jogoode

Me neither! I looked on the English page but couldn't find the mention. What does it say? A Fukui resident told me that the eat katsu don without an egg on top, because they enjoy simple tastes. But that was all I heard about katsu don, though I did eat a lot of it.

I'm salivating, too. He'll probably ask you whether there's anything you don't eat. Then he'll get to it. But remember, you don't have to do an official omakase. You can order a few pieces and then ask him to start suggesting fish. Do try the sawara; it was so good! I've never enjoyed that fish so much. Thanks JJ. We're salivating at the thought. We were thinking of each ordering a $60 omokase to keep to a budget and then ordering a few extra pieces. Does he ask for our preferences before the omakase or does he just do his thing and we ask for extra pieces later? ←

Exciting, DanaT. Be sure to order lots of tuna -- 'tis the season.

Glad you enjoyed it, Pan. I was excited when it opened, but haven't yet gotten around to trying it. Yet if that fritto misto is as good as the version served at Celeste, Bianca's sister restaurant, then I'm with you on how good it is!

Hi All, I'm doing some research on the use of garlic in Japan. Does anyone know when garlic came to the country and whether it is used in any Japanese dishes? In Tokyo, I passed a few Ninniku-ya, at which almost every dish is a variation on garlic. But these restaurants seem to serve mainly foreign food. Thanks!

Hey, no one said Jews eat good Chinese food!

You can definitely reserve a seat for one at the bar! Highlights from my recent meal included beatifully fatty sawara (Spanish Mackerel), Pearle Passage oysters, aka ika, scallop with a squirt of daidai (a fruit with no English translation, said Yasuda, but in my little Japanese food dictionary, daidai is Seville orange), and menegi (scallion sprouts), along with the typical (but not typical ) warasa, akami (no toro this time), anago (Florida), and uni (Cali).

So, how did it go? ← It was amazing, as usual. After every meal at Yasuda, I wonder why I spend that kind of money anywhere else. It's just so satisfying. Proof that Yasuda isn't as expensive as people seem to think: the check for two was $120.

Hi flinflon28, I'm about your age and I've found the atmosphere at Le Bernardin to be a bit "tomblike" (very apt!). It is not a high-energy room, for sure, and the chairs are so big that when I've eaten there I've felt like a kid at the grown-ups' table. But once the salmon rilletes hit the table, you forget that you're the only one there under 50. Some still call Ripert the best chef in the city -- where did I hear that recently? -- and I have found his food to be excellent. So, go. And Michael Laiskonis, who used to host eG's Pastry and Baking forum, is the new pastry chef! I'd love to check out his desserts.

From Grimes's first review: http://query.nytimes.com/gst/fullpage.html...752C1A9669C8B63 Now, according to Ducasse's Web site: -Choice of one appetizer, one fish or one meat and one dessert is $150. -Choice of one appetizer, one fish, one meat and one dessert 175$ -Alba Truffle menu is $320 Only the truffle menu represents a significant price increase. But that price is dependent on the market, and truffles are expensive this year.

If a restaurant's serving seafood will help your cousin find something she can eat, then go for Esca, an excellent Southern Italian seafood restaurant. Otherwise, I'd try I Trulli, whose food is unusual (Apulian) and reportedly great.

I finally made it to Congee Village, and had an excellent meal. I was eating with friends, some of whom are not adventurous eaters. One friend is particularly cautious, and requested that we order General Tso's Chicken. Not only did he thoroughly enjoy Congee Village's rendition of the chicken -- it was quite good -- but by the end of the night he was digging through a pile of shells to make sure we'd finished all of our razor clams in black bean sauce. This dish was the highlight of the night. The clams very fresh, and very chewy, and the black bean sauce was the best I've had. It had a multidimensionality that you rarely find in the Chinese food -- at least in the Chinese food I've experienced; I'm sure you more-experienced folk can set me straight -- and for that reason, I thought the dish felt vaguely Thai. Next time, I'll have to go with a more adventurous group. Either way, I was happy that the seven of us rang up a bill of only $106, with two soups, rice, and six mains.

No way! Isn't that cruelty to vegetables, or something?

Ditto. Thank you, guys! Ellen, Steven, Moby, What the heck are those two little curved cylinders on the finished plate?

http://store.cabotcheese.com/#butter Good butter and... But seriously, is this $33 more than one would pay for 8 pounds of another fancy butter? Hmm, I have to figure out a way to taste this stuff.

It's funny you say that, Jason. In fact, Devil's Tower formed after the Great Potato Volcano of '43.

Now you'll just have to learn to make Nam Ka Tod! I did eat the Miner's Lettuce (though I now remember the waiter calling it pennywort -- the mystery continues...). I was told to use the leaves to pick up bits of salad and shove the leaves in my mouth.

Pancho Villa, Pancho Villa, and Pancho Villa . And I thought I was crazy going with my girlfriend! (Diana's got it right about Vegas.)

Oh. I couldn't really tell the shape from the photo. Don't you think that's probably what they were then, lotus leaves? I mean, considering the name of the restaurant and everything. ← That's me -- overthinking, as usual!

That is a strange thing to see in Alabama! Wintzell's was a great place, though. Tons of character.

I went here on my road trip, too! And tried the West Indies Salad. Was Pinky your waitress?

Thanks, squeat. Strange, my leaves looked more like little lilypads.

Welcome, Charity Case! I'm glad you enjoyed my pictures. Here's a picture I found of kaffir lime leaves. I'm not sure the leaves on my plate look like this; do kaffir limes leaves have a variable shape?

More from Slice NY.

David Thompson, in his newish book, Thai Food, suggests that the Siamese cuisine of several hundred years ago deserves nomination as one of the greatest. It was so labor-intensive, he says, that only those who weren't actually cooking it would insist it be made the way it was.