Pan

What about alcohol?

We're generally in agreement. I've started a thread on the "Diner's Journal" column, so that we can discuss its function further.

Are you offering to treat me? Why not look at it this way: The Times wants to appeal to different segments of its audience. You don't want to eat at 1-star restaurants, whereas most of the restaurants I eat at are "$25-and-under" or 1-star, and yes, I will travel on occasion for really good ones.

I'm not getting this. How's that?

They're cute, too!

Crystallized ginger (Disclaimer: I haven't tried this recipe out.)

Thanks for the link. I'm not going to comment on the review for now, and perhaps not in this thread. I just want to ask Ned and anyone else who's been to this place whether the review seemed accurate to you.

I'm surprised that a search of this forum didn't find a previous thread on maple syrup. I know I'm on record somewhere in agreement with you: Grade B is the best! What do I like to do with it? Pour it on pancakes. I also love maple candy, but indulge rarely, and the last time I was in Vermont, I loved the carbonated maple sap they sold in some little roadside stores.

I was unfamiliar with hickory nuts, so I Googled and found this page, which may amuse you. This page is also a propos: Edible nuts of the world

I was including tax and tip, but that's up to you. As I said, there's no reason we have to have an exact definition of an amorphous concept. Middlebrow is whatever is between "lowbrow" and "highbrow."

In this thread on New York Times reviewing, slkinsey suggested that "middlebrow" restaurants suffer in the Times from being neither fish (really high-priced, fancy places) nor fowl (really inexpensive places). But the Times isn't the only game in town, so let's take this on. What are your favorite "middlebrow" restaurants? (We needn't hold ourselves to an exact definition of such a fuzzy concept as "middlebrow, but slkinsey suggested "$120 - $150 a couple." I might start that closer to $100 a couple myself.)

I think that, at least in theory, a bad review of a place that has an unjustified (or outdated) good reputation can be very useful to potential customers.

Pan, which of those words means "water"? 'Cause if it's "air", that would be really cool! Yeah, "air," pronounced approximately like the English word "I." And now, back to our show...

So you'd do away with bad reviews? I can't see that.

How does it affect blood pressure, if at all?

Wine is a food you have to "eat"? Well, in east-coast Malay dialect (Kelantan, Terengganu), you "eat" water ("makan air")- much to the amusement of other Malay-speakers. But let's get real! You don't really eat it! And I think it's important for the warning about "[c]onsum[ing wine] in moderation" to stay. Thanks for the link, Gifted. It was fun to read.

xyz, I don't really follow any part of your reasoning. People from outside of the immediate neighborhood who didn't know about the restaurant may know now. Also, people who don't live in that neighborhood but have some other reason for being there. In addition, I think it's very unclear that at least 2 stars are required for a visit from a distance away. Check out the lines at DiFara's and Spicy & Tasty at peak hours and ask the people waiting where they came in from. I don't think you'll find that they're all locals, but you may find that some of them originally found out about the restaurant from reviews. Finally, if the New York Times agreed with your argument, they'd do away with "$25-and-under" reviews, too. Maybe those are a "waste of paper" to you, too, but some of us want to know about places that don't cost 1/10 or more of our monthly rents.

Least respectful? I don't get it. Are you describing a black leather jacket and blue jeans or a blazer and dark dress pants?

Thanks, Ned. I'm definitely intrigued, as I've loved the Kalustyan's store for a really long time.

Oh, I see. Thanks for clarifying that. Ned, is the pricing of the current menu similar to what I posted?

Thanks for the report, Ned. I just checked their online menu on menupages.com, which shows this place to be a bit upscale for the neighborhood, particularly for dinner (starters $5-13, mains $14-24). One question: What is "very vindaloo"? Also, their dessert menu doesn't seem to be online. Do you remember any desserts?

Cultural difference betwen New York and New Jersey? No, I don't think most able-bodied people bag their own stuff in New York City.

That's a really interesting perspective, Clifford. Of course, just as other cities need good neighborhood restaurants, so do we New Yorkers. As a New Yorker, I'm glad the Times is reviewing them, and I'll be glad if not all of them get relegated to the "$25-and-under" category, no matter how much a dinner would actually cost. To a large extent, the reviews of "big deal" restaurants aren't reviews I can use. I never expect to go to Per Se or Alain Ducasse, but if I have a reason to be in the neighborhood, I could easily see myself enjoying a meal at Ici. So while I'll definitely read Bruni's eventual review of Per Se with interest - just as I've read various eGulleteers' meal reports on Per Se with interest - it is at most curiosity and vicarious enjoyment. Unless one of you wants to treat me to a meal there.

Either that, or they'll make customers bag their own stuff. That might not go over well in the U.S., but it's routine in France, for example.

I bought a "strawberry rhubarb" muffin this afternoon from a booth that said something like "Buy local ingredients." It was something like the 3rd booth south of 17th St. on the Union Square West side. It was dough and oil and had almost no fruit or fruit taste whatsoever.