The thread about favorite Chinese restaurant food got me thinking.
What we have nearly always done and still do at Chinese restaurants is
order at least one unfamiliar thing every time. We've found many now-
well-liked dishes this way. But we go to other restaurants, too,
which require different rules. In our experience, good steakhouses
tend to do a good job on steaks but other menu items are suspect. And
so on. Things change, but here are what would be our current
restaurant rules, assuming good restaurants of each category:

Chinese: always try at least one new dish, and avoid those you
can make at home.
Steakhouses: order steak. [exception: Keen's in NYC does a
great mutton chop.]
Italian: stuffed fresh pastas display the chef's skills better
and are much less likely to be pre-cooked/rewarmed.
Cuban: if rabo encendido (oxtail stew) is on the menu, order
it. If not, try for a combination of lechon (roast pork) and roast
chicken. Tostones always. This is a big exception to the "try new
things" general rule.
Spanish: tapas, paella, tapas, paella, tapas, paella -- and they
will all be different.
French: Many delicious classics can be made at home. Order
something you can't make, especially any game that's on the menu
(including rabbit).
Mexican: my test of the kitchen's skill is chiles rellenos; if
those are good, everything else will be good. In Mexico we go with
regional specialties and usually ask, what's fresh?
Indian: garlic naan, then follow the new dish rule, not
overlooking the salads/cold dishes.
Other countries: in L.A. we can find restaurants featuring many
many cuisines. The only rule is to ask lots of questions and enter
with an experimental frame of mind.

What is your approach? -aem

aem said...

> What is your approach? -aem


My only rule for dining out is that the kitchen be out in the open, for the
customers to watch and enjoy, as much as if watching a play.

Andy

Andy wrote:
> aem said...
>
>> What is your approach? -aem
>
>
> My only rule for dining out is that the kitchen be out in the open, for the
> customers to watch and enjoy, as much as if watching a play.
>
> Andy

That's a good one. I remember in the 60's there was a wonderful
restaurant in L.A. that had Creole and Cajun food, way before most
people outside of N.O. had heard much about it. It had huge lobster and
crab tanks in the front window and the kitchen was all open on three
sides, like a theater. All the tables were around it. There was one chef
and 1 helper. He would come out and talk to the guests occasionally and
ask us how things were and what we liked or disliked. Started going as
just a kid, felt weird because I was the only child there most nights
but he'd make a special shrimp dish just for me when I'd come once he
found out I liked shrimp so much. Then sometime in the mid 70's they
moved to a larger place and no kitchen view....just wasn't the same,
it's like they got too busy and uncaring, no personal touch. A kitchen
in view is like watching an artist at work. And needless to say you can
keep an eye on how clean OR NOT a kitchen is.

Melondy

Melondy said...

> Andy wrote:
>> aem said...
>>
>>> What is your approach? -aem
>>
>>
>> My only rule for dining out is that the kitchen be out in the open, for
>> the customers to watch and enjoy, as much as if watching a play.
>>
>> Andy
>
> That's a good one. I remember in the 60's there was a wonderful
> restaurant in L.A. that had Creole and Cajun food, way before most
> people outside of N.O. had heard much about it. It had huge lobster and
> crab tanks in the front window and the kitchen was all open on three
> sides, like a theater. All the tables were around it. There was one chef
> and 1 helper. He would come out and talk to the guests occasionally and
> ask us how things were and what we liked or disliked. Started going as
> just a kid, felt weird because I was the only child there most nights
> but he'd make a special shrimp dish just for me when I'd come once he
> found out I liked shrimp so much. Then sometime in the mid 70's they
> moved to a larger place and no kitchen view....just wasn't the same,
> it's like they got too busy and uncaring, no personal touch. A kitchen
> in view is like watching an artist at work. And needless to say you can
> keep an eye on how clean OR NOT a kitchen is.
>
> Melondy


Melondy,

Great post!

Special attention from the chef? What a treat THAT muvt've been!!!

The kitchen cleanliness issue IS an important part of my rule that I
neglected to mention. Keeps them "honest!"

All the best,

Andy

Andy wrote:
> aem said...
>
>> What is your approach? -aem
>
>
> My only rule for dining out is that the kitchen be out in the open, for the
> customers to watch and enjoy, as much as if watching a play.
>
> Andy

you sure will miss a lot of excellent restaurants with that requirement.

Goomba38 said...

> Andy wrote:
>> aem said...
>>
>>> What is your approach? -aem
>>
>>
>> My only rule for dining out is that the kitchen be out in the open, for
>> the customers to watch and enjoy, as much as if watching a play.
>>
>> Andy
>
> you sure will miss a lot of excellent restaurants with that requirement.


Maybe, but it's hard to judge a restaurant's "excellence" after trying only
one dish.

Show me a food critic's review after they try every dish on the menu and
then you have a fairly unbiased review. Then have that food critic dine in
the same restaurant ever day for a week. Then you'll have a substantially
informative review on the restaurant's "excellence."

Imho,

Andy

"Andy" <q> wrote in message ...
> Goomba38 said...
>
>> Andy wrote:
>>> aem said...
>>>
>>>> What is your approach? -aem
>>>
>>>
>>> My only rule for dining out is that the kitchen be out in the open, for
>>> the customers to watch and enjoy, as much as if watching a play.
>>>
>>> Andy
>>
>> you sure will miss a lot of excellent restaurants with that requirement.
>
>
> Maybe, but it's hard to judge a restaurant's "excellence" after trying
> only
> one dish.
>
> Show me a food critic's review after they try every dish on the menu and
> then you have a fairly unbiased review. Then have that food critic dine in
> the same restaurant ever day for a week. Then you'll have a substantially
> informative review on the restaurant's "excellence."
>
> Imho,
>
> Andy

Read, Andy. He was responding to your requirement that the kitchen be "out
in the open". Seems to me that would eliminate about 99% of restaurants.

Andy wrote:
>
>
> Show me a food critic's review after they try every dish on the menu and
> then you have a fairly unbiased review. Then have that food critic dine in
> the same restaurant ever day for a week. Then you'll have a substantially
> informative review on the restaurant's "excellence."


My wife had a relative who was a food critic and the story was that he
would walk over to someone at another table and with a polite "Do you
mind?" go ahead and sample their meal. I never met that particular fellow,
but I did meet his sons, and it is likely he actually did.

Dave Smith said...

> Andy wrote:
>>
>>
>> Show me a food critic's review after they try every dish on the menu and
>> then you have a fairly unbiased review. Then have that food critic dine
in
>> the same restaurant ever day for a week. Then you'll have a
substantially
>> informative review on the restaurant's "excellence."
>
>
> My wife had a relative who was a food critic and the story was that he
> would walk over to someone at another table and with a polite "Do you
> mind?" go ahead and sample their meal. I never met that particular
fellow,
> but I did meet his sons, and it is likely he actually did.

HA!

Andy

"aem" > wrote in message
oups.com...
> The thread about favorite Chinese restaurant food got me thinking.
> What we have nearly always done and still do at Chinese restaurants is
> order at least one unfamiliar thing every time. We've found many now-
> well-liked dishes this way. But we go to other restaurants, too,
> which require different rules. In our experience, good steakhouses
> tend to do a good job on steaks but other menu items are suspect. And
> so on. Things change, but here are what would be our current
> restaurant rules, assuming good restaurants of each category:
>
> Chinese: always try at least one new dish, and avoid those you
> can make at home.
> Steakhouses: order steak. [exception: Keen's in NYC does a
> great mutton chop.]
> Italian: stuffed fresh pastas display the chef's skills better
> and are much less likely to be pre-cooked/rewarmed.
> Cuban: if rabo encendido (oxtail stew) is on the menu, order
> it. If not, try for a combination of lechon (roast pork) and roast
> chicken. Tostones always. This is a big exception to the "try new
> things" general rule.
> Spanish: tapas, paella, tapas, paella, tapas, paella -- and they
> will all be different.
> French: Many delicious classics can be made at home. Order
> something you can't make, especially any game that's on the menu
> (including rabbit).
> Mexican: my test of the kitchen's skill is chiles rellenos; if
> those are good, everything else will be good. In Mexico we go with
> regional specialties and usually ask, what's fresh?
> Indian: garlic naan, then follow the new dish rule, not
> overlooking the salads/cold dishes.
> Other countries: in L.A. we can find restaurants featuring many
> many cuisines. The only rule is to ask lots of questions and enter
> with an experimental frame of mind.
>
> What is your approach? -aem

I try not to eat at restaurants. I usually don't feel well about 60% of the
time. If I do eat at one I NEVER eat the salad. You might ask why? The
illegal im takes a crap, when he wipes himself he gets fecal matter on his
hand - he leaves the toilet without washing his hands - then he puts his
hands in your salad. Bingo!!, ya got it. .

"Dr. zara" > wrote in message
news
>
> "aem" > wrote in message
> oups.com...
>> The thread about favorite Chinese restaurant food got me thinking.
>> What we have nearly always done and still do at Chinese restaurants is
>> order at least one unfamiliar thing every time. We've found many now-
>> well-liked dishes this way. But we go to other restaurants, too,
>> which require different rules. In our experience, good steakhouses
>> tend to do a good job on steaks but other menu items are suspect. And
>> so on. Things change, but here are what would be our current
>> restaurant rules, assuming good restaurants of each category:
>>
>> Chinese: always try at least one new dish, and avoid those you
>> can make at home.
>> Steakhouses: order steak. [exception: Keen's in NYC does a
>> great mutton chop.]
>> Italian: stuffed fresh pastas display the chef's skills better
>> and are much less likely to be pre-cooked/rewarmed.
>> Cuban: if rabo encendido (oxtail stew) is on the menu, order
>> it. If not, try for a combination of lechon (roast pork) and roast
>> chicken. Tostones always. This is a big exception to the "try new
>> things" general rule.
>> Spanish: tapas, paella, tapas, paella, tapas, paella -- and they
>> will all be different.
>> French: Many delicious classics can be made at home. Order
>> something you can't make, especially any game that's on the menu
>> (including rabbit).
>> Mexican: my test of the kitchen's skill is chiles rellenos; if
>> those are good, everything else will be good. In Mexico we go with
>> regional specialties and usually ask, what's fresh?
>> Indian: garlic naan, then follow the new dish rule, not
>> overlooking the salads/cold dishes.
>> Other countries: in L.A. we can find restaurants featuring many
>> many cuisines. The only rule is to ask lots of questions and enter
>> with an experimental frame of mind.
>>
>> What is your approach? -aem
>
> I try not to eat at restaurants. I usually don't feel well about 60% of
> the time. If I do eat at one I NEVER eat the salad. You might ask why?
> The illegal im takes a crap, when he wipes himself he gets fecal matter on
> his hand - he leaves the toilet without washing his hands - then he puts
> his hands in your salad. Bingo!!, ya got it. .


You're either
- Picking some really bad restaurants
- Ordering only the greasiest crap
- In need of a psychiatrist

Don't feel well 60% of the time. Ridiculous.

On Tue, 13 Mar 2007 15:23:06 -0400, "Dr. zara" >
wrote:

>- then he puts his
>hands in your salad.

Didya forget the chef has to take a crap too!!

On Tue, 13 Mar 2007 18:33:26 -0400, Ward Abbott >
wrote:

>On Tue, 13 Mar 2007 15:23:06 -0400, "Dr. zara" >
>wrote:
>
>>- then he puts his
>>hands in your salad.
>
>Didya forget the chef has to take a crap too!!

didn't you know? white people got mad ass-wiping skillz.

your pal,
rastus

"Dr. zara" wrote:
>
>
> > What is your approach? -aem
>
> I try not to eat at restaurants. I usually don't feel well about 60% of the
> time. If I do eat at one I NEVER eat the salad. You might ask why? The
> illegal im takes a crap, when he wipes himself he gets fecal matter on his
> hand - he leaves the toilet without washing his hands - then he puts his
> hands in your salad. Bingo!!, ya got it. .

What a moron.

"aem" > wrote in message
oups.com...
> The thread about favorite Chinese restaurant food got me thinking.
> What we have nearly always done and still do at Chinese restaurants is
> order at least one unfamiliar thing every time. We've found many now-
> well-liked dishes this way. But we go to other restaurants, too,
> which require different rules. In our experience, good steakhouses
> tend to do a good job on steaks but other menu items are suspect. And
> so on. Things change, but here are what would be our current
> restaurant rules, assuming good restaurants of each category:

> Other countries: in L.A. we can find restaurants featuring many
> many cuisines. The only rule is to ask lots of questions and enter
> with an experimental frame of mind.
>
> What is your approach? -aem

I always try new stuff. Went to FuShing in Pasadena a couple of weeks ago,
and tried Sizzle Dry Beef, which was excellent. Have you been to Chili
John's in Burbank. Address is 2000 Burbank Blvd, (across from the funeral
parlor) ...no laughter please. This is a "local joint" only serves chili,
mild & hot, can be made with beef or chicken, served over hot dogs, or
spaghetti. I had a bowl of hot with no beans & brought home a container of
chili & beans for the roomie.

Harriet & critters in Azusa (everything from a-z in the usa!)

"aem" > wrote in message
oups.com...
> The thread about favorite Chinese restaurant food got me thinking.
> What we have nearly always done and still do at Chinese restaurants is
> order at least one unfamiliar thing every time. We've found many now-
> well-liked dishes this way. But we go to other restaurants, too,
> which require different rules. In our experience, good steakhouses
> tend to do a good job on steaks but other menu items are suspect. And
> so on.
<snip>
> What is your approach? -aem

Primary rule: Order dishes you won't or can't make at home.

Felice

Felice Friese > wrote:

>Primary rule: Order dishes you won't or can't make at home.

That's a good rule. I hadn't formalized it as a rule before
but this has long been my practice.

Steve

Steve Pope wrote:
>
> Felice Friese > wrote:
>
> >Primary rule: Order dishes you won't or can't make at home.
>
> That's a good rule. I hadn't formalized it as a rule before
> but this has long been my practice.


As I said in another post, I never used to know how to cook fish. I didn't
much care for it. We lived a long way from the ocean and my mother, while a
very good cook, wasn't very good at fish. I really didn't know what to do
with it. I started eating it restaurants, found it was pretty good stuff
when properly cooked, got some ideas on what to do with it and started
cooking it at home.

In article >, says...

> >Primary rule: Order dishes you won't or can't make at home.
>
> That's a good rule. I hadn't formalized it as a rule before
> but this has long been my practice.
>
> Steve
>

My rule is not to have rules. Why restrict your restaurant experience
with a bunch of silly rules? If I want to order something I make at
home, so what? It will surely be different, and if it's better I will
learn something.


--
Peter Aitken

On Tue, 13 Mar 2007 18:59:01 -0400, Peter A >
rummaged among random neurons and opined:

>My rule is not to have rules. Why restrict your restaurant experience
>with a bunch of silly rules? If I want to order something I make at
>home, so what? It will surely be different, and if it's better I will
>learn something.

Good idea, Peter. Hadn't thought about it, but in hindsight, I don't
order what I make perfectly well at home. However, you're right: I
might learn something that would improve the dish I make "perfectly
well at home!" Thanks for the insight.

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Tue, 13 Mar 2007 19:34:35 -0700, Terry Pulliam Burd
> wrote:

>Good idea, Peter. Hadn't thought about it, but in hindsight, I don't
>order what I make perfectly well at home. However, you're right: I
>might learn something that would improve the dish I make "perfectly
>well at home!" Thanks for the insight.

Except that too often at the restaurants we can afford, the dish isn't
any nicer than the one I already make at home and I think 'I could
have made that for half the cost...'

I prefer a mom and pop independent type place vs. one of the chains.
I figure they have more to lose if they anger the clientele.

I avoid salad bars and breakfast buffets.

If the waiter or waitress is snide or argumentative, I don't complain
til my entire
order is served. Or better yet, I let tip be indicative of
satisfaction level.

If with a group, I encourage everyone to order something different,
and possibly agree to let all sample everything.

One of dessert is always ordered with two forks - even then, it may go
unfinished. What's with the gigantic portions?
If bread pudding is on the menu, I can't resist.

When the check is presented, I ask immediately if I pay him or her or
is there a cashier?

When traveling, I always check the yellow pages for a Thai place.

val189 wrote:
<snip>
> If with a group, I encourage everyone to order something different,
> and possibly agree to let all sample everything.
<snip>

I guess you need to be dining with a group of like-minded friends.
Generally speaking I don't mind sharing a forkful or two with a curious
companion, but being "encouraged" to order something different than
everybody else with the idea of everybody sampling would annoy the hell
out of me.

On Mar 13, 7:41 pm, Kathleen > wrote:

> I guess you need to be dining with a group of like-minded friends.
> Generally speaking I don't mind sharing a forkful or two with a curious
> companion, but being "encouraged" to order something different than
> everybody else with the idea of everybody sampling would annoy the hell
> out of me.

True, but I get really peeved when I order first and everyone else
says "That sounds good - I'll have the same!" I've been known to
change my order.

In article . com>,
says...
> True, but I get really peeved when I order first and everyone else
> says "That sounds good - I'll have the same!" I've been known to
> change my order.
>

Why? Sounds sort of childish to me.

--
Peter Aitken

"Peter A" > wrote in message
...
> In article . com>,
> says...
>> True, but I get really peeved when I order first and everyone else
>> says "That sounds good - I'll have the same!" I've been known to
>> change my order.
>>
>
> Why? Sounds sort of childish to me.
>
> --
> Peter Aitken

If you don't like what you ordered, there'll be something else at the table
you'll probably like. Then, you can do what my mother in law was famous for.

"This isn't so good."

"Wanna switch? I like what you got."

"Nah...that's OK. I don't wanna spoil your dinner."

"Really - I had your choice last time I was here. I like it."

"No - I have food at home. I'll just have some tea."

Grrrrrr......

In article >,
says...
> I guess you need to be dining with a group of like-minded friends.
> Generally speaking I don't mind sharing a forkful or two with a curious
> companion, but being "encouraged" to order something different than
> everybody else with the idea of everybody sampling would annoy the hell
> out of me.
>

That's traditional at Chinese places - everyone shares. That's why the
foods come on their own serving plates and each diner gets their own
eating plate.

--
Peter Aitken

On Mar 14, 9:35 am, Peter A > wrote:

> That's traditional at Chinese places - everyone shares. That's why the
> foods come on their own serving plates and each diner gets their own
> eating plate.

Oddly enough, that doesn't happen so much hereabouts
(Midwest U.S.) I had a friend from New York who commented
on it. Everybody else at the table just shrugged and continued
eating their own entree.

OTOH, if my husband orders something that's relatively
vegetable-free, I might order a vegetarian dish and try to
get him to eat some. However, the personal boundaries
are a little different in this case.

Cindy Hamilton

Kathleen wrote:

> I guess you need to be dining with a group of like-minded friends.
> Generally speaking I don't mind sharing a forkful or two with a curious
> companion, but being "encouraged" to order something different than
> everybody else with the idea of everybody sampling would annoy the hell
> out of me.

Sorry - I should have said 'mildly suggest' rather than 'encourage'.

aem wrote:

>
> Other countries: in L.A. we can find restaurants featuring many
> many cuisines. The only rule is to ask lots of questions and enter
> with an experimental frame of mind.
>
> What is your approach? -aem
>

I'll try anything once...

However, my rule of thumb when entering a restaurant (any restaurant)
for the first time, is to go and check out the "restrooms". If they are
nice and clean, I'll order my food...
--
Cheers
Chatty Cathy

I have a problem with the clean kitchen/ "washroom" bit.

In the UK, probably too much time will be spent in "most" places
concentrating on the "apparent" cleanliness of the place rather than the
food. They are more worried about getting shut down for the state of the
tiles than they are for the quality of the food.

Here in France, some of the best places to find really nice food are out
in the country where "city" cleanliness rules just don't apply. They
concentrate on serving good food at prices that people are prepared to
pay (be it menu du jour or whatever).

Steve


Chatty Cathy wrote:
> aem wrote:
>
>>
>> Other countries: in L.A. we can find restaurants featuring many
>> many cuisines. The only rule is to ask lots of questions and enter
>> with an experimental frame of mind.
>>
>> What is your approach? -aem
>>
>
> I'll try anything once...
>
> However, my rule of thumb when entering a restaurant (any restaurant)
> for the first time, is to go and check out the "restrooms". If they are
> nice and clean, I'll order my food...

Steve Y wrote:
>
> Here in France, some of the best places to find really nice food are out
> in the country where "city" cleanliness rules just don't apply. They
> concentrate on serving good food at prices that people are prepared to
> pay (be it menu du jour or whatever).


I am reminded of a wonderful lunch we had in Douamond just north of Verdun
on a chilly, rainy day. It was a rustic old inn with a big open hearth
fireplace at one, hence the name Auberge au Feu du Bois. There were
baguettes standing leaning against the fireplace to warm up. Lunch was a 3
course meal consisting of a shredded carrot and garlic salad, pasta with a
turkey and tomato sauce, flan for dessert and 1/4 liter of wine for 55
francs.

Chatty Cathy wrote:
>
> a
> However, my rule of thumb when entering a restaurant (any restaurant)
> for the first time, is to go and check out the "restrooms". If they are
> nice and clean, I'll order my food...
>

I prefer to sit at a table.

Dave Smith wrote:
> Chatty Cathy wrote:
>> a
>> However, my rule of thumb when entering a restaurant (any restaurant)
>> for the first time, is to go and check out the "restrooms". If they are
>> nice and clean, I'll order my food...
>>
>
> I prefer to sit at a table.

ROFL

--
Cheers
Chatty Cathy

On Mar 13, 4:28 pm, Chatty Cathy > wrote:

>
> However, my rule of thumb when entering a restaurant (any restaurant)
> for the first time, is to go and check out the "restrooms". If they are
> nice and clean, I'll order my food...
> --
> Cheers
> Chatty Cathy

We rarely eat in restaurants for numerous reasons. But today was a
special occasion for lunch. We went to a local restaurant that we had
heard a lot about, and realized it was a little expensive. When we
walked in, the entry was was clean, but the dark green almost deep-
jade carpet was clean as new -- not a spot, not a crumb, not a piece
of string -- nothing. I went into the restroom. Absolutely the
cleanest restroom in a restaurant I've EVER been in. Individual paper
towels to wipe your hands on with a beautiful flower imprint, soft as
a regular towel and absorbable. People who took care of waiting on us
- no perfume, no over-familiarity, courteous, the owner asked us if we
liked the food, and left without discussion. The wine was perfect.
The desert was perfect. The main course was perfect. I did eat a
salad which is against my rules.

It is possible. Expensive, but worth every penny of it, when you dine
so seldom.
Dee Dee
Shenandoah Valley,Virginia

Dee Dee wrote:
> On Mar 13, 4:28 pm, Chatty Cathy > wrote:
>
>
>>However, my rule of thumb when entering a restaurant (any restaurant)
>>for the first time, is to go and check out the "restrooms". If they are
>>nice and clean, I'll order my food...
>>--
>>Cheers
>>Chatty Cathy
>
>
> We rarely eat in restaurants for numerous reasons. But today was a
> special occasion for lunch. We went to a local restaurant that we had
> heard a lot about, and realized it was a little expensive. When we
> walked in, the entry was was clean, but the dark green almost deep-
> jade carpet was clean as new -- not a spot, not a crumb, not a piece
> of string -- nothing. I went into the restroom. Absolutely the
> cleanest restroom in a restaurant I've EVER been in. Individual paper
> towels to wipe your hands on with a beautiful flower imprint, soft as
> a regular towel and absorbable. People who took care of waiting on us
> - no perfume, no over-familiarity, courteous, the owner asked us if we
> liked the food, and left without discussion. The wine was perfect.
> The desert was perfect. The main course was perfect. I did eat a
> salad which is against my rules.
>
> It is possible. Expensive, but worth every penny of it, when you dine
> so seldom.
> Dee Dee
> Shenandoah Valley,Virginia
>
>
What was the name of the restaurant? My wife and I get up that way quite often
and are always open to new restaurants.

Chris

On Mar 14, 1:50 pm, ChrisGW > wrote:
> Dee Dee wrote:
> > On Mar 13, 4:28 pm, Chatty Cathy > wrote:
>
> >>However, my rule of thumb when entering a restaurant (any restaurant)
> >>for the first time, is to go and check out the "restrooms". If they are
> >>nice and clean, I'll order my food...
> >>--
> >>Cheers
> >>Chatty Cathy
>
> > We rarely eat in restaurants for numerous reasons. But today was a
> > special occasion for lunch. We went to a local restaurant that we had
> > heard a lot about, and realized it was a little expensive. When we
> > walked in, the entry was was clean, but the dark green almost deep-
> > jade carpet was clean as new -- not a spot, not a crumb, not a piece
> > of string -- nothing. I went into the restroom. Absolutely the
> > cleanest restroom in a restaurant I've EVER been in. Individual paper
> > towels to wipe your hands on with a beautiful flower imprint, soft as
> > a regular towel and absorbable. People who took care of waiting on us
> > - no perfume, no over-familiarity, courteous, the owner asked us if we
> > liked the food, and left without discussion. The wine was perfect.
> > The desert was perfect. The main course was perfect. I did eat a
> > salad which is against my rules.
>
> > It is possible. Expensive, but worth every penny of it, when you dine
> > so seldom.
> > Dee Dee
> > Shenandoah Valley,Virginia
>
> What was the name of the restaurant? My wife and I get up that way quite often
> and are always open to new restaurants.
>
> Chris- Hide quoted text -
>
> - Show quoted text -

http://www.violinorestaurant.com/

The guy's pic at the site is probably the owner. It may change. I
didn't see it the other day. The menu is on the site, I believe.
Here's what we had.
DH, Bread & a plate with olive oil for dipping (comes with meal) Mixed
Grill which included a venison sausage, lamb, chicken, veal, etc.
polenta, small leafy green salad came with it with a different
dressing, I couldn't put my finger on just how it was made.
1/2 Carafe house wine -- reasonably good for house wine.
Me: Ravioli with chard and goat cheese with walnut sauce,
Me:Cappucino - HOT, beautifully presented.
DH: Espresso - HOT (not weak)
Me: Profiteroles -- no ice cream in the middle which a lot of places
do.
DH: Baba Rhoum (sp?)

Lunch $75 - tip $15 = $90 Well worth it.
Particularly when a trip to the Red Lobster opening up cost $65 and
totally unmemorable.

There was another restaurant in the town of Winchester that was
considered of equal importance, but I happened to be in a class with
the owner/chef once for a couple of months, and he spent more time
eating his nails than anything else - you could hear the noise -- hee
hee.. There might be other nice restaurants here "in town" (not
outside of town), but I don't know of any.

Dee Dee



That's why we just don't eat out around here.
But - Violino, I can recommend.
Dee Dee

> > >>However, my rule of thumb when entering a restaurant (any restaurant)
> > >>for the first time, is to go and check out the "restrooms". If they are
> > >>nice and clean, I'll order my food..
>

No offense, but that sounds like a plot for a sitcom about a shrink and
his weird patients. I have been in places with spotless, palatial
restrooms and mediocre, overpriced food. I have also been in hole-in-
the-wall Chinese joints with marvelous, cheap food and really bad
restrooms.



--
Peter Aitken

In article .com>,
"aem" > wrote:

> What is your approach? -aem

To see if the place has at least one gluten free entree. You'd be
amazed at how many don't and how they think it is perfectly reasonable
for you to make a meal of a milk shake, a dressingless salad and a dish
of applesauce.

"Emma Thackery" > wrote in message
...
> In article .com>,
> "aem" > wrote:
>
>> What is your approach? -aem
>
> To see if the place has at least one gluten free entree. You'd be
> amazed at how many don't and how they think it is perfectly reasonable
> for you to make a meal of a milk shake, a dressingless salad and a dish
> of applesauce.

Do you require gluten free food?