(2) comments Back to story

Mike Leahy

Hate to see one of the last private clubs open up. I always liked the idea of a club I was not invited into.

If the chef trained at the French Laundry, he should be used to feeding a severely restricted clientele. When I lived in San Francisco, you could not get reservations at the French Laundry for 2 years in advance...unless of course, you were someone far more exclusive than the membership of the Pelican Club has ever been.

Steve Fouga

If it ends its members-only policy, how is it different from Gaido's? Is the menu different? Different chef and/or kitchen? Different price for the same stuff, or different price for different stuff?

I'm obviously not a member, or I would know these things...

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