🚀 go-pugleaf

In article <c1ltvh$c9l$1@agate.berkeley.edu>, D. Gerasimatos
<dim@soda.csua.berkeley.edu> wrote:

> In article <Nzh%b.6219$Qt3.1254@newssvr23.news.prodigy.com>,
> Simon Belmont <123@abc.xyz> wrote:
> >"Mike Tamada" <tamada@oxy.edu> wrote in message
> >> Culinary sources of pride?  I dunno, Chez Panisse and Spago?
> >
> >IMHO, Wolfgang Puk(e) [sic] and his eateries are overrated.
> 
> 
> I guess that depends on who is rating them and how highly. I haven't been
> to a bad one yet, though. I personally think he is a culinary genius and
> some of the exciting stuff he was doing 20 years ago is so routine now that 
> you are not giving him credit for it. Even his cafes are pretty good for
> what they are, considering we live in a nation of Outback Steakhouse,
> Chili's, and Applebee's lovers.


 MMMMhhhh, Outback!

I've never eaten at a Wolfgang Puck place, nor at the French Laundry,
but many times at Outback. And on trip a few years ago to a "Chris's
Ruth House" or "Ruth's Chris House," or somesuch other high-end
steakhouse in San Francisco, I thought it was good, but not 4 times as
good as a good ribeye with a Bloomin' Onion at Outback.

(I also was a guest at either a 4-star or 5-star restaurant in Monte
Carlo, near the Casino and below the Loew's Hotel where I was staying.
A whole bunch of courses of large plates with little colored squiggles
(apologies to the people of color reading this: I meant to type
"squiggles of color"), some tiny pieces of cheese, some pieces of
fruit, and some small portions of some tasty meat in some kind of
sauce. Frankly, being a big guy (220 pounds), I tanked up on the bread
and butter. I shudder to think of what the conference organizer was
paying for this ridiculous "Michelin 4-star" (or maybe 5-star...I know
he said it was the highest-rated restaurant in all of Monaco) 
travesty. Me, I'd've rather had a good, tasty, Outback rib-eye.)

--Tim May