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Latest Headlines
Untethered is better. We love our smartphones, tablets, Bluetooth headsets, wireless keyboards and mice, wireless speakers, and ever more gadgets that connect us to work, family, friends, entertainment, and emerging applications in areas such as health, education, and energy consumption. With 4G offering fantastic performance, many users are cutting the cord to their wired broadband connection, electing for one monthly broadband bill instead of two.
Despite reports that special access is somehow a secret monopoly, today's reality is that the business market served by special access services is robustly competitive--and many Americans (including businesses) have already abandoned it.
Network Functions Virtualization (NFV) explicitly targets the two biggest problems facing network operators: bringing costs in line with revenue growth expectations and improving service velocity. But it also has the potential to fundamentally change fixed network economics.
How much does Carrier Ethernet service cost? That's like asking how much a car costs. The answer is similar--it depends on what you need and what you can afford to spend.
Sometimes it's funny to watch the relationships between a network equipment vendor and their customer. In most areas of business, the customer is king. Not in mobile infrastructure. In our business, the OEM tells their customer what to do... and the mobile operator has no choice. With 2G, 3G, and 4G in multiple bands, networks have become so complex that 3GPP standards are not enough.
Fear of the unknown can hold back American innovation and economic growth in the form of those who invoke bogeymen to scare consumers away from technological advances. That's happening today, as a dialogue is just beginning on how to upgrade and modernize the nation's old telephone networks to next generation high-speed Internet networks.
T-Mobile made three announcements today: 157 million LTE population coverage, the new Jump device program and family plans for non-contract customers. The general expectation was that T-Mobile would announce the 100 million LTE population coverage milestone by mid-year 2013. Instead, T-Mobile topped that by announcing 157 million population coverage, which came as a welcome surprise and shows how T-Mobile has executed over the last year.
It's summer now and that can mean only one thing--an inability to focus. Maybe it's just me, but between the change in weather, impending vacations and the need to get up super-early in order to watch the Tour de France, I'm having a tough time dedicating too much brain power to any one technology or market theme. Bear with me, then as I run through some of what's been keeping me, and the rest of the Current Analysis crew, busy over the last month or so…and what will likely be keeping us busy into the rest of the year.
Small cells are starting to look like Token Ring. Or Beta Max. Or PBB-TE. What do these technologies have in common? They were all technically superior to the solutions that ultimately relegated them to oblivion.
With 2012 being a breakthrough year for LTE and deployments gaining momentum, subscribers will begin to sign up for 4G LTE services in volume this year (2013). The emerging factor that is driving and will continue to drive the consumer take-up in the short term and beyond is the embedding of LTE technology in consumer devices.
Press Releases
- Zayo Adds Peak to Its Connect to the Cloud Platform
- Amazon to Debut the Highly-Anticipated Dramatic Comedy Mozart in the Jungle on December 23 in the US, UK and Germany
- Comcast Business extends fiber network to bring multi-gigabit Ethernet services to commercial areas in Albuquerque and Santa Fe
- FairPoint Strikers Hold Two Thursday Actions: Montpelier Rally, Boston Protest
- More Press Releases
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Sarah Carnell,
04 December 2007 10:28
To see a sample of this week's MCN, click here In this week's MCN read how Troy Bayliss blasted the Qatar lap record on the Ducati 1098 in the World Superbike test. Also in this edition, available from Wednesday, December 5, 2007, Valentino Rossi finds pace on Bridgestone tyres despite his hand injury. Also in this edition: Ducati 30,000 celebrates ...
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November 28, 2014
NEW YORK (AP) - Batman creator Bob Kane's own copies of the Caped Crusader's earliest appearances are going up for auction.
ComicConnect is selling Kane's file copies of Detective Comics Nos. 27 through 45 and Batman Nos. 1 through 3. The auction house declined to put an estimate on their value, saying such items rarely come up for sale.
The comics come from the collection of Hollywood screenwriter Bob Underwood.
The sale also has a nearly mint copy of the first Incredible Hulk comic book. The 1962 issue is one of four copies known to exist. It could bring $300,000.
There's also a 1942 Archie comic book. Archie No. 1 marked the first time the red-headed character appeared in his own magazine. Its pre-sale estimate is $150,000.
The 5-session auction begins Monday and runs through Aug. 29.
Copyright 2014 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or firstname.lastname@example.com.


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Why it must be expanded and defended.
The Drone Campaign
Ryan Mauro is a fellow with the Clarionproject.org, the founder of WorldThreats.com and a frequent national security analyst for Fox News Channel. He can be contacted at firstname.lastname@example.com.
Getting the Finger from a Moderate Muslim – by Robert Spencer
Robert Spencer is the director of Jihad Watch and author of the New York Times bestsellers The Politically Incorrect Guide to Islam (and the Crusades) and The Truth About Muhammad. His latest book, Arab Winter Comes to America: The Truth About the War We're In, is now available.
Duke's Jeremiah Wright – by Mark D. Tooley
Mark Tooley is President of the Institute on Religion and Democracy (www.theird.org) and author of Methodism and Politics in the Twentieth Century. Follow him on Twitter: @markdtooley.


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This new public pavilion in Winnipeg's Old Market Square is more than a bandshell. It's an example of how R+D can influence the urban environment.
Winnipeg, Manitoba, Canada / 5468796
BGBX / 5468796 Architecture
ARCHITECT offers architecture news, market intelligence, business and technology
solutions, continuing education, building products, and other resources for practicing
Copyright ©
2014 Hanley Wood Media, Inc. All rights reserved.


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Traditional banner ads can be frustrating. They're easy to ignore. And all too often, the landing page on the other side of the click doesn't fulfill the promise of the ad.
So why not try something new, like placing an ad on Facebook, where captive users are forced to see it right there in their news feeds?
That's Virgin America's strategy. But is it anything new?
Despite the hype, social media ads are rarely different than traditional banner or pay-per-click ads. The landscape…
...continue to read "Why Virgin's Banner Ads Work, Even on Facebook!"
Holidays are a great time to advertise. Because of the emotional context, marketers know people will be especially attracted to holiday-themed ads. Valentine's Day is no exception: You can almost set your clock to the sudden rush of banners strewn with cheesy hearts, bears and candy kisses.
Banner ads, once clicked, usually evoke the confusion of Alice's rabbit hole more than the come-what-may optimism of Forrest's box of chocolates — either way, you don't know what to expect.
Grabbing attention is tough, and…
...continue to read "When a Banner Ad Becomes a One-Click Stand"
It was a bad moment. I felt like "PC Guy" from the "Get a Mac" commercial was trying to sell me an Apple product. It gave me the heebie-jeebies.
It all started when I checked my email and found an email from Apple with a subject line that said, "The new Mac Pro. Now with 8 cores standard."
Like many email users, I don't automatically enable HTML images. So, I have to click to allow the images to be shown. The result:…
Even giant e-tailers like Target.com can miss the mark now and then. Despite big budgets, keeping track of everything can be a nightmare to manage. But if you're going to place Pay-Per-Click (PPC) ads, it's absolutely critical to follow though and check the links. The customer experience should be as effortless as possible, and if PPC ads don't bring the visitors where they intended to go, they're just one click of the "back" button away from your competitors. And if you…
...continue to read "Just a Bit Off Target With Pay-Per-Click"
While searching for new sneakers, I decided on a pair of Pumas. I love their style and color options, and they always have the newest selections. The same goes for their website. It's chock full of flash — literally. I normally don't mind the extra attention to design — in fact I appreciate a beautifully designed website — but Puma.com has made it difficult to find any products.
Landing on the homepage, I was hypnotized by the Flash and interactive design, which must…
...continue to read "A Simple A/B Test Suggestion for Puma.com"
Marketing Sherpa recently tested click-through rates for anchor text links in email. They found that "Click to continue" works far better than "Continue to article" or "Read more". But why?
Copyblogger's Brian Clark concludes, "Not only should you use actionable anchor text if you really want someone to click, but you should also tell people to take the exact action you want them to perform in order to get the best response."
Sure, but there's more to this story than just telling…
...continue to read ""Click Here" Works (Better Than Other Generic Terms)"
Now that you've seen Parts 1 and 2, where we found that the smartest way to persuade early-stage customers is to educate them, let's focus on how to provide a consistent experience for them.
As we look at how Cabelas.com and BassProShops.com prepare to catch the Early Bird customer, consider the following:Relevance — If they're not ready yet, don't get carried away. (Is your website proposing marriage on the first date?) Screen Space — Early Birds need to know that they're welcome, right from the homepage. Give…
...continue to read "Screencast: Hunting for Early Bird Persuasion, Part 3"
Now that you've seen Part 1 — you did see it, right? — you should have a handle on the basics of selling to early-stage online shoppers. They may not be ready to "Buy Now!" but giving these Early Birds the information they need, when they need it, will ensure they come back once they are ready. One of the smartest ways to persuade early-stage buyers is to educate them.
Take hunting, for instance. While an experienced hunter may know exactly…
...continue to read "Screencast: Hunting for Early Bird Persuasion, Part 2"
Website visitors are impatient. They have high expectations. Since options are abundant, they're in control. They hold the power. If your visitors open their circle of trust because you engage them with persuasive copy or links, you have a limited opportunity to meet exceed their expectations.
Each click represents an expectation. The visitor expects that this scent will follow through to the next page, and that she'll be brought to a page that specifically offers the experience she was promised. When…
...continue to read "Are You Giving Visitors the Bait-and-Switch?"


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See the styles that Hollywood is loving – Tyra's trench! Katherine's
ikat topper! – and then get the look for less. By Melissa
Credit: Jim Spellman/WireImage
Updated: Tuesday Apr 15, 2008 | 06:00 AM EDT
More from PEOPLE
See More News
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The Flawless star lives up to her billing in a trim white Chanel
coat topped with a jeweled belt at a N.Y.C. screening for the film.
Copyright © 2014 Time Inc. All rights reserved. Reproduction in whole or in part without permission is prohibited.


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Kickass Life-Hacks
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Think She's Cute? Just You Wait!
15 DIY Projects for Your Man Cave
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16 People Fortunately Saved from Their Horrible Tattoos
13 Sentences That Never End Well
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Prepare to Have Your Mind Blown
The Men and Women Who Live Off The Grid
Scientists Who Claims To Have Proof About The Existence Of God
13 #ALSIceBucketChallenges That Went Hilariously Wrong
10 Notable Extinct Dog Breeds
Scientists Solve the Mystery of 'Melting' Starfish
What This Blind Autistic Boy Did On Stage, Left Everyone Numb!
The Hairiest Girl in the World
This 3 Year Old Will Leave You Stunned
Entire Restaurant Staff Quits on the Same Day
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AHHH! 13 Bone Chilling Pictures of Horrifying Hell Beasts
These 3 Girls Will Blow You Away


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Fabulous New ROGER CORMAN BookPosted by admin on October 6, 2013
This is such an amazingly good book. Highly recommended. Go out and buy it now!
This is such an amazingly good book. Highly recommended. Go out and buy it now!
A great friend, colleague and supporter of BOOBS & BLOOD, IRENE VILLALOBOS died too soon and too young. Always the life of the party, always pure IRENE. We love this very typical posed picture of IRENE (taken at the BOOBS & BLOOD FILM FESTIVAL, the NEW BEVERLY CINEMA, way back in 2010). Though she may be gone, her spirit remains. Take care where-ever you are IRENE.
Even though the 1933 KING KONG was made after the Hays code was put into effect (1930), the code was basically unenforced until years later. That's why we can see the beautiful FAY WRAY either (very briefly) topless or being completely bra-less for the majority of the film. Both these things would be unthinkable shortly after and remain in effect for over another 30 years.
Everyone here at B&B are big, big fans of the work of ELLEE JANE. If you've never heard of her before check out her recent & stunning photo shoot with Ken Wallace. Fabulous work.
Hope to see all our old friends at MONSTERPALOOZA this coming weekend (April 12-14). As usual we'll have a table there – selling exclusive B&B T-shirts plus this time a whole host of rare memorabillia (both BOOBS and BLOOD themed). So if you want to buy a rare TARANTINO "New Beverly Grindhouse Film Festival 2007″ T-shirt or a plush 1976 KINK KONG, or rare PINK and NIKKATSU Japanese DVDs then come on over and see us.
Plus we're launching the unique HOLLYWOOD HORRORFEST 2013 – the only festival that actively helps you sell your film. Check out the website for more details (it sounds like a great event).
And check out what we did at last year's MONSTERPALOOZA too – it was a blast!
Michael Winner – RIP (1935-2013). Personally we think he made some outstanding movies – mostly between 1965 – 1977. Amongst his best works are THE JOKERS, HANNIBAL BROOKS, the classic THE MECHANIC, THE STONE KILLER, the first (and best) DEATH WISH and the often derided THE SENTINEL. Quite an amazing body of work.
We were shocked and devastated to hear that one of the world's greatest actors (and our all-time personal favorite), JON FINCH died recently in the UK. Never heard of him? Well that's probably more to do with Mr Finch's reluctance to become a star, often turning down roles that other lesser talents would have sold their souls for. And though we never met him, Jon Finch sounded like quite a guy, and a truly great man.
I first came across his acting talents when, as a young kid of 13, we were taken to our local Odeon cinema on a school trip to watch what was only described as… a "Shakespearean" film. That's all we knew, and most of us were understandably grumbling all the way to the cinema.
It was a big cinema. And kids from neighboring schools were also in attendance. Probably around 500 of us. What we didn't realize was that the Shakespearean movie in question was Polankski's MACBETH. Yes, that version of MACBETH.
Holy hit! I've never seen an audience so unprepared and so devastated and so enthralled and so completely won over by a film than at that time. The film shocked us all to the core (we were only 13 and this was before VHS and DVDs so we hadn't seen many "adult" films). Believe me – we were all Jon Finch fans from that day forward – or at least I was. As Macbeth, he was magnificent, showing both the strengths and more importantly the weakness of a deeply flawed man. Plus it was the role that led him to work with Alfred Hitchock in FRENZY.
Through the 1970's Finch worked with many of the world's great directors – including John Schlesinger, Roman Polanski, Alfred Hitchcock and Ridley Scott – starring in a host of highly acclaimed films such as "The Final Programme", "Macbeth", "Frenzy", "Death on the Nile" and "Alien" (more on that later). He was even offered the role of James Bond (after Connery's last turn in "Diamonds Are Forever") but declined the offer, preferring to remain relatively a private man. In the mid 70's, when most actors would be eagerly moving their career ever onward, Jon simply did what he wanted to – and took time off from acting to race cars professionally for a few years. Then he went back to work, usually making the occasional movie or TV show every year or so.
Then Ridley Scott came calling in 1979. Jon was asked to play the role of Kane in the classic ALIEN. Sadly Jon fell ill on the first day of the shoot and was hurriedly replaced by John Hurt. Years later Scott repaid his debt to the great actor by casting him as the Catholic Patriarch of Jerusalem in the 2005 epic KINGDOM OF HEAVEN.
Jon Finch was never driven or career-minded. In a recent interview he told Shock Magazine "I never wanted to be a big star. I usually do one film a year, so I always have enough money to enjoy myself and keep myself out of the public eye. It's a very pleasant life, not one of great ambition."
Could Jon Finch have been a household name by now? Absolutely. So why wasn't he? Because Jon Finch played the game his way – and for that we love him.
Do yourself a favor and watch MACBETH tonight.
RIP Jon Finch (1942-2012)
Since we've been talking about the Shaw Brothers/Hammer, Hong Kong/UK co-production "Legend of the 7 Golden Vampires," it made me think of the Indian/UK follow-up film that was never made – "Kali: Devil Bride of Dracula." Love the promotional artwork created by the late great Tom Chantrell – outstanding design.
Well I thought it'd be fun to post other promotional artwork for Hammer projects that never made it into actual production – including NESSIE and WHEN THE EARTH CRACKED OPEN. Enjoy.
Way back in the early 1970's the British Milk Marketing Board created a series of cinema ads featuring location reports from several major feature films (incl. Bond's "Diamonds Are Forever" and "Live & Let Die"). Each one showing the cast & crew enjoying the benefits of drinking milk – masses of the stuff (check out the large glasses). Thanks to YOUTUBE we can enjoy these classics all over again. In this case we're showcasing one featuring behind the scenes footage from Hammer's 1974 Kung-Fu/Horror mashup "Legend of the 7 Golden Vampires." Enjoy!


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We can protect our schools, our students, our communities, and our profession - if every PSEA member goes All In.
Every PSEA member can contribute. Every member can make a difference to protect our schools and professions.
The All In logo is a call to action.
Support pro-public education candidates: Find PSEA's Voter Toolkit at www.psea.org/vote2014.
Speak up for public schools:
Oppose Gov. Corbett's latest pension attack targeting women and new employees. Send an email now.
Learn more at www.psea.org/pensions.
Tell legislators to oppose bills prohibiting voluntary payroll deduction. Send an email now.
Say NO to a statewide authorizer for charter schools: Email your state senator NOW. Urge him/her to vote "NO" on Senate Bill 1085.
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I cry easily: Aamir
The Bollywood actor Aamir Khan has said that he breaks into tears easily. He told the media that he's quite emotional. Aamir Khan addressed a press conference on Saturday during the launch of the title song of his much awaited television series—Satyameva Jayate.
Aamir Khan has said that the television show helped him a lot in getting connected with the countrymen. He has also said that there were many moments wherein he even cried while shooting the serial. Further he mentioned that after acting in this serial he got to know as to how to accept people who don't have similar ideas. The serial made him a better person, he added. When asked about the secret behind his perfect health, Aamir Khan has said that he would eat ragi malt regularly that keeps him fit and healthy.
It may be noted that the television series Satyameva Jayate is supposedly going to remain as one of the ambitious projects of Shahrukh Khan. Speaking about the show, Aamir said that Satyameva Jayate would be focusing on the problems being faced by an average Indian.
Already a hype has been created over this programme and people are eagerly waiting for Satyameva Jayate.
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Portland Marathon Event Directors' College
Portland, OR | Oct. 1-4, 2014
A Conference for Large and Small Events
Join us for the 24th edition of the Portland Marathon Event Directors' College (West Coast) in conjunction with the 43rd Annual Portland Marathon! It's sure to be an event to remember!
New Conference Location:
Portland Downtown Hilton
921 SW 6th Ave Portland, OR 97204
NEW VENUE! The Hilton Hotel 23rd Floor Skyline Room:
An interactive and educational experience, our Event Directors' College is primarily a "tactical" hands-on workshop where the details of how to put on an event are reviewed and discussed. See Sample topics.
Attention Exhibitors
Spaces start at $1,350.00 and includes general registration for one representative and a 6×8 table space reserved for your company in the Trade Exhibit Room for Exhibitor supplied display, adjoining the conference (full access to all participants). Panelist opportunities may be available. Limited spaces available while they last. View sponsor and exhibitor opportunities here.
Contact Mamie Wheeler, email@example.com for more information!
Why you can't miss this invaluable
3-day workshop:
- It's the only event directors' college that focuses 100% on events from the hands-on/tactical perspective
- Top quality guest panelists, with expertise in sponsorship, event management, event directing, administration, marketing, public relations, to name just a few
- The best assemblage of industry representatives in the world with years of event directing experience and expertise
- A make-up of Event Directors from small to large events, willing to openly share and learn
- A conference coupled with a marathon event where you can see inside the event
- A place to learn the nuts and bolts of event management and the secrets that only experience can teach
- A presentation format where participants can ask questions and join in the dialogue
- Networking, social events and participation in many of the scheduled Portland Marathon events as a spectator, VIP, volunteer or participant.
- All kinds of other 'special goodies'
Last Year's Panelists & Speakers
Richard Benyo, Editor, Marathon & Beyond, Napa Valley Marathon COB
Cliff Bosley, Race Director, Bolder Boulder 10K
Earl Blumenauer, U.S. Congressman and Marathon Runner
Jeff Galloway, Author; Contributing Editor, Runner's World
Steve Hamilton, President and Founder, Hamilton Events
Judy Ikenberry, Race Central, finish line and race results company
Scott Keenan, Event Director, Grandma's Marathon
Wally Kastner, Past Event Director, Big Sur International Marathon & Carmel Half
Drew Mahalic, Executive Director, Oregon Sports Authority Foundation
Patrice Matamoros, Race Director, Dick's Sporting Goods Pittsburgh Marathon
Martin Rudow, Editor, Northwest Runner
Beth Salinger, Endurance Marketing, Chief Event Officer
Les Smith, Event Director, Portland Marathon
Julian Smith, Event Director, Cooper River Bridge Run
Allan Steinfeld, Past Event Director, NYC Marathon; CEO, NY Road Runners Club
Mamie Wheeler, Portland Marathon Medical Director & Assistant Event Director
Franz Wunschik, Security Expert
College Kick-Off Party | 6 – 10 p.m.
If you make it to Portland in time, please join us for food & drinks and mingle with other attendees at this Open House hosted by Leslie Jordan, Inc. At the Red Star Tavern – 503 SW Alder, 97204 (a few blocks from the Hilton on SW 5th & Alder)
Check-in | 8:00 a.m.
Breakfast hosted by Next Events Productions
Welcome | 8:30 a.m.
Session One: Introductory Panel | 8:40 – 10:15 a.m.
What did we learn in our industry over the last year?
New issues • Boston & NYC impact • Industry Trends • Trading Vital Information • Competitors • Predators • That $10K Secret
Session One Continued | 10:30 – 11:45 a.m.
Emergencies • Contingencies • Security • Insurance
Lunch | Noon
Topic: What you need to know about Social Media
Session Two | 1:30 – 2:30 p.m.
City Issues on Cost Recovery • Politics • Economic Impact • The Importance of Community Involvement • Networking Opportunities
Session Three | 2:45 – 4:00 p.m.
Charities • Volunteers
Announcements 4:00 p.m.
VIP Evening River Cruise | 6:30 – 9:15 p.m.
Join us for a very special VIP reception and networking reception aboard a private evening river cruise! Transportation will be provided by Blue Star Charters. Bus leaves the Hilton at 6 pm. Board the bus outside the Hilton on Salmon between Broadway and 6th at 6:30 pm.
Continuing Check-In | 8 a.m.
(for those who did not register on Thursday); Breakfast hosted by Next Events Productions
Session One | 8:30 – 10:45 a.m.
Small & Large Event Management & Organization
Session One Continued | 10:30 – 11:45 a.m.
Leadership • Board of Director issues • Budgets • Income sources
Lunch | Noon
Presentation by Martin Hsia
Hosted by Next Events Productions
Intellectual Property Rights and Pitfalls
Session Two | 1:30 – 2:45 p.m.
Event Technology I
Follow up on Intellectual Property • Innovations & ideas
Session Three | 3:00 – 4:00 p.m.
Event Technology II
Applications and Practicalities: Improve an event of any size
Announcements | 4:00 p.m.
VIP Cocktail Hour & Reception
Enjoy cocktails while you chat with new friends and old! The cocktail hour is brought to you by Race IT!
VIP Dinner | 7:00 p.m.
This is one of the most looked forward to events of the week! There will be an awards ceremony, and plenty of food and fun. This dinner is brought to you by Active Network and RaceIT!
Presentation of the Event Director of the Year Award
Brought to you by Race IT
NOTE: Yom Kippur: In observance of Yom Kippur, the Portland Marathon has arranged the opportunity for you to join local services within walking distance of the EDC, hosted by Leslie Jordan.
Breakfast served 8:00 a.m.
Hosted by Next Events Productions
Session One | 8:30 – 9:30 a.m.
Author/media/athlete Panel
Help us look at ourselves, our event and the industry • Understanding elites
Session Two | 9:45 – 11:45 a.m.
Sponsorship • Branding • Analysis of your event- Large or Small • Details often overlooked, from A to Z • Merchandising • Expos
Lunch | Noon
"Political Networking"
Congressman Earl Blumenauer
Hosted by Next Events Productions
Session Two Continued | 1:30 – 3:10 p.m.
More on Sponsorship • Memberships • Legal issues • "Is 'Green' now a wash?"
OMSI VIP Evening | 6:30 – 9 p.m.
Evening Dinner Reception brought to you by Chronotrack
An evening to remember at the Oregon Museum of Science & Industry. Transportation will be provided by Blue Star Charters. Bus leaves the Hilton promptly at 6pm. Board the bus outside the Hilton on Salmon between Broadway and 6th.
Distribution of Class Photo sponsored by Alanic
NOTE: Yom Kippur: In observance of Yom Kippur, the Portland Marathon has arranged the opportunity for you to join local services within walking distance of the EDC, hosted by Leslie Jordan.
SUNDAY: MARATHON DAY – 7 a.m.- 3 p.m.
Join us at the Finish Line VIP tent for breakfast, lunch, and a rousing good time!
VIP tent is located at SW 3rd and SW Main St.
It's all in Portland… and you're invited!


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pizzeria corvina in round rock
Appears owners of 219 and another company have come up with a new concept ,Its a coalfire pizzeria/wine bar and it just opened.Havent tried it yet but the prices range from $8 to $28.Sounds like a great concept and they seem to have a happy hour from 3-7 that will attract the dell people.The place is right next tto the third base in the round rock crossing shopping center off 1-35.Lets hope its a decent place as round rock can use more places to eat and drink.
Tonight i tried pizzerina corvina with my family and heres the scoop.they are owned by 219 and some forner owners of main st grill in round rock and serve coal fire pizza and have great happy hour apps.the place is modern inside and the happy hour was still going on when we arrived.I tried the calamari stufed with sausgae app and my wife had the coal fire wings and all were done in the oven and they both were tasty.they have 16 beers on tap.My son had a sausauge and pepperoni pizza and my wife had a pruscutto one and i had a home made meatballs with fetuccini and all 3 were delicious,the pizza was the way a ny pizza is made ,thin with a slightly charred crust.they just opened and havent advertised much yet.its the type of place needed in round rock.they hope to eventually have sandwiches for lunch.
re: nytexan
I just ate here and really loved the pizza. It had a crispy, slightly charred crust which was chewy but not too chewy. The pizza we got had a variety of olives and good-quality italian sausage. For a starter, we had prosciutto-wrapped mozarella. The server told us they make their own mozarella--it was good, but I think anything would be good wrapped in prosciutto so that's hard for me to judge.
Other things I liked: the atmosphere--it's very small and intimate on the inside and has nice patio seating--much warmer than you would expect from the generica strip center in which it's located. We got a glass bottle of water for our table. And our server was helpful in picking out wine.
re: nytexan
I had lunch there today. This is the first pizza in Austin that I would drive out of my way to eat. The crust was thin and charred just right, not burned. My only complaint is that they only have 1 size, too small to share, but too large to eat the whole thing and have an appetizer and/or dessert.
Finally a good restaurant in Round Rock for dinner and happy hours for those of us used to having to drive into Austin for the same. 16 (good!) beers on tap, a great wine list, delicious coal-fired pizza and an interesting menu. My wife and I and some friends enjoyed happy hour on the expansive, shaded outdoor patio there this week in our first visit. The server was very knowledgeable and her recommendations for wine and the tapas-style appetizers were spot-on. Friends joined us with their kids later, we tried most of the appetizers on the menu and all were delicious. We had a few different pizzas from the menu for dinner - all were delicious and perfectly cooked. Highly recommended.
Well, after reading the reviews here, my wife and I tried this place for dinner. The good news is that we agree with what's been said here. We had a proscuitto pizza with fontina and arugula, and it was very good. The pizza crust is delicious, and is probably the best I've had in Austin. We'll go back for the pizza again and again. Luckily, we live not too far from here.
I also had the Fettucine di Mare, which is basically what we used to call spaghetti with white clam sauce in the Bronx where I grew up, and it was also delicious. It had clams and mussels, with fettucine, in a white wine and garlic sauce. I loved this dish, and will have to try the other pasta dishes also.
Service was good, attentive and friendly, without being overbearingly friendly. The waitress described the pizza crust as being a bit charred--no doubt warning us that instead of the cardboard usually passed off as crust by the chains, theirs has taste. We will be back many times, I think.
While most restaurants are lowering their prices, the folks at Pizzeria Corvina think they can get away with charging $28.00 for a chicken half and some potatoes, and $13.00 for a glass of Louis Martini cab. A glass of Louis Martini should go for $7.00 to $9.00 and Roaring Fork charges about $17.00 (which is still kinda high) for a chicken half dinner and the restaurant isn't in the Target parking lot in Round Rock.
re: trask
The things on the menu that are highly priced is the above mentioned chicken, and a Bistecca (prime t bone) for $36; they have a fish dish that's at market price, which I presume will be around these levels too. The salads are $8 to $10; I haven't tried the Caesar salad here, but a good one (not the crap that's served in most places) is not outrageous at $8. The rest of the food menu is, I think, reasonable. The pizzas are $10 to $14, and the pastas are $11 and $13.
re: rajat
My point is that why would you open a restaurant and have your big ticket items not end up on your product mix. Why have it on the menu if it won't sell. It correct that the rest of the food menu isn't unreasonable, but the prices on the wine list are unreasonable. Would you buy a $25.00 glass of wine (Cassanova di Neri)? It is a Brunello and it is worth $25.00 but nobody will buy it, and the cheaper wines are marked up way beyond the norm.
re: trask
I wasn't disagreeing with you; the prices on those two items are so far out of the median, it seems a little unbalanced. Not sure what it will take for me to try the Bistecca at $36 (I guess, if someone raved about it enough, I would try it).
Can't tell about wine prices because I know little to nothing about the topic; but the beer prices seemed reasonable. On the other hand, I didn't try any of the German or European beers.
re: trask
most people im sure go for the pizza and no one twists your arm to order the dinner items or a expensive glass of wine.you can also buy bottles at retail price and i think they may charge the corkage fee.i do agree the prices for the high end items i would try but they position themselves as a pizza.wine bar.
re: trask
Want a good deal on a chicken half and some nice wine?
Head on over to Sam's barbecue at Poquito and 12th st.Stop at the corner store diagonally across the street and get a nice bottle of Ripple.Sam's has no corkage fee so the sky's the limit on your wine choice.
Now get yourself a chicken half for about 4.75 and retire to the al fresco dining area on the east side of the little bungalow.Kick back and watch a variety of street scenes unfold.Enjoy your oak smoked chicken and delicious bottle of Ripple.
You couldn't be further from a Target shopping center and the family that owns Sam's will treat you good as gold.
re: scrumptiouschef
Fred G Sanford and I both wish they still made Ripple...
re: trask
Trask, you have to pay better attention to their wine prices. The Louis Martini was the NAPA cab, not the cheap Sonoma cab that you are obviously confusing it with. Corvina's wine prices are about the lowest in town, considering that they give you a THIRD of a bottle served in a quartino and Reidel glasses. I'm in the wine biz and I know that the wholsesale price of the Martini Napa cab is $19.50, so a third of bottle served to you for $13 is just two times the cost. Pretty cheap if you ask me. $25 seems high for a glass of wine, but please tell me where else you can find an extremely well regarded Brunello like Casanova di Neri (which won Wine Spectator's Wine of the Year a couple of vintages ago by the way!) for $75? They had also been open about a month when you visited and they have responded to criticisms like yours by taking the Bisteca, Chicken and Fish off of the menu.
re: winknow
Gave Pizzaria Corvina another shot the other night. The food and service were both good and the prices are more reasonable. No more $25 entrees! It's good to see them adapting to the neighborhood.
Finally got to try this place tonight. We had a large Peroni, large Austin Amber, the meatballs and wings to start. the meatballs were really good and served with ample marinara and bread for dipping. The wings were unremarkable and not something I would order again.
We also had the Quatro Tutto (pizza w/pepperoni, sausage, olives. red bell pepper & mushrooms) and the seafood pasta. The pizza was great. The pasta is house made and served VERY au dente which is not to my bf's liking. They tried twice to re-do it and took it off the bill and gave us a coupon to come back for a free pizza or pasta. Service (even before the pasta) was great. Super friendly and attentive.
We'll definitely go back. Happy hour is from 3-7 and includes $5 tapas and discounts on the 16 beers on tap and $1 off many of their wines.
re: amykragan
"The pasta is house made and served VERY au dente which is not to my bf's liking."
Is it possible for fresh, house made pasta to be al dente? I've always thought that only dry pastas can come out al dente.
re: trask
I always thought it was the opposite: that you want freshly made pasta cooked "al dente", or firm; whereas, dried pasta, if you cook it that way, just gives you a chewy and unpleasantly dry middle. Of course, you never want pasta to be mushy like baby food...
I'm one of the people that likes fresh pasta to be firm and al dente, whereas the dried pasta, I find, should be cooked a little bit longer than what the box usually recommends.
My BF and I ate here last night. I was pleased overall. We started with the capreze salad. I thought it was very bland. But, the entrees were a completely different story. I had the Bianca Funghi, pizza with lots of cheeses, mushrooms, onions, and spinach. BF had the seafood linguini with marinara. Both were really good. The marinara wasn't spicy, but I thought it had a great flavor. I'd definetly go back.
i spoke to the mgr and the more expensive items will be offered as specials only and they will add more pastas and pizzas.they do serve panini sandwiches for lunch..
I made it over to Corvina last night-thanks NY Texan for posting about this. I probably get to 2-3 Express games a month, and they are open till 10. Ate my dollar hot dog, enjoyed 6 innings or so and got down to Corvina.
Honestly, I'd recommend it just for the service. How many times do you get to a restaurant fairly close to closing and the staff all but sneers at you? Corvina acted like we were the first table of the night! I generally like to stick to the basics in a new restaurant, so it was pizza all around. I had some pepparoni pie with mushrooms, it was...well, it was delicious. my only quibbles would be the caprese was average, the dessert, some sort of gateau, was a bit on the small side. otherwise a total winner.
re: NWLarry
We unfortunately had a not so good experince here, it was from begining to end.... of things going wrong and our food was just so so and we had to settle for other things due to not having certain items. BUT we should know better then to read hype and get our expectations to high.....we probably won't be back. I feel we could of went to a chain restaurant and received similar food, sad to say, but true for us.
re: familyof3
im sorry you had a bad meal but i only posted here as ive been there 5 times and each timei had a good meal.As a born and bred nyker im picking about pizza and its the way it should be not like most of the sub par pizza here in austin.Did you let the staff know your disappointment and did they offer to bring you something else?If you think its comparable to chains then your not sued to ny style pizza.Im not sure what they didnt have as you werent specific.Unless its horrible I usually give a palce a 2nd chance.I do know the staff is very accomodating from past expriences there.
Finally made it to pizzeria corvina. I'll be upfront and say that I normally try to avoid anything with any combination of the words char or coal. That includes grills, Top Notch, power plants, etc. The wife had been in the mood for a thin pizza (another least favorite of mine, I'm a deep dish Chicago guy) so I agreed to try it out.
We were both disappointed. Our large salad was quite small and their citrus vinaigrette had no flavor. We shared a Bianco Funghi pizza. Immediately all I could taste was the char on the crust. The non-charred crust closer to the middle as a lot soggier than I was expecting and just "meh". I thought the toppings had a good flavor, but I couldn't get past that char. I thought my wife would like it but she found the char on the crust to be an overpowering flavor to the point where she couldn't even taste the toppings. I shrugged and told her that some people think that's how pizza should be. The only saving grace of the meal was that we didn't feel like we had overeaten.
Considering we can get far superior pizza from Nikki's, Reale's, or Baris, we probably won't be back.
re: Carreras Pizza
I liked them because the restaurant had a nice atmosphere with good food @ pretty reasonable prices - especially durring happy hour, that is usually when I went (about once a week).
They had super cheap tap beer, like $1.5/pint and $2.00 for a growler, and $2 off glasses of wine. The beer selection was pretty standard cheap american beers like bud and shiner, but that was fine with me (I am not too picky about beer), and their wine selection seemed nice (they had several bottles on some sort of tap system, which was cool). They also had cheap happy hour app. specials, I think it was a list of ~6-7 different apps for $5. That menu changed periodically.
After work, we would go in, I would grab a big beer, the wife would get a glass of wine, we would split an app. and a pizza and enjoy a nice meal for ~$25 /w drinks.. that is a great value and hard to beat.
Good luck with your restaurant, I hope you do choose round rock, we dont have a ton of nicer places to eat there.
re: Carreras Pizza
The pizza was really good. I'm from Chicago where we have a great supply of excellent pizza and I haven't found anything really good in Austin.
re: Carreras Pizza
They had a really nice selection of artisan pizzas (my wife's favorite was with fontina cheese and proscuitto on top, with argula and truffle oil!! yikes!). The crust was well done and I liked most of them. Obviously not what we would consider NY style pizza, although it wasn't deep dish either.
I don't know if that's a bad spot for a restaurant, but there seems to be other bars and stuff there. Not having to worry about parking was certainly nice. Atmosphere was nice. I don't know if they were counting on having a lot of high-end wine sales because that's probably not as likely to happen. I wonder if they would have been better off near the old town center of Round Rock.
re: Carreras Pizza
Cheap happy hour tapas. (althogh some were not as good as others some really stood out and worth the visit)
the pizza
Wine selection
Quartino's and Reidel glasses
Personally I liked the location
limited Entree selection
no regular dinner specials
wait staff could never pair the food with the wine with any great skill
They were very close to pulling it together in my opinion. They just always seemed to be a 1/2 a tick off
re: Carreras Pizza
We loved this place! The pizza was delicious, the atmosphere wonderful and the concept unique for Round Rock -- or even Austin. The staff seemed to lack a bit of knowledge on pairing wines with food but our experience was always enjoyable. We were very sad to see it close. I would like to see whoever goes in there keep the same concept but be more vigorous involvement in bringing the concept to the public with such things as wine tasting classes, food pairing classes, getting involved with Taste of Round Rock, etc. More specials! I think this place would have had a very successful run if they had done more advertising or had a more dynamic website/facebook page, etc. Once you went in there...you were definitely going to come back!


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Barcelona: What Have I Missed?
I'm beginning the last week of a three-week trip to Barcelona. I need some advice on what I need to eat to properly finish this trip.
I made my culinary choices by mining this board. Here's the main things I've had / where I visited so far:
[Sorry for all this background, but it puts my questions into necessary context.]
* Tapas: Santa Ciudad Condal, Caterina Cuines (at the tapas bar, not in the restaurant), Taller de Tapas, Paco Meralgo.
- ham croquettes
- montadillos of various types: hamburguesa, eggplant (= aubergine) (with and without anchovies), sausage ("de butiffaras con judios de ganxe"), foie gras.
- cuttlefish (sepia) both fried ("Andaluz style) and grilled (much better grilled I think)
- grilled razor clams (oh so simple yet delicious)
- suquet de dorada (traditional Catalan fish stew)
- salt cod salad
- grilled vegetables, with or without Romesco
- roasted vegetables (escalivada, sometimes on toast with anchovies)
- mushrooms sauteed in or marinated in olive oil and garlic
- patatas bravas (not really my thing; I prefer both ordinary roasted potatoes and French fries to this)
- pimientos de padron
- chorizos ("de Navarra") cooked in cider
- veal with mushrooms
- crema cataluna
= Incidentally, although all these places were respectable, and I've been to them most at least twice each, my vote is for Ciudad Condal. However, I'm willing to (and have, for most) return to any of them.
* Avant garde: I tried Comerc 24 (and definitely enjoyed it).
* Paella (at 7 Portes) (very good).
* Arros negre (black rice) (at Merendero de la Mari) (good, just like any quality seafood paella).
* Snails (at Los Caracoles) (liked and glad I tried them, but wouldn't order them again)
* I tried the Origens 99.9% near the Sagrada Familia. I don't know what category this food falls into, but I had:
- fried bacon & garlic salad ("Amanida dels "Traginers de Bràfim")
- broad beans, peas, sausage, and green spring garlic
- duck with pears
- rice pudding
= Incidentally, I was generally disappointed with Origens 99.9%. The food was merely decent. (I'm not sure, however, if this is because I don't like the type of food or because it was executed poorly. It just didn't excite me.)
* I had a pretty tasty shwarma from one of the many places on Rambla de Raval.
* I've also eaten countless croissants (plain, chocolate, cream filled=canya), sandwiches / bocadillos (pernil, york, longaniza, with and without cheeses), and tomato bread (pa amb tomaquet / pan con tomate).
* Horchata / orxata. I tried this at a specialist shop "Orxateria Caferteria Brest" (at least that's what the sign says) in L'Eixample (right) at the intersection of Passeig de San Joan and c/ Valencia, one block south of the Diagonal. I definitely prefer this version to the Mexican rice-based version. It's so much lighter and more refreshing.
I have some questions for the Barcelona gurus on this board:
(1) I still want to try "mel i mato" (cheese and honey) dessert. I think I saw it on the menu one place I visited, but I can't remember where. Do you know where I can try it?
(2) I still haven't had a tortilla espanola. I've seen them everywhere. Most of the time they looked like they were cooked hours ago, somewhat sad. Where can I get one that will definitively be fresh/good?
(3) This isn't a question: Churros is on my list. I plan to get them freshly made from either a place on c/ Petritxol or Churreria Laietana, at Via Laietana 46.
(4) What local specialties (dishes or even simply ingredients (e.g., types of seafood, cured meats, vegetables)) have I missed?
(5) Or, worse yet, is there a type of cuisine special to this region that I've missed?
- It's not clear to me that I've hit "traditional Catalan". Have I? The places most often mentioned on this board for traditional Catalan are 7 Portes., Goliard (though its web page makes me think tits modern takes on traditional dishes), and Senyor Parellada (which generally doesn't get very good reviews). If you think I haven't covered this category of food, where should I go and, importantly, what should I order? (I dine alone, so I can't simply go with a group and try most of a menu.)
- Are pintxos different enough from tapas that I need go out of my way to try them? i.e., should I make a trip to Taktika Berri, which is easily the joint most well-regarded on this board for pintxos? If so, what should I order?
- any other type of cuisine I've omitted?
P.S. I tried a very good dessert at Escriba on Las Ramblas. It tasted like something soaked in honey and coated with roasted pine nuts. Does anyone know the name of this?
Although I haven't done much breakfast in the city, I recommend you go to Tapac 24 and order some of their fried to order churros and a tortilla espanola. Both are very tasty and you can knock two things off your list.
For avant garde, go to Cinc Sentits, another very highly Chow recommended place. IMHO, far superior to Comerc 24 (with the exception of ambience/decor). Get the tasting menu (great value compared to comerc 24).
re: apfk88
Regarding Tapac 24: what a great tip! I went there for breakfast today and had their omelette of a day, basically a tortilla espanola with chorizo and onions in addition to potatoes. I loved that, when it appear, it was a single, 5-inch diameter circle, clearly made fresh for me. Nothing like those huge tortilla espanolas that I see with slices cut out of them.
It wonderfully hot and gooey on the inside. It was topped with one of those French white cream sauces, which added flavor but wasn't necessary because the egg-potato-onion-sausage worked so well together already. Furthermore, the potatoes didn't make it heavy, as I was worried would happen.
I may have to return before I leave. It's a great alternative to all these bread products people seem to have for breakfast.
By the way, I had a mango-passionfruit-yogurt drink while I was there. It was similarly good. I thought I'd left behind respectable smoothies when I boarded the plane out of California. Happily, I guess I was wrong.
(Incidentally, I wasn't hungry enough to order churros in addition to the omelette. Another time.)
From reading your lists, you've eaten a good sample of traditional Catalan cooking...suquet, aros negra, snails, duck with pears, sausage and beans, snail, etc.
You might try Quimet y Quimet, a tapas bar (stand up only) in Poblet Sec. It does not have a kitchen so most of the tapas use high quality canned seafood that Spain is so famous for. They also have a good selection of cured meat and cheeses. Should have mel i mato. Also great wines by the glass.
Cheese Me is a interesting cheese restaurant in the El Born area that offers cheese tastings. Try Foxos or Cardoner for good inexpensive traditional food. They might not be the height of cooking but that is what everyday food is like.
Pintxos are different enough from tapas and definitely worth a go. There are so many pinxtos places in central Barcelona that one doesn't have to go out of the way to Taktika Berri (it is excellent, especially for the bacalla). Lots of pinxtos places around Gracia and in El Born. Also if you have not eaten Jamon Iberico, visit Jamonisimo.
Can't think of the name of the honey soaked dessert in Escriba, is it a flat sheet of pastry brushed with honey and sprinkled with toasted pine nuts? Also try some traditional Catalan sweets such as panellets and ametllats.
There should be great wild mushrooms available right now.
If you can spare an afternoon, make a reservation for lunch at El Celler de Can Roca in Girona, a wonderful medieval city and easy to reach by train.
re: PBSF
Thanks for the detailed reply! I'll give Quimet y Quimet a try for mel i mato (and more).
Given your feedback, I'll definitely make sure to try some pintxos.
I can't believe I forgot about Iberian ham! Is there a place to get a respectable sandwich (or other appropriate form) that's not deep in L'Eixample? (I currently have no reason to be in that part of town.) (I've heard mixed reviews of Viena.)
Do you have the address of Foxos? I found Cardoner. I plan to keep them in mind if a need basic, standard meal.
Researching your dessert suggestions, it appears what I had and liked so much at Escriba was actually a panellet. (Yes, it was a sphere, about the size of a golf ball, covered with pine nuts.) As for ametllats, do you have a suggestion on where to find them? (Also, is that the right spelling? I can't find much on the web about them.)
re: Mark P
Do give pinxtos a try. Avoid the big brassy places on the beginning of Passage de Gracia but places that are off the side streets are mostly decent. They are one or two bite things usually in on toothpicks or croutons mostly under 1E, an inexpensive and fun way to try new things.
Viena makes decent sandwich and nothing more…just one of those NYTime induced frenzy. Just about any good tapas places will serve jamon Iberico but it is fairly expensive, at least 15E for a racion which is a bit much to eat for one person. I would just buy a small amount at any good deli (lots in the Boqueria or at the Mercado Sant Antoni). Quimet y Quimet should have some. Also visit the food emporium, Colmado Quilez on the corner of c/Arago and Rambla de Catalunya.
Foxos is on Gran Via de les Corts Catalanes between c/Agricultura and c/Cantabria, at around number 1100.
Ameltllat is the correct Catalan spelling for the almond merinque cookies. Also try bunuelos. They are available at most good bakeries such as Escriba. By the way, Escriba is just about as good a bakery as there is in Barcelona. Pasteleria Brunells on c/Princesa, near the corner of c/Montcada for excellent traditional cookies plus lots of atmosphere; another good bakery on the end of c/Llibreteria before via Laietana.
Few other traditional Catalan food might consider trying: escalivada, a ratatouille like mixture made with grilled eggplants, peppers and onions; romesco, a ground nut sauce serve with grilled food and as a dressing for salads; fideus.
re: PBSF
I tried my first ameltllats, from Pasteleria Brunells as you suggest (which incidentally writes the name as "atmetllat" -- not that that makes it any easier to Google). Are they really supposed to be hard, almost crunchy, and dry? If so, I'm not a fan.
I walked by the address I have for Cardoner: c/Ample 46. The restaurant there is named Chardonnay. Is this the restaurant you're talking about? The menu is half tapas and half regular dishes, which are in the 15-25 euro range. It didn't seem any more like "inexpensive traditional food" than that can be said about many other restaurants in Old Town.
As for my quest for mel i mato:
- Quimet & Quimet: not on the menu.
- CheeseMe: not on the menu.
- Senyor Parellada: not on photograph of the menu I found online. I tried to walk by in person to check (as with the other two), but at 19:45 on a Thursday it was closed? How odd.
Any other ideas on where to get this dessert? Or, given how few places seem to serve it, should it have never been on my "things to eat when in Barcelona" list in the first place?
re: Mark P
Ametllats/atmetllats are hard cookies made from ground almonds and egg whites, similiar to the popular Italian amaretti de Saronno that came wrapped in pairs in big red square cans. Sorry that they are not to your liking; you might prefer the soft chewry type.
Cardoner is the restaurant on c/Ample 46 that you strolled by. I've only taken lunches there where the menu is pretty tradtional: bacalla salad, different tortillas, egg dishes, steak with fried potatoes, roast chicken samfaina and fideus. I have not been there in a couple of years but hopefully it hasn't changed.
Sorry that I cannot be more help on finding mel i mato. It is something that I don't look for in restaurants. I've only had it at friend's house with mato drizzled with honey and some chopped nuts. Am not sure I would tell someone to go look long and hard for it. When am I traveling in Europe, I always like to try very fresh cheeses because they are almost never imported or if they are, they arrive already past "fresh".
A little strange about Senyor Parellada; it is open just about 365 days a year. 19:45 might be a little early even for a restaurant that gets a large share of visitors. Most restaurants do not open until 21.00, 20.30 at the earliest. If you have another chance, give it a try since it does have a large menu (posted on the door) of decent food, a bustling crowd and very affordable. Make sure you get a reservation in the main downstair room where the action is. The upstair balcony is plain and claustrophobic. An earlier poster recommended the escudella which I've had. It is only ok; I found the broth a little bland and long cooking meat too fatty and I like fat. I've had good sardines, duck with cepes, the botifarra. I've not seen mel i mato on their menu, unless it is on a separate dessert sheet which I've never had.
Another poster recommend Cerveseria Catalana which i frequent when I am with friends. It is always packed at night, enormous in size with a menu that has just about every tapas, pinxtos and racions of food. I find the food is hit and miss. Because it has such a partying atmospshere, I feel a little out of place when I there by myself.
Hi there! I live in Barcelona and I'm a fan of Senyor Parellada, both for price-value and for offering a nice range of Catalan food. You will probably be able to find mel i mató on the menu, and I would recommend trying the escudella (a hearty soup that is two courses in one, the meats boiled in the soup, and the soup itself). It's a dish usually eaten around Christmas time. And I recommend Granja Pallaresa on c/ Petritxol for hot chocolate, xurros, and their airy magdalenas.
Reading your comments, I think you may be looking at the wrong sort of restaurant. Don't get me wrong - I've recently spent a year working as a chef at Comerç 24 and I was dining at Cinq Sentits on Tuesday night just hours before Jordi Artal won his first Michelin star. But there are some great places in Barcelona that fill the gap between this level of cuisine and the ordinary tapas bar. I'd highly recommend Cervesería Catalana at Carrer de Mallorca 236, just off La Ramblas (nearest metro Provença). A fraction of the price of fine dining restaurants, to expose you to many of the Catalan dishes you've named. And their tortilla Español definitely wasn't cooked days ago and microwaved. The only problem is - be prepared to queue. You turn up, give your name and numbers and they ask you to return after a certain time. Be there, or they'll give your table to someone else. I took my parents there last Saturday night and we all had a great time.
Just a follow-up to those who may be reading this thread later:
Calcots, a type of green onion, didn't make my "to eat" list because I thought they were only available in the spring. (Catalan is famous for serving this vegetable grilled.) Well, I discovered that El Glop has them this time of year (fall). The most interesting feature about the dish is how you eat it: pulling the tender white insides of the green onion out of the charred outer leaves/sleeve.
Just another follow-up;
Over my last few days in Barcelona, following the suggestions on this thread and others, I tried churros at Tapac 24, Churreria Laietana, and Granja Dulcinea. (Sorry cantdocell, on Petritxol, Dulcinea had a sign about fresh churros and Pallaresa did not.)
Of the three, I liked Dulcinea and Churreria Laietana better than Tapac 24. Although I usually don't like oil, the churros at the former two places had the appropriate fried flavor / character that Tapac 24's churros lacked.
By the way, a serving of churros at Churreria Laietana costs two-thirds the price at the other places, and you get about fifty percent more churros for that cheaper price.
Incidentally, Granja Dulcinea's menu included mel i mato. I tried to order it but the waiter said they didn't have it and gave a long explanation in Spanish about why. My Spanish wasn't good enough to follow it.
re: Mark P
I agree that the churros at Churreria Laietana are very good if it is the same place as I remember...a bare bone store front between the Placa d'Antoni Maura and c/de la Princesa, and with bags of house fried potato chips (terrific) on the window. It is cheaper but but not quite fair to compare it to Tapac 24, a chic tapas restaurant and Granja Dulcinea, a full service cafe with all the trimmings.
re: PBSF
You're a few blocks off. It's on at Via Laietana 46, but on the other side of Placa d'Antoni Maura. Rather than going towards c/de la Princesa, it's about a block and a half in the other direction.
I agree it's unfair to compare this joint and the other two, sit-down places. Churreria Laietana is a hole in the wall: grungy counter, no atmosphere, likely mostly serving churros to go (who'd want to stay there?). I don't even remember any stools.
I don't remember bags of house fried chips.
And another follow-up:
Following PBSF's suggestion that pintxos are different enough from tapas, I went out of my way to try pintxos before I left. I liked the experience so much that I went out to pintxos each of the following two days before I left. The process--taking individual portions at a time--works great (much better than traditional tapas) for single travelers like me to get a variety of tastes. I encourage you Barcelonian chowhounds to recommend this option to other solo diners.
Now, the brief report. I tried Txakolin, Taktika Berri, and the Sagardi in El Born. I'm not going to call out one as being substantially better than the others, but I did have two dishes that stood heads above the rest. One was at Txakolin: a pintxo of foie (or chicken liver?) on a toasted bread (like a mini-bagel), topped with caramelized onions. The second was at Taktika Berri: a pintxo, which I believe was called tigres, a mixture of mussels (perhaps with ham?), breaded, and deep-fried, all within a mussel. Either of these dishes I'd go significantly out of my way to have again.
(Poor) pictures of both are attached.
By the way, in my experience, Txakolin brought out more hot pintxos (both a wider variety and more often) than the other two.
re: Mark P
Count me among those who like Senyor Parellada. For the ambience, service, and food quality it's very hard to beat the price. Last year I particularly enjoyed the lamb with garlic and this year the duck with figs was very good. They do not open until 8:30 in the evening.
Many have raved about the tortilla Espanola at Cal Pep. I never want to waste room on anything but seafood at Pep, but it's worth knowing that their tortilla is very good.
I loved this post -- so many good ideas. I'll definitely try Tapas 24 for breakfast next time I'm in Barcelona. I, too, like Dulcinea. I have been to several of the granjas on Petritxol, and I think they are all good for the hot chocolate/churros experience.
I'm thrilled to read about Jordi's Michelin honor. I was just there for the first time a few weeks before it was awarded (you can read about the meal in detail in my Two Weekends in Barcelona post).
I tried the mel i mató at Elisabets (Carrer d' Elisabets, 2-4 ). It was really good; fresh and light after a heavy Catalan lunch.


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The act of getting cockblocked and teabagged all in the same night, by the same guy.
Paul was really upset because at the party he was cockblocked by his friend, and then after he passed out drunk his buddy came out to teabag the shit out of his face. The next morning he heard he had received his first t-block.
by Troutatly Trout March 25, 2010


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Head Coach Martin writes: This is a prestigious competition taking place in every region of the British Isles. For our club this is a historic moment as we entered in our own name for the first time, starting in the lower Division 2.
The first round took place on Saturday 11 October and we came a close 3rd with many fantastic swims. Out of 50 events, Leander was first in 8 and second in a further 19. Our individual winners were: Rui Cachopo, Sandor Apponyi (twice) and Tymek Filipowicz.
We were certainly the best at supporting our swimmers! There is one more round in November and then there the finals in December where clubs fight for promotion to Division 1.
The top three clubs:
- Barking and Dagenham 236
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- Leander 215


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We had a very similar group make up to yours and our druid tank would constantly gain initial aggro on the adds.
We had a DK taunt ones in the middle and the resto druid (me) entangling roots them as much as possible. In hindsight there really isnt that much damage for three healers to handle, so I might suggest the druid going boomkin if possible.
Another thing we tried which had mixed success was have our holy pally put on righteous fury to have them initially aggro on to him with me using entangling roots.


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Legionnaires' Case At Winston-Salem Nursing Home
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A Winston-Salem City Council committee is to consider whether to offer benefits to same-sex domestic partners.
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The federal trial of a North Carolina sheriff accused of illegally targeting Latino drivers is nearing its close.
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Two retired supervising deputies say a North Carolina sheriff told officers to take Hispanic motorists to jail whenever they were stopped for traffic violations.
Racial Profiling Case Against NC Sheriff Proceeds
The federal case against a North Carolina sheriff accused of illegally targeting Latino drivers is headed to trial.
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Ten high school students from the University of North Carolina School of the Arts are taking their talents to an orphanage in Haiti this summer.


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Former South Pittsburg and UT-Chattanooga football player Chris Jones has been named the new head coach of the Canadian Football League's Edmonton Eskimos.
Jones has been an assistant in the CFL for 12 years, including the last two as the Toronto Argonauts defensive coordinator, assistant head coach and assistant general manager.
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Jones helped North Jackson (Ala.) High School win the 1993 Class 4A state championship before becoming a college assistant at Tennessee Tech. He later worked as an assistant at Alabama and Tennessee-Martin before making the jump into the professional coaching ranks.
Stephen has covered local sports in the tri-state area for more than 24 years, having been with the Times Free Press since its inception, and has been an assistant sports editor since 2005. Stephen is among the most decorated writers in the TFP's newsroom, winning numerous state, regional and national writing awards, including seven in 2013 and a combined 12 in the last two years. He was named one of the top 10 sports writers ...


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