Thanks for the answer. I've also only been to the one in SF but it's a good idea to ask about specials. I've emailed the manager there about some menu questions and will email her again. We are getting the Pope's table which I like cuz (at least in SF) it's somewhat private, and round...better than a long rectangle. A few of my guests don't know each other so I think this will work out. Interesting about the wine issue...I am actually allergic to alcohol so can only imbibe so much before I get a reaction (hives on my face). I try to dilute with water and soda and pace myself.

Thank you also for the birthday wishes! This one is a little bit harder than the last two which I also spent at D-land. Like the remark Michael Douglas's character made in "Last Vegas"--"how did I get to be this age? I was just 17!" And for the record, I'm not yet the age he was supposed to be in that movie...hopefully will get there too.

Thanks again!

I know this is a very old discussion but I need some input. I've asked a group of people to join me for dinner at Buca in Valencia on Labor Day. Since I don't live in the area, I don't really have a place to cook dinner which I'd much rather do, and won't really have the time either (we're spending the weekend at Disneyland--it's a milestone birthday for me and I want to be a kid again!). My son lives in the area but his apartment isn't big enough for the group (at least 10 pp so far).

So, can anyone please give me feedback on that location? Here's my potential menu, a little bit boring but I haven't had dinner with most of my guests so need to keep it a bit on the safe side. I'll take suggestions if they could work:

Antipasti--Bruschetta, and Buca Trio Platter
Salad-Caesar
Pasta--Spaghetti Marinara
Entrees-Chicken Limone and Eggplant Parmesan
Side--Italian Broccoli Romano
Dessert-Double Dark Chocolate Cake and Tiramisu

Yeah, I know, the standard stuff. And for the record, I grew up in a Jewish/Italian neighborhoon in Brooklyn, so I know my red sauce Italian joints pretty well. I like the group atmosphere at Buca and I don't think most of the guests are big Chowhounds.

Thoughts anyone? And thanks for all the answers so far...I read most of them.

Cheers!

The current menu (which does change seasonally) has one veg entree (listed in the large plates section), 2 veg shared plates, 2 veg salads and all the sides are veg friendly. That's what I mean by not exactly veg friendly (just 1 veg entree). but if your daughter doesn't like the veg entree, then it would be a problem. Here is their current menu, but still call ahead. I still recommend it, but of course your opinion matters more. And I definitely understand tears over not being able to find something to eat!

http://www.bluestembrasserie.com/perc...

If you are going all the way down the Pacific Coast Highway (Highway 1) be prepared for a very slow, winding drive past Big Sur. If you are not going to Hearst Castle and the Cambria area (lots of good choices in Cambria), consider detouring from Hwy 1 (after you pass Carmel, or double back from Big Sur) over to Highway 101 for the rest of the drive to San Luis Obispo/Madonna Inn Area. Past Hearst Castle/Cambria is Cayucos and then Morro Bay and then you get back to Highway 101 from there. But I still recommend not doing Hwy 1 the whole way--it's exhausting, and you definitely don't want to do it at night or when you're tired--you could end up in the Pacific Ocean.

Good luck, hope you have some great meals and travel safe!

I make them a few ways.

(1) Marinate in low-fat Italian dressing with added herbs (orgegano, garlic, Italian seasoning) and broil or bake.

(2) Shake some garlic powder on them, broil for a few minutes and then baste with BBQ sauce.

(3) Marinate in the same Italian dressing as above, then dredge in flavored bread crumbs. Bake 350 degrees til done.

For options 1 and 2, you should turn the drum sticks over 1/2 way thru cooking so they cook evenly. I use the "poke them with a fork" method to see if they are done--the more resistance to the fork, the more done they are. You definitely don't want any pink, and they will be pink at the bone if not thoroughly cooked.

I had a problem with this method just this past Sunday. I went to a well regarded restaurant near where I live (current seasonal menus, farm to table, etc) with 2 friends. When the dessert menus came, I decided to get their panna cotta and my 2 friends couldn't decide between sorbet or ice cream. They asked if they could do 1/2 and 1/2. Server said yes and when my friends recited their choices, she said "I have to write this down." Their desserts came about 15 minutes later but not mine, and she walked away before I had a chance to say anything. I had to flag her down to ask where my dessert was, and not only did she forget that I had ordered my own dessert, but what I had ordered. She went into the kitchen to get it and I could see she didn't come out until she had my dessert. She comped it (as she should have). The service at this restaurant is usually flawless but that night it was less than stellar.

Your method wouldn't work very well in CA where the main/best/fastest way to go north/south is on I-5, which traverses mainly farmland. Any supermarket--major or not--would be at minimal, a 20-30 minute detour. Fast food chains are clustered at some crossroads and has the typical component. There's lots of discussion of "where to eat on I-5" on the CA board. I either pack a lunch or try to time it so I don't have to stop either way, but that doesn't always work, depending on which direction I'm going.

I work for a catering company and do many large receptions(thousands of pp each night) for clients, so here's my thoughts:

I'd go with about 3.5 to 4 drinks per person; you could go higher to 4.5 total but that's bordering on irresponsible. Most of the beverages will be consumed in the first 2 hours. My usual ratios are below (all percentages are of the total number of drinks); your percentages may be adjusted if you know if the group drinks more beer than wine or vice versa:

50% beer (mostly import)
25% wine
split the rest among non-alcoholic (soft drinks, water, juice)

You can get 4.5 pours per wine bottle, 4 if you pour heavy, 5 if you pour light. If this isn't self-serve (and it shouldn't be), then you can instruct the servers to pour light. They can pre-pour the first round to get the party going (and the lines at the bars shorter) and then only open one bottle at a time.

I hope this helps and your reunion is great!

Final decision--we're driving up to Santa Barbara, will do a whale watching trip and then probably go to Brophy Bros for dinner.

I will definitely be in the Valley at least once, if not twice during the week for lunch (possibly solo) and dinner (with a friend) so we will either go in her 'hood (Tarzana) or Sherman Oaks. Thanks again for all the recs, I really look forward to trying some new restaurants while I'm there. Now I just need good karma traffic wise (while I'm driving down) and weather wise (I'm tired of the weather up here in the Bay Area).

Thanks again!

pgl--I have a low tolerance for both heat and flavor. I looked at the Simon's menu and it's definitely doable, I love Mediterranean food (and I know the area well, it's 3 blocks from where I used to live.) I don't know the actual driving time for SPL but it's a "destination" so to speak so would definitely consider it.

aatran--I'm not that familiar with Argentinian cuisine but Malbec definitely looks doable. SweetSalt--website takes forever to upload! but it's more casual than I think I want. Olive/Thyme looks great for lunch, not really what I want for dinner that night. Prosecco and Ca del Sole definitely look doable! Italian is definitely my favorite cuisine (I grew up in a traditional Jewish/Italian neighborhood). Bistro Provence also looks great.

Thanks to both of you for answering. I was beginning to lose hope of getting a response. Hopefully we'll make a decision before I drive down and will try to report back afterwards.