tommy

*now* we're talkin'!!

i do. and we usually decide to split it on credit cards.

HAHA. i admit, the first thing i did was look at the waitresses' shoes. they weren't the same, so i don't know if it was the same one. she was nice, though.

stopped here today for lunch. the "ravioli" was very good. stuffed wth shrimp and crab. they weren't too doughy, and the stuffing had a very strong, but pleasant, flavor the duck salad was similar to thai chef's, and was a bit too sweet for my taste. i think wondee still reigns supreme here, with her less sweet and brighter version of this dish. seared tuna was pretty tasty. sashimi quality tuna, very lightly seared, with two dipping sauces and pickled ginger. the larb was one of the most perfect larbs i've had. they use lots of ground rice, which i like. it was a moist dish, without being "wet". the balance was as perfect as any version i've had. a home run. this place is a *lot* cheaper than i expected. most of the above dishes were 6 or 7 bucks (all apps) with the exception of the tuna, which was 9. the server sure didn't speak english very well, but the service was fine overall. i'm not sure what might happen if the place was hopping and loud, though. i'm surprised they call this place "asain fusion", and i'm surprised the word "thai" isn't in the name anywhere. it's clearly a heavily thai-influenced restaurant. at least as much as Thai Chef is. i'll definitely be back. it'll give wondee a run for her money.

yeah, he was "cheese wiz" before that.

although i'm not totally against hustling about a bit, several people have suggested that 3 cities in 2 weeks is undoable. i think it's fine, but i'd like some more input. would it be reasonable to fly into milan, head straight to venice and decompress there, and then after about 4 days just get on a train to rome to spend the remainder of the trip? also, would day trips outside of rome be worth it? obviously we're still in the middle of getting together an itinerary.

how about when it's down the middle? i consider myself a pretty considerate guy, and i never do that math (although i always say "but give him (my guest) the extra penny)". i'm assuming that if it's 3 ways, and i do the math, the server has to check the math anyway. perhaps it's a nice gesture to do the math, but at the end of the day, it would seem that it falls on the server to go through it. if there's ever a time when it's 3 or more, and someone wants to pay less, i generally don't bother eating with that person again, as i have no time for such nonsense.

but craig, we're gonig to venice, florence, and rome. not very much.

they're pretty fucking good at 1 am. i will say that i like Tavern on Jane better for that particular style (and neighborhood). but no one seems to mention them, so i just say Corner Bistro to make it easy. i wonder what kind of meat Jackson Hole uses? lobel seems to like it.

having never read the italy boards, i'm really astonished at the wealth of information on them, and coming from their denizens. this is great stuff guys. thanks a million! elyse, i'm looking for food and ideas and tips. sort of a "dummies guide to a first visit to italy".

i always peek and then tip $1 more to make my friends look cheap.

i have no plans on driving in any city. just figured to get from venice to florence it would be a nice drive. and i certainly don't plan on learning italian. however, i generally try to get the "please", "thank you", "where is", etc down. that's the least one should do when traveling abroad, imo. thanks for the responses. i've already reconsidered some items.

That, I agree with. But it is reasonable to ask a waiter to divide up a single bill among multiple credit cards in a particular way. Bruce sure. that's obviously easier than asking for separate checks at the beginning of the meal, which not only gives the server more headaches, but the kitchen as well i would imagine. anyone who has run a credit card knows that you just type in the number and swipe. it ain't rocket science, and it doesn't take long to do it twice. furthermore, these things have to be put through twice a lot of times as it is, as the first time doesn't work.

no no. i just don't see that. and i don't know if that's germane to this discussion, which i assume is about splitting a total bill on several credit cards, rather than charging each diner for his own share. again, these are two completely different issues, each worthy of a thread.

i did a triple take on that one. i think i probably just shook my head and muttered "that's pretty corny" under my breathe. i'll have to have a look inside though.

we're planning on flying into Milan (no flights were available to venice), and making our way over to venice rather quickly. we're flying out of Rome 2 weeks later. the rest is up in the air. it has been suggested to drive from venice to florence, and then train it to rome. while i'm sure 2 weeks isn't ideal (hell, it's hardly enough for any vacation), i'm thinking we can get a reasonable amount in without rushing around or stretching ourselves.

i agree. but perhaps a little advice on what a tourist should look out for, rather than restaurant specifics and such. tips, such as yours, on where i should/shouldn't have a car would be great. as i say, i've never been, and have a bit of "cramming" to do as far as getting aquainted with the language and culture.

so they're open for lunch on tuesday but not saturday.

i think you'll find that this lazy american is more than happy to help people on the NY forum.

hi all. i'm planning a last minute trip to italy. i know there's probably a lot of info on this board, but since i don't follow it, i'll have to go digging. in the meantime, i'd appreciate any comments regarding a first timer's visit to italy. we're planning on venice, florence/tuscany, and rome. we're looking at about 2 weeks i'd say. thoughts on lodging, culture, travel, food, winery tours, sites, etc would be greatly appreciated. as you might imagine, we're not too interested in museums, but very interested in food and wine. although some culture would be nice too.

menton, any thoughts on how this place compares to glen rock's Kosher Nosh?

as can taking the time to explain the difference btwn the 6 oysters they might be offering that night. it's part of the job.

menton, any thoughts on how this place compares to glen rock's Kosher Nosh?

ironically, there was leftover cider at the end of the day. in fact, it was one of the last things to be cleaned up. just a bit, though.

so what's the *real* answer: does the addition of any element, other than salt, to the liquid add flavor to the *inside* of the meat.