TrishCT

Joseph, I totally agree with you, that's the way to do it, and we order like that when in a large group as well. Some people can't get past the fact that pizza of this type is best eaten piping hot. Definitely gonna get the gang together for a trip soon to Grimaldi's!

Wow, those photos look great. This thread is extremely helpful to NY visitors, because people argue about different pizza places to the nth degree... but seeing photos helps to clarify the oral history. From your descriptions and pix, Grimaldi's looks like the kind of place I would take my family to because that's the kind of pizza we like. One question... Pizza cooked in wood fired ovens tends to lose a lot of character once it starts cooling, and is best eaten as hot as possible....is that the same for coal fired Grimaldi's?

Good points all of you, which made me remember another huge fatal flaw of IC USA... the venue... take it outta Vegas! The japanese setting... a faux gourmet uberdungeon... was tight and controlled... the Vegas thingie with an audience of thousands whooping and cheering was too much.... Scale the audience waaaaay back and give it a serious faux setting dammit!

The original japanese IC series was original, creative, entertaining and fun. All these elements were lacking in IC USA unless you count marvelling at Shatner's most current hairpiece... entertaining

As I mentioned in the non-fancy restaurants thread, I haven't been to Tout Va Bien in a few years, the ambiance and menu then was exactly as it was in the 70's. The 30 or 40 something yr. old man who took our order said he was the son of the previous owner. The waitresses were very french and wore outdated french black waitress outfits. As our dinner wore on the drinks kept flowing and one of them hand wound an old phonograph that played french music. The place may not have the greatest french food, but you can have a great time there.

Edited: Sorry the post kept repeating...

Edited: Hmmm...post duplicated...

Assuming you are making 8" or 9" rounds... I can't say this is the "correct" way, but one thing you might consider is making the cake in one single 10 inch springform pan, then you can just cut the layer through in half.

My son's in college and worked full-time over the Christmas holidays at a large cinema complex. He says that the manager told him that the only way their theater makes a profit is because of the concession sales... As a result, the kids at the concession stand get a small commission on their sales of soda/popcorn combos. Due to popular demand they now have a cappucino/latte/fried dough stand.

I often find myself with teens in tow in NYC...great travellers and they love the experience so enjoy! For shows: I heartily recommend Little Shop of Horrors, very funny, great score, delightful cast and perfect for teens and adults. Foodwise: I agree with the Trattoria Trecolori rec because it's a good value and has good italian food. I also agree with China Grill because it is definitely different and sophisticated (great bathroom) and New Yorkish and cool for the teens. I'll throw in Becco because it has an all you can eat pasta special (but ask for a seat in the back the front is way too loud), and Artisanal if you would again like to experience something unique to NYC (the focus is cheese). Reservations would be a must for most of these places. Enjoy! Edited to add: Don't miss the NBC store at Rockefeller Plaza... the teens will enjoy the memorabilia (mine love the Friends and Conan stuff).

Hi Mr. Cutlets, For some interesting commentary on the current Rocco situation check out the thread (currently on page 2) entitled "Rocco Sued." I wonder if Rocco will take my phone calls now....

Cupid's arrow struck and lovable curmudgeon himself opened the Billecart on Valentine's Day. We decided to have dinner at home and I made hubby's favorite meal--rack of lamb, baby green salad, potatoes roti, lemon pepper string beans, finishing with Chocolate Cloud Cake made from Nigella Lawson's book Nigella Bites. We started the meal with a toast of the Billecart. The first thing that struck me was the very pretty color, gold with just a hint of blush. Next I noticed how very bubbly it was. It had a nice clean flavor and a flute went well with our dinner. My dessert was too sweet for the wine, so we waited until after for a final flute. The bubbles held up nicely. I liked this sparkler, but of the ones I have tried so far, I think my preference would be for the Cerdon de Bugey because it had more flavor. It would be nice to taste test these two together though. Of the seven, I now just have the Schramsberg left. Over time I hope to enjoy many of the others suggested in this thread, particularly the Argyle. May have to make a shopping trip soon... get ready for me Winebill!!! I most sincerely thank all of you for your excellent and knowledgeable suggestions.

Steve and others... What do you think of Callebaut couveture?

I'd tune in! The last time I saw actor John Ritter on tv was on the Conan O'Brian show, with Ted Nugent. John, Conan and Ted were cooking up some kind of critter stew. Ted was a laff riot... bring him on.

It's painful for me to admit this...but at halftime during the Super Bowl I was the only one at our party who wanted to drink it.... so my husband said no and it remains in the fridge. I have plan B though... Valentine's Day.... and I am going to make some lovely appetizers to go with it... he HAS to say yes now....

I caught Jacques Torres on FN last night making a huge dark chocolate/white chocolate waiter holding a white chocolate tray of chocolate millefeuille (savory) and chocolate dipped strawberries that were decorated to look like tuxedos... He absolutely...blows me away...

I think Casablanca was headed towards true film noirdom, but the script was changed and the ending softened. Its also much better without Ronald Reagan who was being considered for the part of Rick.

Love it! --Been following Fat Guy's recent EGCI course so how about.... Hard Boiled Eggs?

I guess I last went in 1996 when Nicol Williamson was in a one man play on Broadway. Pan, I can't say how this restaurant is today, I was making my comments based on Soshea's.... Perhaps some NYers can enlighten. This thread is a great learning tool, thanks.

Wow Soshea, I dined at Tout Va Bien in '74 too! I was in high school and led a pack of bus tourists to it. It's a long story for another day on another thread.... But anyway, they serve great frites! I've been back a few times since and though not everything was always wonderful, I always had a great time there and enjoyed the rack of lamb or grilled chicken. Keep it simple. And... Not that urban sophisticate NYers would care but...this is a little secret for the out of town visitors out there... You wanna see celebrities when you visit the Big Apple? This is the spot! Every time I've been to Tout Va Bien I've seen actors appearing on Broadway eating there. Now this will date me, the last time I went I saw Nicol Williamson. I won't say anything more because I believe he is still alive. Let's just say that it was an interesting experience.

Watching very little these days. Good Eats is about it, and it's not must see. Still watching Julia & Jacques Cook at Home on PBS (I love how she calls him Jack), an occasional Lydia and even more occasional America's Test Kitchen, haven't caught Ming's new offering yet. Feel like there's too much been there done that. Also, not inspired by the direction FN is taking... As others have said.... Top 5, Unwrapped, Date Plate, Dweezil & Lisa, Semi-Homemade and more Al Roker...just leave me...hungry for real food. Edited: I couldn't leave out Semi-Homemade!

I think Iron Chef's heyday is over. In my opnion the show jumped the shark with the Flay re-match (and also because there are no longer new episodes being filmed). Re-runs (pardon the pun) just don't cut it. I still enjoy a favorite show here and there, but it hasn't been must see tv for a couple years now. I'm keeping my IC quotation for now, though...

Never had the Torres or Payard so I can't comment on them. The chocolates from La Maison du Chocolat are very rich tasting and come in a brown leatherlike classy presentation box. My husband loves the chocolate covered cherries from Li Lac, also a NYC purveyor. And, despite the fact that they can be bought in a department store (but only one and that is the one in NYC), Martine's at Bloomingdale's makes divine chocolates. Check out martineschocolates.com-- Now don't those chocolates look great? The "fresh cream" ones melt in your mouth. Avoid like the plague Godiva's G line. Overpriced, overhyped, underwhelming.

For my own wedding cake, a friend of mine ran a bakery and made the cake for me as a gift, and I decided to make a special filling for it using fresh strawberries. I based it on a recipe from Julia Child's The French Chef Cookbook. Strawberries, sugar, orange liquer, and unflavored gelatin to hold it together. If you are interested I can pm you the specifics. The filling held together well and you could not tell there was gelatin in it.

Oh gosh that geese design is tooo funny! Fifi, your crockpot should NOT be making noises.... something isn't right with the unit or the lid.