jelly

Yes, according to Michael Klein.

Someone did a review of Pif on Citysearch last year when Ed was the GM there. They mentioned that, after complaining to him about the "hostile" service, he informed them that they had made the "black list". Ed says it just didn't happen. If you know Ed, you know that he is a very kind, softspoken guy. I loved to tease him about it though.

Matt, you are a gentleman for not naming names. Talk to Ed at Ansill and ask him about the time he told a table at Pif that they were "banned" from coming back (or so they reported in a citypaper review. Michele

Sounds good. Thanks Matt.

Thanks. Just so long as he doesn't threaten to close Pif again. I couldn't take that again!

Matt, are you at liberty to say what the story is with the chef leaving Ansill? Does this mean David will be cooking there (and not at Pif) for the foreseeable future? Michele

i like that at Pif chef walks the fine line. we ask for 24 hours notice but he always keeps a few extra ingredients on hand for the surprise tasting that walks in the door. in that case he does improvise. but even the regular tasting menus that we have on the books he starts putting together early in the day but aren't finalized until around 5 when we have to get the menus for that night printed up. sorry, off topic! edited to add that i also had the corpse reviver 2 and it's a really refreshing and tangy summer drink everybody should have (katie make for them) at least once this summer! ← Matt, when did David start doing tasting menus again? (Michele)

I couldn't make a fair comparison as I've only been to Trinacria once, five years ago. I guess that says something.

I go often and it's still very good. One of the few good restaurants in the area. Allison at Blue Bell is also excellent.

However, they don't take reservations.

215-545-5655

Do you have their phone number? What is the cross street? Thanks.

Was that Sala Thai a few years ago?

I've eaten at Vetri four times over the past few years and was delighted every time. I have friends, however, who while they liked the food thought it was overpriced. I disagree.

Jeff, that is very kind, but the true warning should be "Percy likes it...so proceed with caution" . Seriously though, have them try a few places and tell us which ones they like and the Chester County eG folks can point out similar restaurants. ← Percy, I have seen what comes out of your kitchen and I think if you like a place, I'm there, no doubt about it. They emailed me the other day and said they liked Gilmores in West Chester. I don't remember seeing anything about this place but I could have overlooked it. They seem to like it pretty much ← I really like Gilmore's. We've been there many times. Beautiful atmosphere, great service and great food. Peter Gilmore was the luncheon chef at Le Bec Fin for 12 years. It's byob. Only problem is reserving for a weekend. They are usually booked more than a month in advance.

If you're willing to go to Chestnut Hill, Osaka serves sushi until 1:00am on weekends.

The Italian Bakery in Conshohocken has a very good room temperature version.

Thanks Katie.

Is this the same Brett that used to be at Amada? He's great. We haven't been back to Marigold since Jonathan left but friends were there recently and loved it.

I agree that restaurant week can be a problem. I've had good and bad experiences. The best were at Marigold and Mercato. This time we're gonig to Django. We'll see.

Yes Jeff is the co-owner. Last time we were there, he was very gracious about helping us find a barolo in our price range. I had called ahead of time and he agreed to open the bottle in advance. He also called me back to let me know it was a different year than what he'd quoted and ask if that was okay. He is always very helpful.

Thanks.

Marc Vetri is opening a new restaurant?

The last two times I've been to Pif, they've had wonderful vichysoisse.

Well said. The singing of Happy Birthday by the staff is very offputting, as is the music they blast throughout the place, often punctuated by the hostess calling table numbers.