Shmily

Hi..Having enjoyed both Tabla and Bread Bar a number of times, we (6 of us) want to return next month. Any recent details would be welcome. Thank you in advance.

We had eaten there so many times and had so many wonderful experiences...until a few YEARS ago when it totally went downhill...food was poor, service was poor..and worst of all NO ONE CARED including the owner or the owner's wife...they never remembered their regular customers and we have learned to sadly walk away when no one cares...

Thank you for your reply..and I do hope that someone will reply about the restaurants on the Big Island. We pretty much have already picked out where we plan to eat on Maui but wanted a special night on our last night in Hawaii...thus my question...

thank you...that is a good sign.,..

...and for super market ice cream, Edy's pumpkin is quite good..as is the Slow Churned version...which is lower fat...Oh, Yum. I found it being hidden in the back by the grocery clerks at one of the local Shop Rites..seemed pretty funny to me.

Hi..According to an article on the cover page of the Dining section of the last NY Times about Mr. Keller, he is cooking very little at either restaurant and sadly, both of his 2nd in commands there are leaving also...As a big fan of his food at Per Se, we are going to wait and see how this plays out . So many other wonderful chefs have built empires and the cooking at their restaurants has deteriorated. I sure hope this is NOT the case here (especially at his prices) .

Hi...We are revisiting Hawaii for two and a half weeks in December. The first week will be in Maui and the second will be 3 nights in Hilo and then a week staying in the resort area north of Kona. We are looking for one amazing meal while we are staying near Kona. We have narrowed this meal down to The Four Seasons Hotel and cannot decide between the two restaurants there ...Pahu i'a and the Hualalai Grille. Have you eaten at either or both?? All suggestions are welcome and appreciated. Thank you in advance.

Dear Miss D, I would call or write to Per Se and repeat where you are coming from and your problem...I bet they will be happy to accommodate your party. We have eaten there a number of wonderful times and have made certain requests. Enjoy, enjoy...and make certain to have a tour of the kitchen...

I LOVED your letter..and it is a good thing you are NOT writing to Babbo..they will not answer ...so sad for such a man who has, in the past, given my family so many wonderful experiences. All I asked, in return for the thousands of dollars I have spent at his establishments, was the courtesy of a reply to my note...He did not give me that courtesy (see post last January 2009). so sad and so totally unnecessary....

What a wonderful post...we now go to Per Se once a year for our Wedding Aniversary...and LOVE the experience every year...and we always request that our favorites are on the menu...What a wonderful way to celebrate your Mom's birthday, as well as your own.

The Hackensack Costco didn't have Copper River salmon last year, just wild salmon from Alaska, if I recall correctly. Is this the first time you saw Copper River salmon at your Costco? ← I thought they had it last year also..but I could be mistaken...

Has anyone tasted the ear of corn at the Mexican place?? We are going later in June for the first time...thanks in advance....

Hi...Just wanted everyone to know I got Copper River Salmon at Costco (East Hanover) today for $10.99 a pound...YAY...It is so delicious and so good for us all...Enjoy....

We just had another wonderful visit to Per Se...For myself, I cannot imagine eating another bite past the regular tasting menu. I started fading around the cheese course and needed to wait a bit for desserts. However, I am certain there are those folks who can eat more quantity. Would someone explain more about the extended menu as I am curious? Thanks.

Hi..Hope you have a WONDERFUL time...We are going again in 2 weeks for our Anniversary...this is our 4th or 5th visit..and it is so special..we think of it as a weekend away from home...The service, the food...all wonderful..please share with us what your experience is...ENJOY.. enjoy...and do ask for a kitchen tour if they don't suggest it...

Hi..We just made reservations for my birthday in April and plan to have the tasting menu....It will be our first trip to WD-50 and we are a tiny bit scared..or rather intimidated...any suggestions ...any recommendations...all advice welcome ...parking suggestions also...thanks a lot in advance..we have eaten in most of the other luxury restaurants in NY and just feel we have missed something by not eating here.....

I think it is so sad that fewer and fewer owners seem to care about their restaurant...and seem to take patrons for granted. I have found also as some of the "important" chefs grow their empires, each place deteriorates...We recently have had a bad experience with Mario Batali...and Babbo...We wrote a polite, friendly letter to him and were not even accorded the courtesy of a reply...and his "no reply response" has been supported by many others. I think one needs to then speak to this by not returning..if I am not important enough to the owner to merit even a simple reply, then my money will do me better elsewhere...so sad...especially in these tough times...

Hi again.,..No one is saying that service at Babbo always has problems....bu if you go back and read "Fat Guy's last paragraph...more people have negative than positive service experiences...I, myself , have had both...BUT that all being said, I never got a response to my note and that is just rude...and the note was sent the same week Mr. Batali appeared on the front page of the NY Times Food Section with the article about economic problems. Well, believe that we will eat far less often at all of his places...not due to the economy....but due to less than pleasant service....and that is so sad and unnecessary...a short note of explanation grom him would be fine.... I have learned from this experience to speak up more right away...in a pleasant way...or request someone else to help us...

I would like to post this posting from Mr. Shaw from the Forum discussing Service...especially the last paragraph...because he says it perfectly...and the article in the Times yesterday should apply...but Mr Batali seems to have his own rules...sadly....

WOW..I really thank all of you, especially Markk, Weinoo and Prasantrin for taking the time to post...IF I hear anything in response to my note, I will tell you about it...I guess I hold more expensive restaurants to a higher standard...

I am sorry that my post was not very clear..In fact, it was the sommelier with whom we had the difficulty ...We know a lot about food, but sadly, not much about wine, and we told the sommelier exactly what we wanted...we have done tha same not only at Babbo many times, but at many other restaurants ...I know even less about Italian wines...but the sommeliers at Babbo have been very helpful in the past...I am not looking for anything free, just acknowledgement of a problem...After spending $500 for a dinner in these difficult times, if we are courteous, I expect the same in return...and sadly, I was very disappointed by their treatment...Yes, I do think I was intimidated after what seemed like a lengthy discussion of the wines that was going no where....We have had condescending waiters occasionally at Babbo, but never this problem before... In fact, I learned several things from your Post..so I thank you...

I am looking for feedback and opinions...We have eaten many times at all Mr Bitali's places except for Del Posto..Babbo is my son's favorite and we go at least for his birthday once a year...Food is ALWAYS very good...sometimes we have had wonderful service...sometimes the waiters are very condescending. We had a so so waiter..and a really poor wine expert...he was unpleasant and did not seem to be familiar with the wines (to our astonishment)...the wine he brought was not to our liking but since it was opened we kept it and said nothing...what is one supposed to do?? I wrote a letter to Mr Bitali last week...I wonder if he will get it and if he will answer it...any opinions?? Thanks....

I read that Mr Shelton is also involved making...or putting his name on..some chocolates...Too bad his talents have fizzled out...I just dont think he was involved enough in The Ryland Inn as years went on...and it just didnt run itself...so sad..

I read that Mr Shelton is also involved making...or putting his name on..some chocolates...Too bad his talents have fizzled out...I just dont think he was involved enough in The Ryland Inn as years went on...and it just didnt run itself...so sad..

To Nicknormile...what a lovely, well written post...reminds me of a spectacular college essay...(keep that in mind when you are ready)...what a mature, interesting young man you must be. I can share your joy as we have also eaten at PerSe 4 times..and have found them all wonderful....There is one problem..where does one go from here??