SobaAddict70

Anyone who wants to start a thread on issues related to food and quitting smoking is more than welcome to do so -- the only caveat is that it won't be localized to just Marlene, Dave and Susan. I'd like to think that our three bloggers opened a door to a whole new world of possibility. We're all in this together: smokers, quitters and non-smokers alike. Soba

don't know that i agree with that.. i have grown to really enjoy this place over the past few months.. i've had many enjoyable meals on Friday and Sunday evening's at tables either right at the doorway between the two rooms or in the back room and never been rushed or felt like my table was being pushed to turn.. my girlfriend was prompted to leave her table (with 9 others) on a saturday night recently, but they provided them with a few drinks at the bar afterward in compensation.. ← A weeknight dinner there a couple of years ago with pim was one of the most unpleasant dinners I've had in quite a while. We could barely hear each other. Quite frankly, if I can't hear my tablemate even though she was sitting not more than two feet away from me, then something's not working. A recent dinner on a weekend (see above) was at the bar, and though I arrived at 9:30 pm, the noise level was this much the side of raucous. Lord knows what it was like in the rear. Soba

I've always found the front to be slightly quieter than the rear. That's not saying much.

Ah, my bad, I see that you did indeed say you were there for lunch. (Michael posted that you had a disappointing dinner which is what I read instead.)

Dude! We need to do a taste test comparison between Spiga, Celeste and Regional....soon.

Bumping this thread up (which qualifies as a legend of eGullet) for our newer members.

Because "The Restaurant" was all about Rocco and not about food. That's not to say that this will be more about food; for instance, Survivor is less about survival than it is about relationships. I just have a feeling that the culinary content will be somewhat more relevant this time around.

This new reality show, courtesy of the producers of Project Runway on Bravo, will be airing beginning on March 15th at 10 pm EST/9 pm CST. Top Chef It's like "The Restaurant", but better. Soba

I agree. I wouldn't order xiao long bao (a Shanghainese specialty) at a restaurant known for Sichuan cuisine. Give GSI another chance, and this time, go for lunch when it's more likely they'll have whatever it is you want. Check out ned's and related commentary from page 2 of this thread and you'll see what I mean.

This Foodblog is a Foodblog unlike any other. It's the first time we've ever done a Foodblog with more than two participants. Second, three Society members will each embark on a very special journey over the next twelve days...and hopefully remain on course once this installment is over. Each of them has decided to quit smoking. This Foodblog will explore certain food-related issues that will arise from their decision: associated weight gain, healthier diet, better sense of taste, and an all-around sense of well-being and wholesomeness. Whilst there is no formal program unlike two of our previous Tag Teams -- A Tale of Two Kitchens and When Pocky Meets Pad Thai -- here is a general overview of things to come: Thursday, 2 February: Asian cooking using dishes from the various pictorials in the China forum Saturday, 4 February: Roasting meats Monday, 6 February to Wednesday, 8 February: Cuban cuisine Saturday, 11 February: Smoking pork butt Also planned are big breakfasts on the weekends and at least one meal at an "institution" school cafeteria, convention hall etc. Finally, I would like to take this moment to dedicate this Tag Team to the memory of my grandfather and my stepfather. You see, my grandfather died of lung cancer when I was ten years old. It was a devastating blow to my grandmother. Michael, my stepfather, died a few years ago of a heart attack caused in part by his diabetes -- which might have been exacerbated due to his smoking. Although he went cold turkey in the early 1990s, I firmly believe that had he quit even earlier than that, that he would still be alive today. As you can see, this Tag Team is very special to me. I hope that it's a special one for you too. Soba

A few years ago, I was in San Francisco for vacation and went to a bar in the Castro. I'd never been carded ever up to that point, even when I was going to bars here in New York in the late 1980s, when I was 19. (Anyone remember Uncle Charlie's on Greenwich Ave. in the West Village? I'm dating myself by that.) As prasantrin says above, c'est la vie when you have good genes and supple Asian skin. (By the way, I just turned 35 and don't look a day over 20. ) Nowadays, when someone does it to me, I take it as the ultimate compliment. Soba

Now we just have to do the planning for next year's event.

Folks, I've deleted a number of comments that strayed into political discussion and threatened to derail this thread. I'd like to ask everyone to please refrain from posting such. Thanks.

done. (merged with earlier thread. --Soba)

What do people think of Mr. Bruni's week in the life as a waiter?

As a side note, you might want to check out this thread in our Cooking forum.

By the way, Chufi will have a Foodblog installment later this spring. I thought most of you would appreciate that. I know I'm looking forward to it. Soba

Well, a lunch at Wu Liang Ye morphed into a late dinner at Otto. A friend dropped out at the last minute so I went by myself. I can't remember what wine it was but it was a bit on the sweet, fruity side, and a white. Octopus, celery, lovage Cauliflower "alla Siciliana" I'm of the opinion that their vegetable antipasti is way better than their seafood, but that could be me. Rigatoni with sausage, Tuscan chard and pine nuts was a nice special. Great balance of spice and garlic, carrying the flavors of the sauce through the pasta. On Jason's recommendation, I had the taleggio pizza with wild mushrooms. It's ok, I'll probably get one of the tomato ones next time. Gelati for dessert: tangerine sorbet, ginger gelato, milk chocolate chip gelato with an egg wafer. My only criticism is that I shouldn't have to wait 15 minutes to get a bartender's attention just to get the check especially if there were five people remaining at the bar. Don't spend an inordinate amount of time schmoozing with the customers when there are people who just want to leave, and maybe the next time I'm there, you won't get less than a 15% tip. Soba

I'd like to remind everyone to please keep discussion on this thread on-topic. This is a food forum, not an Internet dating site. Thanks.

The behavior of throwing food is inexcusable in any situation. Having said that, and as your meeting was a t 07:30. it is obvious that you failed to prepare for the meeting not only in being present well before the client but making sure that all elements related to the meeting are covered from booking the meeting room to the breakfast menu in detail. You have been wrong footed by the client. Your reaction should not have been to panic but to rectify and put the meeting on the correct track. 1- Take the blame and apologize 2- Take positive action and ask your "corporate cafeteria" to supply immediately what they can and make sure that what they will supply is up to standard. 3- Failure of the "corporate cafeteria" being able to supply, you should arrange your assistant or your assistant boss to immediately contact the nearest open hotel or restaurant and provide an acceptable breakfast. 4- Failing point 2 and 3, proceed with the meeting and extend an open invitation to the client to the top restaurant or hotel for a lavish breakfast at a later date. It is not your position or responsibility to educate your client with his hideous behavior. Whatever the case maybe, it is your personal mistake. I cannot believe that this can happen in a high-powered Wall Street law firm as heads will roll at the cafeteria, after your head of course. ← As it happens, the situation was rectified satisfactorily to all concerned parties. I had another breakfast platter ordered up, the meeting proceeded as normal...and two months later, I left that firm for another, more rewarding and less stressful job. You're correct, it's not my "position or responsibility" to educate clients as to appropriate behavior. Thankfully I don't have to...that's why I'm a paralegal and not a lawyer.

Folks, I'd like to remind everyone to stay on topic, as we've had to remove a number of posts within this thread that contained no content relating to food. Thanks.

Not possible, Jason.

Except that Qing works at the uptown location, if memory serves.

You're having lunch with a friend who's never been to Wu Liang Ye this weekend, although he's been to Grand Sichuan (midtown) previously. This is the Rockefeller Center location. What would you get?

Not a comment on Mr. Bruni's writing style so much as one about the dearth of great restaurants in the Upper West Side, as in today's review: It's a bistro restaurant in an area renowned for...neighborhood restaurants. Why can't it strive to be something more? Especially since the chef worked at Lutèce and Café des Artistes. (What Mr. Bruni found fault with in his review is another story altogether.)