tommy

so what's the actual pronunciation of "fin"? additionally, have other members noticed the same dress convention in general at le bec fin? i.e., dark suits? (this may be a determining factor) katie, would you say bonk's is worth a shot for crabs and beer? and are there any other options for crabs? many thanks.

where's that confounded tabla bread bar thread when you need it anway.

i just wish that they included a picture of that pompadour nick is sportin. damn, that's some headahair. edit: ah, here it is. from the "nick gatti, the early years: a photo essay": nick gatti, the early years: a photo essay

i definitely would have skipped right over that article had rosie not mentioned it! good job, nick. he's the real deal.

it might be important to note that 6 out of 7 followers of "p-ism" probably believe it.

mario PM'd me and told me that his name is actually "batali," and that he hates it when people misspell it. he feels it's very rude.

I'm thinking more along the lines of Baltimore no crabs in philly?

additionally, i understand that U of P's graduation is the weekend of may 16th. does anyone know if there are other weekends that i might want to avoid?

wow. i appreciate everyone's input. there's a lot of great info here. another specific question: my friend tells me that blue crabs are big in philly. is he full of it? if not, where? i'd love to grab a hammer, a cold beer, and some crabs and go to town for lunch. fwiw, i'm thinking i'll be there some time in may.

i'll take this opportunity to again espouse the brilliance of the cheesesteak at finks. thank you.

i take the entire capsule off. Freak!! i'll give you that. however, it's a one tool process, and the result is a clean neck. granted, it doesn't look as pretty as the lead or aluminum left after a clean cut with a knife, but who's got that kind of time.

the fireplace burger is just awful. it's a cafeteria style burger. as thereuare says, it's right south of ridgewood ave. as in btwn the two exits (east/west) for ridgewood ave.

i take the entire capsule off.

am i the only one who uses the tip of the screw to rip the capsule off from the bottom?

i thought this thread was about the bread bar?

i don't think it's reasonable to compare diwan and tabla. both are generally brilliant, but disparate.

click here for a photo. it's a salad of mung bean noodle, round chix or pork, a few shrimp, cilantro, chilis, lime juice, and fish sauce. similar in taste to larb, but with the brilliant texture of mung bean noodle. usually served on some lettuce. it's so wonderful, especially if you like mung bean noodle...and every should like mung bean noodle.

you're dismissed. but actually, that's not much unlike another larb-like dish. i forget the name. but i think it's on the thread somewhere. as i recall, jason perlow had it and posted, and i turned out that i happened upon it the same day. anything larb-like is good (and that includes yum woon sen, my second favorite dish).

if they're what i'm thinking of, they work very nicely. give me a waiter's friend any day.

i want your job.

a don't recall ever picking up an aggressive element of sweetness in larb. however, i do make mine with a pinch of sugar. for me, it's all about the heat and the acidity. but not so much the humidity.

just to clarify: it's my understanding that the roof is only a bar, and not for dining. i'd verify before making the journey.

people often like to perpetuate those types of things to reinforce their delusion that they know the "correct" way to order steak. it's often part of some sort of game. but who can you believe at the end of the day?

well, assuming everyone's being truthful, and their assessments of their experiences are accurate, at the very least Luger's is inconsistent.