JAS

Chris Leahy is going to be rosalie Friday 29th of Febuary and 1st of March And will be doing a 9 coarse tasing menu for 95$ no wines and 125$ with the wines plus , plus . menu will showcase local items from nyc .

The answer to my original question is...two months. Ta Da! Can hardly wait for David' s next, Gazette ordained, three star sushi restaurant. Followed immediately by his next, three star masterpiece, Punjabi restaurant.

So does this mean that the review is already written?

I was wondering if anyone out there could help me with this question. Did David Macmillan open a new Italian restaurant called Liverpool? And, if so, how long is it going to be before Lesley C. names him the greatest Italian chef in this city?

Fantastic! Make the call and we' ll hook it up.

Hi Jake, We would love you to come to our fair city and sample our establishment. Groups of twenty or more are no problem. Call Anna at 514-573-5392 for the hook-up. See you soon.

Great! Call Fred at 514-813-7839. Still looking for another "oyster guy", though. Yes, I know that name is copywritten, but you know what I mean.

Either or.

I was wondering if anyone out there could help me. I need two oyster shuckers to work at a very popular eatery over the grand prix weekend (June 8, 9, 10). Not for the faint of heart, this place does big numbers.

Finally, BRAVO

I have been reading the responses to this story over the past couple of days, and I feel like I would have to add my two cents. First and foremost, we are in a service industry. Rudeness is not acceptable. That's it that's all. Secondly, it is not required of the customer to worry about the restaurant's finances. Cancellations, flooding, blackouts,etc. are all part of doing business. As businessmen, not only great chefs, we are supposed to be aware of this, and, should be able to see it as a cost of doing business.