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I've been to the Wine Bar several times for drinks and apps but never dinner. I've got a soft spot for Springwater (we get treated royally) and the others in my group insisted on going Italian at least one night. I've got my Brisbet account open so I'll put down a few shekels on Rachel's Sister. Let me know if she runs. Who is your trainer? ← Right now Linda Rice (see there's a food reference), but that may change before next Sunday - nothing against her but it may need to be done so Rachel has a better chance of getting into the race (coupled entry rule). Italian is tough in Saratoga. I never thought there was a top notch Italian in the Spa.

If we're talking about the porn factor, I would have been interested to see how Ina Garten appeared when she was thin (as shown on the covers of her old books).

Sammy, please try the Wine Bar. The menu is so creative and the food is outstanding. The cheese course alone is worth the price of admission. It's better (in my opinion) than Springwater or Chianti's. If things work out my filly, Rachel's Sister, may be running next Sunday (8/7). I'm keeping my fingers crossed. It's a turf race and they're tough to "get in" because of the number of runners.

You're right. The server should have noticed it. It must have been obvious and s/he should have asked for it to be re-plated. But as bergerka said, did Peter say anything and if so, what was the server's reply.

Brave man, Doc. Going to Saratoga on the first Friday night of the meet - you have courage. I guess it's better than going the Friday before the Travers. My friend said he had swordfish at Ciro's and it was three inches thick. That's nice, but a little over the top. I wonder if they charged by the inch?

At those prices, I'll go elsewhere twice, maybe thrice.

If poker is now considered a sport - seven articles about it in last week's NY Times Sports Section - than eating can as well. Of course if you combine the two, we're talking Olympic bi-athlete.

The one thing you can safely assume is that she's not Italian. The Olive Garden could be a "tough" date. Its commercials suggest noise, big tables and lots of kiddies. This doesn't bode well for the suggested happenings of the all important third date.

Obviously it comes down to taste, but before that I think it's smell. Most people will try something even if it's not visually appealing (unless you see a roach walking around the plate). Far fewer will attempt to taste if something just smells awful.

Peter, I'm sorry to hear that you were disappointed with your pre-dessert. I am the pastry cook who plated this for you that evening. You actually had a warm chocolate and goat cheese fritter with a tiny quenelle of chocolate sorbetto and fresh cherries, and I am sorry to hear that it had melted by the time it reached your table and that you were disappointed with your meal. -Melissa ← Even though I'm not Peter, I think that replying is a very kind gesture. I wish there were more people such as yourself that don't hide went something goes wrong and offer an apology. Coming out in the open forgives a multitude of sins.

A good friend of mine (who knows his food) went to Ciro's in Saratoga last evening. This is a restaurant located across the street from the racetrack and is only open for the six weeks of the meet. He reported it was one of the finest, albeit one of the most expensive meals he has ever had. Crab cake appetizer was $24, Veal chop was $48 and Strip Steak was $52. Drinks began at $15 and the wine list had nothing less than $60 (worthwhile). He said the room and service wer top notch. I haven't eaten there in at least five years, so I can't comment on the present. However, the place has always had a reputation for being overpriced, but it still attracts a crowd. Last night's two seatings were completely booked. When I ate there I was unimpressed, but that was five years ago.

The first time I drove cross-country was in the Spring of 1974 and I had a 1973 Camaro. One of the best meals during the excursion was dinner at Maisonette. It was memorable and had a great wine list. It's hard to believe more than 30 years have passed.

Thanks. I'm going to try both the salmon and chicken this weekend and report back Monday. I think this should solve the puffing and floating problems that occur with ziplocs et al.

I have a question. Since it seems I own every machine known to mankind except a microwave and food saver, and don't really have the room to store another one, (and my wife would divorce me if I purchased another) is plastic wrap safe for sous vide? I had this idea. If I wrapped a piece of food (fish, meat etc) tightly in good quality plastic wrap, placed it in a crockpot water bath, where the temperature is more constant, how would this work? I found two great recipes for salmon and chicken breast that I would enjoy trying with this method. Any thoughts? I know some people recommend sealer bags, but you can never remove all of the air from them.

Doc, while I've eaten at Chez Sophie about ten times over the years, I never had their duck. The Wine Bar's duck was certainly rich, but not sweet at all, at least not to my taste. It had a "gamey" flavor, which I thoroughly enjoy and was quite moist. The reason I ordered duck (I sat at the bar) was that the person next to me was eating it when I arrived and it just looked too good to pass up. As an aside ( I forgot to mention this in yesterday's post), the Wine Bar has one suite available for rent on the third floor of the building. The amenties are terrific and room is pristine and very comfortable. The tariff? $600 per night!

Drove up to Saratoga yesterday (last day before the racing season) to have dinner at The Wine Bar. Enjoyed the Ahi Tuna (small plate) and the Duck Breast (full plate). The Tuna was excellent and the Duck Breast was perfect - crisp skin, medium rare, rich meat. Had a 6th Sense Syrah - great pairing with the duck. Enjoyed the mixed cheese platter. Stayed at the aforementioned Chestnut Tree Inn - left Saratoga at 4:45 am and was back in work before 8:30 this morning - great day! And they're off... (By the way - today's first race was a Steeplechase - that's how you know the hard boots and jump-up set have invaded the Spa.)

Yes, rooms in Saratoga are expensive during racing, but if you want a place to stay that's "says" Saratoga, I would visit the Chestnut Tree Inn. Absolutlely spectacular - I've been staying there since they opened in 1989. There's no better place and I've probably been to them all.

I had heard that. It's a shame, I remember when Eartha's was THE place to eat in Saratoga - 15/20 years ago. I hope Max London makes it.

That's quite interesting because when I was there, it wasn't opened for lunch or during the afternoon hours at all. I don't know if that will change during racing season. Yes, they have a full dinner menu and you can sit upstairs either at one of the six tables or at the bar. There is also a downstairs dining room. Sure, you can have all of their menu choices as "small plates," but it is certainly a full dinner place. There's even a port/cigar room for after dinner located opposite the bar on the upper floor. Just checked out their web site - only open from 4:00 p.m. - closing. Full menu and wine list www.thewinebarofsaratoga.com.

I had two meals there and the two dishes I would recommend are the rack of lamb served over a warm olive salad and the sauteed skate served over a white/black/kidney bean mixture. The appetizer Tomato Tart is simply outstanding as is their cheese selection for "dessert." And I agree with you Doc, the Inn at Erlowest is in the class by itself, but the drive after a "hard day" at the track might be a bit much. Could be a good Tuesday place if they're open. Sorry about your meal at Sargo's. Mine was good to very good, but you're right about the prices. I would only return if I "scored" at the track that day. The room is stunning. While I still enjoy Chez Sophie, I thought it was better at the Lake Luzerne location and better still when it was next door to the bakery (forget the name).

This year I decided to try something different before the Saratoga Thoroughbred meet. I made it a point to visit the Spa several times in June and July to sample this year's cuisine. Here's what I found. First, the best restaurant in the area (not counting the Inn at Erlowest) is the Wine Bar on Broadway - they really have no competition anymore. Second place is a toss-up between Sargo's, Chez Sophie, Chez Pierre and Springwater. After that most of the rest is just ordinary with one new exception. The dining room on the fifth floor at City Tavern. It's run by the former chef at Chameleon. The food is very good and will probably get better with a little time. Chameleon has cut back its menu considerably and the food has dropped a notch. Paradiso closed last year at the old Tradewinds location and is now moving back to its former place, the mansion just south of town on Route 50, Villa Basalmo. But it wasn't opened yet on my last visit - if it's anything like it was about five-six years ago, it will be worth a try. A drive out of Saratoga will produce such gems as the Cock and Bull, Winslows, Friends Lake Inn and the best food north of Manhattan - the Inn at Erlowest. There are a few others in the Warrensburg area, but the drive makes them "GU" choices.

Really? I watched and thought Emeril's dishes were superior. His Gnocchi was the best dish of the night. Mario's veal dish was very good, but overall his stuff was well below par for him - and I'm a Mario fan.

If you're going to Tampa there are two places you must try: Bern's and Sidebern's

At least we're not going to be fighting over reservations for a while. The one thing I will note is that there are far fewer women in the business than men and that the percentage of men who rise to the top is greater. That's in no way particularly reflective of women's abillities to cook or be creative. On the whole, I'd have to say I don't find a genetic link between gender and the ability to cook or be creative, although there are a number of cultural aspects that come into play and which few of us can ignore completely. I have eaten very well on the food from kitchens run by women, but off hand, I can't think of many woman chefs in NY whose restaurant I would declare one of the best from personal experience. I don't eat a lot of steak in restaurants. I don't see all that much foam either, but when I see it, it's well used. Let's just assume I lead a sheltered life. Nevertheless, I wonder who else you'd put up there in a group with Daniel Boulud, Dan Barber, Eric Ripert, Wyllie Dufresne and a host of others I think have more than enough creativity and the talent to pull off the creativity. Bear in mind that I'm not interested in creativity if there's not the basic ability to cook and head up a kitchen staff necessary to provided excellence on a constent basis. ← I don't know yet - hence the experiment. Bux, I'm not saying men are bad chefs or lack total creativity (afterall I'm part of that group), but it seems to me that once they have established themselves, they rely on old standbys with minor variations. In my experience, women chefs (as well as in other professions - but that's not a discussion for here) tend to be more adverturesome and think out of the box on a more regular basis. In any event, since I've tried most of the places in NYC that I really want, I'll give this experiment a year. At the very least it should prove interesting and fun - a diversion if you will. Hey maybe it's just me because I like women so much. Hell, I even married one. Just another note - I've noticed the same thing with female winemakers, but I have too much wine at home (made by men) to attempt the same thing.

Had dinner at Annisa last evening. Probably one of the five best meals ever. Began with a Sierra Nevada at the bar with hard boiled, 100-day-old brined eggs (1 duck, 1 chicken). They were great - salty and briny, just needed a twist of black pepper. Thoroughly enjoyed the stuffed squash blossoms with goat cheese. Others at the table had the fois gras with Singapore dumplings and the Tuna Carpaccio - both were extraordinary. The main course entrees were the Smoked Rack of Lamb (and yes it was a rack) which abounded with complex and layered flavors; the Marisha (sp?), a tuna-flavored fish and the grilled Sea Bass. Both of the fish were cooked perfectly and were prepared on a level superior to Le Bernadin. The other entry was a roast chicken with a pig's feet stuffing - outstanding. We shared the cheese course for dessert - six examples from around the world - very nice. I ordered a bottle of Kritt Pinot Blanc and Byington Cabernet Sauvignon. Both went well with their respective food choices. Oh yes, the amuse was a brandade in small wafer cup - quite enjoyable. A made a decision based on last evening's meal - for the next 12 months I will only eat at restaurants where the chef is female. For a long time I've been thinking about this, but now it will happen. Women are so much more creative in the kitchen than men. Males may know how to broil steaks and make foam, but when it comes to creativity, there's not one that can match the best female chefs.