Pan

I don't know Cabana but did have a nice dinner at Cafe con Leche a few months ago. I hadn't been there for years, but have never had anything less than a tasty meal there on other visits, either. Where's Cabana?

http://www.mountainroseherbs.com/ Good organic hibiscus from Tanzania at a good price.

Are we counting only the main restaurant reviewers, or should the regular $25-and-under reviewers be counted, too (Asimov, et al.)? What about temporary or occasional critics (Amanda Hesser, Sam Sifton, etc.)? Mark, is this research for an article?

If you're talking about Congee, my understanding is that it is not associated with Congee Village except in a rather incidental way. I'm surprised there wasn't already a thread on Funky Broome, but I haven't been there in years.

No, I really don't know pizzerie in the Bronx at all. For that matter, I haven't had occasion to have a meal in the Bronx for quite a long time. In "THE BEST: NYC Pizza Favorites," GaijinGirl recommended Nicky's Pizza. I can't vouch for her opinion, but there it is. I think the place isn't close to Arthur Av., though.

I wish I could! I haven't spent time in Maine for some 34 years (though I drove -- or, rather, rode -- through a corner of it in the summer of 1996)! It's been too long for sure.

Thanks. What's the Malay name?

I enjoyed the blog very much! Johnny, do you typically eat this much seafood and fish, or is it mainly because it's in season now?

Just open your mouth and chew. Seriously, depending on how thoroughly it's been cooked (a propos your question about crispiness), you can either crunch the whole thing up or eat just the parts other than the bones. Chicken brains are very small and can be eaten in a couple of bites or so; no slurping necessary, and no, I don't suck on the head. Yes, it tastes good (tastes like chicken meat plus brains, which are something like other animal brains you might have tried) and I do happily repeat the experience whenever I have the chance.

The NYC Pizza Survey went to L&B, too. I think I speak for the other participants in saying that while some of us (including yours truly) enjoyed the pizza for what it was, none of us thought it was in any way outstanding or comparable to the best pizzerie in New York. I really liked their spumoni, though! AzianBrewer, I think we're going to have to agree to pretty strongly disagree about pizza. You can see coverage of the NYC Pizza Survey's trip to L&B starting with this post.

Yes, chicken head is most definitely edible, and I have eaten it! Looks like a great banquet, Russell!

I've been enjoying this thread and I feel like many good points have been made on different sides of the argument. This is one point I'm not sure about, though. Fashions change, and just because a great figure in the past didn't think of something or even expressed strong disapproval of it doesn't mean that another creative soul can't make something good out of it now or in the future.

I liked Indigo Grill very much. It's in Little Italy, which is near Downtown. I think it qualifies as "a place that is innovative over artifice, where the chef is skilled, experienced and creative," but some might consider some of the innovations artifice; that's a subjective question, in my opinion. I didn't have wine there and see a link to their menu but not their wine list on their web page (if this link doesn't open, try http://www.cohnrestaurants.com and click on the Indigo Grill icon). The food is certainly fresh, but the place has a trendy rather than sedate businesslike atmosphere (though the music was nowhere close to being too loud for normal-toned conversation with the guy sitting next to me at the bar), and the portions are just exceptionally huge. Have a look at the comments by Catherine Nash and me in the above-linked thread before you consider getting reservations there.

This was at the 50th St. location, right? I like the quail, too.

Would it just be not done to take leftovers home from a restaurant like BLT Prime?

Which you're entitled to. I'll just point out, for what it's worth, that the New York Pizza Survey participants seem to have more or less the same viewpoint as me. Also, I don't think that fresh mozzarella is in any way needed for great pizza. Low- (or at most medium-)moisture mozzarella (fior di latte) is used for most of the great classic New York-style pizzas (DiFara's, Grimaldi's, Totonnos, and most of the ones at Patsy's in East Harlem, as well as Arturo's). In this post, Sam Kinsey made the point that fresh mozzarella isn't always a good thing in a pizza:

I think it's a bit ridiculous to "pour first, ask questions later." The point of asking at all is to provide service by making a guest know they have options. And, yes, bottled water comes with an added cost, but not to offer for fear of making someone uncomfortable can also have the added affect of being insulting (assuming someone can't/won't pay for water). Perhaps it's the tone of the server who offers bottled water, not the offer itself, that makes people uncomfortable... ← No, it's not the tone, it's the absence of "tap" as a choice in the sales pitch.

TP, what's sea coconut?

Very nice photos!

I'm enjoying this thread. My local Polish diner, Teresa's, makes pierogis in several varieties. The regular fillings are potato (with plenty of onions, as Pam mentioned), mushroom/sauerkraut, meat, and cheese, but a regular special is spinach (creamed spinach with cottage cheese), and they have excellent fresh blueberry pierogis (also with cheese) in season. You can get any variety either boiled or fried. Fried onions are put on the side unless you prefer not to have them, and sour cream is extra but I enjoy adding a moderate amount to any variety. I'm wondering what lekvar-filled or beet pierogis would be like. I think you can follow your own imagination or use what's available. I can imagine some good pierogis with a filling including autumn apples.

Very sorry for your loss. I can't think of a quote about food from my father offhand, but I'll always remember how he introduced me to innards and certain kinds of fish and seafood that my mother doesn't eat. And also the special dishes he cooked mostly on weekends when I was a kid, and how he later learned how to cook Indian food very well, especially Chettinad Chicken. My father is alive but hasn't cooked much in a long time. When I visit, I usually come bringing some excellent takeout from one or the other of my favorite Chinese restaurants. Second thought, I remember my father telling me about the diet his doctor in Florence put him on, which included "Solo un bicchiere di vino nero con ogni pasto" ("Only one glass of red [literally, black] wine with every meal"). He lost weight on that diet!

Your guests were very lucky, Klary!

Exactly.

Heinz, that multi-course dinner is really impressive! You should be proud of yourself for having made it.

Just as someone intimidated by a used car salesman's sharp trading practices shouldn't be the one negotiating with the used car salesman (no offense to honest used car salesmen intended). But please understand my point clearly: I am not intimidated by a hard sell; instead, it offends me. A truly classy establishment will not try to pull a fast one on its customers.