rich

So are we going to start eGullet Downs? When's the first race? Who's handling the book? What's the betting limit. Can you bet parlays, round robins, "if" bets? What are the rules? Any vig on the bets? Food betting - this could be the wave of the future.

Sorry guys, a last minute problem forced us to cancel. My mom wasn't the issue and we will try to re-schedule.

Could we have pari-mutuel (spelled correctly) wagering?

I hate it when laundry is washed in public. People should understand that underwear is private.

Going this evening for my mom's 79th birthday. It will be my first visit since two times during opening week. I'm anxious to see the direction it has taken. From all reports, Morandi has appeared to take a step backward. If true, that's a shame. I thought it was rustic Italian at its finest on my first two visits.

SE, is it safe to now describe Varietal as an exemplary, cutting edge international wine bar with above average and affordable food service?

SE I saw a photo of the rabbit. It looks like chopped meat, coated with panko and then fried. Is that close?

Rich, I believe that the eggs are cooked sous vide to a point that the whites are set. Then the shells are peeled, they are coated in panko and flash-fried, presumably in a deep fryer. At least that is how I reconstruct it. ← Are the yolks still runny? It sounds similar to the 90-minute paoched eggs they served when I was there last summer. Come to think of it, I think Pepin makes eggs in a similar fashion for his Brandade.

Doc, could you explain the "fried" egg dish. Is the "egg" a potato shaped like an egg, or was there an egg that isn't shown in the photo?

I use Arthur Kirk all the time - it's the name of a horse I once owned. No wonder I never have trouble getting a spot.

That's good news on two accounts. The diner goes back on my list and I always thought Mark Graham did an excellent job at the Wine Bar.

What Stupak doesn't say, is what most of the reviews did say: Ed Witt's food, however characterized, was rather uneven, and over-priced for what it was. ← I guess the question that needs to be asked is did Witt forget how to cook? He appears to have received favorable reviews elsewhere. Was he trying to do something beyond his comfort zone to keep up the the price structure and dessert menu?

I agree with John about confusion, but as to why the confusion and how did it come to that. Well that answer is possibly simple as well. NYC restuarants need to have have a "hook" because the competition for the food dollar is fierce. Hooks could be a celebrity chef, a location a little-known cuisine etc. In Varietal's case it appears they wanted to be different from any other. So they put together a very ambitious wine program with an avant garde pastry chef and a non-avant garde savory chef. Then they decided to price thmself above the Mason-Dixon or Mendoza line. In the end it may have proved to be too different and many critics and patrons saw it as being different for different's sake - and that doesn't attract an audience for long.

Are those people anything like Julie Andrews?

Then you should have loved the space at the old Tasting Room.

Does that mean Nish is leaving Nish and Nish is closing? The Times reported today Kahn's going to SF.

Even though the review itself was fine, I thought his writing seemed a bit off - as though he was bored. And that's the impression I got about the review - he was more bored with the food and and service than anything else. There was no life in the piece.

or I could have just said that. ← Sorry, I fogot that for the moment. Some of these religious dietary laws get silly. It's like us Catholics who aren't supposed to eat meat on Fridays (now in Lent only). Yeah right. Most Catholics should know this was started to assist the European fish industry. I guess all organized religions base their dietary rules on economic decsions of long ago.

Actually making two dinners - Holy Saturday and Easter Sunday. This isn't complete, but so far: Lemon, Poppy Seed Waffles served with Smoked Salmon, Capers and Onions. Fried Calamari with Anchovy Mayo Green Olives stuffed with Piquillo Peppers and Anchovies with Orange Zest Roasted Baby Red Potatoes with Sour Cream and Salmon Roe Eggs Diana Wild Mushroom Turnovers Panini Roasted Red Pepper and Almond Crostini Roasted Marinated Lamb Loin Pork Loin with Mushroom Fricasse Steamed Asparagus with Miso Butter Roasted Cauliflower with Onions & Fennel Mashed Yukon Gold Potatoes with Roasted Garlic Chocolate Mousse Homemade Ice Cream (haven't decided on the flavors, though one will proably be espresso). Looking at an Imperial of 2002 Amarone Valpolicella 2004 Windsor Vineyards Gerwurztraminer 1978 Chateau Margeaux (with the Lamb Loin) I will probably add another vegetable and two-three more apps. Still looking for something different to do with Shrimp. Considering the Shrimp in Brik Pastry from last week's NY Times. We'll see.

Thanks Daisy. What does the reference to cheeseburgers mean?

Just a word of warning about today. Since today is the first day of Passover, check to see if Katz is open. I'm not Jewish, so I don't know the rules, maybe someone who is knowledgeable can answer.

The only thing I would add to your trip is a visit to an outer borough for an ethnic treat.

In my kitchen - only one and that's the way it should be.

The original "j ro" was Hall of Famer Jackie Robinson. To ever forget that is a crime against the fabulous history of the United States and its National Pastime. Be careful where you tread - some things are above reproach. There is a reason why #42 will never be worn by another professional baseball player once NY Yankee future Hall of Fame reliever Mariano Rivera retires. Please don't make light of this incredible and courageous historic figure. To forget the past is to relive its sins.

SE, is Ssam on the menu anymore?