Skipper10

Had I worked in that place and answered your call I would have told you: "You better hurry up because we have policy of....I am sorry you are not aware of it." She did not tell you about their policy, did she? You should have been told about that policy when making reservation you requested that they sit your friend as soon as he arrives. Doesn't manager of this restaurant with "strict rules" know that people who pay $$$$ for their meal have a right to expect a pleasurable experience as oppose to adhering to a set of rules that seem to be aimed at saving a few steps for the host or hostess. I understand not taking food orders until everyone is at the table, but refusing to sit 3 people while the fourth one is parking the car is ridiculous. Where is this restaurant, in Bucharest during Cheaushescu rule? Regardless of what happened to the "customer is always right" idea, good restaurants should not be inflexible. They charge big bucks for providing good time, not lingering bad taste.

Now, about Thai Noy. I found it just as you described, a pleasant place for an occasional meal. Their portions are huge. (Almost twice the size than at my beloved Thai Square) If we go to Thai Noy again I would order a meat appetizer, a salad or a vegetable dish and their rice pudding for dessert. If the food we ordered was not particularly unusual, the presentation was. The view of summer rolls knocked my socks off. They were served standing up on a small platter surrounded by a freshly carved carrot flower, chopped peanuts and a very pleasant house made dipping sauce. These summer rolls can be presented vertically on a plate because they are made 2-3 times fatter than the ones usually served in Asian restaurants. They are rolled into an open ended tube, with thinly shredded lettuce, scallions and carrots spilling out of it. Very appealing to the eye. Don, we Loved Starr Hill Jomo Lager. Thanks for mentioning it. skipper PS:Where can I find info on how to post pictures using Mac? TIA

Like what? Would you share, please.

I've been invited to lunch there tomorrow. The only review I was able to find is posted on their website and written by By Phyllis C. Richaman(sic) in 1999. Any advice will be appreciated. Thanks in advance.

Bonnie Moore used to be a star instructor at the L'Academie de Cusine. I don't know if she still teaches there. Over the years I've taken a number of her classes. She is very very good. Her chocolate classes are amazing. The grinding attachment to KA did not work well 3-4 years ago when I took the same class at Sur La Table. It did not work well at home either. After this class I bought Charcuterie by Michael Ruhlman and Brian Polcyn and bought a "real" grinder that turns making sausages into real pleasure.

In today's Ask Tom chat Sietsema saids his review of "Present" will be published on May 24.