Bruce teaches awesome classes, and I've read that he'll keep doing so after the restaurant closes. I like that it's theoretically possible to make food as great as his at home.

Think you know how to cook? Try this: Create an unforgettably great menu without using meat or alcohol. Yeah, I didn't think so. Le buh-bye.

@2

What brought that on?

This is a sad event. I love a place that so bucks the status quo. I felt like I was in another city my first time in Sambar. Anyway, a nice story, and adding Veraci is a great touch.

As a side note, I don't know why anyway goes to that review site. Half the people on there have some grudge to air against the wait staff and/or the owner. Inappropriate comments are flagged, but never removed, and half the information is way out of date. Shocking that site might have an IPO.

@2 because if youo can't pander to people with first world eating disorders...you can't cook?

My ex's husband is a chaired French professor, and so she's had multiple occasions to try French food in its many versions and varieties.

We went to Le Gourmond once around 1989-90, celebrating a visit of a friend from Chicago. We were very, very impressed, but ex most especially so.

@3,5
I'm just a little tired of people for whom food=meat (among other hangups). There are many technical things I could rant about here but, seriously, don't you find it curiously limiting to have meat in every dish? If you want to show mastery of cooking then show me a menu with plate after plate, each with 8-12 non-animal foods, all of which are properly cooked, and which combine to produce a balanced, exciting plate. That's hard. Waving a hunk of cow at the grill to achieve a seared exterior/ undercooked interior is something any rube at Sizzler can accomplish. Nothing you do with a squeeze bottle will mask that issue. Ever had an excellent well-done steak? No? Think it's by definition impossible? It's not. I've had one. I respect the chef who knows how to do that.

Vegetarianism is not an eating disorder. It was the norm in the USA not that long ago. It would be more accurate to say that such an assertion makes one a shill for the meat lobby. Take a moment and visualize the staggering variety of edible plants as compared to the variety of meats you're likely to find in a restaurant. Why isn't a minimum of half the menu meatless?

The alcohol comment stems from the radical theory that if it's a cardinal rule that you add wine at a specific point in the cooking precisely so it doesn't end up in the final dish, then why add it at the table directly in the diner's mouth. Just wonderin'. I think it dulls your tastes and addles your brain, but you know, whatever, enjoy!

Agreed. I never went to Le Gourmand (even though I wanted to enjoy the raved about skill of the kitchen there) for one simple reason: the menu disgusted me and offered nothing, NOTHING to vegetarians like me. Sorry they're closing -but only because they blew it. Maybe more animals will get to live now :-)

@3 -"What brought that on?" Ummmm, humanity, compassion and intelligence. See, you've been brainwashed into thinking your more highly-evolved or of some better culinary tastebud that you eat foi-gras, rabbits, dead cows (who are herbivores for crissakes!!!). Us vegetarians are sick and tired of the foodie press towing the same meat-laden lines and almost ignoring the real trends toward healthy, vegetarian, vegan and even raw food.

There is hardly a deficit of restaurants in Seattle with vegetarian items on the menu, not to mention flat out vegetarian only restaurants. Launching a criticism based on the wacky notion that every single restaurant in town should cater to the dietary restrictions of one and all is exactly why we have a reputation as an enclave of uptight douchebags. Thanks for helping perpetuate the stereotype.

That said, my problem with the place wasn't with Le Gourmand but the bar in back. My last experience there involved being completely ignored by the servers. Sure, "love takes time" but when a table that was seated 10 minutes after us was served their entrees before we even had a drink order taken your staff has sharted the bed.

$7, 9, 10 - your self-righteous, judgmental, obnoxious comments are a prime example of what I hate about Seattle (a town I love very much nonetheless).

And I say this as someone who was vegetarian for 15-plus years but didn't try to push my approach to eating onto other people. You might try doing the same.

Yeah there was a time when vegetarianism was the norm in the U.S. It was called "The Great Depression." And even then people wanted to eat animal product so badly they ate their boots.

@9 The didn't blow it because of an animal heavy menu. The were in business for almost 30 years, shit-for-brains. They are closing of their own accord not because business is down but to engage in other ventures.

@2: Dietary arrogance is so charming.

lol @2,7 - I would hate to be your children or your friend.

@7: "The alcohol comment stems from the radical theory that if it's a cardinal rule that you add wine at a specific point in the cooking precisely so it doesn't end up in the final dish, then why add it at the table directly in the diner's mouth. Just wonderin'. I think it dulls your tastes and addles your brain, but you know, whatever, enjoy!"

Fermentation produces a complex set of flavors in the process, that you seem to take your complete ignorance about all aspects of cooking as a sign of a distinguished palate is just sad.