herbacidal

I should supplement what I said before when I was more strapped for time. I'm not sure about alcohol licensing in Lebanon, and the intracies involved. Location: like any retail business, it's always vital, and cannot be stressed enough. It determines what kind of people you'll get, how many of them, at what times, etc. I don't know that a cafe/breakfast joint would generate enough money, but Lebanon may be different. Other than that, plan, plan plan. Stop planning, and then plan some more.

How many people does it seat?

Yeah. And hire me. Flute. Piccolo. Is there a woodwind instrument you don't play?

I was wondering if she was still there. Where did she go? What is she doing now?

If you think the media source has added value over other media sources, it's worth it to you to pay some money. How much money determines how much added value. If you think that the group of writers employed by the NYT gives you more insight into different things that you are interested in than the free media seen elsewhere, then that's why you pay to get info you may get elsewhere. The credentials of the amateurs and the professionals aren't the same. The professional has at least a superior writing style to anyone but the most advanced amateur. Probably a wider and deeper base of knowledge as well. If they can add passion about the field to all that, then all the better. The most advanced and passionate amateur (with skills in writing, extensive knowledge about food and beverage) would probably be an equally good choice. But he/she is not in the NYT system, and there aren't enough mutual references to qualify him/her, so them's the breaks.

I don't know how common that is, but to me, the analogy you're looking for is more related to ambassadorial appointments. The US ambassador to a given country (also known as chief of mission) is traditionally a friendship/political appointment, rather that merit, not that the individual won't have at least a modicum of merit. But I don't know that that analogy applies here. As I see it, the role of the food critic is to bridge the gap between the passionate foodies (eGulleteers) and the semi-knowledgeable average diner/patron of these reviewed restaurants. The role of the critic is to both educate the reader about different things in the food world (less so than for other writers in the food section) and to analyze and review specific applications and situations in the food world that readers will relate to, i.e. restaurants. In order to do both, he/she needs just enough passion about food combined with just enough writing skills to even attempt to walk that fine line. That passion about food doesn't necessarily have to come from having spent time as a chef or from having dined in every Michelin 3-star and every five-star hotel restaurant in Asia. But it helps to have that. As long as the level of knowledge, aptitude and experience in each reaches a certain threshold, the reviewer is qualified to do an adequate job. Whether his/her job performance will ever be superb, glorious, worthy of Beard award etc. is another strata on top of that.

I'd say do it. It has to be a lot easier to open a restaurant in Lebanon than in the US, so many of our fears wouldn't be as applicable. Just not dealing with health inspectors, competing with everyone else who would be around you, that all has to be easier in Lebanon.

To me, BLT sounds like the perfect choice for Egulleteers (and other selective diners) to take folks on business dinners. Which may be what LT was aiming for, smart business move in the crowded NYC steakhouse arena.

The original Frög was one of the keystones in Philadelphia's Restaurant Renaissance - Steven Poses's first restaurant. Wrong block. I meant to say the 1500. Just next to the Versaille Apartment building and, incidently, Can Do! Copies and Signs It's a law firm - I think the state's boxing commissioner is the principal there. Steven made a tremendous investment renovating the place and stood no real chance of recouping. Lasted just a few years at that location. I know enough about Philadelphia restaurants in the 70s to know Frog and Poses' importance, but I have to admit, in my head I sort of put it in the same area as Commissary, over on Sansom. So over on Locust, you're referring to that building between TLA Video and Versailles apartment building? I think it's like Bochetto and Lentz, which would fit if boxing commish is there, as that would be occasional Republican mayoral candidate George Bochetto. Never really thought about that until now though. Crawdaddy's is the last occupant at 5th and Bainbridge, and there was something else just before, I believe. Katie worked at Pompano, you know. I think they're converting the old Vega space, or at least there's a liquor license sign there. Plus I recall them beginning renovations months ago. Slight correction and update: Zanzibar Blue was on S 11th, a site that briefly was Wilhemina's afterwards, and I believe is currently being converted to apartments or condos.

What was the place that was there right before that? Lawyer hangout after work, good food, where I first learned to drink martinis lo these many years ago. Damn, I can't think of it now. They had a bartender named Pat or Patrick, who was also a painter, who made a great martini, in fact the way I still drink them--Bombay with a decent amount of vermouth. Hm, damn, I.... ODEON. That's it. Wow, forgot about those places. They both opened and closed in the blink of an eye. I don't believe the current place, TPDS Club, is doing well in its area (nightclub), but it's got a little more staying power.

Ah, yes someone with missed places that I can respond to. (READ: someone within my age bracket. ) I never really thought of Orfeo as Asian cuisine, but I imagine that's because I'm Chinese. Was it a subtle Asian fusion type place? I do remember going there, vaguely. I remember someone liking something about Guru, but other than the large circular opening reminiscent of old-style Chinese restaurants, I can't recall what. Oh, Frog was there before 16th St. Grill? Good to know. What building on Locust? I'm trying to think of what's there now. You would mean the one between the the old Locust Club and the current Cancer Society?

Not that I know of. I've bugged a Gujarati friend of mine to get his family to start one, but to no avail.

I agree. It's just a matter of how much the cuisine in a particular country/area/region has been modified that should be in question. But I'm dragging this further off topic, so I'll stop now.

That's bull. That first post was amazingly interesting. Moreover, it was constructive, if you were able to read it. He gave some fairly descriptive criticisms. Maybe they include enough crack to make the whole meal a good value.

Corner of 13th and Sansom. It's gelato, BTW.

I keep on forgetting they have an upstairs.

My method is to infuse vodka with habaneros. Do it strong enough, and you don't even need black pepper, horseradish, or tabasco. Of course, I like mine with extra kick, so I'd add 2 or 3 of those anyway.

Actually that is a fine idea. I can make the custard before I go to sleep and cool it. At least one good thing will come out of this "night of the nerds". All night work is for people who don't like sleep. It is one thing to stay up late and do something fun, but this work stuff is awful. When I was much younger I did it all of the time, but I ain't young no mo.. Actually, I've noticed in the past few years that I have no problem staying up all night working. But I get tired if I stay up late playing.

I sure do get the idea. This was my main gripe with the Wei Chuan book I got. It is a collection of very good recipes, nothing more. Elie Isn't "very good recipes" what most people buy cookbooks for? Cookbooks are meant to be read in the kitchen, I would think, not sitting on the crapper. Yea, but when you can read them on the crapper, isn't that a great bonus?

I'm pulling for cakewench to be tagged.

(Admin: previous 'Wichcraft discussion merged in above) I was thinking about stopping in for a bite. I've heard mixed reviews here, the bad ones being: snarky help thermometer kept too high annoying second floor dining menu not being interesting or worthy of patronage I wish I could recount the good ones, but I can't. Also brings up a separate thought: How's the place doing business-wise? Is it busy enough that it looks like it'll survive past its two year anniversary?

Has anyone tried this place? I've tried it once, and it's damm good peanut butter. Just wondering what others thought of it. The obvious point of contention is probably price / value. That's probably also why I haven't gone back. Anyone know what kind of jelly they use?

"Stuff" - about their roquefort stuffed burgers. Good one, Herb Well, you know me. King of the subtle humor.

Really? I musta missed that in their ads. Anyway, I have continually heard good stuff about their burgers.

Can you give more background? It was my understanding that the reason why Filipino restaurants were not more widespread in the US was because of their lack of a restaurant tradition.