Monday 10/27, for lunch, my buddy at work decided he absolutely had to have Japanese curry and nothing else would do. Where we work, they don't exactly have a bunch of Japanese curry houses, so after a bit of a hunt we thought our best bet would be this one sushi place. He ordered the curry, and the waitress said "Is that on the menu?" Not really what you want to hear. But we persisted, and had the curry. It was kind of like Campbell's chunky pot roast soup, with some curry powder, which all things considered, was a positive experience.
For dinner though, about as 180 as you can get. It was 4th anniversary of the first date between RAP & I, so we went to our favorite restaurant in the world (that we had been to exactly once before), Chez Panisse. It was everything a person could ever dream of in a dinner. It's really remarkable what good cooks they are. Of course, the meal was very well thought out with flavors and textures that went very well and were appropriate to Northern California in late October. But the execution is what was really amazing. For example: as a little accent note on the main dish, they had a couple leaves of chard. Just chard, and it seemed like they had done nothing but steam it and maybe salt it. But it was so ridiculously tasty, even as I was eating it I couldn't believe it. They say their real skill is mostly in farming / shopping and then the cooking becomes easy. As part of business travel, I've eaten at a lot of very very good restaurants around the world, and this old classic is still tops in my book.
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