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Mexican - Coyote Café?

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by Tord 20 years ago

This is billed a Southwestern style place at 1 Kendall Place in Cambridge -a few blocks up Broadway from the Kendal T stop. 225-0888. The Coyote is part of a complex which includes Sammy's and the ...

Fat Tuesday - Harvard Gardens

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by Tord 20 years ago

Mardi Gras is on in Boston. Harvard Gardens at 316 Cambridge St in Cambridge (523-2727) is combining Mardi Gras with their First Anniversary Celebration on Tuesday March 7th. They open at 5 PM an...

Looking for Hungarian restaurant in Tri-State area

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by Mark P. 20 years ago

My Hungarian language class at NYU is planning an outing to a Hungarian restaurant to practice our Hungarian. We've learned that Mocca in NYC has closed. I read the post about Csardas in New Brunsw...

Midtown Evergreen Shanghai

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by Steven Stern 20 years ago

The Shanghaization of Manhattan proceeds apace. At work today I found a takeout menu for a branch of Evergreen Shanghai at 10 E. 38th St. (btwn. Madison & 5th). I haven't heard anything about this,...

King Cake

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by AHR 20 years ago

There was a "king cake" discussion here while ago. The following link points to Arthur Schwartz's mail-order recommendation. Link: http://209.35.52.217/cgi-bin/newsdesk.cgi?a=16&t=article.html

Wine Tasting

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by Peter 20 years ago

Anybody going to the wine tasting at the Puck Building on Mar 13? This is sponsored by Gambero Rosso and Slow Food.

Lunch in Secaucus

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by Jo-Ann 20 years ago

Anyone know of a great place for lunch in Secaucus? Upscale if possible.

vegetarian greek

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by Jennifer 20 years ago

Now here's a real tough one _ I've been craving Greek food (harkening back to my days in Astoria) but want more veggie options than just a salad with feta. My mind is swimming with visions of veget...

West Texas & Southern New Mexico

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by Michael Z. 20 years ago

I am planning a trip to Carlsbad & White Sands, as well as the Big Bend area including El Paso. Any suggestions for good Mex,Tex-Mex or BBQ (or for that matter any good food adventures) would be g...

Homemade Ravioli

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by Lydia 20 years ago

I'm searching for excellent homemade ravioli in New Jersey, preferably with the traditional veal filling. Not an easy task. Any suggestions? If you could e-mail me that would be great since I do...

Anyone Have an Opinion on Artepasta on Greenwich?

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by Joe D. 20 years ago

Am planning to go there tomorrow night based more on location rather than word of mouth.

sri lankan restaurants

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by howler 20 years ago

not that i'm doubting big-dog, but are there really sri lankan restaurants in midtown? where?!

Newport,RI

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by Gerard Adelman 20 years ago

Going to Newport in Mid March with a group of about 9. Would like recommendations for a dinner on Saturday night. With a group that large a restaurant with a diverse menu might be best, but I woul...

Embryonic Chickens

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by keith koenigsberg 20 years ago

On a recent trip to China, I spied but was too squeamish to eat, at some night-market tables, what I can only describe as Barbequed Embryonic Chickens on Skewers. I'm kicking myself for not t...

70th Birthday

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by Andy 20 years ago

Hi Everyone, We're looking for a place to celebrate my Father-in-law's 70th birthday. There are probably going to be 10 adults and 8 kids. It will be on a Sunday (maybe a brunch?). The location ...

Parisian cheese restaurant

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by Allan Evans 20 years ago

On the Rue Vignon, near the Madeleine, are several remarkable shops in addition to the well-known Fauchon. A Basque butcher has charcuterie to die for, the Maison du Miele over 40 types of honey. ....

Quisp and other Cereals

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by Barb H. 20 years ago

Hey, Jim-- I just happened upon a cereal-fixated website, decided to check out the "what's new" page, and came across "Mike D's controversial review of Quisp." Thought you might be interested. L...

Choucroute Garni?

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by Tord 20 years ago

I used to get choucroute plates in Alsace and in Paris when I lived in France. I recently tried the choucroute at Sandrines in Harvard Square - it bit the bag. I couldn't believe how "chemical" i...

Subs -- Vietnamese -- The Ba Le

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by Tord 20 years ago

Paul called our attention to the bread used to make a sub. " Before I begin let me say…at least in my opinion…there can be no great sub without a great piece of bread. I believe a sub is 75% bread ...

Henry's

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by Andrew 20 years ago

I'm kind of surprised that there's been such little notice on these pages of Henry's - a newish (open @ 2 months) upper west side restaurant (105 and B'way).Well, I've been there 3 times now, 2 din...

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