docsconz

It has made it much easier and cheaper to be well informed. For food, I have specifically used this in learning about different items, people, places and preparations. It has helped me plan my travels to a degree I never would have dreamed of. In addition, I have met some wonderful friends, especially through eGullet.

That is certainly phrased better and with less bias than the original question, although it still contains some pro-foie bias. Perhaps the fairest question would be "Do you agree or disagree that force-feeding geese and ducks to produce foie gras should be banned in New York State? and , if yes, And do you think that should translate as a blanket ban for all foie gras products in the New York State?" Simply asking this question though without any background would still likely raise red flags for someone otherwise ignorant about foie gras and gavage and thereby make them more likely, IMO, to say yes. After all, if there wasn't some issue with it, why would the question be asked at all? In other words, I believe it is impossible to ask this question without significant bias. It may be equally difficult to answer it without bias.

Percy, Is the aioli is mashed with an asparagus in front of the egg in the second photo?

I would still love to read your review.

This thread is a little old, but has some pictures from Flying Pigs Farm as well as Three Corner Field Farm. Not only are their products great (try some 3CFF cheese), the farms are truly idyllic and everything farms should be. In addition, the people who own and run the farms are wonderful people who I like and admire greatly.

Nice. What kind of chocolate did you use in your dessert? Wines or other beverages?

At top restaurants great food should be a given. Of course, if the food is not great the rest of the discussion is moot. However, if it is great, it is the little (and large) points of service that do or don't raise the restaurant to the next and highest echelons.

Kobi-- Looks like a great trip, and good pictures, even if it was a cell phone! Glad you had such good time. But now you have to come back again and get a proper, fresh-baked, butter-slathered pretzel from the Amish stand in the Reading Terminal Market! ← They are certainly the best pretzels that I have ever had! It is certainly worth a trip to the Market for those alone.

Shame. I wonder if Liebrandt will resurface in NY or go somewhere else and pull a "Keller."

Oh, it was Smirnoff that did that?

Would "stinky doufu" be the Chinese equivalent of a "stinky cheese"?

I finally got around to checking out your story and I am glad I did! After I copied the images and pasted them into Word so I could magnify them, I was able to enjoy every little nuance. I olved the images of Parc Guell and the Cloisters. Surprisingly, the only two eateries that you mentioned that I have been to are Bar Pinotxo and Alkimia. Great stuff! Thanks for sharing. I also enjoyed your other articles as well.

I find it very interesting and antiintuitive that "the best octopus" is to be found inland. Not being able to confirm or dispute this statement, but taking it at face value, can anyone provide any insight as to why this would be? On another note, how long is the octopus boiled for and in what?

Wow, that is big news. I am sorry to say that I missed the chance to try Gilt under his lead. "he who hesitates is lost". I missed it, not because I had any lack of interest, but I just didn't have the right opportunity. I hope that he resurfaces soon and wish him the best.

Thursday must have been a great day to be in Philly, go to a ballgame and eat. It looks like you did quite well indeed. I wouldn't have minded being at any of those places, esp. the ballgame. Unfortunately I couldn't have said the same about the ballgame on Monday, Tuesday or Wednesday

Thanks. I wonder where they diverged and why?

Fascinating story, Chris. Just out of curiosity is this a true story or fiction? Either way it remains fascinating. Either way you give a very clear sense of the situation and the location.

You could and should let the staff know any parameters that you have to help guide them. I haven't ordered in the way you describe, Rich, but I will try it. I do like tasting menus and even "surprise" tasting menus.

Was the "moo shu beef" anything like "moo shu" dishes prepared in the US?

Maybe I'll try Lanci's one of these days though I am beginning to despair of truly good Italian in the area. Villa Luisa in Moreau may be the best that I have had, though none compare to the now long-departed Anthony's of Warrensburgh. Though it could be inconsistent that restaurant could really shine.

I had dinner here with my family tonight and sad to say I was extremely disappointed. The menu is classic Italian, but the execution left a lot to be desired. Caprese salad had relatively tasteless supermarket style tomatoes - this might be acceptable in February, but in mid-August? Fortunately the mozzarella was decent. Fried calamari and zucchini was greasy and somewhat underseasoned, especially the two slices of thick cut zucchini. Fortunately the marinara that came on the side was tasty. Mussels in a spicy tomato sauce were the best thing I tasted this evening. The pastas were near to terrible. Gnocchi were dense rather than light and airy while the penne a la vodka felt rubbery like the dish was heated up in a microwave. Veal scallopine "Limoncello" were several small medallions of veal in a dense sauce supposedly of gorgonzola and porcini, but reminiscent of neither. The sauce was somewhat bitter. Mashed potatoes that accompanied this dish were serviceable, but the string beans lived up to their first name. I am one of those people that hate to leave anything on a plate especially if it good. All of the plates on our table left with something on them. We did not have dessert. This place strikes me as being similar to Chianti Il Ristorante and I believe fans of that restaurant will enjoy this. I am not now a member of either restaurant's fan club.

Limoncello on Broadway is open. I haven't been yet, but I have heard good things about it.

Perhaps not yet, but if they keep taking these kinds of critical hits it is likely only a matter of time like "V".

This is one of the prettier risotto presentations I have seen. Nice.

At $14/plate, I'm not sure it is worth it....nah, just kidding Thanks for the update, Bryan.