We will be staying on North LaSalle street somewhere between Huron and Superior Streets which are near Chicago Ave. Any outdoor places to eat where we can bring our dog, especially breakfast? He will be in the hotel while we visit the museums and if we can take him with us for the rest of the time that would be great!!

Also, we are looking forward to a good Greek meal in Greek town? If indoors ok but outdoors would be best.
Same with a Chinese restaurant in Chinatown.

Thanks very much.

OH... and pizza, of course? Where should we go? We are from NY where pizza is great. We would like to know what the fuss is about with Chicago Pizza!

I just can't manage it, so matter what. What cut do you get and what is your secret?

Speaking of veggies, multi-colored mini-peppers are wonderful when roasted with just a little olive oil or with sliced onion. I also have stuffed them as appetizers. Sooo good!!

I follow the recipe exactly but the crust is darker and not as soft as I would like. It does have a lot of sugar in it so I suspect this is why.. I make them in 8 inch round tin pans (the disposable ones) and bake them at 350 degrees for 30 minutes. I made a trial batch today and the inside is perfect - not dry or crumbly.
I need to make a lot more for Easter. . Any suggestions would be appreciated.

PS. What should I be putting brushing on top before I bake it - a whole egg? yolk with a little milk? I want it to be shiny.

Thanks very much.

Linda Whit, I'm so glad you explained that the American and French versions are different. I have been using the version with Lavender for my turkey each Thanksgiving and when I was in Provence last year visiting our friend. I asked which one has the lavender? She was very surprised and was emphatic that Herbs de Provence does not have lavender. She said you have to buy it separately. I figured she would know so I actually started to doubt myself. When I came back home to New York sure enough my bottle had lavender in it..

To answer the original question, I use Herbs de Provence on roast turkey, chickens and stews.

We moved to Manhasset over ten years ago and still head to Astoria when we want a good Greek meal. Don't waste your time or money on Mykonos on Plandone Rd. In Little Neck, however, just east of the Scoobie diner on Northern Blvd., I can sincerely recommend Greek Isles. In fact, I need to make reservations there for tomorrow as soon as I'm done here. When you want a really good Italian dinner, Stressa does a great job. It is on Northern Blvd near Barnes and Nobles. It is a little pricey but worth it. We have used that for special occasions. For a good Chinese dinner we go to Peart East, opposite Macy's. I saw that you mentioned RiverBay. RiverBay, Bryant and Cooper, as well as Cipollini and the brand new Toku, (the latter two are at the Americana Mall), are all owned by the same family. I believe there are four brothers. They are Greek and they do an excellent job at all of them. My son and FIL just went to Toku for their anniversary and loved it. I have been to Cipollini only for lunch. You have lots of choices. Don't settle for the mediocre ones.
I still have not been to Ethos in Great Neck. I'll be back to read your responses more thoroughly. Someone may have some feedback on that.

I guess I'm glad to hear it's not me on this one. It's a shame though. There is so much great info and I can't access it.

Here is one example of problems I am having. I thought this was going to post under Chow Feedback. Why is it here and not there?

I want to search something as simple as Wolf ranges. Nothing comes up, yet it has been discussed numerous times. Does the search need to be the topic only?

I also need to learn how to save time here. Please share some features I may be missing.

Thanks very much.
Mary

We feel exactly the same about the lack of good places to eat on LI. We spend our summers on the North Fork each year and we really enjoy going to the Cooperidge Inn. It is on Rt. 25A, near Edwards Ave. It's east of Wading River, say 15 min. Sorry I can't be more specific. They also serve a Sunday buffet but we have yet to go.
Anyone know anything about Giorgio's at the Bluffs in Baiting Hollow? Is it still working as a restaurant or is it exclusively for catered events? We have gone there many times and always enjoyed the atmosphere and the food.
Great thread. I'm looking forward to more responses on this topic.

I've tried to watch her new show a couple of time but haven't been able to test out any of her recipes yet. I found this an interesting thread. My husband hates the way it's filmed. He doesn't know her name, he just refers to her as the one with the close-ups and asks me to turn it off.

Sorry I can't help with Crete, but I had to jump in. We went to Santorini in Sept. and we had a great dinner at Katina's. Go ... it's worth it.
In Athens, even if it's for frappe and a dessert, I tell everyone I meet to go to Dionysios at the Acropolis just before sunset and linger a while. Although my husband and parents were born there, it was our first trip to Greece after 40 years of marriage. The first night was better than anything I could ever have imagined. Tears streaming down my cheeks as it started to get dark and the lights gradually turned on at the Acropolis. The site is unforgettable. Dinner was very good but, as you would imagine, also very expensive.

Thanks for the great information. I signed up for a live demo of the Wolf. I am hoping to find somewhere around Long Island or NYC for a demo of the Blue Star. Actually, I haven't even been able to see a 36 in. model on the floor anywhere. All I have seen is the 30 inch.
Seems that both are good ranges, but talk of the larger Blue Star oven keeps beckoning me. And then again, I love everything about my current commercial Wolf. Although it's not the same, obviously, I would really miss the red knobs and the little wolf head on the door. (Sorry, can't take the girl out of me.)
Thanks again.

PS... I do want to add that I love the fact that you can simmer on any of the 6 burners rather than just the two rear ones on the Wolf. It doesn't make sense to me actually, thinking of a large pot of something on the front burners and a small pot simmering gravy on the back. Any thoughts on that?

Thanks for a lot of good information. My cousin isn't happy with her Viking so I didn't even look into. I only got to see a 30 inch Blue Star...the store sold their floor model of the 36 in. I will keep looking for it. In the meanwhile, I will be going to a live demo on Wolf's. Any idea if Blue Star offers this. I live on Long Island but will drive for this.
thanks.

Salesmen really like Blue Star for their huge BTU burners . I wonder how important that feature is though? I don't cook with a wok or deep fry any more. I also was told the venting hood has to really be powerful. I have one that's great with my old commercial Wolf range but I don't know the BTU's on that. I'm thinking not to mess with what I know.

You are lucky. There are cheaper varieties without lavender. I use it on roasted chicken and turkey. I'm anxious to hear what else it's used for, but it's not cheap so I save it for those two.

PS. can you please tell me how to post a new topic? When I bring my screen up for Boards, I get a list of current topics but no option for a new post.
Thanks.

Ess-a-bagels and pizza.

Oh my gosh...where do you all live? This is my very first time here and my heart skipped several beats reading this thread. We are Greek and have moved to Long Island from Astoria. Our two most favorite places for gyros and souvlaki are listed already ---- Fontana in Flushing and Romano's in Astoria. You will not be disappointed!

I am having a horrible time making this decision. I have spent countless hours on line and at least four days in various stores talking to sales people, trying to weed out genuine information from "hype". I'm relatively comfortable saying these are my two choices. That said, any rebuttle would be appreciated. The cost, and the stage I am in my life, this has to be the last range I will ever buy. Please share your opinions on which one to buy and why.
Thank you.