I want to go to a restaurant that fills me up. That doesn't look like it would fill anybody up. I'm not a fan of all design a food.I want a full plate of food if i'm paying that kind of money
First of all, love your content. But when you go to high end places with composed dishes, you gotta try to get a little bit of each component in a bite to see how they work together. A good chef has put a lot of thought of how each ingredient on the plate. Watching you eat half of the foie gras without any sauce or any other elements on the plate was heart breaking. Foie gras torchon is a classic cold preparation that’s often enjoyed with bread like a pate which is probably why they gave you some bread with it too.
He's learning. He usually does steak houses where you have a 16 oz steak. I had to relearn how to eat when I started fine dining myself. I would eat everything in one or two bites
UA try doing Sparks Steak house where mobsters used to dine! and occasionally shot! How about. The Ravonite or Bergans fish n game ! location! Some mafia dives!@@uaeats
@@justicedemocrat9357 Read the room (comments) here. This is not an unusual or even such a subjective opinion. It's how these types of dishes are intended to be enjoyed.
UA… you need to take smaller bites! Savor the flavor, stretch the experience, and combine the main ingredient with some accouterment in each bite. That’s how these dishes were assembled.
I was here a few days prior to your visit and still am on the high of how great it was. Your video has extended it even more LOL. Thank you very much for sharing your experience with all of us.
@@jacobw7158That's prolly cuz his mom dropped him on his head when he was a baby , and said "Son I don't know what you're gonna measure up to b , but food tasting could b right up your lane! " LoL!
Awesome review, UA. I was definitely looking forward to your review since I have seen the other one. While I thoroughly enjoy James' reviews as well as many others, yours are so much more down to earth, and I feel leave your viewers wanting more. I am looking forward to the deleted scenes. Wishing you and Tina a great rest of your Saturday. Have a great week ahead.
Alright here we go. I do not like to post mean or condescending comments online, and rarely ever do...but: I am a Chef, and this was legitimately painful to watch. Sir- I physically cringed at multiple points during this video. I almost enjoyed it for the cringe factor. There is nothing wrong with having personal preference, and no one gets to tell you what you have to enjoy or how to eat. BUT you did a disservice to yourself and all of the backbreaking work the people behind the scenes did. Watching you cut that Foie in half and just eating the whole damned bite without using the bread or other components of the dish was just something else. I could go on and on, but I won't. But someone else could have had that reservation and truly appreciated that meal. Every single 3 Michelin star meal is not perfect. Sometimes dishes are a Miss, but that meal looked absolutely freaking fantastic to me. *I will give you I'm a little confused about the Fluke Sashimi dish- I can't imagine it was intended to be chewy, but you did take a ridiculous bite.* All that said- if you're going to eat a restaurant of that Caliber please do a little research. Ask the servers questions regarding how the dish wash intended to be enjoyed. Every member of that staff is World Class, and they would have been happy to help in any way. I wish you the best with all that aside
This video had high entertainment value. I was picturing Thomas Keller's face if he should ever see it. The highlight was the critique of the view of Central Park . "Just a bunch of trees"!
Watching someone so detached from fine dining doing fine dining is so much fun. You're so fresh, honest, and lack that jadedness to it all. You just view things through such a fun lens and it's great. Never stop being a gem.
Yes this is absolutely fab like watching him have no real experience in fine dining culture try and be like one of us is so pitiful but fun to watch please never stop being a “gem”
@@bigJ-Allday1 People like you are why the best chefs retire to open a food truck, so they can finally just tell you to f*ck off without having to worry about losing a star. Also, let's not pretend for a single second you have any greater understanding of food than the price tag. You're the man who loses his mind at the 'golden tomahawk'.
@@UnspokenOldOne wow like your projecting super negative vibes right now and it’s so ugly and hateful. I’m just living my best life watching someone less fortunate than me experience something they never have before so when you experience fine dining on a daily basis like me you enjoy seeing the less fortunate rise up and FYI golden tomahawks are for poor trump supporters do better yuck
@3:55 when handling a wine glass, generally you dont want your hands to touch the glass that the wine is in contact with, so you hold it by the stem of the glass instead, makes swirling easier as well etc etc.
Expect with red wine, there you do want to grab the glass. Its a temperature issue. Obviously white wine and champagne are best cold so grabbing the glass would cause it to warm up.
@@ageoflove1980I disagree with you there😂 In a friendly way, of course, because wine is such a personal thing and everyone has a different take on it. I prefer to open my red wine in the bottle for around 10-30 minutes, depending on the wine and its tannin levels (I don’t really believe in full-on decanting, however), and let it warm up just enough for my palate to enjoy in the glass without having to aid it with my hands. White and sparkling, however, fresh and chilled, always👌😉
@@ageoflove1980 I guess it’s about the amount of warmth you want. For me, using my hands warms it too much. My method always gave me the right line between warmth and chill, letting the wine breathe, etc… Kind of got a lot of birds with one little stone😉
Getting an explanation on the proper way to eat each dish is a good thing to do moving forward.. they are designed to be eaten in a specific way to extract the best bite each time.. just a suggestion..
For such small portions I felt like his bites were huge. Especially if you’re not putting all the components on. But to each his own and either way what a great place to go and glad you enjoyed
UA, love your stuff. However, I just wanted to mention that fine dining dishes should not be consumed in a deconstructed way--meaning that you need to try to get all of the elements on the plate together in each bite. Otherwise, you're not going to have the intended experience--which could be misleading. It's all love though. Have a good one!
Great review! The food looked amazing and the service was very good, as well. They seemed quite accommodating, like how the server offered ways to avoid a supplement cost, etc. .. Definitely want to add this to a place to try next NYC visit! Side note: new to the channel, and loving the videos - keep it up 👍🏽
Every time I watch UA eat at these fancy restaurants , he always eats each component separately and then say the dish is mediocre or bad. Eat a little bit of everything together. There’s a reason why chefs add all those components on the dish😂
@@stevencoardveniceaccording to chefs around the world. 😂 Every component adds a different texture, temperature, or taste to make the dish whole and complete.
@@stevencoardvenice ok. As someone with a a culinary degree or three. From Les Cordon Bleu. (Sous chef, sommelier) I can certainly attest to the validity of francisyang9997. Small plates like this are compositions as they’re referred to on the line. Say in the way a dish created around, let’s use duck breast as an exalt. Other than salt/pepper etc a herb or combination of such will be used to enhance the flavor of the duck while an ingredient like raspberry, citrus, even balsamic vinegar will be used as they’re acidic and by incorporating this into a sauce you enhance the flavor and mitigate fatness which can muddy the flavor. While still serving as a delivery method for flavor. Much like a simple grilled artichoke. Alone it tastes rather grassy and unless one is literally rather than figuratively, a cow. That’s not “good eats”as Alton Brown used to say. Add some aioli to dip the fleshy parts in with a bit of citrus and kosher salt and the grill flavor snd simple nuances of flavor of the artichoke heart and meaty parts of the base of the leaves is uncovered and is delicious. To say one should eat things by the individual ingredients shows a lack of understanding of the culinary arts. UA has a pretty refined take on things even if his goofs up and like in this piece. Eats foie without the offered bread missing out on the contrary the bread brings to the party as a delivery vehicle, combo of heart scents combined. And mitigation of fat like prior mentioned. Makes it the difference in I un-salted butter on a dry cracker vs salted butter w garlic and a bit of micro planed Parmesan Regiano and you ha e garlic bread. Something significantly more enjoyable than the individual components. It’s not rocket science. But it is science mixed w are. Or chemistry meets composition. This is the point of fine dining. Converting simple but exceptional ingredients in proper yet creative ways so that again. The sum of the parts is greater than the individual ones standing alone. Imagine eating a amazing cheeseburger or pizza. Then imagine taking the condiments off. Lettuce tomatoes onions pickles etc. how would you eat this? Cheese then a pickle then one half of the bun? Or pizza. Do you eat all your pepperoni or anchovies then pull the cheese off and finally eat the bread/crust last? I think not.
@@uaeatsYes, James is a great guy, his reviews and videos are excellent! If you would like to explore more fine dining, maybe you could try to look at how James prepares for his special restaurant reviews, how he savours dishes and tries to get the full flavor and texture experience by combining the various components.If you chow down the finest foie gras in two bites (try spreading it on the brioche next time, you might like it), it has some entertainment value, but not the sort you might want to achieve. And please, UA, try to chew with less smacking noises. I have watched many of your videos and I will only comment once on this, but fine dining would deserve slightly finer dining. Although chewing with less noises never hurt. I wish you a lot of success for your channel, you certainly are working hard for it. Prepare for the restaurants you visit, ask staff for guidance if you don't know how to best enjoy a dish and your videos will be even more professional. Good luck!
Pretty much. One owns a michelin star restaurant, has extensive knowledge of both food and wine. And the other guy is clueless and can't even hold a fork properly
Those other things on the plate are FOOD UA! They add to the flavor profile. I was cringing watching you say the fish needed stronger sause while leaving the onions and leeks in the plate. When you eat a pecan pie do you pick out a single pecan and say oh this just tastes like a pecan?
@@ageoflove1980 I noticed that too! And he was great about explaining about the ingredients. I always get tongue tied at Fancypants places, like I'm supposed to know what everything is. ☺️
Yup! But forks aren't supposed to fall apart in a 3 star Michelin restaurant! Let just let this one slide n blame the dishwasher for being right with the tableware! LoL!@@lisaanderson8235
you need to cut in smaller pieces, it lasts longer and allows you to savor the seasoning more subtly - never put a whole piece of anything in your mouth...in fine dining cut everything at least in 2 to 3 pieces...
you need to cut in smaller pieces, it lasts longer and allows you to savor the seasoning more subtly - never put a whole piece of anything in your mouth...in fine dining cut everything at least in 2 to 3 pieces...
you need to cut in smaller pieces, it lasts longer and allows you to savor the seasoning more subtly - never put a whole piece of anything in your mouth...in fine dining cut everything at least in 2 to 3 pieces...
Love your honest opinions and especially love the video background music. But with your facial expressions idk if something is good or bad lol always anticipating your review 😂
Wow those dishes look beautiful! Don't get me wrong, this isn't a criticism at all and it may be because of the size perspective difference but it's slightly painful for me to see how much of a dish/meat you eat in one forkful 😅 Might just be me but whenever I fine dine, I always cut the primary item (meat/veg) into at least 3-4 bites worth so that I can squeeze as much enjoyment out of it as possible 🤣
haha!! that's exactly what I thought too when he took his first bite of the fish, which he polished off in two forkfuls and with the lamb. I came to the comments and wrote the same thing! To each their own but smaller bites allows you to savor the experience longer and more! haha!!
Love your reviews on fine dining - you are doing a excellent job letting veiwers know what you're experiencing and tasting - you dont need etiquette classes to eat at fine dining because you're money is as green as the snobs fault finding you- they need to stop judging - you are priceless to us - we love the swinting faces you make - you need a tshirts with that face 😣😖 swint if you like it ❤
I really enjoyed watching this one! The food was beautiful and it was interesting to see how the courses have changed since my visit. It would've been interesting to see the wagyu supplement, but that's a pretty costly course for what would probably be a very small portion of beef, sticking with the lamb was probably the right move.
Great video UA. Thanks for bringing us along so we don’t have to shell out that $$. How was the bread btw? It looked very good. I didn’t see you mention that in the video.
The lack of familiarity with fine dining it’s extremely apparent. Watching this brought me back to my first time and not knowing how to eat it, or criticizing portions. It was funny to watch
Dude. They gave ya bread w the foie for a reason. Plum catsup would likely be the accompaniment as it’s used in kosher places w red onion on rare roast beef on an onion roll. Love it.
The cap falling off the fork is kind of unacceptable in my opinion. If you are holding 3 Michelin stars for 20 years silverware falling apart is unheard of.
@@kt3505 no but I shouldn’t have to. If the cap came off of my silverware at outback I’d be majorly put off but if I’m paying 100’s if not 1000s of dollars on a meal everything better be absolutely fucking perfect. I’d request a discount on my bill at the very least
@@skimshady And if a light bulb burns out while you are eating/ Discount for that too? It is an unforeseen, uncontrollable event.Who is going to know it's going to happen?
@ Any dishy or server of head chef for that matter should be able to tell when equipment is starting to look worse for wear and replace it. And I’ve never had a lightbulb burn out in any restaurant so I’d be mildly annoyed too but that is harder but not impossible to check for.
Thomas Keller is big on that salmon tartare cornet. I remember when Anthony Bourdain visited the French Laundry with Eric Ripert, Thomas Keller was constantly at their table and he was especially proud of the cornet.
@@ypw510 Yeah i smoke so I would want that too. kept him from having to leave the table to light up. The nicotine inside the dessert. Very thoughtful of the kitchen staff During long feasts with booze i always have to leave to smoke after an hour or so. And it’s extremely annoying when the less competent establishments clear your plate and drink while you’re outside on smoke break. You come back. Your food is gone. Your drink gone too. Idiotic service. This is even though they have my credit card!! And I’m right outside!! I’ve paid for these items and they’re throwing them in the trash without even attempting to seek my approval. Idi0tic
It seems to me, a lot of viewers dont realize UA is not a professional food critic per se! He visits different restaurants, diners, delis, etc. And gives HIS review. If you watch him regularly, you know his palet is skewed toward an asian influence. I enjoy watching and for a lot of places he reviews . I wouldn't likely go there. But now that he's exposed me to this place. I think i may go and try it. I only fine dine maybe once or twice a year. And i thank you UA for your video's. Keep up the good work!
It's really ticking me off reading some of the, snobbish, arrogant and smug comments here. Fine dining seems to be an excuse for these snobs to look down on the the hoi polloi who don't know "the rules."
@singbike5832 are any of the comments untrue? He quit his real life job to become a food reviewer on TH-cam while being completely unqualified to do so. He should be thankful for the feedback, positive or negative. Someone with the ability to become a good food reviewer should learn from deficiencies being pointed out and get better. Blindly defending him is hurting him way more than those who are honest.
Your content is so refreshing to watch. As someone who loves traveling and great food. It is alot of fun to see where you go and what you enjoy eating. Thank you for spending the money you do in order to make these videos. Keep doing what you're doing. Greetings from Osaka.
@@Bragglord OP is saying it's built into the fixed price. They've already accounted for the cost of the champagne in the fixed price, but don't list it. Then they bring it out and you're thinking you've gotten a freebie
@@VirtualTestDriving which is a pleasant surprise, since a glass of complimentary champagne is rare and seldom ever included. You should never go in expecting any free drinks from starred restaurants.
This may just be the best Per Se review I've seen on TH-cam You did a terrific and original job describing the food without falling onto overused fine dining descriptions. I appreciated that you're dipping your toes into fine dining without A) watering down the essence of your channel, and B) kvetching about the prices, portion sizes or ostentatiousness associated with fine dining. When I hear people complain about that, to me it would be like complaining about steakhouses serving mostly beef lol. Anyway, great job and I'm really enjoying your foodie journey.
Love Keller's sense of humor and playfulness with the menu. The Everything bagel crumble on that dish, for instance, or the "Pastrami". Honoring things that are quintessentially NYC. Hope to get here one day, great review!
15:44 I didn't catch all of that either but there was some mention of a foie gras torchon (that refers to the disc-like shape of the foie gras from how it's formed inside a towel before slicing) dusted with pastrami seasoning.
Very nice, UA. I've done the Salon once myself, and thoroughly enjoyed it. I do have an appreciation for high end dining, and will save some cash to do at least one a year, although I'll spend a bit more with the wine pairing added on. TFL is certainly top of my bucket list as well. I think these establishments are certainly worth the experience, it just can't be every day!
Diner des Cons, the original French film, is better. But you're being unfair. He's not claiming to be an expert. He's just going and eating and giving his impressions. If there's some secret code to enjoy the meal, the staff should explain that. That's part of the price.
@@TaureanfitnessHe sure knows how to chomp on those cheeseburgers,and pizzas though! LoL! He's not quite as good at rating as David Portnoy, cuz Dave grades out of 10 eg 7.5/10! Whereas U A only says it's good, very good or just OK!
I've literally watched multiple walkthroughs of that mall on TH-cam. I'm starting to believe you getting told you can't record in certain places is something else. I believe the experience alone is worth the money for that restaurant at least once. Love all the desserts. I would try that place
The waiter said the desserts were an “assortment”, so what made you think you were only supposed to take a bite from each? You even said oops. I’m so confused. 🤔
It's the stem for White Wine, as it's always served/kept cold. Cup the glass for Red, as it's best served cool-room temperature. The fork incident not really acceptable for the price - such a basic detail to get right. Imagine the price of supplements in the Dinning Room (ouch). Great reveiw, however, thanks.
Dear UA, Love your content. One caveat - I'm sure you'd already have read a great deal of others' comments echoing a similar thought but I say this as a professional Chef myself. Degustation Menus are typically 'curated' meals and not 'personalised' meals. It demands a clean and precise string of thought from any Chef to present a menu that flows harmoniously from one course to another without deviating from an aligned philosophy. Every single component (Even drizzles/garnishes at the edge of the plate) are put there for a reason. In courses such as these, there aren't any unnecessary items on the plate. They're all meant to complement one another and augment the flavour explosion. I fully appreciate that no one needs to be taught how to eat and enjoy their own meals, especially when you spend $300 from your own pocket. I'd only add that if you're not entirely sure as to how to devour such courses or don't attempt to visualise why a meal has been served to you a certain way, you may not enjoy the experience in its intended form and could feel it wasn't worth your money anyhow. So, perhaps, might as well try it another way and savour each component together. If it still doesn't appeal to you, then no regrets, but at least you gave it a shot. Much love
@Snowboarder. That would b cool ,Id watch every nite! His antics, stupid remarks, an child-like characteristics would keep me entertained forever! LOL!
Nice review. I think you could’ve skipped the sashimi and just did the full 9 course in the main dining room. I also think mushroom in Oysters and Pearls would’ve been fantastic. The salmon canapé and egg are Keller signature dishes as well. A lot of these dishes are meant to be combined (sauce and main component) to get the full idea of what they were going for. The intent of tasting menus, especially with Keller, is that each course build on one another in intensity and flavor, and the portions, while small, are intended to leave you wanting one more bite. He says it’s like the law of diminishing returns. When you eat something great, like a fine steak, the first few bites are the most satisfying, but then you’re left to clean up the rest. These dishes are designed to leave you wanting more. With the 9 course, you’d have been left wanting more with each course, and you’d be stuffed despite the overzealous dessert course.
@@uaeatsno “per se” pun?? I thought for sure you would haha. It’s great to see fine dining have such thoughtful service. I’ve never seen a restaurant pack up your food with such incredible pizazz. It certainly seems like a great experience as a one-off. Great video.
So the love of my foodie life UA loves James Andrews too. I swear you two are my favs. Same city but totally different vibes, yet I adore you both!!!!!
Love your content. Ignore the trolls/ haters/losers who dont have anything interesting happening in their lives and dont have the guts to do anything as risky as sharing their life experiences with the whole world on youtube. Keep up the great work!!
Dude. I love this guy and does do great work. But he dishes out criticism of restaurants as a YT influencer. You think he cannot TAKE any constructive criticism offered back to HIM? I'm sure he welcomes it and shouid.
Kind of insane the first 4 savory courses are minuscule portions and then for desert you get 5 full plates of sweets 😂. Doesn’t exactly seem like an enjoyable balance for a meal but I guess fine dining isn’t for me.
The law of diminishing returns I see a lot in these videos HAHA. However I am in a town where the highest end dining is Mr Mikes and Fatburger , never had the opportunity for an above average private restaurant let alone high end dining mind you if I am spending over $12 a meal I think I\m paying too much, that is what you get in a fast food big chain type of area, lol. Awesome videos, keeps em coming!
Imagine going to a restaurant like this and seeing a guy sitting by himself recording at the table lol just bustin ya bud I like the videos especially the ones you did in my home state of NJ
I’m so confused. Chef spend hours thoughtfully constructing those dishes and you just deconstruct it and only eat single elements. The Salmon canapé is one of Keller’s most famous dishes. The rye crisp and caviar is paired with the sashimi for a reason and you ate the foie ala cart ignoring the paired sauces and bread. Coffee and donuts is anything but ordinary it’s also one of Keller’s signatures. Also complaining about Portions at fine dining establishment is low hanging fruit if you wanna stuff your belly your in the wrong place go to a Greek diner. Dining at that level is about the whole experience they provide.
Awesome video UA thanks for sharing! I ate at the French laundry in 2007 and it was amazing! The service was flawless! That’s cool that you like the fois Gras pastrami dish that looked delicious. One of my favourite dishes at the French laundry was a “moulard duck fois Gras en terrine” and it was one of the best dishes of the night, and I don’t even like liver or offal. The desserts were also the other best part! A lot of people don’t realize how much food you eat because my gut was super full at the end of the night! Was it worth the $323 US that I paid? yes! because I had an awesome dinner with my aunt and uncle in beautiful Napa Valley, which we’ve never visited before! The French laundry is literally nestled in a residential area! Keep on eatin UA CHEERS! 😀🙏
I think you are wrong about choosing the cheaper menu in the salon - I'll probably only ever go there once, and so would pay for the full dining experience.
I was confused at the end when you showed your bill as being only $153 but I watched the other guys video you recommended he said you have to pay an up front $205 fee for the reservation. Insanity! I’m glad you enjoyed your experience and I got to enjoy it vicariously through you 😂
they always give you a "tour" of the kitchen...it's how they turn the tables over...as you know since you've been there as you finish the tour it's not back to your table but out an exit
The torchon of Foie Gras is a good serving size and should be eaten in smaller pieces smeared onto the crouton or roll served with it. You are generally not supposed to eat a big hunk of it by itself. Like you would take a knife if it were butter and smear it onto the bread
I'll take lamb instead of steak almost always. It's soooooo good. There's no way that waiter could convince me to switch to a steak dish instead of lamb dish. If I want a steak, I wouldn't be going to Per Se, I'd be going to a steakhouse with ribeye.
If I was dining there in the main dining room, and I had a TH-camr seated nearby all the while reviewing everything he ate while talking to his camera, I would have been really annoyed.. so it was actually good that you were seated in the more casual location of the restaurant. I haven't eaten at Per Se, but I have eaten at MASA which is located in the same building. You should definitely check out MASA if you like sushi.
Masa doesn’t even allow photography. You’re allotted one shot with the chef at the end of your courses. The decor, specifically the indoor tree, is spectacular though.
Went to Inn at Little Washington and was thoroughly unimpressed. Great meal overall but for 3 stars, couldn't recommend someone travel a long distance to go. Great video per usual my man.
I will be posting deleted scenes in an upcoming vid in the coming week. There were many reviewed items that did not make the final cut. Stay tuned!
That was nonsense the mall security know that you're allowed to film public places, there was nothing wrong filming the Mall.
@@uaeats I think. A bloopers reel would be hilarious
@@phillipbrown2318 except a mall is private property
get a v neck if you're gonna wear an undershirt like that
I want to go to a restaurant that fills me up. That doesn't look like it would fill anybody up. I'm not a fan of all design a food.I want a full plate of food if i'm paying that kind of money
When he was like "oh I have to get the Wagyu" and didn't notice the $135 supplement I was like oh nooooo lmao
lol yeah. To be fair the font looks smaller when it's not zoomed in
Yeah, I saw that too!
I saw and thought that too. I wanted to shout a warning to him. Lol. I am dining vicariously through him tonight.
@@uaeats just admit you had no idea what it meant lol
Common man mistake 😅
First of all, love your content.
But when you go to high end places with composed dishes, you gotta try to get a little bit of each component in a bite to see how they work together. A good chef has put a lot of thought of how each ingredient on the plate. Watching you eat half of the foie gras without any sauce or any other elements on the plate was heart breaking. Foie gras torchon is a classic cold preparation that’s often enjoyed with bread like a pate which is probably why they gave you some bread with it too.
It should be outlawed
came to say this. You're paying for the combinations, not individual items.
drives me insane when he starts cutting things and trying things separate
Plus eating the whole piece of fish in two bites, not savoring. 😢
He's learning. He usually does steak houses where you have a 16 oz steak. I had to relearn how to eat when I started fine dining myself. I would eat everything in one or two bites
$295 per person, I ain’t leaving nothing behind. Them plates going back to the kitchen cleaner than when they came out!
lol...they might be hidden in the doggy bag if not under my shirt! haha!!
those plates are going in my girlfriend purse for $300
looks a bit overrated for that price. Compared to European restaurants of this calibre, it seems bland and dated.
Got it here after I finished the video, would definitely do the same every last crumb would be wiped out on the plate HAHAHAHA😂
Thanks!
Thank you! Very generous and much appreciated!
UA try doing Sparks Steak house where mobsters used to dine! and occasionally shot! How about. The Ravonite or Bergans fish n game ! location! Some mafia dives!@@uaeats
Sbarro and Per Se in the same week. Friend, your content has RANGE!😊👍❤️
I don’t know what Sbarro is, but I’m sure it’s a highly esteemed Italian restaurant. How many Michelin Stars?
@@afridgetoofar1818at least 2 Michelin stars for Sbarro 😊
It's an exclusive Italian restaurant in NYC. You can get the best Italian food there- Michael Scott
whenever i want authentic pizza when in New York, I head straight for Sbarro
the forks at Sbarro dont fall apart tho
A tip. Smaller bites. These meals are meant to be savored. Lol youre too used to the steak houses. Enjoyed the content as usual!
Here's a tip: keep your tips to yourself.
@@justicedemocrat9357 Read the room (comments) here. This is not an unusual or even such a subjective opinion. It's how these types of dishes are intended to be enjoyed.
@@sonnentag1 OMG bro are you that pedantic that you're making comments on how ppl eat? You need to get laid.
@@justicedemocrat9357You're arguing that people shouldn't give constructive comments on a TH-cam video. How's that for pedantic?
@@justicedemocrat9357 would like a hug?
UA… you need to take smaller bites! Savor the flavor, stretch the experience, and combine the main ingredient with some accouterment in each bite. That’s how these dishes were assembled.
I was here a few days prior to your visit and still am on the high of how great it was. Your video has extended it even more LOL. Thank you very much for sharing your experience with all of us.
Nice! Glad I was able to help!
@@uaeatswhy do you not respond to any constructive criticism? Do you not care about your audience?
@@jacobw7158That's prolly cuz his mom dropped him on his head when he was a baby , and said "Son I don't know what you're gonna measure up to b , but food tasting could b right up your lane! " LoL!
Awesome review, UA. I was definitely looking forward to your review since I have seen the other one. While I thoroughly enjoy James' reviews as well as many others, yours are so much more down to earth, and I feel leave your viewers wanting more. I am looking forward to the deleted scenes. Wishing you and Tina a great rest of your Saturday. Have a great week ahead.
Alright here we go.
I do not like to post mean or condescending comments online, and rarely ever do...but:
I am a Chef, and this was legitimately painful to watch. Sir- I physically cringed at multiple points during this video.
I almost enjoyed it for the cringe factor.
There is nothing wrong with having personal preference, and no one gets to tell you what you have to enjoy or how to eat.
BUT you did a disservice to yourself and all of the backbreaking work the people behind the scenes did.
Watching you cut that Foie in half and just eating the whole damned bite without using the bread or other components of the dish was just something else.
I could go on and on, but I won't.
But someone else could have had that reservation and truly appreciated that meal.
Every single 3 Michelin star meal is not perfect. Sometimes dishes are a Miss, but that meal looked absolutely freaking fantastic to me.
*I will give you I'm a little confused about the Fluke Sashimi dish- I can't imagine it was intended to be chewy, but you did take a ridiculous bite.*
All that said- if you're going to eat a restaurant of that Caliber please do a little research. Ask the servers questions regarding how the dish wash intended to be enjoyed. Every member of that staff is World Class, and they would have been happy to help in any way.
I wish you the best with all that aside
I hope his thing is that he is trolling, otherwise he is just autistic and has zero idea what he is attempting to talk about
What is this, a union meeting? The man ate the sashimi whole because it could not be cut with a knife.
This video had high entertainment value. I was picturing Thomas Keller's face if he should ever see it. The highlight was the critique of the view of Central Park . "Just a bunch of trees"!
Look at that sunset " It's just a burning star"
Watching someone so detached from fine dining doing fine dining is so much fun. You're so fresh, honest, and lack that jadedness to it all. You just view things through such a fun lens and it's great. Never stop being a gem.
Yes this is absolutely fab like watching him have no real experience in fine dining culture try and be like one of us is so pitiful but fun to watch please never stop being a “gem”
@@bigJ-Allday1 People like you are why the best chefs retire to open a food truck, so they can finally just tell you to f*ck off without having to worry about losing a star.
Also, let's not pretend for a single second you have any greater understanding of food than the price tag. You're the man who loses his mind at the 'golden tomahawk'.
@@UnspokenOldOne wow like your projecting super negative vibes right now and it’s so ugly and hateful. I’m just living my best life watching someone less fortunate than me experience something they never have before so when you experience fine dining on a daily basis like me you enjoy seeing the less fortunate rise up and FYI golden tomahawks are for poor trump supporters do better yuck
@@UnspokenOldOne HOW DARE YOU say I’m the reason the best chefs move to food trucks like wow are you freakin kidding me right now
you should have eaten all the components of the dishes TOGETHER.
And in smaller bites! Whoever chows down the finest foie gras in two huge chunks.. 🙈
lol
Yeah I feel you did yourself a disservice by not eating it how it was prepared
@3:55 when handling a wine glass, generally you dont want your hands to touch the glass that the wine is in contact with, so you hold it by the stem of the glass instead, makes swirling easier as well etc etc.
That is what I heard and that makes sense
Expect with red wine, there you do want to grab the glass. Its a temperature issue. Obviously white wine and champagne are best cold so grabbing the glass would cause it to warm up.
@@ageoflove1980I disagree with you there😂 In a friendly way, of course, because wine is such a personal thing and everyone has a different take on it. I prefer to open my red wine in the bottle for around 10-30 minutes, depending on the wine and its tannin levels (I don’t really believe in full-on decanting, however), and let it warm up just enough for my palate to enjoy in the glass without having to aid it with my hands. White and sparkling, however, fresh and chilled, always👌😉
@Tennisisreallyfun Well that's even better!
@@ageoflove1980 I guess it’s about the amount of warmth you want. For me, using my hands warms it too much. My method always gave me the right line between warmth and chill, letting the wine breathe, etc… Kind of got a lot of birds with one little stone😉
Getting an explanation on the proper way to eat each dish is a good thing to do moving forward.. they are designed to be eaten in a specific way to extract the best bite each time.. just a suggestion..
For such small portions I felt like his bites were huge. Especially if you’re not putting all the components on. But to each his own and either way what a great place to go and glad you enjoyed
agree, like the sashimi should have eaten it with the caviar and the other components, rye bread, etc together.
Agree!
Nice one! Very cool to see a full experience at Per Se. I'll check out part 2 next
UA, love your stuff. However, I just wanted to mention that fine dining dishes should not be consumed in a deconstructed way--meaning that you need to try to get all of the elements on the plate together in each bite. Otherwise, you're not going to have the intended experience--which could be misleading.
It's all love though. Have a good one!
Great review! The food looked amazing and the service was very good, as well. They seemed quite accommodating, like how the server offered ways to avoid a supplement cost, etc. .. Definitely want to add this to a place to try next NYC visit!
Side note: new to the channel, and loving the videos - keep it up 👍🏽
I love how "supplement" is a fancy way to say "more money"
Stupid money and a pretentious place..waste of money.
Every time I watch UA eat at these fancy restaurants , he always eats each component separately and then say the dish is mediocre or bad.
Eat a little bit of everything together. There’s a reason why chefs add all those components on the dish😂
According to who?
@@stevencoardveniceaccording to chefs around the world. 😂 Every component adds a different texture, temperature, or taste to make the dish whole and complete.
@@francisyang9997
Name WHO
@@stevencoardvenice ok. As someone with a a culinary degree or three. From Les Cordon Bleu. (Sous chef, sommelier) I can certainly attest to the validity of francisyang9997. Small plates like this are compositions as they’re referred to on the line. Say in the way a dish created around, let’s use duck breast as an exalt. Other than salt/pepper etc a herb or combination of such will be used to enhance the flavor of the duck while an ingredient like raspberry, citrus, even balsamic vinegar will be used as they’re acidic and by incorporating this into a sauce you enhance the flavor and mitigate fatness which can muddy the flavor. While still serving as a delivery method for flavor. Much like a simple grilled artichoke. Alone it tastes rather grassy and unless one is literally rather than figuratively, a cow. That’s not “good eats”as Alton Brown used to say. Add some aioli to dip the fleshy parts in with a bit of citrus and kosher salt and the grill flavor snd simple nuances of flavor of the artichoke heart and meaty parts of the base of the leaves is uncovered and is delicious. To say one should eat things by the individual ingredients shows a lack of understanding of the culinary arts. UA has a pretty refined take on things even if his goofs up and like in this piece. Eats foie without the offered bread missing out on the contrary the bread brings to the party as a delivery vehicle, combo of heart scents combined. And mitigation of fat like prior mentioned. Makes it the difference in I un-salted butter on a dry cracker vs salted butter w garlic and a bit of micro planed Parmesan Regiano and you ha e garlic bread. Something significantly more enjoyable than the individual components. It’s not rocket science. But it is science mixed w are. Or chemistry meets composition. This is the point of fine dining. Converting simple but exceptional ingredients in proper yet creative ways so that again. The sum of the parts is greater than the individual ones standing alone.
Imagine eating a amazing cheeseburger or pizza. Then imagine taking the condiments off. Lettuce tomatoes onions pickles etc. how would you eat this? Cheese then a pickle then one half of the bun? Or pizza. Do you eat all your pepperoni or anchovies then pull the cheese off and finally eat the bread/crust last? I think not.
He thinks they're garnishes. He'll learn with more experience.
the second he complained about the portion size, I knew my guy was in for a bad time
Honestly feels like I’m almost watching a Mr. Bean fine dining episode 😂
😂
I like that you referenced James Andrews, because he is the only other food guy I watch.
I met him too a few months ago. He's a great guy!
Same here!
@@uaeatsYes, James is a great guy, his reviews and videos are excellent! If you would like to explore more fine dining, maybe you could try to look at how James prepares for his special restaurant reviews, how he savours dishes and tries to get the full flavor and texture experience by combining the various components.If you chow down the finest foie gras in two bites (try spreading it on the brioche next time, you might like it), it has some entertainment value, but not the sort you might want to achieve. And please, UA, try to chew with less smacking noises. I have watched many of your videos and I will only comment once on this, but fine dining would deserve slightly finer dining. Although chewing with less noises never hurt.
I wish you a lot of success for your channel, you certainly are working hard for it. Prepare for the restaurants you visit, ask staff for guidance if you don't know how to best enjoy a dish and your videos will be even more professional. Good luck!
You provide a an excellent contrast with my other go to 3 Michelin reviewer, Alexander, The Guest
LOL 😂
Pretty much. One owns a michelin star restaurant, has extensive knowledge of both food and wine. And the other guy is clueless and can't even hold a fork properly
@@sdazzle2460 I love his childish comments, like the sauce looks like Nutella and the cone looks like a pen that you can use to sign.
Or "I thought it was really light , but boy you could bench press this ! " LoL! @@_nlcholas
My wife and I did the 9 course menu with wine pairing at The French Laundry. Best meal of my life.
How did you score a reservation? It's pretty hard.
@@surft I took a day off from work 3 months out and kept hitting redial.
You really do a great job of just giving your honest review. Love it
Those other things on the plate are FOOD UA! They add to the flavor profile. I was cringing watching you say the fish needed stronger sause while leaving the onions and leeks in the plate. When you eat a pecan pie do you pick out a single pecan and say oh this just tastes like a pecan?
Yeah, I think that’s how he would eat a pecan pie…😅
Amazing service with the waiter actually helping out with the menu in a way that no supplement is charged!
@@ageoflove1980 I noticed that too! And he was great about explaining about the ingredients. I always get tongue tied at Fancypants places, like I'm supposed to know what everything is. ☺️
Yup! But forks aren't supposed to fall apart in a 3 star Michelin restaurant! Let just let this one slide n blame the dishwasher for being right with the tableware! LoL!@@lisaanderson8235
😂😂😂😂
My guy is at PER SE and says “What is this, like a Sesame Cheeto or something?”……..
The Salmon Caviar ice cream cone is a Thomas Keller staple, it's served in the French Laundry too
It's been played out.
you need to cut in smaller pieces, it lasts longer and allows you to savor the seasoning more subtly - never put a whole piece of anything in your mouth...in fine dining cut everything at least in 2 to 3 pieces...
you need to cut in smaller pieces, it lasts longer and allows you to savor the seasoning more subtly - never put a whole piece of anything in your mouth...in fine dining cut everything at least in 2 to 3 pieces...
you need to cut in smaller pieces, it lasts longer and allows you to savor the seasoning more subtly - never put a whole piece of anything in your mouth...in fine dining cut everything at least in 2 to 3 pieces...
Excellent TH-cam video as always. Keep them coming 😁👍
Bouchon is a great way to enjoy Keller and while not cheap, it's more affordable than Per Se.
Love your honest opinions and especially love the video background music. But with your facial expressions idk if something is good or bad lol always anticipating your review 😂
Thank you for you honesty. Love your reviews.
Wow those dishes look beautiful!
Don't get me wrong, this isn't a criticism at all and it may be because of the size perspective difference but it's slightly painful for me to see how much of a dish/meat you eat in one forkful 😅
Might just be me but whenever I fine dine, I always cut the primary item (meat/veg) into at least 3-4 bites worth so that I can squeeze as much enjoyment out of it as possible 🤣
lol. In this vid the portions were smaller so the bites were not large, but yeah in general perhaps I take larger bites than most
haha!! that's exactly what I thought too when he took his first bite of the fish, which he polished off in two forkfuls and with the lamb. I came to the comments and wrote the same thing! To each their own but smaller bites allows you to savor the experience longer and more! haha!!
Love your reviews on fine dining - you are doing a excellent job letting veiwers know what you're experiencing and tasting - you dont need etiquette classes to eat at fine dining because you're money is as green as the snobs fault finding you- they need to stop judging - you are priceless to us - we love the swinting faces you make - you need a tshirts with that face 😣😖 swint if you like it ❤
I really enjoyed watching this one! The food was beautiful and it was interesting to see how the courses have changed since my visit. It would've been interesting to see the wagyu supplement, but that's a pretty costly course for what would probably be a very small portion of beef, sticking with the lamb was probably the right move.
Great video UA. Thanks for bringing us along so we don’t have to shell out that $$. How was the bread btw? It looked very good. I didn’t see you mention that in the video.
The view is amazing! The food is one of the best I have ever eaten. To each his own but Per Se, to me, is one of the best overall experiences.
The lack of familiarity with fine dining it’s extremely apparent. Watching this brought me back to my first time and not knowing how to eat it, or criticizing portions. It was funny to watch
Dude. They gave ya bread w the foie for a reason. Plum catsup would likely be the accompaniment as it’s used in kosher places w red onion on rare roast beef on an onion roll. Love it.
Love Deli’s
The cap falling off the fork is kind of unacceptable in my opinion. If you are holding 3 Michelin stars for 20 years silverware falling apart is unheard of.
Where’s Gordon when u need him 😂
Have you eaten there or any other Micheline restaurants?
@@kt3505 no but I shouldn’t have to. If the cap came off of my silverware at outback I’d be majorly put off but if I’m paying 100’s if not 1000s of dollars on a meal everything better be absolutely fucking perfect. I’d request a discount on my bill at the very least
@@skimshady And if a light bulb burns out while you are eating/ Discount for that too? It is an unforeseen, uncontrollable event.Who is going to know it's going to happen?
@ Any dishy or server of head chef for that matter should be able to tell when equipment is starting to look worse for wear and replace it. And I’ve never had a lightbulb burn out in any restaurant so I’d be mildly annoyed too but that is harder but not impossible to check for.
Thomas Keller is big on that salmon tartare cornet. I remember when Anthony Bourdain visited the French Laundry with Eric Ripert, Thomas Keller was constantly at their table and he was especially proud of the cornet.
Gave Anthony the tobacco desert
@@stevencoardvenice
Yeah. It was infused with coffee and Marlboros. I think he called it "coffee and cigarettes".
@@ypw510
Yeah i smoke so I would want that too. kept him from having to leave the table to light up. The nicotine inside the dessert. Very thoughtful of the kitchen staff
During long feasts with booze i always have to leave to smoke after an hour or so. And it’s extremely annoying when the less competent establishments clear your plate and drink while you’re outside on smoke break. You come back. Your food is gone. Your drink gone too. Idiotic service. This is even though they have my credit card!! And I’m right outside!!
I’ve paid for these items and they’re throwing them in the trash without even attempting to seek my approval. Idi0tic
That was one of my favorite episodes of A Cook's Tour. It is free on You Tube.
It seems to me, a lot of viewers dont realize UA is not a professional food critic per se! He visits different restaurants, diners, delis, etc. And gives HIS review. If you watch him regularly, you know his palet is skewed toward an asian influence. I enjoy watching and for a lot of places he reviews . I wouldn't likely go there. But now that he's exposed me to this place. I think i may go and try it. I only fine dine maybe once or twice a year. And i thank you UA for your video's. Keep up the good work!
@@shawnleonard4974 he literally does this as his profession.
@@shawnleonard4974 it's literally his profession.
@@jm-gj6fndoesn’t mean one can be knowledgeable about every cuisine. You sound like a douche.
It's really ticking me off reading some of the, snobbish, arrogant and smug comments here. Fine dining seems to be an excuse for these snobs to look down on the the hoi polloi who don't know "the rules."
@singbike5832 are any of the comments untrue? He quit his real life job to become a food reviewer on TH-cam while being completely unqualified to do so. He should be thankful for the feedback, positive or negative. Someone with the ability to become a good food reviewer should learn from deficiencies being pointed out and get better. Blindly defending him is hurting him way more than those who are honest.
Your content is so refreshing to watch. As someone who loves traveling and great food. It is alot of fun to see where you go and what you enjoy eating. Thank you for spending the money you do in order to make these videos.
Keep doing what you're doing.
Greetings from Osaka.
I had Dominos tonight so pretty close to this quality.
😅
Dominos is fantastic for what it is. Best chain pizza, but order it "well done."
Me too. 5 topping large for 9.99 carryout 🔥
@@nicknickson3650Dominoes is disgraceful artificial pizza
I'd rather have the domino's
Trust me, that is not a "complimentary" glass of champagne, you're paying for it, one way or another, LOL
Actually they do often give complimentary glasses at Per Se and TFL, it's legit.
@@Bragglord OP is saying it's built into the fixed price. They've already accounted for the cost of the champagne in the fixed price, but don't list it. Then they bring it out and you're thinking you've gotten a freebie
@@VirtualTestDriving which is a pleasant surprise, since a glass of complimentary champagne is rare and seldom ever included.
You should never go in expecting any free drinks from starred restaurants.
@@VirtualTestDriving Exactly, they just want to make you feel good thinking you got something for free, like an amuse-bouche.
This may just be the best Per Se review I've seen on TH-cam You did a terrific and original job describing the food without falling onto overused fine dining descriptions. I appreciated that you're dipping your toes into fine dining without A) watering down the essence of your channel, and B) kvetching about the prices, portion sizes or ostentatiousness associated with fine dining. When I hear people complain about that, to me it would be like complaining about steakhouses serving mostly beef lol. Anyway, great job and I'm really enjoying your foodie journey.
UA eats is the man
Love Keller's sense of humor and playfulness with the menu. The Everything bagel crumble on that dish, for instance, or the "Pastrami". Honoring things that are quintessentially NYC. Hope to get here one day, great review!
Like The Mess in “the menu”
15:44 I didn't catch all of that either but there was some mention of a foie gras torchon (that refers to the disc-like shape of the foie gras from how it's formed inside a towel before slicing) dusted with pastrami seasoning.
Aren't you supposed to eat all the side bits with the main piece???
Yep, that’s how the dishes are intended to be eaten. And the sauce is a big part of the total bite as well.
Shocked they let you film here. Maybe someday we can get a comparison video with The French Laundry
In US restaurants if there is a service charge is it custom to also tip?
Very nice, UA. I've done the Salon once myself, and thoroughly enjoyed it. I do have an appreciation for high end dining, and will save some cash to do at least one a year, although I'll spend a bit more with the wine pairing added on. TFL is certainly top of my bucket list as well. I think these establishments are certainly worth the experience, it just can't be every day!
Dude is like one of the invitees in Dinner for Schmucks. Just totally inept about food basics, especially considering its his career lol.
Makes me cringe when I watch his videos.
@Djsolaur the same reason why people slow down on the highway when they see an accident
Diner des Cons, the original French film, is better.
But you're being unfair. He's not claiming to be an expert. He's just going and eating and giving his impressions. If there's some secret code to enjoy the meal, the staff should explain that. That's part of the price.
Agreed he's way out of his league
@@TaureanfitnessHe sure knows how to chomp on those cheeseburgers,and pizzas though! LoL! He's not quite as good at rating as David Portnoy, cuz Dave grades out of 10 eg 7.5/10! Whereas U A only says it's good, very good or just OK!
I've literally watched multiple walkthroughs of that mall on TH-cam. I'm starting to believe you getting told you can't record in certain places is something else.
I believe the experience alone is worth the money for that restaurant at least once. Love all the desserts. I would try that place
Perhaps it's a new policy? As for Per Se the price is quite high, but it is a neat experience. If one can afford it maybe worth experiencing once
It could be the kind of thing where it's just that a busy body manager ran into him.
The waiter said the desserts were an “assortment”, so what made you think you were only supposed to take a bite from each? You even said oops. I’m so confused. 🤔
love his honesty. tell it like it is!
Does this guy get a ham sandwich eats the ham, then the lettuce and last the bread?
You don't?
It's the stem for White Wine, as it's always served/kept cold. Cup the glass for Red, as it's best served cool-room temperature. The fork incident not really acceptable for the price - such a basic detail to get right. Imagine the price of supplements in the Dinning Room (ouch). Great reveiw, however, thanks.
@clindamo. Was tat $323 per person or for you and your relatives in total?
@ 16:39 "Kinda almost looks like pastrami". Huh? Looks NOTHING like pastrami.
love your channel. how about hitting some dive joints all over the city...maybe in Queens? Curious what your take is there.
Close you mouth while you eat, it is disgusting.
Dear UA,
Love your content.
One caveat - I'm sure you'd already have read a great deal of others' comments echoing a similar thought but I say this as a professional Chef myself.
Degustation Menus are typically 'curated' meals and not 'personalised' meals. It demands a clean and precise string of thought from any Chef to present a menu that flows harmoniously from one course to another without deviating from an aligned philosophy. Every single component (Even drizzles/garnishes at the edge of the plate) are put there for a reason. In courses such as these, there aren't any unnecessary items on the plate. They're all meant to complement one another and augment the flavour explosion.
I fully appreciate that no one needs to be taught how to eat and enjoy their own meals, especially when you spend $300 from your own pocket. I'd only add that if you're not entirely sure as to how to devour such courses or don't attempt to visualise why a meal has been served to you a certain way, you may not enjoy the experience in its intended form and could feel it wasn't worth your money anyhow. So, perhaps, might as well try it another way and savour each component together. If it still doesn't appeal to you, then no regrets, but at least you gave it a shot.
Much love
@Snowboarder. That would b cool ,Id watch every nite! His antics, stupid remarks, an child-like characteristics would keep me entertained forever! LOL!
The desserts looked great and that is about all I can say.
Oh wow that desert selection looked amazing!
Hilarious way to eat Foie Gras! Thanks for the content.
the fluke is chewy because fluke is known to be chewy
Nice review. I think you could’ve skipped the sashimi and just did the full 9 course in the main dining room. I also think mushroom in Oysters and Pearls would’ve been fantastic. The salmon canapé and egg are Keller signature dishes as well. A lot of these dishes are meant to be combined (sauce and main component) to get the full idea of what they were going for. The intent of tasting menus, especially with Keller, is that each course build on one another in intensity and flavor, and the portions, while small, are intended to leave you wanting one more bite. He says it’s like the law of diminishing returns. When you eat something great, like a fine steak, the first few bites are the most satisfying, but then you’re left to clean up the rest. These dishes are designed to leave you wanting more.
With the 9 course, you’d have been left wanting more with each course, and you’d be stuffed despite the overzealous dessert course.
For $265 dollar haute cuisine I think I would have taken smaller bites 😢
For the love of God, you finally had a drink for once 🎉😂 you deserve it dude! Chill and let Tina drive…
Every once in a while!
@@uaeatsno “per se” pun?? I thought for sure you would haha. It’s great to see fine dining have such thoughtful service. I’ve never seen a restaurant pack up your food with such incredible pizazz. It certainly seems like a great experience as a one-off. Great video.
Who’s Tina?
@@emazonreviews6269 His partner. I don't think we've ever seen her face but she's been in quite a few videos.
No way he drank???
So the love of my foodie life UA loves James Andrews too. I swear you two are my favs. Same city but totally different vibes, yet I adore you both!!!!!
Love your content. Ignore the trolls/ haters/losers who dont have anything interesting happening in their lives and dont have the guts to do anything as risky as sharing their life experiences with the whole world on youtube. Keep up the great work!!
Dude. I love this guy and does do great work. But he dishes out criticism of restaurants as a YT influencer. You think he cannot TAKE any constructive criticism offered back to HIM? I'm sure he welcomes it and shouid.
Kind of insane the first 4 savory courses are minuscule portions and then for desert you get 5 full plates of sweets 😂. Doesn’t exactly seem like an enjoyable balance for a meal but I guess fine dining isn’t for me.
The law of diminishing returns I see a lot in these videos HAHA. However I am in a town where the highest end dining is Mr Mikes and Fatburger , never had the opportunity for an above average private restaurant let alone high end dining mind you if I am spending over $12 a meal I think I\m paying too much, that is what you get in a fast food big chain type of area, lol.
Awesome videos, keeps em coming!
Great honest review . Keep it up !!!!!!
Imagine going to a restaurant like this and seeing a guy sitting by himself recording at the table lol just bustin ya bud I like the videos especially the ones you did in my home state of NJ
I’m so confused. Chef spend hours thoughtfully constructing those dishes and you just deconstruct it and only eat single elements. The Salmon canapé is one of Keller’s most famous dishes. The rye crisp and caviar is paired with the sashimi for a reason and you ate the foie ala cart ignoring the paired sauces and bread. Coffee and donuts is anything but ordinary it’s also one of Keller’s signatures. Also complaining about Portions at fine dining establishment is low hanging fruit if you wanna stuff your belly your in the wrong place go to a Greek diner. Dining at that level is about the whole experience they provide.
Awesome video UA thanks for sharing! I ate at the French laundry in 2007 and it was amazing! The service was flawless! That’s cool that you like the fois Gras pastrami dish that looked delicious. One of my favourite dishes at the French laundry was a “moulard duck fois Gras en terrine” and it was one of the best dishes of the night, and I don’t even like liver or offal. The desserts were also the other best part! A lot of people don’t realize how much food you eat because my gut was super full at the end of the night! Was it worth the $323 US that I paid? yes! because I had an awesome dinner with my aunt and uncle in beautiful Napa Valley, which we’ve never visited before! The French laundry is literally nestled in a residential area! Keep on eatin UA CHEERS! 😀🙏
Love your review😊. Don't understand rich people dining.❤
I think you are wrong about choosing the cheaper menu in the salon - I'll probably only ever go there once, and so would pay for the full dining experience.
I agree
Great show thank you for the video have a Nice weekend byebye
"I toast you, Sun of Hope" -- iconic
"a ray of hope".......love your optimism
I was confused at the end when you showed your bill as being only $153 but I watched the other guys video you recommended he said you have to pay an up front $205 fee for the reservation. Insanity! I’m glad you enjoyed your experience and I got to enjoy it vicariously through you 😂
yes, if you watch closely he shows a receipt where he paid a $205 deposit. What you saw was the balance of his bill.
What a great experience! You were eating like a king. Long live King UA!
they always give you a "tour" of the kitchen...it's how they turn the tables over...as you know since you've been there as you finish the tour it's not back to your table but out an exit
Whats the name of the wine?
The torchon of Foie Gras is a good serving size and should be eaten in smaller pieces smeared onto the crouton or roll served with it. You are generally not supposed to eat a big hunk of it by itself. Like you would take a knife if it were butter and smear it onto the bread
Don't listen to these haters on your videos man lol they keep coming back so keep doing your thing just like you do!
I'll take lamb instead of steak almost always. It's soooooo good. There's no way that waiter could convince me to switch to a steak dish instead of lamb dish. If I want a steak, I wouldn't be going to Per Se, I'd be going to a steakhouse with ribeye.
Leave room for dessert? I’m sure I would have plenty of room left if I ate at that place.
I like how you just put ???? when they’re telling you what it is hahahaha
If I was dining there in the main dining room, and I had a TH-camr seated nearby all the while reviewing everything he ate while talking to his camera, I would have been really annoyed.. so it was actually good that you were seated in the more casual location of the restaurant. I haven't eaten at Per Se, but I have eaten at MASA which is located in the same building. You should definitely check out MASA if you like sushi.
Masa doesn’t even allow photography. You’re allotted one shot with the chef at the end of your courses. The decor, specifically the indoor tree, is spectacular though.
Went to Inn at Little Washington and was thoroughly unimpressed. Great meal overall but for 3 stars, couldn't recommend someone travel a long distance to go. Great video per usual my man.