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I've had the steak, though I'm not much of a red meat eater. A friend thought it was too tender when she ate there. I wouldn't have the same complaint. Comes with excellent fries and small salad, as I recall. If you don't drink, you can splurge on an order of onions too. Or even if you do drink. Lamb buger is good, so is pizza, clams, most everything.

Kathryn's always called 'em as she ate them - see her history in The Seattle Weekly - but I think the PI's new reviewer upped the ante for negative criticism in town. Me, I'd prefer to know what they like, why, and maybe, something interesting about the place, people, and food. A little education with my gluttony.

Chantrelles are big and beautiful at the Market right now (couldn't help noticing them at lunch.) $7.50/lb, typical. But, I recall someone saying they thought the small ones are better.

I do disagree. Nicest homes = most money? Terrible example. Depends on what you think is nice. The "lovely" monstronsities being built by Enron execs and movie moguls? I'd take a small, lovingly crafted structure over one of those any day. The same could be true in food - would you prefer expensive ingredients poorly prepared and served in an expensive environment over humble ingredients well handled served on a picnic table? Taste has an overlay of appropriateness and conscious effort - not simply what marketing can sell. Unfortunately, many people believe things are the best because they sell well. And no, I don't think that if you made a list of the most famous architects that the thing they would have in common is good taste. Most people couldn't name more than ten, good or bad. And the ones most Architects (those most vested) might name as having good taste would probably exclude most that are famous.

Wow Steve, I think I love you. Hardly anyone can be an architect and we have good taste unilaterally? Unfortunately, the reality is that suffering through (or enjoying the benefits of) an education and licensing exam will give anyone access to the title Architect. You can even still do this through internship without benefit of formal education. Some are good, some are very bad, some have exquisite taste and some don't. Economic survival in this field is probably less tied to taste than marketing, timing, and dumb luck. We don't weed out the chaf through taste, in this business.

Did a search and found only one recommendation on egullet - and half hearted at that. Is it just too much of a tourist town? Do any of the restaurants in Victoria live up to the Vancouver reputation for fine dining? Especially interested in in-town places for non-vehicular visits. Thanks.

And I thought, wow, I should be harvesting and selling my sage! Grows abundantly with little attention.

Thanks Dave - I wish I could remember if I used flakes. My Tom Douglas book is autographed! FWIW. Nice guy, though he gets alot of flak locally - 'cause he's successful?

I've cooked for myself and friends and family from the two earlier Batali books - everything has been great except the amount of red pepper. In one recipe I cut it to 1/4 of the recommendation and it was still very hot. Maybe I have a seriously hot batch of cayenne - or that isn't what is intended when a recipe calls for red pepper? Should I be using red pepper flakes? Hmm, just though of that - and I can't recall which I used with the too hot ragu. I also have had great sucess with Tom Douglas's cookbook - he's not quite a TV celebrity - yet. Baking with Julia has been great too. I can't stand to watch Emeril - won't find his book(s) in my house. I did receive a gift of one of the Moosewood books - I cook alot of vegetarian cuisine - but not from this. Now, if Greens and/or Deborah Madison want to do a show, I'll make a point of seeing that.

Grocery list: Bottled water (this thread or the other?) at $0.34 vs $1.19. French lemonade. Actually, house frozen lemonade - pulpy, tart and cheap. Chocolate for baking - $2.99/lb (?). Peanut butter. Flour. Cheese - not all of it, but some are good. Frozen Thai green curry or Indian chicken...Yes, watch the expiration dates, and avoid high expectations of health food. Look for specials - Batali sauce, cheap and decent pasta - especially dried. Dish soap. Toothpaste.

New place up in Lynnwood - Baldy's Burgers and Brews. Haven't tried it, but they have a long burger menu, and plenty of brews. Drive through meets big pub? If anyone is out that way and gives it a shot, let us know what you think.

It's been years since I was there, but it wasn't for the squimish. Only place I've been with moving wallpaper. I know, there are pests in every restaurant, but this was the third, and worst, in my life to let the critters roam the dining room. I prefer some of the other bbq places where my lack of knowledge is a better appetite enticement.

And, of course, we forgot Roy's at The Westin (anyone tried it lately?) and, more importantly - Nikko's with all you can eat Sushi for lunch - $14.95. Haven't been in awhile, but it was pretty good, if not terribly adventurous.

October 16 (hmm, thought it was the 23rd?) - Evenings at Boomtown - Gavin Stephenson of The Georgian. Here's your chance to sample the cuisine for $20 for a three course meal. Not quite the ambiance or service, but a good cause and tasty food.

Blue Heron - another plug for PCC - they sell basil in bulk - buy one leaf if that's what you need. Think you could get to know a produce vendor at the market well enough to do this as well. Snowangel - the cilantro question was rhetorical, but thanks for the explanation anyway. sfroth - thanks. What do you think of oven roasting the tomatoes before adding them to the soup? Too much?

Oh yes, salsa. Been using the tomatillos for that. Why is it I never have cilantro at the same time as ripe tomatoes! At least the hot peppers are ready. I thought freezing cream soups didn't work all that well - no problems? Do you sieve the tomatoes before or after combining with the cream sauce?

Now that we are getting into (or are into) the too many fresh tomatoes time - what are you doing with them? I've given away dozens, eaten them like candy, made dinners for friends, sauced 'em for the freezer, and will probably roast reduce some. Am I forgetting something I should try while they are abundant?

Welcome - see you posted on the Gourmet Best Restaurant thread. Let us know when you hear what's hot in Seattle! I don't think Malay Satay will be on the list...

Oh no, that is so wrong. Dark chocolate is so much better. Unfortunately, marketeers think Americans like milk chocolate better because it outsells dark. If you look at the cheap candy bars out there, there are so few that even pretend to be dark - Junior Mints, Milky Way Midnight, Special Dark, Mounds, Dove Dark, any I've missed (basides Bounty Dark - really a UK bar version of Mounds sometimes seen on the West Coast)? If the choices were similar, I think the market for dark would go way up. But then, so would my weight. So eat your bad milk chocolate and I'll stay with splurges at the finer confectioners.

Ballard also has India Bistro, Thaiku, Burk's, and Market Street Grill. Used to sport Andres pizza (anyone know what he is doing these days?). Also, Sam's Sushi (I havent tried it), a couple of good take-out delis, Cafe Besalu, and a bunch of taverns that seem to be favorably reviewed. Not bad for a "black hole".

I ate at The Georgian this past winter. The room may be dressed down, but I would not call it casual. Tables are very far apart, which has the downside of taking all the energy away. No eavesdropping, no plate envy. Excellent service (oh, that's a different thread.) The food was very good to excellent. Ingredients were rich, well handled, and presented. Not inexpensive. At the time, they were running a lunch special - for $13 (soup/salad/sandwich) that sounded great, but I never took advantage of it. Out-of-towners looking for a late weekday breakfast asked, and were served in the lobby bar - simple request served without flaw. This is a good thing to keep in mind in other cities as well (it worked in DC.) I've also enjoyed everything I've eaten at E&O, but it hasn't been consistantly excellent. Did not like the one meal I tried at the Sheraton's casual place (Market Cafe?) - never made it to Fullers. Liked 727, but wanted it to be better. I was inclined to keep trying, but now that the chef has left...anyone try recently? I've always had good food, with bad service, at Sazerac (Hotel Monaco). Not a good place for vegetarians though. Bad as in taking 45 minutes to get food when there are only two other tables occupied in the whole place. Cafe Campagne - (not really a hotel restaurant - independent of the Inn)very good, most of the time. Service is generally slow - or at least food service, but not as bad as Sazerac. They can hurry if you need them to - like pre-theater. Andaluca at The Mayflower - underrated. Has some great food.

No mistake - you can order the salad or onions ala carte, but they come with the fish. Same deal with steak frites - steak comes with fries and salad. Good portions - not overwhelming. Helps to ask if you aren't familiar with their plates. Makes a great cafe dinner.

Bar menu prices between 5 and 7 pm are half price. All that was one plate. I think the original price was $13? Have to admit, I did not drink!

I've lived here for 17 years. When I moved here, I was broke. Thankful for the plethora of rice palaces - anyplace you get a bowl/plate of rice with some decent toppings - chicken teriyaki, bim bam bop (do I remember that correctly?) stir fries... In recent years, I've sampled some of the best places, though not a number of the leaders. In comparison to places like Southern California (south of LA) - we rock. They have lots of money, but few places to eat well. When friends and associates leave to visit family in the heartland, southwest, and east coast (outside the metropolitan cities of NY and DC), it becomes readily apparent to them that we are very lucky to have the choices we do, especially if you look at everyday eating habits/preferences. Try getting vegan cuisine in NH, or a soy latte in Orlando. Fresh pasta sauces, salads that don't come dressed in preservatives, artisan breads...the Northwest may not compete well in the ethereal, but for day-to-day living, we do quite well. sfroth - did you mean Max in the Market or Matt's in the Market (the egullet fav)?

Had fish with house made bacon, wild salad, and battered and fried onion strings for dinner at the bar last week. Half price, I left $10 including tax and tip! Hard to beat.