ulterior epicure

Double posted.

Can an admin undo this absurdity that I've created. Sorry.

Triple posted

Double posted.

Any explanation of the closing????? Tell him that u.e. had a date with him and he yanked the rug out from underneath me!! Thrilled to hear he's back. I look forward to visiting.

Flag down: can an administrator please change the title of this thread, rightfully, to "Pizza Bella" - the correct name of this restaurant?

Although I haven't yet been to partake, I noticed that bluestem has revamped their Lounge menu to include main course type options in addition to the more traditional bar fare. Also, their dining room menu seems to have undergone an autumnal face lift as well. If I can manage it, I'll try to make it in one of these nights and report back.

I would agree with that. Thought I'd post this for the amusement: "Attention Turkish restaurants! Please stop calling pide Turkish pizza. It’s like calling those deep-dish Chicago-style pies pizzas." From the October 24 review of "Seven's Turkish Grill" in the 2007 "Dining Briefs" (Marian Burros) section of the New York Times.

The skewer! The skewer! That is what was missing in my mind... it all makes sense now.

You bring up an interesting point, although I'm not exactly sure what kind of "negative" influence you are referring to. If it's matter of having to (over)hear potentially obnoxious diners, I doubt that would be a problem at per se. The tables are so generously separated that I barely noticed any other party in the room during my visit. On the other hand, if it's a matter of attention, I will say that I experienced no problems at per se (on my one visit). However, a party of 8 at The French Laundry that ordered all the add-ons and appeared to be buying out the wine cellar did seem to suck all the attention away from my (and possibly other) table. Our service there was truly lousy. I need to return to re-evaluate.

Well, since you brought it up - I don't really. Living in the Northland puts a cramp on regular ethnic dining. The only place I know of that has anything remotely authentic is Choga on Metcalf... And I believe it's owned by a Chinese.

I'm into my seventh hour at the office today... After a brutal commute. You think that kind of response is going to squeeze any pity out of me?

He should know better than to post potentially inflammatory remarks about harvesting Keller's vegetables without further explanation. I don't think I thanked tupac for the review: Thanks! I'm heading over to look at the pictures now.

Are they selling TFL lighting fixtures now, too?

I'm having a hard time conceptualizing this dish without the squid being stuffed. Were/was they/it?

Aaron, glad you finally made it up to TFL. Your conclusions about the food there doesn't fall far from mine: technically flawless, conceptually clever, but generally, lifeless. Eating at TFL for me was like walking through a food museum - lacking in a human connection. At least you had the benefit of at least perfunctory service. I suspect that we might also agree on the best restaurant in the country... although I'm not sure I'm as willing to put it quite on the tip top of my list, but it's definitely up there near the pinnacle.

Is this new? I'm always trolling for a decent dol sot bi bim bap.... do they have? How's the banchan there?

If my sources are right - not until the new yearish.

ha, i have an old friend who calls me mr. horse.... yep, i went to talula in january, but we only ate at the bar...i'll hopefully have time to give you deets in a day or two...in short, we liked it a lot: great, friendly staff; a room that is approximately 319% more attractive than their website makes it look; and very good, interesting, realistically-priced food. more soon.... ← My bad, markemorse.

Has anyone been to Talula lately and would like to report on it? I'm debating between Ortanique and Talula... of course, Sardinia keeps coming up too. I know Michy's and Michael's are non-negotiable at this point. markehorse, I know you've been lately...

The nice laminated menu doesn't suggest a change too soon... as Big Country points out, they're barely a month open. I don't necessarily think the pizzas needed to be switched out, but I can definitely see some of the antipasti rotating out in the spring, if not a tad sooner: brussels sprouts, butternut squash, and sweet potatoes.

Echo that.

Well, they were pretty consistent over my two visits - the Pecorino Romano came on every antipasti, the hazelnuts showed up on most, as did the dried cranberries - which even appeared in the calamari salad - not that it wasn't unwelcomed there... just sayin'.... I'll admit, the pizzas are a much better value than the antipasti. Some of the meat-bearing ones could easily be shared by two. The ingredients and produce are very fresh. I especially love the tuft of baby arugula they top some of their pizzas with (like the "Prosciutto") - now that's authentic.

That's the way I like eating with my family. I love how the menu has things portioned out for half and full sizes. It seems to encourage diggin'!

I don't know about moosnsqrl, but I've been twice to pizzabella and I'd be happy to divulge my experience in exchange for a dinner at Justus. I've had two pizzas, both good, but not quite what I was expecting. I think he needs to work on the crust - it's a tad chewier than the best Neapolitan-style pizzas I have enjoyed. I've had almost everything all of the antipasti. The brussels sprouts would be good if their looked/tasted either "Crispy" or "Roasted" (not sure why they've listed it twice on their menu - each time with a different descriptor). They'd be even better if they didn't come soaking in a pool of that flavorful vinaigrette. The dried cranberries he's put in with them and the hazelnuts saves the antipasto from being a complete disappointer. Generally, I found the portion to price ratio on the antipasti a bit off. The mixed greens salad is generous and worth the $6 - a fresh bed of mixed greens, mostly young arugula tossed with a generous mix of dried cranberries, but nearly everything else I had was questionable. The broccolini was very good (very spicy), and there was a nice portion, but I'm not sure it was worth $6. One thing I found odd - the same suspiciously pre-packaged-looking grated Pecorino Romano blankets every antipasto I've tried - from the sweet potatoes/butternut squash (which was really good, but definitely not worth $6) to the calamari salad (which is worth the price - but a tad sea-briney, for those who fear the fishy flavors). While I'm of the cheese-makes-everything-better school, it seems a bit flip - as if it's just tossed on for lack of other, more creative or authentic way of presenting the dish. I know this may sound like a nit pick, but it just seems that Dalzell's gone through a lot of trouble getting everything "right" (i.e. authentic), and then he pulls stuff like this (and what Judy alluded to on the Margherita pizza) that makes someone wonder. He's also brought the 1924 Main charcuterie and cheese program over. I think he needs to shave the hams a little thinner... my speck was way too thick - like tugging on jerky... the accompanying crostini and small dressed salad is nice.