http://www.chow.com/boards Sat, 26 May 2012 05:38:22 GMT Keep track of the lastest threads on Chowhound http://chowhound.chow.com/topics/851017#7366027 They just started this week but taste a little watery to me. Hopefully if the rain holds off they'll intensify a bit. I will keep you updated! coll Mon, 28 May 2012 12:21:07 GMT http://chowhound.chow.com/topics/851017#7366027 http://chowhound.chow.com/topics/846989#7366026 THE FOOD OF SPAIN Pan-Grilled Fish with Garlic and Chile Dressing, Pg. 320 (Piscada a la Bilbaina - Basque Country) This was delicious. Plain and simple. A hot skillet on the stovetop was the "grilling" method. I reversed the cooking order because it just made sense to me: Instead of cooking the fish first I made the sauce before the fish was cooked otherwise the fish would have cooled while the sauce was being made... Monkfish is the fish she uses for the recipe but gives many alternatives so I chose haddock fillets, with skin left on. The dressing consists of 5 slivered fat garlic cloves, and a dried or fresh small chile (jalapeno for me with seeds left in) that are simmered in EVOO till garlic is golden, taken off heat then white wine vinegar and chopped parsley are added. Season the fillets, add oil to skillet and heat, place fish in pan skin side down, cook till done. This doesn't take very long but depends on how thick the fillets are. The fish is not turned over during cooking. Serve with the dressing poured over. Usually I would expect this to be served with lemon wedges but this didn't seem to need anything else, not even pepper. We loved the delicate garlic flavor with the super fresh fish. Boiled potatoes are the recommended side dish. I steamed small red-skinned potatoes and served them seasoned with Maldon salt and FGBpepper and an additional drizzle of Spanish EVOO. I suppose some would like crusty bread to sop up the juices, but the potatoes were perfect crushed into the sauce. The simple salad Roden gives on page 225 (first paragraph) completed the meal. Great dinner all around. Gio Mon, 28 May 2012 12:18:59 GMT http://chowhound.chow.com/topics/846989#7366026 http://chowhound.chow.com/topics/851265#7366025 La Grenouille, served with mustard sauce, fabulous, and one of the last surviving classic French Grande Dames to boot! City Kid Mon, 28 May 2012 12:18:21 GMT http://chowhound.chow.com/topics/851265#7366025 http://chowhound.chow.com/topics/851062#7366024 I would say Miyabi (Hwy 7 and Leslie) or Inatei (Leslie north of Hwy 7) Wil Mon, 28 May 2012 12:17:47 GMT http://chowhound.chow.com/topics/851062#7366024 http://chowhound.chow.com/topics/402203#7366023 Hi Emme. Hard to believe that you have the only mention of this place (Lee Gelfond Chocolates) in the entire history of the L.A. Chowhound board (posted just over 5 years ago). Noticed it on my "random" bike ride this morning as I pedaled my way north on Robertson. Anyone else have any direct experience with their chocolates? http://www.gelfondchocolate.com/ Servorg Mon, 28 May 2012 12:16:35 GMT http://chowhound.chow.com/topics/402203#7366023 http://chowhound.chow.com/topics/847336#7366022 Was going to make some snicker doodles, but after I started cooking, realized I didn't have cream of tartar. (I hate when I do that) being that it was already 9 pm, I turned them into cinnamon sugar cookies. Last night I whipped up a batch of 'Oreos.' I'm going to bring them to my brothers BBQ- they are an often requested favorite of his. sunangelmb Mon, 28 May 2012 12:15:50 GMT http://chowhound.chow.com/topics/847336#7366022 http://chowhound.chow.com/topics/850583#7366021 When I was about 5 I made a bologna sandwich. It had the toughest lettuce that I have ever eaten. Later Mom said, who got into the cabbage? ;-) Antilope Mon, 28 May 2012 12:15:30 GMT http://chowhound.chow.com/topics/850583#7366021 http://chowhound.chow.com/topics/851302#7366020 What's the best Korean restaurant in the Twin Cities? I've heard good things about Hoban in Eagan and King's Korean in Fridley. And there's at least one Korean restaurant on Snelling in St. Paul. Anyone out there who can advise? Thanks, s-mom soccermom13 Mon, 28 May 2012 12:15:26 GMT http://chowhound.chow.com/topics/851302#7366020 http://chowhound.chow.com/topics/410445#7366019 You know, sugar just might be the missing link! coll Mon, 28 May 2012 12:12:41 GMT http://chowhound.chow.com/topics/410445#7366019 http://chowhound.chow.com/topics/848967#7366018 I second the carrot ginger soup from Pacific Foods. Their tomatoe red pepper, butternut, and broths seem lacking in flavour however, at least to me. Imagine Organic also makes a really great chicken broth (my favourite for pre-made), for those days when you're sick and want matzo ball soup fast :) torontrealais Mon, 28 May 2012 12:09:43 GMT http://chowhound.chow.com/topics/848967#7366018 http://chowhound.chow.com/topics/850952#7366017 Boyfriend loves fougasse. Great motivater. Thanks wattacetti! texaspeppers Mon, 28 May 2012 12:09:34 GMT http://chowhound.chow.com/topics/850952#7366017 http://chowhound.chow.com/topics/851049#7366016 thanx for the info are you saying its in the old Howell flea market space on rt 9?..or? Tapas52 Mon, 28 May 2012 12:08:45 GMT http://chowhound.chow.com/topics/851049#7366016 http://chowhound.chow.com/topics/851297#7366015 Still no bread delivery on Mondays. And from what I've gathered, no new produce or fish either. Monday is not the time to go to the supermarket. SnackHappy Mon, 28 May 2012 12:08:20 GMT http://chowhound.chow.com/topics/851297#7366015 http://chowhound.chow.com/topics/851053#7366014 There is another thread on this topic on the Cookware board, so we're going to lock this one. Feel free to follow the link over to Cookware if you'd like to add to the discussion. http://chowhound.chow.com/topics/851272 The Chowhound Team Mon, 28 May 2012 12:08:11 GMT http://chowhound.chow.com/topics/851053#7366014 http://chowhound.chow.com/topics/851294#7366013 Albion is ALC, I know what you mean about the no reservation bit, that said after a big lunch I tend not to want to be pinned down, so we tend to wander the streets. Starting at Verjus you could wander down Petit Champs past a nice range of wine bars to Frenchie and see how the evening progresses. I actually think Albion is a bit out of the way esp after a good lunch. PhilD Mon, 28 May 2012 12:05:40 GMT http://chowhound.chow.com/topics/851294#7366013 http://chowhound.chow.com/topics/851301#7366012 Was wondering if anyone (itaunas?) has tried the food here. I am mapping out some places to watch Euro 12 matches this month and was curious about the food. Thanks! Matt H Mon, 28 May 2012 12:05:34 GMT http://chowhound.chow.com/topics/851301#7366012 http://chowhound.chow.com/topics/845133#7366011 Barbette used to have a great cheese plate. Is this still the case? soccermom13 Mon, 28 May 2012 12:05:24 GMT http://chowhound.chow.com/topics/845133#7366011 http://chowhound.chow.com/topics/846143#7366009 Exactly. If one is canning, one needs to follow the directions, for a reason. There is leeway in flavor additions, but as for the main ingredients, including the addition of acid, following canning directions is the way to go. wyogal Mon, 28 May 2012 12:05:07 GMT http://chowhound.chow.com/topics/846143#7366009 http://chowhound.chow.com/topics/839772#7366008 so glad everything (almost) worked out for you! thansk for reporting back. boom! (hilarious) danna Mon, 28 May 2012 12:04:42 GMT http://chowhound.chow.com/topics/839772#7366008 http://chowhound.chow.com/topics/851300#7366007 Been wanting to get here for quite some time but our schedule has been crazy. Yesterday was our chance. After browsing around the city we went to Le Virtu for an early dinner, For those who have not been, in addition to the restaurant, there is a lovely canopied patio that we took advantage of yesterday. Breeze blowing through made for perfect dining weather. In a word our meal was delicious!. Our expectations were high and if anything they were exceeded. As we looked over the Abruzzo inspired menu and sipped some Yards ale we were served an assortment of crusty bread and focaccia with a pool of tasty olive oil. We shared everything. Started with Olive all'ascolana which were breaded fried green olives filled with braised porchetta. Also had Salsiccia nostrana alla griglia which is House-made Abruzzese-style sausage, Taragna polenta, peperonata. Both were excellent, the sausage with creamy polenta was off the charts good. Pasta entrees were every bit as good and a real contrast which showed the skill of the kitchen. Gnocchi affumicati was Smoked potato gnocchi, Lancaster County lamb shoulder ragu, pecorino Canestrato. Also had Maccheroni alla chitarra which was "Guitar-cut" spaghetti, lemon, rock shrimp, grated bottarga. Each had distinct flavors, one hearty and rich the other light and full of flavors. It was a delicious relaxing dinner on that patio. Our server Nick was very helpful guiding us through the menu, history of Le Virtu and the East Passyunk neighborhood. Will get back here for sure. Highly recommended. Took some pictures with the phone, hopefully I will be able to post them :) tom246 Mon, 28 May 2012 12:03:58 GMT http://chowhound.chow.com/topics/851300#7366007 http://chowhound.chow.com/topics/848094#7366006 Hey Buttertart, Did you ever choose and make the celebratory cake? If so, which one? Have you ever made the Sicilian Pistachio Cake in Heavenly Cakes? That one looks so good to me. s-mom soccermom13 Mon, 28 May 2012 12:03:45 GMT http://chowhound.chow.com/topics/848094#7366006 http://chowhound.chow.com/topics/850760#7366004 If you happen to be in Bromont, the microbrewery Brouemont has some nice beers (tried the "Nutty Brown" most recently, tasted of hazelnuts and slightly of chocolate, though not too viscous or bitter), and amazing burgers and fries. It's quite a casual place, but my husband and I always are well-taken care of there. For a nicer meal, we've had good experiences at Auberge Le Madrigal and Les David et Goliath. Neither were write-home-about meals, but both very pleasant and competent the times we went. For a non-food activity, Balnea spa is a main reason why we head out to Bromont, really gorgeous, and their food isn't bad at all. After 5 p.m., they have a promo right now where entry + table d'hote is $45, the latter of which comprised a soup (rhutabaga and maple when we went), a main course (we had the raviolis with some kind of cheese and cèpes - the olive oil they drizzled over it was so lovely), and a dessert wine. torontrealais Mon, 28 May 2012 11:59:52 GMT http://chowhound.chow.com/topics/850760#7366004 http://chowhound.chow.com/topics/851250#7366003 I havent actually been here, but their sister restaurant in Glebe is very very good (and the Neutral Bay one seems to have a bar too) http://www.nbbaranddining.com.au/joom/ Onara Mon, 28 May 2012 11:59:29 GMT http://chowhound.chow.com/topics/851250#7366003 http://chowhound.chow.com/topics/850253#7366002 It may be untraditional, but OMG does that sound faboo. I'd try this in a heartbeat. mamachef Mon, 28 May 2012 11:56:30 GMT http://chowhound.chow.com/topics/850253#7366002 http://chowhound.chow.com/topics/850402#7366001 I did a baby shower brunch at Elkridge Furnace Inn a few years ago. It was quite nice. I love Victoria's, btw...but if you're looking for "elegant," I wouldn't put it in that category! http://www.elkridgefurnaceinn.com/ stacylyn Mon, 28 May 2012 11:53:43 GMT http://chowhound.chow.com/topics/850402#7366001 http://chowhound.chow.com/topics/851293#7366000 Can't help you at all with the ratios, but w/ the indirect heat equation, it's very simple: cream scorches very easily, even over low heat. Unless you're prepared (and some folks very much are) to literally become one with the pot, the double-boiler method is safer. mamachef Mon, 28 May 2012 11:52:45 GMT http://chowhound.chow.com/topics/851293#7366000 http://chowhound.chow.com/topics/851299#7365999 We're making our annual trek to Litchfield for the week and would love any updates on the local scene. We do seafood most of the week. Our current favorites are: Lee's Inlet Kitchen Chive Blossom Salt Water Creek Bistro 217 Thanks for any updates! dawnb Mon, 28 May 2012 11:50:36 GMT http://chowhound.chow.com/topics/851299#7365999 http://chowhound.chow.com/topics/679211#7365998 +1 on the Cento. Haven't tried the Pastene brand, but if I can find it, I certainly will try it now!! And yep, anything a. oil-packed and b. jarred is going to be so far superior to the mooshy canned product..(which I use all the time anyway. :) mamachef Mon, 28 May 2012 11:46:52 GMT http://chowhound.chow.com/topics/679211#7365998 http://chowhound.chow.com/topics/851283#7365997 I eat out alone on business trips to Perth & Canberra and nobody bats an eyelid. Without knowing your budget or preferences, there are so many places in Sydney it would be exhausting to list them all for you. However, Cafe Morso is a good breakfast option in Pyrmont http://www.cafemorso.com.au So is Pen http://penonline.com.au Onara Mon, 28 May 2012 11:43:42 GMT http://chowhound.chow.com/topics/851283#7365997 http://chowhound.chow.com/topics/848976#7365996 I work in NYC and eat at many of these trucks. You typically wait minimum 20 - 45 minutes especially during the peak lunch rush. This event sounds like a great idea but sounds like they need to double or triple the # of trucks. angelo04 Mon, 28 May 2012 11:42:32 GMT http://chowhound.chow.com/topics/848976#7365996 http://chowhound.chow.com/topics/850895#7365995 That thing is STUNNING. I have never seen one like it. Please, oh please, where in the world did you find that chopping block? mamachef Mon, 28 May 2012 11:41:29 GMT http://chowhound.chow.com/topics/850895#7365995 http://chowhound.chow.com/topics/850947#7365994 Thanks for all this info, I do scrape the grates scrupulously every time after cooking but sadly, after only a few years, now the porcelein is beginning to break off in big chunks. Guess you can't use a regular scraper? The last straw, when I really started hating it, was when I saw all the paint on the inner lid peeling off, then found flakes piled up on the back shelf and realized I was biting into something crunchy when I was eating my nice Wagyu burger. I stripped the thing down, used a professional grill cleaner, got all outer loose gunk and junk removed with a Kurly Kate, turned the grills around so the bars with no ceramic left are now on the outside.....not much more I can do besides buy a new grill that isn't painted or have ceramic coated grills on it. I'm sure straight metal grates would get lots hotter and make nice grill marks, which is something that is sadly lacking in this model. But anyway that's not in the budget for the near future. And I know about the spiders, a friend had a funny story about her grill not starting on some important occasion, they were frantic and then a guest took a straw and blew out the lines and all was fixed. She kept saying "Spiders? Spiders? Can you believe it?" She was ready to throw it out! Funny I always wished my grill was hooked up to the kitchen propane tank, so I didn't have to keep running to Agway, now I won't worry about that anymore!! Since I have a Viking gas stove, I feel like the end results between the two aren't as different as they should be. coll Mon, 28 May 2012 11:41:12 GMT http://chowhound.chow.com/topics/850947#7365994 http://chowhound.chow.com/topics/851298#7365993 Where will you be staying? You can go to Mt Pleasant Seafood on Shem Creek in Mt P for fish. Magwood's and Wando, also on Shem Creek, will have fresh shrimp. Oysters are out of season until fall. Sue in Mt P Mon, 28 May 2012 11:38:56 GMT http://chowhound.chow.com/topics/851298#7365993 http://chowhound.chow.com/topics/851295#7365992 Pickle Barrel are just OK (but may do the trick - considering your location). Centre St. deli makes good party sandwiches IMO. Not exactly midtown or downtown, but they probably deliver. kwfoodiewannabe Mon, 28 May 2012 11:38:24 GMT http://chowhound.chow.com/topics/851295#7365992 http://chowhound.chow.com/topics/850408#7365990 How about The Stop? The location is not ideal, but they do amazing programming for anti-hunger and anti-poverty movements. http://thestop.org/volunteer Mand75 Mon, 28 May 2012 11:33:56 GMT http://chowhound.chow.com/topics/850408#7365990 http://chowhound.chow.com/topics/597628#7365989 They have reopened and it's a nicer space than the one on Memorial (more space etc). I went recently and had a good experience. I still prefer Chef and the Farmer, but sometimes I don't feel like driving for a nice dinner. boringmember Mon, 28 May 2012 11:33:04 GMT http://chowhound.chow.com/topics/597628#7365989 http://chowhound.chow.com/topics/849269#7365986 Well, the restaurant owner must not expect any repeat business. RosePearl Mon, 28 May 2012 11:31:29 GMT http://chowhound.chow.com/topics/849269#7365986 http://chowhound.chow.com/topics/850948#7365985 Yes, don't miss Harbor Haus! Last place you expect to find it, but I would say the best German food in the state. And kids would enjoy the waitstaff routine. If you're in Sault Ste. Marie, no one would claim that the Antlers has great food, but your kids will love it. Jim M Mon, 28 May 2012 11:30:59 GMT http://chowhound.chow.com/topics/850948#7365985 http://chowhound.chow.com/topics/849858#7365984 It's been a while since I don't get over to the area much, and I'm not sure how far you are willing to travel for this delicacy, but I believe their is a "fry wagon" trailer type operation on old King st. (Hwy 8) at the corner of River Rd. in Kitchener that has "Newfie fries". (sorry the proprieter's name on the sign escapes me) My understanding is that the deluxe version is topped with sauteed onions and peas (on request) in addition to the dressing and gravy. I believe they have a selection of "Newfie pop" as well (some Crush versions I didn't recognize) I am not a Newfoundlander and have never had the real thing, but ex pats tell me these are authentic. There was another chip wagon closer to the corner of old King St. (Hwy #8) and Fairway Rd. that also sold newfie fries. Not sure if they are still around, though. kwfoodiewannabe Mon, 28 May 2012 11:30:26 GMT http://chowhound.chow.com/topics/849858#7365984 http://chowhound.chow.com/topics/851268#7365982 Do you intend to stay on the island? Sea Biscuit is great fro breakfast and lunch, but it's popular. Get there before you get hungry. Huck's and Boathouse are both good. On Sullivans: Atlanticville, Poe's, or Sullivans. Sue in Mt P Mon, 28 May 2012 11:26:54 GMT http://chowhound.chow.com/topics/851268#7365982 http://chowhound.chow.com/topics/851217#7365981 does uchiko have cooked fish dishes as well that would be interesting for the parents dinaofdoom? My mom is suspcious of all that is uncooked that comes from the sea... Me, I looooove sushi! Their pdf menu doesn't seem to be working for me. texaspeppers Mon, 28 May 2012 11:25:42 GMT http://chowhound.chow.com/topics/851217#7365981 http://chowhound.chow.com/topics/846948#7365979 more ideas for next time http://sexypizzaonline.com/ http://www.cityocitydenver.com/ Snarf's kellymc Mon, 28 May 2012 11:23:18 GMT http://chowhound.chow.com/topics/846948#7365979 http://chowhound.chow.com/topics/851177#7365978 I've never worked in a restaurant that has ordered anything online and had it shipped. Its all about going to the restaurant supply store because generally when we need something we're in the weeds and need it right away. Plus we can feel and touch things and get exactly what we want and get a discount on an already cheap item. As far as knives, I am far more efficient with my own knives, and my knives come with me wherever I go, spoons and other things don't. I don't use one knife for everything, I don't use many, but I use the ones that allow me to do what I need to do the fastest possible and the cleanest possible with the best results and least waste. I suppose technically one spoon is different from another when it comes to spooning up liquid and pouring it on something. A 25ml spoon might be more effective than a 10ml spoon, but at the end of the day, any spoon will work fine and most places have enough spoons that there will be one that works well enough. Its the same with anything in the kitchen, the black handled spatula is best for turning foie, the wooden handled one is best for stirring the risotto, the bent spoon is best for the butter, the half melted handled spoon is for propping the door open. We learn to be efficient and find things that work the best, but a special order spoon for basting is going to be extremely low on the list of things to get. Knives are a completely different beast. I probably obsess over them more than is necessary, but certainly good knives are important in a kitchen, home or professional. If we're charging $50 for a steak it damn well better be trimmed well, cut smoothly and if there's too much waste the chef will definitely have your butt. You've gotta be able to filet a fish quickly, and either leave the skin pristine, or take the skin off and leave it pristine. If you use a butter knife or a rusty chipped knife it simple won't work for these things. And knives often are owned by the line cooks, not the kitchen, so it can be afforded that they are obsessed over. No kitchen provides amazing knives for use. They'd be stolen or abused, a basic victorinox or similar set is provided but thats about it. I value spoons, but any kitchen I've worked in has the same spoons. Regular large stainless spoons, slotted large stainless spoons, wooden spoons, measuring spoons and generally if you need a tablespoon or teaspoon you go and steal them from the front of the house because kitchens never seem to have the forethought to have their own set. TeRReT Mon, 28 May 2012 11:22:11 GMT http://chowhound.chow.com/topics/851177#7365978 http://chowhound.chow.com/topics/851279#7365975 Try the Hickory Barbecue and Smokehouse restaurant. It is five minutes west of the Thruway at Exit 19, Kingston. Good ribs and excellent smoked turkey legs. Prices are reasonable. It is a great stop for lunch or dinner. ~Fred19 http://www.hickoryrestaurant.com/ Fred19 Mon, 28 May 2012 11:12:01 GMT http://chowhound.chow.com/topics/851279#7365975 http://chowhound.chow.com/topics/851296#7365974 "Carpetbag, or carpetbagger, steak" is what you're looking for, and many recipes exist for it. It was very popular -- almost the national dish -- in Australia and New Zealand on the 1950s and 1960s. One popular variation is to use sauteed mushrooms in place of the oysters. Happy Googling. southocean Mon, 28 May 2012 11:11:53 GMT http://chowhound.chow.com/topics/851296#7365974 http://chowhound.chow.com/topics/499649#7365973 Yes, just launched misiedo.com also available from app store!Same concept of Opentable. italococco Mon, 28 May 2012 11:09:31 GMT http://chowhound.chow.com/topics/499649#7365973 http://chowhound.chow.com/topics/850541#7365969 Well I guess that ultimately this is where our disagreement will remain regarding the geographic distinction of Greece. I do understand that the process of how it's made is part of the PDO - but from what I understand that it includes all of the geographic area of mainland Greece and the island of Lesbos. Which I personally do not consider as falling under the label of being all that specific topographically. While falafel may fall into the category of the 'obvious', there are cheeses/yoghurts such as labne where such an argument could easily be made that its "only within southern Lebanon because the topography and agriculture of the Galilee has changed too dramatically in the past 70 years due to different irrigation techniques" or "only within the Galilee region because its earliest usages can be traced there". I see the history and production of labne to be no different than feta. Both products have been made across the region for centuries and while they may be associated more with one place - that's not the same as being regionally specific. And when you're talking about an area where borders and regions are so fresh, this is completely politicking to me. cresyd Mon, 28 May 2012 11:04:17 GMT http://chowhound.chow.com/topics/850541#7365969 http://chowhound.chow.com/topics/843822#7365965 and vanilla saffron imports http://saffron.com DC don515 Mon, 28 May 2012 10:54:48 GMT http://chowhound.chow.com/topics/843822#7365965 http://chowhound.chow.com/topics/851292#7365963 Yep, definitely closed, but I think it's reopening after they find a place closer in to the CBD. Not sure if it will necessitate a name change if they do! Its sous chef is now the chef de cuisine at Saint Pierre, so do head there if you want that style of food. Julian Teoh Mon, 28 May 2012 10:49:07 GMT http://chowhound.chow.com/topics/851292#7365963 http://chowhound.chow.com/topics/850813#7365961 Now some more detailed answers, in BLOCK LETTERS: • Saturday: Haas and Haas Teahouse for a late afternoon tea. (We’re going to the Marriage of Figaro at 7pm, and I know we won’t want to wait until after the opera for dinner. Plus, we’re huge afternoon tea fans). GOOD IDEA !! • Sunday: Weibels Wirtshaus (recommendations on what to order?) or Zum Kaiserlichen Thron WEIBEL IS A VERY TRADITIONAL RESTAURANT, SERVING THE VIENNESE CLASSICS. NOTHING SPECIAL, BUT A GOOD INTRODUCTION. ZUM KAISERLICHEN THRON, OTOH, IS CHINESE CUISINE IN A VERY REFINED WAY, A MULTI-COURSE MENU FOR AT LEAST 4 PERSONS THE BEST WAY TO ENJOY THE FOOD !! • Monday: Zum Schwarzen Kameel or Gaumenspiel ZUMM SCHWARZEN KAMEEL AGAIN IS MORE TRADITIONAL, BUT THE AMBIENTE MAKES IT SPECIAL. GAUMENSPIEL IS THE BETTER FOOD, BUT SERVICE AND AMBIENTE ARE LACKING... • Tuesday: Freyenstein, Bauer (how expensive is it? I couldn’t find a website or menu for it), Zum Finsteren Stern, Kutschker 44, Restaurant Martin Stein (am I right that you can do the prix-fixe menus but you don’t have to?), or Grunauer (how expensive is it?) Do you have a first choice among these? Also, do you have any idea about how much the taxi fare would be for a 17 min ride from the Hotel Konig Von Ungarn to Freyenstein? WALTER BAUER IS A TRADITIONAL HIGH END RESTAURANT, VERY SMALL, VERY PERSONAL SERVICE, AND EXTREMELY REFINED VIENNESE FOOD. IF YOU CAN AFFORD A SINGLE HIGH-END DINNER, GO THERE ! THE FOOD AT ALL THE OTHER PLACES IS ALSO EXCELLENT, INVENTIVE AND LESS EXPENSIVE THAN WALTER BAUER. THE ONLY PLACE WHERE YOU HAVE TO TAKE THE PRIX-FIXE MENU IS FREYENSTEIN, BUT IT IS ALSO THE ONE WITH THE BEST PRICE/VALUE RATIO... Since we’re planning on having fairly large dinners, I’m thinking light lunches, perhaps Kaffeehaus per Sturmi’s suggestion or patisseries. • Sunday: We’ll probably visit the Hofburg (Café Hofburg for lunch?) and, or the Kunsthistorisches Museum (Gerstner Cafe?) GOOD CHOICES. • Monday: We’ll probably visit the Belvedere. Any suggestions for lunch? Sturmi recommended the beisl Gasthaus Sperl to another Chowhounder. Would that suit us, or might it be too heavy given our dinner plans? GASTHAUS SPERL OFFERS ALSO SMALLER SNACKS AND VEGETARIAN DISHES. LUNCHING IN THEIR COURTYARD IS A PLEASURE ON A SUNNY DAY AND IS A GREAT WAY TO RELAX AFTER A VISIT TO THE BELVEDERE !! • Tuesday: We’re planning on the Schonbrunn. Café Residenz for lunch? YES, THIS IS A GOOD CHOICE. THERE ARE ACTUALLY SEVERAL CAFES AT SCHÖNBRUNN: The RESIDENZ, the PARKCAFE and the CAFE GLORIETTE: http://www.cafe-residenz.at/en/cafe-and-rerstaurant-residenz/ http://www.landtmann-parkcafe.at/en/parkcafe/ http://www.gloriette-cafe.at/en/home.html Sturmi Mon, 28 May 2012 10:48:02 GMT http://chowhound.chow.com/topics/850813#7365961