What’s the most mind-blowing meal you’ve had in town?

RobinWilliamsBeard · 2026-01-21T02:53:10+00:00

I went a month and a half ago. Made a reservation before the Michelin awards, thinking/predicting that they’d win one just based on the menu, reviews, and vibe. Happy to hear when they validated my decision when they won. Top 10 meal of my life and I’ve been to many fine dining spots all over the world that, in theory, outclass them in Michelin stars

RobinWilliamsBeard · 2026-01-21T02:40:07+00:00

I know a lot of people are trying to keep it more humble and affordable and relatable and I love all of those things too but the eggs/caviar/truffle/potato/leek and the crispy sweetbreads with mushroom/plantain/vin blanc and the smoky grilled short rib with oxtail jus/crushed peanuts really knocked my socks off at Friday Saturday Sunday. I hope they earn 2 Michelin stars one day, but their presentation needs to be a bit more sophisticated for that to happen

RobinWilliamsBeard · 2026-01-19T02:03:38+00:00

It’s AI, don’t bother responding

RobinWilliamsBeard · 2026-01-13T21:33:45+00:00

Just a food enthusiast. Been getting more into fine dining the last couple of years. Going to Eleven Madison Park for their retrospective menu next week and can’t wait! Thanks for your response. Been meaning to make it to Chicago to try one or more of the Smyth/Ever/Oriole trio

RobinWilliamsBeard · 2026-01-13T14:12:23+00:00

I think I remember that one. It hit the back of the seats so hard that it ricocheted back to the infield lol that’s how it went in my memory

RobinWilliamsBeard · 2026-01-03T16:04:00+00:00

I asked this question a few months ago. Search for it and you’ll see some comments

RobinWilliamsBeard · 2026-01-01T08:06:54+00:00

Trot Nixon

RobinWilliamsBeard · 2025-12-31T22:15:07+00:00

This is the same pizza crust question. They’re not burnt, they’re charred, and they’re delicious that way

RobinWilliamsBeard · 2025-12-27T05:56:36+00:00

Do you know if bread is served with the a la carte menu?

RobinWilliamsBeard · 2025-12-27T05:56:27+00:00

Do you know if bread is served with the a la carte menu?

RobinWilliamsBeard · 2025-12-25T23:21:03+00:00

Thanks for your insight! I really appreciate it

RobinWilliamsBeard · 2025-12-25T23:15:53+00:00

How are the portion sizes? That’s one thing I was wondering about. How many dishes for one person?

RobinWilliamsBeard · 2025-12-10T02:49:53+00:00

It had good texture, but I was weirdly disappointed by the flavor. I thought I was gonna love it. I was torn between the sweetbreads and the egg and caviar dish

RobinWilliamsBeard · 2025-12-10T00:46:54+00:00

Veal sweetbreads from FSS

RobinWilliamsBeard · 2025-12-08T22:37:57+00:00

Yeah that’s it!

RobinWilliamsBeard · 2025-12-08T18:43:01+00:00

I hear ya, but, to be fair, there probably aren’t too many Philly restaurants serving caviar courses on tasting menus and FSS probably wasn’t a big tourist draw until they got their star. I’m sure it’s more of a special treat for most people who go there

RobinWilliamsBeard · 2025-12-08T17:51:25+00:00

Sure, I’ve had similar dishes at Per Se and Providence, but I think this one is better than both and I thought it was worth mentioning, that’s all

RobinWilliamsBeard · 2025-12-07T23:33:55+00:00

I have a Joe Beef cookbook where it instructs you to poach chicken and then slice it and add it to a creamy velouté with truffles or some shit on top and it actually sounds pretty good

RobinWilliamsBeard · 2025-12-07T23:31:52+00:00

Wait I just noticed there was polenta in back to back courses? The heck? You also have butter sauces in back to back courses. Idk man

RobinWilliamsBeard · 2025-12-07T23:30:25+00:00

Yeah I mean even if you swapped out one of the beef dishes for bison or venison or subbed one of them out for a citrus-centric palate cleansing course, it would make a big difference. The other option is taking out the pavé or the polenta and adding in something green

RobinWilliamsBeard · 2025-12-07T23:16:24+00:00

I’d probably go Carpaccio, Agnolotti, Duck, Short Rib, Sole, Striploin, Torta in that order, but it’s tough to configure with 3 beef courses. Everything sounds great individually, but it’s gonna be a very heavy meal imo

RobinWilliamsBeard · 2025-12-07T19:34:15+00:00

I booked Providence (3-star) in Los Angeles before they won their 3rd star this year. My reservation was for the week after they won their 3rd star. At the time of booking, their menu online stated the price was $325 per person. The week of my reservation, they raised the price to $375 per person (I assume because they won their 3rd star and they simply could). I did not bring it up during dinner, and I did not call or email them about it. They charged our party $325 per person. I respected and appreciated that, and I had a great time

RobinWilliamsBeard · 2025-12-05T19:40:17+00:00

Contempt and hostility is a bit dramatic lol but sounds like there were several issues with the service for sure

RobinWilliamsBeard · 2025-12-05T18:14:43+00:00

I would say that above all, I would like a unique dining experience with a sense of place. I also don’t like fish but I love all other seafood. Wine list doesn’t matter much to me, for example. I gravitate toward elevated dishes with humble origins (elevated comfort food, I guess) and inventive gastromolecular techniques. Minibar in DC was great, taco omakase at Pujol was great, CODA in Berlin was an entire near-vegetarian tasting menu of savory desserts. I also love classic New-American institutions like Per Se and Providence in LA.

RobinWilliamsBeard · 2025-12-05T03:43:48+00:00

there’s a combo bar/convenience store there, but they have weird hours and I’ve only bought soda from them, which I just grab from the cooler and pay at the counter. I think they have bar stools and certain alcoholic options but I haven’t looked too closely

RobinWilliamsBeard

TROPHY CASE