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Yeah, a mixed and mostly negative review which was given a very negative headline by the headline editor. Good pickup, bpearis. Does anyone know how the Daily News decides what, when, and how often to review restaurants?

Thanks, JJ.

I remember hearing or reading a report that it's illegal to eat or drink on the streets in Japan, and that Japanese vending machine customers buy their food or drink at the machine and then dutifully wait until they get home before eating or drinking. Is that true? And is it legal to have a picnic in a park or eat or drink something from a vending machine on a park bench (if you can find one)?

By the way, if anyone wants to recommend Greek tavernas that serve food on about the same level as Molyvos for cheaper, please start (or continue?) a thread on that.

It was really good food, Jason. And at least two of the main dishes were composed in layers, which reminded me of French food and such-like.

Thank you, Lana. Once again, you have very effectively sold a restaurant. Two questions: Please describe the tangerine petals a little. And, if I may, how much did this tasting cost? I have to check this place out one of these days. Sheesh, I'm within easy walking distance!

Wow, I was already out of graduate school when they opened.

So everybody else has this cold or had it, it seems. I feel worse than yesterday, so whatever I'm doing isn't working. Thank goodness for my 5 days off in a row. Thank you, Presidents Lincoln and Washington!

Very impressive, Rushina! It certainly looks like this can be expanded into a cookbook. One thing I'd recommend if you want to sell the eventual cookbook internationally is that you have a glossary of equipment as well as ingredients. But even more so, I'd observe that right now, the way your post is phrased would make the eventual cookbook have an audience entirely of Indians and other people who are already familiar with all kinds of Indian terms. Here's an example of a sentence that is pretty much lost on the uninitiated: What flour? That's a black wheat flour? Is there an English name for it? Is it available anywhere other than Indian spice and sundries stores in the U.S.? You might not know, which is where people residing outside the Indian Subcontinent could help serve as consultants to you in some small way. But in any case, hats off to you for doing so much good work!

There's definitely a difference in taste between all chickens whose feed includes cod liver oil (and that includes Bell & Evans) and organic free-range chickens. But Bell & Evans is better than Purdue, et al.

Is it being hoodwinked if you judge a place based on how you're served? I don't think so. It was a 4-star restaurant for you. The fact that it was a 1- or 2-star restaurant for someone else is another matter. I take note of your remarks but I'm still skeptical.

Well, that isn't what matters most from the standpoint of the customer who wants to have a great meal like the one the critic got. You understand that, right?

I don't remember portions being small at all at Ouest, but it's been a while.

Very well, I have a false memory. But only 7 years?

Thanks for cutting through the bullshit, Katherine.

My parents and I had a very pleasant meal at Molyvos. (It was their 51st anniversary, actually, but who's counting?) Some excellent rosemary-laden bread and pita were provided, along with a tasty spread of feta, red bell peppers, and herbs. We started with two hot mezedes and one cold one. First to arrive was the octopus, grilled with a mixture of spices similar to what could be used on lamb. It was accompanied by diced tomatoes, fennel, a black olive, etc. Second was marinated beets, big white beans (gigantes), and skordalia. All of it was excellent, but the skordalia was particularly good. Finally, the saganaki arrived. For me, not having had it before, it was a unique taste. (Thank you for recommending it, Kara, because if I hadn't known to order it, I probably wouldn't have.) All three mezedes were appreciated by all. My mother particularly raved about the skordalia and saganaki but also tried the octopus and liked it, which I give her a lot of credit for, as I don't think she's ever tried that type of seafood before. For main dishes, my father ordered cod, which was a high-quality fresh fish breaded and lightly fried, accompanied by the same kind of marinated beets and skordalia I had had as an appetizer. I ordered a special lamb dish that was excellent, an interesting combination of sweet, sour, and salty. The meat was primarily tender leg of lamb, but also included was a little charcoal broiled lamb chop. It came with caramelized acorn squash, slightly caramelized onion, capers, and rosemary, with a few mushrooms thrown in for good measure, and it sat atop some very nicely cooked lentils. My mother got a different lamb dish which was also quite good: Lamb shanks in a tomato-based sauce with orzo. My parents don't drink alcohol and had a Greek sparkling water with the meal, which cost some $7 a bottle (we eventually drank two bottles). I got a glass of a Greek Cabernet at the recommendation of the waiter. It was a decent table wine and nothing more, though it did have a good aftertaste, up to a point. I'd say it wasn't up to the quality of the food. For dessert, all three of us decided to have traditional baklava, and a delicious, moist rendition it was! It was accompanied by three pralines of walnuts. I also had some good mint tea. The bill came to $172 plus tip, which was less than my father expected. Some remarks about non-food things: The restaurant is really big. It seems to go back further and further. It's also very busy, and can be pretty crowded near the door. When I showed up, I said my last name and the fact that I was part of a party of 3 for 7:30, and the hostess initially said that my parents were at the bar. I ultimately determined that they were not, whereupon she checked her computer again and directed me to their table. The coat-check is a person of notable agility, as she has to climb up a steep step to access the coats. I suppose that job helps keep her in shape. A while into our meal, a couple showed up with a baby daughter and they were seated at the table next to us. Their daughter, who turned out to be 10 months old, was easygoing and smiley. The restaurant is a place of loudish conversations anyway, so had their daughter made more noise, it wouldn't have mattered much, but the fact is, she didn't, which put me in mind of the discussions we've had about babies in restaurants. I think that smiley baby should be welcome in almost any restaurant.

Metisse has been there for a long time, at least since I was in college if not high school. Are you sure that's just 20 years ago?

Thanks, Soba, I get it now.

If you were right, I would have had three great meals at 4-star restaurants in New York, instead of two mediocre meals and one meal that was bad except for the dessert. I just don't buy what you're saying for one second, and I'll give you an analogy: My father was in residence at Louisiana State University from 1966-67, and many famous musicians came through to perform there. The only one who played great was Heifetz. The rest, my parents both agreed, figured that people in Baton Rouge didn't count and wouldn't know the difference, so they took their appearances there as a paid vacation. Why don't you believe it's possible for a kitchen to do that to "Mr. and Ms. Nobody"?

Thanks, Miguel. Likewise, if you come to New York, please let me (and the other New York eGulleteers) know.

Thanks a lot, Mikey. Could you describe Mariscada a little?

Me! What is it? The thing about celery is that it gets sour really easily, and then it's lousy. My brother hates celery, though, and finds its flavor overpowering even when it's perfectly fresh.

Thanks, J. Another place on my list to try.

What outrageous behavior!

Thanks, Mabel. I hope you're feeling well. Kara, I guess I have to have the Saganaki after that description!