MsRamsey

Edit: Never mind. It's not worth it.

This is a joke, right?

So sue me . . . I like Tango.

Brasserie Margaux is so good, but they only have those nice pastries after 11:00 on the weekend. Found that out the hard way. Definitely try Le Pichet. Macrina makes good stuff, but I can't stand their system. You put your name on a sign-in sheet and wait forever. Oh, and don't go at 8:45, because table service starts at 9:00, so they can't figure out whether or not they really want you sitting in the dining room, and they sure won't help you get any coffee or breakfast. Very flaky. Etta's has excellent breakfast.

Hokay, tryska. What iz dis? Inquiring minds want to know. Soba PS. The fractured heel is doing well on hydrocodone, btw. No surgery needed thank god. A black marker, great for labeling your food container. I label food packages with a Sharpie so that I can remember how many WeightWatchers points are in a serving. Glad to hear the good news about your heel.

NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!! As for the next location, there are many that would work, but West Seattle seems obvious to me.

Are they open for regular business now?

The TdF is $175. Wine pairings $95.

I understand it is temporary. Hence the wording "right now."

The French Laundry is closed right now anyway.

Ditto. I ate there once and found the food to be very dull.

Isn't that Seattle Deli?

Ay-men! I'm so tired of Zeena's.

Or better yet, get one of those professionally made cakes where they can actually airbrush sugar pictures on them with a computer. I'm thinking the Synchronicity album by the Police, or Darryl Hall and Jon Oates. Or a Madonna cover. oh wait. WHAM! or The Breakfast Club. Or the chick on the "Rio" album - the colors would go nicely with raspberry coulis. oh my god yes...an airbrushed nagel print oin the cake. how horrificly 80s! I *LOVE* the Nagel idea!! How about a big white cake with big black words that say "Choose Life" or Frankie Say Relax?" So 80s and super easy! Edit: Or maybe "Frankie Say Eat"

That is one bee-yoot of a machine.

Make a cake with some 80s-type new-wave graphics on it. Or take a look at some Memphis design by Ettore Sottsass and come up with some cake construction based on those colors (think yellow, red, and blue) and geometrical designs.

I'm wondering the same thing. Is there a special skimming spoon? If so, what does it look like?

I'm very interested in this fried egg bahn mi. Hal, when you go back, can you please post the exact address? I don't think that the location you describe is Saigon Deli. Thanks!

If you go to Dulces, let us know if they still point to each dessert with a pen light as they are describing it. That was hilarious.

I thought perhaps there was some merit to the idea of granite cubes because ice from the freezer can taste funny. Sometimes that's just due to the poor quality of tap water.

They claim it's better in your glass of single-malt scotch than the stuff that melts. Anyone tried? http://www.newyorkish.com/newyorkish/2004/...ewest_luxu.html

Eminem wanted M&Ms.

Thanks to this thread, we tried the Gruet, Zardetto Prosecco, and Roederer Estate on New Year's Eve. Everyone especially liked the Gruet and Roederer Estate. And it's entertaining to see people react when you tell them where Gruet is made. I'm definitely buying more just to keep around.

Thank you for posting this update, S. That makes me so sad. Pancreatic cancer is extremely serious.

Andrew and I had dinner at Union last night, and the food was outstanding. The amuse was Kohlrabi Foam that was fresh and sweet. This was my husband's first experience with culinary foam , and he loved it. We shared Guinea Hen Rillettes, which is a confit served with light-as-air toast rounds and a frisee salad that included bits of bacon. We then each had the Watercress Soup. We were each brought a bowl in which a quenelle of foie gras mousse rested atop of one of those airy toast rounds. The server then poured the soup from a gravy boat into the bowls. The metallic, buttery, green flavor of the soup was great with the creamy mousse. I couldn't really detect much cream in the soup. Possibly a bit and a lot of butter and veal stock. For our main course, I had the lamb chops (suggested by the waiter) and Andrew had sturgeon. The lamb was cooked beautifully and accompanied by very buttery slices of carrot and artichoke heart (yummy!). The sturgeon was juicy and perfectly cooked (not overcooked, as it usually seems to be) and accompanied by salsify and I can't remember what else. Now that I know what salsify is, I want more. Our wine was a delightful red grenache/syrah mix from the Rhone called Cuvee de la Tour Sarazzine Gigondas. Andrew asked me to write down the name after his first sip. Dessert for him was Pecan Tart with Bourbon Ice Cream. I had Pear and Pineapple Cobbler with Vanilla Ice Cream. These were good; perhaps a bit too sweet. I'd like to see their desserts come up half a notch, but they were good. Smart people order from their large cheese selection, and I'll probably be one of those people next time. I take issue with the very perfunctory menu descriptions of the cheeses. Amping up the descriptions may entice more people to order cheese. Service was very nice. Unfortunately, I overheard several parties make unkind comments to our very good server about unusual ingredients and the pace that their courses were coming out. This made me a little sad. In a conversation with our server, we learned that many customers don't seem to understand the restaurant--mainly its slow pace and smallish servings (we had no problem with the the size of servings). Union's emphasis is freshness of flavor, which I guess some people don't get. Andrew said it was the best restaurant meal he's had in a long time. Everything listed on the 5-course tasting menu sounded great too. Can't wait to go back. Bravo!!