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Miami Danny

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Everything posted by Miami Danny

  1. Miami Danny
    Surprisingly, I think she looks pretty good
  2. Miami Danny
    I watched Emeril Live last night, and it was pretty entertaining. He had on a pastry chef and they did some nice work together. I know it's fashionable to trash him, but his show is breezy, informative, and without pretension. The show is not about Emeril, but really about entertaining the audience while showing, step by step, how to cook. I think that's why he's so successful.
  3. Miami Danny
    Public consumption is drinking in public. An open container is deemed a danger in and of itself and consumption doesn't have to be proved for you to get busted.My more 'important' point was that to change the law, there have to be some very powerful people who will benefit. Unless you can present it as a 'public health' issue a la smoking. Perhaps the Rest. Ass. would get involved if it meant their members would sell more wine? Or, of course, there's always the distributors. They have pretty deep pockets.
  4. Miami Danny
    DC also has an 'open container' law. You can't have an open container anywhere in public-this includes your front yard, by the way. The only way to change the law is to get one of the powerful lobbying groups behind it. That's what happened when DC rolled back the cutoff time for selling beer and wine in grocery stores to 10PM from Midnight. Guess who benefited from that?
  5. Miami Danny
    I agree. Olivia is from Cote D'ivoire. Berbere is from Ethiopia. Are they both in Africa? Yes. Would you say a Spanish chef's use of Hungarian Paprika trumpets the chef's origins? No. Editors miss stuff too.
  6. Miami Danny
    C'mon, Tom has one of the best jobs in the world! As for Rockwell, sir, you only have yourself to blame.
  7. Miami Danny
    There are different licenses for on- and off-premises sale. Right now, you can't do both.
  8. Miami Danny
    I don't have a comment on TS's review, but the Ask Tom feature was pretty odd. Well, I guess we all have something to learn from ex-Bennigan's waitress Rolanda Shine.
  9. Miami Danny
    Building ownership is key.
  10. Miami Danny
    I believe I predicted this on November 29th as I got it from a pretty good source. I think that potential buyers were waiting for the price to come down. As far as Sietsema's 'juicy rumor', he obviously had nothing.
  11. Miami Danny
    The three-year-old with the pizza dough is priceless.
  12. Miami Danny
    And yes, I meant both of them.
  13. Miami Danny
    You forgot adorable.
  14. Miami Danny
    Well, all I can say is get used to it. RR is a pheenom whose ratings are thru the roof (she's signed thru 2010)-same with Emeril. They connect with viewers in a way that very few people do. And they don't have to eat some animal's anus every week to get viewers...
  15. Miami Danny
    "The cloak-and-dagger strategy I follow when I review restaurants doesn't allow me to poke my head into kitchens to see who's cooking. (Chef Gabriele Paganelli, a native of Italy's Emilia-Romagna region who comes by way of Toronto, gets executive chef credit, and he's assisted by Romina Lugaresi.) I mention this only because one visit was vastly different from the others..."Indicating that perhaps one should not eat here when the other guy is cooking? (Like, say, Sunday and Monday?) I think even a casual reader would want to know the answer to that one.
  16. Miami Danny
    Personally, I love Jack & Coke! (Thanks for the setup, B.A.R.)
  17. Miami Danny
    What I meant to say was that all cooking schools are not created equally, that's all. There may not be that much difference between CIA and J&W.
  18. Miami Danny
    Jack's is basically Peppers without the coke-dealers-a decent hamburger joint for some cocktails. I found the Jack Daniel's motif a bit overpowering, esp. since the place is supposedly named after the owner's dog Jack. Who I guess was named after Jack Daniel's? Nice bartender, though.
  19. Miami Danny
    The 'culinary schools'? You can't compare the CIA with Johnson & Wales. People's expectations are going to be different if they go to Harvard or FIU. And isn't the core of any business the bottom line? Even that workers' paradise, THE RESTAURANT?Also. most graduates work for someone else WAY before they open their own place. IF they open their own place. (Other than the ones who already have family money, or famous friends.) And while I agree that older grads or career-changers are probably not going to love working for minimum wage making vats of demi-glace, many of them already have some connection in the food world to begin with (friend, relative, etc.). Plus everyone knows that you don't even NEED to cook to make it in the 'Celebrity Chef Restaurant' game. (Many examples too numerous to mention.)
  20. Miami Danny
    Eat the bone! Favorite new drink-The Communard (Pinot Noir and Creme de Cassis-tastes better than it sounds) Service-Outstanding, informative, dignified and friendly. (And attractive.) (the 'bone' is a veal bone sliced in half to reveal a good portion of marrow-perfect.)
  21. Miami Danny
    Wait three months, and then do the same thing.
  22. Miami Danny
    Such facts as who cooks at a restaurant are pretty important in a restaurant review, especially when you NAME both chefs in the preceding sentence, describe one with a flourish, and then just list the name of the other guy. What he is saying is that, perhaps one guy can cook and the other can't-but we'll never know that.My greater point was that TS ought to know who is cooking in the kitchen.
  23. Miami Danny
    In Tom's review of Famoso, he mentions that he doesn't know who is cooking his meals there, because he can't 'poke [his] head into kitchens to see who's cooking.' I think the identity of the chef is vital to any dining review. Maybe when 'no one asked why we left so much food on our plates', he could have had one of his companions ask the waiter (or the manager) who was cooking in the kitchen. I was really shocked by this admission!
  24. Miami Danny
    I respectfully disagree with you. The DC ban was forestalled for at least several years. The credit for that goes to the lobbying organizations and their members. As far as a chef smoking a cigarette in the kitchen? I've seen FAR worse, so please spare me the outrage.
  25. Miami Danny
    Or maybe he just didn't like the article. I guess your 'intended audience' includes only those who accept such writing uncritically.
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