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Midwesterner

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  1. I also initially read the second starter mentioned above as "pickled greens," but the menu actually reads "picked greens"---an odd choice of words for a simple item, but in any event what we are talking about is a fairly straitforward salad, with the beets and grapes served to the side on a teardrop shaped plate (presented horizontally). I didn't want any fans of pickled greens rushing to Quince only to be disappointed . My husband and I had a pre-theatre dinner there two nights ago (a Saturday). Our reservation was at 5:30 and we were the second table seated. By 7 o'clock the restaurant w
  2. Just a digression, Ron--but do you really think of Miramar as a place for serious cuisine (as opposed to a fun evening with good but not great food)?
  3. I like Joy Yee's Noodle Shop on Davis (Pan Asian) and the Davis Street Fish Market a few doors down from that. Across from the Fish Market is a branch of a good local pizza chain, Giordano's (I like the stuffed pizza).
  4. Ronnie, This was our first visit. A friend was in town for a conference for just a couple of days and wanted to go to Alinea, so we had no choice but to go during anniversary week. I'm very glad the occasion "forced" itself upon us!
  5. At the end of our meal a few days ago, one of our servers asked us specifically which dishes had been our favorites. So the staff doesn't seem to mind a dish by dish critique.
  6. We had this in our anniversary "best of the best" meal two nights ago, and we asked the waiter how it was made. As best I remember, he said that the pear juice is frozen in a mold, unmolded and shaped a bit, then coated with a curry-butter emulsion that hardens around the cold orb. At room temperature the pear juice melts but the butter remains firm enough to form a shell. Note that this relatively fragile ball is served in a protective glass and you knock it back without ever touching it.
  7. Thanks for sharing your impressions. What was the table centerpiece? ← There wasn't one.
  8. A couple of other thoughts: the ginger table art present in the early descriptions of the restaurant was not there last night. Others have commented on the comfortable chairs. I sat for most of the evening on a banquette, provided with several plump cushions. I was encouraged to go ahead and sit on top of one of the cushions if I felt my seat was too low, but I was comfortable using the cushion to support my back--otherwise I would have felt too far from the table. When I changed seats because of the air conditioning issue described above, I got a chance to sit in one of the chairs: I act
  9. I went with a party of three to Alinea last night. We spent about 5 hours there and are very glad we went. I've read much of this thread but apologize if I am repeating anything that has already been covered or responded to. Our menu was "the best of the best"---the chef's favorites from the first year they've been open. My favorite dishes were the savory ones, especially those that featured "main course" type ingredients like kobe beef, squab, and bison (which I've never had before; it was excellent, very tender). I also liked the courses that used some kind of aromatic element to enhanc
  10. We are just back from Bruges, where we ate at Den Gouden Harynck (Michelin one star). It was excellent, very modern cuisine. It reminded me of the style of food served at Le Bernardin (we ate mostly seafood at Den Gouden Harynck, though there were other choices available) but with more aggressive flavors. Very light, bright food. We got into conversation with a couple at the next table who had been at De Karmeliet the night before. They much preferred Den Gouden Harynck, although I am not sure why. The man's comment was that none of the dishes "worked" at De Karmeliet.
  11. Ronnie, you will be glad to know we had an excellent dinner! I called at about 3 p.m. seeking a table for 6:30 and was told I could have one at 5 or 7:30. That surprised me a bit--I would have thought 7:00 was the prime reservation hour, not earlier. 7:30 was fine with us. When we got there the place was packed--all the bar tables full, and a few people with reservations waiting to be seated. We were offered our table within a few minutes (a square one in the main room fairly close to the front door). Previously we have been seated farther back in the restaurant or in a booth. The spot w
  12. I thought the portions were fine, but as you can see in my review of Woolfy's I didn't finish the duck served there, so my appetite may not be a good guide! I find that if I am having a starter as well, and considering dessert, that I don't want a mega entree. But since the place isn't cheap, I can understand wanting a bigger portion.
  13. We're stopping in there tonight--I will report on the summer fare.
  14. I was in Stratford a few weeks ago and ate at Woolfy's (about 20 minutes outside of town, in St. Mary's) and Bijou. We also had a meal in Niagara on the Lake at the Hilldebrand Vineyard. All of the meals were good. The best food, I felt, was at Bijou, but I could understand that the wrong table might leave you smelling of "kitchen." We were in the far back of the restaurant at a window banquette. Service was informal (20 something girls--acting students?) but I really liked my hailbut with curry-spiced vegetables. The atmosphere at Woolfy's was very pleasant. We were there during a thun
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