Originally posted by: SlickSnake
an amazing bottle of Argentina wine price unknown
Must be Shens brand. Argentina is only one of the largest exporters of wine in the world, with like 34,000 wineries in it. Amazing!
an amazing foie gras appetizer price$15.95-18.95 Shens again! Greasy duck livers? I can barely eat fried chicken livers with ketchup! But with "Napa Valley Merlot reduction" it has to be amazing!
an amazing salad, price$6.95 (looks to be lettuce and dressing only, Amazing!)
What is so amazing about eating rabbit food? Almost zero prep time, just dump on some random ingredients and a special Shens alcoholic dressing from a 5 gallon jug. Amazing!
an amazing 12 oz rare (warm center) Delmonico steak, price $44.14
Mmmm, that's tasty! And the best part is you pay them a lot of money, to serve it raw for you! Just like the Shens salad! Almost zero prep time! Amazing! I mean, GROSS! They age their beef for up to 8 weeks and you want it raw? Ugh is just an understatement for a $35-80 cut of raw 8 week old beef.
"Why do we ?age? steaks? When you consider
the cost, the work, and the waste, is it
really worthwhile to age beef a long time?
Most people and most eating places say beef
is aged when it is one or two weeks old.
We have found that extra-extra quality beef
continues to improve for five, six, seven, eight
weeks. Like great wines that improve for 50
years, great beef gets sweeter, more tender,
and acquires a taste that cannot be duplicated,
except with proper age.
This is our kind of beef and it?s extremely
expensive. We pay more in the beginning and
we throw away more in the end.
And the meat, in the meantime, demands
very special care. Each piece must be stored at
exacting temperatures, with controlled
humidity, and exceptionally fine circulation.
It has already been paid for, and it keeps
shrinking all the time.
Why do we ?age? steaks so long?
We think it?s all worthwhile when one single
customer tells us he?s eaten ?everywhere? and
ours is the ?best.? It?s all in the taste."
amazing tiramisu price unknown
"A less glamorous theory explains that the dessert was a way of salvaging old cake and coffee that had gone cold by using the leftover coffee and perhaps some liqueur to moisten the dry cake. The dish was greatly improved by layering it with cream or cream cheese."
Ok, never had it, that just sounds gross. Amazing!
"Tiramisu
A classic dessert with fresh lady fingers soaked in Kahlua, Myers Rum, Amaretto & Bern's roasted coffee. Surrounded by a rich but light Mascarpone cream. Served with Espresso Anglaise and chocolate sauce."
After that description, it sounds a bit better. And good for a buzz! Amazing!
and an absolutely amazing 1966 scotch (which was fairly inexpensive considering how old and good it was).. price unknown
Ok, no Shens scotch there. It might have actually been "amazing" there were some excellent scotches of that period.
So that gives you 2 amazing out of 6 on the dining side. But the most amazing part of all, was you left plastered!
That place looks like eating in a French tomb decorated from a French thrift store from the website pics. All those giant cameo portraits in the dining room would give me the creeps. And the desert room looks kind of like seating at a Las Vegas brothel.
Even the Epicurean Hotel looks like a giant mausoleum.
However, the SideBurn's (little sister???) restaurant looks inviting. I might eat there, if I felt like eating in a giant morgue. Why do so many restaurants and hotels think they are automatically upscale by using this ugly clash of architecture all the time? What a hideous clash of styles. Modern meets art deco meets French mausoleum/brothel.
I am glad you enjoyed it, and can't wait to go back, but you wouldn't catch me dead in there, pardon the pun. And a few of their menu items did look appetizing, if I had 3 or 4 hundred to throw down for a meal for 2. I bet I could go to Disney world and have a lot more fun for that kind of scratch. And it would be worth at least 10 amazings in one post afterwards.
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