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Mission Chinese – Finally Americanized Chinese Food Done Right (Part 1)
**For full post and pics**: https://www.lauhound.com/2012/12/miss...
The term "Americanized Chinese" conjures up thoughts of cheap take-out food featuring gloppy sauces, unidentifiable fried meats and fun names like General Tso's chicken and moo goo gai pan. However, while many "foodies" may act like it's a sacrilegious, for many it has a nostalgic quality about it and I have many friends who really like having this type of food from time to time. That said you'd be hard pressed to find someone who really thinks of this type of food as cuisine that you would go out of your way for. The problem is that mentality this has created this idea that this is actually what Chinese food is like (i.e. basically cheap, greasy food). Besides the fact that saying "Chinese food" is kind of ridiculous because it's literally like saying European food, it's really created this stigma that people can't get over and to a certain degree it's created this self-perpetuating cycle because many restaurants think that's what customers expect.
This has finally started to breakdown as people have become more educated on Chinese food via the media and as authentic Chinese food has become more readily available. However, in terms of Americanized Chinese, I did not grow up eating Americanized Chinese food and it holds no nostalgic quality for me and most attempts to make fusion Chinese food have generally been awful in my experience. So is it possible to make good Americanized Chinese food? I think the answer is yes as places like Mission Chinese are making great food that is not authentic Chinese, so it truly is Americanized Chinese.
The restaurant is a tiny space on Orchard and looks like a take-out joint up front and opens up into a small room with fluorescent lights in back. The wait times are ridiculous at 2-3 hours at peak times and so you constantly see lines out the door. However, luckily I live close enough to get take-out from here and I just call in my order and pick it up 20-30 minutes later. I haven't actually eaten in the restaurant since I don't want to wait, so it's tough for me to comment on service.
Here's what we got:
Thrice Cooked Bacon:
This is one of the signature dishes. Its chunks of bacon stir fried with rice cakes, tofu skin, bitter melon, chili oil and fermented black bean. It tastes exactly as it sounds and was surprisingly quite ma la (numbing and spicy). I'd read that this place makes stuff quite ma la and it did live up to its reputation. I liked the tofu skin and rice cakes as well; they provided a nice textural balance to the dish. Also, as a word of warning this dish is quite salty although it's salty in a good way. Overall, this was a very good dish. 8.25/10
Kung Pao Pastrami:
This was another signature dish. Its chunks of pastrami, which I believe they get from Katz's, stir fried with peanuts, celery, potato and chili oil. This was also quite ma la although more la (spicy). It was also a bit of a salt bomb since pastrami itself is quite salty, but it tasted really good with rice. It had decent wok hay, which is the smoky flavor you get from stir frying in a very hot wok. Overall, this was another very good dish. 8.25/10
Stir Fried Sweet Peas:
These were individual peas, pickled ramps and chili oil. I thought it was a really well prepared dish as I found the flavor of the sauce to be excellent and was also again nicely ma la. However, I thought I was ordering pea pods and I don't really like sweet peas, so while I thought it was a very good for a sweet pea dish, I don't really sweet peas so it's hard for me to be really constructive on this dish. If you like peas you should try this dish. 7.25/10
Fresh Tofu Poached In Soy Milk:
This was interesting, it was tofu in a bath of soy milk with spicy fermented bean paste (dou ban jiang). The tofu was just regular tofu and the soy bean milk was quite milky in flavor probably more so than usual. It was actually quite a light and refreshing dish, which was a nice contrast to the other dishes. The dou ban jiang was salty and spicy and the fermented flavor went well with the dish. Overall, I thought it was a reasonably tasty dish and a good compliment to the other dishes. 7.75/10
Mapo Tofu with Pork Shoulder:
This was the last signature dish and was probably the most normal tasting dish in that it tastes reasonably similar to an authentic version of mapo tofu. It was quite ma la, oily and salty. I'd say that it was probably a little more salty than normal, but not in a bad way. The pork shoulder was different since you normally use ground pork, but I liked that a lot because the pork was pretty decent quality. The other thing that was different is that they use a more firm tofu as opposed to a silky tofu. I liked the tofu, but I prefer silky tofu. Overall, this was very good and definitely worthy of being a signature dish. 8.25/10
Beijing Vinegar Peanuts:
These were roasted peanuts in the skin with smoked garlic, anise and rock sugar in black vinegar. I was hoping these would be more similar to the ones at BaoHaus which I really like. However, these were just so so, they just tasted like regular roast peanuts in some vinegar. 6.75/10
Stir Fried Pork Jowl and Radish:
Jowl are the cheek and are similar to pork belly or thick cut bacon. This dish was jowl stir fried with fermented black bean, shiso and mint. I could see where they were going with this dish, but this was one of the duds for me. I felt like it was just a bunch of ingredients put together, but they didn't meld well. In particular I thought the shiso and mint were totally out of place with the black bean. So while it was an ok dish, it wasn't something I'd go out of my way to order. 6.75/10
Barley Rice:
This is just rice with barley in it, but for some reason I found it particularly tasty. It was cooked very nicely, slightly al dente and the barley gave it a slight bit of flavor and it tasted great with the other food. 8/10
Overall, I enjoyed Mission Chinese a lot and I have a lot of respect for what Danny Bowien and Anthony Myint have done.
re: howdini
oh really? i thought they got it from Katz's, its tasty pastrami either way
re: swannee
haha its kind of funny b/c its become taboo to admit you like it, but whatever if it tastes good it tastes good...i like lots of stuff that i probably only like bc i grew up with it
re: mitchleeny
any specific dishes? ill give them a try
re: mitchleeny
ah thanks, ill give them a try
btw i thought u could order everything to go that is on the menu?
re: Lau
No, sadly. They have a section of the menu that is dine-in only...
re: mitchleeny
ahh well ill make it there soon, im hoping the hype dies down a bit...although i mean realistically i could put my name down and go home and watch TV and then come back or just go really early
Mission Chinese is well covered in this thread. Deepfy7 reports that he was told by an employee that they make their own pastrami.
re: scoopG
i stand corrected
re: lexismore
re: villainx
yah it was on the verge, but i generally like saltiness in sichuan style food so it was ok with me. however, i could see how people could feel it was too salty
Enjoyed your review.
A bit OT, but it seems you wanted to separate what Mission Chinese are doing, from the Egg Foo Young or General Tso's generation, in which case the blurring of the term "Americanized Chinese" strikes me as confusing, unless there's another term for the food cooked by Chinese immigrants for Americans, that we've come to know as "Americanized Chinese".
We also have to remember there was a period of fine dining where American chefs were prone to making what they thought was Chinese food, with a Wok Cooking trend, and a Chicken Salad with crispy noodles ending up on every other California Cuisine menu.
re: sugartoof
yah i got a bit backed up, so im kind of late reviewing this, but better late than never
i think basically what i wanted to separate is that america has come up with its own version of Chinese food. However, the original version (egg foo young etc) which was actually invented by Chinese immigrants trying to suit tastes to an American palate created this idea that that is what actual chinese food is like (cheap, low quality, greasy food). However, places like Mission Chinese are redefining what American Chinese food and creating something that is much higher quality.
re: Lau
Maybe the quality of the typical Chinese food in NY has declined in the last 20 years or so, but I think the distinction is the focus on regional dishes, with more heat. Still, I don't see that as all that different than what Peng Jai did when he helped popularize, if not redefined, General Tso's.
Still, it's more relatable for you, which is interesting.
re: sugartoof
hmm interesting, i mean i wasnt here 20 years ago although i would find it odd to think that Chinese food has gotten worse here given that the number of Chinese has increased significantly over that time period (i think that would go for most of the US in general actually). I can tell you that Chinese food in LA is markedly better now than it was when i was growing up and I think its very likely b/c there are just alot more Chinese in LA now.
peng jai came up with a single dish (which may have been delicious if you were to try the original version he cooked himself although clearly ive never had it and its not something i particularly like today), but i think you'll be somewhat hard pressed to find other examples of high quality americanized chinese food developed over that time frame, so i think what Mission Chinese is doing is somewhat unique at least in our more recent timeframe
re: Lau
I wouldn't characterize the majority of Chinese options as "cheap and greasy", but I do think it's notable that many of the places championed on CH within the last 3 years have dropped off entirely or just okay at the moment. I think there's been a decline, but I order the Americanized dishes, and that's what I prefer, so we're almost talking about different cuisine styles...but finding good versions of the Americanized dishes can be difficult.
So my take on Mission Chinese Food's (SF incarnation) is that it was never inventive at all, and wouldn't translate to NY, beyond the flavor of the month or Chinatown Brasserie crowd... so It's interesting to not only read the raves, but read them from people like yourself, who are respected for their knowledge of the current Chinese food scene.
re: sugartoof
alot of things to talk about here, so ill try to go through them one by one:
1) re: "cheap and greasy": maybe its just a difference in opinions, but most chinese food particularly in Manhattan i would categorize as that. take-out joints nearly across the board and even in Chinatown i find the food generally fairly greasy compared to how alot of the dishes are supposed to be made if you have them home cooked or in Asia
2) "many of the places championed on CH within the last 3 years have dropped off entirely or just okay at the moment" - we were discussing 20 years ago vs today rather the last few years vs today, however discussing your comment I think you need to bifurcate that statement:
- Manhattan: with the exception of sichuan food, I would agree with that statement mainly b/c Chinatown is falling off a cliff quickly as it's dying a fast death in recent times
- Flushing: I'd disagree as I think the food is actually getting better there and it's very reminiscent of what happened in LA / SF where the original chinatowns are shells of their former selves and have very little good food now. However new suburban chinatowns sprouted up as people made more money and wanted a higher quality of life and those new chinatowns have chinese food that far surpasses the original chinatowns
3) Mission Chinese's innovation: I find them to be rather innovative in the sense that they are using more american ingredients, but using some basic principles of chinese cooking to create something that is not authentic chinese food, but is still delicious
4) Also just to take a step back, I find the food at Mission to be quite tasty which is really the only that matters at the end of the day. I understand a certain backlash against the hype of people proclaiming it to be the best thing ever etc, but it still tastes good on an absolute basis.
5) Also, even talking about Chinatown Brasserie, there was this backlash against it b/c it was a) somewhat expensive and b) people thought it represented some bastardization / gentrification of chinese food, both of which were somewhat true. however, I found while there were certainly some large fusion duds there like cream cheese lobster sticks, there were actually dishes that were quite good and I actually was going review it, but then it closed.
re: Lau
Re. #2.... Lan Sheng, Szechuan Gourmet, Great Sichuan, all come to mind as some places that were heralded(and I've liked too) that then lost their luster....and then were good again for a minute, and then who knows. I've had great meals at all, but more often than not, they're just generic, so-so meals, and the spicing makes or breaks them as opposed to quality ingredients. These places are hit or miss, and do best with specialties, meaning they rarely execute their entire menus to great results. There seems to be a lot of fluctuations with their chefs. As a whole, when talking about Americanized dishes, they rarely rise above what many neighborhood places used to do, without fanfare. I guess this answers my own questions why Mission Street is so welcomed.
I can't speak on Flushing at all - one day I'll make it out. I like to imagine the superior Chinese places are all hiding there. Mission Street's gimmick has in part been mining those fringe areas for dishes.
3. What American ingredients stuck out for you?
I'm not qualified to know about barley outside of soups and teas, but the Pastrami is the only one that really sticks out, and we know where they got that idea from.
4. Without a doubt, if you enjoy the tastes, the rest of this doesn't matter too much. I was in the crowd that didn't like Chinatown Brasserie because it reminded me of a Panda Express (and not even a city location), or something I've been served at dinner parties by non-Chinese hosts. The flavors just weren't as bold as I like. There were certainly some good dishes there (I haven't found a better taro cake), and there was a lot of talk about the skills on display with the dumplings, etc. It's still a Chinese Chef preparing foods geared towards an American audience.
re: sugartoof
And what's different here is that, whatever it is, MCF isn't a Chinese Chef preparing foods geared towards an American audience. It's an American Chef preparing variations on Chinese dishes geared towards an American audience.
re: sugartoof
I am a regular at Szechuan Gourmet 56, and it is consistently excellent in my experience. However, it sounds like you're ordering American Chinese dishes there, and the one time I did, it was not very good. You do have to stick to Sichuan-style food there.
re: sugartoof
re: #2 with respect to Lan Sheng, I wrote a somewhat poor review about it a while ago and I've been back, but I never really had a great meal there so I never really properly re-reviewed it as I don't usually review restaurants unless I like them, I don't see the point in trashing them. Szechuan Gourmet and Great Sichuan haven't changed at all. Although re: what Pan said, I'm not sure what you're ordering there? They both suffer from the problem that most chinese restaurants in the US suffer from which is that they have these vast menus and if you don't know what to order there are definitely some big duds on the menu; realistically they should cut their menus down to the sichuan dishes they are actually good at making.
re: Flushing - you are missing the best chinese food in NY then, the vast majority of good chinese restaurants in NYC are in Flushing
re: #3 American ingredients: if you look at the menu you'll find alot of ingredients that are either not used or rarely used in chinese food. pastrami, pork jowl, carrots, shiso, mint, skate, confit (a technique rather than ingredient), sweet breads, peas, buckwheat noodles, terrine (technique not ingredient)
re: #4 Chinatown Brasserie - I mean clearly the interior to CB looks absolutely nothing like a Panda Express (which funny enough was founded by a Chinese immigrant http://en.wikipedia.org/wiki/Panda_Ex...), but what i think you are referring to was that it's not very "Chinese" with hosts / waiters who may not be chinese, its sort of upscale etc etc. That is somewhat of the fallacy of I'm talking about when I said "to a certain degree it's created this self-perpetuating cycle because many restaurants think that's what customers expect" b/c if you came with me to HK or Taiwan or Shanghai or any major Chinese city, I could take you to many restaurants that look nothing like any Chinese restaurant in the US that are upscale, have great service, use extremely high quality ingredients, not dead cheap etc etc and if the idea is that "real" chinese food has to be some dump with surly waiters etc I think that's somewhat silly. Not meant to be an attack, but I think the take-out joints and greasy downscale Chinatown places have really created this moniker that in order to be "real" chinese it's got to be some hole in the wall. Don't get me wrong, there are amazing hole in the wall places in Asia (many of my favorite specialists restaurants fall into this category), but the opposite exists as well and everything in between too
here's an example: here are pics of Lei Garden in HK, which i like, it's not my absolute favorite, but it's quite good, mid priced (probably like $35-40 pre drinks per person if you do dinner right here; no taxes in HK), nice atmosphere etc. I bet if something like this opened in NY (forgetting about the food for a sec) there would be a contingent that would automatically backlash and say this isn't authentic etc just b/c of how it looks etc and i think thats somewhat of a silly notion to judge a restaurant by, it should be judged by the food not an antiquated idea of what "authentic" means
re: Pan
re: szechuan gourmet - thats fair and if it sells + keeps them in business i'm fine with it, but speaking strictly from a food perspective i think these restaurants just offer too many dishes they aren't competent in. If you order the wrong things at these places you could come off thinking man the food at that place sucks (which is a theme I generally try to convey in my posts which is what to order b/c i think alot of people don't know b/c they dont have much experience eating these types of cuisines)
re: Pan
From the nytimes review, I got the sense that what Mission Chinese Food is succeeding at is elevating the "kitsch" of the old American-Chinese restaurants. The chef talked about being playful, but I would add that there's even a bit of irony, in that cooking that has long been disparaged as inauthentic (and thus to be avoided), is finally transformed, through an *infusion* of technique and vision, into something meaningful and palatable.
This new multi-cultural food is interesting on its own terms, and there's no reason to presume that only certain a demographic will enjoy it.
The issue of cultural appropriation is certainly present. I think it says a lot about cultural privilege when it takes a non-Asian chef to execute such a project, rather than your Lan Sheng's or Wu Liang Ye's being at the forefront of quality and innovation.
Because when Lau is saying Finally it is Done Right, I completely feel his sentiment.
And yes, the accusations of Mission Chinese Food (and other multiculture cuisines such as Momofuku Ssam Bar) being a culinary knock-off of its foreign heritage is well-heard. The message is that one should instead pilgrimage to Flushing for a sample of the "real thing". But I think there's a bit of insensitivity or tone-deafness in such an imposition.
Why? Because this is the spectrum of Chinese Cuisine in New York City:
1. Authentic - go to Flushing, etc, maybe a few in Manhattan
2. Inauthentic - these shall remain unnamed
3. High-quality, authentic - sorry, go to Vancouver, etc.
4. High-quality (read: expensive), inauthentic - Hakkasan
5. High-quality, "inauthentic" - Mission Chinese Food
There's something for everyone.
re: calf
yah i agree with what you are saying. i mean clearly i love "authentic" chinese food, but its nice to have our own version that i personally enjoy too.
its actually amazing how many cultures have their own version of chinese food such as korean, japanese, indian, peruvian etc (most of which i enjoy actually) and those are so different than the original and for a long time i thought our version was just not something i enjoy, so while different MC is bringing a version i like
re: Pan
yah those too...although those are a bit different b/c they are predominately still made by chinese for chinese b/c the chinese areas are segregated or in singapore's case the chinese are the vast majority of the country
many of the dishes are exactly the same as the original dishes or closely resemble the originals with some local influence usually the ingredients are slightly different inclusion of spicy peppers and things like that
anyhow, those def some of my favorite food in the world
re: Lau
My point is that as someone who likes Americanized dishes, I see less quality in those new classics than I do finding the dishes that places like Szechuan Gourmet, and all those, supposedly do consistently. As I've said, I don't think they're that consistent, but there's no shortage of Szechuan, and say, if someone wants a cumin lamb dish, their introduction to it on a MCF menu shouldn't be under the impression it's revolutionary.
Agree, I need to get out to Flushing.
My comments about CB were based on the food, not the decor or ethnicity of the waitstaff.
Finally, the ingredients:
Pastrami - Credit to Red Farm. The cuts of meat, and brining aren't new techniques for Chinese cooking though.
Pork Jowl - is pork cheek. Chinese aren't using pork cheek?
Carrots - Standard filler in the US. Maybe a different root vegetable is preferential in China?
Mint, Shiso, Buckwheat - Asian ingredients, and Pan-Asian fusion isn't new.
Peas - Snow and snow peas aren't new.
Sweet Breads - Served at every Chinese wedding I've been to, but maybe that's a region US thing.
Picking apart their menu for ingredients doesn't negate the food so much as challenge the concept or the idea they're serving innovative food.
re: sugartoof
re: Americanized dishes - that's fair; taste is a completely intangible thing with no right or wrong point of view and if you enjoy the classic Americanized Chinese food then that is totally fine and you should enjoy it. For me, I didn't grow up eating it and something like MC is something i like much more than the classic Americanized Chinese.
re: CB - agree to disagree, i dont find how the comparison to Panda Express really fits into the equation as i dont find the foods even remotely similar
re: ingredients / innovation - agree to disagree, i find what they are doing quite different than what is generally available in the US, but i guess innovation is somewhat in the eye of the beholder anyhow
re: sugartoof
If you prefer American Chinese there is no need to come to flushing
re: AubWah
Well that's one reason it hasn't been a priority, but my idea of American Chinese is by way of the West Coast, which is slightly different. Anyway, I like good food using fresh ingredients, not masked.
re: sugartoof
Yes, "Americanized Chinese food" has a fairly specific definition. Perhaps something like American style Chinese food would be a good label. And Mission Chinese is certainly far tastier than Americanized Chinese food. An interesting term has just emerged in the San Gabriel Valley where a Chinese operated "farm to table" restaurant has just opened. They refer to it as American fusion food.
re: Chandavkl
oh yah? what restaurant? maybe ill check it out next time im at home
re: Chandavkl
hmm didn't sound like you liked it very much and looking at the menu i mean it doesn't even look like it's trying to be Chinese rather some pan-asian type of cuisine. Almost nothing on this menu even really has chinese influence, it technically has almost more japanese influence than Chinese. the only things on this menu that even have remote chinese influence are the black pepper steak and Singapore curry
re: kathryn
To me, mission Chinese is not American Chinese, it's hipster Chinese
re: Ziggy41
haha i actually thought about trying to eat at every major pizza place in NY and posting about that as i do really like pizza alot
armenian: i like armenian food alot, but there isn't much available here (i ate it alot back at home in socal as there is a large armenian population in LA / OC)
Finally went about 10 days ago. Overall a mixed bag but now that I know what I like I think I'll enjoy it more next time.
Liked: Salt Cod Fried Rice, Kung Pao Pastrami (so good), Mapo Tofu (wow)
On the fence: Chongqing Chicken Wings. After the Tofu this felt a bit too intense for my palates.
Didn't care for: Thrice cooked bacon - Felt this was all about those "I cant believe its not potatoes Rice cakes" which took over the plate with a little bit of ok bacon. Maybe the bacon needed to be cooked some more ;)
Cumin Lamb - I understand this is "Cumin" lamb but the seasoning was a bit overwhelming.


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Abdominal hernia; Hernia - abdominal; Abdominal wall defects; Lump in the abdominal wall; Abdominal wall mass Home CareSeek appropriate care for... Read more »
Source: ADAM Encyclopedia
Breast mass Home Care For fibrocystic changes, birth control pills are often helpful. Other women are helped by: Avoiding... Read more »
Causes of Breast Lumps... Read more »


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view bio »
When Deva Mahal and Steph Brown sit down to write, Mahal brings her soul and blues sensibility and Brown brings her love of current pop hits to the mix.
"We have very similar tastes in music and styles, but where we are different is what makes it exciting," Mahal says. "It makes it challenging and fun. Steph has more of a contemporary pop aesthetic. She has a very strong sense of pop music and is very narrative-based in her words and the way she writes. For me, it's more soul and R&B."
That is likely because she grew up in a household filled with blues music. Her father is the legendary Taj Mahal.
Mahal and Brown will perform Friday night, Aug. 8, as part of the Nightfall concert series as Fredericks Brown. Mahal says the name is an homage to her dad, born Henry Saint Clair Fredericks, and her Aunt Carol.
"It's an homage to them, and we wanted to make it clear that this is a partnership," Mahal says of the name.
■ What: Nightfall featuring Fredericks Brown, with Carlos and His Tropical Swing.
■ When: 7 p.m. Friday, Aug. 8; Carlos and His Tropical Swing opens at 7 p.m.
■ Where: Miller Plaza, 850 Market St.
■ Admission: Free.
■ Phone: 423-265-0771.
It's a partnership that began just six years ago when the two were traveling independently in New Zealand playing festivals. They met and started a casual friendship. Mahal returned to New York and was joined in the city not long after by Brown. Mutual friends suggested the two should meet again.
"That afternoon she came over, and I was working on a song and we wrote together," Mahal says.
The two didn't really sit down and plan to become a working, touring duo. It just happened.
"We kept getting together and writing together. It was the easiest transition maybe ever."
Over time, they realized they had something special, and evidently so have a lot of other people. In the last couple of years, they've performed with Etta James, Grace Potter and The Nocturnals, The Roots, Meshell N'Degeocello, Patti Smith, Carolina Chocolate Drops, Jean Grae, Kanye West, Common, Fat Freddy's Drop and Che Fu.
Another fan is Diane Reeves, who invited the duo onstage for a improvised sing-along and later dropped in to see a Fredericks Brown show .
"We've been very fortunate, and a lot of the attention we've gotten is on the merits of our live performances. We've gotten a lot of kind words and really good vibes, and it makes us feel strong. We don't have everything figured out yet, so while we are taking that journey, so to have people like that like the raw version, it makes us feel good.
"It's one thing to play for your peers, but to play for your betters and they see greatness in you, it gives you something that can't be taken away. It makes you strive for better."
Fredericks Brown has released three short-form CDs to date. On the latest, "Glass House Mountains," listeners might hear a "Blind Boys of Alabama" influence.
"We love the Blind Boys of Alabama. We were listening to them when we recorded it, so it's definitely there."
Mahal say she and Brown have a few tour dates coming up and are working toward recording a full-length album.
"Right now, we are just taking things slowly."
Contact Barry Courter at firstname.lastname@example.com or 423-757-6354.
Barry Courter is staff reporter and columnist for the Times Free Press. He started his journalism career at the Chattanooga News-Free Press in 1987. He covers primarily entertainment and events for ChattanoogaNow, as well as feature stories for the Life section. Born in Lafayette, Ind., Barry has lived in Chattanooga since 1968. He graduated from Notre Dame High School and the University of Tennessee at Chattanooga with a degree in broadcast journalism. He previously was ...


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Photos and Description of this 2 bedroom holiday apartment in Le Diamant
T3 85m2 with 2 air-conditioned rooms with beautiful sea view terrace of 25m2
Beautiful apartment in luxury block of Creole architecture with sea access from the garden to a beautiful white sand beach and beautiful views of Diamond Rock and Morne Larcher.
Possibility 6 people. Two air-conditioned bedrooms (one room with a bed for 2 in 140 and 1 bedroom with two beds 90, 1 cot with mosquito net is available). The living room has a sofa bed for extra sleeping for 2 people. The living room has a fan.
The lounge opens onto a large terrace for your meals quietly facing the Caribbean Sea. The kitchen has an oven, hob, a microwave, a toaster, a juicer and juicer (enjoy good exotic fruits to prepare juices fresh fruit) and all necessary utensils for cooking! In addition, there is a washing machine and TV. Bed linen and towels are provided.
The residence is secured with an automatic gate and access code, and is located close to the village of Diamond (beachfront restaurants, grocery store, supermarket, small typical market, jetty, shops). No road noise. Rentals are not necessarily from Saturday to Saturday. They are based on your dates and flight times.
The beach is in front of the apartment, it is 4km long, it is a pure beauty!
- Suitability:
- Long-term Renters Welcome
- children welcome
- non smoking only
- pets not allowed
- wheelchair inaccessible


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The aircraft was topped off at Ames, Iowa, prior to the last leg of the flight. The lineman reported that he opened the left fuel cap and observed that the left tank was full. He replaced the cap and refueled the right fuel tank. The pilot reported he did not visually check the fuel level, but relied on visually checking the fuel caps from behind the wing. The aircraft burned an average of 7.5 gph fuel. The aircraft had 4.5 to 4.8 hours of fuel on board. The flight lasted about 3.7 hours. Witnesses reported the aircraft circling at about 300 feet AGL and the engine sputtering before it quit. The left wing hit a tree before the aircraft impacted the ground. The aircraft skidded up on its nose with the tail nearly vertical. The examination of the aircraft revealed that a fuel stain initiating from the left fuel cap and streaming towards the rear of the wing was clearly visible. The engine and flight controls exhibited continuity. There were open fields near the crash site. The pilot reported that the fuel gauges were unreliable.
The National Transportation Safety Board determines the probable cause(s) of this accident to be:
Index for Oct1996 | Index of months


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November 27, 2014
ELIZABETHTOWN, Ky. (AP) — A woman who crashed her car into an Elizabethton Kroger store did the same thing 15 years ago. This time she is being charged with attempted murder.
The News-Enterprise reports 52-year-old June Blocker drove through the front doors of a Kroger on Feb. 5, injuring two people inside.
The indictment charges that Blocker attempted to cause someone's death "intentionally or under circumstances manifesting extreme indifference to human life."
Blocker faces several other charges, including operating a motor vehicle under the influence of intoxicants.
Fifteen years ago, Blocker drover a car through a different Kroger store. At that time, she was charged with wanton endangerment and criminal mischief.
Blocker is jailed in Hardin County on a $50,000 bond. The jail had no record of an attorney for Blocker.
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Search pictures and profiles of Senior Singles near you right now. Discover how online dating sites make finding singles in the United States, Canada, and all over the world simple, safe and fun! Once you browse profiles and pictures start flirting, messaging and connecting with other members of the SeniorPeopleMeet.com community. Search today and find other sexy, intelligent singles for casual dating or a serious relationship in your area.Search Single Senior Men | Search Single Senior Women
A little about me...
I'm a blue eyed, dark skinned Italian man that has been on Maui for over 33 yrs.
Honesty, integrity, responsibility and compassion are all the things that I have in abundance and that I'm looking for in the women that I meet. I have two sons, 20 & 23. Both are in collage, so it's down to just me on Maui, now I have time for myself. so I spend a great deal of our off time surfing, and snorkeling and enjoying the beach life. I hope you like the water, because I sure do. Just started a new job that I enjoy, I'm feeling good about the direction that my life is going in.
I was a Music Major in college, so my taste in music runs the full gambit. Country to Classical, Bluegrass to Blues, Jumpin Jive to Jazz, Rock to Rock-a-Billy, Ska to Reggae, Holy to Hawaiian and Punk to Funk.
Well, so much for light and jovial. Hope to hear from you soon.
Aloha from Mauiboy13 at ya hu.
About the one I'm looking for...
I'm looking for someone that has a strong spiritual life and relationship with Christ. Life is so much fuller when we're both walking in the same direction. I'm looking for someone to have fun with and maybe do some traveling with also. She would have to be honest and integral, I've seen enough smoke to last me two lifetimes. I take commitment seriously. I keep my word or die trying. I expect the same. I'm a family man, but I'm a man just the same and want some one on one time with the woman in my life. I'm a giver in all aspects of my life. Thank you for visiting my profile. You know when you find the right person, as the song says, " It's in the Kiss".
I'd just like to add...
PS. "Maui Anyone?" If you don't live in Hawaii and don't see yourself being able to re-locate to Maui, then I'll just say Aloha now and save us the trouble.
Meet Senior Singles
in your State


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Move Over, Thomas Edison
It's like a baby bjorn for lonely fat people.
[via Acid Cow]
Watch your favorite clips and leave suggestions for next week's pick.
More puke, injury, and titties than your precious soul can handle. Download for iOS and Android.
Order "Collas" and "Exposed Arms" on DVD or Blu-Ray.
Not cool, guys. Not. Cool.
It's like a baby bjorn for lonely fat people.
[via Acid Cow]
When this machine comes to America, I'm going to get dumped immediately.
[via Barstool]
The great thing about this is it's sleek design. And that it's virtually silent.
[via Devour]
It makes perfect sense to hug a vibrating pillow with your phone in it because if the person you were talking to was in the room with you, you would hug them for your whole conversation.
It's weird but that's what you do.
Order now!
[via Oddity Central]
"Hello, is this Bobby Stewart? Preston Junior High School Class of 1964? Yeah, we're gonna need that blue ribbon back. The gift certificate to Howard Johnson's, too."
[via Dlisted]


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Find records of Harold Wal Thompson
Find birth, death, marriage, military, and other records of Harold Wal T Thompson at Ancestry.com.Search for records
Biography & Family History Add details
Harold Wal T Thompson (1919 - 2001) was born on January 24, 1919. Harold Wal was born into the Thompson family.
Harold Wal had no-known relationships. Harold Wal died on February 6, 2001 at 82 years old.
Harold Wal T Thompson's last known residence is at Newport, Sullivan County, New Hampshire.
We find a death record for Harold Wal T Thompson in the United States Social Security Master Death Index (SSDI). What is the SSDI?
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Possible Relatives
- Mary Virginia Thompson
- ·
- Romaine Marie Thompson
- ·
- Shirley Gonzales/Thompson
- ·
- Marie Thompson/Baker
- ·
- Manord Jasper (Thompson)
- ·
- James Thompson
- ·
- Nancy Jeanne (Prohaska) Thompson
- ·
- Isaac Walker Thompson
- ·
- George Thompson
- ·
- Neet J Thompson
- ·
- Mattie Marie May Thompson
- ·
- Lucy Thompson ( King)
- ·
- Joan Kay Thompson
- ·
- Daniel P. Thompson, Jr.
- ·
- Joan B. Thompson
- ·
- Daniel W. Thompson
- ·
- Mary Margret Thompson
- ·
- Rowland E.Thompson
- ·
- Anna K Thompson
- ·
- Ronald Edward Thompson
- ·


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- Mario Dal Poz, University of Rio de Janeiro State
Human Resources for Health is published in collaboration with the World Health Organization
Dental skill mix: a cross-sectional analysis of delegation practices between dental and dental hygiene-therapy students involved in team training in the South of England
A comparative study of an NGO-sponsored CHW programme versus a ministry of health sponsored CHW programme in rural Kenya: a process evaluation
The rise of medical training in Portuguese speaking African countries
Source country perceptions, experiences, and recommendations regarding health workforce migration: a case study from the Philippines
How do health extension workers in Ethiopia allocate their time?
Evaluation of an inter-professional training program for student clinical supervision in Australia
Aspects of medical migration with particular reference to the United Kingdom and the Netherlands
A scenario-planning approach to human resources for health: the case of community pharmacists in Portugal
Case study
Developing allied health professional support policy in Queensland: a case study
A Community Health Worker "logic model": towards a theory of enhanced performance in low- and middle-income countries
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Impressively written and researched Kudos to the authors of this article on an area of the world where there has been little press and research vis-a-vis Cuba's international cooperation in health. Since I write on the Cuban health system (and have specialized over the years on int'l cooperation), I was especially keen to learn of the HRH Knowledge Hub. This is an important evaluation tool.I invite HRH readers to peruse MEDICC Review's issue dedicated to socially accountable medical schools, featuring Cuba's Latin American Medical School and other innovative medical education programs around the world: http://www.medicc.org/mediccreview/index.php?issue=1
Inactive physicians Any comment or expectations about the effect of the health care reform bill on the physicians and their decision to stop working in the health care system?
Some contributions from Spain Dear authors:I've read with interest your article, on a subject I've been studying in Spain. Problems appear similar to our ones, and so do possible mistakes.I miss data about physicians' activity in your report. In our country, the global number of physicians will grow for fifteen years; nevertheless, massive retirement will atenuate this growth, and the number of active physicians will probably decay before that period.We got that our medical student quota increased five years ago, but we advised that measure were provisional, in order to avoid future surpluses. Now, after a 120% increase in quota, we are advising against opening of new Schools of Medicine, and preparing a recommendation on quota reduction from 2018-2020 onwards, in order to get a steady ratio of physicians.
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From the blog
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- Supporting and strengthening the role of close-to-community (CTC) providers for health system development
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text: We have a 1 year old female spayed GSH that had developed bald spots on her neck. The hair is changing color to a copper shade that rings the balding area and washes out to her normal color. We have had it check by the vet but it continue to grow in size. No suggestions from him yet as to the cause. Everything keeps coming back normal. Area is not red, just balding and has a copper color ring in the fur that fades into white with the usual spots. Lookes like someone pulled the hair out. Any ideas or suggestions would be helpful. Skin looks healthy and is just smooth like a baby with freckles. The copper color seems to be growing and I am concerned that she is going to be a baldy.


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Television legend Andy Griffith, best known for playing a small town sheriff on The Andy Griffith Show, died today at his home in North Carolina. He was 86 years old. Related: Andy Griffith Dies
In remembering the beloved actor, let's take a look back at our 1992 interview with Andy Griffith when he was finally inducted into the TV Academy Hall of Fame, where he commented on how he would like to be remembered.
Download the TV Guide app for iPhone, iPad and Android!


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This year, Posh soared to new fashion heights – in spiked heels, platinum hair and hot pants. By Melissa Liebling-Goldberg
Credit: Eamonn McCormack/WireImage
Updated: Monday Nov 26, 2007 | 06:00 AM EST
More from PEOPLE
See More News
Forget prison stripes – this year, celebs took their legal woes in stylish stride
See Photos
9 of 19
Talk about spike heels – this Giles Deacon pair is literally
covered in metal spikes! Victoria wore her dangerous footwear, along with a
dress by the British designer, to judge up-and-coming fashion designers
in London.
Copyright © 2014 Time Inc. All rights reserved. Reproduction in whole or in part without permission is prohibited.


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Celebrating 20 years of weird radicalism with a label that didn't quit
Trent makes a middling ambient record. So can you, incidentally.
Music so unlikely it could be written and performed rather than researched and found
Yuh bwoy! A night of coochie-popping, booty-shaking reggae takes over Radio City this May
Dubble Indemnity for a Pair of Artfucks Unlocking Dancehall's Door
Rephlex Records Knocks Techno Off Its High Horse


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"Thoroughly impressed with this gorgeous birth announcement. It's both elegant & sweet - perfect for our baby girl! Paper & photo quality exceeded expectations. I appreciated the wonderful customer service as well. Couldn't recommend this chic card any more! It's truly beautiful."
"I ordered my first daughter's announcement cards and I was not happy with the quality. The matte finished was DIY quality but this card in the glossy version was perfection. Choose that option even if you like matte as it is not really glossy like photo print glossy. Pictures were great and cards were consistent. Will order again."
"The matte cards are nice and thick. The photo was printed beautifully on the matte card stock. The design is nice and clean and simple. Loved this."
"These cards printed out beautifully! I am glad I went with Tiny Prints, they printed and shipping fast. Took me a week to get my cards."
"My husband and I had a hard time picking the right card. Once we saw this one uploaded with our daughter's picture we knew it was the one. The arrow has a lot of meaning for us and it is something that no one knows about but us. This was the perfect way to present our daughter to our friends and family."


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Search MSC news
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New fisheries certified, re-certified and in assessment
Oct 30, 2014
Since our last newsletter in June, two fisheries were certified, one was re-certified and two entered full assessment in the Americas region.
Objection filed to proposed MSC certification of the SSLLC US North Atlantic swordfish longline fishery
Sep 30, 2014
A registered stakeholder has filed an objection to the outcome of an independent assessment.
Partner release: Trading places, hands-on student expedition brings MSC certified tuna fisheries closer together
Aug 14, 2014
Two aspiring pole and line fishers from the Maldives journey to WA state to learn how to fish for albacore tuna, in association with IPNLF
Partner Release: Virginia Mason First Hospital to Receive Marine Stewardship Council Certification
Jul 24, 2014
Virginia Mason announced today it is the first hospital in the United States to earn Marine Stewardship Council (MSC) certification.
New fisheries certified, re-certified and in assessment
Jun 06, 2014
Since January 2014, three fisheries were certified, one was re-certified, and three entered full assessment in the Americas region.
MSC Standards Director, Dr. David Agnew, speaks at UW School of Aquatic & Fishery Sciences
Jun 06, 2014
On May 21, MSC's Standards Director, Dr. David Agnew, spoke to students, faculty, scientists, and members of the seafood industry in Seattle.
Partner release: Governor Kitzhaber Praises Sustainability Certification for Oregon Trawl Fishery
Jun 04, 2014
Marine Stewardship Council certification reflects responsible management
Partner release: Transition to Catch Shares Key to Sustainability Certification for West Coast Fishery
Jun 04, 2014
13 species caught by the West Coast trawl fishery have earned MSC certification.
U.S. West Coast groundfish achieves MSC certification
Jun 03, 2014
The most diverse, complex fishery ever to enter assessment has achieved MSC certification as a sustainable and well-managed fishery.
MSC responds to Greenpeace report
May 23, 2014
Retailers can feel confident that the MSC certified fisheries that they source from are well-managed and sustainable and they deserve credit and recognition.


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She Touches My Shoulder
August 6, 2014 § 2 Comments
How easily I forget her…
While I worry about how I will take care of my father
While I work at making a happy union with my husband
While I ache not knowing the whereabouts of my son
She touches my shoulder
Gently, so unobtrusive
Reminding me that she's still waiting
I'm ashamed about how easily I forget her
She deserves so much better
While I self medicate against a horrific past
While I am only here in the now half the time
While I make my life's work overcoming
She touches my shoulder
Sweetly, and smiles
Reminding me that I once was her
Waiting for my mother to love me
As much as them
Waiting for my mother to know
How much I loved her
I can give her what I didn't have
But I don't know how to start
She touches my shoulder
Nudging me into wakefulness
Reminding me that it's not too late
July 8, 2014 § 2 Comments
I was right, Mom was tickled and thought the outfit was adorable. Little one seemed nonplussed but wore the bonnet anyway. I think it's because Mom has always been a stickler for protective head wear and she's used to it.
Either way, she wore it long enough to get a bunch of too cute pics and I'm happy.
Not too shabby for 50 cents worth of fabric and less than an hour of my time.
If anyone is interested I'd be happy to post a sketch of the pattern and instructions, just leave me a comment.
A Little Bit of Inspiration
July 2, 2014 § 2 Comments
And some LEFTOVER fabric…
Turns this…
Cute eh? It's a birthday gift for a friend's 3 year old daughter. Mom will love it for sure, as for the little one I can only hope.
Oh well, one nice pic of her wearing it and I'll be good even if it end's up at the bottom of a closet. It cost nothing to make and took at most an hour to put it all together. Hardly blood, sweat and tears. :D
Sunshine, Daffodils and Misplaced Tulips
May 21, 2014 § 2 Comments
The forecast had called for rain but we were lucky to get a gorgeous sunny day instead. This is great news for our flowers, grass and gardens. We've had too much rain already and not nearly enough warm sun.
So, finally, things are happily growing where they should be…
That's the front garden with violets, daffodils and a hosta sprouting out of last year's autumn leaves. I have to get in there, clean it out and put down some fresh soil.
This, however, is totally out of place…
It's a two toned tulip growing, quite happily, in the middle of the most weed infested part of our lawn. I can only imagine that some local squirrel stole the bulb from one of our more ardent gardening neighbours and buried it there knowing full well no one would look for it on "this" lot. ;)
We need to dig up that whole patch of lawn so I'm thinking about transplanting the tulip and bringing it inside. A matter for some research. In any case, it's really nice to have something other than snow, cold and boredom to talk about.
Speaking of Ends…
May 18, 2014 § 1 Comment
I recently ended my procrastination about Spring cleaning and finally cleaned out the mudroom. A long awaited chore that bounced from list to list until I eventually forgot to write it down.
I just woke up yesterday morning and decided I was going to do it.
Weird how much that accomplishes, just doing something. Instead of planning, debating, discussing, and writing endless lists about…the only thing that actually changed anything was just getting in there and doing it. I know, it's not Plato, but it's still a pretty good metaphor.
All Ends
May 16, 2014 § Leave a comment
Spring took its sweet time this year
Life gets restless under relentless
So easy to give over to irrational fear
I'll never see the grass again I whined
So caught up in looking at the ground
I couldn't see the sun when it shined
I'll never be warm again I'd bemoan
Consumed by the chill in the air
And absorbing it into my willing bones
Waiting for an end is a great way to ignore a potential beginning
Lamenting about losing is a great distraction from focusing on winning
Or even trying for that matter
All ends are merely markers
For where something else started
This poem is dedicated
To all my dearly departed
Whom, if were here at this moment
Would slap me silly for such self-indulgence
A Blanket's Worth
May 13, 2014 § Leave a comment
I have feverishly weaved threads
I have desperately tried to tie seams
Without thought to an end pattern
Without thought to other than right now
I sew to hold on to what is in hand
I sew to extend the life of the worn
Knowing that a blanket's worth is not its' look
Just as not all great stories are inside a book
I have nervously minced words
I have bravely tried to live up to
With such an unattainable ideal inside my head
With such an unreachable goal within my grasp
I have broken promises, I have outright lied
I have depended on how many times I have died
With not so much as a nod to how I survived
With not so much as a whisper of gratitude
I have wrapped myself in righteousness as grace
Worn it upon sleeve as much as used it to save face
I have since apologized, I have since made good
I have tried as hard as any one could
And though it doesn't look like much now
This patchwork of reaching for my ideals
Keeps me warm and I feel safe within
While I wonder where you are and pray you're okay


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On a steamy Saturday morning, I park my car alongside a rural road in Denton County. At a roadside check-in table, I'm handed a white zippered jumpsuit, elbow-length gloves, and a netted hat; not the smallest patch of skin will be left exposed.
As a kid, I briefly wanted to be an entomologist. This career choice never received full support from my parents, who probably realized that the jars of fireflies and boxes of desiccated beetles that brought me such joy one summer would eventually gather dust in the garage beside the rock polisher.


text:
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Skateboarder Richie Jackson uses his creative approach to put out this exceptional and unique video part filmed throughout 2013 in Venice, California.
Latest News
Carhartt x Antiz Shred the Alps
Carhartt organized what looks like a rather expensive trip to the Alps, with certain skaters who aren't even on their team (although they are doing an Antiz collab so it kind of makes sense), to produce a video all for the web.
Check the spots they skate and the beautiful surroundings they encounter. Skateboarding is everywhere.
Coping Mechanism – John Magnusson Preview
Coping Mechanism is a new documentary film by Phil Evans about the Swedish city of Malmö and its unique relationship with skateboarding and concrete.
More info on the film and copies are available right here.
Jack Olson Wins Tampa Am 2013
We've been watching Minnesota's Jack Olson rise up over the years and yesterday day was another benchmark in his young skateboarding career. He won 2013's Tampa Am with some great runs filled with switchstance tricks like the ones above. Congrats Jack!
Check the other highlights the Skatepark of Tampa site and the final Tampa Am 2013 results below.
Final Results
1. Jack Olson
2. Jon Consentino
3. Pat Schaefer
4. Matt Berger
5. TJ Rogers
6. Tyson Bowerbank
7. Chase Webb
8. Brodie Penrod
9. Nassim Guammaz
10. Dashawn Jordan
11. Trevor Colden
12. Dylan Williams
Independent Best Trick Contest
1. Matt berger – Frontside bluntslide to big flip out
2. Sewa Kroetkov – 360 flip nose manual nollie front foot flip out
3. Jack Olson – Switch 180 crooked grind nollie kickflip out
4. TJ Rogers – Switch frontside bigspin noseslide to biggerspin out
5. Michael Davis – Switch frontside 270 shove to backside lipslide
Red Bull Daily Grind Teaser
The 23rd floor of a high-rise in the heart of downtown Chicago an office floor was turned into a unique skate park for Red Bull Daily Grind.
The Red Bull Skate team including Ryan Sheckler, Felipe Gustavo, Joey Brezinski, Corbin Harris, Alex Midler, Ryder Lawson, Gard Hvaara and Sewa Kroetkov reported for work. The full clip is dropping on December 16th, in the meantime, check out #RBDailygrind for a sample of what went down.


text:
CTA: Hundreds of parcels might be needed for Red Line expansion
BY ROSALIND ROSSI Transportation Reporter May 13, 2014 9:58PM
The CTA rail yard at 9802 S. State, where the Red Line ends, past the 95th Street station. The CTA is planning to extend the line to 130th Street. | Brian Jackson/Sun-Times
Updated: June 15, 2014 6:51AM
As many as 259 parcels of land — including 95 with residential buildings — could be seized as part of a Chicago Transit Authority plan to extend the Red Line to 130th Street, officials revealed Tuesday.
The $2.3 billion, 5.3-mile project would be the biggest CTA extension in 30-some years — since the Blue Line was extended to O'Hare, CTA officials said.
About 200 Chicagoans showed up Tuesday night at the Palmer Park Gym, 201 E. 111th St., to view and discuss about two dozen posterboards outlining the project.
"There was a high level of interest,'' said CTA spokesman Steve Mayberry. "Folks wanted as much information as they could get.''
One board in particular outlined what may be the most controversial numbers associated with the project — how many parcels would have to be seized to extend the Red Line to 130th Street from its current endpoint at 95th Street.
The CTA in 2009 selected a "preferred" route down the middle of I-57 to 98th St., and then alongside existing Union Pacific tracks to 130th.
Under that "preferred" route, if an elevated were built east of the UP tracks, a maximum of 259 parcels would need to be purchased, 95 of them residential, the posterboard indicated.
If an elevated were built west of the UP tracks, up to 195 parcels would need to be purchased, 30 of them residential.
Another alternative, which would run the extension down the center of Halsted Street, would require seizing 110 parcels, including 17 residential ones.
A final option, involving a bus "rapid transit" system with dedicated bus lanes, would require seizing only 52 parcels, including one residential one.
In comparison, the CTA seized 40 parcels before a project to expand capacity on the Brown Line, completed in 2009.
No estimate of the maximum number of people displaced by each alternative was available.
CTA Red Line project manager Carole Morey said all alternatives are "on equal footing" and further engineering analysis could reduce some displacements. The community will be asked for input at public hearings after an environmental assessment of each option is completed in 2015, she said.
At that time, Morey said, some citizens may want to endorse alternatives that displace fewer people.
"I think it's too early to reach any conclusions,'' Morey said. "We really need to hear from the community and hear their concerns.''
The extension would run through such impoverished neighborhoods as Roseland and Englewood, and, it is hoped, give businesses there a boost, Mayberry said. It also would trim 20 minutes from the commute of residents near 130th, who would need only to hop a Red line train to get downtown instead of riding a bus to 95th Street and boarding the Red Line there, Mayberry said.


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Hamptons for the foodie?
- jamielynn Jul 9, 2007 10:20 AM
Ok, so I need some advice on where to eat in the Hamptons...I'll be staying in East ...I'm young but not really into the scene...just want the scoop on what is classic and sure to please?
If you are from NYC (or other decent food area) you will be sorely disapointed if you are looking for a "foodie" experience (how I hate that word). Nothing is stellar, just shades of overpriced mediocrity. I've lived out there on and off for more than a decade. Sure, there are decent meals to be had, but certainly nothing even close to a run of the mill neighborhood restaurant in Manhattan.
Best Bet - fire up the grill and take advantage of the superb local food available - striped bass is in season, corn, cherry tomatoes and peaches are just starting. Go to the farmers market on Sat. AM in Sag Harbor and stock up.
For a great lunch sandwich get take out from Breadzilla in Wainscott (Located behind the Seafood shop/Twice upon a bagel).
I do happen to frequent the Palm for dinner- the food is the same as all other Palms - reliable, but not stellar steak. Like the place though, but too crazy on Sat. nights.
re: BKAL
I'm not into the scene either, but end up out in the Hamptons a few times a year. I'm generally a big fan of Estia's Cantina, in Amagansett. It's a nice non-scene sort of place with interesting food that's not too expensive either. It's not authentic Mexican by any means, but it's interesting and good. Excellent jazz as well in the connected bar.
Stay away from the newer Estia's in Sag Harbor, though, which is quite a scene. It was almost like a Hamptons parody when we were there last summer.
re: harrison
The old Laundry is now called The Lodge. Not sure if The Laundry opened in another location this year.
As BKAL says - Breadzill is great. You can view the daily menu at breadzilla.com after 11:30.
Bostwicks is in East Hampton and a local fav.
re: mangiamama
The old Laundry spot is indeed the "Lodge" a quasi steak house which I hear is none too good. The Laundry did reopen in the space that was formerly the Farmhouse in between EH and Amagan. Heard mixed things - again mediocre and expnsive at best.
I forgot, La Fondita in Amagan. serves great, authentic tacos - I'm fond of the fish tacos - get an order and eat out back by the pond. Great spot to go between sets at the Talkhouse.
Hampton Chutney is also good for lunch (in Amagan.).
I also like Almondito for dinner - between Wainscott and EH - good scene, good fish tacos too - like their jalapeno marg's.
I offer one big thumbs up for Breadzilla - I love their baked goods, my dog loves their biscuits, and my 95 year old relative calls their lunches 'luscious' (the highest praise). (and, off topic, the best place to buy used books is behind the Meeting House in Bridgehampton. Great condition, can't beat the price)
re: phDuh
I was just in East Hampton for the first time and we ate at a place called "The Meeting House" It was very very good. I had seared scallops over fresh corn relish. They seved hummus with pita instead of bread. My friend had mac and cheese and declared it wonderful. I am not sure exactly which town it is in, if not East Hampton....Does it ring a bell with anyone?
re: Densible
It's in Amagansett Village, in the Square (on Main Street but south into a big parking lot). Glad to hear it's so good!
Although it is not cheap and the portions are not huge, I think that the 1770 House has the best food in Eas Hampton. In Southampton, I really like the Plaza Cafe. Neither restaurant is considered casual or inexpensive.
do yourself a favor and drive a little to montauk and go to duryea's. classic and delicious seafood. get the lobster roll, the steamers and the little necks. best on the island by far (kills lunch's). bring a bottle of wine and watch the sunset. there is also a great mexican place in back of one of the marinas.
re: MellieMac
Last I heard, the Inlet on the other side of town stole their sushi chefs.....sure tastes like it.
Hi there,
I just came back from Montauk (I know it's a little far for you, but this is worth it!) and we went to a new restaurant called Backyard. It's inside the (new?) very modern hotel called Sole East. The restaurant is very hard to find, just go in through the hotel and keep going back (into the backyard!). The food was excellent!!! I think it might become a scene sort of place, but it was pretty quiet when we were there about a week ago.
The food is eclectic, and is the type of food you might find in the city (or in CA for that matter). I had an excellent micro greens salad with a goat cheese crostini. The dressing was superb, and the waiter told me the herbs for the dressing came from the garden on site. Then I had a wonderful noodle dish with artichokes and mushrooms, The sauce was miso-based, and delicious. My less adventurous husband had a burger, which he said was really good. He had an appetizer that I coveted! Once I tasted it, I wished I had ordered it myself. It was shrimp, and I believe it had curry, but the taste was very layered and scrumptious. We were too full for desserts, but they sounded good, too. The service was very friendly and attentive (but not overly so). It was excellent, go, go, go!!!
re: chazar
This is next on my list to try. Sole East is the new name of Shepherds Neck Inn on Second House Road: you're right that it looks new, but it's actually one of the oldest buildings in town. They did some job fixing the place up, a nice addition to the town.
The chef is based in the city, but I hear that he also worked at a very famous restaurant in Old San Juan and really knows his stuff. You made the dishes sound so good that it will be the next place I try! Thanks for the info.
Like BKAL advised...I hooked up the grill...made fancy sliders....they came out awesome...with creamy gorgonzola, fresh corn, heirlooms from the market.
The place where we stayed was right passed east hampton...the first light in Amagansett, there was this fish taco spot that was amazing!!!
Had Blast though...wish I could make it out there more often!
Thanks for everyones advice.
re: jamielynn
Do you recall the name of the spot you had the fish taco's?


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Best Gifts for Guys We Heart
Pick up these dude-approved products for the men in your life, whether it's your dad, brother, or beau.
By Kate Schweitzer
Apple iPad
The gadget to end all gadgets, it's a no-brainer that the Apple iPad is one of the hottest items of the year and is likely on the top of his holiday wish list. Plus, download some apps you can both enjoy try two-player Scrabble, Pandora, and, um, the Marie Claire Fall Fashion app and it's a gift for the both of you! $499 to $699 at Apple.


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Hello Seafashionistas!
Long time no talk! I've been anxious to post a summer sum-up post with a few of my favorite summer trends bundled into one look. Summer may be coming to a close, but the heat is still here, and you can still rock these trends for back-to-school, date night or even a trip to the grocery store.
My number one summertime staple? My denim vest. Denim vests are an item likely to be in our closet and completely forgotten about. I pair my vest with dresses, rompers, jeans and more. Dress them up, dress them down, it's time to pull out those denim vests for the end of summer!
Another favorite trend I love to pair my denim vest with is fringe. Fringe necklaces (here), fringe bags (here) and fringe booties (pictured below), the options are endless.
Below you'll see one of my favorite ways to wear the denim vest and fringe look this summer. Mix and match and try the combo out yourself, it's not too late!
Vest: Talula (here), Romper: Aritzia (similar here), Clutch: Michael Kors (similar here), Necklace: Forever 21 (similar here), Bracelet: Madewell (similar here)
Beanie: Halogen (here)
Sunnies: Free People (here)
Shoes: Dolce Vita (here)
Speaking of summer… I just got these amazing Salomon Rockette skis on a end of summer sale at Evo. My advice is… get those winter goods now!
Here are the links to a few reasonably priced vests and fringed accessories:
One – Topshop moto denim vest
Two – Charlotte Russe cropped denim vest
Three – Kensie denim vest
Four – Forever 21 fringe earrings
Five – Forever 21 fringe necklace
Six – Steve Madden fringe purse
Seven – Seychelles fringe booties
Thanks for reading!


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