I’d appreciate hearing about Public, a facility affiliated with Peter Gordon of Providores, London. http://eatdrink.timeoutny.com/articles/423.public.php

I’d appreciate input on what dishes are better at Felix, in the Peninsula, Hong Kong. Also, do posters have updates on whether the renovations in decor at the Darby Room (Jockey Club, Happy Valley location) have been...

This is the kind of news tha sets my heart aflutter. Gastronomie reports that the Frenchman Jean-Luc Naret, 42 years old, will be the new director of Michelin Guides around the middle of 2004. He takes over from the Englishman...

I was reviewing the Cru website, and noticed the following dessert: “Sticky Orange Almond Icewine Cake with crème fraiche”, on the indicative menu :) Have posters tasted his item, and are posters aware of any other...

I’d appreciate input on any restaurants (preferably at least two NYT stars) that have post-theater (i.e., late-night), reduced-price menus (whether or not prix fixes). Is this a null set?

Vancouver Magazine recently wrote up Feenie’s: http://www.vancouvermagazine.com/0311/U_dinner.htm Also included are reports on Bins 941 and 942, and Cru.

Not that I pay heed to it, but R Parker’s 4th edition of “Bordeaux: A comprehensive guide” is apparently now available. (I find my wine palate very different from Parker’s.)

I’d appreciate input on venues in Vancouver that have a number of different Canadian ice wines by the glass. The ice wines need not be from different producers (e.g., they can be all Inniskillin, but with different...

I like the thought of Vertes murals at Cafe Carlyle. Do posters have input on the quality of the cuisine there? Vertes murals are part of the reason I like La Mediterranee, in Paris.

I’d like input on the cuisine and rooms at Jacques Thorel’s Auberge Bretonne. This restaurant has a magnificient wine list. Input on the following would also be appreciated: (1) Paineau’s La Bretagne at...

I appreciate Maxim’s is not even a pale shadow of its former self, but have never visited. What signature dishes, apart from Sole Albert, are worth sampling? Also, is Sole Albert tasty? :)

I really like the sweet, fattier (in shape) fritters that can be ordered with certain Chinese congee (not the savory, lengthier ones). Do posters know where in Vancouver good congee, with such sweet fritters, can be had?

I’d appreciate any updates on M Troisgros' upcoming supervision of the restaurant at the Lancaster Hotel, Paris. When is the Troisgros-supervised menu expected to be ready, for example?

O Roellinger of two-starred Maison de Brincourts, Cancale, discusses various types of pepper, and tumeric. http://www.theworldwidegourmet.com/spices/pepper/bricourt.htm http://www.theworldwidegourmet.com/spices/saffron/bricourt.htm

In late October, Gourmet is going to host a weekend gathering with many cooking demonstrations/seminars. A buffet at Rainbow Room, and a choice of dinner at one of the five restaurants that include Blue Hill, are included, among...