I think George has PM’s stuck in his outbox.
Well that’s a private matter.
I also liked that place in Burlingame.
If I recall, didn’t we think the Burlingame place was a bit too pricey?
That was Park and Howard. We’d have to skip appetizers and dessert.
Oh yah it was a little pricey.
Their food was great and the room was excellent.
With PM, we can ask for the corner private room or sit out on the patio w heaters. No corkage.
I dunno.
Those lamb riblet apps were tasty!!
Do it. They can’t ruin a burger and fries ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
I’m also ok with PM or anything else suggested, really.
Would prefer as far south as possible in general, with traffic these days I’ll probably arrive closer to 6.45-7 coming straight from work…
Ok I got a res for 6:30pm on Jan 28 at PM. I asked for either patio seating w heaters or the private corner table.
I have 88 Corton and 07 Clos de la Roche.
Haven’t decided which one to bring.
Are we doing a theme?
I’m thinking of a 2002 Corton Charlie (and a backup bottle in case it’s premoxed) or Bordeaux…
My theme is gonna be cru Beaujolais. Probably a 2005.
I miss the “no theme” dinners we had when this group first got off the ground. Just bring something you like and want to share.
Yep, that’s kinda what I was getting at with my post.
Sounds good, I was just checking 
I’m probably bringing a magnum of Hubert Lignier 1990 Morey St. Denis Premier Cru. I know a magnum is a lot but if I bring it I won’t bring a second bottle which would be a first for me.
Theme is: Look at the menu, notice it’s a steak house, bring whatever you want.
Something we resolved long ago: Even with a theme, too much of that theme isn’t great. It’s good to have a flow of wine types over the evening.
I’ll bring mature cabbage, and prolly something sticky.
Good idea. When you drop it, we can rescue about a bottle’s worth 
I may bring 96 Burg and save the 88.