spikemom

So what was this mysterious dessert? ←

I cooked one tonight for our Christmas Eve family dinner. Ours was 6.75 pounds, trimmed & tied. I follow the recipe on p. 183 of The Perfect Recipe by Pam Anderson. Very simple: Bring meat to room temp before cooking. Preheat oven to 425 degrees. Rub roast with 2 T olive oil, 1 T kosher salt, 2 T coarsely ground black pepper. Roast on a wire rack above a shallow roasting pan till internal temp is 125 degrees F....about 45 to 50 minutes for medium-rare. Let rest until internal temp falls to 90 to 100 degrees F. I used an electric knife to slice it. There were 10 of us, and there weren't a lot of leftovers.

Thanks for the RF update, Eliot and others. Is RoxSand still worth a visit?

Roaring Fork isn't on your list, molto e. I have good memories of dinners there a few years back...Is that restaurant still around? I'm following this thread because I'll be heading out your way at the end of March.

Haven't done a corporate thing, but glad it isn't a prerequisite for getting married. Husband does not cook AT ALL. But we've bonded pretty well--been married for almost 20 years.

At continental breakfast, Hotel de Buci (22 rue Buci) serves an unforgettable, buttery, million-layer, just-crisp croissant that shatters with every delicious bite. Or at least they did when I stayed there two years ago. I don't know if it was made in-house or purchased.

Thanks to all who replied. The in-laws have spoken: one dinner at the Ritz-Carlton, one at Marina Jack's. If our stay was just one day longer, I would have done my best to get to Derek's.

My husband and I will be visiting his parents in Sarasota at Thanksgiving. We're looking for recommendations for Thanksgiving dinner. I know the Ritz offers it; any others we should consider before making our reservation? Thanks in advance.

Roll call.... DiNic's uses Cacia's rolls. Tony Luke's claims to bake rolls on the premises. John's Roast Pork uses a seeded roll from Carangi's for large sandwiches, and a kaiser roll for the smaller sandwich. George's on 9th Street uses Sarcone's and Vilotti. Chickie's Italian Deli uses Sarcone's bread for the large hoagie Tuesday through Saturday; Vilotti bread is used for large hoagies on Mondays, and for small hoagies all week. Pat's uses Vilotti rolls for the pork sandwiches.

If you go overboard with your shopping at the Reading Terminal Market (which is easy to do), and find yourself weighed down with too many shopping bags, you can always cab it back to Rittenhouse Square. You can flag one down on Market Street, or catch one outside the Marriott Hotel, which is across from the market's 12th Street entrance. The driver will complain that you're not going to Atlantic City; just ignore him.

Martin's has the best sausage selection at the Reading Terminal Market. Several kinds of Italian sausage (hot, mild, with broccoli rabe, with provolone, etc.), as well as breakfast sausages, chorizo, andouille, lamb sausage, garlic sausage...They freeze really well, so you can stock up.

I talked to Deborah today. They're no longer serving dinner. Saturday and Sunday brunch will continue. Plus takeout panini/sandwiches Wednesday-Sunday.

Debreaux's has a small dining room. I've only ordered takeout, so I can't say if the wait is shorter for those who dine in.

More Spanish than Brazilian, but with lots of fashion models for customers..... El Bullimia