glepore

A thermoblock machine, or one with a ml sized boiler like the Sacco, its not an issue either way, so I'd err on the side of safety and turn it off. Generally these machines don't have any safety for running out of water, save a overtemp thermostat, which on some units is a fusible link (ie replace after it trips), so I'm not very comfortable with leaving them on unobserved. Prosumer/commercial machines, otoh, have a large thermal mass-not just the boiler, but the group often takes 20 min or so to temp stabilize, so leave those on. They almost always have autofill with a logic circuit that turns the heat off if they run out of water. As to the vaccum break/timer issue, yes, this is a problem, specifically w/ the Oscar, but a breaker can be added for 20 bucks in parts, which is what I did w/ my Oscar. You do need a big grounded timer, not some cheap hardware store version.

Herb-well, the situation is that my seller is "motivated" with regard to his license-ie it might be a screaming deal. I'm going to let this deal play out until the end.

Well, it gets more interesting. I originally thought this to be unworkable because the "safekeeping" period for the liquor license expires on May 1, and while a transferee gets additional time, I didn't think we could hammer out the code issues in time for me to feel comfortable with the transfer. However, it turns out the Legislature did someone a big favor-the first law signed in 2006 extends the "safekeeping" period for any license currently in that status until Feb 2007. Therefore, more time. I'm going to let the seller twist for a bit first, he's got it coming. For those that are curious as to "safekeeping", under the liquor code you can't hold a license for an establishment that is closed for more than 15 consecutive days-you then need to turn it in to the LCB and apply to get it back. Currently, you can't leave a license in that status for more than 3 yrs without losing it. Chris-that's my dilema, I can think of a couple places to go with it just across the Montco line, but it needs to stay in Bucks. Don't have the resources to do a ground up, either in terms of capital or tolerance for risk. Thanks to all for the support, here and in pm's etc. Keep the fingers crossed.

I would absolutely second the recomendation of Epicurian. Haven't been there for a year or so, but I think it would be perfect for what you're looking for. Its easy to miss, in a small shopping area (not a center, more like a cluster) on 113 just above where it jogs.

Great suggestions. Too bad due diligence has revealed major undisclosed issues which may well be unresolvable. Can't comment yet, but the deal is likely undoable. Luckily, I'll escape financially unscathed and continue the search. If anyone knows of a turnkey facility in the area that could be refitted for a bar, I may still be able to purchase the license. It would need to be in western Bucks county for it to be workable for me. If anyone somewhere else in Bucks is interested in the info concerning this license, feel free to email me privately.

← Bravo. I enjoy theater, but the Starr experience isn't, really. And its a shame, because it often detracts from the food, which can be first rate. I expect to be able to have a conversation with my server, but the Starr folks are too often waitrons, and I get the impression they are discouraged from even normal casual conversation.

Chris-its the old Gerryville Public House, Gerryville Pk just north of 663. Right now its 70 covers, which we will likely reduce to 50 or so, plus the livingroom style seating when we get that far. It needs a redo inside, current owner has pews from an old church as booths, nice idea, poor in execution, as you can't get in and out easily and the backs are too "laid back"-oh yeah, he put a thacthed roof on as well, which fortunately is just layered over the existing metal roof. Good news is a newish bar and a 10 tap system w/ a new beer fridge. The Victory guys are friends/former clients, so I'll feature their stuff, along with some other locals and a Belgian or two. The kitchen is tight but workable. I'm envisioning good pub food on the regular menu, with more ambitious specials - some hearty stuff, osso bucco and other braises, and a good simply prepared fish or two. Something like a cross between Bubba's in Coopersburg and Ortino's (just tried that on your recco and was suitably impressed, more so because years ago we remembered what the place looked like inside), with specials that stretch a bit. My bro-on-law is Johnson and Wales trained (with an MBA to boot), and has done similar concepts sucessfully multiple times now(currently has a place in Doylestown) so he'll consult. I'll turn my law practice back to 2-3 days a week, and spend the rest of the time at the new venture, which is less than 1/2 mi from home. I'll have professional help in the kitchen and a pro behind the bar. Still a contingency or two, but every day it looks closer to happening by late spring.

Cheese plate is doable, I'm close to Hendricks, I'll just have to convince Todd that I'm "worthy".

So, I have an agreement of sale for a bar/restaurant on the Bucks/Montco border in the far northern suburbs. Old place, around since 1750's, former owners concept was Irish pub, but it failed quickly and its been vacant for a couple years. So, while we work thru some contingencies on the agreement, I'm starting to plan a menu. What we need in the area is a good casual pub/bistro - sorta like the places springing up in the city, Standard Tap et al. I need ideas---what's your favorite pub/bistro "thang"? I'm already going to steal the "trio fries" from the old Dock Street Pub, and am likely converting a rear room into a living room style lounge like Andy's in Chestertown Md-sofas, queen Anne chairs, fireplace. Let 'er rip.

Opened a second bottle of the Beaune-as I anticipated after reading others comments here, it is umm, really good. I suspect my first bottle was just a poor bottle. As to the Squires debate, I must say for the most part I agree with what he has to say-don't expect a $60 wine for 19. What he doesn't say is that at 19 bucks many of these wines are exceptional, and more importantly, readily available to us. As I said earlier about the Sycamore, its a killer wine at 20 bucks, a good wine at 30, but at 60 you'd have to be nuts. Many of the the Chairman's selections are like this, decent wines in an off year, a bargain simply because the price is realistic or better, rather than overheated. Not necessarily that winery's best effort, but well crafted affordable wines, with an occasional total gem thrown in for good measure (hint-the big names in off years tend not to be the "occasional gem"). BTW, Mark is good people, sincerely interested in wine, and kind enough to treat me with enough respect that he and I became friendly despite the fact that he represented the plaintiff in a lawsuit against my firm, a rarity w/ most lawyers in our overheated climate.

I tried the Beaune two nights ago, and again last night. I really wanted to like this wine, as the price is certainly outstanding. The bottle I had was very disappointing, very little fruit, nothing off, but just not flavorful. Maybe it was just a bad bottle. I bought a half case and was going back for more, but I'm undecided. And yes, it was open for a couple hours and sampled throughout. In any event, plenty of it in Lansdale as of Monday (as in multiple cases).

I assume you mean second label first growths. ← Of course. Shouldn't drink and type. As to '95 and "marginal", I should have been more clear. My own experience with '95's has been that they have a large spread, particularly in light of what has come since. The point made about "Parkerizing" is interesting; not sure if I'd give him the credit or the demographic changes that has resulted in a larger number of educated drinkers combined with real science having an effect on winemaking plus a string of hot summers. In any event, marginal might have been an overstatement, but you seemed to have grasped my thought.

I hope. I have a fair amount of this wine, and from youth until now (I've sampled a few) my experience has been pretty much identical to what you've described, each time, irrespective of age. I'm just going to let it get to the point where "dumb" isn't an issue before I try again, but I'm afraid its just a disappointment. My other second growth '95's have been more enjoyable. Because '95 was a marginal year, I'm wondering if Lafite didn't put most of their good stuff in the big label.

I go by there all of the time, and have never stopped in. Thanks for the tip.

2nd the Farmhouse. 10 minute drive, excellent, a bit on the pricy side.

For seared steaks, the supermarket stuff will do, but you often will find its cut too thin to sear and leave you with a rare center if you like it that way. My fave is John Yi in the Terminal, but that might be out of your way. Can't help you w/ NW Philly.

Tried the 2000 Mondavi Stags Leap District Cab last night-typical modern Mondavi, very well made, very refined (maybe a little too refined if you like brawny Cali cabs). It needs time to open, first taste was really disappointing, but it got much better with time.

Not to mention the rusty Carrera rotor... No prob, really. Hope you scored some of the Gloria at that price. You returned the favour, bought a case and a half of the Bosche today - liked the Sycamore, but it was almost too open currently and seemed to lack the tannins to hold for any time. I need essentially a limitless LOC at this point, I wander in and am amazed-I have friends from out of state asking me to buy them wine for a change.

Jon-welcome, glad to see you here rather than on the Porsche board!

I'm drinking this now, and its a killer 18 dollar wine, but for the life of me, I couldn't see 60 bucks. Maybe 35.... I think we're paying rational prices, and its everyone else that's nuts.

The Goadacious offered at the farm is usually at varying degrees of the aging process-it begins mostly firm, and gradually ages to a gooey, runny ultrapungent stinky cheese. Refrigeration tends to slow/stop the process.

Stopped in today-its between my office and my home, and I'm sorry I've missed it before. Trent is a very engaging host-I left so full from his samples that I skipped my evening meal. I wouldn't guarantee that he could be that generous with all his customers, or he wouldn't stay profitable for long, but still, it was an unexpected experience. The cheeses themselves are at a minimum excellent, and some are outstanding. The blues in particular-the goats milk blue had a very pungent and delicious rind, set off by grass fed goat cheese that had a distinctive sweetness and roundness. I sampled it in a larger size, relatively firm. The cowsmilk blue, on the other had, was a soft runny decadent experience. Wow. Trent was kind enough to provide me both with one that was ready to gush any second (he labeled the paper NOW) and another that would hold for a bit. The runny stuff is really, really good. I thought his prices were in line with the quality of the cheese offered-sure, no less than other pedigreed cheeses from DiBruno's and the like, but similar in quality, and local, which to me at least is worth a premium. At DiBruno's, you don't get to chat with the cheesemaker. My sale came to around 40 bucks, and Trent spent close to an hour with me, explaining both his cheese and his business/gustatory philosophy. It hasn't been mentioned that Trent also raises lamb, chicken, beef and veal. He was out of the veal at the moment, but for those of you that haven't tried local lamb, by all means you should give his a shot-there is a huge difference between commercial and local lamb, imho.

Lansdale has had Trilogy for a while, and I scored some of the Home Ranch last week. Love to comment, but its going to go down in the cellar for a long while. They had more of the Ravenswood as well.

Thanks all, I do appreciate the kind thoughts. Clancy had it about as good as it gets for a a Golden-3 kids who thought he was the best dog in the world, and some country acreage to roam about, chasing rabbits and whatnot. Jon, believe me when I say thanks for all of us. I'm sooo happy that crotchety old Ed Holl (my law partner's father, if truth be told) handed you a defeat in that State Senate race, or we'd all be deprived of your taste and ability, and you'd be stuck powerbrokering in some dusty Senate chamber rather than enjoying the tastings as I'm sure you do. You're sorta my hero, escaping Obermyer, avoiding election, and landing my dream job, then doing better at it than any of us hoped. And a dog lover with a heart to boot. If only I could find a way outta law and into a passion...

Uhhhh, yeah. Gets old going to bed at 10 pm once you get to 2/3's or so. Jonathan has screwed my bank account and made me a candidate for Chit-Chat. Drinking the Ravenswood now. Wow, what a wine for 17 bucks. Very refined zin. Needs about 1hr before it shows anything, so open early, or better yet, open a split of something else first. Perfect salve for my wounds-put down my best buddy of 15 yrs today, had to be done, but harder than I expected. Here's to you, Clancy.