herbacidal

forget that first dot.

. 4443 Spruce St Philadelphia, PA 19104 Phone: (215) 222-9590. from citysearch, always a good reference for location, contact and other similar info.

screw that, at least smith and wollensky is somewhat acceptable. buca di beppo is using them. next we'll see krispy kremes using them. mcdonald's wouldn't be entertaining enough.

i agree about the opinions on govt institutions switching wine choices. they sell to anyone who needs alcohol in PA: consumers, "the trade", etc. they do not compete with anyone, it is a monopoly. beer there's an underlying principle within PA government about government not competing with businesses. that doesn't mean consumers don't go outside the state to purchase alcohol. stores that are located just across the border in NJ, DE and I imagine OH and NY do pretty good volume in PA residents. in fact, oftentimes, their prices are often higher than those of stores just a few miles farther into that paricular state.

be sure to tell us how the meals go!

i rather enjoyed the vision of the champagne bong.

so yakitori is just chicken, but robatayaki is anything grilled? is yakitori a subset of robatayaki? so again, yakitori refers specifically to chicken?

i was just wondering about the difference between robatayaki and yakitori? does it refer at all to the style of service? thanks.

you can always find a reason to visit anyplace, if you want to go enough. the reverse is also true. glad you're tight. key point, we never said chicago was cool, although it probably is and i want to visit sometime within next 12 months. we said the chicago group on egullet was cool, b/c from the posts it looked like you're having a blast. the fact that you're tight and pretty passionate about stuff, willing to organize things, etc. is what makes it all work. what it all comes down to is, what makes any place special is the people; they are the context an individual operates within, they are who a tourist interacts with, they are who create the rest of any structure that a tourist or any individual wants to visit, see, explore, etc. yup, in chinese, my family calls it the broken bell. yup, if you wanna do the historic thing, you can even meet him. he's a busy guy, popping in on big social shindigs, always visible in historic area, no wonder his hair is white. yup, one of the most well known outdoor sculptures in US, from what i hear. most people refer to the building it's in front of as the clothespin building. didn't know it was rusty though, i figured they woulda thought of that ahead of time when building it. yup, if you wanna see the streets, that's probably doable. but every city has streets/neighborhoods with brownstones, old houses, etc. In other words, they're nice, but not particularly special to a visitor. actually, first thing that came to mind was the cable tv remodeling show. hee hee. no idea what movie that was until i googled it. geena davis did it, and it came out in '94, and i don't remember it at all. me wonders if there has been a decline in festivals in general. especially the smaller community oriented ones, as opposed to the big ones able to get major moolah behind them. not that book and cook isn't nice. remember reading that recent article about the bella vista/italian market festival. www.gophila.com is a good reference. and mutter museum is great for medical oddities and stuff. anyway, whenever i go to chicago, you can help me plan my trip. wow, i just saw, i use yup a lot. wonder what that says about me?

i'll take it a step further. tell me some stuff you're interested in, and i'll sorta play event planner/travel agent for you and throw some stuff out, you can tell me what works.

about what i expected. sorta funny nonetheless. NY Times article on casting for show

that's true, but the reasons i've been big on lately for restaurants failing are: undercapitalized, or not good enough management. undercapitalized, b/c people don't understand everything that money is spent on in restaurants. management also should have diverse skill sets, be deep enough to overlap a few times, and committed to success. truthfully, a good management team can get a restaurant through lack of capital, up until a certain point, at which miracles are necessary.

that's true, but the reasons i've been big on lately for restaurants failing are: undercapitalized, or not good enough management. undercapitalized, b/c people don't understand everything that money is spent on in restaurants. management also should have diverse skill sets, be deep enough to overlap a few times, and committed to success. truthfully, a good management team can get a restaurant through lack of capital, up until a certain point, at which miracles are necessary.

that's true, but the reasons i've been big on lately for restaurants failing are: undercapitalized, or not good enough management. undercapitalized, b/c people don't understand everything that money is spent on in restaurants. management also should have diverse skill sets, be deep enough to overlap a few times, and committed to success. truthfully, a good management team can get a restaurant through lack of capital, up until a certain point, at which miracles are necessary.

to my chinese-american sensibilities, that sounds nasty. but i'm sure i've had tons of stuff others would consider inedible.

yea, that's always been true. maybe more true now than ever. people open them b/c they've been told they make a good X, Y or Z at a party they hosted. blah blah blah head swells, they go for it. they underestimate everything. everything they never thought of that happens in a restaurant, they didn't plan for, don't have the money for, whatever. example i use often: here in philly, there was a guy who came into a couple million. 20something/30something daughter and son pushed him to open restaurant. he does, they spent around 2 million. they hire professional people to manage the place. they don't listen to them. goes under somewhere around 6 months after opening. 2 biggest reasons restaurants go under: undercapitalized from the get-go, or haven't assembled a deep, quality management team. often, both together are the reason. if you're undercapitalized slightly, a good team will know where to cut corners and not lose anything really. i guess i think it's not pulling together good enough people more than anything.

i wasn't sure if it was melted at all, at least on purpose. so labneh is a type of cheese, non-solid enough to be spreadable when cold. is that correct?

it would be awesome if you and t and maggie came east next year. as far as the festival, holly's right, it's not really big+expansive+diverse enough to warrant a special trip that you want to build other stuff around. it is worth building it into a trip with something else as your anchor, like a restaurant/exhibit you may be especially interested in.

true, it looks like pizza to me too, before reading. but the cheese ain't melted enough. didja look at holly's description?

was my first surly one. coulda been bad day or something, just doesn't excuse it. i eat lots of stuff that's good for me. i also eat lots of stuff that's bad for me. i eat what i like. some of it happens to be good for me. some of it ain't so healthy. fruit, vegetables, water, olive oil pork fat, butter, bread

it is interesting, not much for olives myself. used to like phila java. then a few months ago, sometime after the renovations, stopped in for coffee, barista guy was completely inhospitable. wouldn't answer questions, surly service. will probably give it another chance when i'm in area, because i always like the independents.

i thought you were in paris already, lauren.

yup, what she said.

glad to see you've joined us, SG. look forward to reading more from you.

well there's more detail now. i feel like this is one of them trade shows where they've blown up a picture really big, and i'm standing right in front of it, trying to look at it on a pixel by pixel level.