http://www.guardian.co.uk/lifeandsty...loses-el-bulli


I have seen various shows on this restaurant and on it's chef, Ferran Adria.
Interesting concept, just not marketable...and I think, a bit to high-brow
intellectually.
-ginny

On Sat, 13 Feb 2010 10:38:35 -0500, "Virginia Tadrzynski"
> wrote:

> http://www.guardian.co.uk/lifeandsty...loses-el-bulli
>
>
> I have seen various shows on this restaurant and on it's chef, Ferran Adria.
> Interesting concept, just not marketable...and I think, a bit to high-brow
> intellectually.
> -ginny
>

I read just a few days ago that it was closing for two years and
reopening with a different focus.

http://sf.eater.com/archives/2010/01..._in_20 12.php
http://ny.eater.com/archives/2008/04/please_god_no.php

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Sat, 13 Feb 2010 10:38:35 -0500, "Virginia Tadrzynski"
> > wrote:
>
>> http://www.guardian.co.uk/lifeandsty...loses-el-bulli
>>
>>
>> I have seen various shows on this restaurant and on it's chef, Ferran
>> Adria.
>> Interesting concept, just not marketable...and I think, a bit to
>> high-brow
>> intellectually.
>> -ginny
>>
>
> I read just a few days ago that it was closing for two years and
> reopening with a different focus.
>
> http://sf.eater.com/archives/2010/01..._in_20 12.php
> http://ny.eater.com/archives/2008/04/please_god_no.php
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

The original plan was to close for 2 years, restructure and then reopen.
It was released just yesterday that it would close for good and Adria would
open a cooking school.
-g

Virginia Tadrzynski > wrote:

> The original plan was to close for 2 years, restructure
> and then reopen. It was released just yesterday that it would
> close for good and Adria would open a cooking school.

Well, damn. I had more or less been planning to go there sometime;
due to the long winter closings each year it had not thus far
corresponded with any of my visits to Spain. I guess I have
blown it.

I felt it was perhaps one of the few truly unique contenders for
best restaurant on the planet.

Steve

On Sun, 14 Feb 2010 19:01:47 +0000 (UTC),
(Steve Pope) wrote:

> Virginia Tadrzynski > wrote:
>
> > The original plan was to close for 2 years, restructure
> > and then reopen. It was released just yesterday that it would
> > close for good and Adria would open a cooking school.
>
> Well, damn. I had more or less been planning to go there sometime;
> due to the long winter closings each year it had not thus far
> corresponded with any of my visits to Spain. I guess I have
> blown it.
>
> I felt it was perhaps one of the few truly unique contenders for
> best restaurant on the planet.
>
Look at it this way, Steve... you can get foam in Las Vegas now.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf > wrote:

>On Sun, 14 Feb 2010 19:01:47 +0000 (UTC),

>> Well, damn. I had more or less been planning to go there sometime;
>> due to the long winter closings each year it had not thus far
>> corresponded with any of my visits to Spain. I guess I have
>> blown it.

>> I felt it was perhaps one of the few truly unique contenders for
>> best restaurant on the planet.

>Look at it this way, Steve... you can get foam in Las Vegas now.

Hmm. I am much more likely to find myself in Spain than in Vegas. :-)

I've had Bulli-style foam at restaurants in Barcelona ... but
the short opening season, and the fact it's in the middle of
nowhere, kept me from hitting up Bulli itself. Oh well.


Steve

Steve Pope wrote:
> sf > wrote:
>
>> On Sun, 14 Feb 2010 19:01:47 +0000 (UTC),
>
>>> Well, damn. I had more or less been planning to go there sometime;
>>> due to the long winter closings each year it had not thus far
>>> corresponded with any of my visits to Spain. I guess I have
>>> blown it.
>
>>> I felt it was perhaps one of the few truly unique contenders for
>>> best restaurant on the planet.
>
>> Look at it this way, Steve... you can get foam in Las Vegas now.
>
> Hmm. I am much more likely to find myself in Spain than in Vegas. :-)
>
> I've had Bulli-style foam at restaurants in Barcelona ... but
> the short opening season, and the fact it's in the middle of
> nowhere, kept me from hitting up Bulli itself. Oh well.

I don't think that "hitting up Bulli" was really an option--it's my
understanding that you made a reservation years in advance.

In any case, it appears that the reports of its demise were greatly
exaggerated.