madziast

Whadda ya mean? She told us to burn the crap of the peppers. ← i loved that!!!! i mean. yeah, she could have said it differently but she made her point, ya know? LOVE the show - it's fun and it makes me want to cook more! how can you not love that? Christ, going to cook me some mussels for crying out loud!

loved the pork chop episode - best yet! alas, i have no way of grilling pork chops or anything else at home maybe i should investigate grill pans? can anyone recommend a good one?

ha, smacking that lamb cracked me up. Mild Bill, i think you may be right about the concept being better suited to an hour - she could impart so much more detail on what, how and why, if she didn't have to rush. But, I'd settle for a better time slot - this is pretty bad, why premiere new shows at such a horrible time? damn, she made that leg of lamb look easy, i have to say...

ah, yeah, valerie kept calling them "bellinis," even at the end when colicchio corrected them. just bad. bye, valerie (just watching it now, tivoed so no idea who gets sent home)

consider yourself lucky - i've been at it since they released the first week almost every day, couple of windows, two computers (oh, yeah, husband has been drafted too) and still only getting to green to red. except for the first day, when it took more than a minute, the tables are gone in less than 1 minute from what i've seen. i think maybe out connection is a little slower than others, which does not bide well

ok, people, how do you manage to get those reservations? i've been at it since the aborted online-too-soon false start every single day and i guess my internet connection is just not fast enough (verizon dsl) - i've seen a green check or two a couple of times but when i click it turns to red... it's going to be months, isn't it? i hope they keep the foie and egg dishes on for a while, at least till i get there (which, optimistcally, could be in July) anyone who needs extra stomachs to fill in, let me know!

i've been looking forward to the opening too, although there may be trouble (see 3rd item) PS noticed that too, docsconz, and, frankly, either open already or stop with all the press acting like it is open. at this point, the buildup has led to such high expectations that the results might be disappointing.

looks good but one thing about the beet ravioli - while possibly rare in little italy, this is a traditional northern italian dish - casunziei - and the poppy seeds are an integral part of it. i was surprised that the chef would say he added them "for interest." (although the traditional version is made with ricotta. i imagine the mascarpone worked very nicely.) you will find good casunziei at Al di La in Brooklyn and Abboccato in the city.

goat cheese filled beauties at Centro Vinoteca on 7th Ave South at Bleecker

Best wishes for a fast and full recovery. and thank you for the extraordinary Alinea experience.

i drink happily, smoke occasionally and get stressed regularly so i do take lots of vit. C and a multivitamins. as a female, i also take iron and calcium regularly. i figure everything i take is excreted when not assimilated so i'm not getting potentially toxic stuff stored in my liver. but it's all backup and supportive role - the bulk of my nutrients come from my mostly veg/fruit-and-whole-grain-heavy diet. i used to never take supplements but a nutritionist friend convinced me to supplemt a bit. no megadoses of anything though. and no pills that give mde gag reflex when i open the bottle (you'd be surprised)

what's the point of changing the name but not the menu?? waste of time. wait, didn't Ramsey's PR deny the change all over Eater? such BS

Bar Tabac on Smith St. had a huge petanque tournament last year, they block off part of Smith St. and cover it in sand, teams from around the world compete -fun stuff! according to their website, they are doing it again this year

that's so disappoining to hear. never been to the queens location - guess will have to make it there rather than try the city one twobrain - as long as yo get there before midnight, you should be fine -it's lots of fun and lots of good food :-)

unfortunately, you can't ask their name when they call - not before you give them a table...

Yolato is fairly new and possibly known more for frozen yogurt but gelato is main offering. very good, although no olive oil flavors or anything of the sort.

someone like RG gets attention - and hence site traffic & advertising - exactly for going in early and being first to report. i'd never consider it a review, after all it is a personal impression by someone who is usually known to the house. she's definitely not hiding her identity, has her photograph on her blog and has been in video bits on restaurants on lx.tv - chatting with the owners and management it's fine to report news and that's what it should be. but slapping a rating based on a one-time visit on a first night? NOT a review. re: Mercat - pretty space, terribly loud and noisy, eager but not yet polished service. pricey wine list. the food? a little undewhelming. good razor clams, padrones and snail skewers, bland baccala fritters, unexciting salumi. the bar is already a scene.

michel roland? although he's more of a consultant

i'm totally new to this frozen yogurt craze but i finally tried it - pinkberry and yolato. pinkberry - as much as i enjoyed the taste of the plain (green tea was lost on me) i can't imagine getting "addicted" or visiting more that once in a blue moon. the yogurt is perfectly fine - but it's just one thing and no amount of toppings changes that. i agree it is pricey yolato - i liked the frozen yogurt very much, actually, it was creamier than pinkberrys. BUT there is also lots of other stuff - gelato, sorbet, crepes - a variety of treats. i can see myself going back to try different things and flavors much more often, especially the gelato - they have a dangerously generous sample policy 40 carrots next! and Grom when it opens, but i digress

or, rather, the corporation. every time a big company says they are doing something for the good of the customer, you know, for "me," somehow it always benefits them more, doesn't it? it's sad and we'll be hearing more of such news. count me in the small producer supporter camp. i think i should start investigating Hendricks Farms - i don't believe i've ever tried your cheese! must find out more - off to check your website

absolutely. not every meal (i wouldn't want to eat every meal out either) but certainly have someone cook things i don't because of time or skill involved. i don't often cook things that require more than 45min to prepare - simply no time.

seems it's a rather wide-spread practice in NY - if you look at Shameless Restaurants (a restaurant staff venting website so take anything you read with a grain of salt), this is a major topic for posts - complaints, questions, etc. a hell lot of stuff comes out of tips - waitstaff tips, managers' cut, credit card fees?!

NYT review tomorrow (tonight if you're antsy)

if someone says "there is a warrant out" - in public - that's very serious stuff. since (according to Gawker) there seems to be no warrant out, it's supremely stupid, shortsighted and hurtful - and will come back to bite the owner... good luck finding a chef

i agree - it's not the best choice to only offer prix fixe in the dining room. at least offr two and there course options. obviously, they are trying to ensure a certain level of revenue but these things always backfire. Varietal was always busier in the bar on the few occasions i was there - looks like it may remain this way?