Just Doesn't Add Up

L

lars makie

lars makie
L2O, a fancy-pants seafood restaurant here in Chicago, is having a wine dinner around the Muscadets of Jo Landron. The 2009s. No older vintages. Five courses with wines for $195 plus tax and gratuity. I wonder if they'll be giving people full bottles for that price. I think I added up what bottles of all these would be if you bought them at retail and it was about $80. I mean, the dinner looks like it would be great, but $195? And with no older vintages? I feel bad for the people going to this because they won't be tasting the 1996 Fief du Briel which was absolutely mind-blowing this summer. Instead, they should track that down, go to L2O, pay for corkage, get the four-course prix fixe and pay about the same amount.

ETA: Alright, I guess it does add up, $110 for their four-course prix fixe, plus wines I could see where they're getting $195. I'm just blown away that it's all current release wines. Grumble, grumble. Rant, rant.

DINNER

Goeduck Ceviche citrus, wasabi
Atmospheres Brut, NV

Shibumi Oyster buttermilk cream, cucumber, jalapeño
Domaine de la Louvetrie Muscadet Sèvre et Maine Amphibolite Nature 2009

Diver Scallops caramelized cauliflower, passionfruit, brown butter vinaigrette
Domaine de la Louvetrie Muscadet Sèvre et Maine 2009

Hawaiian Blue Prawns à la plancha, coconut-green tomato emulsion, green apple, jicama salad
Domaine de la Louvetrie Muscadet Sèvre et Maine sur lie Hermine d'Or 2009

Dover Sole razor clams, muscadet dashi
Domaine de la Louvetrie Muscadet Sèvre et Maine sur lie Le Fief du Briel 2009
 
I like the way it's seafood from start to finish, with a bit of triumphant Sole at the end.

Sounds delicious although probably not where I'd put my $195, but these dinners are often priced with a bit of margin.
 
originally posted by Oswaldo Costa:
Seems a bit much to me too, but given the hype enthusiasm surrounding 2009, it's an opportunity to give it a test run.
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I agree. How 'bout I shoot you my address, you send me $195 (I'll cover the tax and tip, 'cause I'm nice like that) and I'll post a report on them. I'll even give them points so you won't have to bother reading silly word-things. Anything over 90, buy. Over 93, buy a case. Everything else, don't bother. Simple.
 
I would definitely recommend staying off all 09 shellfish.

I saw an ad for a Musar tasting, multi-vintaged, at the same price. Thought that was pricey too.

Atmospheres at a glass or two and some geoduck for $20? I'm in.
 
originally posted by Joel Stewart:

Atmospheres at a glass or two and some geoduck for $20? I'm in.
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Actually, that geoduck sounds gross. And Atmospheres is fine, in a loose, hipster bubbly sort of way. A late night libation after a big rasta.
 
If you like raw shellfish, geoduck is a fine example, when properly prepared. Atmospheres may be more debatable, but I don't find it loose...that's probably just me though.
 
originally posted by Joel Stewart:
If you like raw shellfish, geoduck is a fine example, when properly prepared. Atmospheres may be more debatable, but I don't find it loose...that's probably just me though.
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Geoduck is certainly an acquired taste, but ceviche? That doesn't sound promising.

I like the Atmospheres, but it does fit snugly into a category.
 
originally posted by VLM:
originally posted by Joel Stewart:
If you like raw shellfish, geoduck is a fine example, when properly prepared. Atmospheres may be more debatable, but I don't find it loose...that's probably just me though.
Click to expand...

Geoduck is certainly an acquired taste, but ceviche? That doesn't sound promising.

I like the Atmospheres, but it does fit snugly into a category.
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OK, I'm with you on second thought...maybe not for the same reasons tho. Geoduck raw, thinly sliced is no more of an acquired taste than most other raw shellfish to me...maybe slightly crunchier? Yes. Flavorwise tho, it's well within the stone fruity/nutty/fresh sea essence category for me (my definitions, not Webster's, of course). Just like ark shell, scallop, etc. can be when freshest.

Sprinkled with a bit of lime and wasabi on the side, I've no issue there, if served alone at least....but the lime might do some weird things to the Atmospheres, so....I'd opt for a slight sprinkle of sea salt, maybe (only "maybe") some wasabi on the side, if pairing with the sparkler.
 
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