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February 23, 2010


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mangeur masqué

Why is everyone judging so quick! Good, bad, average... Give it a chance!. They are young they are trying and it's the beginning. You re very french Monsieur! La critique facile as we say.

John Talbott

Stay tuned, if you didn't like that review you should hate my essay on Monday.

Also, recall that on my scale, 5/10 is average, not good but also not bad. Rubin afterall gave it 1/4.

Chacun à .....


I agree with “mangeur masqué”, it’s hard to judge a place that has only been open a little more than 2 weeks, they need time to get their grove going. I loved it but only tried the oysters, charcuterie and cheese plates (all great), which, of course, says nothing of the kitchen. I will go back soon to try more. The atmosphere of the passage alone is worth the trip. I would definitely recommend for what it is—a fun place to try great natural wines and simple good products. If you are looking for a great bistro, you might be disappointed.

John Talbott

Hey guys, get a grip on it; lighten up. I'm just one of a zillion bloggeurs. I calls 'em as I sees 'em; I wrote what I tasted. And yes, I go soon after they open, even if it's like today at Le P'tit Caillou where they opened in Oct 09 and only hit the radar screen this month and to mix metaphores, hit the groud running. If your chef and team is/are on target are OK; we all gave no slack to Frenchie, Le Gaigne, Spring, Colliot, Afaria or Bigarrade - I could go on. Besides which, I gave them a 5/10, which is average and Paris ain't no Lake Woebegon.

David Cobbold

And what is so good about most (not all, thankfully) so-called "natural" wines, unless you like sherry (when it is NOT sherry) vinegar (when it is NOT vinegar), horse manure (on far too many occasions) and bubbles in wines that should not have them? I sometimes have the impression that "natural" wines are made for people who do not actually like the taste of wine. Maybe they should stick to farm cider, which has most or all of the above caracteristics and costs less.

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