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If you want to know what makes a place like Bouchon so good, all you have to do is spend five minutes in the kitchen. Just smell the stocks, inhale the aromas of fresh bread, and sense the intensity of a dozen chefs (and a dozen more bakers, pastry chefs, and assorted helpers) as they go about their tasks of making everything as perfect as possible.
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We told Chef Tom Moloney we were embarrassed for having taken so long to re-visit Aqua Knox. It had been at least four years since last we indulged in the superior swimmers they cook here, and our memories were nothing but good. In fact, it was a definitive Dover sole that cemented this place’s reputation in our minds as a first class fish cookery, but inexplicably, we had strolled past at least a hundred times on our way to David Burke, Valentino, B & B, Delmonico or Bouchon without stopping in for at least a nibble.
In what is the last big foodie event of the season, Emeril Lagasse’s Carnivale du Vin kicked off last night at Lagasse Stadium at The Palazzo with a panoply of epicurean professionals hobnobbing amongst themselves whilst a few friends and fortunate media (like ELV and his staff) mixed amongst them like kids in a kandy store.