I've heard good things about it.I'm wondering, though, if the atmosphere feels special enough for the occasion.

A big anniversary is coming up and we'll be spending it in Ojai. I'm looking for somewhere special to have dinner. Where should we go?
Much thanks in advance.

Looking for a place that feels nice, but would be okay with 4 kids ages 6 and under. The client leaves in Encino, near Mulholland. Thanks in advance for your help.

i always thought it was illegal to post a price for something and to charge a higher amount. kind of like a bait and switch, right?

on the normal question, there are the costs associated with take-out that aren't
accounted for - plastic containers, bags, plastic silverware, granted a lot less than the overhead of a brick and mortar in brentwood.

on the ethical question, how would you like to be a server in a restaurant that put an additional premium on sitting down? I'd be upset.

Western Europe is one thing. I ordered this, err, tartine, in LA. In addition to the butt tax, I had to pay a tip. I was expecting to pay a tip, but had I known about the butt tax I would have certainly taken it to go and spared my self the lousy service. Is this normal/ethical/legal in Los Angeles? I was, btw, charged tax too, so that's not the issue.

I was looking at the menu at the counter. The counter guy asks if I want to eat there. I say I do and he directs me to the host/server. I give the server my order. When the bill comes, it's about $2 higher than the price I had seen. My server informed me that I was looking a the to-go menu, and that the prices are higher in the eat-in menu. Funny enough, there is a large note in the bill that says "price does not include service". really?

Is this practice normal/ethical/legal?

The fancy super-expensive raw cream that I bought at the farmers market last week has acquired a new smell and I'm wondering if it has gone bad. It's not technically past it's due date, and unfortunately I've only used half. It's smells a little pungent like cheeses can sometimes and not quite rotten. Can I use this to fatten up my mashed potatoes or should I archive it in the circular file? Any ideas?

Thanks for your help!

Thank you ipsedixit! That was awesome. I just went today, almost every table in the restaurant was filled and I was the only white guy there. I good sign from the start. Noodles were awesome. I ordered a not spicy version for my youngster who wolfed them down. If you can handle some spice, I don't recommend the dumbed down version. "regular" is better.

Also, you I was intrigued about the "secret service rice dishes". Is that a reference to the way it comes to the table or to the agency that keeps the president safe?

Loved the ikea frames too.

-----
New Chong Qing
120 N San Gabriel Blvd, San Gabriel, CA 91775

Any recommendations for a relaxing, inexpensive restaurant very close to Disney Hall for a family outing for about people on a weekday? We could hop in the car, but I'd rather not travel more than 5 minutes. Thanks in advance!

ronla

Jons market. They carry lots of Eastern European ingredients.

Thanks all for the suggestions. Small correction, I realized that the cut is folded in half, so there are twice as many ribs as I previously thought. The cut is about 6 inches across at its widest and tapers to about an inch and a half. I'd prefer to do it in the oven (or broiler) rather than outside, as I don't have time to mind the fire for 6 hours right now. If I go dry heat, what kind of pan do you recommend? I don't think I have a large enough oven-proof stovetop pan, but I do have pyrexes and a large (too large) roasting pan, or I can cut up the meat into individual ribs, although I think I will loose something that way. Also, should I try to brown before roasting? Any liquid in the pan with the no-braise method?

Also, chowhound used to email me when replies were posted, but I'm not getting them. help there?

THANK YOU.

I bought these beautiful pork spareribs from my farmer's market guy, and now that I brought them home, I have no idea what to do with them. It's a cut of about 7 or so ribs, weighing in at 1.6 lbs. I've cooked beef shortribs before, but other than that have never cooked ribs. What's the basic concept? Any ideas for recipes? Thanks in advance!

Sorry, I meant to say that I was open to any kind of wine--not just P noir.

I'm trying to cut back a bit on the cost of wine this year compared to last year (more guests, the economy: we're supposed to be *tightening our belts, ya know?) and I'm having trouble making a red selection. Although Pinot noir is the standby for thanksgiving, I find it hard to find a decent one for less than $20. I'd like to spend more like $15 or less. I'm looking for something plain delicious, easy-going, quaffable, not too acidic or fruit forward. I brought home a few bottles (a couple Italian, one Spanish to try and and the wife found them too acidic. Any ideas? (the local wine shop is open until 3pm tomorrow, so I still have time!) Thanks!

thanks all for your suggestions. I really appreciate it

I'm trying to cut back a bit on the cost of wine this year compared to last year and I'm having trouble making a red selection. Although Pinot noir is the standby for thanksgiving, I find it hard to find a decent one for less than $20. I'd like to spend more like $15 or less. I'm just looking for something plain delicious and not cloying or overly fruity. Any ideas?

bring nothing. relax. it's a vacation. that's why they invented restaurants.

we just ate at warsawa for my mom's birthday. definitely homey. a good time was had by all.

Funny how some of you got hot chocolate with your doughnuts we got spiced milk. Which was REALLY good.

I was super impressed with this restaurant. Never been before. I will definitely keep it in mind in the future.

Wife had the beef with cavatelli (super duper yummy, homemade pasta), I had the soup with the salmon. Water is gratis (sparkling or flat)...who else does this? Water should be free. Go Grace!

And no one else talked about the wine. The $30 optional pairing was excellent. Unlike Table 8, where they had a set wine selection of wines, no matter what you actually ordered, at Grace, each dish had a unique pairing, whether you ordered the Salmon or the Boar. I just have to say that I really loved the wine I got with my Salmon, a 2005 Domaine de Fontenille, Cotes du Luberon. Amazing. And who'd have thunk that tawny port and spiced milk could be drunk together? But it was great!

I saw this lady, Alice Ross, talking about Wassail on the food network the other day and have been intrigued ever since. I didn't quite catch the base of the drink she made though, was it ale? I do remember there were breadcrumbs. Here's a link to an article of hers I found: artichttp://www.journalofantiques.com/Dec02/heart...

Okay, so I also want to buy one of these, and I'm reading in Lynee Rossetto Kasper's, The Splendid Table (cookbook) ((I love her)), that some pasta machine's thinnest settings are still too thick. Atlas, she says, is one of those. She likes Altea and Imperia. Any thoughts about this? I'm torn. Most people seem to like Atlas, and this is the one that they sell at the nearby restaurant supply and nearby Sur La Table. Help?

just got my own delivery of fuyus from MY neighbor! I guess I'm on the list? Only thing is that since she just moved in, she wasn't sure when to pick them and many are still really green. Will they ripen for me?

How do I make persimmon bread?!?!?!

you beat me to it, maria lorraine. I was going to say you could try Ed's Lobster Bar!

do you have to be in the biz to buy at these places?

Pat's is kosher, isn't it? Last time I was there I had some really wonderful meat. My dad ordered this enormous steak which he shared, and was wonderful, and I ordered some kind of braised meat dish, also great. Bread pudding for dessert. Everything was really yummy.

Sherri, what was the dialogue about?

squash, not sauce

thanks for all your input. Unfortunately I didn't have time to check back in before making it. I included the brie. You're probably right that I couldn't have picked out the flavor, but the texture was fantastic. I think it added something nice. On someone's advice I left it out before baking (and then broiling), and when I went to cook it again it looked dry, so I emptied half a pint of heavy cream here and there. Also, for bread crumbs I threw some stale Bittman bread into the food processor and drowned it in butter. Then dropped some more cubes of butter on top of that. The event was my daughter's 2-y-o birthday party, and you could imagine how fast that stuff disappeared.

I'm making an all-in mac n cheese and thinking about adding brie to some mild cheddar, fontina, amadeus, some romano and some other unidentified cheese in the fridge. Can't be bad, right? Also, any general advice on mac n cheese would be helpful. Thanks!

for those of you who know, what is the towel actually for? Today I was considering leaving the dough on the same cutting board I used to fold the dough over a couple times. Do I need to move it somewhere? Bowl, towel or elsewhere?