thanks, Ted. for the benefit of others who might want to do the same thing, Ted's instructions are precise and accurate. When you start turning the adjustment screw you can go in either direction since the circle seems to be continuous.
I want to add here my experience with BS. I got the new model RPB304BV1 in July 2012. 1) It came with three burners attached and one lying around in pieces. (BS sent a replacement after I called.) 2) The side trim was attached with one screw on each side – there should be two. (BS said they will send a service person to check. They have not done it yet.) 3) There were screws lying all over the place. (BS told me that that’s because workers get several in their hand and then they fall around. Seriously!? ) When turned on, burners are too high for my style of cooking. Can anyone tell me if the flame can be adjusted beyond the burner control knobs? (thanks in advance.) The hole stove gets too hot when oven is at 450. I am having second thoughts.
10/13 we too had a rather disappointing meal at Arrows. The meal was not bad, it was worse, uninteresting and uninspired. In a word, average. If Arrows opens a restaurant in Boston as rumors have it, keeping at the current level of food will be the end of them. We, two of us, ordered the so-called Garden menu ($97.00), starting with cured meats which were amateurish, the kind that your neighbor makes in his back yard with a basic Home Depot bought smoker. You know that meat which taste like smoke, not like meat. (Where I come from, smoked meat is supposed to have a hint of smoke, nothing more.) Of three small samples, sausage was the simplest and the only one, in my mind, worth keeping. Next came garden salad which was the best dish of the evening. Not too exciting, though. A bit of green salad with a good dressing. Fish, line caught halibut, was a disappointment. A small piece was overdone and dry on one side, just right on the other. It main taste was of butter (in which it was sauteed). Meager helping of a good side dish (quail egg) made you hope that better is yet to come. Next course, tenderloin, was indeed better then the fish, but not excellent. It was done right and served with an interesting beats sauce and warm red cabbage. Cheese course was a joke. Two miniature pieces of cheese (one of which was a bitter brie), about ½ square inch would be embarrassment if served at home. Desert much the same. Were it not for chocolate panna cotta, it would have been entirely forgettable. Looking back, I ate a lot of bread waiting for small and underwhelming dishes. They made sure that we were out before 9pm when second seating starts. I could not help remembering another prix fixe dinner at Aki in NYC, on 4th street, ($27.00). Though not all dishes were at the same level, most were events that made us happy we were there to participate in the chef’s artistry – artistry was the ingredient notably missing from the dinner at Arrows. We did not have any problems with waiting stuff. What was over the top for us is the discrepancy btw. price and quality of dishes. There was really nothing to justify the expense ($320 total). Setting of the restaurant is nice but does not itself merit a visit. Arrows’s fame is a bubble which will burst sooner or later.