Comments on mattatouille: Charlie Palmer at Bloomingdale's - Costa Mesa, CA ...

By just looking at these food images, I can really...

2011-09-26T02:36:19.757-07:00

By just looking at these food images, I can really tell that these dishes are indeed delicious and appetizing.

NYC Catering

I love it how you prepared and served these dishes...

2011-09-13T21:56:26.364-07:00

I love it how you prepared and served these dishes on your menu. They all seem so palatable.

Catering NYC

That bone marrow appeals to my inner carnivore, an...

2010-02-04T22:01:58.931-08:00

That bone marrow appeals to my inner carnivore, and the chocolate to a very specific desire I don;t often get but right now is drool worthy. Love the new header, btw. Gorgeous.

"The unloved, over-corporate, cookie cutter y...

2010-02-04T15:04:04.830-08:00

"The unloved, over-corporate, cookie cutter younger sibling of Los Angeles," huh? Matt Matt Matt, where's your hometown pride?

I implore you to try Marche Moderne the next time you are in town. It's one of my favorite OC haunts.

That was an awesome food + wine day all together! ...

2010-02-04T13:52:31.423-08:00

That was an awesome food + wine day all together!

It was cool to find out that Charlie Palmer was a pretty nice and laidback guy, definitely a plus.

Just wish we would tasted that 48 hr poached pork belly and dry packed scallops though! ha ha.

My post is almost done for this, as well as vertical, thanks for getting me to get to it!

YAY! We're going this Sunday! Thanks for the g...

2010-02-04T10:52:32.262-08:00

YAY! We're going this Sunday! Thanks for the great idea!
LL

Kevin: actually looking back, I think the presenta...

2010-02-02T12:31:27.762-08:00

Kevin: actually looking back, I think the presentation of the duck course could have been a bit better. I didn't mention the haricot verts because they weren't memorable, but I wish they weren't put on so sloppily. Still, looking at the tuna dish, I think they've upped the level of presentation a bit since your meal there. I think the negative of meeting the chef and all that is

matt: I think despite the economic downturn the re...

2010-02-02T12:23:29.895-08:00

matt: I think despite the economic downturn the restaurant is holding up because of the successful lounge area. The charcuterie is very good there.

Lori: I will tell him that Palos Verdes could be a good spot for his restaurant! I had good family friends living in PV when I was growing up so I'm familiar with the area. Looking forward to your new site!

Kevin: Even

i've had lunch there once too, and the meal wa...

2010-02-01T21:03:55.802-08:00

i've had lunch there once too, and the meal wasn't very memorable. granted it was when i busted my jaw and i ordered a salmon dish at a steakhouse, but... maybe i will give it a try sometime. they DO have awesome happy hour deals.

Hmmm...looks like they've improved from my fam...

2010-02-01T19:36:43.783-08:00

Hmmm...looks like they've improved from my famously bad meal there back in 2008. They must hate me there.

Hi Matt! I am so happy to read about Palmer's ...

2010-02-01T17:27:40.680-08:00

Hi Matt! I am so happy to read about Palmer's restaurant. I can't wait to try it. Your photos and writing make a terrific post. Next time you see Chef Palmer, maybe suggest a restaurant like this in Palos Verdes! We need 'em here!

My new blog site should launch tomorrow, thanks for all your support!
Lori Lynn

P.S. I fell in love with the chandelier in the

I haven't been to that restaurant in a few yea...

2010-02-01T14:20:16.965-08:00

I haven't been to that restaurant in a few years, I'm glad to know it's still going strong. I enjoyed my meal there and being in Long Beach it's not too far away. I really really really enjoyed the charcuterie.