about. The Perfect Manhattan had clearly been shaken—there was a noticeable layer of foam on the top —and it had little ice chips floating in it. I also thought the drink tasted watery. My first question is this: I... (1 reply, last updated by Sean Dell February 9, 2007)

, and a Europeon feel, like being in a very old restaurant in say, Florence or Paris. The colors were muted beiges and whites. Our private room was on the upper tier of the dining room with huge window arches that allowed the... (1 reply, last updated by Sylvia G October 7, 2002)

next time would be to make the cornbread soak up more liquid, perhaps by putting another baking dish topped with something heavy on top of the assembled pudding and letting it sit for a while before baking. As it was, the... (3 replies, last updated by Dorothy January 29, 2005)

a greens soup with sorrel that was unusual and refreshing. The desserts are also interesting- they have an Israeli pastry chef who is creative and uses a lot of Middle Eastern influences in her desserts. The espresso float with... (2 replies, last updated by MC Slim JB May 20, 2005)

to work with than fondant. In this setting especially, decorating with fresh flowers and fruits works great. I did have a three tier cake and each tier floated above a “layer” of whole berries and fruit accented with... (22 replies, last updated by manraysky July 31, 2007)

if you’re looking for that type of cuisine specifically. Otherwise, EMP is in a completely different tier altogether. (8 replies, last updated by ddavis November 7, 2009)

I wholeheartedly second those three. I have the pancakes weekly (yikes!) at the Dutch Eating Place, the roast pork most weeks, and the pretzels now and then. You can go wrong with none of these. The second tier (if you will) might... (8 replies, last updated by rabidog February 21, 2008)

If you have a bamboo steamer — that might be the way to go. Put it on a plate on the top tier and cover for 5 minutes. It doesn’t take long. It shouldn’t dry it out that way. (3 replies, last updated by RGC1982 June 29, 2007)

Which part? That’s a lot of text... looks like “OS-1” is a 3 tier jubako and the rest are single boxes. OS-2 is labeled “top” and OS-3 is labeled “regular.” Ummm... my japanese is... (17 replies, last updated by Melanie Wong January 5, 2008)

cream float. When done well, it is a beautiful gestalt of flavors, halfway between a solid and liquid but filled with flavor. When done poorly, it’s a scoop of ice cream sitting in a cold puddle of coffee, a sad affair to... (24 replies, last updated by maxzook October 14, 2009)

7027421841978F18BE895F87F791&tier=4&id=A96D6B5A729943F4B55A04128E03D377 (7 replies, last updated by MC Slim JB June 19, 2007)

of wannabees – second tier chefs that copy the leaders, but produce no original work. And that’s ok too – we can’t all get to Barcelona, and even if we did, we can’t all get reservations at El Bulli.... (7 replies, last updated by ferret November 11, 2008)

The Harborside is very nice and family-friendly. It is located on the waterfront with beautiful views from their three-tiered restaurant. They have numerous fresh fish entrees and if the kids get restless, someone can walk them... (8 replies, last updated by Jill-O November 16, 2004)

simplified its menu and lowered its prices). Union feels a bit more formal, but Metropolis' coziness is charming, too. (They’re both Aquitaine Group establishments with a lot of shared DNA, like servers that float between... (5 replies, last updated by MC Slim JB April 28, 2007)

Nostalgiadesserts. The next big thing. I can’t wait till Jello with fruit or marshmellows or other stuff floating in it becomes big again. Let’s try an experiment, and begin hyping fancy gelatin desserts on here, and see... (32 replies, last updated by Julefish July 30, 2007)