Irvine Robbins, co-founder of Baskin-Robbins ice cream, died at the age of 90.

We used to have a Baskin-Robbins in my neighborhood when I was a kid, and I would always get World Class Chocolate. I have no idea if that's still part of the "31 flavors" at the current stores (now owned and operated by the Dunkin' Donuts conglomerate), but going to that B-R for the first time will forever be one of my warmest ice cream memories.

Melograno, still the number 1 restaurant on my Philly Top 10, has lost its lease and will move this summer.

According to the Philadelphia Inquirer's Food and Drinq blog:

Melograno, one of the best-received of the recent crop of mom-and-pop BYOs, has lost its lease after five years.

July 28 will be its last day at 22d and Spruce Streets, says Rosemarie Tran, who owns Melograno with her husband, Gianluca Demontis.

They're relocating to 2010 Sansom St. -- same name and concept -- and hope to be up and running in September, taking advantage of their usual August vacation.

Although its current neighborhood is much nicer, I can't complain since they're moving around the corner from me. As long as the quality stays high, I'll be there on a regular basis.

Who added the extra "r" in shebert?

If you just pronounced that last word like "sherbert," join the crowd. Thankfully, we have Anu Garg of MSN's new On Words column to show us the folly of our ways.

The word is from Arabic, but it took a scenic route to English. It stopped by Persian and Turkish before reaching the shores of the English language. In Arabic šarbat is a drink. (By the way, the word syrup is a cousin of this word.)

Don't worry, his daughter got it wrong too.

Versailles... This sign beckons you.  I don't believe it's possible to drive down Calle Ocho (8th Street) without stopping.  It might just be for a cafe cubano.  Or, it might be for a pressed sandwich or pastellito (a guava pastry with or without cheese).  Or, if you're lucky, you might just get to sample my personal favorite... the GIANT sugar cookie baked with a good sized circle of guava paste decorating it's center.  The delectable pink circle of goodness make this giant treat worth every calorie. 

Setting:  Large casual dining room with separate bakery.  The simple tables and chairs somehow work with the numerous crystal chandeliers in this Miami institution.  It is a decor that screams Old Miami.  And, the bakery, which has its own seating (a number of cafe tables) also offers a takeout window for those in a hurry.

Staff:  The staff is a mixture of Spanish and English speakers who are eager to help.  But, if you're headed to the bakery, it's best to know what you need in advance.  As, it's likely to be jam packed full of hungry patrons.

The Food: 

The Restaurant offers a full menu of classic Cuban cuisine...  Lechon Asado (Roast Pork), Vaca Frita (Beef Roast shredded and fried), Boliche (Cuban Pot Roast), Picadillo (Ground beef braised in a thin tomato sauce), Masas De Puerco Fritas (Chunks of fried pork), Palomilla Steak (Thin beef steak sauteed with citrus juices, garlic and onions) and many others.  

The Bakery houses their cakes, cookies, pastries, Cuban bread and sandwiches for pressing.  In addition, a  row of several espresso machines that they use to whip up their cafe cubanos and cafe con leches.  A list of my favorites include their guava sugar cookies, tres leches, crema catalana (Cuban creme brulee), flan (several variations), pastellitos, arroz con leche (rice pudding), and bonatillo (sweet potato pudding).

The Stars of the Day:  Lechon Asado, Vaca Frita, Maduros and Moros y Christianos AND guava sugar cookies, pastellitos and cafe cubanos for dessert.

Versailles
3555 S W Eighth Street
Miami, FL 33135
(305) 444-0240

Rehab, of course, is the most notorious pool party in the city and quite possibly the entire United States! Guests from all over the world can always be found at the Hard Rock Hotel's infamous Sunday afternoon pool party. An afternoon at Rehab is quite surreal the first time you go, with celebrities and musicians mingling with everyone else at the amazing Hard Rock pool.

If you're not quite looking for something like Rehab, lots of options still await. Sullivan Charles frequents every pool party in Vegas as a photographer for 944 Magazine and Spy On Vegas, and the 26-year-old likes to mix it up when it comes to partying on the pool scene. "I like Bare because it's a little bit more mellow than the rest of them," Charles said during an interview from the 944 offices. "Tao Beach is pretty mellow too, but I think out of both of them I like Bare a little beter because it's topless."

Justin Calipari sees pool season from a different perspective. Unlike most of the thousands of locals and tourists that descend to the pools on the weekend for a day of drinking and partying, Calipari has to stay sober and on his best behavior, or else lose his employment status at the Hard Rock pool. "The pool stays packed every day durng the summer, but Rehab is just crazy," Calipari said. "There's definitely nothing else like it.

Looking to party poolside with hundreds of Las Vegas' most beautiful people? Here's the rundown:

REHAB (at Hard Rock) - The original Vegas pool party is still by far the craziest. Rehab is a world-famous event taking place every Sunday at the Hard Rock Hotel pool. Doors usually open at 11 a.m. but you'll definitely want to show up earlier than that if you want to have any chance of getting in (unless you're willing to be brave and try to sneak in, which isn't easy). Rehab is the pool party of choice for celebrities and musicians from the Hollywood A-list as well as beautiful people from around the world. There's nothing like Rehab, and you have to experience it to understand!

BARE (at the Mirage)- The Mirage's European-style pool club opened in 2007 and gets positive reviews from many that check it out. Bare is much smaller and more relaxed than Rehab, with private cabanas and a small private pool overlooking the main concourse. For a pool scene with more of a local flavor, check out Bare. Cinco de Mayo weekend went off nicely at Bare, and the party should go on all summer.

GO POOL (at the Flamingo) - The legendary Flamingo has no doubt hosted numerous guests over the decades, but Flamingo's Go Pool is an all-new concept, bringing European-style bathing to the pool area. Lots of fountains and waterfalls and an overall great spot to relax and party.

WET REPUBLIC (at MGM Grand) - Newly open for 2008 is Wet Republic, which MGM is calling "the first-ever" ultra pool in Las Vegas." Check out the website, it sounds like it should be a great spot.

VOODOO BEACH (at Rio) - Local women get in free at the beautiful VooDoo Beach, which like VooDoo Lounge seems to be a secret that many tourists don't know about. Take advantage!

TAO BEACH (at Venetian) - Already an insane party place with Tao Bistro and Tao Nightclub at the top of the class in Vegas nightlife, Tao Beach just makes the Ventian's party epicenter even better. Simply put - it's European-style bathing mixed with the vibe, music and beautiful people that frequent Tao. You can't lose!

MANDALAY BAY BEACH - The closest thing to an actual beach in Las Vegas can be found at Mandalay Bay. The Beach sits on 11 acres, has more than 100 cabanas and underwent a $30 million renovation in 2007. Moorea Beach Club within the Beach is an upscale European-style club, and nearby Border Grill is one of the finest Mexican restaurants in the city, with beach attire welcome on the patio that overlooks the beach and pool areas. Definitely worth checking out. If you have an friend coming to town, tell then to stay at Mandalay Bay and use the room key to get in!

DITCH FRIDAYS (at the Palms) - Not to be outdone is the Palms, Vegas' center for youthful debauchery. The wildly popular Ditch Fridays party takes place on Friday afternoons, encouraging partygoers to call in to work with an excuse and "ditch" work for the day! Check back later for more info on Ditch Fridays (haven't personally got to check it out yet).

FYI - Admission prices for all Las Vegas pool clubs are subject to change week to week, so check out the websites or call ahead to get the inside information. Like all Vegas clubs, these places can be tough to get in, sp be prepared!

Remember when you worked in a traditional environment where disgruntled employees would grumble about the boss around the water cooler?  Not that complaining about management practices ever did any good, but it sure made you feel better!  Unfortunately, now that you're the boss, you need to be more proactive in changing poor management practices.  That often means taking a long, hard look at yourself to see what must be changed in order to improve your business, and that can be difficult.  How do you get started? Here are 5 self-management tips that will help you avoid common pitfalls and become truly successful.

1.  Hire help when you're outgrown your capabilities.

It sounds crazy, but a small business can spiral out of control when the owner gets more clients than he/she can handle.  Some insist on managing all the work by themselves, even if it exceeds their capabilities.  They work long hours and burn themselves out.  Don't run yourself ragged because you're afraid that hiring help will cut too much from your profits.  Remember, you've got to spend money to make money, and often that money is best spent on payroll.  When you hire good help, you sacrifice a small percentage of profits in order to add more clients to your roster, growing your business and increasing your income.

2.  Take the time to sit back and reflex on lessons your business has taught you.

You will learn a lot from your successes and even more from your failures.  Small business owners often become so busy they forget that everyday their business is teaching them how to become more successful.  As the manager of your business you need to schedule weekly time to reflect on what is and isn't working. Examine both the high and the low points, and make necessary changes to your management approach.  Most importantly, look at your failures and ask what they're trying to teach you.  Continual reflection on your business practices and how you could better them is what will separate your business from those that fail.  In fact, this one tip alone could prevent countless businesses from collapse.

3.  Find a mentor and learn without making mistakes.

While learning from your own mistakes is a good thing, it's even better when you can learn without them.  Look for a mentor, someone who has managed their own business successfully and enjoys the type of lifestyle you desire.  Then ask if they would mind being an adviser.  Generally people are happy to help if they believe they have some expertise to offer.  Ask your mentor for advice, listen to their experiences, and share your own successes and failures in order to get feedback and guidance.

4.  Allow employees and customers to teach you what is and isn't working.

It can be uncomfortable to ask those you work with how you might improve your business.  But an objective point of view is invaluable when it comes to developing strong management skills.  And you'd be amazed at what employees and clients might say; they have insight to your business that you just don't have and they may offer suggestions that would help your business become more profitable.

5.  Be willing to change.

Improvement requires change.  Most small businesses succeed because they are flexible and recognize the need to constantly revise their management approach.  Don't batter yourself over the flaws in your business; be grateful that you've discovered them in time to make the necessary changes.  Don't cringe when a client suggests you add new services or better your customer service; be grateful for the information that will enable you to improve your business.  In the beginning of your business, change will be constant, but after a few years you'll settle comfortably into rhythm that may still require change, but not as much of it.

Good management starts with you.  The best managers are able to step back, take a good look at their management style, and ask how it can be improved.  When you're willing to change, change usually comes easily and with fewer struggles.  Remember that it's impossible for any startup to arise perfect from the dust. The best and most successful businesses, however, go through a continuous cycle of reflection and change. Mistakes and flaws are not devastating; they are great instructors. Listen to what they have to say and move forward.

Quotable Quotes
"All I ask is the chance to prove that money can't make me happy."

—Spike Milligan

 HAVE A GREAT WEEKEND

LYNETTE

ACCOUNTING AND TAX PROS, INC.

WWW.ATPROS.COM

209-948-3159

Now Ruby's is under new ownership (the whole chain, that is), and I dunno if their wings are the same or not. Chris likes the wings at the Ram Brewery, and they are actually the ones that remind me most of the ones that David used to make back when. But you know what? I think my favorites are the buffalo wings at Hooters. (I'm taking you to the menu here, sparing you the chatty waitress on the homepage. Click on "chicken wings.") They are breaded (you can get them without), and more like fried chicken. The hot sauce is sort of inside the breading, so you don't get the sauce all over your face (but if you're me, you get the bleu cheese there, anyway.)

Remember when opening a new Hooters was the talk of the town? I remember a big hoopla when they first opened one in Champaign. I dunno why people complained. I'm not really into women being objectified or anything, but I'm just saying that no one seemed to have a problem with the strip clubs just outside of town. The Hooters waitresses are dressed, after all. Somewhat.

I started eating at a Hooters when I lived in Nashville. It was literally in my backyard. I was shy about going in at first, and soon I was going by myself to sit down to a beer and some wings on the way back from work. The menu was more limited then... I seem to remember maybe burgers, an open-faced steak sandwich, the wings, and not much else. Chris likes their burgers.

Now Hooters has salads, healthier options, blah blah blah. I'll probably never try any of those things, because I don't know if I can go in there and not get the hot wings.

Chris accompanied me on a recent trip to get a replacement part for a sofa I had purchased out at Woodfield Mall (I can never buy a piece of assembly-required furniture that doesn't have a broken piece, it seems) and I practically hijacked the car when we drove past Hooters. I know he's been worried about the amount we've been eating out/driving through lately, but what can I do? When baby wants wings, baby wants wings.

Actually, I wonder if it was the hooters baby wanted...

The restaurant soft opened Wednesday, only to be shut down by the tornado yesterday. The restaurant made it through without any major damage and is back open for business today. A grand opening date hasn't been set yet.

The owners and employees are still working out the kinks, so be patient with them. Co-owner Bob Schwartz said so far the gelato and the soups have been the big sellers.

Hours are Monday-Thursday 11 a.m. to 9 p.m., Friday-Saturday 11 a.m. to 10 p.m., and noon to 6 p.m. on Sunday.

Read our original story about the restaurant coming to town.

Then I thought more about it. These figures are calculated without appetizers, deserts, sides, and probably without drinks too. Why do people tend to think that sit-down restaurant food is healthier than fast-food? Like I alluded to earlier, fast-food restaurants are usually the focus on "bad food reports" in the media, but there must be another reason why people think that going to Outback and ordering a meal is healthier than going to Burger King. Regardless of the reason, it makes absolute sense that sit-down places tend to have more unhealthy meals.

One: The size of the meals tend to be larger because they are not designed to be portable, and are often designed to resemble family meals with the larger portions.

Two:Because restaurants want to emulate family-style eating, not only are the portions larger, but the types of food resemble the comfort foods many people eat at home (large portions of mashed potatoes served as the side is the example that comes first to me).

Three: You don't usually get desert and other extras with fast-food meals. How many pieces of free breadsticks do you eat at Olive Garden, for example?

So the next time you're trying to stay on track on the road to a healthy lifestyle and you want to take your family out to eat, remember that sit-down places are not always the best choices. The informed consumer will be the healthiest one as well :)

Salud..

The archive:
Water on Tap—Uptown edition
Water on Tap—Upper West Side edition

Good News (stuff I'm into recently):

1. Portishead - specifically, Third. This is a sorta cheating because I recently wrote a post about it. Still lovin it.
2. Cat Power - all her music. Again, sorta cheating but really lovin it.
3. LCD Soundsystem - specifically, The Sound of Silver. LCD Soundsystem lives at the crossroads of rock and electronica where they mash up the genres and all the kids dance.
4. Discussions about belief in God.
5. Reaper - This CW show, about a guy in his early 20s who works as a bounty hunter for the Devil (capturing souls escaped from Hell), is quickly becoming one of my favorite shows. It's clearly not the same, but has the same tone as Buffy, the Vampire Slayer.
6. Iron Man. Action packed popcorn muncher? For sure. But it's extremely entertaining. Plus, I'm glad to see Robert Downey, Jr. starring in a huge hit.
7. Music Mart in Little Rock on South University. If you want a car stereo, drop in and see Richie. He'll hook you up.
8. Senor Tequila also on South University. For all your Mexican food needs.

Bad News (recent irritations):

1. The Democratic Party's nomination process.
2. T. Glenn Pate - he's a local doctor who, every week day morning, is featured on our local NPR for about three minutes. Each week, he discusses a particular medical condition or topic all week. This week, it's about cleft lips and palates. This morning, after hearing him say the word cleft all week long, I just turned off the radio. I couldn't hear him pronounce that word once more.
3. NPR's seemingly constant focus on negative stories.
4. Oak catkins. They're pretty much gone now, but they were a major source of irritation for a few weeks.
5. Complacency.

At this point I started scratching my head. Not literally mind you, but figuratively. I couldn’t believe what I had heard. Here we all were, she and her party and I with my dinner companion, sitting in a lovely little Thai place offering authentic Thai cuisine. I thought… if she wants Americanized oriental food, why didn’t she go to one of those Chinese restaurants at the mall. They always have sweet and sour chicken and pork fried rice, the “friendly” and well-known American substitute for the more exotic menu items found at a real oriental restaurant. Granted, my dinner companion and I were having Phad Thai with chicken, and Pra Ram with chicken. Maybe not the most exotic items to be found on the menu, but dishes you can say are definitely Thai. Which is why, don’t you know, we went there, and most people go there, in the first place.

So I ask… and maybe I shouldn’t, but… with all of the restaurant possibilities out there, why would a person pick one where they wouldn’t be able to find anything they liked… or more to the point, one in which they wouldn’t really want to eat anything they might find there.

I believe she ended up ordering steamed vegetables.

This whole episode got me to thinking about how much we like to, here in the good ol’ U.S. of A., homogenize everything. We want to feel like we are people of the world, in touch with cultures and customs different from our own. We like to think we are accepting of those same cultures and traditions. Sadly, many of us are not. Because when you get down to the brass tax of the situation, we don’t really want anything to be different, and we certainly don’t really want to be different from each other. It’s why mass marketing works. Buy the same toys, wear the same clothes, own the same car, and live in neighborhoods that look the same as those down the block and in the next town. We want to feel we are cultured, worldly, a part of the larger world, and yet we find it frightening, uncomfortable, and somehow a bit wrong. As in… “That’s a strange combination of foods to put together”… said in a way that conveyed all the doubt, scorn, fear, and sarcasm thrown out to the world every day by citizens of this “advanced” civilization. We want all the toys in our box to be the best, the biggest, and can find nothing redeeming in those things that are unfamiliar to us, things we feel superior to.

I shake my head when these situations present themselves to me. I wonder, how “advanced” are we, really? How much a part of the world are we? Whether we like it or not, there’s so much value, so much to be learned from other cultures. We don’t have all the answers. We don’t know what’s best for everyone, including ourselves sometimes. And you know what? That’s ok. It’s OK to not have it all figured out. It’s OK to be uncomfortable. The feeling of being uncomfortable makes us look a bit more closely, pay a bit more attention… and if we actually did pay attention we might find things outside of our immediate world that are beautiful and worth celebrating, saving, and honoring.

I had to laugh that night…. I was listening to the disdain present in the woman’s voice thinking, you are in a Thai restaurant. They have Thai food here. Why did you come to a Thai place if you didn’t want Thai food? The answer? We want to look continental, without actually being continental. We want to be able to say to our friends and family later… we had Thai food. Emphasis on the Thai. Meaning that yes, even though we live in our safe suburban neighborhoods, drive our safe SUV’s, our kids go the right schools, and we shop at the right stores… all of this taking place within a 10-mile radius of our homes, we are hip. Urban. Citizens of the world. And what’s more, we say… we understand the world. We commune with it regularly, because we, with disdain or not, eat at ethnic restaurants once in awhile. Therefore, we know, completely, what it’s all about.  Sarcasm anyone?

There was one other thing a bit disturbing about the whole incident for me. The tone. It was as if chefs in the U.S. wouldn’t put together such an odd and obviously wrong combination of ingredients. How could they? It’s just plain silly. That’s what it is. Silly. It was a bit embarrassing to me. I was embarrassed to be a part of that scene, even as a bystander, watching an arrogant person degrade another person. I wanted to hide my head.

I know I have a tendency to over think things. I do. I hear conversations and infer from them things about the people speaking that are possibly unfair. Perhaps not even a true representation of what the person or persons were trying to convey to each other and the great cosmic universe when they were talking. But, I can’t help it. Because what I think is, even a moment or two like that, a simple fragment of a conversation, does something to us, to anyone who hears it.

Bringing me to this moment and the thoughts I had about it. I know I can’t change the world, or how people are in it. But, I can listen… I can start a dialogue about it… I can wake up, if only for a moment, the collective consciousness. Knowledge is power, and if this makes even one person more aware of what they say, how they react, what they’ve thought or been… then listening to this whole episode was worth it.

WHERE??

Get a nice big map of the world.  Try to visualize the distances you are considering.  If this is a new destination for you, make a plan to take small bites, thinking you may not come back again.  Then do a thorough tour of the area.  Or do you just want “notches in your belt” for having stopped in a city or destination and the sites are not important, in which case you can go as far as your time and money permits.

v     Family trip?  Consider the ages and how much information they can handle.  A vacation at a beach is easier on younger people than a tour of a country.

v     Group trip?  Church, organization or club trip needing a tour bus and guide.

v     Couple trip?  Sun, sand and surf or skiing.

v     Heritage research?  Where are your ancestors from and how did they come to your country?

HOW??

Whether you think so or not, you DO need some professional assistance.  Even the simplest of trips need someone who knows and understands the travel process.  Without a travel professional, you are on your own and that can be very expensive and uncomfortable.  When you reach a destination, how do you plan to tour it?  Have you read up on the history and know what you will be looking at?  Going to a foreign place gives you a chance to learn about this history of the people and places.  A tour guide for a day or for the whole trip is worth every penny.  You can find them at Information Offices all over the world.  Some cities/countries require special documentation for visiting. 

v     Are you backpacking?  You probably need an airline ticket and perhaps a hotel for the first and last night.  Maybe you need a train ticket and some tips on the countries or cities you want to visit. 

v     Group tour?  This is so comfortable and a great way to learn a lot.  No worries about what hotel or what restaurant.  Someone to hold your hand from start to finish

v     On Your Own?  You may need a car rental, train ticket, a tour guide for 1 hour or 1 day.  Maybe knowledge about driving in certain areas and what kind of license or insurance is needed.

Your own research is part of the adventure.  A travel professional may have been there, done that, but that person doesn't have the very same likes and dislikes you do.  Give us some ideas and we can fill in the blanks.

Web Site: http://www.themintrestaurant.com

Click Here to Listen to The Mint Podcast

Related Post: The Mint is Loaded (VarmintBites)

Related Post: Greg Cox Just Doesn't Get It (VarmintBites)

Sous Chef/Pastry Chef Eric Foster (left) and Chef de Cuisine Jeremy Clayman

Click on the above photo for a hi-res slide show.

My meal this week at The Mint will go down as one of the most memorable I have ever had in the South, including my many wonderful meals in New Orleans. The Mint is as good as any of the fine restaurants we have in New York City which specialize in local sustainable cuisine -- that I compare it to Gramercy Tavern or Blue Hill is not without serious consideration for the level of art and technique that is being practiced at this restaurant, which Raleigh should consider itself extremely lucky to have.

Ready for some unbridled vitriolic anger directed at the local Raleigh food critic? Click on the "Read the rest of this entry" link below for more. Don't say I didn't warn you.

Co-incidentally, the restaurant was reviewed in today's Raleigh News and Observer by Greg Cox. I am sure Mr. Cox is a seasoned reviewer of his local restaurant scene, but I believe he lacks the perspective of a New Yorker or a fine dining veteran to be able to state:

"the lukewarm temperature and semiliquid white of the accompanying sous vide-cooked "hot spring egg" isn't likely to win many fans. A first-course offering starring medallions of veal flank is marred by a chewy star ingredient. So, inexplicably, are crab cakes with braised fennel and a lavender-vanilla sauce."

Mr Cox, have you ever dined at any of our finer restaurants in New York? Have you ever been to Paris? Los Angeles? San Francisco? Chicago? Hello? Bueller? That's about as asinine and uninformed a statement as if I, a New Yorker and a Yankee were to say something as uninformed as "I wasn't crazy about the pinkish color of my ribs when I got them at the local barbecue restaurant". Semiliquid runny egg white? Do you know what the !@#$ a properly made carbonara sauce is supposed to be? And as to the crab cakes, all I have to say is mine were absolutely perfect -- the addition of scallop mousse makes the texture creamy, certainly not chewy. And "chewy star ingredient?" Come on! Its VEAL FLANK STEAK, not filet @#$%^&* mignon. The point of flank steak is to emphasize the beefiness of the flanken.

As much as it makes me cringe to say it, I really would have preferred that someone more like Frank Bruni had reviewed this place with the perspective of someone who has eaten this type of modern fine dining before.

I suspect many Raleigh residents, due to Mr. Cox's disservice, will never experience the gem of a fine dining destination they now have.

Here is some information about the Going Solo Off Programme: what will take place before and after the Going Solo Conference proper in Lausanne, May 16th, 2008.

We suppose many of you will already be there on the night before the conference, so we decided to organize a party so that everyone could share a few pre-conference drinks. And since we thought that people coming to Going Solo might be of the social type, the event will be public. That way even people who cannot come to the conference on Friday can feel welcome to join and meet the new web-enabled generation of freelancers and small business owners.

The Warm Up Party will take place on Thursday May 15th, from 7 pm to approx. 10 pm (don't forget to go to bed so you're in good shape the next day!), at the Darling Pub, Galerie Saint-François, Lausanne. Everyone is welcome. It's a BUYOB thing, which means you buy your own beer, juice or pizza. A whole corner of the Darling is booked for us. We hope it will be the perfect place to gather informally before the big day. You may register now on the Warm Up Party for Going Solo Facebook event page.

One party is never enough, right? As announced, there will be a closing party for Going Solo on Friday night. The Open Party will take place on Friday May 16th, from 9:30 pm onwards, at L'Atlantic, Rue Saint-Pierre 3, Lausanne. It's also a BUYOD party (buy your own drinks), and everyone is welcome, too, for obviously the same reasons. You may also register now on the Facebook Open Party for Going Solo event page.

As both parties are open to the general public - even to people who have not registered for Going Solo - please feel free to invite your friends!

Friday Night Dinner

As of today, several whole tables have been booked for Friday at 7:30 pm in 4 restaurants in Lausanne Centre Ville. (Chez Rony, Lausanne Moudon, Brasserie du Château et le jardin de l'Eveché, if sunny weather). In a similar fashion to other great conferences like Reboot, numbered lists will be hung on the wall during the conference at Hotel Albatros-Navigation. Participants will choose where they want to go and register manually there. The dinner is on you, and you're free to go elsewhere if you wish - but we like the idea of providing some structure to make it easy for you to hang out with the friends you'll have made during the day.

Looking forward to seeing you in Lausanne next Thursday and Friday.

Anne Dominique

Can Costa (C/ Sa Creu 19)
El menú de migdia són 9€, menjar mooooolt casolà, boníssim. El típic lloc on mengen els obrers i la gent que treballa a prop.

Comidas Bar San Juan (C/ Guillem de Montgrí, 7)
Vam sopar per uns 40€ dues persones, amb vi i postres. L'ambient és molt agradable, hi ha poques taules i si no hi ha lloc, comparteixes taula amb altra gent. El bacallà amb emmental estava molt bo.

Bon profit!!

I'd give them an 8.5/10 - They were pretty tender but certainly didn't drop off the bone.  The flavor was good, and had a slight hint of cinnamon, but not enough to be overpowering.  The BBQ sauce had a sweet and tangy flavor, and all in all, I enjoyed them, but they weren't anywhere near the "best ribs ever" category.

Despite not being blown away by the baby back ribs, however, I still highly recommend this place based on AMAZING side dishes (fried zuchinni and cheese-potato cakes for me) and mega-tasty desserts.  

Three years after opening Alinea, Achatz was diagnosed with Stage IV tongue cancer (apparently there is no Stage V) and was told he would lose his tongue and his sense of taste.  Achatz is fighting on, trying to avoid surgical removal of his tongue and thus far, his treatment has been successful.  He is  even regaining elements of his sense of taste, one at a time.  He claims it has made him look at taste anew, and perhaps he will be an even better chef for it.  Nonetheless, the bitter irony of this story is inescapable.  Obviously, there are worse, more tragic things than losing one's taste, but there is something mythological about a genius artist losing the sense that he depends on to thrive.  [literary buffs, is there is a myth out there?  Shakespearean or Dickensian tale?  I majored in accounting...]  Either way, it's a good read and even if you're not into food and chefs, it's the New Yorker, so there is a cartoon on every page. 

I always got good tips... A. Because I never felt like I deserved one, and B. because I worked hard to earn one.

Somehow we have gotten to the point that a tip is expected, and not earned.   I reject that notion... Please note I do tip at every sit down meal.  But if your service sucks your tip sucks.  If it takes you 15 minutes to refill my drink, and when you do you are carrying the glass with your finger inside... (like what happened at this nameless restaurant) then your tip is really going to suck.

We need to reclaim the power of the tip.  bad service = a bad tip (oops try this one),  good service = Good tip.  Back when I waited tables a customer gave me a $45 because I went next door and bought them a $2 bag of pretzels when my restaurant had run out of "bar snacks."  That tip was just for the pretzels never mind all the drinks and food I brought them during the 3 hours they occupied my booth.  They left happy and I bought a PlayStation with thier tips.

I know, I know, what about problems in the kitchen, or being short staffed, or having to many tables in different sections... I get it.  You can't control everything.  But Let me know that problems exist.  DO NOT WHINE OR COMPLAIN, just say something like "I am going to put your order in now but the kitchen is a little backed up would you like some rolls or salad?"  or "someone called out tonight so I have a few more tables then normal, I will keep checking in but do not hesitate to grab me or any other waiter."  Then you do need to work harder to make sure everyone is a least comfortable, drinks are always full, bread or salad to make sure the people aren't starving, and just simply don't ignore them... Especially when they look upset.  That is when you turn on the charm and earn your tip.

Some people will just be unpleaseable.  and some will be cheap.  You can't help that.  Just keep smiling (a lost art in itself) and perhaps the happy customer behind you will be a little more gracious.

Billy

There should be stringent laws, licensing laws, to make sure produce is only used in season and season only

Does anybody actually know how to legislate seasonality, especially with all this climate change going on?

Can we assume that Petrus, the Boxwood Café, maze and all the other gaffs in his empire serve seasonal produce exclusively?

And if it's true that Britain has become

 a nation of lazy eaters who followed trends and fads rather than substance

is not the celebrity chef culture, which he exploits mercilessly to be one of its biggest beneficiaries, at least partly to blame?

Don't get me wrong, I know what he's driving at, and I do agree with him in principle and over the sorry turn Delia has taken, and about plastic bags, but does he have to be so bombastic?  Perhaps his bookings are down...oh! no!  well waddayaknow; he has a new series of The F word starting up next week.

Now if he started a campaign against bad language and bullying we'd really be talking.

I heard about Christopher Columbus Restaurant from a work mate almost two years ago, and has been one of my favourite places since then. The atmosphere is the greatest part of the restaurant, part pub, part romantic, always cosmopolitan, is always enjoying and nice. The food is not outstanding but is good. You can choose between some polish traditional dishes, a variety of fish, beef and pork dishes, fresh salads, or Pasta. I always choose a cold Bosman but it is also possible to have some red and wine wines. Some times there is live music, which is quite nice if you are far away from the singer, but awful if your table is close to the musicians. If it is the case, I recommend to choose a table close to the entrance or in the top floor. The staff is almost always nice, and for people with basic knowledge of Polish like me, they always talk in fluent English. As a plus for a Spaniard like myself, they have a big spanish flag in the middle of the main hall ;) . The price is a little bit above the standard in Szczecin, but it is worth it because of the place atmosphere. During spring and summer the terrace is a great option, with a panoramic view of the Odra and Waly Chrobrego avenue, just be carefull with mosquitos spacially during sunset.

I guess I can live with that, but it creates an awkward situation when he gives 3-1/2 stars (on his 5 star scale) to a counter-service fish and chips place and the exact same 3-1/2 star rating to The Mint, which is serving some of the best and most creative food in North Carolina. Nowhere on Cox's star rating guide does it list that "value" is taken into account, but he certainly has built that into his equation. I love fish and chips as much as the next guy, but to say that a low-priced counter-service joint is as good as The Mint is ludicrous.

But the real kicker came from when I read today's review of The Mint -- frankly, I just about lost it. It was bad enough for Cox to give it only 3-1/2 stars, but he's offering his objective opinion. Good enough. I've disagreed with him before (he loves Bloomsbury Bistro, and I've yet to have a good meal there after 4 tries). But when Cox referred to sous vide cooking as "a type of cooking with pressure," I had to ask, "Huh?" Greg, "sous vide" means "under vacuum," and maybe the food that's in the vacuum bag might be under some pressure, I guess, but that's not what sous vide cooking is about at all. It's the bag and the anaerobic conditions and the water bath with controlled temperatures.

And then he gave us this gem: "[T]he lukewarm temperature and semiliquid white of the accompanying sous vide-cooked 'hot spring egg' isn't likely to win many fans." Um, Greg, that's what the egg is supposed to be like. The egg white is barely set while the yolk has turned a bit custardy. They've been serving 'em like that in Japan for centuries. And it's not cooked in a bag, sous vide style. It's cooked in its shell. No vacuum at all.

To give The Mint 3-1/2 stars is laughable. But to not understand cooking methods or the way the food is supposed to be is inexcusable.

Edit -- 8:30 AM, 5/9/08 -- I posted this review of Cox's review at something like 2:30, Friday morning.  At 5:07 AM, Greg Cox posted this on his blog:

Note: I just read the final copy of my review in the N & O, and noticed that someone - presumably a copy editor trying to be helpful - had inserted a "definition" of the term "sous vide," describing it as "a type of cooking with pressure." While that description may be scientifically correct (I'm certainly no scientist), it misses the point. "Sous vide" is French for "under vacuum," and it's just that: cooking under vacuum, usually in an airtight plastic bag. Just wanted to clear that up.

Interesting.

City: San Francisco, CA

Three point five yummy leaves: *** 1/2

Website: http://www.kokkari.com/home/

Price: $$
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K, gotta make a pitch for great Greek food. I wish I had pictures but since I don't, I guess you'll just have to believe me and try it for yourself. :) Their moussaka was absolutely delicious, and the stuffed calamari ... highly recommended. Attentive staff with a lively atmosphere, the fish here is always fresh, and according to them, imported directly from Greece (not sure how fresh that can really be ... o.O)

Great meal to be topped off with a classic Greek coffee -- heated over sand and all.

So I'm dedicating this post to them with the list of best restaurants where I've had beef!

Best Restaurants for Beef and BBQ in Atlanta (site of a global Microsoft internal conference): my favorite is Fogo de Chao, not exactly as good as the churrescaria from Brazil, but close enough.

Seattle Restaurants with great beef and wine (I love both the Union Square Grill and the Metropolitan Grill, and guess what, they're #1 and #2 on our list!)

Famous Restaurants with beef in NYC (I used to live right by Sparks, #1 on our list, and walked by it all the time; the reason for its fame? a mafia shooting occurred there)

Restaurants with beef in Los Angeles (Yes, #1 on our list, Dan Tana's, is frequented by unknown people like me and well-known people like George Clooney)

Cupertino Restaurants with Beef (something a bit more local, but well-known in the Silicon Valley, if you can afford it, is Alexander's, top on our list. I recently had the fortune to be treated there and my dinner companion and I split a piece of steak... that was all that was allowable on his expense account)