"Ah yes, I need to experience his drinks." One time I asked Vincenzo to create a tail pairing for my cheese course. I have no idea what he was up to back there, but I know I received an absolute revelation of a tail with a deep... (36 replies, last updated by jacinthe March 11, 2008)

relatioship (well not really, but y’all know how important this is!). He is a pizza and burger kind of guy and doesn’t like to try new foods. That being said, I would like to try to expand his culinary mind, but... (12 replies, last updated by The Chowhound Team February 10, 2006)

I will be visiting New York (from London) for two nights soon, staying near Times Square. Can anyone recommend a bar where we could have a glamorous early evening tail in a skyscraper with a high-up view of the city? (1 reply, last updated by RussianGirl July 13, 2009)

Don’t overlook Tom Brown’s creations at Cork, Adam’s special tail menu Tuesdays at Bar Pilar, and Chantal’s at the Tabard Inn (Wednesday and Thursdays?). I’ve also enjoyed creative tails at... (8 replies, last updated by DCDOLL July 16, 2008)

Anyone had exceptional tails lately? (8 replies, last updated by lora July 27, 2003)

Some of my products will be available in Maine and NY by late spring/early summer. Some, like whiskeys and amber rums need to age a few years. I am talking to several mixologists in Portland and NYC about working on tails and new... (10 replies, last updated by chazzerking January 16, 2008)

I’m looking for some suggestions for a new tail to try. My husband and I will be going out for dinner at a fancy Manhattan resturant and I don’t want to order the usual. Typically I order a Malibu & Coke or an Apple... (13 replies, last updated by Icantread September 16, 2008)

Please share any cucumber tails you have (other than a Pimm’s Cup). I’ve decided to have something cucumber-y for my taco party... (15 replies, last updated by chazzerking September 4, 2007)

's always Death in the Afternoon, created by none other than Ernest Hemingway. It’s more of a joke tail than anything else (the two ingredients do not complement each other well), but still, here it is: Pour 1-1/2 ounces... (16 replies, last updated by DollyDagger April 1, 2009)

investments in Goa to create a blend that would appeal to the versatile tastes of the international market. Kazkar Feni could be enjoyed straight or as an exotic new mixer. (17 replies, last updated by AnneInMpls March 3, 2009)

I eat soup almost every day. Recently, I had a sleepiphany – lentil soup with some form of liver. I am not sure if I want dumplings, meatballs, diced sauteed bits, or a puree. I think I want a bit of sweet/sour as well, but... (0 replies, last updated by greygarious October 1, 2009)

I’m trying to create the “ultimate” restaurant list for reference for those times when my friends and I go out and can’t decide where to go (You know the conversation: “Where do you want to go to... (6 replies, last updated by foodkarma November 21, 2009)

Unfortunately the situation hasn’t changed since that post a year ago, and new boards are not being created right now. (3 replies, last updated by The Chowhound Team March 21, 2009)

Source: http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/5136039/Scientists-create-chocoholic-dream-all-the-taste-with-none-of-the-calories.html [quote] A new inhaler – dubbed Le Whif – has been developed by... (4 replies, last updated by rworange April 19, 2009)

Went for a drink Saturday nite. Todd is the new bar manager—he has worked with some bigtime mixologists. Has a menu of 6 original tails. Created a blend of sake with some sort of korean soda, ask for it. Tremendous flavor.... (0 replies, last updated by Adsvino December 22, 2008)