Comments on: No. 7 http://wanderingfoodie.com/2010/no-7/ Travels of a Culinary Adventurer Wed, 18 Jan 2012 23:10:12 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Flatiron Chefs Recap — The Wandering Foodie http://wanderingfoodie.com/2010/no-7/#comment-1206 Flatiron Chefs Recap — The Wandering Foodie Wed, 14 Jul 2010 17:13:25 +0000 http://wanderingfoodie.com/?p=5843#comment-1206 [...] Salad Sandwich with Ricotta and Ramp Mayo from No 7. Sub. Here’s Tyler trying to get me to eat my vegetables again, and again I was surprised by how awesome it was. I really think it’s the homemade bread. [...] [...] Salad Sandwich with Ricotta and Ramp Mayo from No 7. Sub. Here’s Tyler trying to get me to eat my vegetables again, and again I was surprised by how awesome it was. I really think it’s the homemade bread. [...]

]]> By: Hagan http://wanderingfoodie.com/2010/no-7/#comment-1199 Hagan Tue, 13 Jul 2010 14:56:09 +0000 http://wanderingfoodie.com/?p=5843#comment-1199 You got it. Where's your resto? You got it. Where’s your resto?

]]> By: JoAnna http://wanderingfoodie.com/2010/no-7/#comment-1186 JoAnna Fri, 09 Jul 2010 18:35:21 +0000 http://wanderingfoodie.com/?p=5843#comment-1186 I agree with you that it's kinda awkward to admit that you're a food blogger in advance of making the reservation, but when you understand that their food costs are a small portion of the bill, you realize it's not a big deal to comp an extra appetizer or dessert. The restaurant is there to make money, and if they earn a good review from you, they'll make more through your referrals. One glowing review you give won't catapult them into the Michelin if they aren't consistent! Disclosure: I accidentally revealed my background when I went to TRU in Chicago (they called to confirm the reservation and got my business voicemail. "Chef Rick is looking forward to your visit, Chef JoAnna!") I was offered a tour of the kitchen, champagne, and an extra dessert. My husband and I both got the tasting menu with pairings, so we did drop a bunch of cash (OMG it was $$$$) I don't remember if the caviar staircase was part of the tasting menu or not. I can't say I felt that I got better treatment throughout the meal, because the place is over the top for service and attention. The food is spectacular, that goes without saying. but the extra touches were nice. Keep it up and, uh, give me a heads-up before you come to my place! :-) I agree with you that it’s kinda awkward to admit that you’re a food blogger in advance of making the reservation, but when you understand that their food costs are a small portion of the bill, you realize it’s not a big deal to comp an extra appetizer or dessert. The restaurant is there to make money, and if they earn a good review from you, they’ll make more through your referrals. One glowing review you give won’t catapult them into the Michelin if they aren’t consistent!

Disclosure: I accidentally revealed my background when I went to TRU in Chicago (they called to confirm the reservation and got my business voicemail. “Chef Rick is looking forward to your visit, Chef JoAnna!”) I was offered a tour of the kitchen, champagne, and an extra dessert. My husband and I both got the tasting menu with pairings, so we did drop a bunch of cash (OMG it was $$$$) I don’t remember if the caviar staircase was part of the tasting menu or not. I can’t say I felt that I got better treatment throughout the meal, because the place is over the top for service and attention. The food is spectacular, that goes without saying. but the extra touches were nice.

Keep it up and, uh, give me a heads-up before you come to my place! :-)

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