My wife and I ate at Eureka on Saturday night and were, unfortunately, disappointed across the board. We were predisposed to quite like the place as we are huge fans of Chenery Park and the two establishments are owned and/or run... (1 reply, last updated by larochelle August 18, 2007)

and will serve 2. The chicken-prosciutto is good for the ravioli (or the plain cheese.) The fresh pasta, which is cut in front of you depending on the width you request is excellent, again, the simpler the better because the... (21 replies, last updated by Janie October 18, 2004)

I thought I’d give a quick update of our recent trip up to the wine country and beyond. DH had business up in Eureka so we slowly made our trip up and down the state and had some really good meals in the process. First day:... (0 replies, last updated by compucook August 28, 2006)

Meyer’s are not nearly as tart as Eureka (regular) lemons. They have a thinner skin and are like a tart orange. Better for baking or lemon curd, but I prefer Eurekas for cooking bcuz of their “pucker factor”... (11 replies, last updated by Scrapironchef January 22, 2009)

They’re definitely softer than eureka (standard) lemons. Squeeze one — is the just sweet, lemony, floral? Or does it taste bad? (4 replies, last updated by mlgb June 18, 2009)

for me is the Eureka. I love to make chicken piccata and Asian dishes with lemon, I love to make lemon bars (Oh I make great lemon bars!) and then a slice in a drink, perfect. I’d say that me not liking sweets has a whole... (3 replies, last updated by Maryelle March 16, 2009)

Meyer lemons are thought to be a sterile hybrid of a regular Eureka lemon and a tangerine, so they are usually seedless and have a milder, sweeter flavour — like lemon juice with a bit of tangerine juice mixed in, as... (12 replies, last updated by gimel April 5, 2006)

I don’t think there is anything shady going on. Persian lemons are not Eureka's, they are sweet. I would say less acidic than Myer’s but with a mild lemon flavor.. the Myer has more going on. (20 replies, last updated by a_and_w August 23, 2009)

against it. Meyers are wonderful, fantastic fruits, but they are not the best for curd because they don’t have the sharp acidity of the Eurekas. I love Meyers for many uses, but I’ve found that they don’t... (19 replies, last updated by GG Mora January 8, 2004)

) it took a couple of years for my lemon tree to resume production and it may have killed the graft. I don’t think my tree is currently producing Eureka, they look like Ponderosas. According the my local newspaper, citrus is... (30 replies, last updated by chef chicklet May 19, 2007)

They are sweeter than the Eureka lemon, so you might want to adjust your curd recipe. The Herme/Greenspan curd is quite good with them. (29 replies, last updated by julesrules December 17, 2006)

comes through. Chefs seem to love Meyer lemons, I think for the reason I do: their flavor is softer and more complex than that of Eurekas, which often seem overly acidic and one-dimensional in comparison (at least to me).... (9 replies, last updated by Jim Dixon November 6, 2000)

A mild and differently perfumed lemon than a Eureka, with touches of kumquat and mandarin. Their flavor has a rounded tang, a gentle acidity that’s gorgeous in curds, pies, ice cream, gelees, etc. Great squeezed over... (7 replies, last updated by Ruth Lafler March 20, 2006)

The other day I bought something called "sweet lemons" at my favourite Middle Eastern grocer. They’re about the size and colour of regular lemons, but the skin is a bit smoother and maybe not quite so thick. What did I buy... (27 replies, last updated by mickie.mccall August 15, 2009)

so that you can’t but a good amount on toast. Distinct strips of peel. Ingredients list Eureka lemons, sugar and pectin. They had a meyer lemon one too but after trying both, my husband and I both preferred the regular.... (0 replies, last updated by rln May 19, 2009)