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2011 Favorite Places to Eat - Tampa / St. Pete
- b
- Birdcage_Chef Jan 29, 2011 07:27 AM
Please name your top 5 places to eat this year and rate them on taste, service & ambience along with a a brief recommendation. We have many old posts and i am trying to create a new reference for this year. Thanks!
re: askdrtodd
I need a "like" button for todd's choices ;)
re: askdrtodd
Refinery has NO ambiance! They have a soda machine in the middle of the dining room! No wine list either-strange!
re: JJASF
lol i go there often and have never noticed a soda machine in the middle of the dining room. i was just there last night. i'll make a point of looking for it when i go again. as for the wine list, i enjoy having the wait staff talk about the wine choices. they have never steered me wrong.
The Refinery
5173 N Florida Ave, Tampa, FL 33603
re: askdrtodd
If you like Wood Fired Pizza, definitely have to check out Pizzaolo Bavarro on Twiggs and Franklin downtown. Some of the best pizza I've had without havign to drive up to Bearss. I will admit, though, that Pizzaolo's menu is significantly more limited that Wood Fire, but not a bad substitute.
re: DEVO2172
Devo I have to respectfully disagree with you, Bavaro has disappointed me 3 times in a row now, I have no plans to give them a 4th chance... I've tried different things each time, ne'er a gem to talk about (with the exception of their tomato basil soup, which was excellent) their pie to me is quite lacking, and pricey (which is to be expected downtown). I'm pretty sure Peter from Wood Fired is expanding in the near future as pretty much everyone's complaint is that his place is in BFE, so it won't be too much longer before we don't have to drive as far. I'd go to Eddie & Sams before I'd go to Bavaro.
re: askdrtodd
Ate at the Refinery last week and Oystercatchers 2 weeks ago. Wow on both. Oystercatchers was a great meal. No misses at all. Wood fired bass was amazing and the oysters were all tasty tasty.
The Refinery was very good as well. Pork tenderloin was so good. The only miss was the service was pretty blah and the smoked duck wings were so dry and boring. Everything else about it was great though. The flank was great. The lamb belly was super rich and yummy.
I'm not saying these are the best in town, but they are places I love (for various reasons) and never get tired of.
#1 is definitely Mise en Place...food and service are always perfect. Ambience is low-key classy. One of the best in town. One of the few places in Tampa where you can order foie gras. I love the Chicken Liver Pear Port Mousse Pate...it's been on the menu for a looooong time.
Charley's when I'm in the mood for a cow chop and a giant cosmo. I almost always order a filet (and I'm not usually a "filet girl", but I love theirs) done Oscar Style (with asparagus, a little fried softshelled crab and hollandaise sauce on top). Love the "buzzy" pretty-people atmosphere there, too.
Pincho y Pincho in downtown St. Pete. Great cava sangria and tapas...and the tres leches cake is to die for. I can spend hours sitting along the sidewalk on a pretty day, ordering and drinking, ordering and drinking (rinse and repeat).
Guppy's on the Beach (sentimental favorite). I've been going there regularly for almost 20 years and I think it's some of the best food to be found on the beaches. Definitely more creative than the average Gulf Blvd. bear. Love the salmon dill bisque, escargot and Firecracker Shrimp Salad.
Can one of my top five faves in Sarasota? I love Cafe L'Europe on St. Armand's Circle. It's a beautiful restaurant with a very professional multi-national staff and gorgeous sidewalk cafe setting where you can enjoy a leisurely meal and watch the world go by. They serve the best lobster bisque I have ever eaten. Also love the Shrimp and Bourbon Pecan Salad as well as the Lobster and Shrimp Salad. I've never made it there for dinner, but it's on my "to do" list. Food is always beautifully presented as well as delish.
I have to give Ybor's Columbia Restaurant a runner-up ribbon. It's a beautiful restaurant, and sometimes I just NEED a pitcher of their cava sangria, some empanadas, a 1905 Salad and an order of white chocolate bread pudding. Yes, I always order the same things whenever I go. lol
Della's After Dark also gets Honorable Mention for being the shining star in the sea of Brandon's chain restaurant mediocrity.
A couple of "newbies" I only tried for the first time recently but was particularly impressed by (but have not had the opportunity to revist) were Pane Rustica, Datz and Spain. I'll be baaaack.
Oh...and sometimes I get an embarrassing craving for Sonny's Barbecue and onion rings. Is that bad? :p
re: sweet_polly
x2 on Mise en Place, Pincho, and L'Europe. Have had great experiences at all three of those, absolutely worth mention.
re: sweet_polly
I'm glad to hear Della's After Dark is still open and still good. Two friends took me there when I visited them in Brandon -- this must have been almost three years ago -- and it was wonderful at the time. Too often, great, unique places like that don't survive, especially in chain-land.
re: ChefCash
SoHo- really? I went a few days ago and thought it was a bit on the high side, 90% of the maki was Americanized with cream cheese or mayo or fried something on it, the apps were mediocre, they wanted $5 for a small bowl of edamame, etc. Of the two $12/13 rolls we ordered, one had a barely visible amount of meat (or anything other than rice) inside it for that matter, and the other even though we asked for no mayo still came with it both on and inside. Left pretty disappointed. I would take Cafe Japon or Yokos long before I'd go back there.
Alexander's - is that J. Alexanders? Aren't they a nationwide chain like Kona Grille? Not to crap on your selections, I think the Bus and Bernini's are great...
Cafe Japon
2223 S West Shore Blvd, Tampa, FL 33629
re: askdrtodd
Cafe Japon? really? I think that was the worst sashimi I've had besides a buffet. Did you try the geso app at soho? It's great. Yes they do have a lot of fancy rolls, but some are really good. Much better than anything at Japon. Although I don't do cream cheese in my sushi so I couldn't comment on that.
re: JJASF
Really. I will say I haven't eaten there in nearly 6 months, but in past times I've gone Japon has consistently had mediocre service and top-notch fish. It's the only place in Tampa I've had real wasabi grated on a sharkskin grater too. Their sashimi also frequently has items like toro, uni, 2 varieties of clam, and they don't charge $8 FOR A PAIR OF SALMON ROE WITH QUAIL EGG YOLK NIGIRI (thanks Soho!). Maybe I was just lucky all those times.
Now at Soho when you say the Geso I assume you mean the squid "with sea vegetables" appetizer? That was actually the best part of our meal when we went, and since we made it there during happy hour, it was reasonably priced too. We actually got a second order (because the $27 pair of sushi rolls was meager at best). If I'm not mistaken you can also purchase this same "geso" salad pre-made at other places in town, and traditional "geso" is charred squid tentacle, not the mandolin-ed squid with some seaweed they served there (albeit it was tasty). Note also I couldn't find "Omakase" anywhere on the menu at Soho (there are three different price range omakases listed on Japon's menu) but I did find the "Jersey Shore Roll" and other ridiculous fried mayonnaisey cream cheese bombs all over it. I asked the server if they did an Omakase and he blankly looked at me as if I were speaking another language. I figured I technically was so I followed up with "a chef's special, either coursed out or on a boat or something of the sort?" and after a second uneasy look I quickly ordered off the happy hour menu.
Elegant it is not. Authentic it is not. A good value it is not. We also essentially had two servers, the initial server who was terrible, and the guy that was picking up his slack that was an excellent server. They canceled each other out so I won't judge the service.
You and I don't share the same metric for enjoying sushi. Try Tokyo Sushi at 56th and Fowler and let me know if you like it, that's probably my favorite all around sushi spot in Tampa, it's just so far to drive to...
re: askdrtodd
My standards for sushi/sashimi are very high. And actually Sohois no where near my favorite. Just don't get your assessment of Japon. sashimi was standard, rolls belo.
kaisen in Carrollwood by far is the best in town
re: JJASF
I'll try Kaisen, I've heard good things about it. I haven't been back to Japon in a few months, so in fairness i'll swing by and see if the quality of their sushi isn't what it used to be.
Highly recommend Tokyo next time you're out near USF, very fun mom and pop spot and they make some very interesting rolls (for instance they have a roll called the "CD roll" that's got seaweed and crab in it and covered with squid, and it's almost the diameter of your wrist, it's a real SOB to eat but it's delish)
re: JJASF
I've heard from a couple of people that Cafe Japon closed.
Kaisen never impressed me, (neither has Toasted Pheasant discussed below).
Nothing beats Matoi for me for sushi. But have been hearing raves about Bangkok Sushi in LandOLakes and Sushi Ninja in Brandon. Also had a rec for Jade Fire Asian in Hudson.
Sushi Ninja
887 E Bloomingdale Ave, Brandon, FL 33511
Cafe Japon
2223 S West Shore Blvd, Tampa, FL 33629
re: rikkikm
Japon did close. Kaisen is killer, you just have to get intimate with the chef and ask for the specials, I'm assuming you aren't just going in there ordering maki rolls ;)
I'm surprised to hear that Matoi is your favorite, we used to go there a lot (the owner is also a sushi chef too, and he was a client of my wife's at the time), but I never felt that they had much of a selection of interesting fish (salmon/tuna/snapper, woo hoo) and the prices had gone up while portions went down sadly. Have things changed around?
In specific order:
1. The refinery - just love it... even the coke machine.
2. Datz - love the beer selection, food is good and interesting (not perfect), and I can walk home.
3 Paci's - still my favorite for pizza in town. I need to try wood fired but as mentioned BFE.
4. Cigar City Brewing - Beer is food, isn't it?
5. Bern's - hard to go wrong. Especially a drink an dinner in the bar.
Todd - what's up with the wood fired? is he opening another?
re: Old E.
I was at the Refinery twice in the last week and have yet to notice a coke machine...
re: rhnault
The machine is visible, it's along the wall towards the kitchen. It's not "in the middle" of the dining room. but is visible. Doesn't matter to me though.
re: rhnault
i haven't seen it either. maybe it's on the same wall as the restroom door? i'm usually in the dining room closer to the front door, so i don't look at the wall with the restroom door.
re: Manderley
you may not notice it when the place is crammed fiull of noisy patrons on a friday night, but I've gone for brunch and could hear little else.
re: andy huse
You can hear the coke machine?
re: rhnault
it is a noisy machine. don't know what kind of machine it is (ice?). but it exists. i didn't bring it up, but it is there. sheesh.
re: andy huse
You were the first person to mention it makes noise. I have a funny story for you next time we talk IRL
re: Old E.
He's "Actively seeking to expand" from what he said, I don't want to say more than that in case certain things don't work out. I was bummed, I was trying to get him and the owners of the Pour House downtown to work out something where he could open a spot nearby, some of the best pizza in Tampa Bay and some of the best beer in Tampa Bay... but it wasn't viable (I think a restaurant in the complex already sold pizza and there would have been a competition issue)
I'm getting re-bummed just thinking about how it didn't work out :(
Also kudos on the Cigar City reco!!! hehe that's my favorite bread in a glass too :)
re: askdrtodd
That is common in commercial leases. I have been trying to make it to the Pour house, but just haven't been able to get in there. I will make it a priority.
re: Old E.
we spent the weekend there ;-)
re: askdrtodd
Maybe he should consider a brick oven pizza oven on wheels like the one I saw at a festival on Main Street in Dunedin this past weekend. It's called Open Hearth Pizza -- "artisan pizza on wheels'' -- and will be at the Renaissance Festival at MOSI starting this weekend. People were raving about it and it looked delicious, but I was too stuffed from a visit to Lenny's to try it. The guy running it said he's from Vermont, where there are a bunch of these out and about, and will be heading home after the festival.
Main Street Bar
335 E Main St, Bartow, FL 33830
re: Tom Scherberger
funny you mention that, I was at the 3rd Saturday market at the Wiregrass mall last month and there was a "wood fired pizza" oven on wheels that looked just like Pete's design, but I tried a slice and it was so bad that I gave it away. It looked great too, I think the quality of the cheese (and other ingredients) didn't make up for it being wood fired.
1. Bern's Steakhouse, what more needs be said...
2. Mise en Place, good food, great service, good atmosphere
3. The Refinery.
4. Wood Fired....
5. Kon Tiki, one of the better hotel restaurants in town (Tahitian Inn), and the bar's not too shabby either.
Bern's Steakhouse
1002 S Howard Ave, Tampa, FL 33606
re: deet13
I need to get in to Kon Tiki, I keep hearing good things!
re: askdrtodd
Try the lime grouper, and the pulled pork tacos are pretty good also.
I agree with all these recommendations for sure, but I have yet to find a solid all around SEAFOOD place that will not cost me a paycheck. I want local, I want grouper, I want gulf shrimp, I want variety, I want mackerel I want conch, I want all that the gulf / Caribbean sea has to offer with affordability and imagination.
I am afraid that is just too much to ask. What do you think?
re: artemisanne
yep. too much to ask (assuming you don't want to drop a pretty solid amount of $).
Although... someone chime in, I've never been to Rick's on the River, how's that?
re: askdrtodd
swai, chicken wings, and burgers. Raw oysters are good.
re: askdrtodd
It's not too bad. My friends and I have been there several times. The clams on the appetizer menu are pretty good, and my cousin always orders the oyster po boy whenever we go. They also have Yuengling on tap.
Think of it as an upscale Skippers Smokehouse, minus the fried gator tail...
re: deet13
LOL. I would never put upscale and Rick's in the same sentence ;-)
re: rhnault
Heh, normally I wouldn't either.
Personally I actually like the food at Skippers a little more than Ricks, mainly due to Skippers having a larger menu.
But whenever I leave Skippers Smokehouse, I always feel like I need to take a long hot shower to scrape the hippie and patchouli funk off of me.
When I leave Ricks, I don't feel the overwhelming urge to do the same...
Thus Ricks ends up being upscale compared to Skippers.
re: artemisanne
Have you tried Shrimp & Co. in Ybor? The owners claim to buy fresh from the seafood market every day and hand-bread the menu selections to order...and after eating there, I believe them. It's quite casual, but I thought the prices were extremely reasonable considering the food quality and quantity. They also sell discounted gift certs at restaurant.com which makes it even cheaper.
re: sweet_polly
Shrimp & Co was pretty good the two times I've been there. Try the Mangle Clams appetizer and Florida pink shrimp basket. First time I used a restaurant.com certificate (no issues in accepting) and second time because I loved the first! Looking forward to going back.
re: artemisanne
As much as I hate to say it (outside of say Tarpon Springs), there just aren't that many inexpensive seafood joints anymore.
IMO, you'd best be served by running down to Cox Seafood Market, picking out a fish or two, and cooking it up the way you like. Or you could spend a day fishing down at The Pier or at the Skyway bridge...
re: deet13
That is what we do when we want fresh seafood. Head to Cox and cook at home.
re: rhnault
You can't beat them...
Now that I'm thinking about fish markets, Lobster Haven on W Hillsborough Ave, just before the Oldmar Flea Market, has a decent selection of seafood also (mainly bugs and such).
re: deet13
I have bought lobster there before but never fish. I have noticed recently they are trying to make a little cafe there or something. Have you noticed that?
re: rhnault
That's why I was thinking about it. The last time I was there, the cafe was open; but I was in a hurry, so I wasn't able to try it out.
I was kinda hoping someone here might have tried them. If not, I'll have to give it a shot next week.
re: deet13
It is close to home. Maybe I will have time to check it out this weekend. The first thing I thought about when I saw it was if you would be eating in a spot where you could smell fish market. The cleanest fish markets have fish market smell.
re: deet13
As for inexpensive seafood... you might want to try Crabby Bill's Beach Club. This is no high end 5 star establishment.... its a beach bar, your drinks are in plastic, your silver ware is wraped in paper napkins and the servers are in shorts and t-shirts. Given that the menu prices are reasonable, the food is tasty, new menu specials daily, bay view with gorgeous sunsets, volleyball courts, and cheapest drink specials in Tampa. It is no Capital Grille, just a laid back and reasonably priced seafood joint.
Crabby Bill's Beach Club
7700 W Courtney Campbell Cswy, Tampa, FL 33607
Capital Grille
9101 International Dr Ste 1000, Orlando, FL 32819
re: ChefCash
It may be fine for a drink but I would never put a morsel of food in my mouth from their menu. I have been there.
re: ChefCash
Crappy Bills is one of the few restaurants I've been so unhappy with that I just walked out of. That place is everything that's wrong with seafood, I'd go to long john silvers before I'd go back there. going out on a limb here... but are you somehow affiliated with them? That post looks awfully canned...
re: askdrtodd
With the above post being CC's one and only post I take it with a few hand fulls of salt.
re: ChefCash
Hubby's sports team buddies occasionally go to Crabby's on the Beach for some beer al fresco after they play. They are hard-pressed to find ANYTHING edible to go with that beer. When I joined them a few weeks ago, I also had the VERY unpleasant experience of being heckled by the hired entertainer as I walked in with some friends. The singer must have thought he was Don Rickles and humiliated and embarrassed me by making insinuating, double entendre comments on his microphone to the crowd, presumably for their entertainment. I felt like I had to defend myself against the comments to the seated diners. It really made a BAD place WORSE!
re: ChefCash
ChefCa$, any restaurants you like other than Crabby Bill's. Not too many fans of that place around here.
Crabby Bills
7675 W Irlo Bronson Memorial Hwy, Kissimmee, FL 34747
re: CFishman
Welcome, Chef Cas as this is your first post; it is interesting that you have such insight into Crappy Bill's.
re: ospreycove
yeah, "welcome"
re: ChefCash
crabby bill's you have got to be kidding me. i thought chowhounds was for foodies, for people who liked good food and know what good food is. i have been in florida for almost five years and crabby bill's is, bar none, the absolutely worst establishment i have eaten in. of course most chinese take-out places and just about all pizza places really stink too (in my humble opinion), but crabby bill's tops the list. i am really surprised to see that place recommended on chowhounds. i'd rather eat at denny's, and that's really scraping the bottom of the barrel.
re: Manderley
no need to pile on. we all have well honed bullsh*t detectors.
re: Manderley
I agree with you on bills... But Toby's Little Italy Pizza or Giannis Pizza are almost like home (NYC). You Should Try them.
Little Italy Pizza
3523 49th St N, Saint Petersburg, FL 33710
Giannis Pizza
212 Tamiami Trl S, Venice, FL 34285
re: ChefCash
The one and only time I was at this Crabby Bill's location, the dining room smelled strongly of cleaning fluid (you could smell it all down the hall leading to the entrance) and the bathroom smelled like vomit and cleaning fluid. I don't mind plastic ware and casual restaurants but how can anyone enjoy the food with these awful odors? Eew. We left. Plenty other places to get great seafood.
Crabby Bills
7675 W Irlo Bronson Memorial Hwy, Kissimmee, FL 34747
re: artemisanne
Have you tried Mid-Peninsula Seafood in Gulfport? They have always done right by me.
re: RibDog
No, I will try though, on your recommendation. And thank you everyone for reminding me about Cox's.
I really find it hard to believe that in the whole area we don't have better seafood. Embarrassing! Someone told me Mangrove's on South Howard had good seafood, I've never eaten there. Seems more of a bar than a restaurant.
re: artemisanne
You know, if you aren't looking for an upscale restaurant, there's always Blue Sea Fish Market on Nebraska Ave in Seminole Heights (in-between Sligh and Waters Ave).
The fish is pretty good, and they do serve conch, but it's pretty cut-rate basic.
Plus they'll clean your catch for you, and cook it on the spot...
Blue Sea Fish Market
7110 N Nebraska Ave Ste B, Tampa, FL 33604
re: deet13
Cool! Another place to try!
re: artemisanne
They have decent crab cakes, the grouper sandwich kicks butt (actually all of their fried fish is great), and their smoked mullet is good too.
re: deet13
That's a pretty awesome service, what do they charge to cook your fresh catch?
re: askdrtodd
It all depends on the size of the catch, how you want it cooked, and if there are any back orders.
re: deet13
45lb Wahoo, deboned and then full fish cooked with head on in parchment paper?
re: askdrtodd
LoL.. If you brought something in that big, I think the kid that works behind the counter would have a coronary.
We picked up a few lbs of sheepshead from there last Saturday, and made a pot of Sheepshead chilau with it.
It's almost as good as the crab version.
re: deet13
Sheepshead Chilau sounds amazing...recipe, please?
re: laboheme
Here's an easy, basic chilau recipe...
Just replace the crab meat with about 3 or 4 lbs of sheepshead which has been sliced into 1 inch cubes, and boiled in the Old Bay for about 15 minutes...
You can cook shrimp, crawfish, clams, frog, lobster, or really any sort bug or white fish in a good chilau. Plus you can make some pretty good crab cakes with it also.
The chilau I make is similar to the link I posted (I use some different spices, and celery), but I've never had a written recipe for it.
Either way, it always takes a couple of days to make.
ok Just got back from Tampa for 4 nights.
Ate at Datz- Just ok cool scene but food was just blah, the ribs were the best thing we ate.
Refinery- Excellent i understand now why the owner is nominated for a James Beard Award. Had the Chicken Confit, Onion Soup, Doughnut, Grilled Cheese, Baked Egg and Mussles for appetizers all were excellent especially the Onion Soup and Chicken Confit. Had the Pork Chop for dinner also excellent and finished with the Girl Scout Cookie dessert- that was freaking amazing.
Berns- It just did not live up to the hype. I live in NYC so i am use to del friscos, wolfgangs, sparks, Lugers etc. Berns steak is nothing close to a NYC steakhouse. There is good value they give u soup, salad and sides with the steak. The Steak wasn't horrible but it was great and it should be great when you are in a steakhouse. The dessert room was a good experience but i think i would rather go to the Capital Grille and have a Kona Steak if i had to choose again.
Ciros SpeakEasy- Had appetizers here one night they were awesome. This place also has the best drinks you will find in Tampa, it is a chill spot, with great drinks and good food, definately go and make a reservation.
Capital Grille
9101 International Dr Ste 1000, Orlando, FL 32819
re: hrl422
i need a "like" button for your review. glad you liked the refinery, and i feel the same way about bern's. but remember, this ain't new york! i do love their dessert room, but also wasn't blown away by the steak.
re: hrl422
Yeah I tried 4 different kinds of steak at Berns last night (the "Luxe Trio" steak tasting and a few bites of my friend's strip), and nothing blew me away. They were all great, but I enjoyed the apps more than the steak.
re: askdrtodd
As far as steaks go, I agree Berns is disappointing, it is however without peer for wine & desserts. I live me some vino. For a consistently good if not great steak, Malio's is, my choice. I dine there often & only once was I not completely happy. The ribeye is succulent and nicely seasoned. It includes 2 sides. Their french onion soup is terrific with great depth of flavor, similar to Capital Grill. The smoked gouda mac & cheese along with the potato malios - scalloped spuds with crabmeat, makes for a fantastic meal. If u like bacon, try the Newskie bacon with a coctail...sooo good. I usually do dinner here then a short drive to Bern's for dessert - either banana's foster or molten choc cake with a turkish coffee. Now thats a dining experience! If you try Malio's ask for Derek or Sandy...tell them Jerry sent ya. Come to think of it, I need to make a reservation :)
400 North Ashley Drive, Tampa, FL 33602
re: Birdcage_Chef
hm. I need to try Malio's again, the last (and only) two times I went I thought it was grossly overpriced and our food wasn't very impressive (and we got to try a decent amount of the menu). I love FOS though, I'll go back if for nothing just that, I've been trying to find the best bowl in the bay :)
re: askdrtodd
Let ne know when u plan on going, i'll call Sandy & Derek myself. Best FOS is my own, 2nd is Cap Grill, then Malios imo.
Btw taking recommendations on steak houses...we have a lot in town. I tried most except for Gallaghers.
400 North Ashley Drive, Tampa, FL 33602
re: Birdcage_Chef
Gallaghers - good but not great. if you look around there are crazy deals out there for Gallaghers for two people, lobster & filet dinner with app and desert and salad for like $60 or something cheep cheep like that. last time I was there it was pretty dead tho. If you're a fan of beef, check out the various cuts at Boizao by international plaza. yuuuuummy.
I had a FOS in Paris that ruined me forever. It was the highlight of the whole trip. unreal.
re: askdrtodd
As you feel Berns steaks are just OK, l wonder what you consider good onion soup in Paris. l like Berns a lot, best wine list ever and their 18 oz rib eye is damn good for me.
re: Delucacheesemonger
I don't disagree, I think Berns is an excellent restaurant, just not worth the ethereal rating given to it by so many. It's an experience and an institution, and the wine list is unrivaled, but typically the last thing to wow me there is the steak. The deserts, the apps, the burger, the steak sandwich, the caviar presentation (and I try to stick with one in the ~$20 range), everything to me there is somewhere between good and superb, with the exception of the steak, which is typically just "good".
I've made steaks on my buddy's big green egg (even tho his is technically one of the really big blue ones) that have caused more oohs, ahhs, and closed-eye transcendent mastication than I'd witnessed between most all of my visits to the "velvet labyrinth".
And I am by no means an expert.
re: askdrtodd
Onion soup in Paris, if you please. l have taken a trip to Paris to compare the onion soups and would like to know what you consider super.
re: Delucacheesemonger
Below is (unfortunately) the only pic I snapped of it, it was flawless. I wish I'd spent more time analyzing it, but I was too blown away by it to speak for a while. The soup was super fragrant, even before it made it to the table you could smell the cheese (and we sat outside!), which filled your nostrils with a warm, rich aroma, not too rubbery smelling, perhaps like sometimes when you get FOS with cheaper gruyere on it...
The cheese layer was perfect consistency, not overly gooey (like hot pizza cheese, not like a soft cheese) with a great bite. The bread inside was likely added right before broiling the cheese on top, because it too had a great resistance to the spoon as I dug through. With your eyes closed you could've picked the layers apart just from the different textures of the cheese/bread/onions. The onions (which were likely shallots) were amazing, sometimes I get FOS here and they're like overcooked pasta, these were perfectly "al dente" and made the broth (which was flawlessly seasoned) unreal.
One of the few things I've eaten that would've caused me to try to stab someone in the face with a spoon, should they attempt to take from me.
The restaurant was a corner bistro, just north of Jardin du Forum des Halles, just south of the Restaurant "Frenchie" (which we'd initially intended to eat at but it wasn't open for lunch on Saturday (thank God). I believe it was on Rue Montorgueil?
re: Birdcage_Chef
Birdcage, your comment caught my eye and I just thought I'd mention that if you like Nueske's bacon, you can buy a 12 oz package at Mazzaro's Market in St. Pete. I was so excited to find a local source. It truly is the king of bacon.
re: gemuse
Datz uses Neuske's on their sammiches and in their chocolate-caramel-covered-bacon...
re: gemuse
The premium bacon in the meat dept at Fresh Market is also Nueske bacon.
re: RibDog
Nueske bacon....yummy....making my way there for some tomorrow morning for b'fast. Think I'll do China Yuan for dinner tonite.
China Yuan
8502 N Armenia Ave Ste 1A, Tampa, FL 33604
re: Birdcage_Chef
Have you ever had the honey walnut shrimp at CY? It is a tasty dish.
re: rhnault
Call me crazy. Went to CY Fri for dinner, roast pork wonton noodle soup, steamed pork dumplings, house special fried rice made spicey, house special hot pot...soooo good, & lobster cantonese. Went back on Sun after golf for lunch with my buddies for hot & sour soup, general tso chicken, shreded pork stir fry, beef w ginger & scallions, honey roast pork and more of those tasty dumplings. Mon was there again with colleagues from work. Wonton noodle soup - delicious & hit the spot. Singapore stir fry rice noodles - had a nice curry kick w a little heat, more of the delicious kang pao chicken, next time i'll ask for it spicy. Pork w ginger and scallions - this combo is great w any meat. Think i'll stay away for awhile, had my CY fix :)
re: Birdcage_Chef
I love CY. Overall, it is probably my favorite restaurant in Tampa. If you like squid, try their curried squid some time. The sauce is luscious and will knock your socks off. I love the pan fried dumplings, the chive dumplings, the shrimp dumplings, fish balls, shrimp balls, etc... you get the idea. The staff there is great and we always have such great service. Now I need to go. I haven't been for about 6 weeks.
re: rhnault
a friend who was once a dedicated Yummy House fan is now frequenting CY instead. He thinks the food has slipped at Yummy House a bit...
Yummy House
2202 W Waters Ave Ste 1A, Tampa, FL 33604
re: andy huse
Not sure if you guys could make it, but Bill and are going to do lunch first week in April to beat up the menu at TC Choy... see how it stacks up lately...
re: askdrtodd
do they have dim sum during the week?
re: rhnault
TC? Yup. Last time I went it was 80-90% as good as it is on the weekends, and much less busy so the service was excellent.
re: andy huse
Went to CY for first time last week, I thought it more americanized than Yummy House. Enjoyed my meal at CY.
Yummy House
2202 W Waters Ave Ste 1A, Tampa, FL 33604
re: herbert1
We ate at CY today and every table was full. Other than myself and my husband, there were 2 other non-asians in the restaurant. Tampa's Chinese population must enjoy Americanized Chinese food.
re: herbert1
'Why' did you think that?
I think CY can get authentic with the best of them, as authentic as you wanna get... That's a real Chinese kitchen...
But they'll also make your Aunt Dorothy a Beef & Broccoli combo platter...
The Americanized places simply 'won't have' Pork Intestines with Mustard Greens or Boneless Duck Feet on the menu...
If you hear the continuous drumbeat of cleavers slamming into wood, chopping up chickens & ducks, you ain't at the food court...
re: Mild Bill
Mainly based on the menu offerings, you dont find general Tso chicken and other Americanized dishes on the yummy house menu. I've only eaten at cy once, so I haven't decided yet which I prefer.
re: Mild Bill
bill, i love the way you write. is your blog fit for public consumption yet?
re: Manderley
Hey, I didn't see this nice compliment till just now... Thanks!
I'm pokin' at it...
The economy's beatin' my butt, but I'm trying to generate the enthusiasm it takes to write and share with the humor and passion that I used to hold back...
re: herbert1
i took some family there and some one ordered the General Tso's chicken. Damn good! I ate it unashamed of its dubious cultural origins. my mother loves the creamy walnut shrimp, but that's not my thing. too many faves to name off that menu. CY is consistently in my top 10 if not my top 5. I like YH too, but i always come by to CY.
re: andy huse
The walnut shrimp seems to be popular with Moms ;-)
re: rhnault
Don't know what that says about me cuz I like the Honey Walnut Shrimp also!
re: RibDog
and I know your sister likes it and I thought you also said your Mom
Hi BC,
Here's my list in no particular order:
1. Machu Picchu – Said it before and I'll say it again, a Peruvian place on Hillsborough with no décor, no ambiance, but a to-die-for Ceviche Mixto. That's the only thing I'm vouching for there, so be adventurous at your own risk.
2. Pho Quyen – My comfort food place – which is weird to say about a Vietnamese restaurant, but their Curry Chicken Soup w/vermicelli, or "make your own rolls", or Bird's Nest, never fail to make me feel better. Also on Hillsborough.
3. Taco Bus – Yep, joining the crowd on this one – just love it – especially their chicken soft tacos in a flour tortilla shell. The Cochinita Pibil (marinated pork) is also a crowd pleaser, although the past couple times it was a bit too greasy for me. And while you're at the Bus – pick up their red sauce and green sauce to go –they are good on almost anything!
4. Go-Go's Greek Grill –semi-fast-food on Kennedy - I am addicted to their Greek Salad with chicken. Is it because of what the meat is marinated in? The potato salad? The salad dressing? I don't know, but about every other week, I start needing my fix.
5. Last, but not least – I'm torn, so I'm jumbling a bunch of favorites all together, since they each fill an eating niche for me: Samurai Blue's tuna tataki, Mellow Mushroom's Mega Veggie pizza, Byblos' lamb kabobs & hummus, and Too Jay's matzah ball soup. Is this cheating?
I'm sure I'll think of who/what I left off as soon as I post! Cheers!
re: Katafer
Vietnamese is also my "go to" comfort food. I think there are quite a few posters here who feel that way.
re: rhnault
Asian food is definitely mine, but I usually lean toward Vietnamese. Huge fan of Pho Quyen too!
re: askdrtodd
So are we (except we go the Pho Quyen in Pinellas Park). An order of spring rolls and a bowl of Bún Thịt Nướng for DH and me, and we have our fav comfort food! Even went there at the last minute on our 30th anniversary, when our original beach plans got rained out!
Pho Quyen Restaurant
4505 Park Blvd Ste 10, Pinellas Park, FL 33781
re: askdrtodd
I very much enjoy Pho Quyen (Hillsborough Av.) too. If you haven't as yet and like spicy food, please try D1 on the menu under Beef or Bo. It's stir fried beef with lemon grass, peppers, onion and garlic with white rice. Definitely my comfort food there. You can also get it with chicken instead. I also recommend the house fried rice (#57). The Chinese sausage is deeeelish. They also give you a broth/sauce to pour over the dish which makes it even better. When I visit with my Sous Chef she orders the steamed snapper with ginger, green onions & mushrooms. Absolutely fantastic dish. Give them a try and let me know what you think.
Pho Quyen Restaurant
4505 Park Blvd Ste 10, Pinellas Park, FL 33781
re: Birdcage_Chef
They used to run a special of Mussels with the lemon grass, peppers, onions and garlic - so I had that for a couple months straight! Spicy and delicious. That snapper sounds amazing, too - that might be my next splurge there, thanks for the recommendation!
re: Birdcage_Chef
I love the shrimp stuffed squid with curry sauce. So good. Their quail are also amazingly good.
re: Birdcage_Chef
Went to Pho Quyen for lunch thanks to this board. Not disappointed. Forget wanting the service to be "good" because it just isn't the way with this type of restaurant. It was FINE. Food was wonderful and the price was great too!Great spring rolls and I had Beef Bun, delicious.
Pho Quyen Restaurant
4505 Park Blvd Ste 10, Pinellas Park, FL 33781
re: Katafer
I prefer the Matzoh Ball Soup at Lucky DIll Deli, unreal, closest thing since I left Philly. Too Jays = Meh!
Too Jay's
3501 S Tamiami Trl, Sarasota, FL 34239
re: DoubleBurger
I have never known anyone not to love Too Jays MB soup. I'm in shock. That being said, I can not wait to try Lucky Dill's now - I just never seem to be near one at meal time. Thanks!
re: DoubleBurger
yeah the TooJays at International Plaza has turned into a real dump. I rarely use the word "pathetic" but that place is in the same category as crappy bills to me now. perhaps there are better ones out there but if I live to be 100 I doubt I'll head back in to that one.
re: askdrtodd
lol! Good one. There is one at the Country Side Mall in Clearwater that is not much better, if not worse. Lucky Dill Deli is moving from Alt 19 into what used to be Johnny Garlics on 19, near Palm Harbor. Hopefully the service and seating will improve.
Lucky Dill Deli
2800 Alt 19, Palm Harbor, FL 34683
re: DoubleBurger
i heard the one at countryside mall closed about a month or so ago. i was there the day before, i had a chopped liver sandwich, it wasn't bad, but i like Lucky Dill better. Actually, my first choice would have to be Katz's Deli in NYC.
re: Manderley
Katz's rules! My daughter went to NYU, so eating there while visiting was a given. Best pastrami, bar none.
re: DoubleBurger
The Too-Jays in Southgate Mall, Sarasota is not anything to drop what you are doing and run to it. If youare in the mall It is the 2nd best place to go; Cosimo's Brick Oven being way superior.
Cosimo's Brick Oven
3501 S Tamiami Trl, Sarasota, FL 34239
Hi All. This page got me excited. I just moved here from Atlanta and was looking for where to eat. The China Yuan and Refinery shout outs make me excited to try them. I live around the corner from the Taco Bus and have eaten there 4 times in the month I have been back in Tampa.
So my top five is going to be based off of restaurants that made me excited to be back in Tampa, or that I would eat at whenever we visited over the last few years.
Brocatos-my favorite cuban sandwich of the past 20 years. you can't get a good one in Atlanta
Sideberns- food really wowed me
First Choice BBQ
La Septima
China Yuan
8502 N Armenia Ave Ste 1A, Tampa, FL 33604
2208 W Morrison Ave, Tampa, FL 33606
La Septima Cafe
140 N Parsons Ave, Brandon, FL 33510
re: limetruk
We just tried La Septima for the first time a couple weeks back. It was really really good. Excellent devil crab and the best roast pork sandwich I have ever had.
La Septima Cafe
140 N Parsons Ave, Brandon, FL 33510
re: rhnault
I used to live off their chicken and yellow rice, but have switched to whatever special they are offering nowadays.
re: limetruk
Nice list! me likey sideberns.
re: askdrtodd
yeah, i was a little worried about missing out on some dining experiences coming back to Tampa, but from what ive been reading on the boards, there will be plenty of places to give a good try to.
Refinery- love the ever changing but always delicious menu, and the lack of ambiance, ambiance
atz- lunch and brunch ;)
Toasted Pheasant- small menu but very fine tuned. Best version of chili fries i've ever had (spicy boar ragu and cheese curds- to die for), plus its very close to my house
Yummy House- s&p calamari, short ribs, duck fried rice
Black Pearl- romance, excellent food (killer pork belly, mmm) quiet, elegant
(Old standard that I sadly haven't been to in '11) Mystic Fish- never lets me down, south african lobster tail and or sea bass, nice for a special "date night"
Yummy House
2202 W Waters Ave Ste 1A, Tampa, FL 33604
Mystic Fish
3253 Tampa Rd, Palm Harbor, FL 34684
Black Pearl
1450 Miracle Strip Pkwy SE Unit 104, Fort Walton Beach, FL 32548
re: jme1beachbum
Holy Cow, Duck Fried Rice? Nice! I should have said, Holy Duck! Quack...
re: DoubleBurger
Toasted Pheasant - Small Plates nicely executed
Ceviches - Love their scallops in Manchego Cream Sauce
Fleming's- I know its a chain but Can't Go Wrong, consistent and solid everytime I've been.
Pane Rustica - Great bread and overall lunch experience. I could eat there all the time.
Alesia Restaurant - Tried this New Restaurant in St. Pete. that finally opened. It really suprized me on solid fresh food and on price. Vietnamese - French concept. Great Pho and Banh Mi Sandwiches
re: NictheQuick
That's the 2nd rave I've read recently for Toasted Pheasant - it's officially on my "to try" list, thanks! Love, love, love the meatballs at Ceviches - and the baked goat cheese.. mmm...
re: NictheQuick
We didn't have the best experience at the Toasted Pheasant. It occupies the space that was formerly Chateau France and prior to that Opium right?
Damn I miss Opium. That lavender vanilla bean creme brulee was so good it was unfair.
re: askdrtodd
I did not have a good experience at Toasted Pheasant either. The only place in Carrolwood that is worth the drive to me is Vizcaya.
re: rhnault
Vizcaya is yummy, for sure. We had a good experience at BluFIGS, and also dug the breakfast burger (with eggos for buns and syrup and a fried egg on it) at Tank's Tap Room (which I believe is now Tampa Tap Room?)
re: askdrtodd
I'll have to try Vizcaya again. One of the best restaurants in town for Peruvian is Terra Sur in Carrollwood. The best Ceviche in town. Its a small strip mall but don't be fooled. Also, I would skip Tank's and head over to World of Beers and order some Anthony's coal fired pizza while you drink. Great Tacos and some authentic Mexican, check out Tacqueria Monterrey on Fletcher near USF. And last, I love the Calamari and rolls at Kaisen sushi but I think their sashimi is second rate and has gone down hill. I've been going there for over 10 years. I wish we had some more new places in town!
Terra Sur Cafe
5358 W Village Dr, Tampa, FL 33624
re: markatz
second Anthony's, great lunch specials and a terrific pie. Also, had my first Bahn Mi today at Saigon Deli, superb! Also, headed to Acapulco Mexican Grocery for an excellent Taco for $1.75. What a deal! Thank you Hounds for the great recs.
Acapulco Mexican Grocery
1001 N Macdill Ave, Tampa, FL
re: askdrtodd
I always get a little bummed when I hear people did not have a good experience at the Toasted Pheasant. Had one mediocre experience but the other times it was pretty good. I'm wondering if the vast differences are because of who is working in the kitchen. My all time favorite lunch was a the Pheasant, prepared by Chef Peter. Had a very nice birthday dinner once, also prepared by Chef Peter. The mediocre occasion, I don't think he was in the kitchen. Maybe I've just been lucky?
re: NictheQuick
I agree on Fleming's - it's a chain but the experience has usually been very good.
Not necessarily in any ranked order - depends on my mood...
Gratzzi Italian Grille
Red Mesa
Red Mesa Cantina
Charley's Steakhouse (Tampa)
Gratzzi is the best Italian in Tampa Bay. Consistently great food (try the Bada Bing or the duck), excellent service, and it won't empty your wallet. The wine list is decent as well.
Red Mesa (4th St) is very upscale southwestern/mexican cuisine in a relaxed atmosphere. I recommend Puntas de Filet Mignon. I've been there countless times and the food and service have been excellent every time.
Red Mesa Cantina (3rd St S - Dwtn St. Pete) - The tacos are phenomenal - all small plate. I highly recommend the duck tacos. The sirloin chorizo burger with yuca fries and chiptole ketchup is excellent as well. I've also been here many, many times and only had bad service once. Otherwise, it's been great!
Z-Grille - everything on the menu is great. Many people on the board have recommended the deviled eggs and Dr Pepper ribs and I will wholeheartedly echo that sentiment. Service has been very good. Sometimes, it can get a bit noisy and difficult to hear your dining partners.
Charley's - The best in Tampa Bay for the steakhouse experience. Excellent food, top notch wine list, and the service has always been excellent.
However, I must respectfully disagree with some of the recommendations I've seen here though...
Bella Brava - the food has been consistently horrible and not what I would consider Italian by any stretch of the truth and the service was even worse. I'm not even going to bother with their new location because I've been told multiple times that it's not any better.
Cassis - while the food is decent, the service was some of the slowest I've ever had. The wait staff seems to be more attentive to the outside diners than the inside diners. I've tried it three times and each time, the service was consistently poor - won't go back.
Ceviche - I found the tapas to be mediocre and the service to match. The prices were far higher than similar tapas bars. With all the other non-tapas choices around that can provide a much better experience, I'd avoid Ceviche.
Berns - Overrated, Overpriced, Overcrowded, Over-hyped.
Red Mesa Restaurant
4912 4th St N, Saint Petersburg, FL 33703
Red Mesa Cantina
128 3rd St, Saint Petersburg, FL
re: stpetedr
Sorry you do not like Bern's, better for me as l can more easily get a table when needed. But to mention Charley's wine list and dis Bern's ,come on. Bern's list is the best in he world, according to the people who rate them. When in Sarasota, eat at Bern's once a week, there last night, had five wines from the 60's and 70's for a total cost of $ 158. Steak was great as always, service exceptional as well.
re: Delucacheesemonger
If you have a consistently good experience at Bern's - that's great. A wine list is only as good as its contents and the reasonableness of its prices. The occasions that I've been to Bern's (probably 4-5 in total and usually as someone's guest), we spend a ridiculous amount of time picking out a wine that they actually have in stock. The prices charged, usually reds, either Napa or WA state, have been far higher for the same winery/vintage in other restaurants. As for people who rate wine lists, they review the list only. I can make up any list I choose but if I can't keep the contents in stock, then its worthless to the customer. For service, my last visit there was the only time the server was not extremely condescending to our party. I will give kudos to the dessert room though. Haven't visited it each of my visits to Bern's but when I have, food, drink & service have been good.
re: stpetedr
Funny, the exact opposite experience. wines always there, always far far under current price. On this occasion ordered three very old beaujolais, all there, all under $ 30, one was off, sommelier replaced without even being asked, when he sniffed the bottle. Guess they can be snotty, but have not seen it and wines of current vintage are, as you say, not inexpensive.
re: Delucacheesemonger
Glad you've had good experiences there. I think we all go out to these types of establishments not just for the food but for the entire experience that the food, service, wine, ambiance lend to it and if many of those components are off - it trashes the experience.
On a brighter note, if you want top notch food, service and wine, go to Victoria and Albert's at Disney's Grand Floridian resort. & course meal in the dining room or 10 course at the Chef's table. The absolute best experience I've ever had bar none. It's not cheap but it's definitely a special occasion place. One example of the service: our second dining experience was about 10 months after our first one and when the manager came to our table to greet us, he reflected, very specifically, on some of my comments during the first experience. They definitely take good notes and know how to please their customers. Anyway, try it - you won't be disappointed.
Victoria and Albert's
, Orlando, FL 32830
re: stpetedr
Interesting, you should mention the remembering thing. When last with this server at Bern's, due to a mixup, she comped up a small app, this time 4 months later, when we arrived at the table, the same app was waiting for us gratis. Hopefully will get to V & A someday, thanks.
re: Delucacheesemonger
Bern's wine collection/list consistently is bestowed with Winw Spectator's "Grand Award", The WS highest honor".800 different selections are in stock; and the cellar has a total of half a million bottles!!!!....... I find the list to be a good value for some very special wines as well as for the more available selections.Good enough for me!!.....lol....
re: ospreycove
Oh, what a typo!!!!! I meant to write there are 6800 different selections in stock......not 800 as written above............
Five of my favorite Tampa restaurants (in no particular order):
1) Pane Rustica (By far the best restaurant in South Tampa. I've never had a medicore meal there -- always delicious, perfectly prepared, interesting menu, the waitstaff is wonderful.)
2) Laughing Cat (I was surprised reading through the comments no one had mentioned this restaurant. Yolanda's Chicken and the Crazy Chicken dishes are amazing. No atmosphere, but it doesn't matter when the food is so good. Huge portions, which isn't a selling point for me, but I love that I can have it again for lunch the next day. BTW, the restauarant is moving across the street to a new location.)
3) Taj (Indian restaurant by USF's main campus. It's the best Indian cuisine I have found since moving from Chicago. The Butter Chicken is absolutely delicious.)
4) Ocean Prime (Specifically for the Tuna TarTar and Cucumber Gimlet. The crowd is a little young and needs attention, but I can overlook that for the tuna and cocktail.)
5) Yoko's (The best tuna tataki in Tampa. I've been going there for years and it's always great.)
Other favorites:
- Pinky's (for breakfast)
- Mangroves
- Sideburns
- Burns (you can order a steak sandwich at the bar - delicious)
- El Porto
- Datz
- BTs (used to be in my top 5 until it moved from Hyde Park)
- Six Tables (but only for very special occasions)
BTW, I'm going to the Refinery tonight for the first time. Can't wait!!
Ocean Prime
7339 W Sand Lake Rd # 400, Orlando, FL
Laughing Cat
1811 N 15th St, Tampa, FL 33605
re: jakski
I tried Laughing Cat for the first time a couple of months ago and was very impressed. The Seafood Bisque and Melanzana Rollatini were both outstanding and my Pappardelle Piemontese (prosciutto, wild mushrooms, onions, and peas paired with large egg noodles in an Alfredo sauce topped with parmesan) was the second best pasta dish I've ever eaten in my life...exceeded only by a Fiochetta with Pears, Asparagus and Taleggio I had in Italy a few years back.
I hope you like The Refinery better than I did. It seems to be a real crowd-pleaser on this board, but my experience wasn't that great. Perhaps it was just an "off night".
Laughing Cat
1811 N 15th St, Tampa, FL 33605
Rollatini Restaurant
7125 Lake Worth Rd, Lake Worth, FL 33467
re: sweet_polly
Does Laughing Cat make their pasta in house? We finally did the Bernini happy hour and that Pistachio grouper is wonderful and my husband loved the veal chop. That is such an awesome deal they have going.
Laughing Cat
1811 N 15th St, Tampa, FL 33605
re: rhnault
I don't know for a fact that they do, but I'd be shocked to hear that they didn't. It was SO good...and I'm not a person who is typically bowled over by pasta dishes.
The Bernini deal is the best in town. Half price entrees and $2 Finlandia vodka drinks sure take the sting out of of feeling like you're aged enough to be doing the "Early Bird Special" thing. ;)
re: sweet_polly
They were packed when we went and all ages represented. We even got to chat with Alex Sink who was there having an early dinner.Fantastic service and they didn't mind that people were enjoying the deal. It irritates me places that have happy hour or accept restaurant.com and then get annoyed when people want to take advantage of the offers.
re: rhnault
Agreed on all counts. :) Service is always great there and they are always gracious about offering the deal. Over the past couple of years, I've noticed the spousal unit and I going for more and more "late lunches" at around 4:00 PM and making that the last meal of our day...it finally dawned on me what was actually happening. That's right...we've become our parents and are "early birds" in denial. lol Back in the day, I wouldn't have dreamed of going out to dinner before 7:30 at the earliest. The truth hurts. ;)
rhnault, have you tried Sunday's Fine Dining in Ybor, yet? We were pretty impressed with this "new kid on the block". They have a restaurant.com cert available online as well and accepted it nicely.
re: sweet_polly
We went to Sunday's for lunch about a month ago on a Saturday. We both liked it a lot and will be back. I worry about their location though since they are in a bit of an Ybor dead zone. I hope they get enough business to stay open. Their cheese tray is the deal!
re: jakski
I've yet to go to Laughing Cat for dinner but that lunch buffet is such a good deal. I'm not a huge fan of buffets typically but pork chop parmesan and their lasagna are so good.
Laughing Cat
1811 N 15th St, Tampa, FL 33605
re: jakski
I second that emotion on Taj
Taj Restaurant
201 SE 15th Ter Ste 101, Deerfield Beach, FL 33441
As a frequent visitor to the area, I have taken to Agave in St. Pete Beach for good Mexican fare. Family owned and operated, Food is always fresh and well-prepared.


text:
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John Casti's op-ed column on the other, more positive, side of X-events such as Hurricane Sandy.
This aerial photo shows damage in the wake of superstorm Sandy
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It may come as a surprise to many readers to know that Sandy was a rather moderate X-event. The "X-ness" of an event is a combination of three factors: rarity, surprise, and social damage. Sandy was not particularly rare, at least in the sense that hurricanes even of the magnitude of Sandy take place quite often. Sandy was not surprising either, since with almost all hurricanes warnings began appearing many days before the storm made landfall. With an earthquake there's usually no warning at all. And while the damages from Sandy will certainly be substantial, many other events have created far greater damage than even the most extreme estimates I've seen of $50 billion or more.
As points of comparison, Hurricane Katrina came in at more than $100 billion, while the Lisbon disaster was a huge setback to a powerful trading nation--Lisbon may have been the richest city in Europe at the time--and caused a shift in the balance of power of the era. So Sandy is notable but not extraordinary. I hasten to add that in no way does this lessen the tragedy for individuals who lost their lives or homes or jobs in the storm. But as an event, the storm's level of X-ness is midrange at most.
The upside of Sandy comes when we turn from the destruction wrought and look at the "creative" half of its creative destruction. In Sandy's cleanup phase, the money pumped into the economy will pay for everything from building materials to new construction jobs and run to $100 billion or more. Even the lowest estimates of this new growth far exceed the worst estimates of the damage, at least in regard to reconstruction of damaged property. While this is cold comfort to families who lost loved ones to the storm, at the societal level I think one can argue that Sandy will end up being at least as much of a blessing as it will be a curse. As the old Viennese saying goes, the situation is desperate, but not serious.
John Casti is director of The X-Center, a research institute focusing on the study of human-caused extreme events. He is the author of the book "X-Events," published by HarperCollins/Morrow.

subset: commoncrawl


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Dazbog Coffee Co.
Certified USDA Organic Roasted Coffee - From Russia With Love!
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- Address: 1090 Yuma Street Map
- City, State: Denver, Colorado Country: United States Postal Code: 80204
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First Lady Fantasies
What a hypocrite.
C.D. Wilmer
More About the Dick
The letter in the Aug. 6 issue gave yet another link in the trail to John Dillinger's appendage (The Mail). What Mr. James Aguire visited in 1968 was not a side hall of the Smithsonian but the Army Medical Museum that was formerly on the Mall. (This museum was the original source of both the National Library of Medicine and Index Medicus. If you are not in the health field, take my word for it, these are two biggies.) The Army Medical Museum soon moved into the Armed Forces Institute of Pathology on the grounds of the Walter Reed Army Medical Center. It also changed its name to the National Museum of Health and Medicine. While the museum has a big collection of Civil War artifacts and lots of babies in jars, whether Dillinger's dick rests herein is a mystery yet to be solved.
Lewis Lorton
Main Street Messiah
City Councilman Robert Curran (D-3rd District) has taken some heat for his comments in the City Paper concerning the negative effects of storefront churches on Harford Road (Campaign Beat, Aug. 6).
Instead of being vilified, Councilman Curran should be applauded. These "storefront" churches have become a bane to commercial development and an annoyance to the communities in which they sit. They generally have very little, if anything, to do with the neighborhoods they reside in, other than taking up parking and blocking driveways and streets wherever the mood may strike them. A majority of the parishioners reside in other communities and only "visit" us when they go to church. Additionally, the churches use city services and don't pay property tax, further burdening the "locals" as we pay for their tax-free existence.
Let me give you a specific example of what Mr. Curran was speaking about. Take the one-mile stretch of Harford between Parkside/Argonne and Echodale. Thirty percent or more of the retail square footage is owned or controlled by non-taxpaying churches. Thirty percent! That's a big pile of taxes.
We have to restrict these storefront churches in our commercial areas if we are ever to achieve any sort of revitalization. You may disagree, but how many thriving commercial districts have these places within them? None leaps to mind.
I cheer and support Mr. Curran for having the strength of character to speak the truth.
Jeff Sattler
Executive Director, Neighborhoods of Greater Lauraville
Executive Director, Neighborhoods of Greater Lauraville
Right Writers Left Out
Al Franken's book seems just in time, if Russ Smith's outdated, simplistic view of the media can appear in what is supposed to be a progressive publication (Right Field, Aug. 6).
Smith seems to think that the fact some newsmagazines and papers have liberal columnists/reporters proves they are liberal. That might be compelling--if one forgets (like Smith) the same publications also have a good number of conservatives.
I hate to break up a nice rant with some facts, but just off the top of my head . . . Newsweek: George Will, Gersh Kuntzman (whose home base is Rupert Murdoch's New York Post), and a special ongoing section called Terror Watch. U.S. News and World Report (which, interestingly, Smith doesn't mention): Michael Barone (neoconservative personified), John Leo (whose last column was devoted to criticizing "diversity football"), and David Gergen, who, while hard to pin down, has given his service as an adviser for a former GOP president. Hardly a liberal.
Even Time has Leon Jaroff, who writes column after column devoted to environmental junk science (and that's not even getting into a debate over whether Joe Klein, whose claim to fame is a 400-page book devoted mainly to criticizing a fictional Bill Clinton, is really "left-leaning").
All of this, of course, is ignoring the real story of the media--that newspapers, magazines, and the networks are now nothing but subsidiaries of larger corporations, who tend not to be run by, say, progressive liberals. What do you see most often on Dateline NBC, good investigative journalism on, say, corporate scandals or another story on Michael Jackson's nose?
I could go on, but why bother. The bottom line is that the "liberal" mainstream, in fact, does (however imperfectly) often try to deliver views on both sides of an issue. Compare that with the number of liberal columnists, reporters, etc., who appear in conservative magazines or papers. When's the last time you saw a liberal viewpoint anywhere in, say, the New York Post or Washington Times?
Or, for that matter, when is the last time you saw a conservative publication give a liberal his or her own column, à la City Paper and Mr. Smith?
David Kittross
Arlington, Va.
Gift-Wrapped Sweat
More power to 13-year-old Isaac Dalto, who is out there calling attention to the fact that so many products on the shelves of Wal-Mart and other U.S. chains are manufactured under horrendous conditions by child laborers (Mobtown Beat, Aug. 6). To me, one of the clearest indications of the extent of America's narcissistic isolation from the real world is that we couldn't care less that half the toys we so lovingly gift wrap and give to our own children at Hanukkah/Christmas are produced in sweatshops by enslaved, poverty-stricken children their own age.
Herman M. Heyn
Our Old Pal
Enjoyed your article on Baltimore magazine's "All Time Best" (Right Field, July 30). My hat's off to you. I didn't realize that someone had penetrated Abe Sherman's eagle-eye scrutiny. Your multimerchandise caper is a classic. I am Abe's son and I congratulate you. In an eight-decade career, there are not many who can say that they bested Abe. Abe had a soft spot for City Paper. I bet that he distributed more copies of City Paper than anyone else. He would insist that his customers take a copy, he would at times even put a copy in their merchandise bag. Thanks for remembering my dad.
Phil Sherman
Correction: During his long and ongoing affiliation with City Paper, contributing writer Tom Scocca has held the titles of editorial assistant, assistant editor, managing editor, and, contrary to what was asserted in last week's Mail, staff writer. (He may also have been an associate editor for a while--even he's not sure.) CP regrets the error and offers apologies to Russ Smith and, of course, to Tom.
Editor's note: In order to focus all our news-gathering resources on our coverage of the upcoming city primary election, we are giving our Mobtown Beat section the week off. Likewise, Charmed Life will appear biweekly until the ballots have been cast.
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A top UFC trainer built a house of champions, but allegations of abuse tore it down
Image from Madieu Williams FoundationThe Vikings safety is a bit of good news in a pretty bad seasonIt hasn't exactly been a stellar season for the Vikings. First there was Brett Favre Penisgate. Then Randy Moss's bizarre self-interview. Then Coach Brad Childress got kicked to the can. And over t ... More >>


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American Heart Association/American Stroke Association Newsroom
Latest News Releases
Coordinated, faster emergency response associated with improved heart attack survival
Study Highlights: Collaboration between paramedics and hospitals in treating heart attack patients resulted in shorter emergency department wait times. These were associated with better survival. Heart attack patients were at higher risk of death the longer they had to wait for treatment. The findings come from a demonstration project implemented in 16 U. S. metropolitan areas.
Wednesday News Tips
Tip Headlines: New leadless pacemaker safe, reliable; More children surviving dilated cardiomyopathy without heart transplant; Unhealthy behavior may be cross-generational.
Surgeons use 3D printed model of heart to treat patients with disorders
Study Highlight: A 3-dimensional printed model of the heart, combined with standard medical images, may help surgeons treat patients born with complicated heart disorders.
Speedy heart transplant for kids better than waiting for perfect match
Study Highlights: Survival is predicted to be higher for pediatric heart transplant candidates when the first suitable donor offer is accepted— even if they have antibodies that may lead to organ rejection. Costs of care are lower for children who don't wait for an antibody-matched heart. Researchers say the decision to perform a heart transplant should not depend solely upon the patient's antibodies.
Tuesday News Tips
Tip Headlines: New wireless ECG saves treatment time for people with severe heart attacks; People who gained weight after quitting smoking still had lower death risk; Education and feedback may help improve heart health among high-risk groups; Patients counseled on genetic heart disease risk feel they have more control over fate; Healthy diet linked to decreased blood-pressure measurements; Social media strategy may increase public awareness about donor heart needs.


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Teaching Others to Cook
I have volunteered to teach a couple of women I know some basics of cooking. We are all trying to eating healthier, and one of the women is considering becoming a vegetarian/vegan. We will probably get together every couple of weeks, on a weekend afternoon to practice and enjoy eating the results.
The criteria are
1. Ease of cooking: Both women are very intimidated by cooking and they tell me that, in the past, when they have tried to cook they have bought a bunch of expensive ingredients and gotten underwhelming results in the end. So I need stuff that's pretty simple and doesn't require them to have fancy cookware or buy a ton of ingredients they will use only for a single recipe.
2. Healthy options: We are all trying to eat better and I'm thinking this will challenge me to focus on cooking healthier while I teach them to make food that tastes good, but is solid nutritionally. Right now, both of them rely pretty heavily upon take-out, fast food, and convenience foods like frozen pizza and health is a big motivating factor.
3. Flexibility: One of the women is single and has a very busy schedule with work and hobbies. The other woman doesn't work outside the home but stays very busy with her 4 kids and volunteer work. Food that will work for kids and can be made in larger quantities is necessary for her, obviously. None of us have a ton of money.
Here is my thinking for now
I'll pick a "theme" each week we are able to get together. That will allow me to show them how to use the same set of flavors to make a variety of recipes that they could use throughout the week. It also allows us to enjoy a meal together at the end of the day. I can introduce new spices and techniques as we go and also show them ways they can use the leftovers or do the whole cook once/eat twice style of cooking.
So far, I'm thinking Mexican, Asian, and Italian would be good and accessible places to begin.
We're going to start next Sunday and here's what I am thinking of cooking
1. Teach them how to make crockpot carnitas. I know it's not completely authentic, but that's not really the purpose. We can use the meat for tacos on Sunday, but I can give them suggestions of other fabulous ways they can use this same meat. It also freezes well, which is something both women are interested in learning.
2. Make a green chili and chicken mixture. One the day we're together, I can show them how to make it into simple enchiladas but it would also be a great base for chicken and white bean chili during the winter. It's also something that can be made quickly, with very little prep work and can be turned into a dinner as simple or as fancy as you need.
3. Arroz Verde. I love it, it's delicious, it's not totally standard, and would go well with both meats, or could be used for delicious and healthy lunches with a can or beans and some salsa. I also plan to buy radishes for the tacos and I love using the green tops in this rice.
4. I'll probably go over how to make quick quesadillas. I'm especially partial to mango and shrimp in mine and would provide a different flavor than most people think of when they make quesadillas.
Most of these foods can be used a few different ways and the ingredients can easily be used up. For example, leftover tortillas are delicious with refried beans and a fried egg. Especially if you have a little fresh lime or cilantro to toss on top. The rice can easily be mixed with things for lunches. Etc.
So, thoughts on this? What would you show people how to make? Would your list look about the same or completely different? Would you take a totally different approach? I've never done this before and I don't want to make them MORE scared of cooking! I feel like I need to do it in a way that the payoff is pretty immediate as well, in that they walk away knowing how to actually put meals on the table that meet their needs as opposed to learning the difference between roasting and braising.
I'm excited and I'd love for this to go well! Help me out!
Well, apart from having some bandages and booze hanging about, I'd probably start with some basics, like knife skills, mise en place, how to work with eggs, how to sear and so forth.
You've laid out some recipes, which is nice, but the potential issue with that is that they may "learn" the recipe and not be able to adapt techniques and process from that point. Or they lock themselves into a very specific recipe and won't be able to adapt.
If you teach a technique, you can show very small basic recipes which make use of a technique which can them be extrapolated to more complicated preparations.
I think it's great that you are helping them learn to cook, and I bet you will have a lot of fun too! As wattacetti points out, you may want to include some technique, but I wouldn't focus too heavily on that...I would get them a little more comfortable with a few basics before they worry about whether they are doing everything "the right way". Nothing leads to more confidence like a little success. I would also spend a little time with vocabulary. It's amazing how many people aren't familiar with basic terms (fold, saute, deglaze, etc), which makes it difficult to follow a recipe.
For specifics:
The very first meal I remember cooking was a roast chicken. Easy, easy, and then you could discuss ways to use the leftover meat for different meals. Likewise, chicken breast can be grilled and then used in multiple different recipes.
Soups! I am amazed how many people don't realize that soup doesn't need to come out of a can. So easy and versatile and can easily be frozen.
Anything with beans. Again, most people are very afraid of dried beans, which are so inexpensive, filling, and nutritious. Again, once you make a batch of beans they can be used in so many different recipes.
Other suggestions:
I'm not sure where you live, but I think growing herbs is one of the best ways to make great tasting food on a budget. It avoids the problem of buying something expensive for one dish.
Good luck!
re: mountaincachers
wish I lived where you do. beans are expensive around here. (easily a dollar a pound, if not two)
I always like to show people how to make chili, Bolognese sauce, and a good yellow cake with cocoa & confectioners buttercream.
2nding roast chicken and soups. Soups are endlessly versatile, and leftover roast chicken can easily be turned into soft (rolled) tacos.
Crock pots will definitely be a tool to use here, given the time constraints. Show them some sort of basic brown and braise stew, either with beef or pork. Last year during Hatch chile season I totally pulled a green pork stew out of my rear end, and it actually ended up being good! I think I'm in hock to do it again this year.
Do you have access to a grill? Salmon on a cedar plank is dead simple if you know how to check your fish. I just use a poke test. Same goes for a big ole sirloin (not on a plank, just on the grill).
Do give tips on things like techniques, knife skills, etc. It's becoming my experience that cooking is about 90% technique and 10% recipes.
I have taught cooking to large groups of people. If I had the chance to cook with just a couple, I would certainly start by finding out what they already knew how to do and what tools they had to do it. Everyone should bring a set of knives so you can be sure they have decent, sharp ones--then see if they know how to dice, slice, work with onions and garlic. I would then work on a really simple meal that would show me their cooking skills. Maybe a sauteed chicken breast with mashed potatoes and green beans. From that I would learn how they work with heat, how they season foods, how do they determine "doneness", can they put together three separate dishes to create a meal that gets on the table warm and tasty. Only after that would I feel comfortable moving forward, knowing where their strengths and weaknesses were. Otherwise, you are just an in person show that is giving them more recipes.
re: escondido123
I second escondido here. Most of us on chowhound have a base level of knowledge that is far beyond what a person who really doesn't know how to cook would have. For instance, escondido's suggestion of the really simple meal of sauteed chicken breast and mashed potatoes. I have friends who wouldn't have the faintest idea of where to begin with that - and I mean they wouldn't know what to buy at the supermarket (chicken breast with or without bones and skin? Russet potatoes or red? Butter, oil, milk, cream, chicken broth?) Then, they wouldn't know if you needed to boil the potatoes first or bake them, or peel them, etc. You need to find out just how inexperienced they are, and then you can decide on which techniques to start with!
re: biondanonima
also, this is ten ingredients by the time you're done. I'd focus on things with three or four, myself. Go with easy, it builds trust.
If they are true beginners, go slow and be patient : )
Try not to teach more than 3 new concepts at a time, more than that can be overwhelming and difficult to remember.
Try to balance the negatives with the positives. Burned the onions? Too bad but they were a nice medium dice...
My Italian Grandma (dad's side) came to visit a few times growing up, and my mom has good memories of being taught the Italian classics in a very non-judgmental way. Grandma's approach was to show her 'this is how I do it', meaning that you might find a slightly different way that works for you, this is just what works for me.
I think repetition is key, like if they've never diced an onion, work on dicing a several times before moving into julienne. Think about building on and reinforcing solid basic techniques instead of trying to demonstrate as much as possible so they have time to practice and can connect that braising pork shoulder for chile verde is not so different from braising chicken legs with mushrooms.
It seems like the beginning home cooks I've known need the most help with putting together a shopping list including ingredient ID, use, and substitution; how high heat to use and when; testing for doneness; and what seasonings go together.
your stuff seems way way too complicated. I'd do jheera rice, and maybe some sauteed zucchini. Quick, easy - good diet food (and you can't ruin it by walking away for a bit!). And simple to the point of "why haven't I been doing this before?"
I'd emphasize less about "reusability" and more about "made in bulk, eaten whenever" A slowcooked lentil daal might be good.
After that, I'd pick an herb (dill!) and then show how to make a nice dip with it. Dill and garlic plus some sour cream. Cheap, easy, filling. Also, really hard to screw up, and really really tasty.
Might try a few sauces, with the emphasis of "it'll keep" "it'll freeze" and "it goes on everything" (a good tomato/pepper sauce, a good cheese sauce, a lemon pepper butter sauce, a sesame soy sauce)
One other thing I'd suggest: don't call it diet food or diet cooking.
Better to emphasize taste, "light", seasonal, easy etc etc
I'd put emphasis on technique and de-emphasize recipes and specifics.
Take them to a market and pick out the ingredients together. Whatever looks good and draws interest. Discuss the plan while going back to the kitchen. Once home, finalize the plan and mies en plas. I'd have them do all the prep work and cooking; after all, we best learn by doing.
I believe in going through all the steps, but showing others the flexibility/creativity involved in the process. When you're busy, you don't always have time to get everything you want or do something that takes a long time. By teaching the process, they can learn how to make it all work for them.
What do they expect from the class? If they're used to fat laden, highly salted processed foods, good home cooking is definitely different.
The first thing I would do is ask what they would like to learn. A specific dish? A technique?
The second is to start with the very basics... How to cook a pot of rice. How to cook pasta. Baking a potato... etc.
Work together so they all have a chance to learn some skills.
Emphasize that there is no one way to cook a dish. Also, mistakes are no big deal. One cares if a recipe calls for a 1/4" and you do 1/2" dice.... etc.
Maybe you all can check out a book from the library to use as a common reference.
Regarding your four recipe ideas, I think those sound like easy dishes.
Here's a similar thread which has some good perspectives on the subject: http://chowhound.chow.com/topics/731992
What a great friend you are! That is a wonderful gift you are giving them--your time, knowledge, and experience. I hope you have lots of fun while doing so.
I agree with the idea of keeping it simple and non-intimidating. If you find they catch on quickly, you can work up to more complex recipes as you go. I think it is human nature to get discouraged if a person feels like they fail to "get it" from the start, so giving them an opportunity to succeed and enjoy the product of their effort right away is key.
I also agree that techniques and particular skills are probably more important than actual recipes. For example, if someone knows how to marinade and cook chicken in the oven, they can translate that to different types of meat and use different types of marinade. So essentially one skill will provide them a basic that they can use for a wide range of meals. Same with sauteeing, grilling, poaching, etc.
One additional thought: if a person hasn't had much (or any) experience cooking, there are certain things that can be intimidating. In my early cooking days, I was terrified of food poisoning people by serving undercooked meat. If you can find out ahead of time if they have barriers in their mind to cooking effectively, you can target those things and help demystify things for them.
One last thought: giving them the chance to repeat and practice what they learn should help cement the cooking experience for them and give them confidence. Practice, practice, practice.
When I taught cooking, I would have people come back for more of my classes. I asked a couple of them what they had cooked from my classes. They all laughed and said nothing, they came to cooking classes because it was fun and interesting, not because they really wanted to learn how to cook. Another perspective on the subject.
Thanks to everyone for your advice. Because they really want to see results quickly, they want to walk away with recipes. However, I will be sure to incorporate technique into the cooking, and keep an eye on them as they prep the food just so things that seem intuitive or second nature to me don't get skipped. I've also got some good ideas for things to show them how to prepare and things I should focus on during the lessons.


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Binary interfaces in component development
In the first part of this series we looked at how problems emerge when we make the transformation from source code to binary code, and we saw that even when the code is correct errors can be introduced by using dynamic libraries instead of a monolithic binary. With some simple examples, we're starting to see problems, using a …
Thanks for reminding me why I quit coding in C++
I stopped programming in C++ almost ten years ago because of this kind of thing. Back then, the problem was bizarre linker errors whenever I used the Standard Template Library. I'm grateful to Dan for warning me that templates still haven't been fixed in C++. I'll stick to Java.
Reading between the Lines ....... Analysing Code for Current and Powerful Controls
"I'm grateful to Dan for warning me that templates still haven't been fixed in C++. I'll stick to Java." ... David, I think they realise that they have serious competion which can expose their faults, [which may or may not have been programmed in deliberately] and faults which if not internally addressed and corrected will collapse the Program.
"With some simple examples, we're starting to see problems, using a logically correct C++ program for which we cannot construct a physical representation using dynamic libraries because of platform constraints."...... One assumes that that is what the hypervisor layers in the Virtualised Environment have been created for. In such a Space are there no platform constraints, either physical or otherwise.
And quite why, after having so eloquently espousing an ideal gateway/portal/path with ...."Now, imagine a scenario where your manager wants to decompose the project, so that different project teams can be responsible for their own dynamic library, so that development can occur in parallel, so that functionalities can be unit tested without rebuilding everything - and for all the other reasons that motivate people to use dynamic libraries. This manager, like lots of people, comes from a planet where an application can be built interchangeably, either statically or dynamically, with no difference in behaviour.
I'm sure we'd all like to come from this programmer's paradise too, but until we can find a way to move there, maybe we'll have to support our user base here on Earth with its less than perfect operating systems." .... anyone would be content with anything less, may have more to do with preserving a particular funding stream rather than anything more laudable. However, there is a saving grace in the quote with the "maybe we'll have to support..." caveat.
To Boldly go with a more assured approach in the scenario would have the less than perfect operating systems based on Earth subject to Peer Competition and comparison. One can then easily understand the stumbles/hurdles which such Binary research and development generates for any Progress will upset any Gang/Cartel/Ego.
Oh dear, what a shame, that's Life, nothing real ever stays the same as it is and in IT, it never ever is as IT is.
And that was a very clear article, Dan, daring as it does to impart and phish for deeper Code understanding of Virtual Kernels and, of course, their Control Linkage [through AIMaster Key Algorithm/Dominant Methodology through OmniScience]
"What's the solution? Unfortunately, the solution is to choose a software architecture that doesn't expose you to this incoherence between dynamic libraries and static data." ...... which is surely the same as choose a New Source working in Future Imagination, cogniscent of dynamic libraries and static data?
A NeuReal Vista .... for Universal Mastery of Windows? AI Rhetorical Question?
Hmmm...... If that be so, it would be more than just valuable nowadays.
Static instance singleton
"I have a most elegant proof why you don't want to implement the singleton pattern using a static variable, which this comment is too small to contain"
Seriously - that deserves a certain degree of slapping for a start
Screen shots
The examples shown in the scaled down screen shots are unreadable. Please just put the code in the article, but if you have to use screen shots, show a thumbnail and link to the full size image.
Part 1
I've just read Part 1 and, while sympathising with some of the comments, think it could be shortened a little. Here is my first try..
Part 1. Binary interfaces in component development
[snip snip]
Part 1. Dependencies
"When building things, it's a good idea (and not a new one) to remember dependencies. There are many, many ways of finding them out - lots of techniques and tools exist for this, or you can invent your own.
If the source code for, e.g. a library, is in different files, you can still group *those* files together in nice, little ensemble too."
I think that about covers it...
An old friend in new clothes...
Yep, this is the kind of trap that awaits programmers who don't understand what preprocessor inlining is, and when it happens. Java/C# programmers who are used to the "declaration and definition are in one place" style of those languages seem to miss C++'s distinction between a declaration and definition of a function or class.
#include is not the same as Java's "import" keyword. It doesn't mean "I want to use this object", it means "compile the contents of this file as if I had typed them right here". In normal use, where the .h files contain only declarations, this isn't a problem, but as soon as you put static storage in a .h file, and #include it in multiple .cpp files, you're asking for trouble.
Writing a preprocessor macro (for that is what a template declaration is) that allocates an object whenever it's processed by the compiler is not how you implement global static objects. The linker detects the problem and cleans up your mess in the first example program, but in the second, dll-based version, it can't help you out of the hole you've dug.
Remove the smokescreen of the template declarations, and behind it you'll find our old friend, the local global variable:
int theBigGlobalVariable;
#include "GlobalVariable.h"
theBigGlobalVariable = 1;
#include "GlobalVariable.h"
theBigGlobalVariable = 7;
... which is obviously an accident waiting to happen. Of course, had you written this program in Intercal you would not have had this problem... ;-)
C++ wasn't designed to do this.....
....so it bloody well serves you right!
You should stick to a real language in future.
@Kristian Walsh
"Of course, had you written this program in Intercal you would not have had this problem"
Provided that you remembered to say "PLEASE" ;-)
Blaming the arrows for your bad aim?
Very interesting article. I only have two comments, which have already been said by others:
First, and this is not the first article with this flaw, please stop relying on screen shots to show code samples; just paste the darn code or, if you must, link to a larger image. As they are, I cannot ready any of the code in them, which significantly lessens the value of the article.
And second, I must side with Kristian Walsh in this case: The issues you presented stem from a misunderstanding of the C/C++ preprocessor, not from a flaw in the platform nor language used. To be sure, there are limitations of C++ that prevent the elegant implementation of certain modern design patterns, but this is because the abstractions do not map directly to language constructs. This does not mean that implementing, say, a Singleton is not possible, safe, or reliable in C++, but that you may not be able to use the same high-level abstractions you use in Java.
Declaring static objects in header files, whether class templates or otherwise, is just an accident waiting to happen. And again, much less an issue with the compiler or linker than a stretch beyong the scope and intent of the preprocessor. This important point seems to be alluded to rather indirectly in your conclusion, yet does not seem to be an obvious part of your lessons learned.
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