Comments on: Nellcôte, Chicago IL http://endoedibles.com/?p=2642 by uhockey Sun, 16 Jun 2013 10:32:28 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Uhockey http://endoedibles.com/?p=2642#comment-7231 Uhockey Wed, 09 May 2012 14:25:53 +0000 http://endoedibles.com/?p=2642#comment-7231 Totally agree. I’d definitely go back, though perhaps not for a full meal.

]]> By: Rich http://endoedibles.com/?p=2642#comment-7219 Rich Wed, 09 May 2012 07:28:16 +0000 http://endoedibles.com/?p=2642#comment-7219 Nice and fair review of a mixed experience. There were some genuine highlights in that meal (partciularly the cultured butter and the risotto). I hope the glitzy decor doesn’t attract a crowd that would eventually bring down the restaurant’s standard in food.

]]> By: Uhockey http://endoedibles.com/?p=2642#comment-7172 Uhockey Mon, 07 May 2012 17:14:56 +0000 http://endoedibles.com/?p=2642#comment-7172 I actually really enjoy the Italian style fruit babas with creme, perhaps moreso than the French version as it is lighter, smoother, and sweeter. Obviously the Ducasse version is quite legendary, and for good reason.

As to them ‘keeping dishes warm’ – the risotto would have never survived it, nor would have the pizza. The halibut – it wasn’t good to begin with. The space is beautiful though, so I hope they survive to work out the kinks.

]]> By: Roz http://endoedibles.com/?p=2642#comment-7165 Roz Mon, 07 May 2012 11:00:37 +0000 http://endoedibles.com/?p=2642#comment-7165 Applause! Applause! For sending back those dishes and insisting they not just be kept warm.

A baba with raisins? Feh! (I hate raisins!) And even though, as you know, I drink very little, the one thing I want in a baba is a strong dose of the liquor. We just had the baba at Benoit last night. They use Armagnac. Perfection personified!

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