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  1. #1
    Testimonial Due Calvin's Avatar
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    Gamertag: CalvinoHFC PSN ID: CalvinoHFC

    Hibernian v Celtic

    Will the brasserie be open on Saturday or just the piano bar? Just outfit planning for the week so need to make sure I dress appropriately.


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  3. #2
    #dotnettopboiz Haymaker's Avatar
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    Is it truffle season yet?

    Also, glad you're planning your attire early. Standards must be kept high!
    Last edited by Haymaker; 16-10-2017 at 05:55 PM.

  4. #3
    @hibs.net private member wpj's Avatar
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    I am hoping oysters will be on the menu again, been a while. Await the menu announcement, attire already decided, nice autumnal ensemble.

  5. #4
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    If the brasserie is open, then I will have a party of 3 to be dined in the usual high standards of taste, decorum and discretion.

  6. #5
    Coaching Staff HUTCHYHIBBY's Avatar
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    I find it hard to believe that the legend of Quinns has yet to reach the well informed ears of the hipsters of Hoxton, perhaps the cuisine is even too bonnet de douche for them.
    Last edited by HUTCHYHIBBY; 17-10-2017 at 03:12 PM.

  7. #6
    Promoting Fine Dining @ Quinn's London Hibs Supporters Club's Avatar
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    What should a restaurant look like? Restaurants fall into that odd category of things described, or rather fail to describe; things we all recognise and understand but can’t precisely and accurately come up with a description for. Use the example of games: we all know what a game is, but you can’t say what encompasses all games. Restaurants serve food, but then so do shops and markets and soup kitchens. They can be rooms, but they can also be outside. They don’t have to have kitchens. They don’t necessarily have to have cooks. They don’t all have tables and chairs or waiters. They may or may not have menus and choice.

    Restaurants have never looked just like restaurants. In the built environment they have taken their identity from something else – first from inns, then the dining rooms of the rich and titled. They can look like theatres or industrial spaces, like oriental opium dens and modernist offices such as the new Tyncastle, like train carriages and gypsy caravans, like yurts or Scandinavian barns or garden sheds. There is barely a set or stage that someone hasn’t transformed into a restaurant.

    But still, there is no restaurant template, no classical ideal of how they should look. No other room has to accommodate so much irrationality as a public dining room. When you are asked where you want to go tonight, you’ll probably mention an ingredient or a nationality. You won’t say, “A converted boozer in Camden Town, with a Japanese garden and iconic photographs” or “a provincial French bistro from the 1950’s starring Audrey Hepburn”. But in the past decade, both those looks have been amazingly successful, outlasting their menus.

    Of all the restaurants in London, nobody has taken more time and trouble over the semiology of their look than the late Pat Quinn. He had been responsible for some of the most successful interiors – the Ivy and Caprice, the Wolseley, the Delaunay. Pat in particular went to exhausting lengths to get a room just so. Not only that it works effectively, but that it evokes exactly the right response in the customer. Pierre at Quinn’s today pays testament to his methods as a restaurateur. God bless him.

    Two courses for us this Saturday from the ever-popular seasonal menu. Starter is Sea Trout Crudo served with Yellow Mole, followed by Courgette and Wild Mushrooms in a Creamy Oat Risotto.

    This week’s house wine is a rather splendid Fleurie 2013 Georges Duboeuf priced at £19.99 per bottle and supplied and priced as a bin-end from Majestic.

    Yes, truffle shavings are again available up until mid-March.

    Last edited by London Hibs Supporters Club; 17-10-2017 at 02:49 PM. Reason: Bleedin' Typo

  8. #7
    Coaching Staff HUTCHYHIBBY's Avatar
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    Well done Egon, the best yet, if that doesn't set the mood for a semi (or even more) I don't know what will. If only Amy from around the corner knew what she was missing.

  9. #8
    #dotnettopboiz Haymaker's Avatar
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    Good to hear the truffle shavings are available. Such a delight!
    21.05.2016. I Was There.

    .net PM board "Biggest Slaver of the year 2014"

    Less talk, more gifs. :

  10. #9
    @hibs.net private member wpj's Avatar
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    Quote Originally Posted by London Hibs Supporters Club View Post
    This quote is hidden because you are ignoring this member. Show Quote
    What should a restaurant look like? Restaurants fall into that odd category of things described, or rather fail to describe; things we all recognise and understand but can’t precisely and accurately come up with a description for. Use the example of games: we all know what a game is, but you can’t say what encompasses all games. Restaurants serve food, but then so do shops and markets and soup kitchens. They can be rooms, but they can also be outside. They don’t have to have kitchens. They don’t necessarily have to have cooks. They don’t all have tables and chairs or waiters. They may or may not have menus and choice.

    Restaurants have never looked just like restaurants. In the built environment they have taken their identity from something else – first from inns, then the dining rooms of the rich and titled. They can look like theatres or industrial spaces, like oriental opium dens and modernist offices such as the new Tyncastle, like train carriages and gypsy caravans, like yurts or Scandinavian barns or garden sheds. There is barely a set or stage that someone hasn’t transformed into a restaurant.

    But still, there is no restaurant template, no classical ideal of how they should look. No other room has to accommodate so much irrationality as a public dining room. When you are asked where you want to go tonight, you’ll probably mention an ingredient or a nationality. You won’t say, “A converted boozer in Camden Town, with a Japanese garden and iconic photographs” or “a provincial French bistro from the 1950’s starring Audrey Hepburn”. But in the past decade, both those looks have been amazingly successful, outlasting their menus.

    Of all the restaurants in London, nobody has taken more time and trouble over the semiology of their look than the late Pat Quinn. He had been responsible for some of the most successful interiors – the Ivy and Caprice, the Wolseley, the Delaunay. Pat in particular went to exhausting lengths to get a room just so. Not only that it works effectively, but that it evokes exactly the right response in the customer. Pierre at Quinn’s today pays testament to his methods as a restaurateur. God bless him.

    Two courses for us this Saturday from the ever-popular seasonal menu. Starter is Sea Trout Crudo served with Yellow Mole, followed by Courgette and Wild Mushrooms in a Creamy Oat Risotto.

    This week’s house wine is a rather splendid Fleurie 2013 Georges Duboeuf priced at £19.99 per bottle and supplied and priced as a bin-end from Majestic.

    Yes, truffle shavings are again available up until mid-March.

    All sounds good but I prefer "brutalist" to "modernist" for Tynecastle.

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