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We're flying in and out of Melbourne. Still in the early planning stage, but a trip to Adelaide, Barossa Valley and McLaren Vales is appealing. Red Ochre looks great!

Had dinner at Zest Sunday evening. The restaurant was almost empty - too early, Oscar night? The setting is attractive and the service was fine, but the food was lackluster. We tried two starters: the breaded, fried oysters were good but the house-prepared sausage was leaden. For entrees, I enjoyed the Maryland Rabbit in a tasty sauce accompanied by a variety of baby vegetables, but my husband found the Waterman's Stew, pretty tasteless and disappointing. Ended with good French-press coffee and headed back to D.C.

Tasting Room appears to be closed Sundays.

My husband and I will be in Frederick this evening and were considering stopping off for dinner. I've read some favorable reviews of Zest and Isabella's. Has anyone tried either of them, or have other suggestions for the area? Or somewhere in between here and there? --- Zest (rbh) The Tasting Room (cucas87)

We're travelling to both Australia and New Zealand (overwhelming prospect!) in May. I'd love food/restaurant, wine/winery recommendations from anyone who's been. Molly

Boise We spent one night in Boise is July, 2004. Here is a quote from my post on another forum --- "Our other outstanding meal was at Mortimer's in Boise, where the chef makes a point of using local, seasonal products. I had the tasting menu which included: morels with puff pastry, lobster "cappuccino," roasted yellow beet salad, Idaho Kobe beef tenderloin w/spice crusted potato, port salut cheese, and boysenberry tart w/house-made ice cream (can't remember the flavor). I may have forgotten something, but all was delicious and the price of $40 a bargain. " Loved our meal there.

When I was looking for a dry Lambrusco for New Year's Eve, I was steered to The Italian Store on Lee Hwy. Their selection was different from what I usually see in NW DC - there were some nice selections at around $10 and they give a discount for buying only 6 bottles. I also like Rodman's on upper Wisconsin Ave.

Worthy, Sophia's Cuvee, a Napa Valley Cab is lovely. The 2003 was available before Christmas for $25.

Following this suggestion, I contacted Beth Wolfe at Siena who steered me to The Italian Store on Lee Highway in Arlington where I found 3 different Chiarli Lambruscos and one other. So at least I'm ready for the antipasto course of our "Splendid Table" dinner on New Year's Eve. And, by the way, The Italian Store has a very interesting selection of Italian wines to peruse. --- The Italian Store (Joe Riley)

I'm on the trail of the Cleto Chiarli Lambrusco and a Kysela import. Thanks for the replies. Will report on how my hunt turns out. Molly

I'm looking for a dry Lambrusco to serve with an Emilia-Romagnan antipasti platter. Any suggestions for good ones and where to purchase?

Second Mikado. And FIO'S - best calamari fritti in the city! I keep hoping Fio will resurface.

Definitely Tastee Diner. It's got history and attitude! There's one in Silver Spring too.

Sergio's Ristorante, 8727 Colesville Rd.; 301-585-1040 - Inside the beltway on Colesville, in the Hilton. This often overlooked Italian restaurant has really good food, very friendly atmosphere and moderate prices.

Thanks, all, for your recommendations. We're coming from Chevy Chase, but planning to get there really early to try for half price tickets - then going to eat. Could probably park and then hop on the Metro to someplace not too far.

I haven't tried eating in the Arena Stage area for several years. Used to be pretty much of a wasteland. Does anyone have recommendations for a pre-theater dinner on Sunday?

Four of us were there last night too. Ditto to everything Bilrus said. We were disappointed not having the scallops but the tuna is spectacular. Also enjoyed the Wagyu beef, and lamb with mini ravioli. We tried the beet and goat cheese salad, the soft-shell crab and the onion soubise (soup) - all delicious. The restaurant was really crowded, but the service and food couldn't have been better!

Starfish, you obviously know how to make a really great mojito! Would you divulge the complete recipe, please?

I enjoyed hearing Chef Jonathon Krinn's presentation at the Folklife Festival recently at which he demonstrated cooking salmon in the oven at only 250 degrees(a revelation). When I saw on the restaurant's web site that Chef Krinn was giving a class on "School of Fish" last night, my husband and I decided to attend. The class started at 6:30, cost $90/pp, food and wine included, and was held in the kitchen space of Cafe 2941 upstairs from the main restaurant. They had tables set up in a "U" facing the demonstration area, set for dinner and including baskets of the chef's father's wonderful bread. I'd say there were about 24 people in the class. We were served a light and tasty seafood cobb salad (with shrimp, lump crab & scallops) - and wine was poured - while the chef started his demonstrations. He began by portioning a beautiful piece of center cut bluefin tuna, which was then marinated and later grilled. He also demonstrated steaming clams, both poaching and grilling lobsters, sauteing scallops and baking salmon. All of these had accompanying sauces or garnishes and we were served ample tastes of everything. This all took about 3 hours and then we had strawberry pound cake and tiny pastries for dessert and followed Chef Krinn down to see the main kitchen (amazing!); and were sent off with a baguette and cotton candy. I thought it was a great experience. It was a pleasure to watch the chef work and be able to chat with him and ask questions as he went along. He's very engaging and happy to share recipes and cooking tips - and everything we ate was wonderful. There are more classes coming up. Check the website.

I think they're closed Tuesdays. We visited last night and the place was full again. Very nice food, wine and service. We tasted some crostini, the baby octopus, calamari fritti, lasagnette and the nutella dessert - IMO, too dry to be delicious. Everything else was good, as was the bread and olive oil!

They are usually available at the Sam's in Gaithersburg.

I would guess that consistency in food preparation in a restaurant must be a real challenge - and of course critically important for maintaining a reputation for excellence. We've all had disappointing meals in fine restaurants and figured, "it must be the chef's night off!" And then too, everyone's perceptions are different.

My husband and I also took advantage of the half price deal at Galileo last night and found the service extemely cordial and the food excellent. I had the scallop appetizer and mine was perfectly cooked - 2 nicely seared and tender scallops (no sand) and a tasty melange of baby vegetables. I loved it! The rest of our meal was fine, and our server picked up the e-mail printout without flinching or scowling or anything. I do think we were charged tax on the full price however. (I don't have the bill with me to re-check - and I'm not carping about this.)