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Escoffier

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Everything posted by Escoffier

  1. Escoffier
    well, at least it wasn't the NY Post.
  2. Escoffier
    Yep, he was there for about 2 months. First time YHC and I met Stephen B. was there.
  3. Escoffier
    Little River Turnpike (236W) exit off of 395. Clear the exit ramp and get in the left lane immediately. Go to the Little River Tpk/Beauregard St. intersection and make the left. First driveway on the right for Yamazoto.
  4. Escoffier
    Nasime has an ever-changing four course fixed price dinner and sashimi is always the second course. Been that way since we first ate there the second day they were open through dinner last Sunday night.
  5. Escoffier
    Technically, you'd have to "third" this
  6. Escoffier
    We ate there once. Dinner was definitely uninspiring, to the point where I don't even remember what I ate.
  7. Escoffier
    Have to agree with Yamazoto. When Steve (the owner) took over from what was at one time a Sushi/Chinese/Korean buffet (Sushi Palace) and turned it into Yamazoto, the change was drastic. He's made it a serious sushi (and Thai) restaurant.
  8. Escoffier
    There was an Italian restaurant there for a long time which obviously closed. I can't remember what was there for a very short time but it was taken over by Sultan Kabob which lasted for a while. At least that location isn't as bad as 100 King St.
  9. Escoffier
    The first time I went there you had to walk up to the counter and give someone your order and they would (eventually) bring it to you. I went back when they changed to real, actual table service. Neither bunch of times did anything strike me as being overly-great or overly-horrible, just reasonable food at a reasonable price. And then I stopped going for no apparent reason. I still notice the place as we drive by to another dining destination in Del Ray and always ask myself why I never go there any more. I guess I can stop asking now.
  10. Escoffier
    You might say he "relishes" it.
  11. Escoffier
    The Spring (Spring Fling) meet was held in Harrisburg three years ago and we ended up eating lunch at the Hershey Auto Museum. I'm trying to remember where we had dinner in Harrisburg but am drawing a total blank. We wander all over the (mostly Eastern) US. Last year we were in Shamokin Falls, PA and there were 40 cars. We go to Gettysburg every year for the Gettysburg Get Together (nine years now and still going strong). We had dinner at the Carriage House Inn in Emmitsburg, MD last year and liked it so much we're going back again this year. (Have to get that food topic in or Don will yell at me ).
  12. Escoffier
    Call a couiple of days ahead like I do and ask that they prepare a four-course and paired wines dinner for you. You won't regret a cent of the cost. Two years ago, we went with a friend that had an encyclopedia of foods he couldn't (temporarily) eat. Not only did Sidney Willoughby Run prepare four (actually closer to six) courses for him, they were so good that the rest of us were almost jealous of his food.
  13. Escoffier
    Well, there actually is a good, innovative and reasonably priced restaurant in Gettysburg. Sidney Willoughby Run. For the last two years, I have had my Thursday night "gourmet" dinner there and have not been disappointed. This is possibly the best restaurant in the Gettysburg area.
  14. Escoffier
    I used to date someone from Littlestown and Crosskeys was our after-date munchies destination. It's grown a lot since the first time I went there but the food is still diner.
  15. Escoffier
    While it's not in PA, it's close and, if you're in the Gettysburg area, worth the short trip. I'm talking about the Carriage House Inn in Emmitsburg. (and then there's Crosskeys Diner in New Oxford for late night/early morning hangover food).
  16. Escoffier
    Never had that problem and I totally manage to eat all of the shrimp (and most especially the tail) without getting sauce anywhere other than on the shrimp. Looks like it's time for a tail-of-the-shrimp-consumption dexterity course. Absolutely not. The tail is the only part of shrimp that actually has a definite (delicious) flavor. Totally the best part of the shrimp (well, that and the head)
  17. Escoffier
    So you don't eat the best part of the shrimp? What a waste of fine taste. Getting the meat from the tail as easy as biting the tail near the fins and pulling gently on them with the shrimp in your mouth. Conversely, there is generally a knife on the table, one quick slit of the tail shell and you are rewarded. I certainly hope the OP doesn't go to Asia (or Louisiana for that matter), they'll have to deal with the entire shell left on shrimp. This problem ranks right up there with "why do lamb chops have paper hats on the rib end?"
  18. Escoffier
    I gave up on SIetsema when he spent an entire review of some Korean restaurant and his biggest complaint was that the server didn't explain how he should have eaten one of the dishes. Korean tables always have spoons and chopsticks (forks if you're really terrible with chopsticks) and at the end of almost every hand, there are fingers. Seems to me he could have found some simple, satisfying method to transfer the food from the bowl/dish/barbecue to his ingestion port. While some Korean servers in restaurants with a large number of me-guks can speak passable English, most don't He probably would not have received instruction he could understand anyway. I did suggest that maybe the next time he wanted to go to a Korean restaurant, perhaps he might want to take someone who was familiar with both Korean customs and food.
  19. Escoffier
    How about "Fish"...you could get an aquarium theme going.
  20. Escoffier
    Well, the sentient Americans do.
  21. Escoffier
    Table Talk was sold to Jeff Yates who has said that it will not be going anywhere.
  22. Escoffier
    It'll be more interesting to see if they last longer than anyone else who has been in that location.
  23. Escoffier
    When I heard Ed was closing One Block West, I wrote and told him how much we enjoyed his food and his very pleasant company. We were one of a number of first-week-of-business diners at One Block West. Every dinner there was unique and amazing. We took some friends from Maryland for dinner and Ed not only cooked every course, but selected the wines and served. A more gracious and warmhearted owner/chef will be difficult to find. Good-bye Ed, I'll miss you.
  24. Escoffier
    Why haven't they overdosed on cuteness and ersatz antique-y kitsch?
  25. Escoffier
    Closed.
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