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Wait, what?

Where is this restaurant located?

Bootstrap wrote:Where is this restaurant located?

This is in Lombardy.

So I arrived in plenty of time and while waiting read some of the signs about the history of the place. It started out as a very convent-ional foodservice operation. Apparently things started to deteriorate soon after opening, but in the early 19th century, after horsing around with the menu, they developed a stable clientele. The building sustained considerable damage in World War II. Since then the facility has undergone serious restoration, but unfortunately that has not yet included the kitchen. So I was glad that I had had seconds at the hotel breakfast buffet.

Afterwards, I made a few more stops to see other things of interest, then spotted a familiar arched icon and -- at last! -- supper:

Bootstrap wrote:

ohio jones wrote:Actually I think Ragpicker would be the one to try something like this. Especially the tartare version.

For Ragpicker, might I also suggest:

• Mike Rags: Beef Brisket Sous Vide with 48 Hour Cooking Time
• Citizen Sous Vide: Pulled Pork

And I have no idea what I'm talking about here. I have never done sous vide. I have never eaten anything done with sous vide. I don't have a sous vide maker. If I tried, it would probably get me in hot water.

So I ran across this. It does not seem like something I would like to try.

[video][/video]

I knew a gal named Sue Vede. She was on the thin side and didn't have any meat on her bones to speak of.