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I think it says they won't play classical. It doesn't say they won't play hard rock along with jazz and Cole Porter.

Hey Doc, do they play hard rock music?

With respect to whether the NY Times Restaurant critic should have authored the DP piece, there is a point no one has made. One post refers to a critic's credibility and that's the key. If a reviewer has credibility than authoring this type of piece could become problematic based on what the future review stated. However, in this case, since the reviewer has no credibility to defend, it's a moot point. No harm, no foul. I thought it was a mostly positive PR-type piece, well written and has no obvious conflicts since the critic isn't taken seriously. Another point was made regarding the NY Times losing its "gravitas." This has been going on for years. The Times, once the paper of record, lost its direction years ago - long before the scandals became public. Most industry insiders will say privately the Times doesn't make the top ten list of America's newspapers anymore. That this has filtered down to the Food Section shouldn't come as a surprise. But in defense, the Food and Sports Sections lasted the longest before falling on their respective swords.

I hear it's being considered as the site for the newly conceived Restaurant Hall of Fame.

I own some 25-30 13 inch aluminum serving trays (cost is $1-2) and use them for all prep work, baking items, toasting croutons, roasting veggies etc. They are simple to clean and can be used many times over before tossing in tha garbage. I use them for so many things around the kitcken, it's scary. Saves time, frees up pots, pans etc. - simply an amazing tool.

Is there another method?

How quickly they forget! Any of the following were worse than this one: Florent, The Red Cat, Frederick's Madison, and that silly uptown Italian place that got two stars. Those are just the ones that come immediately to mind. ← And the nominees are...

You obviously missed his point Bryan. The reviewer was writing for his former bosses at the Vatican. If memory serves (and I will not read it again to confirm the count), I think three or four paragraphs were dedicated to food. The rest of the column discussed theology, philosophy, ethics, paying for one's own meal, receiving Communion on Sunday, taking a bus to work on Saturday and using sun screen during the winter months as a solution for aging skin. But in the end I was happy to see that just when you thought the NY Times reviewer's columns couldn't get worse, they move further into the abyss - Congratulations on the worst review of the year. However, as luck would have it, there are four more to go. We can only hope the reviewer will attempt to beat his personal best. I, for one, say go for it. I heard Compass will be reviewed again next week - just to make it a baker's dozen over the last few years.

According to Guiness, the oldest piece of chocolate is 107 years, 8 months and (as of today) 17 days old (and it's still good). You have a long way to go.

Any restaurant that says "an 18% gratuity will be charged on tables of six/eight or more." Normally, if that's on the menu, I make sure I leave before the food arrives.

All of us dine alone - it's just the packaging that's different. Landmarc Bar - you would be hard pressed to find a better combination of food, wine, conversation and service for one.

In my experience, the Waring brings the temperature back up to the desired level within 15-25 seconds. That's very good in my opinion. I've probably owned seven or eight deep fryers over time and have never had anything close to the Waring. There may be something else out there at several hundred dollars that's better, but I can't imagine the difference being worth that money. Obviously a built-in commercial unit is still the best.

OIBL has its moments. It's still very enjoyable around Christmas - especialy with the decorations, fireplaces and piano player - great bar. The Tasting Menu at $75 with the Wellington (still the best in the city - at least it was two years ago) is decent. I've spent $75 for worse meals. Bottom line - average food with top notch surroundings for the holidays. Good to go once a year - eat every other year at Annisa (next door) and use OIBL as your cocktail lounge. This is my year to eat there, so I hope it's still passable.

Get the Waring Commercial Deep Fryer - best on the market under $100. Temperature is accurate - heats quickly has deep, wide basket. Had the DeLonghi Roto - didn't like it at all - too small and not sure what the rotating thing actually does except add another breakable part.

And you left out my NY Times story? Seriously, all meaningful stories with the exception of Michelin. That was no more important than the Psaltis/Mariani stories. To quote someone with a little more literary expertise - Much ado about nothing.

Could become bird flu - give it until the end of the year. The impact could be world-wide.

The NY Times sending their "restaurant critic" back to Rome to hang out with Ben.

Too bad, maybe next time. I had dinner at One Caroline Street in mid-September and thought it improved greatly over the last time I was there - about three years ago. The wine list is excellent. The food was quite creative. Will try the sister place on my next visit to the horse farm.

That would have been Sophie in her prime. She really was outstanding. I have no doubt that this will prove an excellent business decision and I wish them well with it. I am curious as to what will become of the diner. ← It's a tough location - maybe the Paradiso people will take it over and make it a downscale of the mansion - to handle the overflow. Or the people from Fog City Diner in SF will come in and make it an east coast version. Doc, was told that Paradiso's may not open next year. But they say this every year at this time and then open anyway. One of these years they may just pack it in for good.

This is nothing new for the Chez. Since I've been going to Saratoga (1968), they moved about five times. It's always good and the quality has never suffered. It was a bit a drive when they were in Lake Luzerne. The last time they were in downtown Saratoga was in the late 70's - located next to the bread and muffin shop (forget the name right now). I thought that was the best of all the locations and probably the best food.

From a consumer standpoint a website is a good thing. From the restaurant's view they must be careful because content could hurt as much as help. Menus could become outdated, prices may change, wine lists may become obsolete. Even descriptions could inadvertently turn people off as well as complicated site. Bottom line, if a restaurant's not careful with their web presence, it could be a negative instead of a positive.

Six stars for a complex that cost more than $1 billion - that's more than $167 million a star. Not bad by today's standards. How did New York survive so long without the Michelin stars? I ashamed to live in such a hick town.

Lape also gave a four-star review to Chanterelle about a year ago. Everybody just loves throwing stars around. I wish I had a few extra to cash-in.

Agreed. However, descriptions are not the same as tasting. I'm sure we all have heard things described to us that we thought " not going to eat that." Yet, when tasted, it turned out to be very good. So a website needs to be careful in that respect, especially a place like WD-50 that is trying to move people to think differently about food.

You can't taste or smell an eGullet post either, but it's one of the sources many of us depend upon to identify restaurants to try. But the restaurant can't control what appears on eGullet. They can control their own website. ← Very true OA, but ultimately it is the taste and smells that are important. It's not just a website that describes with words and pictures, but reviews, articles, brochures etc. And some can be controlled others not. But I agree with you that a complicated website would not be as good as a simple one. Still, I can say that a restaurnt's website has never changed my mind about going or not. I use it for background info, just as I would a guide.