Yep, they saved it and it's back on the roof. They've re-opened and the re-model looks terrific.

Anyone go yet??

Wow, that stinks. They were one of the few bright spots in the East County wasteland...

Vine Ripe in La Mesa on Fletcher has closed its doors...they're suppesedly looking for another location to re-open. I hope so...we enjoyed not only the store, but the attached grill, as well.

Has Dining Diva heard anything?

I haven't explored it in great detail, but check out The Sober Kitchen, by Liz Scott. A whole cookbook with different techniques and alternatives to wine and spirits used in your cooking. For me, having wine around would be dangerous ;-) And the alcohol never really cooks off, not entirely, anyway. But it's a personal thing--I guess it depends on your own recovery.

Thanks so much! That helps out--good idea on choice 2... Will let you know what we decide upon.

Cheers--David

No stipulations...we'd like flat, rectangular, two electric burners...we're thinking in the $150-$200 range??

Bravo, Sam! Used to live in San Diego, love his show and sense of humor...

Manhattan Penthouse on Fifth, at 14th street. On the top floor (duh!), hard wood floors, big arching windows, fun, open, urban-ish loft space. In-house catering, and it's quite good, prices reasonable, esp for the city. 140 guests would be easy.

It seemed like Marcus knew pretty well what he was going to make ahead of time, regardless of the secret ingredient...and then just tried to haphazardly integrate it into his dishes. The corn was hardly featured at all. Corn tea broth?? Surprising and disappointing...

Yes! That's a great one. Couldn't stand the fat on steak as a kid...now a well-marbled ribeye with all the fat is the best.

Liver...yes, that's the one thing I still don't like much. I can deal with chicken livers done Greek style, lots of lemon, oregano, olive oil. And it's in magheritsa, the lamb guts agvolemono soup we eat at Easter (my wife is Greek), but it's not something I seek out...

I know that it is what it is...but it's terrible. The pot pies are somewhat edible...but the canned peas and carrots, the drab interior...why would anyone want to dine here, other than to indulge in nostalgia of days gone by? And nostalgia for what? Bad food? I found it very depressing... And the OP wanted nice circular booths and ambiance? Not here...

Sauerkraut. That smell... But then I finally TRIED it...at an old German place in Yorkville on the upper East side...don't remember the name...but was converted forever.

We keep it simple--blanch them in boiling water, then saute with good olive oil and lots of fresh garlic, salt and pepper.

I second Croom's...

Nowhere near a restaurant, that's for sure. Worst day of the year (followed closely by the dreaded Valentine's Day) in the restaurant business. From working my share in my younger days, I just can't do it...

We have Ma over and we cook. Maybe rent a movie, spend some quality time together.

Not sure about your exact grill, but I got cast iron grates for my Weber Silver gas grill from Home Depot...

Studio Diner on Ruffin Road? Their fried clams are terrific, anyone had the fish and chips??

Call me crazy...but I like the fish and chips at the Beef and Bun on Fletcher Parkway in San Carlos. Maybe Dining Diva can vouch for that...or tell me I'm nuts!

I second Shakespeare Pub...

I've always thought PL Seafoods was overrated and pricey. And only filets for the most part, which is fine...but it would be nice to have fresh WHOLE fish from which to choose.

I would suggest 99 Ranch on Claremont Mesa Blvd--lots of variety...not only fresh fish, but produce, Asian products, etc...

I make them for my wife the Greek way--saute them in olive oil, remove when done, deglace with a little lemon juice, add some oregano, salt and pepper, a pat of butter for richness, and pour the sauce over. She loves them...and always with a slice of no-knead bread for mopping up.

Oh my...is this happening in Hawaii? I grew up in Kailua during the late '60s/early '70s and lived on li hing mui as a kid...crackseed, whatever they call it now. Plum, lemonpeel, ginger, etc. Always have some when I visit, takes me back to childhood in an instant.

How is it being used in cuisine??

Meryl will be amazing in the role, it's a no-brainer. Remember Anthony Hopkins as Nixon? Didn't really *look* like him, but he was incredible.