CherieV

I have eaten at Bobby Simones and had a good experience at lunch. It is a professional atmosphere and an appropriate place to entertain clients. My link

FYI, this place was packed last night! I didn't eat there but from what I saw the food looked great and people were waiting. That's a good sign at least!

Dennis, you are comparing two completely different systems. State controlled vs privatized. Every state has there own set of laws with regard to alcoholic beverages. You'd be surprised how it varies. I guess the bottom line is what do you value more when $5 is at stake? For me, my time is the most valuable thing (I can't really put a price on it to save a few bucks). Second after you pay for gas to and from Del it's a wash no? ← CherieV, If you have never been to Total Wine you really need to go, better yet make a day of it and take the tour. Total Wine, Moore Bros., Franks Union Mart, and Greenville Wine and Spirits makes a nice round trip. Bring your credit card. Before the CS program I went 4 or 5 times a year(its an hour to TW). I would fill up a shopping cart and go home. Average cost $1500 to $1800. Average saving I figured at 40%.It was worth the trip and a whole lot of fun besides. Best, Mike ← Mike, Believe me I have been to ALL the border stores and then some in both Del and NJ. I work for a winery in Napa and have managed the distribution of my portfolio in both Del and NJ as well as Pa. That being said, I guess I am a bit jaded. I guess the way I feel at this point is if you are looking for interesting wines off the beaten path or highly rated wine for a decent price why travel when we have the CS program? I'm not saying that CS is the end all be all but for the average consumer I think it's a pretty nice program. I understand that the trek to NJ and Del is a whole day for consumers like yourself searching for microbrews and such and buying wine by the case. But you said that you now travel less because of the CS program which I think says it all. You have the option of finding interesting buys close to home and actually make it a point to check out the stores in Pa. For me That's Progress!

Dennis, you are comparing two completely different systems. State controlled vs privatized. Every state has there own set of laws with regard to alcoholic beverages. You'd be surprised how it varies. I guess the bottom line is what do you value more when $5 is at stake? For me, my time is the most valuable thing (I can't really put a price on it to save a few bucks). Second after you pay for gas to and from Del it's a wash no?

I was just thinking of The Rustler! I ate there more times than I can remember growing up in North Jersey. Even as a kid I thought their steaks were awful but I loved the chocolate pudding for dessert! Gotta love cafeteria style dining at it's best! Also, how about Roy Rogers for fast food? I remember loving the horse highchairs! Also, the roast beef sandwiches. Here is the story: http://members.aol.com/jsf0864/page14.htmltory: Gino's > Roy Roger's > KFC Rustler > Sizzler

I would guess the poster was referring to the "balance" of the alcohol in the wine vs sugar/acidity etc. Not necessarily the percentage listed on the bottle which is probably a normal 13.5% The wine was drinking "hot" because it was out of balance with relation to the sugar and acidity levels. Not that the alcohol was actually any higher than usual.

I'm cooking my first crown rack of lamb tomorrow. Is there any common mistakes that I should watch out for? From the recipes I've read it seems pretty simple to cook. Any suggestions would be greatly appreciated! Thank you in advance for the help.

I found this link. I work for a winery and most people make their own vinegar via this method. Someday I will try myself. http://www.gangofpour.com/diversions/vinegar/vinegar1.html

Has anyone tried Bluecoat yet? I will be in Philadelphia in a couple of weeks and any ideas on where to pick up a bottle will be greatly appreciated. ← The State Stores carry it now. Many bars and restaurants in the city also have it now too. Distribution has been going well for the brand.

I disagree. My world opened up once I started to get educated. I was hired as a Sommelier at The Four Seasons after obtaining my Adv Cert from WSET. From there I was hired by a large distributor and now I am a premium wine manager working for a winery in Napa. The thing that separated me from the pack was my education. The more effort I put into passing exams the better the job offers. Headhunters call me constantly. Education is vital to sucess in this buiness. Reading and tasting on your own is fine and should be part of your life anyway if you love wine. Also, there are TONS of jobs in sales in NYC but you will need education and experience. It is quite competative but the $$ is there.

I too highly reccommend the WSET. The advanced cert was the first formal wine class I ever took and thankfully passed the exam. Since then I have taken the Into Court of Sommeliers exam (MS program) and the CSW through the Society of Wine Educators. i passed both exams with flying colors and I really attribute that to my strong foundation acheived through the classes/reading materials of the WSET. If I had the time to devote I would certainly take the diploma course in a heartbeat.

Just my $.02 regarding lower end chains in metro areas. They are a sure sign of a healthy tourism. They are sprouting up in Phila and should be viewed as positive from this perspective. That being said, higher end chains (Palm, S&W, Devon, Roy's etc) are utilized heavily by the business traveller. They create comfort once again, but at a higher level, and should be viewed as positive investments in our city. I travel quite a bit and many of our Mid-West neighbors wished they had the traffic to support this kind of growth. The small independents struggle because of the lack of traffic that chains can generate. It is a sign of a healthy city. Think about the quantity of chains in NYC and Chicago.

The hubby and I made it there last night around 6:30. Our server commented that they were packed Friday night till late. By the time we left, 8 or so, every table was occupied. I get the impression that it is a later venue kind of place. That being said, we really enjoyed our selections. We ordered a bottle of Paul Hobbs Mendoza Merlot which was quite tasty for $55. Followed by the gyoza, pork belly, squash, bussels and truffels, and an awsome cheese plate. Probably one of the best I have had in a while. The service was good and the food creative. I think once the word gets out they will be crazy busy!

I think at Essene carries it. They are located at 4th and Fitzwater Street (Fabric Row).

Q Craig, what happened to the young man who had that studiokitchenin west philly, i heard he wanted to open a restaurant, I thought the meal he cooked was one of the better ones I have had anywhere ? Chinghiale, Philadelphia, PA 9/26/06 A Chinghiale: That's a good question. I heard he was doing some guest cooking over in England at the Fat Duck, supposedly the best restaurant in the universe, so I'm looking forward to someday tasting his food again at this long-discussed future restaurant. Shola has been known to read and contribute to this Q-and-A from time-to-time, so perhaps he's out there reading now? Shola - you out there? Can you fill us in on your whereabouts? Craig LaBan 9/26/06 http://www.philly.com/mld/philly/entertain...n/qa_forum.html

Sadly, I fear you are completely correct about this. But just because I acknowledge it doesn't mean I have to accept it. Or at least any more than I accept the ageism or hiring on looks bullshit. I've been passed over for enough jobs for either men or the size two Twinkies that look cute behind the bar or in the pornographic "uniforms". I'm over it. I only want to work for someone that hires me based on my professionalism, work ethic and skill set. And thanks for the compliment! I'm in good company with those other ladies. There really are quite a few "vixens of vino" here in Philly and I for one, think that's a very good thing. Here is where I respectfully disagree. The staff at Amada is trained by tasting all the wines and the food. Pairing suggestions are given in the notes but all are encouraged to find their own favorite pairings and actually learn a little bit about the mechanics/chemistry of food and wine pairing and be able to apply it in a customer service setting. It's not about the canned speech. It's about guiding the guest experience. When the staff can do that there's no need for a formal on the floor sommelier. ← Katie, I proudly admit to being one of the first female sommeliere's in Philadelphia (with Marnie) in a 4* restaurant. At first I was met with some apprehension from Fountain customers (not to mention Jean Marie) but quickly they were won over and i was accepted. Melissa succeeded me and she really took the Fountain's bev program to the next level and kicked butt as a sommeliere. Personality and knowledge is what matters when it comes down to it and Katie you have both. I really believe the right place will find you and you will shine. By the way, I have delt with a bev manager at 19 named Jean Marc. He appeared to be the sommelier and he was definately the buyer. Nice guy but was into terrior driven wines which apparently I didn't have. Also, he felt that my yield per acre was a bit high. Wow, what a palate huh.

The Constitution Center does private parties. The Union League has amazing catering facilities. The Top of the Tower also is a great space with views of the city. Museam of Archeology at Univ at Penn is also great for private functions. I have attended events at all of these and recommend them.

My husband and I are LOVING this show. We both ride and recently did a road trip from home in Philly to Hot Springs NC via the Blue Ridge Parkway. On the road you are forced to endulge in whatever is available along the way. It's great to know there are some stops that can be more than just sustanance. I for one love a great hot dog and would rather have that on the road than fast food. Unfortunately, many times because of availability you are limited. I hope Alton writes a book documenting his finds while traveling on the bike.

It comes from my coworkers that live in Manhatten and work in the wine and spirit industry. They eat out all the time and frequently attend the food and wine trade shows.

Ignorance is bliss! Let em wait. I'll be enjoying dinner along with you at one of the wonderful restaurants that bless us here in Phila and NYC!

I can say without a doubt tourists. The reason it is so busy in my opinion is that there is a comfort factor for out of towners. Even though OG is more expensive in NYC than other places it is still considered affordable and not scary for tourists. It comes down to a comfort level, TGIFridays the same. My opinion is the food is crap and not worth one dollar. I'd rather eat at a hot dog cart than bother with the chain restaurants but I think I am in the minority obviously seeing how successful these are everywhere. American's just don't get food I think. Hey that's why we are the fattest nation is the country.

At Cheesecake Factory, you have the biggest selection of food I've ever seen anywhere, which is great for diverse diners, or if not sure wat you're in the mood for. And not that I'm a big eater, but the typical American diner likes whopping portions, which is what you get there. ← Prepare for soapbox ... I know this thread is about waiting for service, but since the Cheesecake Factory has come up so much, I'd like to offer a thought or two. 1) I thought the menu was HORRENDOUSLY huge. In typical American fashion, instead of offering a concise, well thought out menu, they offer a myriad of ways for preparing a single ingredient (like chicken breast), none of which are very stellar -- I mean seriously, you need how many pages of a menu to describe JUST the appetizers? 2) I just don't understand this American obsession with getting huge amounts of mediocre food and then charging you $18 a plate for the experience. Cheesecake Factory isn't alone in this, but when the first words out of the servers mouth are, "The portions here are huge," it doesn't bode well for the establishment. However, why anyone would wait for a table at the Cheesecake Factory is beyond me. It seems to me to be the best example of how bad the American chain restaurant experience can be. As for the waiting, I suppose my tolerance depends on the situation. If I've made reservations at a restaurant, I expect to be seated within ten minutes of pre-arranged reservation time. If I show up at a restaurant sans reservations (or at a place that doesn't take reservations), I'll usually make the call on the spot -- but I don't think I'd ever wait more than 30 minutes. OK, done ranting now. End of soapbox. ← Amen. You saved me the time to write the same. The most unbelieveable wait for a chain I have ever seen is Olive Garden in Times Square. People line up outside the doors for blocks. It blows my mind with so many awesome restaurants in NYC. I'll never understand American's fascination with large portions of average, uninspired, boring food. If I can make it better at home, I ain't eating there period.

Tom, This film is really funny, at first I thought it was serious. It should answer any questions you may have concerning your sushi eating experience. http://video.google.com/videoplay?docid=-4946101556303618610

Greg has nothing to worry about. Raw just keeps getting better! I haven't been back to Morimoto since it opened. I think it is enjoyable to watch the evolution of the menu. One thing that I really didn't get was the tempura review. Last I was there the tempura was being made by one of the best tempura chefs in the area. It's outstanding!!! You all know I am a fan of Raw and I think it's going to be just fine. Keep your head up Greg, you are a very talented chef.