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Recommendations for restaurants in Paris open on Sundays for lunch and/or dinner. This will be the last day of my visit, so something special would be nice, although "good" is of course the operant notion! Thanks very much.

After having spent about a year in Venice in the 1990's, I am going back soon for my first visit in many years and I was wondering about recommendations for new restaurants. Back then among our favorites were Da Fiore, La Corte Sconta and Antico Dolo, and I am no so much interested in restaurants that would have been operating back then, but places that have opened (or risen in quality) since. I'm interested in restaurants from the high end (at least one meal is to be at the current best restaurant in town) to bacari, and anything in between. Thanks in advance. Robert

Sorry, not looking for on-line. I'm looking for what I asked about - restaurant supplies located in Chicago.

Can anyone give some advice on restaurant supply stores in Chicago? I'm not looking for a place for fixtures, but for a wide range of utensils, gadgets, china, etc. I went to Northwestern Cutlery and Herzog, and I thought they were both pretty poor - they weren't even up to the standard of average places on the Bowery, not to speak of J.B. Prince. Suggestions would be most appreciated.

Agreed, Passard is wonderful with veggies, and I also think that Gagnaire and l'Astrance would be wonderful choices for the veggie oriented. And I also agree that any chef worth his salt can turn out a great veggie-based meal with some advance notice. But my query is a little more pointed - below the lofty peaks of the restaurants mentioned, are there any chefs of note with a particular feel and sensitivity for vegetarians, (rather than treating it as a culinary affliction that need be catered to, no matter how well).

My sister will be in Paris next month. She appreciates fine restaurants (lives in Manhattan), but is a vegetarian. So I was wondering if folks could suggest restaurants that are vegetarian friendly - i.e. not vegetarian restaurants, per se, but chefs who are willing to accomodate to vegetarians at the same level that they cook for non-vegetarians. Thanks very much for your (as usual) great recommendations.

Here is a question. What restaurant in Paris which currently has one Michelin star (or none) do you think is most likely to ascend to the 3-star status in the foreseeable future? What chef or chefs do you see -given their cooking now - on that trajectory.

I heard a rumor that Guy Savoy in Las Vegas is closing. Anyone know details about this?

As the person who begat this thread, I thought I might weigh in. Although my stay was short, I did go to Vetri for the grand tasting menu. Here are some impressions: The meal, overall, was very good, with some substantial highlights. There was an excellent scallop crudo and a marinated venison to start. An onion crepe with white truffle sauce was OK - the components were rather jumbled and indistinct, and there wasn't a strong enough truffle flavor. (As far as I'm concerned, if you are going to make something with truffles, I want to taste the truffles.) Spinach gnocchi was very interesting - simultaneously seeming very heavy, yet also very light and fluffy. Next were the two best courses - a black walnut agnolloti that I adored, and a veal breast canneloni that my daughter adored. We finished with the roasted pork, which was good, but not outstanding. Deserts were OK, not great. There was the only mis-step of the night - the meringues were served with frozen centers. This earned us another round, along with a glass of a recioto. The wine pairing was very good. Nothing to knock your socks off, but one or two wines I would buy for myself, and it didn't detract from the food. So, to the extent that folks like grades, here are mine: Ambiance, B/B-. Small space with tables crammed in. Piped in music was horrible - way too loud. (I know of no 3* restaurant, here or abroad, that plays music.) Service, A-/B+. Attentive. Very good sommelier. Food: A-. Michelin rating: * (Certainly by US standards, and also by European, if you think there is a difference) Would I go again, sure. Now a few observations with Vadouven's remarks. with which on the whole I completely agree. (I also agree with his observations about "ethnic" food - ugh, I hate that appellation.) But, to get away from Philly, I thought I would throw in a few observations based on my own eating experiences of the top of the Michelin food chain. There are 3 star restaurants in the U.S. that would also be in Europe - French Laundry/Per Se and Jean-Georges would be. In my experience, some of the most delicious dishes I have ever eaten have been at Jean-Georges: I have gone back to lunch the day after dinner just to have the Turbot with Ch. Chalon sauce and his Corn Ravioli dish again, they were just so, so good. In New York, I agree, any number of 1 star restaurants would have no stars in Europe, although I think that Daniel is appropriate at 2 stars. The meal I had at Le Bernardin I thought was inferior; maybe an off night, but then again, part of being a 3 star restaurant is not having any off nights. Also, it is crazy that L.A. follow N.Y. - these simply are not eating/food cities in the same league - L.A. is simply pathetic, sporting only one superior restaurant - Providence (now that Bastide is closed again). All you can really hope for in L.A. is adequate. Las Vegas just sports clones of restaurants from other places, although for the life of me I don't see how Guy Savoy has 2 stars in Vegas and 3 in Paris, since the food is the same. (Terrific meals in both venues.) Bay Area: French Laundry, Cyrus, Manresa - all excellent, and properly rated, although Coi on a good night can be close. And then there is Chicago, which sports what is unquestionably the best restaurant in America, indeed one of the best in the world - Alinea. Grant Achatz is truly gifted - may he have a long and prosperous life. I want to live at least until I can eat there again! Also, L20 was superb - is it a European restaurant with Japanese influences, or the other way round? Moto is garbage - what can you say when they put Beaujolais on the wine pairing and then insist on calling it "Boojolais." Ugh! By the way, I think that British restaurants are treated even more easily than U.S. restaurants. Gordon Ramsey is the least interesting of all 3 star restaurants that I've eaten in. Marcus Wareing is a disgrace at 2 stars - if Vetri is 1 star, then Wareing hardly deserved a star. Pied a Terre is very good at that level, however; Le Gavroche I thought uneven, but adequate. Then, of course, there is The Fat Duck. While I had one of the most memorable meals in my life the first time I ate at The Fat Duck, the dinner I had there this past December had serious problems in execution, and had far and away the worst wine pairing I have had at a top restaurant, with cheap, poorly chosen wines - a 14.5% heavy, Parkerized, South African fruit bomb with quail??? Also the staff - it is like being served by a bunch of robots. Again, consistency is important at this level of restaurant, especially when the same meal is being turned out twice a day, every day. OK, sorry - I've gone on a bit. Just got going to spewing out my reactions to some meals I've had. I've left out reactions to Parisian restaurants - although still the greatest eating city in the world, somewhat uneven at the top: Yes to L'Astrance, Guy Savoy; iffy to L'Arpege, Pierre Gagnaire. And don't get me going on Senderens . . . Next stop: Barcelona and surrounds. Suggestions solicited and welcomed. (Reservations already in place at Can Roca and Sant Pau.)

I know that Michelin hasn't been to Philadelphia, but I'm going to be. So, if you were the Michelin man, to which restaurants would you give 3-stars? 2?

I'm about to head on over the pond , and if I could ask the indulgence of folks for some quick opinions. I have a reservation at L'Arpege for next week, but after having read what people have said about Eric Frechon, I have become interested in dining at Le Bristol. Unfortunately, I have only one evening, so it is one or the other - any views on priorities between them. Thanks!

I suppose that many of you have now seen that the 2008 version of The World's Best Restaurants has been posted. For those of you who haven't seen it yet, here is the link: http://www.theworlds50best.com/2008_list.html Now needless to say there is much to be debated about this list, both in terms of inclusions and exclusions, as well as overall rank - for sure it is hard to imagine how some of these restaurants can be considered among the best in the world, and equally for sure some restaurants are left off that should be on the list. But given that this is the France forum, I'll take this shot: Having eaten there last week, I am completely mystified how Le Chateaubriand makes the list (ok, 2nd 50), as well as being honored as the breakthrough restaurant of the year. I thought it was, at best, a reasonable neighborhood place; in all honesty, I think I can cook better!

Link is broken.

Need recommendations of places open for dinner on Sunday in Paris. Not 3 star, but a place with substantial culinary aspirations - going with some of younger colleagues who have the palettes but not the wallets!

Second! Just back, and did just that - especially a treat for kids. Only exception is that my suggestion would be for creme de marrons.