Damian

At least we seem to agree.

Beat me to it, jordyn!

I like Josie's on 74th and Amsterdam (right across the street from the BT) in the good but not too expensive or fancy category. Kind of a health food twist to it (usually a turn off for me), but we like that one. Gabriela's mexican right across the street is decent. I'd add Marika at about 70th and Ams. which is a fine option but is more in the expensive/fancy category. SQC is an interesting choice in that area on Columbus. Further north on Columbus (77th-79th) are Cafe Frieda, Calle Ocho and Ocean Grill - medium-priced and generally good food. Ouest is great, if you can get a reso - go for it- but it is pricier than these options.

Best cup I've had so far in NYC is the Puerto Rican Yauco Selecto press pot at GT. Yauco Selecto and Alto Grande are the two finest Puerto Rico coffees, and both make a fine cup. The best way to enjoy them is as "cafe con leche," that is sweetened and with ample steamed milk; however, I normally drink coffee black and have enjoyed both that way as well. I have not been able to find beans, though, much to my lament.

Pommery...thanks Sandra. Colman's doesn't do it for me...guess I'm not a purist. To me it is all heat and no flavor. I suppose if I were using it for cooking it might be different because, as people have been saying, it would be only one element. Colman's as a condiment, however, is horrible.

Thanks for the post, Jordyn! Your Equinox experience was on a par with mine. Hit or miss food, uninspiring room, and indifferent service. I was there soon after it first opened and chalked it up to them not having gotten it together yet. I had no desire to go back but probably would have given it a second chance had the occasion arisen. At that price point, however, I expect a much better experience.

Sorry to confound your expectations, Wilfrid. Maille Dijon is my current condiment of choice. I confess, however, that I also enjoy regular old Gulden's Spicy Brown. Honeycup is also a pesonal fave. What's that grainy kind that comes in a ceramic crock? The name escapes me, but I enjoy that as well. Hmmm, have I nothing new to contribute? Uh, no, not at all. Keep the Colman's to yourself. Holly, "flavored muscles?" That may be a different thread for an altogether different kind of discussion...

Nice reports. Ed Behr should be nervously looking over his shoulder.

Don't read the word communication to mean transmission of a logical idea. What I was trying to convey in my original post was communication in a broader sense. Art for the sake of beauty or entertainment can still be art because it speaks to you on some level. After all, "Beauty is truth and truth beauty." You don't have to understand literally a poem or "get" the concepts behind a piece of modern art to perceive mood, rhythm, and emotion. This is what I meant by communication. Splotches of red and blue thrown on a canvas by a monkey may somehow stir emotions in people, but won't be art unless there was an element of intention behind them (presumably by the monkey's handler). Similarly, a monkey mixing spices to go in a dish will create an object that tastes like something, but it won't be cuisine any more than the splotches would be a Picasso. One can be moved by the natural as well, an inspiring vista for example, but there is no intention behind it (other than possibly a Divine one - different debate) and thus it is not art. Nor does the communication have to be "successful" in the sene that the emotion or notion intended to be conveyed need not, in fact, be the one received to have art. This gets into some dicier areas, but generally, craft is the execution of a concept. That concept may or may not be intended as some form of communication in a broad sense. If it is, then that is art in my book.

To me the hallmark of art is communication - either of ideas or emotion or of some other part of the human experience. Craft is the execution of a skill. Thus, clearly a chef can be an artist using the medium of food and the senses of sight, smell, and taste to communicate with his patrons. Badly crafted food or badly crafted art in general impedes communication while well crafted dishes facilitate it. Food is a fleeting medium and it is hard to compare a great chef to Picasso or Leonardo whose works we all can and probably have actually seen and experienced. Could you compare the great stage actors to sculptors? The great unrecorded musicians to writers? There may be a way to quantify and list "the greats," but the medium does not lend itself to widespread and enduring appreciation like more permanent forms of art.

Do you enjoy adding more rum as much as you enjoy depleting the barrel? ;)

Consumption of wine is an integral part of the Catholic ritual Mass whereby wine is mixed with water and is believed by the faithful to "transubstantiate" into the blood of Christ. Other Christian religions maintain use wine and maintain that the wine retains is essence along with the presence of the Divine ("consubstantiation") or that the wine does not contain God's essence but has symbolic value in the Last Supper. I also believe that there is ritual wine drinking in the Seder meal that is central to the Jewish celebration of Passover. Needless to say, there is a strong Judeo/Christian tradition in the drinking of alcoholic beverages, ritual and otherwise. All of this is prelude to a discussion of alcoholic beverages (a much larger topic would be foodstuffs) either made by clergy either or consumed as part of a ritual. Someone more knowledgeable than I may know why these crafts have persisted among clerical orders. I believe it is Trappist monks in Belgium who are responsible for bringing Chimay's line of ales to the world. Trappists make a variety of foods (bread, jam, honey, etc.), but, if I am correct, this ale which many rank among the best in the world has been made by them for centuries, proably using methods and traditions passed down from generations of monks. Another example people have been discussing is Chartreuse. There are other liqueurs with clerical roots such as Benedictine and Frangelico, but these are not made by clerics today to my knowledge.

Steve, I was at Boston College for undergraduate (class of '92) and that's where I encountered the late great Fr. Denis Moran. Come to think of it, he also taught at Georgetown for several years. I ended up at Georgetown for law school to complete my 19 years of Catholic education (including 2 years with the wonderful Benedictines and 11 years with those amazing Jesuits). Glad to hear that you are a fellow G'towner. Hoya Saxa. Yvonne, Not to get too Proust on you, but all of us probably experience sense memories of tastes and smells that can help instantly recall different moments / periods in our lives. The unique taste of chartreuse instantly brings me back to those college salons, very pleasant memories indeed.

I used to drink green Chartreuse in college while hanging out with my Jesuit mentor. The taste always reminds me of evenings at his residence with other students and priests discussing philosophy, religion, and culture. He has since passed away, but whenever I drink it - often while reading, I think of those times. The taste is hard to describe, and I can't do better than Whiting's description - not too sweet and herbal. It does have quite a bite. If I'm not mistaken, it is made by French monks - is that correct? That might be an interesting thread in itself, liqueurs made by clerical orders.

I've always enjoyed Kinkead's. The dishes might not be terribly imaginitive or exciting; but the fish is invariably fresh and well prepared and the atmosphere is the right version of high end casual that is suitable for dress-up or dress-down. I've never had a bad meal there. I recall one dish which was actually wonderful and very memorable - the fish stew. Not a bouillabase, it was cream based. Service was always reasonably knowledgeable and competent. I also must confess that I've never picked up the check there - usually going for business dinners. Thus, while I can understand the criticism that it is overrated when called a national quality restaurant, I have never had a reason to doubt it as a quality option and a good night out. I wouldn't hesitate recommending it to someone who wanted seafood in DC. I think Kinkead's would fare well in NYC - it certainly wouldn't rank with the city's best, but it is still better than the majority of NY restaurants in its price range. (Not sure if the same holds if one were to increase the price range to account for NYC location) I've yet to try Le Bernardin, Oceana, Citarella (except as a fishmonger), nor even Cello for fish in NYC, so can't compare and not sure it is fair to, but I find Kinkead's to be a well-executed mid to high-end seafooder.

Would you people stop talking about Culebra? Enough people already know about it - what are you trying to do bring more people there to change its already perfect rusticity!? Say hello to Mr. Perez, the owner of the Tamarindo Estates across from Cayo Luis Pena. He is the father of my good friend Jose Ramon and we spent several weekends there on that glorious island. Flamenco may be one of my favorite beaches in the world - rusted out military vehicles and all. I think I am as happy drinking a Medalla on Culebra around sunset as sipping the finest rum anywhere else, still to combine the two would be sublime indeed. I love many of the islands, but none seem to capture the easygoing spirit of that place for me.

On a somewhat related note. Was anyone else annoyed to hell with the pronunciation of "Moulin Rouge" throughout the Oscars (and come to think of it in that song and probably the movie as well)? Everyone who mentioned it pronounced it "Moo-lon." It really grated on me after a while. I don't know how to phonetically spell the correct pronunciation on the computer since it probably requires a "schwa" to do it correctly. Needless to say, the French "-in" is not the same as "-on." Also, the "n" is as silent as the "oo" in Bux's "oo-west."

Where are you going to be and how cheap are we talking? I've got plenty of recs. for you in San Juan and several for other parts of the island. Give me some details and I'll hook you up.

I'd like to second Secor's recommendation of Anchor Liberty. I love the stuff on draft, huge hops. I've looked for it on tap and in bottles in NYC, but so far no luck.

Seems like an appropriate place to add my own first and recent GT experience. After both of us sat for the NY Bar my wife and I took the next day off and actually got to enjoy being in NYC. We had a late lunch in the tavern room and it was wonderful. Service, in the tavern, at the awkward transition time of 3 p.m. was friendly, suggestive and efficient. After quaffing some Magic Hat, I had a surprisingly flavorful and perfectly dressed salad of mixed greens. Every bite was different and I could actually taste the varieties. After that, venison shank with Yukon Gold potatoes. The venison was mouthwateringly tender with just a slight game finish. Perfectly cooked - the savory brown sauce was so good, I violated courtesy and mopped it all up with the crusty/chewy farmhouse bread which the server brought more of when she noticed what I was doing. Dessert was a parfait of homemade caramel and coffee ice cream - really special. We also finished with good strong Yauco Selecto Puerto Rican coffee (one of the two best coffees available on the island and, in my opinion, among the best in the world - the other being Alto Grande for those interested). All in all, a perfect winter's lunch, and we will be back for the real deal dinner in the main room one of these evenings soon.

Probably right jhlurie, I think the one in downtown Bethesda is gone by now.

O'Brien's used to be in downtown Bethesda, good lowbrow ribs. Lowbrow Bethesda though, it's gotta be the Tastee Diner (aka Club TD). Hate China King...go to the Full Kee on H in Chinatown for lowbrow but good Chinese, especially noodle soups. Havana Breeze on K at 14th next to DC Coast, great Cuban including, ahem, fabulous rotisserie chicken, and authentic veggie sides. Bob and Edith's, classic. Christopher, I can't believe you know Mario's. In high school, one of the boys lived right near that place. We always used to stop there before crashing at his house after a night out. The best part about it was the "apron o' toppings." The Mario fellas used to wear these aprons with front pockets, you'd order a slice (always Sicilian) and they'd reach into the apron pockets for the pepperoni and mushrooms etc. Also, you'd order a sausage slice and there would be this massive sausage patty sitting in the middle. What a hilarious place for heat-on chow. Mario? He loves us! Georgetown Cafe on Wisconsin in upper G'Town for cheap mediterranean. Late night Au Pied de Cochon in G'Town (Is that place still around?) George's subs off M across from the 4 Seasons in G'Town. El Tamarindo, Salvadoran/Mexican, bottom of Adams Morgue. Millie & Al's pizza (if you can even get in there these days) also in the Morgue. Florida Avenue Grill for breakfast. Tune Inn on the Hill for burgers & pitchers. Anyone else remember Mr. Eagan's in Dupont? How low can you go?

I'll buy that, I wouldn't give Kinkead's a national class rating. Been absent for awhile, Steve...studying for the NY Bar to make myself "legal" up here after the move. I like the new format though. BTW, you probably saw that the Food Network is soon to brodcast a pastry competition, don't know the details of where or when but thought you might want a heads-up if it wasn't on your radar screen.

I was unimpressed with the food and the room at Equinox, may have been an off night, it was soon after they opened and the service and food both seemed lackadaisacal and uninspired. Only one visit so take it for what it is worth. Kinkead's may not be world class, but I've never had a bad meal there. Consistent solid performer and always a good night out.

I've been there, but can't remember the exact location, it is in the neighborhood behind the harbor, if I recall correctly, not too far from Bacardi. For some reason, Bayamon also comes to mind as the location. Hmmmm When I was there several years ago, there was no official tour...I just showed up about midmorning on a weekday and walked around until I found someone. They were supremely welcoming and nice. Sorry I can't be of more help, try cross posting to the Caribbean board, maybe Miguel Gierbolini has some better insights. As for cheap places to buy rum, any supermarket or the duty free shop at the airport worked well for me. Have fun, San Juan is a lot of fun to visit.