Listen: Dawson, Revie, Christie discussed on The Adam Carolla Show
"What it is yet, then she'll little salad, course. This is like that is a little salad. It's old watercress. I think or something like some Hawaiian half a grape. Yeah. Those are KADO foam. The next thing this was one of my favorites, because, you guys know what Dutch. Crunch bread is never. Okay. That's bay area thing, right? It's kind of berry, a bread Dawson was a Dutch crunches. No. Is it a it's a kind of the crackly top. Yes. That's actually I have some at home. What it is good. And so they made a fancy version. It's like it's like not high end bread. It's kind of like. Whatever, but like they made a fancy version of its lemon poppy seeds, which was just hit the sweet spot for me. 'cause they'll have Dutch crunch so much. Do they now this is I don't know where in the main courses fish here. This is I feel like it was some kind it was definitely. Here's who was some kind of white fish and it was perfect. Of course, there's dipping sauce. And the next thing I think, is my favorite is the ravioli. Oh, yes. All this is the best thing, this was a king crab stuffed ravioli in a lobster sauce, raviol-, over RAFI. Raffi singular, how that's it? So. Never thought about that. Never ordered a single just the I always want to order the raviolis, but my fear like my fears, I'm going to get four raviolis. And well I do like ravioli like when you go out and eat pasta ravioli arguably is the best thing on the menu. But they always give you a few versus if you go linguini and clamps. Normally the non to the pile. But you got the raviol- oh, go the next picture is, they're gonna cross section of that Revie stump the king crab. You find yourself bowl at the end or satiated or satisfied. Or did you find that you were like you wanna just to keep going the end, these are good questions because by the end of the dishes? I was like that was great. I'm very satisfied. And very happy, then the desserts came at the end of that. I was stuff, wouldn't you be angry after that ravioli that there wasn't any more a little bit actually, and by the easiest job at the French laundry, dishwasher. Everything gets demolished, polished, off to the next a couple of beef other than the little puff pastry with butter. That was fantastic. Do they change it up? That much. It's twenty minutes now. I know it does change day-to-day based on what ingredients they have, and they have garden across the street like a huge garden bigger than the restaurant, and they grow all their own vegetables, and spices, dill, everything charcoal, briquettes box. Those are black truffles Christie loves doctrinal, so she got the shave truffles on macaroni. I like a cigar box MAC and cheese. How many troubles, they put on what they call a shitload of truffles that looks like a bowl of block. Cornflakes. Now what do they charge for the whole thing? Well ahead starts at three fifty five ahead and then you can option to do the wine pairings on top, which thinker another hundred dollars each have a glass of water. Christie's brother sprung for those for her birthday charge for it was very nice. You have a call the restaurant did that. And then you can also do like, for example, the truffles upgrade. Right. The next course, might be the wagon beef which I, which is also upgrade. That's quayle. Goddamn, delicious little slice. Little sliver of Quayle that is wacko beef with sort of seafood on chr- cat. I think it's I think it's safe to say that people should probably experience this once in their lifetime.."