Liz Johnson

The compass points idea is good. Separate the Q stands around the park so it's completely obvious which line is for which. Use some of those adjustable cloth line-markers like they have in airports and make the line back and forth in front of the booths. And yes, allow people to sip on beer or wine — or at least come around and sell them soda — while they're waiting. I'll bet there'd be a lot more patience and comaraderie. But most important, educate the staff to tell the customers what to do and where to go. I completely understood the process, but it didn't work because nobody else did.

Perhaps. But you'd be in your car, singing to your favorite tunes and staring out the window at the countryside. Here, you're being jostled and screamed at while standing on hot asphalt getting sunburn. I waited in lines at 12:30, 2:30 and 4 p.m. for what I believed was Paul Kirk's, Ed Mitchell's and Salt Lick, and never did I get anywhere close to the meat. I realize it was a perfect storm of the amazing weather, the reputations of the participants and the bigger venue, but I have never seen a more disorganized event — and I was at Woodstock '94. Even people with the 'staff' shirts didn't have a clue which line was which. People's tempers were flaring, and it was so extraordinarily unpleasant and frustrating that I finally gave up. And I agree with whomever posted earlier: there were very few people actually eating barbecue. I was very disappointed.

I believe I've met her.

Every single one of the 2 dozen Spieglaus I bought from Amazon is broken. (And I had all the same issues as ReallyNice!, too.) On the other hand, nearly every Riedel glass I got for my wedding is in tact. I would go with Riedel. I also have a set of Mikasa's plain-Jane, low-end Studio Nova "balloon" and "white" glasses (yes that's what they're called), and I use them every day and they never break in the dishwasher.

I agree! "Our little grapes" are going to have produce a lot of wine for everyone watching their growth to get a taste of them!

hathor, It's a little out of your way, but consider Mattherhorn Nursery in Rockland for herbs. (Actually, for anything.) It's across the GW and up the Palisades off exit 12. Last weekend I bought lemongrass, Mexican oregano, four kinds of basil and lots more. They have an amazing selection. It's only about 15 minutes from the TZ and you're back in Westchester! Liz

As far as the arborvitae, our tree guy removed them with a chain saw, but the stump of one is still outside my front door. Luckily, the other was so sick that the stump already disappeared into the ground. That article was just the first of a three in a series. In the end, we couldn't afford the stone and brick we wanted. Building a Foundation Unfortunately, the third article isn't online. But basically what happened is that we planted too close together (common neophyte mistake, I'm sure) and squash borers got my zucchini. The whole thing was a nightmare — but so was last summer's weather, as anyone in the northeast will remember. This year, we have carefully edged the yard and installed a rubber barrier so the mulch doesn't go all over the sidewalk. We have planted far apart and left room for rotating crops. We've also spread flower seeds along the fences and the house, so I'm hoping we'll have more color. I've just fininshed writing the article that will describe this spring's thinking, so I'll post it once it publishes. The dwarf trees are doing well! We lost one cherry, but the other just flowered. I don't know if we'll have fruit this year, though. The fruit cocktail trees WILL give us fruit this year, but it being the first time, we have no idea which ones are on which branches! Yes, I would suggest cutting baby nectarine way back, and wait. You never know!

Did we move into the same house? Arborvitae removal, and much more. That was last year. This year is different. I harvested my first mesclun and arugula yesterday!

This made Romensko's round-up today. Editor wins ethics awards.

And thanks for the title you gave this thread. Hysterical.

It's not my place to pass judgement, but I will say that I have used all of them as sources or examples in stories, which I tend not to do unless I think the place is worth a trip. I would second menton's statement that it's nearly impossible to compete directly against Manhattan, but a few top places could, and do. If you pitted Westchester — or Rockland or Bergen for that matter — against the suburban area of say, Dallas or Minneapolis, you would find a lot better efforts and a lot fewer chains in the NY area.

I believe you mean Buffet de la Gare in Hastings, but what don't you like about these places?

I want to print that radish photo, frame it and hang it in my kitchen. Just gorgeous. Edit to say: That goes for most every photo here, including the one above.

OK, so near the other restaurant coverage in the entertainment section?

Where in the paper does this run?

I was thinking of going this week. What buzz have you heard?

Beautiful storytelling, Ellen. Thank you.

Thank you so much for doing this; it's fascinating.

Dark can be bad, yes. But has anyone had the experience of too-bright lighting? One restaurant I like quite a bit caters to young families earlier in the evening and by the we go at 830 or so, the lights are still so bright!

There's a bar, but you can't eat at it. It's too small, and I don't think there are even chairs at it.

That's too bad about Marco. Last I checked, Bill Brown's was closed for renovations. But I'll check again -- thanks for the tip! Edit to add: Bill Brown's is supposed re-open in April as Valley at the Garrison. Chef Jeffrey Raider, formerly chef de cuisine at Sea Grill, and design by Tony Chi, who most recently did Asiate. I'll report more thoroughly in the JN when it actually opens. Thanks for reminding me, mikeycook!

That is indeed Flanagan's. 156 E. Lake Boulevard, Lake Mahopac. 845-628-9394. But no one answered when I called, so they might not yet be open for the season. When confirming these restaurants for this year's piece, I learned that Flanagan's is now known as JP Cunningham’s. They've remodeled, too.

Mike called me Monday to say thanks for the article and he said: "Hi Liz, it's Mike Anthony." Although when I first met him, I did call him Michael.

I'm sorry -- I just saw this. They are taking reservations starting in April, according to the message on the phone.

Thanks very much. I hope you'll get a chance to go there when it opens in May.