Liza

Jonathan and Nina White are offering home made matzoh: http://shop.cowsoutside.com/product.asp?0=...=203&1=217&3=25 (Though not made under the supervision of a rabbi).

Just to clarify: by "American cheese" you mean that processed 'food' flattened into squares and wrapped in plastic, right? I wouldn't want someone banning real cheeses made in America.

You can cross City Island off your list if you're purpose in going is for seafood. I found it ranged from piffle to crap.

I don't think you should compare the two because they don't occur with similar frequency. Plus, that discussion would lead to a 'what the market will bear' discussion and we all know what that can lead to.

He hasn't worked there for some time now. Concentrating on the shows and the book. (And his son).

Wow. You really ARE the Goddess of Smoke!

I'll simply direct you to the menu at Aquavit, where you will see that it is far more than herring and potatoes. http://www.aquavit.org/ Back to your regularly scheduled head-banging.

For others looking for seasonal employment, check out local farmers markets.

It seemed obvious they were laughing at the girls' attempt to get their mouths around the capacious burger. For certain reasons, I was not at liberty to talk to the staff in question.

Worst was this past Friday at db Moderne where I observed the manager and host laughing at two teenage girls eating db burgers.

Where was the substance? We kept hearing from others, notibly Ruth Reichl, about Alice's passion and most of what I heard from AW herself was an ode to peaches and how she loves tiny tomatoes with the green attached. I think this was an enormous missed opportunity, which portrayed a serious issue - the importance of eating and buying responsibly - like a feather. I wanted to hear from Alice WHY it's important to have relationships with producers; to hear an answer to Dave Faris' question about how people outside of the food-wonderland-that-is-California can do that; how the influence of the buying public can be a force for good; how a chef or home cook might benefit from relations with producers.

What Toby said. Cabby, I notice a similarity between the scallop dish and Jean-Georges' scallop with raisin-caper sauce, also topped with cauliflower. Did you sense this was an homage, or am I reading too much into it?

Robert, Did you sample any entree-like dishes other than the quail? Or was this a grazing, snacky evening out? Many thanks Liza

Throw in a round of table-sexing, and the lunch hour can be easily extended.

Pakistani Tea House on Church Street?

Aha. So that's why they're weeks late on this story!?

Also keep in mind that there are many supplemental costs (optional, yes) on the Daniel menu.

What is this NRN?

I vote for JG. We've dined at both within the past two months and found the service much much much better at JG. We loved the food at Daniel, but left feeling ignored much of the time.

Thank you As our last evacuation lasted four months, I keep copies of our papers at my office and with friends in another state. I now also carry with me a list of important numbers - account numbers, insurance policy numbers, OEM/ FEMA emergency numbers. I have a letter on file with human resources from my bank, which can serve as a form of ID if necessary. And keep a phone card in your wallet!

Is that assessment based on actual dining experience or conjecture?

Now this seems counter-intuitive to me. If there is a shortage of fine beef out there, wouldn't it behoove the best steakhouses (and best restaurants in general) to seek out the ranchers that are producing the best meat? Restaurants have relationships with artisanal lamb, pork and sheep producers - why not beef?

Pheasant, stuffed with roast corn, sauteed onion, celery, herbs. Guanciale draped effortlessly over the breasts. Salad of baby greens from Morse Pitts. Strawberries.

I say we wait until summer, then climb the fence, throw the lawn furniture in the pool, and break into the kitchen. Congrats, Nick!

Can be especially tricky if you're already seeing colored lights already.