>>>>>True. But the article itself states that he must provide it:
>>>>>
>>>>>
>>>>>If you know the history of Barack Obama, you know that he is frequently very late (and we're talking VERY late) with any kind of deadline. I would bet a steak dinner he ignores it - it would be consistent with his past performance.
>>>>
>>>>How much does a steak dinner cost over there nowadays ?
>>>
>>>You don't want to know. At good steakhouses, of which Chicago has many, you can expect to drop at least $50 a person. That's just for the steak and baked potato, never mind veggies, drinks, and dessert.
>>
>>Ouch! I'd expect to get a good steak here, with trimmings, for half that (maybe $30 tops). Probably not as big (12oz is normal) but just as good - although grass fed. Going to a restaurant tonight where you can look out the window and see the ones you're likely to be eating the next time :-}
>>
>>But, to my mind, there are only two reasons for eating out:
>>(a) Convenience or
>>(b) Because they cook better then me.
>>
>>To be fair, the latter would not be difficult to achieve but I can certainly do a steak as well as the next man - and get it *exactly* how I like it :-}
>>
>>>My best friend is the restaurant critic for the Chicago Tribune. We have known each other since college. I was in his wedding party and he was the best man in mine. In college he was perpetually penniless and subsisted on burgers and pizza like the rest of us. Now he eats in 3 and 4 star restaurants and doesn't bat an eye at $200 checks. Sometimes a lot more. It is a running joke between us that I am still perfectly happy with pasta or gyros.
>>>
>>>He has what I thought was an astute comment on the restaurant business. He dines under assumed names and pays with a credit card in his wife's maiden name. He has been doing this for over 20 years and is often recognized by chefs from charity events and whatnot. He says there really isn't much they can do. They can't change the menu, they can't change the ingredients on hand. About all they can do is obsequious service. He says god help the ones who try it. I will lead every reader to expect the same.
>>
>>Does he dine alone or take an accomplice. A couple of chefs I know say someone dining alone is always suspicious ?
>>Always reminds me of the Fawlty Towers 'Food Inspector' episode......
>
>He generally takes three accomplices to sample the maximum number of menu items possible. And he goes to each reviewed restaurant at least two, usually three times. Many of his coworkers and friends have eaten at Chicago's finest restaurants at his largesse. And his refrigerator is always stuffed with the best leftovers in Chicago.

Why don't you volunteer to assist :-}