Thanks Bob, thanks a lot

"I loved everything about this place...the quality of the food alone merits a must visit," he wrote. "Add the BYO and no corkage....and better yet...no precious sommelier trying to sell us some teeth enamel removing wine with acid levels close to toxic, made by some sheep farmer on the north side of his 4,000-foot foot elevation vineyard picked two months before ripeness, and made from a grape better fed to wild boar than the human species....we all know the type-saving the world from drinking good wine in the name of vinofreakism... Will be going back.....frequently....apparently reservations are nearly impossible on weekends....so weekdays might be a plan...they are not open for lunch."

Wow. Just, wow. I am reminded of interviews with post-SLA Patty Hearst, actually.

Mark Lipton
"Bring on the wild boars, baybee!"
 
Imagine that someone who thought the height of moviemaking was dreary, socially relevant melodramas had become film critic for the NY Times back when it generally was influential on ticket sales and, to confirm his own taste, raged against those elitists who liked French,new wave cinema. For those of you who don't remember the name Bosley Crowther (OK, I don't remember what he wrote about French New Wave cinema, but he had moments of famously bad taste), this is Robert Parker's future. He isn't really worth the energy of the bashing, as know-nothing moments like this indicate.
 
originally posted by Jonathan Loesberg:
Imagine that someone who thought the height of moviemaking was dreary, socially relevant melodramas had become film critic for the NY Times back when it generally was influential on ticket sales and, to confirm his own taste, raged against those elitists who liked French,new wave cinema. For those of you who don't remember the name Bosley Crowther (OK, I don't remember what he wrote about French New Wave cinema, but he had moments of famously bad taste), this is Robert Parker's future. He isn't really worth the energy of the bashing, as no-nothing moments like this indicate.
Click to expand...

I remember reading Bosley Crowther's review of Ikiru (he panned it) and feeling just slightly embarrassed for the guy.
 
But can we get his opinion on the use of an iPad to sell him a teeth enamel removing wine with acid levels close to toxic, made by some sheep farmer on the north side of his 4,000-foot foot elevation vineyard picked two months before ripeness, and made from a grape better fed to wild boar than the human species?
 
I suppose it's called the Frequently Asked Questions rather than the Frequently Read Answers for a reason.

Let's leave poor Bob to his own Fortress of Solitude. He's not really the point for us.
 
wow. i go to this restaurant often and its tough reservation for a regular. it's a small place and when i bring more than two bottles of wine it requires a lot of rearranging to make space for them. i can't imagine how they managed with all those wines.

it is a damn good restaurant.

eta: about two month sago i was at bibou and started chatting with the couple next to us and it turned out to be the gentleman who started the "organic wine journal". would have been an interseting contrast if mr parker was there that night.
 
Wow, that's incredibly close to my brother-in-law's place. We'll have to go, bringing only the [yellow tail] oeuvre and a bottle of the cheapest vodka we can find, just to see if they blog about us too.
 
originally posted by Thor:
Wow, that's incredibly close to my brother-in-law's place. We'll have to go, bringing only the [yellow tail] oeuvre and a bottle of the cheapest vodka we can find, just to see if they blog about us too.
Click to expand...

your brother inlaw lives near by or has a restaurant near by?
 
Bob is still alive?

One thing which and still always amazed me with that man is its tolerance which is cloze to zero. Well actually below zero.
If you don't drink or like what he loves, then you suck...
Anyway, as it's been said, who cares about what he thinks anyway (on this board at least).
 
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