Mulcahy

(Sperry's is still there.)

I work on 50th and 3rd. Am visiting a friend on 86th and 3rd. Anywhere between here and there, one avenue to the east or west is easy enough for me to get to. Am looking, specifically, for excellent smoked salmon and sturgeon.

I am a West Side girl. Do all my smoked fish shopping at either Murray's Sturgeon shop or Zabar's. I work on the East Side. Tonight I have to pick up some appetizing to take to a friend on the Upper East. Where do I go??

And to you! As it should be. Congrats.

I love sandwiches. Would eat them three meals a day if I could. I can't believe that I never went to Philly for sandwiches before. (Smacks herself on head). Ralph's was fun. Would imagine that there are many better places. But it was fun. And pretty tasty. [Katie -- as an aside, this is the wedding you helped with. Sadly, your advice was for naught. I don't know if it was expense or failure to truly plan ahead or frazzlement, but I was served Woodbridge. Ah, well. I am still alive. Thanks again for your help. Sorry it wasn't put to good use (this is not to say I won't be buying your suggestions and drinking them on my own ).] Absolutely! Had everything (including hot peppers) on it. Rick's was so far superior to anything I have ever had called a cheesesteak that I cannot begin to imagine how good the rest of the city's are. When I come back I am coming with no prior commitments (i.e. weddings) and am going to continue eating my way through the city. Man, you folks are lucky. And forgive me if this has been asked a thousand times, but where do those rolls come from??

Hubby and I arrived in Philadelphia last Friday night for a wedding. Checked into the Ritz-Carlton (fabulously low holiday rate) and headed to our first destination: Ralph's, for the rehearsal dinner. We had antipasto salad (very good, short on anchovies) which was followed by calamari. They must pound the calamari for hours. It was some of the most tender calamari I've ever had. Next was veal parm for me, ravioli and meatballs for hubby. Both were excellent versions of classic italian-american dishes. I didn't love the meatballs, but the ravioli was fluffy and cheesy. Mmmmm. We retired to the Bar at the Four Seasons where we drank too much scotch with our friends. Saturday dawned and we arose (stumbled, really, in my case) with plans to go to the Reading Terminal Market. Within seconds of arriving I turned to hubby and said "I could spend days in here." Our first stop was the salumeria where I selected a Hoagie with everything which we split for breakfast. I have never had a sandwich that well balanced and flavorful in my life. If I had the money I would commute to Philly regularly for one of those. Next we split a rib sandwich from the rib stand in the back of the market. Also excellent, though not nearly as exciting (to me) as the Hoagie. But the bread was soft and the sauce spicy. And man it was good. At this point my hangover was tolerable so we decided to go do touristy (non-food related) stuff. That stuff included seeing the Constitution Museum and the Liberty Bell and walking a lot to make room for cheesesteaks. Alas we ran out of time, so were unable to make it to South Philly and had to settle for a return trip to the Reading Terminal Market and a Rick's Steak. I had never had a cheesesteak before. Well, I have had what puports to be a cheesesteak, but nothing like that. See all my prior comments about the Hoagie and commuting to Philly and apply them here. I can only imagine how good they are from the South Street legends. Sadly, we had to cease culinary adventuring to go to the wedding (which was quite lovely and the caterer quite good) and departed the next morning for Saratoga Springs, NY. I can't wait to come back. Neither can my husband. You all have a lovely city.

Anyone in the New York area can take the companion course at the Institute of Culinary Education. (You have to scroll down to get to the course description.)

Just finished The Apprentice by Jacques Pepin. Recently also finished Apricots on The Nile and Return to Paris by Colette Rossant, which I loved. Am currently working on The Gotham Bar & Grill Cookbook which is really excellent. Presents very interesting ways to think about both flavor and presentation. Edited to add egullet e-cookbooks links.

Inspired by this thread, I made myself a stacked sandwich which contained the following: layers of mozzarella, summer tomatoes, basil, and anchovies. Two layers of each on very crusty wheat bread. It was delish.

I called the Emerald Inn. The woman who answered the phone said they had been open for 40 years. I asked, "since 1964?" She answered, "maybe longer than that."

My grandfather was a regular there when he worked as a newspaper reporter at several (most now defunct) New York papers throughout the 60s and 70s. It is still owned by the same people. When I started law school at Fordham, which is down the street, he wrote me a letter of introduction to take to the owners. I did, and they remembered him (and treated me better because of it). Edited to add: I am not sure, but I think he may have been a regular there as far back as the 50s as well.

This quote is from this article about Ginza Sushiko, Masa Takayama's establishment in Los Angeles. It doesn't sound like a largely empty restaurant is a surprise to Mr. Takayama. As far as V goes, I can't believe how wrong they seem to have gotten things. Prime, JG's Vegas steakhouse, is fabulous. Great apps, good steaks, highly attentive service. Per Se can't be losing money. I just refuse to believe that. As for the others, well . . . I guess wait and see.

From gotmead.com: For weeks after our wedding my hubby kept demanding Mead from my father, much to my father's confusion.

I had my first restaurant interview today. It was set up by a friend as a "ask a lot of questions about culinary school and if they like you maybe they'll let you work in the kitchen for a day" interview. I know the restaurant (and some of its staff) very well as a customer, but I had never before met my interviewer. I did the following: Wore black pants and a blazer with minimal jewelery, hair pulled back. Called yesterday to confirm (the meeting had been set ten days ago). Showed up five minutes early (this is apparently so unusual that it was commented on -- apparently most people show up late ). Admitted I know zilch. Asked a ton of questions. And was offered a one day a week (Saturday) externship starting after Labor Day! (I work full time as an attorney, so more time isn't possible, and externs are day workers at this restaurant). I do not plan on starting school (which my interviewer thought might be unecessary) until early next year. Thank you all for your advice. Woo hoo!

Ooh. Thanks Carolyn. I feel much better. I was always afraid that I might be offending the sushi chef.

When I dine out alone, which is not infrequently, I often bring something to read. I have always been afraid of reading at a sushi bar, however, for fear that I am being rude. Am I crazy? Or is it considered tasteless to read at the bar?

This is the brand offered at Babbo in New York City. I think it is the best of all the commercially available brands that I have tasted. A hint of sweetness, but with a very clear lemon flavor.

Without turning this thread into a discussion of the merits of Andrea Strong and her work, here is a link to the non-blog articles Andrea Strong has written.

Katie is my hero. She is amazing. Really amazing.

Thanks for all your responses. I can't remember what we served at my wedding, but it was cheap and drinkable. My guests liked it and I didn't feel like I was poisoning anyone. I suspect that about half the guests at this wedding will actually care about being served decent wine. The other half, not so much. The bride will care, the groom, not at all. I also suspect that she will hate all of them when she tastes them. The quandary, as I pmd Katie, is a) how to tell my friend that she is serving "kerosene balsamic" without sending her into a tailspin and b) what to do if she will be unable to serve anything else because they can't afford the pricier stuff and won't be allowed to bring any in. If b) is true, then I will be the bad friend who offered no solution and told her that she was killing her guests. What to do?

I agree with both of you (although I don't know Pebble Creek or the sparklers, and am confused as to what a Loire sparkler is). I will suggest that she ask about a) bringing her own or b) finding out what the more expensive bottles are. If this is her only option, are some of these better than others? Katie, FYI, this place is actually in your neck of the woods.

The following was just forwarded to me by my friend Carol Any suggestions as to which of the below she shoudl choose? Thanks. Rachel, Any of these sound remotely familiar? I'm sure it's all rotgut but I want to make sure it's at least decent rotgut as opposed to skanky, tooth-enamel-dissolving rotgut. -------------------------------------------------------------------------------- Dear Carol, MCC's House Wines are: Pebble Creek Merlot and Chardonnay We can also offer Robert Mondavi Woodbridge Chardonnay and Cabernet for the same price. We offer Concha y Toro Chardonnay and Cabernet. All of these are our most reasonably priced, they go up from there in cost. Champagne includes Chateau St. Michelle from Washington State and Marquis de la Tour sparkling Loire wine.

Me too. I swear that half the disputes that get to me could have been solved that way much earlier. Sigh. Yes, they most certainly can. Ick.

Actually, because of all the vineyard workers, our Mexican is pretty authentic and good. It is our Asian cuisine and REAL Italian that is truly wanting... But true, it IS a great place live AND eat AND drink! Was actually referring to Compadres, which was far better than average NY mexican but I didn't think was all that authentic. Although the margaritas were fun. But the pictures from your taco trucks make me dizzy with envy. You have Asian food? So you know, this whole thread means that I will now waste another half an hour of work time checking out how cheap a trip hubby and I can make to Napa and how soon. It's all your fault.

No fair. You get to eat there all the time. Seriously, even in NYC (where the eats are good) I would kill for the availability of food -- really good food -- you folks have in Napa. Even your bad americanized mexican is like a hundred times better than most of our options.