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K-Swiss 2 Shoe Review!

I cannot tell you in words how much I love my K-Swiss shoes. I love running in them and working out in them for so many reasons. They are by far the lightest shoes I’ve ever tried on for running and working out. I love the feeling that they give my feet and how they seem to give me just enough support without becoming heavy. I’ve tried numerous different shoes and these ones have me going back for more. The two shoes I have been testing is the Keahou 2 and the K-ona.

I started out on the Keahou shoe and really liked it. Then I took up the challenge to try the new Keahou 2. The toe box is big enough to not make my toes bleed and I really like the support throughout the arch. One thing that I noticed is that the shoe is that there is a little less cushion in the toe area. I really like the breathability of these shoes as well. I noticed that they are very light because they have holes to release air and sweat throughout the shoe, which really adds a lot to the shoe innovation, but not weight to the shoe, which is great. I also really like the soles of the shoes which seem to be springy and give the amount of cushion needed for short runs and long runs. I love wearing these shoes for all distances and they are my go-to trainer.

Another great feature of the shoe is how they look. Everywhere I wear these shoes, I always get compliments and questions about the shoe, which NEVER happens when I wear running shoes. The most common question is what brand of shoes are they and how much were they. I know the prices for the shoes are awesome, comparatively to other brands, which is great when you start going through shoes so quickly. These ones run for $100.

The second shoes I tried out was the K-ona and this is the lightest running and training shoe I’ve ever tried on. They are perfect for working events and I love walking around in them all day long. When you’re on your feet for more than 10 hours,  you  need support and these ones feel awesome all throughout the day, running around, everything. They remind me of racing flats in that I wore in high school, except with cushion and great support. Another thing that is pretty cool about these shoes is that they are great for breathability. There are a lot of holes throughout the shoes and the fabric is lightweight that makes them really functional. There are even holes throughout the sole that allows heat to escape and makes them so much overall. One of my biggest pet peeves is that when I walk through wet grass, my shoes get wet and it just seeps into my socks and soaks it up. Disgusting. I love these shoes because they allow the water to get out and the air to get back in and allows them to dry out. Major, major points for that one.

I seriously love K-Swiss shoes. As I stated in my previous review on them, many people are like K-Swiss? Really? But it’s great to have such a gem of a shoe and I’m still so glad I gave them a try. Many people don’t realize that they’ve been making awesome shoes for quite some time now. I used to love my Nikes, but after bleeding through two pairs of shoes, I realized it was time to switch it up. Great find, good prices, great service, love K-Swiss on so many levels.

K-Swiss gave me these shoes to review for free, but I would run in them even if they weren’t free. :)

in Uncategorized

9 Responses to K-Swiss 2 Shoe Review!

  1. Matt says:

    I’ve been running in the K-ona S’s for a while now – love them! Really light weight and the holes in the front and back drain water really well so they’re good for triathlons – especially with some elastic laces.

  2. Do they make those for low arch/pronating runners? I have such a hard time finding decent running shoes…

  3. Page says:

    I have to admit – I’ve never tried K-Swiss shoes. Where do you get them at? I’ve never seen them at my local running store.

  4. I’m sold on K-Swiss now too. I have the Konejos and I love them!

  5. frank says:

    I have 5 pairs of K-Swiss shoes now. K-Ona, K-Ona C, Blade-Light Run, Blade-Light Race and the K-Ruuz. Absolutely loving every pair of it. Am waiting for my 6th now. :D

  6. Christal says:

    How can I get a free pair of those red ones:) I’ll put in the good woord!!

  7. ilovesteaks says:

    I’ve been wanting to try K Swisses but I can’t buy anymore shoes until I actually wear the ones I’ve already bought. :)

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How an exile defies China – Isabel Hilton

From The Guardian:

When the first cracks appeared in the concrete base and bridges of the Qinghai Tibet railway, just weeks after the carefully staged, triumphal opening on July 1 (the 85th birthday of the Chinese Communist party), they were not the only sign that all is not well with China’s policies in Tibet. The cracks seem to be the result of the unstable geology of the Tibetan plateau. Equally worrying to Beijing, shifts in Tibetan political geology have caused cracks in the official Chinese narrative of unity and harmony between Tibet and China.

There had been sporadic unrest for several months: in November last year the monks of Drepung monastery in central Tibet staged a sit-down demonstration against “patriotic education” – the government’s enforced propaganda campaign. The demonstration was echoed in other important monasteries in the region.

Then last January, in a religious address delivered in India, the exiled Dalai Lama called on Tibetans to stop wearing wildlife skins to save animals from extinction. The results were dramatic: from Lhasa to Gansu, Tibetans gathered for public fur burnings. Confronted with this evidence of his continuing influence, the government accused the Dalai Lama of promoting “social disorder” and responded, bizarrely, with a pro-fur campaign in which TV presenters were ordered to wear fur on air. [Full text]

See also “Dalai Lama visit irks China” from The Australian.

August 22, 2006 10:25 AM
Posted By:
Categories: Human Rights

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64-Slice CT Scanner

CT for Children

64-Slice CT Scan

GE Healthcare ®

If you’ve ever tried to keep a child completely still, especially if they are sick, hurting or scared, you can imagine the challenge faced by the Radiology department. Now some of these challenges are gone due to the purchase of faster equipment that also provides outstanding image quality.

Every year, an estimated 50 million CT scans are performed in the United States. We perform more than 20,000 CT scans at Children's annually on infants, children, and teenagers.

Children’s newest piece of equipment, the GE 64-slice VCT scanner, offers state-of-the art technology and Children’s is the first pediatric hospital in the Southeast to offer VCT scanner capabilities.

The 64-slice CT for children allows the radiologist to obtain high quality images in less than 10 seconds. The speed of this scanner is especially valuable to pediatric patients. With older, slower scanners, many children need to be sedated because they are unable to hold still or are in pain when asked to hold certain positions for more than a few seconds. With the new VCT scanner, if a child can be coached to hold still for 5 to 10 seconds, the technologist can get clear images without sedation, reducing the amount of time spent at the hospital.

Available at both Children’s at Egleston and Children’s at Scottish Rite, the 64-slice CT scanners allow easier access with a lower table height for pediatric patients. The child-friendly scanners also have an automated dose reduction feature to assist in the reduction of radiation exposure. Additionally, radiologists at Children’s are experts in making adjustments to our 64-slice CT scan protocols so that the radiation dose is significantly reduced compared to adult studies.

Why a 64-Slice CT Scan?

The computer image from 64-slice CT scan for children allows healthcare professionals to shade, rotate, correlate and measure different slices of the image. From a 64-slice CT scan, doctors can determine each layer and often any abnormalities within it—making it much clearer than a regular X-ray.

With the 64-slice CT system, doctors at Children’s are able to capture images of a beating heart in five heartbeats, an organ in one second and perform whole body trauma scans in 10 seconds, more than twice as fast as conventional multi-slice CT scanners. This speed is especially helpful in reducing sedation time and shortening breath holds for pediatric patients.

What Happens During a 64-Slice CT Scan?

  • The child is placed on a table. The table then moves the patient through the gantry (the doughnut-shaped device), which houses an X-ray tube and detector array—a small device that measures the thickness of the body in order to adjust the system for better image quality.
  • For each image, the X-ray tube rotates around the patient and the X-rays pass through the patient to the detector array. Thousands of X-ray measurements are taken—like slices of bread from a whole loaf. The word "slice" is often used to describe one image of the patient. With a 64-slice VCT scan, there are 64 images taken compared to 16 images with other CT scanners.
  • This 64-slice imaging technique allows doctors to examine hundreds to thousands of pictures of the organ or tissue more clearly because the body part is not "hidden" behind or beneath other organs or tissue. The computer displays the pictures on a computer screen, where doctors can move them and study the different views for often a more accurate diagnosis.


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HOME > Chowhound > Manhattan >
Jun 2, 2004 07:58 PM

Posto? Porto? 17th & 2nd

  • g

I noticed a new place on the NE corner of 17th & 2nd. The name's Posto, Porto, or something like that. Anyone have any info?

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  1. Posto - New thin crust pizza place. Menupages link below...

    Link: http://www.menupages.com/restaurantde...

    1. 18th & 2nd. I tried it last night for the first time. It's actually terrific. Very good, crispy thin crust and an enormous array of toppings....including yummy things like merguez and chicken-jalapeno sausage. they also have homemade ravioli specials which i didn't try (yesterday there were 3, lobster, porcini or broccoli rabe); cute space, a nice addition to the neighborhood.

      1. The base pizza, before toppings, is not that tasty. Flavorless crust and mild sauce. The place is nice inside, but it's not worth a special trip.

        3 Replies
        1. re: NAtiveNewYorker

          I disagree. I think the pizza is quite tasty. The crust doesn't have much flavor, but it's super thin and has a nice crunch to it. I think the cheese and sauce taste great.

          I go regularly and get a plain cheese pizza every time.

          1. re: Scott V

            I hate to admit it, but I have to agree with NativeNewYorker on this one. The crust has a wonderful "crunch", but thats about it.....at least for me anyway.

            1. re: Scott V

              2nd. o e of my favorites in all of nyc.. including all of the obvious "listmakers"


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HOME > Chowhound > Phoenix >
Apr 15, 2007 09:50 AM

Pet Friendly Restaurant Patios-Phoenix Area

Just took our 2 Great Danes on a early morning walk to A'J's for Breakfast. They had a wonderful Buffet set up outside w/ Omeletes made to order, French Toast , Fresh Fruit, Burritos....Bacon ...bagels...etc.
They even gave us a bowl of water for the dogs...

We were suprised to see how many people had brought their dogs....it was much more enjoyable than a Sunday Morning at the dog park.

Any other patios in town that are pet friendly?

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  1. I've seen dogs at Kashman's (the one at Pinnacle Peak and Scottsdale), and they had a doggie watering bowl. A couple of times, I've seen people with their dogs on the patio at Uncle Louie's in the Terravita strip mall (at Scottsdale and Carefree Hwy). Uncle Louie's is a little Italian place (pizza and pasta), not the best food, but good when I don't want to drive very far. It's actually pretty popular up there - everytime I've gone, it's crowded.

    5 Replies
    1. re: scabbardgirl

      We've been taking our dogs on weekend mornings out to Cosmo dog park in Gilbert...afterwards we go over the coffee place at Agritopia and the patio there is very dog friendly. There are also all the tables on the grass under the trees over next door at Joe's Farm Grill that are very pleasant to enjoy some coffee under. The Farm Grill isn't open in the morning but the coffee house has good coffee, baked goods, and usually some hot item like a breakfast burrito or quiche.

      1. re: ziggylu

        thanks for this, we'd driven up from Yuma with our doggie and little boy and wanted a good place to eat where everyone could stretch out and have a good time. My little boy loved running around with the other kids at Joe's Farm Grill, and our dog was able to meet a few of her kind before we finished our meal and headed over to Cosmo Park to wear them both out before the long drive home.

        I love threads like this, they make my life so much easier!!!

        By the way,our son polished off the grilled Peanut Butter & Banana sandwich, hubby had the BBQ chicken pizza, I had the Chicken salad sandwich, and we shared sweet potato fries and onion rings. Everything was very good, tho I was surprised at how small my sandwich was. The sweet potato fries were the highlight of the meal for me, as well as the relaxed ambiance & outdoor seating.

      2. re: scabbardgirl

        Scabbardgirl - you don't like the food at Uncle Louie's? I think they have a great antipasto salad, and love their pasta dishes. Pizza not the greatest but I like everything else alot.

        1. re: orangetravelcat

          No, I do like Uncle Louie's. I like the puttanesca sauce. I like the nicoise salad. I really like their tuna salad sandwich at lunch. But, if I compare it to Nick's, well, I like Nick's a bit better. The atmosphere at Uncle Louie's is more pizza parlor than Italian place. But, I do enjoy being able to sit outside on the patio. So, yes, I do like Uncle Louie's.

          1. re: scabbardgirl

            I agree about Nick's. Love the food there. I don't mind the pizza parlor atmosphere at Uncle Louie's.

      3. The original comment has been removed
        1. terroir wine bar on scottsdale road and indian bend has a nice patio and i have friends that always bring their dog - and have seen many dogs there. have to bring your own bowl for water though. : )

          3 Replies
          1. re: ccl1111

            We love Terrior....
            How fun.....bring the dogs and unwind on a beautiful evening w/ a glass of vino!

            1. re: ccl1111

              Monday afternoon I was out running errands with my goddog, so thought we'd try it. We were happy girls! Lovely patio, & I got one of the very comfy chairs. I had duck pate, with a Hannah Sauv Blanc -- very yummy.

              Middle of a Monday afternoon, they were pretty slow, which gave both the staffers a chance to say hi to my doggie. And they did offer her a water bowl. I'd say *very* dog friendly

            2. The other place we've discovered is really nice to take the dogs is the Farm Kitchen up at the Farm at South Mountain. Best to have two people so one can go in and order...but sitting under the pecan trees with the dogs and walking around the grounds...we've done this twice now recently and it's been a really nice way to spend an afternoon...

              1 Reply
              1. re: ziggylu

                I'm not sure why noone has mentioned Vintage Market at Biltmore Fashion Park. Right next door is that little dog barkery.

              2. Sugardaddy's in Scottsdale is a fun patio to bring your dogs to. ;-)


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HOME > Chowhound > Wine >
Apr 21, 2007 05:59 AM

Report from apps/wine get together

Well... apps turned out great! I should have brought some sort of veggie (well I guess I had onion) but everyone else brought cheese and crackers or variation thereof. Boring.

The wine was delicious but turned out to be a more 'relaxed' get together since some of us didn't know each other at all or very well. I think in the future we will decide to have more structure, like all Italian or all Napa cabs or something, but this time was more casual and 'get to know you'.

Again - thanks for all your help!!! If I may be so bold as to make a suggestion, it's to bring something else to a wine tasting besides cheese and crackers!

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  1. Fun to read your update. would you share your onion recipe? Thinking about it made me want to try it with a nice Alsatian white...

    I actually don't like most cheeses with wine, because I like very strong cheeses, and these don't tend to go well with wine. There are the classic standards (crottin de chavignol and sancerre, port and stilton) that work great, and I also love some hard cheeses (aged cheddar, comte, appenzeller, parmesan etc.) with a really great big red lke a shiraz. But some of my favorite runny stinky cheeses like epoisses and brie de meaux are terrible with any wine. So I agree with your suggestion whole-heartedly.

    1 Reply
    1. re: moh

      Epoisses is a great match with Pinot Noir and a good match with Zinfandel... but that's about it, from my tastings.

      Brie de Meaux is a reasonably good match with Chardonnay.

    2. The onion tart recipe has been moved to the Home Cooking board: http://www.chowhound.com/topics/394075

      1. Lauren... In addition to your cheese plates, next time you can start with the wine and work backwards to identify some simple appetizers and perhaps desserts that also match the wine.

        1. We did a wine/dine event about once/mo. with 4 couples. This went very well, until too many folk moved away. The host did the main, and paired a themed wine with it. The guests, then had the options of appetizers/wine, starter-courses/wine or dessert/wine. The host/hostess set the theme, IT, ES, FR, or even more defined. Each theme needed to be defined beforehand, and could be a country, region, appelation, sub-appelation, etc. One of the most fun was "The Varietal That No One Has Ever Heard Of." Really took some thought and research, especially with the food pairing. As we were hosting that one, we did about 3 weeks of taste testing to come up with a star anise infused pork loin with pomegranates to pair with a Pinot Meunier. The "welcome wine" was a Cortese (Gavi di Gavi). I was blown away by a salad with a Symphony from Volcano Winery, HI. First time that I have ever liked a Symphony and I had tasted the one from Volcano, only two years ago.

          By doing a pairing with one's dishes, the meals were well beyond "cheese and crackers." Now, a great theme would be to bring a special cheese to pair with a single wine, then allow all to taste each wine with each cheese to test the pairings.

          Maybe specify an event with Zinfandel and require that each come from a different appelation - paired with the guests' choice of food. Yeah, you end up with beef done 12
          ways, but that isn't all bad...

          2 Replies
          1. re: Bill Hunt

            Interesting - sounds like your group is much more gourmet than ours seems to be! Two of us are good cooks but the others don't seem to be as adventurous/skilled

            1. re: laurendlewis

              In our case, some were great cooks, but the single common thread was the wine (paired with good food). One couple always brought some prepared dish, but did a good job of matching the themed wine to it - no biggie.

              To borrow a bit from Andrea Immer Robinson, one theme might be Old World vs New World. Pick a common varietal, i.e. Sauvignon Blanc and delegate different geographies/styles to the group. Chilled shrimp six-ways, or similar would be a good accompaniment. As would several cheeses, but I do recall your admonition earlier on (Grin). Same could be said for Cab, or Chard.


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HOME > Chowhound > Manhattan >
May 13, 2007 12:27 PM

ISO Ceviche & Tapas

Hey 'hounders,
I have two questions for you:

1. I would like to know where can I find great ceviche (I don't care in terms of location but opened for lunch)?

2. I would like to know where can I find great place tapas for a group of 7 people that is fun, casual, and inexpensive (try under $15 pp)? In terms of location, it's not really an issue.

Thank you so much!

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  1. Is Xunta still open? They were one of the less expensive but still tasty tapas places I'lve been. Not sure about ceviches there

    1 Reply
    1. re: dhchait

      I was really looking for separate restaurants for tapas and ceviche.

    2. Esca has crudo tasting and a range of dishes in crudo styles, so that should fit your cheviche requirement.

      In terms of tapas, if Japanese izakaya is ok, then Kenka on St. Marks will fit the bill. You can order some small plates, plus noodles and onigiri rice balls which are more fillings. Ordering carefully should allow you to stay within the $15 budget.

      For spanish tapa, Alta is probably one of the cheaper ones, but I still think it will be a stretch to stay within $15. You may view the menu on their website.

      Tina, thanks for your recent posting on desserts and Landmarc. They are great reviews! I really enjoy reading them. =D

      2 Replies
      1. re: kobetobiko

        Thanks for enjoying my reviews, kobetobiko! :)

        As for the suggestions, thank you!

        1. re: chocokitty

          el cid is no frills, cheesy decor, but traditional tapas. i think good, not superb, but worth ther trip i think for what your post says...

          322 W 15TH St, New York City, NY 10011-5911
          Cuisines: Mexican, Spanish, Tapas
          Neighborhood: West Village
          Tel: (212) 929-9332

      2. I've never been, but Bar Carrera has always been on my list of places to try based on the recommendations of this board because of its a) CHEAP tapas and b) supposedly great sangria. The only issue might be cramming 7 people in there on a busy night.

        1. What do you think of Tia Pol for tapas? I'm a total novice when it comes to tapas, so anything would help.

          Thanks again!

          2 Replies
          1. re: chocokitty

            I think Tia Pol is great! I think most of the dishes are quite good, only a few misses. However, it may be hard to stay within the $15 budget.

            1. re: kobetobiko

              It seems in general, tapas are hard to be under $15. Let's just suppose that we can do $20, what would you suggest from Tia Pol or Alta?


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HOME > Chowhound > Washington DC & Baltimore >
Jun 16, 2007 06:26 PM

Frozen Yogurt in DC

Hi All,

I'm a recent transplant from LA and I cannot find any frozen yogurt place in DC! Any info would be much appreciated.

Thanks so much!

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  1. DC is not known as a great Fro Yo town, but there are some places. Are you looking for any specific kind (low carb? no sugar? soft serve ice cream? columbo?).

    Thomas Sweets: Delicious, 8 flavors, one sugar free and two 10 cal/ounce (supposedly)Georgetown-Wisconsin & P St.

    Cone E. Island: 2000 Penn Ave: Near GWU. Six flavors, great peanut butter and strawberry, two 10/cal ounce kind (so so, not bad)

    Sweet Licks: 17th St. & R (not good)

    Griffins: Many locations: Friendship Height, Penn Quarter, etc: Chocolate and Vanilla no sugar added. I don't think it's that good.

    Max's Ice Cream: Wisconsin and Calvert (I believe) in Glover Park across from the Whole Foods: Not very good and mean staff. They say it's only 10 cals and no chemicals. I don't believe them since the owner claims he makes it from scratch by himself. Isn't all fro yo chemicals anyways.

    There are some Baskin Robbins around (Woodley Park among other places) that have fro yo.

    Larry's Ice Cream on Conn Ave in Dupont has chocolate and vanilla frozen yogurt

    1 Reply
    1. re: Jacey

      Thanks for the info! I tried thomas sweets today and liked it... it hit the fro yo spot.

    2. Giffords has chocolate, vanilla, and swirl

      1 Reply


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HOME > Chowhound > New Orleans >
Jul 28, 2007 12:25 PM

Sunday Dinner

The choices for dinner on Sunday seem to be a bit narrow. Stella is one of the few "top tier" places open on Sunday, but I've been reading some fairly negative commentary about Stella on this board recently (and, to be fair, certainly a lot of positive as well). Any suggestions aside from Stella (or thoughts on Stella, pro or con)?

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  1. Stella! is amazing. I think it's the best Sunday night option for top tier dining.

    1. Search opentable.com for a sunday date, that gives you a pretty big list. 2 that I know of that are not on that list are Cafe Degas and Upperline.

      I really liked Stella.

      2 Replies
      1. re: JGrey

        Any additional opinions regarding Sunday night? Any other great options besides Stella?

        1. re: Sobe

          GW Fins is open on Sundays (but it's not as good as Stella IMHO).


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HOME > Chowhound > Texas >
Aug 18, 2007 12:53 PM

Dinner in San Antonio

Hello from Brussels, Belgium. Passing through San Antonio next week, only one night. Where would you send a foodie from Europe to sample the best fare in town?

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  1. It is probably too late, but try to get a reservation at Le Reve. It is "the best fare in town" hands down.

    1 Reply
    1. re: ddavis

      Many thanks to ddavis ! Bedtime here so over and out !

    2. I lived in Belgium (Mons) for a year, and traveled throughout Wallonie and Flamands...chowing very hard. I have great memories of a Summer at Knokke-Heist, and dinners in Bruxelles. Call Le Reve (001-210-212-2221), tell them your circumstance, and see if they can get you in. You won't be disappointed. Try to stop by Le Frite ( google it + "San Antonio"), a Belgian-style bistro for Filet Americain...the quintessential Walloon treat.

      1 Reply
      1. re: YGBSM

        My reply comes a bit late. Just to report that I loved San Antonio and that I managed to get a table at Le Reve. Though definitely not tex-mex highly enjoyable nevertheless. Thanks !

      2. LeReve closes if not for the whole month of Aug, at least for most of Aug. Try Biga on the Banks; Pesca; Las Canarias; Francesca at the LaCantera Westin for high end. If you want something a little more affordable, try Meson, Bistro Vatel, Bistro Time. For San Antonio Tex-Mex and Mex-Mex and Latin, I suggest Aldaco's, Azuca or Cafe Palomar, depending on where you are staying and if you have a car. In the downtown area, I always tell people to take the TROLLEY. It funs until about 10 p.m., goes everywhere, just get on the right line .. (your hotel desk can help you with that) and is the best $$ deal in San Antonio. Have a wonderful time in this wonderful city.

        1. Le Reve is considered the best (and is rated no 6 in the States) but I think it's closed for August. I like Biga on the Banks and Boudro's. I have recently moved here from New Orleans though and notice that service is not good here. I just got back from Holland where the service was perfect. By the way, La Frite on S. Alamo is a Belgian restaurant and their service is wonderful!

          1. People, people, people. He is asking for the best fare in San Antonio. He gets French food at home... He needs some Tex Mex fare. Amazinc had the right idea!

            If you have access to a car, I would recommend Paloma Blanca on Broadway. Sit on the patio, even if it's hot outside. Wonderful neighborhood place, great food. Also: a little farther out, on Redland Road (off 281 outside 1604) is Las Hacienda de los Barrios. They have been around forever and the food is exceptional. So are the Margaritas. Nice outdoor patio, too.

            For breakfast, you must go to Taco Taco, at HIldebrand & McCullough. Worth the wait.

            Enjoy your visit! Yes, we know it's hot here (although not so much this summer!). We love showing off our city, and hope you enjoy it as much as I enjoyed Brussels. Wish we had your beer halls, tho.

            1 Reply
            1. re: midkids

              I love Taco Taco, go and get a breakfast taco. I love the taco a la mexicano, suateed eggs with onions, tomato, and peppers. Thje place is a must visit for san antonio and it closes at 2pm. If downtown I'd go to Rosarios in King william.


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HOME > Chowhound > Los Angeles Area >
Oct 9, 2007 10:15 AM

Restaurant wedding locations

Hi there...
I am looking for a relatively inexpensive restaurant location for our wedding.
We are looking for an outdoor area that is pretty, with great food, that is not crazy expensive, and can hold about 40 people

Any good ideas???

Thank you!!

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  1. That is a tall order. How much per person?

    1. I went to a wedding at the Sportsmen's Lodge in Sherman Oaks a couple years ago. The wedding was outdoors in a very pretty area and then the reception/dinner was in a nice hall inside. I don't have any idea of the cost, but it might be worth looking into.

      3 Replies
      1. re: hpcat

        but the food is so bleh there!

        I was thinking maybe the Odyessea, but the food isn't spectacular there, either. They do lotsa weddings, though.

        Does Duke's in malibu have a patio?

        Ca' Del Sole might work, but it can be pricey.

        Inn of the Seventh Ray is pretty, but also pricey.

        What about the cafe at the getty?

        1. re: Diana

          Duke's has the "Barefoot Bar" but I think it would be too small and not really appropriate.

          1. re: aching

            A friend recently told me that Duke's did some restructuring....and the Barefoot Bar is gone. Haven't had a chance to confirm it, though.

      2. Do you want to hold the ceremony there as well?

        1. I don't know your budget but I have been to lovely weddings at Il Cielo. The owner, Pasquale, helped up plan a party for my mother-in-law and we found them surprisingly accommodating on the budget. It's very charming.

          1. Love PANE E VINO's back patio.

            i Cugini's patio.

            Gardens at Glendon patio - not as pretty

            1 Reply
            1. re: Emme

              Ooh, Pane e Vino - GREAT suggestion!


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HOME > Chowhound > China & Southeast Asia >
Apr 3, 2008 09:59 PM

"Best" hawker site in KL for tourists?

We are two American couples, fairly adventurous chowhounds, visiting Malaysia in August. As our trip is food-centric, we are booking our lodgings based on being able to walk to food stalls. But we certainly want to be in proximity to public transport and other sites of interest. Am I right to think Jalan Alor food stalls and lodgings in Bukit Bintang is our best bet? If not, where should we stay? And recommendations for clean, safe, budget hotel greatly appreciated.

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  1. I'm impressed - you're truly spot on with your choice of Bukit Bintang for KL street food (I thought only KL natives & Singaporean foodies knew that). Jalan Alor is really THE place to go for hawker food stalls in KL! Most of the food stall owners are from Penang (an island one hour's flight north of KL & a veritable food paradise for Malaysian & Singaporean food lovers).

    Some unmissables at Jalan Alor:

    1. Frog porridge at 36, Jalan Alor (Open 6pm till late). The very tasty rice porridge is flavored with ginger, sesame oil & shallots, with the addition of scrumptious frogs' legs. Their other dish is an explosive kung pao frog's legs - dark, sweet & aromatic with dried chillis.

    2. Charn Kee Tasty Corner, Jalan Alor (7.30am to 4.30pm, Closed Mon). Lots of good food stalls but the choicier ones are the Seafood Noodles stall; and the Nyonya Curry Mee ("mee" is the local term for noodles) with spicy gravy, prawns, tofu & fish cakes.

    3. Wong Ah Wah (WAW) Restaurant, 1 Jalan Alor (Operates 5.30pm till 4am). Nearly 40 years old, its started off with grilled chicken wings, but now offers ALL sorts of cooked seafood & meat dishes. Don't miss the "Kam Hiong" Crabs - every single table of KL-lites will order this dish. You can order loads of food & still pay less than US$50 (for 4 persons).

    4. Restoran Choi Keng, 11 Jalan Alor (Operates 5pm till 5am, closed Wed). Homecooked Chinese food, e.g. braised Hakka pork with black fungus, fish with bitter gourd. Why is it famous - this is where most KL Chinese chefs come to eat after they knock off work at the fancy hotel-restaurants!

    5. Curry Mee & Asam Laksa stall, Jalan Alor (Opposite Tourworld Travel) Closed Thurs, Operates 4pm to11pm. Delicious noodle dishes from perhaps Jalan Alor's very first food stall. It's been here since the early 1970s!

    2 Replies
    1. re: klyeoh

      I'm blushing - thank you. In fact, in Singapore, we will be staying in Little India. Thank you for your recommendations - we will take them with us. Any suggestions for hotel in this area?

      1. re: jkgourmet

        I'm not too familiar with the budget hotel scene in KL, but hotel prices there are pretty decent enough for you to get a good 3-star hotel. If that's the case, try Federal Hotel. It's the oldest hotel in Bukit Bintang area but very well-kept, and Mandarin Palace at the Federal Hotel is one of the very first "proper" Chinese restaurants in Malaysia - over 50 years old but still serves authentic KL-style Cantonese cuisine.

        Where in Little India are you staying, the best hotel in that area is Park Royal, quite near a whole phalanx of good Indian restaurants there (e.g. Raj of Calcutta, Ghanghotree, etc).

    2. To add, I think the best roast pork I've tasted in KL is to be found in Tingkat Tong Shin. Have you been back there, klyeoh?

      1 Reply
      1. re: M_Gomez

        You meant Ming Kee, Martha? They've moved from Tengkat Tong Shin to Jalan Alor, a few minutes' walk away:

        P.S. - I see you'd just bumped up a 4.5 year old thread!

      2. Just curious if Jalan Alor/Bukit Bintang is still a good food area? I'm going to KL for the first time in December, but only for two nights, and I'm staying in this area.

        2 Replies
        1. re: ggom1

          For Malaysian-style street foods in the evenings, yes - stil the best.


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HOME > Chowhound > Southwest >
Apr 23, 2008 06:19 PM

i heared this restaurant makes best ribs in Phoenix, AZ, any one know the restaurant name?

Hello, my friends told me, this restaurant in Phoenix Arizona makes the best tasting ribs in phoenix, any member know what is that restaurant call?

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  1. I f you have any more info that would help. Location, style, etc. The three best place that I know for ribs are: Bandera, Houstons, and Grilled Expedition.

    1. The Pitt's again ( I think thats the name) on Bell & 57th Avenue, they were on food network. Their BBQ is great, awesome ribs. I also would agree that Houston's ribs are great.


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HOME > Chowhound > Cookware >
Jul 10, 2008 08:38 AM

LC 12" Frypan or 4.5 qt cvrd Saute?

I am working on my wedding registry and could use some cookware advice. I already have a 12" All Clad frying pan on my registry and I would like to add one other type of fry/sauté pan. I would like to stay away from non-stick so I was thinking about the LC 12" frying pan, but I recently saw the 4.5 covered sauté pan at Williams Sonoma. The sauté pan has the standard LC enamel finish on the inside, whereas the frying pan has the black satin finish. I know both pans are not non-stick, but which one would be less likely two stick of the two?

Also, for a Dutch oven should I go with round or oval? I have an oval shaped cheapo pasta pot at home and I don't know if I imagine it, but it seems like it takes longer to heat up because of it's shape. So, I kind of lean towards the round shape, thought the oval has more cooking surface I guess.

Thank you!

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  1. Personally, I prefer saute pans to be made of a fast-reacting material -- for easy temperature changes -- becasue generally saute-pans are used in high-heat applications, thus heat control is imperative! Cast iron is great at holding heat and delivering heat, but poor at reacting to temperature changes. As far as which pan would stick less, that would be the satin-black finish.

    With the dutch oven, that is up to you... again, I personally prefer the oval. But I tend to cook more large cuts of meat (whole chicken, leg of lamb, etc.), versus soups or stews. Your oval pasta pot most likely takes longer than a round of similar size because it has more volume -- just like Le Creuset -- the 5.5qt round and the 6.75qt are similar sized, one has 1/6th more volume.

    1. first, congrats on the wedding.
      I think you definitely should have a saute pan among your cookware. I think it's the most versatile pan i regularly use (I have an all-clad). It's great for searing, then putting in the oven to finish. But before you buy a large LC saute pan, consider that it will be very very heavy, especially when it's full. I doubt i could comfortably lift it full with one hand. Stainless will stick for sure, but that's not necessarily a bad thing when you're cooking. A lot of times, for sauces, say, you want those little bits sticking to the pan and deglaze it with wine, for instance. Regarding LC oval and round, I have one of each, the round is I think 4 quarts, the oval somewhat bigger, like 6.75 or so, I believe. I use them for different things. I find the round is really too small to braise a good size pot of lamb shanks, or for osso bucco, though it's fine for a lot of other things. If you plan on using it on the cooktop mostly, I'd say go with the oval. If you're planning on making a large dish in the oven, I think the larger oval would be a better choice.

      1. hehe. I've been doing all sorts of research on this for my registry!

        I currently have a cast iron skillet in 8" and 10". the 10" is VERY heavy, so thats just for meat for the fiance and I. the 8" i use daily for my eggs.

        According to research, you're better off paying for a cheapo Lodge Logic skillet than investing in an LC one. Stick to the dutch ovens for LC!

        I'm registered for the round 5.5Q LC dutch oven. I debated the oval, but I don't find myself roasting much meat....plus, if you're using your oval on electric or induction range, it doesn't heat evenly since the pot is not round. If its gas, then no worries!

        this is what i've got on my registry so far:

        AC 4Q chef's pan
        AC 12" fry pan
        AC 10" fry pan
        AC 6Q saute POT
        AC 3.5Q sauce pan
        LC 5.5Q round dutch oven in dune - neutral color so it'll always match my kitchen!

        I figured that was a good mix, some of the AC pieces are pricey! Those are pans I see myself using most often, I can add to the mix later with $$

        1. Instead of a saute pan, the pan that many people says gets the most use in their Le Creuset collections is the 3.5 qt. buffet casserole. It's about 12" in diameter, with two loop handles, and it has a domed lid. Useful for so many things, Another pan to consider is the All-Clad stainless 13" covered braiser. Similar to the Le Creuset one, this is larger, also with a domed cover, and just as useful. I like both of these choices more than the 12" LC frypan, which lacking a cover isn't as useful.

          I would start out with the 5.5 qt. round LC for just the two of you, and then add either the 7.25 round, or the 6.75 qt. oval later.

          3 Replies
          1. re: blondelle

            Blondelle - do you think the All Clad 4Q covered braiser would be deep enough for like a stir fry type of dish? I originally was looking at the 4Q covered chef's pan but can't decide which one would be better.

            What do you think?

            You make excellent points about the lacking cover on the fry pans! I was just thinking back to how my fiance cooks and he sometimes got pissed that we didn't have lids that fit over our nonstick fry pans!

            1. re: sarawithanh

              The braiser is a bit deeper than a fry pan, but not as deep as a chefs pan. I don't care for the chef's pan. If you can find one, a better, similar pan is the 4.5 qt. ragout pan, formerly called the James Beard pan. It has more bottom area than the chef's pan which makes it more useful, and you can do a stir fry in that, although it's doesn't have the same sized bottom as the braiser. Same domed lid, and helper handle. I think you can stir fry in the braiser. You can also saute, braise, fry, bake, steam, and roast in it. It's pretty enough to bring to the table, and it's a great all around pan.

              I don't care for the 6 qt. saute, as it's just too big with the long handle. You really don't need that handle as you can't flip a pan that large. The handle gets in the way in the oven, fridge and stovetop. The braiser is a more useful pan.

              All-Clad also makes a French Braiser with is a two loop handles 6 qt. rondeau with a domed lid, and a round roasting rack for the bottom. It's exclusive to Williams Sonoma. That's a very useful pan too, and deeper for dishes with more sauce.

              1. re: blondelle

                thanks for the tips blondelle - much appreciated!

          2. Congratulations on your wedding. I have the LC 4.5 saute' pan. I love it. If you have to choose one, that would be the one I recommend. I also like the oval dutch oven.


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HOME > Chowhound > Food Media & News >
Sep 19, 2008 06:11 PM

marco pierre white and bourdain vs. multicourse tasting menus

was loving the comments on this post from michael ruhlman and hoped i could hear some more from chow readers.

i have loved the multicourse tastings i have been lucky enough to enjoy, and see no end in sight for my desire to enjoy such meals (i'm hooked for life!).
however, i have learned my lesson on doing excessive wine pairings with them, as it's too much for me.
i'm sure there is such thing as too many courses to 'appreciate' them, but i have not yet seen it, and i certainly don't view multicourse dining as a 'trend' or some kind of aging concept that is nearly outdated, as bourdain and mpm seemed to imply.

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  1. I don't get that AB is coming down on the side of MPW and against Achatz, against elaborate multi-course tasting menus. He defends MPW's right to say what he feels at a Chef's conference, and does wonder if there is an ultimate limit: "WHERE is the point of diminishing returns? How much is too much?" Ultimately, though, in the comments, he says:

    "At a time when chefs like Adria and Andoni Adruiz are constantly expanding the realm of the possible, it would seem entirely appropriate and even necessary for chefs to ask themselves often:
    'Is it--at the end of the day--delicious?', and
    'Is it fun?'"

    Some chefs feel most creative with elaborate tasting menus, others don't. French Laundry is a different experience from sitting down for a cassoulet at Daniel. So? It's only worth arguing about if you're in the position to be making such differentiations critically - eating at all these places regularly and finding fault with overabundance. How many of us have that problem? Like an audience member said, they're spoiled. Like Ruhlman said, "If it were my house, I'd welcome all."

    4 Replies
    1. re: applehome

      well, i disagree that the only people entitled to opinions are the ones that eat at these spots regularly. though their opinions might be more informed, i think it is also possible, if not likely, that they are informed differently (as some other posters suggested) *because* they are constantly assaulted by chefs attempting to demonstrate virtuosity, and eat tastings frequently. while 10 courses every time you go out is awesome and i'm totally envious, alinea/french laundry are not kept in business by people that come every week---but by the people that come once in a blue moon.

      for the sake of those potential first-timers, or people that love to eat extremely well-prepared natural ingredients but are maybe hesitant about trying cutting-edge food/ experimenting with something a little more adventurous, i think it's a bit silly to criticize a different style best enjoyed in moderation.

      you did close it very well, though, with the ruhlman quote. its like poets mocking fiction writers. not really advancing creative writing by attempting to create a rift thats not really there

      1. re: kathleen rose

        You certainly got a lot more out of my post than I wrote. Since I never created a rift, you did yourself good in seeing one. I did think you were wrong in grouping AB in with MPW., but other than that, I never criticized anybody - people should enjoy all kinds of food, and chefs should enjoy making all kinds. I don't think that AB was saying anything different, either, even if he was questioning the tendency towards 35 and 50 course meals (and that was obviously a joke). He specifically said he loved being stuffed to the gill - once in a while. Me too.

        The silly thing is the argument itself, not one or the other opinion. Of course, Achatz took MPW's comments personally - he's being insulted about something he does (and does well) for a living. But my point is that the argument is not worth having for us mere mortals. We should just shut up and eat. I honestly don't see where you get anything else out of my post (Where did I criticize not eating in moderation?). But to each their own. Your mileage most certainly did vary.

        1. re: applehome

          I'm sorry, I wasn't trying to offend.

          1. re: applehome

            oh, and i wasnt saying *you* criticized not eating in moderation, i was saying thay -mpw/ab- "criticized a different style [tastings] best enjoyed in moderation" (e.g. they may have lost perspective since they overindulge/are forced to endure them even when they dont want to).

            on bourdain: i think some of the best criticisms are delivered in hyperbole/joke format, since they resound

      2. I think the question is ultimately: what are you trying to say with the tasting menu and how well are you saying it.

        It seems that the tasting menu has become ubiquitous because it is THE thing to do to show off, kind of like a statement by the chef as to how great a chef he is. I think people who have something to say, Achatz, Adria, Keller, will always make the tasting menu something fresh and new and a means to communicate the what they want to convey. The others, who seek to overwhelm with lots of dishes but not much new to say, will end up shooting themselves in the foot.

        1. Hmmmm... These guys are just figuring things out? For me, to plagiarize then paraphrase, "to degust or not to degust" has never been a question. "Tasting menus" have never made sense to me. If you've ever been the cook who prepared Thanksgiving dinner for everyone else to enjoy, you'll know what I mean. You taste and smell the food all day and come meal time, everything tastes like chalk, but you take solace in the knowledge that your taste buds will survive the sensory-knock out and fully recover in time for that 11:00pm turkey sandwich when everyone else is sprawled semi-conscious in front of the TV.

          Same thing happens to me when I go into one of those gourmet cheese shops where they offer you a bite of every cheese you look at. If I taste more than three or four, I end up going home with a very confused palate and a half pound of gruyere I didn’t want but bought out of guilt.

          Then there's the whole psychology of a meal. It starts with an appetizer that does just that: tickles your taste buds, lets your mouth warm-up its skills on how to taste things, allows your sense of smell to revel in its ability to do just that, and primes you for what's to come. The main course. With sides! Don't forget the sides. Doesn't matter what the main course is. It can be a stew, a casserole, a roast, a fish, a fowl, a steak, a chop, chateaubriand, or a hamburger. Ideally, a main course is where your olfactory glands and taste buds get a full tour de force work out. How does the roast beef taste alone? With the mashed potatoes? Without sauce? How about the turkey with a bite of dressing on it? With cranberry sauce or not? How does the after-taste of the venison work with a sip of wine? Adventure! And ultimately that un-glutted form of satiety called "satisfaction" sets in. And then you reward your tongue for work well done with a dessert. I've never seen a degustation course large enough to accomplish this.

          Which is not to say I don't enjoy a tapas bar. And I love sitting at an outdoor table of an afternoon in some charming Greek village grazing on mezes and sipping ouzo with friends. That's a whole different mind set, and making it a "meal" isn't the goal. But if it happens, hey, that's okay too. While tapas and mezes are almost always plated in an attractive manner, they are never fussed over with foams or dots of sauce or brush painted stains on the plate, and never mind flecks of gold leaf, or skewers of sage, all designed to dazzle the eye and make you breathe a prayer of gratitude for the wonderful chef who has spent his life studying the culinary arts just to bring this glorious moment to you. That's an awful lot of pressure for my poor taste buds to endure!

          Which brings me to another thought. Taste buds! Scientists and practitioners of sports medicine have made intense studies of athletes and their muscles. There are fast twitch muscles and slow twitch muscles. If you have fast twitch muscles, you'll be a good sprinter. Slow twitch means you're good at endurance, and a candidate to run marathons. But are there fast and slow twitch taste buds? I don't know. But I do enjoy the first long slow savoring of a great dish and letting it waltz with all of my taste senses. Sweet, sour, salty, bitter, umami... How are they individually, and has the cook/chef combined them in such a way to strike a magic chord? How does the third bite compare with the first? Is it still a clear and exciting experience, or have my taste buds begun to fade? And what do I taste with tired taste buds I didn't taste with first bite? Again. a degustation course just doesn't afford this kind of experience.

          To me, a tasting menu must be something like working your way through a refrigerator crammed with great leftovers after the guests have departed from a three day holiday. You work your way through everything one spoonful at a time, but you only end up full, not satisfied. Rather like an upscale luxury buffet. I loved them for about three experiences. My approach (which may have been at fault) was always to go through the whole buffet placing tiny little "bites" on my plate, then go to our table and work my way through trying to decide what I wanted to have for dinner. Then I'd go get dinner! And by the time I got back to the table, put my napkin in my lap again and picked up the clean fork the waiter had replaced for me... Well, it tasted exactly like the chalk I had on my plate at Thanksgiving dinner after exhausting my sense of taste and smell by cooking the meal. To my way of thinking, degustations must do the same thing, except on a grander scale.

          Does that mean I would decline an invitation to a degustation with Anthony Bourdain, or any other famous chef/connoisseur? Hell no! Get my picture on TV? Enjoy a witty and/or surly conversation? Get a buzz on? Choke on his cigarette smoke? (My muse is laughing.) My 20 seconds of fame at last! But would I enjoy the food? I don’t think so. I'm sure I would get more out of sitting at home watching glorious slides of food porn on my 120" screen with a nice relaxing cup of espresso at my side. And the best part of that? Not one lousy calorie would migrate to my hips! '-)

          15 Replies
          1. re: Caroline1

            Yeah - but you never came to one of our Thanksgivings when my Mom ruled the roost. Roll-your own sushi, beef wellington, chicken gallantine, chahan and cream puffs - of course, there always was a Turkey and dressing - but they were almost afterthoughts. When my brothers and I started cooking we would bring our own things - from grilled cherry tomatoes in shiso and bacon to smoked mussels and duck. And then we would have different stuffings, from my wife's cornbread to my mom's standard wild rice and oyster.

            So now that mom's gone, we get together at our Uncle's once a year and he basically provides the Turkey - the entire extended family brings everything else, from lobster bisque to gravlax to que. We also get additional turkeys - including fried. And now, my brother stops by his good friend, the Itamae-san and brings along several large, round enameled trays full of the most imaginative and wonderful, huge, futomaki - just filled with the most incredible neta.

            I don't know if it's so much a tasting menu as a downright orgy of food. I'm not saying you want this to happen every day, but I'm not terribly concerned that the chef(s) couldn't get their point across or that anything tasted like chalk. Just eat a piece of gari and rinse down with a shot of shochu - or maybe a sip of wine.

            1. re: applehome

              But is anyone at your family's annual gathering regimented into the order and amount of each dish they can have? I think not! '-)

              1. re: applehome

                applehome, where is the feast this year? What kind of wine do you all prefer? And hen should I show up?

                1. re: Phaedrus

                  Hey! They can set extra places for both of us and I'll bring my very own original recipe set-your-taste-buds-dancing sweet potato souffle...! What time should be arrive, applehome?

                  1. re: Caroline1

                    There is regimentation, indeed. Eat! Eat! Do you want all this to go to waste?! Of course, there's no chef's master plan - I'm not sure anyone even actually thinks in terms of there being a turkey and trimmings in there somewhere, so build your food around that theme. No different from potlucks, but no green bean casseroles and absolutely no jello (somebody always manages to make home-made cranberry sauce - but that's ok - it's as traditional as the turkey).

                    The only truly unAmerican thing here is that it seems like nobody in the family is a football fan - although we have a slew of Baseball fans in the Boston-NYC corridor. So no football on TV afterwards, no massive triptophan induced naps in front of the game. (Then again, given the quantities of everything but Turkey involved, there's probably not a whole lot of triptophan going on.)

                    But that's a legit question - what happens at some of these 4-hour, 35-dish, 20 wine, tasting affairs? I mean - is it de rigueur to open up the belt a notch? How about falling face down in your 30th course and snoring? Do they have a backroom full of divans for customers who absolutely have to have a siesta?

                    1. re: applehome

                      All I can say about any family that doesn't navigate between ANY football games on Thanksgiving is.... YAAAAAAY!!!!!! You're MY kind of people!

                      Now as for your last paragraph... what makes you think there is enough food on 35 degustation plates to need to ease your belt a notch? Oh well, nothing wrong with raw unbridled optimism I guess. '-)

              2. re: Caroline1

                I am just curious at which restaurants you tried tasting menues so far. I have pretty much have the opposite opinions about tasting menues. For me tasting menues (especially those were you don't get stuff from the regular menue) are the best way to evaluate a restaurant and the creativity of the chef.

                1. re: honkman

                  I have had no degustation dinners at any restaurant but I do read a lot and I have seen Bourdain's trips to French Laundry and... Rats! Can't think of the name of it right now, but that place in Spain. I just don't know if it's a French Laundry clone, or if FL is a clone of it.

                  I base my judgement of "tasting menus" on experience. The human olfactory glands (a very critical part of taste) and taste buds start to fade after relatively few tastings. When shopping for perfumes, professionals recommend you set your limit at three when shopping for a new scent and come back another day to try more. Most someliers I've known in my life talk about five wines being a realistic limit for a tasting. And when it comes to how many dishes you can fully appreciate at one sitting, the cook's Thanksgiving experience probably serves as well as any other to illustrate "taster's fatigue."

                  Which is not to say there aren't occasions when it's a lot of fun for everyone involved to have a huge trencherman's banquet! There was a time in my life when for four years running, my Christmas dinner consisted of oysters Rockerfeller, standing ribs of beef with Yorkshire pudding, roast goose with chestnut grand Marnier stuffing, roast suckling pig with sage dressing, pureed potatoes, sweet potato souffle, brown sugar honey glazed carrots, roast beets, lavendered Brussels sprouts, cranberry orange relish, from-scratch yeast rolls, assorted relish trays, flaming plumb pudding bombe, mince pie, eclaires, coffee, tea, several wines and champagnes, coffee, cheese, nuts, and cigars with cognac. And yes, dammit! I had a cigar too! But NO ONE said, "a bite and a half of this and now the next dish."

                  And that's my objection to a degustation. Maybe my tastebuds are slow twitch, but I've tried a bite and a half of something, then move on to the same amount of something else.... It's exactly like when I was a kid and my mother would ask if I wanted "a stick of gum?" And I would always say yes. And she'd take a stick of gum out of her purse, tear off one quarter of it and hand it to me. And that's all I got!

                  No thanks. Not my scene. Which is not to say you shouldn't enjoy it if that's your thing. To each his own.

                  1. re: Caroline1

                    I agree to each his own but I have some problems if somebody dismisses something without ever trying it. Or would you take somebody serious who has never tasted a lemon but just read about it and claims lemons are horrible. Your comparion to some christmas dinners is also like comparing apples to oranges - one part of the "art" of a tasting menu, which not every chef has, is to have each course at the right time of the whole process (not only the taste is important but also the temperature etc.). Comparing this to just eating large amounts of many different dishes has absolutely nothing to do with a tasting menu. In addition, going back to the biology of taste buds it is not correct that they fade after relatively few tastings in general. (Or our body would be in serious trouble if chemoreceptors (or any kind of receptor) would automatically start to fade/stop working when hit a few times with the chemical signal). It depends on what you "feed" the chemoreceptors to have any long lasting effect which brings us back to the "art" to serve a tasting menu in the right order. (And there is a good reasons why good tasting menues have one or several palate cleansers at the right time).
                    I think you are comparing apples to oranges and missing something really interesting. You should try it :)

                    1. re: honkman

                      The concept of a fully planned and executed tasting menu is wonderful - what Adria and Achatz are known for is much like a true Japanese traditional omakase - where the chef has planned out the entire series of servings as a dinner. But that's not what you get at these wannabe places in Boston (maybe also NY). You get a mini-series of what's on the menu. I see no difference (in terms of your taste buds) between a pot luck dinner and an unplanned sequence of menu items - and yes, to the palate cleansers - thank goodness most of them recognize that something ought to be served between the salmon and the braised lamb shank. But even with some thought put into the sequence, the very act of pulling items only from the menu is limiting.

                      I have never been to the FL, but what I saw of Bourdain's show, they weren't skimping on the portions, and the meal lasted hours. I didn't get that anybody would walk away from that hungry. I believe that this is what Tony refers to in his comments as the "long form". On the other hand, there's his trip to Au Pied du Cochon... not the tasting menu, but the actual, full dish - every single item on that menu full of foie and every other part of the duck. Degustation, huh?

                      Isn't it like MG? The originators and the ones that have truly learned to do it right serve some very wonderful foods, while the imitators and wannabes serve junk because they don't understand everything they should. Whatever form you select to become a master in, you actually have to master. And the masterful ones are worth trying - the others, not so much.

                      1. re: applehome

                        I fully agree that not every tasting menu is great (as there are many restaurant itself are not great) but for that you have enough blogs, CH and other sides to get a good first idea if something is worth trying out.

                        1. re: applehome

                          Well, maybe it's just me. For example, I never never never go on "guided tours" of other countries. If I can't stay in a place two weeks or more, I don't want to bother with more than the inside of the airport. I would never ever go to the L'ouvre for a day and stroll through five or six galleries, but if I had a couple of weeks in Paris, I would make time to go to the Louvre for at least two hours to spend with Mona Lisa, and probably spend at least ten minutes of that wondering what she would look like with Frida Kahlo's eyebrows. '-).

                          I just checked out my recording of Bourdain's trip to French Laundry, and reaffirmed my disinterest in it. Admittedly, he took three premiere chefs with him, and undoubtedly received Thomas Keller's most preferential treatment from his restaurant the specializes in preferential treatment. Nevertheless the four chefs were served TWENTY courses each, and each chef had an entirely different tasting menu which they then shared with each other for a total of EIGHTY tastings each!

                          I cannot speak for others, but I can absolutely speak for myself with great confidence. MY taste buds are simply not up to that task. Even if I only had twenty small plates, I could only possibly taste the first five (depending on their flavors) before my taste buds start sliding down the slippery slope. Somewhere around course 9 to 12, it's chalk!

                          BUT...! If someone comes up with a three day tasting weekend held in some drop dead gorgeous scenic location, with sensory splendidness at every turn, from impeccably tasteful but lavish interiors to string quartets tucked in a corner of a rose garden and a sexy jazz trio in a mid-century modern salon overlooking the sea, with a three or four course tasting menu served every two to three hours throughout the weekend.... Hey, Baby, I'm there! But twenty to eighty tastings at one sensory overload gorging? Pass....!

                          1. re: Caroline1

                            i understand where you are coming from, i hate being overwhelmed with something i love. however, when a tasting is done well it is spread over at least an hour and a half or two hours, you can eat at your own pace/pass on courses you don't adore, and to describe the courses at grant achatz's restaurant 'alinea' as courses is only for the sake of having a descriptor.

                            my mother actually insisted she would never want to eat a multi-course menu for some of the same reasons your described. she knows what she likes, she found the idea of being overloaded unappealing, too much (more like too many flavors she wouldn't like). for my parent's 25th anniversary though, i treated them to a visit to the peninsula hotel in chicago, and a dinner in their avenues restaurant, under graham elliot bowles. they ate for 3 hours (more realistically ate for 5 minutes, then took 10 or fifteen minutes break between each course) and she adored it, though she was stuffed. nothing that couldn't be resolved by a nice walk around the city.
                            i believe 'exhausted tasted buds' is typically less of a problem than excessive alcohol consumption in terms of not appreciating courses.

                            really though, even at home sometimes i wipe out several types of leftovers from the refrigerator at once. sophistocated chefs send lighter cleansing courses, and smart servers always give guests plenty of time to break between courses. twenty to eighty is hardly average.
                            i only know chicago, since that is where i was most recently, but charlie trotter (famous for tastings) does nine, alinea offers a smaller menu of around 10, and at avenues graham elliot bowles offered 5, 10, or 15.

                            i suggest you skip right to the top and pay premium for tastings though. i tried a tasting menu for valentines day at the trump restaurant, where the chef frank brunacci served us 9 that were loaded with fancy ingredients (lots of lobster, even foie) but just didn't resound, or seem continuous.
                            sorry i have written forever, but after seeing my mother completely converted i can't help but wonder if many of the people that love multicourse meals weren't naysayers before they tried them...i probably was myself. one good one might change your mind. i would bet there are many more alinea guests/per se &FL visitors that proved themselves wrong about what they would and wouldn't like than proved themselves right.

                            another dimension of psychology: typically, even in simple experiments, subjects err frequently in predicting what will make them happy.

                          2. re: applehome

                            I am of two minds on tasting menus. I love limited tasting menus -- say an amuse bouche, a starter, a palate cleanser, a modified sized entree, a small dessert, and a few surprises after.

                            I don't like tasting menus that go on, and on, and on. I say this for omakase, too. I had a gorgeous meal at a ryokan in Gora, Japan, in the Hakone region. I don't remember a particular dish, only how pretty it looked. I do remember that when I got to the inn, they greeted me with tea and the most delicious plum mochi I've ever eaten.

                            It works when it's edited. Otherwise, it's just theater.

                          3. re: honkman

                            I think you're comparing lemons and apples! Why do you think I'm "dismissing" the concept? Life is an accrual of experience that enables you to make informed decisions about whether entering into "new" or "expanded" similar events is likely to meet with success of disappointment. For ME, a degustation is rank with disappointment so why subject myself to it?


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HOME > Chowhound > General Topics >
Oct 29, 2008 06:56 AM

Chipotle chilis in adobe sauce and tomatillos available in France?

Would anyone know where I could find or buy online chipotle chilis and tomatillos (fresh or canned) Thanks

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  1. Try http://www.mexgrocer.co.uk/home.php

    It looks like they ship throughout Europe. They even have French as a language selection for the site.

    1 Reply
    1. re: BobB

      Since this post was doubled over on the France board, I'll add my link here as well: http://www.mexique-fr.com/boutique/

      But yikes, your mexgrocer link has a way better selection! Kind of pricey shipping, but free after 50 GBP ... oh man, I'm doomed (Pulparindo extra hot!) ... but doomed in a good way :-)

    2. Thank you babbettemaya. This site will come in handy. I might try the Thanksgiving Menu in this months Gourmet, with the Mexican influence.

      1. I suspect that in some recipes picante pimenton - hot smoked paprika - would work as a substitute.


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HOME > Chowhound > Los Angeles Area >
Dec 5, 2008 03:48 PM

Epicure Imports (Wholesale Food Warehouse) - Next Public Opening

If you have been, then you know what a fun shopping experience this is!
If you have never been, just bring lots of $$$ and have a good time!
We have been several times and never been disappointed! The cheese room alone is fine entertainment!

Entire Warehous Open to Public
Specialty Food, Wine from France, Italy, Spain and the U.S., and an amazing selection of cheeses, spices and chocolates.

Friday: December 19, 2008 -- 1:30pm to 6:00pm
Saturday: December 20, 2008 -- 9:30am to 2:30pm

Epicure Imports
6900 Beck Avenue in North Hollywood

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  1. Epicure Imports opens its wholesale doors to the public THIS weekend.

    1. Thank you for that tip! I've had it on a friend's good authority that they have excellent salumi. And now I'll get to go discover how true that is for myself!

      1 Reply
      1. re: rainey

        Hi, rainey!

        There is a tasting table immediately outside the cheese room. This past time we were there (last month), they had a couple of samples of their cured meats along with several cheese tastes; I'm not sure which ones. Do stop by the sample table; they might even open something you wish to try, although I have never asked. Everyone there is very friendly and accommodating.

        Have fun...and I do hope you find what you are looking for!

      2. I want to go! Do you know if it's cash only, or will they accept credit cards?

        5 Replies
        1. re: boogiebaby

          boogiebaby...cash and credit cards are good, but not AmEx.

          1. re: liu

            AmEx appears to be okay, provided you're an actor who was on Knot's Landing 20 years ago as the patron in front of me was - VIP treatment for him as a result. I, However gave up waiting in line with my 5 items after 25 minutes of no movement in the checkout line (Friday afternoon @ 2pm). The products available looked great - though nothing that you couldn't find at Surfa's - but the disorganization was unbelievable and too much to spend at least 45 minutes waiting in line to purchase. Maybe I'd consider going back if they get their act together by Easter...

            1. re: FranklinJefferson

              thanks for the tip
              I went yesterday around noon. I got some oils, cheeses, truffle butter , and other random goodies. The staff was very helpful, there was a bit of disorganization but nothing too crazy, and I did not have to wait in line at all.

              1. re: ldodb

                Ah, Idodb, you must have stopped by the truffle oil/butter table! That was a surprise as I had never seen them have a truffle-tasting table before.

                I think that their disorganization is part of their charm, as long as you didn't wait in the check-out line for too long. Everyone is so friendly and helpful that it is, for me, a contradiction to be impatient with them. Also, since they have such a huge inventory, I never feel rushed or frantic that I might not get to a particular item on time and it will be sold out.

                We were there just before you and although the lines were long, it took us only about 5 or 10 minutes to pay and pack up.

                1. re: liu

                  I had about a 15 minute wait and there were only 2 parties ahead of me. But the prob was the shopper who kept leaving to check on prices and bring back 2 more items.

                  Hardly worth getting stressed about when you have the taste of luscious paté lingering. And the owner brought around bags of bonbons and thanked shoppers for their patience and indulgence.

                  Saw the tasting table but they only had oil and butter open for tasting. The truffles stayed neatly in their jars when I was there. Alas!

                  Did anyone see the 100ml bottles of oil and vinegar from Sparrow Lane? Hope the contents are as good as the bottles were elegant but at $5.50 they'll make great gifts and I would have paid as much for the bottles if I could have found anything as lovely for homemade gifts. I got blackberry balsamic and pear rosé vinegars and olive oil.

        2. Thanks so much again for the tip!

          I just made my way back from it. I got several oils including an unfltered olive oil and white & black truffle oils. I got truffle butter, some cornichons and some patés as well. In all, it would be worth making the trip for the samples of the truffled paté.

          I might have to go back again tomorrow. There are some tiny cruet of oil and vinegar for $5 and change each and I really should have gotten a few to add to gift baskets through the year.

          If anyone's planning to go tomorrow, wear a coat and take some gloves. Particularly if you're going to be spending any time checking out the cheeses and charcuterie!

          3 Replies
          1. re: rainey

            I'm so glad to read your shopping report. It sounds like you found several items and had fun in the process!

            1. re: liu

              I did go back. I dreamed about the porcini powder and truffles I didn't buy yesterday so I figured I'd better get them if my next opportunity was going to be Easter.

              I understand some people drive up from Orange County. That must have included les français who live there and around LA because tout le monde parle français á Epicure Imports. They also speak English, of course, and were pleasant and helpful giving tips about good buys and how to use things.

              1. re: rainey

                I have friends that drive up from San Diego, and I from Long Beach


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HOME > Chowhound > General Tristate Archive >
Jan 17, 2009 06:22 PM

Where are the best pancakes /waffles in Westchester County

I am looking for great tasting pancakes. I love country style breakfast. Any suggestions?

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  1. Other than driving South for a country style breakfast, no.

    The best waffles can be found at the Landmark in Cos Cob. The only pancakes I've found as good as mine were at Uncle Bill's in Cape May NJ.

    9 Replies
    1. re: dolores

      OK, dolores -- time to move over to the home cooking board and post that pancake recipe! I've yet to find one that I'mm 100% happy with.

      1. re: roxlet

        I cheat, roxlet...but I will, if pressed.

        Done. Mea culpa! But I honestly havn't found another pancake that I love. I hate doughy, mouthy pancakes, I like them to melt in the mouth.

        Maybe those at On The Way Cafe in Rye? They looked good.

      2. re: dolores

        Landmark, Cos Cob CT? Where is it in Cos Cob? Are they are breakfast place only?

        1. re: nbermas

          31 E Putnam Ave
          Cos Cob, CT 06807
          (203) 869-0954

          I've only had their waffles and they have many flavors to choose from. On a weekend, they used to have lines out the door. I can't remember if they have a full menu.

          1. re: dolores

            Thank you, I will defintely try it because always looking for a great breakfast place near Stamford. Keep warm

            1. re: dolores

              dolores, isnt this the place that adamclyde talks about? where you can sub pancakes instead of home fries or something and it's still $5? i knew i should have went there when i was housesitting in that hood...oh, well it's only about 15 minutes away...

              1. re: unocal

                Sorry, I just saw this. no, I was referring to Lakeside diner in Stamford. Most of what I've had at Lakeside is very unremarkable. But their pancakes are phenomenal.

                But I'd like to try Landmark...

          2. re: dolores

            thanks everyone. I guess I have to make my own . I really like going out for breakfast however.

            1. re: shoekittykat

              Standing Room Only in Scarsdale has a great brunch. They are open from 11-3 on Sundays and it is really great and not many people know about it. Chocolate Chip pancakes and great omelettes too. Their salad bar is open too.

          3. The original comment has been removed
            1. You've put me in a difficult position. I feel compelled to mention the buckwheat blueberry pancakes at Wobble Cafe in Ossining, which are great tasting (or were when I ate there in December of '07). Unfortunately, everything else about the breakfast I had there was mediocre or worse: the blah cafe au lait, the skimpy bacon, the awful (worst ever!) French toast.

              Since I've liked my breakfasts at City Limits Diner in White Plains, and since they serve something they actually call a "country breakfast", I can't resist mentioning it. The pancakes can have a blueberry topping, but not cooked into the pancakes, so they're not my favorite but are still decent. Since someone will probably feel compelled to say it if I don't: it's not really a diner, that's just what the owners decided to name it.

              8 Replies
              1. re: rpk

                At City Limits, I love the lemon waffle with fresh berries.

                1. re: rpk

                  I always thought that City Limits pancakes (I prefer the plain) were the best around, tho haven't ordered them for a couple of years.

                  1. re: Westjanie

                    someone please tell me where I can find a better waffle and/or pancakes in Westchester than City Limits....not too crazy about the lemon waffles or their pancakes...

                    1. re: RawTunaFan

                      nowhere, that's why westchester is so lame, and it's just north of NYC! but, if you ever find yourself in phoenicia, you MUST go to sweet sue's for the best pancakes i've ever had (raspberry is my fave), and this is coming from a waffle girl! plus, heading up to the mtns always makes for a nice day trip

                      1. re: unocal

                        in fact, sweet sue's probably is worth a drive from westchester co.

                  2. re: rpk

                    i went there once . they were ok but I guess there the best in town. I am open to going to other nearby towns. Any other great breakfast stops?

                    1. re: shoekittykat

                      i'm just curious as to what was just ok about them? i'm no pancake expert, but i know people come from all over to eat those cakes. oh, and i have always loved mcdonald's btw, which i'm sure you will think is crazy, but they're just so dang fluffy...

                    2. re: rpk

                      I sent out the sos but if your willing to go to rockland county , I just found a fantastic pancake place and the cook they fruit in the pancake

                    3. I don't know how I forgot about Ponfield cafe in Bronxville. They make an apple cinnamon topping for their pancakes and it is delicious, they also have a full breakfast menu including breakfast burritos and omelettes and very good puffy potatoes( not sure what they are called). Everything is really above average. Only drawback Parking can be tough and there can be a wait for a table. It looks like an unassuming luncheonette with a counter and tables. They are also open Thursday nights for dinner, have not tried their dinners.
                      3 Ponfield Rd, near parkview

                      2 Replies
                      1. re: chowdom

                        Maybe this is gauche but, my husband swears by the pancakes at IHOP, especially the buckwheat. There's also a really good breakfast/lunch place that's popular in Chappaqua. The name is escaping me. But even Bill Clinton eats there!

                        1. re: mary30

                          The Chappaqua Diner on the corner in town is amazing!!! We live 30 mins from there, but it's our favorite breakfast spot by far!


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HOME > Chowhound > Washington DC & Baltimore >
Jan 29, 2009 02:16 PM

Local in Old Town Alexandria?

I'll be spending the weekend in Old Town next month and would like recs for places serving local and possibly organic food in the tourist zone. Thanks.

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  1. Restaurant Eve, Vermillion, The Grill at The Morrison House.

    1. Will add Majestic and Jackson 20. I think Majestic uses local / organic (same owner as Restaurant Eve) and I can't say for Jackson 20. Both are good though.

      1. Welcome! See a slightly older thread with recommendations for Old Town:

        As for organic food in Old Town, I like to pick up stuff from the Whole Foods market. Also, I think Le Pain Quotidien has organic food - I've eaten dinner there once and it was pretty good. I buy their bagettes A LOT....best bread in the area.

        For a splurge, Restaurant Eve offers first-rate dishes and they really try to source locally, though I can't vouch that it's ALL organic. I still think their Lickity Split lunch menu is one of the best deals in Old Town, considering the quality of food they offer:

        For a complete listing of my Old Town recommendations, click on the link below and scroll down to Old Town:

        Restaurant Eve
        110 South Pitt Street, Alexandria, VA 22314

        Le Pain Quotidien
        701 King St, Alexandria, VA 22314


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HOME > Chowhound > Ontario (inc. Toronto) >
Feb 10, 2009 03:07 PM

Does anybody know about senior's steak?

my boyfriend want to take me for dinner at senior's steakhouse, I heard someone talked about it before. just want to know what kind of atmosphere of this place? require dress code? any parking? and how much per person average spending? how much for their wine regularly?
is it gonna be a good place to go for valentine's day?

how about their food, only steak? any seafood? any veggies?

thanks for helping me out, I tried to look all over on internet, they dont even have a website.

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  1. I like Seniors. It is old school but not stuffy. No dress code. Steaks are good. Very reasonably priced. The non-steak menu exists but is limited. Wine list is limited too, but is also reasonably priced. The taramosalata is excellent. There is a parking lot on Pleasant just steps away. Valentine's day? Sounds good to me, but I am middle aged guy.

    1. I'm a regular there - but for price and quality. I don't find it romantic in the slightest. Actually rather threadbare with little space between tables. Service is brusque but efficient. As with most 'heritage' steakhouses the clientele is mostly male and skews towards middle-upper ages.
      Wine list is perfunctory as are alternative selections. But it's a slice of history which will probably close when the owner passes on to steak heaven - he's already well past normal retirement age. But going up and down the narrow stairs probably gives him a good workout.

      3 Replies
      1. re: estufarian

        is the owner a chef there or does he serve. since you are a regular there do you have any reccomendations from their lunch and or dinner menu.?

        1. re: amandarayn

          The owner is not the chef. He wanders around (and knows most of ther patrons).
          I usually just go for the steak - don't recall ever going for lunch - not sure they open then - there's a 'diner' version downstairs that serves lunch (and early dinners until about 7:30).
          I think the only other thing I eat there is the liver & bacon.
          I've tried the breakfast (downstairs) - it's competent but certainly qualifies as 'greasy'.
          All-in-all a solid, reliable place and fair prices. But not really
          'fine dining'.
          But the service there is FAR better than at Didier's - but that's another story!

        2. re: estufarian

          Won't close because his son will (has) taken over. My father took me here once and I still can't believe I ate in there. I have to admit though that it was delicious. Verrrry old school.

        3. I live in the area and have dined there a few times. Definitely not for Valentine's day! Seniors is old and run down, offering mediocre steaks. Tasty rice pudding though.
          If your BF is looking for a place in the area suitable for Valentine's try Didier or Cava.

          1 Reply
          1. re: snoopy12

            sounds like the decor compliments the name of the steakhouse, old..they might need a bit of a facelift

          2. thanks for all your suggestions, i just heard that they have tasty and reasonably priced steaks, but if its not that nice for valentines day then we may not go, but maybe on other ocassions. Their name sounds pretty classy and as i hear they have been there for a long time.. Does anyone know of better steakhouses in that area.

            1. Haven't been for years but have to agree with others that Senior's is not a Valentine's dinner destination.

              I don't think there are any other steakhouses in the area. The only place I can think of near there that's Valentine-worthy is Didier's. They don't have steak but there's boeuf bourguignonne on the special Valentine's menu -

              1496 Yonge St, Toronto, ON M4T1Z6, CA

              3 Replies
              1. re: JamieK

                thanks, we will give didier's a try.

                1. re: amandarayn

                  they are definitely tasty steaks and not in any sense "mediocre" as alleged above. Eddy, his wife and son provide warm hospitality and good value which is why you do not see a largely male steak-house crowd, but in fact lots of couples, lots of large parties, many of fairly young people - it is a real neighbourhood joint, and I prefer it any day to the pretentions of many other spots. Valentine's Day ? probably not, though the two pleasantly private-feeling tables for two each with a window overlooking Pleasant Blvd have been the scene for more than one engagement !

                  1. re: amandarayn

                    I can think of a few truck stops I would go to before Seniors for Valentines Day.

                    The difference between Seniors and Didier couldn't be more stark in style and price!

                    If you want a steak house at Seniors prices go to the Keg.

                    I would choose Didier but you will certainly pay a lot more.


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HOME > Chowhound > Mid-Atlantic >
Aug 27, 2009 05:47 AM

Atlantic City Brunch

Sister's big birthday. Where to brunch on Saturday Sept. 5th with a group of 10 in AC, Ventnor or Margate? A few children in the group.

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    1. i would not recommend the borgata buffet for brunch

      1. It's not fancy, but Teplitsky's at the Chelsea serves brunch.


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HOME > Chowhound > Pennsylvania >
Nov 1, 2009 09:41 AM

Cote and Company Doylestown

Does anyone know what happened to Cte and CO in Doylestown? I stopped by the otehr day and saw it was closed! I just had them cater an event in early October and had no idea!!!!

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  1. I don't really know, but I was in there around a month ago and there was a LOT less on the shelves, and they'd made the shop area smaller. It didn't look good. Then last Friday I happened to be passing by and saw that Saturday was going to be their last day. Does anyone know what the old owner, Brian, is doing now?

    2 Replies
    1. re: watercress

      Their web site (www.coteandco.com) confirms that October 24 was the last day for the store. And at the bottom of the website they said stay tuned for new projects. I can only speculate that they are going to all catering and trying to cut costs by getting rid of the retail space.

      1. re: cwdonald

        The gals at Crossroads said Cote is still catering and hopes to have a cafe type space in the future.

    2. I've been going there for years and feel terrible for the young couple who took over. They apparently were mislead combined with the down economy, it became more than they could handle. I must give them credit for their efforts in trying to save the business. They even had a buyer but again were let down by their landlord. Perhaps they did them a favor. It's a shame after 15 plus years to see it go & wish them the best in their future endeavors.


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HOME > Chowhound > San Francisco Bay Area >
Mar 17, 2010 10:07 AM

Where to get Corned Beef and Cabbage for LUNCH today?

Happy St. Patrick's Day!

My co-workers and I are looking for an Irish feast today. The caveat is it must be lunch. Now I know that there are pubs out there that are not normally open for lunch but will be today. Trouble is I don't have time to call them all and the handful I have tried so far are not answering their phones (maybe too early right now but I go into a meeting soon). Must be in SF. Any help will be much appreciated. Thanks!

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    1. I like Irish Bank, but of course today it will be swarming with people. Elephant and Castle might work.

      1. Lefty O'Douls on Geary/Powell for a slice of SF-eclectic mix of regulars/tourists! and inexpensive!

        1. The Liberties

          998 Guerrero at 22nd St.

          Oops! I don't think they have it for lunch. Sorry.

          1. Kate O'Brien's on Howard btw 1st and 2nd.


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HOME > Chowhound > Washington DC & Baltimore >
Oct 7, 2010 03:13 PM

French Sauces

Does anyone know where I can learn about how to prepare gourmet sauces in the Wash. D.C. area?

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  1. You may pick up any major tradtional cookbook and find the information. There are three "Mother Sauces" from which all others are made. You don't need a cooking class to learn them.

    3 Replies
    1. re: Bonstempsrouler

      Thanks, you are correct. However, a group of us would enjoy the conviviality and inside information a pro could show us.

      1. re: coeur de lion

        Since you're an existing group, you might want to call some of DC's private chefs and ask if any would be willing to develop a custom course for your group.

        Alternatively, I'd look at the course offerings in the Pentagon City branch of Sur le Table. Perhaps such a course already exists or Sur le Table would create a course explicitly for your group. Ditto for the Recreational cooking courses at L'Academie de Cuisine.

      2. re: Bonstempsrouler

        Technically there are 5, but the best place to learn the history, preparation and intricacies of each one is in this book:

      3. CulinAerie runs all different classes. If you want, you can even have a private event. They have a weekend cooking "boot camp" at the end of the month if you and your friends are really into cooking.

        1131 14th Street NW, Washington, DC 20005

        1 Reply
        1. re: DCDeb

          I've heard good things about them. Also, the Washington Post maintains a list of cooking classes throughout the region, but with private chefs and at schools. You should definitely find what you need there.


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HOME > Chowhound > Manhattan >
Feb 18, 2011 09:06 AM

Sunday afternoon meal around 3PM for 9 people near Park Ave So and 26th

I'm looking for suggestions for approximately $25 per person and delicious within a 5 block radius.
Being able to reserve would be good. I was thinking of walking over to FoodParc, but reviews have been scathing. I'm at a loss in this neighborhood at this price range. Sorry for the short notice, but I always get elected. Any help would be appreciated.

845 6th Ave, New York, NY 10001

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  1. If it wasn't for the budget, I'd go to I Trulli for their great Sunday Supper, but it's $45 pp. Blue Smoke might work if everyone drinks moderately. Indian is a good inexpensive option, and there is a lot in that neighborhood, including saravanaas and tiffin wallah.

    Blue Smoke
    116 East 27th Street, New York, NY 10016

    I Trulli
    122 East 27th Street, New York, NY 10016

    1. If you're willing to walk a few more blocks, maybe Pipa in ABC Carpet would work? I know they serve brunch until 5pm on Sundays and it's a big space. I've also heard great things about ABC Kitchen.

      38 East 19th Street, New York, NY 10003

      ABC Kitchen
      35 E 18th St, New York, NY 10003

      1. Primehouse does brunch until 4pm and is in your price range if you stick to the brunch menu.

        Is it for this Sunday (or even next)? It's still restaurant week. I would guess that 3pm would still fall into the $24.07 lunch category, but that's really just a guess. Artisanal and Resto are in the area and participating in the extension.

        111 East 29th Street, New York, NY 10016

        1 Reply
        1. re: bkfan16

          thank you, for all of your help
          keep it coming

        2. There are a number of places that would work. Keeping the price point that low tends to point toward various ethnic options.

          Great Sichuan, 363 3rd Ave @ 26th St., is pretty good Szechuan at attractive prices.

          Dhaba, 108 Lexington Ave. @ 26th St.) serves first rate Indian at very reasonable prices.

          Turkish Kitchen, 386 Third Ave. at 28th St., serves inventive Mediterranean food in a pleasant atmosphere.

          Dhaba definitely takes reservations. Great Sichuan probably does. Turkish Kitchen doesn't take reservations for small parties but might do so for large groups.

          Turkish Kitchen
          386 3rd Ave, New York, NY 10016

          Great Sichuan
          363 3rd Ave, New York, NY 10016

          1. I may be edging up to top of your budget, but Punch has a varied menu and that could work. Look at Craftbar brunch as well. And there is nothing wrong with the food at L'express, they have a nice brunch menu but 9 people may be too difficult there.

            1 Reply
            1. re: susan robin

              thank you everyone, I am going to try Primehouse...
              There are now 11 of us, at Resto I needed to commit to a prix fixe menu that looked really good, but the menu at Primehouse looks extensive and there are no deposits or commitments necessary. That being said, Susan, I do like Punch and forgot all about it, thank you.
              I did look at Craftbar's brunch menu, it is too "interesting" for some of my out of town friends. I will totally be going there as soon as I can.

              111 East 29th Street, New York, NY 10016