docsconz

Chef, is there a difference between a sangria and a ratafia or is sangria simply a subset of ratafie?

I have never seen better definitions of these terms.

I have had wines from both Musar and Kefraya. Of the two I prefer Musar and have a number of vintages in my cellar. That certain wines may "close" for a period of time is certainly not limited to Ch. Musar. This happens to a number of fine wines. That Musar is a little "funky" is something I like about it. It is unique and not a cookie-cutter wine. I had the pleasure of dining with Serge Hochar a few years ago and at that time tasted a number of vintages of both the reds and whites. While the red wines are marvellous and age extremely well, my recollection is that he was most proud of the aging potential of his white wines.

You have a point here. Would this review be discussed here if he gave it 4*? Actually, it probably would simply for the mention and discussion of eGullet.

Zaytinya isn't too much further.

Being somewhat familiar with both Montreal and DC, I am surprised you specified a steakhouse. Montreal has a few good ones. While you didn't specify these cuisines, some suggestions that would be different or better than you would get in Montreal would be spanish food from Jose Andres at Jaleo or Minibar. In addition he has middle-eastern at Zaytinya and Latino at Cafe Atlantico and Mexican (not Tex-mex) at Oyamel. Two Amys offers a true neapolitan style pizza, the likes of which I have never had in Montreal. Corduroy, Firefly, Palena and Rays the Steaks are all excellent and worth going to even if stylistically they are not that much different than what can be found in Montreal. Citronelle, a splurge perhaps, is simply one of the finest French restaurants in the US and at least the equal of anything I have had in Montreal, which is saying alot.

An outstanding week from both of you - great entertainment! Sam, tell us more about that maple syrup.Where is it from? Where did you get it? What grade, etc. It must have been more than a few sniffles to keep you out of the kitchen, Sam. Get well soon.

As a New Yorker, I wouldn't worry too much about whether or not your friend will be impressed. Just about any of the restaurants mentioned are worthy as well as a number of others such as Les Chevre and Rosalie. I would suggest that you just trust your instincts and go someplace that you particularly enjoy. Montreal may not have quite the depth and variety of restaurants as a behemoth city as New York, but it certainly does not lack in quality. Unless the meal is an "off" one at one of these restaurants, I cannot see how your friend will not be pleased.

Sant Pau in Sant Pol de Mar is not to be missed. I"m surprised how little people talk about Carme Ruscalleda, the chef. I've eaten at some 30 places on my last trip to Spain, including all the obvious ones where i check in several times a year. This was the single best meal I had. Luminous food. And you don't need a car to get there, the train ride is about 1 hour and lovely, along the coast. Go for a long lunch with a sea view. ← I wholeheartedly agree. Photos and discussion here.

A bit late, but an Update from The New York Times. It is expected to have major economic impact: This appears to be a different strain from the Red Tide found in more southerly waters. Fortunately it only effects the bivalves and not such creatures as lobsters or shrimp.

One aspect of this restaurant that I really liked but haven't previously commented on is the location amongst Chicago's meat packing district. This was not expected. It is strange, but it added to the mystique and fun of the restaurant.

It shouldn't make too much of a difference, although the meatballs might be less soggy with the dryer cheese. I don't think there should be much concern about leakage so long as the mozz is completely surrounded.

Thanks. I'll have to remember to give them a call later in the summer.

Anyone know how far in advance they take reservations?

How about a Sicilian Cassata if one wants a baked Italian dessert? Basically cannoli cream filling with a nice rum cake. Yum if it is not too sweet. It can be nicely decorated as well.

What are their prices like and how do they compare to Citarella?

I suggest chocolate as the mystery ingredient to be used in all courses.

Sam, Surely you had more than that one bottle of wine amongst you, as wonderful as it may have been, to help justify that morning aspirin? What else was there? I suppose the cocktails might have done it, but I doubt it. By the way, how was the Figeac?

Sam, what ricotta do you use, wherre do you get it and how fresh is it? The key to any ricotta is freshness. I have had high quality sheep's milk ricotta in NY, but if it is not real fresh it tends to dry out quickly. That might be good for the gnocchi, but less so for eating as is or adding to a meat based pasta sauce in the Neapolitan way.

Lydia, those are beautiful cakes and as you said indistinguishable from "regular' cakes from the outside. the same is essentially true of the Sicilian Cassata as well. That cake is baked and served for many of the same purposes as yours and as yours is determined by the filling. I would be very curious to taste yours or another Ohio version to see how it compares taste wise to the Sicilian. I imagine there are similarities as I would suspect the Ohio version is a derivative of the Sicilian.

We were there with our kids a few years ago. NF is a very touristy town. The Falls themselves are spectacular. The Maid of the Mist is a lot of fun and worthwhile. I think that is the one must-do thing there. As for food, we went to the Rainforest cafe, although I don't think I could recommend it. It is typical tourist fare in a gimmicky environment. It is not unpleasant, but it certainly isn't special. A fun day trip would be to the Niagara Peninsula for some great scenery and wine tasting. While a number of the wines are quite good the area is particularly known for its ice wines. Thirty Bench is my favorite winery in the area. Toronto is nearby too and a lot of fun. They have a fabulous zoo amongst other great attractions.

Cassata is a Sicilian cake and is authentically made with cannoli cream and sometimes rum. They also tend to have a lot of candied citrus and other fruit. True Sicilian Cassate are often very, very sweet - much too much so for me. The best ones to me are less sweet. These can be sublime. It is popular in Sicily and in NYC for people of Sicilian heritage. What you have described sounds like a variation on the original.

I still think California is better, or at least that you don't need to put in as much effort to get high quality there. There is no question that California grows a wider range of quality produce than New York and if one were limited to local produce that clearly would be the winner. I did not set that limit, however. NYC is as good as anywhere for finding quality ingredients from around the world. Therre certainly may be places that match NYC, but surpass it? For specific items, certainly. European seafood and produce markets like The Boqueria in Barcelona beat anything singularly available in NYC. Although I haven't been yet, the same can probably be said in other parts of the world. That being said, one can find almost anything of decent or better quality in NYC.

Even with poor storage that shouldn't happen to wines that young.

This is right up there. I had one like this on Thursday at Rocco's Calamari in Brooklyn. It was simply the best cannolo I've had in a long, long time and it is not that I haven't had good cannoli. The rest of the meal was mediocre, but that cannolo! Otherwise, good dark chocolate does it for me on a reliable basis.