lizard

JGV has been using OpenTable at all its locations for years now, but due to technical issues with their networks each restaurant may be unable to offer tables online. In fact, Vong in Chicago was one of the very first restaurants on Opentable.com when it went live in 1999. 66, Bank Jean Georges (Dallas), Jean Georges, JoJo, Mercer Kitchen, Nougatine Perry Street, Spice Market, V Steakhouse, Vong & Vong's Thai Kitchen (Chicago) are all on the OpenTable system. JoJo, Vong, Bank Jean-Georges, & Vong's Thai Kitchen are all on the OpenTable.com website.

Don't forget eBay, too. Check for keyword: "restaurant" under "Business & Industrial" They have tons of smallwares, equipment & disposables. For example, a case of S/S dishers (scoops) --looks like #16 size--can be had for about $11.00, and a condiment pump is only .99. Just keep an eye on your shipping costs.

Hey there. If you want a fantastic upscale-casual place, visit Star Bistro in downtown Langley. They are upstairs from the Star Store on the main shopping street. I seem to remember they had the absolute best BBQ sauce on the planet. We even asked them to pack some in a soup container for purchase on our last lunch there. It's been a while, but their menu included salads, seafood, pasta, pizzas, and they had a terrific rooftop patio (probably not useful this time of year). [edited for abominable spelling]

I forgot to address your inquiry regarding trends. "Crudo" seems to be making an ever-widening appearance on menus across the country. It might be due to the fact that it's a very friendly course for the small-plates concepts that are proliferating like an algae-bloom across the nation. Also, for really cutting edge, try some of the "molecular gastronomy" masters : Grant Achatz (Alinea), Homaro Cantu (Moto), Wylie DuFresne (WD-50), and of course Adria at El Bulli. They all have some out-there preparations for seafood. I recall Wylie DuFresne did something orginal by making "couscous" out of pulverzied & dried scallops at WD-50...

Le Bernardin is often regarded as the best in NYC if not the world. Michelin's recent 3-star award would seem to back this up. Le Bernardin Menu I also really love what Laurent Manrique is doing with seafood at Aqua in San Francisco. Laurent Manrique Profile David Kinch is doing some amazing and imaginative things with all foods, as well as seafood at Manresa: PDF Sample menu from Manresa One last newcomer to keep an eye on is Hiro Sone at his brand-new restaurant, Ame. He wowed the west coast with his food at Terra in the Napa Valley, and has now opened a sleek, sophisticated venue in San Francsico. His seafood preparations are fresh, pure & beautiful. Ame Restaurant Menu (edited to add Ame menu)

Maybe it's Chodorow who is cursed?! ← But then how would you explain his multi-million-dollar empire? He's got 21 other restaurants that are moving along at a nice clip. China Grill & Asia de Cuba seem to be doing particulary well in all cities.

Lainer, So sorry to hear about your experience. I would seriously consider circling back with Cascadia's management AND the organizers of 25 for $25. Unlike other cities where the number of restaurants is unlimited, participation in the Seattle event is a privilege that can be taken away. If possible, try to get the name of your server (look on your receipt) and give it to the management. There are dozens of restaurants clamoring for those 25 spots, and they'd be interested to know that their poor service put their status in jeopardy. It's a bit too late now, but I will tell you that we enjoyed a fabulous 25 for $25 meal at Flying Fish last week. Their service and selections were impeccable. Next time around (March '06, I think?), pay close attention to the "secret shopper" reviews. They give feedback on the actual diner experience. Cascadia's review was noticeably absent this time.

It looks like news of Amuse Cafe's death are a bit false ... FYI Brooke also has a very popular bar/restaurant called Beechwood. ← Russell, The same message has been up on their site since August. Have you tried calling that phone number? It has been disconnected since at least last week. I actually work for one of their vendors, and they contacted us to let us know. Sad to admit, but it looks like the news of Amuse Cafe's death is indeed true.

Commune, I believe. It was one of Mathew Kenney's last "big" places before scaling back & moving on to Pure Food & Wine

RIP: Amuse Cafe Amuse Cafe Website After a few months of erratic hours and a missing liquor license, the restaurant appears to have closed its doors for good. Maybe this is another case of the space being cursed? Table & Van Gogh also had problems here. Here's hoping chef Brooke Williamson finds another outlet for her talent soon. [edited to clarify RIP notice removed by 3rd party]

Word from the restaurant is that they are closing as of 12/2/05. Caviar and Banana Brasserio China Grill will keep the space and reopen later next year with an entirely new concept.

You do realize that, given the medium, your responses to this will be a bit skewed in favor of anything online. That aside... In my line of work I have come across thousands of the very best and the very worst of restaurant websites, and I have to say even the very worst sites (unless broken) provide a huge advantage to the restaurant. Most people make their plans during the day - esp. in the mornings before work gets hectic. What are the chances that someone at a small establishment would be there to answer the phone (if a caller could find the phone number on their own) before 10:00 am? Simply having a web site to provide the most frequently asked questions (hours, directions, parking, menu samples, etc) essentially expands the restaurant's hours to 24/7. With margins being so tight in this industry, and with the spectacularly huge failure rate of new restaurants, why wouldn't a restaurateur want to do anything that gives his place more exposure? Unless this restaurant fills every single table every night already, he has nothing to lose. Web sites can be less expensive and much more successful than any 1/6 page print ad. Anyone who believes otherwise may be doomed to failure. I won't even get into the online reservations part of it, but I will say that about 20% of all online reservations are booked between the hours of 10:00 PM and 10:00 AM.

Oh, sorry. My reading comprehension powers are shot. They are indeed closed on Sunday. Re: Santi Santamaria, we had a transcendent meal at Santceloni in Madrid on this trip. While I know his role there is minimal, the food was incredible. The cheese table alone was worth the trip. I highly recommend it if you find yourself in Madrid.

We just returned last weekend, and I would suggest Cinc Sentits. They are open for lunch, as well as dinner, and you can request reservations by email. The restaurant is just one block off the Passeig de Gracia in the Eixample. As for your salad quest, try the organic restaurant at the back of La Boqueria market. They seemed to have quite a variety of beautiful salads & sandwiches. Both these spots are easily accessible by metro or Taxi. Have fun!!!

Salted Dutch licorice and dried preserved ginger - now how's that for salty and sweet? Gotta have them every time.

Adria is now hawking Lay's potato chips (I am not making this up). Now, don't get me wrong--the potato chips were delicious, and I would never turn down an opportunity to dine at El Bulli, but does anyone else think that Adria's pushing the envelope of overexposure? He has truly become the "Wolfgang Puck" of Spain: [edited for typo] Note from the host: This topic has been split from elBulli 2006 reservations

I saw an advance copy of this on DVD. It's pretty good, though nowhere near as dark, sarcastic and wickedly funny as Bourdain. Jack's character seems intriguing, but I can't get images of "Will", the puppy-dog, do-gooder best friend from Alias that Bradley Cooper played. It just doesn't compute, but if the show lasts (and I hope it will), I may learn to forget. Nicholas Brendan will also forever be "Xander" to me. The best part about the show, In my humble opinion, is it's earnest attempt to capture the chaos, confusion and pace of the service. Also the first I've seen (since 'Alice', perhaps) to nail the FOH/BOH rivalry and mutual dependence/disdain. There were a couple of incidents (SPOILER ALERT) that reminded me this wasn't a "big three" network show. The severed finger was a bit out there, and showing it in the entree was just gross, but I guess that's as "edgy" as the producers could get. The show closed with a revelation (SPOILER ALERT) that may lead to a more interesting story as the relationship between Jack & the reviewer is revealed in more detail. Altogether, it was good fun, but It seemed like a highly sanitized rendition of "Dinner Rush", and I'm not sure if non-industry folk would appreciate it as much. With that in mind, it's a good honest "college try" to show the inner workings of the crazy world of restaurants. However, it's certainly not edgy or unique enough (a la 'Arrested Development') to develop a cult and critical following, and it might not be mainstream enough to keep it on the air. [edited for a typo]

Welcome! Have you tried cutting soft caramel with oiled string? Unwaxed dental floss dipped in butter works well for me. Hope this helps!

That's too funny! We'll be in the same situation en route to Madrid in three weeks. I was just going to post something similar, but came across your post first. DH & I spent a night in the "cocoons" in Terminal 1 about 5 years back, and it seems food selection really depends on the time of day. When we were there (late evening), our choices we limited to a smoky bar or Monsieur McDonald. La Terrasse sounds like a decent choice, non? If not, maybe you can have a Royale with Cheese with this guy. He lives just across the way: The Real Story behind "The Terminal" PS: Any notable restaurant plans for Barcelona?

Splurge Spots Right NOW: Meson G The Dakota Sterling Steakhouse Providence Bastide "Traditional" Celeb Spots: http://losangeles.citysearch.com/bestof/wi...5/celeb_hangout Celeb-owned restaurants: http://losangeles.citysearch.com/roundup/38748 Also: Urth Caffe Melrose http://www.la.com/dining/bakeriescoffeebre.../urthcaffe/6750 Fred Segal http://www.lacitybeat.com/article.php?id=894&IssueNum=49 "Only in LA" http://www.la.com/cgi-bin/WebObjects/cgppo.../onlyinla/25436

Puccini & Pinetti just off Union Square has a great kid's program. They are also run by the Kimpton Group - a well-respected hotel and restaurant group that owns famous high-end restaurants like Fifth Floor & Postrio http://www.pucciniandpinetti.com/papkids/index.html Also, for a terrific kid's meal excursion, take a historic F Market streetcar ($1.25 adults, .35 kids) straight down Market Street to the Ferry building and its famous market. Finish off a tour with a meal at Taylor's Refresher - Great American burgers & shakes made with QUALITY ingredients (skip Mel's & Lori's diners) http://www.taylorsrefresher.com/ [edited for typo]

Along those same lines, the person preparing the dish may have been particulary INsensitive to salt. I've also found that many chefs build a growing tolerance for salt that may be only noticed by guests who aren't inured to the flavors of the same dishes night after night. I have more than once tasted a too-salty dish before going out, confronted chef (a well-trained CIA grad), had him taste it, and was told that he couldn't see a problem with it. Salt tolerance is definitely on a long sliding scale.

My husband and I have a soft spot in our hearts for Maya (due to a very romantic afternoon spent drinking tequila there) and were just there again in February. Can anyone confirm its closure? ← The restaurant has indeed been sold, but for now the owners plan to keep everything the same. The changeover will occur later this month (in July). I think Chef Manuel will be taking over.

A helpful note with regard to transit - take the F - Market streetcar to The Ferry building from the Union Square area (4th & Market) or beyond to Fisherman's Wharf. It's an enjoyable ride on the vintage streetcars, and it's only $1.25 per ride, with a 2-hour transfer window. You can also get weeklong passes for just $12. Avoid BART & the underground MUNI trains if you can, as the stations have lots of stairs, and the escalator/elevator situation is always in flux. I have a bad knee and it always seems the BART/MUNI station escalators go in the exact OPPOSITE direction in which I need to go. Basically, the entire area from Union Square South to South of market (SoMa), and East to the Ferry Building & the water is flat. If you try to go North from Union Square, take a cab or a cable car. Nob Hill is so steep, the sidewalks are terraced.

HMMMM... I'm thinking we need a new thread: "why we miss David Rosengarten," as I am also a huge member of his fanclub. How else would I know how to brew that perfect cup of tea, or the difference between a highland and lowland Scotch? Did you know he still sends a regular email newsletter? You can sign up for "The Rosengarten Report" online: David Rosengarten's Website Oh, and to keep it on topic, foams are really starting to piss me off. It was cool, strange and palate challenging when Adria did it, but now it's just downright annoying when the corner brewpub tops their risotto with a basil foam. It's just so 2003...