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  • Board Topic

    NY Times Article on Beef

    unnatural practices that Pollan describes. Although I’ve never seen anyone make the connection between steak and petroleum (and thus, foreign policy) before. But he succeeded in presenting all of that information in a deeply...

  • Board Topic

    Overated Establishments

    sunday afternoon i was saying to myself, "what on earth possessed me to cue up in front of the bongo room 30 minutes before it opened (to be guaranteed a first-seating despite the barbaric absence of a reservation policy), stand...

  • Board Topic

    Yogurt World Convoy St SD

    . It was still loud, but not super unpleasant. I’ll have to see if they have changed their policies when I go back again. It was a lot nicer. I talked with a young man behind the counter, and he asked what we thought good...

  • Board Topic

    25 things diners hate about restaurants

    information, and reservations policy. List ‘em. List ‘em prominently. Keep them current. Do not bury them behind a 30-second Flash introduction with music." I wouldn’t be surprised if that was a Hound who made that...

  • Board Topic

    Arts and crafts vendors at farmers markets

    having done some retail baking for a short time I appreciate anyone who wants to produce food and sell it at market. The policy with grocery stores is really hard on the independent bakers, etc.

  • Board Topic

    "Omakase"

    Zo concentrates on seasonal offerings of domestic and Japanese seafood. These places are nigiri omakase on top of that (with the exception of a few dishes). Where I live, some sushi menus at restaurants list an option for...

  • Board Topic

    cutting edge food in Greece.

    , like the one my husband and my cousins and another friend had, and it just washes these things away. I always tell people here that I like it better, because it’s the big things that bother me in the States, like our...

  • Board Topic

    Where have you always had a bad meal?

    . The manager tried to tell us that they butcher their own meat. I asked whether after they butcher it do they cook it, freeze it then reheat it in a microwave. He said that was not their policy. I wasn’t so sure...

  • Board Topic

    How do you like a restaurant wine list to be laid out?

    for domestic pinot noirs, etc. If it were an encyclopedic list this might just prove annoying, but given the size of this list (about 250 bottles) it works.

  • Board Topic

    Why Do People Rub Their Chopsticks Together Before Using Them?

    time I’ve ever had any problem with that policy was at a Chinese restaurant on the Upper East Side, where the waiter grabbed the chopsticks and started rubbing them. One of my dining companions said, "What are you rubbing...

  • Board Topic

    Di Fara's: How much is the best NY slice of pizza worth?

    increase right after Dom came back from his month or so (ahem) “not-of-his-own-choice” closing, presumably to compensate for whatever income he lost from that shutdown. (That’s when he came back with his new...

  • Board Topic

    Strategy For Finding Bargain Wine

    ) — California was a “Fair Trade” state, and the minimum retail prices were posted by the winery and/or wholesaler (in the case of imported wine) with the State. When “Fair Trade” was thrown out by...

  • Board Topic

    Dear Starbucks, I have given up. I'm sorry.

    Agreed completely. On my walk back to work from the MessBucks, I thought “maybe a no-frap” policy during the a.m rush hour. just coffee drinks. No blenders. Or, have two lines. an express line JUST for coffee/iced...

  • Board Topic

    Annoyed with the surprise price of a glass of wine!

    's no reasonable limit? Some restaurants have bottles of wine that reach the thousands and glasses of cognac the hundreds. Does your reasoning extend to these circumstances as well? And if you were an owner or server would that...

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