Gothamist: "Vintage Dinner Series" Announced at Le Bernadin

Brooklynbobby

Fri, 05 Dec 2008 08:58:06 -0500

Why are the chefs on the floor with burning pots?

NannyState

Thu, 04 Dec 2008 23:27:45 -0500

"As the halls filled with the rich smell of victuals, a careless manservant stumbled with his fiery jubilee setting the drapes alight. Over cries of whimsy and delight, a great churn of panic rumbled through the room and guests and workers alike hurried towards the locked french doors. Among the many dead were a young couple, still fresh in their embrace with streaks of confit and embers in their hair." The New York World Telegraph and Douche, 1899

Outter Burrougher

Thu, 04 Dec 2008 17:42:12 -0500

I hate to say this, and there are obviously a very many reasons to be against its consumption including my personal reasons for never trying it a second time, but calves heart is absolutely delicious. It is very tender and full of flavor. I had it at a Peruvian restaurant in the West Village last year. Like I said, I can never have it again, but damn was it tasty and "just yummie".

sinisterteashop

Thu, 04 Dec 2008 17:39:34 -0500

That is totally cool! I'd be there if I had the $$$, the figure, the clothes and the hauteur. But I love the idea of vintage food, especially French food when everything was covered with a rich sauce or set on fire in front of your table. And they had actual seats that you could sit in then instead of the little birdie stools you're supposed to perch on today.

Snoopy

Thu, 04 Dec 2008 17:35:25 -0500

"calves heart and beef liver, as well as other delicacies like animal's blood (rich in gravies and sauces)." Great! Just yummie. How about severed free range chicken balls served with a delicate Swedish virgin's menstrual fluids?