giovanni

Check out Alan Epstein's website www.astheromansdo.com. Alan is an ex-pat American who has lived in Rome with his family for +/- 10 years now. The website includes a lot of great information for anyone visiting or planning an extended stay in Rome. Also, be sure to read his book "As The Romans Do." It's definitely worthwhile.

Breakfast --- there's only one "must go" choice in Boston: Charlie's Sandwich Shoppe on Columbus Avenue. Run by the same family for the past 80 +/- years (they must be doing something right), you'll sit at communal tables with an eclectic mix of young professionals, neighborhood locals, politicians, students, young families, etc. The pancakes, omelettes, french toast and famous turkey hash take simple diner/breakfast fare to another level. North End --- Regina's: forget it. Always overrated, and now not even as good as it once was. If a North End pizza is what you want, try Antico Forno (on Salem Street) --- far more authentic and a much more pleasant spot (great salads and antipasti as well). I would second the Giacomo's recommendation. For the more "upscale" North End experience: Prezza, Bricco, Carmen's, Sage. For North End "traditional": not as easy as you'd think (a lot of tourist traps in this category) .... But, I'd try Strega, or maybe Piccola Venezia, both on Hanover Street. Other dinner options --- Radius, Clio, Mistral recommended above: all very good, very trendy and very expensive. Another "sure bet" which has kind of fallen off the radar screen: Hamersley's Bistro (South End). If you're a wine lover: Troquet on Boylston Street. For a kind of new-wave asian/western fusion thing: "L" (the old Cafe Louis --- at the rear of the Louis store on Berkeley Street). I'd skip Legal Seafoods and the Naked Fish --- you'll find better seafood at any of these places.

Gotta agree with agbaber (on Uni) and disagree with galleygirl (in part re: Uni, and completely re: B&G and The Butcher Shop). Uni is truly special, as, I believe, accurately described by agbaber. But it IS (as I said in my original post) very expensive, as noted by galleygirl. Nonetheless, for a splurge occasion (and I know that Torakris is looking for budget-minded options --- see my other rec's), Uni leaves a diner exhilirated and more than satiated. As for B&G and The Butcher Shop, "hot" does not always equal "mediocre", as evidenced by the fact that both of these places --- now open more than/almost a year and well-beyond the attention span of the ever-so-fickle see-and-be-seen crowd --- continue to do great business. Why? Because they're good and reasonably priced (not exactly cheap, but nowhere near expensive). The Sheryl Julian review below gives some of the price points at The Butcher Shop --- and none of the portions there, based upon my own personal experience, can be called "very little food." The sandwiches/panini are huge and reasonably priced ($9 for the roast beef version on Julian's visit). By comparison, the prix fixe three-course lunch at No. 9 Park (and I really like No. 9 Park, don't get me wrong) for $27 (excluding anything to drink), will leave you hungry. See the Julian review of Butcher Shop below: A NEIGHBORHOOD PARTY AT THE BUTCHER'S Author(s): SHERYL JULIAN Date: December 25, 2003 Page: 6 Section: Calendar I was describing the Butcher Shop recently to some people who had never been there and I realized that halfway through my story - no matter how detailed I got - they wouldn't be able to picture this place. I'll try again: At the entrance, there's a bar on one side and a row of seats along the windows at the other. Yes, it is really a butcher shop in the back, with the finest naturally raised organic meats money can buy. The shop also serves the same little meaty meals it offers at dinner during lunch. At night, when the foot traffic starts along Tremont Street, the 800-square-foot space turns into a neighborhood party. You see, the space really lends itself to partying. There are only a few tables, so mingling is easy, and the large butcher block at the back of the shop, where the meat cutting is done during the day, turns into a dining table at night. Picture a block the length and width of a king-size mattress. There are no seats, so you order and stand while you eat. The effect is that you think you've stumbled into the city's greatest culinary secret, that you've slipped into an exclusive club. The six-week-old spot is the latest venture of Barbara Lynch, who has received acclaim as the chef and owner of No. 9 Park on Beacon Hill. With Peter Niemetz's stylish design - the walls are chalkboard and offer the specials of the day in delightful calligraphy - and Barcelona native Pep Vicente running the place, the Butcher Shop is incredibly popular. On a busy night, 100 people can come through the place, some stopping to have a glass of wine after putting their name on the list at B&G Oysters Ltd., across the street. Vicente says that some people eat fish first and then come over for some meat ("surf and turf," he explains). The oyster spot is Lynch's second project. Both oyster and butcher were in the works before the chef found herself pregnant. She's due in February, so running three restaurants couldn't be easy. Her husband, Charles Petri, watches her like a hawk. She spots us standing at the butcher block one night and he wanders over later to sing her praises. That might sound insufferable - standing for three hours listening to the owner's husband talk about her for half of that time - but when the visitors agree completely, somehow it's not. Lynch's imagination and culinary ability are admirable. Vicente pours generous glasses of wine in beautiful Spiegelau glasses, which are large and well-made and feel wonderful in your hand. (This and Lynch's other three wine lists are managed by the talented Cat Silirie.) We break off a piece of the tender Sel de la Terre baguette, inhale Sel's ciabatta, a looser-textured loaf, and wait for our dinner to arrive. Jason Bond is the chef here, and Lauren Resler the pastry chef. Frisee salad ($10) contains only the pale green curly leaves of this frizzy lettuce, scattered with matchstick-thin haricots verts, and drizzled with a truffle-scented vinaigrette and some hazelnuts. About eight bites in all. The roasted marrow from beef bones on toast ($6) is a second act in dining in miniature: six slices of bread with a silver-dollar piece of warm marrow on each. There is also coarse sea salt for sprinkling and haricot verts to nibble. Marrow is rich and luscious in the same way that foie gras is. In fact, you shouldn't eat a lot. We would have eaten more. Tartare ($14) is made from the fresh beef on the premises (it's one of the only places on earth that I would eat raw beef). It comes in a little pot, the ground beef mixed at the last minute, Pep Vicente explains, with a slightly vinegary tomato sauce, cornichon pickles, onions, and capers. This beef melts in the mouth, and it's divine on thin triangles of housemade brioche toasts. The charcuterie plate ($17, which is easily enough for two) is full of riches, including boned rolled chicken slices, rillettes, pork terrine wrapped in leek leaves, divine foie gras with a sparkling gelee. An irresistible roast beef panini ($9) is made on slices of the Sel de la Terre bread and pressed in a grill so that the meat is hot. Some nights, when it's quite chilly, Lynch makes a big stewy pot, so you might be offered something typical of a French brasserie: a cassoulet, coq au vin, or a choucroute garni, all between $12 and $14. It's an evening of forbidden fruits, a year's worth of meat and fat in an hour. But we're still hungry. We finish with a platter of cheeses, then ask for a few macaroons. They are tiny airy sandwiches, some chocolate, some almond, that melt on the way down. Tea comes in cups with lids, which act as teapots (they're more cute than functional). Every glass, cup, and plate is the highest style, and even if your teapot lid falls into the cup and you've been standing eating for three hours, it seems like a small price to pay for feeling like an insider in Boston's hippest corner.

BTW, just noticed that you're the forum host for Japan. Do I dare suggest sushi?? There are several "usual suspects" that are generally recommended, but I'd guess each would fall short of your standards. If the urge strikes, however, to try something a bit different in the sushi vein, something of extremely high quality (and also very expensive) you might want to consider going to Clio, which is Ken Oringer's restaurant in the Lenox Hotel on Massachusetts Avenue. A couple of years ago, Oringer added a separate sashimi (no rice served) bar called Uni. It is an experience. Tasting menus, available at various levels of expense, are the way to go with expert guidance from the chef (sometimes Oringer himself) manning the bar. Also, if you'll be cooking asian, I understand that the Super 88 Market (in Allston-Brighton, probably accessible via the green line) is the place to do your provisioning (though I am no expert in asian cooking).

I've lived in and eaten my way through Boston for 20 years now ..... slbunge, while a newcomer, is right on with his/her (?) recommendations. I'd add a few additional thoughts: For marketing: 1. In addition to the other places mentioned in the North End, try Sulmona (on Richmond street I believe) which is a terrific butcher shop; 2. For "the very best" meat-buying (but much more expensive than Sulmona), try Savenor's on Charles Street in the Beacon Hill neighborhood. Fabulous prime cuts of beef, veal, lamb, pork and many exotics as well. 3. For lobsters, J. Hook on the waterfront near the Boston Harbor Hotel (5 minute walk from the North End). 4. For produce, any of the Whole Foods Markets (I believe there is one proximate to Jamaica Plain), which, in my opinion, beat the Haymarket hands-down in every category except for atmosphere/charm (which still makes Haymarket worth a visit). 5. For bread, Hi Rise Bakery in Cambridge (near Formaggio Kitchen, which was mentioned by slbunge [a must-see, world-class cheese/specialty food shop --- but make sure to visit the "flagship" Cambridge location versus the "satellite" South End location, there's no comparison]). For cheap eats/lunch: 1. If you go to Hi Rise Bakery, you can also eat lunch there --- awesome sandwiches, homemade soups, salads; 2. Tim's Tavern, on Columbus Avenue straddling the South End and Back Bay, serves one of the world's great (and largest) hamburgers for very short dollars. It's a bit of a "dive", but a classic nonetheless (great tunes on the jukebox); 3. Charlie's Sandwich Shoppe, also on Columbus Avenue, is a 70+ year old neighborhood institution serving awesome breakfast 6 days a week (closed Sundays). Try the pancakes, the omelettes or the house specialty turkey hash; 4. In the South End on Tremont Street, try B&G Oyster Bar and/or The Butcher Shop, both owned by local celeb chef Barbara Lynch of No. 9 Park fame. These two gems sit across the street from one another, and both offer great lunch options. B&G serves a wide assortment of oysters on the half shell, a terrific New England lobster roll, and many other seafood choices. The Butcher Shop is both a butcher shop and wine bar. Sit at the bar and enjoy many fine wine choices by the glass and a daily list of light lunch specials/sandwiches. It's a taste of Italy in the South End. Enjoy!!

HMMM.... client dinner, females, not too adventurous, nothing stuffy.... on a par with No. 9 Park. Try any of these: In Boston: Via Matta (italian) Excelsior (new american) L (asian fusion) Hammersley's Bistro (french bistro) Prezza (italian) Pigalle (french bistro -- chef just named a F&W best chef) Trouqet (mediterranean/new american --- awesome wine experience) Clio (new american/asian inspirations --- separate sushi bar) Capital Grille (classic steak house) In Cambridge: Oleana (mediterranean --- but think Morocco; great neighborhood feel) Rialto (italian/mediterranean) East Coast Grill (awesome raw bar, grilled fish) Craigie Street Bistro (french bistro)

Mario, Do you stay in touch with the folks at La Volta? Have you been back there in recent years? I will be in Tuscany in August, and always plan my days around lunch and dinner. I'm wondering if La Volta is worth a special trip, and, if so, what you would order .... thanks.

I strongly second that idea .....

I've eaten there three times --- just to be sure. Each time I was greatly disappointed. The quality of the food is, at best, mediocre. Decor, pretty dismal. Service --- OK. I really wanted to love it --- I like Ming Tsai's shows and believe that the flavor combinations and cooking "alchemy" that he enthusiastically showcases on his television shows is truly innovative and (if he's preparing the food, as he does on his show) delicious. The problem at Blue Ginger is that 90% of the time there is no Ming Tsai in the kitchen. In addition, the restaurant's reputation may simply have exceeded the reality of it's day-to-day dining experience. If you have visiting parents in the area --- take them to Blue Ginger (if they really want to try it) for lunch. But for your special occasion/destination dinner, there are far better choices throughout the Greater Boston area that won't disappoint you the way I think Blue Ginger will.

I have some of both the '99 Giorgio Primo and the '97 Lisini in my cellar ..... awesome choices. Enjoy!!

Mark, You can definitely put together a really good case without "breaking the bank." Unfortunately, the dollar is now at an all-time low against the euro, so it won't be quite the easy bargain it would've been a couple of years ago. Nonetheless, I've generally found that most Italian wines retail in Italy (assuming for the moment parity between the euro and the dollar) at about 50%/60% of the US price --- IF you can find the same wines in the US. Even with shipping costs, you still save quite a bit (though when shipping [which is priced according to weight], the bargain is far better when dealing with more expensive labels). If you're going to do the carry-on thing, you'll make out even better. I think you're on the right track considering Chiantis, Carmignanos, etc. versus the more well-known (and highly marketed) Super Tuscans and Brunellos (which are fabulous, but no longer provide the value proposition that they once did). I'd also suggest looking at Rosso di Montalcino (Brunello's "little brother") and at Vino Nobile --- the DOCG wine of Montepulciano. It's another great example of the Sangiovese grape at its finest, but much less well-known outside of its native region and accordingly much easier on the pocketbook. Florence has several well-regarded enotecas where a good case can be put together. Find one where you can taste a range of your targeted wines and where there's knowledgeable staff who can help guide you. My personal favorite is Pitti Gola e Cantina. It may be a bit more expensive than some others (because of its tourist trap location directly across the street from the Pitti Palace), BUT the selection is excellent, the staff are very knowledgeable/friendly (they speak some English), and there are always a number of wines available for tasting by the glass on any given day. A bit more difficult to get to/find, but with a very good selection and well-regarded is Enoteca Fuoriporta (Via Monte alle Croce, 10r --- near the church of San Miniato [well worth a visit for the church and its view over the city]). Another way to go if you will have a car, is to buy directly from a winery --- the prices will be even lower. The possibilities are, obviously, endless. Pick a "zone" which interests you and focus on it. Last fall, I concentrated on Panzano --- in my opinion one of the great Chianti Classico zones. At the Fontodi winery, you can taste/buy any of the vineyard's excellent offerings (ranging from their "basic" chianti at around $12, to their riserva and single vineyard "Vigna del Sorbo", all the way up to their highly acclaimed Super Tuscan "Flaccianello della Pieve"). Hope this helps. Good luck and enjoy!

The situation Craig describes raises not only issues relevant to wine appreciation, but also sensitive social questions. And in my view, depending on who you're with, the social considerations may trump the desire to flag a corked wine --- it may not be worth embarassing your fellow diners. What I find more perplexing (and irritating) when it comes to corked wine is the ignorance and attitude of self-proclaimed "sommeliers"/"wine service professionals" who either can't recognize the flaw themselves or if they do, prefer to try to assuage or, worse yet, intimidate their objecting customers into believing that it's "the style of the wine." Since a mildly corked wine can be a close call, even for an experienced wine drinker, this general bad attitude can have a chilling effect on customers' willingness to complain. Obviously I'm generalizing here --- many restaurants follow the credo "the customer is always right", and in fact gladly take back bottles from unhappy customers even when the wine is actually fine!! But they are too few and far between.

Sorry for the Italian and the missing translation. Guess my Italo-American blood got caught up in the moment.... My hat is off to you and your husband. Seems to me that's exactly the way to approach a culinary adventure.... and the same way my wife and I try to do our pre-travel planning, whether in Italy, here in the States, or elsewhere. I wish more people would do the same....

Esatto!!! Sono sicuro che ci sia qualquno qui nel filo che ha mangiato al famoso Enoteca Pinchiorri a Firenze (due stelle). A me, quello non e cibo italiano --- e cibo francese! Si puo dire la stessa cosa di tanti altri ristoranti "stellati" dalla Michelin, come La Tenda Rossa (due stelle) a Cerbaia (Toscana). Mi dispiace di usare l'italiano, ma mi ha sembrato giusto per questo soggetto particolare....

You're right. But Lupa is a pleasant exception.

I'm one of those Italophiles, and I couldn't agree with you more. That's precisely the point I've been trying to make --- perhaps not as eloquently or directly. Particularly your last point about not being able to find a decent Italian restaurant.

I can completely relate to your dinnertime dialogues --- both American and Italian. And I also agree with your statement that there's a relatively small constituency --- at least generally speaking --- in the US for quality ingredients and passion for food. But, I think the Italian obsession with eating well does more to explain the differences in home-cooking and personal, everyday diet than it does to explain why it is so difficult --- even in NYC (and one would be hard-pressed, I believe, to argue that a constituency of "passionate" --- and knowledgeable --- food consumers does not exist in NYC) to find an authentic Italian dining experience. I don't believe it's a dearth of quality ingredients --- quality ingredients (setting aside certain things, sure, like Motta's peppers) are available to restaurant chefs of means. This is borne out by the fact that, on occasion, I'll find a particular dish at a US restaurant that matches or at least closely approximates the flavor/quality of the same dish prepared in Italy. But on the other hand, I've never had an entire meal here that matches the overall experience of the "real deal."

I really think you've missed the point, and misinterpreted a lot of what has been said here. For me, anyway, the issue isn't "good" or "bad" Italian food (though there could certainly be a whole separate thread on that subject, including a discussion re: the mystifying success of chains like Olive Garden, Sbarro and Papa Gino's here in the US), and it isn't about generally disparaging the culinary sensibilities of the American public. In fact, there is a large base of American consumers who appreciate quality food products and dining and spend large sums annually on both. Nowhere is this more evident than in NYC. And, furthermore, as someone else has already noted in this thread, many would consider NYC the "best restaurant city" in the world in terms of its diversity of offerings AND the quality of those offerings. But here's the rub, and the real issue, as I see it ---- You go to Babbo for dinner, arguably the best Italian spot in NY. You have a wonderful meal. You spend a sum equal to the GNP of a small developing country. Nonetheless, you're a happy customer --- the flavors were big and bold, everything was fresh and well-prepared, the wine list superb. There was nothing "bad" about this food. This food was superb. But it wasn't an authentic Italian dining experience --- not in terms of the selections on the menu, not in terms of the portions (which are far larger than in Italy and make difficult if not impossible the experience of a "full" Italian meal), and certainly not in terms of the rhythm and flow of the meal. And the question remains why? It's not because Babbo's customers "prefer crap" as you've chosen to interpret some of the comments in this thread. These are some of the most demanding consumers in the world --- if Batali served crap eventually even he'd be out of business. And it's not, as some others have asserted here, a dearth of quality ingredients. At least for someone like Batali, the availability of high-quality ingredients is (for the most part) a non-issue. So why can't you get the "real deal" (or even something approximating the "real deal") here in the US, even at a wonderful place like Babbo? That's the real issue.

In my view (posted at length early on in this thread), these two observations sum it up (if we stay on the original subject of this discussion......). There's no question in my mind that Batali can produce a true Italian dining experience here in the States, with his access to first-rate ingredients, his encyclopedic knowledge of Italian regional cuisines, and his talent as a chef. But as a businessman, for the precise reason cited above by Sammy, he chooses not to do so at Babbo. This is why, with limited exceptions, we don't see "authentic" Italian restaurants here in the States.

I agree. And if he'd do it, I'd hitch-hike to NY to help you eat that meal!

I would say that Vissani is, obviously, "truly Italian" as you've put it --- though clearly his repertiore is non-traditional (and to me, anyway, and I believe to many Italians as well, off-putting --- not because it's "modern" but because, IMHO, it doesn't work). To me, it's not a question of the menu in a given restaurant (I appreciate both the mainstream/tradition-grounded dishes as well as the ones that "push the envelope", although I confess I do have a soft spot for "cucina alla nonna"), but more the approach to the food and the overall experience. Does the chef search out and use the best local ingredients? Does he combine those ingredients --- for traditional or "modern" dishes --- in a way that makes sense? Is there a comfortable and logical progression to the meal --- a number of courses to be chosen from, none of which are too big or overwhelming within the context of the whole meal? Is there a carefully selected wine list that complements the food being offered? These are some of the things I look for in an Italian dining experience. You might love Vissani, as many do, or you may view his cooking as heresy. But in either case, you can't say his restaurant isn't Italian.

In my view, the reasons why it is so difficult --- if not impossible --- to find authentic Italian dining in the US are not due to inferior ingredients or a lack of culinary talent (both of which seem to be in plentiful supply here in the year 2003). Rather, they are rooted in fundamental differences in: (i) our cultural expectations, (ii) our food traditions, and (iii) the restaurant "business model." Being both a flag-waving, chili-eating, barbeque-loving, burger-consuming American AND a red-blooded 3rd generation Italo-American who has spent much time in Italy, I think I've seen both sides. I speak, obviously, in generalities but..... We Americans: Think bigger is better; Prefer speed in delivery to quality upon arrival; View time-honored recipes/dishes as "boring", while raving about forced combinations of ingredients in the pursuit of so-called creativity; Are guided in our dining choices more by Zagat than by our own palates. Further, an American restauranteur must factor these tastes into the business equation when he develops his menu, his wine list and his approach to serving his customers. If he doesn't, he's out of business before you can say "Olive Garden." The Italians: Value quality over quantity; Would rather eat the same favorite dish every night than waste even one meal on an ill-conceived experiment; Enjoy the pleasures of a meal which plays slowly out over an entire evening. Perhaps most important, Italian restauranteurs and chefs have chosen a lifestyle and a vocation, not a business. If they can pay their bills, earn a reasonable living and make their customers happy while doing what they love (which means actually cooking), they view themselves as successful. And they are happy and content. No empires of 10-12 restaurants, no triple-seatings for dinner, no wine lists designed to appeal to the Wine Spectator. In the States, this just doesn't happen. You have to make money. And to make money, you have to compromise the Italian "ideal" to fit the tastes and expectations of your American customers. Sure, there are exceptions on both sides of the Atlantic. I've eaten plenty of bad and, believe it or not, UNAUTHENTIC meals in Italy --- usually in overrated/overpublicized places looking to make a buck off of tourists. And I've had some pretty authentic Italian dining experiences on occasion here in the States. I had lunch at Lupa in NYC just this week. Personally, I find Lupa to be pretty true to the Italian model (particularly the Roman trattoria model), while I don't think that Batali's more famous flagship, Babbo, is. Don't get me wrong --- I think Babbo is a very good restaurant. But it is a restaurant INSPIRED by things-Italian, not a true Italian restaurant. And it is such because not only is Batali a great chef (and I believe a great Italian chef), he is also a New Yorker and a good businessman. Nothing sums up my view of all of this as well as Stanely Tucci's film "Big Night." If you haven't seen it, run out this weekend to your nehgborhood video outlet and rent it. It really says it all. The bottom line for me: I've learned to accept and to enjoy the better Italian-inspired restaurants here in the States for what they are --- which really is a unique category. And sometimes, even though the overall experience of a meal in the Bel Paese isn't there to be had, I find a dish that makes me feel --- if I close my eyes --- like I might be back "in sito."

I agree with lleechef on The Daily Catch. I don't know the Yankee Lobster Fish Market, but it reminded me that true lobster fanatics shouldn't miss J. Hook & Co., one of the country's largest purveyors of lobster, which is open to the public and sells fresh lobster rolls. One more thought: For breakfast, try Charlie's Sandwich Shoppe on Columbus Ave in the South End. Legendary breakfast food --- omelets, pancakes, french toast, home fries and turkey hash. You'll sit at communal tables with investment bankers, lawyers, cops, construction workers --- a whole spectrum of Boston's socio-economic landscape. The place is over 75 years old, and still run by the same family. Check it out some AM (closed Sundays).

1. The supposed best Modern American restaurants: Radius Excelsior Clio Troquet (Mediterannean, awesome wine list/values) Locke-Ober (Old World Boston lives on --- JFK's oyster stew, etc.) Hamersley's Bistro (French --- lovely South End location) No. 9 Park (Italian) 2. Seafood. Buckets of crabs, lobsters, clams and scallops. Somewhere full of life and flying shells. In Boston proper: Jasper White's Summer Shack (one in Arlington ---the "flagship" --- and another in Back Bay) The No Name Restaurant --- touristy, overrated, but an experience Legal Seafoods --- generally overrated; good, but not great North of Boston (birthplace of the fried clam): In Essex: Woodman's In Marblehead: The Barnacle (magical setting); Maddie's Sail Loft (serious cocktails). Marblehead, by the way, is a great town to visit on a day trip. 3. The famed lobster roll. I've heard lots about them, but never tried one. Traditional: Jasper White's Summer Shack; Legal Seafoods Upscale: B&G Oyster Bar (in the South End) 4. Any beers/breweries I should look out for? Tremont Ale; Sam Adams; Harpoon 5. Any quirky little places I might otherwise never find? For southern-style barbecue: Redbones in Somerville (they also have a selection of 50+ microbrews on tap) In Boston's North End (a neighborhood settled predominantly by Italian immigrants): Sage, Carmen and Bricco (for casual, but upscale Italian); Cafe Graffitti (for espresso drinks and local color); Mike's Pastry (for Italian sweets). 6. The best markets/stores for food and related things. Meats: Savenor's (Beacon Hill) Sulmona (North End) John Dewar & Co. (Newton) Salumeria (Italian specialty foods): Salumeria Italiana (North End) Bread: Hi-Rise Bakery (Cambridge --- great soups and sandwiches) Produce: Whole Foods Markets (multiple locations) Haymarket (outdoor market Saturday mornings near Quincy Marketplace --- more for the experience/ambience than the quality) ENJOY!!

Craig, Well said. Great article.