veeva's Profile
After No. 9 Park Cocktails
I'm with Slim, nothing worse than a drink that's expensive AND crappy. Very hard to follow No.9 -- certainly not with Whiskey Park.
Siena Farms CSA?
I don't have a csa with them (although I'm considering it) but I buy from them often at Copley farmer's market. They always have the most beautiful vegetables, and quite a variety as well. The owner is married to the chef at Oleana, so they often have recipes and baked goods that she makes.
Fiano di Avellino - pairing?
I have not come across this before, received it as a gift - producer Colli di Lapio, 2005. Can anyone give me a general profile, and perhaps pairing ideas? I'd hate to waste it on the wrong meal...
Pomodoro (Brookline) - Fantastic!
Was there again last night (this post reminded me to go) and had a wonderful linguine w/lobster, pancetta and carbonara sauce. SO good. After passing on dessert our waitress brought us a fig bread pudding with a little cup of rich chocolate sauce. It was something I never would've ordered, but it was delicious, if not particularly figgy. And yes, service was lovely. Didn't witness any problems. It's interesting how people have such strong feelings about this place one way or the other.
Tipping the owner?
(in response to ny.foodie) If they are serving tables or bartending, I would assume they are working for the money. I would tip as usual. Why on earth not? It would feel wrong not to (for me, at least).
Second City Feed in JP!
There was a big article in the JP Gazette today about City Feed opening up a second location in the old Videosmith space, so the rumors are true. I can't wait -- what a great addition to that area.
Decent Pizza in JP?
Can you describe Pleasant Cafe's pizza a bit more? Thin? Thick? A lot of sauce? Is the sauce seasoned or relatively simple? Sorry to ask so many questions, but I'm always disappointed with a pizza that has piles of over-seasoned sauce (so it squishes out when you take a bite). I'm looking for something simple along the lines of Regina's - aren't we all?
Thanksgiving Pies Redux
I second Pie in the Sky... great pie for a great cause. I'm sure you can get info on the community servings website.
Catering recommendations?
I'll second Jules. We've used them for smaller work functions and also for a wedding. Wonderful food and staff. I'll also add Max Ultimate Catering (?), I've attended functions they've catered and it's been great as well.
Missing Brambles from Hanley's in W. Roxbury
...and here we are, facing a second (or is it a third?) holiday season with no brambles. It's such a bummer, they've were a tradition in my family forever.
Matsutake at Whole Foods
Siena farms at the Copley Farmer's market also often has them, as well as porcini, hen-of-the-woods, chantrelles and others (usually around 4 types, but they often change). They're all $10/.25 lb. I got some lovely porcinis on Friday, very fresh and clean.
Commerical kitchen rental - N Shore
They have not closed, the Mayor stepped in and saved the day. Still going full swing.
wanted: dark cozy irish pub
James's Gate in JP. Dim lighting, fireplace lit in the winter. Doesn't get much cozier than that.
Bread or No Bread @ a Restaurant?
Having worked in restaurants for many years where bread was brought automatically, I prefer bread on request (or have the server ask "would you like bread?". It always killed me to see so much untouched bread go into the garbage. What a waste!
Pupusas & Empenadas (wow!) at La Pupusa Guanaca, JP
Yes, they're very tasty... I enjoyed the bean & cheese and the pork & cheese papusas yesterday. The pork & cheese is out of this world, the bean is good, but a little dryer and not as flavorful as the pork. It takes forever to get them though, but you can't complain when they're made to order like that.
How Much to Tip a Caterer?
When I hosted a catered affair awhile back I asked around, people in the business and people who use caterers. The consensus was 15-20% the cost of the food.
Tipping Etiquette
I honestly wonder if any bottle of wine could taste *that* good to be worth $2500, but anyway... as a former server at a high-end place with a great wine list (nothing that expensive though!) I'm honestly not sure what I would expect if you ordered a $2500 bottle of wine, other than that I'd be completely nervous opening it. I don't think I would expect you to tip the regular percentage, and yet I'm not sure what the answer is. I was hoping I'd see it here, but it seems to have turned into an argument about how much (if any) to tip on wine, who gets tipped out on what, etc. Hmmm. We'll see, maybe a sommelier with pipe up...
Unstated Specials Prices -- A Legal Analysis
In my experience, this has not been the case (specials = get rid of something). In fact, they were most always something really special the chef was able to get, and yet, we always called them "additions to the menu" instead of specials. And yes, they usually cost a little bit more -- but not always -- and it was because the ingredients cost more, not because the chef was trying to screw the patrons. In fact, I'm shocked and saddened by the number of people here that actually believe this whole "specials" thing is a conspiracy to scam them into spending more money. How is life enjoyable to you, feeling like everywhere you go people are out to get you? Maybe it's just been the places I've worked, but our aim is to give you a memorable and enjoyable dining experience, not to wring every last cent out of you. Relax, people. Some places mention the price, some don't. If they don't and you want to know, just ask. You will be told, with no "crap, I've been found out!" look from anyone.
Unstated Specials Prices -- A Legal Analysis
"If they charge more for specials, they often count on the reluctance or discomfort of patrons to ask, for fear of looking cheap, especially if they have a guest. Then they gouge them."
So, you're saying the restaurant's withholding of the price is part of the grand scheme to gouge their patrons? Oh please. Yes, the chef and management are in kitchen wringing their hands with glee, saying "it's brilliant! The customers will be too embarrassed to ask the price, and then we've got 'em right where we want them!" What an evil master plan! I'm surprised you can even enjoy dining at restaurants, with the whole industry out to get you and all.
Neptune - Surprisingly Poor Experience
I've been there four times and every time they've been out of the lobster roll. And I've gone early (6-ish) Doesn't make any sense, really, considering it's one of the things they're known for.
Vlora, new Meditteranean in Copley
Yes, it was Mr. Leung's in the late 80's/early 90's. Weird spot, to be sure.
What about pacing?
I recommend the latter approach, do not recommend ordering entrees after apps arrive. Doing so means you're sitting around with menus in the way when your apps come, but more importantly, some entrees take longer to cook -- say, a steak done mw or other meat dishes -- and not ordering until later means that you will have a much longer pause between courses. Probably longer than you would like. I've always found letter the server know to be the best course of action.
teatro??
They are closed for renovations. I heard from someone who works there they're getting a new bar and some kitchen improvements.
i left ZERO tip. (long story- but get this!!!)
I believe you are very wrong, ddavis. I think you'll see support, rather than crucifiction -- particularly from those in the service industry. After all, it is supposed to be about *service* and at least a little effort. Other servers understand this better than anyone else. As a server, I would've done just what the OP did. A tip is not guaranteed, you have to work for it.
anti-OpenTable bias?
LOL! I'm sure that's true. I mean, after all, they have nothing else to do, right? yeah, right...
Where to get Pearl Hot Dogs?
They're usually sold from the deli case, rather than pre-packaged. Most major supermarket chains have them, I believe.
Recorking law--who's actually doing that?
Mistral has it (as do Teatro and Sorellina, I think it's safe to assume). Zon's in JP has it as well.
