How about Pete's Tavern? It's open late.
http://www.petestavern.com/

I haven't eaten there in a while, but I remember the food being pretty decent.

My guess is that they removed the "s" to be more in-line with accepted usage. Singular brand names are the standard and plural ones are unusual. It's hard to think of one. We say KitchenAid and VitaMix, not KitchenAids or VitaMixes.

A few years ago, Mark Bittman wrote an article on outfitting a kitchen for under $300 by buying everything from restaurant supply stores. I might quibble with a few of his choices, and Ikea might still be a cheaper (and better) option for some items, but it's worth a read.
http://www.nytimes.com/2007/05/09/din...

Polder makes a mesh colander with a handle which can double as an insert for pasta, steaming, etc.
http://www.amazon.com/Kitchen-Colande...

You're right, aluminum can react with acids and give food a metallic taste. As I mentioned when I posted the link, I would primarily use a pan like this for Thanksgiving turkey, and traditional gravy isn't very acidic. I'd be wary of using these pans when deglazing with wine, etc.

Restaurants do use a lot of pans like these, but they are mostly cooking the same food night after night. I, on the other hand, am always trying new dishes. I do have a couple of aluminum pans and I've never had a real problem, but every time I add something acidic while using one, I feel like I'm playing a bit of roulette.

For smaller birds, I just use an oven-safe skillet. I mostly roast chickens that are five pounds or smaller and I use a 10" pan, but I would think you could do up to an eight to 10 pound bird in a 12" skillet. The low sides promote browning, and of course it's easy to deglaze afterwards on the stovetop.

I've never had occasion to cook a large turkey, but if I were to do it, I would probably get a heavy duty aluminum roaster at the restaurant supply store--something like these Vollrath pans: http://www.vollrathco.com/catalog_pro...

TheKitchn.com just had a blog post about this very thing with bakeware from Amazon and Crate & Barrel.
http://www.thekitchn.com/thekitchn/ba...

I believe the Color series comes in 3, 6, and 7.5 qt, but not in a size close to the Le Creuset oven at 4 1/2 quarts. At least I don't see one on the Lodge website. (http://www.lodgemfg.com/

The L & Signature series have models around 4-5 qts, but their prices run north of $100, even on Amazon.

Thanks, akehost. This is helpful.

Well, of course the Lodge isn't enameled. They also have a couple of lines of 4 quart enameled ovens with metal handles, but they are at prices that are close to the Le Creuset. They're a few other discount lines out there, but I believe those all have the phenolic-type handles.

Actually, I was just more curious about the pot more than anything else. I really don't need to talk myself into buying more cookware, but I saw this oven the other day and didn't see any discussion about it.

I don't have an answer for you, but All-Clad does sometimes make cookware to different standards. For example, their french skillets are noticeably thinner than the regular versions. Did you see the first review on the Amazon product page? The poster noted that the pan is measurably lighter than his other All-Clad 12" that is a few years older.

Also, I don't recall seeing All-Clad offering a covered skillet before, but it's interesting that a few retailers (Sur La Table, MetroKitchen, ABT, ChefsCatalog) are all selling this pan at a big discount. As far as I can make out, though, it was never for sale anywhere at the advertised "retail" price. It makes me think that this is a special promotional piece or a one-off -- not that that necessarily means it is of a lower quality, though.

Does anyone know anything about this dutch oven? It's 4 1/2 quarts, and it looks like it's exclusive to WIlliams Sonoma.

http://www.williams-sonoma.com/produc...

Right now it's on sale for $130 and it looks like a pretty good deal. It comes with a steel knob and has a black enameled interior, unlike most Le Creuset pots. To me it looks like a dead ringer for a Staub. The ad copy says that it was designed to work on an outdoor grill, but I think it would be perfect for the Lahey/Bittman no-knead bread recipe.

I was wondering if anyone owns it or has checked it out and has any comments.

In case anyone's interested, I found some today at Bruno Ravioli at Broadway & 78th.

I agree. I like Rigoletto's as well, although I usually just get individual slices from there.

I used to be able to find bottles of Manhattan Special all over the place in Brooklyn, but I haven't been able to find it on the UWS or Midtown West.

Does anyone know where I can locate some?