Al_Dente

My condolences NYC. Can one eat Marlin?

That's a beaut... Too bad you didn't "accidentally" photo it on top of one of the restaurant's cocktail napkins with the name of the joint on it.

Agreed. Sometimes, you order something as a way of judging the quality of what you might expect in the future. Even in the world of cheap restaurants to go to, they gotta make good fries!

French's sucks. Oops, sorry. Potato salad can be made without it. As it can without Ketchup.

You are correct about my devastating charm and drink buying, BUT Dubliner might work, though it's usually packed Friday night. The other Irish joints you mention are far too dark. Tune Inn is a good place for kickin back and reading for a Sat or Sun afternoon. Admittedly, Firefly was not the best for hanging out and reading as a single as Steve Klc expressed some concern about, but it's a great lounge place where I felt very comfortable, relaxed and at home. I was taken care of when I arrinved... it didn't seem like the end of an ass-kickin day after I spent a few minutes there. Thanks John and Tricia... I had the chilled few moments I needed... luv ya.... Mike Edited to clarify...

I try not to say anything super opinionated on this site, because I don't want to turn of the unconverted who probably thing we're too pretentious. That being said, MUSTARD SUPERIORITY IS A KEY ELEMENT IN CULINARY ENLIGHTENMENT. I don't care what your preference is, but that stuff named after a country known for it's wine, snails, and Eiffel Tower, is C. R. A. P. Not that it actually has anything to do with that country. Maille's is excellent, as is nearly anything else. The bright yellow stuff is a cheap imitation of the real thing. It's fine on the ballpark hotdog, which is a potentially transcendental experience, but mustard is not typically a thing to be taken lightly. Let the onslaught begin...

Well, I went to Firefly and it was outstanding. Had the egg drop soup which had a lovely richness that went beyond just the egg factor. It had a "beefiness" for lack of a better word along with some sweetness that really hit the spot for one of the first chilly nights of the year. The waiter suggested what he described as a Cab/Merlot blend from CA that I doubted would go well, but I took my chances. Given the unexpected depth of the soup, it worked out very well. The gnocchi has been modified for the cold weather to include some tasty spicy sausage similar to kielbasa. I thought to myself that this is one of the heaviest lightest dishes I've had. The potato is airy and tender, yet dense and rich. An enigma texturally speaking, but you can feel the care put into the preparation. Jeebus, I suck at this... I tried my best. Anyway, thanks John, I thoroughly enjoyed it.

Didn't want to bore everyone on the site, so I PMed ya...

While I often fantasize about it, I'm not a chef. Just an office drone mgmt type. A stunningly handsome office drone mgmt type, I mean.

I think I'm heading to Firefly to read the Post, drink wine, have an excellent bite, and say "hi" to one of the friendliest chefs in town. Go to Dupont, and walk down New Hampshire to the Hotel Madera-- right there. I'll be the stunningly handsome guy in the lounge wearing a blue shirt and khakis. Al: When you read the Post, checkout WORLD'S FARE section. It's a trial run. Deep inside the paper where ads are. Curious what you think... rachiesarah: I agree about Firefly and Nectar. Say 'hi' to Reed if you pick Nectar. Splendid batrtender. Do you have budget cap, btw? That section is sitting in my briefcase waiting to be read-- I look forward to checking it out.

Actually I said Firefly, but I hear Nectar is good too-- I haven't made it over there yet. Yes, I'm stunningly modest too

I think I'm heading to Firefly to read the Post, drink wine, have an excellent bite, and say "hi" to one of the friendliest chefs in town. Go to Dupont, and walk down New Hampshire to the Hotel Madera-- right there. I'll be the stunningly handsome guy in the lounge wearing a blue shirt and khakis.

That was a hell of a way to use post #4300... yikes.

Well done what? Did the suspense build again while I was asleep? She's the second place winner. Yes, but how did you learn such a thing? You must be going directly to the forums like I usually do. I just periodically check egullet.com's main page.

Well done what? Did the suspense build again while I was asleep? She's the second place winner.

Well done, Snowangel!

So which eGullet member is SHE? (sorry, you set yourself up) It's definately Varmint in drag. Actually, I am a woman. I was in drag for the pig pickin'. That explains why as the night wore on, I was admiring your rack more and more. Not edited to add: just kidding.... really.....

Interesting twist on the decision making..... appropriate-- Varmint is a bit twisted...

So which eGullet member is SHE? (sorry, you set yourself up)

two more factors for this complex decision...

I stand corrected. I had a meal along the lines you describe recently. The details become gruesome.... obviously not true love...

The definition of true love....

You got yourself some good ideas and possible variations here Basilgirl. Something about this dish just... uh... works... if you know what I mean. And as such, it should involve plenty of improvisation, creativity, attention to detail, awareness and sensitivity, an appreciation for all the senses, and a major hit of BADA-BING! Your only missing detail is what you'll wear for this lovely romantic feast. Well, that and what particular variety of pasta you should use. Both key elements.....

1st paragraph: not a bad idea 2nd paragraph: cracked my ass up

I can identify with that....