youngfood

Totally agree. They need to be recalibrated it seems.

They were packed last night from the moment they opened, but we got in on our second attempt after an hour (which we spent at an also packed Eve bar, as was young Eamonn's downstairs). It was worth the wait. Seriously, what a lovely spot for a couple of cocktails. The sparking wine based mojito was particularly fun.

Me too. You can buy ones designed for this purpose, or build your own for much less.

I don't think so. Fixed merely is a means to make clear the requirement of expression and that a mere idea cannot be copyrighted. See §101 of the Copyright Act : a work is “fixed” in a tangible medium of expression when ...sufficiently permanent or stable to permit to be perceived, reproduced, or otherwise communicated for more than transitory duration. As for absurdities, subsequent breaking down of a copyrighted work does not inherently qualify as a derivative work. Moreover, even if the plate was not sufficiently fixed, a picture of it would be.

You misundestand me on both points. Nonetheless we agree. Copyright plainly only extends to expression - whether you cite the Copyright Act or the Constitution. Any copyright would have to be for an expression - in the form of food that would most likely be a recipe, though not necessarily. An idea could only be protected as a trade secret or via patent procedure. Coke is an example makes clear that trade secrets can exist within a recipe. Trade secret does not depend on state regulation, of course. But state regulation could violate one's trade secret. A state regulation requiring disclosure of that secret would violate one's trade secret rights as a regulatory taking. Regardless, there doesn't seem to be much of a future for IP protection in restaurants.

I suspect it was nonspecific because the questioner was seeking Kliman's take, not attempting to tell Kliman or his readers how much he enjoyed eating there. Afterall, it was submitted as a question, and not an FYI this place is fabulous and you and your readers should really go eat there.

Yes. Copyright is a likely loser for the originality and fixed requirements and the underlying policy goals of promoting progress & authorship, and fixation can be met via a writing or recording of the product, but that only protects the expression of the idea, not the idea itself. Patents too would be tough to get because the nonobvious bar is a good deal higher than the modicum of creativity bar that a copyright requires. The US rule giving the patent to the first to invent over the first to apply for a patent, would also likely lead to chaos and many failed attempts to obtain a patent by whatever chef would try to take advantage of its protection. Trade secret might be a different story. One could well argue for a regulatory taking by being required to disclose their trade secret under state regulation. You could imagine a mandate the ingredients be disclosed and Coke claiming a regulatory taking of their trade secret. One could try to trademark a particular dish, but that's not really what I think of as IP protection for "food." See e.g. Walmart v. Samara Bros (2000), cf TrafFix Devices v. Marketing Displays (2001)(functionality as a complete defense to TM infringement). Of course, even with a secret wrapped up in a food product, if the secret is not well guarded or could be easily discovered via duplication, then it is unlikely to qualify for trade secret protection.

Ice Cream cake at PS7.

American Flatbread for good pizzas and a great beer list including cask ale.

This place is a star in the making. We had a superlative meal and experience here on Saturday. I gather that several people have enjoyed the bar and the food. I can attest to the fine dining experience being top notch. The chef is excellent and Danny's talent and careful training of his staff shows throughout. Things I love: Pretty much eveything. The space is large, attractive, and modern without being too much. The music is classic and reminds me of how much I always enjoyed the music at Notti. The staff is very well informed - Judith was our server and was great - and does a great job balancing being experts on everything you could ever have a question about / attendind to your every need and letting you take your time to enjoy a delicious meal and a fine bottle of wine. The wine list was largely unfamiliar to me, but we had a fantastic Australian GSM, which came recommended, and was well within our price range. I was pleased to see several, indeed most, of the bottles on the list were available for $40 or under. The stemware and silver are both of great quality. The bathrooms are fun and have fish bowls built into the walls with goldfish in them! The food: Tasty amuse of duck confit; Amazing breads which are the work of the restaurant's fine pastry chef, Naomi Gallego, formerly of Vidalia and more recently Equinox; cottage cheese, apple bacon, and carmelized onion are all great with the apple bacon being a real star. Someone else compared them to the Cityzen parker house rolls and I would concur in saying those are the top two breads in town. Foie Custard that I liked, she loved and lives up to its billing Sea Scallops Boudin starter with three perfecty cooked scallops Veal three ways - loin, sweet breads, and braised w/ mushrooms - mmmmmmmm Popcorn Crusted Halibut - sounds weird, but it works and the sides of argula flan, onion ragu, and tonka bean emulsion were to do die for. Only quibbles: My halibut was overcooked. That being said, while I hate overcooked fish, we still ate every bite. The preparation really sounds weird on paper, but works in practice and it was a great piece of fish to still taste so good after a little too long on the heat. And I'm not sure how long the 7 concept will make sense - we were happy each having one of the first three courses and one of the four-fives. Ultimately, I think this place will have real staying power as an outstanding fine dining spot in town. They have a beautiful space, fantastic chef and pastry chef, and though its much larger than Notti was, Danny's thoughtful touches and well trained staff shine through. And they have a beautiful separate room for groups of 10-20 that I hope to take advantage of soon. Many thanks to Danny et al for a lovely evening.

The aforementioned Lolita (previously known as Lola) is great and the big spot in Cleveland. Blue Point is the spot for seafood and probably my favorite spot in town. If you venture to the east side Fire is fun and Moxie is another good option, though you are really getting into the east side suburbs then. One additional spot to try downtown for creative Italian is Vivo. The chef is one of the best in Cleveland and does a great, creative job with fish. Its just off Public Square and attached to the Old Arcade. Cleveland's Little Italy is an underrated option as well. One outstanding, tiny spot is Valerio's. Baricelli Inn was once considered the top restaurant in Ohio and is a nice experience if you have a large budget. If you do Little Italy, be sure to grab donuts to take home afterwards from the Bakery formerly known as Presti's, but now called Gilly's, on the East end of Mayfield. Their sour cream donuts are the only ones I eat anywhere. Get a dozen. You'll eat two that night for dessert no matter how much you had for dinner. Best French is right on Public Square at Sans Souci. Wine Spectator did a piece on Cleveland Restaurants recently. Parallax has gotten some raves, though I've also heard mixed things.

They are relatively quick, but I'd say allow at least an hour, probably more like one and a half. I'd be surprised if there were any problems with the car - we've done dinner at the bar and wandered around the property and had drinks in the terrace bar and left much later than we arrived without problem.

We've done this before.

Anyone know when the place officially opens? I see the old has closed and the new has held a fundraiser, so perhaps it will be open to the public soon?

They have new servers - one of whom was actually very professional and kind.

For a nice list and a nice atmosphere this was a great deal, though we were really disappointed that flooding closed the kitchen last night before we were able to order any food to accompany our bottle. Still more disappointing was heading to Hank's to find out that they too had " techinical difficulties" with their kitchen and were not serving food that evening. So, what happened in South Dupont last night?

Really? Always seems to me that when they are posting on food news they are just regurgitating what someone has already posted on this site and it doesn't seem that hard to believe that someone might mistakenly label this site a blog.

Website homepage is up.

Absolutely. And if those of us who heard it was open and showed up to try weren't supposed to have done so, we're sorry to have 'crashed' and most grateful for the gracious welcoming and tasty fish.

The cod is delicious and the place was packed. I thought our large serving looked more like a small in terms of portion, though a reasonable size for only $7. It was a beautiful piece of fish, lightly battered, and cooked perfectly to just shy of medium. We look forward to returning when ABC comes through the upstairs is open for business. Congrats to the Armstrongs et al!

So tonight's the night - we think, right?

This deal is a steal of epic proportions matched only perhaps by the $45 3 course deal at Cityzen's bar. No the food isn't Cityzen level and some of the Chef's compromise dishes designed to placate those who prefer more traditional fare over particularly creative offerings fall a little flat, but this is a deal well worth taking advantage of. The ambience is great and the service outstanding. The wine list, while rather familiar, contains several reasonably priced $7 glasses, thus making dinner for 2 for under $100 entirely possible. Highlights from the menu include delicious diver scallops seared to a crisp brown crust, but not the least bit overcooked inside with a corn custard, very good and interestingly presented escargot en pastry with spring garlic and lobster mushrooms. The salmon was less exciting (isn't it always?) as was the foie gras. The desserts were outstanding. In particular, the Vanilla and Chocolate Bread Pudding and the Chocolate Mint Torte stood out. The Bread Pudding is one of two desserts that have subsumed the creme brulee spot on the menu by themselves being about half creme brulee and half something else. It sounds weird, but it worked very well. The chocolate mint torte is a must for anyone who likes mint with their chocolate. The mint flavoring is particularly intense and the torte surprisingly light. The chocolate cake mint ice cream that accompanied it was a hit as well. The ambience at 1789 is special and the service last night was impeccable. We never wanted for a thing, were never the least bit rushed, and couldn't stand up to go the bathroom without someone swooping in to open the door and escort us to the stairwell. We felt like royalty all night. Chef Beauchamp's development of the 1789 menu remains a bit of work in progress, but one well worth trying while this deal continues.

... is a really great read and will inspire me to make a reservation for my next occassion.

I really hadn't thought about it. I'm only saying that the pasta dishes he prepares are my favorite, and that I like them better than what I've had at Galileo (Osteria or not).

We returned to Notti last night for the first time in months and it remains a gem. But for the Restaurant Week menus, you wouldn't know that it was "amateur week." Others have debated the merits of the space in the past. I tend to find it attractive and quaint. I'm not sure what if anything changed since we were there last, but it seemed brighter and more comfortable still. The food and service both remain top notch. The Restaurant Week menu was the full summer offering with an occasional $2 upcharge. Notti continued its past tradition of offering wine pairings for $15, of which we gladly took advantage. Their list remains among my favorites and the half glass option is a real plus when trying to pair with a variety of dishes. We had the started with the octopus and the prosciutto with melon. Both were scrumptious. The octupus was a sizeable portion and an intense smoky charred flavor. The prosciutto was thinly cut and it saltiness wonderfully matched against the very sweet ripe melon balls. For entrees, the Garganelli and Linguini were outstanding. Notti continues to offer my favorite pasta dishes around. Does anyone still think Galileo or another longstanding DC restaurant serves better pasta than Chef Chittum's? Both dishes featured ripe cherry tomatoes. The Gaganelli came with a potent olive, anchovy, guanciale sauce. The linguine was spinach based and came with several large gulf shrimp. The sauce, described simply as a "shellfish-butter" sauce was quite spicy and a lot of fun. Desserts were Semifreddo and Semolina. The wildflower-honey semifreddo was good, but the accompanying raspberries & pistachio biscotti were great. The Semolina was less exciting, though it too was had the good fortune of being served with tasty accompaniments: poached peaches and marscapone. Service was impeccable. Our table was waiting for us when we arrived a few minutes early, we were never rushed, never overly nor insufficiently attended to, and never waiting for a water refill. Our table was primarily attended to by Millian, who we've had previously, and who made excellent suggestions throughout the evening.