MHesse

I made a trip to the Shake Shack just after 4pm today. There was a line of about 15 ahead of me. It moved quite slowly, as almost everyone had at least one, if not many questions about the menu. The staff had trouble even with my order: "single scoop vanilla custard in a cup no toppings." Do you want a cup? Vanilla? Any toppings? Then to the waiting for your order area. The glass windows let you see that there are probaably a dozen people in the kitchen/serving area running around like chickens and bumping into each other. Food came out in the sequence it was ordered, though one would think a cup of custard could be prepared more quickly than a complex burger order. They have some funny order system with multiple printout stations. I think they only print so many orders at a time. At least they weren't changing the paper. So, I get my custard. I didn't think it was so wonderful. It was very smooth, but didn't have a strong vanilla flavor, despite the fact it was already melting around the edges when served. No visible signs of vanilla bean. Sort of like an ultra smooth DQ shake, but one quarter the size for twice the price. I wouldn't want to stand on line a long time to order again. They should consider a separate order window just for custard. I hope the burgers are better. I'll let you know if I visit again. I would not teach at Washington Irving just for the Shake Shack.

I've been thinking over whether to apply for a chemistry teaching position at Washington Irving HS. Its proximity to the Shake Shack may swing my decision.

I've been back home 4 weeks since my second stay of May 2 - June 4, so I guess I'll never get around to mini reviews. Let me add a couple names to the list: Villa Morales - terrific buttered conch The Cultured Pelican - good Italian, now closed till the fall The Bombay Club - good steaks and barbecue - depends who is cooking Breezes - satisfactory, it was right on the grounds of the condo where I stayed the second trip. I'd have breakfast and a Painkiller there while waiting for my laundry to dry. Good Happy Hour crowd and very popular for brunch. Off the Wall, The Lobster Cafe, Cane Bay Dive Bar and Grill - nice casual places along the North shore. and more in Fredericksted that I can't recall at this time.

You're probably thinking of The Terrace or The Brass Parrot. I'd consider them fine dining, though I did not visit either while I was there.

Security people at Yankee Statium can be assholes too. At a game earlier this year, my friend brought food in a opaque thermal bag. She had to transfer the food to a clear plastic bag, but then they wouldn't let her bring the EMPTY thermal bag into the stadium. Don't bring two bags, either unless you each carry one of them. They don't let one person bring in two bags. They also look under mens caps. Makes as much sense as checking shoes at the airport. Though I remember once Casey Stengel hid a live bird under his cap and released it during a game. How do all the suits go to games after work? They all can't be leaving their laptops with the limo driver? Same security mentality at the Yankee Club entrance. Enjoy the game anyway.

So Sherri. The wedding was yesterday. How big a success was your cake?

Just another reason why the Mets are the superior NYC team. With the salaries ballplayers make, I'm sure they dine in the finest restaurants around the country. Well, some of the ballplayers anyway. That should lead to an appreciation of wine by some of them.

There was a second banquest at Sweet and Tart last uear for Varmint's and Jason's birthdays. It was discused here.

Here is The restaurant's number: (212) 725-8585. Located on 32nd Street, just west of Park Avenue.

Two of us (there were only two) had a very nice dinner at Artisinal last night. We arrived at 7:30 on Friday. The place was busy, but there is sufficient space between tables. Still, a little noisy with 150+ diners, but we could here each other. Our tabler was along a wall, there was one very comfortable seat and I took the not well padded chair. We each had a glass of wine, she a Bordeaux that was a little heavy, while I had a nice Riesling Kabinett. I started with a bowl of 3 cheese onion soup. I like onion soup, and this was good, but not a knock ones socks offer. Then she had the Dover Sole while I had a hamachi tuna special. Both dishes very tasty, though these was a bone left on the sole. So far, this was a nice French dinner. Then we had some cheese. We split one of their cheese "flights" which is 3 selections by common theme and I had the accompanying wines. We chose the "Sinful Pleasures" which had a Robiola 2 Latti, Brillat Savarin - a triple creme brie, and one other whose name escapes me now. The wines were a champage and another mind slipper. Obviously to me, I knew very littlea about cheese going in. Because these cheeses were delicious and better than any cheese experience I've ever had before. The Brillat Savarin was sooo smooooth it was truly sinful. I shall return and next time skip all other food and start directly with cheese. Then I will continue with cheese, before finishing up with more cheese. Nummy! Reasonably good service from the waiter and a personal explanation of the cheese service by one of the "cheese people" (fromageries?). All of a sudden it was 11pm. Didn't notice my less than comfy chair. The address is 2 Park Avenue, but the entrance is around the corner on 32nd. Why do most of us eat such crap ordinary cheese when stuff like this exists?

I ordered calamari as an appetizer Sat night (at a place in the Virgin Islands). It came right off the charcoal grill. What a pleasant alternative to the standard deep fried version. Yummy

I may well be a chemistry teacher this September. Perhaps you could do something with those colorful elements with the unfilled d and f orbitals.

Why pray tell do you wish us to put a wet cat on our head?

Well, I suppose they could switch to cloth napkins, wash them and re-use them. That will catch on right after cloth diapers make a comeback.

Sometimes, if the picture doesn't display, right-click on the little red x, then choose the "show picture" option. Try it a few times before you give up. Sometimes it works. I had never eaten tripe, ox tongue, tendon, or jelly fish before. Thanks to our large group, I could taste those things without having to get an order all my own. They were interesting. The sauteed tongue was very good. Not like the huge boiled beef tongue I remember sitting on my childhood kitchen table. Mao's pork makes me wonder how I thought turkey bacon was okay. Pea shoots - good! Bitter melon was bitter, but good for flavor contrast. Good bunny. Heck, it was all good. And what a bargain.

We had an early (5:30) dinner at Jacques-Imo's last night. Not crowded or noisy at that hour. Uncomfortable (not enough padding) chairs. Same silverware for the whole meal; didn't ask for fresh. Prompt, friendly service. We started with a Bloody Mary (excellent!), fried green tomatoes and shrimp-alligator pie. Tomatoes were good, pie was delicious. Followed by a shrimp salad (good) and blackened redfish (good, spicy, a few bones to pick out). Finished with coffee (barely drinkable black, but no worse than served anywhere else), key lime pie (very good) and bread pudding( very good).

The end piece of the meatloaf - crust on 3 sides! Cake Frosting. Peanuts with 3 nuts in the shell. Wild Raspberries you pick yourself.

We've been going to Mohonk for over 25 years. The grounds and the trails are wonderful. The hotel is cool. The food never has been. Which is too bad, since for many it is a large part of the Honk experience and they promote their meals as a culinary experience. My favorite meal is the outdoor lunch at the Granary, and the evening steak and lobster cookouts at the granary aren't bad either. Being in "the know," we make our dinner reservations either as soon we check in, or call them in the week before. They keep changing the dining systems, but going early speeds up the time you'll spend sitting by a least a half hour. I prefer to eat fish, but find that at Mohonk, steak and roast beef come out consistently good. Great lemonade. When we first started going, we could get a room for $109 per night with a shared bathroom down the hall. They've "improved" the hotel over the last 10 years, by putting phones in the rooms, then bathrooms in all the rooms, the skating pavillion, and now <gasp> the upcoming pool and spa building in order to attract the wealthier younger NYC tourist set. Can TV in the rooms be far behind? Now that same room costs $400-500. I'd rather just go as a day hiker, all I'll miss is swimming in the lake. The food is actually better than it was, but seems to be about as good as they can do. I have plenty of Mohonk stories, they'll have to wait for a face to face conversation.

and Truffles, where the Top Hat used to be. OK, I have the list. Now I'm back and will try to remember enough for meaningful mini-reviews.

Adding Bacchus to the list. Delicious spinach quiche app and more delicious banana flavored bread pudding. Fine ribeye inbetween. Friendly, attentive service.

This is actually my 100th trip to STX, going back to 1980. Most previous trips were 1-3 days; this time I can explore at a more leisurely pace. I have never been brave enough to get out of the car in Times Square, though compared to places I've been in NYC, it's no big deal. I've been to Tutu Bene twice in the past week. One was a "business meal." We didn't talk much business, but a vendor picked up the check. Very nice meals; one of the better run and visited restaurants on the island. They brought over the black Sambucca at the end of the meal, so they must have liked us.

I will look for KIm's; haven't seen it yet physically or advertised. Meanwhile let me add the South Shore Cafe to my list; a wonderful little place near the Salt Pond on the South Shore (appropriately) open Wed-Sunday.

I'm on the island of St Croix for a 4-6 week consulting assignment. I'll post my descriptions of the places I visit in the days to come. So far the list includes: Kendricks Nolans Tavern Cheesburgers Fort Christian Brew Pub Divi and will grow with time. Stay tuned...

My vote for the ingredient: kelp.

Pho Lair