rich

I enjoy S&W, but I don't think it's meat rises to the level of Sparks. S&W has two nice bars and an excellent Matre' D - Tom. It's a fun place and they do a great job during wine week (twice a year - alonmg with other the restaurants in their group), but the meat isn't the level of Sparks. As an aside - wine week starts March 24 - it's a great deal (lunch only).

Stone - one of the most thoughtful lines I've ever read on this board.

The discussion about PL has been going on for months and it's been over- played. Everyone here knows I don't think PL is as good as it once was. Yes, that's just my opinion and I know several of you will disagree - I have no problem with that. As I said, I was a huge PL admirer in the late 60's, 70's and 80's. But if PL isn't in the mix because it's located in Brooklyn and LI, then what is Manhattan's best steak house? To me, Sparks wins hands down. The steak, the atmosphere, the bar, the staff and the wine list. That's my choice. I would like to hear others - I'm sure many people have an opposing opinion about this.

Had a great time at the Zinfandel Inn just outside of St. Helena. Had the room with the indoor jacuzzi built into a glass enclosure at th end of the room overlooking the vineyards. It was awesome. A bit pricey - $350 a night, but worth the experience. Food is very good at Tre Vigne, Mustards, Chandon, Geyser Peak and Matisse in Santa Rosa.

I think the four-star restaurants in NYC are too numerous to list. I would need to list a four-star spot in so many categories. A fairer question would be who has the most complete dining experience? If I was forced to choose it would be a toss-up between Le Bernardin and Aquavit.

Let's accept the fact that all numerical ratings of food and wine are intrinsically flawed, but some are more flawed than others. One critic's review is a mere personal opinion, no matter how "trained" the palate. All any individual can do is base their reviews and tastes on past experiences. It's similar to horse racing, the public wagers on their "pick" based on the past performance of the horse. No different with restaurant reviewers from the Michelin people to the Zagat numerologists. True, a consensus is ultimately better for an overall rating, but knowing a critic's personal taste can be more helpful at times. For example, I think Robert Parker is the most important wine critic for me. The wines he likes are big, powerful and overbearing. They show well at tastings, but (for the most part) do not go well with food. Knowing that, I can read a Parker rating and make an informed decision. I have found his 80-85 point selections to be the best wines with food and his 95+ to be the best to give to friends who need to be impressed with style over substance. (Of course, there are exceptions, like most of the 61 Bordeaux vintage.) The same is true with food critics, the more you know about their personal taste, the better. In New York, Bob Lape is the most consistent critic for me. I think I have a firm grasp on his "tastes." Grimes is the most difficult - he seems all over the place. Maybe that's his personality. However, he is totally consistent about his inconsistentcies. I thought Asimov (in his brief tenure) portrayed a more acceptable approach. Finally, I totally agree with Mr. Shaw that intergrated food types cannot be equally rated. A 4-star pizza, can never be compared with a 4-star red snapper. Both can be four stars, but must be listed in different categories.

I've purchased a few 98 Jordans at $37. The wine is a good bargain at that price. It probably won't last as long as some of the other Jordans, but at that price, it's worth buying a few bottles for near-term consumption. To me, Jordan never "tastes" well, but is much better with food that many of its counterparts that score higher at tastings.

She's one of the best and very, very sexy!!!! There's no sign for drooling is there? But alas, she's married and a mother of two or three. I forget if it's two girls and a boy or a girl and a boy. The book is excellent so far - just got it yesterday. I would expect nothing less from someone who had Julia Child as a mentor - (not the sexy part).

You're right, Bern's has the most extensive list in the world. But Sidebern's (their sister restaurant 100 yards down the street) has a totally different menu and list. While the SB list is fine, the wines chosen for thr tasting menu were just ordinary, except for the dessert choice. Before I went, I asked if I could make a selection from Bern's list. They said fine, but then informed me of their selection choice. Regretably, I decided on the latter - my fault. I should have trusted my own judgement.

The tasting menu at Sideberns was outstanding. The wine choices were ordinary, but the food is unmatched. I have the menu (that they personally prepared for me and my wife)and will attempt to post it with a description of each course is so indicated. The total price of $425 for two was a bit hefty, but the wine was $160. At $79 a person for the tasting menu, it was a terrific bargain in my opinion. I'll post the menu over the next few days if there's interest. If there's none, please let me know - it will save a great deal of time and effort. Thanks!

I've been to Minneapolis a few times and there's really nothing worth the trip into town. If I had three hours I would visit Department 56 in Eden Prairie and walk around their showroom. It's not food, but it's fun.

If it was just my opinion, then everyone should just accept it as being "way out there." It isn't. My boss went there last night. I knew he was going and never said a word about the place. This morning he asked me what all the fuss is about. He said it was fine, but nothing extraordinary. He says he had better steak at Sparks and Arthur's in Newark ( I've never been to Arthur's, but I do agree with him about Sparks.) PL isn't a terrible place to go, it's just not what it was. The service is the same (arrogant) and while the place has undergone renovations since I first went in 1968, the ambiance is still as bad as always (except for the bar). So it's none of those things. Here is what my problem is and the problem of at least 11 other people I know. The steak doesn't seem to taste the same. It's more "mealy" and less flavorful as someone else put it. The tomato salad always seems old nowadays. The preparation is a hit and miss experience. Sometimes you get it rare, sometimes you don't. The night we went with 12, all 6 steaks were ordered rare - only two actually arrived that way. I was the biggest supporter of PL in the 70's and 80's. I have changed my mind. Maybe they don't care as much anymore, maybe they're taking shortcuts with buying and aging, maybe my tastes have refined over the years. Maybe it's a combination of all those things. One word to describe the PL of today - disappointing. However, if you're speaking about the PL on Long Island then it's two words - don't go. Visit B&C instead.

I don't think it's possible to have tasted a majority of the wines in the world. I'm not a professional taster, but I have tasted thousands of wines in my life, but there are probably millions out there when you multiply vintages by vineyards. People can make judgements based on their experiences, as long as they're open to listen to judgements made by others who have different experiences. We should get together and I'll bring a bottle of 1978 Ridge Zin (appellation to be determined) and you bring the 1990 Chave Hermitage. My treat for dinner - we'll agree on a place.

I was just making generalizations not judgements. I fall into the camp of everyone has their own taste. I understand and accept someone totally disagreeing with me based on their likes and dislikes. And I'll still respect them in the morning. The thrust of the post was to suggest wine can go with all foods. I was giving examples of what has worked for me in the last three and a half decades.

Steve - this is a list from the wines I've tasted. Since I have never tasted any of those on your list, it would be disingenuous of me to include those. I have tasted several very good Tempranillos, but never had a great one - that's my loss and the same goes with Nebbiolo. I'm sure a list you compiled or anyone compiled would be much different. People can only draw from their personal experiences.

Tony - great is subjective. I'm sure Syrah can make a truly great wine. I've never tasted any that match up to the greats of Bordeaux and Burgundy, but I'm sure they are out there. I very much enjoy Rhones or certain American Syrahs. You're correct about the dessert wines from Semillon, they are spectacular. I have never put any white or sparkling in the "great" category for myself, but I fully understand others who do. My personal great category is very limited - (in order of preference) 1961 Petrus, 1971 DRC, 1943 Inglenook Cask Cabernet Sauvignon, 1959 Lafite, 1970 Mouton, 1949 Cheval Blanc and 1964 Richbourg.

The question comes from reading various posts spanning several topics. I believe there is a wine that suits every dish from the lowliest hamburger or sandwich, to pizza, to sushi and including the finest, most complex meal created. All you need is a good palate (or are willing to develop one through tasting), some time to search and a willingness to have an open mind. There are great wines, good wines and "vin du pay" wines. All have a place and all are enjoyable within their own environment. My wife and I drink a bottle of wine a day, no matter what we're are eating. On weekends sometimes two bottles are consumed. I find the classic terroir wines from France to be best with more sophisticated food because of their unique complexity. (Though after 1980, these wines changed and are much less intricate.) Some varietals that pair with everyday foods are Zinfandel (not white), Cabernet Franc (again, not white) and Mourvedre (this time not pink). Roses from Tavel match well with the most difficult foods such as sushi and smoked fish. If I had to rank red varietals in their sense of importance it would be: Cabernet Sauvignon - 10 Pinot Noir - 10 Zinfandel - 9.5 Cabernet Franc - 9.5 Syrah - 9.5 Mourvedre - 9 Gamay - 9 Barbera - 8.5 The rest including Merlot fall in the 5 - 8 range. Of these, only the first two are capable of making truly great wines. Zin and Franc have the potential if handled by an expert winemaker. Since aging (except for some Italian and less Portugese) isn't as much a factor since 1980, there is less a difference (with respect to aging potential and complexity) in these varietals as time goes by. As far as white varietals: Sauvignon Blanc - 10 Chardonnay - 9.5 Pinot Blanc - 9.5 Riesling - 9 Gewurztraminer - 9 Semillon - 8.5 (sorry this was supposed to be Semillon, typing too quick on first post I repeated Pinot Blanc) Chenin Blanc - 8.5 The rest fall into the 6-8 range. After 35 years of wine drinking (I began seriously at age 17), I have found chocolate to be the most difficult food to match with wine. The best is either a high-octane Zinfandel from Ridge for bittersweet chocolate or a older Barbera (at least 15 years) from Franciscan for sweeter versions. Drink wine with everything, you'll be surprised how it mellows a personality and broadens your outlook on life and your fellow man.

My wife and I are flying to Tampa Saturday for our annual trek to Berns Steakhouse, but this year we are going to Sideberns, their sister restaurant located about a block away and opened for a little more than a year. After reading the reviews, we decided to try it. We'll have dinner at Berns Sunday night - we always go to a "difficult to reserve" place during the Super Bowl because tables are easy to get. I spoke to the people at Sideberns and asked if Joanne (the chef) would prepare a meal for us. Kathleen, the party coordinator, called me back yesterday and asked our likes and dislikes and said Joanne would prepare a six-course meal. A special menu would be prepared for us to take home as a momento. A very pleasant experience and conversation. I then asked If I could order wine from Berns and have it served at Sideberns. She said yes but offered an alternative. She said they do have a sommelier who matches wine with food and could offer us a $40, $60 or $80 per person selection. I chose the $80 - so the entire dinner will be $179.81 a person. It's an odd amount, but Berns is noted for their odd prices. Check out the website below. It's very interesting. I'll report on the dinners when I return late next week. (Will also visit a few places in Southern Florida early next week.) Berns

Had breakfast at Fairway's cafe Saturday morning. It was the best Corned Beef Hash I ever tasted - even better then mine. An outstanding cafe with great juices and spectacular toast. And downstairs - it's worth the trip for the fresh red cherry peppers alone!

Had the tasting menu at One If By Land, TIBS last night (final night Christmas decorations were up - the Epiphany) and it was surprisingly good. At $75 per person it was a bargain. I would classify it very good or an 7.5/8 on a ten-scale.

That was just to get your attention. Did it?work

And just how are you using the word artisanal?

You never watched Julia Child?

Been meaning to post this, but have been very busy in work and cooking for the past few weeks. American Grill, one of the three Staten Island restaurants I have recommended here, has been receiving a huge amount of publicity lately. The New York Times reported it was Mayor Bloomberg's favorite NYC restaurant and he went there the night he won the election. His favotite dish is the roast chicken. After the Times report, the restaurant was the topic of a few articles in the Staten Island Advance. Then the Wall Street Journal picked up the story and did a feature on the owner as a successful small business woman. (She wrote the mayor during his campaign and invited him on election night - that's how he started going). Finally, WCBS Radio's (880 am) Joe Connelly did a two-minute small business feature with sound bites from Pam Silvestri (the owner). It aired several times in the middle week of November. American Grill is a very good eclectic American with great prices and a decent wine list. Is it worth the trip from the other boroughs? Maybe not, but if you're on the Island, it's worth getting off the expressway for a top-notch lunch (which I think is better) or dinner.

Interesting. My mom cooks Thanksgiving dinner and she "over rests" the bird. By the time I get to carve the poor thing, I feel like letting it rest in peace.