rozrapp

Just out of college, I, too, stayed in rooms without a.c. But that was another lifetime ago. At this stage of my life, I feel I have earned the right to have certain amenities without which I will not travel. My need for a.c. also extends to car rentals. The last time we drove around France in 1999, our car had a.c. My husband, however, wouldn't bitch if there was no a.c., but he draws the line at sharing a bath with anyone but moi. As for t.v in France, I remember when we were at the Hilton turning on the t.v. and seeing a dubbed episode of "Kojak." It was truly hysterical hearing this French voice coming out of Telly Savales's mouth.

This talk of a.c. in Paris reminded me of what happened to us when we there in the mid-1980's in July. Our travel agent had booked us into a hotel, the name of which escapes me, that he assured us had a.c. When we got to our room, we saw what looked like vents for an a.c. system, but there was no switch or thermostat in sight. When we questioned the person at the front desk, we were told that those were, indeed, vents for a.c., but the system had yet to be hooked up. Well, we were out of there toute de suite and over to the Hilton, where we were assured of having a room with working a.c. And the best part was that, because it was one of those years when American tourism was practically non-existent in Europe as a result of terrorist attacks on that continent at that time, the cost of the room at the Hilton was only $100 per night, substantially less than it would normally have been. When we travel, I could care less about having a t.v. in our room or even a phone. But a private bath is a must and, in the summer, I want -- in fact, will not do without -- my a.c.!

Speaking of high end restaurants.... Restaurant Nicholas A web site that's easy to navigate, provides all necessary information, and is always current. By the way, the food is fabulous!

This probably isn't the place to discuss it, but I sometimes think that "nice" restaurants think that putting prices or a menu on a website has a cheapening effect, or something. Witness that the Jean Georges website has menus/prices for JoJo, Vong, etc. but not for JG. Well, I guess Daniel Boulud wouldn't agree that providing prices has a cheapening effect because his web site provides that information for all his restaurants. He even includes supplementary charges on his Daniel menu. I'm with Bux. And this is something that eGulleteer VivreManger has complained about. A restaurant web site can have all the bells and whistles imaginable. But if it doesn't provide important information, i.e., up-to-date menus and prices, then, for me, it's worse than useless.

Several years ago, on a trip through Tennessee, we spent a couple of days at Blackberry Farm, a member of the Relais & Chateaux group. It's located right near the Smokey Mts., in Walland, which is a dry area, so they could not offer wine with dinner. However, we were told that we could BYO. So, even though we live in NJ and would be making a number of stops in TN before reaching the inn, my husband decided to shlep along several bottles of wine. When he told the reservationist what he was planning to do, she informed the chef, John Fleer. He called my husband to provide him with menu information so that the wines would be a good match for the food that would be served. (At that time, the inn served a set menu each evening. I don't know if that's still the case.) Chef Fleer also spent time on the phone with me, discussing my more picky eating habits, so that he could plan on substitutions for a few items on the menu that I wouldn't eat. What is really ironic is that the facilities of the famous Jack Daniels are located in a dry county. Since they are not permitted to serve liquor on their premises, after we took the interesting tour of the production process, we were served apple cider in the welcome center. We were, however, able to purchase bottles of Jack Daniels to take with us. Btw, I recall Gatlinburg being something of a tourist trap-type town -- one souvenir and t-shirt shop after another, with not much else to recommend it. Please correct me if I'm wrong.

In the "StarLedger," Cody Kendall reviewed Le Fandy and gave it 3-1/2 stars: http://www.nj.com/dining/reviews_ledger.ss...ssf?14353?14353

Even though I don't remember seeing it on the menu doesn't mean they don't have it. But by all means, if it's not, you should definitely ask for it. The staff seems very agreeable. We ate at Ahn again on Wednesday and tried some other dishes. From the appetizer category, we ordered Tom Cuon ($6) Grilled jumbo shrimp wrapped in soft rice paper with vermicelli and fresh herbs. There were 3 shrimp, gigantic as advertised. They were accompanied by a spicy dipping sauce topped with chopped peanuts. A delicious starter. Main course choices were: Com Thos Ga ($9) Ginger chicken baked in a clay pot with shiitake mushrooms, snow peas over scallion marinated rice was o.k., but I thought it nothing to rave about. Vit Tiem ($12) Marinated duck sauteed with Vietnamese herbs, spice, and light soy sauce, served with vinaigrette cucumber, mango and lime ginger sauce was a disappointment. I found the duck rather dry with no appealing flavor. Accompaniments were sparse. Ga Xao Ca Ri ($10) Sauteed chicken with eggplant, mango, string beans, onions, tomatoes, yams and basil in a light coconut curry sauce. The chicken was moist, tender and flavorful; all the vegetables were nicely prepared and delicious; and the sauce was tasty. A terrific dish! Btw, all portion sizes at Ahn are very generous.

We have now been to Jocelyne’s twice for dinner, the first time last month and the second time last week – both times at 5:30 p.m. on a Wednesday, following matinee performances at the NJ Shakespeare Theater in Madison. As we were leaving the restaurant last week, my husband turned to me and said, “How did we manage to miss this place for so long?” How, indeed! I am the one who always comes up with new gustatory finds. Although I have been aware of Jocelyne’s for quite a long time, with so many restaurants in NJ and NYC to try, I somehow never got around to suggesting to my husband that we go there. However, when we were scheduled to use the first of our series of tickets in Madison, I realized that Maplewood, where Jocelyne’s is located, would be an easy stop on our way home. One enters the restaurant into a very small receiving area where a high counter separates it from the kitchen just beyond. On our first visit, Jocelyne was not there, but she was there last week, and I found her to be charming and friendly. Both times upon our arrival, we were immediately escorted to our table – the same one both times -- the only deuce in the room. The room is small, accommodating about 35 diners at closely spaced tables. The décor is attractively French. There is recorded music – one of my dining bugaboos -- but at least they keep it relatively low. As for the general noise level, the restaurant was not totally full either time we were there, more so on our second visit. We had no difficulty making normal conversation, though conversation at other tables can easily be overheard. Menus are provided promptly. There were no specials either time we were there. Wine is opened (it’s a BYO), and warmed rolls, accompanied by a generous triangle of butter, are served. The rolls have a just barely crispy crust and excellent flavor. During our first visit, I started with the Parfait of Provencal Vegetable with Toasted Goat Cheese and Balsamic Aged Vinegar. ($8.50) The vegetables are finely minced, cooked and, I think, marinated (or maybe they’re marinated first?), formed into a small, round mold, topped with a layer of goat cheese, and napped with the balsamic dressing. All the flavors work splendidly together, making this dish heaven on a plate! My husband’s first course was Escargot in a Puff Pastry With a Light Garlic Sauce. ($8.50) I had a taste of a perfectly prepared morsel, a bit of very flaky pastry, and some delectable sauce. For the main course, I chose Roasted Squab with Sauteed Foie Gras and Black Truffle Sauce. ($24) The squab was tender, succulent, and full of flavor. The heady truffle sauce was an excellent match, and the small piece of seared foie gras was the coup de gras. Unfortunately, I can’t recall the accompaniments. But I can assure you that they were perfectly prepared and suited the squab very well. My husband’s main course was Roasted Pork Tenderloin Stuffed With Apricot and Armagnac Sauce. ($20) Since I don’t care for pork, I did not taste it. But my husband pronounced the dish one of the best pork dishes he has ever eaten. The other thing I am having trouble remembering is what desserts we had. But whatever they were, I know we were supremely satisfied. At our second meal, we both began with the Duo of Sauteed and Terrine Foie Gras with Sauternes Aspics. ($14) The sautéed foie gras was done perfectly and sat atop what I think was a beet gelee, while the ultra-smooth and flavor-filled terrine was accompanied by two small cubes of golden aspic. There was some sauce on the plate, though I’m not sure of its composition. But it was just enough to add additional flavor. A garnish of frisee provided another texture, and there were two large, toasted, herbed French bread slices on which to spread the terrine. All of this was artfully arranged on a beautifully shaped plate. This is the kind of phenomenal dish that makes one feel that one has died and gone to heaven. Well, at least that’s how I, the foie gras junkie, felt as I savored every bite. And my husband heartily concurred. For the main course, I selected the Marinated Duck Breast and Leg Confit With Orange and Green Peppercorn Sauce. ($23) This dish consisted of a large duck breast (magret), cooked to my specifications (“as the chef prefers,” which was medium rare), cut into several thick slices, and arranged over the large confit. The magret was succulent and so tender that I probably could have cut it with my butter knife. Accompaniments were mixed vegetables – cooked to perfect crunchiness -- and what, at first glance, I thought might be mashed potatoes (definitely not one of my favorites), but which turned out to be one of the most sumptuously delicious potato gratins that it has ever been my pleasure to ingest. I only tasted a tiny bit of the confit – yummy, of course -- but because the portions were so large, I took it and one thick slice of duck home. My husband went with the American Rack of Lamb With Porcini Crust and Thyme Sauce. ($28.50) He also let the chef decide the doneness, and 4 nice-sized chops arrived with the meat, cooked medium rare, detached from the bones. I sampled a piece and found the meat juicy and tasty. Accompaniments were the same as mine. The 4 lamb bones were presented as a whole on the plate. My husband cut them apart and happily gnawed off all the remaining meat. He was raised by a mother who believed in the “clean your plate” dictum. She would definitely have been very proud of him! My husband next decided that, before dessert, we should have the cheese platter. What arrived was the most astonishing cheese platter either of us has ever seen. First of all, the items arranged on the plate looked like a work of art! There had to be about 10 different cheeses, each a very generous slice. We asked Jocelyne to tell us what they were, but because of my lousy memory, I can only remember Compte, Reblochon and Roquefort. There were thin slices of pear arranged around the perimeter of the plate, raspberries, quartered fresh figs, slices of the same toasted, herbed bread that were on the foie gras plate, and lots of walnuts. We were also given a basket of rolls and a little pot of what I think was raspberry jelly. It was all totally delicious, and at $9.50, the bargain of the century! We didn’t finish all the cheese and took home what was left. We had given Jocelyne our dessert order at the same time that we ordered the cheese course. When she brought the cheese to our table, she told us that if, after finishing, we decided that we did not want dessert, there would be no problem canceling the order. Was she kidding? Miss dessert? Not on your life! We both ordered the Almond Parfait With a Soft Truffle Center and Mocha Sauce. ($7.50) Another work of art was placed before us. This was a small cylindrical mound, the outside of which was encased in a chocolate “wrapper” upon which had been “painted” little squares of red and gold. Inside was a luscious filling of almond-flavored cake and mousse-like truffle cream. On the plate were the mocha sauce, along with just enough raspberry and lemon sauces to make a fine counterpoint to the not overly-sweet “parfait.” My husband finished the meal with some chamomile tea. As we were leaving the restaurant, a group of men was filing in, laden with a boatload of wine and Ridel glasses. Obviously, they were getting set for a fine tasting. My husband had brought a single bottle of Cote du Rhone and settled for the glass supplied by the restaurant. The wine went very well with his lamb, he said, and he also drank some with the cheese course. If you should turn up at the restaurant without any wine, there is a liquor store directly across the street. During our ride home, I gave a lot more thought to the two meals we had, and something interesting struck me. The food served falls into two categories – at least as far as the dishes we have had are concerned. The first courses and the desserts are very much modern French haute cuisine-like, while the main courses are much more bistro-like in nature. This is not a criticism by any means. Just my own observation. Based on these two extraordinarily wonderful meals, we believe that Chef Mitchel Altholz is producing fabulous food out of what is a closet-sized kitchen. We did have an opportunity to speak with him the first time we were there, and he is a really nice guy, as well as being very talented. Last week, things were a bit more hectic in the kitchen. We called out our appreciation to him as we caught a glimpse of him and his crew all crowded into that small space, working their magic. With so many more enticing things on the menu, we are looking forward to future visits to Jocelyne’s, a restaurant we consider one of the best in NJ. Jocelyne’s 168 Maplewood Ave., Maplewood Tel: 973-763-4460 Web Site: www.jocelynesrestaurant.com Reservations: A Must BYO Dress: Casual Smoking: Not Permitted

An update: http://newstranscript.gmnews.com/news/2003...t_Page/060.html

New NY State anti-smoking law -- stricter than the city's -- about to take effect: http://www.nytimes.com/2003/07/23/nyregion/23SMOK.html

As someone who has visited the Auberge Hatley annually since 1991, and who happily provided VivreManger with information I thought would be of assistance, I was really pleased to read this report. It, as well as his previous ones, have been nothing short of superb! He has done a masterful job of describing the Auberge and its setting. I could hardly do better. The flora and fauna, both at the front of the inn and in the rear around the pool area, have grown more beautiful though the years. The person responsible for the landscaping design and tending is a lovely woman named Micheline. VivreManger has touched here upon an interesting phenomenon: the situation of people who just stop by the Auberge to have a look. These “viewers” appear on the porch, brochures in hand, and stand there for several moments, taking it all in. Then, off they go. Actually, the Gagnons were never all that pleased about this, but felt they had to accept it. For my husband and me, it has become an “oddity” that is part of life at the Auberge, something we chuckle about. Breakfast is never served on the porch, only lunch. However, in the evening, anyone who wishes to have an aperatif before dinner, or coffee, tea, etc., after dinner, can do so on the porch. When we first started coming to the Auberge, jackets were actually required. In recent years, M Gagnon reluctantly did away with the dress code, and now, though jackets are preferred, it’s basically comme vous voulez. Some nights, the jackets outnumber the non-jackets; other nights, it’s the opposite. I was surprised to see that the veloute of yellow tomatoes, etc., was on this year’s lunch menu because it was also on last year’s, and they usually change the soups each year. Perhaps because, as VivreManger so accurately described it, it is so totally delicious and was, no doubt, a hit, that they decided to bring it back for an encore. Not exactly a tragedy. (Actually, during our five day stay last year, I ordered it twice.) The other repeat is the tomato pie. This had been on several years ago for, I think, two seasons, then was taken off, and returned last year. All other items listed are new to the lunch menu. My husband is the wine drinker, so I cannot comment other than to say that he has never indicated that he has felt the wine list to be outrageously over-priced. Absolutely, the most agreeable service! Though I'm a bit surprised about the wine pouring. The servers at lunch have always poured my husband's wine. At any rate, during dinner, my husband has always received excellent guidance from the sommeliers, and the wine service is always perfect. Not one reason, but the reason. Chef Alain has been in charge of the Auberge Hatley kitchen as long as we have been going there. A very shy man, and still quite young (he was in his late 20’s when he arrived at the inn), he is truly talented. From the very first, we realized that his cuisine was quite special, and over the years, when we have thought it just couldn’t get any better, we have come away newly amazed. The year before the restaurant became a Relais Gourmand, things took a quantum leap upward. New plates of various shapes and colors now compliment individual dishes, and presentation, which was always lovely, is even more artistic. The menu was re-designed and the cuisine reached new heights, becoming more interesting, more complex, and – the seemingly impossible – even more delicious. Since the takeover by the new owners, the old Auberge Hatley site, which did include a listing of dinner items (though not the complete menu), has been totally revamped, giving way to a very stylish new design. Lots of information, but, unfortunately, no menus are to be found. This makes no sense whatsoever to me. After all, since the cuisine is such a big draw (as it has always been even before this new Relais Gourmand honor was bestowed), it is ridiculous to have a gorgeous web site that doesn’t include a menu. It isn’t as though the Auberge changes the menu often. They do so about 3 times a year. And there are never any daily specials. So having the current menus there would not seem to be a horrendous task. Anyway, the web address is: http://www.aubergehatley.com I will get my chance to taste the cuisine very soon because our visit to the Auberge Hatley is just around the corner. Since we spend five days there, we are always able to order everything on the lunch menu. When it comes to the dinner menu, which is much larger, between my husband and me, we generally get to sample just about every dish. I'm salivating already!

Not by name, Roz. What is it? It's a Moroccan pie with a phyllo cover and a filling which usually consists of shredded chicken, ground almonds and spices. It's baked until the phyllo is crisp and brown, then sprinkled with powdered sugar and cinnamon. It was one of my favorite dishes at Lotfi's. There are other spellings. A search came up with the following: bastela, bastila, bisteeya, and pastilla.

No, I haven't. Do you think it's better than Mogador?

That's exactly what I thought when I saw the title. I guess great eGulleteer minds think alike!

Thanks for the report, Pan. Ever since Lotfi's closed, I've been looking for another good Moroccan restaurant. This one sounds excellent. Is b'steeya on the menu?

Gosh, you guys are quick! Felonius, I knew immediately that you were referring to L'Impero, but before I posted, I went looking for a previous thread in which I recalled the pastry chef, Heather Carlucci, was discussed. Well, by the time I found it, you had already figured out the restaurant's name. I have not yet been to L'Impero, though it's on my "go to" list. And, by the way, Veritas is one of my favorite restaurants as well.

Before the Wegman's opened in Manalapan -- the proverbial stone's throw from my house -- I would never ever buy fish in a supermarket. However, Wegman's fish and seafood department is, in a word, extraordinary. They carry a very wide variety of items, and all their fish and seafood is as fresh and pristine as can be. Now, it's the only place I go to for fish. If you are coming from a distance, the friendly and knowledgeable folks behind the counter will pack your fish in ice for the trip home.

Looking through this thread, I see I never added our favorite Thai restaurant, Pooket II, in Old Bridge, to the list here. Since I last reported on it, we have had many more meals there, including dinner last night. The food continues to be consistently well-prepared and delicious. When we first started going there, the food we were served was not particularly spicy. During a conversation with one of the owners, he confirmed what I suspected -- that they were leary of scaring off local clientele who might not be very familiar with Thai cuisine and/or might not like their food too hot. However, he told us that the kitchen would be happy to raise the spice level to meet a diner's preference. While I prefer that my food be only a little spicy, my husband likes his hot, hot, hot. Since that conversation, he always asks for the heat to be turned up, and the kitchen has complied to my husband's satisfaction. The server also brings additional hot pepper condiments to the table so he can really pour it on! You can see my prior write-ups here: http://forums.egullet.org/index.php?act=ST...85&hl=pooket+ii

We thought prices were quite moderate. Apps range from $4 to $7; main courses from $8 to $14; noodle dishes from $7 to $10. Rice is extra. We had the jasmine @ $1.00. Stir fried rice with chicken, sprinkled with chopped vegetables is $6. I don't have a list of all the desserts, but the banana pudding is $4. Portions are generous. I don't recall seeing iced coffee listed on the menu in the restaurant, and it's not on the take-out menu's beverage list.

I thought at first we were supposed to be answering Menton1's request for outdoor seating in northern NJ. However, since it appears that suggestions are being made for places throughout the state, I will add these: Rooney's Ocean Crab House, Long Branch - Right on the beach with a great ocean view. Big room with doors that open on all sides, as well as an unshaded patio. El Meson, Freehold - Large, shaded side patio. Seven Hills of Istanbul, Highland Park - Small side patio. Christopher's Cafe, Colts Neck - Terrace within a courtyard. Le Rendez-Vous, Kenilworth - They have outdoor dining, but I don't know what the set-up is. Toscana Trattoria, Chester - Front patio. The restaurant is set way back from the street in a shopping complex. More attractive than it sounds.

Claire, Maybe if you could tell us more precisely what your friend is looking for, i.e., type of cuisine, location, pre-theater, etc., we might be able to come up with some appropriate suggestions.

We ate at Rachel's once, albeit a long time ago. I thought the food rather mediocre, and the seating was uncomfortably cramped. Sueno is brand new. Mexican cuisine, I think. The chef is Sue Torres, formerly of the Rockinghorse Cafe and Hell's Kitchen (the restaurant). I have not been to either of those, but Torres' cooking has always been praised. Perhaps others have eaten her food and can speak from personal experience.

Last night, we had dinner at Anh, the Vietnamese restaurant which Eric Asimov reviewed in this past Wednesday’s NY Times. The restaurant is not large. There is banquette seating on one side of the room. Tables on the other side and in the middle of the room are quite close together. Décor is spare, but pleasant: one painted wall bare, except for a couple of sconces; the opposite wall decorated with stone on the bottom half and dark wood slats on the top – unusual and attractive – while a colorful hanging adorns a short wall at the back of the banquet. Most of the tables were occupied when we walked in without a reservation at around 6:30 p.m. We were seated at a rather small table in the middle, which was separated from the occupied two-top next to us by only a sliver of space. Menus were provided immediately, and we were asked about our choice of beverage. I requested tap water and my husband ordered a glass of Cabernet. We had questions about many of the menu items, but after the prompt arrival of the drinks, nobody came by to take our order, there were no service personnel in the dining room for a while, and we began to wonder about the level of service. I was also feeling quite uncomfortable at this table, and my husband agreed that we should request a change to one along the banquette that had opened up. Finally, one of the servers did come over, No problem about the table change. We were given a large table at the corner of the banquette. More roomy. Much better! At this point, our server was there to answer all our questions, she waited very patiently while we made our decisions and, from then on, service was fine. Our appetizers were the Cha Gio (Crispy Vietnamese spring rolls), Ca Tim Nuong (Grilled Asian eggplant with ginger lime sauce), and Bo La Me (Grilled beef wrapped in camphorlike sesame leaves “la me” served with lettuce, fresh herbs and nuoc cham). We chose the spring rolls because it is the type of item we are familiar with from other Asian cuisines, and we wanted to see how it compared. The wrapper was on the thick side, though not anywhere near as thick as a Chinese egg roll wrapper, but not as thin as a Chinese or Thai spring roll wrapper. The filling seemed to be vegetarian. There were 4 rolls, deep-fried to crispness. I thought them a tad greasy, but the flavor of the filling was good, and the dipping sauce accompanying them added nice zip. My husband was the one who wanted the beef. I tasted a piece of the meat, and it was o.k. But I am not much of a beef person. He enjoyed “stuffing,” wrapping, and dipping, and said it was all delicious. I had suggested the eggplant. It was grilled to soft perfection, arriving in chunks atop the ginger lime sauce, a lovely flavoring. We both agreed that this dish was sensational! For the main course, my husband selected Bo Xao (Sautéed sirloin of beef with string beans, fresh chilis and basil.) The beef was in small chunks, the beans were haricots verts, there were thinly sliced onions, and the sauce had some spiciness to it without being overpowering. My husband said it was one of the best Asian dishes he had ever eaten. He remarked particularly about the sauce, and how delicious it was. I ordered Tom Xao (Sauteed jumbo shrimp with tomatoes and fresh basil). There were 7 or 8 shrimp, perfectly sautéed – some of the best I have tasted. There were several large tomatoes, sliced in half and cooked without becoming mushy, and lots of thickly sliced sauteed onions. There was a pleasant-tasting sauce with shredded basil mixed in. A very good dish! We did not have dessert because we had a craving for the gelato at Il Gelatone, which is two blocks away. However, Anh’s desserts sound appealing. Among the selections are a banana pudding and a tempura coconut ice cream. Next time. The tables at Anh are set only with chopstick -- no silverware -- though when dishes come to the table, there are serving implements with some of them. I did ask for a fork and knife for my shrimp and tomatoes. While I can use chopsticks fairly well, I am not skilled enough to attempt very large shrimp and very large tomato pieces without them falling into my lap. The young man who was managing the dining room came to our table just as we were finishing our main course. I asked him to tell me a little about the sauces that were part of each of these dishes. He said that the ingredients for the sauce in the meat dish included curry and fish sauce. We asked if it was exactly how a Vietnamese would eat it, or had it been altered to suit American palates. He said that they had toned down the fish sauce, but the spice level was not different. As for the sauce accompanying the shrimp, the base was the essence of tomatoes with spices added. The manager told us that they have been open for 3 months and have done no advertising. They were, of course, thrilled with the Asimov review. Frankly, this place is s-o-o-o much better than L’Annam, the other Vietnamese restaurant just a stone’s throw up the avenue. We tried it when it first opened several years ago and didn’t like the food at all. My husband and I do not have much experience with Vietnamese cuisine, so we can only base our opinion of Anh on how everything tasted to us. And, as you can tell, it all tasted mighty fine. Eric Asimov thought so too. You can see his review here: http://www.nytimes.com/2003/07/02/dining/02UNDE.html Anh 363 Third Ave., between 26th & 27th Sts. 212-532-2848/2858 Take-out and delivery are available.

The evening we were there -- a Wed. -- the room was full, including two tables with very large parties of at least 12 (all women!). When we left at about 7:15, there were people congregated in the reception area waiting to be seated. I didn't look into the bar area, so I don't know what the situation was there. The replacement chef is from Tru in Chicago, a restaurant which recently became a Relais Gourmand. That would indicate that Compass owners are not looking to downscale the cuisine. If anything, they appear to be looking to upgrade. And toward what seems to be their quest for better quality overall, they have taken seriously the major complaints about service. (The posts by Innocent and Neverfull are testimonies to the serious problems in that regard.) The entire time we were there, a gentleman I took to be a manager was stationed in the dining room, apparently to make sure that all was running smoothly. As I reported, our service was flawless. As for Annis, I certainly hope he already has another position.

You're right, Bux. As you can see by my comment on the other thread, I was certainly surprised and very disappointed to hear about Annis leaving. I hope he ends up cooking somewhere else in the city.