jeunefilleparis

I have always loved GWB and Grill. I had my 24th birthday there the year before last and it was great. I have never had anything bad there. 2 years ago I ate there in the winter and they had this heavenly wild mushroom soup, must have been cream or something in their to achieve the richness it was awesome I also recall another evening when i was a freshman in college that involved throwing up lingonberry soup after drinking too much! not fun.

I had the wonderful privaledge of standing behind Sarma in the kitchen last night while they fired orders. its so interesting to watch at kitchen that doesnt "cook" I ve never seen such a happy kitchen in my life. Sarma has great taste in music and one of the bus boys, a new transplant from the south was jammin while he worked. i finally removed myself from the kitchen and sat in the garden which at 10 30 was still pretty busy. it was a beautiful night. my friend who had not been there before met me so I made her try the zebra lasagne, which i was just nibbling on since we had left overs. we started with the lettuce wraps which i swear are the greatest things in the world. i can never recall what is in them exactly but they are refreshing, fresh and crunchy with lots of fun textures and the semi spicy peanut? dip is delicious we also had the tomato TARTARE,,,, which was awesome again. there was something new on the menu, the name is escaping me,,,, um, Sarma help me, all i know is that it was cooked in side corn husks and had a killer mole sauce that was spicy as hell for me. I wanted the peach and ginger parfait but Martha Stewarts daughter who was there got the last one,, fear not, the pinot noir icecream with sweet cherrys and almonds was to die for,.,,,, as well as the lemon mousse with ginger bread crust, i liked the texture of the mousse and it was sweet but not too sweet, just right Sarma and Matthew, thank you so much for your hospitality, you are both so kind,I ll be back next week:) I cant wait til you open for lunch too lauren i should clarify that this was actually last friday night,,, i m a bit slow due to work,,,

my first living space was a dorm above the blue water grill. * new school not nyu* so i had a mixed appreciation for the greenmarket. i used to get very annoyed at clanging metal poles at 5am when i d just returned home from bar hopping. now i m happy if i can get to it before work or before it closes after work. i have bought lots of my yummy jams there for beths jams as well as lots of cheese and tomatoes, garlic flowrs and of course, pastries i love the hot cider in the winter its just so perfect! i m always amazed at the variety of fruits and veggies there and how vibrant and healthy their colors are. if i cooked i would buy more of them!

Well, i ve seen it! i dont have the menu to prove it;) so you ll have to take my word on it,,,,,, yes tartare refers to meats, but there are nut cheeses and cheeses usually refers dairy

next time you re near mulberry pop by and get an ear of corn at cafe habana,,,,,,,, simply delcious!

you can make a freakin tartare out of anything, tomato, watermelon, tuna

OK...now we're just gettin' silly! An egg-less souffle?!! What's next...Steak Tartare without the meat?!! BeeT's excuse me, there are subsitutes as we ve seen for many things, since i LIKE souffles, I thought that i would ask, ok, would you be happier if i create a word for something that is souffle like without using the word souffle? some of you people need to get off your high horses with the name thing,,,,, pine nut cheese, pasta, deal with it if Sarma you can make icecream without eggs .........

Sarma My friend went to dinner at Wallse last night and had this egg white huckleberry souffle, i really like souffles, but i dont eat eggs...... it it possible to replace it with something or do all souffles require egg whites to achieve the desired texture?

I ll say what I remember Now my first dessert was the chocolate cookie withe pistachio icecream and chocolate icecream. I loved the icecream, apparently they use young coconut flesh ( is that right, Sarma?) I didnt love the cookie, its was chocolatey, but kinda chewy and just didnt taste great to me,,,,,,, the next time that I went back, I tried the parfait, the watermelon carpacio and the chocolate pudding, all of which were brilliant. I LOOOVED the parfait, that was my favorite. it s honey ginger with strawberries and walnuts and i dont know exactly whats in it, ( only whats not) I m sure that Sarma can describe it better for you. the carpaccio was light and refreshing, super ripe watermelon very very thin and there was a syrup on top whose name is escaping me. the pudding was to die for, it was super rich and super chocolatey with mint and raspbeerries, it could substitute for my choc mousse any day! hope that helps lauren

Actually Nathan we are not naturally carnivores at all. Carnivores pounce when they see or smell blood. If you were to see roadkill on the side of the street, you probably wouldnt stop your car and dig in face first, that is what carnivores do. Also, real carnivores have huge sharp incisors, we do not have them either. In fact I could almost guarantee that if people had to KILL their own food with their own two hands, a la caveman/woman time more people would not eat meat! cheers my dears Lauren

I wasnt getting on nathans case i was merely stating my opinion

As I may have mentioned before I am a total vegetarian now. Its been over a month since ive had any red meat or meat from fowl, with the exception of fish. Without trying I have lost about 5 llbs I sleep better, my skin is better and I am never hungry in the afternoon. I have not become some holier than thou person, I dont care what people eat as long as they are aware of the consequences to their health. I am eating dairy again bc i really missed goat cheese, i m not sure if I will continue this dairy intake daily or just on special occasions, I really like my vanilla soy milk and rice milk. I cant remember if I posted it here or said it in conversation but in Wisconsin this past holiday, I watched my friends friends catch a fish. As they pulled it out of the water I watched it squirm and struggle. They had difficulty removing the sharp hook from its mouth. It looked so painful as if it had gotten a lip piercing at the mall without asking and someone just came up to it with a needle and went here. I was struggling with removing fish oysters etc from my diet but now its done. I had my last meal at Mary's fish camp last night. Fried oysters and clams and a really great lobster roll, but as I ate it, I personally felt really guilty, as lots of lobsters are thrown in alive to boiling water and if that was me, it would have hurt a lot. As far as the oysters/clams go., I called PETA and while they dont know for sure if they feel pain, what they do know is that constantly scraping the oceans floor for oysters and other shell fish destroys their ecosystems. I dont know how i m going to give up my leather shoes though,,,,,,, damn you Prada.

I m sorry Nathan, but the reason people dont eat meat is personal, there are varying reasons for example, I dont eat meat bc I dont think that any animal has to suffer for me to be full. Also the amount of water used to take care on cattle is astonishing. The earth is slowly, actually not that slowly running out of fresh water and a lot of it goes to cattle, pigs etc. Its amazing to me that non vegetarians are so damn insecure about their reasons for eating meat that they have to make the vegetarians defend their decisions. Yes there are some really annoying vegetarians who preach etc, but not all of them are like that According to the Water and Soil Specialists, California Agriculture Extension working with livestock advisors it takes 23 gallons are required to grow 1 lb of lettuce and tomatoes, , 24gallons to grow 1 lb of potatoes, 25gallons for 1 lb of wheat and for meat and fowl etc for 1 lb of chicken its takes 815 GALLONS of water for 1 lb of PORK it takes 1 630 GALLONS of water and for one little POUND of beef 5,215 GALLONS of water you set me off so I am just giving you some facts

I forget to write before i left, but i had a drink at " V " last wed. I was really floored by the beauty of the space. It made me feel like a member of the bourgoisie. (sp?) I still cant believe its in a mall, but what a killer backdrop. Dont know how the food is, but they have some cute servers!

I had a great meal there 3 years ago and then as we paid the bill, a cockroach crawled up the wall, i like the ethiopian place on macdougal and west 3rd, its across from minetta lane

HI Smithy I can answer part of the icecream on,,,,,, they use young coconut flesh which makes it creamy,,,,,,,, also I think if you scroll up to her first posts i think she explains it! lauren

I would think that a lot of them are , but I m not sure

Last night I went with my friend to Pure food and wine. It was a bit humid but we decided t sit in the garden. The breeze was really nice and they had put up umbrellas, last week, i dont remember seeing them there. We started with coconut water and a mango smoothie. The coconut water was amazing, really pure, rich and fresh, my friend, erin, who had recently been to South Eastern Asia, said that it was just like what the street vendors sold. My mang smoothie was really nice. Very flavorful, i do miss my mango lassis though, but i m sticking with the no dairy thing, We decided to share one appetizer which was the sushi rolls with avocado, pickled ginger, blacksesame seeds etc. they were really great, but she also sent out the tomato tartare with macadamia nut and kaffir lime foam. It was so divine,I m going to have to search the thesarus for another world for fresh, but that s what it was, fresh and ripe and vibrant. there was some orange fruit mixed in, mango maybe,,,,, the main taste was the tomato. We also got the lettuce wraps. Now I love wraps and when i ate meat, there were these duck wraps i loved at Cafe Asean, but these were better. Dark lettuce wrapped around cucumber, basil,,,,, with an almost carmalized apple dip,,,,, help me out here Sarma! the presentation of those 3 was remarkable, they are truly pieces of art. The shapes and textures is incredibly beautiful, especially the tartare that had a the circular tomato layers, w. the light kaffir lime foam and a long narrow triangular piece of ? I actually never figure out what it was, it did taste grainy to me,,,,,,, The entrees again were wonderful. I had already tried the zebra lasagna last week, so we got that, and the truffle squash pasta with truffle oil and peas. We were gifted the red beet ravioli The beet ravioli was by far the most vibrant of the group. Perfect red square sprinkled with seeds and then a curry or cumin sauce was drawn in squiggles around it. The truffle squash pasta was one of the most decadent things i ve had made of pure veggies. it was reallly quite amazing. The truffle sauce was very potent, ( personally i cant get enough black truffles) but the pasta sauce actually tasted cheesy and the peas very , yeah, very fresh:) the ravioli could be easily slipped from fork to mouth in a bite, well, large bit, i maanged. Very rich flavors, macadamia nut filling I believe. The lasagna again was just unreal., I dont know how they grow such delicious tomotoes, but they do. I love the pesto, sun dried tomato combo. Lastly but certainly not least, was dessert. Sarma came out and I ve never met anyone so happy, and excited about her food before. Maybe it s the raw food karma, in any case we met her and discussed dessert, and thanked her for her generousity. Dessert we had the Watermelon Carpaccio with Coconut-Lime Ice Cream, galangal syrup and lime basil, the honey ginger strawberry parfait w. walnuts and the chocolate pudding with raspberries and mint. By far my favorite was the parfait. I dont know exactly what makes up the parfait part but the strawberries were a dark lovely red, small, must be wild strawberries, the comination of creamy parfait, lush juicy strawberrie and crunchy walnuts was so wonderful to the palette. the chocolate pudding again a rich masterpiece, very creamy and smooth, obviously not milk chocolate,,,,,,,? coconut flesh again? Nice plump raspberries on the bottom. THe carpaccio was great too, i loved the galangal syrup which is a new vocab word for me and the coconut lime icecream was nothing short of refreshing, it would be a great palette cleanser for the tasting menu:)) Overall, again an amazing meal, the weather held out nicely. it was filling up inside and outside through out the evening and it was a monday, so it seems to be getting great press,,,,,, like the news coverage last friday on channel 11,,,,,,,, Cant wait to go back again.,,,,,,oh forgot, the kitchen is so funny, you walk in, and its, well empty sauf lots of dehydrators and counters for plating. there are containers filled with differnt herbs, spices and veggies. Thanks Sarma, for everthing, it was a fabulous meal. I was left full but feeling healthy and nutrified ( is that a word, well i m making it up)!!

Ino, new green bo, chick pea, cafe mogador,,,,,,,, my favorites right now

I have a friend who used to work at a very very high end French restaurant, I wont say names because, I suppose it could be considered slander. anyways, the way the men spoke about women was beyond anything I could imagine. I have to say that, in a way its a good think she is gay because she could talk about girls with them instead of being hit on by them, though i know for a fact that she was "jokingly" fondled on occasion. She was the only female in the kitchen working on the line, - not pastry, where she started and worked with another woman. Their kitchen also had a view of a private dining room and they would all make comments about the women dining there. Sometimes the owner would come in with an "attractive blond" as she put it ,a nd the jokes would not end. Most of the restaurants where I work have been pretty calm, mainly bc one of them was an open kitchen the restaurant which kinda elimated crass talk, but whre i work now, some of the comments make me cringe and want to file suit,,,,, ughh

i m not sure if this is off topic, but i ll say it anyway and it can be moved later if need be, but at a certain west village restaurant where i worked for about 5 months, i was REQUIRED to wear heals. I understand having someone relatively attractive or whatever to greet people, but they actually told me that i was too short and that they wanted someone to be TALL. every day i would walk home barefoot. Mind you, every single waiter, bartender, busser, kitchen staff etc and the managers ( men) could wear flat black shoes,,,,,, but not me. the only week i could wear flat shoes was when the owner was away on vacation. i m almost glad that i got fired from there,,,,,,,,,,,,

waaaaaaaaait? I m confused, I had a glass of white wine from California, I was told that everything in the restaurant was vegan, I am going to be upset if i find out that my wine had egg whites and stuff used in it,how can I find out? I know that it was a by the glass wine, the first one of the WHITES side Lauren This was totally new as me as well! I just asked our vineyard manager, Gabriel, about it. Sure enough, part of the wine-making process CAN involve egg whites for clarification. He told me that in racking, if they want to clarify the wine, they will pour egg whites into the barrel. The sediment slowly sinks to the bottom of the barrel and the clear wine is syphoned out to a new barrel. Lauren, to find out if the wine you drank went through this process... you pretty much would have no choice other than to call the winery and ask. Some wineries do it and some don't. Some do it selectively on different wines. Apparently for Chardonnay, a different solution called Isinglass is used. Defined: Thanks so much for the info. I doubt that I ll call, but I ll at least be more aware now,,,,,,, lauren

waaaaaaaaait? I m confused, I had a glass of white wine from California, I was told that everything in the restaurant was vegan, I am going to be upset if i find out that my wine had egg whites and stuff used in it,how can I find out? I know that it was a by the glass wine, the first one of the WHITES side Lauren

just wanted to say that i had dinner there last night and it was awesome. the freshest falaffel i ve ever had and i love that they have all those toppings, i got artichoke hearts! the pitas are so fresh and fluffy,,,,,,,,, hopefully people will skip over MCDonalds and go there instead!

I will be staying in Martha Vinyard the 20th of august til the 25th. I love oysters and all seafood. Can somone recommend some great, not terribly expensive restaurants on the island! thank you lauren