SobaAddict70

Do you like buffets? Do you frequent restaurants that utilize them? (Salad and soup bars count.) What kinds of tricks do you use to make the most out of any buffet? What are your favorite kinds of buffets? If you were to use a buffet for a dinner party, how would you go about designing one? Order of dishes? When is enough enough? What kind of criteria do you use to judge a good buffet from a merely mediocre one to a poor one? Personally, I find pacing to be the most common problem I have with buffets, especially all-you-can-eat ones. What have your experiences been like? Soba

This particular thread may be of interest.... Don't say I didn't warn you! heheh Soba

When did lemon slices start being offered with hot tea? I understand that's kind of heresy with respect to tea drinking in Britain. Nice blog so far, btw. Soba

Bianca (Sam Sifton) (from this weekend's DIGEST update. You may have to scroll down for the appropriate link.) Chef Giancarlo Quadalti and his partner, Roberta Riccioli, also of Teodora in Midtown East and Celeste on the Upper West Side, have come up with a restaurant that evokes an Italian latteria or dairy store. Bianca 5 Bleecker Street tel.: (212) 260-4666 Soba

So, does your slave...er, I mean your husband read eGullet? Or lurk? heheh Soba

Self peeling garlic cloves and onions. Food replicators a la Star Trek so I can get my "tea, Earl Grey, hot" whenever I want. Oh, and a holographic chef with the face of Eric Ripert, the body of Tom Cruise and the talents of Mario Batali, Alice Waters and Escoffier all rolled up into one. If you can't have the real thing, might as well go for second best. Soba

I'm not offended at all, just a mite confused. (insert sarcasm emoticon here) 1. I asked for clarification regarding Le Bernardin. Perhaps someone else will deign to respond, if you won't. If you give an example without any context, then don't act surprised when someone asks for an explanation. Next: 2a. First I never said anything about "jean georges or daniel...etc." 2b. What "haute cuisine" places am I referring to? Gramercy Tavern and Home Restaurant, two examples of restaurants I care about, are not "temples of haute cuisine". They don't serve haute cuisine. What they serve is a style of food that I and others would call "New American". I believe my original comment was: 3. Many people on this board, such as Suzanne and I like Jarnac. You discount it as "english-owned" and "another-french themed copy". Based on this logic, all good French restaurants should be owned by and run by French people, right? Why bother going to Jarnac...never mind that their cassoulet and other offerings are pretty good. God forbid that Jean Georges should open a Chinese-French place and call it "66", can't possibly be good -- the man's not even Chinese to begin with. Finally: The statement "I prefer downtown locations" doesn't mean "I prefer downtown locations exclusively". I like and visit many restaurants north of 14th Street on a semi-regular basis: Sugiyama, Amma (which is located literally right across the street from my apartment), Chola, Tabla and USC to name a few. That said, the vast majority of places I go to are south of 14th Street. Hope that was clear as a bell. Soba

Why is this mystifying? I LIKE French bistros. I even list a favorite of mine. I like pretty much all types of cuisine, but I like some cuisines more than others. What did you not understand? I think the rest of my posts are fairly clear. eGullet has no rules that restrict posters to the germaneness of topical commentary unless said commentary is off-topic, uncivil or inappropriate in some other way. YOU obviously don't read closely. You said You also say: Furthermore, you also say: Smells like you've discounted it to me. Soba

It's no Gallerie Lafayette, but from what I hear, the center comes close. Nice descriptive simile. heheh. Soba

I don't know, Robyn, as I've never smoked a cigarette or cigar in my life. Joints are another story though. As for plays, the Delacorte Theatre in Central Park is an open-air theatre and up until fairly recently, you would find people smoking in the benches during performances and intermissions. I'm sure there are other examples. Soba

Speaking from personal experience, smoking bans are to my mind well worth the lack of patronage by people I'd rather not be near whilst eating dinner or attending a play, no offense, Robyn. Virulently anti-smoker here. That said, restaurants and other establishments in cities where smoking bans are enforced will do whatever they need to do to adjust....as will the smokers. Soba

Well, think of it this way: Would the space be more interesting to you if they chose to fill it with fetish-related DVD and videocassette stores and leather/piercing boutiques, both of which can be found in the East Village? If anything, those would be even more out of place in the structure given the nature of their merchandise. Soba

Well: 1. I've never been to Le Bernardin, so perhaps an explanation should be forthcoming. 2. Mmmm, I'm not sure GT and Home Restaurant qualify as temples of "haute cuisine" in the same way that ADNY and Per Se do. 3. I believe I said You discount Jarnac as not even worth going to because it is "english-owned" and "another french-themed copy". Gee, Le Cirque 2000 is owned by an Italian family. Must not be worth going to, cuz those Italians don't know a thing about haute cuisine....right? Soba

I thought I was perfectly clear. But since you're confused, let me attempt to elucidate: 1. I like French bistros but I'm not a fan of the cuisine such that I would be a regular at any French bistro. If Montparnasse were Jewel Bako, I might be inclined to go there more often. 2. I prefer downtown locations. 3. That said, there are many restaurants in New York that are worth travelling to regardless of their locale, even places across the street. To discount Le Jardin Bistro, as you gave in your example above, simply because of its location...well, that's not really much of a rationale, is it? I hope this was helpful. Soba

Um question, is the MacKimchiBurger any good? For some reason, I have a difficult time imagining the taste.... Soba

That's beyond brutal. Is the purpose of this thread supposed to be a fair comparison of French bistro restaurants in New York, or a comparison of YOUR favorite New York French bistro restaurants? I'm a bit confused here. Does it really matter who owns the restaurant as long as the food is good and the service runs smoothly? Peter Luger's is in Greenpoint/Williamsburg and Sriphaphai is in Jackson Heights, Queens. I live nowhere near those two locations, yet those two restaurants are, in my humble opinion, absolutely worth the journey for steak and Thai food respectively. Let's face it -- New York is full of wonderful restaurants which are worth travelling to, and to discount a restaurant that many people recommend just on the basis of its location...well, that's not really much of a rationale to begin with. Soba

Well, only if she does mine too. Soba

My problem is that whilst I like French bistros, I'm not that much of a fan that I would "go to Montparnasse all the time". Once in a while is all right -- more like once every three months or so. I might check Montparnasse out if you recommend it, but my taste in food runs more towards Italian (read: Babbo/Lupa as opposed to Italian-American) and New American (Home/Eleven Madison Park/Gramercy Tavern) with a healthy dash of Indian/Asian thrown in. Also, I prefer downtown locations. Been to Le Jardin Bistro but haven't been back in quite a while. My recollection is that the steak frites were fairly good as were the moules marinere (sp). Jarnac is also another favorite of mine, again haven't been there in a while. Their rendition of cassoulet is amazing. Soba

Chef Canora, thank you for taking the time to participate in this Q&A. As soon as my heel gets better and I'm able to walk properly, I promise to come by and have dinner at Hearth. A recent review in the New York forum described a dinner where there was a dish of pickles made from carrot tips that accompanied a game bird terrine. Do you find it difficult to come up with new and inventive ways to use odds and ends such as the aforementioned carrot tips? Again, thank you for being here. Soba

Kristin: does your family like granola? Here's a thought -- use it one of these days for granola. The problem with this idea is that most granola recipes make A LOT of granola, so perhaps you'll have to wait for a period of time when your family isn't sick of the stuff. Soba

It may be that the Times is rotating reviewers whilst Mr. Grimes' replacement prepares to take over the position. Typically in the past, there were two reviewers who alternated weekly articles. For example, Marian alternated with Frank J. Prial the last time around. Of course, this is my interpretation and I could be totally off base. We'll just have to see. Soba

Lucy Mexican Barbecue (Marian Burros) (from today's DIGEST update. You may have to scroll down for the relevant link.) What I want to know is, how hard is it to mess up Mexican food?!? Soba

NYTimes Weekly Update Wednesday, 18 February 2004 A. Dining In/Dining Out Section Exquisite Pleasures (R. W. Apple, Jr.) Click here to discuss this article. A Venusberg of Gustatory Temptations (William Grimes) Click here to discuss the article. All About Anchovies (Amanda Hesser) At My Table (Nigella Lawson) Spirits of the Times (Eric Asimov) On the NYTimes Dining In/Dining Out web page, you can hear an audio presentation among Eric Asimov, Amanda Hesser, Florence Fabricant and Garrett Oliver (brewmaster at Brooklyn Brewery) on a selection of artisanal Armangacs. Click on the box entitled "Armangac: Cognac's Country Cousin" to begin the presentation. Sidebar: Pairings (Sam Sifton) The Minimalist (Mark Bittman) Bits And Pieces (Florence Fabricant) Lucy Mexican Barbecue (Marian Burros) Click here to discuss the review or contribute your experiences. Cubana Cafe (Eric Asimov) Not A Fan Of Restaurants (Howard Kaplan) Corrections Recipes in today's issue: 1. All-in-One Chocolate Cake 2. Fruity Banana Bread 3. My Favorite Cookies 4. Shrimp With Lemon Anchovy Mayonnaise 5. Lamb Shoulder Chops With Anchovy and Mint Butter 6. Endive, Watercress and Radish Salad With Anchovy Dressing 7. West Lake Fish Soup B. Elsewhere in today's Times... $1.28 Billion Judgment Against Tyson Fresh Meats (Elizabeth Becker) Parmalat: The Mystery Of The Missing Euros (Eric Sylvers) Chocolate As Medicine (Elizabeth Olson) Italian Mad Cow (Donald G. McNeil, Jr.) Personal Health (Jane E. Brody) How To Plant And Care For An Olive Tree (Leslie Land) Soba

Jgould, it might be helpful if you could provide a bit more context in rating all of those restaurants. I note that all of those restaurants are French, although I'm not sure exactly what genre they all constitute (i.e., all bistro as opposed to cafe-style places as opposed to the cuisine of a specific region of France). Should also note that even though Montparnasse is located across the street from my apartment, I've never been there (not to mention, I've never been to any of the places you mention). My favorite French place is Country Cafe, on Thompson Street in SoHo. Friendly bistro, wonderful lobster bisque, tarte tatin. Soba

Exquisite Pleasures (R.W. Apple, Jr.) (from today's DIGEST update. You may have to scroll down for the relevant link.) Boiled meat dinners are the ultimate in comfort food: a potentially austere preparation that, when made well, transforms a plain cut of meat into something luxurious, enticingly tender, and thoroughly comforting. It reminds you of home and family dinners in the dining room. Pot-au-feu, bollito misto, tafelspitz, New England boiled dinner, corned beef and cabbage, Irish boiled dinner, cocido espanol: what are your favorite dishes in this particular culinary genre? How do you make yours, and what do you like to serve them with? Do you serve yours on any special occasions? Ok, discuss. Soba