Pan

That's a really good point. I've started a thread about it here: Why separate dessert menus?

What defunct restaurants in New York did you like best or do you miss most? For my part, I still miss Foo Joy, the Fujian banquet-style restaurant that served some dishes I've never seen since. I also enjoyed Gitlitz, the kosher delicatessen on 77 St. and Broadway, and Chun Cha Fu, a Mandarin restaurant that was good for years on Broadway between 91st and 92nd Sts.

That would be hysterical!

How tall is a drumstick tree?

So, Lisa, how would you explain the difference between a cliche, a fad, and a classic? (OK, fads are easy to spot merely because of the rapid onset and eclipse of their heydays, I suppose...)

Not at all. Someday, we should trade stories over some drinks...

yes. scary thought isn't it? Could just be a typo. I've gotten a lot worse than that...

I guess I'd draw the line by saying that a cliche is something I dislike and a classic is something I like... Hmmm...Thinking about it in musical terms, cliches are banal and usually produced by third-rate musical minds. Think about how many diners serve banal cliches. Then think about the few that serve those same menu items up as classics.

I'm not sure if that's in reference to my post, but I don't think anyone has said Michelin is arrogant. Sorry for the nebulousness: The first part of my post was in response to Fat Guy's remark that there would quickly be accusations of "arrogance" on the part of Michelin. As for your point about the "scrum," it makes a lot of sense for residents, but may be less relevant to travellers, who may be interested in the idea that Michelin supposedly judges all restaurants around the world (or at least in their areas of coverage) according to the same standard.

One of your students, Mongo? I rarely cook nowadays, but what could be more of a cliche than a sandwich? A noodle soup? A congee? I love 'em all.

It's a little early for dinner, but I'd consider it under certain circumstances - like especially if you were paying.

Welcome seconded! And as for the photos: All in good time. We can wait.

It's my opinion that anyone who would count Michelin arrogant for giving out fewer stars than the New York Times simply doesn't understand the Michelin star system. Also, to oakapple: How many restaurants are listed in the Michelin Guide Rouge for Edinburgh? Because a mere listing without a star - with the possible exception of some hotel restaurants - is a recommendation from Michelin. I've sometimes found that restaurants that were merely listed without stars in Michelin guides were quite good.

How is Hide taking it?

I have to say that I feel like Robyn does on this one. To not circulate any tables at 8 o'clock except for "VIPs" seems objectionable to me. Is the degree of consideration for "ordinary" patrons in New York inversely proportional to the expense of the dining experience?

Lesley, you may or may not remember that we had a long thread panning the name of the restaurant. But would you really let the name of what seems to be a great restaurant prevent you from giving yourself the pleasure of dining there?

Robyn, my father would tell you that being fat for a long time did a lot of harm to his health, including making him more susceptible to the cancer that's in remission but still a problem for him. Regardless, my best wishes to your father-in-law. My father beat the odds, and your father-in-law might, too.

Thanks for that great report, Steven. Are the prices about the same as Luger's?

You mean you knew about this and didn't tell us? (Hmmm...no pouting emoticon. ) I'm surprised by this move by Michelin, but it'll be interesting for discussions in this forum.

I presume the small green fruit was a kiwi fruit?

I really appreciate this post, oakapple. I'm curious what rating Lape gave to Le Perigord.

Yeah. I belong to groups 3 and 1, and on occasion 2.

They were very friendly and didn't try to rush us out the door at all. The feeling I got is that Tanoreen is a place where Arab hospitality is taken seriously. I really couldn't tell you anything about parking, though.

NulloModo, could you please describe this type of pizza?

Good point about the Northeast, Mongo. I really know nothing about the cuisine of any of those areas. Point well taken about the arbitrariness of states, but that's really nothing new or unusual. All we need to do is look at the changes in national (let alone provincial, etc.) boundaries in Europe over the last 100 years. For changes in provincial boundaries, China is a good one, with a large area that was previously part of Tibet being awarded to Qinghai, for example.