Shermar

Only been there to drink on many a Bastille Day with French friends. There were French folks eating at other tables. I didn't hear any complaints. One of my friends is a chef. He certainly would have said something if the place wasn't good. We never eat there though because its just one of many stops.

Just ONE thing? Meat--hooved, finned, feathered!

Sidewalkers it was! But for fried onion loaf I recall a place called Tony Roma's that had a good one years ago(East 57th?) Then there was a place called St. John's Wood on First Avenue not far from the U.N. that had a good fried onion loaf as well. Alas, I am not a fan of Dallas BBQ--awful sugary bbq sauce and a clanging atmosphere are too much to justify a trip for the onion loaf alone.

The Times article said cheeseburgers head the list of "last meal" requests here in the good ole U.S. of A. No surprise!

The giant pepper mill was at one time a symbol of a specific "phallus"--that of an international polo player, race car driver, debutante dater, playboy Porfirio Rubirosa. A South American, he was reputed to have an extraordinary appendage. For many years at establishments frequented by international "cafe society" one could ask for the "Rubirosa" and that gigantic peppermill would be brought to your table. This was true here in New York within the last decade even though he was a celebrity in the "30's and 40's. True, I swear!

Rachel, The only prblem is when you call "Here Peeve!" you might get more than you bargained for!

I HATE it when I have prepared a meal, with all the elements timed perfectly, only to have those who are eating come to the table fifteen minutes later because they just can't tear themselves away from the television or the computer!!! GRRRRRRR!

I have trouble re-tying boneless legs of lamb or large roasts. I'll bring 'em home untie them, season them wonderfully and then my kitchen turns into a wrestling ring. Eventually they get re-tied but both of us are exhausted and the roast never, ever looks as nice as it did when the butcher handed it to me.

Thank you all for the great details. The place looks charming and I've read the menu posted outside. Now all I have to do is go there and eat!! Shermar(New York lady with New Jersey gentleman)

No don't seed them. Cut the small ones(grape sized) in half. Start with a quarter cup of olive oil, use more if it seems too dry. Trow some freshly torn basil, some oregano and some thyme in there too. Red pepper flakes for arrabiata would work as well.