🚀 go-pugleaf

Dave Ruckman (ruckman@dgs.dgsys.com) wrote:
: Being serious for a second, I've been to Jean Louis a number of times; superb
: would be my descriptor (even if Mr. P was at the Weenie Beanie or playing
: golf that day.)  I have res's next month at Palladin in the same building.
: Any inputs on what's the diff between the two, other than, I think, a big
: delta on the tab?  I mean, don't they share a common kitchen and would
: presumably use the same fresh ingredients?

: Any comments appreciated.

I know some of the things are the same, e.g., the stock for their soups,
but you'll notice huge differences in style -- Palladin is MUCH more rustic.
 
On any given night, I would go to Palladin before going to Jean Louis, as
it's less of a gamble (there's less money at stake!).
 
Dave, I would stop by the Watergate and pick up a copy of their special menu
well before you actually eat there.  The menu lists all the dishes that need
to be ordered at least 48 hours in advance (so they can special-order the
ingredients).  The first time I went, I regretted not having known about
this menu, so hopefully this will be of some help to you -- they'll give
you a copy to take home (great souvenir, if nothing else!).  
 
Two items on the regular menu I will urge you to order are the chestnut
soup and the seafood salad.  They are both the best items of their type
that I've ever eaten -- you'll be thanking me if you order either one.
 
P.S.  Bring your own wine!  Both Jean Louis and Palladin let you bring
your own without a corkage fee (although the last time at Palladin one
showed up on the bill -- maybe we shouldn't have brought "Boone's Farm").
I would call in advance just to make sure it's OK though.
 
Hope this helps ... enjoy!
 
Don Rockwell.