Believe it or not, that’s a far more restrained meal than we had. I didn’t mention that we actually sent back our two main courses as inedible – veal with a sauce drenched in so much chili that you couldn’t taste the meat in the slightest. It bordered on the insulting. And a pigeon with foie and asian spicing that my (very widely eaten) companion thought tasted “as if it came from a cheap curry house.” JG was also in the house that night. I know others (UE and SP among them) have had good lunches there.

Chuck,
How much difference do you think it made that “the kitchen offered to cook for us?” Presumably they knew who you were. Your photography and the way it displays on your blog continues to be exceptional.

Michael, I don’t think it makes much of a difference unless the head chef knows you and is overseeing the meal. Unfortunately, I don’t think JG knows me One of the sous chefs knew Alex and Aki.

We used a similar approach at Le Bernardin (we asked instead of being offered) that same evening and, as you’ll see, the meal was nowhere near what it should have been.

I’ve thought about this approach before and whether it’s even necessary. If it’s your first few times at a restaurant, I think one should order the “classics” and the tasting menu on offer to get a feel for the chef. If you like what you eat, or what it hints at, I think it makes sense to ask for something more. At this point, you’re probably a much-better-than-average customer and the restaurant/chef is willing to: a) experiment on you w/ new dishes and b) procure special ingredients for your visit.

Of course, the counter-argument is that it announces to the house that you’re serious about what you eat (and they should be serving.) In a way, it’s the omakase principle at work – you serve but it had better be the best or suffer eternal shame.

When you’re not a known great customer, I think asking merely gets you a combination of what’s on the menu with an additional one or two courses. The downside is that it gives the restaurant carte blanche to charge whatever they like (you’ve more or less asked for it.) Be careful of what you ask for – they can easily bump up the bill w/ a mediocre dish or two featuring some expensive ingredient.

It is the only way I go to Manresa. My last meal at Quince was sublime (sorry, no pics nor report.) The Keyah Grande meals were excellent but, then again, that was their format. My French is not that good (make that non-existant) to ask for it in France, nor do I feel I’ve had enough exposure to their normal dishes.

The best approach is probably to set it up ahead of time.  Let the kitchen know you want their best – whether it be through telling the reservationist (it could work?) or asking friends of the chef to put in a good word.

what did you think of the donut??? was it liquid on the inside??

First of all, great blog. I hadn’t not run across it before, but I’ve certainly bookmarked it now.

Just curious about the “mystery shot” at the end. Was it a hot/cold, white chocolate/dark chocolate consomme layered shot? Johnny Iuzzini had told me a while back he was playing around with that. If that’s what you had, it has a remarkably clean mouth-feel for being chocolate, doesn’t it? Leaves no residue in the mouth afterwards at all.

Could not agree more, by the way, that having Chef Kinch and the kitchen cook for you at Manresa is the only way to go. I’ve had two such meals there, and they’re easily among the best I’ve eaten anywhere in the country.

seanbrock, i honestly don’t remember the donut aside from liking it. i don’t remember it being liquid but i forget.

aaron, ditto for the mystery shot. i vaguely remember the texture and, yes, it was very smooth w/o much residue. i did like it quite a bit – i just forget the details (the problems w/ not taking notes.)

on a l’impression que dans chaque plat il y a au moins 2 ou 3 ingrédients en trop!!! pas simple cette cuisine!!

The food looks awesome. Nice ‘colors’, the portions not to large so you will not drop dead after dinner.

Good food is never expensive!

These are indeed your best photos yet. Next up, more focus on the framing of the shots. Sorry to hear JG has finally fallen from your top honoros, but it seemed inevitable it would fall short of the awe of that first experience.

[...] Jean Georges (New York) Jean Georges was the first grand restaurant meal I ate, five years ago. It clearly stood above other restaurants I had visited at that time – notably, French Laundry and Masa’s (Ron Siegel in San Francisco.) The execution and clarity of flavors were instrumental in developing my obsession for fine dining. I was afraid of returning. My fears were realized when I had lunch last year at Jean Georges for the first time since that first meal. [...]

[...] Memories can often conspire against one’s enjoyment of food. My last Jean Georges meal did not remind me of that glorious dinner six years ago. However, the pricing for lunch 1 is too cheap not to try it again. On its own terms. I changed my approach with this visit. The flavors would not be subtle; instead, they would be bombastic. I would accept that and eat the meal from that perspective. 2 [...]