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Everything posted by ccrotty

  1. we don't have a reservation, so I hope that didn't confuse them OK, now we're 16 total, for whoever gets there first.
  2. I think we're at 14 for today's lunch at 7 Stars Pepper (2pm) 1 Anita 2 Cameron 3 Lauren 4 Rocky 5 Leslie 6 Jan 7 Gary 8 Judy 9 Richard 10 Johan 11 Steve R 12 Eden 13 Bill 14 Margaret Seems like a good crew -- are we missing anyone?
  3. LOL. She can add that to her list of titles. Years ago, she performed the Miracle at the Arboretum, making cheese, fruit, and a myriad of other delicious comestibles appear to feed a more-than-slightly-stoned gathering of the faithful. Since then, she has been known by many as Our Lady of Cheesy Goodness. c
  4. Pour a Guinness, put it on this electrical gizmo, and instant bubbles. The video is really cool. Guinness Surger c
  5. Go get 'em, dog. We'll be with you in spirit(s). c
  6. ccrotty

    The Yankees Thread

    Might want to look for one without needle marks. c
  7. The lead of a story in the current Economist about a Russian ban of Georgian and Moldovan wines & spirits began with this description of a drink guaranteed to revive the dead or dispatch the living: "The recipe for a cocktail called “Dog's Giblets”, invented by a (dead) Russian novelist, Venedikt Yerofeev, includes shampoo, superglue, brake fluid and insecticide." What other unlikely drinks would make the menu at a bar where the well wasn't limited to the usual alcohols and mixers? Certainly Douglas Adams' Pan-Galactic Gargle Blaster (recipe courtesy of Wikipedia): 1. Take the
  8. Sorry, can't provide any more specifics about Piperade, but Scorched has the overall vibe right. I wouldn't go back (or recommend a visit) unless there was a strong reason: personal connection w/staff, report of life-changing food experience, unavoidable social commitment, state visit, graduation dinner, bail fundraiser, royal audience, "sit-down" with the Don...the usual stuff. c
  9. But that consensus about the 'correct' way to evaluate Italian food is only one of many. Those who like al dente pasta and lamb's tongues will prefer Babbo to Olive Garden. But the consensus among those who value the bland and the bountiful will be that OG is superior. I don't see how one can claim that "Babbo is a better restaurant than OG" means anything more than "Babbo is preferred by the sort of people who like restaurants like Babbo more than they like restaurants like OG". Yeah, but saying that Babbo makes better Italian cuisine than Olive Garden and saying that Babbo is a better rest
  10. You haven't seen anyone smoking a cigar with funny metal claws that spring out from his knuckles hanging around, have you? Or maybe a bald guy in a wheelchair? Got any strange dogtags that you don't quite remember where they came from?
  11. I've always thought the hideous loaner jacket/tie was a deliberate move on the restaurants part to stigmatize those foolish enough to disobey their dress code... I can vouch for that, having been stigmatized in my early days on a business trip to L.A.. I'll never forget the smirk on that m___________'s face when he told me that tweed and elbow patches were "very New England." I like getting dressed for dinner, although the whole jacket thing is kinda arbitrary. I'd rather have a manners code: if the next table over can understand you, you're talking too loud. c
  12. Hard to believe he had the same soup we did. (But I must say the onion soup at Cafe de la Presse is seriously good.) Yeah, I read the review and wondered what restaurant he'd been to and when I could go. If I hadn't seen Pulp Fiction, I might have thought that Garcon meant "Expensive and indifferent." c
  13. He's probably sitting next to Wylie Dufresne on the next flight to Guangzhou. Gesturing to his wall of chemicals in the kitchen at wd-50, eerily reminiscent of a high school chem. lab, Wylie explains the method to his madness. “Let’s say, for example, you want to make a cauliflower panna cotta, but instead of using cream you want to use fat free milk. How are you going to get it to stay together? You use hydrocolloids."
  14. Fried. Hot dog. Pizza. That's terrifying, and I like hot dogs. What, did she get product placement $$$ from Oscar Meyer? Edited to add oblig. Giada content: all I can remember from the one time I saw her on TV is when she took her mother shopping for custom-made shoes. And I thought, "Are you going to eat that?" c
  15. I haven't eaten at Bistro Jeanty yet, but I like Jeanty at Jack's. I'll have to try the original next time we're up that way.
  16. News flash, from Tablehopper: All righty then! Sweet! Indian Oven rocks! c
  17. They'll get the downtown condo-dwellers, the working lunch crowd, plus tourists and weekend shoppers. Not to mention the fact that it will be the only swoopy grocery store in the city (practically the only grocery store outside of the Safeways @ Market & Church and King & ?4th?) sitting right on top of a transit stop. MUNI rail and BART: all lines. They're going to print money in that place. c
  18. I would also make an exception for a Heath Bar Blizzard. I think that the reminder needed is "Don't ever, ever, ever eat in Cle Elum." c
  19. Calvary, Cavalry, Stables, Manger, whatever. I hear that the food is divine. c
  20. Two years ago for two or three days. Leave. Anyplace sucks when you don't make it out of the airport and your hotel room. Try eating something besides room service next time...and commenting on something that you've actually experienced. c
  21. I probably had the opportunity early-ish in the meal to focus our server's attention when he asked for my food order by saying, "Well, that just leaves you, young man." True to form, my esprit d'escalier showed up five minutes too late. Er, well, it never really showed up at all. Anyway, phooey on them and just goes to show how fine the line is between really nice restaurant and overpriced tourist trap. c
  22. I was up on Union St. last week for a matinee of Syriana at UA Metro -- my favorite SF theatre now that the Coronet has closed -- and stopped in at Amici's next door for a quick pizza. It was spendy but very tasty. They have a wood-burning oven, but this is more American thin crust pie than anything really snooty. Thin, chewy crust and good sauce. I'd definitely go back. Delfina: Having been two or three times now, I'm really pleased with the balance that they've struck between gourmet and informal. That said, we've been really fortunate with our crowd-timing there, and never had to wait m
  23. Now -that- is an option I could totally do. I wish we'd known that the night we went to Lone Palm with Kathy & Squeat. ~A Anjan must be camping on their Yelp entry. I dinged them for the crowd, wait, and noise, and he sent a two paragraph apologia. c
  24. Now -that- is an option I could totally do. I wish we'd known that the night we went to Lone Palm with Kathy & Squeat. ~A Oh, that's more like it! Chow does it that way, too. (And at Chow, they'll even come fetch you at the Pilsner when your table's ready!) (Edited for grammatical egregiousness.) I wish that more places would follow the lead of Burma Superstar on Clement (or a couple of restaurants in Seattle that I can think of) and take cell phone numbers. It's like handing out those flashing buzzer beepers that tell you that you're table is ready, except you're eating somepla
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