laniloa

Scallops have also benefited from some area management. A large area was close to bottom trawlers for 4 years to try and rebuild groundfish populations. Didn't work for the groundfish but was a huge boon for the scallops. Sort of like crop rotation in farms.

Oodles of Noodles would definitely be on my list. Cafe Sibu is very tasty Indonesian. Manago in the old Captain Cook Hotel is (I think) still owned by the Manago family and has great casual local food.

I've been trying to remember the name of the killer Chinese restaurant I always try to hit when I go back but I'm blanking on it. It is on Kapahulu Ave a couple of blocks up from the beach in the same building complex that Sam Choy's (449 Kapahulu) Diamond Head Restaurant is in. Skip Sam Choy's and go to the Chinese place. The last 3 times I was there they had half the restaurant blocked off for big Chinese wedding banquets. The waiters would sneak me stuff from the wedding menu. If you really want to hit Sam Choy's, go to his lunch place near the airport instead.

Ezogiku has fantastic ramen.

I walked by the other day and chatted with one of the folks there. They are doing preview meals this week with the grand opening this weekend. They are still having interesting discussions about the terms of their liquor license and operating hours.

Indigo for very nice Pacific Rim food. The staff there is fantastic and have helped me arrange a large work dinner in their private room. Alan Wong's is another great place for upscale local. Kanak Attack for great downscale local. Island Manapua Factory for the best manapua and Chinese food. La Mariana Yacht Club for local-style drinks. The Waiola store for shave ice (with li hing mui, ice cream AND azuki). Leonard's for malasadas. And if you see a roadside stand with huli-huli chicken (a hundred rotisserie-style grilling chickens ) stop and pick up a great picnic.

Hmmm...currently empty stores that come to mind...the old McDonald's in Cleveland Park...the old vaccuum store in Tenley...

I used to go to the New Mexico location on occasion because it is around the corner from home. The food really went downhill and the only thing I'd go back for was the burger special. Its been about a year since I did that though. I have a work thing at the downtown location tonight.

Corn risotto with shrimp

Put me down for baked goods. Probably brownies and some other bar cookie type thing.

chocolate chocolate chip cookies leftover from a work potluck lunch

I noticed this stat creep up over the last two days and cynically thought (not really) this was all a ploy to have more registered users then guests hanging around to reverse last week's trend!

Just don't order a Budweiser.

don't discourage him from telling!

Post #4 in his locked thread

But Don said another source could tell us!

Not all Maine state waters were closed and some of the closed areas have been lifted for some critters. I don't believe Maine oysters ever made the banned list. See here for up to date info.

Perhaps something to do with regional distribution of other molluscs? State waters have been closed starting in May and all Federal waters were closed in June due to the largest red tide recorded in New England. The parts of the scallop you see in restaurants don't run the risk of giving folks paralytic shellfish poisoning.

The few things I haven't enjoyed at BreadLine have been well prepared but just not to my preference. An example is the gazpacho. While very tasty, they serve a very chunky version and I prefer smooth. I have found that it is better to go before the lunch mobs or at the tail end of the mob. They do prep some sandwiches ahead of time (because of the mob factor) so there is the potential for sauces and stuff to absorb into the bread. If I go during the height of lunch traffic I get the prepped when ordered food. I like my bacon crispy so I think they do BLTs just right. The turkey and chicken dalliah are also favorites. I haven't tried most of the sandwiches people mentioned not liking so I can't comment on them. I agree that the air conditioning is not up to the task of battling ovens and cooling the space.

What if they paid you $1 per night or some token salary so that they could technically say you were an employee?

You can always use another good cocktail party story.

We all have good and bad experiences in places others love or hate. Describing what worked or didn't and why is what makes boards like this useful and enjoyable. These things are a matter of taste. Over time, I've come to know that there are several on the board who have tastes similar to mine. There are others whose tastes don't align with mine at all. I'm not going to argue who is right because there is no right. But I'm not going to weigh those opinions the same. What I found irritating about the post that started this was the comment that "I'll get in to it later, but..." You either have time to post or you don't. There was no reason to post quickly (e.g. special promotion some might be thinking of taking advantage of) instead of completely. I think this is more important when a review is negative (regardless of it being slightly so or a slam). I appreciate the attempt to give more details but I still don't know what you were expecting vs. what you experienced. That is what will lead to constructive discourse.

Thanks for bringing this up. I think it is a great place for a business lunch between great food, unobtrusive but thoughtful service, and no ridiculous noise levels that prevent conversation. In fact, I'm going for a work lunch there tomorrow.

Taking my inspiration from Don, I went to the bar at Eve last night to put together my own Restaurant Week. A very wise decision. I choose crab cakes that had no apparent (to the taste or sight) binder, smooth avocado spread, and some tangy pickled hearts of palm. This was paired with an Eastern Shore corn and baby leek risotto. In a dish like this, the individual flavors can blend and soften. Not here -- the sweet corn was the star. I ended my meal with some peach fritters. Peaches, fried dough, what's not to like? The food portion of my meal was $29. Hands down better then what I've had for restaurant week. edited for clarity

Yes. I'm shooting for 6:30. With the day I'm having, it might turn out more like noon.