Bond Girl

Sugarella, I've had the similar experience at a Jean George restaurant in New York City, a wrinkly white haired old man asked if I would take 1000 bucks for 15 minutes. But, I wasn't a kid and I wasn't alone either. It's just one of those unfortunate things that happens... Having said that, I've met some pretty interesting people eating alone. I once sat next to a very nice but grungy guy at the sushi bar in the East Village, and he told me that he played in a band called "Foo Fighters". Knowing nothing about pop music, I just nodded and smiled, thinking that everyone in East Village played in a band. He gave me a CD, and it turned out that they make pretty cool music and now I have foo fighters on my ipod. The first time that I was in Barcelona, I met a guy eating alone in a restaurant He spoke German and a bit of English. and I have some command of German and French. Neither one of us spoke any Spanish, but the waiter has a bit of French and a bit of English. So, between the three languages, we manage to negotiate a dinner order. He was some sort of car racing champion in town to see a sponsor, and for the next week, I was wined and dined through out Spain.

I heard that Route de L'ourka ia an interesting mix of Moroccan and Thai. Has anyone been?

Okay, I've got reservation to Casa Lalla and Riad El Fenn, staying at Jnane Tamsna, are there any other place or food that I must not miss?

Anyone has a good recipe for lemon curd?

Certain jars I don't bother scraping...the dog takes care of most of that.

Madeleines, Fancy Cookies, baby Financiers.

skyway on allen street where the old santosa used to be.

Got take outs from local Malaysian Eatery, sat on the couch and watched "House" on TV. Couldn't be better.

No problems with my and I use them to sear my tuna steak. Love my all clad. Tips: If you have friends who belongs to a food or restaurant organization, be nice to them, they get a 40% discount at certain time of the year.

From the Web Designer of R4D:

I've made Indian food with all kinds of fish from Skate to snapper. I think it's the substitution that makes it interesting. I don't like catfish or Tilapia to begin with, so when I make curry, I use scrod, halibut, blue fish (which gives it a nice rich flavor) or Monk fish. Sometimes, I even use strip bass.

Having just rid myself of another pondscum (okay that's not a nice way to refer to tha guy that I've been seeing), I am thinking of a voodoo doll cake with your ex-lover's name on it. Wasn't it Blake that says' Love can make a hell of heaven's despite?

Halloweencat, you must remember that I am just stating a personal opinion, which is very subjective, not giving the kill order to exterminate all vegans. Now, the Dr. Atkins followers....those are a different story.

BTW, any truth to the rumour the Del Posto eviction rumour in the New York Post?

Actually all cooking is technically molecular gastronomy, people just have been doing it for centuries without rationalizing why they are doing it.

wd-50. Nothing molecular about Urena.

Doc. I think you may heve to get there to see for yourself. I don't get the WD-50 vibe at all at Urena's. There weren't a lot of the changing shapes, textures, enzymes chemical stuff that goes on in WD-50. To me, it's more like Blue Hill but with bolder earthy flavors.

Everything was fine on the tasting menu at urena's last night. The lobster was indeed outstanding, and the amuses boldly interesting, but the halibut and the scallops were just okay. They weren't bad but just standard combinations that you find everywhere. The desserts were weirdly ill conceived. We had the yogurt sorbet which weren't bad but it weren't good either. The flavor combination were just odd. But the slices of samolina cake with rosemary ice cream and feta cheese was down right awful. The feta cheese over powered everything on the plate so all you taste was the saltiness of the dish. There was some sort or honey that was drizzled over it, which only made the combination worse. I am all for experimentation when it taste good but this flavor combination simply does not work (at least for me). The staff was friendly and wonderful. Although many people had complained about the brightness in the room, it didn't bother me. Urena has possibilities, I like to see the menu evolve more, but I may just pass on the dessert. Also, I'd like to add that for a restaurant that had been opened for 10 days, it is damn good. edit for grammar.

There's a whole line ahead of you. Prescilla is the coolest. She's not only a fashion Model and Mixologist Extraordinaire, she's getting her masters in history. She's got it all: beauty and brain and the nicest presonality around.

Single ladies out there, listen up! Bob Truitt, Will's extremely pulchritudinous chef de cuisine, is up for auction for Valentine's day. The winning bidder will get dinner and desserts personally cooked by Bob. For those not in the know, young Bob's experience includes Pasion and Morimoto in Philadelphia. Starting bid is $200. Contact the restaurant for more info.

I think Will, Stephan and Laurent (let us not forget the two guys who came up with the idea for the dessert bar in the first place) have a lot more to worry about these days than trying to buils a website without Emilie-the brilliant graphic designer that did all the graphics for the restaurant. But, if anyone out there who would like to do it and maintain it for free, please call them.

They are not open on Sunday. The restaurant was built on a shoestring, I'd be surprised if they have the budget to build it. The graphic designer Enilie is now working in Paris and I 'm not sure if Will has a web designer. I will find out.

Stay away from the Upper West side around the Columbia University area. I was considering moving there, but scrapped the idea due to lack of interesting restaurants. I vote for the Union Square area: green market, decent places to take out from and you get Flatiron, East Village, West Village and Gramercy all in wlaking distants.

Chikalicious is dainty and lady like. Room 4 Dessert is fun, irreverrent and playful. The desserts are much more interactive and the atomosphere more laid back. You also get full size desserts rather than bite size tastings. mmmm... i'd like some of that Ooops...

Friends and Family night was yesterday. I did not have everything but the ones I did have was very very good. A lot of the stiff on the menu was inspired by his daughterso you get a lot of childhood desserts re-interpreted. Having just had a taco from La Esquina before I got there, I was very happy to find a fresh lychee cream floating on a pomelo gelee. This was followed by a frothy trip of lemon ice cream, caramel ice cream and brioche with a homey "nolitela', a housemade chocolate hazel nut spread. The chocolate note was taken up by a glass of sinfully rich chocobubbles, which is undoubtedly the best cure for a cranky mood. The scenery changed into vanilla after that and I was charmed by a lovely sabayon cream with reduced cola and little crunchy bits if nuts and cornflakes inside that reminds me of milk and cereal. Then a dramatic cotton candy on a white paper cone appeared with a meringue and whole milk ice cream. Given all the flack that Will's got over the past year, he's really less controversial then his fame claims. While conserverative eaters may find the menu somewhat chellenging and the techniques experimental, but the desserts are really fun and happy. Go and check it out, you won't regret it.