Well reservations certainly aren’t flying off the shelf like with Somni. Of course, different chefs, different number of seats, a returning restaurant vs a new one, etc etc. Just an observation.
PS @rohto, is there more context to your comment that Chef
does not seem like a ‘cool’ guy AT ALL.
Can’t tell if you met him a couple times at Pasjoli, chit chatted for a few minutes, and just didn’t think he seemed “cool”, or if you’re suggesting something a bit more substantial.
Did they do a big announcement yet? They also opened months worths of dates so probs not apples to apples
They emailed the Pasjoli list this morning six seconds before Porky posted the link.
Booked. We shall see/taste…
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I don’t know him personally so can’t really say if he’s a good or bad guy, but he he’s been pretty sheepish/reserved and kinda dorky in the few interactions I’ve had with him. He’s definitely not particularly charismatic on camera either.
Great chefs don’t have to act like rock stars in my book. But they do need to make great food and make customers feel welcome.
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Oh absolutely not. I prefer a dorky chef who is really in the weeds with technique and ingredients over a rock star chef.
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Do report back please (as you always do) - so if it sucks I can cancel in time!
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same
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Although either way I might wait til spring. I have a serious aversion to tasting menus in the fall/winter.
I’ll be your guinea pig huckleberry… 
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FWIW, I was able to speak to him a little bit at Dialogue when I was seated in front of the pass. I didn’t notice anything particularly off-putting about him. I actually thought he was pretty friendly and really into his food/cooking. Just one small data point to add
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I’m not @rohto, but I didn’t they he/she/they were trying to insult Beran at all or to imply that he was weird or unpleasant.
I thought rohto was just saying that he seemed quiet and (perhaps endearingly?) dorky.
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Truffles?
Off topic but is anyone else concerned that the menu at New Somni is going to be too similar to the one at Old Somni?
too many root vegetables/heavy things for 12+ courses for me (usually)
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I hear that.
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You raise an excellent point. I prefer ‘lighter’ tasting menu. Maude or Providence types. I sometimes tell the restaurants we are pescatarians for this reason.
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Should prob ask this in the somni thread
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