sdelgato

if it can't be Champagne if it isn't from Champagne... How can it be Kobe if it aint from Kobe? As snappy as the name is, it's organic ground beef from Waygu cattle. A delicious burger it is, but Kobe beef it aint. It's like comparing foie gras and chicken liver. Kobe beef is as luxurious as it gets. A taste (and texture) one never forgets. Like the first time you taste a red burgundy and 'understand'. Sorry, just my opinion.

e-Cow makes a mean ass burrito. For those of you who drive to the country... Several flavors and fillings. They make me sleepy though.

kinda off topic but... Is that a three star review???

Anyone been yet? I have heard rumblings but nothing concrete. With it's staff pedigree, it has the makings of a powerhouse.

I have heard reports that the rumor of FloraBama's demise is not entirely accurate. Heavily damaged but not completely destroyed! Why couldn't the monstrocity next to it have fallen into the sea???

again I wonder how something so bad made it past the editor's. What is really astonishing is they will not comment on it. He (author) sent me a cryptic response saying all would be revealed in the follow-up article. Nope. Oh well...

call them and ask... When I asked the guys checking his list he said they used it as a flavor enhancer and all the restaurants use it. The soup I tried had the unmistakable flavor of that very mix. I am not kidding in the least. I wished I was. What I really wished was to have eaten there during it's hay day. L'Auberge was one day a fabulous restaurant but now it is a relic, a charming relic. In my honest opinion. I would not say this if I hadn't witnessed it myself. If you go again try the soup and tell me what you think. Note: this experience was before the fire...

I could not agree with Joe more. There are many venues that are heads above the Inn at Little Washington. Maestro is a great example...stunning restaurant. My biggest beef with the Inn is all the tables they have crammed in that little space. For instance, 6 tables crammed under a banquette with 4 lamps over them. You are literally sitting on top of the table next to you. Obviously designed for 4 but the need for $$ dictates extra seats and less comfort. The service is pure...on that issue you cannot knock them. But, foodwise, for the money, not worth it. In my honest opinion.

I thought RMP only printed wines he could recommend. Does he publish all of his scores?

I agree. I do not get this place. I was riding one day and happened by the place when a delivery truck was there. Having ate there not a week before I thought I'd see what kind of stuff came off the truck. The first box... Liptons Onion Soup Mix. I had the onion soup when I was there. Now I really know why it was so lame. I have had better soup in a high school cafeteria. When I expressed my indifference with the soup the waiter shrugged...and left it on my bill. Don't get me wrong, at one time it probably was a gem and a beacon of european comfort. Now it seems to be just going through the motions and sucking people in on their former glory.

Why does it a lawyer cost 250 an hour... Why does a dentist charge 60 to clean your teeth... Why do banks charge 35 for a bounced check... You could go on and on as the the whys. the key is to seek out restaurants that have a fair pricing policy and frequent them often. Support them, tell friends, bring clients. Those are the things to do not whine about about why...

Ben Giliberti is the most out of touch, misinformed hack wine writer this sorry sob has ever come across. I think he should give up wine writing and switch to something more along his grip on reality like children's books. I did notice however he didn't include my email wondering about the true meaning of tastevinage...

makes you wonder why we critique obscure, peripheral things like food/restaurants/wine but don't critique or better yet give "star ratings" on things like hospitals/doctors/lawyers. The things you really need when your life/health or freedom is on the line. We are a strange society...

that should be an interesting reply. if they reply at all that is...

between Northampton and Easthampton on Route 10 is Zoe's Fish and Chop House. Run, do not walk...

I think it's what sets the NYTimes food/wine/restaurant writers apart from the Post is this very amateur-ish, almost self-important arrogance. Even more curious is how this pointless diatribe made it passed his editor?!?!?!

after reading this "experts" column for the past several years I can only say... is anyone surprised. I also got a kick on the vernacular "winespeak" lesson. Why does the Post sanction this guy. He ought to write for the Wine Spectator where he belongs!

Next day Gourmet over off Edsal Road I think has cash and carry. All manner of cooks tools

The myth that the IRS computes 8% of sales as a taxable figure is absolutely false. Tipped employees are required to claim ALL of the monies they collect. Wherever the mythical 8% figure came from I don't know but it is incorrect. Now granted no one ever does... But I will tell you when the IRS has a bead on you, lube up. They can/will be ruthless. Not that I'm speaking from experience or anything.

I must say it really does kick ass. I have heard that as well about well fleets. Love that salty crunch. Except offer me cocktail sauce and I'll stab you with my fork. Mignonettes or death!

unless you are willing to drive a bit inland, yes 81 is a wasteland. Harrisonburg has a couple of restaurants (none I've personally been to) but that whole corridor, well, lacks a certain sophistication...

no, servers ALWAYS work for tips. Not usually, always. If people (in general, not always) tipped fairly on large tables, this would not be an issue. It should be clearly labled on the menu, and if you feel the waiter has been a slack-ass, call the manager on it. You should not EVER reward a waiter for bad service, but tables of more than say 6 tend, key word being tend, to tip less than 15 percent. But any place that automatically tacks on 20 percent, (unless it is technically, spiritually and emotionally proficient) should be immediately burned to the ground just on principle.

I must say, I have had two really poor experiences at Johnny's Half Shell. No value is being kind. Mini crab cakes that were tasty but... BBQ shrimp that I have heard people goo goo over were like a high school culinary class prepared them. I do not consider myself having a hearty appetite but I think they sometimes are panning off fluff for substance. I don't get the rave reviews they get or maybe it's just me... The Po Boys are amazing but a po boy does not a restaurant make.

Joe would that be the same Four and Twenty Blackbirds that sells Yellow Tail Merlot for 24 a bottle... Oh that will go over all right, like a lead zepplin... It certainly is good but you have to remember context. Its cute for Flint Hill, not DC. Beside I prefer the Public House. Better wine list, and the food is highly underratted.

First off I AM NOT DEFENDING CRAPPY SERVICE. That said, I sometimes feel indifferent/lousy service can, keyword can, begin with indifferent/lousy clientele. The axiom you get what you give really does apply in some cases. I actually got lousy service in one of my favorite haunts for the first time and was appalled, until I got home and realized I probably got what I deserved because of the mood I was in. My wife confirmed it. Sometimes it is inevitable... It is the waiter/host/whatever. They lost that connection ALL service employees must carry with them at all times. But I swear, sometimes people have it coming...