Pan

I call them corn fields. I do too.

I'm not arguing with your general premise on New York vs. Paris, but I think there's a real Japanese restaurant culture in the 1iere/2ieme.

The ad with the Native American woman in maize fields with a setting sun?

I mean that when you compare restaurant-cities on an international level -- such as NY v. Paris -- the Japanese restaurants in Paris aren't a consideration. They're there, but they're primarily of local significance. In other words, it's a slam-dunk that Japanese food is better in New York, on the whole or/and at the top level, than in Paris? But what about North African and Middle Eastern cuisine in Paris?

Great ingredients in Malaysia, too (presumably of similar quality to Thai produce, fish, seafood, etc.)

That Bumblebee Tuna ad used to run all the time in New York - probably ran on network TV ads. I don't recognize the "corn/maize" ad.

Why did I think cachaca came from cashew fruit juice? Is that question answerable?

I'd add Japanese, North African, and Middle Eastern. But what does "not significant in the international scheme of things" mean? I agree with you that it's important to establish criteria in a discussion like this.

Sounds like a hill of beans to me. By the way, how sure are all of us that New York Times Dining Section readers wouldn't find an article about how restaurant heirarchies are organized and function interesting? I think some of their readers would indeed find that interesting.

Pithiness is hardly ever a bad thing. The last couple of lines (quoted by me elsethread) sum up the review.

That's my feeling, too. I think it's a complex question, and I'm not sure what's the best way to develop criteria with which we could answer it.

Great review, summed up by these concluding lines: Congratulations, Suvir!

slkinskey posted this on the "Grimes on Mix" thread: I know many of you have dined in other cities. How do you think New York stacks up compared to other great restaurant cities in the world? And let's please consider inexpensive and moderately-priced food, not just the top-priced places.

What's unpleasant about the reality that a restaurant is a business - or at least, why is that more unpleasant than the fact that there's an economy based on money in the first place? Anyone who's honest will admit that they always knew restaurants were businesses. They serve you and you pay them. They use the money they receive from diners to pay their bills and make a profit. So what are they, charitable foundations? As long as you get value for your money, what's there to object to?

The Korean restaurants in Manhattan do a good business, and I have the impression that Korean food is becoming increasingly popular among non-Koreans in New York. But one thing about Korean restaurants in this area - as opposed to many of the Chinese, Indian, Thai, or Vietnamese ones - is that they seldom water down their food or adulterate it with excessive sugar in an attempt to appeal to the tastes of non-Koreans who like things milder and sweeter. And if you ask me, bravi to them! I know that when I go to a Korean restaurant in Flushing or around 32-35 Sts. in Manhattan, chances are, I'm getting the real stuff. I don't think kimchi or kimchi-flavored things will ever become a mass-marketed snack in the U.S. on the order of potato chips or popcorn, and I think that's fine.

You teach lit in a university?

lxt, you've really sold Craftbar effectively. It's now definitely on my list of places to think about going to.

Where are they located, alacarte? If they're in the West, I expect they serve spaghetti. If they're not in the West, all bets are off.

That should be "Let's give it to Mikey; he hates everything."

Fink Bread is gone? When did it go out of business?

Wow, smash all the foreign sauces. This just confirms my preference for good mainland China-type soy sauces... But I like the bilingual pun "Show me shoyu."

I hope to read a report by you, and it strikes me that this would be a good Daily Gullet topic if the administrators would like to feature it.

That was a great first post, Croque Monsieur, and I hope you stick around. I went to Grand Vefour in June of 2002 and found the cheese course the best course of all, especially the Comte'. Where do you normally live?

I remember the Playworld ad now, Elyse. I still don't remember that Laurel & Hardy episode distinctly, but I'm sure it was funny.

I don't remember the Playworld commercials off-hand. Maybe the fact that I don't remember the March of the Wooden Soldiers either could have something to do with that?