[Mary's Fish Camp]

Yummy.  I went there in early October and had lobster knuckles to start (a nice mess made with the nutcrackers and all but well worth it) and a special fish of the day that I so wish I could remember (might have been grouper), seared and served with sauteed spinach and garlic.  Apple cobbler dessert was nice too.  Haven't had the famed lobster roll sandwich but maybe someday.  Prices are roughly the same as Pearl (appetizers Ů-12; entrees in the high teens/low 20s).

Note that it opens at 6 PM and there are usually people lined up beforehand waiting to get in.  There are about 10 tables and seating for another 10 or so at the bar.

If you want to "test" it first, you could try it for lunch when I'm sure it's less hectic.

[An Englishman in NY]

Scott,

Just wanted to add a follow-up to your comment re: Gramercy Tavern: "I noted a dessert wine on the list called Mead from the Lurgashall winery in West Sussex, England (about 1 hr from my address in England) which is something I’m looking up now I’m home."  I've found that Mead in half-bottles (375 mL) at Grande Harvest Wines in Grand Central Station.  Very nice, and not too heavy/syrupy like some meads can be.

[NYC: Gastronomic Capital of the World?]

I think Paris may have an edge over New York in terms of 3-star Michelin restaurants, haute cuisine, etc.  But I think New York is the restaurant capital of the world in terms of sheer diversity of cuisine.  Let's face it, fancy is nice, but the ability to get _authentic_ cuisine of so many different cultures astounds me.  Where else can you find South African AND Bukharan AND Uzbek and Fukien AND every country in Latin America, not to mention our own regional specialties?  London only bests NYC in food from the Indian subcontinent, IMHO.

[Spanish food in Manhattan?]

I've enjoyed Convivium Osteria in Park Slope, a (sort-of) new place serving Spanish & Portugese food with a couple of Italian dishes thrown in.  It's on 5th Avenue, I think around Bergen/St. Mark's.  It's very small and takes cash only.  I went there a couple of months after I'd been to Spain and the atmosphere brought me back.  I had grilled sardines, cod with potatoes, Manchego cheese with honey for dessert, and some nice fino sherry--heavenly!

[Rules Restaurant]

I appreciate the advice.  One more question: how is it there at lunchtime?  Will I be missing out on anything if I go then?  I may decide dinner is more than I can afford & that a late lunch will make my wallet happier.  (Unless the menu is the same all day, in which case I might as well do dinner.)

[Rules Restaurant]

My sister will be studying in London for her spring semester, and I will probably come over in February to visit her.  I would like to take her out for a "blowout" lunch OR dinner, and I was intrigued by the menu of Rules.  I'm a sucker for game, and also thought it would be interesting to go to a place with all that history behind it.  Is it worth the 贶 or so that I'm going to drop?  If not, any suggestions for a good, fancy, traditional British meal?

[Favorite Cake]

Doesn't matter as long as it's good.  Usually in the summer I prefer less-heavy cakes (i.e., strawberry shortcake).  My father's main hobby is baking, which he's done as long as I can remember, so he's amassed a sizeable collection of dessert cookbooks and we can always count on a homemade cake for every possible family occasion.

[favorite bottled beers]

Quote: from Roger McShane on 11:02 pm on Oct. 10, 2001

Beer is such a huge topic to comprehend. I am pleased that everyone seems to be zeroin gin on Belgian ales as the finest. There is no doubt that Belgium gets two things right - beer and chocolate!

I am surprised, however that the venerable Chimay has not been mentioned!

Chimay is yummy!  I especially like the big bottles--perfect for parties or small get-togethers.

[Do you eat dessert in a restaurant?]

Quote: from Bux on 5:50 pm on Oct. 6, 2001

In the heart of NY's Chinatown you have the choice of Hagen Daz of the Chinatown Ice Cream Factory. Not sure if the latter has such great ice cream, but they've got great flavors. Tea, tropical fruits and such

They have wonderful ice cream--rich and creamy.  My favorite flavors are the almond cookie and the cherry pistachio.  Well over and above boring ol' HD!

[Low Carb Hell]

I sympathize with you going through with this for the long haul.  Every year, I have to do a weeklong version of this called Passover--no starch except for matzoh and potatoes (this means no rice either), and no legumes.  

You may want to find some Passover recipes on the Web.  There won't be any pork or shellfish, and there won't be recipes mixing meat with dairy products, but you should be able to find plenty of uses for meat, poultry, fish, eggs, and fruits and veggies.  And it's not all heavy, Eastern European cooking!