38:25 Yeah, I found that it's an unusual place to have a restaurant or you know fairly high-end restaurant. They'd have to go through a shopping mall to get there although i've seen other similar things There's a couple of restaurants in Atlanta Georgia that are positioned like this What was the name of it again? Larkspur Steakhouse all right yeah and It's a Bradley Ogden place anyone who's familiar with the chefs in the west coast usually has heard of Bradley Ogden and he, this is his only steakhouse that I know of. And he has a, his place in Las Vegas for awhile was the top rated restaurant and it was called Bradley Ogden's but in San Francisco he runs One Market which is the place you were reminded of because it has a similar architect. Right, that's right One Market yeah your right your right that what it was yep But his claim to fame is thing called The Larkspur Inn which is actually in Larkspur
39:23 I've known the guy for a while, run into him a few times. He's a very interesting character because...I think he is one of the guys even though i didn't see any evidence of it at the steakhouse generally speaking his food has exaggerated flavors And the only other guy that manages to pull this off is Bully in New York City who had Boolies and then Bully Bakery, and I think he's running some other place now too. What do you mean by exaggerated flavor exactly? Well, it's like they do something. I think they cheat. It's MSG! That's what it is For example, Bully one time...I was at one of his places and he had this banana dish And the banana flavor was so intense that there had to be some banana extract or something reduced bananas There was something going on
40:19 And it was delicious, I'm not complaining. But Bradley manages to get these... So the flavors are heightened and they're more intense than they would normally be for whatever dish you're talking about. And one of things that I've always noticed with his cooking is Even though some of his presentations aren't absolutely French-style spectacular, the food usually will out... If you had a bunch of different plates and he was doing the same dish as everyone else, his would taste better. So let me give you a top line review and then you can jump in. First of all, so placement interesting
40:56 I really like the booths. I actually didn't even notice if the whole restaurant was that way, but i like the kind of three by three booths where you can... it's most comfortable if its either just two or four people Right. That was really good the music was three decibels too loud at least the sax it was like you know very typical almost Kenny G like music that wasn't I didn't like the music that was unfortunate, I very much appreciate our server saying would you like regular ice water instead of forcing a bottle of some expensive shit on us? right and everyone out there should know that amongst the foodies right now
41:35 Tap water is in ah there you go especially for you always ask for tap water don't buy the bottle waters of There's a number of articles in the trades about this about how what did it turn into a rip-off way in the foodie trades? Yeah, oh What foodie trade would that be food and tasting panel magazine for one tasting panel magazine You have that don't you I bet you subscribe yeah okay this food and driver tasting canisters i'm just saying you guys do your hearing if you read that anything written by the insiders are going to talk about this and the thing is it's cool and i've noticed that everyone she was doing it naturally because almost like people were fed up with bottled water well they charge a four-and-a-half bucks why not of course of course we're fed up with it that stupid right you always go through two bottles as source ten dollars on for nothing exactly
42:28 So that was nice. Our server was a little overzealous, he came back a little too often but that's okay let me see you had so we both had salad I had the iceberg lettuce Waldorf dressing which the chef is apparently quote famous for. That's what he said, yeah I've heard that. And you had actually you had something you didn't like your salad was not what you wanted well they have this uh... blue cheese dressing on some other salad. I said, could I have that dressing on the regular cheap salad? And just the greens is what I usually get anyway and so they say oh yes sure no problem so I tried this dressing it was so ammoniated that I just said you know I can't eat this it's just terrible
43:17 And so they took it back and gave me the salad in its more common form, which had the normal vinaigrette on it. Which wasn't that great either I've had better. But mine was good wasn't it? Because you had some of my salad that was really good! Yours was outstanding, thats what I would get if I went back. Yeah and then that was presented alright It was presented nicely and still manageable You could kind of cut through it and it wasn't like falling apart Right There were some thought went into that And then we had, let's see main course I had the rib steak of the eighth rib. Whatever that means. Yeah who knows? What did you have? I had in the Hearst Ranch grass fed New York strip. Right. Actually wasn't it the eel?
44:10 The eel steak, yeah the eel steak. Eighth rib that's what it was. Eel... eel river. Yeah whatever. So you know there is still the best steak I've had is in a place called downtown. I was going to say the steak was good but It didn't blow me away. No, it didn't blow me away either I mean i have better meat here so they didn't do this not...it wasn't bad it was like okay I've had steak before this is good steak and you know and I had the their famous horseradish mixed in with a little bit of A1 steak sauce upon recommendation which was a good recommendation by the way
44:51 That's a good combo. Yeah, you ordered A1 steak sauce that cracked me up. He brought it out and said you should try to mix it with our famous horseradish. And I did! So I didn't pour over the steak, just dipped in a little bit but the steak was...and I had a couple pieces with nothing on them and it was like...it was a little bland honestly there was no taste enhancement there like your banana story Right, right. No it's a that's if I felt the same way it could have been a little more pumped up I think they'd need to resource their beef Yeah, well yeah, just gonna say because you know eels eel river shit who cares? They should just find some guy It's got to you know the good stuff out of Iowa and screw it You know it's a steakhouse for God's sake However all of that was completely put right by your choice of wine
45:43 Oh yes, we had a... for people out there who like wine. We had a Caymus which by the way in the 70s used to be pronounced Chy-miss by the owner but anyway Caymus if you pronounce it that way people think your nuts the Caymus 2005 Cabernet which was absolutely perfect. Outstanding and they served it in very appropriate glasses I really like the big thin walled glasses just nice you could really look at the wine that was good Now, so our discovery during the process even though there's a lot of side dishes there and they're all pretty decent. I had the corn and I had mashed potato both fantastic you have the chips or french fries as you would call them you American swine that was it? You didn't have any other vegetables
46:39 I ate out of your stuff. So that was all good, but then you're right dessert... The french fries were a little bland. Yeah same thing it was how the corn was excellent yeah the corn was good okay but the French fries are bland they needed to be kind of know what did what they could have done salt put a little salt on it You're like hey, can I have some ketchup give me some kids? They served it with a hollandaise sauce which tasted more like a baronet's to me and it didn't really work And I don't know why it was too watery. It wouldn't stick to the french fries Oh So that was like not good and then they Bryce I wanted ketchup anyway So they brought these little containers of ketchup these little little mini bowls with the ketchup in it and the ketchup that they chose
47:22 seemed to be a uh... mediocre one. Yeah, it wasn't no Heinz 57 label man Well whatever was it was I don't think it was homemade either So anyway but the big discovery we made at the end of the meal you ordered some sorbets Yes three flavors one was kind of peachy I think One was like a I remember The third was that was the one that was most spectacular which was cantaloupe And I had ordered some Calvados, the two both of us had some old Calvados and it turns out that a bite of the cantaloupe sorbet with a sip of the calvados is unbelievably tasty. We should put that shit in a bottle and sell it to teenagers John! Add some sugar and we're done now It was unbelievably nice That was really good