Rich Pawlak

ROFLMAO!!

"Media" are invited for 6:30, so there I will be.

I'll hitting the Great Taste tomorrow for a bit.

Ya gotta figure McCormick & Schmick's would carry it.

Thanks. I rank lunch with Jonathan Newman as one of those quintessentially memorable experiences that you're fortunate to have with those rare individuals who are compellingly passionate about what they do and are never pretentious about it ( in no particular order): Talking beer or bourbon with Lew Bryson; Chowing on hot dogs with Holly Moore; Talking wine with Katie; Talking wine with Andrea Immer; Most every dinner with the DDC; Eating pizza with the Pizza Club. Mosts everything else comes in second place.

Actually, it was a killer year in most of Italy. One of the few Big Guns in my wine rack is a bottle of '97 Isole & Olena Cepparello which was #3 on Wine Spectator's "Top 100 Wine of the Decade" list for the 90's. That rating came out when I still was working at Moore Bros. and let me tell 'ya the phone was ringing off the hook for our tiny allocation of it. I tried some from a magnum a while ago and it was drinking quite nicely then. I need to find an excuse to pop this bad boy open before it turns into the "I wish I'd drank that" bottle". And no, I'm not taking numbers - this ain't no stinkin' bakery! Wish I coulda' been there for this. I have no doubt this is about as good as it gets for the big fat bargains stuff in the Chairman's Selections. Very cool that you got to share it with Himself. Any interesting comments about the wine or its procurement to share with us? ← Grab a copy of tomorrow's Daily News.

I enjoyed a bottle of the '99 Nardi with the Chairman hisself over lunch last week, and Jesus Christmas that was an awesome wine! No lie.

Wouldnt you know, the one week that I get an article published in the Daily News, and darn, there's no Media Digest! Imagine that.

I'm out, guys. The twins have colds and it's all hands on deck here. Sigh. I miss good pizza.

In the story, the writer refers to the "short-lived" Melt? Seriously? How'd I miss that? Was it even mentioned here?

Overtures! Luxe atmosphere, classic dishes, the most unexpectedly elegant BYOB in town.

Todd, as the presumed host for this outing, I love the idea of a special menu prepared for us E-Gullet folks. I will ask for your preferences on dates in May as we will probably be a large gathering and want as slow a night as possible for you. Please pm me with some dates and I'll post them on the ISO thread. If possible, could you also pm me the menu and I can ask our resident wine expert Katie for some suggested pairings. Thanks and yes Rich it is about time ← Hosting a DDC dinner is a no-brainer, as Katie, Gary, David Desilva, Jim Tarantino and others will attest. I have sent you a PM with other particulars.

The DDC has always strived to experience unique dining experiences on off-nights (Mondays/Tuesdays) as affordably as possible. Many of our dinners price at $25 pp, inclusive of tax and tip, others have stretched to $30 and $35 pp. BYOBs like yours, Todd, are especially exciting and affordable. We usually leave it up to the chef to create a menu that he/she feels beat shows off the restaurant. Whomever decides to host can work with you to the best of everyone's advantage.

It does sound good. You think they're set up for that kind of headcount, though? ← Thye can hold what they can hold; we'd obviously have a cap on RSVPs.

Finally got over to Johnny's Hots today for his version of the Roast Pork Italiano: I added spinach and sharp provalone to my sandwich; broccoli rabe is also available. Like his version of the cheesesteak, this sammie goes right to the top of the list of great ones in Philly; the bread, juicy pork and greens all work terrifically together.

I think Jeff is being nominated to host a DDC dinner at Mandoline. Well it's about time.

Damn, that's a fine day of beer. Do tell us about the pub in which you found these splendid brews!

Definitely visit both places to compare (and get to John's before 2:30PM when they begin to close down for the day), and you might also want to add a quick run north on Delaware Ave., just below Columbia Ave., to Johnny's Hots (also before 3:00PM), who make an estimable roast pork sandwich with greens.

Yes, TRULY, a class act all the way. I will miss her regular commentary and opinions, but I hope she will still frequent these pages often. I'm a huge fan.

I'm in.

Three of my very favorite beers: Yards Philadelphia Pale Ale, Yards ESA and Yards Love Stout

Mr. Mariani was in for lunch about 2 weeks ago, which was probably long after his deadline for that article. ← Ever mindful of the eager PR folk in this city, I'm sure he was visiting for his annual roundup of Best New Restaurants for Esquire magazine in November. Betcha. ← Rich: I'm certain you're correct. His hosts for lunch were our PR agents. ← Yech. You can tell his REAL seriousness (as opposed to his willingness to get a comped meal) when he shows up with some chefs and others, and his own credit card, and performs the "Mariani Shuffle", as I like to call it, whereby he orders up a whole mess of food with the help of his fellow guests, and then proceeds to pass each dish around the table so that he is able to sample every one (as is everyone else of course). It was maybe 1996 or 1997, whenever Brasserie Perrier was brand new, and he took a bunch of us (including the Inky's Micheal Klein and chef Vince Alberici of the Adam's Mark) and after we got the Official Tour from Perrier himself, set to ordering up most of the lunch menu. As the plate passing commenced, Perrier saunters by and screams "What are you dooeeng?!?!" Mariani explained, and pointed out to Perrier that he was indeed writing up the restaurant, at which point our local Napoleon bowed gracefully and exclaimed "As you wish, John Mariani." A priceless moment.

Lee's Deli (not the chain) is a pretty unimpressive looking small-scale diner on the corner of 47th and Baltimore. Scott, though, makes his own barbecue and buffalo sauces and uses high-quality meats and vegetables. Easily the best chicken steaks I've had (I know some don't consider them real steaks) because he starts with a real boneless breast and shreds it on the grill as it cooks. Best with the broccoli spinach chicken steak, very garlicky. Rest of the menu (other than breakfast) is mediocre, but the steaks are good. ← Excellent lead--thanks!

Mr. Mariani was in for lunch about 2 weeks ago, which was probably long after his deadline for that article. ← Ever mindful of the eager PR folk in this city, I'm sure he was visiting for his annual roundup of Best New Restaurants for Esquire magazine in November. Betcha.

I really do appreciate all of the responses, folks, I really do, but many of the places you're mentioning are places where'd you'd EXPECT to get a decent cheesesteak. What I am looking for are cheesesteaks in unlikely venues, namely restaurants, bars, or other venues where a decent cheesesteak would not be expected.