this horse is so dead they just shutdown santa anita again.
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Wow, you have a lot of time on your hands. At least I don’t contradict myself. I’m happy to admit that this is a bugaboo for me. I don’t buy things without knowing the price in advance. A car, a pair of shoes, a dinner out. Probably has something to do with our being in more than decent shape financially.
McDonald’s doesn’t post prices either. So pretentious.
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McDonald’s actually doesn’t have consistent pricing across their various locations (per their own website), so that it is actually a rather different situation…
At any rate, since it seems like everyone has gotten to express their opinions about menus, can we back to arguing about fusion cuisine and the value judgments we place on “ethnic” food a la Nightshade? 
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No, we need to drive up user engagement.
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I’m going to eat my grab-n-go avocado sushi roll with some chili crisp, as I get back to the Mueller report while watching Fox News. Is that fusion enough?
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If you watch Fox News that’s TOO fusion’y 
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There are something that should never be combined… w/ ANYTHING.
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Guys . . . @nemroz is on vacation in Portugal and @thechez5 is taking some kind of break 
We’re down two of the most convivial and frequent posters. We’re on quiet mode for right now. Everything will return to normal soon.
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I dunno I’ve run over 10 concepts in my career. Websites these days are easy as hell just do a Squarespace, have the page where your menu is bookmarked, update it call it a day.
If you’re operating a restaurant at Nightshade’s level with higher end prices you can probably justify having a hostess do that shit while she’s handling reservation confirmations.
Considering the money some restaurants spend on the fancy paper they print their menus on I think they can afford to spend some time updating their website if they choose to post it online.
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Exactly. And how often is a restaurant actually updating their menu item pricing?
???
Who Dat?
covfefe
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Or if you use BentoBox (which is basically a squarespace made just for restaurants), you update your online menus and print them from one single place.
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Maybe posts 120 on could be split to a separate topic such as “No current online menu? I’m losing my shit!!!”
I’d forgotten congee was her final winning dish on Top Chef. It just seemed like it would be very personal. I liked how spicy it was, not punch-me-in-the-mouth-with-capsaicin but by the time I finished it my face was sweaty.
The lasagna was delicious and subtle, not very far from the traditional Bolognese dish. Looks to me like considerably more layers than some of the photos I’ve seen.
I did not expect the schnitzel to be so big. Perfect crunchy crust with a subtle Sichuan pepper 9-volt-battery note in the aftertaste. I liked it best with a slice of the Koreanish cucumber in each bite.
I saw one of the cooks making the bowl-shaped things with liquid nitrogen so was particularly curious to try this. Delicious and refreshing after the unexpectedly large amount of food (enough for two, given how rich the lasagna is).
Drank off the glass list, first a nice Finger Lakes Riesling, then a Valpolicella with the lasagna, then back to the Riesling for the pork.
I’d reserved at the chef’s counter but found the odd-height stool very uncomfortable so moved one seat over to the bar counter, which has higher stools and a foot rail. Mei Lin came over at one point to make a very precise cocktail for some other Robert.
Looking forward to going back to try more things.
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Photo:
Scallops in coconut vinaigrette; Mei Wine Riesling; Mapo Lasagna; Pork Schnitzel with Jade Green Tomatoes (jade green tomato prepared 2 ways); Chef Ms. Sergio; close up of Jade Green Tomatoes with Gwaimei dressing; Almond Sorbet; Guava cream cheese white chocolate dessert
@robert Thanks for your post, especially re: popcorn seasoning pork schnitzel. I was drawn here mainly for the current desserts since they were conceived by an .ink alum who will be leaving for Thailand as reported in a recent NY Times article on LA desserts (he may have already left).
My favorite places to dine solo at the chef’s counter in LA have been Alma (RIP) and .ink (RIP) and in the main room of Red Medicine (RIP). I realize the Asian fusion/New American Modern style isn’t for everyone, but I found it quite enjoyable at Nightshade.
YMMV - Don’t hate me for liking my meal. I didn’t watch Top Chef so I walked in with no special expectations.
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I loved mine!
Hahahahaha!
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came for the shrimp toast, stayed for the fucking duck, and left because their AC sucks.
hokkaido scallops, coconut vinaigrette, crispy ginger, coriander
sweet scallops with a bit of a creamy, tart sauce. good.
kusshi oysters, passionfruit leche de tigre, charred garlic oil
the oysters were great but there was a bit too much tart sauce.
beef tartare, sesame, egg yolk jam, kochukaru
very good, with a kick of nuttiness from the sesame oil. the chip could have been seasoned more.
truffled dungeness crab congee
this was a miss, under-seasoned and not much truffle or crab flavor.
lasagna, pork ragu, tofu cream, prickly ash
delicious. rich but still not as heavy as a traditional lasagna. highlight.
shrimp toast, cantonese curry
i wasn’t blown away the first time i had this but this time was outstanding. the shrimp was more shrimp-y, the toast was crispy and the curry complex, rich and buttery.
whole roasted duck, pickles, cucumbers, lettuce wraps, peach hoisin, chili crispy, kimchi
highlight of the night. the duck was aged for about 10 days and roasted so the skin was crispy and the leg and thigh meat were firm, juicy and flavorful while the breast was soft and tender. Needs to be ordered two weeks in advance but it was worth it @Chowseeker1999, @attran99, @TheCookie, @A5KOBE, @Bookwich, @CiaoBob, @paranoidgarliclover
coconut mousse, pineapple, coconut lime granita, nata de coco
max’s desserts are always a highlight, catch him while you still can.
cherry sorbet, cola, soft & crispy meringue
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