BrentKulman

I would argue that Niche is a destination restaurant. At least it is for me, every time I visit St. Louis.

I would sit on it for a year. I have found the Angel's Share beers to be seriously undercarbonated when released and, as they are bottle conditioned, this problem might resolve itself over time. Also, I think the fusel alcohol taste I find in bourbon barrel beers tends to recede over time, adding better depth and complexity.

Nugget Nectar is a hophead's dream. If you like some of Southern Tier's hoppy beers, you will like it but if you really like malt-forward beers, it may be a bit tough on your tongue. I used to prefer malty beers (doppelbocks got me into beer) but over time I came to really enjoy the hops. I think it is more of an acquired taste - the same goes for sour beers. Have you tried Dogfish Head's ApriHop? Not quite peachy, but pretty close and superb, when fresh. This year's batch was just released so now is the time to get it.

There has been some criticism of Yelp lately for "pay to play" practices. It has been reported that restaurants that advertise on the site are able to get negative reviews deleted and to highlight positive reviews at the top of the list, regardless of chronological order. I find the site helpful but I, too, take it with a grain of salt. I would add, however, that this site used to offer a lot more guidance on restaurants prior to the arrival of Yelp.

I used to live in Boston but now only get there a few times a year. Others may have better or more current local knowlege, but I have had a couple of great meals at Neptune Oyster in the North End. More than just an oyster house, this tiny hole in the wall has a nice range of creative entrees as well an excellent lobster roll. A word of warning, however. Like a lot of Boston restaurants, they don't take reservations and the place can get crowded at time. (Just noticed another post above that just pipped me with the same recommendation, so that's a pretty good endorsement. I have also been to B&G and, while good, I prefer Neptune.)

I am guilty of recommending Bum's and I should have qualified my recommendation as I agree with you. Whenever I am in Ayden, I stop at both, getting BBQ at Skylight and picking up some sides from Bum's to carry home. Their collards and rutabagas take those often maligned vegetables to new heights.

If you make it to eastern NC (and you should), you should add Bum's in Ayden, B's in Greenville and Wilbur's in Goldsboro. I don't think Scott's exists as a restaurant, unless it has re-opened recently. For quite a few years now, they have been in the sauce business, not the BBQ business. Also, I think there are far better options for SC-mustard based BBQ than Maurice's. I like Henry's in Greenville and Sweatman's (previously mentioned). A number of SC places are only open 2-3 days a week, so research that carefully before making your plans.

We went to Proof last night in response to the recommendations on this thread and had an incredible meal. Started with an assortment of terrines, pâtés and cured meats, one more interesting than the other. Among the main courses, we tried the duck confit (crispy, yet moist) with the lamb sausage, the sablefish and the wreckfish (with a Thai theme layered on bok choy and red curry sauce). Also, we ordered a side of broccoli sautéed with Amish butter and parmesan cheese that was perfectly crisped. The menu was creative and all of the dishes were prepared with skill. Highly recommended.

Don't forget Chess Pie.

I canceled my subscription without any problem, although I did so about six months ago.

I try to use Open Table as much as possible as I find it very convenient, although I have learned to call as well if Open Table deems my preference unavailable. I like the features where I can download the reservation to my Outlook and that I can forward the reservation to the rest of my party via email. I find that many restaurants direct my reservations calls to voice mail, creating uncertainty until they confirm my reservation. With Open Table, I know right away whether I have a reservation or not. When debating between two restaurants, I will choose the one the takes Open Table for these reasons. I suspect I am not alone in this behavior and would argue that Open Table is likely to stimulate demand for the restaurants which use the service.

I use it with green beans by seasoning the cooking water with Old Bay before immersing the beans. I like my beans southern style (well-cooked) and the Old Bay flavor is a healthier substitute for a ham hock or piece of salt pork.

Add me to the fans of Herwig's. This thread appeared in the nick of time for my first visit to State College. Just got back from a great lunch at Herwig's and am I ever stuffed. Some highlights: the spaetzle with cheese (macaroni and cheese with an Austrian touch), salad with a dill dressing, the wurst (not sure what it was called but it had a very interesting, ground pork texture) and last, but not least, the sauerkraut (rinsed before being stewed for hours with bacon and other spices until it reached a creamy texture) As if the food wasn't good enough, Herwig is a natural restaurateur, with an engaging personality and a staff that clearly enjoys working there. If you are ever in State College and don't go to Herwig's, you will have missed out on a unique dining experience.

Did you know that you can buy Lost Abbey beers direct from the brewery by joining their Saints or Sinners clubs. It's not cheap and they only allow so many members into the clubs but it may be worth looking into. Another good brewery that is available in Chicago is Southern Tier.

I think you may be about six months out of date. Bell's had a dispute with its distrubutor a few years ago and pulled from the market. While I cannot recall whether they were back on the shelves the last time I was there, I do recall reading last summer that they planned to return to the market. Anybody local know the current status?

BeerFly on beeradvocate.com is full of the type of information you are seeking. Whenever I go to Chicago, I generally shop at Binny's and Sam's, both of which have multiple locations.

I thought I heard that Restaurant i closed recently.

I generally trade for craft beers but have purchased on Ebay a couple of times for beers that were extremely hard to find. My experiences were both positive, although the beers were quite pricey.

I've often wondered with all the Hmong that were re-settled in the area, why none of them has ever, to my knowledge, opened a restaurant.

We also ordered the marrow and it was the low-light of the dinner and as rlibkind described. I ordered it because a marrow appetizer at Pif several years ago was excellent. ← I have had the marrow served three different ways at Ansill. Some worked better than others, but the first time was sublime.

Coincidentally, I just happened to be in the area today, but was over in Brooklyn and visited Bierkraft in Park Slope. They don't have a lot of space, but what they do have is a great selection. Since my previous post, Whole Foods has moved up and Pioneer has gone down. New Beer has remained consistent. Still, I really like the atmosphere in Bierkraft and wonder why in the whole island of Manhattan, there is not a store like that.

Hoppy West Coast style beers are meant to be consumed within about six months of production, as the hoppy flavors will fade after that time. The '07 should still be drinkable, but the side-by-side tasting you are contemplating will not provide you with an apples to apples comparison.

I beg to differ. When I was in Chicago back in March with my wife and daughter, we had a wonderful meal at Moto. We enjoyed all of the dishes, marveled at the creativity and, in particular, enjoyed the perspective that our servers brought precisely because they had also spent time in the kitchen. We would recommend the restaurant without hesitation.

I went once, maybe six or seven years ago, and never returned. Perhaps it has improved since then but it was really kitschy, with lots of booths selling things that had nothing to do with BBQ. There were a few stations set up where you could get a BBQ sandwich or a plate but the food was nothing special. It wasn't like other festivals where you could get food items that are otherwise unavailable or where there might be competitions to produce certain food items. If somebody has a more recent and better experience, pipe in.

Chalk up another vote here for the "anything with herbs" category. Whenever I'm in town, those are the flavors I seek out.