UPDATE as of 1-13-2025 10:30 pm . . . with the original explanation below the update.
I have secured space for the event. These are the details:
Location: Bobby Van’s Steakhouse at 131 E 54th St in Manhattan. That’s the one between Third and Lexington Avenues. NOT the one under the NYC Central Building (n/k/a the Helmsley Building).
Date: Saturday, March 8, 2025 starting at 6 pm, but I will be there at 5:30 in case you want to show up early.
Wine Theme: The only theme is bring something that you would be happy to bring to a La Paulee BYO. That means a wine that really doesn’t suck. I promise to bring at least one Scarecrow and one magnum of Saxum, plus something for dessert like the 1978 Q. do Noval Nacional. All I can say is that if you say that you hate port but have never had Nacional, please reserve judgment. In addition, there is a vicious rumor on Cellartracker that I own 2002 Lignier-Michelot Clos de la Roche Grand Cru. Since La Paulee is supposed to be about wine from Burgundy, if others bring appropriate similar fare, I will bring that just to see how it does.
Food: I will make arrangements for a menu to be served in courses from the regular menu so that the kitchen will not be completely inundated with10-15 different orders all at once. This has worked well in the past. Depending on how many vegetarians and vegans we have, it will be something like this:
Apps: Thick cut bacon and crab cakes and spicy calamari to share, with something else depending on what is good in the market
Salads: Assorted salads and greens. They have a good Mediterranean salad and a Classic iceberg and blue cheese wedge.
Sushi: They have recently added sushi. I have never eaten it and I am always suspicious of sushi at anyplace but a restaurant where no one speaks English as their first language, but I will check it out in advance and maybe if there is enough appropriate wine or diner demand.
Main course: We always have had one lamb chop per person and enough Porterhouse to keep people full, plus either a fish or a chicken or a vegetable main, depending on who shows up (that means you, Julie).
Sides: Spinach and one other veggie depending on what’s good, plus potatoes. I always lose the vote and we get mashed instead of fries, but that’s OK, because I will sometimes order fried onions to make up for it.
Dessert: Depends on whether people are left standing.
Cost: With corkage and way too much food, we have been in the $150 to $175 range per person all in at a few recent dinners at the same restaurant recently, so I expect something like that. Bring cash if possible because managing 15 credit cards is a PITA (for me). We leave some of the extra wine (we always have some) for the staff, which they appreciate.
Please post below if you are coming and post the wine(s) you will bring. I will then add people to the list here.
The explanation of the why and the wherefore.
This is a tradition that goes back at least a decade. It started when a high-end audio designer from Germany who specialized in designing sound systems for Russian oligarchy super yachts, came to New York for La Paulee. He thought that the price of the gala dinner was ridiculous. He asked if people wanted to get together that night, and the next thing you know, we had three tables upstairs at Keens. We have done it a few times since. Bring a properly mature, high-end, wine of any type to share. Hob nob with with me and others of my ilk who have to use a black felt tip pen to fix the moth holes on their rarely used tuxedo.
