The opening of the LudoBites reservation line has become an increasingly stressful time. How long will it take? Will I even get one?
I set up a calendar invite on July 14th at 4pm with a number of my co-workers. No distractions…one goal in mind: make a LudoBites reservation. Luckily, I got one and so did one of my co-workers. He can’t go anymore and has graciously donated the reservation to be given away.
The reservation is for the first seating of the first night of this LudoBites (ie. you’ll be one of the first people to try Ludo’s food this time around). This has been pre-approved by Krissy, so the reservation should be seamlessly transferred.
The details:
Date: Wednesday, August 3rd (opening night)
Time: 6:00
Party Size: 4
The contest:
I’m trying to keep it really simple. Please leave a comment with what dish (hypothetical or real) you’d like to see at the next LudoBites. Bring back the caramel souffle with fleur de sel ice cream? Or maybe some of the barbecue he learned in Raleigh? How about a foie gras ice cream?
Leave your name and e-mail address so I know how to contact you. Deadline to enter is Sunday at noon. I’ll have my co-worker pick the best entry (it is his reservation after all) and the winner will be announced Sunday afternoon. That’s it!
Any questions – I’ll address in the comments. Good luck!
UPDATE (7/31):
Thank you to everyone for their comments. There were a lot of great ideas; clearly, foie gras is the most popular (and controversial?) ingredient in Ludo’s repertoire. We especially loved Wes P’s suggestion of the foie gras steamed bao, Dan Cox’s Elvis-inspired peanut & uni pop with freeze-dried banana, and even chubbymeat’s brazen challenge to cook a particular type of offal.
It was a very difficult decision (I wish we could’ve given away a dozen more reservations!), but Aly Rizzo’s suggestion of bringing breakfast to LudoBites was a unique one, and the idea of a “Ludo-fied” eggs benedict utilizing a honey-lavender biscuit was enough to get our appetites going!
So, congratulations to Aly Rizzo on winning the reservation!
Strawberry geleed foie GRAS with croutons. Pretty much anything Ludo makes. I’ve Only been able to try his Ludotruck and it’s awesome. Please pick me. I’ve tried every time to get a LudoBites reservation but have been unsuccessful. How did you do it? I’ll keep all my fingers crossed!! Love his new show on Sundance too. Thank you for this unbelievable opportunity!!
Got lucky on opentable!
Maybe a throw-back to the old days?
Seared foie with baby leeks and caramelized apple with apple cider vinegar
how bout doing a caviar pizza!
I haven’t been successful booking a table with Ludobites but after eating two courses at the most recent “four on fish” at Providence I can only imagine the wonderful dishes chef ludo can create. I’m still dreaming about the creme fraiche panna cota with alberta president caviar! Deliciously sinful
After watching LudoBites America, and as a semi-observant Jew, I’d like to see Ludo step up for a real challenge: make a delicious dish that is kosher! Ilan Hall has tried adding Jewish elements to his food at The Gorbals but in more tongue-and-cheek way (ie bacon wrapped matzah balls and manischewitz braised pork). But how about a dish where the kinda strict, generally illogical rules are all followed to a t. Since milk and meat can’t be mixed, it would be a challenge to a French chef, given that he couldn’t use butter. But if one menu needs overhauling, it’s traditional kosher food (sorry, Bubby, but it’s always too salty and regularly one-note). If Ludo did a play on stuffed cabbage or matzah ball soup while still remaining in the confines of kosher dietary rules, he’d be my hero! (for the record, I eat the veggie/fish dishes at LudoBites each go-around and would die to have the salmon with somen noodles and charred roe again. Mmmmmm.)
Hm – I didn’t have the experience of Ludobites 1.0-3.0 – however, I haven’t seen anyone talking about the possibility of the play on food for breakfast – more specifically, a Brinner (Breakfast for dinner). I think there’s a lot of potential there – breakfast isn’t just merely the cereal in a bowl or a single piece of warmed bread – there’s a large range of varying food for the first meal of the day. One of my personal favorites is the Salmon Benedict – it’s the perfect blend of protein and carbs, and the right about of decadence to start of the day. There should be a Ludo-ified elegant, but whimisical version of the Eggs Benedict – maybe the bread is the Honey-lavendar biscuits with smoked butter and the protein is buffalo meat. I’m not sure if that would really work, but it would blast the normal conception of a eggs benedict, and what would otherwise be considered “traditional” breakfast foods.
Congratulations Aly! If you need any help filling a table of 4 let me know. I’d love to join on opening night
I issue a challenge to Chef Ludo. Forget all boundaries and do it your own way right? Give offal a chance! And not just your traditional organ meats. I’m talking about PENIS. When Andrew Zimmern was filming in Bejing, he found a restaurant that featured over 30 different species of penis. However, the dishes’ presentation lacked the French flair and beauty. So Chef Ludo, can you convince people to eat penis?