hsk's Profile
Tour d'Argent Paris
It was very old school, the view was amazing, the service impeccable and the prices stratospheric. The food was great and the wine list the size of the unabridged Oxford dictionary. It was definitely an old school restaurant that hardly exists any more, and the experience was completely worth the price.
If I lived in Paris or even visited regularly I doubt I would go there often, but as a special must-try experience I would recommend it.
New recommended restaurants in DT Edmonton?
Thanks for the Tzin rec, it was great. It was shockingly small (maybe shouldn't take reservations, our table wasn't ready right away) but the food and service were fabulous. I went with friends but I would definitely return solo.
Tour d'Argent Paris
Thanks, I will give it a try. I emailed for a dinner reservation - I will report how it was.
yyc former beefeater steakhouse
It was on 4th St and 17th Ave, a freestanding building surrounded by parking, where the Opus building is now. It burned down in the early 80's. Tilted Grill is in a highrise building to the south that's been around for decades, it was the Combo House when Beefeater was still around.
Tour d'Argent Paris
Thanks, I wanted to try the pressed duck. Also because I wanted to try some of the long established places I couldn't begin to consider the last time I was in Paris (when I was an impecunious student with a lot more time).
This time I only have four nights in Paris but a lot more $. I'm aware of the well-regarded new places but I also wanted to go to one of the old established places that I couldn't afford back then. I just wanted to know if they are still really good. I'm open to other suggestions.
Tour d'Argent Paris
Anyone been there recently? It's on my list of must tries for my first trip back to Paris in almost 30 years.
3 nights and four days in Paris in March: Overwhelmed where to make reservations........HELP
Thanks for starting this thread. I'll be in Paris Saturday and Sunday next month (first time since 1981!) and was thinking along these lines, too, lots of great info. FYI I emailed Spring asking if a reservation would be possible (their website says no reservations by email) but I did get a reply confirming it, so it may not be necessary to phone or rely on the concierge. Worth a try, anyway.
What do you do with Spam?
My first thought was I delete it without reading but then I saw the rest of it :)
I haven't had it in years, but I recall it was pretty good wherever you could use very very salty ham, generally when camping because you could carry it without refrigeration and it had that handy key to open it.
Often scrambled with eggs because back then we thought it was OK not to refrigerate eggs, but it was pretty good with shredded potato too. I stopped eating it because it was way too salty, maybe it's changed.
2 different prices on the check - cash or credit card
Yes that's true, at least here in Canada. Debit is cheapest (usually around 10 cents per transaction, no %), basic personal credit cards cost the base %, then corporate cards, reward cards, foreign cards all get extra % added on, and manually entered i.e. "card not present" transactions also get a % tacked on (presumably to pay for higher risk).
How much extra is tacked on for reward cards depends on the amount/type of reward, the banks are NOT absorbing the cost of those rewards. In the end, the consumer pays - realistically, the businesses have to pass on the costs or they won't stay in business very long. Generally merchant agreements do not prohibit providing a discount for cash (just charging extra for credit cards), but it is a pain for bookkeeping.
Dogs in Restaurants
I don't agree, the behaviour of a dog will verify whether it's in fact a service dog and not a spoiled pet.
Fuze on Fourth - Calgary
That's too bad, I really liked it. Obviously I didn't go often enough.
The Big Taste 2012 (formerly Dine Out Calgary)
March 2 to 12 this year.
The website is live now:
http://www.downtowncalgary.com/the-big-taste
International Sommelier Guild at SAIT
I took the very expensive every Monday for several months class about 10 years ago, it was fabulous - very informative and totally worth it, certification at the end if you pass, but quite a big commitment unless you're independent or in the industry. I haven't taken any shorter courses (not sure what is offered now).
Kefi Greekhouse & Ouzo Bar ... closed??
I can't say I'm surprised if they are closed. It was very unimpressive the one and only time I went and I found the glowing reviews online interesting but not enough to try it again.
"Primitive Cooks"?
Well I think there is a difference between "sophisticated eaters and primitive cooks" and "sophisticated eaters but primitive cooks", and OP misquoted it.
Whenever I look at the chow tips/home cooking/cookware etc. there is interesting information intended for primitive cooks like myself (like to cook from scratch but I'm not professional and would like to learn more and be better at it). FWIW I consider myself a sophisticated eater (by that I mean well-traveled and try pretty much anything and enjoy 99%).
Lots of opinions, but what's the LAW???
I think you're wrong, if you take that position to the limit you'd have to ask why a restaurant would allow you to put the tip on a credit card, but of course they all do. A gift card is just a prepaid, in accountant-speak (at least here in Canada). So anything goes, depending on the establishment's policy and yes they could give you the change in cash but they won't because the gift card was likely bought with a credit card and they'd be out the 2 to 3.5%.
I guess in the end it depends on the taxation laws of the place you're buying the gift card - if it has to be recorded as revenue, then I can understand why tips can't be put on it. I always thought gift cards were not recorded as revenue until they were redeemed. As previously mentioned, best to ask when you buy the giftcard.
Are oxtails really ox?
In western Canada (I can't speak for aywhere else) oxtails will be from beef carcasses, i.e. usually from steers or heifers, not from cows who produce calves or milk. For some reason that cut is called oxtail, it's actually just beef tail, and way back it was considered trim and sold very cheaply but not anymore.
Would it bother you if a restaurant surrepitiously recorded your dining experience?
It wouldn't be ok if they were recording diners specifically. I've been to places where there are security cameras generally in locations where I can see them (so I'm going to be in the recording) and it doesn't bother me.
How much do you tip coat check attendants at restaurants?
OP asked what you tip attendants. I never tip server or maître d' for hanging up my coat, additional to what I tipped for the meal.
What Are Your Most and Least Favorite Pasta Shapes?
Interesting - I always thought pasta shapes were all about the sauce they are intended to pair with, although I've encountered "pick your pasta pick your sauce" places.
I actually never met a pasta shape I didn't like as long as I liked the sauce.
How much do you tip coat check attendants at restaurants?
I think $2 per item is fine, it's what I usually tip (but I only ever have coats, never umbrellas, hats, etc. so I don't know if I would tip extra for them).
Sexy food-What do you cook to woo someone?
Back in the day I usually relied on salad and pasta, pre-prepped, easily thrown together on the spot in minutes. Shows off what a great cook you are and leaves time for chatting, etc.
Restaurant reservations - proper way to be seated
Why? People who are waiting to put their name in have to give the hostess their name and number in their party, the hostess has to figure out where to put them and provide an estimated wait time. A few minutes times the number of groups in line when you already have a table assigned and waiting for you.
Of course if the restaurant was half empty and groups were just being seated as they arrived it would be different, rude to go to the front.
Restaurant reservations - proper way to be seated
I disagree, it's not rude at all to go to the front and let the hostess know you've arrived for your reservation if others are waiting to put their name in. In fact I think a good hostess faced with a long lineup would ask, so that people with reservations could be cleared out faster.
Restaurant reservations - proper way to be seated
I agree. That's why you make reservations, it's pointless if you're expected to wait in line with others who are giving their names and getting an estimated seating time. If a popular restaurant takes reservations, I always make one, for that reason.
I think the OP was right to ask, though, to make sure that the people ahead didn't also have reservations, in which case it would have been rude to cut in front.
5 Guys Burgers in Calgary?
Any half decent cook can make way better burgers at home. It's the fries that are tough, without making a mess.
How do you overlook a restaurant owners' behavior?
I can't imagine a restaurant owner who knows anything about liability agreeing to serve a home-baked cake, so I would overlook their behaviour (without commenting on yours).
Varietal info on French bottles
I think part of the reason it's not usually printed on the label is that the % will vary from year to year depending on how the weather was, and with French AOC wines everyone knows what the permitted varietals are (if you don't you can google it).
When the host is late serving the meal - also rude? Is it ok for guests to leave?
I guess it depends on the relationship you have with the host, but among friends, that would be a great way to end a friendship, or at least never be invited back.
I have friends who always serve dinner late, 6pm invite means dinner would start some time around 9:30, but it's OK because a) we know that's the way it is and b) we have great fun chatting, snacking and having cocktails. If you equate a private home invitation to a restaurant meal, then yes it's rude to be late serving the meal, but I've never had a private home dinner invite that said cocktails at 6, dinner at 7, just ones that said we are having a dinner party, come over at 6.
