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Our friend Ann Scott Cardwell finally got keys to the space I'm sure will be the best restuarant in Lynchburg Virginia.

bull branch
109 eleventh street
between main & commerce
lynchburg, virginia

Opening September 22.

So just in case you're down that way...
- jim 6-12-2001 8:33 pm [link] [1 ref] [1 comment]

I am glad to know people who have--or have tendencies towards--finer culinary habits than I do. It implies a possibility of improvement should I so desire. That I will not always seek the easiest, most cost effective route to hunger appeasement. But for now:

The redesigned Taco Bell at the corner of Broad and Tulane in New Orleans, Louisiana, which is across the street from the Courthouse/Parish prison is not a success, if success is measured by the number of customers drawn to it's interior, which was redesigned with high tables and stools throughout, an orientation clearly not preferred in the hood. The old design of perimeter booths, a short wall in the middle with tables on either side was better. The new design works out in the suburbs where I feel people are more titillated by new things but here in the inner city we want our booths back, and we don't feel at all advantaged by sitting in chairs the tallest of us can barely reach. I myself do the drive-through but have never been inside my newly redesigned neighborhood Taco Bell because there is rarely anyone else in there and, as a lone diner, I like a little company with my americanized mexican food, of which I recommend the steak soft tacos with lime sauce. And Pepsi is ok with that.
- jimlouis 6-11-2001 3:39 pm [link] [2 comments]

Cooking with Wylie.
- alex 6-11-2001 2:38 am [link] [add a comment]

best fried dumpling's??--Kum Gang San 49W32!!!
- Skinny 6-10-2001 9:48 pm [link] [add a comment]

- jim 6-09-2001 4:04 pm [link] [2 comments]

It's all in the glass.
- alex 6-06-2001 6:05 pm [link] [2 comments]

Fat Substitute Olestra Eyed as Hazardous-Waste Cleaner Potato Chip Sales Fall Short

The controversial fat substitute that consumer-products giant Procter & Gamble once hoped would change the way people eat might, instead, change the way industrial pollutants are cleaned up.

P&G has asked that a precursor of its olestra fat substitute be placed on the Environmental Protection Agency's list of industrial chemicals. The new chemical, made by rearranging fatty acids, might be used to soak up toxins at Superfund sites, heavily polluted areas designated by the EPA

- linda 5-31-2001 7:09 pm [link] [1 comment]

favorite food of lately (and of about 10 years ago)--some swiss cheese on a soft fresh roll (high variation) with mustard (spicy best) lots of mayo and iceberg lettuce--looking for the perfect one!!
- Skinny 5-31-2001 2:01 pm [link] [add a comment]

On May 26, 1976 just 25 years ago a group of unknown California wines went up against a battery of France's best at a blind tasting in Paris and won the day.


The nine judges, all French experts, were outraged. Some even tried to change their decisions. They couldn't, but what did change was the future of the American wine business. There are 1,600 commercial wineries in the United States, a number that has tripled since the tasting.

American winemakers had long believed they could take on the French; it took a young English wine merchant based in Paris, Steven Spurrier, who arranged the event, to show them they were right.

The best red: a Stag's Leap Wine Cellars cabernet; the best white, a Chateau Montelena chardonnay. Both were Napa Valley wines.

To prove his enthusiasm had not been misplaced, Mr. Spurrier held the same tasting, with only the red wines, 10 years later. The Americans won again. FRANK J. PRIAL

- linda 5-28-2001 1:09 am [link] [add a comment]

is-wine is a new wine store in an east village half-a-store-front on 5th street between 2nd & Cooper Sq. Almost feels like you're walking into someone's apartment. Nice guys who seem knowledgeable (not that I'm the best judge.) And they're tasting every Saturday afternoon (but that's not why I stopped in, honest, I just wanted to get the report.) Anyway, I think it's notable because it is in the east village which is pretty much devoid of places to buy wine. And even better than that - they deliver. Tell them what you're eating and they'll bring over some bottles. 212 254 7800. Hmmmm.
- jim 5-26-2001 11:06 pm [link] [1 comment]

"As a leader in the pizza delivery business, we're determined to give customers what they want, when they want it and where they want it, even if they are in space. Wherever there is life, there will be Pizza Hut pizza," said Gier. "After checking and re-checking the address, we made a few minor route adjustments to ensure that the pizza would successfully make it to the ISS (International Space Station). If space tourism is going to be a reality, Pizza Hut pizza will make the trip even better."
- linda 5-22-2001 5:00 pm [link] [add a comment]

William Shatner will host an American version of "The Iron Chef"
- dave 5-19-2001 5:31 pm [link] [add a comment]

New York's Weirdest Restaurant?
- alex 5-16-2001 5:34 pm [link] [1 comment]

"WHEN 71 Clinton Fresh Food took the dining world by storm in the fall of 1999, it raised the bar for modest little restaurants all over downtown. It was the "Sex, Lies and Videotape" of restaurants, a surprise low-budget hit that everyone wants to replicate. No longer is it enough to send out decent food at a decent price. Now, every little bote with 10 tables hopes to have its own cult."

- dave 5-16-2001 1:43 pm [link] [add a comment]

Vatan--yummy yummy yummy and a few new dishes--and my friend convinced them o let us BYOB!!
- Skinny 5-07-2001 6:27 pm [link] [2 comments]

NASA and the wine industry (third section down.)
- jim 5-06-2001 11:28 pm [link] [add a comment]

market is jumping--more fish variety, fiddleheads, ramps galore, pea shoots too....
- Skinny 5-05-2001 1:53 pm [link] [add a comment]

great night in nyc

Prune, an awesome and funky, yet slightly buttery meal

71 Clinton Fresh Foods for a hang and a glass or two

Florent for a crab cake sandwich at 2am
- Skinny 4-28-2001 7:50 am [link] [add a comment]

the making of a restaurant

global chefs
- dave 4-27-2001 3:46 pm [link] [add a comment]