Rachel Perlow

I drove by the area today, Fink has to be talking about Mi Pueblo, so I've merged the new thread into the old.

I think you're talking about Mi Pueblo, if so, I'll merge these two threads. They used to just have counter space in the back by the grill. Perhaps they've added tables? We'll have to check that out soon.

Her weekends and evenings are frequently taken up with catering. In fact, many of the lunch items are loss leaders, as she is mostly open for lunch to expose people to Picnic as a caterer.

On the west or east side of Washington?

I saw Eric Ripert, from Le Bernardan restaurant in NYC, on Martha Stewart's daily show a while back. This link is to his recipe for Butternut Squash puree, click on the video link within to watch the segment and hear his experience and opinions regarding making your own baby food. There's also a recipe for poached halibut with vegetables (yes, for baby).

What's a Doughboy? Hmm, it's only three hours from me...

OK, that place. Has anyone been to Segreto's? Please post on the linked thread. No, Cafe Cafe is closed, as the owners moved on to a bigger venture, Griffin's in Cresskill. This would be an example I cited earlier, not all restaurant closures are a failure.

Same phone number as when it was the 44 E Madison Steakhouse, (201) 541-7575. Has anyone gone yet?

I called and spoke to the owner of Max's. They were not closed for any length of time in February. Their regular hours are: Lunch: Tues-Sat 12-3 Dinner: Tues-Thurs 4-10, Fri & Sat close at 11. Open Sunday 3-10 Closed Mondays When they take vacation in July the restaurant is closed for 10 days. Where is Segreto's?

Max's Italian Grill is NOT closed. It is open and doing business at this very moment. I am embarrassed that I posted accepting a poster's word that it closed without double checking for myself. I apologize to Max's for allowing an unsubstantiated rumor to be spread on eGullet Forums.

Done. We visited Tina Louise back in 2003...

Thanks, that's good to know. I did a search and there's been very little about Louie's Charcoal Pit on eGForums. I've never been, what do you recommend there?

How late is Louie's open? Let's try to find out the hours of our recommendations on this thread, since the goal is to have some choices in late night dining. I'd hate to go there at 2 in the morning and find out it closed at midnight!

There are plenty of diners that are not 24 hours, and I think diners are welcome on a resource list of late night dining spots. For example, this post (quoted below) specifically questions which diners are open late/24 hours, as they found a few that are not. Besides, we have unlimited space here to let each other know about these things, so there is no reason to not include diners.

Host Note: I have merged a few "late night" threads, let's try to use this one as a resource for all restaurants, bars (that serve real food), and diners that have kitchens open past 10 PM, bonus points for after midnight or 24 hours!

We must be coming into cauliflower season (somewhere in the world), as I've been seeing them for $1 per head at more than one grocery store.

Re the Fresh Direct link (above): It is a grocery delivery service based in NYC. After you enter your zip code it doesn't deliver to, you can still check out their products by clicking the shop for pickup link towards the bottom of the subsequent page. Now, for a real shrimp steak... Check out these babies: These are the Colossal Coconut Shrimp at Seafood Gourmet in Maywood, NJ. Two of these babies could be a meal.

Oysters Rockefeller Chowder added to RecipeGullet.

Turkey bacon or smoked turkey leg? Were you going for tomato or creamy?

Agreed again---but with the chef out there VIPing people, we had nobody to complain to. There was no manager evident, and the hostess was hardly a go-to person. That's why I mentioned the head chef. ← Did you ask to speak to a manager? They aren't always walking through the dining room where you can see them. I just wouldn't put up with such service while I was in the room. If you don't want to "out" them on this thread, because you are asking "what would you do?" in general, then certainly you should post your review in the SW forum. It sounds like the food was good, but there were service issues. So, do that in the thread about the specific restaurant, so others can be forewarned.

Oysters Rockefeller Chowder Serves 2 as Soup. Inspired by the restaurant Liuzza's by the Track in New Orleans. 1 Bacon slice, minced 2 T Flour 1 Onion, small, minced 1 Celery stalk, minced 2 Scallions, minced 1 Garlic clove, minced 1 c Spinach leaves, chopped 1 c Milk (low fat works fine) 1 c Chicken or Fish Stock 1/2 c Clam Juice 1/2 tsp Dried Chervil Nutmeg, a few scrapings 2 T Anise Flavored Liquor (Pernod, Ouzo, HerbSaint, Sambuca) 2 T Heavy Cream 1/2 lb Oysters, shucked (any liquid can be added with other the other liquid) 1 T Parmesean Cheese, finely grated Salt & Pepper Cook the bacon slowly in heavy soup pot to lightly brown the lean and render the fat. Add flour and stir for 2 minutes, do not let the flour brown. Add minced vegetables, stir, cover and sweat for 5-10 minutes, stirring occasionally. While the vegetables cook, combine the milk, stock, clam juice (and any oyster liquid), dried chervil and nutmeg. When the vegetables are cooked (but not browned), add the spinach and stir well, until the spinach is just wilted. Slowly add the liquid to the vegetables, using a whisk to break up lumps. Raise heat to high and reduce by 1/3, until it lightly naps a wooden spoon. Add liquor and cream, boil for 1 minute, then reduce heat to low. When the soup stops bubbling vigorously, stir in the oysters and simmer for exactly one minute. Turn off heat and stir in the parmesean cheese. Add salt and finely, freshly ground black pepper to taste. Serve immediately. Keywords: Soup, Seafood, Intermediate, American ( RG1647 )

It wasn't tough, it's just a lot further than you thought.

May I suggest naming it the Phoenix Dog? What would go on that besides a spicy sauce? I'm guessing a cactus pickle would be too esoteric?

(Boys, boys! Play nice.) We like both places. I think the reason Taste of Greece usually doesn't have patrons inside is that it does a lot of take out and delivery. It isn't as comfortable to eat in, especially in the winter, where every time the door opens, you get a chill (we have been there in the fall when we had to wait for a table). While we were there (arrived around 8 PM, they close at 9 on a weeknight), there were several orders of take out picked up and I'm pretty sure the delivery guy came and went more than once. So, I don't think freshness/turnover is a factor. Actually, I wanted to go to Greek Village because I was craving their beet salad (Taste of Greece doesn't have this item). However, we have found that if you can't arrive there before 7 PM, there's always a long wait, which is uncomfortable (standing at the door, right in the other diners' faces). It's too far away from our house for us to do take out from them. So, if we can't get there by around 6:30, we go with other options.

Eric, Did you lose your hot dog ephemera from the front windows, as well? That would suck. Have you thought of ways to improve, as long as you're down to the studs and rebuilding? May I suggest working out a better/more permanent looking way to store/serve the limeade? Any items being dropped from the menu or are there going to be any additions? (no need to rush on a response to this, just wanted to throw out some ideas) Have a good rest in Florida!