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i've heard the book store rabelais may get some mention, and/or a visit. i hope so, this is an amazingly good resource for both old and new books for all things cooking related. i discovered rabelais last summer on vacation and continue to mailorder books from them. nice people too.

that show is hysterical! i luv it. i want his job.

The food menu is divided into cold - hot - land - sea - and the wines have been picked to go with various parts of the food menu. Robyn ← got it. thanks. is that the whole list, or is there a more formal list?

can wait to go here next friday night. but, can someone explain the wine list? cold, hot,land, sea?? i don't get it.

anyone been? i have a reservation for a trip i making next week.

i'm sure the headhouse square market on sunday morning has at least a couple vendors selling grass fed beef. at least they were there last year.

the $1500 wasn't just for food was it? didn't they decorate and outfit the restaurant also?

i could be wrong, but weren't the concepts picked and the chefs in the kitchen cooking when bourdain came in and announced he was filling in for tom c? also, i'm no fan of spike but, i gotta believe he played dale and lisa big time. that smirk on his face when they were melting down in front of the judges led me to believe he knew that would happen and figured he'd just get out of the way and let it happen.

phil, dude, how is it possible you don't weigh ,like, a million pounds? you run marathons or something? compete in the tour de france?

if your into wine......http://www.docksoysterhouse.com or just get subs at the white house ps: you may have more luck in the jersey forum.

i'm psyched to check this out but, katie put it much more tactfully than i will......that menu is silly. can something containing rhum,cachaca,bitters.etc be antioxidating?

why are ramps so expensive? there are tons growing wild in kennett square area now. i picked buckets full last w/e.i probably picked 10 pounds worth in about 45 minutes when i see the prices i almost can't eat what i picked because i'm doing the math as i clean them.

http://www.delawareonline.com/apps/pbcs.dl...ONTPAGECAROUSEL in todays wilmington news journal. the plcb is really freaked out by newmans new venture.

i loved the comment by one of the judges,(can't remember which one) "this tastes like a puttanesca." also, did anyone notice the blackboard in the waiting rooom, or whatever they call it, that had some scribble on the bottom? it looked like it had dishonorable mention written on it with some names after it. wonder if it's the chef's having some fun that got edited out for some reason.

thanks all! we've booked onesixtyblue for our main dinner.

thanks for the edit. is north pond close to our hotel? meaning 10 minute cab ride? i thought blackbird may be too loud. i had a fantastic meal there about a year and a half ago and definetly want to return. perhaps on another night. do you know where i can get menus or pricing for L.2O?

The second week of June I'll be in town for the AMA meeting with a group of about 8. We are about 1/2 seriously food obssessed diners and the other half just enjoys going out no matter where. I've been put in charge of making dinner reservations for 4 nights and could use some help. The most important reservation is our group dinner that is being expensed. We are all staying at the Hyatt on Wacker and this meal needs to be close by and top out around $70ish a person. Wine list is important and the food we are looking for should be well executed, varied (fish/meats/pasta) and interesting enough for those who care, but nothing to experimental for the timid. (tru/moto/alinea wouldn't work here. over the budget anyway) Also, would like a realitively quiet atmosphere so conversation can be easy. I did some searching and have come up with Spring,Blackbird,Custom House, Onesixtyblue as possibilites. One question, are there other places with close to the quality of food but maybe not quite as expensive as these? What about Graham Bowles new place? will it be open by June. I checked the website and there's no info on it about menu,price or opening date that i could find. I also thought of L2o, but also don't see any price info. anyone been or know where i can find sample menus with pricing? Thanks in advance!

so far this season has been more "top caterer" than "top chef" the producers really need to come up with some challenges that test the chef's skills without turning the show into a catering event. last night was kinda fun to watch, but i'm growing tired of the: prep your stuff the night before, pack into a cooler, wheel the cooler to event of the week, and cook everything on a grill. i really don't think it's a fair assessment of the chef's skills.

thanks for the link. interesting discussion. i wonder if the owners are reporting those tips they're keeping on their 1040's. seeing as it's tax season and all......... i would be really pissed off if i found out a tip i left was kept from the server by the owner. they need to disclose that practice to their customers immeadiately. eta: is this practice even legal? not disclosing to patrons that their tips, intended for the waitstaff, are going into some renovation fund. just seems slimy to me. if your paying your waitstaff enough so they don't have to rely on tips, they damn well better inform the customers of this fact. the customer should be able to make a decision if they want to leave a tip that amounts to a donation to a renovation fund.

anyone know if slo orders go directly from distributor to retail outlet with no stops inbetween?

i see the dover sole at $56. it's the maine lobster for two that is $70. i imagine you still get killed on the wine, however.

it's also sitting under an underpass in the parking lot of a gas station. it's not terriblely inviting looking and the parking is a bit haphazard.

i've long thought "talk of the town" makes an excellent steak that somehow seems to fly under the radar screens of most media publications,interenet sites,etc. could be the location, i guess.

hey jim- i tatsted that same bottle of arbois mentioned by dave. very unique. i loved it and bought 1/2 case. around $16 in my parts. cheers, bill

yes, that is always a factor but........ they (whoever they are in this instance) seemed somewhat committed to providing good, local,philly favorite establishments to serve food. tony luke, ricks, the place that makes schmitters, etc. of all the chioces for pizza in philadelphia they choose to use a chain from delaware!?! seriously, wtf?