Le Bon Georges (update), Paris, 12/6/19

Frankie shared the restaurant information

It’s only been a year since we were at Le Bon Georges but this time we went for dinner and sat in a different room, but it was still the most fun place with absolutely fantastically friendly staff.  I can’t stress how welcoming and gracious the staff are.  Helpful, fun and efficient,  they really make you want to come back and eat again.  This visit we sat in the lower room, that doesn’t have the bar.  It has a higher ceiling, a tile floor but like the other room has windows to the street, small bare wood tables closely spaced and set with large paper napkins and a chalkboard menu to order from.  After a fancy vegetable heavy lunch we wanted simple meat and potatoes. They sell Polmard beef by the gram and this night they had strip steaks ranging from 700 to 1000 grams.  This special beef is aged, which is rare in France, with a cold air system.  We added some of their fabulous fries to go with it.   Continue reading

Don Julio, Buenos Aires, 5/22/19


Don Julio is a good sized place with additonal seating on a second level and outdoor tables also available.  The small tables are fairly close but nicely covered with white clothes with brown runners and white napkins.  Small service tables help with overflow on the smaller tables.  Wine bottles consumed from their cellar of over 14,000 bottles are signed by their drinkers and displayed on the walls.  The ceiling is made of bricks and old tile decorates the floor.  The open grill area is filled with grilling meats as several cooks man the fire and grill.  Windows to the street and patio area are on two sides as the building sits on a street corner. The place was packed with people but noise did not seems to be a problem at lunch.  It is a very well known place so reservations are a must but for those who have to wait for a table they offer champagne and empanadas to make the wait easier.  They offer a large menu but this place is about beef.  The cozy feel of the place is helped by the excellent, welcoming staff.  When they found we were “foodies” they offered us a tour of the kitchen and wine cellars.  This is significant in that the kitchen is down the street and the manager walked down with us to meet the chef and see some of the preparations of the kitchen that makes everything served – from charcuterie to bread to vinegars and they age their own meat.  The wine cellar was impressive with its huge collection of bottles and also had a table for special parties there.  Plates are filled with generous portions and sharing is fine. Continue reading