text:
CSW Latest News
- This extension requires registration to download.
Main Options
• Sort articles by their created/published/modified dates, the article's ID/title/ or sort order, and set the sort direction by descending, ascending, or random
• Limit the number of articles to be displayed
• You can select to skip the first item
• Select one or multiple categories to pull articles from
• Custom module CSS class suffix
Title Options
• Enable / Disable article title
• Limit the characters in your article's title
• Enable / Disable article title url
• If article url is enabled you can select to link to that specific article or the category in blog layout
Content Options
• Enable / Disable article content
• Limit the characters in your article's content body
Category Image Options
• Enable / Disable the category image, if an image has been assigned to the category, in the category's settings
Created by Options
• Enable / Disable article Created By: FULL NAME
• Filter articles to only show articles by a selected user's ID
• Filter articles to display all articles except the user's ID selected
Read More Options
• Enable / Disable the read more link or set it to auto
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• Enable / Disable the articles create date
• Select a date format, there are 11 different formats to choose from
• Custom date format field
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• Enable / Disable the YouTube feature, if enabled, it will look in the article for links to YouTube videos, if one is detected it will automatically embed the video for you
• Set the video play's width
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• Enable user's avatar
• Enable avatar link to user's profile if their avatar is enabled
Article Layout Template
• This is the HTML Template code that controls the layout of each article item displayed within the module, view our help page for a full list of tokens that can be used within this field
Other Options
• Enable / Disable the article's title / content overflow indicator, i.e. "..." at the end of the title / content if you have set to display a set number of characters
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• Module prefix HTML, you have the option to display custom HTML before the module
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I bought this "Swiss army knife" article module for article display versatility. I managed to come up with a purpose it wasn't designed for "display/feature just one specific article" I found this out from a speedy reply of my support ticket I made shortly after buying it 5/30/2013.
The developer responded "The module can select random articles, but it was not developed to select a specific article out of the box. However, I will look in to getting this feature added this weekend for you." - I say, how cool is that?
True to his word Sunday of the weekend he notified me of the updated Version
1.4.0 (update on Jun 2, 2013) was available to download!
Plus, the limited time I have had to play with this extension, it lives up to its billing... obviously I know that any future support if needed will be above and beyond...it does not get any better than this! - BOSS
WOW, thank you so much for you kind review Boss, and thank you for buying from me.
Thanks so much for the purchase, and the review, please let me know if you have any issues or need any other features included.
Thanks so much for the purchase, and the review, please let me know if you have any issues.


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The summer is coming and is time to organize for the holidays. Booking a B&B in Rome in August 2013 is an excellent idea. By booking in advance you can take advantage of special rates and assuring a right vacation. Rome during August is spectacular, without the daily traffic unlike the other months, and in August, the sparkle of the sun gives visitors a full view of all of Rome's many works of art. Nevertheless, walking under the shades of trees of its famous parks, such as the Villa Borghese, the green heart in the center of the city, within walking distance from the B&B in the historical center of Rome, ideal for enjoying a day outdoors in this quiet park that not only gives its green areas, as well as dining, cultural points of interest, such as the famous Borghese Museum and attractions for children and adults, such as the Zooparco. In addition, Rome organized several events, such as open-air cinemas and concerts to entertain its citizens and tourists and that will be part of the events during the Roman summer. For tourists in the month of August in Rome is also nice to walk among its alleys, enjoying talking to people who welcome foreigners with typical good humor of the Romans and then stop to enjoy one of the many kiosks in the peculiar "grattachecca" prepared with crushed ice in which is added one or more tasteful syrups.
In this particular historical moment that our Republic is going through, all eyes are focused in one of the historic buildings of Rome, the Montecitorio. In Rome, you can stay in one of the B&B close to Montecitorio to follow live all the events that are happening these days. The building was built in 1653 by Bernini which was commissioned of its construction for the Ludovisi family, setting its convex façade that would follow the trend of the hill on which it is built. Montecitorio has been the seat of papal courts and the Governor of Rome. After the unification of Italy, the palace was expropriated by the Italian government allocating it to be the Chamber of Deputies. For those staying in one of the B&B near Montecitorio, one can admire the building in its current version, in which maintaining the facade by Bernini, one can see the expansion of the building in liberty style featuring four corner towers covered with red bricks and travertine. Inside there is the popular classroom seats arranged like a fan and illuminated by a stunning skylight. Also in Palazzo Montecitorio are more than a thousand paintings and sculptures from the sixteenth century and many engravings and prints of various ages, various archaeological findings and a variety of artistic goods such as watches, furniture, tapestries and busts. Thanks to an initiative in 1994 that offer the chance to visit the interior of the building by the public, so booking a B&B near Montecitorio will give you the opportunity to this exclusive visit to one of the historical buildings of our government .
Thousands of tourists come to Rome at any time of year to visit the city that is the heart of Christianity. Special offers are offered by the hotels in central Rome near St. Peter's for families to afford a comfortable and within walking distance of the main tourist destinations of Christians. Certainly the most important goal is the St. Peter's Basilica, the heritage of our unmissable Italian history and art. The grandeur of the seventeenth century facade by Carlo Maderno gives an idea of the colossal dimensions of the Basilica, still one of the largest churches in the world. The Basilica of St. Peter was originally built in 320 by the Emperor Constantine in the place where, according to tradition, was buried the Apostle Peter, but over the centuries it was completed by many artists, such as Bramante, Michelangelo and Bernini. The dome designed by Michelangelo then, which now seen hanging paintings on the windows of the hotels in the center of Rome for families, surprisingly for its size and its harmony. The square in front of the Basilica, a meeting point for thousands of families and worshippers, was marked by Michelangelo and completed by Bernini consists of a space and a triple portico with Doric columns. The interior size is indeed large and has a nave and two side aisles and stand under the dome of the twisted columns of the great bronze baldachin by Bernini. For families staying in the hotels in the center of Rome near Saint Peter will not miss a visit to the Sistine Chapel, inserted into the path of the Vatican Museums, one of the most famous cultural and artistic treasures of the Vatican City.
Rome, also known as the "Eternal City" is one of the most famous and popular tourist destinations in the world. In addition to being a city of art and historical monuments that is unmatched and is also the main goal of all Christians in the world. For pilgrims who want to visit Rome there are many B&B close to the Vatican to stay at affordable rates and walk easily to reach the Vatican Museums and St. Peter's Basilica, with its majestic dome that dominates the entire district. Visited daily by thousands of tourists, both Italian and foreign, the Vatican Museums are one of the largest art collections in the world, exposing the colossal collection of works of art accumulated over the centuries by the Popes. The museum was founded by Pope Julius II in the sixteenth century, but was later expanded by adding the Pio-Clementine Museum, the Museum Chiaramonti and the Braccio Nuovo. They are part of the Vatican Museums including the Etruscan Museum, the Egyptian Museum and the Galleria degli Arazzi, where you can admire tapestries of different manufacturers of the sixteenth and seventeenth centuries. The whole area in the museums offer your holidays in Rome the opportunity to stay in Rome full of comfort and opportunity. The B&B located strategically close to the Vatican offering all the comfort and privacy of a hotel ensuring you a quality stay and devoid of formalism. The managers of Bed and Breakfasts will be able to give you advice on travel, underground subways, and all the informations of times and prices of museums as well as advise on where to taste specialties of Roman cuisine.
Tolentino Suites center Rome - Inn Center of Rome (Spanish Steps - Trevis Fountain - Via Veneto - Suites Pantheon Rome) Via S.Nicola da Tolentino 50 - 00187 Rome - Telephone: +39 06 42010839 - Info/Booking Tel : +39 334 1440570 - Email : email@example.com
Copyright © 2011. Tolentino Suites Rome. All Right Reserved - Possiede Regolare Autorizzazione rilasciata dal Comune di Roma, Prot. Qa 11628 Privacy Policy

subset: commoncrawl


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Yangshuo Showbiz Inn at West Street
Instalaciones Mapa Streetview Críticas
lianfeng xiang #4
Nota: Es responsabilidad de la cadena hotelera o de la propiedad individual garantizar la precisión de las fotos que se muestran. Travellerspoint no es responsable de las imprecisiones de las fotografías.
We have the best dorm,roof top bar and view in town!
Free laundry!
Showbiz inn is the best place for backpackers, it's located in an alley of the west street( the heart of YangShuo), also VERY close to Li river and BiLian peak (lotus green peak,YangShuo main peak),but away from all the hustle and bustle.
we guarantee we are the most secure hostel in YangShuo, lockers,IC cards door lock, main gate door lock system, night-watch man,CCTV in whole building.we've done everything we could to secure your stay here.
Our dorms & rooms are equipped with clean,comfortable beds (all with sitting toilet ,AC/heater,24hour hot water,lockers),and we offer many services to our customers such as laundry , wifi,hairdryer,over 300 DVDs& drinking water all for free! Our guests will also get special prices on the bar's drinks.
we also have pick-up service from yangshuo to GuiLin airport , it takes about 80minutes,90km,book a taxi from us only 280yuan.(current taxi at airport is 350yuan.) if with 4~6people we also have van,400yuan.
Showbiz roof top bar definitely benefits from the best view on Li river, bilian peak(yangshuo's main peak) and yangshuo village's roofs.let you have a unforgettable view from it.and also is the best place to meet people and have a appropriate drinking night life. showbiz rooftop bar has a relaxed cool atmostphere, all in light wood. Guests can enjoy a wide selection of drinking games as well as pool, beer pong, darts,sorts of chess & cards while drinking strong cocktails ! beer from10yuan, mix drinks from 15yuan.
¿Te has alojado aquí? Escribe una crítica
Nota: Es responsabilidad de la cadena hotelera o de la propiedad individual garantizar la precisión de las fotos que se muestran. Travellerspoint no es responsable de las imprecisiones de las fotografías.


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Medical Humiliation EP01-02 [UNCEN] [ENG SUBS]
医辱 / Ijoku
Direct Download
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hshare.net.Medical.Humiliation.EP01-02.ENG.SUBS.UNCEN.torrent 11.48KB
6257 downloads
Medical Humiliation EP01-02 [UNCEN] [ENG SUBS]
Started by Dizzy , Jul 07 2011 09:37 PM
1 reply to this topic
Posted 07 July 2011 - 09:37 PM
If you enjoyed this hentai please consider supporting the creators by purchasing this title ❤
FYI for those who don't know I'm a GIRL!! Yes a girl who loves and shares hentai o.O
"More Hentai Than You Can Shake Your Stick At!!"
HentaiAnimeDownloads.com "It's how I do hentai!!"
Follow HShare on TWITTER | NEW ? Need HELP ? Read this !! THE HSHARE FAQ's | Please read THE HSHARE RULES
Premium accounts are available again on RABIDfiles.com!!
Go RABID and get downloading!!
Posted 18 November 2012 - 09:59 AM
thank you !
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The gift of life
"Hospice adds life to days when days can no longer be added to life."
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EuSintoTwitter Statistics
Tracking since March 22, 2010
Não é drama, é dor. Não é ciúme, é medo. Não são palavras, são sentimentos.
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Why don't you give it a try and compare EuSinto to yourself ? Or if you are EuSinto get even more feature rich & up-to-date stats with Premium & Pro Twitter Stats.
Twitter Counter is the #1 Twitter stats site powered by Twitter. It all started in June 12, 2008 and we grew rather rapidly because of our Twitter Counter badge. The button is a nice small image that shows your visitors how many followers you have on Twitter. Within a year the button was on many many blogs around the world and we displayed more than 100 million buttons in one month. We track follower stats for over 94 million users now.
Oops! You can only see @EuSinto's stats for the past 3 months. Want to see all stats? Purchase the statistics for a one-time fee of $29
Want to see data for the last 6 months? Just tweet:
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Moran Mor Ignatius Zakka Iwas I pray for his health
URGENT Prayer request
Holy Father His Holiness the Patriarch Of Antioch and All The East Moran Mor Ignatius Zakka Iwas I is on a private visit to Germany for H.H's medical treatment. His Holiness may undergo for an Operation on this coming Monday in Germany. Please remember him in your prayers.
GBU All


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A girl stands surrounded by water in Raboto, a slum area of Gonaives, in the Artibonite Region of Haiti, after heavy flooding hit the town in the wake of Hurricane Tomas in 2010, prompting a nationwide outbreak of cholera. Image credit: UN Photo/UNICEF/Marco Dormino/Flickr.
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© Copyright Michelle Amosu 2010-2013
All Rights Reserved
Michelle lives and works in London. Her interest in photography concerns anything involving landscapes and people. Personal projects show her fascination in colour and quality of light.
She continues to work on long term personal projects and is currently available for commissioned and assisting work.


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November 28, 2014
What are the need-to-know's about swimming lessons for your children? We stopped by the Aspirus YMCA to get all the necessary information.
Michael Harbert, Senior Aquatics Instructor for Woodson YMCA, broke down all the necessary details for getting your children started with swimming. Everything from the age to get them started, to what they learn, how long the sessions are, and many more interesting facts were covered.
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< back to Government-Funded Awards
The 2015-16 Ontario Graduate Scholarship (OGS) Competition at the University of Toronto is now open. Each graduate unit/department has their own internal deadline for submission—see the
list of deadlines.
Please refer to the
2015-16 OGS online application instructions while completing your application.
Application deadlines Apply for OGS
Student Deadline to Unit:
Date set by graduate unit
Unit Deadline to SGS:
June 1, 2015
Level of Study:
Master's or Doctoral
Required Legal Status:
Domestic or international (separate competitions)
Click on the headings below for more information.
The Ontario Graduate Scholarship Program recognizes academic excellence in graduate studies at the master's and doctoral levels in all disciplines of academic study. The OGS program at U of T is jointly funded by the Province of Ontario and the University of Toronto. The Province of Ontario provides about $30 million towards these scholarships and eligible institutions provide $15 million.
The value of the OGS is $5,000 per term. Thus, awardees may receive $10,000 for two consecutive terms or $15,000 for three consecutive terms. In all instances, the awarding graduate unit will contribute to one third the cost of the total award received by the students.
Each scholarship is tenable for a minimum of one year (i.e., two consecutive or three academic terms) up to a maximum of two years (six academic terms). The value and duration of each OGS award will be determined by the awarding graduate unit and detailed in the offer letter.
Applicants must submit an OGS application to their proposed graduate unit using the U of T School of Graduate Studies centralized online OGS application. Each graduate unit will have their own internal submission deadline to which applicants must adhere.
Once completed and submitted online, the entire application will be available to the proposed graduate unit(s) for review and consideration.
Important note for prospective students: Students must submit an OGS application to each institution for which they are seeking admission. OGS awards are no longer transferrable from one university to another.
Important note for visa students: Applicants holding or will be holding a valid student visa by the graduate unit's OGS visa application deadline (or at the graduate unit's discretion by April 9, 2015 at the latest) are eligible to apply following the same application process and internal deadlines set by their current or proposed graduate unit. Graduates units will select and forward a limited number of applications to the School of Graduate Studies to compete in a centralized adjudication.
OGS application form.
Two academic references (referees will be required to submit online).
Transcripts from all post-secondary institutions (unofficial and student issued transcripts are permitted, e.g., ROSI screenshots).
Plan of study (maximum 3,950 characters including spaces).
Previous awards/publications/conference/research experience.
Students are limited in the number of years that they may hold an OGS.
Master's students may receive the scholarship for a maximum of two years. Doctoral students may receive the scholarship for a maximum of four years, both are subject to a lifetime maximum of six years per student.
In addition, OGS guidelines restrict students to a lifetime maximum of six years of government-funded awards and prohibit students from holding an OGS and another government-funded award concurrently.
Awards under the following programs are included in these restrictions:
Ontario Graduate Scholarship Program (OGS)
Queen Elizabeth II Graduate Scholarship in Science and Technology(QEIIGSST) (formerly OGSST)
Ontario Trillium Scholarships (OTS)
Social Sciences and Humanities Research Council of Canada (SSHRC)
Natural Sciences and Engineering Research Council (NSERC)
Canadian Institute of Health Research (CIHR)
Vanier Canada Graduate Scholarships (Vanier CGS)
Be a Canadian citizen, Permanent Resident, or Protected Person. Foreign students who are studying or plan to study at the University of Toronto under a temporary resident visa (student study permit) are eligible for a set number of OGS awards.
Be registered or intend to register in an eligible program on a full time basis. An eligible program is defined as a full-time program of study of two or three terms at the University of Toronto leading to a graduate degree. A full time student is one who is in at least 60% of a full course load (40% for students with a permanent disability) or as defined by their institution.
At minimum, meet the following OGS academic requirements of an A- (80%) average:
If incoming, first or second year of graduate studies at the time of application the student must have an overall average of at least A-, or the equivalent, on the most recently completed 20 one-term/semester courses, or the equivalent, completed.
If in the third year of graduate studies at the time of application the student must have an overall average of at least A- or the equivalent, on all graduate courses completed.
If master's or doctoral degree marks used for calculating an applicant's grade point average (GPA) are not available (for example, courses were graded on a pass-fail basis), then the university will use the most recently available undergraduate or graduate marks to calculate a student's GPA.
Must register and remain enrolled as a full-time student in an eligible program at the graduate unit from which the OGS was awarded.
Who withdraw, transfer to part-time status, finish early, or fail to complete the term, will be required to repay the funds received for the incomplete term.
Cannot hold an OGS and QEII-GSST concurrently.
(NEW for 2015-16) May concurrently hold other merit-based graduate awards up to a combined total of $10,000.
Be in good standing with the Ontario Student Assistance Program (OSAP). Applicants who have defaulted on a Canada or Ontario Student Loan, or have failed to make satisfactory repayment on a loan overpayment, are ineligible. Students who have never applied for OSAP are in good standing.
If you have questions about this award competition, please contact:
Stacey Kwan Acting Awards Officer, Provincial
SGS Graduate Awards Office 416-978-2205
read the
terms and conditions and return the completed SGS Award Payment Activation Form to your graduate unit in order to accept and activate payment of your award.If you're not sure who your graduate unit (department) contact person is, feel free to
browse the directory.
Applicants who have been notified by their graduate unit that they were successful in the OGS competition will go through a final eligibility check by SGS and the Enrolment Services Office.
Eligible candidates will receive an official award email from SGS on behalf of the Province of Ontario along with a link to this webpage for instructions to accept and activate payment of the award.Following the submission of the OGS Agreement Form to the graduate unit, who will complete and forward it to SGS, processing of the award may take up to four to six weeks.
May 2014 instalments will have priority in processing and be paid retroactively upon receipt of the OGS Agreement Form. Please note that payments are only processed once per week.
In the meanwhile, recipients should set up direct deposit under the Personal Information section on
Student Web Services/ROSI. Banking information is required in order for award payments to be deposited into your personal bank account through ROSI (separate from payroll). See a video demonstration on how to set up direct deposit on ROSI.Please view the
SGS Award Payment Policy for further information regarding instalment payments.
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|Entrepreneur Classes and Certificate
The Entrepreneurship Certificate
An 12-semester-hour entrepreneurship certificate is included in the CCC business administration program. You can complete the certificate as an area of specialization within the business administration program or as a stand-alone certificate to develop entrepreneurial skills and develop a business plan.
Individuals who complete this training program will meet the requirements for an Entrepreneurship certificate from CCC. All of the courses also apply toward the requirements for an Associate of Applied Science Degree.
Courses in the 12-semester-hour certificate are:
ENTR 2090 Entrepreneurship Business Plan
Elective Courses - Select 3 credit(s) from the following:
ENTR 2050 Marketing for the Entrepreneur
BSAD 2520 Principles of Marketing
ACCT 1100 Small Business Accounting
ACCT 1200 Principles of Accounting I
Each course is offered for three semester-hours of credit.
These classes are offered to students as lecture classes, online courses, individualized labs and extended learning.
Class Descriptions
ENTR 1050 Introduction to Entrepreneurship
ENTR 2040 Entrepreneurship Feasibility Study
ENTR 2050 Marketing for the Entrepreneur
ENTR 2060 Entrepreneurship Legal Issues
ENTR 2070 Entrepreneurship Financial Topics
ENTR 2090 Entrepreneurship Business Plan
BSAD 2520 Principles of Marketing
A study of the development of an effective marketing program including consumer behavior, product, pricing, distribution, and promotional strategies.
ACCT 1100 Small Business Accounting
For the student with little or no accounting background; an introductory course of accounting fundamentals including the accounting cycle, special journals, cash and payroll.
ACCT 1200 Principles of Accounting I
This course is designed to provide introductory knowledge of accounting principles, concepts, and practices. Included topics are the balance sheet, the income statement, the statement of owner's equity, the statement of cash flows, worksheets, journals, ledgers, accruals, adjusting and closing entries, internal control, inventories, fixed and intangible assets, liabilities, equity, and financial statement alalysis. This course provides a foundation for more advanced work in the fields of accounting and business.
Back to Entrepreneurship Center
|Written by Jim Strayer
|Last Updated on Monday, 18 March 2013 15:27


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Walla Walla Valley House Rental Photos and Description
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Follow the yellow brick road as you join in Dorothy's adventures over the rainbow with the Tinman, Scarecrow, Lion, and of course, the Wizard himself. Meet old friends and new in this wonderful, fun-filled musical from American Family Theatre. The show bursts with energy, song and special effects, entertaining audiences of all ages.
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Bonne Soiree in Chapel Hill
Greg Cox of the News and Observer is kvelling over Bonne Soiree in Chapel Hill:
He gives it four stars, placing it in the same class as Magnolia Grill and Fearrington House.
Has anyone been to Bonne Soiree? Is it really that good? Info on prices and vegetarian/pescetarian friendliness would also be appreciated.
bonne soiree is one of the best meals i've had in the triangle. it's super old school, but remarkably well-executed, and the room is absolutely gorgeous. it's WAY better than fearrington, although not quite as good as Mag Grill. more different than the grill than not as good, i guess. they do have both veg and pescaterian dishes-- chip is especially talented at cooking seafood... they used to run a restaurant down at the beach, after all.
We went to Bonne Soiree between Christmas and New Years, and I think that may have something to do with some of my feelings about it. We'll definitely try it again, the food was good, some of it very good, but we felt like youngest people by far in the room (and trust me, thats kind of hard to do!), and like it was a little stifling. Again, this may just be because of the timing.
I have to disagree with HeelsSoxHound on the veg thing ... I have that night's menu in front of me, and there wasn't a single veg. entree. There were, however, 3 seafood/fish main courses out of 8, so if you eat fish, you're plenty safe here. And they were incredibly nice about leaving the ham off the savory tart for me (my appetizer ... amazingly good). So they may well be amenable to making a veg entree for you if you ask.
Ok, so on to the food. There was that great tart, very tasty with gruyere and caramelized onions (and regularly including serrano ham), and a quail egg. My husband got the soup - oysters, cream, fresh herbs. Very nice, simple. I then had the fish of the day - flounder with roasted potatoes, leeks and carrots. This was perfectly pleasant, and the fish was cooked beautifully, but it wasn't especially exciting. My husband got the ribeye, which came with incredibly good mashers - I had to hold back from stealing bites of those. He seemed happy with the steak. The desserts were truly killer - I had a walnut tart, he had a pot de creme. Both were, seriously, among the best desserts we've had in the Triangle (up there with Magnolia's coconut cake, which just slays me).
The woman who is at the front of the house (Tina?) is incredible - she's warm, friendly, helpful. I just wish her warmth pervaded the room a bit more. It was VERY quiet when we got there, with just a few tables (we eat early - gotta get home for the babysitter so she'll be happy and keep coming back!), and again, we were the youngest people there. And there were so many people working ... one person took our drink order, another came over and took our food order, another kept coming over to ask if all was well. It actually got comical, because we'd be in the middle of a fun conversation and they'd interupt us to do something or other at our table. It just seemed like it was every 2-3 minutes, and completely unnecessary. That and the quietness made it a bit difficult to relax and just enjoy ourselves. It did get pretty busy by the time we were leaving, but it was still eerily quiet (but at least it kept the floor staff a bit busier!).
Prices range from about $8-11 on the appetizers, and $23-37 on the entrees (at least the night we were there). Seemed to be a nice enough wine list. The room is pretty, but again ... just a little stiff feeling. This is the kind of place you were proudly take your parents to - very good food in a pretty setting, but not a very lively place.
i don't know about stiff, but i did mention old-school... and i think they're going for a more staid ambience. I had that tart the other night, too, btw... holy mackerel that was good. and the egg over the top? wow. i also had the oxtail en crepinette (braised, then wrapped in caul fat and sauteed... yummers.) again, not avant garde, but perfectly executed, using super high quality ingredients. I will say that my wife had the bass (prepared much like the flounder perhaps just a special on a different night?), and i thought it needed a little salt. minor quibble on our end.
as far as a veg entree-- i think if you ask when you make your res, or even when you get there, they're so accomodating about other stuff that i can't imagine they'd have a problem on that end.
with respect to ambience--i agree, it's not a party--i wouldn't go there with a bunch of my friends. but for a romantic date with my wife after a long week? exactly what the doctor ordered, in my case. i do think they could use some music in the dining room (or maybe i was too into my oxtail to notice it)...
i do see what you're saying about the hush of the place, LlM. I just think it's on purpose! *grin* sounded as though you enjoyed the food, anyway.
Oh yeah, we definitely enjoyed the food (and you are SO right - I think a little salt would have made a big difference in my fish that night). Also right on the music thing ... we left saying that same thing. My only quibble with the romantic date aspect is that whole business of the constant wait staff presence at our table. You really couldn't carry on any kind of conversation that you wouldn't want interupted (over and over again) the night we were there. I like feeling well taken care of as much as the next person, but this was a little out of control. My guess is that the timing of our visit (during the holidays) had a lot to do with the stiffness, and the possibly bored wait staff. We'll definitely give it another shot.
Old school is a *much* more polite way to put it.
We agree - the food is defintely very good (that tart!). Did you have dessert?
re: LulusMom
I'm with you, Lulu's Mom. I appreciate what Tina's 's trying to do, but at a certain point it becomes intrusive. And I find it so unbelievably irritating that she refers to all women as "madame," especially when it appears to be the only French word she knows. But yes, the food really is quite good, and it feels like a very unique, special occasion place.
yeah, we had a chocolate hazelnut tartlet w/coffee ice cream. It was quite good, although I'm not much of a dessert person.
We ate at Bonne Soiree last night (anniversary dinner, which made for a good excuse to try something we'd been wanting to try anyway), and I came away bemused & generally well-fed, but not really super-impressed.
We had the winter greens salad with pear & walnut, the terrine du jour, the striped bass (and I'm currently unable to recall how it was served, other than that there was a citrusy sauce and some *perfectly* cooked shrimp -- it wasn't my entree, and I didn't get access to much of it ;-)), and the pheasant.
Good stuff first: the bass was very nicely prepared, and seriously, those shrimp . . . I generally avoid shrimp in restaurants because it seems inevitable that they wind up huge & overcooked, but these were truly marvelous. I will continue to avoid shrimp in restaurants as I'm fairly sure they're not going to be as good as these were ;-)
The pheasant was served with a nice mix of savory wintry vegetables--fennel, celeriac, leek, chestnuts, mushrooms--and honestly, they were the best part of the dish. The two or three slices of the pheasant from the center of the breast were remarkably tender & had a nice muted but pleasant flavor, but the rest ranged from overcooked to merely blah. Honestly, the main reason I ordered it was due to a sudden craving for the vegetables it was being served with, so I didn't really have anything in the way of expectations for the bird, other than to provide me some protein, so bottom line is that I just wish there'd been more of the veggies (though the chestnuts, served whole, were a bit much--I would have liked to have smaller bits of chestnut better-integrated into the dish as a whole).
The dressing on the salad lacked anything resembling a tart, salty or tangy note . . . it seemed to just be a glaze of oil . . . which left the salad an unfocused plate of subtle (or bland, if you prefer) greens, walnuts, and a rather flavorless pear. There *were* about 2 grams of sharp cheddar hidden in the salad, which helped, but only in the two bites that contained them.
The terrine was described as "pheasant, with foie and pistachio" and probably a couple of other ingredients I've forgotten. It was served country pate-style, as a slice from a larger bacon-wrapped loaf. There was a little slice of pheasant breast in the center, which was kinda weird, but tasted good. The whole thing actually tasted good, but texture-wise, it was *really* dense, to the point that we were using knives and forks to cut & eat it. It seemed pretty cold, too, so it's possible that some of the firmness was just due to that.
Although it was tasty, it wasn't as good as any of the various terrines & pates I've had at Piedmont.
The rolls were good, particularly the crust, (the crumb was a couple of degrees denser than I'd really consider optimal, but the flavor was nice, so I'm not really complaining), and they kept a steady flow of them all evening.
The service was amusing in its odd hybrid of formality and, for lack of a better word, hominess. The waitstaff did all the formal-service stuff (serve left, clear right; fold yr napkin for you while you're in the bathroom), but Tina is just way too enthusiastic & bubbly to pull off the formal maitre'd role, to her credit. She really works the room.
(I'm not a wine drinker, but Tina clearly knows her wines & really enjoys describing them, and M. confirmed that Tina's description was dead-on, and that the wine was really tasty)
I found it a little weird that one person gave us the specials, took our dessert order, and generally seemed to be "our waitress," but the other waiter took our food order. He also seemed to be responsible for taking photos, upon request, of the other diners, which just added to the hominess. He was an older gentleman, in a suit, and his demeanor was a funny mix of formality and drollness, as if he acknowledged he was playing a role that he took seriously, but only to a point.
Other folks mentioned music, or the lack thereof; there was definitely music last night, predominantly a mix of jazz vocal standards (Sinatra, Fitzgerald, Dean Martin), though there was one horribly jarring moment when Bread's "If a Picture Paints a Thousand Words" came on. Blech.
We tried the chocolate/raspberry layer cake & a berry tart (oh jeez, I'm blanking, was it boysenberry, loganberry, huckleberry? some kinda small blue berry). The cake was a pretty good example of a by-now-familiar dessert-tray standard. The tart, particularly the crust, was outstanding.
One weird phenomenon ended the evening on a kinda bum note: after we finished dessert, and M. said no thanks to a 2nd cup of coffee, they cleared the plates and then . . . left us sitting there, for at least 5 minutes, maybe more. No check, no followup, nothing. After a while, we began speculating as to why this mysterious service breakdown was occurring, and developed the theory that it was because we were holding hands above the table, and they were trying to be unobtrusive.
Sure enough, when we stopped holding hands, the check appeared almost immediately. I guess this gives us a trick to try next time we're dining out & wishing for the check to appear, since I will confess we do a fair amount of hand-holding when dining as a couple.
Had dinner there last night and in short, it was a wonderful experience. The restaurant is very pretty and the service was perfect, but Tina coming by for a brif chat every now and then kept it from being too formal. We couldn't decide between the two appetizer specials, a creme-based fish soup and a terreine made with a beboned capon stuffed with chicken, pork, and duck livers and meat with mustards and onion jam, so they split them for us and served them as two separate courses. Brilliant-- and they didn't charge us anything extra to do so. My wife's entee was a provencal style dish of clams, shrimp, scallops (huge!), and snapper served with a saffron broth. I went with the duck, which consisted of a pan roasted breast and braised thigh accompanid by roasted veggies. We were feeling very full by dessert time but couldn't pass on the caramelized pinapple atop a soaked sponge cake-- a glorified pineapple upside down cake if you will-- and a cappucinno.
Everything was sublime. Ben and Karen Barker better get off their laurels because there is a new best restaurant in the Triangle as far as I'm concerned.
re: bbqme
I believe we fell victim once again to the too much hype syndrome. The experience was solid, but not exceptional. We had no problem spending the cash, but after thinking about the food, feel a bit insulted. $28 for king mackerel and vegetables. I want at least expensive ingredients or creativity for that price. I may be wrong but I don't think mackerel is even an expensive fish. My wife had the above mentioned Marseille inspired seafood entree, which was good and somewhat reasonably priced at $30 given the ingredients. The service, atmosphere, and onion tart were great. The Riesling by the glass was also excellent. My wife's filet mignon carpaccio was tasty but dry. Could have used a (larger) drizzle of olive oil. The gateau au chocolat with white chocolate gelato was weak. We will go back and try non-fish entrees and skip dessert. Four Square is still my favorite in that price range.
re: Shag Waits
Your instinct is correct about mackerel - it shouldn't be an expensive ingredient. From a fishing website (http://www.pierfishing.com/resources/...):
"Most people hate to eat mackerel because they don't know how to cook them; bags of mackerel are taken home for the cats, or used on the rose bushes. They are very bloody and strong flavored. ... Bar-b-queued mackerel is fairly good and smoked mackerel is even better. But no, it will never be the same as eating halibut."
re: GermanShepherdPuppy
Having grown up near the coast of north FL I got to do a lot of saltwater fishing. There is a huge difference in flavor between any old mackerel (e.g., spanish or northern) and king mackerel. Also, they are fast moving, deep water fish so I imagine their price would be consistent with that of similar fish such as tuna or wahoo, which also are not inexpensive fish.
I have been to Bonne Soiree 3 times thus far (and am going back again tonight) and have been pretty impressed. We used to dine at Ocean Blue when they were at the beach and LOVED it there as well. I feel like the food is fresh, prepared well, and typically offers something a bit different. My favorite thing to order is sweetbreads when Chip has them as his are some of the best I have ever had. The prices are very reasonable in my eyes and Tina has 'thrown' in our first glass of wine with our flights each time we have gone. VERY good and I highly recommend it.
We dined last night at Bonne Soiree and enjoyed it very much.
I am, I must say, not a fan of Magnolia Grill, which the last two times I tried to go there was way overcrowded and overloud to the point where it detracted from the pleasure of the excellent quality food they serve.
Bonne Soiree does not have this problem. The space between the tables is reasonable, the room is not cavernous or acoustically like a garage (George's Garage, Piedmont, etc), the lighting is good without being too bright or too dark. I could carry on a conversation with my spouse at my table without being overheard, so long as I pitched my voice for intimate conversation, and I could hear myself think. So no, not a loud party restaurant, thank goodness.
People were dressed nicely, a pleasant change from the last time I went to the Angus Barn (where people now are accepted in shorts and mid-riff baring tops, I myself was not raised in a Barn, even if I was eating in one).
The food is fine, I don't really have any serious quibbles about it. They really know how to cook vegetables, and the chef's skill at caramelizing onions is remarkable. They are accommodating to requests for substitutions or changes, a highly desired feature. Given the menu, I would indeed not count on there being a vegetarian dish, so say something when you make reservations.
We examined the wine list, it was better than most, given the number of wines on it. With only the two of us, we decided to give the wine-tasting ($30 each) a try and really enjoyed it. Ms. Vaughn seems to have fun with it, and we did as well. An excellent value, and probably worth a half-star increase in rating just on this aspect alone. We were served 4 wines: bubbly/aperitif, with salad/appetizer, with entree, and dessert. Actually we were served 5 and a half wines, maybe that was as a result of our conversation, maybe just her generosity, but you are only advertised to get 4 wines.
The service was just like what has been described by others, an interesting mix of formal and informal. Personally, I liked it.
Overall, whether I choose to go there or one of my other top 3-4 restaurants in the area will be based on what style I want to be eating that day. Yes it is a bit on the high side of price for the food alone, but when I eat there it won't be for the food alone, but the whole experience.
My only two quibbles are going to be as follows: a) I really wish with a rotating menu that they had even a one-page website with the current menu on it, and b) while the handwriting on the menus is good quality, with flair and style, I and other people I know will have a hard time reading it at times, so I wish it was printed.
We went there on 2/13/08. No ham was listed in the tart. The first courses section had 3 vegetarian options and they all seemed very good. I chose the tart which was delicious. There are no vegetarian second courses on the menu, but the Chef made me a special plate with different vegetables and garnished with green apples and it was delicious. For dessert I tried the tart du citron with the Italian merengue on top. I liked the tart, but the merengue was not how they are made in Italy. It was good, but soft—usually in Italy merengue is cooked all the way through.
We let them paired the wine to each dish and we truly enjoyed that. I did not find the place "stiff", I actually think the Fearrington house is much stiffer. The decor is elegant, and I was impressed by the level of details when they described the food or the wines. We will certainly return.
re: vanecita
Thanks for the update. By the way, just what did they charge for the off-the-menu vegetable plate?
I went there last week w/a friend. It was a wonderful experience. The staff was super friendly, the servers were attentive but not overbearing. For apps, we had the boudin blanc and the leek tart. Both were fantastic, w/the sausage being outstanding. For dinner, we had the rockfish and the flounder. I really enjoyed the rockfish but I'd have to say I loved the flounder even more. My friend and I split the tart au citron. It was delicious but my only quibble is the orange was a little bit crunchy. We just ate around it.
My friend had a hard time reading the menu b/c of the script. It didn't really bother me but I can definitely see where it could be an issue for some folks. All in all, one of my favorite dining experiences in the Triangle. I will definitely be back!
We finally were able to have a meal at Bonne Soiree and it was wonderful. I agree with all earlier posts here. Service was good combination of formal and casual. We were left alone when we wanted to be alone, but staff would appear out of nowhere - like magic - when we needed anything! I was so impressed. I reached over with a fork to take a bite of my husband's appetizer, and before I knew it, they had me a plate! Food was very good. We will go back!
I've known about Bonnie Soiree since its opening in late 2006 yet for some reason I'd put off going. Despite the fact that it was a new restaurant, it seemed so "old-guard" and the mixed reports I'd heard from people I genuinely trust didn't help matters.
I'm kind of upset I waited this long to go. I had probably the most technically proficient meal I've had in my nearly four years in the Triangle. There are a couple other restaurants that are more creative and at a more accessible price point, but I pretty much have no complaints about my meal at Bonne Soiree overall. For me, that's saying something, especially given my penchant for creative cooking.
I visited Bonne Soiree this evening with my roommate and was able to try several dishes throughout the evening. The room is perhaps a bit stuffy, a caricature of fine-dining that doesn't really even exist in most fine-dining restaurants. Still, once I settled in it was quite comfortable. The clientèle skews older and toward special event diners. Not exactly the hipster crowd, but I can understand why. It's certainly no fault of the restaurant itself. The service was extremely friendly and well-meaning. They're not going to win Michelin stars on the account of the grace of their movements, but I felt coddled and very well taken care of. Realistically I couldn't have asked more.
The hand-written menus are great. Seriously old school, seriously cool. You just don't see that kind of thing anymore (not that I actually ever did, but I hear there was in fact a time before minimalistic menu printing was the standard, maybe the 1980s). Tina is a perfect matriarch, and I don't know where some of the criticisms I've read about her come from. She runs a tight but friendly ship and knows what kind of experience she wants to create for her guests. I can't fault that. She worked me through my wine pairings and checked in on us at least a couple times in addition. I thought the wine pairing was a great value and only had a slight issue with the "appertif," an Oregon pinot gris with a bit of fruit and a lot of minerality through the middle. I can see where she was coming from, but that's not quite an appertif, especially since we weren't served an amuse or anything. A glass or sparkling or a even a short pour of a riesling or gerwurtz would've seemed a better start. My second wine, with my first course, was a REALLY cool Spanish white blend the likes of which I had never tried. Tina described it as a white that drinks like a red. I couldn't have described it better myself. Another interesting pick was my dessert wine, a late harvest chenin blanc. The first time I've had a dessert wine made from those grapes from the Loire.
Between my roommate and I, we sampled the boudin blanc and sweetbreads as starters. Although one can get both at Vin Rouge, these were very refined examples. Textbook execution, refreshing in their unpretentious tastiness and subtle elegance. I preferred the sweetbreads, one lobe, crusted with breadcrumbs and dijon, sitting in a wine sauce with some spring peas. Great contrast between the rich/unctuous star of the plate and acidic/sweet accompaniments.
For our mains, we had the stuffed quail and the pork noisettes. The former was stuffed with, among other items, foie gras. While I've had better foie-stuffed quail from the likes of Joel Robuchon and Guy Savoy, the mere fact that this dish even renders comparison is the highest praise. I was all about this dish. My roommate's pork was an earthier affair thanks to pecans, spaetzle, and bacon-wrapped prunes. Not quite as refined but very, very tasty. Great wine pairing there with a tabacco-y cab franc that picked up similar notes from the prunes and well-seared pork.
For dessert, the pot au creme and the baba rum with tropical fruits. The former was perhaps the only marginal let down of the evening. A wonderful chocolate custard, perfectly bitter, but a bit boring. The rum-soaked cake however was excellent, so French in its flavor profile. A tropical fruit sauce sat at the bottom of the plate, topped with the cake, filled with a tropical fruit salad. Simple but so satisfying.
I realize this sounds like a love letter to this restaurant, and I suppose it is. Sometimes I get so caught up in the cutting edge that I forget how good the classics can be. Bonne Soiree was an unexpected surprise. I'm actually considering going back before I leave for good a few weeks from now.
After tax and tip I spent just north of $105. Not exactly cheap, but well worth it. Again, I want to go back. I'm usually apprehensive to rate area restaurants on the NYT scale of stars, but this place easily merits a strong two if not three.
re: BryanZ
Thanks for the great, time consuming review! Have not been yet myself, but looking forward to it. Tonight is Panciuto in Hillsborough.
re: winedine
hey, do a post about Panciuto if you can. I've been wondering what sort of fresh, local ingredients they've brought in for their menu this early in the season.
re: mikeh
I did a review on Pancuito on this board in October. After the lack of response, I haven't documented any further meals there, but here is the thread...
I recommend it to people as much as I recommend Bonne Soiree (just to keep up with the main topic here).
re: BryanZ
Namedropper!!! :-) Nice write-up. I assume you're finishing up at Duke and heading off to conquer the world soon? If so, best of luck to you. Your posts on this board will be missed.
re: BryanZ
Thanks for the great review. Makes me want to try it again, if I didn't have a new baby and wasn't about to lose my job. Those menu options sound so much better to me than the selections when my wife and I went. I'm all about some quail, foie, sweetbreads, and boudin blanc. Not a one when we went. Savoy and Robuchon? Lucky you. Best of luck after you leave the Triangle!
re: BryanZ
this is a great review! Frankly, I was looking for a write up that I'd submitted for the restaurant and began reading yours thinking it was mine. Well done.
re: BryanZ
I have been going to Bonne Soiree since it opened and agree heartily with this review. The food and atmosphere and yes, even service, come as close as I've had in this area to places like Pre Catalan or even Tour d'Argent in Paris. I'm writing to add a few things from my experience that have not been mentioned:
1 - I'm a vegetarian with some very idiosyncratic likes and dislikes and I learned when I made my first reservation that if I told Tina what I could eat, Chip would make something dazzling and special. Even though I may only go a few times a year, I have only to call and leave my name and they remember my eating preferences, my husband's - it's amazing. A really well-taken-care-of feeling.
2 - As for trending older - the last time I went it was with 3 generations of my family, including a 9 year old wearing a blazer, tie, and bright red gym shoes. He was warmly received by Tina (the tie was appreciated, the gym shoes were admired) and the wait staff, and throughout the meal, he and the waiter played off their shared sly sense(s) of humor. Far from stuffy, and the young man's first fine dining experience couldn't have been more relaxed and enjoyable. He's a convert!
So I think if you convey to the wait staff that you are not stuffy yourself you'll find the service gracious but not at all stiff or intimidating (contrast that with some of the 4-star local restaurants where the wait staff's "Is the food delicious?" makes you feel like you need to pass a test of your discrimination).
The whole evening was a great experience with lots of laughing and enjoyment and yet still haute cuisine. Go figure.
3 - Bonne Soiree is also a wonderful restaurant for solo dining - the first time I went it was to try it out shortly after they opened - over the holidays in fact - and I was treated regally and never felt at all uncomfortable as I sipped my wine, read my book, and ate my food (none of that "Just one?" business at the door or sublte message that single women are not quite equal)
As a former New Yorker, I'm just thrilled Chapel Hill has a place like this.
re: hwa1234
Hwa I"m veg too and avoided Bonne Soiree, what did you have? was it uber cheesy? which is just too rich for me. I'd really like to know and give them a chance
re: Rory
I think if you gave them the word ahead of time you'd have no problem with them making veg. stuff for you. As to the richness factor, it IS a classic French place, so I think you sort of have to expect that. But it would be worth asking them if they could try to lighten things up too.
re: Rory
The thing is, I could imagine that they would bend over backwards for anyone (re: Lulusmom's suggestion to ask them to lighten up), but if you ask them to do things so differently than what they normally do - you're not getting their cuisine. Asking for vegetarian is fine, I think - all chefs should really have a good vegetarian repetoire. My favorite thing there was vegetarian - the goat cheese tart and I didn't find it too cheesy at all. The guy is obviously an ace chef and wouldn't just drown something in cheese. Try the tart and a nice salad. Or go in for a dessert one night. I remember having nice desserts. I resisted this place for a long time because I was afraid it would be too precious or fussy, but then I just went for it. And it was a bit precious and fussy - a lot of people like that though. In any case, I can see why people like it and I'm glad I tried it once.
re: dcraig
Don't believe so. You can call for the menu. It is a small, intimate venue.
re: megabytes
This thread is getting a bump to give my input on a visit this past weekend. My wife and I had dinner at Bonne Soiree for our anniversery meal and the best way to describe it was perfection. This was one rare occassion where everything about the whole dining experience was perfect. I regret that it took us this long to cross this place off of our to do dining list. I would recommend without any hesitation.
Bonne Soiree Restaurant
431 W Franklin St Ste 10, Chapel Hill, NC 27516
I just heard that Bonne Soiree is closing or has already closed?! Can anyone confirm or deny?
Bonne Soiree Restaurant
431 W Franklin St Ste 10, Chapel Hill, NC 27516
re: bbqme
The restaurant has been listed for sale on Craigslist. http://raleigh.craigslist.org/bfs/217...
re: veganhater
Desolee, if this is accurate. My favorite restaurant in the Triangle. Going to have to increase my 4 times year special occasion going to more frequent if it really is going to close in April.
re: hwa1234
Sad.... where are they moving too?
re: burgeoningfoodie
The Craigslist post said 'owner is relocating' - I wonder where? If they are going outside the Triangle, that would be a real loss for us. :(
re: romansperson
You know the place that use to be the Fish Shack in Durham may work, but it is also a bad spot location wise. Let us hope they stay in the area. Wonder if the newspaper would have any news.
re: romansperson
back to New York City, I believe.
re: peetoteeto
That is correct. They are going to try to open a place in New York City after a year or so. Very frustrating.
re: veganhater
So it wasn't like a rent issue or anything like that. They just want to try their hand in a bigger pond? Good luck to them. I guess it will be one place to trust and eat at. I'd see them in Brooklyn before I see them in the actual city of Manhattan. Well that just stinks. Wonder what will come to that space.
re: burgeoningfoodie
I don't think they wanted to try their hand in a bigger pond. If that was the case, they wouldn't have tried to make a go of it in NC for such a long time. Bonne Soiree needed to be busy five nights a week. Considering the size of the dining room (40 seats or so), this should have been possible. It was not. Three busy nights did not make this a viable venture for one of our most talented restaurant duos. Quite a shame.
re: veganhater
A shame indeed. Above is an article that shares our feeling.
re: rajeevofcarrboro
Great (but sad) article. Thanks for posting that.
re: rajeevofcarrboro
Really getting ticked off by the proprietor of that property. Just seems like one bad move after another with the parking fiasco and now raising rent. If Bonne Soiree can't make it I wonder how Vimala's and Veronique's is going to make it. Even more perplexing, how does a great restaurant like Bonne Soiree not make it there but Penang with its so-so food and crappy service continue to survive?
Bonne Soiree Restaurant
431 W Franklin St Ste 10, Chapel Hill, NC 27516
re: burgeoningfoodie
But it is downright bad.
re: LulusMom
I don't think Tallulah's or Spanky's are anything that great, but they have managed to survive.. heck Butternut Squash is still around...
Butternut Squash Restaurant
Chapel Hill, NC, Chapel Hill, NC
re: burgeoningfoodie
I think Bon Soiree didn't make it as people just don't want to eat fine French food all the time, maybe if they'd had rustic bistro food during the week at lower prices. I never went as the food is too rich. I really felt liverish when I lived in France..
re: Rory
Agreed. I love French food, but more of the bistro variety, and in a more casual setting, like Vin rouge or Rue Cler. I don't really want my dining experience to feel like I can't let out a large guffaw if my dining companion says something funny. That as a bit of a problem at BS for me. I liked the food, but as Rory says, it as on the rich side, fairly expensive, and not a comfortable place to sit and chat.
And I'm very with bf about Tallulah's. That place used to be excellent, but it has been a few years, and i don't get at all why it is still open. Spanky's I get - they'll actually cook a burger medium rare, and that makes my husband very happy, since so few places around here will.
Rue Cler Restaurant
401 E Chapel Hill St, Durham, NC 27701
re: LulusMom
LulusMom, you'd think the Triangle would be able to support just ONE restaurant that has a more peaceful/elegant atmosphere like BS. Isn't it a blow to lose out on the ability to have this sort of experience, as it would be to lose NC's pitmaster tradition for BBQ? They are both artforms that are exceedingly difficult to pull off. Living in the SF Bay Area like I do now, I can tell you that I would kill for at least one place to offer up the peaceful escape and seamless service that BS has. Yes, I really do enjoy being able to drag myself in my California casual to enjoy cutting-edge/top-notch cuisine in a boisterous, if not communal, environment, but there's something to be said about a place where you can escape the din that pervades our lives and just focus on the food. The WSJ had an article entitled "One Square Inch of Silence" that I highly recommend.
Even New Orleans, a city that prides itself as the everyman, blue-collar culinary mecca, has room for places like Restaurant August, where a hearty guffaw would be out of place, or Galatoire's, where despite the loud atmosphere you still have to wear a jacket for lunch. Such restaurants fill an important space in the spectrum of experiences one can and should be able to enjoy while dining.
re: mikeh
Maybe having grown up in DC, a very very buttoned up town, has made me a little less enamored of the whole fancy and (somewhat) stuffy restaurant. I do see your point, it is just that I have been to so many places like that, both in DC and all over Europe, and quickly realized that I prefer more relaxed places that have the same quality food. We spent a 2 week period in France visiting as many 3 star places as we could, and found at the end that it just wasn't as enjoyable as the places with the fat little michelin guy next to them in the book. I think it all has a lot to do with your preferences and experiences. I definitely think the area *should* have been able to sustain a restaurant like this, especially with all the retirees and fairly high paying jobs and well traveled people. For that I blame the management, and not at all the restaurant.
Edit: by management I mean the owners of the building.
re: LulusMom
I think I've mentioned this before but although Bonne Soiree is plenty elegant I never felt a constrained or too buttoned-up atmosphere - in fact, in some ways almost warm and homey, albeit a very nice home.
Bonne Soiree Restaurant
431 W Franklin St Ste 10, Chapel Hill, NC 27516
re: hwa1234
Somehow on the nights we were there we never did. I thought Tina was a fabulous hostess, but the other people working the front of the house made it feel stuffy to me.
re: mikeh
The Triangle has at least two other high-end places with a peaceful/elegant, if not somewhat hushed, atmosphere (Heron's and Fearrington) so it's not as if the area can't support a place like this.
Mikeh, I nearly always agree with your posts, but your New Orleans examples are probably working against your argument in this case. My dinner at August was fairly noisy and the crowd in the bar that night was downright raucous - wandering by on other nights, it never struck me as a quiet spot. As for Galatoire's, the people may be wearing jackets, but they are there to party. I don't think anyone stumbling out of there remembers what they ate through the haze of Sazeracs. Ah...good times though.
I'm with LulusMom on this one, I've had my fill of quiet and formal. Give me quality food, but without the stiff atmosphere.
re: dinersaurus
Heron's and Fearrington definitely came to mind after my above post, but I guess the economics of those are somewhat different given that they are connected to, and thus subsidized by, a larger hotel and hotel traffic that passes through. When you throw in corporate gigs and such, they tend to have a captive audience that standalone restaurants don't.
I stand corrected on Restaurant August - I was there for lunch and it seemed quite white-gloved and hushed.
re: burgeoningfoodie
It would take a Really bad restaurant not to survive in Spanky's location.
re: ucctgg
Of course, four or five failed directly across the street before qdoba.
re: brokegradstudent
good point.
re: brokegradstudent
I remember a Copy Center there for many years. What restaurants were there?
re: ucctgg
There was a martini/tapas place for a while, but I think they were a little ahead of the trend. I know there was something else there before Qdoba, but can't remember.
re: mpjmph
I first visited Chapel Hill in 1984. That spot was a Christian Bookstore for a good amount of time. I think the copy center place replaced the bookstore. I also think the copy center was there longer than any other business. I also remember an Italian restaurant, I think called "Rendezvous". It closed, but moved up to an office park on Weaver Dairy Road. I never made it to either place. I remember going to the tapas place once and was less-than-impressed. I also think there's been one other restaurant there, because there seems to be some gap in the years. Maybe it just sat empty?
re: wintersummer
The tapas place was odd in that their posted menu didn't have anything on it that was recognizable as tapas. Lots of entrees, nothing priced or described like tapas.
There were two successive ventures with "grill" in the name but I'm not sure the second one ever get past the "opening soon" sign phase after the first one closed. Qdoba took forever to open as I recall. There were so many rumors in that period that I think I've inserted one of those in my count.
Also, I always try to put Michael Jordan's (closed) restaurant on that corner instead of a few blocks further west.
re: brokegradstudent
Yes! Now I remember the place that was "opening soon" - but didn't!
re: wintersummer
There was an upscale Italian restaurant there just before Qdoba called Valentino's. I ate lunch there once but it was a bit pricey - too much so to go there on a regular basis. They ended up moving to the office park at Vilcom Circle and then closed permanently. I don't think either location was a good fit for them.
re: romansperson
And Valentino's bread wasn't very good. Good brick-oven bread is a requirement for a decent Italian restaurant
re: mpjmph
The first restaurant I remember at that location was Mr. Gatti's pizza. My friends and I would skip school on Friday afternoons, go eat pizza, and watch endless MTV videos on the big screen (circa 1984). I think it occupied both the Qdoba and Ben & Jerry's spaces.
re: peetoteeto
I don't think that Bonne Soiree is stuffy at all - they did a great job with the space. But in the Independent article, they are quoted as saying "There just aren't a lot of people who can afford to spend $150 on dinner very often". For us, it simply came down to the food...while good, I'd rather eat at Magnolia, Nana's, Fearrington, Elaine's, or Herons...i.e. we chose to spend that $150 someplace else.
Thanks for the information - I'm going to try to eat there more often in the next couple of months.


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Mar 2, 2012 9:48 AM by Cecilia Stevenson
The Franklin Police Department responded to 16 complaints over the past 24 hours and made the following arrests:
3/1/2012 @ 8:47 PM, ANGELINA ALEXIS SMITH, 22, of Big Four Corners Road - Jeanerette, LA was arrested on a warrant issued by 16th Judicial District Court, charging her with Failure to Appear on the charge Theft. Ms. Smith was processed and released to the St. Mary Parish Sheriff's Office.
3/2/2012 @ 3:20 AM, TRINITY DAQWAN COLEMAN, 29, of Maple Street - Franklin, LA was arrested and charged with Driving While Intoxicated - 1st offense, Open Alcohol Container, No Insurance, Expired Registration and Aggravated Assault. Mr. Coleman was also processed on a warrant issued by 3rd Ward City Court, charging him with Failure to Appear. Mr. Coleman was processed and held with no bond set at time of press release to appear in 3rd Ward City Court.
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what should i do because i use a tax software online and did the tax. i change one digit in the temporary number they gave me for it to work, when i submit to the IRS its came back with a rejection notice that someone else file using the number that i change around. what should i do. thanks in advance
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Help Rigby hang on for dear life as Muscle Man rampages through the park. Jump, duck and grab power-ups to keep your ride going as long as you can. Benson finally got fed up with Rigby goofing off, and he assigned Muscle Man as Rigby's mentor. But if Rigby can't finish the mentorship program, he's fired! Don't let Rigby hit the ground, or he's through! • Easy two-button controls make it a snap to keep Rigby hopping! • Challenge mode: 20 levels of increasing difficulty—can you get 3 stars on every one? • Endless mode: How long can you hang on? Try for a high score! • Use tons of awesome power-ups like Starla, Unicorns, the Guardian and even Baby Ducks! Try your luck at Ride 'Em Rigby, and prove to Benson you've mastered Muscle Man's most important lesson: NEVER QUIT! ********************************** If you're having any problems with this app, feel free to contact us at email@example.com. Tell us about the issues you're running into as well as what device and OS version you're using. PRIVACY INFORMATION: Your privacy is important to us at Cartoon Network, a division of Turner Broadcasting System, Inc. This game collects and uses information as described in Cartoon Network's Privacy Policy linked below. This information may be used, for example, to respond to user requests; enable users to take advantage of certain features and services; personalize content; serve advertising; perform network communications; manage and improve our products and services; and perform other internal operations of Cartoon Network web sites or online services. Our privacy practices are guided by data privacy laws in the United States. For users residing in the EU or other countries outside the U.S., please note that this app may use persistent identifiers for game management purposes. By downloading this application, you accept our Privacy Policy and End User License Agreement, and you give permission for such uses for all users of your device. The Privacy Policy and End User License Agreement are in addition to any terms, conditions or policies imposed by your wireless carrier and Apple, Inc. Cartoon Network and its affiliates are not responsible for any collection, use, or disclosure of your personal information by Apple or your wireless carrier. Terms of Use: http://www.cartoonnetwork.com/legal/termsofuse.html Privacy Policy: http://www.cartoonnetwork.com/legal/privacy/mobile.html
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November 28, 2014
INDIANAPOLIS (AP) - Free agent power forward David West has agreed to a deal that will keep him in Indiana for at least three more seasons.
A person with knowledge of the negotiations confirmed the deal but requested anonymity because NBA rules prohibit the deal from being announced until July 10.
It could be the biggest move of the offseason for the Pacers, who made re-signing West their top priority. The Central Division champs will now have all five starters back from a team that pushed Miami to seven games in the Eastern Conference finals.
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Dog of the Day: "Gander"
Dustin Erhardt's English cocker spaniel, "Gander," rousted these late season roosters in North Dakota.
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spitting image of my cocker Midge
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The Ten Hut blog covers the Fredericksburg-area military community.July 11th, 2014, 11:00 am
Quantico releases noise advisory
Scheduled training at Marine Corps Base Quantico may mean a little more noise for neighbors, according to a noise advisory posted today.
Demolitions are scheduled for 6 a.m. to 4 p.m. today and Monday, July 14. There is also live fire scheduled from 8 a.m. to 11 p.m. Thursday, July 17.
Aircraft and atmospheric conditions can also affect noise from Quantico, which posts noise advisories every Friday on their Facebook.
Permalink: http://news.fredericksburg.com/tenhut/2014/07/11/quantico-releases-noise-advisory/


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Journalist held captive in Syria arrives in US
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It's that time again: massive Steam summer sale, up to 85% off major games
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