Beachfan

Ai Covo campiello della Pescaria 3968 52 23 812 A well know restaurant in American circles as it's owned by an Italian chef and his Texan wife, who is your hostess. And it delivers a great combination of fresh, fresh Northern (Italian) seafood and Southern (US) hosptitality. Black pasta in cuttlefish ink was particularly memorable. Venetian cuisine, a restaurant as opposed to a trattoria. Unfortunately, not good for vegetarians last time I was there (99). If I return again (I'll be there in Sepetember) it will be on one of my wife's food nights off. PS This phone number, as are all of the last 4, are dated. Please let me know if you have more recent ones.

Ai Gondolieri rio Terra San Vio 366 52 86 396 This is what we call a "white linen" restaurant (although the guide book says the linen is blue). Somewhat formal and elegant. I thought it was Venetian cuisine. Great meal, had something good for my vegetarian wife. I'll go back and get more specifics. I had an Allegrini 93 Amarone at a very fair price (what retail was in Ca.) I had that wine 3 times in Venice and each place varied by $20 from the prior.

Also excellent pizza at Taverna San Trovaso fondamenta Pruili 1016 52 03 703 Their seafood pizza had so much sea life on it I thought Jacques Costeau was going to rise from it. This is a very popupular local place; taverna says it all.

Trattoria Pizzeria San Toma. Campo San Toma 2864A 52 38 819 Not sure if pizza is within scope but it won my individual "Best of Italy summer 99" for their gorgonzola/mozzeralla pizza from heaven (about 30 candidates from Vencie to Sicily).

Osteria del Fiore Address calle del Scaleter 2202/A, San Polo - 30125 Venezia Telephone 041 721308 Fax 041 721343 Well, it's been several years so my memory has faded. But I will be greatful to Michelin for having pointed me to this place. An upscale restaurant which has held one Michelin star for several years. I don't remember the specifics, but I love seafood, my wife is a vegetarian, we were both thrilled. And I had a Pieropan Soave La Rocca which was fabulous with the food.

War

I've been looking foward to this dinner for a couple of months. Two things were threatening - war and my diet (not necessarily in order). While I wasn't exactly jumping for joy on the cab over, I had a great first day in SF and didn't want my life to stop. A word to the Maitre d' on diet and that's all was needed. In case you didn't know, Chef Keller will gladly accomodate any diet. Advertised on the web site too. Zero carb, Dean Ornisch, vegan, you name it. This is on top of a long standing reputation of being the number one restaurant for vegetarians dining with non - vegetarians. Along with Grey Kunz of Lespinasse, he was the first witha formal vegetarian tasting menu. Even more amazing, you can have a table of 6 with 6 different dietary restrictions, you'll get 6 tasting menus, no problemo! So we ordered one veg (ovo- lacto), one fish (no meat); both low-fat, but not zero fat. And what ensued was fabulous. While I've had meals where every course was a 10 (this had a few 9s) , none of them left me with such a healthy feeling (except Roxanne's). There's much discussion about the supreme cuisine, but not much about the supreme chef. Perhaps the ability to address and preferences (dietary/health needs or the opposite) and still maintain top notch excellence should be the criterion. The new iron chef contest. Enough philosophy - here' s the food. Starter Trademark carrot - cardoman gellee, with lobster-truffle salad (nicoise olive for my wife). Outstanding. I thought the truffle might have been a little more redolent, but no matter. Great amuse. First Melon balls in Sauterne sauce, white canneloni bean puree on toast (served side by side) While I thought the Sauterne was hard to discern, the combination of the puree and the melons was extremely inspired. Who else would have thought of that combination. Excellent. Seconds Brandade with truffles, calamari layered with piquillo peppers in lobster gelee. Chestnut soup with apple brunoise and red onion confit. The brandade was a 10 and the calamari/piquillo creation was one of the best zero fat dishes ever. But the chestnut soup was fabulous, just fabulous (and if you don't have any dietary restrictions, the dish has fois gras in it!). First Entrees Japanese eggplant stuffed with sardinian couscous,with beluga lentils on piperade and piquillo pepper jus Maryland striped bass with pretzel crust, red cabbage, apple jus and cinnamon oil Wow!Wow! Wow! The bass is the dish of the year so far! Whatever you think of the combinations, they work. And How!! Succelent bass, contrasting textures flavors, bright and savory. Surpirsingly, I liked the eggplant more than my wife. Perhaps it works best in a smaller portion. She liked it a lot, I loved it! Second entrees Alsatian potato stew PumpKin seed crusted monkfish, spinach , cranberry verjus and pumpkin gnocchi. Even though monkfish is not a favorite, the dish was very, very good. The combination of the spinach, monkfish, cranberry verjus (and pumpkin oil) was unique, harmonious, complementary and delicious. And the pumpkin gnocchi were out of this world. I may get a bowl of that next time I'm there. The Alsatian potato stew was fabulous. I'm pretty sure it had truffle oil in it. It happens to me at least one course at these restaurants, my wife's dish sounds sort of humble and winds up trumping everything else on the table. Not a complex dish, but put a very big smile on our faces. Dessert Green Apple, Raspberry, Passion Fruit and Chocolate Sorbet on crisp popcorn with fresh fruit. All but the Green Apple exceptional, Green apple very good. My wife had my popcorn tablets (pretty rare, almost all the overage flows from her to me). Wine William Selyem Riverblock 1996; Sandeman Ruby port. BTW, a very BYO friendly place. PS I just love the room, with a tented brocade like canopy, fabulous floral centerpiece, the romance flows for us here. Enough for tonight. Peace.

Good to hear. I just had a 96 William Selyem Riverblock. Super, but I would not be planning to hold for another 4 years (if I had more that is )

I'm a big fan of WS Allen, but I thought the 92 might be a tad over the hill. Was it?

Probably 3 at least.

My earthquake kit will do. It's primarily lots of water, which we always have and a Costco 24 pack of light tuna.

Drink the LeClercs. I find the other two more appealing; this way I can share the other two with you when we go to Sona

I overall like it because I like to comment on the assembler's thougths on what is similar. I am usually reading it for pleasure since I BYO whenever I can (as long as the restaurant welcomes it). If I'm buying, I'm rarely buying based on geography. I'm more often buying on the basis of "relative bargain". I also think it serves the majority of patrons best.

One side says that you attract a key segment of the dining public (serious collectors), others say that it hurts a restaurant to bring in a bottle and not not order off the list. Do you feel that a welcoming corkage policy enhance or detracts from a restaurants overall financial health?

It seems that for many consumers and corporate spenders, $50 - $60 represents a key pricepoint. Yet few winelists have significant portions of their list below that point. Is there a major reason for this? Inertia, or not being willing to experiment with Spanish, Italian and regional French wines?

Welcome to the board zinfan! Another taster who was there responded similarly to my comments on the Wine Lovers Discussion Group board. I thought I was comparing apples to apples, but it's true, last year I was there at the late April tasting.

The good news - plenty of winemakers to talk to. Joe Tensley, Seth Kunin, Jim Clendenon (Au Bon Climat), Bruno D'Alfonso(Sanford), Bob Lindquist (Qupe), Adam Tolmach (Ojai) and others.. Bad news, the wines were disappointing as a whole. Some good ones, but generally not as good as last year. The only one I thought really worthy of mentioning was Kunin. Seth Kunin makes the best Viognier in California IMHO, and one of the few that is evocative of Condrieu. His Syrah had complexity and structure beyond what you normally expect from a Central Coast Syrah. While it may not be a blocbuster like some of the past Ojai bottlings, it was very tasty indeed. (I think the Tasting Room has his wines).

My recollection is that you do not tip bartenders in NZ. I had one returned ("we make a living wage, mate"). I think the same extends to waiters and taxi drivers.

My lurking frere confirms the orderr, but corrects the spelling to La Nora.

Maybe the sauce is always redder on the other side of Queens Blvd. I grew up 3 miles from Don Pepe's. I haven't been there in many years. PS I wouldn't take the trek from Manhatten for any of them, except perhaps to get a crack at Manducatti's wine list. But since the homestead is in Howard Beach, I get there for other reasons

It's been a while, but I'd rate the three I've been to: parkside lenore's don peppe I'll check with my brother who lurks but never posts to verify. I used to live near Don Peppe's, and only went a couple of times.

Wouldn't you have? While their cellar is remarkable, so is their markup

More d'Yquem for me .

Excellent post, I enjoy your writing style. Most of the food sounded savory indeed. Sweet things are somewhat of a classical pairing with fois gras. Did you object to the general flavor combination, or did you think the accompanying sauce was not well done?

I still have stains on my kitchen ceiling from one of these I got as a sample. Did you try it again? I find a light touch helps.