K Morgan

As a Logan resident, I believe that Rice is the only option if you want something good close by the Studio Theater.

As Wine Director and Sommelier at Ristorante Tosca I would like to take a moment to respond to the comments of simdelish. First of all we pride ourselves on our wine program and take particular pride in turning people on to Italian wine. I would have been delighted to have assisted you in selecting an Italian wine to accompany your meal but it seems that there must have been some miscommunication. I actually remember your table and walked by it several times over the course of the evening but was under the impression that you were not interested in wine service beyond the half bottle that was already on your table. When I asked the server about this he confirmed that he thought your wine needs had been fully taken care of and that you were enjoying yourselves. It's obvious now that this was not the case and for that I must apologize, as the custodian of the wine program the blame falls squarely on my shoulders. I take my position and the needs of my customers very seriously, and I would be happy to assist simdelish, or anyone else for that matter, in selecting the perfect Italian wine to match Cesare's fabulous cuisine.

03 Dom du Pavillon Cote Roannaise (France, Loire) $10 Sorry for that last post - serves me right for trying to quote on my second try. (I'm new at the whole internet forum thing........) What I was trying to say is: The "Cote Roannaise" is on granite soil near the mouth of the Loire, and produces wines made from the gamay grape. It can be a terrific value if you're looking for something simillar to one of the lighter crus of Beaujolias (like Brouilly), and '03 is a pretty ripe year. Domaine du Pavillon has a good reputation (according to Clive Coates), but this is one of those wines I've only read about - never actually tasted! For yummy affordable plonk try: Badia Coltobuono "Cancelli" (sangiovese and syrah) 2003 from Tuscany - $9.99

Hi – Kathy from Tosca, here. I just wanted to thank all you “egulleters” for your praise and constructive criticism. And just to let you know... Chef Cesare will start serving his new fall menu next week. Stop by for a bite sometime and introduce yourselves!