00:53 Yeah, you were here for a while, and then you came back, and you took a couple of trips. And the thing was, we went, I don't think we talked about Chapeau, which would be our last restaurant review for those out there who hate the fact that we even discussed food. I'm getting so many positive responses to our food discussions, and indeed we have not discussed Chapeau, which I would have to say was one of our better meals. Yes, I would say I agree. And it was reasonably priced. and I got to have a wine that I haven't had for twenty years and I thought... Before we get to that, let's just start at the beginning. The beginning of the end. We walk into the joint and it felt like we had walked in the back door. Because you're literally, the minute you walk in, you're standing in between two tables. And all the action is at the other side of the room. So I'm like, wow, this is kind of weird. I'm still wondering whether we did walk into the back door. Yeah, absolutely. That's probably what happened.
01:54 And we got we got a great seat a little booth right by the window which was nice. There was no It's a weird place There was no, you know normally in almost every restaurant you go to even if it's a little place in in the middle of nowhere France there's a little Stand someplace where you know where you you know to go. Oh, but someone will check your name. Oh Yeah, it's like a podium. In fact, every restaurant has one. Now that I think about why. Yeah, with a greaser. Somebody could keep it in the back of their pocket, you know, the list. But yeah, there's usually a podium and you go to the podium and yes, yes, what can I do for you? Well, I have a reservation for two at 630 Name, Dvorak. Oh yeah, there you are. I wanted to ask you a question about that because I've seen you
02:45 do this a couple of times now, because you always take care of the reservations and you'll walk in and say, yeah, dinner for two or table for two. You never say reservation on a Dvorak. You always say, you know, dinner for two first. I do. Any particular reason? Yeah, I want to see if you can get in without a reservation. Okay, right. Check. I mean, of course I do it through OpenTable, so I need to get those points for the unknown reasons. I'm getting email now from OpenTable about points, but that I'm foolish because for whatever reason I'm hanging out with you too much, you're getting all the points. I should look that up. That was a fascinating email. Anyway, so yeah, I just like people who say, no, no, don't worry, I'll make the reservation for you. So anyway,
03:36 No, I usually do that. I always say, I go in there, I do this, and by the way, I've always done this. I go in and see if I can just get a table. So three, and then if there's no tables, they always say, do you have a reservation? Now, in the case of a situation where I want to get my points, I go in and ask if there's a... It's kind of nice to know if you can just wander into a place. So it's one way of finding out. Anyway, so I go in there and I say, three or two or four or whatever. And they say, oh yeah, yeah, we can put you over here. And I have a reservation.
04:14 and i said it's fun to you know i give my name and then they go back and they check it off the box and you have to have a as opposed to just taking the table because of a don't tell me how reservation to be this reservation still sitting there and with the name of or act on it i look like a stiff so the email i got was open table turns ten plus thanksgiving specials and one k points more points So, uh... I'm sorry, go ahead. Somebody sent me a note saying you get 50 bucks off on a, you get a coupon at all these restaurants. We gotta redeem that man because this is an expensive show. I haven't got it yet. You need 5,000 points for 50 bucks. I'm not there yet. 5,000 points. We need to go to some 1K point restaurants. That's what we need to do. I've only done that once. I've actually tried to slip a couple 1K restaurants in on our little soirees. I don't recognize any on the list.
05:19 So, what was interesting to me was that, I think it was like a family-run restaurant, seemed like a family of, what would you say, Koreans maybe? It looked like it, but if you look at the list, there are two French. François Wu. I'm saying. Yeah. I don't know, everybody there was Asian. We never saw anyone that wasn't Asian. place was packed up and the service was very interesting because although uh... efficient and prompt and attend they did mess up a couple things which was just unnecessary and dumb i had a list of four things they screwed up i let me see if we if we can uh... knock them off first of all
06:08 There was just getting the, getting situated, getting someone over in the beginning took a little long. There was some confusion. Someone came up to take a drink order after it had already been taken. Then we didn't get our palate cleanser which we expressly ordered. Right, they had a, this is one of the few restaurants, there's a thing for people out there who really care. There's a, in a higher end restaurant, this is not a high end place, it's kind of medium. But in high-end restaurants, they usually give you one of these things free and they're called an entremont. And they're a little piece of this, like usually a little sherbet, not a sherbet, nothing with milk in it, but like a fruit sorbet or something that just kind of got a lot of acid. Sacre bleu, mon entremont et mon derrière. It's got a lot of acid in it. It's supposed to cleanse the palate for the next course. And it's kind of a bulky thing. This one costs nine bucks, this palate cleanser.
06:58 Well, I think it would be funnier to have a restaurant that said palate cleanser, you know, and then they come out with a toothbrush. This restaurant did have some gimmicks. But anyway, then they, you would ask for the lamb, I'm going to say rare, and I'd ask for the beef medium. And although I did get the beef and you did get the lamb, they made the beef medium and the, or the beef rare and the lamb medium. Yes, which was annoying to say the least. Somewhat. I bitched. Somewhat, yeah. It wasn't bad, but the lamb should have been rare. Actually, the beef was good because it was rare. I don't know why you keep ordering medium. Well, I don't like rare.
07:49 You ate the thing up like you were just... I'm surprised you didn't eat me, you know? Excuse me, I didn't finish it and I said here, would you like this? I can't finish it. Oh, okay. Because it was just like grossing me out. But I didn't want to say, hey, I'm really grossed out by this, you know, piece of rotting flesh, bloody flesh on my plate. Would you like to harsh that down? And you always would do what you always do. Hey, um... Could you put this in a box for my dog? I really do have a dog. And then put the bread in there. And you're like taking everything off the table. Hey, this scrap here. Wait a minute. Wait, there's a crumb. Give that, put it in there. And I'm like, yeah, put the salt and pepper shakers in there. Go ahead, man. Put it all in the box. They don't do, by the way, they don't do that doggy bags in Europe. No, do not try this in Europe.
08:32 Do not try this in Europe. But I do have a dog. And we feed our dogs, all of them, scraps as much as we can. We make our own dog food. And so I'm not lying. I'm not taking the food home to eat it. It was overcooked. But here's the thing you didn't know, I didn't tell you this. They didn't put anything in there except the one piece of meat. Ah, they didn't put the bread in? You asked, you expressly asked for the bread. Exactly. Ah, what a cheap bastards. They just, I think they just fell off the list. Well, I mean it's just like they were careless. The service was extremely careless. But the food made up for it and what really... the appetizer, we need to talk about that for a second. Appetizer we had, then we have two separate appetizers and then a... I think I had... what did I have, John? We had something in the middle too. I don't remember. Okay. We had some sort of salad or something.