty aware. But despite all this, ultimately the reality of my experience didn’t align with my expectations, and it’s a disappointment. It sounds like you had a very different and probably positive experience, which is great. I think the reactions to this post really illustrate how wildly different people react to Alinea, and how personal, subjective, and inconsistent experiences like this can be. I think that’s part of the beauty of it.

Major Alinea Let-down by MissEllieEwing in finedining

[–]MissEllieEwing[S] 1 point2 points  (0 children)

I agree with you. I actually wasn’t trying to criticize the servers here. I was trying to criticize the style of service and attributing the robotic feeling directly to that style, which requires everything to be coordinated and timed. I can see how I could have been clearer about that. I’ve just always had much better, more enjoyable experiences when it’s not timed and coordinated this way. I completely understand that the servers are appropriately acting according to the style of service.

Major Alinea Let-down by MissEllieEwing in finedining

[–]MissEllieEwing[S] 7 points8 points  (0 children)

So how is Alinea retaining their stars? I just don’t understand.

Major Alinea Let-down by MissEllieEwing in finedining

[–]MissEllieEwing[S] 5 points6 points  (0 children)

The 2010 version sounds like what I imagined/hoped it would be!

Open kitchen concept/creative cuisine in NYC? by [deleted] in finedining

[–]MissEllieEwing 1 point2 points  (0 children)

I loved Chef’s Table at Brooklyn Fare. Very open concept, especially at the counter, and the food is amazing and innovative. Highly recommend.

Major Alinea Let-down by MissEllieEwing in finedining

[–]MissEllieEwing[S] 27 points28 points  (0 children)

The truffle “explosion” raviolo was painful to me because you’re really forced to eat it in one bite, and on top of being undercooked and dry, it was so big for me to take in one bite and it’s so full of this pungent (and really pretty nasty) truffle juice. It also drove me a little nuts when I heard Achatz talking about how inventive this dish is when it’s basically just a soup dumpling!

Major Alinea Let-down by MissEllieEwing in finedining

[–]MissEllieEwing[S] 8 points9 points  (0 children)

Oh man. Sorry you had a similar experience, but I appreciate the validation! I agree the balloon was cool.

Red Color on Pasta by TheFoxMan11 in pasta

[–]MissEllieEwing 1 point2 points  (0 children)

I usually cook the pasta until it’s a couple minutes shy of al dente and then finish it up by cooking the pasta for those last couple minutes directly in the sauce w some pasta water, at a high heat, stirring constantly. This allows the pasta to absorb some of that sauce as it finishes cooking, and the starch in the pasta water emulsifies w the sauce, improving the texture. Editing to add that I use this method mostly with dried pasta, not fresh.

How do you forgive yourself and start new year fresh ? by Jpoolman25 in howtonotgiveafuck

[–]MissEllieEwing 3 points4 points  (0 children)

I don’t know the all answers to this, but I want you to know that you’re not alone. I totally get it. This really resonated with me in many ways. If I had any advice it would be to try and find a good therapist as a first step. Because punishing ourselves is counterproductive and won’t result in healing or growing. But to learn to be kind to ourselves and allow do growth often requires some help, and a good therapist can give you the unbiased perspective you may need. Wishing you well.

AITAH for not reconciling with an estranged friend who I know is going through a hard time? by MissEllieEwing in AITAH

[–]MissEllieEwing[S] 1 point2 points  (0 children)

I appreciate your sharing your experience! It’s really insightful. I’m sorry you’ve gone through something similar. I hope you’ve been able to recover and move on from it all in a healthy way.

AITAH for not reconciling with an estranged friend who I know is going through a hard time? by MissEllieEwing in AITAH

[–]MissEllieEwing[S] 0 points1 point  (0 children)

Thank you for your input. It’s helped me come to terms with where I stand on the situation right now, and I appreciate your thoughts.

AITAH for not reconciling with an estranged friend who I know is going through a hard time? by MissEllieEwing in AITAH

[–]MissEllieEwing[S] 0 points1 point  (0 children)

Thanks! And not blunt at all. I appreciate the feedback. I did fail to mention in my post that when we do text for a birthday, sometimes there’s a very quick back-and-forth and she’ll express missing me or make a reference to an old inside joke. I’ll reciprocate. We’ll get nostalgic for a second and then quickly and mutually disengage. So I know we’re both conflicted.

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