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Not all that sparkles is gold. It could be a really beautiful Wix website with images of gold, like these jewelry websites we have here today. The exquisite taste of the Wix users who created these sites is evident not only in the jewelry, but also in the web design itself. Beautiful photographs placed just right, wonderful use of typography and great product display are just some of the niceties these sites have to offer. These websites, created with the HTML5 website builder, do a terrific job in presenting jewelry pieces as prestige and desirable objects. This is not bling, this is class.
Archivo de la etiqueta: Adobe Flash
Showcase: Beautiful Jewelry Websites Created with Wix
Y… ¿un 'plug-in' no es un 'complemento'? | manualdeestilo.com
Con el término inglés plug-in se hace referencia normalmente a distintas funciones optativas que mejoran el funcionamiento de otros programas, de los que dependen, o que les dotan de pequeñas nuevas capacidades.
En internet, esta palabra suele hacer referencia a dos conceptos: al complemento necesario en un navegador web para poder ver o ejecutar material multimedia de distintas fuentes (por ejemplo, para ver los vídeos de YouTube, es necesario descargar el complemento para Flash de Adobe) y a los accesorios (también llamado en inglés add-on) que mejoran o amplían las funciones del propio navegador.
Además de por complemento, en algunos casos también se puede traducir por extensión.
Adobe matará Flash para Android mañana
El estandar web más popular de la historia sigue cediendo, sólo horas de vida le quedan a Flash para Android. Adobe confirma que a partir de mañana la aplicación no se podrá descargar y eliminarán cualquier vía oficial para instalarlo en los terminales basados en el SO móvil de Google.
Que moriría no es noticia nueva, ya lo sabíamos y el cese del soporte se recalcó hace unas semanas cuando se dio a conocer Android 4.1 Jelly Bean. Sin embargo, no fue hasta ahora que Adobe se manifestó y reveló el momento en que matará definitivamente a Flash para Android.
Esto no quiere decir que de tener el APK no lo podrán instalar más adelante y mucho menos dejará de funcionar a quienes ahora mismo lo tienen instalado en sus terminales. Sólo no habrá ningún tipo soporte para correcciones de fallos o futuras actualizaciones para mejorar la compatibilidad porque es inevitable el avance. Sigue leyendo
How to design the best website user experience
Greetings & Salutations
My name is Wilson Revehl, Co-founder, CTO, and Vice-President of Go Media. When William Beachy and I founded the firm in 2003, merging our respective freelance businesses, I would not have imagined we'd become a publisher. And lord knows I haven't done much to advance that cause. Jeff Finley, our first principle partner, deserves most of the credit for advancing our readership. The last time I wrote a Zine article was in 2007, about Flash, which has since become irrelevant.
I built my first website in 1996 on Yahoo's GeoCities wysiwyg. I've been immersed in the world of syntax, curly braces and for loops ever since. Today, I can read and write in all the major web programming languages, but still prefer PHP & Javascript. My skill-sets are perpetually in high demand. That's great, except maybe I've been using it as an excuse to put article writing on the back burner. I'm hoping to change all of that. I want to contribute more knowledge to the design community moving forward.
Usability fundamentals of modern website design
Months after we launched a brand-new site design for our client, they returned. They wanted a new homepage. They were a market-savvy bunch who had tracked visitor click-through and retention. The idea was to alter the layout to rev up visitor engagement. I wholeheartedly endorsed the endeavor.
An organization who has the means and is willing to test differing user experiences will find that it offers constructive insight into their marketplace. However, most small businesses don't have the budget to refresh their website design or layout whenever they want. That is why it's crucial to design a thoughtful website user experience the first time.
Here, we'll cover some usability basics for modern websites. The goal is to show you pragmatic dos & don'ts to ensure you're taking advantage of best practices and conventions.
The Navigation System
No, we're not talking about your GPS. But you might glean some perspective from the consumer products all around you. Long before the internet (or GPS) was mainstream, industrial designers had been honing and advancing user interfaces for manual operation. Whether it was the car stereo or the VCR, they recognized that comprehensive controls were pivotal in making their products viable. Things are starting to come full circle (who knew?!) with the advent of touchscreen and the desire to develop & design responsive websites for displays of various device types. The new norm will soon be conforming your site for display on car stereos! Until then, let's focus on what you need to consider today to create a compelling website navigation system.
Use conventional placement
Why? Humans are creatures of habit. There is a reason you see top-of-the-screen navigation on the majority of websites. It is functional because people read from the top down. It is effective because it communicates a lot across a wide piece of real estate without hogging it up. Logically, you can't go wrong with a menu at the screen's top because people are looking for it up there by default.
No design works unless it embodies ideas that are held common by the people for whom the object is intended.
- Adrian Forty
Top Navigation… Sigue leyendo
Flash-centric misconceptions of HTML5
With close to a decade of experience in web design, I have come across plenty of mistaken beliefs about the latest design tools and technologies; but nothing beats the misconceptions surrounding the use of HTML 5.
As developers, we have our own set of misguided beliefs about a certain technology, but as we begin to use that technology we are able to understand what it is all about, its usage, and its scope.
Inspired by certain HTML5 requirements that I have come across through the course of time, I wanted to add my two cents to clear the air on certain aspects of HTML5. Most of the misconceptions surrounding HTML5 are because many people think it's a replacement for Flash.
At the outset, I would like to make it clear that this is not an HTML5 vs. Flash post. The truth is that one cannot act as the replacement for the other, so there is no 'us vs. them' battle. But, therein is the nub of the misconceptions. The problem is that people believe HTML5 is an enhanced alternative to Flash. All misconceptions are a result of this thinking.
Landing Pages 3.0: How Content & Context Plays A More Meaningful Role
by Scott Brinker | http://searchengineland.com
Landing pages have evolved a lot over the past five years.
Back in 2007, landing pages were almost cliché — what I would call Landing Pages 1.0. Take this example from Google — yes, Google — with the prototypical structure: a headline, a short description or some bullets, a small image ("hero shot"), and a form.
What the Demise of Flash Means for the User Experience
By SuAnne Hall http://www.uxbooth.com/blog
Adobe's decision to cease development of the mobile Flash platform and increase their investment in HTML5-related efforts created perhaps the final piece of conclusive evidence that HTML5 is the current go-to technology for creating ubiquitous user experiences regardless of device.
While there's been an abundant amount of discussion on what this means to developers, there's been a lack of focus on what this means to the overall user experience (UX). If HTML5 thrives where Flash struggled and becomesthe dominator in the choice for new mobile and desktop technology, will users benefit from the transition? Yes, as long as designers and developers do their jobs right.
Different stroke for different folks
It might seem strange to compare Flash and HTML5 at all, since they are so inherently different. Whereas Flash is proprietary, HTML5 is continually developing through open source collaboration. If Flash is a seasoned monarchy, then HTML5 is the wild wild west. It's important to note that there are tons of applications and sites in which Flash and native apps will remain the preferred choice of implementation. However, that doesn't mean that we can't explore the major differences between the two in order to discuss the gaps that HTML5 can fill where Flash is lacking.
Flash, by nature, is a control freak. It demands browsers have the latest plugin, or it will be sure to let you know if it's unhappy with your version – perhaps even go on strike until you upgrade. It thrives on presenting a consistent, desktop-centric experience of typefaces and layout, and never bothers to worry about changing the user experience based on device nor the context of what you might want to do on that device. But Flash has had years to evolve from the land of bouncy ball demos and splash screens to the product for creating some fantastically innovative interfaces.
By contrast, HTML5 excels at giving users a delightfully inconsistent experience on any device through the concepts of "graceful degradation" and "progressive enhancement." Both concepts are designed to provide users the best possible experience each browser allows for, whether a content area displays a static image in Internet Explorer 6, or a fully functional HTML5 video in Chrome. Since desktop browser usage runs the entire spectrum of worst- to best-case scenarios, this way of designing user experiences can help ensure that all users get the most bang for their buck out of their browsers. Gone are the days of being forced into creating identical experiences based on the best performance of the worst browser.
Those who advocate web standards also support the important role HTML5 plays in responsive web design, or the systematic display of content, tasks, and layout, depending on whether the user is viewing the site on a mobile or desktop-sized browser. The reasons why people view the same website on a mobile device versus a desktop is often very different. For example, a user viewing a site for a restaurant while sitting at their office desk could likely want to view a workflow more supportive of exploring the menu, reviews and other content that would help decide if it's a good place to eat. On the other hand, a user viewing the site from the passenger seat of a car might want to quickly find content based on the assumption that they have already decided to eat there, such as directions or the phone number. Sigue leyendo


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Save to My Recipes
Chouquettes with Warm Berries
The dough for these airy desserts is also the foundation for éclairs, cream puffs, and pâte à choux. Minus the ice cream and berries, they make a sweet little breakfast pastry.
Published: May 2014 Servings: 8
- 8 tablespoons (1 stick) unsalted butter, cut into pieces
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour
- 1 teaspoon finely grated orange zest
- 3 large eggs
- 2 tablespoons whole milk
- 4 tablespoons pearl or nib sugar
berries and assembly
- ⅓ cup sugar
- ¼ cup orange juice
- 2 cups mixed fresh (or frozen, thawed) berries (such as raspberries, blueberries, and blackberries)
- 6 oz. fresh strawberries, hulled, quartered (about 1 cup)
- 2 pints vanilla ice cream (for serving; optional)
Nutritional Information
Calories (kcal) 80 Fat (g) 4.5 Saturated Fat (g) 2.5 Cholesterol (mg) 35 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 4 Protein (g) 1 Sodium (mg) 30
PREPARATIONView Step-by-Step Directions
Preheat oven to 375°. Bring butter, granulated sugar, salt, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted. Remove from heat, add flour all at once, and mix to combine.
Cook mixture over medium heat, stirring vigorously with a wooden spoon, until dough forms a ball and pulls away from sides of pan, about 2 minutes. Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 3 minutes longer. Immediately transfer dough to a large bowl and let cool 1 minute.
Mix in orange zest, then, using a wooden spoon, mix in eggs one at a time, incorporating fully between additions. Dough should be dense, sticky, and shiny.
Spoon heaping tablespoons of pâte à choux pastry onto 2 parchment-lined baking sheets, spacing 2" apart (you should have about 24). Brush tops with milk and sprinkle generously with pearl sugar. Bake chouquettes until golden brown and doubled in size, 35–40 minutes.
DO AHEAD: Chouquettes can be baked 1 day ahead. Store tightly wrapped at room temperature. Reheat in a 300° oven 8–10 minutes before using.
Berries and assembly
Just before serving, heat sugar and orange juice in a medium skillet over low heat, stirring to dissolve sugar, about 2 minutes. Add mixed berries and cook, shaking pan to coat (do not stir, it will break up fruit), until just warmed through, about 2 minutes. Remove skillet from heat, add strawberries, and shake pan to coat strawberries.
Split warm chouquettes and fill with vanilla ice cream. Serve with warm berries and currants, if desired.
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Advice from the Bon Appétit Test Kitchen
The Bagel Whisperer
Chef Alex Bois is churning out some of the country's best bread and bagels. We get a look inside his process
Take the Adventure Path
Camping and picnic food don't need to consist of dried-out potatoes and store-bought macaroni salad. Make dining al fresco fresh again
Out of the Kitchen
Welcome to our ongoing exploration of America's coolest food artisans. We'll be bringing their knowledge and expertise back to our home kitchens—and to yours.
All Hail the Hot 10!
From a food truck to a "pastry luncheonette," these are the Best New Restaurants in America

subset: commoncrawl


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Book Description:
Effective Visual Basic has four goals: to help developers learn superior VB practices; identify the best solutions to common design and coding problems; apply VB to new technologies such as COM+, MTS+, MSMQ+, XML, and the Web; and leverage the full power of n-tier application and database environments. Drawing on Scott Meyers' classic Effective C++ for inspiration, a world-class team of VB instructors presents more than 50 best practices for building Visual Basic code that is more robust, efficient, scalable, and maintainable. They present enterprise-class solutions that address both mainstream Windows environments and Microsoft's latest technologies, including Windows 2000 and .NET. They also offer practical guidance on architecting applications to take full advantage of XML and the Web. For every developer with a working knowledge of Visual Basic -- a community of over 4,000,000 professionals.
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FORT MYERS BEACH, Fla. - The 18th annual Taste of the Beach will be held on Sunday, April 28.
Sponsored by the Greater Fort Myers Beach Area Chamber of Commerce, the popular food festival is expected to feature 20 local restaurants, which will provide samples of their signature dishes. The event will take place on Old San Carlos Blvd., from Third to First Streets.
The Festival gates will open at 11:00 a.m. and food will be served until 6:00 p.m. Tickets will be available on site. Admission is $5 for adults and children over 12. Children under 12 will be free. Food tickets are $1.00 each, with the average plate costing around $5.
Live on-stage concerts by country rock recording artists Craig Campbell, Brett Eldridge and the Grayson Rogers Band will be featured at this year's event. Sun Coast Beverage Sales, Gator Country 101.9, CatchFortMyersBeach.com, and Island Food Group are sponsoring the food festival, including the live music hosted from 11:00 a.m. until 7:00 p.m.
Local restaurants participating and competing for various awards include Bayfront Bistro, Beach Pierside Grill, Big Game Waterfront Grill, Chucks Last Stop American Grill, Doc Ford's, Matanzas Inn Resort, Nauti Turtle, Nervous Nellies, Parrot Key, Pink Shell Beach Resort & Marina, Pinchers Crab Shack, Royal Scoop, and Yucatan Beach Stand.
Taste of the Beach honors will be awarded in several categories, including Best Appetizer, Best Entrees, and Best Dessert. A panel of celebrity judges will provide the judging. Winners will be announced from the stage at 4:00 p.m. Balloting for the People's Choice Award will be conducted by the Office of Lee County Supervisor of Elections, Sharon L. Harrington.
For more details click or go to www.tasteoffortmyersbeach.com or email email@example.com.


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Crews and gangs are like "weed" families and governments that only grow where traditional families and governements fail.
Click Here if you Like this Comment 21 persons like this.
You just can´t stop those guns from killing people!
Click Here if you Like this Comment 25 persons like this.
I once saw it asserted that if gang-related shootings were removed from the equation, the American homicide rate would be no higher than that of England. I have no idea if that might be true, but certainly gang killings must account for a huge percentage of the murders committed. If anybody has seen any hard numbers regarding those statistics, I´d be grateful if they could post them here.
Click Here if you Like this Comment 27 persons like this.


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"Round-tripping" refers to the process of converting a QuickBooks for Mac file to QuickBooks for Windows, and then converting it back again to QuickBooks for Mac.For example, if you use QuickBooks for Mac to run your business, but your accountant uses QuickBooks for Windows, you may want to convert your Mac file to Windows so that your accountant can review your file, and then send it back to you with changes that you can then view in QuickBooks for Mac.
The following versions of QuickBooks for Macintosh will convert to QuickBooks for Windows:
- Mac 2011 will convert to Windows 2011
Mac 2010 will convert to Windows 2010
Mac 2009 will convert to Windows 2009
Mac 2007 will convert to Windows 2007 and 2008
Mac 2006 will convert to Windows 2006 and 2007
Mac 2005 will convert to Windows 2005, 2006 and 2007
Mac 6.0 will convert to Windows 2003, 2004, 2005 and 2006
Mac 5.0 will convert to Windows 2003, 2004 and 2005
On the Mac
- In QuickBooks for Mac, open the company file you want to convert.
- Choose File > Back Up to QuickBooks for Windows.
- Choose the name of the file you want to convert and click Save.
On the Windows computer
- In QuickBooks for Windows*, choose File > Open or Restore Company and follow the onscreen prompts.
- When asked to update the file, mark the checkbox and click Update Now.
- Review the file and make any necessary changes.


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Lutz plays Mr. Big Shot Down Under. Plus: Lily Collins, Gwen & Kingston, Rihanna and more
Credit: Jun Sato/WireImage
Updated: Monday Apr 02, 2012 | 05:00 PM EDT
More from PEOPLE
See More News
3 of 19
After ditching her blonde locks, Rihanna caps off a new look – buzzed dark locks – during a press conference Sunday in Yokosuka, Japan, where she is promoting her upcoming action film Battleship.
Copyright © 2014 Time Inc. All rights reserved. Reproduction in whole or in part without permission is prohibited.


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Grandpa's Memories of Growing Up: A Keepsake Record Book
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Other Formats
Product Description
Once completed, this will become a family treasury of milestones and celebrations that your grandchildren will cherish! Presentation page; full-color artwork and writing prompts; hardcover; 9.75" x 8.25".
Product Information
|Format: Hardcover
Number of Pages: 48
Vendor: Harvest House Publishers
Publication Date: 2011
|Dimensions: 9.50 X 8.00 (inches)
Availability: In Stock
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Publisher's Description
Grandpas will relive and share the adventures of their childhood as they record memories in this keepsake journal. Colorful images of curious boys at play and nostalgic family moments from The Saturday Evening Post frame enjoyable write-in questions, inviting a man to reminisce about especially spirited seasons of his life:
- Share a story about time spent with your pals.
- How did a teacher or mentor make a difference in your life?
- When did you first feel grown up?
- What inspires your faith and sense of hope now?
This treasury of personal tales and family history will welcome questions and conversations between a grandpa and his grandchildren as it highlights the importance of celebrating and sharing a life well-lived and well-loved.
Author Bio
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MTV: The party's over for 'Jersey Shore'
America's favorite guidos are finally leaving the beach.
MTV announced Thursday that the upcoming season of "Jersey Shore" will be the series' last hurrah, calling the cancellation the "end of an era."
The sixth and final season of the show, the highest-rated series in MTV's history, will premiere Oct. 4, but eager fans will be treated to a preview of footage from the series on Sept. 6 during a one-hour special called "Gym, Tan, Look Back."
The decision to end the show, which first aired in 2009 to controversy over whether it exploited negative stereotypes of Italian Americans, comes as the cast members have all begun forging new paths in their careers and lives.
Pint-sized Snooki (née Nicole Polizzi), 24, who gave birth to a baby boy Sunday, earned a spin-off show with Jennifer "JWoww" Farley titled "Snooki & JWoww," which saw them move in together.
Paul "Pauly D" DelVecchio carved out a successful career as a DJ, and Forbes estimated his earnings for 2011 at $11 million, placing him among the world's top-earning DJs. He was the first "Jersey Shore" housemate to receive his own spin-off, "The Pauly D Project," which followed him around the world in his DJ career.
Mike "The Situation" Sorrentino also cashed in on his fame, with earnings estimated at $3 million in 2010 by The Daily Beast, made from the show, event appearances and endorsements. Earlier this year, the reality star entered rehab to deal with prescription-medication addiction before filming the final season.
Tags: NEWS , ARTICLE , AMNY , HOLD
'Jersey Shore' is over! Sad?
Yes! It's my favorite! No way, glad it's gone Meh, don't care either way


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Subscribe to HELLO! and save up to 40%Subscribe
Linda Nolan: 'Bernie's death brought an end to family rift'
Linda Nolan has revealed that Bernie Nolan's death brought an end to the rift that divided the famous sisters."We're all fine now," the singer said. "We're back going to Bingo...
Bernie Nolan's heartbroken husband and daughter accept inspiration award
Bernie Nolan's brave husband and daughter have accepted an Inspirational Determination award in her honour.Steve and 14-year-old Erin Doneathy received the prestigious award in memory of the late singer, who...
Linda Nolan on 'strong and amazing' late sister Bernie
Linda Nolan, who earlier this year lost her sister Bernie Nolan to breast cancer, has spoken out about her and her family's battle with cancer.The singer and actress recalled how...


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June 19, 2013
Participated in various fundraising events and classes in Brooklyn and Manhattan. Met new friends through the events. Friendly, creative, and knowledgable staff.
More feedback
Would you volunteer for this group again?
For the time you spent, how much of an impact did you feel your work or activity had?
Did the organization use your time wisely?
Quite well
Would you recommend this group to a friend?
When was your last experience with this nonprofit?
MY ROLE:Volunteer


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South Africans are extraordinary people. I came across this story recently, and although we have featured part of it before, it bears repeating. Braam Malherbe is a South African; an extreme adventurer with a simple cause which challenges all of us: DO ONE THING (DOT) in order to make a positive difference for our planet and to do something about which our children can smile!
In 2006 and again in 2008 (against our country's top medical and sport experts' advice), Braam Malherbe and running partner, David Grier, achieved two world firsts – by running the entire length of the Great Wall of China, a distance of 4218 kms, at a pace of a marathon a day for 98 days, as well as the entire coastline of South Africa, a distance of over 3200 kms. These expeditions raised an amount in excess of R2.5 million for Operation Smile, an international charity organisation providing corrective surgery for children born with cleft lip and cleft palate disfigurements.
Braam currently presents the SABC2 nature programme 50/50. He was voted Men's Health 2010 Unsung Hero and recently named the Woolworths "My Planet" Ambassador. Braam believes that "desperate times call for desperate measures ",and so, at 54 years of age, he took part in a 768 km unassisted ski-race to the South Pole with his friend, Peter van Kets, during December 2011 and January 2012. Although only skiing for the first time a mere 8 weeks before departing for Antarctica, they still finished in 3rd place. Besides representing South African in the Scott/Amundsen Centenary Race, Braam and Pete also featured in a 90 minute documentary highlighting the human impact on this most remote of places, as well as the rest of the planet, in the last 100 years.
Braam urges us to teach our children to:
- Have respect for themselves.
- To respect others.
- To respect the environment.
- To develop the gift of giving.
It's a pity really that much of our political leadership who, given great opportunity in 1994 to demonstrate these values, has succumbed to such avarice, selfishness and nepotism. In particular our ministers of Health, Education, Labour and Public Service and Administration should meet with Braam to discover how to DOT right.
Steuart Pennington is CEO of SA - the Good News


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I have already received the item today. MJM Magic is the fastest shipping shop that I have ever met. I think I will buy items from you again next...Read More ->
The service is super perfect and contacting also is very very good that why i always order from this great site i love it and special thanks for all...Read More ->


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Irish and Filipino actor and singer Darren Criss has reached a milestone on his first try. His rendition of the Katy Perry's 'Teenage Dream' is the first time a single from the show has reached the top spot.
The song's breakout success, combined with the popularity of the video that accompanies it, now means that the show is only second to Elvis Presley when it comes to the number of tracks that have appeared on the Billboard charts.
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Adelle Brownlee Brewer
Owner, The Synergy Studio, Nia Instructor + Trainer, Transformational Breath® Certified Facilitator + Trainer, JourneyDance™ Facilitator and Mentor, Reiki Sensei
Adelle Brownlee Brewer is a 1st Degree Black Belt Certified Nia Instructor + Trainer, Certified Transformational Breath® Facilitator + Trainer, JourneyDance™ Facilitator, Reiki Sensei, and Professional Fiber Artist. She has been dancing and teaching in the field of art for over 35 years.
Adelle teaches classic Nia, as well as Nia 5 Stages, an integrative movement class based on the five stages of human development: Embryonic, Creeping, Crawling, Standing and Walking. Practiced with awareness, these stages have the power to facilitate optimal alignment, improved function and increased comfort in the body. She leads Nia White Belt Intensives, designed for those who want to dive deeper in the practice, as well as for those who wish to teach.
Adelle is a Transformational Breath® Facilitator and Trainer, leading and coaching people in individual and group settings, as well as training in workshop and weekend events.
Adelle is also a JourneyDance™ Facilitator, teaching classes, workshops, and supporting trainings of Toni Bergins, the creator of Journey Dance.
She offers workshops and presentations throughout the US and Mexico, as well as demonstrations for companies and special groups. Adelle also works with patients in pain management, women dealing with sexual trauma and eating disorders, as well as offering private instruction for those who want a more individualized experience.
The Synergy Studio offers over 50 classes a week in Nia, Yoga, Pilates, Journey Dance, HoopDance, Tai Chi, Zumba, QiGong... the list goes on. The studio is home to Yoga Yoga Teacher Training, a hatha-based Yoga-Alliance certified school, and also serves as an educational center for Nia Technique trainings.
Adelle says... Get ready to shimmy, kick, sway, punch, laugh, breathe, and sing your way to health! Something for everyBody!
Adelle can be reached at firstname.lastname@example.com.
Christi Messer
Yoga and Pilates InstructorRYT 200
Christi began her yoga practice in 1998 after years of searching for a way to be connected with authenticity and the desire to be naturally healthy. Since this time, not only has she seen her body respond positively to yoga asana and meditation when encountered with injury and pain, she has also seen many others improve their quality of life through its healing properties in both the studio and clinical settings. Yoga has become an essential discipline in her life that continuously humbles.
Christi is a Yoga Alliance Registered Yoga Teacher (RYT) who has dedicated her undergraduate and graduate studies to exercise science, anatomy, teaching and therapeutic recreation. After some time spent in this academic journey she gained the understanding that with a consistent Iyengar and Ashtanga practice, yoga is the path for recovery, power and flow.
In addition to teaching various styles of yoga that stretch, strengthen and align the body, she offers a private office/studio within Synergy that specializes in personalized yoga therapy for increased mobility, pain, peace of mind, and maintenance of strength. This custom training is for athletes, sedentary individuals and partners wishing to advance their practice and health.
You can contact Christi directly through her email: firstname.lastname@example.com.
Joanie Brooks is a nationally certified 1st Degree Nia Black-Belt teacher and Nia Trainer, and Nia 5 Stages of Healing facilitator, offering Nia classes, Nia White Belt trainings, and Nia workshops. She has18 years of Nia Technique experience and bring creativity, laughter, compassion and enthusiasm to her Nia work. Joanie's mission is to share the joy of Nia with everyBody and to help others reclaim their body's natural way of moving and live a life of pleasure. As a teacher of Nia, joy of movement and truly caring for people are her motivations and she believes we are as young as our spirit allows us to be. It is through an open mind and a true connection to joy that we can free, strengthen and heal our body, mind and spirit. Nia has awakened her inner child, and has made her feel timeless, ageless and weightless. Joanie now stays fit by dancing, laughing, skipping and playing on the floor. "I want everyBody to feel love, joy and pleasure in their body, and live into their potential!"
Joanie also offers Nia 5 stages classes, personalized Nia 1 on 1 conditioning sessions on the principles and practice of Nia for students and Nia teachers, and has used Nia in therapy groups, with cancer rehab patients and in corporate settings. She is a Journey Dance Guide, Board Certified Mindful Change Coach and a Laughter Yoga Leader.
Joanie can be reached at email@example.com.
Mark developed an appreciation for body movement at an early age from various athletic endeavors. After completing degrees in Psychology and Anthropology at The University of Texas at San Antonio in 2007, Mark reconnected with his love of fitness in the gym and soon moved into personal training.
Finding a passion in helping people improve their lives through health and fitness, Mark went on to establish a successful training business in San Antonio, Texas. Mark began to explore other forms of body movement within the fitness world. Recognizing the value of the principles offered by Pilates, he went on to become a licensed provider of Fletcher Pilates.
Delving deeper into the mind-body connection, Mark began exploring yoga and the balance it brought into his life. He went on to complete 200hr Yoga Teacher Training with Yoga Yoga in Austin and Level 1&2 AcroYoga Teacher Training with AcroYoga Montreal.
With many clients asking for advice in nutrition, lifestyle coaching and general health & wellness, Mark recognized the need for a more holistic approach to health and fitness within the personal training industry. Mark began to offer a full wellness service to his clients through the concept and company of Organic Movement (OM).
Mark can be reached at email@example.com.
Mary Ellen Rose holds an MFA in Theatre Design, which brought her from Chicago to teach Costume Design and Period Movement at Trinity University. After leaving the University setting she began her career as a Food Stylist, working in advertising, where she experienced stress and anxiety at Olympic proportions.
My body finally gave out, just shut down, fortunately one of my friends did a Yoga intervention. Rose has learned through Yoga to cultivate the opposite, to create balance in her life. The anxious mind cannot exist in a relaxed body.
In addition to her Yoga Alliance 200 Certification, she specializes in a deep relaxation/ meditation technique called iRest, Yoga Nidra, and is currently the only Certified iRest,Yoga Nidra Instructor in Texas.
Ms. Rose hopes that her students experience an awakened practice of postures that integrate the observation of feeling and sensation, a connection to the flow of the breath and a pure observation of being in the moment.
I am grateful and informed by every teacher and student with whom I have shared a class.
Her practice is influenced by Paul Grilley , who reminds her to observe and honor the differences in each body, and Lesile Kaminoff, who requires her to use knowledge of the anatomy of breath, with every breath we take, and her mentor, Dr. Richard Miller who leads by example, to be in this moment, and welcome all that arises, with joy, laughter and gratitude, celebrating who we are.
Mary Ellen Rose is currently part of a team conducting research studies at Brooke Army Medical Hospital, quantifying the healing effects of, iRest ,Yoga Nidra Meditation, on multiple populations. For more information please go to www.irest.us
Yoga Alliance,
IAYT - International Association of Yoga Therapists,
Texas Yoga Association,
Integrative Restoration Institute
You can contact Mary Ellen Rose at email@example.com
Kristi began her personal yoga practice while studying at New York University in 2005. A ballet dancer since the age of 3, yoga was recommended as a complement to her dance training. After practicing at Dharma Yoga Center, Yoga to The People, and Laughing Lotus in New York City, Kristi was hooked on both the physical aspect of the practice as well as the mental and spiritual challenges. After moving to Washington, DC to pursue her Master's of Public Health at George Washington University, Kristi became immersed in the Ashtanga yoga tradition and dedicated herself to classical training in the lineage.
In 2013 Kristi moved to San Antonio, and the timing was finally right to pursue her 200 hour Hatha Flow certification through Yoga Yoga at The Synergy Studio. Kristi has also completed intensives in yoga history, philosophy, and Sanskrit with Jessica Silverman Hesprich, advanced asana practice with Tiffany Cruikshank, and teaching the Ashtanga method with Kino MacGregor.
Kristi looks to guide her students through a total transformation, using classical asana and pranayama techniques to open the heart and mind.
Kristi can be reached at firstname.lastname@example.com
Veronica Rivas has been teaching bellydance for the past fifteen years. Recognized by her ability to express the music, Veronica is known for her strength, endurance, and inspiration. She taught bellydance classes at the Karavan Studio where she studied under Karen Barbee. Her talents took her to Houston where she performed with the best Arabic musicians in the business.
After several years of perfoming and teaching in Houston, Veronica moved to the Netherlands where she taught workshops, seminars, gave private lessons to master instructors in Holland, and held weekly classes across the country and in Belgium. She also had the privilage of meeting and performing with Arabic musicians from all over the Middle East.
Veronica is enthusiastic about sharing her knowledge and love for her dance. She is looking foward to seeing you in her class!!!
Veronica can be reached at email@example.com.
Devon Scheuer received her M.F.A. from The University of Utah in Ballet Teaching and Choreography. She additionally holds a B.S. in Marketing and a B.F.A. in Ballet Performance. Devon danced with Utah Ballet until knee surgeries encouraged her to become a teacher and share her love of movement with others.
Devon taught Ballet at Saint Marys Hall, a private preparatory school in San Antonio, Texas, from 2004 to 2008. While teaching Middle and Upper School students, she was the Artistic Director and Choreographer for The Nutcracker, Cinderella, The Sleeping Beauty and La Bayadere.
Following knee surgeries Devon was introduced to Pilates as a part of Physical Therapy. Devoted to the study of Pilates since 2001, she has been a Qualified Fletcher Pilates Teacher since 2008.
Devon can be reached at firstname.lastname@example.com
Robin Bruce
Kundalini Yoga Instructor
Contact Robin at firstname.lastname@example.com
Robin has been a life long advocate of health and wellness and has been teaching Pilates in a studio setting since 2010. She developed her passion for Pilates after stepping into her first Pilates mat class in 2007 and was hooked from then on. When the opportunity came up to earn teaching licenses in Mat, Reformer, and Spine Corrector, she was all in. She went on to complete the comprehensive program with the Ron Fletcher® Program of Study in 2012. The road to Pilates has been paved with a foundation in other fitness disciplines: along the way she became an ACE certified personal trainer, Johnny G Spinning® instructor, and has completed 200 hours of yoga training through Yogafit®. She also holds a Doctor of Public Health degree in Health Promotion and Education. Robin strongly believes that Pilates can benefit all individuals regardless of their current level of fitness.
"Pilates is an amazing form of movement that can improve and enrich our mental and physical lives."
Robin can be reached at firstname.lastname@example.com
Jan Jarboe Russell is a 1st Degree Black Belt Nia instructor. Jan uses Nia in her own work as a writer and journalist to encourage free self-expression. Her Nia classes focus on healing the body - and the creative mind - through physical movement. Jan teaches regular classes at Synergy Studio. She has also led Writing From the Body Nia workshops at Gemini Ink, San Antonio's literary organization.
Jan can be reached at firstname.lastname@example.com.
Meg Stecher
Yoga Instructor
Meg Stecher began teaching yoga over 10 years ago when the practice was still a relatively new discipline in her life. Her teacher training began locally with workshops and private instruction, but Meg soon began traveling across the country, taking classes with master yogis from California to Florida to New York and beyond. Ultimately, she found her most influential teacher in Orlando, Florida, where she earned her 200 hours.
While the physical practice of yoga is still the framework for Meg's teaching style, she states that her real passion is in the studies of spiritual teachers like Eckhart Tolle and Deepak Chopra, who believe that human beings are conscious souls and not just physical forms. Within each of Meg's hatha yoga classes you will find the heartbeat of something greater than the physical body. She carefully weaves into the practice an opportunity to awaken the spirit within. The instruction in her classes guides her students inward, towards self-reflection and peace of mind and away from any sensation of judgment or hardness.
Meg's inspiration for this unique style of practice resonates in one of her favorite quotes: Our body is, in most people, the battleground for the wars that we wage in our minds.- Deepak Chopra
Meg can be reached at firstname.lastname@example.com.
Jennifer Ortega is a Certified Nia Blue Belt Instructor who has been teaching since January 2008. She found Nia 3 years ago when she discovered the joy and freedom Nia offers to everybody. From that first class, Jennifer knew she needed to share her joy and passion of Nia to the world. Jenn teaches with athleticism, creativity, an active imagination and a whole lot of enthusiasm. When she is not teaching Nia, Jennifer is a full time model and actress and has found that the principles of Nia have brought her into a deeper understanding of herself and her body which she is able to weave into her profession.
Contact Jenn at firstname.lastname@example.com.
Rachel Hector began teaching yoga 10 years ago and is currently pursuing a doctorate in kinesiology at the University of Texas at Austin. She is certified at the 500 hour level and teaches Hatha yoga and Ashtanga yoga. Rachel teaches Ashtanga Yoga in a beginner-friendly format that is appropriate for all levels of Ashtanga students. She provides a safe environment where students can learn about the practice, their bodies, and how to prevent and heal injuries. Her recent observations in various physical therapy clinics and yoga studios in Boulder, Co., further solidified her desire to help students practice and teach safely and effectively with a focus on injury prevention and recovery.
The Synergy Studio is excited for Rachel and Yoga Yoga to join our community!
Sarita Rodriguez discovered the inspirational power of Nia in 1999 but has known the joy of dance as long as she can remember.
I see photographs of myself as a three year-old child swaying the lacy skirts of La Pollera (the national dress of Panama) and cant help but move to the drum beats of my heart.
In 2006, after seven years of dancing and experiencing Nia in Austin,Texas, Sarita trained and studied with nationally renowned Nia Black Belt Trainer, Holly Curtis in Santa Fe, New Mexico where she completed her White Belt training. In February 2009, she studied with Nia co-founder Carlos Rosas to become a Certified Green Belt Instructor.
Sarita draws from her Caribbean roots (both Panamanian and Puerto Rican) to guide the rhythm, energy and grace of her expressive dance that thrives in the joy of Nia.
I love Nia because it provides a dynamic and disciplined framework for exploring natural movement and self-discovery. The Nia elements of form and freedom enrich my soul. Nia continues to increase my body-knowledge and encourages me to lovingly build my mind, body and spirit. I aspire to share that knowledge and experience with students in class.
Sarita can be reached at email@example.com.
Angie was introduced to Nia in January 2009. She knew after her first class that Nia was what she had been looking for
and it would become an important part of her life. She completed her White Belt training in January 2010 with Nia Black
Belt Trainer, Holly Nastasi.
Nia enriches my soul and fills my body with joy! Nia has transformed and healed my body. I now love and accept my body.
I am excited to share the healing, body conditioning, passion, spirit and fun of Nia in my classes.
Angie can be reached at firstname.lastname@example.com.
Tara is a Licensed Professional Counselor, a Nationally Certified Counselor, and a Registered Yoga Teacher (200 hours). She not only offers professional therapeutic counseling to women living with depression, anxiety, body image and eating disorders, and those in addiction recovery, she also offers mindfulness based life coaching to women who simply long for greater direction, focus, commitment and authenticity in their lives.
As a Registered Yoga Teacher (200 hours), Tara offers private yoga and mindfulness meditation instruction to women living with mood and anxiety issues, body image and eating related problems, those in addiction recovery, and others wishing to discover the magic of yoga and mindfulness in a more private setting. She combines her formal training and 10 year-experience as a professional counselor/therapist with her training and understanding of Hatha yoga and mindfulness meditation to develop individualized education and practice experiences for her clients.
Tara can be contacted at email@example.com.
Elizabeth received her certifications through Polestar and through DK Body Balancing. She was a classical ballet dancer, performing alongside the company of Ballet Austin, and then when she discovered Flamenco, she followed her dream to live, work and perform in Seville, Spain for seven years. There she discovered Pilates and was certified in Mat in 2005. When she returned to Texas she completed the DK Body Balancing certification through her mentor Ann Arnoult in Austin.
In addition to her group mat classes, she offers one-to-one training sessions in the Pilates Room located within the Synergy Studio. These personal training sessions are designed to strengthen the entire body with the Reformer, Trapeze Table, and Wunda Chair. Pilates is not only the exercise of choice for movie stars in Hollywood, but it is also used for rehabilitation from an injury including herniated discs. Rehabilitation is what Pilates was designed to do! Elizabeth truly believes in the healing power of Pilates and just like Joseph Pilates once said: You can feel the results in ten sessions, you can see the results in twenty, and in thirty sessions, you will have a whole new body.
For more information on one-to-one training, please send an e-mail to firstname.lastname@example.com.
Nicole Coppi
Yoga InstructorFlow-Based Hatha 200 RYT
I began practicing yoga to cultivate a quiet, healthy and wholesome space within a hectic and aggressive world. As the hours on the mat increased, so too did my focus and awareness within my body and surrounding world.
When I began taking my practice off the mat and into everyday life, yoga teacher training seemed like a natural next step. I graduated from YogaYoga�s 200-hour Hatha flow program housed in Synergy Studio in April 2013. I believe a student and teacher are equal and simultaneous; the result of yoga is finding the teacher within yourself.
In the studio, my intention is to bring my students into the present moment, experiencing movement powered by breath. I encourage a compassionate environment to practice non-violence so students may direct their practice inward, cultivating their own inner-teacher.
Nicole can be contacted at firstname.lastname@example.com
Amanda Gagliano, first became inspired to hoop in 2008. She began her self-taught curriculum practicing everyday with her sister's heavyweight hoop. Amanda immersed herself into the hooping community of San Antonio with the help of the HotHooper founder, Shelly McBurnett, and Sasha Zeilig. She also became Hoopnotica certified to teach Hoopdance in April, 2013 at The Synergy Studio with a vision of continuing the opportunity for others to empower themselves through fun, support, exercise, and personal accomplishment.
HoopDance itself is considered a "flow" exercise to enhance beneficial somatization, healthy symbiotic influences between the mind and the body. It is a course in action-reaction exploration with the versatile prop of a choice: a "hula" hoop. Every hooper has a unique style, and with the encouragement of positivity and great music, you are free to put your own "spin" on the art by unleashing your creative action.
Amanda has bachelor's degrees in anthropology and psychology from The University of Texas at San Antonio, and is currently earning a Master's in anthropology, also at UTSA.
Amanda can be reached at email@example.com
Like many yogis, Mary practiced yoga for several years before she knew
it was time to make a lifelong personal commitment and train to be a
yoga instructor. Mary found yoga to be the solution and stabilizing
force she needed after experiencing back and neck pain due to
undiagnosed scoliosis of the spine. Her very active lifestyle and
love of running were suddenly challenged by chronic pain and
discomfort, but through yoga she was able to remain strong while
finding inner peace, balance and ultimatley relief.
Mary would like to share with others the lesson yoga has taught her:
by connecting the spirit and the body and allowing your heart to guide
you, your possibilities are endless. Listen to your body and never
underestimate your own abilities.
Mary is a 2012 graduate of the Esther Vexler Yoga School and enjoys
teaching students at all levels. She teaches at The Synergy Studio
and is available for private instruction and community classes.
To contact Mary: email email@example.com
Dustin Pippin
Yoga InstructorFlow-Based Hatha 200 RYT
Dustin began practicing yoga in 2007 in hopes to recover from a muscular back injury. He knows now that yoga is his lifestyle, and he will be a student for the rest of his life.
His intention is to exchange his knowledge of yoga with others.
Dustin focuses on foundation and flow when practicing and teaching yoga. He guides students to understand what they are doing on their mat and why they are doing it. Yoga is practiced to increase mindfulness and awareness. With safe, strong, guided postures, yoga can be extraordinary for the body and mind.
Dustin graduated from the 200 hour YogaYoga Teacher Training in the spring of 2013, at The Synergy Studio. He is excited to have the opportunity to teach yoga students of all levels.
Dustin Pippin can be contacted at email@example.com
DeLora Fredrickson
Pre-Natal Yoga Lead Instructor- Yoga Yoga
DeLora Frederickson ERYT 500, an PRYT and a certified Birthing from Within Doula has a 35 year history of working with moms and babies. She offers mindfulness and body awareness through her teachings while creating safe space in which women can be vulnerable and explore their inner landscape. When working with prenatal students, she finds pranayama, meditation, and relaxation as well as asana invaluable for the physical and spiritual endurance necessary during the hard work of birthing.
DeLora has trained extensively with renowned birth, child and yoga professionals such as Leslie Howard, Sue Elkind, Leslie Lytle, Judith Lassiter, Kim West, Pam England, Virginia Bobro, Lanelle Coultas, Sean Corn, Sadie Nardini, Leslie Kaminoff, Paul Grilley, and Shakta Kaur.
She currently teaches in the following venues:
In 2012 and 2013 she was voted Best Post-Natal Teacher in the Austin Birth Awards.
Lori completed a three year teacher training program through the American Viniyoga Institute under the direction of Gary Kraftsow. Lori also is a graduate of the Mount Madonna residential Hatha Yoga Teacher Training program, where she studied with Baba Hari Das, and is a certified Kundalini Yoga teacher at the 200-hour level. Her practice and teachings emphasize adapting the tools of yoga to sustain wellness, promote healing and awaken the heart and mind.
The Synergy Studio welcomes Lori and Yoga Yoga to our community!
Lisa Taggart has been practicing yoga since 1997, and studying yoga since 2002 . She is a 200-hour RYT & PRYT. She received her 200 hour Hatha Vinyasa certification through Centered Yoga in Thailand with inclusive studies in Pranayama with Sri O.P. Tiwari of Kaivalyadhan Institute, India.
While living in Montreal, Lisa explored various styles of yoga and became inspired by the Buddhist philosophy of Metta, Loving Kindness. It is through the practice of Metta that Lisa encourages her students to find compassion and light through breath awareness.
Lisa's passion in teaching Prenatal Yoga! The last seven years have been dedicated to teachingPrenatal Yoga only. She has received Prenatal & Postnatal certifications from Janice Clarfield and Leslie Lytle, and continued studies with Sarah Powers. Her Teachers continue to be her students, the birthing community, Mothers and her daughter.
Lisa's classes include pranayama, semi-flow movement, partner work, meditation and relaxation with attention to each trimester and students needs. Class typically begins with mindful meditation through breath awareness with attention to mother and child connection. The tools she offers to women, are empowerment through all stages of pregnancy, childbirth and the 4th trimester. The classes are joyful, resourceful, and community building.
Each student has a voice, both inner and outer. Throughout her each class and the practice of yoga, Lisa's encourages each student to find her inner wisdom, strength and beauty.
Mehtab completed his first Kundalini Yoga Teacher Training course in 1974 while in residence at the Hargobind Kundalini Yoga Ashram. During the 1970s, he taught yoga in the public school system and in drug rehabilitation programs in California. He studied Kundalini Yoga under Yogi Bhajan and was among the first students to be certified in Kundalini Yoga through the Master's Touch training course in New Mexico. He has been a Kundalini Yoga Teacher Trainer since 1997, and has taught Level I and Level II teacher training courses. Along with his wife Guru Karam, Mehtab received the International Kundalini Yoga Teacher's Association "Building Communities in Yoga" award in 2000. He has taught Kundalini Yoga workshops and classes to students and teachers from around the world at the annual Kundalini Yoga Summer Solstice gathering in New Mexico.
The Synergy Studio is thrilled to welcome Mehtab and the excellent teaching faculty of Yoga Yoga to San Antonio!
>>Back to the TOP


text: Greetings! As I shop for the soup kitchen this year I find, to my dismay, that prices have indeed increased. I'm afraid that, in order to keep up with the economy's fluctuations, we are going to have to raise the soup lunch price to $6.00 per person. Just as a reminder, that lunch consists of: a bowl of soup: beef & barley, chicken noodle, ham & bean, french onion, venison stew, or lentil (as well as a couple of others) a roll a piece of cheese or a boiled egg a piece of fruit: apple, orange or banana and a pickle And don't forget that there will be a bake sale where you can purchase something nummy for dessert. I hope to see everyone this Saturday. Mercedes I have always imagined that paradise will be a kind of library. - Jorge Luis Borges -------------- next part -------------- An HTML attachment was scrubbed... URL: <http://lists.ansteorra.org/pipermail/namron-ansteorra.org/attachments/20120126/9498448f/attachment.htm>


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exoserv merges with Axsys
We are pleased to announce that as of today, July 1st 2014, exoserv and Axsys have merged and the combined companies will go forward together under the Axsys name.
By merging with Axsys, the multi-award winning MYOB EXO Platinum Partner, we are now placed as one of the leading MYOB EXO Partners in Australia.
Moving forward, as Axsys, we will be delivering the very best products and highest level of quality customer service through our experienced staff.
In light of this move, we encourage you to please visit our new website from now on www.axsys.com.au and should you have any concerns or questions, please feel free to contact us on 03 8393 1570 or 1300 553 228 nationwide. We hope you find this transition period as smooth as possible.


text:
Name your favorite(s), or any. I'm in the hunt for a replacememt 380 in single action to take CCW over my late LCP. I'm sure there's many I'm not thinking of.
I'm not opposed to used, want to stay under $300 but would be willing to spend more if a worthwhile piece were found.
No to the Sig P238.
Love the Tanfoglio Super Titan 380 (#1 contender currently)
DA/SA acceptable, like Bersa Thunder, but gun is too big to conceal for me. Smaller is better.
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I still like a good PPK/s.
But I've added the KelTec P-3AT to my carry options. In the shop, it seemed to be "smoother" than the Ruger, and it seems to fit the need I purchased it for.
Amendment II:
"A well regulated Militia, being necessary to the security of a free State, the right of the people to keep and bear Arms, shall not be infringed."
Life Member NRA
Life Member NAHC
Former President of the ECPT (Eifel Combat Pistol Team)
Man, I'm tired of waffling on this so I'm just going to start carrying my Firestar M43 9mm for now and see if I can stand the weight. Would love a Sig P938 but I will never pay Sig prices. Absurd! I just found that my Firestar fits in my fifth pocket in my jeans. It wont work when for summer carry, but it'll do for now.


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Tokyo and Kyoto Restaurant REVIEWS Summary: My Spring Japan Trip
Having recently returned from my first vacation to Japan, I wanted to document all the culinary experiences I encountered. This is because this Japan Trip has been the greatest vacation in my life, both from a relaxation and cultural appreciation point-of-view, but also from a culinary point-of-view.
It's because of Chowhound and all the great contributors on the Japan board that I was able to discover some of THE best restaurants I've ever encountered for various types of food. As a side note, I feel I'm a pretty discerning lover of food (^_~), and while Japanese cuisine is one of my Top 3 favorite cuisines in the world, it wasn't until this trip to Tokyo and Kyoto that I had discovered just how great the difference in quality is from all my favorite Japanese eateries in Southern California (USA) have been compared to what I experienced in Japan. I suppose it's not surprising, but at the same time it was mind-blowing and amazing!
During this Japan Trip, I've eaten The Best Takoyaki I've ever had in my life; The Best Sushi I've ever had; The Best Modern Kaiseki-style meal ever; The Best Traditional Kaiseki meal (although it was my first time (^_~)); The Best Ramen I've ever had (multiple times over (one ramen restaurant exceeding the next), and ALL of them blowing away the pitiful stuff we have in So Cal); The Best Soba I've ever had; The Best Sakura Mochi; The Best Tonkatsu ever (yum!); The Best Yuba; The Best Tsukune Kushiyaki (mouth-watering ridiculousness from a Tsukune specialist in the back streets of Kyoto); The Best Green Tea I've ever had; The Best Izakaya I've ever been to; and much, much more.
It may sound like hyperbole, but it's true. I brought a fellow Chowhounder with me (who's even more picky and discerning) and S was completely blown away as well. I'm so grateful to all the Chowhounders who helped me out and I wanted to give back, so I've been writing Reviews of all the places I've visited. My sincerest "THANK YOU!" to:
Silverjay, skylineR33, FourSeasons, Charles Yu, Asomaniac, kamiosaki, snaporaz, E Eto, I heart ramen, lost squirrel, Oonth, and so many others (if I've forgotten to list you, forgive me!). _(._.)_
Here's a summary of all the Reviews to all the wonderful (and not so wonderful) Restaurants I've experienced in Tokyo and Kyoto. Enjoy - (^_^)/
#1 - Menya Kissou (Koto-ku, Tokyo, Japan)
* Rokurinsha (Osaki, Tokyo, Japan)
* Ajisen (Kumamoto Ramen) (Kabuki-cho, Tokyo, Japan)
* Kyushuu Jangara Ramen (Akihabara, Tokyo, Japan)
#1 - Sushi Mizutani (Ginza, Tokyo, Japan)
*** KAISEKI (Modern / Traditional) ***
#1 (Tie) - Ryugin (Roppongi, Tokyo, Japan)
#1 (Tie) - Hyotei (Kyoto, Japan)
* Toki no Ma (Ebisu, Tokyo, Japan)
* inton (Shinjuku, Tokyo, Japan)
* Komameya (Kyoto, Japan)
All the above Reviews Formatted with All Pictures found here:
I'd like to thank you for your reviews. I'm in Tokyo now and went to a few of these places at your recommendation. I definitely didn't regret it. I went to Rygin,Toki no Ma, and Rokurinsha. I spent last night hopping cocktail bars in Ginza, it was sublime, best poured cocktails I've had just about anywhere (including London, NY, and San Fran).
re: longlines
Thanks longlines. :)
Glad to hear you're enjoying some of those restaurants and Tokyo in general! Let us know about any new restaurants you might've found on this trip that you'd recommend. :)
re: exilekiss
Hi exilekiss, thank you for all your great reviews and pictures !!! They are all very interesting. I wish I have tried some of those ramen places.
exilekiss, I hope you had takoyaki in Osaka, not in Tokyo! (If not, you haven't had the best takoyaki just yet ;-)
I took my partner, who had never been to Asia, to Japan with me earlier this month and he too was blown away by the food--even by the food from a grocery store. (He also says the steak he had in Osaka was the best in his life). Now he knows what real Japanese food tastes like ;-) (He says the Japanese food here is a joke.) He wants to go back there next year.
You can probably understand now why I hardly went to Japanese restaurants in SoCal while I lived there for 15 yrs :-) Locals often asked me which was my favorite Japanese
restaurant (since I'm a Japan native), but I never had one. The quality of Japanese food in SoCal deteriorated, esp. the last 10 yrs because more authentic restaurants closed after Japanese corporate expats returned to Japan in droves.
I live in Dallas now and it's pretty sad what people think is Japanese food here :'-(
re: kuidaore
Hey kuidaore,
Thanks for your insight. Yah, I wasn't able to visit Osaka on this trip :(, but trust me, I've heard it from various friends in Japan and now you, that Osaka has the best Takoyaki. (^_~)
What's sad is that even a simple Takoyaki vendor on the street in Tokyo *blew away* all the Takoyaki I've had in the U.S. It's not even close. (O_o) I can't wait to go back to Japan, soon I hope!
re: kuidaore
I am curious- where did you have steak and what made it so special?
re: carfreeinla
According to my American companion who made that statement, "taste and texture. it didn't melt in your mouth, but close, and it just had a really nice taste." He was also having very nice wine with it :-)
I confirmed Ishizawa serves Miyazaki beef, not Kobe beef (there's a debate in Japan whether Miyazaki beef is better than Kobe and Matsuzaka beef.). And Ishizawa serves a special cut by the butt no one else serves.
Personally, I liked the cheap lunch version, which melt in my mouth, but I'm not really a steak person.
re: Miss Needle
No problem. I hope your trip goes well and report back with your experiences when you can. :)
re: Eldarion
Very nice Eldarion. Definitely let us know how your vacation goes. (^_^)
Here's one final review missing from my list above. (I had given up on writing the review because I never got their business card, and didn't remember the name of the restaurant (^_^; aaahhh...) But then looking at the pictures I took, I found the name, and finally found the details. :)
*** More RAMEN ***
* Chuka Soba no Ten Chiifu (Kyoto, Japan)
re: Rick
Hi Rick,
No problem, thanks~. (^_^)
I'm just giving back to the Chowhound Japan board as I stated in the original post above. Without all the great regulars here on CH Japan, I wouldn't have been able to find half the restaurants that made my 2008 Spring Japan Trip such a wonderful experience! I can't wait to go back. :)
exilekiss, you're fantastic. i'm planning my summer 2008 trip to tokyo and have been compilng my own list from the Japan board, but you've nearly done all the work for me! (department stores though...i want to hit the food floors in a couple of department stores.)
(normally found on the UK board)
re: kristainlondon
Thanks Krista~
Hope it was helpful for you, and please report back with your experiences as well! :)
There are numerous good threads on the Department Store Food Courts you're interested in (just search "Depachika" on the Japan Board here). That was the one major aspect I wasn't able to do on this past trip (next time! :).
re: foreignmuck
Hey foreignmuck,
You're welcome. Let us know how your Japan trip goes! :)
re: Asomaniac
Hi Asomaniac,
I have to thank *you* for all your helpful posts and insight as well. I learned a lot and was able to go to Japan with confidence. I can't wait to go back soon. (^_^)/
re: LikeFrogButOOOH
Hi LikeFrog,
Thanks~. As I said previously, I just want to give back to all the great Chowhounders on the Japan board that've helped me out for my trip. I hope we continue to contribute and talk about great Japanese discoveries (^_~).
Where did you find the best takoyaki?? I'm a HUGE fan of takoyaki, so if you could point me in the right direction, that would be very helpful.
re: lighthouse
Hi lighthouse,
Hehe. I just want to point out that my statement is only for the best Takoyaki *I've* ever had in my life (this is coming from years of putting up with mediocre Takoyaki in Southern California). :P That being said, the best Takoyaki I had (and it just goes to show you how different the level of quality of Japanese food is in Japan vs. what I had previous) was an old-school Takoyaki Stand in Ueno Park. :) It was wonderful: Perfectly lightly-crisped on the outside, nice wonderful inside with a huge, fresh chunk of Octopus. Just the right amount of sauce and ginger. It was great.
It sounds like you're a huge Takoyaki fan, so you might've already tried a few places that exceeded what I had in Tokyo. Note also that a lot of people recommend going to Osaka for the best Takoyaki in Japan; I never got a chance to go to Osaka on my last trip, so I can't comment on that.
Good luck! :)


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Hi all,
We have migrated over to Win Server 2008 R2 and are imaging all of our PCs to windows 7. I am now trying to configure the start menus using a GP for students. I have changed the 'Start menu' folder redirection to '\\school\sysvol\school.city.sch.uk\Custom_Menu\Pu pils\Start Menu'. the group policy is applying on the Windows 7 machine (can see this through RSOP), but there is nothing in the start menu. We use Local profiles for our students (we will get round to changing this eventually but for now...) but can't imagine this would make a difference (it worked fine for XP!!). Has anybody any ideas what could be stopping the start menu showing?


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Robert Royal | 11.26.2014
James V. Schall, S.J. | 11.25.2014
John Zmirak | 11.24.2014
Fr. Mark Pilon | 11.23.2014
Matthew Hanley | 11.22.2014
Soon bishops from around the world will be traveling to Rome for the "Synod on the Family." Some of them will be carrying results from surveys of the faithful about their attitudes towards the Church's teaching, and a few, like Bishop Robert Lynch of St. Petersburg, Florida, may have decided, based on those survey results (in the case of Bishop Lynch, of 6800 respondents), that: "On the matter of artificial contraception, the responses might be characterized by saying, 'That train left the station long ago,'" "Catholics have made up their minds and the sensus fidelium suggests the rejection of Church teaching on this subject."
Ah, if only the sensus fidelium were that easy: a little survey, some quick results, a quick conclusion. But it's not. Bishop Lynch isn't talking about the sensus fidelium. He's using the phrase, but he's talking about something else.
The sensus fidelium as Pope St. John Paul II made clear, "does not consist solely or necessarily in the consensus of the faithful. Following Christ, the Church seeks the truth, which is not always the same as the majority opinion." "The Church values sociological and statistical research," continues the pope, "when it proves helpful in understanding the historical context in which pastoral action has to be developed and when it leads to a better understanding of the truth."
"Such research alone, however," he insists, "is not to be considered in itself an expression of the sense of faith." Indeed, he warns: "Living in such a world, under the pressures coming above all from the mass media, the faithful do not always remain immune from the obscuring of certain fundamental values, nor set themselves up as the critical conscience of family culture and as active agents in the building of an authentic family humanism." Note the particular warning here about the dangers to notions of the family in particular.
Pope Benedict, too, warned about potential misunderstandings of this sort. "It is particularly important today to clarify the criteria used to distinguish the authentic sensus fidelium from its counterfeits. In fact, it is not some kind of public opinion of the Church, and it is unthinkable to mention it in order to challenge the teachings of the Magisterium, this is because the sensus fidei cannot grow authentically in the believer except to the extent in which he or she fully participates in the life of the Church, and this requires a responsible adherence to her Magisterium."
On that occasion, Pope Benedict was addressing the International Theological Commission, praising them for clarifying certain misconceptions about the sensus fidelium. Here is what the Commission had said:
The nature and location of the sensus fidei or sensus fidelium must be properly understood. The sensus fidelium does not simply mean the majority opinion in a given time or culture....The sensus fidelium is the sensus fidei of the people of God as a whole who are obedient to the Word of God and are led in the ways of faith by their pastors. So the sensus fidelium is the sense of the faith that is deeply rooted in the people of God who receive, understand and live the Word of God in the Church.
So please, the sensus fidelium can't be equated with poll results of 6800 Catholics in Florida now. A better way to think of the sensus fidelium is in terms of what Catholics have always and everywhere believed, even when this belief had yet to be defined by a council or a pope.
There are many doctrines of the Church that fit into this category: teachings never defined formally, but which have always simply been part of the patrimony of the Church. John Paul II asserted, for example, in Ordinatio Sacerdotalis that the reservation of the priesthood to men was one such teaching. It was affirmed by what is sometimes called the "universal magisterium of the Church." It had never before been formally defined, but it was always and everywhere taught and accepted as de fide (a matter of faith).
Consider this claim in light of what would have happened if a bishop had taken a "poll" of American attitudes on this question in, say, St. Petersburg, Florida, or Cape Cod, Massachusetts.
The sensus fidelium cannot merely be a slice of Church opinion right here and right now, because the Church is not merely the Church of right here and right now. The Church extends throughout the world, across cultures, and throughout history. She looks always to the future coming of Christ, grounding her present choices in the wisdom passed on to us in Scripture and Tradition in fidelity to the Spirit who continually guides her.
What if we had taken a poll of Catholics in Germany on the status of Jews in 1938? Or a poll in Florida on the morality of segregation in 1954? Should that little slice of the pie been allowed to determine Catholic teaching about the Jewish people or segregation? We may not be Nazis, but are we so sure that we don't suffer from our own sorts of prejudice and short-sightedness?
Hindsight is always 20/20 because it's so easy to see the narrowness and odd preconceptions of people in the past. What's not so easy is to see our own narrowness and preconceptions, since we live with them every day.
Wouldn't it make more sense to recognize in the sensus fidelium our debt to the past, as well as our obligations to the future, and proceed with humility, guided by the Lord of History rather than merely the currently in vogue "spirit of the age"?
Now might be a good time to heed the timeless wisdom of our new Saint John Paul the Great and avoid a senseless sensus fidelium.
Editor's Note: Friends, as many of you know, after covering the canonizations last weekend in Rome, I've been making a pilgrimage along the Camino de Santiago with several intentions in mind, not least for everyone – writers, staff, benefactors, tech personnel, and you readers – who make possible The Catholic Thing. As the great Charles Péguy – a great walker himself – once said, the whole problem of the soul opens up on a pilgrimage on foot. We're only doing the last 100 kms. of the Camino this week, but that is almost 25 kms. a day, and no matter how much training you've done, the last hour or so is penitential every day. The rest, when the rain holds off (which so far it mostly has), transpires in that strange zone of time and space when you have no real goal except to be open to the movements of the Spirit and to go further along the Way than you think you can. I've been editing columns along the way and keeping track of your comments – and donations. Next week, when it becomes possible to do so, I'll thank each of you personally. But in the meantime, I have to ask the rest of you who have not yet contributed to go farther, to do more than you think you can. We depend on reader contributions to meet our expenses every year. We're doing okay so far, but we really need a push this week to meet our need and to get back to our main business. So please, if you can contribute $50, $100, $500, $1000 – or more, or even less – do what you can for our common work. Contribute to TCT today. – Robert Royal
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Kelli O'Laughlin. Archived October 29, 2011 | Facebook Photo
Updated: January 23, 2012 4:10AM
Funeral arrangements have been announced for a 14-year-old Indian Head Park girl killed at her home on Thursday.
Kelli O'Laughlin is believed to have walked in on a burglary in progress at her home on the 6300 block of Keokuk Road before she was stabbed to death. She was found by her mother.
Visitation for the Lyons Township High School freshman will be Wednesday and Thursday at Hallowell and James Funeral Home, 1025 West 55th St., Countryside, between 4 and 9 p.m. A funeral mass will be 9:45 a.m. Friday at St. John of the Cross Church, 5005 Wolf Road, Western Springs, with the burial at Fairmont Willow Hills Memorial Park in Willow Springs.
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Roger T. Storey, 91, formerly of Michigan City, Indiana, died on Sunday, March 20, at Hamilton Communities in New Carlisle, Indiana.
The funeral service will be held on Wednesday at 11 a.m. in St. Paul Lutheran Church at Michigan City, with Pastor Mark Reshan officiating.
The family will receive relatives and friends today from 4-8 p.m. and on Wednesday from 10 a.m. until the time of the service at the church.
Max E. Elzey, 72, of Decatur, passed away on Sunday, March 20, 2011, at his residence.
He was born on May 27, 1938, to Vilas and Florine (Bunner) Elzey.
He married Dianne K. Fulton on November 27, 1958.
Robert C. Enterline Sr., 73, a resident of Decatur for 12 years, died at 7:05 a.m. last Tuesday in The Village of Heritage nursing home at Monroeville.
He was born on October 15, 1937 in Fort Wayne to Charles H. and Mildred B. Baughman Enterline.
He married Lorraine Katie Mahiai Hookano on April 5, 1958 in Hawaii and she survives.
Juanita Emberlin, 88, of Berne, died Friday in Adams Memorial Hospital.
She was born to Odie and Doris Woods Murrell.
Among survivors are A daughter, Joyce Ratliff of Fort Wayne, and A son, Donald Emberlin of Pigeon Forge, Tennessee.
A private family funeral service will be held at 11:30 a.m. Tuesday in Yager-Kirchhofer Funeral Home, Berne, with burial in MRE Cemetery, rural Berne. Visiting hours are 9-11 a.m. Tuesday.
Janice E. Miller, 62, of Geneva, diedMarch 17 in Lutheran Hospital at Fort Wayne.
She was born in Wabash Township of Adams County on December 13, 1948n to Darrol and Phyllis Smitley, who live in Geneva.
Other survivors are her husband, David A. Miller; a son, Scott A. Miller of Camby, Indiana; a sister, Mrs. Gerald (Carol) Tonak of Berne; and a brother, Rodney Smitley of Glendale, Missouri.
Elizabeth M. "Beth" Reiners, 80, of Berne, died today at Swiss Village Retirement Community.
Funeral arrangements are pending at Yager-Kirchhofer Funeral Home, Berne.
Enos R. Schwartz, 33, of rural Monroe, passed away on Sunday, March 20, 2011, at Lutheran Hospital in Fort Wayne.
He was born on April 25, 1977, in Adams County to Amos R. and Maryann G. (Schwartz) Schwartz.
Chalmer R. Sorgen, 90, of Berne, died Sunday in Adams Memorial Hospital.
He was born to Carl and Firsta Feasby Sorgen.
Surviving are a sister, Arleda M. Sorgen of Berne, and two nieces, Sally Stucky of Fort Wayne and Mari J. Muselman of Phoenix, Arizona.
Funeral services will be held at 10:30 a.m. Wednesday in Yager-Kirchhofer Funeral Home, Berne, with burial in MRE Cemetery, rural Berne. Visiting hours are 3-8 p.m. Tuesday and 9:30-10:30 a.m. Wednesday.
Mary Alice Whitright, 88, of Decatur, passed away at 8:08 p.m. on Friday, March 18, 2011, at Adams Memorial Hospital.
She was born November 29, 1922, in Adams County to John A. and Mary (Bernard) Kintz.
She married Harold E. "Beany" Whitright on July 12, 1943; he passed away on October 1, 1991.
Donald C. Barkley, 81, of Decatur, died at 9:24 a.m. Wednesday in Adams Memorial Hospital after an illness lasting one year.
He was born on January 14, 1930, in Allen County to Alpha M. and Florence A. Foust Barkley.
He married Linda L. Smalley on October 24, 1958, in rural Berne; she survives.
He retired as an auto salesman for Morningstar Auto Sales in Decatur following many years of service. He was a member of Mt. Zion United Brethren Church.


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November 27, 2014
Stay up-to-date with KAKE News:
Wichita City Council passed a $577 million dollar budget Tuesday afternoon. However, there was much debate on the addition of new police officers. Initially council was split on passing the budget because it meant cutting police officers. They decided on adding 10 positions however they won't be filled right away.
As council discussed the 2015 budget, the hot topic before passing it was the addition of police officers. Jeff Blubaugh, Wichita Vice Mayor said, "I feel like the police is the core service of the city."
According to police Chief Norman Williams the city currently has authorization for 425 officers but they're down 40. That 425 included 10 grant funded positions, but that grant has run out. That means the city will have to find about $750,000 dollars to fund those salaries. Blubaugh said, "we didn't want to see the police officers on the streets being reduced."
Lavonta Williams, City Council Member said, "that is one of the things that I am hearing that people are concerned with public safety and they would like to see more presence."
The Wichita Police Department says retirements have caused shortages in it's force. Robert Layton, Wichita City Manager said, "he's (Wichita PD Chief) had more vacancies probably in the last year or two. Not because of deployment but because of retirements that have come along."
While the budget with the additional officers passed council agreed to review the positions, staffing levels and deployment strategies before the budget took effect. Blubaugh said, "we're going to need more police when we're going downtown and covering the new entertainment district."
These additional officers won't be added right away.
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NYY Steak
- Address:
5550 NW 40th Street
Coconut Creek, FL 33073Neighborhood:
Coral Springs
- Cuisine:
SteakhousePrice: $50 and over
NYY Steak
- Dining Style: Casual Dining
- Website: http://www.seminolecoconutcreekcasino.com/dining/nyy-steak
- Phone: (954) 935-6699
- Hours of Operation:
Sunday through Thursday: 5:00pm - 10:00pm
Friday & Saturday: 5:00pm - 11:00pm
Legends Lounge open until 2:00am
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: American, Steakhouse
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: Bar Dining, Bar/Lounge, Beer, Full Bar, Wheelchair Access
A word from NYY Steak
The best steak house in South Florida is here at Seminole Casino Coconut Creek. Around every upscale corner, you'll find signature Yankee touches like our autographed wall of past and present players, baseball diamond-shaped dishes marked with retired Yankee numbers. Out of our award winning, open kitchen, the finest dry aged USDA Prime steaks, five-star seafood and sumptuous desserts, presented with perfection. There's no place like it in Florida. Legends Lounge offers you the best lounge to enjoy live entertainment and amazing drinks with friends.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerSteak
NYY Steak - Best Restaurants in Coral Springs ›
NYY Steak reviews from OpenTable diners
126 reviews since August 1, 2014
- Food4.5Service4.5
- Ambiance4.4Noise LevelModerate
special occasion (87)fit for foodies (47)romantic (47)good for groups (33)notable wine list (30)great for brunch (21)neighborhood gem (21)vibrant bar scene (20)hot spot (20)late-night find (13)great for outdoor dining (8)great for lunch (3)scenic view (3)kid-friendly (1)Show More
- Excellent place to go and it's nearbyJamesYummyDined on 11/26/2014Dined here for a friends birthday the food was very good. My 26oz Cowboy ribeye steak was undercooked. The flavor was delicious. Service was good. I was surprised that the place wasn't busy I tried to get an earlier dinner reservations and non was available. The waiter brought a scoop of ice cream with a candle for the birthday boy that was a nice touch. They put your initial on the bone that was cool we were told that they were going to wrap up the bone with the rest of the food and when I got home the bone wasn't in there. I guess they forgot.Special Features:I would recommend this to a friend.
- A good Sunday BrunchJb81Dined on 11/23/2014Our second trip to the Brunch, most visits are for dinner! Prime Rib was fantastic. Creme Brulee French Toast was amazing. Overall a fantastic brunch.Special Features:I would recommend this to a friend.
- Great Steak. Service issues...NexiferDined on 11/22/2014This steakhouse has excellent food. If only the service matched that. 15 Oysters came out after 40 minutes and we ordered 18. The potato was cold. The steak was done right and excellent. Overall its a great place that needs management tweaks. The expediter should be fired... Wake up!I would recommend this to a friend.
- I will NOT return here at all.OpenTable Diner Since 2014Dined on 11/22/2014The steak was dry and the fish was split in half to look like two pieces.
- OpenTable Diner Since 2004Dined on 11/21/2014Cannot get a hot baker potato at this restaurant after 2 visits. Calling it quits
- ExcellentLindaBDined on 11/17/2014Came to NYY Steak for their Sunday brunch several months ago and it was enjoyable so thought we would try it for dinner - it was my birthday and my husbands good friends birthday - it was outstanding! Better even than Council Oak at Hollywood Hardrock which had been our go to special occassion restaurant. This is our new spot!Special Features:I would recommend this to a friend.
- Special DiningMattamanDined on 11/16/2014The food seems to get better every time we eat here. A fabulous meal was enjoyed by all. The steaks were cooked perfectly & the chopped salad is one of my favorites! The breads are to die for!Special Features:I would recommend this to a friend.
- NYY Steak HouseFloridagirlDined on 11/15/2014Food was excellent , but noise level was very loud, hard to hear others in my party and hard to hear the servers. Very expensive but good food. Don't miss out on ordering the Chocolate cake for dessert, It was a huge portion and 4 people shared 1 order. Love the fact that they carve your initials on the bone of your steak.Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2004Dined on 11/11/2014Just a VERY good place to get a REALLY, REALLY good steak!Special Features:I would recommend this to a friend.
- Great restaurant and awesome foodMikesgbear1Dined on 11/8/2014We go the NYY fairly often it is my daughters favorite restaurant. My wife and I went on Saturday night and the hostess say is right away even though we were 45 mins early. We ordered a salad and shared it because they are plenty big. She had the filet Oscar and I had the large filet, both were prepared perfectly. Our waiter Dwayne always does a fantastic job. The restaurant was full with no empty tables and was not overly noisy but a nice upbeat atmosphere. We skipped dessert this time and just had the coffee and called it a night. Overall this place is one of the best steakhouses around.Special Features:I would recommend this to a friend.
- Big SteaksZeeeVIPDined on 11/8/2014The atmosphere at NYY is great. Great options on the menu. I've been here a few times and love the feel of the place. The service was great. Only complaint was my 20 oz sirloin was way overcooked but they immediately made me a new one done as ordered.Special Features:
- Never DisapointsMarcMDined on 11/8/2014We've dined here quite a few times and have never been disappointed. I especially love the special touches, such as my initials carved on the rib eye bone. You get served on plates with Yankee players numbers on them and if your a Yankee fan you'll be in heaven. My husband had the lobster which was delicious. I would also recommend you try the brunch on a Sunday morning. Make sure you starve yourself a few days in advance, trust me.....Special Features:I would recommend this to a friend.
- Amazing!Fanatical customer serviceDocksideDined on 11/7/2014Best meal since moving to S Florida a few years ago and I have had several great meals. Fabulous service from all especially our waiter David. Will go back soon and take our friends.Special Features:
- exceeds all expectationsJefbgDined on 11/6/2014Celebrated our anniversary. First they took a photo of us and presented a hand written anniversary card at our table. Nice way to start. Jennifer our server was professional attentive and made our dinner unforgetable. Wife had a two pound stuffed lobster that she adored. I wanted the chopped steak which tasted and was cooked to perfection. The onion rings were the best we ever had. Chopped salad and creme de boulet were shared and also highly recommended. In all, this place never disappoints and excells in every category. Pricey but worth every penny.Special Features:I would recommend this to a friend.
- Best BirthdayCarolineDined on 11/5/2014The Cowboy steak was cooked to perfection and had our initials seared on the bone. The boiled lobster was mouth watering. Many restaurants overcook lobster--not so here. The Caesar salad and baked potatoes are always great along with the service.Special Features:
- Look no further!OpenTable Diner Since 2009Dined on 11/4/2014Loved everything about our dinner. My husband and I came for our friend's birthday a year ago and said we would return because the experience and food was right on point. This year we came for our anniversary. They took a picture of us upon walking in and then brought it to us in a cute memorabilia that said happy anniversary. It was nice an unexpected. Our server was pleasant, as was the rest of the staff. The food was excellent. We both got surf and turf. Absolutely delicious and made just how we asked. The only thing I didn't like was that you could smell smoke from the casino area while waiting to be seated. But that's a given I suppose since the restaurant is inside the casino. Overall a great experience and will definetly return.Special Features:I would recommend this to a friend.
- Another great dinnerSuperdineDined on 11/3/2014Thus wonderful Gourmet Temple has given me another dinning sensational. Of course with the best service from Jennifer everything was perfect!Special Features:
- TeeStormDined on 11/1/2014Amazing! Everything was absolutely perfect. What more can you say...?Special Features:
- Expensive but worth itfl2dineDined on 11/1/2014NYY is a great restaurant. Yes it is pricey! However, the lobster tails are amazing. The steak is made to order. Dessert is very good as well. Service is impeccable. They really make you feel special in this restaurant in a casino.Special Features:
- fantasticcutieDined on 10/29/2014the food, service and atmosphere were incredible. highly recommend. fabulousSpecial Features:I would recommend this to a friend.
- NYY is a must for Steak LoversJMR396Dined on 10/28/2014Great steakhouse - The steaks come with a nice chart to them but be careful if you order a Pittsburgh style as it may be slightly overcooked. She just stepping down one on your temperature if you order this way. Also make sure to try their corn side dish which is second to noneSpecial Features:I would recommend this to a friend.
- Very disappointing2nd time in a rowChristina07Dined on 10/26/2014Came once, loved it. Came again- bad meal... Thought we would try for a 3rd time for my bday this weekend. Worst then 2nd time... French onion Soup- tastes like water. No flavor at all. Cowboy ribeye- nerves throughout entire steak. Hardly edible Filet mignon- seasoning so salty the top had to be cut off to be able to eat. Creamed corn- asked how it was prepared- no mention of thyme. Dish came and was loaded with thyme. Only flavor tasted. Could not eat Asparagus- asked for sauce in side. Came loaded in sauce. Server did not come back until 20 min after meal was dropped off. For the money spent I would much rather go to Capital Grill for a meal that's never disappointed.
- WE LOVE THIS RESTAURANT !CONNIEANGELDined on 10/24/2014BEST FOOD EVERY TIME ! The help are all so kind & professional, it's a pleasure to dine there.Special Features:
- Amazing!MabelDined on 10/23/2014I tale every chance i get to go. I LOVE it! If you are look for great food and great service. Try it out.Special Features:I would recommend this to a friend.
- NYYOpenTable Diner Since 2014Dined on 10/23/2014Great selection of aged steaks as well as seafood and wine. Will definitely go back...Special Features:I would recommend this to a friend.
- Always enjoy but tonite did notinvitingu2VIPDined on 10/17/2014Your crowd which is normally lively was a little too zealous and obnoxious for my end is week dining out. For me I was really shocked how loud 1 table was.,,I did tell the mgr but it was obnoxious all throughout dinner!Special Features:I would recommend this to a friend.
- One of our favorites!OpenTable Diner Since 2013Dined on 10/17/2014Everyone is friendly and the service is outstanding! The food prepared is always great! A little pricey? Carlos, our waiter is professional and courteous and has a great sense of humor! He makes our evening very special.Special Features:
- Outstanding SteaksCinbergDined on 10/17/2014NYY by far is an outstanding steak house. We are repeat customers and each time we go it is consistantly good. I had the filet and it was so tender it melted in my mouth. The side veggies were also excellent and enough to share. The servers were very attentive to our every need. We will return.Special Features:
- DebbieDined on 10/16/2014I thought the food was very good. I've been dying to go to this restaurant for such a long time. I thought there would be more NY Yankee Memorabilia but that was so disappointing. Without the NY Yankee theme the restaruant loses on decoration. Just a bland, nothing special restaurant. For the amount of money you pay to eat there, it had no ambiance. I don't think I will be back. I rather go to Sorisi's next door.Special Features:
- Suinday brunchLovefoodDined on 10/12/2014Delicious food, tons of crab claws. Very expensive, especially since drinks are free and if you do not drink, well, that is a waste of money.Special Features:
- Date nightJmass2Dined on 10/11/2014The food was fantastic, sea bass was wonderful and steak was just as ordered.Special Features:I would recommend this to a friend.
- Buena carne excelente atención!OpenTable Diner Since 2011Dined on 10/10/2014Excelente para ir a cenar un viernes, buen ambiente, grandes cortes de primera calidad y si tienes suerte y te atiende Carlos seguro la pasaras muy bien! Todos los restaurantes deberían tener personas como el, te hace sentir como si lo conocieras de toda la vida! Sabe buscar exactamente lo que cada uno quiere para que la cena sea excelente! En general lo recomiendo 100%Special Features:I would recommend this to a friend.
- Cowboy Steak Bone InCarolineDined on 10/10/2014Try this unbelievable steak. Your initials are even branded into the bone. How delish!!!!Special Features:I would recommend this to a friend.
- Great service and foodAdamDined on 10/3/2014We enjoyed a romantic Anniversary dinner here. The Filet Mignon was so tender you could cut it with a knife. The desserts are designed for two or three people to enjoy. The service was top notch as well. The waitstaff was available when needed and they toped off drinks without asking.Special Features:
- 9999VIPDined on 10/2/2014THE SERVICE WAS EXCELLENT. I HAVE BEEN TO THIS RESTAURANT A FEW TIMES, BUT THIS TIME THE STEAK WAS JUST OK. NOT NEARLY AS GOOD AS BEFORE.
- Simply the bestLattegirl10Dined on 9/30/2014I visit NYY monthly so we obviously like this place. My last visit wasn't as pleasant as others. It this time it was great. The two guys on the grill who handle the meat are wonderful at there craft and super friendly. I love being able to see them prepare the different cuts of meat. The table servers are super friendly and always accommodating . The salads, steaks, and sides are always delicious. The desserts are delightfully made with aesthetic appeal and are always soooo yummy .Special Features:I would recommend this to a friend.
- CarolSalonXOBocaDined on 9/28/2014Everything was Great as always. One of our favorites!Special Features:
- NYY STEAK IS THE BEST!!!TonyHBDined on 9/28/2014The steak was phenomenal.The best I've ever had and I've had many. You must try the fillet, it melts in your mouth. my favorite restaurant in the world. NYY steak is out of this world. The service was also top-notch.Special Features:I would recommend this to a friend.
- Great Food and Great Service!DennisDined on 9/28/2014Our food was prepared exactly the way we wanted it and the service was great! Margarita had the staff set up a nice table for us by the Wine and took a picture of the group when we came in. Carlos the waiter greeted us when we came in and handled our drink and food orders making sure that the food came out timely and exactly the way we wanted it.Special Features:
- CookOpenTable Diner Since 2012Dined on 9/26/2014After 3 attempts of cooking a medium steak, I gave up on the kitchen ability to get it right. They did not get that a medium steak is warm pink inside not blood red. The manager (Michael) and server (Jeffery) was very professional and tried their best to get it corrected so happy with their performance with regards to the matter. This is experience was the only bad in several visits to NYY.Special Features:I would recommend this to a friend.