Jennifer F

We were stopping by for dinner on Monday & found out they are currently closed due to a kitchen fire. Did happen to see Bruce -- he is dealing with all the insurance issues, etc that go with these things. Not sure when he'll be re-opening.

Fitting I am reading this today, our 10-year "dating" anniversary (married for almost 7). Husband will kill me for telling this, but the first thing he made me was some sort of pasta with alfredo sauce (from a powder). It was tragic. Easily in the top 5 worst things I've ever eaten. But, I stuck with him anyway (after all, his cooking was still better than mine ) and now, after culinary school and a few years working, he has completely spoiled me with good food (and he still cooks for me every day ).

Yes, they're open....in fact, we're headed there tonight.

I'm still shaking my head about that meeting. From what I found on the NY SLA website, the expiration of the current license is today (2/28).

Yeah, it's a little bleak. But at least you'll be there during the day....when things are open (don't get me wrong....we did like living there). For the record, Heartland was a go-to place because it was within walking distance, was open after 7pm and had beer. : )

I lived down there 6 months ago. Here's a link you might find helpful: Downtown Alliance Our go-to's were Heartland Brewery (93 South St) and Les Halles (15 John St). You're close to Stone Street where there is a cluster of places. When it gets warmer there will be outdoor dining there. Hope that helps!

Better yet, Nathan, ......PrimeTime Tables

I have eaten there, as my (and my husband's) sole evening meal, on multiple occasions. We ate multiple small plates, just like we do when we eat at Casa Mono or Boqueria.

I will be there to support them. If anyone wants info on the meeting, just PM me.

The only thing I could say I agree with you about is that too much of anything isn't a good thing. Take for example even water...if you drink too much water in too short an amount of time it can cause water intoxication & death, but I wouldn't consider water a poison. Maybe my definition of poison is just a more narrow one. I'll leave it at that.

First, let me say Good Luck!! My husband was in a similar situation. He was just out of college & at a desk job he hated. He had never cooked professionally before, but really enjoyed cooking for me & having dinner parties (he hadn't even cooked before he met/moved in with me...let's just say my culinary skills are lacking!). During that time, I can't even tell you how many people we talked to who said "I wish I would have done that instead of XYZ." He didn't want to be one of those people. He at least wanted to try it out to see if it was for him. So, he worked his regular 40 hour per week job & moonlighted around 20 hours per week as a dishwasher at an Italian restaurant. In about a month he also started working on the line. Long story short....we moved across the country, he went to culinary school, loved it and also loves what he does now. So -- It can happen, with a little work on your part!

I would never conclude anything based on one example/article--that's the popular media's job! I was only trying to illustrate that research into this topic has been done. There were more articles on the subject, but I don't have the time to do a meta analysis right now. I understand that you have a personal experience, and that is great, but science isn't based on personal experiences (too many variables).

I went to PubMed and quickly found the following article abstract (From the Diabetes Journal): That was after only one key-word search (low carbohydrate diets). I agree with what Slkinsey has been posting. It is consistent to what I have learned via my bachelors & masters degrees in Dietetics. Just adding my two cents.

This showed up on Grub Street yesterday too, Johnder. It's really upsetting to me! We throughly enjoy Death & Co and look forward to our Monday evenings there.

Oh, the memories of my days counseling patients about using the food labels! The most accurate way to use food labels for meal planning is to look instead at the grams of carb, fat & protein per serving (as listed on the package). If you know how many servings you should have per meal, then you can adjust the serving size listed on the package to what's appropriate for you. I also found this information on the FDA website (RACCs are Reference Amounts Customarily Consumed):