Megan Blocker

Yeah but they're here for the tourists. I don't know any proper NYer who patronizes any of them. ← Yeah, there are plenty of New Yorkers who patronize them...you may not define them as New Yorkers, but they do live here. That said, the only one of the above I've patronized in the last year is McDonald's. Sometimes a girl needs her Mickey D's fries.

Is your torch small enough to bring along? I'd just bring it and some sugar and do it a few minutes before serving.

Shortbread heats, baked off from some dough I made ages ago and had in the freezer, along with some raspberries, creme fraiche, and turbinado sugar.

Screw this...I'm calling my imagined coffee version "You're So Full of Crêpe Your Eyes are Brown." In honor of my dad, who used to say that to me all the time. To be fair, they're hazel, but close enough.

Everyone wins!

conversely, how do you manage to meet only people who share your tastes? in everything? ← I don't. As I said, they go for more (what's the word?) upscale or expensive bad places. ← So what you really need is a date who likes cheap, good places.

We're eating Daniel's food. To clarify, the service I've had at the Olive Garden has been very attentive. But the food was not good.

And Corner Bistro ain't far, either!

Ummmm...I sense the beginnings of another thread here. What's ok to eat off of someone else's room service cart, and what isn't? :laugh:

what you need is to tell me what time you'd like me to be there. ← Seriously. If there's free hooch involved?

Oh, it's bad. So bad. I ate there a few times during college, and could not believe how bad it was. I mean, at least at TGI Friday's, you're going for chicken fingers, which are hard to really mess up. I will also chime in with my opinion that Macaroni Grill is far superior to Olive Garden. However, I agree with FG, here - Daniel, you should go, at least once, to see what people who live in areas where Olive Garden and its ilk are the only choices endure on a day-to-day basis. It's key to understanding how revolutionary it can be when people in those areas learn to cook. Someone could live in Manhattan for decades and eat like a king without ever turning on the stove. You can't do that in most places.

That's what I like to hear!

Unless it's for commercial purposes, I don't see any problem with using the name "mille crepes." It's a freaking common noun in Japan, for crying out loud! (Frustration directed at the company that filed the trademark, not Megan or anyone else.) ← Hmmmm...I wonder if the trademarked name is not "Mille Crêpes," but "Lady M Mille Crêpes." Which shakes things up, but also seems, um, kind of dumb.

Because I disagree...I don't think it tastes good. Pot-ay-to, pot-ah-to.

And which do you think will become long-lasting?

Oakapple, here's a link to the MenuPages site...the menu seems to be posted there much as you (and others) have reported.

I think that's one of the ones Jennifer mentioned upthread...I've never had one, though I'm wondering if the thing to do is just plug your nose till it's in your mouth? ← Believe me that doesn't work. The pulp is also a challenge because it's a bit slimey into the bargain. I gagged twice before I managed to get it down ← Eeeeeew...I believe you!!!!

I think that's one of the ones Jennifer mentioned upthread...I've never had one, though I'm wondering if the thing to do is just plug your nose till it's in your mouth?

Have you actually had Lady M's, Megan? I'm wondering if there's anything missing from the crepe/pastry cream/kirsch combo as described from what Lady M is actually making..... (Still planning that road trip to NYC... ) ← Yes, I've had theirs several times...I'd have to do a side-by-side comparison to see what's different. Maybe next time I make this I'll buy a slice from Lady M the same day and see what I see. Lady M's never seemed to have the vanilla bean running through it that mine did...though that might not be terribly telling. They could have gotten the flavor without the specks. That's what I called mine in RecipeGullet - Gâteau aux Crêpes!

Sometimes, as it's just warming up, parm can smell like...um...vomit. But, man, does it taste good.

I think ours had twenty-two...so it was really a Vingt-Deux Crêpes!

Yup, this pretty much gibes with my experience, too...though there's none left of mine today. ETA: To be fair, the boys took half home with them, so I'm not as piggish as it may seem...

New York Magazine Digest - 3/27/06 Reviews Town, Now Country Adam Platt gives two stars to Country, reviewing the Cafe and "Grand Dining Room" as one. Features Ashes to Ashes As we approach the third anniversary of the NYC smoking ban, the magazine asks local restaurateurs to weigh in on how it's affected their business. Mario Batali: Gerard Meagher (Manager of Old Town): Drew's Favorite Brunchery Moves to B'klyn Shopsin's is moving out of Manhattan - what will the celebs do now? Chicken Little The Underground Gourmet checks out Pio Maya, a new taqueria in the Village. Fish Fests With the onslaught of spring comes the rush to put the seasonal seafood on your menu...included in the list of places to check out is the Grand Central Oyster Bar. Heroic Heros A list of Subway alternatives. Ask Gael A Shiver of Excitement at Cafe D'Alsace Gael checks out this latest - and promising - addition to the UES' food scene.

...but things are still going on! Click here for a look at the crowd this Saturday, more than a week after opening day... As Gawker puts it: ETA: The "fatty" comment is classic Gawker snark...making fun of Manhattan's obsession with thinness. Certainly not directed at TJ's customers!

I don't know if this is helpful, but here's a link to a Google image search using "Mille Crepes" in Japanese. You should be able to identify the pro examples fairly easily. Incidentally, the search turns up 2,900 hits (vs. 21 in English), which gives you an idea of how popular this dessert is in Japan. http://images.google.ca/images?q=%E3%83%9F...100&sa=N&tab=wi Megan, your photos look great. I'm tempted to make a version with strawberry pastry cream as the season draws closer... ← Ooooh...and I love the one that makes it into a sort of strawberry shortcake. I love strawberry shortcake, and with crepes? SOLD!