of seasoned rice). I don’t concern myself with cutesy rolls or cooked items. I prefer small shops where the owner/chef is running the bar. The picks in my top tier are uniformly excellent. You can go to any of them on any...

I could have bankrupted him but then he’s just raise prices! What a meal...unforgettable!

. But lack of selection means I won’t be rushing back. But certainly in the upper tier for quality.

I experienced the mysterious shrinking field last weekend (IE7 on my laptop, IE6 where I’m typing now) and didn’t report it except while talking to Scargod, so thanks for raising it here. That got old very fast for...

tries to give off an err of classiness, this place after all is just a corner Indian Restaurant and I am not expecting 4 star service, even though they are going for that appearance to raise the prices.. We order and obviously...

This is really interesting to learn. Are you saying that you feel the only places/chefs in LA that have access to the top quality fish available here are — Nozawa Nobi from Sasabune and Hiro Urasawa? Everywhere else has the...

I was there Tuesday night (1/3/06). Adorable place; there’s 2 or 3 tables by the window, and a back room for medium sized parties, but most of the seats are around a raised platform. (kind of uncomfortable for me, but the...

Absolutely. can’t believe i missed these. I would put these in the first tier of essentials. I usually bash them up slightly with a mortar and pestle, but don’t like to grind them all the way to a powder.

between five and eight times each. In the middle tier, nine restaurants were subject to at least one return visit. These second, third and fourth looks resulted in some significant moves up — and down – the rankings. For...

to some of these higher end restaurants. To serve such high quality of organic and naturally raised food at less than the cost of their normal entree price alone, means something has to give and it is portion size. Don’t...

/ holiday decorations and dim lighting. Raised booths would have been my preferred seat in the house if we had been a smaller group. Our waiter was young and boyish looking, but exuded a warm professionalism that clearly told us...

or service, despite the owner’s and chef’s best intentions. I have seen more than a few steaming customers because of the disparity between highly raised expectations/high prices/inability to handle a very ambitious...

impractical to try to raise full-grown chickens on the natural insect populace alone. BTW, have you ever seen a pigeon or a seagull turn down a french fry?

Raclette). When we learned that Le Pegase is open seven days a week, we decided to give it a shot. In the two years or so since I’d last been there, they’d changed chefs, streamlined the menu, gussied up the interior...

'd put La Sardine and Le Bouchon at the top ... with Kiki’s and Bistro Margot on the next tier. As for deciding between the two bistros you identiifed, I’d recommend Brasserie Jo because I like the space, they have...