larrylee

Speaking of Wu Liang Ye... I've only eaten at the Rock Ctr branch, but we like ordering off the specials list on the front page of the menu. Smokey fish skins, the pickles (stems of broccoli, with just a bit of sichuan heat), and the razor clams arrayed like a peacock are all very good dishes. Add a bowl of rice and you don't even have to venture off that page.

NYT covers another angle of the foie gras fight this week. http://www.nytimes.com/2006/05/03/dining/0...=rssnyt&emc=rss So here's the gist of it. Grimaud Farms processes foie gras for Sonoma Foie Gras. Grimaud Farms does business with Whole Foods. Whole Foods told Grimaud Farms to stop processing foie gras "or else." SFG is suing Whole Foods. Includes comments from PETA, Thomas Keller, and Charlie Trotter.

Eater, Kalina reports on Shake Shack Speaking of opening irregularities, has anyone seen this piece on Eater? Dryden, I don't have a really good answer for your question, but orders _not_ involving orders get expedited. That's not reason enough for me to avoid a double stack. Then again, I find the Chicago dog to be pretty tasty, too. Given the length of the line I haven't tried any of the specialty wursts/dogs. Larry

Hello, I just read this thread and was wondering if anyone been to any of the Iron Chefs' restaurants in Japan in the past year? I don't mean Morimoto in Philadelphia or in New York - I'm referring specifically to the restaurants of Rokusaburo Michiba, Hiroyuki Sakai, Chen Kinichi, and Masahiko Kobe? In addition, can anyone verify whether the chefs are still manning their restaurants, or if they've branched out? Is it difficult to secure reservations? (e.g. is it like trying to reserve at the French Laundry, or can you reserve a week in advance?) Finally, can anyone provide an updated review of the dining experience? thanks, Larry