dan.

You seem to be saying the Ramsey should panic because the biggest food blogger in the land figured him out. I’m saying maybe there would be no need to panic if he wasn’t making a point of warning diners about a two hour time limit. More likely, he could simply care less. This line is simply spin.

Time for Ramsay to panic. When Bruni is complaining about service before the place has even opened to the public, it's not a good sign. ← Don't you mean that when your reservationists are warning customers of a two hour time limit it's time to panic. Strange to pin this on Bruni when it could've been anyone with a blog mentioning the tactic.

Prune has them, no?

As the author touches on, the unspoken goal seems to be living to the point where technological advances allow one to live indefinitly, consuming, I would assume, whatever one chooses.

but the guide does make this distinction.

Not surprising. Have you had their pizza?

Uh, I think you're confusing a few things. A critic can make a number of correct objective observations about a restaurant (just like your expert witness) and still not agree with you about its subjective worth. Now if the guide was getting information wrong (which it was if I remeber correctly) you have a point, but that analogy makes no sense on the grounds you're arguing.

Still not getting the whole "big business" angle. It's just screaming straw man. When it was fois gras (wrongly of course), the complaint was about hurting the small producers and letting the Perdue's of the world off scott free. Now it's the Fast Food companies getting hit and we're up in arms over that. Of course the regulation is stupid but to pin this as the city of New York against McDonald's is absurd. The folks who are going to get hurt are the Kennedy's Fried Chickens and smaller producers. Unless someone can illustrate the dollar bills the board of heath has their eyes on I’m going to file this one away with all the other regulations government enacts in what they perceive to be the public benefit. There are plenty of arguments to be made against the idea on its own merits, as many have made already.

Given: , how on earth does this have anything to do with big business? Daniel, are you trying to say that the city is trying to stave off lawsuits by enacting the ban? Honestly this reads more like busy body health officials overreacting and worrying about insurance costs.

In my neighborhood in New York, Whole Foods is considerably cheaper for staple products like juices and milk. It's only when you reach the produce that things get out of whack. I hate myself for shopping there (business practices, insane lines, poor floor plan) but when my alternative is Gristide's or Associated for grocery items, it's Whole Foods every time.

Just want to point out that this comparison is absurd. Sure, geography has something to do with it, but not in the condescending way, your post seems to imply. We're talking about an isolated resort whose closest town is Pagosa Springs, a town of roughly, 1628. StudioKitchen was in a city of 1,500,000, an hour and twenty minute trip from another 8 million people. The fact that the cooking at Keyah Grande can even exist is a miracle.

Once again, on my yearly pilgrimage, the best meal to be had in Saratoga was breakfast at Mrs. London's. Granted this year's competition was limited to an awful experience at Il Forno and some sandwiches at Putnam and it's been a few years since my last meal at Chez Sophie. Also, It was nice to see that Little India had relocated but the Grey Gelding gave off a bad vibe in the old space

But if the dim sum is the strongest menu item and 2 star worthy and Bruni's not evaluating on dim sum alone, than one star is entirely appropriate, as the remaining menu items are a drag on the rating.

Well the room was sort of a strange split-level awkward dining space with the bar off in no man's land. The coat check looked as though it would tumble over any second. The entrance way was undistinguished and it was on 42nd street. Watching bags of parsnips being emptied from a pickup on that corner was always bizarre. Despite all of those obstacles, only having eaten there during the Gras tenure, the food was never short of great and was always the neighborhood restaurant of choice when out-of-towners were visiting. It’s a bit of a shame from the neighborhood standpoint.

"Grizzley Man" was the movie

I assume one pass is good for both days?

This place is wonderful and affordable. The lamb dishes in particular. I really can't reccomend the lamb loin enough.

Drop him a line!

Having done the south Florida trip last May, I would urge you to avoid the Everglades. The bugs are awful right now and I say this as someone who grew up camping there every couple of winters for years. Last summer was just a bloody mess once the sun went down. As for the keys, we had a good stop at Mangrove Mamas I think it's called, a built up fish shack about a third of the way down. Or I guess two thirds of the way out as you'll be leaving. Otherwise, grouper, grouper grouper and stone crabs.

Big Kenny was on last night!? I'm kind of sorry I missed that.

Actually, the most interesting part of that article talked of him flying back to New York to hop on his scooter and make the rounds of his restaurants. The hours he keeps and the pace he keeps are pretty staggering.

I don't understand why you would deny yourself things that give you pleasure at some restaurants because of failed service at another given that you haven't commented on a lowering of standards at Lupa or Babbo. Would you do the same at any of Daniel Boulud's restaurants or given Bouchon Bakery's tepid reviews, would you avoid Per Se? Or are you just upset with Joe Bastianich?

Um, the guy has a bunch of food pics. Interspersed with those are some glamour shots with a dead pig. Excuse me if I find them ridiculous and because of their placement, a bit detracting of the guys overall aesthetic. The Nine Inch Nails line was only a reference for his visuals. I didn’t say whether or not he liked the band and I’m not sure how you took that from what I wrote. I am interested in what he’s doing culinary and have been reading the thread from it’s start. I was directed towards the photo gallery and it’s not my fault that he’d draped his food shots with pig blood.

The new stuff looks good, but those slaughter images have got to go. They're fetishism at it's worst and reeking of a mid-nineties NIN asthetic that was more than silly then.

Morou (formerly Signatures, D.C.) The Abramoff scandel brushes up against the Food Network?