Jordan Lea

The GT is day in, day out probably my favorite restaurant in NYC thus I have to keep it simple. Eat in the bar ; at the bar if you can. The bacon is always a winner. I have to plan on about $65.00 per person with three courses, wine, a drink or two, tips, etc. I listed GT as my #1 in this years zagat's survey but I do love pearl oyster bar and corner bistro.

I think I need to try Dim Sum Go Go again as I wasn't all that impressed. What about the Golden Unicorn? Multi-story mayhem but I like the food and the prices. Again, one has to be early. has anyone evr tried mid-town dim sun like Shun Lee or Shun lee Palace? I know one serves dim sum but can't remember which.

I hate that tamarind wasn't everything you had wanted it to be. Last October a group of about 8 of us had a wonderful experience. I must say though that the former "executive chef", Raji Japelli , was a good friend from when i lived in Memphis and ate at her restaurant there with freqeuncy. Lack of objectivity aside we all really enjoyed Tamarind. I'll agree with you that for Indian food it certainly seemed pricey but for my less adventureous guests the atmosphere and area were a plus.

I ate there in feb. and am glad I did but I wouldn't rate it as one of my top dining experiences ever. The service is good and the food is more than adequate but the wine list lacks any reasonably prices value wine at all. All wines regardless of reputation are dramatically overpriced as is pretty much everything there. that said I have always wanted to go and found it enjoyable enough; i just wouldn't make it a must when visiting dallas.

Saveur included an Asian, Vietnamese I believe, restaurant in there Top 100 two years ago. Is anyone familiar with it? don't know where in greensboro is is.

My garden is absolutely under seige from rabbits as well but they don't like what I am growing this year. they use my garden for cover and eat my neighbors beans, peas, etc. I have found most rabbit recipes to be interchageable with pheasant, chukkar and possibly even quail recipes. They are excellent braised and will keep well frozen for at least a few months. I have method for preperation at home i serve with polenta and a bitter green or even spinach if you're still interested. as for cleaning them i "peel" them, gut them, cut them into pieces, wash them well and freeze them brined.

I should probably be pretty partial to Zarella as I used to have an apt. right there on 49th between 1st and 2nd and was very regular at her restaurant. Her books are great and the ideas very accesible from a shopping and ingredient familiarity standpoint which is important when feeding the non-adventurous. I was speaking about Rick's first book and will look at the Zaslavsky book. It is such an undrappreciated tradition, culture and cuisine. In compiling my list I failed to mention Escoffier and books such as La Gastromonique which I love but really never turn to much anymore. I would never not have them. As for bread, I'm a beard on bread man. Or anything else he did for that matter.

Anxious moments here........my first post at egullet, or probably anywhere for that measure. and it's my birthday.anyway throwing my hat into the ring Julia Child - The Way to Cook JUlia / Jacques Coooking at home with....... Madhur Jaffrey...Intriduction to Indian cooking James Peterson - Simply Soups. That said his other books such as fish and shellfish and vegetables have been huge letdowns. True Thai - Victor Sodsok I like all of Peter Kump's books and some Joyce Goldstein's efforts. Someone mentioned Zarela martinez and Diana kennedy. I like both a lot, and have been to school with Kennedy but her books are almost as much a cultural expose as a cooking class. She's still my favorite individual but Rick bayless's book is best of that genre...