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While the Helen Rosner piece was good, I did have an objection to her statement that "a meal as a whole can feel a bit repetitive. On one visit, Middle Eastern and African spices appeared over and over again, and fish preparations dominated the brief menu." Would any critic object to European spices appearing again and again? Oh, wait, are there any? And what's the problem with fish being on top? My experience is that there's plenty of variety on their short menu.

The length of cycle is not a big deal for us - we usually run the dishwasher overnight.

Yes, quite the complimentary piece by Ms. Rosner. Congrats.

I grow sorrel on my balcony. And I stuck a piece of horseradish root in the dirt a while back because it had started to grow in the vegetable drawer, and I was like fine, be a plant, then. The young horseradish leaves are sharp, and the sorrel is sour. Chopped egg and ranch dressing set them off unexpectedly well. A little salt and pepper and there you are.

When I'm lucky enough to bring the leftovers of this dish home... from our meal at Foxface the night before. It was easy enough, and delicious enough, to repurpose them... By emulsifying the leftover "sauce" with some pasta cooking water. And there was enough to even have a few hunks of the fluke, barely warmed, atop the spaghetti. So...spaghetti con pesce piatto di Foxface Natural. Or something like that. String beans and carrots to accompany.