thelastsupper

Will do.

That sort of answers my question. I have no problem letting the chef take control of what I'm eating. I knew the place was expensive (for splurging). I wanted to know if the price justified the food. I don't mind small plates-- if the food takes me off somewhere . . . Malarkey, have you eaten there? I would be curious to know what you had.

I had heard that they had a little bar, but maybe that's been changed recently?

Right. I am thinking about going soon too. I wonder if it is possible to just go and sit at the bar and eat a few plates . . .?

Has anyone been to Lampreia? I have heard wildly ranging stories about it.

I just had the Cassoulet last night at Cassis. I thought it was much better than the last time I had it. The flavors were more layered, more actively delicious (sounds strange, but that is the best way I can describe it). It goes down quite nicely with the Clos laCoutale Cahors. I also had a tasty little fried squid and cauliflower appetizer. Cassis has calves brains on the menu as well . . .

Do others have opinions on the Larios 1866 Gran Reserva? It is made in Málaga, not Cádiz or Jérez de la Frontera. I am uncertain if it is produced using the Solera system.

Sorry, I had big problems with the Bungalow. My experience there was very unfriendly: unbearably condescending server.

I wouldn't store whole vanilla beans in sugar-- they'd get all dried out. Vanilla sugar keeps as long as sugar does. Though maybe the aroma will begin to fade after awhile if you take out the scraped pods. Just keep tossing 'em in.

I tend to eat late--> Last night dinner was served around 9:45 (though that's a bit extreme). I think I never quite adjusted since getting back from Spain . . . dinner used to start at 10:30ish or later when we ate in and eating early seems foreign now. I prefer later reservations in restaurants as well.

I'd certainly be interested if it takes place on a Wed. or Thurs. night.

Wow: "A Menu for Two Hearts ..... February 13th - February 16th The Herbfarm is intoxicatingly romantic every night, and Valentine's brings it all to an amorous crescendo. Hitch up your beau for Champagne, roses and our annual aphrodisiac affair set to Cupid's divine beat. Then get set to lose yourself to the strains of 'My Funny Valentine.'"

Bounty. The worst word of all time in food reviews. As in "taking advantage of the Northwest's Bounty." By the way the Beet Carpaccio at 727 Pine is not raw.

Sounds beautiful.

Where are they getting corn and favas at this time??

From the Lumière website: » We would like to announce a very special event to be held at Lumière on February 7th, 2003. Chef Robert Feenie is proud to host Chef Santi Santamaria of El Raco de Can Fabes Relais Gourmand just outside of Barcelona. El raco is a pilgrimage for anyone passionate about dining and has received numerous international awards. Joining Rob and Santi will be the talented Pino Posteraro of Ciopinno's restaurant in Yaletown. The menu for this event has not been set, the details will be posted when the chefs have decided their courses. Tickets may be purchased at Lumière, or by phone at 604-739-8185, cost $250.00 cdn. This price includes wine but not taxes or gratuity.

Look for Chef Feenie's upcoming book, Lumière Light. --From Lumière's website. (I am as baffled as you are.)

Cabrales, This is Mr. Hawksworth's menu. Both items that you mention were on the menu on the website before it changed. Which reminds me, I really need to finish that write up . . . some things to say about lumiere also.

Last summer, after being unable to secure a reservation at El Bulli we ended up at El Racó de Can Fabes. It is definitely worth a trip. Forget Adria and his "espesso" and "bulliolor" and other gimmickry. Santi Santamaria is where it's at.

That is the one I had a few tastes of. The weird thing . . . they get difficult things down: like a boiled egg that is past soft but not totally crumbly in texture (mollet, I believe), and screw up on things like seasoning. I like vinegar also, but as Marcella Hazan says about balsamic: "It should not be used so often or so indiscriminately that its flavor loses the power to surprise and its emphatic accents become tiresome with repetition." That salad was wading around in a puddle of balsamic. It reminded me of the cartoon where the superhero (from Schoolhouse Rock I think?) pulled drowning lettuce, carrot sticks and french fries out of dressing and ketchup.

good riddance.

That's too bad. Another one bites the dust. Avenue One is now a Thai Restaurant . . . it's empty whenever I walk by.

I favor the Thunderstick Pro. With 12,000 rpm! It's so powerful it whips water into a delicious, fat-free dessert! The best part of it is you can eat and feel full, but you won't be loading yourself down with calories-- it's really just air! (Serious, if not exact quote.)

Here is a New Year cartoon/commercial that shows a kid (or small blue ball creature) choking on rice cake: http://newtown.hi-ho.ne.jp/raibo/raidersei...ncy/cm/hatu.swf It is amazing and rather baffling.

So, I tried this place out awhile back and after much thought, haven't made up my mind about it. The place is comfortable. The food is fairly cheap, but I didn't love anything. Normally this wouldn't torment me so much . . . it's just that the food was so damn promising. I felt love dancing all around the room. The texture of my papardelle was perfect . . . but bland as hell. It was like the person who made the meal had a really bad cold or was recovering from a hangover and forgot to taste. Similarly, one of the salads was absolutely drenched in balsamic. Mamster, I know that you like La Spiga alot, have you been by recently and noticed changes? Anyone else? Maybe it was just an offnite . . .?