Don't know your price point, but Melisse currently has an asparagus menu on it's website. Cheaper than flying to Germany. Barely. ($195)

I was a big fan of chapa grill...but the valley location, at least, is no longer kosher. They had a sign saying their schwarma is still kosher...but the restaurant as a whole isn't any longer. I'm gonna seriously miss the rotisserie chicken.

Hmmmm...that is possible. I was stuck in a hotel for passover and the room fridge was colder than I realized.

On a plus note, the Galil multi-berry preserves was good on a lot of levels. I'd buy it year-round.

I bought a squeeze bottle of Haddar mayonnaisse. It visually looked fine in the bottle, but the moment it hit the matzah, it turned back into oil. A matzah sandwich isn't all that great to start with, but this was just disgusting. (a choice between a completely dry sandwich and one with oil dripping through the holes of the matzah. fortunately, i had ripe avocados ready to replace the stuff)

This was actually worse than the Manischevitz breakfast/energy bars I bought a number of years ago that tasted like bubble gum.

Not sure what brands I've bought before, but I'll avoid Haddar in the future.

Do try to be organized enough to do it the day before. Not only does it give you a chance to skim fat, but if you cook it, slice it and then let the slices sit in the liquid overnight and reheat in the liquid you will have moist brisket. Straight out of the oven, it is dry.

(I cook mine with onions underneath and a wine/brown sugar/tomato paste/cider vinegar mixture poured over the top to cover. cover the pan with foil and bake 3 hours at 325. comes out distressingly dry when sliced. and then, presto, moist and falling apart for the next day.)

I think this is a great way to put it. It lets the server know that you understand you are asking for something to be done differently from the norm. And that is very different from telling them that you assume they will do it 'wrong'.

Etiquette be damned, my mother is one of those who cannot stand having her empty plate in front of her once she is done eating. I prefer it as well, but it's not a big deal to me...though it is nice having room to put my elbows on the table.

While I'm sure that there is likely to be some overlap of vegetarians, my point was that I could only attest to other people appearing to like the food. I ate mostly steamed broccoli. Which is fine. I don't expect my dietary choices to be catered to (especially if i'm not paying) as long as I don't actually starve. I didn't eat the food so I don't have an opinion on it. Simply that, as a giant corporate entity, the Hilton may be in a better position to meet the OPs policy requirement and that they put on what *looked* like an authentic banquet which appeared to be enjoyed by a mostly chinese-speaking crowd.

Thank you!

Hello,
I'll be in NY for an extended stay and DH will be coming in to visit for a weekend. I'm leaning towards The Modern (we did EMP last time around, several menu iterations ago, and loved it). I understand from other threads that the two tops along the window are the quiet spots.

Since the dinner will be early March, does anyone know how warm those tables might be? Out here in LA where we don't have winters, on a cold (for us) night, the window seats often have a chill from the glass. I'd assume double paned glass and all that in NY, but don't want to be wrong and cold. And I am quite the cold wimp. I'm prepared to dress for the cold outside...but not on date night.

And...while I'm asking...anyone know about their willingness to cater to dietary restrictions?

Thanks.

Agree as to the Hilton. Went to a Hong Kong Merchants Association Banquet (or something) there with the vast majority of guests appearing to be Chinese and/or Chinese American. Everyone seemed to enjoy the food. I cannot speak to it as it was very far from vegetarian friendly (something to discuss if you end up there). I dined on steamed brocolli.

if only i were willing to go to the gym every single day for several hours of cardio, i would have him make those potatoes every night.

I made mashed potatoes occasionally and figured DH had seen enough to know the basic recipe. I asked him to finish prepping them one night while I did other tasks. He drained them (two medium sized), mashed them, added dairy and salt.

I take a bite, and holy cow, they are the best mashed potatoes I have ever had. And the richest. By far the richest and creamiest mashed potatoes I have ever had.

"how much butter did you put in here?"
"one stick".

This should have posted following Kathryn's link and ended up nowhere near it. Can't figure that out.

Kathryn.....Wouldn't it have been faster to list the places that are NOT worth a visit?! Holy cow!

The first time I home cured salmon, it was way too salty (i thought, if brining it for two days was good...three or four would be better). I sliced it, tasted it and ack.

I rinsed each piece under running water, not for too long...tasting as I went. (if you have lots of bits, rather than beautiful slices...put them in a sieve. i still get slices and bits and shards of salmon when i cut it up).

Still saltier than I'd have liked (but not too much so), the texture was fine...though different than lox (which gets smoked in addition to the brining) I thought I'd failed entirely, but didn't have time to make or buy a substitute. Took it to a New Year's Breakfast party, put it down next to the store bought. Mine was gone, the store bought was not. Got lots of compliments.

In california, at least, the items still belong to restaurant owner. They have a certain amount of time to collect them, and if they don't, assuming that the value is over a certain amount (either 100 or 1000) the landlord is responsible for auctioning off the items and using the money to repay any amount of default (and the cost of the auction) with the extra money going back to the ex-tenant.

Just to add to the traffic issue. That weekend is Carmaggedon 2. The 405 will be closed in both directions through the sepulveda pass. You aren't crossing into the valley at all, but spill over traffic might still add to your times. For the first Carmaggedon, lots of people stayed home and driving was actually smoother than usual. Could happen again, or you could have lots of people heading out confident that "everyone else" is staying home like last time.

We backpack, so weight is always an issue, but i love to allocate some of that to popcorn. You probably need to eat it out of it's pot, so you have wait for some cooling, but it's a great treat after dinner.

Make some ghee as it will keep better than butter. And/or bring oil.
I bring a baggie with flour and spices for coating the fish that we hope to catch.
Asian markets are a great source of packaged sauces which you can use on noodles or couscous or rice or even on any fish you catch or a protein you bring the first day.

Some dried foods can be soaked in a waterbottle before cooking to cut down on how much gas you use up.
Plan big breakfasts. You'll want them and the energy for the day.
Peanut butter for quick lunches. With rolls or crackers or tortillas...
Everything tastes better outside after a hard day on the trail (or lake)...

My family seem to like the meat entrees. I have only tried the salmon (and then only the next day at home) and it's pretty good. Presumably, it's better right then and there, but I am too busy eating the salads (amazing how 'salad' can fill you to bursting when there are 15-20 on the table to eat). And when you factor in that the price difference between getting salads alone and salads plus a full meal for the next day is 3-6 bucks...it's quite a good deal.

I thought about calling, but have found that the more traditional the cooking (be it mexican, chilean, chinese, vietnamese....), the more likely that english isn't spoken fluently enough for answering questions related to the veggie-ness. My spanish is bad and hand gestures only help face to face. I do have a lovely phone app that translates, but that also only makes sense in person.

I am one of those vegetarians that tries very hard not to see the grill....

I've been interested in trying this...but they don't have a website...and i'm a vegetarian. do you know if there is likely to be lard in the cheese and other "non meat" options?

My husband got a live grasshopper in his salad at a french restaurant. Several bites in. Buried and covered in dressing, but still moving. Hubby called the waiter over to point this out and quietly told him "there is a grasshopper in my salad". The waiter clearly did not believe him and said in a loud voice " a GRASSHOP---" and then saw it for himself.

I believe they offered a replacement salad, which he did not want. He was not offered a different appetizer nor was the salad taken off the bill. But the bill was added by hand and came out about $20 high. A different waiter told us that the bartender adds the bills and that "she gets it wrong a lot."

I feel certain that was a pretty low tip.

And what price did you charge if a customer ordered without asking the amount?

However you cook it, remember to slice it the correct direction (across the grain). Sounds bizarre, but if you cut it the wrong way, it will *seem* like you cooked it into tough awfulness.

Add a swipe of grainy mustard to the brie and jam.

We got married at a beautiful old ranch in the northwest valley called Orcutt Ranch. Prices have gone up a bit since then, but it is a city park and less than other spots. You can have acoustic music outside (and a dj inside) no amplified music because of the neighbors. There are other restrictions like an early end time (neighbors, again). But there are several beautiful outside areas to marry and/or set up dining tables. There's a rose garden or three, a gazebo lawn area and a spot under an oak tree. There is also a huge orange grove, so at the right time of year, the whole place smells amazing. Two dressing rooms. My recollection is that another money saver was that they provide tables and chairs.

It's a beautiful spanish style ranch built in the 20s. Which leads to one thing which may or may not bother you. There is decorative molding at the roof line in the form of connected swastikas. The city has painted them white, but not removed them. You and your guests are unlikely to notice them without having them pointed out, but they are there. And have been since they were simply a decoration used by lots of cultures around the world. (and we put rose trees around the statue of the monk...)

http://www.laparks.org/dos/horticultu...

And there really isn't a law that says you must go into debt to get married. Stick with apps or just cake and a toast. Guests who know and love them will understand.

I wonder if you could not only request a private room, but have a preselected buffet/family serving platters set out before you arrive. That would minimize the interactions with staff. However, you should definitely speak to management ahead of time and give them the option of letting you know if they can cope or not. (and if not, don't hold it against them)

A family I know where the mom has dementia hands out little cards to the waitstaff and other patrons explaining the situation. This woman is not abusive or loud, but will roam the restaurant and take other patrons bread baskets. If this happened randomly, I would be wierded out. If it happened after I had been alerted to the possibility, it would change my reaction to a more compassionate one.

Well, you are sure entitled to your opinion. I think, given the idea that asking her out at all might make the waitress uncomfortable, this allows her to make her decision and response or lack thereof privately. And I did point out that merely asking could burn bridges for returning to a restaurant.

And with a note in his pocket, Augie can judge for himself if a connection is there or not on second meeting. Ask "live" if he feels he has the go ahead.

Another option is just to slip her his phone number, which would turn me off as it reeks of 70's single bar "call me, babe" vibe. That might work for others. For me, a straightforward note would have been charming. So would just asking to my face (worked for my husband). But I never waited tables so I didn't have that dynamic to complicate the issue.

Nothing works every time for every one in every situation.

Are you going back to the restaurant primarily to see her again? Or is this a place you might want to eat at regularly? You don't want to burn bridges by making things uncomfortable for future visits, but you also don't want to miss the opportunity to connect with someone who might be special.

I would write her a note. Tell her what you told us. Tell her you know being hit on at work can be awkward. Keep it short. A long letter will make you sound like a crazy stalker. Ask her to contact you. Hand her the note as you leave. Hope she follows up.

When hubby and I first were dating...still in that wobbly, star-gazing haze...I suggested sushi, he said (with a 'yucky' face), "that's raw fish!" I blurted, "I could never date someone who didn't eat sushi!" He volunteered to try it, and it has become one of his favorites.

He's still pretty picky, especially about textures...if I'd known three weeks into the relationship that we'd be together for 21 years (and counting), I might have laid down the law for a few other foods early on. But, hey, I'm a pescatarian with a kosher kitchen, and he's cool with that. So, if the person is worth it, the compromise is worth it.

"all cashiers took a money recognition training session"

The rest of the story is just icing.