daisy17

Trademark might have been sought for the name of the drink (a name which was borrowed by the bar), but (and any lawyers reading please correct me) it would not be applicable to a recipe. Haven't look at my notes, but I don't remember any discussion about a recipe becoming "public property" over time. In fact, the copyright codes explicitly states that recipes cannot be protected. This is circular and just factually wrong (again, please correct me if I'm mistaken). Ideas can never be protected, but expressions of ideas can be. The lawyers, I thought, did a good job in the seminar explaining this fundamental concept of intellectual property. This article is ridiculous and incorrect on exactly all of these points and maybe even more - after this I can't bring myself to read it. What a mess. Todd, you nailed it - maybe you should consider law school A small distinction on the discussion of recipes - while a list of ingredients themselves is not copyrightable, you could claim copyright in your description of how to assemble the ingredients and create the dish. As an IP lawyer and cocktail enthusiast, I've always been struck at how the industry itself tends to handle this area even though there may not be formal protection for cocktail creations. The industry very routinely credits the originator of a cocktail recipe on menus and in recipe files. I don't believe that most of the cocktail bartenders I know would think there'd be much to gain by having IP protection on their recipes, that more is learned by sharing and riffing on each other's works.

IP lawyer here- this is correct. Trademark protects a name, symbol, logo, color used in connection with the offering for sale of goods or services. The standard used in determining whether a mark infringes another is likelihood of confusion - the evaluation considers both the type of goods/services (known as the class in which the mark is registered) AND the mark (etc), and the question is whether the mark is likely to cause consumer confusion as to the source of those goods or as to the sponsorship or approval of such goods. Not necessary that the exact mark is being infringed. Spelling/phonetic changes would certainly count. Mack computers would never survive the inquiry.

I didn't know about Otto! that is huge, K - thanks!! Thai and Vietnamese seem to be navigable with some energy and a willing waitstaff. The Vietnamese place on 13th & University has a gf menu but I haven't eaten there yet.

First dinner at EMP in many years, certainly since Humm took the helm. Have been for lunch, which has been solidly good. But now I get it, folks, I know why you love it so much. FABULOUS meal. I won't bore you with the details, many of which have been recounted here already (like the amuses) and some of which I may no longer recall after drinking half my weight in wine, but suffice it to say that we indulged but good. I'm still thinking about the smoked artic char w/cucumber - I vowed to marry it and very reluctantly shared a few bites. The chicken was also divine - I'm not a chicken orderer, but was steered this way by a friend and the waiter. Truffles, corn, chanterelles. YES. I tasted the lavender duck and was completely swept away by it - subtle floral flavors, not overwhelming, juicy (with peaches) and delicious. Service was impeccable. I don't know how Danny Meyer does it but everyone we encountered was just ridiculously knowledgeable, eager to assist, with a good sense of humor - it just pushes a meal that good over the top. And we didn't ask for anything unusual, no one went to my apartment to turn off a stove (read his book). It's no wonder that his are my favorite restaurants in NY.

As I've learned over the past 3 weeks, many Asian sauces including soy sauce contain wheat, which can make asian tricky (although starch/noodle wise, more appealing as you note). I recognize that this might not be the right place for a discussion about how to negotiate gf living (although I'm happy to partake in it). I'm looking more for places that are gf-focused enough for you to eat things that normally would have gluten in them - like baked goods, pizza, etc. I'm practically boring myself to death with this thread. Maybe I'll write up my dinner at EMP on fri night instead ...

Never paid much attention to the whole "gluten-free" thing, and certainly never thought I'd be starting this thread. Discovered recently that I likely have a sensitivity to gluten. Avoiding gluten for 3 weeks has resolved some lifelong stomach issues and ongoing fatigue, and while I don't have celiac disease, this sensitivity is probably going to keep me eating this way for as long as I can stand it. Tu-Lu's Bakery in the East Village is entirely gluten free - their coffee cake is just delicious. Tu-Lu's Bakery Babycakes on the LES Risotteria - haven't been there in years but will be back, they have GF breadsticks and pizzas. Hampton Chutney is my new favorite lunch place - their dosas are made from a rice batter (and are fantastic) and you can order off the menu without hesitation. Any other recs for places that focus on gf foods?

We cross posted, but once again, I agree wholeheartedly with what SE says here. STRONGLY prefer.

I don't understand what "dumb[ing] down the dining experience" means. Chang's restaurants are not Daniel or Jean-Georges and are not trying to be. Why is that a negative? I consider it an absolute plus to be able to casually walk into a neighborhood restaurant that has excellent food at really good prices. {Obviously Ko is an outlier.) I've eaten at his restaurants a gazillion times (although sporadically enough that while some of the staff says hi with a glimmer of recognition, I am not "known" and am definitely not comped) and have never found the service to be anything but friendly and knowledgeable. And yes, laid-back - which I find welcoming and refreshing. At Noodle Bar just this Sunday I had to ask questions about gluten in the food - which I've never had to do - and the waitstaff could not possibly have been nicer about going to the kitchen and asking the questions and relaying the info back to me. White tablecloths, polished silverware and hovering French waiters have a place in dining, but not for me every day, thank you.

I love these suggestions. My latest is salt/pepper, and smear the top of the filet with a peppercorn mustard. Then I add a layer of panko breadcrumbs that have been toasted in a little olive oil (I keep these in the freezer - can't remember where I heard this suggestion but it rocks and I use them on a lot of other things, like pork chops and pasta), and pop into the oven for about 12 minutes. Squeeze a lemon over it all. Delicious.

I LOVE locanda verde for brunch. Love. Get the ricotta with honey to start.

I've got to start traveling with you.

That sounds like one of our courses - I thought the green spread was pretty bitter and I have no idea what was in it (menus? where are our menus?). One of my favorites all night. I didn't want to do the 5 course because I wanted to taste more things, and I'm glad we made that decision. There wasn't anything I would have wanted to miss. Also, our waiter explained that the 8 courses are smaller portions than the 5, and essentially not much more food.

Dined at BHSB last night after spending an hour walking around the farm. Those pigs have to be the happiest pigs in existence. It makes me incredibly happy to see animals living in such a good way. Dinner was absolutely wonderful from start to finish. Service was attentive and knowledgeable without being stuffy. Everyone there knew a huge amount about the farm and the food and if they didn't know the answer to a question, they went to find it out. Thomas, the sommelier, not only recommended beautiful wines within our stated budget but kept us laughing throughout the evening. It's not surprising to me that the staff just seems happy - I would be too if I were working there. One in our party is a pescetarian (please don't get me started) but the rest of us made it very clear that we did not want to be constrained by that. Worked out just fine. I don't have our menu (should have it shortly) and so this is going to be a limited report. Our canapes were beautiful - sesame crusted asparagus, pea "burgers," some kind of heirloom grain flatbread, grilled favas, - just delicious. First real course was a green summer gazpacho (cucumbers, peas) with yogurt ice cream (?) that knocked my socks off. Bursting with flavor, it was summer in a bowl. Second course was one of my favorites too - an heirloom grain brioche (nutty, buttery) that we spread with a bitter green mixture of some sort and topped with homemade ricotta. Divine. Moved onto black sea bass with asparagus and crab. Then a soft egg with vegetables and house cured speck - I have an issue with runny eggs but I took a deep breath and dove in - one bite and I could no longer be tentative. Pork belly with hazelnuts, favas and morels - in my opinion the least cohesive dish of the evening, but the pork belly had been braised forever and melted in our mouths. Lamb cooked three ways on a bed of peas/grain - I am not describing this well and want that menu. Desserts were blueberries and goat yogurt, and raspberries and cream, outside on the patio. The meal was definitely heavy on peas and asparagus. I did not mind in the slightest. While I know that some chefs wouldn't put out multiple dishes repeating ingredients within a tasting menu (Keller), these ingredients were simply too beautiful to not be used to their fullest. The meal felt like nothing short of a celebration of the season and the farm, and exceeded expectations (I'd been there several times before, but several years ago). I love what Dan Barber is doing, cooking and saying (his TED Talks are must-sees if you haven't) and I need to make going back regularly a priority.

When I was in Barcelona last month I went to Jamonissimo during what were supposedly "open hours" (i.e., 3pm on a Monday) and they were closed, no sign or note on door. Kind of annoying.

I'm not sure if anyone's pointed this out, but Dram is the baby of our very own TVC. He worked on opening this space for a very long time. Dram is not only beautiful and putting out great cocktails, but it's also a comfortable, unpretentious, easy going kind of place. I only wish I lived closer.

I've become addicted to kale and Migliorelli's is delicious. Also picked up a huge bag of sugar snap peas and a giant fistful of asparagus this weekend. And soon we'll have corn and tomatoes! Completely agree with weinoo on the fish, by the way - I've almost completely given up buying fish anywhere else because of some really disappointing results. I love the greenmarket. The produce is without a doubt better than at any grocery store, including Whole Foods across the street, and I'm supporting local farmers. It is the primary source of my produce for almost the whole year. If we could only figure out a way to eliminate the crowds, I'd be ecstatic.

I like Boqueria too. At lunch there's an incredibly inexpensive option that I'm a fan of - the pressed bocata (sandwich) served with patatas bravas and salad - the pan con tomate/manchego/jamon one is $9. Great deal, lots of food, delicious.

A Voce at Time Warner has several private dining rooms. I called them myself yesterday trying to get information for a party, but they do not have pricing info for the fall yet and don't know when they'll have it (which I found utterly irritating). Maybe you'll have better luck. Bar Boulud and Picholine also have private dining rooms. So does Seasonal, which I've heard only good things about but haven't been myself.

I have to second Fuchsia Dunlop's "Shark's Fin and Sichuan Pepper." Fantastic read.

Interesting to see how the menu's changed - or really NOT changed, I suppose - since I was there in the summer of 2006. That roast foie looks insane. The lack of change in the menu does make me wonder if I would go back, but when I think of how joyous that meal was I think I probably would. I'm always frustrated at knowing that there's so much work that goes into a dish that I'll never see, understand or fully appreciate. Every dish at Fat Duck, and Alinea too, made me wonder what exactly I was missing. All I knew was that it must be a lot. I should pick up his cookbook, and go back to the Alinea cookbook as well so that I can try to wrap my head around the laborious techniques.

I'm not sure that this has been discussed in just one thread, but we have at times commented on what Adam Platt (perhaps lamentably) calls "Haute Barnyard." Some of my favorite Greenmarket-driven places that emphasize their relationship with farmers and seasonality (clumped in very unscientific groups from most to least expensive/upscale): Gramercy Tavern (although the Tavern Room is not expensive, the main dining room where they take reservations is) Blue Hill (and Blue Hill at Stone Barns if you can get up there - highly recommended) Craft Cookshop/Hundred Acres Market Table Perilla Momofuku Ssam Bar Savoy Applewood (in Park Slope) Franny's (pizza and more in Park Slope - very casual) Jimmy's No. 43 also, I haven't been to but have heard good things: Northern Spy Food Co. Park Avenue Winter or Spring - not sure what it is right now If you give us a better sense of what you want we can give you more direction.

Locanda Verde has a really beautiful private room.

Please go to l'Etoile d'Or for Bernachon chocolate and Henri le Roux Caramel-Beurre-Salé (CBS) - both the bite size caramel candies and the caramel in a jar are absolutely amazing. David Lebovitz's write up on l'Etoile d'Or and at Pierre Herme don't limit yourself to chocolate. HIs macarons are the best (I'll have this argument if forced to) and there are Christine Ferber jams there too that should not be missed.

Thanks to weinoo for reminding me of this thread. I've been to Sorella a few times, most recently last week, and our meal was just unbelievably delicious. Some of menu hasn't changed - like the tajarin and divine brussels sprouts that weinoo mentions - I also loved the gnocchi with cream sauce and brown butter pears, the escarole salad, and the pate de fegato (duck fat english muffin bread, chicken liver mousse, fried egg, bacon). They now take reservations for the charming back room. Sorella has become one of my favorite spots.