I have never had a Ceran top before and am looking at the pros and cons of this type of cooking surface. What types of cookware should not be used. Also what things do you like or dislike about this smooth element surface. (0 replies, last updated by BJE April 27, 2007)

Wondering if this place is worth a try. It seems quite expensive for Greek but maybe the room is much nicer than usual or necessary for this cuisine. It seems to have a high rating but I am very skeptical. Can anyone compare it to... (14 replies, last updated by 510jeff January 9, 2009)

Hi Chowhounds! I am traveling to NY in a few weeks. I want to check out some of the great food establishments there. I love all types of food. Let me know of any great places close to the following areas I will be going... (1 reply, last updated by christina z October 11, 2001)

Here is the skinny flight lands at 10:40 hustle to Manhatten to check bags at Marriott Marquie then bust out to Bronx for Opening day at Yankee Stadium (1:00 pm) Game over and back in Manhatten by 5 (?) show (Wicked) at 8:00. I... (5 replies, last updated by foodwhisperer March 29, 2009)

I’m working on arranging an anniversary dinner for a group of 16. I thought it would be more fun to have a tasting menu and a set price, rather than having everybody order off the menu. The restaurant came up with a sort of... (10 replies, last updated by wearybashful August 18, 2008)

Is this place worth a visit? In search of a restaurant, within walking distance, of 57th and Park Ave. All types of cuisines, not overly expensive, please. (1 reply, last updated by shrimpbird January 27, 2004)

Is there discussion site equivalent to Chowhound.com but populated more by restaurant professionals and chefs?? I seem to recall stumbling across one or two, but can’t recall them right now.... (3 replies, last updated by The Chowhound Team July 8, 2003)

I’m looking to replace a couple of every day use pots. I currently have very inexpensive, thin, poorly constructed stainless steel pots. What clinched the deal for me was I noticed the lid of the largest pot doesn’t... (3 replies, last updated by Ruth Lafler April 18, 2006)

I bought mine about an month ago. I paid about $15 bucks for it. A friend of mine got me into home roasting coffee and then brewing in the FP. Much better flavor out of the FP, my drip coffee maker always seemed to impart a weird... (10 replies, last updated by hobokeg November 14, 2005)

I’m joining my 87 year old father and his wife for dinner Wed. night prior to W. 45th St. theater. Irene has problems walking distances, so I am looking for a good place within a few blocks. We all love seafood. Is Blue Fin... (4 replies, last updated by claire li July 20, 2004)

On a whim yesterday I decided to make gnocchi to serve to my dinner guests last night. I made it several hours ahead, and the end result was actually quite wonderful. Light and puffy, as they should be. But I very nearly... (9 replies, last updated by Spade February 16, 2004)

After hearing such rave reviews on Chowhound (and Citysearch) regarding Thalassa, I finally decided to try it this weekend. It was, unfortunately, disappointing or at least not what we expected. Here are my comments: Thalassa... (2 replies, last updated by scrittrice February 3, 2003)

Its easy for any jerk off the street to say that a burger restaurant should grind in house. However there are many factors that have to be considered such as capital for equipment, source costs, labour costs, etc. How do you... (3 replies, last updated by KTinNYC November 23, 2009)

I had a chat with a friend regarding ranges. My first dream range was a Vulcan, having seen the one my uncle had from the 60’s in his house in Southern California. On Craigslist, I found one (full unit including oven) for... (1 reply, last updated by Paulustrious June 16, 2009)

We have a gas cooktop in our island, with separate wall, electric 2x ovens elsewhere. The pros of the cooktop location are (a) the social advantages that you note, and (b) that there is lots of room on the island that is... (1 reply, last updated by masha March 29, 2009)