how would i rate a restaurant??
innovative brilliant food, and unique texture and flavor are top, presentation is somewhat an issue but surrondings are not, wine either BYOB'd or off the list is important part unless beer goes better with the food, price value ratio is a final point....
thats why below Willi's beats out Veritas, the food is way better at Veritas but the 3 bottles of wine I drank at Willi's costing $190 inc tax and tip would cost $800 at Veritas, hence Willi's is better IMHO, and thats why GSIMidtown could be so high up, the food is brilliant and I can bring whatever level of wine I want, no charge....
I like hearing the thought process and weighting factors; it's like those olympic judges explaining themselves.
Please, more theory from U of Wheel.
yes i know my list seems boring but thats my virgo way, i could go on about the individual dishes (like the spice coated scallops in foam with a side of apple sauce at L'Astance or how the orange blossom sauce went well with the fatty lamb there...), the setting, the individual wine, etc....but i dont have much to say...remember how good our Al Di La meal was last year?? it spoke for itself:>)
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innovative brilliant food, and unique texture and flavor are top, presentation is somewhat an issue but surrondings are not, wine either BYOB'd or off the list is important part unless beer goes better with the food, price value ratio is a final point....
thats why below Willi's beats out Veritas, the food is way better at Veritas but the 3 bottles of wine I drank at Willi's costing $190 inc tax and tip would cost $800 at Veritas, hence Willi's is better IMHO, and thats why GSIMidtown could be so high up, the food is brilliant and I can bring whatever level of wine I want, no charge....
- Skinny 2-17-2002 1:48 pm
I like hearing the thought process and weighting factors; it's like those olympic judges explaining themselves.
Please, more theory from U of Wheel.
- alex 2-17-2002 3:22 pm [add a comment]
yes i know my list seems boring but thats my virgo way, i could go on about the individual dishes (like the spice coated scallops in foam with a side of apple sauce at L'Astance or how the orange blossom sauce went well with the fatty lamb there...), the setting, the individual wine, etc....but i dont have much to say...remember how good our Al Di La meal was last year?? it spoke for itself:>)
- Skinny 2-18-2002 12:36 am [add a comment]