LoveToEatATL

Maf - do you just not want to go to Buford Highway? That's where you'll find the most authentic Mexican food. Cheap and delicious.

We were just in DC and ate at Firefly for dinner - so good and so romantic! We also loved Tryst in Adams Morgan for brunch.

It was wonderful! From the fried oysters to the Roast Chicken, Braised Lamb with a side of truffled parmesan frites to the visits with Derek and John - it was a magical meal. Thanks John and Derek!!

Maggie - gorgeous story! Your beautiful words filled my heart and your recipe just finished filling my tummy! Yummy!! Thanks, Patti

We have reservations for 8/20 at 6:30ish - coming from Atlanta! Can't wait!

OMG. That guy. I want to punch him and his mocking of his gf. I bet if she heard him, he'd be sleeping alone!! Oh, and that freaky Bounty commercial about Mrs. Parker's bday? I turn the channel everytime - just who do they think they're targeting?

If you love to cook, Cook's Illustrated would be my choice. If you love food trends, I would pick either F&W or Gourmet

I had the same menu as Molto when I ate there a few weeks ago. Chef Cantu came out to say hello and we loved the food and the service - very professional but upbeat. The cocktails beforehand at the bar were incredible, too!

I am totally enraptured by your writing, Steven. When can I buy the book?

Maggie, Darling, I agree. But this is what they desperately want. I, on the other hand, had the most gorgeous rum pound cake, topsy turvy, colored fondant covered confection ever!

Has anyone ever assembled one of these? I feel like it has to be fairly easy..yes? Anyone?

Yikes, Jason! I just picked up some at Publix that looked really good. Just as well it didn't turn out! LOL.

Terrific. Thanks! Have you tried this with whole slices before? I saw Emeril do it the other night on his show.

Pam, I googled it for you - you can order online! Emes Gelatin online!

I tried to make these the other day and they just didn't turn out. Maybe I cooked the sugar too long, but when it came time to roll them in sugar they looked fine but after drying they were wet and limp, as if they had soaked up all the sugar. It was also a terribly humid day. Could that have contributed to the sugar not staying dry? Does anyone have a great recipe for these? Thanks!

If I recall correctly, someone did make the marshmallows with the agar agar and said that the texture was a touch different, but not much difference in the taste. I know this an incredibly long thread, but I'm sure that this is addressed somewhere. I just made some vanilla marshmallows for a friend after she begged - they are so good! ← Pam, I was wrong. I just searched the site and here is one of the posts regarding agar: If you would like to read all the posts regarding agar, click on search and type in agar agar - that will take you to all the discussions regarding this ingredient. I really hope you try the marshmallows - they are heavenly. Wendy - I am blown away by your creations! They are incredible!

If I recall correctly, someone did make the marshmallows with the agar agar and said that the texture was a touch different, but not much difference in the taste. I know this an incredibly long thread, but I'm sure that this is addressed somewhere. I just made some vanilla marshmallows for a friend after she begged - they are so good!

Just made my reservations for July 29th. I am sooo excited!!

I was in DC a few weeks ago and ate at Pizza Paradiso and had a wonderful meal at Vidalia. Lots of gifts from the kitchen and everything was spectacular. Hjshorter - I love your Achewood Avatar!

My dh and I have just started making these. They are positively addictive!

I love Like Water For Chocolate Adore Big Night Nobody mentioned The Big Chill there are a ton of cooking and eating scenes in it.

Bus...would you mind posting that recipe? Sounds divine. I adore the DFM - it is the coolest. For the best experience, try to go either very early in the a.m. or on a weeknight. Then you actually have room to breathe. The weekends are soooooo crowded.

Do you get a sense that the restaurant employees treat you differently if you're not "dressed up" enough? I usually like to err on the side of dressy when in doubt, because I believe customers really are typecast when they walk in to a high-end place. If this happens to us, the icyness usually melts once we put our wine order in - we tend to order costly wines. I was shocked when we dined at Aureole shortly after it opened and some guys came in wearing kahkis and short sleeved knit Polo shirts - that was a bit TOO casual, I thought. I'm afraid that, unfortunately, Las Vegas restaurants tolerate dress like this, but it can't be easy for those professionals to see customers not respect a place enough to at least make an effort to dress up, even a bit. Would your husband wear a jacket to Picasso? When I went there, I wore jacket and tie - and didn't feel overdressed at all. What is the proper "code" in Las Vegas? ← I always feel like your attire reflects your respect for the establishment. We ate at Picasso last Thanksgiving and my husband wore a black suit and I wore an evening gown. We did not feel out of place. It was a heavenly night.

I think that's great she called you, but until I hear that the service and attitude has turned around at Seeger's - they are not getting my hard earned money for a special occassion. I will go to Bacchanalia or the Ritz. Atlanta has some fantastic restaurants. World Class. Try Rathbun's for something wonderful and modern. Ask Esquire magazine. It is not necessary to trek to NYC for the best in food. Although, that's fun too.

Halo is cool for a hip vibe I like Joel for the LIK (Life is Knowledge) Cocktail - it comes with a homemade lollipop! Fritti for awesome an Espresso Martini Rathbun's is the bomb for the vodka mojito - one of the best drinks I've ever had.