I don’t know if I’d eat Katz; there’s a lot more meat on Rosenthal.
A quarter pounder meal. Mmmmm… And then some rum sandwiches with some kind of expensive rum.
You have to understand that there is no McDonalds here, and sometimes I get a quarter pounder itch that can’t be scratched for MONTHS.
An In-N-Out burger… In San Diego
Well, if I were eating in, I’d have a great big honkin’ sandwich on a fresh, not-too-crusty-not-too-soft. I’d load it with all manner of cheese, vegetables, and most importantly: not-meat stuff like this stuff, which is really tasty and healthy, but way beyond my normal budget as a college student. All the veggies would be organic, too. I’d have a big glass of Trader Joe’s orange juice on the side, as well - also expensive.
If I were having someone cook for me? I have no idea. I’d tell them I’m a vegetarian, but eat cheese, love spicy food and garlic, and have them go to town.
I don’t care - as long as I was in a restaurant in Paris.
Appetizer: potato skins or bacon cheese fries. I’m not picky.
Entree: a steak the size of a dinner plate. Seriously. Throw some fries and green beans on the side, gimme a glass of sweet tea and let me go to work.
Either that or I’d just get a hugeass pizza.
Baby Octopi
Yummy!!
Four lobster tails and two spider rolls. A bottle of champagne; something cheap and tasty like Martini and Rossi asti.
Just a simple sliver of veal, sauted in a wine and cream sauce with perhaps some mushrooms, and green beans on the side. Mmmmmm.
I went to the supermarket tonight to get just those things. With veal at $27.00 a kilo, they can go get rooted. 
Good choice! Masa is so decadently expensive, it puts the French Laundry’s $175 per person tab to shame. As much as I love sushi, I’m not sure I’d ever spend that much for it.
If being a vegetarian could also be discarded, a big hunk of Kobe beef (shuttup ya pervs). With a huge baked potato and green salad. And a box of expensive chocolates for dessert.
Washed down with fance sparkling water.
I’ve always wanted to try steak from beef sides that are hung up to dry and cure for so long that the outside is rancid and scabrous. They saw that part off, and the meat underneath is supposed to be so flavorful and tender that it’d knock you over. I believe it’s one of those super-expensive meals that are not available at too many places, which is why I haven’t had one yet.
Tonight is my last night in Dublin. To commemorate the occasion - and money really isn’t an object tonight - we’re going to Shanahan’s an “American” style specialty steak restaurant.
I will have some kind of delicate seafood to start - perhaps langoustine or caviar if they have it, though the last time I was there, their foie gras with truffle was melt-in-the-mouth divine too (even though my wife will kill me if I order it due to the cruelty of its production).
Shanahan’s heats its ovens to something like 1,700ºF. They cook the steaks for something like 1 second rare, 2 seconds medium, and 3 seconds well done. The outside of the meat is therefore charred and incredibly flavoursome, but the inside is as tender as butter. I will go for the aged and hung 12oz prime organic Irish Angus beef filet mignon, which will be accompanied by some kind of terrific sauce, which I haven’t decided on yet, and onion strings - long cuts of onion flash-fried in a form of tempura batter, piled into a mountain of deliciousness.
I shall also ask the sommelier to recommend a wine to accompany the order, as I know jack shit about wines.
For dessert I will probably just have their superlative petits fours, as I dined at a 2 Michelin Star restaurant last week and they forgot my petits fours, and I was too much of a wuss to ask for them.
Oh my lord I’m drooling already. Literally. Think I need to go and have a spit.
Since this is a foodie thread, I should mention out of interest the amuse bouche they served at the Michelin-starred restaurant last week.
The waiter presented us with a shot glass each, filled with three liquids divided into layers. The top layer was sweetened whipped cream garnished with chives. The middle layer was a raw whipped organic egg. The bottom layer was top-quality Canadian maple syrup - the really runny stuff.
The waiter explained that we were just to knock it back like a shot. And what an unusual experience. Despite the seeming disgustingness of the ingredient combination, it was an absolute explosion of taste on my tongue. In quick succession over the course of two seconds I experienced sweet and oniony, which was complemented by the salty egg, that was replaced by the sweet rounded warm flavour of maple.
It was absolutely stunning for me, though my poor wife nearly barfed hers back all over the table.
Something simple and deeply filling - Baby Back Ribs at Houstons with an Asian chicken salad, bowl of Tortilla Soup and a side of Iron Skillet beans.
The best part will be the leftovers! That’s enough for lunch the rest of the week! Mmmm…
If you’re near Tampa, try out Bern’s Steakhouse for this. It’s most excellent and something that should be done at least once. But it does tend to be pricey, especially if you like good wine, so save your pennies first. There are others like that out there, I think Fleming’s is the same, but I’ve heard that Shula’s is overrated.
That sounds pretty damned good, please post a full report! Are you normally in Dublin or just visiting? If that’s your normal spot then where are you headed? And re the amuse bouche it does sound a trifle “challenging”. Not sure that my bouche would be amused.
I’m English, but I’ve been living in Ireland for more than 9 years. However, we’ve sold up, and are shipping out to travel around the world for the best part of a year. I love food, so for me it’s going to be a culinary journey, and I’m going to take classes in all the different cuisines wherever we end up.
Besides money not being an issue… could weight also not be an issue? Otherwise, I’ll just have the same thing I’ve been having: spinach salad. Non-fat, sugar-free dressing. Maybe a little bonesless, skinless, non-breaded chicken on that. Oh, and an ice cold water to drink, please.
If weight isn’t an issue…
Heaps and heaps of fried giant scallops, and lobster rolls. And a filet mignon (had that once… to. die. for.) with lots of plump, juicy mushrooms on the side. A baked potato with “the works”: cheese, sour cream, bacon, green onion, whatever else they throw in there.
Dessert Tiramisu.
To drink: nothing fancy, any sweet red wine will do. I don’t care what goes with what, I just love red wine.
jimm, that amuse is a rip-off of something they make at Arpege. There they poach just the yolk, in the shell, top it with unsweetened whipped cream, chives, a touch of grated allspice and a touch of maple syrup. You eat it with a spoon.
I have made this before (got it out of Saveur) and I can’t imagine it the way you’ve described. How strange.