It has now been put on my must try list!
Maybe it'll fill the void left by the closing of Fauchon....sigh.

Is grade B more intense?

Nice pics "chocokitty". I see you had the croissant and the madeline, how were they?

Did anyone else try anything else besides the macarons?

Has anyone tried any of their other offerings?? Such as their pastries....tarts..etc...

Porthos post is true and accurate.

LJS, that cobbler recipe you posted is just what I had in mind.
In my "world" a proper cobbler MUST have a batter/biscuit-type topping!

I had it when I was there too, it looks exactly like it does in the pic. It reminded me of fried potato hash rolled in a ball.

PS
Great pic Randymac!

Ronald's Pizza Cafe
74 Orchard St | Btwn Broome & Grand St
Phone: 212-533-4052

I went there a few day's ago after reading an article about it, and truly enjoyed there pizza. Wonderful thin crust, not oily at all, and the Mozzarella tasted REALLY fresh.

The place is a winner!

So sad, I use to be a long time fan of theirs, before it became a zoo..lol.
They had the most amazing Lemon Tart I ever had in my life! Not to mention their candied fruits were wonderful.
Sigh......

Agreed. This is not some amateur operation that’s run by some little old lady. I'm sure if they really wanted to figure out a solution, they could make it work. Maybe carts, or a "mini shack" next to the "main shack"......

EXACTLY!
By making their lines such a "spectacle", they make it appear that they have the best hamburgers in the Universe.

For most other food business, the logical next step is either to expand or rearrange their current location in order to accommodate more cashier registers and food assembly areas. They're closed for a couple of months out the year. They have more then enough time to come up with a "real" solution besides the buzzers.

I still don't understand why they haven’t formed a better strategy in handling the lines. It strikes me as rather bizarre that even after a few years they're still unable to come up with better system.

Totally agree with A&W, I much prefer the carts rather then the convoluted list thats offered. The idea of it being fresher, more so then if it was on a cart, I find to be misleading. How do I know it was instantly steamed especially for me and not pulled off some wheel cart kept in the kitchen.... unbeknownst to me. In any event, when it comes to dim sum, I perfer to see my dumplings upfront. Perhaps its simply of a matter of personal preference.

How always wondered how does clotted cream compare to butter or cream cheese?

I found this one here: http://www.kitchenlink.com/mf/2/8445
Sounds interesting...

Mock Whipped Cream Frosting with Pudding Mix

4 tbsp. flour
1 c. milk
1/2 c. margarine
1/2 c. shortening
1 c. sugar
2 tbsp. vanilla
2 tbsp. instant pudding mix (any flavor desired

Combine flour and milk in saucepan and cook over LOW HEAT until thick, stirring constantly. Cream the margarine, shortening and sugar together for 4 minutes. (Can use all margarine).
Add cooled flour mixture and vanilla; beat an additional 4 minutes. spread on cooled cake.

Thank you so much for taking the time to post here!!
LeNell's here I come.....

I made one that included both coconut milk and sweetened cream of coconut (like the product you use for Pina Colodas) and I left out the sugar. Came out great!

I was just looking over Martha's strawberry frosting and instead of her adding freash strawberries, she uses strawbery jam, what a great idea!

http://www.marthastewart.com

Yeah, you MUST try the crabcakes at the midtown location, not a smidgen of filler.....and big!

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.

Love the Dinosaur.
R.U.B. is more hit and miss now then it was a year ago, paticularly with the Burnt ends.

Its funny you should mention the burnt ends being lackluster. The last time I was there, I had the same impression. When I was there a year ago, they were pure heaven, now, its more like hit and miss.

Believe or not, there flavor is reminiscent of a brioche bun. Though I could be wrong.

Great pics!
How long did it take you make everything? It looks like an all day project.

I agree, your paying for the atmosphere rather then the food. It feels like your having Dim Sum in Dracula's Castle.

How were the portion sizes, prices and wait staff? I've heard they could be a little "uppity" and brisk.

Great pics! I love how we're able to show off our masterpieces here.

I've had MANY crab cakes in my life, from places through out the city, and the one that I would say is the BEST in the city is the one at PJ Clarkes ( http://www.pjclarkes.com/) .
It has almost NO filler what so ever! And there big too :-)

How's the color? Looks are sometimes a good indicator of freshness.