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Crumb's Bakery did it open yet and Stamford CT
- nbermas Oct 27, 2008 12:26 PM
have you gone yet, how it is if it is open and what was good?
The word is it opens tomorrow, 10/28 according to their Web site: www.crumbs.com
Looks like Westport and New Canaan locations are coming in 09.
re: A avenue
if so, supposedly according to Stamford Talk, they give away free samples the first day... limited, so you need to get there early.
re: A avenue
Do they sell anything besides cupcakes. Not a big cupcake fan.
re: A avenue
A avenue: Let me know if you go if it is worth the gas or not. Thanks
re: nbermas
Just had half a red velvet cupcake from Crumbs. Half because the cupcakes are pretty big. They are moist and taste great even without the frosting (of which there is plenty!) I just wish I had some milk handy to go with it. It was good, but very sweet and will probably cost me an extra 20 mins of cadio at the gym. They also sell smaller cupcakes but those don't seem to be as fancy. A co-worker had a chocolate one with some type of chocolate custard in the center and chocolate frosting that looked absolutely decadent. She is a choco-holic and said it was one of the best chocolate cupcakes she'd had.
They had other things there besides cupcakes - cookies and some pastries - and a pretty serious looking espresso machine that looks like it might give Starbucks next door a run for its money (if they know how to work it right.) At $3.75 a piece, it's a bit of a sticker shock, but the cupcakes are large enough to split I think. A nice treat, indeed!
re: A avenue
Thank you for the update, I will get there one of these days. Thank you very much.
Just finished a quick cupcake tasting - I gotta tell you, these are really really good. I bought 6 cupcakes tonight and I just had a little piece of each of them. Now please mind when I say tasting, I literally cut off a teeny bit of each and tasted - I did not make it anywhere near to the middle of the cupcake where buttercream may or may not be lurking. Tonight I tasted the Reeses, Carrot, Oreo, Devildog, Pumpkin, & Smores. I know, sounds disgusting. It wasn't though.
Hands down, the Devil dog was my favorite. The cake was so moist & soft, and the buttercream wasn't that sugary gross stuff - more like the texture of a sweet cool whip. Really light.
Overall, the chocolate cupcakes were far superior (Devil, Oreo, and Smores). The carrot cake was very good. Pumpkin was a little disappointing, as was the Reeses.
Please note, I will continue sampling these cupcakes STRICTLY for the sake of Chowhound later tonight & tomorrow, so these initial reactions are subject to change, particularly if I hit some sort of buttercream in the middle.
Then, I will be on the treadmill for 24-48 hrs :)
At $3.75 each, yes they are expensive. They do have regular cupcakes at $2.25 a piece as well. But the larger cupcakes, IMO, are worth the money. Each one is more than enough for 2 people.
re: amanda3571
Thanks for the report, what a good excuse though. I will try that for now on whenever I want something to eat I really shouldn't eat, eat it for the sake of chowhounds. I am very happy that the chocolate is good what what other chocolate do you compare it to?
hey guys, just came back with 4. you have to kidding with this place. these cupcakes are right out of a duncan hines box. except for the lola la crumb, which should have been called lola la cardboard, way too dry to be duncan hines. at 3.75 you would think that they would at least make them from scratch.
re: sparkyspecial
sparkyspecial: I had a feeling it wasn't going to be made from scratch but what other cupcakes are you comparing it to around here? I always believe in one store of great quality versus many spots that get much less love and quality.
I don't really get the cupcake mania thing, but I gave the place a try the other day (and it was really packed, so it looks like everyone is giving them a try). I had the chocolate pecan pie cupcake. The cake part was just okay--kind of a coarse crumb, and a bit oily. The frosting was disgustingly sweet and was really heaped on. I have a pretty big sweet tooth, but I had to take most of it off. And of course the cupcakes are quite expensive. So, I still don't get it. If I'm going to throw calorie caution to the winds and treat myself, I'd rather head down the street to Gofer Ice Cream
re: MommaJ
I agree with you, Momma. Cake is oily and coarse. Frosting is OK for me. But I think a cupcake from the grocery store would be almost as good and a lot less expensive. Just doesn't have the hype or variety.
jfood was called into service to bring an emergency package from Rye Ridge deli to little jfood so being the reasearch person at heart took a little extra time to try Crumbs.
First thing to notice is the bizarre layout. The display case is in the rear and faces sideways. Upon entering you can see none of the cupcakes and need to walk all the way top the back and look at 90 degrees.
When you see the choices it is a bit overwhelming. But in the end, jfood chose a Blackout Cupcake.
After dinner he dug into. A traditional blackout cake (ake Ebinger's contribution to great cuisine) has a layer of icing. This did not, just some wiggles on top with the extra cake crumbs. Then the first bite revealed a bit of a dry cake, and it could have used a little more chocolate. The interior had the "icing " and it was sweet and chocolatey. The elements together were pretty good, not great.
Would jfood run back, nope. If he were in the mall and had a chance, he would definitely give another cupcake a try.
BTW - Rye Ridge has a bunch of look-alikes from a different source.
Just got back from Crumbs. I bought a dozen cupcakes and they were at HIT at the office. Here is my general overview of the place out of 10s.
Cupcakes are awesome - 10/10
Excellent Product presentation / selection - 9/10
Walls are plain and the "bench" on the left side of store is horrendous - 7/10
Staff is friendly but a little on the ditzy and "spaced out" side - 8/10
Coffee is great, but I had a pile of grounds in the bottom - 7/10
Tables and chairs looked dirty and the Self Serve Milk / Sugar stand was grimy - 5/10
Overall I give Crumbs a 46 out of 60 (77%). With a little work on the general layout, some more attention to the cleanliness of the area in front of the counter, and some social skill development for the staff, I can see that going up to an 85% in no time.
re: bizdish83
If it's grimy in the public area, it makes me queasy to think what might be going on in the back.


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Yesterday before going home i dropped by at Charley's Grilled Subs JLT. I bought one of their Gourmet Fries , the Cheddar Cheese. Super cheesy that i can't resist.. you must try it too! Good Job Charley's Grilled Subs. Recommended.
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Tried Charley's breakfast meal in JLT and it was okay. Beef Strips, egg and cheese with harsh brown and cold peach iced tea worth 11 aed. I liked the beef strips, it was tasty but not much the egg. Worth a try.
just had lunch their, the rise with beef was good, fries super delicious, and it's not expensive, it worth trying specially Mexican Chicken
Not bad but not great either. Charley's Grilled Subs recently has opened up in JLT and it is a typical fast food type place. I tried the cheese steak sandwich and it was ok and it was cheap, 30aed. As cheese steaks sandwiches goes it was a 3 of a 5 star, but good for Dubai standards bad for American standards. So if you want fast, cheap, and ok I would try this place.
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Paris France
Grande Halle De La Villette
Click here to visit event site
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Amandine Thiebault
+33 (0) 1 77 48 10 04
The 12th edition of Pharmapack Europe, the major event in technological innovation of packaging and delivery systems for drugs and health products.
This annual meeting, unanimously praised will welcome over 3000 visitors!
This year, in a brand new approach, Pharmapack Europe will place the patient at the heart of the innovation process. This topic has been chosen as the guiding principle so as to encourage participants to reflect on the driving role played by the patient in the development of drug delivery systems and pharmaceutical packaging.
In practical terms, the aim of this is to uncover new areas for research and to promote convergence between the different sectors of the healthcare industry in order to create innovative solutions improving patient compliance with treatments and safety for patients and healthcare staff. All the while, changes in regulatory requirements, the need to optimise manufacturing processes, cost reduction and sustainable development must be taken into account.
� With 80 new companies, Pharmapack Europe 2013 will bring together a total of 290 suppliers of packaging solutions for healthcare products.
� Point of international convergence, 60% of these companies are coming from 27 countries including India, Finland and Tunisia that are being represented for the first time.
� 2 days conference: A panel of international experts will offer a complete round-up of the current situation and new trends during the course of more than 40 semi-scientific presentations and a number of debates.
Conference programme
� For the first time at Pharmapack Europe, a series of 4 Technical Workshops will take place alongside the conference programme. These meetings will enable participants to discuss in detail and receive expert guidance on current issues.
� Within this welcoming setting, visitors will be able to explore an even richer haven of globally available expertise.
A profusion of new products presented on the exhibition
The 2013 edition, will offer many new features in terms of conference topics, new activities and the exhibition itself.
The exhibition: "Technology Showcase" - Meet the 280 international exhibitors: designers, manufacturers of packaging solutions for consumer health.
� 2013 List of exhibitors
� How to exhibit?
Pharmapack Europe Conference
Over 40 semi-scientific conferences on a full range of topics will cover crucial issues for innovation in primary and secondary packaging for medicinal and healthcare products, as well as the stakes and challenges of the supply chain.
In a brand new approach, Pharmapack Europe will place the patient at the heart of the innovation process.
� Conference programme
Plan your visit at Pharmapack Europe using the FREE mobile app, available on your smartphone. View interactive floor plans, plan your meetings with the full exhibitor lists, share your business card electronically and much more.
Available FOR FREE on Apple, Android, blackberry and Windows platforms, just search for 'Pharmapack' in your app store.
This in-depth report examines the Brazilian plastics industry from a historical and geographical context. Our analysts provide insight on economic trends and forecasts, growing manufacturing sectors that utilize plastics, private investment opportunities, market environment challenges, and innovations in R&D.
Data tables and charts on producer prices, trade, plastics production and end market indicators is also included.
This report is a review and analysis of the North American Plastics Recycling Industry, including key trends and statistics based on 2013 performance. We examine market environment factors, regulatory issues, industry challenges, key drivers and emerging trends in post-consumer and post-industrial recycling.Learn more
This special package contains our 132-page 2014 Market Report on the Injection Molding segment and our exclusive 2014 RANKINGS database of 500+ Injection Molders for a discounted package price.Learn more
January 14, 2015 - January 14, 2015Plastics in Automotive
February 4, 2015 - February 6, 2015Plastics News Executive Forum 2015
June 2, 2015 - June 3, 2015Plastics Financial Summit - Chicago 2015
September 16, 2015 - September 18, 2015Plastics Caps & Closures - September 2015
October 27, 2015 - October 29, 2015Plastics Financial Summit - New York - 2015More Events


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Amazing Magic Tricks With Sponge Balls DVD
Sponge ball magic is some of the most visual and entertaining magic you can do. And this is the perfect DVD for a beginner to learn the basics of sponge ball magic. It's easy to learn...
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Clear Thru - Impromptu Bill Penetration
This DVD includes TWO awesome illusions, each of which alone is worth more than the price of the DVD. You get Lonnie's Clear Thru and his other outstanding borrowed bill penetration...
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CLINK - Electronic Coin Sounds
There may be no illusion as strong and convincing as an audio illusion. Clink is an electronic device that produces sound. Loud, clear, crisp sounds of coins meeting glass. Imagine what...
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Color Changing Ball to Jumbo Square
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text:
Suicide Solution Lyrics - Ozzy Osbourne
Review The Song (1)
Wine is fine but whiskey's quicker
Suicide is slow with liquor
Take a bottle, drown your sorrows
Then it floods away tomorrow's
Evil thoughts and evil doings
Cold, alone you hang in ruins
Thought that you'd escape the Reaper
You can't escape the Master Keeper
'Cause you feel life's unreal and you're living a lie
Such a shame who's to blame and you're wondering why
Then you ask from your cask is there life after birth
What you sow can mean Hell on this earth
Hell on this earth
Now you live inside a bottle
The Reaper's traveling at full throttle
It's catching you but you don't see
The Reaper's you and the Reaper is me
Breaking laws, knocking doors
But there's no one at home
Made your bed, rest your head
But you lie there and moan
Where to hide, Suicide is the only way out
Don't you know what it's really about
Wine is fine but whiskey's quicker
Suicide is slow with liquor
Take a bottle, drown your sorrows
Then it floods away tomorrow's
Click here to submit the Corrections of Suicide Solution Lyrics
Please Click Here to Print Suicide Solution Lyrics
Awesome Song! | Reviewer: Anonymous | 4/23/2007
This is a sad, but awesome song! I LOVE You Ozzy!!!
Is this review helpful to you? Yes No
The following area is only for review, if you want to submit the lyrics or the corrections of the lyrics, please click the link at the end of Suicide Solution Lyrics.


text:
Album Rating: 3.0I actually expected the album to be better. The three 30 second preview tracks Green Day released on
YouTube a while back made me think the band was going in a new, energized yet mature direction. It
ends up they still kind of did, but not with the originality I hoped for. Kill The Dj ended not
being as powerful as I originally thought it would be, but I still like the song. Tracks 1-8,
besides "Fell For You," I like, and then Oh Love is a good album finisher.
For those who like this album and haven't listened to the album 'Warning," listen to it XD. Uno is
like a mixture of Nimrod, Warning and American Idiot.
Dats, I think I might just do that, as in take my favorites from all three albums and make one
amazing mixed album. That is unless Dos and/or Tre end up being much better. No matter, if Green Day
can keep this level of consistency with the next two, I would call this tri-release a success in
terms of making decent music and money.
Album Rating: 3.0This is an enjoyable listen. Kill the DJ is the worst song but at least theres a pop song about killing DJs.
Album Rating: 2.0At least we get 2 more chances for good music! :P
Digging: The Bennies - Rainbows in Space
Album Rating: 3.0http://www.youtube.com/watch?v=naP1viOewiM
I have a feeling the band was on cocaine back then.
5 classic
Avenged Sevenfold Waking The Fallen
Converge Axe to Fall
Killswitch Engage Alive or Just Breathing
Led Zeppelin Mothership
Sublime Sublime
The Beatles 1
Times of Grace The Hymn of a Broken Man
Great album and good review although I don't agree with it.
Album Rating: 3.0Then look at the ratings of each album. Not too clever anymore, are you?
Unless you were complimenting me, as I see we share an interest in Converge.
this is way better than the last one but man is it fucking boring
Album Rating: 1.5I am not impressed.
Digging: Damien Rice - My Favourite Faded Fantasy
Album Rating: 1.5"5 classic
Avenged Sevenfold Waking The Fallen
Converge Axe to Fall
Killswitch Engage Alive or Just Breathing
Led Zeppelin Mothership
Sublime Sublime
The Beatles 1"
Who even bothers rating compilations that don't have anything original on them ?
Digging: H.P. Lovecraft - H.P. Lovecraft II
sowing you like 21st century breakdown more than this? yikes, will avoid
Digging: Laked God and Yak - Butt Pirate Bible Force
Album Rating: 2.5 | Sound OffKaioken!
Digging: Ben Howard - I Forget Where We Were
Album Rating: 2.5Suprisingly ok!!
what a downer
Digging: Azealia Banks - Broke With Expensive Taste
Oh Love is awful, the cover is awful, Green Day has been awful since American Idiot...
And Kill the DJ is such an overused song title, I don't even have to listen to it to know it's worse than Peeping Tom's
Digging: Steve Hackett - Out of the Tunnel's Mouth
Album Rating: 3.0this is way too fucking catchy.
ugh when are people gonna realize that CATCHY does not mean good. Unfortunately, I've been getting kill the dj stuck in my head because it's CATCHY but so is katy perry or lady gaga lmao doesn't make them good.
Digging: Trophy Eyes - Mend, Move On
Album Rating: 1.0 | Sound OffDude, Lady Gaga is hundred times better than this.
Digging: Darkspace - Dark Space III I
Album Rating: 3.5You had my attention until halfway through. I totally agree that this sounds like Nimrod's poppier cuts, and I totally neglected to mention the plastic, hollow production in my review.
Then you call GD's best song since 1995 "catchy filler", and their worst EVER "interesting". And that's where you lost me.
Bands: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z


text:
November 24, 2014
July 6, 2014
Charlottesville Police say they're investigating an early-morning shooting on Prospect Avenue as a possible homicide.
Police say the incident happened shortly after 2 a.m. on Sunday morning in the 700 block of Prospect Avenue. When officers arrived on scene, they found 27-year-old Otis Edward Scott had been shot.
Scott was taken to the University of Virginia Medical Center by friends and later died from his injuries.
Friends who spoke off camera say Scott attended a birthday party on Saturday afternoon with family and friends.
Police have not released any information about a possible suspect. They ask anyone with information to call Crime Stoppers at 434-977-4000.
This is a developing story. Stay with newsplex.com for continuing updates.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or firstname.lastname@example.com.


text:
Video List
Sun. - Fri. on FOX 47 News at 9!
Top Health Headlines (foxnews.com)
|Preventing male infertility: 12 natural ways to make healthy sperm
For about 30 percent of couples struggling with infertility, the cause has something to do with the male's health, according to the American Society for Reproductive Medicine.
|Top nutritionists share their food trend insights
The annual Food and Nutrition Conference and Expo (FNCE) of the Academy of Nutrition and Dietetics was held last month in Atlanta, Georgia.
|Plague outbreak kills 40 people in Madagascar
A plague outbreak has killed 40 people on the island nation of Madagascar, with 119 people diagnosed with the bacterial disease since August.
|This drink will substantially reduce your cancer risk
Attention, ladies: Science says it's time to put the kettle on.
|Trans fats may hurt men's memory, study suggests
Consuming excess trans fats has been linked to an increased risk of heart disease and obesity, but a new study reveals they also can impact men's memory.
Tonight on FOX 47
12:00pm FOX 47 Movie: "Cloudy with a Chance of Meatballs"
2:00pm Two and a Half Men
2:30pm Two and a Half Men
3:00pm Ring of Honor Wrestling
4:00pm Big Bang Theory
4:30pm Big Bang Theory
5:00pm Paid Program
6:00pm FOX College Football Extra
6:30pm FOX College Football: "Oklahoma St. vs. Baylor"
** Times approximate after football **
10:00pm FOX 47 News at 9
11:30pm Ring of Honor Wrestling


text:
I sure wish that I had done that in the beginning. There is no issue at all with JS integration. This is a fully featured component that is very user friendly and provides true WYSIWYG editing with your own choice of editor. It has a native comment system, but can be seamlessly integrated with other comment systems such as jComments (for sitewide commenting function). Want to couple to Twitter, Buzz, or Facebook? It's built in. How about social bookmarking features? Already there--take your pick.
The included templates are very attractive out of the box and with a little CSS tweaking can match your site theme perfectly. Works with one blogger--or hundreds each having their own blog head. Support is second to none--Sam even wrote a plugin for me that swept jComment title and comment heads into the activity stream! In 5 years of using J! applications, I cannot think of another app dev group that is this "on the ball" with any level of support.
The only slight downside I can find is that image handling could be improved--and I understand that this is on the project list for future releases. Overall this is the one to go with instead of wasting valuable site development time trying to get freebie or poorly coded solutions to work properly. Three cheers for EasyBlog!
Thank you very much on your feedbacks! Yes, we are working on a proper image handling in the future versions of EasyBlog!
Although the free version is pretty full featured, I like the Pro package, as it lets me schedule a cron job for the backup--and then automatically port it over to my Amazon AWS S3 cloud. The filtering on non-changing files is pretty granular, and makes for quick essential daily backups of user content something that you will not have to worry about.
Great solution, and very low overhead on your server when running.
It has a temp directory clean option, will purge old sessions, and can call a repair and optimize directive for your MySQL database. A few more neat features--but something totally useful for ongoing site admin. I have installed and use this on all of my sites. Great job!


text:
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01 October 2013
England Saxons renew their rivalry with the O2 Ireland Wolfhounds at Kingsholm in Gloucester on Saturday, January 25
30 September 2013
Franklin's Gardens was the scene as round four of the Aviva Premiership got underway on Friday evening, Northampton Saints recording an assured 33-14 defeat of Sale Sharks to reinforce their title credentials
07 August 2013
England Counties have appointed Plymouth Albion's James Shanahan as Backs Coach and support to Head Coach Steve Pope
18 June 2013
England Counties secure back-to-back wins in Belgium
15 June 2013
Chris Wearmouth and Tom Stradwick are the only players to retain their starting positions from Wednesday's victory over Belgium A as England Counties field a new look side to play Belgium in Tubize


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this was before your timeOriginally Posted by SBIIICHAMPS
I know this is supposed to go in the NHL Forum but I wanted Rangers fans to see it.
this was before your timeOriginally Posted by SBIIICHAMPS
Do you not think I know this? I was 15 days shy of my 4th birthday. You have seen SB III havent you? Before your time also.Originally Posted by AnthonySerp
actually no, i havent seen it, and i was kinda admiring your dedication, i dont watch old games, except for the 86 Mets and i only watch them cause they were crazy, 4 bench clearing brawls in 1 season, but you wanna be a JO about it thats all youOriginally Posted by SBIIICHAMPS
I totsally missunderstood. Im sorry Anthony lol. Yeah I love my blue shirts. Me and you share our love for the Mets also.Originally Posted by AnthonySerp
its all good...Originally Posted by SBIIICHAMPS
Good Fast forward to 11:50.Originally Posted by AnthonySerp
Brian Leetch should have never left
retired saturday.Originally Posted by AnthonySerp
i kno...Originally Posted by SBIIICHAMPS
Dude the Rangers season is over. Move on my friend. Your Mets are playing well right now. Be excited.
I LOVE the Rangers. I wont move on. Mets are off today. Hockey to watch tonight.Originally Posted by Sean Ryan
Originally Posted by SBIIICHAMPS
Game 1 of the current Stanley Cup I would hope.
Umm yeah. Or I might start this game 7 at 8:15.Originally Posted by Sean Ryan
Very depressing, thanks!
I always hated the Rangers, being an Islander fan..but.my Father was a die hard Ranger fan..and they won the Cup 4 weeks after he died in '94..one more reason to hate them.
Sorry BP. Hey they won it for him!Originally Posted by bill parcells
It's all good.Originally Posted by SBIIICHAMPS
It would have been nicer if he'd seen it..the last time they won the cup before that was 1940,that's a long time to wait.
I hear ya. I hope the Rangers can win it next season.Originally Posted by bill parcells
they will.Originally Posted by SBIIICHAMPS
I LOVE that determination Banks. You my fav Ranger fan on here along with BRJ.Originally Posted by Banks81


text:
Honda Dealers Oklahoma City, OK
Showing Honda dealers within 25 miles of Oklahoma City, OK Edit search
Authorized Honda Dealers
1. Fowler Honda 18.2 miles
955 N Interstate Dr
Norman, OK 73069
"5 star"
2. Bob Howard Honda 8.5 miles
13201 N Kelley Ave
Oklahoma City, OK 73131
"Sold me a good used car. At a good price. I recommend them highly!"
3. Eskridge Honda 8.2 miles
1030 SW 74th St
Oklahoma City, OK 73139
"Contacted Immediately and gave nice offer"
4. Battison Honda 11.7 miles
8700 Northwest Expy
Oklahoma City, OK 73162
"I did get a quick call back and the sales guy was knowledgeable. "
5. Momentum Honda Northwest 13 miles
8700 Northwest Expy
Oklahoma City, OK 73132
"Great experience all around! They picked me up from the airport as I flew in from out of state. Trent and Mark were great to work with! "
Dealers With Used Honda Inventory
1. Lumpy's Auto Sales 7.7 miles
122 NW 122nd St
Oklahoma City, OK 73114
"This was by far the best customer service I have dealt with period. This day and age customer sevice suffers do to communication lapses and a hand shake isnt what it used to mean. They were very patient with me as I lived 809 miles away, but they treated me as if I was setting right at their desk."
2. Super Sports 7.9 miles
4301 Nw 39th St
Oklahoma City, OK 73112
"Nice people to deal with was able to make a good deal. "
3. Kings Auto Sales 8.3 miles
4700 Nw 39th St
Oklahoma City, OK 73122
"Communication was very good"
4. City Auto Sales 8.4 miles
4727 NW 39th St
Oklahoma City, OK 73122
"I t est drove the 2006 H2but I ended up buying a different one that was more my style. The staff at City Auto Sales was excellent, friendly and no pressure!"
5. Sooner Sports & Imports 9.1 miles
2897 North Shields Boulevard
Moore, OK 73160
Find a Dealer
Sell My Car
- It's free.
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text:
On Friday afternoon, nearly 3,000 raver chicks, dude guys, scenesters, club kids and DJs assembled at a port in Fort Lauderdale and boarded the MSC Poesia, a.k.a. Holy Ship!! (There are two exclamation points because this is the second edition of the EDM party cruise put on by L.A.'s Hard Events.) T ... More >>
Is FC Dallas star Carlos Ruiz ready to change, or is he telling a whopper?
Will Clarke has a deal with a New York publisher and a Hollywood studio, and it only took him eight years to become an overnight success
The kings of smut escape while the feds cook up small fry like former Dallas cop Garry Ragsdale
Dallas' pent-up lust for exotic foods has finally been met with the opening of Central Market. Will shopping ever be the same? Will our appetites?
Mayor Miller rafts down the Trinity in search of truth
Downtown�s real estate barons are terrified that Perot-Hicks� slick Victory project could wreak havoc on their own tax-funded plans to fix the city�s core
The Eyes of Tammy Faye teaches us that garish televangelists have feelings too
Tammy Faye Bakker's back, but don't be afraid this time
City council members find ingenious ways to screw poor kids out of their swimming pools
A tax-subsidized marketing firm backs out of politics -- sort of
Even with decent food, Rainforest Cafe makes appetites endangered species
Walt Whitman Community School in Oak Lawn is America's first private high school for gay and lesbian students. Despite some grim personal stories, the kids are all right.
Drive-In Movie Critic of Grapevine, TX


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Hello everyone!
It's been a while. Thanks to all of you who kept answering questions in the thread -- I was extremely busy IRL for the past two months, so this guide got a little neglected (or more accurately, released and then ignored). But no more!
I'll be updating it soon with the questions and answers in this thread, followed soon by concrete theorycrafting on the ideal way to play Incite.


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Osteria Mozza - Disneylandesque and Terrible Service
I have enjoyed a few meals at Pizzeria Mozza, and heard great things about Osteria Mozza, and have been meaning to check it out. I did some free legal work for some friends, who wanted to take me out to thank me with a splurge dinner - Mozza came to mind and we tried it.
Four of us made a reservation for 9pm on Weds. We arrived on time, and were left to stand in the doorway until 9:20 before we were seated. No apologies. No sip of wine offered to hold us over. No amuse waiting at the table to acknowledge the delay. I guess we were just supposed to be thankful to get a table. When we were seated, the host led us half way to the table, and then made us stop and wait in the middle of the dining room because the table was not actually set. When I used to manage restaurants before I became an attorney, that host would have had his wrist smacked with a ruler and he wouldn't have made that mistake again.
We were greeted by a down to business server, She didn't engage us with the menu at all. Just asked if we were ready to order. We paused a beat too long, and she told us she was going to take another table's order and be back. As she was walking away, over her shoulder, she barked - and I'll need your whole order. Are you kidding me? $58 for a steak and if I want to order an appetizer while I look at the menu I can't do that? Strict rules to be honored with the Mozza reso I guess!
When she returned, at one point someone asked what Orata was. Miss thing walked away from the table mid conversation without any comment to the bus station. When she returned she described the fish - no comment on her momentary departure.
The wine service was awkward. I hate it when they hold the wine hostage off the table without communicating to the guests where the wine is being stored. Of course if they weren't shoving four people onto a table not bigger than a card table, there would be more room on the table to store the wine. At one point, with just about two ounces of wine in the decanter, the wine was placed in the bus station. Why not just poor the wine off, rather than stress out the host that the wine was going to be lost in the bus station?
Staff was invasive and intrusive when it came to selling us more wine and bussing my unfinished main course plate while I was mid-sentence, but oblivious to details. Sure the staff was quick with a few tricks like replacing napkins when guests got up for the restroom, but missed things like empty glassware when the table was being reset for dessert.
No one checked on us to ask how the food was - ever - in a three course meal.
Bread is not offered with butter or olive oil. Maybe that's sophisticated. I think it's pretentious. Sort of like seasoning the wine glasses with a splash of wine. Come now.
Now the food was mostly excellent. We loved the grilled octopus and all things mozzarella. My duck was overcooked and mushy/dry in the breast - I didn't finish it. Unaccpetable at this level of dining, but as a guest I certainly was not going to raise a stink, especially with the server never checking in. One of our friends was non-plussed by the linguine with clams, which was overly spicy to his palate, and very al dente.
I went in really expecting a sophisticated, excellent meal. Instead I found the trappings of 'fancy'. I found entitled, inattentive clumsy service. The space is pretty, but also crowded and inelegant.
I could go on and on.
I won't be back.
re: Adsvino
Totally agree with your assessment Adsvino - cannot find a justification to return to either operation. Personally, I hope Street, just up the street to be opened by Susan Feniger next month will become the reason to return to that area to eat.
Too much preciousness for me when all I really want to do is eat quality food, pay a fair price(which they charge), and not be so rushed or ignored the whole night long. Just not a comfortable environment for dining.
re: carter
I've talked to Susan F. and have high hopes for Street. RE: that area, what is in the Red Pearl space?
Let's leave the Mozza's to the wannabes--LA is about the real deal foods.
re: carter
Sorry to say this, Carter, but I'm afraid the swarms of schmucks that LOOOOOVE PM won't even get it if they ever see something real.
Meaning, you need Disney show for sustainable business, and the real things ends up being not enough to cover the expenses.
FWIW I don't think 20 minutes is really that long a wait at a very popular restaurant. No I wouldn't be happy, but a "sip of wine offered to hold us over"? I never even heard of this especially for a 20 minute wait..
"No amuse waiting at the table to acknowledge the delay." Never heard of this either--what before you sit down they're suppose to hold you up longer while they put food down on your table?
"The wine service was awkward. I hate it when they hold the wine hostage off the table without communicating to the guests where the wine is being stored." Another strange comment--so you can get up, go across the room, and get it yourself.
"Bread is not offered with butter or olive oil. Maybe that's sophisticated. I think it's pretentious. Come now." I guess I'd ask for it if it needed it.
No, it didn't sound like you had a great experience and if I felt the way you do I would definitely scratch it off my list.
re: The Old Man
I agree with all this. There is no butter or Olive Oil served at Babbo or B&B either, just an amazing crusty Italian rustic loaf. Otto has dry breadsicks and a white Italian loaf, no topping either. Only his Del Posto serves a topping with the bread, and that is a dish of butter and a dish of lardo.
No problems with opinions, but many seem nitpicky. The waitress sounds poor, however.
re: uhockey
I'd be interested in learning what the total tab was for the night. If you are paying high end prices, the expectation is that you will receive high end service. Regardless of how popular the restaurant is, if a patron makes a reservation, the reservation is accepted with the implication that it will be honored, and the patron appears at the appointed time and place for the reservation, the restaurant ignoring the patron for 20 minutes is not acceptable, no matter how "popular" or big of a "name". That is the kind of arrogance that looses any loyalty that might have been forthcoming from the patron, take a look at the current New York restaurant scene, restaurants that were formerly "popular" are now extremely thankful for any patronage in tighter economic times.
re: ChinoWayne
I've never really bothered to keep track of who does and who doesn't, but I've had a glass of wine comped or something similar when reservations get backed up and I've had to wait for a reserved table.
re: rednyellow
On more than one occasion I've also "had a glass of wine comped or something similar when reservations get backed up and I've had to wait for a reserved table," as rednyellow put it. I believe that is required under Rule 38 (c) of the restaurant guide and regulations. Oh, no, wait, I'm sorry -- now I remember. It's just plain common sense and courtesy to apologize in some way to a mistreated guest (and waiting 20 minutes for a reservation is mistreatment) whether in the home or at the job site, as so many members of the dining-room staff seem to regard it.
Thanks for the post, lalaw05. I don't know if Mozza and other popular but service-challenged places would change if their patrons flooded the boards with these kinds of measured, detailed critiques, but it can't hurt to try.
re: sbritchky
Of course that "mistreated" guest and party are the very same ones sitting and sitting and talking and talking away, long after the last of their coffee has been drunk and all their food has been consumed, making the next party wait for them to give up their table.
re: Servorg
Guests who linger overlong are part of the cost of doing business, which restaurants have to keep in mind while accepting reservations.
For some people -- the waitress and host described by lalaw05, for example -- simple courtesy also seems to be a "cost" they resent paying. I've worked in bustling restaurants that would fire anyone who didn't have the common sense to treat customers respectfully. Being busy and popular is no excuse for discourtesy.
re: sbritchky
Simply pointing out that waiting 20 minutes for your table at a very popular restaurant is hardly a crime against humanity, and not really worth the time it takes to post about it, since the restaurant is not in control of how long their guests decide to camp out for. In this case 20 minutes would be a blip on the radar for a place like OM.
re: Servorg
I've already addressed these issues, Servorg. I very much enjoy your reviews and am surprised to see this difference over the importance of hospitality to the enjoyment of a good meal.
I'd like to see people speak out on this board whenever they find unprofessional service. As a native Southern Californian who has lived in every major region of the U.S., I can tell you that I've seen more indifferent and inhospitable service out here than anywhere else, which is not to say there isn't also very good service to be found. The misfits and don't-cares on dining-room staffs won't get the message unless we speak clearly with our words and our tips. (And I often use both by writing a brief explanation of the tip on the bill or credit-card receipt.)
re: sbritchky
I just don't think one can equate waiting 20 minutes for a reservation to be honored at a very popular restaurant to "terrible service." There was some unhappiness about the lack of being offered something for this "wait" by the OP, and this smacked a bit of an entitlement mentality that made me take the entire post with a grain of salt. I may have "over salted" here, but maybe not. lol
re: Servorg
I agree with Sevorg. A 20 minute wait isn't the end of the world. It's annoying but by no means entitles one to comped wine and amuse waiting at the table before one sits down. If Lalaw wanted a glass of wine s/he should have purchased one at the bar to make the wait less outrageous.
Some of the gripes in this review are a bit odd (eg. "holding the wine hostage", butter not served with bread but brought to the table when asked, amuse "waiting" at the table).
I think Sevorg's use of salt is just right in this instance.
re: Servorg
I was more moved by the total experience the diners had, from greeting to seating, to eating, to leaving.
I am very attuned to what I feel is a prevalence of "overly entitled" consumers that can be seen here and other venues these days, but I did not get that feeling in this case (the OP did not indicate that his party made any requests to be comped in any way, and did not seem to make a big deal of it with the staff). I know that if I am going to spend my hard earned cash at any service establishment, I don't want to feel like a "second class" client, just treat me as well as your best client, and maybe I will one day become your best client.
re: ChinoWayne
You may well be right. Maybe it was a case of my reading that first gripe about the 20 minute wait (with no free wine by way of apology or a free appetizer waiting on the table when they finally got there) and being struck "wrong" by it and then the rest of the post came under increased scrutiny because of that bad beginning.
But that may well have been what happened to the OP as well. That first thing (the 20 minute wait) went wrong with no apology from the FOH, and from there on he had an eye out for any and all other service transgressions. That can happen. Hell, I've done it.
In any case, at least the food was good for the most part.
re: Servorg
my read on it was not that OP was expecting a glass of wine, but rather that he or she did expect something (an apology, a glass of wine, or an amuse bouche...you know, something...). I most definitely DO expect an apology (at the least, and yes, a glass of wine would be nice, though not expected) if I am made to wait more than 15 minutes for my table, no matter how popular the restaurant. After all, how many restaurants say you must be there within xx number of minutes of your reservation (usually no more than 15, often 10) or they will give your spot away? Shouldn't the restaurant be held to a similar standard, and how much would it cost them to apologize if they can't meet that standard?
re: susancinsf
Folks, a general discussion of what is and isn't appropriate wait times, why they happen, whether there should be compensation, etc, would be more appropriate on our Not About Food board. We've removed some posts that aren't about Mozza, and would ask that if people want to have that debate, please start a new thread there.
re: ChinoWayne
We brought two $100 bottles of wine and paid $20 corkage for them and the bill was about $350 for four of us.
re: lalaw05
So that works out to about $88 a head for the food, which seems reasonable for fine, but not ultra high-end dining.
This is just speculation, but possibly the fact that your party did not have a significant beverage order, and the fact that your party was not "known" to the house (i.e. not repeat customers), your server, might have not had much incentive to provide your with superior, let alone, adequate service.
Both the fact that you were ignored for 20 minutes after arriving on time as promised, and received such dismissive table service was entirely unacceptable in a restaurant of this caliber. The expectation of a restaurant that has the names Batali, Bastianch and Silverton behind it is that a superior experience in terms of food artistry and service is the standard that is never deviated from.
The contention by some that your 20 minutes of receiving the cold shoulder should be expected and accepted at a "name" restaurant that is "popular" among the general public is a misapprehension. One wonders just how often patrons of this establishment have seen Mr. Batali, Mr. Bastianch or Ms. Silverton present, and supervising the staff, likely rarely, if ever. Ms. Silverton is apparently hands-on at the sister restaurant, and doing a great job of it. Mr. Batali and Mr. Bastianich are likely spread way too thin for their growing empire, and have apparently done an inadequate job of attracting and training high caliber, professional restaurant staff and management.
This all leads one to surmise that in terms of the Batali/Bastianch empire, as a consumer, this may be the place to go to find decent, if not superior food, and to be a part of the latest "scene". But probably not the place to experience true cutting edge cuisine, or world class service.
Don't get me wrong, I really do admire and appreciate Mario Batali and would love to experience his food. He also demonstrated to me, via his "Molto Mario" television show that he is passionate about the food and culture of Italy and is a great teacher. The downside, is that "Batali" has become a national brand, and it's more about selling "stuff", whether food, kitchenware, books, or "what ever". The bigger Batali and company get, the bigger the "nut" they have to come up with.
Be interesting to learn what the debt service is on the Mozza operations, that might really open our eyes in terms of the establishment trying to turn tables.
re: ChinoWayne
I don't care about it being a "name" restaurant. It's a popular, crowded restaurant. I've waited 20 minutes at restaurants. It's not fun, but I don't expect free wine and appetizers waiting at the table. I'd just need (which apparently he didn't get) a "sorry, it should be a few minutes (of course that's always a lie, but at least it's an acknowledgment).
The butter issue was a non-issue and the "hostage wine" was just a bizarre complaint.
re: ChinoWayne
"This is just speculation, but possibly the fact that your party did not have a significant beverage order, and the fact that your party was not "known" to the house (i.e. not repeat customers), your server, might have not had much incentive to provide your with superior, let alone, adequate service"
There is no excuse for poor service.... and what a snooty attitude!
re: The Old Man
The problem with the wine being away from the table at a place like Mozza is that the tables are jammed close together, there is a great deal of rushing about by losts of waitstaff, and this makes it a real challenge for the diner to get up, make her way past the moving obstacle courses, locate the wine (if it's white, it's in a bucket near somebody else's table) and come back to the table and pour the wine. It's about as awkward as going behind the bar to get another spoon or something.
My main problem with Mozza was the food -- overly salted and dry. Did like the appeztizers with the various cheese, though.
Bread is not offered with butter or olive oil in Italy, either, or at several other restaurants in LA. If you want it, surely you can ask for it.
re: jaykayen
We were given butter when we asked - and it was actually really good tasting butter with sea salt.
re: jaykayen
You know, I have to say this was one of my key complaints about Osteria Mozza -- that a BATALI /Silverton resto would not offer olive oil with their bread. If you've ever watched his cooking show, he's all about singing the phrase "a little extra virgin olive oil" as he pours generous amounts of it in to his pan.
When we did ask for some oil to go with our bread -- and why should we have to? -- it arrived in a tiny dish that (a) you couldn't really dip into and (b) was awkward to pour from onto your b&b plate without making a mess.
I guess they don't always offer olive oil at restos in Italy etc but they do at Studio City's Mezzomondo, which is my fave little Italian trattoria, owned and run by a lovely Italian gentleman (Elio) and nowhere near the high-end (in terms of pricing, I'm not talking about the food, which *is* high-end) that Osteria Mozza aspires to be.
And why should you have to run and get your own wine when dining at OM?
I consider $88-100+ pp (remember, they brought their own wine) to be fairly high-end and I agree the service - and in some cases the food - doesn't match the price point and the level at which they are poisiting themselves in the marketplace, namely high-end Italian cuisine. Yes, it's an 'Osteria' -- they are still pretentious and fancy.
re: Maxmillion
Bread with oil is an American thing. You will NEVER, EVER find bread served with oil in Italy. Not in an Italian home, not a trattoria, and not in a ristorante.
Olive oil is good, but that doesn't mean that it has to be everywhere.
re: jaykayen
Agreed. I never saw that in Italy.
re: jaykayen
We're not in Italy. If the overwhelming majority of patrons enjoy olive oil and/or butter with their bread (as most Americans do), why not be gracious and serve it without requiring it be requested. To make a customer ask, seems pretentious and condescending....like saying you don't know the right way to eat bread!
re: josephnl
because it's an osteria.
re: steve h.
What does that have to do with anything? Obviously the guests are primarily Americans, and yes most of us want either butter or oil with their bread. To make us ask for it is ungracious and/or pretentious!
re: josephnl
i don't expect butter or dipping oil in an osteria. i don't expect a knife and fork at a chinese restaurant.
re: steve h.
The ratio of interest to number of words written about this subject is getting unusually, and infinitesimally, small.
re: josephnl
Because Batali tends to lean toward traditional Italian?
La Botte doesn't serve oil or butter with theirs, either.
re: Maxmillion
"If you've ever watched his cooking show, he's all about singing the phrase "a little extra virgin olive oil" as he pours generous amounts of it in to his pan."
I'm not sure how oil to cook with is the same as oil to dip bread in.
re: The Old Man
Because when a chef is ***all about the EV olive oil***, is it such a stretch to expect some to dip your DRY bread into?! Like you frequently get in OTHER Italian restos?
re: Maxmillion
Oh. My. God. Can this part of the discussion stop? Here's what it boils down to:
1. In Italy, few if any restaurants automatically serve oil (or butter) with bread, and waiters will look at you funny but bring it if you ask for it. This despite olive oil being a vital part of may regions' cuisine.
2. In the US, many Italian restaurants (and virtually all Italian-American ones) do serve either oil or butter or both with the bread.
Batali chooses not to; other chefs choose to. There is no right/wrong answer (though choice 1 is more authentically Italian). That's it. End of story. If you want oil with your bread, you have to ask for it at OM and other places. It's just not a big deal, regardless of the price.
(Oh, and the sommelier kept our decanter of wine on the table, and our waitress refilled our glasses regularly. But that's beside the point.)
re: conor610
La Botte does not serve Olive oil or butter w/ Bread, either.
re: uhockey
A gracious host (or a smart business person) will always opt for bending the rules a bit to please customers. This is not Italy, and if the majority of guests enjoy butter and/or oil with their bread, to not do so is, as lalaw05 said in his/her original post, pretentious (or perhaps, overly frugal)!
re: josephnl
It's neither. And as the OP noted, a dish of oil was brought upon request. I just don't see what the big deal is; it's not as if the waiter said, "No, sir, we do not deign to give you oil for your bread." You just have to request it if you want it.
re: josephnl
...and would you say the same about a traditional SGV Chinese place that wouldn't automatically put ketchup in all the sauces? or the top end sushi places when they don't bring you soy? are they also being frugal? or just pretentious? if everyone does it the wrong way, it doesn't make it right...
re: uhockey
I think La Botte is northern Italian, where the fat of choice is more often butter than olive oil.
re: a_and_w
They don't serve butter with bread in Northern Italy...
ps. the co-founder was Sicilian and the current chef is from Bari
re: lambrusche
I never said they did. My point was that, if a condiment for bread were served, it would more likely be butter than olive oil. Do you disagree?
Also, I'm a little confused by your Sicilian comment. Whatever the background of one of the co-founders, La Botte is supposed to be focused on northern Italian cuisine. Their own website mentions that the owner/GM is from northern Italy and that the chef has experience cooking northern Italian cuisine.
re: Jeff the Chef
It was disneylandesque to me because it felt like a set. It felt like the trappings of a fine restaurant, but not really a fine restaurant. It felt fake I guess.
re: lalaw05
it's meant to be a good place to eat. it's an osteria, not a fancy restaurant. prices reflect that. you're not happy. expressing your displeasure is your right.
i like the place and will continue to go back. the food/wine is very good. service is pretty good in my book. perhaps you shouldn't return.
re: lalaw05
lalaw05 -- "It felt like the trappings of a fine restaurant, but not really a fine restaurant."
my sentiments precisely. We were seriously underwhelmed by the experience (food mostly, not so much the service, tho I still found that a little lacking) and, as I metioned in a different comment, we were dining with a VIP! I dread to think what it would have been like if it was just me & my guy -- a couple of unknowns.
re: Maxmillion
Such drama. I'm an unknown and I had a great experience at O.Mozza. In fact, I was even able to add on an appetizer and a pasta in the middle of my meal. The server handled it just fine.
No restaurant can please everyone all the time. Different people, different tastes. I'm sure people have been underwhelmed at restaurants that you really enjoy.
re: honkman
That is Mario's intent with this policy, actually, and is detailed in the Babbo cookbook.
re: uhockey
Personally I've greatly enjoyed enjoyed ever meal i've had there. The service has been perfect and the food exceptional.
Except the one time mid-way through my meal when they sat Lars from Metallica next to me. Then our service went a bit downhill, but I'll get over it.
re: Discokill
I think it is likely the celebrity of Mario, as well as many of the persons who eat there, that makes people expect "more" out the restaurant. With Babbo losing it's NYC Michelin Star this year and Osteria gaining one I have a hard time believing the service is routinely bad.
Personally, I can't wait to try the place out - reservations on Feb 21st.
re: honkman
From his own bio -- Mario Batali believes that olive oil is as precious as gold
But in Italian households, bread is served by itself
I found the food, particularly the pastas, to be worth the hassle. But I have to agree that the service is poor. What's troubling is that, after my first visit, I realized Nancy Silverton herself had been working behind the mozzarella bar as we received this poor service. She's either oblivious or indifferent to the problem. Still, I would go back -- Italian food seems to be a weak point in the LA dining scene.
re: a_and_w
^ Then I urge you to go to Angelini Osteria and let us know if you find if your opinion about LA and Italian cuisine still to be lacking because it remains my fave Italian place in LA, along with (the more casual) Mezzomondo.
To me, Osteria Mozza just didn't live up to expectations, AND we were dining with a VIP that was exceptionally well-known to the resto!
re: Maxmillion
Angelini Osteria is on the list, but I'm gun-shy because I was really underwhelmed by his other place, La Terza. I felt especially burned because I took guests there without having tried it myself.
But I'm not talking about one restaurant -- obviously, there are a few places to get quality Italian in LA. There just aren't that many of them compared with other places I've lived.
re: a_and_w
Hey -- I have dined once (lightly, and at the bar) at La Terza and several times at Angelini Osteria and - in my limited experience - there is simply no comparison. I doubt I would return to La Terza - not through any major fault of theirs, it's just that AO and several other finer Italian places exist in LA that I far prefer!
Please at least try the Lasagne Verdi at AO or branzino served tableside and then decide.
re: Maxmillion
Yes, I think I need to get over my isolated La Terza experience. Thanks for the tip Maxmillion -- that lasagna verdi sounds delicious.
re: a_and_w
"I realized Nancy Silverton herself had been working behind the mozzarella bar as we received this poor service. She's either oblivious or indifferent to the problem"
This doesn't surprise me at all. Campanile, her former restaurant, had (haven't been in at least 5 years) some of the coldest, most arrogant service I've had in LA.
The food is good at Mozza. The music can be annoying - you have to be in the right frame of mind. The service is very mixed. It's best enjoyed as an impromptu dinner, not an event night.
re: Wolfgang
Try that raviolo with the egg and brown butter. It's honestly worth the agita.
re: a_and_w
It was worth the agita 12 years ago when Valentino was doing the same dish
re: lambrusche
It's been in Batali's repertoire for some time too. I wonder who influenced whom, or if they each arrived at it independently. Regardless, no one is claiming that the dish is original or casting aspersions on Valentino.
re: a_and_w
i've never encountered nancy's indifference. we have, however, shared post-it notes at the nancy bar. she started it.
i'm not discounting other peoples' experiences. i like the place, the food and the service. i'm of the opinion that your town would be poorer if nancy closed the doors to osteria mozza.
re: steve h.
Agreed. While my mother was in from out of town, we had a meal at Mozza. Nancy came over and struck up a conversation with my mom. She was extremely warm and we had a great meal.
I can't understand the criticism of Mozza (or Campanile for that matter). It's one of my favorite places in the area. I think the bottom line is that some people are just too hard to please.
The only thing I agree with is that the seating at Pizzeria Mozza is extremely uncomfortable. I'll put up with it for the good food. At the end of the day, if you're really a chowhound, everything else is unimportant.
re: sobriquet
I have been one of the major critics of the Mozza(s) and it has been primarily about uncomfortable seating/ambiance and uneven service. For me (and I realize that we each have different priorities), if I am uncomfortable and do not feel that I am being treated properly, it doesn't matter how good the food is, I will not return. I do not think that the food at either restaurant is so good as to overcome the ambiance/service, and thus I am not a fan of these restaurants. I fully understand your "putting up" with the discomfort, but it clearly is not for everyone.
re: josephnl
same here, food, service and ambience all matter to me at that price point. If I'm not comfortable, I'll leave.
re: sobriquet
I am not too hard to please. I worked in the restaurant business for 9 years, and am not an a-hole. I just don't like spending a lot of money on a meal and having mediocre, inattentive service. Pretentious service that misses basic points of service (being warm, attentive, unintrusive) is like pearls on a pig.
I love Campanile - for what's its worth. And sometimes crappy service is not that big of a deal - but when dinner is $100 a head, and it is a hard reservation, I want good service.
Maybe that is my take away for Mozza - it's just not a good special event restaurant, and should be a casual spot for rich people to have a bite to eat like BLD or something.
re: lalaw05
it's a casual spot for normal people like me and my wife who enjoy a good meal. it seems you had a bad experience. noted.
re: lalaw05
Amen. You're right on the money!
re: lalaw05
I agree. There's so much pretension there and I've had several nasty waiters that I wonder what it is in the way that they're running it.
I think the 2 places should be renamed Pizzeria Passive Aggressive and Osteria Passive Aggressive.
re: a_and_w
My experience has been that the pretension and attitude problem add to the sense of incompetence from the staff.
You know that feeling when a waiter (this time a woman) looks at you and you fear for your life even though you have done zilch?
re: manku
I also object to and disagree with the potshot at Campanile. First, I think it is a fine restaurant and have been treated well there. Second, Mark Peel and Nancy split up several years ago, and even before that her involvement was much more with the La Brea Bakery side of things -- when Mark Peel and Campanile were profiled and filmed for the greatly underrated "Into the Fire" series on FoodNetwork, that was several years ago and I don't recall her being pictured or mentioned.
re: mlgb
I've heard about this whole "and we'll need your whole order" deal -- it's pretty rude, esp for an "osteria".
I wonder what would happen if you tried to buck their system - ie placed your apps and drinks order and then a little later made another order, say for entrees? Would you be flat out refused further service? Thrown out?? Subject to a punishing delay???
I am only going to focus on the mere fact there wasn't a peep of an apology for a the 20 minute wait when you had a reservation.
To me it is a tell tale that this sadly has become the norm.
To the guest it stands out because you are expecting a great experience.
To the host she has probably done this a hundred times now and has become complacent about it. There was probably a time where she may have even felt bad. Then again maybe not.
The message it sends regardless is , "sit down give us your money the food is great deal with it ".
I have said essentially the same thing in multiple posts and virtually no one agrees with me. In my opinion, the food at both Mozza's is pretty good, but in no way compensates for the uncomfortable seating. noise and atmosphere (worse in the pizzeria than the osteria) of these restaurants, and uneven service and attitude of many on the waitstaff. Even the name "osteria" is inappropriate. In Italy, an osteria is typically a family run, small restaurant where guests are welcomed as family, treated as such, and encouraged to spend the whole night visiting with friends and staff...hardly the scene at Mozza! To me, both Mozza(s) represent the height of LA trendiness. Count me out! If I want good simple Italian food, I cook it at home, and if I want something special, I go to Valentino where I have never been disappointed.
re: josephnl
I totally agree with you.
re: josephnl
I couldn't agree more, josephni. I've been to those family-run places in Italy, especially in the country, where even though the food is outstanding, the service is so charming and thoughtful that when you describe the restaurant to your friends later, all you talk about is the people. My Italian grandfather would have read that Mozza waitress the Riot Act.
That's too bad. I was at Osteria Mozza last July and it was wonderful. The only negative I can remember is that I think they were having a tough time getting our entrees out to us because we were given two unordered dishes, presumably to distract us from the wait. Not really a negative, though, as they were delicious.
People take umbrage with this restaurant for every manner of reason. I can't address those issues however, because I experienced none of them.
When we dined at Osteria Mozza this past year, the four of us LOVED the place.The decor, classy, the service not only impeccable but professional and friendly. We found the wait for a table and table service reasonable and the food outstanding.
If you're interested in fine dining, I'd definitely recommend Osteria Mozza.
re: Steve2 in LA
I went to Osteria Mozza for the first time last night. We had a reservation for 2 and were seated promptly when we arrived. The service the entire night was impeccable. Friendly, efficient, knowledgable, professional and gracious. Each person we encountered made for a more pleasant evening.
We were heading to a concert after, so we weren't looking to engorge ourselves. We decided to try 3 pastas. Our waiter, who helped shape two of the choices, also volunteered to split the pastas and serve them as a 3 course tasting.
First was the Gnocchi with duck ragu. Fantastic. The gnocchi were small but so rich without being heavy. They tasted as if they were filled with ricotta--that's how creamy they were. The duck ragu was perfectly seasoned without any dried stringy duck pieces.
Second was the orrechiete with sausage and chard. I wanted to try this based on the reviews here. It was also fantastic. If you like the fennel sausage they use on the pizza at P Mozza, you'll love this pasta. It was pure bliss eating this. There was also a nice spice (warmth) to the dish that I wasn't expecting. The bread crumbs they sprinkle on top really add to the dish, which I was wary of when he offered. I need to get my hands on their fennel sausage.
Third was a rigatoni like pasta (I forgot the name. It's a little narrower with a thinner density than rigotoni) with their bolognese. This was also excellent. A perfectly seasoned bolognese--not sure of the meats used but I think he said pork and veal--that was so well developed. It had a porkier flavour than bolognese I'm used to but it seemed all the better for it.
I knew going in that the pastas were not entree sized but I thought they'd be a little bigger than they were. I thought 3 pastas between me and my girlfriend would have been the right amount, but it turns out 4 would've better done the trick. The total tab with tax before tip was $102, including a $40 bottle of wine.
I thought for the tastes and service I experienced, it was worth it. However, $30/person on pasta that doesn't fill you up is not something I would do often or consider a good value.
The room looks like a Restoration Hardware catalogue room. If you like RH, you'll like the room. RH doesn't offend my tastes in decor but is not something I get excited about.
re: Wolfgang
Very useful, detailed review, Wolfgang. After reading it, even after dozens of others, I think I have a better idea of your enthusiasm for the cooking, appreciation for the service you received, but recognition of the decor and the pricepoint. After the above-thread criticism, it is a bit surprising and reassuring to hear that your server was helpful, knowledgeable, and volunteered to have your pastas split.
Folks, we've split off some discussion about seasoning wineglasses to the Wine board. You can find that topic here: http://chowhound.chow.com/topics/595584
Went to O. Mozza last night and was very, very impressed by the whole operation. First and foremost, the food was incredible: the octopus was meaty and tender, the bucatini all'amatriciana was smoky and complex, and the sweetbread piccata was piquant and rich. Really, food-wise, I could not have asked for more. The service was every bit the equal of the food. We arrived a few minutes early for our reservation and got a drink at the bar; in fact, when I was having trouble attracting the bartender's attention, a manager came over and took my order for me. Similarly, our waitress was very attentive; the sommelier did an excellent job recommending a wine in our budget that went brilliantly with the variety of dishes we ordered. In short, the meal was incredible in every way. 2 cocktails, a $50 bottle of wine, 1 appetizer, 1 burrata, 3 pastas, 1 entree came to $240 with tax and tip--not cheap but not out of line. I'm sorry the op had such a bad experience, but mine at least was the exact opposite.
re: conor610
How was portion size on the piccata? The version I saw at B&B in Vegas was pretty skimpy on the sweetbreads. Glad to hear you had a good time - I'm trying to decide how big my stomach (and wallet) are for my visit on the 21st.
re: uhockey
I was surprised at how substantial the sweetbreads were--the waitress described it as a smallish portion, but there were 2 large nodules and 2 small ones: more than enough for such a rich ingredient. There were lots or artichokes and cavolo nero, as well. Frankly, we ordered too much; the bucatini was a very large plate of pasta.
re: conor610
We also dined there last night and the food and service could not have been better. We were seated promptly and the server was extremely attentive, informative, professional and friendly. She took time to answer our questions and did not present as inpatient. She chatted with us at length about the owners and chefs at the restaurant and was a pleasure to talk with. We started with the grilled octopus and barrata with bacon, both of which were fantastic as well as a pasta dish (name I can't recall but the pasta was shaped like "little coins". The duck and the quail were also exceptional and the chocolate cake with toasted marshmellow frosting that was preordered was beyond decadent, served on hot fudge sauce. Our experience was far from Disneylandesque last night.
PS The main course portions were HUGE and one portion could have been easily shared by 2 people.
I adore Pizzeria Mozza -- I am utterly addicted -- but I have to say I had a similar experience the one time I went to the Osteria. We had a reservation but waited approximately 40(!!!!) minutes, squished at the bar, with me in high heels, and no apology. I wasn't expecting anything comped, just an apology, or at least a smile! The food was good, it was more than good in fact, but I just hate feeling like I should be grateful to spend my money there and be treated like I'm a burden in the process.
I went, report here: http://chowhound.chow.com/topics/603011
Can't say the original poster was "100% accurate," but I do agree with some of his/her points. The service was pretty sub-par and the food was big hit or substantial miss.
re: uhockey
my post was 100% accurate about my experience. we can disagree about my assumptions, and your experience may have been different.


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Dec 02, 20144:00 PMInternational Coffee Hour for Graduate Students & Postdocs: Holiday SpecialForchheimer Medical Science Building Main Street
Dec 08, 20145:00 PMTechnology Commercialization: The What, The Why, The HowRichard KosmanPrice Center/Block Pavilion Auditorium
Friday, December 12, 201410:00 AM
Thesis Defense Seminar:Wen-Jun Wang
Tuesday, March 24, 20152:00 PM
"The unfolded protein response protects heart from ischemia/reperfusion by upregulation of hexasamine biosynthesis"Zhao Wang, Ph.D.
Lisa Brown is a Ph.D. candidate in the laboratory of Dr. Arturo Casadevall.
Why I Chose Einstein
I chose Einstein for the overall package. Not only is the research sensational but the campus life is fantastic. I knew I would be here for 5 years and not only did I need to be happy with the academic program but also my personal life and surroundings. The stipend and housing is comfortable and the people and location are great. I'm far enough outside Manhattan that I can focus on work without getting distracted but close enough that I can enjoy all NYC has to offer.
Favorite Story About My First Year at Einstein
A few of us were stuck in NYC for Thanksgiving as traveling for only a 3 day trip and flight prices made it a nightmare to head home. We decided to have a potluck Thanksgiving dinner in our apartments and it was the best dinner I could have asked for (Don't tell my mom!).
What I Like About Living in the Bronx
The Morris Park neighborhood is beautiful! All the food and bakeries you could ever want! A lot of the shopkeepers know me by name and always say that if I ever need anything to not hesitate to ask. Just knowing that your neighbors who you may not even know that well are willing to act neighborly is pretty great.
What's Surprised Me Most About Life at Einstein
The familiarity. I feel like I have known my new friends and labmates my whole life. We are incredibly close and have experienced so many things together. These are people I know that I will keep in touch with for the rest of my life


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Dunlop 2013
The complete line of the racquets is on Dunlop website for a few days now,
but still not out in any shop... Why is that?
The new 500 tour has an unstrung static weight of 10.65 oz, so the strung weight should be around 11.2 - 11.3-ish; if the swing weight is in the 320s, I may have incur add'l anxiety on a new frame for 2013, tho it will have to be significantly better than the new Steams or APD.
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November 23, 2014
July 4, 2014
Near perfect weather lead to a large crowd at McIntire Park for 'Patriotism in the Park'. This is the fifth year the Charlottesville Newsplex has hosted the Fourth of July celebration for the Charlottesville community.
This was a great July Fourth party and a total family event, with six inflatable devices including the Velcro wall, all supplied by Charlottesville Community Church.
"At the Charlottesville Community Church we really feel blessed that we can partner with Newsplex to provide games for the children. Just our way of loving the community," said John Healy, a member of the church and volunteer.
The crowds were so large, vendors reported running out of food.
The night culminated with the traditional firework show, which received rave reviews from many in the crowd.
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Contact: Barbara K. Kennedy
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Caption: The study shows, for the first time, and in real-time, the interplay between the human immune system and invading bacteria that allows the bacteria to counter the immune response by quickly evolving. A paper describing the research is published in the 13 June 2014 issue of the journal Nature Communications. This electron micrograph shows the stomach bacteria Helicobactor pylori.
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Photos and Description of this 2 bedroom holiday home in Ocean Park San Juan - White House by the Beach
1 Bedroom + studio apartment, each separate
Imagine landing at San Juan International Airport, only 8 minutes to our charming home, with two apartments available, inside the exclusive Ocean Park gated community. We can arrange to have beach lounge chairs and umbrella waiting for you with endless supply of refreshments. Dine on one of two gourmet restaurants right on the beach. Within 2 blocks is Kasalta a Spanish Bakery.
There are so many choices like Mexican, Spanish, Pizza, and local food nearby. We are near lively Loiza Street with several fast food restaurants. It's Yoga Studio is just across Mcleary Street next to a laundry, mini market and gas station. Walk up that block you will find many stores, post office, fruits/vegetables and several restaurants. Walgreen's is 24/7 just around the corner. This is just in the neighborhood. We are on the beach block, no streets to cross to get to wonderful Ocean Park Beach. It's perfect location can't be beat.
- Suitability:
- Minimum Age Limit for Renters
- children welcome
- non smoking only
- pets not allowed
- wheelchair inaccessible
About Lynne and Eric Fernandez
We are a retired airline couple. We live on the property.
Lynne and Eric Fernandez purchased this house in 1980
Why Lynne and Eric Fernandez chose Ocean Park San Juan
We chose this area because it was close to our work, the airport, and it's proximity to the beach was ideal being right in the city.
What makes this house unique
Our area is an oasis in the middle of a charming city with lots to do or not to do.


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Tommy Carpenter scored twice while Keith Knapp, Kyle Leddy and Jake Boudreau added one goal each to fuel a five-goal first period for Ridge (13-5-7) in the second round of the Public A tournament at Bridgewater Sports Arena. Alec Wells made 27 saves and Joe Mandala also scored for Ridge. Brick Memorial is 9-11-4.
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on March 03, 2011 8:20 p.m.
03/03 - 12:00 AM Boys Ice Hockey FinalRidge 6Brick Memorial 0
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A firm or hard stool. Stomach pain. Anal fissures (or anal tears) may result in a little blood in the stool.
Breast fed babies will rarely become constipated, because of the makeup of breast milk. Formula fed babies are more likely to become constipated, because formula is harder for babies to digest. A baby that receives only formula is more likely to have fewer bowel movements and thicker stools.
Many babies become constipated when they begin consuming solids. This is due to the baby's intestines adjusting to a new type of food. Once your infant is consuming solid foods, constipation could result due to dehydration.
Constipation can cycle as the pain of constipation can cause some babies to hold back their bowel movements, resulting in a buildup in the intestines and more constipation. This can cause colic pains in the baby's stomach.
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NLJ 350: Headcounts Spike in London, Paris and Sydney
Lawyer headcount grew by double digits in five of the top foreign markets, according to this year's NLJ 350, The National Law Journal's annual survey of the nation's largest law firms.
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Director: Dirk De Bruyn
Time lapse photography illuminates the many moods of a Dutch landscape over a four month period. ... More »
A taxonomical crash course listing, ordering, classifying phrases, words, letters and numbers. A collision course of the domestic and fragments received from 'out there'. A visual assault course ... More »
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There's a new wave of innovation, separation and quality coming from Dallas. The IRAS gladly presents our new IRAS artist Devy Stonez. Recently deciding to focus on his solo work away from his group BlackTag, Stonez is on the quest to prove he's one of the newest artists to keep an eye on with national appeal.
Here's his debut single "Minding My Business" featuring G.U.N. Produced by MJ Nicohols