OwnReward

They are great people!... I haven;t made it over there to eat yet...I did a bit of work with them while they were developing the restaurant... They also recenlty had a small blurb in an issue of Food & Wine... I can't remember which one-- probably December or November KV

From Jackal10's list or SLKinsey's?? kv

Any comments? http://www.phantomgourmet.com/ShowPage.asp...greatAteId=1024 In a nutshell: Arrows, Ogunquit ME New Rivers, Providence RI Taranta, Boston 28 Atlantic, Chatham MA Taqueria Cancun, East Boston Pigalle, Boston Metripolis Cafe, Boston Tomasso Trattoria & Enoteca, Southborough, MA

Chris: Where did you get them in PVD? Cost? KV

Okay, I'll bite. What would have made it perfect? ← Having someone else do the cleanup And a better oyster knife, so my lilly white hands would have remained owie-less KV

Whole Foods Market in Providence (North Main Street) had them Thursday for $5.99 per pound, headless and de-egged. I like the prices you get from the side-of-the-road guys better :-) And I was able to introduce a friend to them who wasn't even aware that there were such delicacies...prepraration? poached very quickly, on a platter with Damariscotta and Blue Point Oysters, cocktail sauce, horseradish, and lemon for condiments, dessert of flourless chocolate torte with home made and home grown raspberry sauce, drunk with Duval Leroy Champagne. An almost perfect meal! KV

There are some great Boston threads in the forum, from really current comments to older ones...That's probably a good place to start your research...Hmmm, history places hasn't really been discussed...I know Durgin Park and The Parker house are two old, notable places, and the Union Oyster house has been around forever as well...Doyles's is the qunitisential boston pub... What kinds of detail are you looking for? What's the thrust of your list? personal or commercial? KV

Tim Horton's is owned by Wendy's. It seems that Tim Horton was a well-known pro hockey player in Canada, and the chain used to be called "Bess Eatons". TH does have over 2,000 stores in Canada. I suppose Bess Eaton had no stores in NH or VT when the chain was sold to TH. TH does seem to be holding their own in RI with Dunkin Donuts and other coffee shops, according to their AR. ← Tim Horton's bought out the bankrupt Bess Easton, which was originally based in Westerly RI. A unique small coffee/donut chain that had assorted Bible verses imprinted on their cups. A nice idea if you are at the Sunday Morning coffee hour after church, but not on my coffee cup.

There is also a Chocolate Grille in Old Town (north of Bangor). A solid place to go--my interpretation of them is a very good olive garden type place with better desserts. Family dining rather than fine dining... KV

OOH, I just love a discussion of specific generalities... For my two centes: Dunkin for iced coffee (with cream), starbucks for coffee that I can drink black with no need for lightener and sweetener. Price-- who worrys over the difference...as long as it's under two bucks for a cuppa, I'm fine...the other concotions are dessert, not the morning kick in the pants Along with the 'official' debate, who decided that a "regular coffee" means with cream and sugar? And to add amother element: Anyone try the nw McDonalds coffee? where does it fall in the spectrum? Karen

Hi and welcome to the area! Coastal areas in Maine, Mass and RI are very seasonally based.. believe me sitting at a lobster shack in December, January and Feburuary is not ususally a pleasant expience! "regular" restaurants and venues are better about winter hours... the past conversations and threads in the forum would be a great place to start your research... are there specific areas you are looking at traveling to? Cheers Karen

Lucerne http://www.lucerneinn.com/ (Actually it's Holden...) And their holiday decorations are usually gorgeous... KV

One of my favorites in Bangor is "Opus". I was there about a year ago, and except for a waitress whose perfume was way too strong, the food was very good. The Lucerne Inn (25 minutes south of Bangor on Rt 1A has a spectacular location; food has varied over the years, I'm not sure of the current incarnation. Frank's Bakery has the best raised/glazed donuts. Nickerson Tavern in Bucksport used to be a favorite, haven't been there in years, and don't know if it is still there... Yankee magazine could probably direct you to a few more good spots... Cheers KV

Gee, with the Warwick beaches, Connimicut, and Rocky Point frequently the target for water quality concerns, I wonder how the the chowder *really* got to be red . Maybe the clams were injured to start...

I agree with Chris...Tokyo runs hot and cold; as does New Japan. It bothers me that patrons needing to use the rest room at New Japan walk through the kitchen. Sakura has been goof every time I've been there, if a bit crowded. Sea Shai in Middletown is also consistently good; I was very dissapointed with the quality of the sushi place in North Providence, but I'm blanking on the name at the moment... Karen

From a Rhode Island Import... Yes, the classic Rhode Island chowder is a broth based, with little or no tomatoes. Howver, most places in RI offer the creamy white stuff. The other is harder to find. For such a small state, there are amazing variations on a traditional food from one community to another. Rhode Island johnny cakes have a west bay version and an east bay version (one is thick batter, one is thin)...a good resource for the best chowder in RI- all varieties- would be the winners list from the Newport Chowder cook off. It's an annual event, and I'll see if I can dig up a source. KV Edited for link Here's the link for this year's winners...in an interesting twist, there is no category for "Rhode ISland Chowder"! http://www.newportfestivals.com/Chowder_Cook_Off/

Actually on the other end of Hope Street...near Rochambeau. BTW, I made it to the shop the other day. Wow. if the Chocolate Orange tidbit that I sampled was any indication of the rest of the quality, this should be a required stop for any one craving high quality chocolate. KV

Thanks! I wasn't having any luck with the yellow or white pages... KV

This evening on the Food Channel show "Extreme Pastry" there was a competitor noted as being from Providence-- His name is Andrew Schott (not sure of last name spelling) and his establishment was called Garrison Confections... Is he still practicing his craft in Providence? Where? Karen

2) Good food, hip atmosphere. Moderate-high price OK. Experimental food OK. Near nightlife for appropriate for 30-something Europeans really OK. Jury's Doyle hotel Bar and or the Stanhope Grill, Back Bay, Boston, Berkley and Stuart Street...send me a PM and I'll give you the person to call and use my name... or tell me yours and I'll make a resy in the Grill for you... They are one of my favorite clients (I sold them their flatware in both outlets...) 3) Excellent food, mid-high price in an atmosphere that's more restaurant than club. A place where you don't have to yell to be heard. Any and all types of cusine welcome (this is the recco for me). "Dali" on the Cambridge Sommervile line. Tapas. Used to be one of the few places I'd wait 60+ minutes for a table...no reservations, take a taxi- not easy to drive to or via public transport. Karen

The dark ones were part of the Return of the Sith/Star Wars III merchandising glut...I have had good luck finding them at party stores like I Party.... KV

Konditor Meister in Braintree also has superb sweets, mini pastries, and etc. 729 Hope (cafe) does yummy desserts. Whole Foods and Eastside Market both have bakeries that do speical order as well. Johnson and Wales' 'Johansen' also has pastries, and the Pastry Gourmet on Elmgrove does cakes, but their quality is variable, IMHO. Karen

Plebian, perhaps, for the bulk of eGulletteers, but I like Fresh City for the everyday lunch...a local chain, they offer some really nice fresh dishes, at a moderate price....it's across from the Seaport Hotel on a side street... Last time I was at Jimmy's (2 times in 4 days in April), I thought it had gone way down hill and was overpriced and mostly for the tourist market...) Karen

Not really a story, but a reference for the 'gourmet' cooking of the 50's... "The Gallery of Regrettable Food: Highlights from Classic American Recipe books" by James Lileks (www.lileks.com), Crown books, 2001. Photographic proof of how tastes have changed--Thank God! Karen

Chef: Any updates for us on how things are going for you & the restaurant? Karen