bilrus

That was strange. I can't say I've ever seen that before.

My first job (and only job in a restaurant for as long as I live) was at a Pizza Hut. We had the same system and the cooks were known to make a mistake or two. it was funny how the toppings on the mistakes were always exactly what they liked. We were also allowed to take home a few personal pan pizzas which were pre-made in the morning. All in all not too bad, but even with that I couldn't eat a Pizza Hut Pan Pizza for years after that.

It's not really my thing but I have heard good things about Old Ebbit Grill's raw bar.

I am pretty sure they do and it is in the Maestro space. But I don't think it is the same kitchen crew as Maestro.

If you're anythin like me it happened sometime after 13-January 03 per your profile. I know my sensitivity to eating crap went through the roof in the weeks and months after I first signed up for eGullet and realized that I could do better than I had been. Now that doesn't mean I don't still eat food that sucks, but if I do I don't enjoy it so much. I eat a lot better since joining eGullet, but my ability to enjoy many less than stellar meals has gone down quite a bit. Picky or discerning - its a fine line.

That's right. Keep it up. You can join me as a "VIP" and if you really work at it you could end up being my size too. On second thought...

Restaurants that use Open Table have this available to them. They do indeed. I was shocked last week when I had lunch at Chef Geoffs and both my dining companion and me were given gratis soup samplers because I was an "Open Table VIP." I nearly fell out of my chair. I have mentioned this before on another thread, but on a visit to Ceiba where I had made my reservations on Open Table I was identified as an "eGullet VIP". But I didn't get anything special. I guess eGullet VIP is somewhere below Open Table VIP on the totem pole.

Restaurants that use Open Table have this available to them.

First let me welcome you to eGullet. But as someone who grew up in St. Louis, I need to take exception to one of your points. I don't think that St. Louis style pizza (or any others) are trying to be like "authenic" pizza from Italy. That is why they are their own "-style". I won't argue the taste of St. Louis style Pizza. It is very much a love/hate thing. And the provel "cheese" food used in making them is absolutely disgusting by itself. But when cooked on the thin, crisp crust with some sauce and toppings it all works. Maybe not the same way a good gooey slice of new york style or an austere Italian version with pristine ingredients, but it can taste very good.

We are starting to learn more about the mysterious Mr. DonRocks. He eats at restaurants (preferably high end) three or four meals a day (We've known that for while) And now, apparently he works in an office donwtown/on the hill

And this is certainly a bunch of customers who would be more than willing to teach them a thing or two.

Our closest friends are one of these couples. He is a beef eater who will eat no seafood and prefers no vegetables. She is one of those "vegetarians" who will eat fish. It is dificult to say the least to cook for them because you either need to make something that you can add meat to but will stand up on its own or make two similar yet different dishes. For a Super Bowl dinner I made chili but served the browned ground beef on the side for addition at the end. On other times I will make, for example, shrimp and chicken fajitas. We do enjoy their company, but I probably dont' invite them over as much as I should because I dread having to make two meals every time.

I am also in favor of ordering off the menu and I'm not new, although I will also bow to the will of the majority.

My wife and I went a few weeks ago and I was impressed. We did some bad ordering though and ended up with all but one of our items having guacamole in, on or to side. It was good Guac, but it was a little much for me after the third or fourth dish.

I have a confession to make. I have never been to any of the many area restaurants with "Bistro" in the name. If I was looking to break this cycle with one with a combination of good food and good atmosphere, which would people recommend? I'm not looking for upscale French food, I'm looking for the typical "bistro' experience with better than typical food.

I used to live around the corner from that Magruders and would avoid it as much as possible. It reminded me of the 1960's era IGA we used to go to in St. Louis in the early '70's before newer chains started driving out the old ones. That reminds me of something. I'm ashamed to say that last Christmas I was cooking at my mother's house and found an IGA spice container still in her cabinet. I know that store closed down in 1977 or 78. But that's a topic for another thread.

First, I would dispute the opinion that the reason the stores are bad is entirely due to union workers. Some of them individually may be responsible for the surly service, but not the quality or selection. I grew up in St. Louis where the grocery stores were perfectly fine and they were fully unionized. I think the reason the stores are so bad is because they had been able to get away with it in the past because they were all collectively bad (Giant, Safeway, Food Lion, Shoppers, Magruders, Super Fresh, or any others I can't think of) or too expensive (Whole Foods/Fresh Fields or Sutton Place). My guess is that the emergence of Wegman's and Harris Teeter in the area is going to either make these others stand up and take notice and either improve or get worse. As long as I live near Wegman's I don't need to worry about it though. I jus thope they don't live down to the competition.

I would say Copia is worth going to if you are in Napa, but I don't think I would drive up just for that. Of course, there are plenty of other reasons to go to Napa. There's a short thread on it here.

When I was in twon last time, we went to Slanted Door and also didn't 'get' it. The food was just OK and the feel fo the restaurant was mor elike that of a busy Pizzaria Uno. One place for the "nicer" meal that I haven't heard mentioned that we loved is Farallon. Wonderful, whimsical setting and great fish dishes. I had an excellent Ono entree and my wife made a meal of several appetizers which were even better than the entrees.

My company had a nice Christmas dinner for 11 in the Galileo Wine room, although getting 18 people in there might be a little tough. You should check into that.

Welcome to eGullet Chef Kats. When I went a few months ago, Edgar asked how I had heard of the Minibar and I mentioned reading about it here on eGullet and that, in fact his picture was posted on the site. I think he was a little taken aback by that, since it probably came off a little stalker-like. Keep up the good work and we hope to hear more from you around here.

Just curious, does that cause problems in preparing muxhrooms in addition to eating them?

I would rather do my own oredering as well. I trust everyone's taste around here, but I know my own taste the best.

That's pretty amazing because I've never seen more Indian restaurants, groceries and sari stores in one town than in Berkeley. Of course, I've never been to India.

I'm really starting to like reading this guy. He's clever. And this one spent more colmun inches talking about the food. He's branching out some.