what did happen to him?
come to think about it, i guess my poker days are pretty similar to my nft days.
That looks like California Roll Salad.
The place is called Pokemon. Itās next to, and has the same ownership as, Izakaya Go, where Iāve had one of the best meals I ever had in Vegas.
Can we get a name or will that doxx you?
10 am on the first. Make sure you add your CC to the website prior
Just having the concierge service through Chase Sapphire Reserve do it for me was painless. If you have that or another premium card, you might check it out.
oh snap he called you poor @SvenO
imagine booking your own french laundry reservation. goddamn peasants itt
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Maybe poke is different, but it seems to me that this would be a feature rather than a bug in most things served with rice.
is chirashi a thing in the us? i never been to japan so no idea how the original version tastes, but had some and itās a bit like poke (but i liked it and it did not have house special dragon spicy mayo sauce)
Thatās my go-to order at a sushi joint in the US.
I was thinking Sven was markedly richer than me
I feel like chirashi is a great order at a mid-tier sushi place. At a great one, I feel like youāll miss out on some of the best fish if you just order a bowl full of the usual suspects, but at a lesser but still trustworthy place, a bowl of the usual suspects is going to be pretty delicious.
I want to do an omakase at a high end place. I donāt know if thatās better as a solo diner or in a group.
I like chirashi because a lot of the rolls at regular places just seem stupid and designed to attract dumb white people (hate the places where every other roll is āspicyā), but sashimi isnāt filling enough.
I get drawn to stuff I havenāt had before, but if Iāve had everything and nothing stands out, chirashi is a very easy order.
How about nigiri?
Chirashi always seems like a better value.
excise poke content
iāve only done one high end omakase and thatās how i discovered iām allergic to uni.
Damn, thatās too bad. One of the best pieces of nigiri Iāve ever had was uni with a quail egg yolk.
Not French Laundry but need a line check on a restaurant question. This is tough for me to personally evaluate, since I have a serious aversion to eating eggs. I wish I didnāt have it, but I do. I just canāt eat 'em.
So, let say you go out to brunch. What is your tolerance level for imperfectly poached eggs? Letās say you go to a decent, but not super upscale place, where some sort of Benedict-type dish is in the $15 range. Do you send it back if eggs are are a bit over done? How much leeway would/should one give?