text:
Nine Dishes
Really good, really simple Sichuan dishes served by a one-man-show from Beijing, who knows his way around a dining room, can tell the hell out of a dirty joke and quote poetry.
Most of the Sichuan dishes, despite being made by a Beijing hooligan that claims to have learned to cook last month and not a fancy Sichuanese chef, are possibly better than most Sichuan restaurants in town can pull off. There are also some way up north comfort foods, like doufunaor, on the bizarrely formatted multi-booklet menu, too.
I admit the combination of north and south kinda suggests one of those crappy JADE RIVER GARDEN DRAGON PALACE: Beijing and Szechwan Cuisine. But, nah, it's more like a chilled out neighborhood place in Beijing. Complete with a soundtrack of Beijinghua rap and socialist anthems.
This is the place I was waiting for. It's really simple food served in an informal setting, with a steady flow of cheap beer. I wish it was in Richmond.
Another Chowhounder and I spent about six hours here last night. And I hope he'll drop some pictures.
It's at 960 Kingsway.
It will not do proper justice if everyone just read the report above without reading the entire account on his blog. You just gotta read this:
Awesome. I wish I could have joined you guys. Is this place open for lunch.
(The Chowdown at Judas Goat was a resounding success - more to follow.)
I kept wondering about that place every time we drive past it to go to Green Lemongrass. I was praying and hoping that the name reflected the menu options, partly because I'm totally into silly schticks. But man, six hours is COMMITMENT. Respect!
re: clutterer
he has FOUR menus. each with 9 dishes. one for noodles, one for skewers, one for main courses, one for appetizerz. no crypto-chinese menu. all items included menu.
the two 'steamboats' - one being szechuan water boiled fish are $15.99 are the most expensive item on the menu.
skewer are .99cent and the beer dylan mention is $2 each..
definitely worth checking out...
fmed glad to hear the JG chowdown was a success!! was Lee there to great y'all?
I've been eyeing this place for the past week and a bit since I first noticed their awning. I drive on Kingsway every day.
Then the Missus & I found ourselves impromptuly (sp?) at Judas Goat last night. So who do I see walking by JG ? Fmed, LOL ! As it turns out they were having a chowdown there. He mentions you and "J" were at 9 Dishes at that very moment. I think it's time for the western world to bring out the tele-transporter ....... sigh, so many restaurants so little time.
LotusRapper, LOL... small world...what the chances of u running into fmed at JG.
Fmed, I like JG gave it a favorable report. Look forward to ur pics and report.. :-)
anyways took too many pics of 9 dish to attach, here is the picasa link,
damage was $80 for all that and 12 beers. rice is free here, but neither one of us ate any. good value :-D
re: betterthanbourdain
re: betterthanbourdain
re: betterthanbourdain
Ooh, great pictures and delicious-looking food. Love the menu. And the restaurant seems brightly lit too. Reading Dylan's post made me think of a den-of-iniquity-ish type of place (prolly because of the dirty jokes, the beer, and somehow I keep thinking smoke, although it's non-smoking), but the pictures seem to indicate otherwise. :)
re: _js_
I was there until about... oh, 3 a.m. tonight (please excuse any typos in the following), and, yeah, it does turn into a bit of a den-of-iniquity-ish type of place. But it's super welcoming and chilled out. (It does get smokey, after about 1 a.m., but that is after official closing hours, when everybody is cool with it).
Beer is a 1.99, which doesn't hurt.
Food prices are equally inexpensive. If you compare them to, like, prices at a Sichuan restaurant in Richmond, this place will come out on top. Skewers are a buck. And even the big dishes, nothing is over twenty bucks.
My opinion is: if you are in the mood to go out and eat Chinese food in an informal setting, this is the place. Personally, I appreciate the smokey, drunken vibe after closing time, but there's a lot to recommend it during normal, brightly lit hours. The food is top notch, to me.
One thing I really dig is the energy of the place. You know, there aren't many places that serve northern Chinese food and have a real atmosphere. You know, there are wonton houses or noodle joints that get rowdy and stay open all night and have a real energy to them. This is one of the few places with good northern food, good prices, cheap beer, friendly people....
re: betterthanbourdain
Oh mama, that just looks too much !! Lookee here:
And those sausages:
...... reminds me of Andouilles.
What ? .... an AYCE special ?
re: LotusRapper
fmed has scheduled an impromptu mini-Chow down for tonight 6-8 pm here... sign up here: http://vanchow.ning.com/
Dylan is in deep. This is the third night in a row where he has spent more than 5 hours at Nine Dishes. I'm starting to suspect that he likes this place.
Eight Chowhound regulars spent some time here tonight to sample the food, the YanJing beer and the ambiance. In attendance was me, grayelf, Dylan, betterthanbourdain (who came later), peter.v, farman, gersham and SO. We had a chance to meet and chat with Chef If - cook, poet, teller of complex dirty jokes, and sage. ("There are only two important things in life: food and sex.")
The place was relatively quiet when the chowdown started at 6pm, but by 8pm, the place was nearly full. The sound system was playing some movie music (with the theme from Exodus, The Ride of the Valkyries, and other such classics), Beijing rap, Bob Marley...eclectic.)
Onto the food:
I would characterize the oddly designed menu as an aggregation of Beijing Street Food, Beijing Beer Parlour Food, and a good smattering of Beijing-inflected Sichuan dishes. With Yanjing beers sold at cost ($2/bottle), this place is really a sort of a "tapas" joint. The unrefined food was rough and ready - to match the Beijing beer parlour ambiance.
The Sichuan here is generally good with a couple of dishes that fell flat. Some of the dishes lacked heat and ma la, some provided plenty of both. The Sichuan food here is still better and leans more authentic, IMO, than the typical Canto-Sichuan or Taiwan-Sichuan food that we often see here in town. The chef does listen to feedback, so the dishes that came out later in the evening had more heat and ma la than in the earlier stages.
We ordered perhaps half their menu - starting with some authentic tasting cumin-dusted skewers - lamb, chicken, pork "sausage" (really intestines) and moved on to some of the Sichuan dishes. The standouts where the Fish in Vinegar, the Waterboiled Fish, the Skewers, the truly amazing house-made Sichuan sausages, The Lotus Root deepfried "Burger", and a rustic version of Fire-exploded Kidneys (not cross hatched to the usual "flowers").
We ordered round after round of Yanjing beer and took over the next table for our empties and used skewers and dishes. Some of us ordered Chinese cola. We ordered more skewers as the evening wore on. More skewers, then more beer, more Chinese cola. Dylan, betterthanbourdain, peter.v, grayelf stayed on after I left at around 11pm (what time did you all stay till?)...almost 5 hours for me. An epic fun evening of food, beer and conversations about food.
I highly recommend this place - though not necessarily for the food (which is generally good). I think of it as a typical pub with 99c wings...except the wings are Beijing-style street skewers and the beer is Chinese....and it has street vibe to spare.
Pictures: http://picasaweb.google.ca/gustibus.m...
re: fmed
re: fmed
stayed till 130-ish... i think... Ur rite Dylan would prob move in if If would invite him. (How often you see two if If in a sentence?)
If(owner's name) was a very gracious host. Agree on your report. Great value. It was sweeten chinese herbal tea not cola though. a couple of items at 15.99. the rest in the 3.99, 9.99 category. most items are great with the $2 beer. which is a really easy drinking beer. taste like mineral water.
Considering that he had no previous restaurant or kitchen experience. He does a really good job. I also noticed that he listens to feed back. And is trying to improve all the time.
re: betterthanbourdain
re: betterthanbourdain
Umm, I got home at 2... I've spent less time at work that I did at this Chowdown :-). I'm keen to take my parents there as it seems like a good way to introduce them to "real" Sichuan flavours and spicing, as well as tasty offal. Love that no bridges need to be crossed to get here too. Since I am a fiend for all things deep fried, I have to give an extra shout out to the cleanliness of the fat being used to fry and the quality of the batter on the several df dishes we tried. The lotus "burger" was outstanding but all were well executed and tasty. The last skewer with pork and pickled chile (looks like green beans) was my favourite skewer. And the fish in vinegar has the most unique flavour profile for me, though I loved the water boiled fish too (but I'm discovering it's hard to serve me this dish without me eating far more than my fair share) Also of note with this dish here was its mysterious ability to continue emitting fish for literally hours. It is the most expensive at $15.99 but I think it had about a kilo of fish in it :-).
The only dish I wouldn't order again was the second (non-noodle) chicken one which was a bit bland (and had, argh, green peppers as filler). Even the pork intestines although not my thing were nicely prepared as I'm sure peter.v would attest :-).
re: grayelf
re: _js_
Gusto! that is a good thing. any cook can prepare filet mignons. but making offals taste good, requires skill and training.
yes fish is in a milky broth. with cloud ears fungus and spicy peppercorns. he adds a squirt of sriracha on top for extra kick. and the offal dishes are nicely prepared here. Homely cooking yu find in northern china. me and dylan really likes the tripe slices.
i dont recommend are the prawn skewers. the are too small and not tasty. looks nothing like the picture on the menu. instead you get two smaller prawns.
re: _js_
re: fmed
"I highly recommend this place - though not necessarily for the food (which is generally good). I think of it as a typical pub with 99c wings...except the wings are Beijing-style street skewers and the beer is Chinese....and it has street vibe to spare."
That sums up my feelings about it. It's a neighborhood pub-type of place, which just happens to be run by a guy from Beijing, who happens to be cooking Sichuan food.
I was really worried about recommending this place, despite how much Keev and I liked it that night. You know, it's a bit rough around the edges. Food is coming out of the kitchen in odd orders. I've seen blogs where Alvin Garden was referred to as a "dive" and others where people complained about a lack of organization or cash-only. I was worried people'd come and not dig the vibe, not get what was so appealing about the place. But I think most people who've checked it out did enjoy it and saw it for what it was.
re: DylanLK
Agh. Don't get me going about the reviews on dinehere. There are a number of good trustworthy people there, but they don't call it "whinehere" for nothing. That's why I prefer CH - most of the readers can see past this crap.
I can see this type of place on Alexandra Rd actually. Negative Space has a similar nighttime vibe - albeit more HK/Taiwan slick.
re: fmed
A good, informal, fun vibe is missing from too many good restaurants. Imagine if you had a chef like at Chuan Xiang Ge, but turned down the lights a bit, got rid of the white tablecloths, and let the beer flow. Lots of restaurants I like are trapped in a not-quite-formal-not-quite-fun zone.
I mean, a place like Chuan Xiang Ge has better food that 9 Dishes but no atmosphere. It's like eating Sichuan food in a dental office waiting room. You might as well be flipping through six month old Newsweeks. Could they knock a couple bucks off the food? Stop pushing lobsters and stuff that nobody wants? Sell beer for cheap? I think they could fill a few more seats.
Chuan Xiang Ge
8211 Westminster Hwy, Richmond, BC V6X 1A7, CA
re: DylanLK
re: DylanLK
I feel the same way, and feel that it particular afflicts Asian ethnic restaurants. Most of them lack an atmosphere that is conducive to sticking around beyond your meal. It seems like the few that actually have a decent environment (ie, no ugly bright lights), usually lack in the good food department.
For me, it's not even about the cheap drinks or cheap food. I'd be willing to pay a premium (in some cases) to have a place that friends don't dismiss out of hand because of the ugly lights or lack of ambiance.
yes it is called wong lo kat in canto.
the kindneys were good and i am not a kidney fan. looking at the pic CXG is just as if not better perhaps.
i was surprised with the battered items, as grayelf will attest. like the deep fried veggie 'ball' were really delicious esp for $3.99.
i had the last piece of 'chilli' water boiled fish at around 1 am.
the ribs were tasty. but riddled in fat which may turn some off. peter and I were gonna take the lard home and spread it on toast.. :-P
the only thing i didnt like was the grilled tripe skewer(prob more blanced than grilled). it was ok. but almost everyhting else i'd consider ordering again.
re: betterthanbourdain
re: LotusRapper
re: LotusRapper
re: LotusRapper
re: DylanLK
re: LotusRapper
re: betterthanbourdain
re: betterthanbourdain
About $45 with taxes. IIRC we had:
- intestines salad
- dozen or so assorted skewers of chicken, pig intestine and lamb. The pig intestine skewers were ordered erroneously, as the menu said "pork sausages" and my wife thought they were actually sausages. Lost in translation .....
- dan dan noodles
- stewed pork ribs *
- fried veggie fritters
- no beers
re: LotusRapper
re: LotusRapper
I did the same thing with the "pork sausages" -- glad you posted about that so no one else does. It's okay to order intestines on purpose if you enjoy them but no fun to get them if you're not expecting them :-).
How were the dan dan noodles? I thought the pork ribs were just okay.
re: grayelf
re: LotusRapper
I kinda like the peanutty version of dan dan, but since I've been going to so many Sichuan places lately I'm discovering that it is not necessarily the most "authentic" version :-).
I didn't hate the ribs, just thought they were a bit bland. Also very fatty -- we were there a long time and some serious congealing took place in the empty bowl! When I make similar ribs, I always cool them and skim before serving but hey I'm not cooking for the masses.
The lotus "burgers" were so good here -- give them a try next time. And BTW I don't drink beer so I'm looking at the food here not as bar snacks FWIW.
re: grayelf
I really wanted to order the lotus burgers ....
"Serious congealing" ..... doh I think that's something that is happening in my waistline.
Maybe Dylan & Betterthanbourdain can advise IF to change the wording on the menu from pork sausages to pig intestines (unless it was intentional). My dad and I were the only two who ate it, my mom and wife were grossed out by it.
DLK & BTB: do you guys know if "IF" (LOL) has plans to rotate his menu somewhat in the next while ?
I am thinking of getting some fresh seafood(i.e. spot prawns++) and heading down here next week. Anyone care to join? BTW, he doesn't charge to cook the seafood people bring in? Crazy IF!
Last time there, customers brought in Dungeness Crab, Crayfish and Halibut. And he cooked them and served them Szechuan Ma' Lat style.
Probably next Thursday night...
Dined at the Nine Dishes last night. Since they have four menus of nine dishes (with great pix) it might be more accurate to call them 9x4 dishes. For what's been described as a "hole in the wall", the interior was far more modern and well thought out than i had anticipated, although you can't tell what you're in for from the outside. I like the informality of the whole thing - you're given a pencil and a pad of paper and write down what you want from the menus. Had plenty of skewers, the delicious spare ribs, lotus cakes, and rice cakes filled with a sweet bean paste for "dessert". Washed it all down with their cheap beer. Saw a large plate of fish swimming with chillies go by as i was paying and made a promise to myself to return and explore some of the larger dishes, which are "perfect for three" according to the owner, so couples planning on dining here should bring their single friends. A culinary oasis in a grim, colourless section of Kingsway.
re: tangentdesign
re: forman
re: LotusRapper
I'm in a bumping mood tonight so I thought I'd chime in about our lunch experience at 9 Dishes. Actually I guess it was lupper since If doesn't open till (at least) 2 pm. I've gone by much later and he still isn't open. On Father's Day, we went at about 2:30, and he was just setting up the then new outdoor tables.
Yeah, we took my dad to 9 Dishes for Father's Day. It seemed like the perfect opportunity to introduce Dad to If's establishment. Mum just isn't interested in offal, and I think the charm of 9 Dishes might be a bit lost on her. So me, the SO and the pater toddled over. We had only four dishes, because one of them was the water boiled fish which as mentioned above serves approximately 1000 diners :-). Our other choices were the lotus "burgers" because I can't help myself, the Sichuan sausage because it is so ridiculously tasty and of course the kidneys for that hit of offal.
Dad was well chuffed with our choices and tucked right in to everything, though I think he went particularly crazy on the kidneys and the sausage. In fact, he and the SO had both OD'd by the end of the meal and had paralyzed their tongues with the peppercorns in the sausage.
Everything was just as good in the daylight as it is in the dark of night (but I already knew that as I had done another lupper previously with a few 'Hounds). In all I think I ate at 9 Dishes five times in the space of a few weeks and loved it each time. I'm not sure exactly why I haven't returned, though it may be that you really need three or more people to order the right amount of food.
Have any CHs been recently? I'd love to hear how If is faring these days... now that fall is approaching it may be time for another Chowdown here...
re: grayelf
have been back a few times since father's day.
it got really busy for a little while and now it is doing ok i believe.
they changed a few things on the menu. took a few items out and replaced with something else.
the music selection is not as eclectic.
will have to try to sit down and remember the changes. but everthing is very similar to what has been described.
re: betterthanbourdain
re: betterthanbourdain
Music was better, I thought! You just have to tell him to stop playing, like, the soundtrack to Lord of the Rings. He was bringing the Beijing dialect protest songs out when I was there the last couple times.
Other than that, yeah, food is about the same. Things come out of the kitchen faster than ever. Business has slowed down from the days of nightly lineups. Still fun. Still a cool place.
It was one of the most unique dining experiences I've ever had in Vancouver. I loved it. From the casual attitude from IF to the heat level of some of the dishes and the tastiest boiled fish and salivating chicken in Vancouver!! Its like eating at someone's home where you get your own rice, your own tea cups, very casual cuz its all about the food, company, friends, chat. Utter enjoyment!!! OMG, and the very authentic Chinese music added to the whole experience. I cannot wait to return and this time, more meat on skewers please peeps!
Thank you Thank You Thank You!!! I have found a new place to live in. If if lets me. It reminds me of my old haunts in Xiantan where we would just hand out drink copious amounts of Pijou and eat well. Was it me but I thought I remembered seeing long xia (crawfish) on the menu? Has anyone ordered them?
Gan Bei!
re: oiboy
re: fmed
re: grayelf
re: farman
thanks for organizing the chowdown! yes seems like crayfish was replaced by 'bullfrog'. i felt the kitchen execution timing was the best i have seen. the only time food was behind was when i forgot to mention that we used the back of one order sheet. so he didnt make the items till i got up to pay when i left early.
good to see everyone. esp dylan. who apparently just got back home...
sigh some things never change..... love it!
was really impress that he got his daugter to help in the restaurant. hopefully fufill the role of runner and some bussing of tables. i do notice many tables dont order various rounds of food. Rather a couple of items and hence dont need the clearing like when some of us go and order several round of food.
what did the rest of you think?
re: betterthanbourdain
It was much smoother running that at previous visits. Chef If was still unflappable as usual. We still had to DIY some dish clearing and rice, etc. But that just adds to the vibe of the place. I like how the toonie Yanjing still comes to you as a six pack. Busy for a Wednesday night as it peaked with about 100% capacity at around 8pm. Business must be good.
Love that he turned on the Beijing rap at Dylan's request.
re: fmed
Totally solid -- I didn't taste a dish I didn't enjoy. The lotus "burgers" still rock and I think he does my favourite water boiled fish so far. It's so consistent.
The newish square noodles were really tasty, and I Ioved the texture of the cold noodles with chicken -- noodles have been the one thing in the past that haven't impressed me at 9D. I even liked the bullfrog :-).
I can't believe I hadn't been since June. What is my damage? Thanks farman for making this happen.
re: betterthanbourdain
Yes, another great night of good food and cheap beers. I wasn't a fan of the frog dish as the appearance of dill pickles anywhere kind of freaks me out. I liked that cold tofu dish, the square noodles, lotus burgers and that awesome sichuan sausage.
I got home at 2 AM last night. Just sayin. Got some basic mandarin lessons from Dylan.
re: fmed
Yeah it seemed like we had an ideal size group. If it had been much bigger we would have had to split to another table.
I agree with btb's assertion about the timing being the best that I've seen it now that I know what happened with that big delay when they didn't know to flip to the back order sheet -- they need bigger order sheets!
I'd rather have the shui zhu yu than the bullfrog -- it's not that the bullfrog was bad, it just wasn't as good. I did really enjoy the cilantro/peanut mix with the chicken, and while I didn't eat much of it, that tofu salad thingy was pretty tasty as well. And as usual, the sichuan sausage and lotus root were both really good. I loved the cold noodle texture but wish it had the other cold noodle sauce with ma la that I've had at other places.
I'd pass on the lettuce with peanut sauce (who needs veggies!?), and that seafood soup with glass noodles, wasn't bad, but I'd rather have the beef noodle soup personally.
re: farman
Thanks so much for organizing this. I've been wanting to go but it's eluded me as can never quite convince my friends/family to go. Nice to have food friends to help out on this.
I'd agree the lettuce was meh, and the bullfrog was ok, much preferred the water boiled fish as well. The tofu and square glass noodles were definitely my favourites of the dishes. Skewers well, that's a whole different class, I love food on a stick. Even the eggplant, which I had braced myself to be only ok, I really enjoyed. Definitely got the timing right on that one.
Very fun evening, thanks for organizing again and it was really great to meet everyone! Am looking forward to the next event I can make!!!!
This is very authentic mainland cuisine. I had a couple of 4 day visits to Vancouver over the past year and took half of my dinners there. Tried a couple of other "Szechuan" restaurants along Broadway but they were not serving any genuine mainland food and didn't even have huajiao in the kitchen. This was a bit disappointing as one of the owners was from Shanghai and could speak Shanghainese.
Nine Dishes makes a perfect shui zhu yu 水煮鱼 and it was boneless! To much for 1 person so I took a doggy bag (da bao). The dan dan mian 担担面 was great. I sampled some of their non-Sichuan dishes such as the lamb skewers with cumin and they were also excellent.
If only Nine Dishes would add la zi ji 辣子鸡, gong bao ji ding 宫爆鸡丁, and ma po dou fu 麻婆豆腐, I would feel like I was back in China!


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Lower Merion police on Thursday renewed their call for residents to report suspicious activity, having responded to several burglaries in the same neighborhood on one recent day.
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The Balcon
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8 Pall Mall
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The Balcon Details
Dining Style:
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0207 747 2200 x7820
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Bar/Lounge, Cafe, Counter Seating, Full Bar, Late Night, Non-Smoking Restaurant, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, View, Weekend Brunch, Wheelchair Access, Wine
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For a sense of arrival, a sense of place and a sense of being part of a scene The Balcon is the place to eat, to drink, to see and be seen. Soak in the atmosphere of this modern London and Parisian grand brasserie under the champagne balcony, at the charcuterie bar or at your preferred table. Let
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Diner Reviews
My first visit here since it has
been transformed into The Balcon. Food is still very good and the restaurant spacious and elegant. We had a three-course lunch with wine and coffee - good value. Excellent service - as rushed or unrushed as you have time for. Will definitely return and would highly recommend it.."
dined on 30/07/2014
A warm welcome in classy
surroundings for my wife on her eve-of-her-birthday London theatre outing. She immediately appreciated the mellow jazz playing in the background - very much to our taste. As was the food. I'd originally intended the 3-course pre-theatre special, but with time on our side, and a glass of champagne in our hands, we strayed willingly into a la carte. To be picky, my wife's wild sea trout was slightly overdone. Otherwise our "small plate" starters - the gin marinated organic salmon, and the spicy tomato and pepper egg cocotte were first class - as was my lobster coquilletes pasta with clams main. The service was excellent throughout: attentive, fast and friendly without being intrusive. Highly recommendable."
dined on 26/07/2014
I booked the Balcon to dine with
some friends who were visiting from Australia and expected a quality restaurant experience. From the moment we walked into the restaurant they were impressed and their appreciation of the ambiance, the service and the food increased throughout the meal. We all had a very enjoyable memorable evening. It was our third visit but won't be our last!"
dined on 24/07/2014
Perfect for a quite, less crowded
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dined on 23/07/2014
Very nice decor. Great attentive
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dined on 21/07/2014
I've eaten here a number of times
and the food, service and ambiance are always spot on! The market menu is always changing so you never get bored. Good central location."
dined on 21/07/2014
Excellent attentive but not
intrusive service and high quality and tasty food."
dined on 21/07/2014
Went for birthday treat Everything
was perfect Good food at great prices especially the set menus £28 for 3 courses inc a glass of wine!!! Will return"
dined on 18/07/2014
I wandered in through the
beautiful entrance at a completely dead mid-afternoon time and was presented with an excellent interesting menu with some lovely small dishes and starters. Snails in parsnip puree and cheese soufflé in lobster bisque (with lobster slice) were exceptionally prepared and fairly priced. The water at £6/bottle was a bit OTT. Excellent selection of champagnes by the glass, including two Ruinarts. Excellent service from charming and attentive waiter - other staff looked a bit "off duty", the décor is lovely and I was allowed to choose any table. The inclusive selection of warm breads and butter was generous and delicious, as was the complimentary small glass of fruity Pimm's I was served. Heading back asap."
dined on 17/07/2014
Really enjoyed the evening. Good
food and service and location. Would happily go again."
dined on 16/07/2014
From the moment we walked in, to
the moment we left we were treated as if their only job was to make sure we were happy. The ambience was very relaxed, and I would highly recommend this restaurant for any special occasion. We started with the sharing platter, which was delicious, and set the tone for the rest of the meal. Highly recommended."
dined on 15/07/2014
We had booked for a birthday
celebration and this fitted the bill perfectly.We opted for 3 course option which included a selection of breads,a complementary Pimms cocktail ,a glass of wine and coffee to follow all for £28 per person which we thought was excellent value.We had a pre dinner drink in the cocktail bar so didn't need extra wine. The service was very attentive and the food delicious ."
dined on 14/07/2014
We had a birthday lunch at the
Balcon and we thoroughly enjoyed the whole experience from the initial greeting through to the food and the service. We would totally recommend this restaurant"
dined on 08/07/2014
Lets start with the one gripe.
Atmosphere. It's a big room with high ceiling and until the lights dimmed it was too bright for intimacy to develop.. Service impeccable. Nothing too much trouble. Genuinely interested yet deferential and not over friendly. The starter meats sharing platter was simple but effective. Steak & chips (my partner) should be simple and easily replicated. This was the best my partner had eaten and with a delicious made up non-dairy sauce to boot. My lobster pasta had lobster in it, lots of lobster, and beautifully cooked artichokes, in a heavenly sauce. The wine list is extensive, not cheap but worth delving into. The Creme Brulee with breakfast tea was sublime."
dined on 06/07/2014
We liked everything about the
Balcon: the service was top quality, with special thanks to Merilyn, as was the Food and the wine. The prices were fair. A better selection in beers could have improved the experience, but that is a minor issue."
dined on 03/07/2014
We went for an anniversary and the
service was impeccable - almost like a dance around the customers! Definitely recommend!"
dined on 01/07/2014
The food was very good as was the
service and ambiance . The serving staff were very polite and efficient A very pleasant evening."
dined on 28/06/2014
Took important clients for
breakfast and the full breakfasypt was cold and limp. It may work for the hotel guests but not for paying customers. The service was lacklustre and I had to wait 15 minutes to pay the bill. Have just cancelled my booking for next week with done other clients"
dined on 25/06/2014
It is a lovely restaurant which
is a little bit hidden away but definitely worth recommending. I had already few meals there and every time both the service and the food are excellent."
dined on 23/06/2014
Our second dinner here confirmed
first impressions. Great Parisian food with cheery service from French staff. Try the charcuterie and don't miss the whisky baba."
dined on 21/06/2014
The food as usual was fantastic.
I love the way there is a different selection every time we go. The people who work there are charming and attentive. I love the Balcon!"
dined on 21/06/2014
We went to The Balcon to finish
off our honeymoon and it was lovely. We had an excellent cocktail to start with followed by lunch which we started with lobster souffle and then had the aged steak. I also tried their macaron which was delicious. Our lunch was around 3pm so the restaurant was quiet which meant that the staff were extra attentive. Nothing can be faulted really, I could say that because it sort of was our honeymoon and it is a fairly expensive place, it would have been nice to be treated to a cocktail. It's not every day you celebrate that you got married."
dined on 20/06/2014
Simple plates which i did not like
at all. I want it to be more luxuary. The cakes was to big. Smaller cakes are nicer. We where two persons who had to split the cakes in two pieces instead of a small ready cake per person."
dined on 20/06/2014
It is always lovely to dine at the
Balcon, the food is delicious and the staff are so friendly. This time it was a friend's birthday and the staff without prompting brought out little birthday cakes which was so sweet of them (although slightly marred by the fact that they cheekily then charged it to the bill!). However overall I would highly recommend , this was my fourth visit and each experience has been very enjoyable."
dined on 18/06/2014
We enjoyed a wonderful dining
experience at the Balcon, the staff were friendly, attentive and polite. We were on a meal deal so the main course menu range was limited, but the food was of good quality, the ambience was fantastic and the staff were delightful, helpful and extremely friendly Would highly recommend, especially for pre or post theatre supper"
dined on 15/06/2014
My wife and I went to The Balcon
prior to the Opera. We were both satisfied with the food and service we received. My only criticism would be the state of the tables and restaurants when we arrived. It looked like they had had many people in for afternoon tea and as a result some tables had not been attended to. That aside as mentioned, food and service were good and they arranged a cake assortment for my wife's birthday at short notice and no expense. I would recommend this restaurant."
dined on 14/06/2014
This really is top quality food
without breaking the bank. Beautifully presented and absolutely delicious. The service was exceptionally competent and friendly. Go now!"
dined on 14/06/2014
quite grand and most welcoming, a
good choice for starter and desert and i loved my desert!"
dined on 13/06/2014
We went for the 3 course offer,
mostly including wine, and were not disappointed. The staff were all reall friendly, and the service was excellent. Could not fault the evening at all. It was quite busy but not at all noisy, so it was easy to chat to our friends instead of having to shout which seems to be the case in so many places these days. The portions were not enormous, but we all felt we had eaten a good meal. We will go back."
dined on 13/06/2014
After a hectic day throughout
London, we enjoyed a nice afternoon tea at The Balcon. Satff was very friendly."
dined on 12/06/2014
One my own, going to the theatre,
I decided to try your restaurant for lunch. I was immediately welcomed and shown to the bar for a drink (It was a hot day) My table was ready on time and the service was excellent. I was offered reading material as I waited for my lunch to arrive and was never ignored by the staff. The lamb I chose was cooked perfectly and the taste was superb.. This was followed by a stunning dessert and coffee. I was not rushed and everyone was so very kind. A great experience. I will be reccommending to my friends and family and I shall definitly come again."
dined on 12/06/2014
Always like returning to the
Balcon. A great restaurant, with a good choice of menu."
dined on 12/06/2014
The menu is quite tricky for
dinner as they run it all day so things like three varieties of croque monsieur is odd and loads of sharing plates, making it somewhat eccentric for a more formal meal. We both opted for the doubled baked soufflé. The soufflé was fine but came swimming in a thin lobster bisque; the result was not a pleasing combination. My wife had the lemon sole which she liked. I had the chicken with tarragon and vegetables. It was served eccentrically in two ''dog'' bowls: one for the vegetables in tarragon sauce which was fine as far as it went, but the chicken was two rather dry joints with a dribble of brown sauce - really pretty poor. Service was sweet though, very French and charming. Shame about the food"
dined on 10/06/2014
We ate there for the first time,
very early before going to a show, we explained this to the excellent waiter (Stan) who made sure we were served quickly, great food, great service, we will be back !"
dined on 06/06/2014
My wife and I visited the Balcon
last thurday for her birthday, and we were both really impressed with the overall experience. The food was superb and the service and pleasant attitude of the staff were even better. A big well done on the customer experience, as we both work in the customer service industry, so understand the impact people can have, good, bad or indifferent. Having been to Paris last October, we both felt the food was on a par with the best we experienced there, so I think that says it all. Well done and we will be back."
dined on 05/06/2014
I'd been to the Balcon before for
dinner with friends. On this occasion I took my sister for her 76th birthday. The service was, without exception, friendly and polite, with attentive service by the charming staff. We dined from the set menu, having three courses with a glass of champagne. Every dish was beautifully cooked and presented, including the generous bread basket which contained a variety of bread and rolls. Our dessert deserves a special mention: crepe suzette, which was to die for. We had a really terrific evening and my sister loved the whole experience."
dined on 03/06/2014
Excellent service and food in a
wonderful setting.HIghly recommended."
dined on 03/06/2014
It was the second time we dined at
Balcon. The food was not bad at all with a variety of choices for the TT offer (except there were only thress choices for the main course). The service was attentive however the tables are too close to each other."
dined on 03/06/2014
We have been several times in the
past, but I doubt if we will go again. It was surprising to find vacuum cleaning going on at 1.00p.m.. Even more surprising was when a waitress asked if we minded her vacuuming the area around an adjacent table less than a meter from ours.. The menu was a headache caused by trying to have three differently priced menus mixed up on one sheet. The overall experience was a disappointment. "
dined on 01/06/2014
This restaurant is so central and
yet because the dining area is so roomy, it feels luxurious and relaxed. The food is always to a high standard. My own tastes would say that the sweets have too much sugar in them, but they are sweets after all. Fabulous service. This is somewhere I am happy to keep coming back to. "
dined on 31/05/2014
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text:
When it comes to state pensions, Illinois is in a financial hole as deep as $90 billion and digging out will be a formidable task, according to a panel of west suburban experts who met this week to discuss the issue.
Panelists met Wednesday at Seven Bridges Golf Club in Woodridge to discuss how Illinois got in the state-pension hole and what it might take to get out.
"Pensions have created the majority of the problem in our non-discretionary spending," said Lee Daniels, former speaker of the Illinois House of Representatives and now a Distinguished Fellow and Special Assistant to the President of Elmhurst College.
Daniels moderated the discussion with a panel of experts that included 21st District State Senator Ron Sandack (R-Downers Grove), Illinois Municipal Retirement Fund Executive Director Louis Kosiba and For the Good of Illinois Executive Director Bruno Behrend.
"You either raise taxes or you reduce the debt, and therein lies the problem," said Daniels of what would be needed to balance the books in Springfield. "Since raising taxes is not an option, the only viable option is to reduce the debt."
Daniels introduced options that have been discussed in Springfield for reducing the debt, such as reducing the cost of living increases for those covered by state pensions, raising employee contributions, raising the retirement age, limiting public pensions to state employees or shifting the responsibility of pensions back to local school districts.
Those proposals, however, would mean changes to what many state employees were told when they signed their contracts in better times, and those benefits are ones that people are willing to go to court to protect.
"If you begin with that [mindset] and don't ever pass any law that changes that, there's precious little you could do to avoid A) insolvency of the funds or B) massive tax increases the kind of which will literally make businesses flee the state even faster than they already are," said Behrend.
Behrend said that until January, For the Good of Illinois will be lobbying for a law that will impact the amount out of money draining out of pension funds.
Corruption/abuse of the pension system
One cause of the lack of funding for state pensions is abuse of the system. Practices such as tacking, where consultants and contractors to the state join pension plans even though they are not state employees; double dipping, in which a state employee may be working while collecting a pension or collecting multiple pensions and exit spiking (end of career pay raises) are practices legislators want to stop.
"When these rules were written way back when, what was the retirement span—15 to 20 years? Now we're looking at double that ... Giving a lifetime benefit based on two pensions ... never was the plan and is unacceptable," said Sandack.
Louis Kosiba, who has served as the executive director of IMRF for more than 20 years, pointed out that abuses can happen at the local level as well and suggested two ways to stop it.
"If power is given back to local governments to set pensions ... you ought to have citizens vote on [benefit enhancements,] said Kosiba. "Secondly any pension legislation that is ever written is based on assumptions...there should be a "clawback clause" ... if assumptions don't work out, that benefit [should] be terminated going forward."
What's the fix and what can taxpayers do?
Behrend said he believes state spending caps are the answer.
"If this nation had caps on spending where you had to go to the voters to get [benefit] increases, it would solve this problem," said Behrend.
Sandack said the pension issue has flown under the radar for many people in Illinois, and he feels that the problems with the system could improve if voters made it known to their legislators that pension reform is a priority to them.
"Illinois is sick. We are problematic. We have so many malformities and issues. On this issue, hold your electeds accountable ... Get in his face, get in her face, say, 'Where are you on pensions?' Find out their position and hold them accountable," said Sandack.
Get news alerts and Facebook updates from these Lincoln-Way Patch sites:


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text:
The Tao of Linux Security: the Five Phases of a Secure Deployment
Using the phases of the tao in your builds is the first step. This simple, ordered strategy will get you to a more secure place with your systems; however, each system is unique. Make sure your security goals match your system. Security is not difficult. Use simple and repeatable processes, stay informed of best practices and common vulnerabilities, exercise least privilege wherever possible, regularly review your logs, and you will find yourself on the Path.
Debian Security Manual: www.debian.org/doc/manuals/securing-debian-howto
Fedora 7 Security Wiki: fedoraproject.org/wiki/Security
Bastille-Linux: bastille-linux.sourceforge.net
Center for Internet Security: www.cisecurity.org
Splunk: www.splunk.com
Jeramiah Bowling has been a systems administrator and network engineer for more than ten years. He works for an accounting and auditing firm in Hunt Valley, Maryland, and holds numerous industry certifications, including CISSP and Linux+. Your comments are welcome at firstname.lastname@example.com.
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Thanks a lot
Thank a lot, i thing this is wonderfull
Linux has become a key foundation for supporting today's rapidly growing IT environments. Linux is being used to deploy business applications and databases, trading on its reputation as a low-cost operating environment. For many IT organizations, Linux is a mainstay for deploying Web servers and has evolved from handling basic file, print, and utility workloads to running mission-critical applications and databases, physically, virtually, and in the cloud. As Linux grows in importance in terms of value to the business, managing Linux environments to high standards of service quality — availability, security, and performance — becomes an essential requirement for business success.
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Stackato private Platform-as-a-Service technology from ActiveState extends your private cloud infrastructure by creating a private PaaS to provide on-demand availability, flexibility, control, and ultimately, faster time-to-market for your enterprise.
Sponsored by ActiveState
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text:
TVA Joins Celebrity Edition of 'The Biggest Loser'
From APB reports. KNOXVILLE - Coming off fresh reports of the mounting cost of cleaning up after its Swan Pond coal-ash flood disaster, the Tennessee Valley Authority yesterday announced it was joining a celebrity edition of the popular TV show, "The Biggest Loser." Unlike the regular show, which features ordinary people teaming to lose weight, the celebrity edition will follow a different format, with the cast competing in areas where they have already demonstrated high proficiency in losing. Former UT Vols head football coach Lane Kiffin, for example, will be focusing on loss of credibility.
"I do feel it [losing my credibility] is one of my greatest strengths," said Kiffin, in a press conference where no live cameras or questions were allowed. "I feel I can lose credibility faster than any other sports figure that cares to go up against me. I am a competitor, and the area of losing credibility is one in which I believe I can be highly competitive."
TVA President and CEO Kilmore Trout said the agency would focus on losing money for the show.
"I believe losing money is one of our demonstrated core competencies," he said. "I challenge any other agency to hemorrhage money the way we do. Moreover, we plan to challenge Coach Kiffin in the credibility loss category, as well. I think our record in credibility loss over the past year stands against his or anybody's."
The NBC management team reportedly will compete with TVA in the "Biggest Money Loser" category on the strength of its late-night lineup fiasco.
Affordable health care in America said it would be competing in the "Biggest Lost Hope" category.
"I've lost all hope, hope of ever actually existing, except in the hearts and dreams of the American people, and I don't think even St. Jude, the patron saint of lost causes, can compete with me there," said the tearful impossible dream.
President Obama's hopes of competing in the lost hope category were crushed by the health care goal's announcement.
"Well, I was going to go with hope, but given affordable health care's entry into that category, I don't expect I'll have a chance, so I'll play it safe and settle for being the biggest loser in the category of change," said the president. "After all, I promised the whole country change, and things are uh, still the same, uh, baby, baby, they're still the same - sorry, the teleprompter went wiggedywhack on me there for a moment. Anyway, I think I'll have no trouble claiming the title of biggest loss-leader in change."
The Democratic Party said it was competing in the area of biggest overall loserdom.
"We're a loser. We're a loser. And we are what we appear to be," said the pathetic political conglomeration of feeble-willed corporate kiss-ups.
Guest losers will appear on the show from time to time to demonstrate their losing prowess. Local attorney Herb Moncier, for instance, will demonstrate multitasking loss, showing how he recently lost his cool, his case and his law license in one fell swoop.
The Knoxville Regional Transportation Planning Organization was invited to compete for a spot in the "Biggest Loser of Federal Stimulus Funds" category for its failure to commit $1.3 million in funds to specific transportation projects before a January 29 deadline.
Knoxville Regional TPO executive director Jeff Welch said that while his office was "honored by the invitation," he had declined to participate based on his perception that Knoxville would not make it past the first round, given that both Nashville and Chattanooga are poised to lose far more federal stimulus dollars.
"As much as we'd like to claim the Biggest Loser of Federal Stimulus Funds title, once again, Knoxville is eating the dust of our regional competitors," said Welch.
Knox County, on the other hand, expressed outrage at not having made final cast cut for "The Biggest Loser - Celebrity Edition."
"Over the last several years, I've lost more money, credibility, hope, business, face, faith, shirts, grips, ground, track, edge, hearts, favor, marbles, mind, nerve, touch, way, sight, sense of proportion, or any other object, concept or entity that you might care to think of losing, than anybody," cried the indignant geographical and political entity. "And they go and invite some agency of the City of Knoxville that's too timid to even try to compete? Feh, I say. Feh."
Locally, reaction to the show's announcement was muted.
"I think TVA ratepayers could make a good argument that they're the biggest losers here," said Noreen Naby, of North Knoxville, while shopping in downtown's Market Square.
"Oh, I think our area's reputation is the biggest loser out of all this," countered downtowner Shabeen Shavie.
I think the biggest loser is our self-respect," sighed Fourth and Gill resident Siddhartha Suttree.
Encore, encore!! These were all great losers, but you have only begun to scratch the surface. Let's have more.
They need to get Todd Cook and J.J. Jones in on the biggest loser. Not just for weight either.
They need to get Todd Cook and J.J. Jones in on the biggest loser. Not just for weight either.
This could be the biggest spin-off yet!
2ljJRg A round of applause for your article.Really thank you! Cool.
7Lg15d Im grateful for the article.Much thanks again. Awesome.
x4hw42 I really like and appreciate your blog post. Really Cool.


text:
Jane's Addiction frontman Perry Farrell has outraged Brazilian music fans by claiming that they are "uneducated about music" in an interview with Folha de S. Paulo, the nation's biggest newspaper. In the article, Farrell defended the pre-sale ticketing fiasco for Lollapalooza Brazil – the website crashed within minutes and hackers published buyers' personal information on the internet – by insisting that Brazil has no tradition of large-scale music festivals and was not prepared. "I think I'm working with good people," Farrell told Rolling Stone Brazil. "They should know what they are doing. They sell tickets to football matches!"
Shortly after the story hit, Brazilian fans chastised the singer on Twitter, resulting in Farrell becoming a local trending topic. "My wife took me to Twitter. I was going crazy," said Farrell. "I said, 'My God, Etty, they hate me! They are very angry with me. I messed up?'"
Farrell then posted a series of tweets, denying the comments and claiming that the Folha de S. Paulo reporter misquoted him. "Brazil, I NEVER SAID you were not educated in music! I called her this morning to confront her. I love and respect your culture and country," he wrote, followed by "Just finished another day of press, realized some people are angry with me. I DID NOT say that about Brazil Music Education," and "Unfortunately that writer took liberty & put words in my month. Invented things that I DID NOT say in order to cause a sensation. That writer is the disappointment of my otherwise amazing visit to Brazil."
Commenting on the backlash to Rolling Stone, he said "I'm sensitive, man. I'm leaving Brazil, and I swear, I lost a few years [of life]."
• A Brief History of Jane's Addiction
• Perry Farrell Opens Up About Dave Sitek Joining Jane's Addiction In The Studio
• Perry Farrell, Dave Navarro Discuss Making 'The Great Escape Artist'
To read the new issue of Rolling Stone online, plus the entire RS archive: Click Here
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text:
At A Glance: Like any good modern design, the Gus Wilson Cabinet puts contrast front and center. In this case, the contrast isn't between materials, but between finishes. Three center drawers store small items, and two side cabinets have adjustable shelves.
What's To Like:
What's Not to Like: You want solid wood? The Wilson Cabinet is made of engineered wood with solid veneer. It's great quality, but if you need solid you'll want to keep looking.
The Bottom Line: The Wilson Cabinet from Gus Modern, with its warm linear form and contrasting white drawer fronts, offers a well-designed, functional update to mid-century style.


text:
By B.B. Singer
Niagara Gazette
Niagara Gazette — Have you ever had a nagging hangnail that needs to be tweezed away, but which you let go for days on end? And you're intermittently aware of it, and not aware of it, but it sort of becomes an irritant?
On a scale of 1-10 here's, objectively speaking, a problem with the magnitude of perhaps .0000005! And you're driving along, and you see a nice person pulling into a Tops or Wegmans lot, piloting a golf cart-type vehicle, and possibly afflicted with some terrible muscular disorder; and suddenly your hangnail problem evaporates?
Not always ... What's with these hangnail problems — why do we complain about picayune things, rather than deeply value what we have, and especially, our exceeding good luck?
I'm sure many others have disserted on these minor irritants that help stimulate our ... fussiness! Sweating the small stuff is certainly the handiest way of putting it. And that's partly the nature of today's work lives. More and more — as predicted by Daniel Bell in "The Coming of Post-Industrial Society" — we've become people-to-people in our work. If I recall correctly, Bell goes back to the eons — slow-pacing, little-changing centuries — when for most, it was people wrestling with the land; and then from the 1800s or so, more and more working with machines. And now? Owing to all sorts of labor-saving, technological devices and conveniences, for most it's people relating to other people at their jobs.
But aloneness, too, is a factor in why I think fuss-budgetry has worsened significantly in our recent society, due to the fact that we also spend too much of our days (both on the job and chez nous) with fuss-inducing, insulating things — cell phones (in endless praying mantis routines), computers, TV channels, car consoles like space ships, including for varied music, etc.
Another old, prescient book comes to mind by David Reisman, "The Lonely Crowd." More and more, people are stuck only superficially with other people, but really with themselves even in thronged stores or on Manhattan streets; and of course in cars, navigating freeways or urban jams. For much of civilization people lived mainly in villages, where they couldn't escape either their own large families, or other villagers. Today there's much more possibility for isolation, and consequent fuss-budgetry!
One becomes less so when helping, say, a spouse or grand-child, or an old person. But alone (even with cell phone) fussy thoughts can and do invade.
Do I think OCD is on the rise in today's society? Obviously I'm no expert here, and can't provide a scientifically reliable answer to that question based on precise data. I can only go with an amateur's seat-of-the pants intuition. (Jean-Jacques Rousseau said you only know what you guess, which is of course exaggerated.) But the part of me that relies on intuitions believes that, yes, in our ever more fuss-budgety society, OCD in various forms must be increasing.
Let's face it — many currently have lifestyles that in certain ways, only aristocrats of yore could dream of possessing. You remember bored princes in Grimms' fairy tales, craving this or that diversion, getting cranky from their own leisure? Including the kid who wanted his castle cook to take a bunch of snow or ice and mix it with chocolate heated over the fire, and create a kind of hot fudge sundae?
Well, in some ways we've become princely ourselves, used to comforts and gizmos that would once have been the stuff of sci-fi; and again, this makes for a fussier society. Princely food pickiness is definitely a part of that. Certain restaurant menus make for fussy choice-agony! Many people (me included for certain foods) want to buy organic this, organic that at supermarkets, and no longer just yogurt, but Greek yogurt, and food in all seasons that before refrigeration would have made old-time monarchs, even the most powerful, drool with envy!
Fuss, fuss, fuss? Yes, because each of us is so unbelievably important, egocentric items of great self-significance, if perhaps only atoms of significance to the rest of the world, especially its less sated parts. Self-centeredness and fussiness being first cousins? I guess you could say that.
To be continued by some numbers-crunching "expert"...B.B. Singer has taught at several colleges in the area, including Niagara University.


text:
Columbia MO
About mid-way between St Louis and Kansas City, Columbia is home to the University of Missouri. In this politically liberal college town, over half the population is said to hold a bachelor's degree. There's a simmering gay scene, some of it down the road in the town of Boonville. The MidMO Pride Fest takes place each year in mid-August.
Getting here
Columbia Regional Airport mostly serves regional carriers. Kansas City International Airport is another option, as is Lambert-St Louis International Airport.
Getting around
Because the gay scene is so spread out, you'll want to have a car ready. If you're looking for public transportation, see the website of Columbia Transit for bus routes, fares and schedules. Note they run only until 6:30pm Monday-Wednesday, until 9:30pm Thursday-Friday, until 7pm on Saturday, and not at all on Sundays.
Media & Resources
The Center Project (300 Saint James) is central Missouri's only gay community center. They organize the Mid-Missouri Pride Fest and do film screenings and social nights, in addition to other services, and the website has info about the local gay community.
For students at Mizzou (the University of Missouri) there's the MU LGBTQ Resource Center, with week-day drop-in and hang-out hours 8am-4pm (until 6pm on Wed/Thur), plus various services and resources, including a lending library with hundreds of titles.
The Columbia Missourian and the Columbia Daily Tribune are local newspapers. The local Convention & Visitors Bureau website has information on things to do and see, and the Parks & Recreation website has sports, aquatics, golf and other leisure activities info.
The website of Vox Magazine has good listings for local arts and entertainment, and a comprehensive restaurant guide.
See our Gay Columbia map & listings section for locations and website links to businesses listed below, along with some restaurant, shopping, and hotel suggestions.
Going out
Arch & Column Club (1301 Business Loop 70 E, Columbia), cozy, friendly neighborhood glbt bar, karaoke, bear nights.
The Deja Vu Comedy Club (405 Cherry St), aka "the Vu" is a popular place with a mixed gay/straight, men/women, 18+ crowd.
Megaplex Spa (11674 Old Hwy 40, Boonville) - CLOSED? - men 18 and over, the only gay bathhouse between St Louis and Denver; private rooms, game room, whirlpools, sauna, tanning, gym, video lounge, pool table, patio and snack bar.
Passions Video (1108 Business Loop 70 E), has a large selection of videos and DVDs, Falcon and Bel Ami studios, adult toys, novelties, magazines, lingerie, state-of-the-art arcade, open 24 hours on weekends.
Snapper's (12 S 7th St, Columbia), mixed dive bar, popular with students, cheap drinks, friendly folks, juke box, pool table.
Soco Club (119 S 7th St, Columbia), open daily from 5pm, (6pm Saturday), largest gay nightclub in mid-Missouri; cabaret, dance club, video, and karaoke bar; male reviews and Miss Queen of Columbia pageants keep things hopping. With the university nearby, this is the hangout for many gay, bi, and curious boys. New location downtown as of September 2012, after years at old128 E Nifong location.


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Superstar rapper, hip-hop artist and record producer Jay Z is bringing his "Magna Carter" world tour to town with a concert Jan. 30 at the First Niagara Center.
Tickets, priced at $39.50, $59.50, $99.50 and $125, go on sale at 10 a.m. Sept 12 at the FNC box office, through Livenation.com, Tickets.com or charge by phone at (888) 223-6000.
Jay Z's latest album, "Magna Carter ... Holy Grail," has gone double platinum. He just wrapped up a successful summer stadium tour with Justin Timberlake. There is no indication that Timberlake will join Jay Z for the North American leg of his tour, which starts Nov. 30.


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KNS Institute of Technology (KNSIT), Yelahanka
KNS Institute of Technology (KNSIT) is located about 3 to 4 kms from Yelahanka Railway Station and on the road running parallel to the Bangalore-Hyderabad Highway. The place appears quite deserted yet one or two BMTC buses ply right outside the college with a frequency of about 10-15 minutes. So although it's far reaching the college isn't really too tough.
Students claim to be unsatisfied with the college infrastructure. Although there's nothing lacking in particular everything from labs to classrooms and library are good enough to only just keep them going.
Hostels are slightly are better with few or no complaints. Hostel's fees come to about Rs. 45-50K per year. Numerous guest houses lined up right outside the college are also preferred by a lot of students.
For Karnataka CET students: Rs. 41,590/- per year
For UGET (COMEDK) students: Rs. 1.4L per year
Additionally Rs. 15,000-odd is charged as miscellaneous fee.
"Teaching is not amazing or anything, but it's not unacceptable as well" say a group of students from KNS Institute of Technology (KNSIT).
KNS Institute of Technology (KNSIT) recommends a 85% attendance which most students fail to adhere to and are then fined Rs. 200 per subject. The fines sometimes go as high as Rs. 10,000 for those with attendance less than 25-30%. Detentions happen only in extreme cases.
Loads of mischievous chaps! KNSIT is somewhat a favourite of average scorers from North Indian states like Bihar, Jharkhand and Uttar Pradesh and they form almost 30-35% of the crowd. The rest are from Bangalore & other parts of Karnataka. A lot of students here come from rural backgrounds and it's a bit difficult to mingle with them. Late night alcohol parties are common amongst those staying as PGs.
Wonderful. No issues.
Step outside the gate, look to your left and right, all you see is an endless road with some bushes and dries grass growing over the near-barren land on both sides of the road. But fortunately right in front are a few food stalls and eateries where you can spend a few bunked lectures.
A small festival with a different name each year happens in April. It's supposedly an intercollege festival, but little participation from other colleges ultimately makes it intra.
This is a BIG downside of KNSIT. Only 25-30% of the students get placed, partly due to the poor academic performance of the students and partly due to inadequate efforts by the college. "If you're above 60% overall, you have good chances of getting placed here" says a student "but companies offer packages only between Rs. 2-3 lakh per year, which is pretty less compared to many other engineering colleges in Bangalore" she continues. Local companies like SNQ & Syntel are regular recruiters.
KNS Institute of Technology (KNSIT)
Hegde Nagar, Kogilu Road, Tirumenahalli,
Yelahanka Hobli, Bangalore - 560 064
Phone: 080-28567955, 28567957
Website: www.knsit.com
KNS Institute of Technology (KNSIT) falls behind because of its average faculty and ill-behaved crowd most of who are least interested in academics. Avoid unless you wish to just freak out for four years with absolutely no focus on studies.
KNSIT is well recommended. Here even in recession times, we were getting chance to attend Placement drives where as other colleges facing problems about the same.
The college got its name board while we were in the third year!! (by the way, I'm a 2013 pass out). The Graduation Ceremony was conducted FOR THE FIRST TIME in 2013, despite the college being founded in 2001. Placements are very poor. ECE dept have lect. who unnecessarily make a great fuss of little things and their teaching is nearly average.
The management is very frank in admitting that they would give "0%" encouragement to all those who are interested in sports !!!! (yes, this was once told to me by the management), but they very much want the trophies that the students won so that they can keep it as a show piece in the college office.
The final year students are likely to have a tough time here in case they opt to do their final year project in college, because the faculty does not have the knowledge to guide them. Only one or two lecturers are capable of guiding students to do a final year project!!
The ECE HOD's and Principal's positions has been very unstable and our batch alone has seen 4 ECE HODs and 4 Principals in these 4 years!
On directly enquiring all these among the students, you'll get to know that these are facts..


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Zhulin used to be married to Usova and Navka.
And he had a fling with Grishuk.
Artem Borodulin and Sergei Voronov used to date Katarina Gerboldt.
"I'm not in this world to live up to your expectations and you're not in this world to live up to mine."
Bruce Lee
Isn't Javi a bit too young for Miki? I'm not saying she must be dating guys Morozov's age but Miki has always struck me as a very intelligent and mature woman, and Javier doesn't seem in that phase right now
Now, off I go
btw, I like this thread very much
That's not what they said in Eurosport, anyway. They said Miki and Morozov were an item, not Miki and Javi.
I think Isabella Cannuscio and Colin McManus are a couple. I think that's quite funny with Colin being her sister's partner.
Radka Kovarikova and Rene Novotny used to be married for many years, but they separated, Radka has now a baby with an another man.
Did the Grushgons divorce ? Wasn't she linked to Morozov ?
Ingo Stuer and Aliona Savchenko ?
Sad that all these couples that were together off ice/ married for years eg..L/A D/V G/Gons K/Novotny eventually split.
in the italian team Cappellini with Hotarek and Guignard with her dance partner Fabbri.
Lucky Anna
AFAIK Drobiazko and Vanagas are together.
Susanna Rahkamo and Petri Kokko not mentioned yet
also Shen/Zhao are missing here


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Abbott to present senior voice recital Sept. 10
Aug. 22, 2012
Contact: Chloe Kennedy, News and New Media Writer
865.981.8209; firstname.lastname@example.com
Maryville College senior Ashley Abbott will present her senior voice recital on Mon., Sept. 10.
Free and open to the public, the recital will begin at 7 p.m. in the Clayton Center for the Arts' Harold and Jean Lambert Recital Hall. A reception will follow the performance.
"Having music in my blood, I have always loved performing," said Abbott, a music education for teacher licensure major who will graduate in December. Her father is a musician who has performed with Tammy Wynette and Dolly Parton. Her paternal grandfather played an upright bass in a jazz band. Her maternal great-grandfather Gregory, from Cades Cove and Gregory Bald, made and sold banjos.
The program will include music from the classical repertoire. Set One will include several foreign language pieces, such as "La Maja Dolorosa" by Enrique Granados; "An die Musik" by Franz Schubert; and "Ici-bas!" by Gabriel Fauré.
Set Two will focus on English art songs, including "Come Again, Sweet Love" by John Dowland; "Go 'Way From My Window" by John Jacob Niles; "Silent Noon" by Ralph Vaughn Williams; and "Greeting" by Leonard Bernstein.
Set Three, an Italian set, will include "Cara e dolce" by Alessandro Scarlatti and "Qui sedes ad dexteram Patris" by Antonio Vivaldi.
In addition to classical repertoire, Abbott will also have several special guests, who will join her to celebrate bluegrass – something that has not been performed during an MC recital, according to Abbott. The set will include "Every Time You Say Goodbye" by Alison Krauss; "You'll Never Leave Harlan Alive" by Darrell Scott; "Broken" by Cherryholmes; "I Will Follow You Into the Dark" by Ben Gibbard; and "Wagon Wheel" by Bob Dylan and Ketch Secor.
"So if you know the words, come on down and sing along," Abbott said.
Abbott transferred to Maryville College in 2010, after receiving an associate's degree from Pellissippi State Community College. Since beginning her vocal training at Pellissippi, she has "been honored" to study under Jami Rogers-Anderson, as well as MC instructors George Bitzas and Alicia Massie-Legg.
Abbott has been involved with several choral groups during her time at Maryville College, including the pep band, the jazz band and the Maryville College Concert Choir. She also auditioned for and was the first transfer student to earn a spot in Off Kilter, the College's select vocal ensemble, which has only 12 students.
After graduation, Abbott said she hopes to attend graduate school, where she can continue her studies in both voice and choral conducting.
For more information, please contact the Maryville College Division of Fine Arts at 865.981.8150.


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Drug information provided by: Micromedex
Miglustat is used to treat adults with mild to moderate type 1 Gaucher disease. Miglustat is only used in people who cannot be treated with enzyme replacement therapy. Type 1 Gaucher disease is a disease you get from both your parents. People with type 1 Gaucher disease are missing an enzyme (naturally occurring substance in your body) that breaks down a chemical in your body called glucosylceramide. Too much glucosylceramide causes liver and spleen enlargement, changes in the blood, and bone disease. Miglustat works by stopping the body from making glucosylceramide.
This medicine is available only with your doctor's prescription.
This product is available in the following dosage forms:
In deciding to use a medicine, the risks of taking the medicine must be weighed against the good it will do. This is a decision you and your doctor will make. For this medicine, the following should be considered:
Tell your doctor if you have ever had any unusual or allergic reaction to this medicine or any other medicines. Also tell your health care professional if you have any other types of allergies, such as to foods, dyes, preservatives, or animals. For non-prescription products, read the label or package ingredients carefully.
This medicine is not used in children under 18 years of age.
Many medicines have not been specifically studied in older people. Therefore, it may not be known whether they work the same way the do in younger adults. This medicine is not expected to cause different side effects or problems in older people than it does in younger adults.
There are no adequate studies in women for determining infant risk when using this medication during breastfeeding. Weigh the potential benefits against the potential risks before taking this medication while breastfeeding.
Although certain medicines should not be used together at all, in other cases two different medicines may be used together even if an interaction might occur. In these cases, your doctor may want to change the dose, or other precautions may be necessary. Tell your healthcare professional if you are taking any other prescription or nonprescription (over-the-counter [OTC]) medicine.
Certain medicines should not be used at or around the time of eating food or eating certain types of food since interactions may occur. Using alcohol or tobacco with certain medicines may also cause interactions to occur. Discuss with your healthcare professional the use of your medicine with food, alcohol, or tobacco.
The presence of other medical problems may affect the use of this medicine. Make sure you tell your doctor if you have any other medical problems, especially:
It is important to take miglustat exactly as your doctor prescribed. You should take your medicine at the same time or at the same times each day.
The capsules should be swallowed whole with water and may be taken with or without food. Check with your doctor or pharmacist if you have any questions.
Your doctor may recommend changes to your diet to help with some side effects. It is important that you follow these changes.
The dose of this medicine will be different for different patients. Follow your doctor's orders or the directions on the label. The following information includes only the average doses of this medicine. If your dose is different, do not change it unless your doctor tells you to do so.
The amount of medicine that you take depends on the strength of the medicine. Also, the number of doses you take each day, the time allowed between doses, and the length of time you take the medicine depend on the medical problem for which you are using the medicine.
If you miss a dose of this medicine, take it as soon as possible. However, if it is almost time for your next dose, skip the missed dose and go back to your regular dosing schedule. Do not double doses.
Store the medicine in a closed container at room temperature, away from heat, moisture, and direct light. Keep from freezing.
Keep out of the reach of children.
Do not keep outdated medicine or medicine no longer needed.
Ask your healthcare professional how you should dispose of any medicine you do not use.
Miglustat can cause problems affecting your nerves. If you have hand tremors (shaky movements) or if miglustat worsens a hand tremor you already have call your doctor. Your doctor might want to change your dose of miglustat.
If you experience numbness and tingling in your hands, arms, legs, or feet (peripheral neuropathy) call your doctor right away.
It is very important that your doctor check you at regular visits. Your doctor will also want to test your nerves (neurological exam) before you start taking miglustat and may repeat this test at a later time.
Diarrhea is the most common side effect for people taking miglustat. Your doctor may give you another medicine (anti-diarrheal) to help treat diarrhea if it is a problem for you. Your doctor may also recommend changes to your diet. You may also lose weight when you start treatment with miglustat.
It is very important to discuss with your doctor if you are pregnant or plan to become pregnant before starting miglustat. You should use effective birth control while taking miglustat. Miglustat may also harm a man's sperm. All men should use effective birth control during treatment and for three months after stopping treatment.
Along with its needed effects, a medicine may cause some unwanted effects. Although not all of these side effects may occur, if they do occur they may need medical attention.
Check with your doctor immediately if any of the following side effects occur:
Some side effects may occur that usually do not need medical attention. These side effects may go away during treatment as your body adjusts to the medicine. Also, your health care professional may be able to tell you about ways to prevent or reduce some of these side effects. Check with your health care professional if any of the following side effects continue or are bothersome or if you have any questions about them:
Other side effects not listed may also occur in some patients. If you notice any other effects, check with your healthcare professional.
Call your doctor for medical advice about side effects. You may report side effects to the FDA at 1-800-FDA-1088.
Portions of this document last updated: Jun. 01, 2014
Original article: http://www.mayoclinic.org/drugs-supplements/miglustat-oral-route/precautions/DRG-20064828
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