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The exterior is coated with enamel, the interior feels a little rough and "iron like" much like a Lodge pan.I'm just not sure if it is raw cast iron or not.My guess is the interior is similiar to those old black cast iron pans.

[ This brings up a wine glassware newbie question i have... been looking at the Riedel "O" series stemless glasses (maybe that's what your describing at Tabla?)... i understand how the shape of the bowl can enhance the experience, but I thought the whole idea behind stems was to maintain the wine's serving temperature while drinking, no? ←

In my initial post what I meant was that the interior or cooking surface was not coated.The outside is coated with a orange enamel.That's why I was wondering about food developing off flavors. There was definetly Le Cresuet produced with a non stick or teflon like coating as oppossed to the creamy coating of today, on the cooking surface. To belabor this, this particular piece doesn't have the black knob on the lid.There is a depression in the center of the lid with a thin strip or "bridge" of iron which you can grab to lift off the lid.Also, there is the familiar circumfrence size stamped or imbedded on the underside of the lid and the bottom of the pot. In this case a 26.I think this means it is the 5 quart size.Prehaps alot of French cookware has this size marking on it? Anyway, It looks alot like Le Cresuet.

I used to own some uncoated Le Cresuet (unless my memory is failing) it was a long wooden handled sautee pan that had a non stick coating that slowly peeled away, so I tossed it. Have they always had made their cookware with the ceramic coating?

I recenetly purchased a 5 qt cast iron dutch oven and I'm pretty sure it is Le Crueset.The design is very similiar to the current models.However it doesn't have the ceramic coating. Does anyone have any experience with these pieces?Do they need to be cared for (ie washed,or used on certain heat settings) differently?Will certain foods react to exposed cast iron interior?Is there a "life" these have before imparting any kind of "off" flavors to food? Thanks.

Prima Pils is very hoppy. ← I find Prima Pils very refreshing after a steady diet of Dogfish Head, Sierra Nevada, etc.

Also, try Mackesons Stout for your sweet tooth.

If you don't care for hoppier beers look for: Brooklyn Brewery's Pilsner Victory Brewing Prima Pils Dogfish Shelter Pale Ale Acme IPA (Acme is not hoppy at all, the Shelter Pale is less hoppy than Dogfishes 60 and 90 minute Ales) The Dogfish pumkin ale is really nice with food.Try it with spicier mexican or even roast turkey, or chicken.

Amen! Sparkling wine is a wonderful match for many foods.

I believe the main complaint is that wine sales are completely sold through the state system, at state owned retail stores only.The selection of wine and the handling of it has always been suspect. I live in Delaware so I never buy retail in Pa, but it certainly seems to make wine in restaurants expensive.If I lived in Pa, I certainly would buy my juice at Moore Brothers.

thanks, you're all correct, i was a too broad.. and why not focus on Italian since Seattle's not known for that... I'll check out Vetri and Il Portico. I may have to schedule a second night also since Pif and Django sound excellent as well. thanks for all your input! ← Django is wonderful.But, be advised, it is a tough reservation.

I ate at Django Sunday night.We are really lucky to have a place so committed to doing things right.It would be pretty easy for Brian and Aimee to move to a larger space to accomodate all the reservations they must turn down, but they are obviously serious about keeping the food at a such a level that would be tough to dupplicate if they had a higher volume to handle. There were four of us so we all got to sample each others food.For the most part everything was exceptional.My only quibble would be that the bison loin, while perfectly cooked, didn't have a much flavor.The pheasant entree is outstanding.Everybody should try and get a reservation to try it.

I wish more winery's did that.I can think of more in Europe that do that than here. I'm from Wilmington but will be in philly Sunday.Are any of the state stores open on Sunday?

sorry.in the last post i meant to ask if those burgess '92 cab's were recently released by the winery?

I buy mostly in Pa, De, but have also bought alot of beer at Shangy's in Emmaus, Pa, near Allentown.They have an selection of beers from all the world.Lots of Belgians, American, etc.They only sell by the case however.If you are really into beer this is definetly worth a drive.

I had a similiar meal about two weeks ago.That pheasant entree is amazing.As is everything else on the fall menu.I started with the tea smoked scallops.Heavenly! I am lucky enough to be going again next sunday.Has anyone had any of the other entrees on the new menu?

I have lived in Wilmington a long time and know the restaurant scene pretty well.Not knowing your budget here are some recommendations: Toscana, decent Italian, kind of happening bar scene,good wine list. Deep Blue, (same owner as above) mostly seafood all good although the chef left and the new one is not quite as good, imo.but a good place with a good wine list and okay bar scene depending on the night. Eclipse,varied menu mostly new american style.recently renovated okay wine list. Moro, very good, maybe the best in wilmington.I haven't been but everyone raves. I can tell you much more, just let me know what your looking for.I can also tell where not to go.

Thanks.When you have time I'd be interested in other nebbiolos you like.Presently, I'm drinking Elio Grasso Gavarini '03 and G D Vajra's nebbiolo.Nebbiolo langhe and Alba have become hard to find around here.(good ones anyway)We use to see lots of the Marc DeGrazia selections, but now only the Barolo's and higher end Barbera's are available. Who else in Piemonte is making nebbiolo in an older style?

I love nebbiolo and appreciate the info.Is the importer you mentioned the sole us importer?I'm not familiar with Bedford Int'l.I 'd like to find these wines in northern Maryland, Delaware, or New Jersey.

No rooms available at Phillips Mill for the night.Any lodging reccomendations?

Thanks for the welcome and the advice.I'm leaning toward the inn so we can stay the night.Nice to know you were recently there.

I'm pretty unfamiliar with New Hope/Lambertville dining options and would appreciate advice for a 40th birthday dinner. I'm thinking of The Inn at Phillips Mill or Manon.However,the only reviews I can find (philly.com,etc) are a little dated.I 'm looking for something quiet and romantic, possibly byo but not necessary.Any advice would be greatly appreciated.Thanks.