olivina

← Indeed, tis the case. Unless your pup has one of those "therapy dog" vests...i hear they are available somewhere on the net...not that i would ever encourage that kind of deception... carla

Thanks everyone for the congrats! I am really happy about the best neighborhood italian place title. The write up is so nice, we were honestly surprised by the honor. The pizza thing is a toss up though (heehee). Carla

As a restaurateur, I would have to agree with Ms. Ramsey. As much as a small place like the HV would like not to rush customers out after dinner, their existence depends on turning a few tables. Its the nature of a cozy and popular restaurant. Part of its charm is the smallness, and that is also part of the problem. The ettiquette of this situation works both ways; with seated diners realizing people are waiting and those waiting for tables trying to remain dignified.

These two women are the nicest people imaginable. And it is a most pleasant little restaurant set in a grove of Amapa trees, just across the road from the beach. That road is probably now a highway, smooth as silk, so no one on their way to do Mexico at the 4 Seasons gets overly homogenized en route. Theabroma ←

I'm glad you are coming back! That's weird about the corn syrup, I tried to taste that in our marinara last night and was baffled. Especially when I actually added corn syrup to the sauce and tasted what that would be like : Carla

I really can't wait to try this pizza. My kids have ordered more than 200 Pagliacci pizzas in the past couple of years..I think we are (a little) famous with the people who answer the delivery phones. Have you all noticed how nice those all those people are? Carla

←

Although I think its kind of funny, , why have you been saying "lalalala" about Lalalago? Just curious. Carla

We did that last time with Salumi's cotechino which is a sort of fatty but yummy sausage made from various pork "parts". This week's dish is with an actual salami which is larger in diameter than regular salami and meant to be grilled. It has a lot more flavor and is not as rich as the cotechino and is horribly addictive. The lentils are super good with the salami cotto and a classic italian pairing. We will offer it as an appetizer at Lago. See how it goes...

Jordi just bought some today at the U Village QFC, but had to search for them. They are in the "imported beans" section. Not your regular old bean section. We are serving them this week with Armandino's salami cotto, FYI.

Jan, Thank you so much, but I just want to clarify that the ravioli you had were filled with eggplant and a little mint, served with our regular marinara sauce. No mint in the marinara. I loved meeting you and Abra and the guys. All eGulleteers MUST come talk to me at the pizza oven when you come in. Not only is it required, but it makes my night happier.

My kitchen manager and his GF (both in thier early 20's) had dinner at the Madison Park Cafe last week and raved about the pate and cassoulet. I was surprised when they told me they were going because of the old school Seattle atmostphere but they had a great time! Maybe Chef Brian can shake things up a bit down there in Mad Park. Can't wait to try it!

are you sure you weren't dreaming?

Tsquare, sorry about the rice pudding cake, we are giving it a rest for a while and just plain forgot to take it off the main menu. It did make a guest appearance last night and was especially moist and perfect. If you call me the morning before you plan to come in, I can have one made for that night.

Theabroma, That is the coolest recommendation I will ever get! Although he jabali and plantanos are about as adventuresome as I can go, I'm sure the kids will be tempted by the iguana.

Thank you Shelora, can't wait for the food and sunshine! Carla

My family and I will be one hour north of Puerto Vallarta in February. I was wondering if anyone knows of good restaurants, recommendations, advise and suggestions about what to eat and where to eat. We have never been to Mexico but love Mexican food, we will have a car so we can travel about.

I had to run the front door one night (big mistake) and asked a man who walked in: "Are there two of you, tonight?" Without missing a beat he said, " As far as I know, there is just one of me but my wife will be joining me for dinner." This is why I stay behind the counter.

I promise to have the waiters at my restaurant stop saying "you guys" to the customers. As in "Can I get you guys another veggie antipasto?" At least they don't say raviolis. And at least we don't serve an amuse. What things do waiters say that drive you crazy? Can we rant a little?

Try the Scoop Burger at Scoop du Jour in Madison Park. The only downside is they don't have fries (just a bag of chips), and its not a comfy room...but the burger is yummy, made with lots of pepper and with enough shredded lettuce to consitute a salad. The shakes are pretty good, too.

You aren't possibly suggesting that one of these certificates would be obtainable through some means other than rigorious training, long practice and devotion to the craft, are you? ← well, please correct me if i'm wrong, but the last time i looked into it: Certain rules had to be followed such as no oil in the pizza dough, 100% wood fire and only "San Marzano" tomatoes allowed. Also $500 per year. I'm not saying that a qualified VPN pizzeria is bad. Some of the rules could improve pizza standards. Its just I think people should use their own judgement and tastebuds regardless of claims or certificates of authenticity or blessings from the pope.

The one thing I know for sure about Italian food is that nobody can say "for sure" how a dish is supposed to be served or prepared unless they refer to a specific town, and then maybe even a specific section of town, or street or someone's mother. So, pizza in Naples is different from pizza in Florence or Milano or my mamma's house in Lucca. Kinda like NYC different from Chicago. Most of the time though, a pizzeria in Italy will serve pizza unsliced. Pizza from a bar or a bakery comes sliced in rectangles. Usually the plates in a pizzeria are bigger than the pizza, making it easier to slice with a fork and knife. My relatives consider it bad form to eat pizza (or anything, even fruit) with your fingers. But I've heard that in a famous pizzeria in Naples, its ok to cut the thing in half and pick it up, fold it NYC style and eat it over your plate... Also, I know that styles range in Naples from crisp crust to really soggy tomato soaked crust. I think that instead of worrying about whats authentic or not, decide for yourself which style you prefer and eat with happiness. Carla

Hey John, We need to know how to pluck and gut a pheasant that has not yet been hung. freshly killed pheasant...is that enough info? Thank you for your time. Nancy, yes, how to pluck and gut it as well. Thanks so much!