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Old 08-21-2008, 04:04 PM   #21
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ya know, vera, if a person i knew could prepare a lovely menu (like your dinner thread menus), i would be a patron. not to someone i hadn't seen demonstrate thier talent, though.
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Old 08-21-2008, 04:12 PM   #22
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This sounds like the French Laundry experience on a much smaller scale.
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Old 08-21-2008, 05:38 PM   #23
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There actually IS a similar place in Jersey City (I have not been there, but have heard quite a bit) called 15 Fox Place, and it is in someone's house! It's only open on Saturday and Sunday, and you pay a set price and eat whatever they are serving. (You can call ahead for the menu) It's a BYO place. I've always said I wanted to try it, but haven't made it yet.
There's a place like that down the shore....it's in someone's house. It's not advertised anywhere, and you have to know someone to get the address. There was a recent article about it in the Philadelphia Inquirer...and they didn't list the address!
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Old 08-21-2008, 05:47 PM   #24
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.....I would also like a different wine paring with each course. What ever the chef recommended.

When are you opening VB? lol
location location location....and the divorce settlement would be nice, too...


I see a shop that features more than simply cheeses, although I like the idea of including cheese. I prefer to think of the shop as someplace you'd go when trying to put a cocktail party together....or the breakfast for the morning after. I'd like to carry some booze, more artisnal, local stuff.

The evening meal would seat no more than 16, but probably closer to 12. Easily a 5 course meal...but small plates, not huge. I'm a big fan of a the langiappe, as well...which would be introduced as the parties were seated.

All paired with wine, culminated in a cheese course and then something sweet...
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Old 08-21-2008, 05:49 PM   #25
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ya know, vera, if a person i knew could prepare a lovely menu (like your dinner thread menus), i would be a patron. not to someone i hadn't seen demonstrate thier talent, though.
That's a nice thing to say, thanks! You truly have to have an aggressive palate for something like this. You have to trust that the chef isn't going to serve something so off the wall that it would freak anyone out...yet you have to be willing to try new things. I bet you'd eventually relax and enjoy the adventure.
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Old 08-21-2008, 06:43 PM   #26
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This sounds like the French Laundry experience on a much smaller scale.
I couldn't help but think the same thing.

Though I have now wrapped my head around the idea, the financial part of me still screams, IT DOES NOT MAKE SENSE!

More power to those that are doing it, and succeeding.
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Old 08-21-2008, 07:18 PM   #27
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They're like bicycle shop owners. I don't think they're really in it for the money and don't expect much return on their capital.
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Old 08-21-2008, 08:13 PM   #28
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I've got my head wrapped so tightly around it that I want to start looking for real estate....
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Old 08-21-2008, 08:14 PM   #29
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lol. I will come see ya, Vera! But towards the end of service, you better be prepared to sip a nice bottle of bourbon!
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Old 08-21-2008, 08:24 PM   #30
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I would always be prepared to sip bourbon after a fine meal....and would always welcome your bottle...ah, company
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