Mulcahy

Here is my predicament: I love limoncello, but the yellow sugary syrupy stuff sold at most restaurants in NYC (notable exceptions: Babbo and Girasole) and at liquor stores is totally undrinkable. Where can I find the good stuff? (I live in NYC, but any recommendation would be appreciated). Let me also add that I have been too lazy to make my own, but am starting to think that is my only option. Please, please help me.

Carolyn, Thank you for doing this. I have been in Napa twice during harvest and have always wondered what these magical vines looked like along the way. Thanks again.

Idiazabal -- Nutty and firm, great shaved thin on a pork sandwich. Mmmm. Ossau Iraty -- Buttery and perfect. Cabrales -- One of the kings of blues, imho.

Anyone out there eaten at the new Rosemary's? Is it as good as the old Rosemary's? Thanks

I ate at Au Bon Accueil, eek, it's now almost four years ago. Anyway, both my husband and I loved it back then. It is a small, charming restaurant with very good service. I cannot imagine they would have a problem with a nine year old. Thruthfully though, I am not sure how much my thoughts are worth since it has been so long since I was there.

My husband and I ate at Bar Masa on Friday night. They are just starting to serve, but there menu is still limited, and far from set. It is currently printed on copy paper (the bartender gave me a copy which is where the prices come from). Sat at the bar, which is really beautiful, and split the following: 6 oysters (Kumimoto, I believe) ($18) 3 baked oysters with black truffle ($15) 2 pieces o-toro ($?) [i think the pieces totaled about $40, the prices were on a different menu, which I do not have] 2 pieces yellowtail ($?) Sushi canapes which consisted of 2 each of: tuna tartar caviar, yellow tail truffle, scallops with sweet shrimp, and salmon tartar caviar ($28) Marinated chicken with garlic ($16) Kobe beef yaki soba ($23) The raw oysters were delicious. The baked oysters were very good, but a little weird (the truffle was overpowering). The o-toro and yellowtail were to die for. The sushi canapes, which were served at the Time-Warner opening, were all delicious, but the scallops with sweet shrimp were a bit bland. Surprisingly, I cannot say enough about the two cooked dishes. The marinated chicken was tiny chicken croquettes with tiny french fries. It was one of the great "fun" dishes of all time. Reminds me of some of Keller's spoofs. Basically it was chicken nuggets with fries, but it was soooooooooo good. The Kobe beef yaki soba was worth the price of admission in and of itself. We also drank some wonderful sake (I have no idea what kind, since I know zip about sake) and had some after dinner drinks (they have a good selection of brandies/eau de vies/whiskeys). I should add that we spent close to $300 (including tip) but we drank a lot of booze. Also, the service was very good, if not quite perfect (busboys still getting the hang of things). The bartender/server was excellent. The sushi, by the way, is not prepared behind the bar. I don't know if it will be eventually. From our experience I had more or less determined that when we can afford it (ha) we will try to get into Masa. From Bourdain's review it becomes absolutely necessary.

City inspections take forever. Noooo!!!!!!!!

Just came home to message that April 2 reservation is off. Sigh.

Campbell's Cream of Tomato reminds me, like many others, of being small and having someone take care of me. I love Progresso's Tomato Basil Tortellini. Am not a fan of either's clam chowders. (My husband loves the Progresso Manhattan Clam). My favorite New England Clam is Snow's. My only problem with all of the soups is that they're super-salty, which I guess is a processed food problem, but it's still annoying. Now I'm dreaming of a grilled cheese sandwich and tomato soup . . . Sigh.

Does anyone know how they're rescheduling? In other words, do you have to choose a night within 60 days, or are they allowing rescheduling outside 60 days?

If your boss stays at the Villagio or its sister property, the Vintage Inn, the concierge can secure reservations. They get two tables a night (early and late seating -- I'm not sure if that's each property gets two tables, or they split the two tables). Anyway, the sooner the concierge gets the request the better because they "reserve" their requested tables in the order that the requests come in. They actually go to French Laundry every morning at 9 am with other concierges from the Valley and stand in line to book the tables 60 days in advance. (Had the good fortune to have them land us a table twice, once on my honeymoon, and once on my 30th birthday).

Went to Les Halles last night for dinner for the first time in about two years. It was marvelous. The restaurant was mobbed (we had 9:30 reservations) and we were seated about ten minutes late, which seemed more than reasonable given the number of people waiting and how apologetic the hostesses were. The meal was wonderful. My husband had the grilled calamari salad and steak frites (perfectly cooked to the right temp). I had escargots and plump and juicy moules marnieres. For dessert he had profiteroles and I had the cheese plate . We split a very tasty burgundy. He had scotch after dinner, I had calvados. I was thoroughly impressed. The food was excellent. The service, even though they were swamped, was attentive and friendly. Truly a terrific experience.

Rich, Was everyone invited to visit the kitchen?!?! Or just you because it was a special occasion. I had my 30th birthday dinner at French Laundry and have to say that it was the most memorable evening of my life (other than when my husband proposed). I am thrilled for you and your wife that Per Se was equally as special. I am going on April 2, and I can't wait!

For an interview with April Bloomfield in the New York Observer (you likely have to scroll down) Also for a description from Daily Candy

Tryska & jglazer75, what kind of pan do you put in the broiler uner whatever you are broiling? I have one of these and have never quite figured out the pan setup. Thanks!

Has AIX really been improving? I ate there a few times and was fairly unimpressed. My last visit was well over a year ago, though, so maybe I'll give it another shot. Felonious, you found the portions at Ouest small? I eat there a lot (two-three times a month, always at the bar) and have found their portion sizes fairly large. I have heard this criticism before and have always been confused. Can you tell me what you ate? The portion sizes have been getting noticably bigger, by the way.

No secret handshake, but I did resist the urge to ask everyone I met in the Per Se kitchen whether or not they were e-gulleteers.

I live on the UWS, too, and agree that there is a dearth of decent French Bistros/Brasseries. My husband and I ate at Nice Matin for the first time last week and had a very mediocre meal. (So mediocre I cannot remember what my main course was). The only thing truly worthwhile was the wine list. Les Routiers does a decent job of Steak Frites and especially Moules Frites. Cafe Luxembourg is terrible. I would love to see a place like Balthazar or Les Halles on the UWS and definitely think the neighborhood would support it. Avenue used to be an acceptable substitute, sort of. As an aside, I recently dined at Kitchen 82 and really enjoyed my meal there. Any of you tried it?

Ellensk hits it right on the nose with her descriptions. Except that they were also serving the salmon tartare with craime fraiche coronets at Per Se, as well as cauliflower soup, and peanut butter truffles. The coronets are unbelievably delicious. I thought the food at Masa and Per Se was phenomenal. I did not eat anything at Rare. Masa was also offering two types of sake, one of which was unfiltered and tasted vaguely of lemony champagne, if that makes any sense.

From the New York Times article about the new Time Warner center: "The restaurant will have prix fixe tasting menus at $125, $135 and $150. It will be open for lunch on Friday, Saturday and Sunday, and for dinner nightly."

5:45 pm on Friday April 2. Woo hoo! Woo hoo! They were exceedingly helpful. Also, once in my dialing frenzy I accidentally dialed 9336 which connects you to the kitchen. They were also very nice. Woo hoo!

Thanks, everyone. I ended up serving a 2002 Dr. Konstantin Frank Finger Lakes Riesling. It was very tasty and cooled the heat from the spicy foods quite nicely. (Alcohol is 12%). Thanks again.

Thanks for the advice. I think I will try either rose or riesling (or both!) any suggestions for either? My knowledge of both varietals is limited. Thanks again.

No matter what she thinks people who know the owners (or management) of a restaurant are treated differently than those who don't. And what's the point of working as a reviewer if you're unwilling to eat offerings on the menu? Oh no, it might taste icky!

Am hosting a Superbowl get together and while everyone else there drinks beer, I don't. Am serving: Jalapeno Poppers Mozzarella Sticks with Arrabiata dipping sauce Mixed cheeses (mostly mild) Antipasto (salamis, olives, etc.) Spicy chicken wings Very very very spicy chili Cornbread Since I am the only one drinking it, I am not particularly concerned about cost. (Although I still don't want to spend more than $15-20 a bottle). I figure if I slave over the stove I am entitled to good wine. Any help at all would be appreciated. Thanks!