BenjaminNicholas

Sometimes I will go to a restaurant and it will take 5 minutes to describe each special -- What I refer to as "Torturing the Food"
 
ME: Id just like a piece of high quality grilled fish with a lil butter and lemon and Id like that with the Seaweed Salad
 
WAITOR: Im sorry Sir the Chef says those items do not go together and the fish can only be prepared as I described earlier
 
ME: Seaweed doesn't go with fish? Really? Would you ask the Chef to come to the table please
 
WAITOR: Im sorry SIR the Chef does not do that ---
 
ME: Tell the Manager thank you for the drinks -- This is for you (hands him a $10) --- And I was out the door!
 
Don't Get Saucy with me Bernaise . . .

Thank You Julia!

I believe there are many here who appreciate both.
 
And just because I have a soft spot for the classics doesn't make me old: It makes me appreciative and diverse

Joel Robuchon's dining rooms are fine and dandy, but I don't have the patience for a 15-course tasting. I've dined at his namesakes in France, Hong Kong and his US flagship in Vegas. Much of the food comes across as fussy for the sake of being fussy and not particularly flavorful. It's one of the few times I've been disappointed with a 3-star Michelin rating.
 
Give me La Tour d'Argent any day. I dream about their pressed duck

And let's not let this orgy of french cuisine conversation go further without mentioning Boeuf Bourguignon. One of my all-time favorites.

Well, it's so much easier to come here and attempt to stir a pot than just send him a quick and efficient email

Well, it's so much easier to come here and attempt to stir a pot than just send him a quick and efficient email

Nope. Totally different setlist.
 
She did keep Someone Like You, Charade and Vienna in. She also added a couple of Judy Garland medleys, Don't Cry For Me Argentina, What Kind of Fool Am I, Looking Through The Eyes of Love and others.
 
Eder has three more short residencies at 54 Below this year. I've already got my tickets for her May visit

Well, it's so much easier to come here and attempt to stir a pot than just send him a quick and efficient email

Well, it's so much easier to come here and attempt to stir a pot than just send him a quick and efficient email

Well, it's so much easier to come here and attempt to stir a pot than just send him a quick and efficient email

Well, it's so much easier to come here and attempt to stir a pot than just send him a quick and efficient email

Well, it's so much easier to come here and attempt to stir a pot than just send him a quick and efficient email

I happen to love escargot, duck a l'orange, onion soup, even liver and onions!
Lobster Thermador I would kill for but it's nowhere to be found.
 
I love all the "old" classics, prepared without shortcuts. I would almost kill for a simple fettuccine Alfredo prepared the original way - parmesan and butter and NO cream.

I believe there are many here who appreciate both.
 
And just because I have a soft spot for the classics doesn't make me old: It makes me appreciative and diverse

Joel Robuchon's dining rooms are fine and dandy, but I don't have the patience for a 15-course tasting. I've dined at his namesakes in France, Hong Kong and his US flagship in Vegas. Much of the food comes across as fussy for the sake of being fussy and not particularly flavorful. It's one of the few times I've been disappointed with a 3-star Michelin rating.
 
Give me La Tour d'Argent any day. I dream about their pressed duck

One remembers Steak pommes Frittes chez George on 56 between 5th and 6th (near the Hilton) before it was town down for the Chippendale Chest.

I just wish Cruz was doing the correct accent. Clearly, she was coached on the tone... And then forgot she was an Italian.

I have friends in this tour. I'll let them know how much you enjoyed it
 
PS: Nice seeing you post here from BWW. Keep up the good work.

I was thinking "no teeth," but I also agree. One of my favorites was La Petite Auberge at 28th Street and Lexington Avenue in Manhattan (closed for some time now, pity).

Writer's block is frequently cleared by sexual activity. I do not have writer's block but I am not taking any chances

Yeah, everything is fusion this & tapas that nowadays. As much as I love my pintxos (the Basque spelling), I absolutely despise this tapas craze. Tapas today are what everybody used to call appetizers. If you want to order two or three, go ahead, nobody's stopping you.
 
As for the un-trendiness of French cuisine, it bums me out to see classic French cuisine fading from the gastronomic landscape. I simply love classic, country French cuisine. All this trendier-than-thou BS is just so damn annoying.

"Long Day's Journey into Night" also. This time with Jeremy Irons at BAM. It's playing in London now.

Love classic French. Getting tougher to find these days.

Tammy Blanchard is a powerhouse. Good to see her in this.
 
Otherwise, I'm not all that jazzed about Washington outside of film. His stage appearances have been pretty uninspired in my experiences, but there's no doubt that Rudin will have total sell-outs with this starry casting.
 
Iceman is basically now the Gypsy of plays: Revived every couple years with a new 'name' inserted into the now-famous 45 minute monologue. FWIW, Kevin Spacey gave the most brilliant performance in this show out of any other actor I've seen tackle it. He was electric.

I have no problem with guys writing choppy copy who don't speak English as their first language.
 
That being said, even if you have stunning photos, it speaks highly of your ability to communicate with a potential client and will likely cut out a large portion of business. A higher-end/longer-term clientele are wanting the total package. They don't want to go on a trip with someone who they'll struggle to connect with.
 
Ultimately, a good escort's job is to make life easier for someone when you're with them.
 
I shouldn't have to use Google Translate to figure out that you want me to fuck you harder.

Love classic French. Getting tougher to find these days.