markabauman

The menu can be a little confusing at first, but is well-organized. There are small plates like tapas, pizza, pasta, salads that are regular menu items. There will be a separate menu of daily specials including small plate, pizza, sometimes salad and large plate specials. This is where I usually look for seasonal specials. The other night I had a wonderful morel bruschetta and keeping in that theme, a plate of duck confit with morel risotto. Great wine list, well-priced and organized. They have a number of excellent wines by the quartino (about a glass and a half), although I often dine there alone and order a bottle and take home the rest. What I like about Max's is that you can have many different styles of dining experiences depending on your mood and taste that evening. Enjoy!

The "major announcement" turns out to be Bellini's, from Clifton Park and elsewhere: Bellini's announcement

I believe Mare has been sold twice; not sure of its present incarnation. Unlikely Paradiso will open but Villa Balsamo probably will. Definitely Max London's. Today's Saratogian has an article stating that a "popular restaurant" will be opening in the condominium portion of the new Hampton Inn hotel on lower Lake Ave. Who knows? Probably a chain. Don't forget Hattie's. They are working furiously on a rebirth of Limoncello in the old KFC/Indian restaurant location on Route 50. Never went to the old Broadway location, so I can't comment on it.

Mother's Day was their first Sunday. They'll be open every Sunday now as the summer season gets underway.

We had a wonderful Mother's Day dinner there last Sunday. The outdoor patio dining is just about ready to open. People have been sitting there unofficially-they're awaiting the completion of the awning and railing. Ramps and fiddleheads are in.

Probably like many people, I assumed (apparently incorrectly) that insalata caprese originated on Capri, or at least nearby in Campania, since the ingredients- tomatoes, mozzarella di bufala and basilico are so good there. In the latest issue of Gambero Rosso magazine, there is a little piece about the origins of the salad whereby a native of Capri, Constantino Moffa, who worked as a maitre d' in a Swiss hotel had it for himself so often, and people took to it asking for what the person from Capri had. It made itself to the menu, and the rest is history. Interesting story. Anyone ever hear this bit of food lore before? Always interesting how certain dishes, especially Italian ones, get their names.

Wow. As a college student back in the '60's I survived on them-often getting 2-for-1 coupons in the college newspaper. I'm a little embarrassed as a member of this website to admit that, but.....that was then and we've all come a long way. They kind of perfumed the fraternity house (euphemism for "stunk up" for some time. I can still remember the taste and smell, however, I'm not sure I'd go back there again, if I could. What memories.

Check out: ItalCook

My limited understanding was that "ai ferri" meant barbecued (which is actually grilling, or at least done on a barbecue) as opposed to "alla griglia"- which might refer to being cooked on something like a grill pan, or restaurant grill. What do you think?

Had a wonderful late Friday afternoon lunch recently at A Voce (first time at the restaurant). Noticed that there were a number of other solo diners there besides me. The attention and service they (and I) received were just as good (maybe better, as I had a very solicitous-without being hovering- server) as if we were a group. Quite comfortable.

Found this: Zero Otto Nove Hours: Tues-Wed: 4:30-10 PM; Thursday: noon-2:30, 4:30-10; Fri-Sat: noon:30, 4:30-11; Sunday: 1-9 PM.

A very interesting book that explores this topic (although emphasis is on observance of Kashruth) is From Lokshen to Lo Mein by Donald Siegel Book review

Anyone know what their hours are?

Thanks for the info; I'm sure it will be good no matter what.

I will be having a late lunch there early next month on a trip to NYC. I cannot discern from their website or from MenuPages whether the lunch and dinner are the same menu, or with different items/pricing. Anyone have any idea?

Here's their website: Astor Center website The CIA will be doing programs as well: CIA programs Their first class: CIA January program

Article in local newspaper about Max London's: Saratogian article

Found this: Times Union artice- Erlowest and: http://www.timesunion.com/AspStories/story...?storyID=654573 regarding the new chef at Jack's

Heard that Dale Miller, CMC, formerly of Stone Ends and more recently for a long stint at Jack's Oyster in Albany was to be the new chef at the Inn at Erlowest.

Our local PBS affiliate has just picked up Everyday Baking to go along with Everyday Food, that is aired just before the baking show. Interestingly, Martha is in the first episode along with John, who is also on the Food series and is an accomplished baker. Is it my imagination, or does it appear that he acts differently on the Baking series with the boss at hand, deferential, crediting her for all sorts of things?

John- You have been the epitome of what an eGulleteer is all about. Your comments and writing (and photography) about traditions, restaurants, seminars, food events, travels, etc. have been exemplary. Never fail to wonder at the scope of your knowledge and sense of good taste. Thanks for all the good work on behalf of eGullet (you're the one who got me-and who knows whomever else-to upgrade membership and contribute!). Will still look forward to your postings. In my next life, I'd like to come back as a Docsconz clone! Mark

I have the pasta roller/cutters. After thirty years of hand-cranking pasta (happily), this hass made life and pasta making so much easier- I tend to make it more now and it's especially good if you're making a quantity. Meat grinder is good; pasta extruder not good. Have gotten the ice-cream maker this year. Have only made sorbets so far, not ice cream yet. So far, it works great.

That was my initial concern- it looks like the dough is tender and fragile enough just to handle with a regular size Dutch oven. Think I'll stick to that,but was just curious if anyone was adventuresome enough to try it. Thanks.

Has anyone tried this recipe using the larger 9-qt. Le Creuset? Not sure of the baker's math involved in increasing ingredient quantities for the additional volume if you wanted to make a larger loaf.

Opening Tuesday, December 11.