For those who have gone recently, what’s the current version of the controversial steak course?
Vaca vieja still, or replaced with something else?
Pork when I went.
And re: michelin counting previous chef/location/similar restaurant - even if a restaurant retains the same menu/chef but moves locations it gets re-evaluated
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Sure, but Michelin explicitly referred to the previous version.
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“We’ve had plenty of experience at Somni in its first iteration and were sad to see that it closed,” the anonymous chief inspector of North America told The Times. “We’re very excited that it has re-emerged in such an impressive state. … The new restaurant iteration is an even more impactful representation of the original.”
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Sure, it’d be weird to not mention it. I’m just saying they (by Michelin standards) did not go from 2-3 but from 0-3. Even if in my head they went from 2-3 with a lil break. I’m not trying to argue semantics friend
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Plenitude, Cheval blanc France
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I traveled to L.A. and fell in love with the weather and the products in the farmers’ markets.
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What a horrible baiting headline. Jeff Bezos asking for a table was asked as a hypothetical and has no basis in reality. Whether or not they actually would turn down Jeff Bezos is irrelevant because…it didn’t happen and shouldn’t be the title of the article.
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It was a silly question but it’s just synecdoche. It’s highlighting a sad reality of LA restaurants with the rich and famous expecting and usually getting special treatment. And, good grief, you’re talking about The Hollywood Reporter.
I remember Per Se went straight to three stars. Also Frantzens other restaurant in Dubai
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Four restaurants got three stars in the initial 2006 Michelin guide for New York. That’s not exactly the same thing as a new restaurant getting three stars in the latest edition of an existing guide (but Somni’s not exactly new).
Somni PDR night. Fantastic time. Other pics won’t load so unfortunately this is all you’re getting.
The Jamon cut at the end is one of the best bites of pork that have passed these beautiful lips
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Good to see you back on the meat train!
Was this a different than normal menu as you were in a group setting or is it the standard prix fixe?
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Standard. Best part of pdr is pacing. Finished all savory by 730. First dish drop was 5:45
We stayed until 1030 tho 
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It looks like the prices went up for October and November bookings. The non-alcoholic pairing option now costs $ 745. It went up by $ 100. I’m not sure about the other drink options since I don’t drink wine and did not pay attention to their prices before. I’m not sure I can justify going with that price.
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Fuck me. Not sure I’m ever going to make it at this point 
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Went last week. Truly exceptional experience. Theatrical in a way that didnt feel as forced as it could have. Really liked that dishes were presented formally and then followed up with more conversational follow ups that let people speak in a more natural way about the food, which was spectacular. Turbot was a highlight, and then it was followed by a turbot engawa which was the simplest dish of the night, but pretty brilliant and inspired.
No real knocks on anything, but the NA pairing didn’t live up to the hype for me. Didn’t really seem like pairings as much as a series of mocktails. They were good but didn’t really like the use of NA spirits, and felt like I’ve had at least that level of mocktails elsewhere. Maybe just my taste.
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I think this is one of the things that really raises the level of Somni for me vs other restaurants at this tier. You don’t need to be a VIP to get interactions and experiences that at other restaurants you might only get from either having a naturally inquisitive and talkative personality or being a VIP. Particularly with the non-head chefs. In Somni 1.0, it was cool to get to know the chefs more directly and I remember following some of them on social media. It was great seeing some familiar faces from those days at Somni 2.0. I wonder how common/uncommon this is at the international stage but suspect that, like most other fine dining restaurants, interactions end up being limited to either service staff and/or the head chef.
Speaking separately on mocktails, what places would you recommend? Any of them in town? I can think of Kato but it’s been a long time since I’ve had one there. I enjoyed Vespertine’s non-alcohol pairing but enjoyed Somni’s more.
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