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I used archaic because the star system was around long before I was, and giving the benefit of the doubt to those who created and employed it, I grant that at one time it probably served a purpose - especially when communications systems were less sophisticated and full reviews were more difficult to transmit "en masse." Just because it's human nature to rate, and the star system was invented by those tire folks, doesn't mean it's still a viable system. I think it's archaic and meaningless in modern society, Ruth Reichl or not. I happen to enjoy the prose of the New Yorker reviews. It's another interesting and often witty read in one of world's great magazine publications. Just as an aside, I don't recall praising the New Yorker reviews, I said I wish more people would emulate their system of no stars. They have good and bad reviews (though mostly good) just like eveyone else.

Just what NYC restaurants and patrons need - another star system to analyze. I have some friends in the legislature, I wonder if I can get them to ban the restaurant star system in NY. I wish someone would emulate the New Yorker reviews and finally put an end the the NY Times/Michelin archaic system. "Star System RIP" is the food headline I would most enjoy seeing in 2006.

I know I'm going to be screamed at for this, but here goes. I had some free time and decided to ride over to DiFara's for some pizza. Ordered a pie (with two friends) - one-half plain the other half sausage and mushrooms. While I have no complaints, it was similar to many other pizzas I've had throughout my life. It was very good, but it wasn't this earth-shattering pizza experience I was expecting. I must admit I was somewhat embarrassed because my friends couldn't understand why I raved about this place and forced them to take a ride. I enjoyed the crust and the toppings, but honestly pizzas like this are available throughout the city. In fact, the crust I make at home isn't that much different - granted I don't get the burn marks unless I put it on the grill, but similar texture and just as thin. I actually think my homemade pizza gravy is better. Maybe I was expecting too much after all the hype. I would go again if in the neighborhood, but certainly wouldn't make another special trip and I'm only 15 minutes away in Staten Island. One more example of how fantasy and perception outdistance reality. In a way, I wish I didn't go - I could have kept the fantasy alive. Another myth bites the dust.

Excellent. I wish I could say told you so, but then I would be considered one of the "wine guys."

M&M's with peanuts. I think they cover your daily requirements for five categories.

If people didin't have different opinions, they would be no such thing as horse racing - and that would be a tremendous loss. Just eat, drink, enjoy - life is too short for much else.

I'm ashamed of myself. I forgot to add two Tampa meals I had back in January on my post upthread. An excellent tasting menu at Sidebern's and the most wonderful Delmonico Steak in existence at Bern's the night after. Just as a side note - Jeannie will be cooking for us again January 21st at Sidebern's -probably the most underrated chef in the country.

In my family all the children were named after the saint/celebration day. I had an aunt named Natalie she was born Dec. 25 and a grandfather named Patrick - he was born March 17. Just think, you could have been named Nate. So was dinner your birthday dinner or Christmas Dinner?

So where do you find the recipe for Chinese blueberry or apple pie? Or Chinese Pannetone? ← Made it up. Mixed the usual stuff with a bit of soy sauce and sesame oil and topped with tofu! ← Not a bad concept. I think my next pizza will be sticky rice with pickled greens.

So where do you find the recipe for Chinese blueberry or apple pie? Or Chinese Pannetone?

and Tampa.

Interested in the eggs. How long did you cook them? Were you looking for an exact replica of a standard poached egg? What exactly did they look like? Finally, how difficult was it to crack and remove from shell. Could they stay in shell for any period or must be served right away? Great photos. Good luck in your experiments.

Owners of The Russian Samovar, a theater district restaurant partly owned by dancer Mikhail Baryshnikov until earlier this year, on Thursday sued the Transport Workers Union, the Metropolitan Transportation Authority and the city. In the lawsuit filed in Manhattan State Supreme Court, they blamed the ``outrageous, purposeful, illegal and intentionally harmful strike'' for revenue loss. This came in this morning. The restaurant is asking for $25,000 a day for themselves and a $15 million fund for all other restaurants to be included in the class action suit.

Sear or grill, but make sure the grill gets up to 700 degress F. There's virtually no fat, so it will cook quickly. I've also made in Wellington Style, but up the temp to 500 (preferably in a covection oven) to cook the pastry quicker.

It's amazing what the threat of having Christmas Dinner in a Center Street jail cell will do.

I haven't, but a close friend went last weekend and basically agreed with you Doc. He said the food was good, but not nearly worth the prices they were charging. More importantly, he said he "...took a picture of the place..." Which means, since he won't be returning, he wanted to remember how it looked. PS - He parked on the street for free.

Good report OA. Had a meal there about a month ago - invited to early Christmas dinner by a business associate (party of eight). Your most recent experience mirrors mine.

For about 20 (16 adults, four children all at least 9 years of age) Amuse Bouche: The Three Salmons: Salmon Mousse with Smoked Salmon and Salmon Roe (served on a spoon) Goat Cheese Truffles (three separate ways) with poppy seeds, parsley & toasted ground fennel seeds. Apps: Pork and Beef Sweet and Sour Meatballs (primarily for the kids) Aromatic Scampi Chicken and Waffles with a Dijon Cream Sauce Deep-fried Baby Red Creamer Potatoes with Creme Fraiche & Caviar Serrano Ham, Olive, Red Pepper and Smoked Mozzarrella Platter Middle: Baked Penne Rigati with Homemade Sausage (primarily for the kids) Entrees: Roast Goose with New Potatoes and Vidalia Onions Roast Loin of Pork with Toasted Almond Crust Sides: Mashed Potatoes Sauteed Broccoli Rabe with Mustard Bread Crumbs Roasted Brussels Sprouts with Lemon & Bacon Sauteed Mushrooms with Garlic & Sherry Red Cabbage with Vinegar and Bacon Homemade Southern Biscuits with Soft White Lily Flour Desserts: Warm Apple Strudel with Coffee Cream Double Chocolate Mousse (made with dark and semi-sweet chocolate) Homemade Cinnamon Ice Cream with Chocolate Sauce After: Selection of International Cheese with Sweet Olive Jam and Fig Preserves Wines: Mumm Brut Rose (Napa) - 2001 Windsor Chenin Blanc (Sonoma) - 2004 Frog's Lead Sauvignon Blanc (Napa) - 2004 Silver Oak Cabernet Sauvignon (Sonoma) - 1999 Ridge Zinfandel (Paso Robles) - 1998 Duck Pond Blueberry Port (Long Island) - 2000 Wachter Beerenauslese (MSR) - 1998

I thought the Bruni piece was sufficiently balanced to allow him to go either way in the review. He appeared to be pointing out some of the potential hazards, particularly the depth of the menu. ← IMOP -the real point is how the Times views the role of its restaurant critics. The Del Posto piece in question was a 'features" oriented piece --most likely a result of a PR push by the management of the restaurant. In and of itself, this is not a problem--it is a newspaper's job to report on events etc.--the opening of del Posto does have some importance and is newsworthy. What is of concern, at least to me, is having the Times critic write the piece. The Times has several well qualified reporters and/or food writers who would have been more than capable of writing the Del Posto article. I still see no "special insight" only Bruni could provide reflected in the piece. I doubt it is a critic's job to offer critical insight on a restaurant that is not open to the public. (in fact most reviews come after a restaurant has had time to work out any kinks--one rarely sees a theatre critic offering commentary on a play that is in previews). Bruni was, to some extent, participating in the publicity machine for Del Posto. This "lessens" the gravitas of his function as a reviewer and critic and opens the door to all kinds of questions. Also problematic is evenhandedness of coverage--will Bruni do a piece on preopenings of Sergio Maccioni's or Danny Meyers next place? In essence, what we got was a preview not only of the restaurant but also a preview of Bruni's coming review of Del Posto. He seemed to cover the decor part of his formal review. The Times is, once again, showing that the editors see no difference in the roles of their critics and their features and news writers and reporters. They got into some trouble here with l'affaire Hesser recently. One hopes that Bruni serves the readers and restaurant goers of this city (and visitors) by being unimpeachable and applying a discerning critical eye to reviewing restaurants. Other writers should serve readers by informing them of newsworthy openings and writing personality profiles and informative features stories. Journalism 101--IMOP. ← Valid points all and the NY Times problems of this nature didn't begin or end in the food department. The news section was the first to experience the problem. But there is a simple solution here. Let one of the other critics review Del Posto. Certainly if the review carries weight (and that's debatable), it's because it's in the NY Times, not who the author is.

Actually, there are valet companies that restaurants hire for this purpose and they cover the insurance and staffing. That's more likely.

I hate to tell you, but $29 is par for the course for parking garages in NYC. As a despised "bridge and tunnel" person I'm actually quite happy that dedicated restaurant parking is avaliable. In some parts of NYC, its not unusual to pay $40 for parking, sometimes $50. So I think the restaurant is being pretty damn reasonable. $29 for a whole evening which ensures the safetly of my vehicle is not a big thing for someone like me to swallow. ← I couldn't disagree more. When you park in a garage you're doing business with a company designed for that purpose. If Del Posto wanted to get into the parking business, then Mario et al should have opened a garage instead of a restaurant. To rip people off for another $35 (with tip) is an insult to the patron who is paying a $300-400 restaurant tab. Would you also be okay with a $20 coat check charge and what about $10 to use the toilet facilities? I've been going to restaurants for 40+ years and have been driving to them to for almost as long and never have paid a $29 valet parking charge - not even close. And I tip the "parkers" substantially. I've spent more than $29 in a restaurant for a cocktail, but to pay that number for valet parking is pretentious and arrogant. I would rather pay $110 ticket for parking illegally than to give Del Posto $29 to "valet" my vehicle. It's truly a shame what wealth and fame can do to someone.

Pam Thai should be great. Sadly, I don't have the same feeling about the Odd Couple.

Oh, I didn't realize that. Then the $29 is a great value.

So I notice there's a $29 valet parking fee. Does it come with a wax job and interior cleaning? Or do they park the car in a heated stall? Something must be done for that price aside from parking the car in a bus stop. Hey, you could buy certain cars for less than $29 - at least in the neighborhood where I grew up. Give me a break - $29 for valet parking. Why not just ask for a blank check for dinner while you're at it. Be cool Mario, your shorts don't cost that much.

I think that was quite nice and smart on the chef's part. Actually aside from the sarcasm above, the city was less crowded than normal yesterday, which is typical for a first day of transit strike. But today most people will attempt to go back to work and it is the busiest matinee day of the year. Most restaurants will do a brisk lunch business and hotel restaurants are breaking the bank - the hotel occupancy rate has never been higher. Saying that however, hotels and restaurants fear next week when they depend on tourists because a number of businesses close or work with skeleton staffs during the week between the holidays. And if the strike continues and tourists cancel their plans, it could be a disasterous week for both restaurants and hotels.