tommy

in my many visits to the oyster bar area of the Oyster Bar, during lunch, dinner, midday, and on weekends, i've noticed that they aren't exactly careful to keep the liquor in the shells. they are in fact slung around a bit too much for my taste. but they seem pretty fresh, and the selection is pretty damned good. i'd agree that Aquagrill might possibly offer a better oyster experience, for the purists out there. but hey, it's just oysters.

ah. i see. the "purpose of going" is to have three unique and different tastes that you can't get elsewhere. if that's the theory of dining out, then i almost agree, assuming that all salads are the same at all restaurants.

oh come on. it's not far at all. we'll be there. if you show at 7.15 it's no big deal. come on.

is that comment directed towards a particular poster?

because they don't have a stomach big enough to eat dessert, and entree, and a non-salad app?

i hear that it's done when it floats. also, ron is a hick.

clearly your standards are low.

not sure about the address. check out holly's review (the link is in the first post i think) and see if he has an address. the directions that rail paul and double 0 supplied, however, are right on.

i'm getting the feeling that "worst review ever" is being misunderstood here. by me as well. i think cooksquest is saying that he gave the place a bad review, as opposed to his review was bad. although i'd like him to confirm that, as i really have no idea what i'm talking about. but if it's the former, i agree with fatguy. he summed up my feelings on the place practically to the letter.

and maybe i just don't get it, but those pan roasts are horrible. thick, gummy, raw tasting. yuck.

seemed right on to me.

for the entree, dessert, wine list, service, room, because you were invited, because a client wanted to go there. do you need any other examples?

they are also there so that people can order three courses and not be stuffed by dessert. or is this another one of those black-and-white issues where 1 or 2 people are "right" and the rest of the world "doesn't understand."

you basically pound it (with one of those mallets with the spikes) until it's almost like chopped meat, yes?

damn. i totally forgot, although i was going to. nj2fla, we'll be the biggest table i suppose. i'm wearing a blue shirt with a white collar, for what it's worth.

ah. i just figured that you couldn't get your shit together.

what happened? please to click

Rats. in NJ.

i'm in.

nice job double 0. i think we've all met, with one or two exceptions. i don't suppose anyone is concerned with not being able to identify this motley crew?

don't some places (and i suppose they aren't in that states) do that, and charge you for what you drink? i rather like that approach.

why not put a regular sized pour into the quartino in that case?

Depends. Are they two stars as well? they're italian. probably deserving of only 1 star as the cuisine, by definition, holds them back. but they have big glasses of wine. wilfrid, i'm pretty sure esca and babbo don't have regular 6 oz glasses (or whatever the standard "glass" is). but, i suppose if you wore a skirt in, they'd give you a little one so you don't get too tipsy.

ah. so we're all clear, they were serving wine by the quartino, which is about 1/3 of a bottle, as they do at Esca and Babbo (and i assume lupa).

eh. they served it by the big glass, just like at batali's other places. esca and babbo (lupa too?) didn't concede if there were complaints, although i'm thinking it wasn't as big an issue at those particular restaurants. however, the customer base at otto apparently wanted smaller portions. not sure why.