Beachfan

I don't know where the owners came from, but I wouldn't be surprised. It's definitely has a real deal feel to it. It feels like Brooklyn or Jersey. I'm here for my in-laws 55 anniversary. We succeded in putting the fun back in dysfunctional.

I had the best pizza of the last five years today. I grew up in the golden age of pizza in NY, every neighborhood had very good pizza, and there was always a legendary place within 5 miles. My adult life has been spent searching out the pizza excellence of my youth. While I haven't been to New Haven, nor DiFara's, I"ve been to many legends (or ex legends) in NYC. Lately, the much anticipated Otto. Well, in Sarasota Florida, I just had pizza that I thought would be served at Otto(at least the crust style). While it was thinner crust than the traditional pie of my youth, the crust was absolutely perfect. A little char, abile to hold it at one end, flavorful. The type of pie that's great out of the oven, but great reheated. I had parts of 5 slices: anchovies, basil and tomato, ricotta, pepperoni and mushroom, and mushroom. The only one that wasn't a 10 was the mushroom. The bursts of flavor, the quality of the cheese, the perfect integatrion of pie and topping. It was all there. The mushroom slice tasted a little sweet to me, all the other slices had a little salt in the topping that made it more balanced (it wasn't fresh mushrooms but that could have been ok). That slice was still a 10. They had fabulous looking cold italian subs too. Any pizza maven in the area should stop in. PS The Italian cookies are good, but the few I tried weren't up to Veniero quality. Still, better than the average by far.

I think the 98's will prove to be better than the 2000s (which isn't saying much). Mondavi Reserve 98 was very nice (better than 97!), and Phelps Insignia was delicious. That being said, the prices have a long way to fall before it's reasonable. And they will continue to fall. If you want to try a bottle fine, but don't by any for holding.

Lulu's has a great raw bar.

When I ate my way through Turkey and Greece about 12 years ago, I noticed striking differences. I at entirely at low to mid price places. 1) Greeks had baklava 2) Turks had baklava and 5 variations on it, at the same level of place that the Greeks had only one 1) Greeks had yoghurt 2) Turks had beet yoghurt, garlic yoghurt, curry yoghurt, etc. at the same type of cafe that would only have one type in Greece. The basic ingredients were the same but for the spices. However, that's a big but. Turkish food was much, much more interesting at similar levels of everyday food. I don't have much experience at upscale Turkish restuarants.

Any comments on Gustav Anders? I went there recently for lunch, though it was very good. Seemed classical Scandanavian. Lunch was: Excellent bread of many types Very tasty herring plate Dover sole in cream/white wine sauce with tiny shrimp. The sole was very well done, but I came to the conclusion that it's not my favorite fish; just a little to dainty.

Fabulous value for lunch, fabulous room.

I find Chehalem very nice (1999 Stoller Reserve won my groups Oregon Pinot Tasting.). (but not "must have")

I had a lovely white Bordeaux last night, 1997 Smith Haute Lafite. I'm pretty sure that's a Sauvignon Blanc.

Under $10 a lb. is great.

I love Pavel's. The low fat is excellent.

Ossau-Irraraty is excellent. For our New Year's appetizer cheese plate, we had that for sheep, Humboldt Fog for goat, and Mimmollette for cow.

My benchmark for pricing cheese is Boucheron. Sometimes I can get it for $11.99 /lb. More often, $12.99 - $17.99. Any comparisons appreciated.

Les Loges was very, very impressive, more so than one would expect from a one star.

Welcome to the board, carpet bagger!!

Babcock's Eleven Oaks in 1998 (I think, maybe 99) was really superb. But the next year, it wasn't. Same thing with Caymus. Murphy-Goode makes a decent reserve Sauvignon Blanc, something that I might order at a restaurant, but don't buy for the home. Again, it depends on the year.

Sounds super! Welcome to the board and thanks for sharing!

V day is one of the worst dining out days. Kitchen is slammed, room filled with people who rarely go out, etc. Maybe that had something to do with it. Although, the one time I ate there, it was under Masa, and I was underwhelmed. Same with Serrano at Picasso.

I am a straight espresso drinker too. No sugar, nothing but a doppio, or trippio. There are occassional Starbucks that aren't good because the machines are off, but the average espresso at a Starbucks is quite good. And better than at most 3 star and up restaurants in NYC. The thing that ruins espresso is extra bitterness, and with their method of timing shots, they get the flavor out of the bean without going too far.

And the cheeks ain't too shaby either. Uh-oh, maybe I'm getting my parts north of the neck confused.

Halibut collar is mighty fine!

Despite hearing/reading numerous positive comments about Postcards, I had an atrocious experience there. The food was passable, but there was such palpable tension among the staff and rudeness on the part of our server, it completely ruined the evening.... Wow! All the Postcard service problems have been the hippy quality of the serving staff (slow, not efficient, etc.). But usually quite mellow.

Based on location, HBR is a fine option, especially if you get a nice view. The Princeville Resort has some specials on, but still likely to be $$$$$$. Check out the starwood website.

We're are you staying? Pacific Cafe is by far the best. It's in Waipouli, which is as far south as I go if I can help it. Cafe Hanalei at the Princeville resort is very romantic and a fabulous view. They usually have either Opakapaka or onaga, both are super delicate delicious very deep water snapper. Reasonable quality and tremendous quantity can be had at the Seafood Buffet Friday nights . Or go there for drinks in the "Living Room" the best sunset on Kauii (which is saying a lot). Service at the Hanalei Dolphin is up and down but pretty reliable for simply prepared interesting island fish. They started having the island equivalent of black cod, moonfish (the same fish that's one of the specials at Nobu). They'll also have shutome frequently (broadbilled swordfish) Postcards (Hanalei) is another good place for fish, I recommend their Mong Chong. Also Opah is a fabulous fish. The Thai restaurant in Kapaa (The King and I) is reputed to be good. Ahi is very common. I usually have it as part of a picnic lunch - the Dolphin has a fish store associated with it and they often have seared ahi sashimi. Better than 99% of what you get here. If they say they don't have enough to make it, cajole them a little (how great you heard it was, this is the most important week in your life,etc). That works for me. PS Buy the Ultimate Guide to Kauii. It's the best guide and a truly excellent one (although they don't like Postcards, but I think it's personal, you probably will).

I got a corner spot for dinner once about a year ago and said "take care of me". It resulted in sushi heaven. Additionally, some interesting philosophy such as "sashimi not important. Fish not important. The rice is important."