hollywood

I've not eaten at Angelini Osteria, but I have had Angelini's food when he was chef at the late, lamented Rex. It was excellent, spare and expensive. This is supposed to be less expensive and hopefully larger portions. Reviews have swung from very enthusiastic to less so. Here's the site for more info. http://www.angeliniosteria.com/

He sure did. May he live long and prosper!

Since you seem to like fish, you should investigate Shiro on Mission in South Pasadena (dinner only). His appetizers are uniformly good (tho small) and his fried catfish is great (get the big one if there's a choice of size).

Culotte steak and martini at Taylor's, 3361 W. 8th. Good Oaxacan and Mexican Cokes at Guelaguetza down the block on 8th.

http://ajc.printthis.clickability.com/pt/c...Y&partnerID=552

Ike is nice. You generally don't need reservations. His monkfish liver "cake" appetizer makes me salivate. It's medium priced. About the same as Sushi Ryo at Santa Monica & Highland, which to me is a little cheaper and not as cheery as Ike.

That was no consensus. That was you smirking.

Where is this? I think he's talking about the place at 7825 Beverly, and I agree the bagels are good. Parking is a hassle in the morning before work unfortunately.

Any number of LA restos have gardens. Parkway Grill, Campanile, etc. Parkway Grill's is behind the restaurant. Not sure where others have theirs.

FWIW, California is not NJ in terms of BYO or corkage. Some places have free corkage--that's generally because they don't have a liqour license. Some won't let you BYO so that you'll only buy their stuff (this is rare--I'm thinking of Bastide in LA). Some will let you bring your own only if it's not on their extensive wine list, which as a practical matter means you can't BYO unless it's cheap wine you don't want to drink with good food. Then they charge $25 (I'm thinking of L'Orangerie in LA). Most allow and some encourage BYO but corkage can vary between $2 (Cafe Bizou, various locations) and $25. $10 is more typical in good places. Some won't charge corkage on multiple bottles, some will. Frequently, waitstaff will "forget" to charge corkage if they feel you've treated them decently and ordered lots of stuff. Occasionally, some that don't charge or that have a low corkage will charge more for Reidel glassware for example (this is rare and I can't recall a specific instance). Usually the higher the corkage, the better the glassware.

It appears that there are two other ...errr... items that are not authentic in that picture. ~Tad Jeez, Tad, next you'll be knocking Hamburger Helper. I think they are authentic, just not original equipment. Hmmmm...I guess that would make her Sushi Helper?? Authenticity is a slippery concept, no? [groan] ~Tad When it comes to equipment, there's real and real expensive. Meanwhile, I'm struggling for traction on these slippery slopes.

It appears that there are two other ...errr... items that are not authentic in that picture. ~Tad Jeez, Tad, next you'll be knocking Hamburger Helper. I think they are authentic, just not original equipment.

Basically, you're looking at Downeys, Wine Cask or Citronelle.

Best of luck. BTW, did your Nutella have a pic of Kobe on it? I think they've dropped him.

If there's one thing that really ticks me off, it's inauthenticity!

Here's the story. I'll edit in the site and you can click on "cuisine" for photos. http://www.latimes.com/features/lifestyle/...,1,994577.story http://www.globalcuisinecatering.com/

This is where we're supposed to say: YOU GO, GIRL!

How about a snack at La Maison du Chocolat, 225 RUE DU FAUBOURG SAINT HONORE 75008 PARIS?

It's Little Red Corvette that's way too fast.

hey jfl, you don't know that. this is the internet. i could be russ parsons' dog. Wow! Russ Parsons has a word processing dog!

Starbucks: mediocre coffee, good stock. I think the thing is instead of going for the lowest common denominator, SB goes for the medium common denominator.

Welcome back!

That'd work, too. Though it reminds of the section of "Middlesex" that I read last night.

We get this all the time in LA--at least on weekends.

BTW, have you popped it yet?