Comments on: All corked up http://marriedwithdinner.com/2006/11/28/all-corked-up/ The continuing adventures of a couple of San Francisco food dorks Sat, 06 Sep 2008 03:02:11 +0000 http://wordpress.org/?v=2.0.11 by: Wendy http://marriedwithdinner.com/2006/11/28/all-corked-up/#comment-1641 Wed, 29 Nov 2006 23:48:15 +0000 http://marriedwithdinner.com/2006/11/28/all-corked-up/#comment-1641 As with so many LV restaurants I totally understand your service issues. I think that as a whole people working restuarants in sin city just don't get it! And these famous chefs don't take the time to understand that it is happening. I've had the worst service in the best places including Bouchon. Once when I ate there, our waiter explained all executions as "in the traditional manner"- ugh! Believe me this man had never been outside of Vegas so I wasn't sure which traditions he was referring to. Was I getting a lap dance with my shellfish platter?? ;) As with so many LV restaurants I totally understand your service issues. I think that as a whole people working restuarants in sin city just don’t get it! And these famous chefs don’t take the time to understand that it is happening. I’ve had the worst service in the best places including Bouchon. Once when I ate there, our waiter explained all executions as “in the traditional manner”- ugh! Believe me this man had never been outside of Vegas so I wasn’t sure which traditions he was referring to. Was I getting a lap dance with my shellfish platter?? ;)

]]> by: Anita http://marriedwithdinner.com/2006/11/28/all-corked-up/#comment-1629 Wed, 29 Nov 2006 20:17:50 +0000 http://marriedwithdinner.com/2006/11/28/all-corked-up/#comment-1629 A helpful friend tells me there is, actually, a dish called Soubise that's very much like risotto. But, in my defense, the sauce I ate at Bouchon was 100% in line my culinary school learnin' -- "A sauce made by combining bechamel with cooked onions and a small amount of cream" -- not a speck of rice in sight. Perhaps our waiter Googled the same site my friend did! (Another indication that he's clueless... he doesn't even know what's in the night's special.) A helpful friend tells me there is, actually, a dish called Soubise that’s very much like risotto.

But, in my defense, the sauce I ate at Bouchon was 100% in line my culinary school learnin’ — “A sauce made by combining bechamel with cooked onions and a small amount of cream” — not a speck of rice in sight.

Perhaps our waiter Googled the same site my friend did! (Another indication that he’s clueless… he doesn’t even know what’s in the night’s special.)

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