M.X.Hassett

I ate there Sunday (bar). The foie was good as always and they are very good at refilling the bread they bring with it on the side, The wild mushroom soup was very good and served with extra chorizo ravioli, five as opposed to three. The duck confit was good though the skin was not as crisp as I would have liked it. No dessert because I had to make over to WD-50 15 minutes later for the tasting menu . Edit: the potato lyonaise(spl) served with the duck confit were superb.

Which Ritz the commons or the older one? Great report thanks, and PJ looks adorable.

I have had it at Yashuda maybe around /02, PM me if you have plans on going .

I was in Sunday night, and these guys are on top of their sh*&. It is a geat place and the bartenders are willing to make anything to suit your taste. Some of the best barkeeps around, I would highly recomend Toby and Phil. I love Pegu as I previously have said I live in north Jersey and I have made this my local.

Just pulled this off of TWoP "The cast was on the Jamie, Jack & Stench morning show on Star 98.7 here in L.A. today, and they refuted the Times article. Still, who knows with Fox."

I just found this rereading the Danny Meyer q&a, Blue smoke burger meat, "after lots of trial, we've ended up with a beef blend that is 33% brisket, 33% shoulder clod, and 33% chuck. It's about 85% lean and 15% fat. And it's is ground fresh daily." Edit: and theres this http://forums.egullet.org/index.php?act=ST&f=2&t=15390

Steve it would be nice if you listed the new additions to the menu that have not yet been discussed if possible, thanks.

I agree completely I have eaten there maybe 10-12 times since they have opened, it is one of the best places doing the tapas style imho. I already had plans to eat there tmrw for lunch and am glad to see that the menu is moving into the fall.

Spoon, bowl, and whipped cream

Chains are normally more expensive than local indies why not eat at the local italian rest' intead of OG, you support local economy and probably local suppliers. IMHO

I think it is definetly a matter of educating the public, how this will be done I do not know(we can all stand in front of our least favorite chain with a sighn saying "eat at -------" put in your fave. local ). I have also noticed that some chains such as PFs do not advertise the fact that they are a chain, if this is intentional or not I do not know. Edit: Clarity Clark do you know if this is due to mrkt rsrch, is it intentional?

This should be submitted to the O.E.D.

I thought I would add this. I have gone to Paris a few times, one of these trips was with two friends of mine(non food obsessed) they did not want to even try any of the French rest', and proceeded to eat at Mcd, Hard Rock, etc... Needless to say I dined alone, and had great food. I did get them to try Fouqoes(spl) the place with the red awning on Champ.E. they complained about the menu not being in english, it being to slow(service), and "How cant they have hamburgers, what the hell is this", I do not speak french and have never had trouble ordering. So it is possible to travel to one of the best citys for food and learn nothing, other than "none of these people speak fu%$^ng english". Edit: For fcc compliancy

I thinks most anyone who is active here on eg, distinguishes(spl) between chains and independents, the average diner is another story. My parents one time when I was visiting them, told me about a great local chinese rest' they had tried, so off we go, and arrive at, wait for it........PF.Changs, they had no idea this was in any way a chain, most people know Outback, TGIF, Applebees's, etc... are chains but with some of the newer chains it is not as apparent. I for one believe in slowfood(to a degree) and make it a point to support rest' that use local suppliers, I beleive this to be of great importence, it keeps great people employed which trickles down to me being able to buy great ing. for home use. I also believe a well run local rest' will be consistent in food quality, imho.(a side note, I have seen the Sysco truck pull into many a local rest') I think that people should distinguish between chains and locals, a number of people are duped into beleiving that chains offer more food, better price, higher quality ing., in my experience this is the exact opposite of the truth. The money issue is a very good point that I had never considered before.

Found this: Total Fat 10g 15% Saturated Fat 4g 19% Polysaturated Fat 1.5g Monosaturated Fat 4g Choleterol 95mg 31% Sodium 140mg 6% Potassium 420mg 10% Total Carbohydrate less than 1 gram Protien 20g from here: http://www.grimaud.com/nutrition.htm This is for a prepackeged product, but I think it would probably be close to a home-made product. Do not forget that a lot of the fat renders out when reheating

#2,#3 No.9 Park is great as is Pigalle

Experience:Priceless (to qoute a pop. comercial) I think Bourdain put it very well in his voice over intro "Cooks Tour"(tv) something along the lines of travelling to get ideas on food and understand cuisines. Edit: grammer

Have they reopened yet? If not anyone know when they will?

http://www.abc.net.au/perth/stories/s1395227.htm scroll down for an audio link to an interview with Fergus

He did say he would try it again

What he said

The "Oxford American Dictionary" is the definition I was working with "a conoisseur of good food; a person witha discerning palate" it is interesting the variation of defs. for this word. Time to dig out the "Oxford English Dic."

From what I recall it means something along the lines of being shortchanged I.E. would you be happy getting water for chocolate , it has been years since I have seen the film though.

"Great Chefs of the World" it airs on Discover or TLC and is one of the best ones out there. It is also on OnDemand in the mass. area.

From another duck and D'Artagnan fan let the food porn start.