------------------------------------------------------------------------- A r o u n d B o s t o n A continuing discussion about Restaurants in the Boston Area Featuring Restaurant Reviews and weekly commentary by Boston restaurant reviewer " Z " Brought to you by Channel 1 (tm) 617-354-8873 -------------------------------------------------------------------- 40,000 files 250 Conferences 9600 HST, MIC, V.32 and Hayes lines Issue Number 2 3.16.90 to 6.11.90 Messages 233 to 322 -------------------------------------------------------------------------- Read the 2-Part Review of Brunch at the Ritz-Carlton, and the Review of Brunch at the Village Smoke House, both contained within. --------------------------------------------------------------------------Date: 03-21-90(22:56)Number: 233 To: ALL Refer#: NONE From: ZZZ ZZZ Read: (N/A) Subj: Commentary on CHILDREN Status: PUBLIC MESSAGE "Z" "Z"DINER'S REPORT BY A DINER, FOR A DINER! To everyone!! The Baby boom is having babies. I'm sure that a lot of you out there have children. Where are the family places? What restaurants go the extra mile to ensure that children are treated as guests rather than some sort of inconvenience. Crayons, coloring books, children's menus, playgrounds, who and what are out there offering the diners of tomorrow the respect they deserve today. I'm interested, and I'm sure a lot of you out there are interested also. Let's reward and promote establishments that enjoy and respect the rights of children and parents, at the same time protect that valuable evening together that may potentially be ruined by going to one of those places who find children and their parents a bother. "Z" --- ž Via ProEdit 3.2įR ž Channel 1 (tm) Date: 03-22-90 (21:35) Number: 234 To: SYSOP Refer#: NONE From: ZZZ ZZZ Read: YES (Has Replies) Subj: COMMENT Status: RECEIVER ONLY Tess, I uploaded tips. I hope to fire up some responses. I almost completed my review on the Ritz. It is already two pages long. I'm not crazy about long reviews, but I believe that their is not much I can do about it and still be semi- detailed. If I finish it tomorrow I may upload it, if not, then next week for sure. See ya "Z" Date: 03-23-90 (08:37) Number: 235 To: ALL Refer#: NONE From: ZZZ ZZZ Read: (N/A) Subj: Tips Status: PUBLIC MESSAGE "Z"s DO's and DON'Ts ----------------------------------------------------------------- Tip... Webster defines it as: "to give a small present of money to (a waiter, Porter, etc.) for some services". I have also heard it describe as: "T-o I-nsure P-romptness". As for the origin of the word, I'm not sure. If I was to define it, I would say a gift of money determined by the amount of service received. A person whose income is derived from tips might say: A customary minimum gift of cash depending on the title of the position (Waitstaff 15%, Sommelier 10%, Dining Room Captain 5%, Taxi Drivers 10%, Bellman $1.00 a bag, Coat Room people $1.00 a person and so on). I am a firm believer that a waitperson's tip depends on the amount and style of service rendered. I also believe that most people concur. Yet, time after time most of us reward rude and obnoxious behaviour as if we have no choice. How many of us have been confronted by a disgruntled waitperson because they felt that the tip you left them was inadequate. How many of us rewarded this behaviour by increasing the tip or, how many of us walk out of the restaurant angry and embarrassed, and swore that you would never go back. Am I out of line by suggesting that you call for a manager and complain like hell and demand that the tip given be returned and the waitperson fired. I once heard on a local radio program where it was suggested that if you are going to short tip (stiff) a waitperson that you take the time out of your already ruined evening to explain the reason behind your gesture of discontent. I say Hog wash (I actually have a better term). I feel that the act itself is the only explanation needed. It is not my job to train the waitstaff or do I feel that I have the responsibility of putting myself in what probably would be a difficult or embarrassing situation. I believe that if enough people would stiff when service warrants it, the waitperson will choose one of two alternatives: Get the message and give service that merits a tip, or get the hell out of the business. Either way we, the consumer wins. Who the heck gave the O.K. that large parties automatticaly get a 15% tip tacked on. I recently ate at The Top of The Hub For brunch. It was a birthday party of seven. The service was terrible and I had no choice but to ante up my portion of the undeserved 15%. When I go there again, (yes, I will dine there again. Reason to follow in a future review) If I have a party of more than 6, I will demand that the surcharge not be added in automatically. If they fail to comply with my wishes I will demand to speak to whoever is in charge until I am satisfied, or I'll split the party into two. I would like someone's opinion why this process ever got started. I understand that there are cheap skates and quite frankly, I have a low opinion of somone who doesn't tip because they are too cheap to do so. I have waited on tables and I know that it can be a very difficult job. I also know that a large majority of the dining public are not cheap and tip very well. The problem is we tip too well when it comes to service that is unsatisfactory and undeserving. What are your feelings? Are you a waitperson and feel that I should drop dead? Are you one of those people who feel as I do and is fed up? Should tips be included with large parties or should tips be included in the price of the meal like they do in other countries? Why do we not tip at fast food establishments? What do you have to say? "Z" Date: 03-23-90 (08:59) Number: 236 To: ZZZ ZZZ Refer#: 234 From: SYSOP Read: YES Subj: COMMENT Status: RECEIVER ONLY Hi Sean, Tips looks good ... and is posted. If it helps, what you can do with the Ritz review is make it two messages.... Part I and Part II - an alternative to packing it all in 99 lines or less.... Just an idea. Thanks for everything. --Æ Tess --- ž Via ProEdit 3.2įR ž Channel 1 (tm) Date: 03-26-90 (10:32) Number: 237 To: ZZZ ZZZ Refer#: 235 From: TOM REVAY Read: YES Subj: Tips Status: PUBLIC MESSAGE ZZ> What are your feelings? Are you a waitperson and feel that I ZZ>should drop dead? Are you one of those people who feel as I do and is ZZ>fed up? Should tips be included with large parties or should tips be ZZ>included in the price of the meal like they do in other countries? ZZ>Why do we not tip at fast food establishments? What do you have to ZZ>say? I had a conversation recently with a fellow whose flight from England was held up at Heathrow, a pretty common occurrance. He left the airport for a time, and using the rental car which he fortunately hadn't turned in yet, drove to a village near the airport, where he plopped himself down in a pub. There, he sat with a friend, and drank a few English ales. The British got rid of the pound note a few years ago, replacing it with a one-pound coin, and by edict, made all pound notes invalid as currency. (Those persons who have pound notes must turn them in at the Bank of England, because they are not accepted by shops.) These coins look to me like "chocolate money," small, thick slugs, about the size of a nickel but about twice as thick. Though they are worth about $1.70 a piece, they don't look like much. This guy, sitting at the bar, laid a few of these out on the bar for the barperson (who happened to be a woman), as a tip. It's easy for an American to forget the actual value of these coins, and in fact, he was offering a tip of about $5.00 for a $2.00 pint of ale. When the barperson came over, the American said, "This is for you." She looked at the money, then looked at him, and said, "What? You think I'm going to take that? You think that you can just come in here and show us all how much money you can spend on a single lousy pint, and we're going to be impressed?" And she stomped away. In England, if you leave a pound tip for service on a œ10 - œ15 pound meal, it means you're really satisfied with the service. And if you leave nothing, it doesn't mean that you didn't like it. Tips are completely optional there, but usually welcome when they're offered. In the case of the American in the pub, who merely left a tip out of habit and who didn't realize the value of the tip in real terms, it seemed to the barperson that there was an ulterior motive -- nobody would ever consider leaving such a large tip, without wanting more than bar service. Personally, I would appreciate being able to leave a tip if the service is beyond average, and not leave one at all if the service was simply inadequate. It's clear that in this country, service employees are dependent upon tips for a portion of their income, and forcing the customer to pay an additional tip is a means for restauranteurs to keep low the wages they pay to their employees. Why should it be that when one buys services in a restaurant, taxicab, etc., one should pay above the stated price for the goods, when this is almost never true in any other trade? We might argue that tips are a means to allow the employee to directly affect the quality of the service, by giving them an immediate incentive to perform their jobs well. However, I will say categorically that the level of service by wait-persons in England, and in Ireland, is generally better than here. And in the _Atlantic Monthly_ a few issues ago, their recently returned Asian correspondent, James Fallows, observed that the quality of the service in the countries he visited ran directly opposite the cultural tendency toward tipping: in the Phillippines, where tips are "manditory," service is worst, and in Japan, where tipping is nearly unheard of, the service is usually excellent. Said Fallows, regardless of your ability to tip, or your attitude on tips as an incentive to work, it's hard to get around the impression that you're bribing someone to do the job they are supposedly intending to do. Perhaps as a compromise, we could adapt the French standard -- tips are not stated as part of the cost of the meal, but every meal ticket has a "service charge" which is stated clearly on the menu, usually 15%. Take out orders would not have that charge applied, meaning that the 15% is a direct charge for table service on the meal. In addition, restaurants in Paris are required by law to display their menus in the window, allowing customers to decide whether or not to eat there before the are seated at a table. I believe this system works well, and although the service at these restaurants can be erratic as here in the US, at least all charges can be seen up-front. ...................Tom ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ I think that the species is just a step in evolution. I'm sure the chimpanzees thought people were a bad thing. -- Marvin Minsky (MIT professor & AI pioneer) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ --- ž DeLuxe 1.11į18 #2345 Date: 03-27-90 (15:23) Number: 238 To: SYSOP Refer#: NONE From: KIRAN SHAH Read: YES (Has Replies) Subj: COMMENT Status: RECEIVER ONLY Hi there. Up until now, my main interest in Channel One has been the great & vast collection of files. Yesterday however I took a look at the conferences - and was shocked at what I've been missing! I'm interested in participating in the Channel One & Relay/etc. network conferences. However, I'm a bit confused. Does one "subscribe" to conferences, and then receive all messages posted therein, or does one have to sortof manually check the latest messages? I've got CHAN1HLP, but that seems to only give specifics on commands - and is a bit vague about the overall setup. Is there anyplace else I can look for info? Thanks much. - Kiran Shah Date: 03-27-90 (16:33) Number: 239 To: KIRAN SHAH Refer#: 238 From: SYSOP Read: YES Subj: COMMENT Status: RECEIVER ONLY Kiran, Glad you discovered the conferences. May I suggest for starters that you browse in a few that interest you from the menu. To do this you will need to enter DOOR 2 to access them all. Then once in a message base, select an arbitrary message number near enough to the top message number so that you can get the gist of recent entries, and enter than number with a (+) plus sign right after it to get a consecutive read. The next step is to take up EZReader or Qwikmail reader program. They are used in conjunction with QMail Door, and allow you to download messages from conferences you have selected, then read and reply to the messages offline. You come back the next day with your upload then download the new mail. Callers can help you set up - in HELP conference or the EZReader or the QwickMail Conferences. EZ127.ZIP is the lates version of EZReader. Hope this helps a little. --Æ Tess --- ž Via ProEdit 3.2įR ž Channel 1 (tm) Date: 03-30-90 (08:22) Number: 240 To: SYSOP Refer#: NONE From: ZZZ ZZZ Read: YES (Has Replies) Subj: COMMENT Status: RECEIVER ONLY I didn't leave a message for you , but I did upload three files thursday about 6:00pm. Ritzone,ritz2, and ritz 1 which was screwed up. Ritaone and Ritz2 should be usable, if not let me know. Thanks Sean. Date: 03-30-90 (09:36) Number: 241 To: ZZZ ZZZ Refer#: 240 From: SYSOP Read: YES Subj: COMMENT Status: RECEIVER ONLY Sean, Ritzone and Ritz2 are just fine. And here they go.... Many thanks. --Æ Tess --- ž Via ProEdit 3.2įR ž Channel 1 (tm) Date: 03-30-90 (09:37) Number: 242 To: ALL Refer#: NONE From: ZZZ ZZZ Read: (N/A) Subj: Brunch at the RITZ - 1 Status: PUBLIC MESSAGE "Z" "Z" DINER'S REPORT BY A DINER, FOR A DINER! Ritz Carlton Non-Smoking section available. Cash, Amex, 15 Arlington St. (617) 536-5700 Mastercard & Boston, Ma. 02117 Visa accepted. (Arlington St. T stop) Full Liquor license Valet parking Available Fully accessible for the physically impaired. ------------------------------------------------------------------ We all have special events or occasions when we don't mind spending the extra dollar for dining... a birthday, an anniversary, maybe a close friend is in town. What ever the reason, it is an occasion where the usual watering holes do not reflect the importance of the event. The Sunday Grand Brunch at the Ritz Carlton offers the first class fine dining at a fair price. The Grand Brunch is offered year round on Sunday 11:00am-3:00pm. Reservations are suggested and a Jacket is required. Though the brunch is offered year round, at the time that this article was being written the Ritz was winding down it's 3rd annual International Cultural Festival. The International Cultural Festival offers dining experiences from around the world. Each year the Ritz Carlton invites prestigious hotels from around the globe to send their celebrated Chefs to Boston, to prepare samples of cuisine that directly represent the culture from which they come. This week we had food prepared by chef's representing Le Grand Htel, Du Cap Ferrat in Cte d'Azur France. The first in proper protocol when dining at the Ritz is: Don't worry about it. Go to relax and enjoy, don't let the mystique and formality of the dining room intimidate you. The waitstaff is professional and take it as their responsibility to serve you as well as to educate you in the art of fine dining. Questions of any kind i.e., which fork is for your entre or which spoon is to be used for dessert are common questions and the waitstaff are happy to discreetly explain any of your inquiries. When you enter the Ritz Dining room you are instantly greeted by the Maitre d'htel who guides you to your table. The tables are impeccably neat, the table cloths are crisp, napkins are fresh and absorbent. Fresh flowers, cobalt blue water glasses, 8 pieces of hand polished Silver complete the table arrangement and leave you prepared for a culinary adventure. You are received by the dining room Captain who explains how the brunch works. He explains where the different sections (Hot/cold desserts etc) are located with a brief description of each. Another waiter fills your champagne flute with Mumms, Napa Cuve and offers you some fresh squeezed orange juice, coffee or tea. --- ž Via ProEdit 3.2įR ž Channel 1 (tm) Date: 03-30-90 (09:38) Number: 243 To: ALL Refer#: NONE From: ZZZ ZZZ Read: (N/A) Subj: Brunch at the RITZ - 2 Status: PUBLIC MESSAGE "Z" "Z" DINER'S REPORT BY A DINER, FOR A DINER! Ritz Carlton Non-Smoking section available. Cash, Amex, 15 Arlington St. (617) 536-5700 Mastercard & Boston, Ma. 02117 Visa accepted. (Arlington St. T stop) Full Liquor license Valet parking Available Fully accessible for the physically impaired. ------------------------------------------------------------------ Ritz Carlton, Part two Immediately after, you are offered a shrimp cocktail followed shortly by some fresh pastries. Unlike other brunches the Ritz allows you plenty of time to get comfortable and acclimated to the surroundings. We first approached the cold section of the brunch. I found this to be the most interesting and the best as far as presentation and variety is concerned. Smoked salmon sliced fresh in front of you, three types of Caviar (Salmon, Whitefish, American) offered with crumbled egg, minced onions, capers and blinis (look like tiny pancakes only much lighter used for placing the caviar or smoke salmon on), a selection of fresh salads, Calamari salad, Salad Nicoise (Nicoise is the name given to various dishes typical of the cuisine around Nice), Asparagus Vinegarette, Marinated Artichokes hearts with pine nuts, Fresh sardines, Seafood marinated in citrus, Stuffed cabbage leaves, Sliced duck breast and Salmon tartar are just some of the delicacies available. We next ventured to the hot side, here you could have breakfast and lunch items. Some of the items included, Omelets made to order, Blintzes with a Hazelnut sauce (excellent), Eggs benedict, Cobb smoke sausage and Bacon. Then if you want something more substantial you can have Sliced Prime Rib or sliced leg of lamb (sliced by a visiting French Chef), Home made Ravioli (Poor presentation, Ravioli dry and stuck together), Beef stew from the south of France (Beef pieces too big and tough), Monk Fish with Oysters (excellent) and Chicken with fresh Basil sauce (sauce was splendid, Basil wonderful). The Bain Maries (heated containers used for service) were a bit high, and awkward. It's especially annoying if you're shorter than average height. The dessert table had to have over a billion calories, if you're on a diet or on some sort of weight program... surrender!!! Over 25 types of cakes, pies, tarts, puddings, carmels and mousse... Plus, fruit and cheese. The names of the desserts maybe unfamiliar, but you don't need to know the names to enjoy the sweet decadence that is offered. Over all the experience was wonderful, I suggest that when you call for reservations, you specify that you want non-smoking and a table away from any of the buffet tables. The lines can be a nuisance. Except for the buffet, the Ritz is completely accessible to the physically challenged. If you have mobility problems the waiters will be happy to comply with any of your needs. The price for the entire brunch was $40.00 per person. Not a price that you want to pay every week, but definitely an excellent price for that special occasion. I would also like to give special recognition to Channel 1 for all their help and support. Thanks. Bon Appetit, Au Revoir "Z" --- ž Via ProEdit 3.2įR ž Channel 1 (tm) Date: 03-30-90 (15:13) Number: 244 To: SYSOP Refer#: NONE From: DAVID BIRNBAUM Read: YES Subj: COMMENT Status: RECEIVER ONLY Brian and Tess, Prodoor refused to admit me today. Details follow. --David ==================================================== (38 min. left) Boston (10) Conference Command? open 2 Error: ATTEMPTED READ BEYOND EOF, FN=CONFINFO N=2570 EOF=121 Fatal Error! Returning to system... (37 min. left) Boston (10) Conference Command? Date: 04-01-90 (18:59) Number: 245 To: ZZZ ZZZ Refer#: 211 From: MICHAEL SALETNIK Read: YES Subj: ANOTHER REVIEW REQUEST Status: PUBLIC MESSAGE Ah, Belknap, what a street to try and get to from the Powderhouse side when driving, eh? Rudy's is definitely still in operation. I would have answered sooner, but for some reason I missed the message, dunno how... As it were, Ciao! Date: 04-04-90 (14:25) Number: 246 To: ERIC NEWHOUSE Refer#: 223 From: KAREN ROCKOW Read: YES (Has Replies) Subj: BRUNCHES Status: PUBLIC MESSAGE Just read your plea about Sunday brunch. By now, you've been and gone and it's only a memory. However, for next time, have you ever tried Peppercorn's on Prospect St. and Broadway? $6.95, I think. Date: 04-05-90 (17:51) Number: 247 To: SYSOP Refer#: NONE From: ZZZ ZZZ Read: YES (Has Replies) Subj: COMMENT Status: RECEIVER ONLY Hello Tess, todays upload is Zquiz3, On the border of good taste. It seems that things are a slow lately, is it this way all around Channel 1 or just this bulletin? Was the little plug of appreciation what you wanted? If not let me know and between us we can work out somthing. Hows advertising, anything that I can do to help? Let me know. See ya! Sean Date: 04-05-90 (21:32) Number: 248 To: ALL Refer#: NONE From: ZZZ ZZZ Read: (N/A) Subj: Culinary Quiz 3 Status: PUBLIC MESSAGE "Z" CULINARY TERMS (NOT CULINARY USER FRIENDLY) Can you guess or do you know which culinary definition is correct. Only one of the four options is a true definition. The other options are blatant lies. The answers next week. Have fun!!! ----------------------------------------------------------------- 1. Aubergine a: A.K.A.: Bringel, Patlican, Egg apple, Garden egg and Eggplant. This fruit originated from India. b: A fruit extract, "INE" is Latin for blood, GrenadINE the extract of pomegranates, GreengagINE the extract of greengages. AubergINE the extract of radiccio. c: The tendons that runs through the liver of rabbits, unique to the rodent species, not found in any other warm blooded animals. The tendons are always removed before any preparation for cooking. Known to have minimum levels of toxicity. d: In classic Scandinavian dishes, this name is given to various dishes containing rabbit liver. Another name for patˆ. 2. Ajinomoto a: Master Japanese Chef, introduced Sushi to U.S.A (San Francisco, 1942). b: Japanese name for monosodium glutamate. c: A French press for extracting au jus (With the juice) from raw meat. d: A.K.A. Green tea, China tea, Broken Ceylon and Lapsang Souchong. 3. Ged”rrtes Hundefleisch a: German inventor of the Chef's steel. In France it is known as Fusils. (a tool used by professional cooks for maintaining or honing a knife). b: A dried meat eaten in Switzerland made from dog. It is similar to Bindenlfeisch also from Switzerland which is made from beef. Traditionally, both are served sliced thin. c: A Michelin 3 star hotel located in Geneva, the home of the Hundefleisch Tort. d: Ged”rrtes and Hundefleisch are two men who in 1778 developed the first hydraulic machine for crushing and mixing cocoa bean into chocolate paste 4. Teal a: One of three parts of a Chef's knife. The shank which is the handle. The blade which is the part that does the cutting and then the teal or the point. b: A cut of beef around the neck area. A.K.A collier (French) or clod (British) and chuck (U.S.A.). c: The smallest breed of wild duck. Found in Europe, Asia and in the Americas. A.K.A. Cinnamon teal, Chinese teal and Green wing teal d: A term used when making bread. First you knead the bread then you teal it. Tealing the bread is the natural process in which the dough rises. 5. Humble Pie a: A pie that was considered more American than Apple Pie. Humble pie is made from the Humble Berries that are only found in the U.S.A.. Northeast and Northwest sections. b: What differs between Yorkshire pudding and Humble pie is that the fat of Game meat (Deer, bear, etc) is used in preparation of the pudding batter rather than beef. c: This began as umbles pie. Umbles are the heart, liver, kidney and other innards of the deer. In the old days of servants, the umbles would always be the servant's portion. Hence, the the phrase "to eat humble pie" d: A phrase that has no significant relationship to food. "Z" Date: 04-05-90 (22:37) Number: 249 To: ZZZ ZZZ Refer#: 247 From: SYSOP Read: YES Subj: COMMENT Status: RECEIVER ONLY Sean, About 40 people downloaded the Boston Restaurants file. BOSTRR01.ZIP. How about you? I wish there were thousands of people reading this conference. Because I thoroughly enjoy it and find it delightful. It is well read - but it would be nice if even more read it. Catch you later, guy. And thanks for the quiz. --Æ Tess Date: 04-07-90 (23:30) Number: 250 To: ALL Refer#: NONE From: RICHARD CARREIRO Read: (N/A) Subj: WIZ OF SPEED AND TIME Status: PUBLIC MESSAGE Some good news for Mike Jittlov fans... 1) The Coolidge Corner Theater in Brookline is going to be showing the feature length _The Wizard of Speed and Time_ starting around April 18th. They did not know if they will be showing any of Jittlov's shorts along with it. 2) The videotape of WoS&T is available in Blockbuster outlets and also Beacon Video in Brookline has the movie (and probably others). 3) Mike Jittlov says he is trying to get the lead in an upcoming TV movie about the Flash (the DC Comics superhero). He said that it will help if fans contact Warner Brothers. If you do, ask for the executive in charge of the Flash TV movie. -- Rich Hollywood's Animato Lives! Date: 04-09-90 (00:18) Number: 251 To: KAREN ROCKOW Refer#: 246 From: ERIC NEWHOUSE Read: YES (Has Replies) Subj: BRUNCHES / Peppercorn's Status: PUBLIC MESSAGE How is the quality of food at Peppercorn's? Usually you get what you pay for, and $7 seems cheap.. But if it's good, it's only about a 15 minute walk from me.. ?? -Eric --- ž Via ProDoor 3.2įR ž Channel 1 (tm) Date: 04-09-90 (20:33) Number: 252 To: ALL Refer#: NONE From: MICHAEL SALETNIK Read: YES (Has Replies) Subj: Somerville Theater Status: PUBLIC MESSAGE Has on the marquee that they are having a grand re-opening, showing "The Best of the Festival of Animation" starting April 13th. The lobby and restrooms have been visibly (from the outside) renovated. No information is available on the status of the inner theater itself. Michael --- ž EZ 1.24 #213 ž Big Brother is watching you.... Date: 04-09-90 (21:48) Number: 253 To: ALL Refer#: NONE From: MICHAEL SALETNIK Read: (N/A) Subj: Brunch Status: PUBLIC MESSAGE Looking for good brunch places close to the West Somerville / Medford line (local to Tufts U.). Already know about Pimientos and the Gourmet Express. Anyone? --- ž EZ 1.24 #213 ž Best way to fix a computer --- a good kick. Date: 04-10-90 (18:24) Number: 254 To: MICHAEL SALETNIK Refer#: 252 From: NANCY JOHNSON Read: YES Subj: Somerville Theater Status: PUBLIC MESSAGE The balcony was unsafe it had to be rebuilt in order to reopen so i guess that and a few cosmetic changes are all that was done. --- ž Via ProDoor 3.2įR ž Channel 1 (tm) Date: 04-12-90 (09:36) Number: 255 To: SYSOP Refer#: NONE From: ZZZ ZZZ Read: YES (Has Replies) Subj: COMMENT Status: RECEIVER ONLY Hello! Todays uploads include last weeks answers to Z quiz 3 (zquiz3.ans) and a review to Indian Delight (Indian) Till next week "Z" Date: 04-12-90 (11:39) Number: 256 To: ALL Refer#: NONE From: ZZZ ZZZ Read: (N/A) Subj: Indian Delight Status: PUBLIC MESSAGE "Z" "Z" DINER'S REPORT BY A DINER, FOR A DINER! Indian Delight Non-Smoking section available. Cash, Amex, 483 Cambridge St. (617) 782-0021 Mastercard & Allston, MA. Visa accepted. Not fully accessible for the physically impaired. No Liquor License ------------------------------------------------------------------- Are you the type of person who enjoys the personal recognition of a restaurant owner approaching your table to inquire about your experience at his or her establishment? The Indian Delight has been around for two years. Six months ago new management took over, it's a husband and wife team. The family spirit is strong and you're quickly made to feel as part of that family. From the warm and humble greeting you get when you arrive, to the fond farewell as you leave, Indian Delight is the place to go for ego recovery. You are made to feel like a friend. The lack in experience in service is more than compensated by sincerity. Indian Delight's menu offers Northern Indian cuisine. The menu is well written and detailed with some interesting anecdotes. A cultural experience for those who want to travel without leaving home. All menu items are made to order, which allows you the choice of how mild or hot you want your food. For appetizers we tried the Nizam's Choice (Nizam is the same as saying Ruler or King) $3.95, it consisted of a combination of Pakora, (Fried vegetable fritters), Samosa (spiced shredded potatoes and green pea turnover), Papadam (Thin spicy fried wafers, salty) and Rikki Tikki Tavi (a deep fried pocket of spiced vegetables). All of the items listed in the combination are available separately and are listed for under $3.00, all appetizers come with Chutney. Each ethnic restaurant or culture is known for one custom or another i.e., the Chinese and chop sticks. Indian restaurants also contribute many unique traditions. One of them being breads. Indian Delight offers a variety of breads, we sampled Poori $2.50 and Roti $1.25. The Poori has the best presentation, when it arrives it is puffed up like two pillows, you can be the first in your group to deflate these edible cushions. No Indian meal would be complete without an order of Poori. The Roti is not much different from Pita bread, a little denser, but also a nice treat. Don't finish the bread right away, you'll need it with your entr‚e. Entr‚es can be difficult if you're not familiar with Indian food. I strongly recommend that you consult with your waiter, or Randy (The owner) or his wife. They are all happy to accommodate you. They will ask you a few questions to determine your tastes, then like a tailor creating a suit, they will suggest the proper culinary ensemble. We tried Chicken Saag $8.95, Tandoori cooked chicken served in a spinach and cream sauce. Malai Kofta $8.95, Balls of minced vegetables served in cardomon, safron, garlic, cashews and light cream. Bengan Bhartha, $7.95 mashed eggplant sauteed with fresh tomatoes, onions, garlic and ginger. All prices are dinner prices. You can also order a la carte which reduces the cost a little bit. The dinner entr‚es are served with Basmati rice, Dal (a lentil sauce) and chutney. Over all, I highly recommend Indian Delight. The only negative is if you sit near the door it can be chilly, if you sit in non-smoking you are going to sit next to the door. Parking is on the street and limited. "Z" --- ž Via ProEdit 3.2įR ž Channel 1 (tm) Date: 04-12-90 (11:40) Number: 257 To: ALL Refer#: NONE From: ZZZ ZZZ Read: (N/A) Subj: Culinary Quiz 3 Answers Status: PUBLIC MESSAGE "Z" CULINARY TERMS (NOT CULINARY USER FRIENDLY) Can you guess or do you know which culinary definition is correct. Only one of the four options is a true definition. The other options are blatant lies. The answers !! ----------------------------------------------------------------- 1=a 2=b 3=b 4=c 5=c "Z" --- ž Via ProEdit 3.2įR ž Channel 1 (tm) Date: 04-12-90 (11:42) Number: 258 To: ZZZ ZZZ Refer#: 255 From: SYSOP Read: YES Subj: COMMENT Status: RECEIVER ONLY Sean, Yum.....Indian food. My favorite!!! Thanks much. --Æ Tess --- ž Via ProEdit 3.2įR ž Channel 1 (tm) Date: 04-16-90 (08:03) Number: 259 To: ERIC NEWHOUSE Refer#: 251 From: KAREN ROCKOW Read: YES Subj: BRUNCHES / PEPPERCORN'S Status: PUBLIC MESSAGE I only went to Peppercorn's once for brunch. I was impressed by the quantity and variety. I wasn't impressed by the wait for a table. One thing they do that seems unique is that in addition to the buffet, they let you order any type of egg or omelet and about three types of pancakes. I had the apple crepes, which were a bit too sweet for me. My cousins had omelets, which looked nice, and their kid had blueberry pancakes, which seemed mediocre. I remember finding quite a few nice things at the buffet after I abandoned the apple crepes. Beverages were extra. I'd go again. Definitely. Date: 04-18-90 (10:05) Number: 260 To: ALL Refer#: NONE From: TOM REVAY Read: YES (Has Replies) Subj: Drinks at the Roxy Status: PUBLIC MESSAGE Having worked as a volunteer at the Boston Marathon on Monday, my friend and I were invited to the party at the Roxy, in the Quality Inn on Tremont Street, that evening. I have a few comments on the bartending in the place, that I'd like to throw out at you folks. My friend was drinking Southern Comfort and 7-Up, pretty sweet, but it's her palate. The price of the drink was $4.00, not cheap, but not as bad as some nightclubs might charge. I watched as the drinks were being mixed: none of the bartenders actually measured the ingredients which they were adding. So the first drink she had, I saw what looked like a pretty generous shot going into the glass. For her second drink, she asked to have it without ice, and it came out tasting all right. But the third time we ordered, from a different bartender, I saw the shot go in, and it was clearly much less than the other two drinks. When it was delivered, the taste was off -- it was much less strong than the other two drinks. So I spoke with the barperson. I said, "This tastes weak. Could you add a little more Southern Comfort?" Said she, "There's one and a half ounces in there! If you're going to get it without ice, it's going to be diluted by extra 7-Up!" And she went away. My friend asked me how she could know the amount of liquor in the glass, if she didn't measure it. Of course, she couldn't, and I could see when she poured it that it was short. More than that, though, if the barperson's explanation was correct, then she put in too much 7-Up. We didn't ask for a weak drink -- we simply asked for a standard drink, but without the ice. I suppose on a busy night, these people don't have the time to argue with patrons. Still, they have an obligation to give you what you pay for, and if they only had some way of measuring the drinks, say with an automatic drink dispenser as I've seen in the airport lounges, or in nearly every pub I've seen in Europe, there'd be no question, or argument, as to amounts. After all, what chef would be so sloppy measuring portions of food? And for that matter, since the amounts of liquor weren't being checked by the management, what would it have hurt our barperson to have been courteous, and just added a little more? We'd be happy, and it wouldn't have cost her anything. ...................Tom --- ž DeLuxe 1.11į18 #2345 Date: 04-18-90 (12:52) Number: 261 To: TOM REVAY Refer#: 260 From: ZZZ ZZZ Read: YES Subj: DRINKS AT THE ROXY Status: PUBLIC MESSAGE Some bartenders are able to measure their drinks by counting bubbles, as for Roxy's, who knows? Did the first bartender over pour or did the second bartender under pour, that is the question. Unfortunately, inconsistency among bartenders is the biggest problem any bar/restaurant owners have. As a consumer, our only choice of action is to take advantage of the generous bartender and tip him or her well (No pun intended) to reward proper behavior. I agree that the second bartender should have gone the extra step to ensure that a guest leaves satisfied. Shame! Shame! to second bartender. I say, no way, JosŠ to automatic liquor dispensers. I like the bartender's ability to mix drinks as he/she sees fit. Using your Chef analogy, the Chef needs the freedom in determining the amount of any particular ingredient that may go in any dish. So should a good bartender be allowed to develop his or her own repertoire. Fortunately, we have the ability to choose which bar or bartender we will patronize. We have the power of the feet, if you are unhappy, take your feet somewhere else. I hope that your tip reflected your disapproval of bartender #2. Thanks for sharing your experience, it gives us food for thought next time we are at a bar. I'm sure that your experience has been shared by many, including me. "Z" Date: 04-18-90 (18:37) Number: 262 To: TOM REVAY Refer#: 260 From: ERIC NEWHOUSE Read: YES Subj: Drinks at the Roxy Status: PUBLIC MESSAGE Tom, As an on and off Bartender, I can tell you that any bartender worth their salt can pour an oz with precision. The quantity in the cup probably was near the oz and a half mark. However, one thing that the service industries continually forget is that the customer is always right. If you ask for a stronger drink, then the bartender should give it to you! One way to cut down on shoddy service is to not tip. Another way is to cause a scene at the restaurant, but that's usually not realistic. You can also complain to the manager about a bartender's attitude. Like I said, the customer is always right, and even if you're out of your mind when you're complaining, the manager will probably listen. Everyone has their favorite bars. I would suggest that you simply not frequent the Roxy; there are plenty of good bars which serve drinks at $3/drink. Then you can include a 25% tip and still get away with five drinks for a $20. -Eric --- ž Via ProDoor 3.2įR ž Channel 1 (tm) Date: 04-19-90 (13:26) Number: 263 To: TOM REVAY Refer#: 260 From: MICHAEL SALETNIK Read: YES (Has Replies) Subj: Drinks at the Roxy Status: PUBLIC MESSAGE One note about pouring accurate drinks. If speed pourers are attached to the bottles, ounces may be very closely poured by timing. I believe it's 3 seconds to 1-1/2 ounces, or something like that. Michael --- ž EZ 1.24 #213 ž This space for rent [ ] Date: 04-19-90 (13:46) Number: 264 To: ZZZ ZZZ Refer#: 261 From: TOM REVAY Read: YES (Has Replies) Subj: DRINKS AT THE ROXY Status: PUBLIC MESSAGE _ Answering both Z and Eric Newhouse ZZ>I agree that the second bartender should have gone the extra step to ZZ>ensure that a guest leaves satisfied. Shame! Shame! to second ZZ>bartender. EN>However, one thing that the service industries continually forget is EN>that the customer is always right. If you ask for a stronger drink, EN>then the bartender should give it to you! One way to cut down on EN>shoddy service is to not tip. Another way is to cause a scene at the EN>restaurant, but that's usually not realistic. You can also complain EN>to the manager about a bartender's attitude. Well, first off, at $4 for a single-liquor drink, I'm less inclined to tip -at all-. I mean, think about it -- a waitperson returns to your table several times, asks how the meal is, and should take an interest in how you are enjoying yourself. But the barperson in a nightclub spends maybe 20 seconds, asking you what you want, tossing ice in a glass, pouring libation from a bottle and soda from a dispenser, and plunking it in front of you. For -that- I should pay an extra 15%, on top of an already high price? Sorry, I disagree. As for making a scene: I suggested to my friend that one way of dealing with the situation is to pour the drink onto the bar, and leave the club. I think our barperson would have gotten the message darn quick, but we would have to be prepared to leave the place. If we didn't, the bouncers would likely be none-too-gentle with us. Find the manager and have a conversation with him/her? With 2000 people dancing in the place, and the sound at 115dB, complaining about a shortage of liquor in a $4 drink for a party that we got into for free? You must be joking! EN>As an on and off Bartender, I can tell you that any bartender worth EN>their salt can pour an oz with precision. The quantity in the cup EN>probably was near the oz and a half mark. ZZ> I say, no way, JosŠ to automatic liquor dispensers. I like the ZZ>bartender's ability to mix drinks as he/she sees fit. And if they feel fit to make a bad one? Or one that has far more liquor than you want, so it's undrinkable? No, I think that one attribute of a good drink is consistancy, and if Eric is right about the second bartender pouring the drink accurately, it means that the first two didn't pour right. So where's the consistancy? In England, they use the dispensers because they're required to, by law. And their glasses have marks on them to show where the drink must stand to be legal. Saying that the bartender should have the freedom to mix the drink as they "see fit" means that they can do to you what they want, and expect you to pay for it. ZZ> Fortunately, we have the ability to choose which bar or bartender ZZ>we will patronize. We have the power of the feet, if you are unhappy, ZZ>take your feet somewhere else. EN>Everyone has their favorite bars. I would suggest that you simply not EN>frequent the Roxy; there are plenty of good bars which serve drinks EN>at $3/drink. Then you can include a 25% tip and still get away with EN>five drinks for a $20. Of course! Frankly, the -worst- service I've ever seen is in nightclubs. I saw the Pogues at the Palladium in New York last month, where they charged $6.50 for a Southern Comfort & 7-Up, and a 10oz Heineken was $5, and this was after paying $27 to get into the place! (You're crazy if you think I'll tip a red cent at those prices! 8-) ) I usually frequent the Brendan Behan, in Jamaica Plain. Last week, I was in there with a friend, who was taking the old Irish flu remedy: a shot of Jameson, with boiling water, and a lime with cloves. (Does it work? Well, I had one once when I was sick, and by the time you're at the bottom of the glass, you're so HOT between the booze and the water, and your mouth is tingling from the citrus & spice, that you just don't CARE! So I guess that's as good as any "cure" gets! 8-)) Anyway, I bought my friend his "hot whiskey", and he didn't like it -- not enough whiskey. So he brought it back to the bar, and asked for more. The bartender held the bottle and started pouring. Said he, "You tell me when to stop." And my friend said stop, thanked the guy, and came back to the table. (And in case you're wondering, I always tip at the Behan. Two pints of Guinness cost $5, I always leave $6, and I'm in there 2 - 3 times a week. Matter o'fact, when Syl and I stroll in, Patsy the bartender has gotten in the habit of checking his watch and saying, "Yup! Right on time!" 8-)) ...................Tom ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Never pay cash for a satellite. -- Sparrow (New York poet) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ --- ž DeLuxe 1.11į18 #2345 Date: 04-19-90 (20:18) Number: 265 To: ALL Refer#: NONE From: ERIC NEWHOUSE Read: (N/A) Subj: Tipping Status: PUBLIC MESSAGE To address a few of the issues you raise: 1. Tipping: Although a 15% tip may not be appropriate for bartenders, as a bartender myself, I feel that some tip is necessary. Bartenders don't make that much money since tips are part of their expected income (much the same way they are for waiters). Bartenders depend on tips to some degree. Because they depend on tips, like waitors, they should offer good service. A tip is primarily a way for the customer to say "Thank You" for a job well done, and if the job isn't well done then ithe customer should reflect that in the tip. 2. Causing a scene: Sometimes it's realistic, usually it's not. But it usually works. 3. Finding the manager: Perhaps it's not reasonable at the Roxy, but it works at small, cozy bars. I once talked to the manager at Shay's bar when the waitress spilled drinks all over me and didn't apologize sufficiently, and I left satisfied that the manager had reprimanded the waitress. 4. Automatic liquor dispensors: I have to agree with Z; these strike me as a horrible idea. The reason that you get different drinks at different places is because bartenders usually make the drinks according to THEIR tastes, not yours. Also, I've worked with some bartenders that always make drinks STRONGER than the oz/oz « required when the manager isn't looking. These bartenders reason that since customers are paying for the alcohol, it's better to over serve than to under serve. The bartender should be your friend, your tool. You will (presumably) be tipping him to make what YOU want, and nothing else. Tell him/her what you want and in most cases you'll get it. Ask for drinks extra strong or weak. At my favorite bar they know me well enough to put an extra half oz. of Kahlua in my White Russians and Cuantro instead of Triple Sec in Margaritas. Automatic Drink Dispensers would remove my freedom of choice for drinks like these; it would demand conformity. I can't condone it. I'm glad to hear you tip at the Behan. It sounds like great service.. BTW, I'd be curious to hear your favorite bars and drinks (besides the Behan).. -Eric --- ž Via ProDoor 3.2įR ž Channel 1 (tm) Date: 04-20-90 (07:47) Number: 266 To: ALL Refer#: NONE From: ZZZ ZZZ Read: (N/A) Subj: Christopher's Status: PUBLIC MESSAGE "Z" "Z"DINER'S REPORT BY A DINER, FOR A DINER! Non-Smoking section available Christopher's Cash, 1920 Massachusetts Ave (617) 876-9180 Mastercard & Cambridge, Ma. Visa accepted. Full Liquor license Valet parking Available NOT fully accessible for the physically impaired. ------------------------------------------------------------------ The People's Republic of Cambridge, the Berkeley of the East Coast, the Home of Christopher's. It's located at Porter Square. Christopher's opened 9 1/2 years ago introducing to Cambridge Tex-Mex style cooking. Christopher's owner (Charlie) originally owned two successful health food stores. He decided to sell them and venture into the restaurant business, bringing with him the knowledge and experience of health food and health conscious preparation which is reflected in all his menu items. The menu still parades the old Tex-Mex regulars: Nachos, Burritos, Mexican Pizza, and so on. The Nachos are a must, ranging from $4.25 for Cheese Nachos to $6.50 for the Large Assorted Nachos. My favorite is the Chicken Nachos, plump pulled chicken smothered in cheddar cheese on top of fresh cut and fried tortillas (in 100% veg oil). I've heard Christopher's Nachos was once mentioned as the best, and I agree. Other items included on Christopher's menu are Mexican Pizzas, Mexican Pizza with Cheese, which is Cheddar cheese on a fried tortilla ($4.75), Christopher's Mexican Pizza ($5.50) a very filling meal or appetizer, it consists of a fried tortilla topped with refried beans, a spicy red sauce, cheddar cheese olives, jalape¤os, scallions and red onions. The refried beans, red sauce salsa and guacamole are all made fresh. Burritos come with a choice of fillings: Spicy Chicken ($5.95), Sesame Spinach ($4.95) or Bean ($3.95). Christopher's also has a decent variety of classic salads to choose from: Marvin Gardens which is a vegetarian Chef Salad ($5.75), Cobb Salad which is made up of salad greens, chicken, avocado, two types of cheese (cheddar and bleu cheese) and bacon ($5.95). All the salads are plentiful, enough to share. Soups, hot and cold sandwiches and Burgahs making up the rest of the menu. Prices are in the area of $4.- $6.00. Dinner specials are more expensive averaging around $10.00. Christopher's purchase their cakes from Rosie's and their Ice Cream from Ben and Jerry's. They have a beer list that hosts 35 different bottled beers plus 7 beers on tap and two non-alcoholic beers. Christopher's also offers live entertainment and a Jazz Brunch. Call for a list of performers. Over all the menu is pretty simple, not much in originality in today's time. What is important is the consistency in which the food is prepared. Fresh quality, decent portions which more than equal your investment. All of the menu items are better than average and most are excellent. Service lacks experience. Of course, when you're located between Harvard and Tufts you don't get much as far as experienced waitpeople. The service is pleasant and genuine. Another point in which I respect about Christopher's is their Community participation and unafraid positions that they take on issues. Profits from their cigarette machine go to a children's charity in Cambridge. That is pretty decent when you consider that a lot of restaurants are charging a quarter to use the phone. They also advertise on their door that they are boycotting certain coffees because of their unfavored positions in certain Latin American Countries. You would never catch a non-independent restaurant taking such a risk. Whatever your opinion, you have to admire the guts. Give Christopher's a try. Until next time we meet, "Z". --- ž Via ProEdit 3.2įR ž Channel 1 * Personal Communications Date: 04-20-90 (18:05) Number: 267 To: ERIC NEWHOUSE Refer#: NONE From: TOM REVAY Read: YES (Has Replies) Subj: Tipping Status: PUBLIC MESSAGE EN> 4. Automatic liquor dispensors: EN> EN>The reason that you get different drinks at different places is EN>because bartenders usually make the drinks according to THEIR tastes, EN>not yours. That's fine so long as the bartender buys my drinks! If he's paying, he can mix 'em any way he wants to! 8-) (Look, I didn't argue this point yesterday, but the third drink -was- weak. I can't believe there was an ounce and a half of liquor in the thing. She just plain screwed up, and she wouldn't make good on it.) If you're going to a cafe where they have specialty drinks, maybe then you can give the bartender some leeway. But when the barperson is in a dance hall setting, running around like a blue-tailed fly, waiting on 20 customers at once, there's hardly an art to pouring a gin & tonic or a screwdriver. Just dump in the liquor, pour the soda, serve the drink, take the cash, and keep moving -- that's what the service at a busy nightclub amounts too. For those bartenders, I'd think an easy way to measure the liquor would be beneficial. EN>At my favorite bar they know me well enough to put an extra half oz. EN>of Kahlua in my White Russians and Cuantro instead of Triple Sec in EN>Margaritas. Automatic Drink Dispensers would remove my freedom of EN>choice for drinks like these; it would demand conformity. I can't EN>condone it. You misunderstand: the auto dispensers are for the major brands of liquor, dispensing a measured amount of one ingredient. The bartender still -mixes- the drink using ingredients s/he selects. If when somebody orders a scotch & soda, without asking for it extra strong or extra weak or extra anything, it's just a matter of putting the glass under and pressing the button on the scotch. If, on the other hand, the customer asks for something special, the bartender still has the option of custom mixing it by pouring from the bottle, or by holding in the button. You check the pubs in Britain -- they -uniformly- pour beer better than the US, and the quality of the beer is better. You watch how an Irish publican draws a Guinness -- it's practically an art form. You watch how an Irish coffee is made at Shannon airport, where it was invented, and you can see that creativity is not denied by simply having a measuring device to help out the bartender. ...................Tom ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Either I always tell the truth, or I always lie! (Heh, heh! Jus' lyin'!) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ --- ž DeLuxe 1.11į18 #2345 Date: 04-20-90 (18:05) Number: 268 To: ERIC NEWHOUSE Refer#: 265 From: TOM REVAY Read: YES (Has Replies) Subj: Tipping Status: PUBLIC MESSAGE EN> I'm glad to hear you tip at the Behan. It sounds like great EN>service.. BTW, I'd be curious to hear your favorite bars and drinks EN>(besides the Behan).. Funny thing about tipping at the Behan -- they don't seem to expect tips. And Irish folk don't normally leave them, because it's not the custom in that country. But being a bartender is a pretty good job there; in fact, the dream of many expatriate Irish is to return home and open a pub! And it's not so much that the -service- is so good, it's that the friendliness is there. They don't just serve an honest pint, they're just plain nice folks. One problem we have with them, though, is that their beer buyer doesn't know his job as well as he should, in my humble opinion. They list Carlsburg draft, but often enough, they're out of it. Carlsberg is very popular in Ireland, and Syl drinks it when she can. The Behan does a fair business in the Spudweiser/Michelob and the Miller/ Lite/Genuine Draft lines, but it seems they run out of one or another pretty frequently, just in time for the weekends. The -best- tasting beer to be had is Doyle's, in Jamaica Plain. Their draught Sam Adams tastes superb! Unfortunately, they don't pour it real well; they just slosh it fast in the glass. This is tolerable for lagers, but they also carry Guinness Stout on draft, and unless you're willing to pour that stuff -very slowly- (like the Behan does), you end up with a pint that's not creamy enough. What's strange is that Doyle's invested in genuine stout glasses some time ago, a special pint glass with a "bubble" about 3/4" below the rim, which is the place where the head is allowed to settle, before it gets topped off. But then Doyle's uses these special glasses, without allowing the beer to settle at all, wasting the purpose of the glass! The Behan doesn't have these glasses, unfortunately, but their trade is much smaller than Doyle's, and it would probably be a real hassle for them to maintain two sets of pint glasses. Besides that, I like the bar at Christopher's, which I see reviewed on Channel 1 today (I haven't read the review). They serve a decent selection, although it's important to sit downstairs, where one can get the full range of draughts; I believe they only serve Bass ale upstairs. And although the Commonwealth Brewery charges top-dollar for their beers, their Burton Bitter is probably the best of that variety to be served on this side of the Atlantic. They pour it from the hand pump, as well, something rarely seen in this country, but common in England. Finally, so you know I'm not a plain ol' cheapskate -- I -do- tip bartenders in each and every one of these places, usually better than 15%. I'm perfectly willing to pay for service, if it's good, or even reasonable. ...................Tom ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Sound bites: the taglines of television. ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ --- ž DeLuxe 1.11į18 #2345 Date: 04-20-90 (21:55) Number: 269 To: TOM REVAY Refer#: 267 From: ZZZ ZZZ Read: YES Subj: IRISH COFFEE Status: PUBLIC MESSAGE I thought that the Irish Coffee was invented in San Francisco. I don't recall the name, but I'm sure they have the record for the most Irish coffee served in one place. O'well(not an Irish name) "Z" Date: 04-25-90 (23:02) Number: 270 To: MICHAEL SALETNIK Refer#: 263 From: KAREN ROCKOW Read: YES Subj: DRINKS AT THE ROXY Status: PUBLIC MESSAGE So you think a bartender will be more accurate gauging time than volume? Why? Date: 04-26-90 (20:02) Number: 271 To: KAREN ROCKOW Refer#: 270 From: MICHAEL SALETNIK Read: YES (Has Replies) Subj: DRINKS AT THE ROXY Status: PUBLIC MESSAGE KR>So you think a bartender will be more accurate gauging time than volu KR>Why? I find it easier to just in my head go "1-mississippi, etc..." than actually try to gauge volume, especially when adding liquor to a mixed drink, where the glass already has liquid in it.... --- ž EZ 1.24 #213 ž Hey, we're not sane, are we? Date: 04-26-90 (20:23) Number: 272 To: SYSOP Refer#: NONE From: ZZZ ZZZ Read: YES (Has Replies) Subj: COMMENT Status: RECEIVER ONLY Hello, Thai House is todays review. (Thai) See ya! Date: 04-26-90 (22:08) Number: 273 To: MICHAEL SALETNIK Refer#: 271 From: KAREN ROCKOW Read: YES Subj: DRINKS AT THE ROXY Status: PUBLIC MESSAGE As a non-drinker, I must say all you people have Such Terrible Problems. It sounds like drinking creates enormous difficulties in one's life. Pass the lemon Coke, please. Date: 04-27-90 (10:10) Number: 274 To: ALL Refer#: NONE From: ZZZ ZZZ Read: (N/A) Subj: The Thai House - Review Status: PUBLIC MESSAGE "Z" "Z" DINER'S REPORT BY A DINER, FOR A DINER! Thai House Non-Smoking section available. Cash, Amex, 1033 Commonwealth Ave (617) 787-4242 Mastercard & Boston, MA 02115 Visa accepted. Not Fully accessible for the physically impaired. ----------------------------------------------------------------- Call it Free (Thai translation for Thai) or the Land of Smiles. Inevitably, you'll to call it "Here to Stay". Of the myriad of ethnic restaurants, Thai cuisine has emerged with a ranking that I consider the best when it comes to an over all history for consistent Quality food and superb service. I have never been in a Thai restaurant where the Quality and the calibre of service have been anything but excellent. The Thai House continues to perpetuate my beliefs. The Thai House is a medium-size restaurant that has an adequate non-smoking section. Parking is on the street and metered. If you dine in the evening, parking becomes more convenient. On this particular stretch of Comm Ave., there are two Thai Restaurants pretty close together. I recommend both, but I believe that the Thai House is the better choice of the two. The menu Thai House offers is organized, descriptive and easy to breeze through. The prices are very reasonable (Average entr‚e $9.50) and the portions more than compensate for the price. For appetizers we ordered Chicken Satay ($4.95) 5 strips of charcoal grilled, skewered chicken. The Satay (curried enhanced peanut sauce) is delicious, with good consistency and an admirable texture that has a pepper bite. A reliable starter to fire up and arouse the taste buds before any meal. The next appetizer served was Chicken Lollipops ($5.50), golden fried chicken with a stuffing of seasoned ground shrimp and mushrooms. Imagine a chicken leg with the meat pulled above the bone but not detached. Then, roll that chicken leg in the stuffing mentioned above and fry. I enjoyed these chicken lollipops tremendously. I hate the name. Avoid the fried tofu, it is tasteless and the surface has the same in texture as the outer edges of fried eggs. If you love Garlic, then you most definitely will love their Garlic Shrimp ($10.95). Also offered is Garlic Squid ($9.95), Garlic Chicken ($8.50), and Garlic Beef or Pork ($8.95). The Garlic shrimp comes with about 8 pieces of medium shrimp, sauteed till the garlic is crispy and the shrimp is tender and plump. If garlic is not your cup of tea, then maybe the curry selection will satisfy you. The choice of Emerald, Red, or Yellow curry is available, served with either beef or chicken ($7.95) or shrimp ($8.50) The colors do not necessary indicate the hotness of the dish, just the way the curry was made. We had the Curry Duck ($7.95). The Duck is served in red Curry with pineapples, cherry tomatoes and sweet basil. I would have preferred more duck and less fat, but otherwise the dish was not too bad. You can dictate to your waiter the degree of hotness with any of your dishes. Noodles are an important staple on any Asian menu. The Chinese like to believe that by their length, noodles signify long life and is always served on birthdays. In Taiwanese villages(not to be confused with Thai), noodles are presented as grave offering for happier stay in heaven. Whatever your reason for enjoying noodles, you will enjoy Thai House's Pad Thai ($6.95). Rice noodles served pan fried with egg, chicken, baby shrimp, bean sprouts and finely chopped peanuts. They also offer a country style Pad Thai ($6.95) which is spicier and they offer a Vegetarian Pad Thai ($5.75). I enjoy the Thai House, the service is as good as the service in any 5 star restaurant. The food is always pleasant and enjoyable and they serve beer and wine. The Thai House offers plenty of subtle services that are not immediately recognized such as, a thin slice of lemon in your water, creatively carved garnish with all your food and fresh and spotless linen. I don't like the fact that they charge extra for rice with most of the entr‚es. The last point that may or may not be so important is that the managers clash with the ambience, they dress as they sould be on Wall St. completely contradicting the restaurant's atmosphere. If your were to dine there, you would understand my point. Until next time, "Z". --- ž Via ProEdit 3.2įR ž Have you filled out S cript 7 yet? Date: 04-27-90 (10:10) Number: 275 To: ZZZ ZZZ Refer#: 272 From: SYSOP Read: YES Subj: COMMENT Status: PUBLIC MESSAGE Again - thanks for another great review...I just love your reviews. . Tess --- ž Via ProEdit 3.2įR ž Have you filled out S cript 7 yet? Date: 05-05-90 (10:46) Number: 297 To: SYSOP Refer#: NONE From: ALAN KAUFMAN Read: YES (Has Replies) Subj: COMMENT Status: RECEIVER ONLY I ACCESSED CONF. 10 TO OBTAIN RESTAURANT REVIEWS AND GOT LOST. IT SEEMS THAT ONCE, WITHIN A CONFERENCE, WHETHER I SEEK FILES, BULLETINS OR OTHER WISE, I NO LONGER SEEM TO BE WITHIN THE CONFERENCE I SELECTED AND CANNOT DELVE FURTHER. I'M SURE MY PROBLEM IS SIMPLE TO RESOLVE, BUT I STILL CAN'T RESOLVE IT. HELP? Date: 05-05-90 (12:00) Number: 298 To: ALAN KAUFMAN Refer#: 297 From: SYSOP Read: YES Subj: COMMENT Status: RECEIVER ONLY Alan, Once you are in Boston Conference, you can read messages by selecting a message number to start from adding + to the number. When you have read enough, answer NO to the "more?" prompt. This will give you the main prompt FOR the conference. To return to the main board from the conference command prompt, enter A , or to see the conferences menu from this point, enter J . You do need to A bandon most conferences to rejoin the main board and its FILES and Bulletins. HOpe this helps you some. --Æ Tess --- ž Via ProEdit 3.2įR ž Channel 1 * Personal Communications Date: 05-05-90 (19:29) Number: 299 To: SYSOP Refer#: NONE From: ZZZ ZZZ Read: YES (Has Replies) Subj: COMMENT Status: RECEIVER ONLY Sorry about the delay, I was very busy this week and did not have time to eat out until yesterday. I had a speeding ticket that I was fighting on my own, Real estate Boards (Salepeople) and some other misc exams. Hope you enjoy this one. See Ya, Sean Date: 05-05-90 (19:32) Number: 300 To: ZZZ ZZZ Refer#: 299 From: SYSOP Read: YES Subj: COMMENT Status: RECEIVER ONLY Thanks Sean - much appreciate your review. Will post pronto. P. S. You are allowed to take a week off from time to time. . Did you beat the traffic ticket charge? --Æ Tess --- ž Via ProEdit 3.2įR Date: 05-05-90 (20:43) Number: 301 To: ALL Refer#: NONE From: ZZZ ZZZ Read: (N/A) Subj: The Water Cafe - a Review Status: PUBLIC MESSAGE "Z" "Z"DINER'S REPORT BY A DINER, FOR A DINER! WATER CAFE (617) 350-8915 Cash, Amex, 560 Tremont St. Mastercard & Boston, Ma. 02116 No Non-Smoking Visa accepted. Wine and Beer license NOT accessible for the physically impaired. ------------------------------------------------------------------ Some of the nicest restaurants go undiscovered because of their proximity to certain neighborhoods. The South End (Around Tremont St.) is one neighborhood that had its share of hard times, and as a result some fine and unique establishments go unnoticed. Along Tremont St., around Clarendon St. and Dartmouth St., exists a dining oasis for the adventuresome. One of the places that I found and enjoyed immensely was the Water Cafe. The Water Cafe is a restaurant that offers no help in creating a mood, no flashy art on the walls, the menus are hand written and xeroxed with some misspellings. The waitstaff wears jeans or what- ever they happen to be comfortable in. What is interesting is, the lack of atmosphere creates its own ambience, implemented by the fusion of personalities and nature of the fellow patrons. The menu as I already wrote, is hand written. It consists of items like carmelized onions, coriander vinaigrette, bliss potatoes and leeks, just to give you an idea. The Water Cafe changes their menu about every other week. There were 10 items listed on my menu, all under $10.00. The average entr‚e is about $8.00. There is minimal descriptions given on each of their entr‚es, which in my opinion does a disservice to their menu. When we were seated the waiter wasted no time bringing us fresh sliced bread with unsalted butter. He answered all our questions with considerable amount of patience. The service overall was good, inexperienced and honest. For appetizers we ordered a Pizzette ($5.00). This is a 6" pizza made with a sour dough crust, topped with spinach, tomato, garlic and Mozzarella cheese. An excellent appetizer, enough for four people if accompanied with another appetizer. We also split a Caesar's Salad, no anchovies (not good), but they used fresh parmesan cheese. Entr‚es were limited as far as choices, but all the basics, Seafood, Steak, Fish and Chicken are covered. I had Tomato Fettucini with large strips of chicken breast prepared with walnuts, mushrooms tomatoes, leeks, wine and lots of garlic. ($8.00). All the ingredients were fresh and there was plenty to eat, a five star dish. Another item we tried was Roasted Herb Chicken served with a Vegetable paella ($8.00). Also an excellent dish. From what I can see all the guests were content. I certainly had a good time and will go back. Parking is a hassle and I recommend that you do not park too far from the restaurant, unless you are in a group. The restaurant is small, all the tables are built for two and some wobble. The restaurant is roomy and is not crowded. There is a great view down Clarendon St. to the John Hancock Building. The food is great, the service is fine and the patron- made ambience is delightful. A classic Cafe by its own definition. Give it a try when you can. "Z" --- ž Via ProEdit 3.2įR ž Channel 1 * Personal Communications Date: 05-11-90 (09:02) Number: 302 To: ALL Refer#: NONE From: KAREN ROCKOW Read: (N/A) Subj: PEPPERCORNS Status: PUBLIC MESSAGE Update: the Sunday brunch has gone up to $7.95. Date: 05-12-90 (18:10) Number: 303 To: SYSOP Refer#: NONE From: ZZZ ZZZ Read: YES Subj: COMMENT Status: RECEIVER ONLY Tess I just want you to know that I am working on a review today. It should be ready tommorrow or mon. Please bare with me for the the next couple of weeks. My schedual changing all at once and I need some time to get everything back in sync. I'll probably have to change the due date of the reviews to a monday or somthing, I'll keep you informed, See ya! Sean Date: 05-18-90 (11:32) Number: 304 To: SYSOP Refer#: NONE From: ZZZ ZZZ Read: YES Subj: COMMENT Status: RECEIVER ONLY Hello!!! I feel as things are getting to a normal way of life again. I still may have to change the due date, but as before I will keep you posted. I did upload a file called Tidbits. I hope that you recieved it alright. I got a message after the upload was complete that I havn't seen before and it makes me kind of nervous that you may not have recieved the upload. If this is true, do not hesitate to call me and let me know... "Z" Date: 05-18-90 (17:53) Number: 305 To: ALL Refer#: NONE From: ZZZ ZZZ Read: (N/A) Subj: Culinary Tidbits Status: PUBLIC MESSAGE "Z" "Z" DINER'S REPORT BY A DINER, FOR A DINER! ------------------------------------------------------------------ Today, I will use this space to talk about what I think are interesting tid bits. All this information can be found in Harold McGee's "On Food and Cooking". If you consider yourself the least bit of a Food enthusiast, then I recommend this book. It can be painfully technical, but there are plenty of non-tech facts that can be easily understood by the lay person. ** When Sugar or salt are dissolved in water, the freezing point of the resulting solution is lowered and the boiling point is raised. 1oz of salt to a quart of water to raise the boiling point of water 1ų. ** Spring time, time to pick some flowers. Fill your vases with some asparagus, leeks and to round off the color add some onions. According to Harold McGee, the above which we commonly refer to as vegetables are all members of the lily family. Leeks are also known as a Poor man's asparagus. From 1956 until 1980, it was thought that Asparagus eaters who excrete the odorous Methyl Mercaptan had a dominant genetic trait. Recent studies found that all asparagus eaters excrete Methyl Mercaptan. It is the ability to detect its odor that varies from person to person. ** Speaking of fat... The body weight of a typical woman is 25% fat and for the typical male 15% fat. ** Sweet Basil, Marjoram, Oregano (Greek for Mountain or Brightness Joy), Peppermint, Rosemary and Thyme (Greek for "to burn, sacrifice") are all members of the Mint Family. Menthol is an active oil extracted from Peppermint. Menthol is one of most widely used of plant products. Cigarettes (Cough, Cough), candy, Liqueurs. tooth paste mouthwash, cough drops, rubbing creams and room deodorizers are just some of the many products that make use of the mint family. Thyme is another herb which contributes a lot of labor outside the kitchen. Thyme has been shown to be active against Salmonella and Staphylococcus bacteria. ** Cardamon Seeds, Turmeric (A.K.A. Indian Saffron) and Ginger are all members of the Ginger Family. **The Nightshade Family of plants includes Potatoes, Bell Peppers, Tomatoes, Tobacco (Cough, Cough), Jimson weed (A Hallucinogenic) and the deadly nightshade. The tomato at one point in time was considered to unedible. The name Love apple was one of the Tomatoes' aliases. The highest concentration of vitamin C is found in the jelly-like substance surrounding the seeds. Until next time "Z" --- ž Via ProEdit 3.2įR ž Channel 1 * Personal Communications Date: 05-19-90 (13:47) Number: 306 To: TOM REVAY Refer#: 268 From: ERIC NEWHOUSE Read: YES Subj: Tipping/More Status: PUBLIC MESSAGE Tom, Thanks for your detailed responses. I'm going to give Christopher's and Burton Bitter a try. If I'mever around Doyle's, I'll pop in there too. Thanks for the tips. -Eric --- ž Via ProDoor 3.2įR ž Channel 1 * Personal Communications Date: 05-21-90 (20:03) Number: 307 To: ERIC NEWHOUSE Refer#: 38010 From: TOM REVAY Read: YES (Has Replies) Subj: Tipping/More Status: PUBLIC MESSAGE Here's another brew to try out: Cambridge Amber Ale, brewed by a place near Kendall Square, called (I think) the Cambridge Brewing Co. It's also served in Grendel's Bar, in Harvard Square. I wouldn't call this an -amber- ale, more of a brown ale. It's hoppy, a tad sweet and even fruity tasting. In sweetness, it's a bit like a Scotch ale, but not as sticky on the tongue. One of the best things about any locally-brewed beer is that they often have very fresh tastes, even if the flavors are strong, and this ale fits that description. On Saturday, I was at a bar in Portland, Maine, around the corner from Exchange Street, in the Old Port area. It's called something like Scruffy McDuff's or some such silly name. They had a bitter, made there, and I'm a great fan of that swill. (I'm partial to Webster's Yorkshire Bitter, myself, and if I ever see it in this country, I'm making a beeline for that pub.) McWhatever's didn't have that hard "bite" of a good English bitter, but it had -plenty- of aftertaste, and with this horrible influx of "dry" beer (clearly a plot by beer manufacturers to create even more -watery- beer, as if such a thing could be possible in this country), it's nice to meet a beer that leaves more taste in your mouth than a pizza with anchovies. It was only $1.75 a pint, amazingly cheap for the semi-yuppie nature of the bar, and they had _Hearaches By the Number_ playing on the stereo. Brought me back, you know -- I haven't heard this in a bar since I was in the Brazen Head, in Dublin, Ireland, shortly before closing time several Christmases ago. (Eventually, every Irish folkie band gets around to playing _Heartaches By the Number_, as they pints get emptied and the hour grows late. Brings a tear to my eye, even as the foam drips to the bottom of the glass.) A few doors down from Scruffy's is a winebar, named the Portland Bakehouse. A very brief encounter with the place turned out to be disappointing. We had a glass of what our waitress told us was a Burgundy wine, named Shiraz. I'd never heard of it, but at $6 for an 8oz glass, I assumed it must have been quite a nice French wine. It was tasty, quite grapy, a tad sweet with a bit of a syrupy texture and a dry finish, but it clearly was not a first rate wine. Upon leaving, I examined the bottle -- Shiraz is a 1987 Australian wine, not Burgundian, and it annoys me that the barmaid would refer to a generic grapy red wine as "Burgundy," the name of a major French wine growing region. We can expect this from the local Blanchard's liquors, but the purveyor of wines in a wine bar should be able to describe the wine correctly as a fruity, new Austraian merlot. I bought two bottles of this stuff at a liquor store in North Cambridge on Mass Ave, at $6.50 a bottle. It's a fine, cheap wine. And I haven't been back to the Bakehouse since buying the Shiraz in Cambridge. ...................Tom ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ A Disneyland for compulsive shoppers. -- Daniel Pinkwater, speaking about Freeport, Maine, on NPR's "All Things Considered," 21 May 90 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ --- ž DeLuxe 1.11į18 #2345 Date: 05-23-90 (16:29) Number: 308 To: SYSOP Refer#: NONE From: MARK ZANGER Read: YES Subj: COMMENT Status: RECEIVER ONLY SEEMED to work for me today. Either you empowered me (thanks) or I lucked into what I needed. Thank you either way. MZ Date: 05-25-90 (09:02) Number: 309 To: TOM REVAY Refer#: 307 From: KAREN ROCKOW Read: YES Subj: AMAZING! Status: PUBLIC MESSAGE You never cease to amaze me, Tomasso. Is it true that you have instant recall for everything that has happened to you in a bar for the past 15 years? Incredible. I'm so relieved you don't have to go to Portland, Maine now whenever you want a glass of wine. I was really worried what those bears would do if you abandoned them like that every time your throat became dry. I'm signing you and Syl (and the bears) for a series of Vt. restaurant reviews. Start planning. In Middlebury, you'll have to hit the Dog Team Tavern first. It's the most famous place int he area. The food isn't anything unusual, but there's an awful lot of it. If they could only figure out how to cook a green veggie.... Then there's Fire and Ice, Mr. Ups, and the Waybury, all within 10 miles, not to mention a bunch of places to the south in Brandon owned by New Yawkers with New Yawk prices. The Waybury is the inn you 've been seeing at the beginning of the Bob Newhart Show. Were seeing. It's rather interesting how inexpensive Vt. places exist side by side with new places owned by nouveau Vermonters with a very different price structure in mind. As you'll see, we're in a part of Vt. that is still relatively untouched by the ski culture and artsy-craftsy business. Just cows, thank you. But I don't want to influence you. You can find me at the Middlbury College snack bar and the A&W stand. Gave us a real scare when the A&W went up for sale a few months back, but it's reopened, so all is well. Date: 05-26-90 (09:11) Number: 310 To: SYSOP Refer#: NONE From: ZZZ ZZZ Read: YES Subj: COMMENT Status: RECEIVER ONLY Hello Tess, Citiside Is the restaurant today. Hope you enjoy it. See you next week. "Z" Date: 05-26-90 (11:35) Number: 311 To: ALL Refer#: NONE From: ZZZ ZZZ Read: (N/A) Subj: The CitySide - A Review Status: PUBLIC MESSAGE "Z" "Z"DINER'S REPORT BY A DINER, FOR A DINER! Non-Smoking section available Cityside at the Circle Cash, Brookline, Mass. (617) 566-1002 Mastercard & Visa accepted. Full Liquor license Fully accessible for the physically impaired. ------------------------------------------------------------------ Before I ever set foot inside, my perception of Cityside was a restaurant that spends a great deal of money and research on the psychological aspect of dining, i.e., how the public reacts to uniforms, colors and decor etc. After dining at The Cityside at Cleveland Circle, I was pleasantly surprised and definitely wrong. The service at Cityside is very good. Our waiter was knowledgeable of the menu, friendly and professional. The staff is neat, clean and polite. The atmosphere is pleasant and conducive to relaxation. The music coming from the pub area can be distractive and annoying. They offer a dining area outside on the patio which gives you a pleasant view of the hustle and bustle of Cleveland Circle. Weather permitting, it can be a pleasant addition to your dining experience. We went on a Thursday, late afternoon, the crowd was diversified and casual (a lot of visiting parents for B.C. graduation). The menu at Cityside offers a wide choice of victuals. They attempt to be cute by listing the calories and cholesterol of a selected few items. Unfortunately, the items that they choose tend to be low in fat, calories, etc., anyways. They don't mention the fat content of their burgers or their B.B.Q Baby Back Pork Ribs ($10.95), or some of the other less health conscious edible delights. Otherwise the menu is laid out well and is detailed. You are offered a choice of 18 appetizers ranging from Buffalo Wings $4.95 and Chili and Chips $5.95 to a 1/2 grapefruit, cut to order $1.75 or a small Caesar Salad $2.95 (You're offered an option with or without anchovies). Also available is a selection of Southwestern specialties (mostly B.B.Q. and Tex-Mex items. Ave price $10.00 ). If Southwestern isn't your forte, then maybe a fried seafood platter, your choice of Calamari $7.95, Clam $9.95, Scallop $11.95 and fish and chips $7.95. All items are fried in 100% cholesterol free oil. The sandwich and salad selection is a nice change (Ave price $6.50). I appreciate that someone took the time to offer a real choice and variety. Generally, in a full menu restaurant the salad and sandwich selection is neglected by the Chef and usually disappointing. The entr‚e selection is consistent in variety with the rest of the menu. Boston Schrod $8.95, Herb Roasted Chicken $7.95, Grilled Rosemary Tuna $12.95 and 10oz Rib Eye Steak $11.95 to mention a few. You will be very impressed with the quantity of food as well as the preparation. The entr‚es are served with a vegetable and a choice of starch. Cityside has its share of faults. The tables are entirely too small, the chairs and the bathrooms are tattered. On the other side of the coin, I felt that the staff was honestly concerned with my enjoyment of their establishment. The faults matched against the food and service are dwarfed to almost no importance. I recommend Cityside at the Circle. They have a dine and movie special. For each entr‚e you purchase (or something of that nature), they will sell you a movie pass to the Circle Cinema $3.95. I don't know how long they will do this for, so you better hurry. See ya at the pictures, "Z" --- ž Via ProEdit 3.3įR ž Channel 1 * Personal Communications Date: 05-26-90 (11:37) Number: 312 To: ZZZ ZZZ Refer#: NONE From: SYSOP Read: YES Subj: Thanks again Status: RECEIVER ONLY Sean, Robert Nadeau has logged on and read your reviews! Under his real name. This was early last week. A friend of his hosts the Science conference, and suggested that he check them out. Thought you might like to know. Besides writing the Phoenix restaurant reviews he's the editor of the Middlesex News. Ever heard/seen that sheet? . Thanks again for another fine review. Til the next time. --Æ Tess --- ž Via ProEdit 3.3įR ž Channel 1 * Personal Communications Date: 06-01-90 (21:16) Number: 313 To: ALL Refer#: NONE From: FRED HAPGOOD Read: (N/A) Subj: WHERE THE LIGHTS R BRIGHT Status: PUBLIC MESSAGE Spacious apt (750+ sq. ft.) available in Boston's South End. $700/month including utilities. Ten-minute walk to Orange and Green lines. Call Fred or Susan at (617) 426-6758. Date: 06-02-90 (20:50) Number: 314 To: SYSOP Refer#: NONE From: ZZZ ZZZ Read: YES (Has Replies) Subj: COMMENT Status: RECEIVER ONLY Hello Tess, Here is your review for the week. If you get chance, check out Turner Fisheries, a fair deal. I've heard of middlesex news, it is an other community type paper. I'd love to write to them. Of coarse it would not effect my continual participation with you folks. It looked very close that I might have started to write for Allston/Brighton Citizen, but they have me on hold. O'well, I just have to keep hanging in there. See ya next week. Sean "Z" Date: 06-03-90 (11:28) Number: 315 To: ZZZ ZZZ Refer#: 314 From: SYSOP Read: YES Subj: COMMENT Status: RECEIVER ONLY Sean, You are doing excellent work, and you really deserve as wide an audience as you can get. Give us another year, and you'll begin to get what you deserve here. But I hope you can break into a newspaper as well. Have you "copies" of all the reviews you have done for Channel1 that you can circulate? Will post your latest now. Thanks again. -Æ Tess Date: 06-03-90 (11:31) Number: 316 To: ALL Refer#: NONE From: ZZZ ZZZ Read: (N/A) Subj: TURNER FISHERIES Status: PUBLIC MESSAGE "Z" "Z" DINER'S REPORT BY A DINER, FOR A DINER! Turner Fisheries (617) 424-7425 Cash, Amex, 10 Huntington Avenue Mastercard & Boston, Ma. Non-Smoking Available Visa accepted. Liquor License Accessible for the physically impaired. ------------------------------------------------------------------ Located in the Westin Hotel at Copley Place, multiple winner of the coveted Chowderfest Cup, and voted by me as one of the best places for Sunday Brunch (Buffet) in Boston. I am always ecstatic to write about what I consider to be a "dining find". A fair price, great service, topped off by an ensemble of delectable edibles. This criteria is hard to find, but it does exist. At first I was a little bit unhappy with the host staff. When I called for reservations and requested non-smoking, I was told that I could not be guaranteed a table in the non-smoking section. What is the point of reservations? When I did finally arrive, I was sat In the non-smoking section. The hosts and the rest of the staff turned out, to my delight, as very professional, with a good attitude. My impression was that the staff enjoyed their occupation and they made it quite obvious. The Buffet is a classic cornucopia, a little something for everyone, even the most finicky will be forced to concede. You enter the dining room and you are astounded by the Ice Carving and the polished Silver Bain Maries (Heated containers used for serving). The cleanliness and the overall attempt at perfection is obvoius and refreshing. The traditionals are available: Bacon and Sausage, Belgium Waffles made to order, Omelettes made to order and Eggs Benedict. The difference from other brunches is, each strip of bacon as well as the sausage is laid out in the same direction. They are not swimming in grease which is normally the way these pork delights are presented. Not one egg yolk was broken or was there a hint of a previous broken egg yolk. The Hollandaise was in a separate container, allowing you the option of how much or little hollandaise you want. The Belgium Waffle came with Maple Syrup, as well as an interesting sauce made with Sour cream, Brown Sugar, Kahlua, which was simply marvelous. Other items offered were Fresh Basil and Cream with Tortellini (heavy on the garlic). Their award winning Clam Chowder (excellent), a generous selection of smoked fish, salads (Seafood to fruit), cheese (Cheddar to Emmental), fresh fruit and "made on the premises" desserts and pastries. If you enjoy raw oysters or clams then you'll enjoy the freshly shucked raw bar. A carving station is available, slicing to order Roast Turkey and Roast Pork Loin, stuffed with dates and spinach topped with a delicious raisin sauce, just to mention a few. The dining room at Turner fisheries is large and beautifully appointed, first class all the way. The tables are large and comfortable. The waitstaff is there but not intrusive. The chefs at the carving station could identify every food item on the buffet. (It helped that they prepared a lot of it). The only negatives were, that some of the food was not as hot as I would like, and my first impression with the reservation system was disappointing. If you haven't, you must, the price $19.95 (Are you pleasantly surprised?). Turner Fisheries at the Westin Hotel at Copley place. "Z" Date: 06-07-90 (21:41) Number: 317 To: SYSOP Refer#: NONE From: PETER COSTANZA Read: YES (Has Replies) Subj: COMMENT Status: RECEIVER ONLY How come I can only store 25 min? I only sign on 3 or 4 times a week. It would be nice if I could do a nive long session occasionally..... Date: 06-08-90 (00:21) Number: 318 To: ALL Refer#: NONE From: RICK CIANCI Read: (N/A) Subj: COMMENT Status: PUBLIC MESSAGE INTERNATIONAL SINGLES INC. Invites You To Attent Our Single Dance Party's FREE WITH AD This Friday,Saturday,And Sunday Nights FREE WITH AD ************** FREE ADMISSION WITH THIS AD ******************* FRI JUNE 8. 60's 70's Theme 60's Dress Special Guest DJ Bob Bronson (WSSH-FM) Free Buffett Door Prizes SAT JUNE 9 DJ's Spinning TOP 40's Proper Dress Required Free Buffet Door Prizes Sun JUNE 10 GRAND OPENING TV-COMMERICAL WILL BE FILMED AT THIS EVENT Dimonds Lounge in The Burlington Marriott Free Buffet Door Prizes All Parties Start At 8:00 PM Usually 300-800 Singles Attending All Above Parties Will Be Held At The Burlington Marriott Grand Ballroom Except For Grand Opening Sunday that will be held in the lounge FOR MORE INFO CALL OUR DANCE HOTLINE (617) 893-2274 Rick Cianci GM FREE ADMISSION WITH THIS AD-----------------FREE ADMISSION WITH THIS AD Date: 06-08-90 (11:46) Number: 319 To: PETER COSTANZA Refer#: 317 From: SYSOP Read: NO Subj: COMMENT Status: RECEIVER ONLY Peter - 25 minutes is the Bank Time for every Member on the system. Sorry but that's the way it is. Tess Date: 06-11-90 (01:01) Number: 320 To: ZZZ ZZZ Refer#: NONE From: JIM ALLEN Read: YES (Has Replies) Subj: REVIEWS Status: PUBLIC MESSAGE Hi ZZZ, I'm the operator of the Software Connection BBS. Just wanted you to know that we are now receiving this conference here on the North Shore. Thanks for your past restaurant reviews (I've been following them on Channel1 up to now). Your most recent review of Turner Fisheries was very good! I will most definitley have to try it out. Do you have any professional background in doing these types of reviews? What's your all time favorite restaurant? - Jim - PCRelay:SFTWARE -> RelayNet (TM) 4.10į9 Software *2 GIGS*Multi-line*Call(508)921-4864 Date: 06-11-90 (17:47) Number: 321 To: SYSOP Refer#: NONE From: ZZZ ZZZ Read: YES (Has Replies) Subj: COMMENT Status: RECEIVER ONLY Hello Tess, The Village Smoke House is the review today. See ya next week "Z" Date: 06-11-90 (17:52) Number: 322 To: ALL Refer#: NONE From: ZZZ ZZZ Read: (N/A) Subj: THE VILLAGE SMOKE HOUSE Status: PUBLIC MESSAGE "Z" "Z"DINER'S REPORT BY A DINER, FOR A DINER! The Village Smokehouse (617) 566-3782 CASH ONLY !! 1 Harvard St. Brookline Village Non-Smoking Section Available Liquor license NOT accessible for the physically impaired. ------------------------------------------------------------------ Ambience, next to good food and service is an integral part of any good dining experience. Never does ambience play such an essential role, then when it comes to speciality restaurants, Sport's Bars and Ethnic Restaurants are prime examples. The Village Smokehouse in Brookline Village illustrates the proper blend of atmosphere and food to create a unique and fun dining environment. The concept is Texas style B.B.Q. The dining area is the method in which this theme is conveyed. The sweet aroma of the open pit fire fills every crevice of the restaurant. Community seating encourages a friendly "howdy" from your neighbor. Rolls of paper towels on every table are as essential as the air we breathe. The only things missing are the horses, cows and the Yee Ha!! of an occasional cowboy. The moment you enter The Village Smokehouse, you are quickly enveloped by the sights, smells and sounds of a Texas style celebration. The menu is simple as far as choices are concerned. Apart from a few miscellaneous items, B.B.Q. pork and beef ribs, chicken, shrimp, wings, brisket and sausage, in either combinations, ala carte or appetizers, make up the menu. (Ave. appetizer $4.00, Ave. sandwich $6.10, Ave. Entr‚e $9.00, Ave. Steak $12.00). Entr‚es are served with Pinto beans and a choice of one side order, Texas fries, baked potato, vegetable of the day, coleslaw or salad. For kids under 12, they have a $4.00 special, offering a choice of meat and fries. We ordered a B.B.Q. sampler appetizer: 2 juicy medium shrimp, 2 thin slices of brisket (moist and very tender), 2 chicken wings ($5.50). This was just suitable for two people. Another interesting appetizer was the Stuffed Jalepenos ($3.75). 7 jalepenos stuffed with cream cheese, rolled in breadcrumbs and fried. Delicious, but it could have been better if they would have created an equally interesting sauce to accompany the jalepenos. For entr‚es, we ordered a combo plate: 2 succulent Beef ribs about 6oz each, 7 tender pork ribs about 8oz. total and two 6", 4oz. Texas sausage ($12.50). I recommend the combo, it is definitely satisfying and you get to choose your favorites, or just experiment. Another must for your dining pleasure is the Country fried steak ($7.75). The Black Pepper sauce that came with it was outstanding. My overall experience with The Village Smokehouse was a pleasant one. A few of the negatives are: No matter where you sit in the dining area, you will be constantly within range of one of their blowers. A little bit of the rowdyness of the bar area spills into the dining area and they only accept cash. Otherwise, it is definitely a place where it is proper to lick your fingers and wear jeans. So take off your Sunday suit (Do not wear a white shirt) and head on down to the Village Smokehouse. "Z" Date: 06-11-90 (17:54) Number: 323 To: ZZZ ZZZ Refer#: 321 From: SYSOP Read: NO Subj: COMMENT Status: RECEIVER ONLY Thanks brother 'Z' - another fine review. We are very lucky to have you. --Æ Tess