Colossal Cookbook/ColossalCookbook.cdr/text/bostrr02/boston02.txt

Text File | 1990-06-11 | 108KB | 2,248 lines

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                                     A  r  o  u  n  d    B  o  s  t  o  n

             A continuing discussion about Restaurants in the Boston Area

                      Featuring Restaurant Reviews  and weekly commentary

                                      by Boston restaurant reviewer " Z "

                     Brought to you by Channel 1 (tm) 617-354-8873 <modem>
      --------------------------------------------------------------------
      40,000 files   250 Conferences   9600 HST, MIC, V.32 and Hayes lines

      Issue Number 2         3.16.90 to 6.11.90        Messages 233 to 322
--------------------------------------------------------------------------
      Read the 2-Part Review of Brunch at the Ritz-Carlton, and the
                      Review of Brunch at the Village Smoke House,
                      both contained within.
--------------------------------------------------------------------------Date: 03-21-90(22:56)Number: 233
  To: ALL                            Refer#: NONE
From: ZZZ ZZZ                          Read: (N/A)
Subj: Commentary on CHILDREN         Status: PUBLIC MESSAGE


                              "Z"

              "Z"DINER'S REPORT BY A DINER, FOR A DINER!

To everyone!!
     The Baby boom is having babies. I'm sure that a lot of you out
there have children. Where are the family places? What restaurants
go the extra mile to ensure that children are treated as guests rather
than some sort of inconvenience. Crayons, coloring books, children's
menus, playgrounds, who and what are out there offering the diners of
tomorrow the respect they deserve today. I'm interested, and I'm sure
a lot of you out there are interested also. Let's reward and promote
establishments that enjoy and respect the rights of children and
parents, at the same time protect that valuable evening together
that may potentially be ruined by going to one of those places who
find children and their parents a bother.

                                         "Z"
---
 ■ Via ProEdit 3.2ßR ■ Channel 1 (tm)


Date: 03-22-90 (21:35)               Number: 234
  To: SYSOP                          Refer#: NONE
From: ZZZ ZZZ                          Read: YES (Has Replies)
Subj: COMMENT                        Status: RECEIVER ONLY

Tess, I uploaded tips. I hope to fire up some responses. I almost
completed my review on the Ritz. It is already two pages long. I'm not
crazy about long reviews, but I believe that their is not much I can do
about it and still be semi- detailed. If I finish it tomorrow I may
upload it, if not, then next week for sure.
                                  See ya "Z"


Date: 03-23-90 (08:37)               Number: 235
  To: ALL                            Refer#: NONE
From: ZZZ ZZZ                          Read: (N/A)
Subj: Tips                           Status: PUBLIC MESSAGE


                             "Z"s
                        DO's and DON'Ts
-----------------------------------------------------------------
   Tip... Webster defines it as: "to give a small present of money to (a
waiter, Porter, etc.) for some services".  I have also heard it describe
as: "T-o I-nsure P-romptness". As for the  origin of the word, I'm not
sure. If I was to define it, I would say a gift of money determined by
the amount of service received. A person whose income is derived from
tips might say: A customary minimum gift of cash depending on the title
of the position (Waitstaff 15%, Sommelier 10%, Dining Room Captain 5%,
Taxi Drivers 10%, Bellman $1.00 a bag, Coat Room people $1.00 a person
and so on).

   I am a firm believer that a waitperson's tip depends on the amount
and style of service rendered. I also believe that most people concur.
Yet, time after time most of us reward rude and obnoxious behaviour as
if we have no choice. How many of us have been confronted by a
disgruntled waitperson because they felt that the tip you left them was
inadequate. How many of us rewarded this behaviour by increasing the tip
or, how many of us walk out of the restaurant angry and embarrassed, and
swore that you would never go back. Am I out of line by suggesting that
you call for a manager and complain like hell and demand that the tip
given be returned and the waitperson fired.

  I once heard on a local radio program where it was suggested that if
you are going to short tip (stiff) a waitperson that you take the time
out of your already ruined evening to explain the reason behind your
gesture of discontent. I say Hog wash (I actually have a better term). I
feel that the act itself is the only explanation needed. It is not my
job to train the waitstaff or do I feel that I have the responsibility
of putting myself in what probably would be a difficult or embarrassing
situation. I believe that if enough people would stiff when service
warrants it, the waitperson will choose one of two alternatives: Get the
message and give service that merits a tip, or get the hell out of the
business. Either way we, the consumer wins.

  Who the heck gave the O.K. that large parties automatticaly get a 15%
tip tacked on. I recently ate at The Top of The Hub For brunch. It was a
birthday party of seven. The service was terrible and I had no choice
but to ante up my portion of the undeserved 15%. When I go there again,
(yes, I will dine there again. Reason to follow in a future review) If I
have a party of more than 6, I will demand that the surcharge not be
added in automatically. If they fail to comply with my wishes I will
demand to speak to  whoever is in charge until I am satisfied, or I'll
split the party into two. I would like someone's opinion why this
process ever got started.

  I understand that there are cheap skates and quite frankly, I have a
low opinion of somone who doesn't tip because they are too cheap to do
so. I have waited on tables and I know that it can be a very difficult
job. I also know that a large majority of the dining public are not
cheap and tip very well. The problem is we tip too well when it comes to
service that is unsatisfactory and undeserving.

    What are your feelings? Are you a waitperson and feel that I should
drop dead? Are you one of those people who feel as I do and is fed up?
Should tips be included with large parties or should tips be included in
the price of the meal like they do in other countries? Why do we not tip
at fast food establishments? What do you have to say?

                             "Z"


Date: 03-23-90 (08:59)               Number: 236
  To: ZZZ ZZZ                        Refer#: 234
From: SYSOP                            Read: YES
Subj: COMMENT                        Status: RECEIVER ONLY

Hi Sean,

Tips looks good ... and is posted.
If it helps, what you can do with the Ritz review <which I am looking
forward to :-)> is make it two messages.... Part I and Part II - an
alternative to packing it all in 99 lines or less....
Just an idea.

Thanks for everything.

                --» Tess
---
 ■ Via ProEdit 3.2ßR ■ Channel 1 (tm)


Date: 03-26-90 (10:32)               Number: 237
  To: ZZZ ZZZ                        Refer#: 235
From: TOM REVAY                        Read: YES
Subj: Tips                           Status: PUBLIC MESSAGE

ZZ>    What are your feelings? Are you a waitperson and feel that I
ZZ>should drop dead? Are you one of those people who feel as I do and is
ZZ>fed up? Should tips be included with large parties or should tips be
ZZ>included in the price of the meal like they do in other countries?
ZZ>Why do we not tip at fast food establishments? What do you have to
ZZ>say?

I had a conversation recently with a fellow whose flight from England
was held up at Heathrow, a pretty common occurrance.  He left the
airport for a time, and using the rental car which he fortunately
hadn't turned in yet, drove to a village near the airport, where he
plopped himself down in a pub.  There, he sat with a friend, and
drank a few English ales.

The British got rid of the pound note a few years ago, replacing it
with a one-pound coin, and by edict, made all pound notes invalid as
currency.  (Those persons who have pound notes must turn them in at
the Bank of England, because they are not accepted by shops.)  These
coins look to me like "chocolate money," small, thick slugs, about
the size of a nickel but about twice as thick.  Though they are worth
about $1.70 a piece, they don't look like much.

This guy, sitting at the bar, laid a few of these out on the bar for
the barperson (who happened to be a woman), as a tip.  It's easy for
an American to forget the actual value of these coins, and in fact,
he was offering a tip of about $5.00 for a $2.00 pint of ale.  When
the barperson came over, the American said, "This is for you."

She looked at the money, then looked at him, and said, "What?  You
think I'm going to take that?  You think that you can just come in
here and show us all how much money you can spend on a single lousy
pint, and we're going to be impressed?"  And she stomped away.

In England, if you leave a pound tip for service on a £10 - £15 pound
meal, it means you're really satisfied with the service.  And if you
leave nothing, it doesn't mean that you didn't like it.  Tips are
completely optional there, but usually welcome when they're offered.
In the case of the American in the pub, who merely left a tip out of
habit and who didn't realize the value of the tip in real terms, it
seemed to the barperson that there was an ulterior motive -- nobody
would ever consider leaving such a large tip, without wanting more
than bar service.

Personally, I would appreciate being able to leave a tip if the
service is beyond average, and not leave one at all if the service
was simply inadequate.  It's clear that in this country, service
employees are dependent upon tips for a portion of their income, and
forcing the customer to pay an additional tip is a means for
restauranteurs to keep low the wages they pay to their employees.
Why should it be that when one buys services in a restaurant,
taxicab, etc., one should pay above the stated price for the goods,
when this is almost never true in any other trade?

We might argue that tips are a means to allow the employee to
directly affect the quality of the service, by giving them an
immediate incentive to perform their jobs well.  However, I will say
categorically that the level of service by wait-persons in England,
and in Ireland, is generally better than here.  And in the _Atlantic
Monthly_ a few issues ago, their recently returned Asian
correspondent, James Fallows, observed that the quality of the
service in the countries he visited ran directly opposite the
cultural tendency toward tipping:  in the Phillippines, where tips
are "manditory," service is worst, and in Japan, where tipping is
nearly unheard of, the service is usually excellent.  Said Fallows,
regardless of your ability to tip, or your attitude on tips as an
incentive to work, it's hard to get around the impression that you're
bribing someone to do the job they are supposedly intending to do.

Perhaps as a compromise, we could adapt the French standard -- tips
are not stated as part of the cost of the meal, but every meal ticket
has a "service charge" which is stated clearly on the menu, usually
15%.  Take out orders would not have that charge applied, meaning
that the 15% is a direct charge for table service on the meal.  In
addition, restaurants in Paris are required by law to display their
menus in the window, allowing customers to decide whether or not to
eat there before the are seated at a table.  I believe this system
works well, and although the service at these restaurants can be
erratic as here in the US, at least all charges can be seen up-front.
...................Tom
─────────────────────────────────────────────────────────────────────────
    I think that the species is just a step in evolution.  I'm sure the
    chimpanzees thought people were a bad thing.
        -- Marvin Minsky (MIT professor & AI pioneer)
─────────────────────────────────────────────────────────────────────────
---
 ■ DeLuxe 1.11ß18 #2345


Date: 03-27-90 (15:23)               Number: 238
  To: SYSOP                          Refer#: NONE
From: KIRAN SHAH                       Read: YES (Has Replies)
Subj: COMMENT                        Status: RECEIVER ONLY

Hi there.  Up until now, my main interest in Channel One has been the
great & vast collection of files.  Yesterday however I took a look at
the conferences - and was shocked at what I've been missing!  I'm
interested in participating in the Channel One & Relay/etc. network
conferences. However, I'm a bit confused.  Does one "subscribe" to
conferences, and then receive all messages posted therein, or does one
have to sortof manually check the latest messages?  I've got CHAN1HLP,
but that seems to only give specifics on commands - and is a bit vague
about the overall setup.  Is there anyplace else I can look for info?
Thanks much.
                                                - Kiran Shah


Date: 03-27-90 (16:33)               Number: 239
  To: KIRAN SHAH                     Refer#: 238
From: SYSOP                            Read: YES
Subj: COMMENT                        Status: RECEIVER ONLY

Kiran,

Glad you discovered the conferences.

May I suggest for starters that you browse in a few that interest you
from the menu.  To do this you will need to enter DOOR 2 to access them
all.  Then once in a message base, select an arbitrary message number
near enough to the top message number so that you can get the gist
of recent entries, and enter than number with a (+) plus sign right
after it to get a consecutive read.

The next step is to take up EZReader or Qwikmail reader program.
They are used in conjunction with QMail Door, and allow you to
download messages from conferences you have selected, then read and
reply to the messages offline.  You come back the next day with your
upload then download the new mail.

Callers can help you set up - in HELP conference  <J 1> or the
EZReader  or the QwickMail Conferences.  EZ127.ZIP is the lates
version of EZReader.

Hope this helps a little.

                --» Tess
---
 ■ Via ProEdit 3.2ßR ■ Channel 1 (tm)


Date: 03-30-90 (08:22)               Number: 240
  To: SYSOP                          Refer#: NONE
From: ZZZ ZZZ                          Read: YES (Has Replies)
Subj: COMMENT                        Status: RECEIVER ONLY

I didn't leave a message for you , but I did upload three files thursday
about 6:00pm. Ritzone,ritz2, and ritz 1 which was screwed up. Ritaone
and Ritz2 should be usable, if not let   me know.
                        Thanks Sean.


Date: 03-30-90 (09:36)               Number: 241
  To: ZZZ ZZZ                        Refer#: 240
From: SYSOP                            Read: YES
Subj: COMMENT                        Status: RECEIVER ONLY

Sean,
Ritzone and Ritz2 are just fine.  And here they go....
Many thanks.
                --» Tess
---
 ■ Via ProEdit 3.2ßR ■ Channel 1 (tm)


Date: 03-30-90 (09:37)               Number: 242
  To: ALL                            Refer#: NONE
From: ZZZ ZZZ                          Read: (N/A)
Subj: Brunch at the RITZ - 1         Status: PUBLIC MESSAGE

                           "Z"
            "Z" DINER'S REPORT BY A DINER, FOR A DINER!

Ritz Carlton      Non-Smoking section available.   Cash, Amex,
15 Arlington St.          [phone]           Mastercard &
Boston, Ma. 02117                                  Visa accepted.
(Arlington St. T stop)    Full Liquor license
                        Valet parking Available
              Fully accessible for the physically impaired.
------------------------------------------------------------------
  We all have special events or occasions when we don't mind spending
the extra dollar for dining... a birthday, an anniversary, maybe a
close friend is in town. What ever the reason, it is an occasion where
the usual watering holes do not reflect the importance of the event.

  The Sunday Grand Brunch at the Ritz Carlton offers the first class
fine dining at a fair price.  The Grand Brunch is offered year round
on Sunday 11:00am-3:00pm. Reservations are suggested and a Jacket is
required.

  Though the brunch is offered year round, at the time that this
article  was being written the Ritz was winding down it's 3rd annual
International Cultural Festival. The International Cultural Festival
offers dining experiences from around the world. Each year the Ritz
Carlton invites prestigious hotels from around the globe to send their
celebrated Chefs to Boston, to prepare samples of cuisine that directly
represent the culture from which they come.  This week we had food
prepared by chef's representing Le Grand Htel, Du Cap Ferrat in
Cte d'Azur France.

  The first in proper protocol when dining at the Ritz is: Don't worry
about it. Go to relax and enjoy, don't let the mystique and formality
of the dining room intimidate you. The waitstaff is professional and
take it as their responsibility to serve you as well as to educate
you in the art of fine dining. Questions of any kind i.e., which fork
is for your entre or which spoon is to be used for dessert are common
questions and the waitstaff are happy to discreetly explain any of your
inquiries.

  When you enter the Ritz Dining room you are instantly greeted by
the Maitre d'htel who guides you to your table. The tables are
impeccably neat, the table cloths are crisp, napkins are fresh and
absorbent. Fresh flowers, cobalt blue water glasses, 8 pieces of hand
polished Silver complete the table arrangement and leave you prepared
for a culinary adventure.

  You are received by the dining room Captain who explains how the
brunch works. He explains where the different sections (Hot/cold
desserts etc) are located with a brief description of each. Another
waiter fills your champagne flute with Mumms, Napa Cuve and offers
you some fresh squeezed orange juice, coffee or tea.
---
 ■ Via ProEdit 3.2ßR ■ Channel 1 (tm)


Date: 03-30-90 (09:38)               Number: 243
  To: ALL                            Refer#: NONE
From: ZZZ ZZZ                          Read: (N/A)
Subj: Brunch at the RITZ - 2         Status: PUBLIC MESSAGE

                             "Z"
            "Z" DINER'S REPORT BY A DINER, FOR A DINER!

Ritz Carlton      Non-Smoking section available.   Cash, Amex,
15 Arlington St.          [phone]           Mastercard &
Boston, Ma. 02117                                  Visa accepted.
(Arlington St. T stop)    Full Liquor license
                        Valet parking Available
              Fully accessible for the physically impaired.
------------------------------------------------------------------
Ritz Carlton, Part two

  Immediately after, you are offered a shrimp cocktail followed
shortly by some fresh pastries. Unlike other brunches the Ritz allows
you plenty of time to get comfortable and acclimated to the
surroundings.

  We first approached the cold section of the brunch. I found this to
be the most interesting and the best as far as presentation and
variety is concerned. Smoked salmon sliced fresh in front of you,
three types of Caviar (Salmon, Whitefish, American) offered with
crumbled egg, minced onions, capers and blinis (look like tiny
pancakes only much lighter used for placing the caviar or smoke
salmon on), a selection of fresh salads, Calamari salad, Salad
Nicoise (Nicoise is the name given to various dishes typical of the
cuisine around Nice), Asparagus Vinegarette, Marinated Artichokes
hearts with pine nuts, Fresh sardines, Seafood marinated in citrus,
Stuffed cabbage leaves, Sliced duck breast and Salmon tartar are just
some of the delicacies available.

  We next ventured to the hot side, here you could have breakfast
and lunch items. Some of the items included, Omelets made to order,
Blintzes with a Hazelnut sauce (excellent), Eggs benedict, Cobb smoke
sausage and Bacon.  Then if you want something more substantial you
can have Sliced Prime Rib or sliced leg of lamb (sliced by a visiting
French Chef), Home made Ravioli (Poor presentation, Ravioli dry and
stuck together), Beef stew from the south of France (Beef pieces too
big and tough), Monk Fish with Oysters (excellent) and Chicken with
fresh Basil sauce (sauce was splendid, Basil wonderful). The Bain
Maries (heated containers used for service) were a bit high, and
awkward. It's especially annoying if you're shorter than average
height.

  The dessert table had to have over a billion calories, if you're on
a diet or on some sort of weight program... surrender!!! Over 25 types
of cakes, pies, tarts, puddings, carmels and mousse... Plus, fruit and
cheese. The names of the desserts maybe unfamiliar, but you don't need
to know the names to enjoy the sweet decadence that is offered.

  Over all the experience was wonderful, I suggest that when you call
for reservations, you specify that you want non-smoking and a table
away from any of the buffet tables. The lines can be a nuisance.
Except for the buffet, the Ritz is completely accessible to the
physically challenged. If you have mobility problems the waiters will
be happy to comply with any of your needs.  The price for the entire
brunch was $40.00 per person. Not a price that you want to pay every
week, but definitely an excellent price for that special occasion.

  I would also like to give special recognition to Channel 1 for all
their help and support. Thanks.

              Bon Appetit, Au Revoir  "Z"
---
 ■ Via ProEdit 3.2ßR ■ Channel 1 (tm)


Date: 03-30-90 (15:13)               Number: 244
  To: SYSOP                          Refer#: NONE
From: DAVID BIRNBAUM                   Read: YES
Subj: COMMENT                        Status: RECEIVER ONLY

Brian and Tess,

Prodoor refused to admit me today.  Details follow.

--David
====================================================
(38 min. left) Boston (10) Conference Command? open 2

Error: ATTEMPTED READ BEYOND EOF, FN=CONFINFO N=2570 EOF=121
Fatal Error!  Returning to system...

(37 min. left) Boston (10) Conference Command?


Date: 04-01-90 (18:59)               Number: 245
  To: ZZZ ZZZ                        Refer#: 211
From: MICHAEL SALETNIK                 Read: YES
Subj: ANOTHER REVIEW REQUEST         Status: PUBLIC MESSAGE

Ah, Belknap, what a street to try and get to from the Powderhouse side
when driving, eh?
Rudy's is definitely still in operation.  I would have answered sooner,
but for some reason I missed the message, dunno how...

                        As it were,
                                Ciao!


Date: 04-04-90 (14:25)               Number: 246
  To: ERIC NEWHOUSE                  Refer#: 223
From: KAREN ROCKOW                     Read: YES (Has Replies)
Subj: BRUNCHES                       Status: PUBLIC MESSAGE

Just read your plea about Sunday brunch. By now, you've been and gone
and it's only a memory. However, for next time, have you ever tried
Peppercorn's on Prospect St. and Broadway? $6.95, I think.


Date: 04-05-90 (17:51)               Number: 247
  To: SYSOP                          Refer#: NONE
From: ZZZ ZZZ                          Read: YES (Has Replies)
Subj: COMMENT                        Status: RECEIVER ONLY

Hello Tess, todays upload is Zquiz3, On the border of good taste. It
seems that things are a slow lately, is it this way all around Channel 1
or just this bulletin? Was the little plug of appreciation what you
wanted? If not let me know and between us we can work out somthing. Hows
advertising, anything that I can do to help? Let me know.
See ya! Sean


Date: 04-05-90 (21:32)               Number: 248
  To: ALL                            Refer#: NONE
From: ZZZ ZZZ                          Read: (N/A)
Subj: Culinary Quiz 3                Status: PUBLIC MESSAGE


                      "Z" CULINARY TERMS
                 (NOT CULINARY USER FRIENDLY)
  Can you guess or do you know which culinary definition is
 correct. Only one of the four options is a true definition. The
 other options are blatant lies. The answers next week. Have fun!!!
-----------------------------------------------------------------

1. Aubergine

   a: A.K.A.:  Bringel, Patlican, Egg apple, Garden egg and
      Eggplant. This fruit originated from India.

   b: A fruit extract, "INE" is Latin for blood, GrenadINE the
      extract of pomegranates, GreengagINE the extract of
      greengages. AubergINE the extract of radiccio.

   c: The tendons that runs through the liver of rabbits, unique
      to the rodent species, not found in any other warm blooded
      animals. The tendons are always removed before any
      preparation for cooking. Known to have minimum levels of
      toxicity.

   d: In classic Scandinavian dishes, this name is given to various
      dishes containing rabbit liver. Another name for patê.

2. Ajinomoto

   a: Master Japanese Chef, introduced Sushi to U.S.A (San
      Francisco, 1942).

   b: Japanese name for monosodium glutamate.

   c: A French press for extracting au jus (With the juice) from
      raw meat.

   d: A.K.A. Green tea, China tea, Broken Ceylon and Lapsang
      Souchong.

3. Gedörrtes Hundefleisch

   a: German inventor of the Chef's steel. In France it is known
      as Fusils. (a tool used by professional cooks for maintaining
      or honing a knife).

   b: A dried meat eaten in Switzerland made from dog. It is
      similar to Bindenlfeisch also from Switzerland which is
      made from beef. Traditionally, both are served sliced thin.

   c: A Michelin 3 star hotel located in Geneva, the home of the
      Hundefleisch Tort.

   d: Gedörrtes and Hundefleisch are two men who in 1778 developed
      the first hydraulic machine for crushing and mixing cocoa
      bean into chocolate paste

4. Teal

   a: One of three parts of a Chef's knife. The shank which is the
      handle. The blade which is the part that does the cutting
      and then the teal or the point.

   b: A cut of beef around the neck area. A.K.A collier (French)
      or clod (British) and chuck (U.S.A.).

   c: The smallest breed of wild duck. Found in Europe, Asia and
      in the Americas. A.K.A. Cinnamon teal, Chinese teal and Green
      wing teal

   d: A term used when making bread. First you knead the bread
      then you teal it. Tealing the bread is the natural process
      in which the dough rises.

5. Humble Pie

   a: A pie that was considered more American than Apple Pie.
      Humble pie is made from the Humble Berries that are only
      found in the U.S.A.. Northeast and Northwest sections.

   b: What differs between Yorkshire pudding and Humble pie is that
      the fat of Game meat (Deer, bear, etc) is used in
      preparation of the pudding batter rather than beef.

   c: This began as umbles pie. Umbles are the heart, liver, kidney
      and other innards of the deer. In the old days of servants,
      the umbles would always be the servant's portion. Hence, the
      the phrase "to eat humble pie"

   d: A phrase that has no significant relationship to food.


                                            "Z"



Date: 04-05-90 (22:37)               Number: 249
  To: ZZZ ZZZ                        Refer#: 247
From: SYSOP                            Read: YES
Subj: COMMENT                        Status: RECEIVER ONLY

Sean,

About 40 people downloaded the Boston Restaurants file.
BOSTRR01.ZIP.
How about you?
I wish there were thousands of people reading this conference.
Because I thoroughly enjoy it and find it delightful.
It is well read - but it would be nice if even more read it.

Catch you later, guy.
And thanks for the quiz.

                --» Tess


Date: 04-07-90 (23:30)               Number: 250
  To: ALL                            Refer#: NONE
From: RICHARD CARREIRO                 Read: (N/A)
Subj: WIZ OF SPEED AND TIME          Status: PUBLIC MESSAGE

Some good news for Mike Jittlov fans...

1) The Coolidge Corner Theater in Brookline is going to be showing
the feature length _The Wizard of Speed and Time_ starting around
April 18th.  They did not know if they will be showing any of Jittlov's
shorts along with it.

2) The videotape of WoS&T is available in Blockbuster outlets and also
Beacon Video in Brookline has the movie (and probably others).

3) Mike Jittlov says he is trying to get the lead in an upcoming
TV movie about the Flash (the DC Comics superhero).  He said that it
will help if fans contact Warner Brothers.  If you do, ask for the
executive in charge of the Flash TV movie.

-- Rich
Hollywood's Animato Lives!


Date: 04-09-90 (00:18)               Number: 251
  To: KAREN ROCKOW                   Refer#: 246
From: ERIC NEWHOUSE                    Read: YES (Has Replies)
Subj: BRUNCHES / Peppercorn's        Status: PUBLIC MESSAGE


 How is the quality of food at Peppercorn's?  Usually you get what you
pay for, and $7 seems cheap..  But if it's good, it's only about a 15
minute walk from me..

 ??

                                                -Eric
---
 ■ Via ProDoor 3.2ßR ■ Channel 1 (tm)


Date: 04-09-90 (20:33)               Number: 252
  To: ALL                            Refer#: NONE
From: MICHAEL SALETNIK                 Read: YES (Has Replies)
Subj: Somerville Theater             Status: PUBLIC MESSAGE

Has on the marquee that they are having a grand re-opening, showing "The
Best of the Festival of Animation" starting April 13th.
The lobby and restrooms have been visibly (from the outside) renovated.
No information is available on the status of the inner theater itself.

                        Michael

---
 ■ EZ 1.24 #213 ■ Big Brother is watching you....


Date: 04-09-90 (21:48)               Number: 253
  To: ALL                            Refer#: NONE
From: MICHAEL SALETNIK                 Read: (N/A)
Subj: Brunch                         Status: PUBLIC MESSAGE

Looking for good brunch places close to the West Somerville / Medford
line (local to Tufts U.).
Already know about Pimientos and the Gourmet Express.

        Anyone?

---
 ■ EZ 1.24 #213 ■ Best way to fix a computer --- a good kick.


Date: 04-10-90 (18:24)               Number: 254
  To: MICHAEL SALETNIK               Refer#: 252
From: NANCY JOHNSON                    Read: YES
Subj: Somerville Theater             Status: PUBLIC MESSAGE

The  balcony was unsafe it had to  be rebuilt  in order to reopen so i
guess that and a few cosmetic changes are all that was done.
---
 ■ Via ProDoor 3.2ßR ■ Channel 1 (tm)


Date: 04-12-90 (09:36)               Number: 255
  To: SYSOP                          Refer#: NONE
From: ZZZ ZZZ                          Read: YES (Has Replies)
Subj: COMMENT                        Status: RECEIVER ONLY

Hello! Todays uploads include last weeks answers to Z quiz 3
(zquiz3.ans) and a review to Indian Delight (Indian)
                                 Till next week
                                                 "Z"


Date: 04-12-90 (11:39)               Number: 256
  To: ALL                            Refer#: NONE
From: ZZZ ZZZ                          Read: (N/A)
Subj: Indian Delight                 Status: PUBLIC MESSAGE

                              "Z"
             "Z" DINER'S REPORT BY A DINER, FOR A DINER!


Indian Delight    Non-Smoking section available.   Cash, Amex,
483 Cambridge St.        [phone]            Mastercard &
Allston, MA.                                       Visa accepted.
                           Not fully
              accessible for the physically impaired.
                        No Liquor License
-------------------------------------------------------------------

   Are you the type of person who enjoys the personal recognition
of a restaurant owner approaching your table to inquire about your
experience at his or her establishment?

   The Indian Delight has been around for two years. Six months
ago new management took over, it's a husband and wife team. The
family spirit is strong and you're quickly made to feel as part of
that family. From the warm and humble greeting you get when you
arrive, to the fond farewell as you leave, Indian Delight is the
place to go for ego recovery. You are made to feel like a friend.
The lack in experience in service is more than compensated by
sincerity.

  Indian Delight's menu offers Northern Indian cuisine. The menu is
well written and detailed with some interesting anecdotes. A cultural
experience for those who want to travel without leaving home. All menu
items are made to order, which allows you the choice of how mild or
hot you want your food.

  For appetizers we tried the Nizam's Choice (Nizam is the same as
saying Ruler or King) $3.95, it consisted of a combination of Pakora,
(Fried vegetable fritters), Samosa (spiced shredded potatoes and
green pea turnover), Papadam (Thin spicy fried wafers, salty) and
Rikki Tikki Tavi (a deep fried pocket of spiced vegetables). All of
the items listed in the combination are available separately and are
listed for under $3.00, all appetizers come with Chutney.

  Each ethnic restaurant or culture is known for one custom or another
i.e., the Chinese and chop sticks. Indian restaurants also contribute
many unique traditions. One of them being breads. Indian Delight
offers a variety of breads, we sampled Poori $2.50 and Roti $1.25.
The Poori has the best presentation, when it arrives it is puffed up
like two pillows, you can be the first in your group to deflate these
edible cushions. No Indian meal would be complete without an order of
Poori. The Roti is not much different from Pita bread, a little denser,
but also a nice treat. Don't finish the bread right away, you'll need
it with your entrée.

  Entrées can be difficult if you're not familiar with Indian food.
I strongly recommend that you consult with your waiter, or Randy
(The owner) or his wife. They are all happy to accommodate you. They
will ask you a few questions to determine your tastes, then like a
tailor creating a suit, they will suggest the proper culinary
ensemble.  We tried Chicken Saag $8.95, Tandoori cooked chicken served
in a spinach and cream sauce. Malai Kofta $8.95, Balls of minced
vegetables served in cardomon, safron, garlic, cashews and light cream.
Bengan Bhartha, $7.95 mashed eggplant sauteed with fresh tomatoes,
onions, garlic and ginger. All prices are dinner prices. You can also
order a la carte which reduces the cost a little bit. The dinner
entrées are served with Basmati rice, Dal (a lentil sauce) and chutney.

  Over all, I highly recommend Indian Delight. The only negative is
if you sit near the door it can be chilly, if you sit in non-smoking
you are going to sit next to the door. Parking is on the street and
limited.
                                   "Z"

---
 ■ Via ProEdit 3.2ßR ■ Channel 1 (tm)


Date: 04-12-90 (11:40)               Number: 257
  To: ALL                            Refer#: NONE
From: ZZZ ZZZ                          Read: (N/A)
Subj: Culinary Quiz 3 Answers        Status: PUBLIC MESSAGE



                      "Z" CULINARY TERMS
                 (NOT CULINARY USER FRIENDLY)
  Can you guess or do you know which culinary definition is
 correct. Only one of the four options is a true definition. The
 other options are blatant lies. The answers !!
-----------------------------------------------------------------
                     1=a 2=b 3=b 4=c 5=c
                             "Z"
---
 ■ Via ProEdit 3.2ßR ■ Channel 1 (tm)


Date: 04-12-90 (11:42)               Number: 258
  To: ZZZ ZZZ                        Refer#: 255
From: SYSOP                            Read: YES
Subj: COMMENT                        Status: RECEIVER ONLY

Sean,

Yum.....Indian food.  My favorite!!!
Thanks much.

                --» Tess
---
 ■ Via ProEdit 3.2ßR ■ Channel 1 (tm)


Date: 04-16-90 (08:03)               Number: 259
  To: ERIC NEWHOUSE                  Refer#: 251
From: KAREN ROCKOW                     Read: YES
Subj: BRUNCHES / PEPPERCORN'S        Status: PUBLIC MESSAGE

I only went to Peppercorn's once for brunch. I was impressed by the
quantity and variety. I wasn't impressed by the wait for a table. One
thing they do that seems unique is that in addition to the buffet, they
let you order any type of egg or omelet and about three types of
pancakes. I had the apple crepes, which were a bit too sweet for me. My
cousins had omelets, which looked nice, and their kid had blueberry
pancakes, which seemed mediocre. I remember finding quite a few nice
things at the buffet after I abandoned the apple crepes. Beverages were
extra. I'd go again. Definitely.


Date: 04-18-90 (10:05)               Number: 260
  To: ALL                            Refer#: NONE
From: TOM REVAY                        Read: YES (Has Replies)
Subj: Drinks at the Roxy             Status: PUBLIC MESSAGE

Having worked as a volunteer at the Boston Marathon on Monday, my
friend and I were invited to the party at the Roxy, in the Quality
Inn on Tremont Street, that evening.  I have a few comments on the
bartending in the place, that I'd like to throw out at you folks.

My friend was drinking Southern Comfort and 7-Up, pretty sweet, but
it's her palate.  The price of the drink was $4.00, not cheap, but
not as bad as some nightclubs might charge.

I watched as the drinks were being mixed:  none of the bartenders
actually measured the ingredients which they were adding.  So the
first drink she had, I saw what looked like a pretty generous shot
going into the glass.  For her second drink, she asked to have it
without ice, and it came out tasting all right.

But the third time we ordered, from a different bartender, I saw the
shot go in, and it was clearly much less than the other two drinks.
When it was delivered, the taste was off -- it was much less strong
than the other two drinks.  So I spoke with the barperson.

I said, "This tastes weak.  Could you add a little more Southern
Comfort?"  Said she, "There's one and a half ounces in there!  If
you're going to get it without ice, it's going to be diluted by extra
7-Up!"  And she went away.

My friend asked me how she could know the amount of liquor in the
glass, if she didn't measure it.  Of course, she couldn't, and I
could see when she poured it that it was short.  More than that,
though, if the barperson's explanation was correct, then she put in
too much 7-Up.  We didn't ask for a weak drink -- we simply asked for
a standard drink, but without the ice.

I suppose on a busy night, these people don't have the time to argue
with patrons.  Still, they have an obligation to give you what you
pay for, and if they only had some way of measuring the drinks, say
with an automatic drink dispenser as I've seen in the airport
lounges, or in nearly every pub I've seen in Europe, there'd be no
question, or argument, as to amounts.

After all, what chef would be so sloppy measuring portions of food?

And for that matter, since the amounts of liquor weren't being
checked by the management, what would it have hurt our barperson to
have been courteous, and just added a little more?  We'd be happy,
and it wouldn't have cost her anything.
...................Tom
---
 ■ DeLuxe 1.11ß18 #2345


Date: 04-18-90 (12:52)               Number: 261
  To: TOM REVAY                      Refer#: 260
From: ZZZ ZZZ                          Read: YES
Subj: DRINKS AT THE ROXY             Status: PUBLIC MESSAGE



    Some bartenders are able to measure their drinks by counting
bubbles,  as for Roxy's, who knows?  Did the first bartender over
pour or did the second bartender under pour, that is the question.
Unfortunately, inconsistency among bartenders is the biggest problem
any bar/restaurant owners have. As a consumer, our only choice of
action is to take advantage of the generous bartender and tip him or
her well (No pun intended) to reward proper behavior. I agree that
the second bartender should have gone the extra step to ensure that
a guest leaves satisfied. Shame! Shame! to second bartender.
   I say, no way, Josè to automatic liquor dispensers. I like the
bartender's ability to mix drinks as he/she sees fit. Using your Chef
analogy, the Chef needs the freedom in determining the amount of any
particular ingredient that may go in any dish. So should a good
bartender be allowed to develop his or her own repertoire.
  Fortunately, we have the ability to choose which bar or bartender
we will patronize. We have the power of the feet, if you are unhappy,
take your feet somewhere else. I hope that your tip reflected your
disapproval of bartender #2.
  Thanks for sharing your experience, it gives us food for thought
next time we are at a bar. I'm sure that your experience has been
shared by many, including me. "Z"


Date: 04-18-90 (18:37)               Number: 262
  To: TOM REVAY                      Refer#: 260
From: ERIC NEWHOUSE                    Read: YES
Subj: Drinks at the Roxy             Status: PUBLIC MESSAGE


 Tom,

  As an on and off Bartender, I can tell you that any bartender worth
their salt can pour an oz with precision.  The quantity in the cup
probably was near the oz and a half mark.

  However, one thing that the service industries continually forget is
that the customer is always right.  If you ask for a stronger drink,
then the bartender should give it to you!  One way to cut down on shoddy
service is to not tip.  Another way is to cause a scene at the
restaurant, but that's usually not realistic.  You can also complain to
the manager about a bartender's attitude.  Like I said, the customer is
always right, and even if you're out of your mind when you're
complaining, the manager will probably listen.

 Everyone has their favorite bars.  I would suggest that you simply not
frequent the Roxy; there are plenty of good bars which serve drinks
at $3/drink.  Then you can include a 25% tip and still get away with
five drinks for a $20.

                                                -Eric
---
 ■ Via ProDoor 3.2ßR ■ Channel 1 (tm)


Date: 04-19-90 (13:26)               Number: 263
  To: TOM REVAY                      Refer#: 260
From: MICHAEL SALETNIK                 Read: YES (Has Replies)
Subj: Drinks at the Roxy             Status: PUBLIC MESSAGE

One note about pouring accurate drinks.  If speed pourers are attached
to the bottles, ounces may be very closely poured by timing.  I believe
it's 3 seconds to 1-1/2 ounces, or something like that.

                        Michael

---
 ■ EZ 1.24 #213 ■ This space for rent [                 ]


Date: 04-19-90 (13:46)               Number: 264
  To: ZZZ ZZZ                        Refer#: 261
From: TOM REVAY                        Read: YES (Has Replies)
Subj: DRINKS AT THE ROXY             Status: PUBLIC MESSAGE

               _
Answering both Z and Eric Newhouse

ZZ>I agree that the second bartender should have gone the extra step to
ZZ>ensure that a guest leaves satisfied. Shame! Shame! to second
ZZ>bartender.

EN>However, one thing that the service industries continually forget is
EN>that the customer is always right.  If you ask for a stronger drink,
EN>then the bartender should give it to you!  One way to cut down on
EN>shoddy service is to not tip.  Another way is to cause a scene at the
EN>restaurant, but that's usually not realistic.  You can also complain
EN>to the manager about a bartender's attitude.

Well, first off, at $4 for a single-liquor drink, I'm less inclined
to tip -at all-.  I mean, think about it -- a waitperson returns to
your table several times, asks how the meal is, and should take an
interest in how you are enjoying yourself.  But the barperson in a
nightclub spends maybe 20 seconds, asking you what you want, tossing
ice in a glass, pouring libation from a bottle and soda from a
dispenser, and plunking it in front of you.  For -that- I should pay
an extra 15%, on top of an already high price?  Sorry, I disagree.

As for making a scene:  I suggested to my friend that one way of
dealing with the situation is to pour the drink onto the bar, and
leave the club.  I think our barperson would have gotten the message
darn quick, but we would have to be prepared to leave the place.  If
we didn't, the bouncers would likely be none-too-gentle with us.

Find the manager and have a conversation with him/her?  With 2000
people dancing in the place, and the sound at 115dB, complaining
about a shortage of liquor in a $4 drink for a party that we got into
for free?  You must be joking!

EN>As an on and off Bartender, I can tell you that any bartender worth
EN>their salt can pour an oz with precision.  The quantity in the cup
EN>probably was near the oz and a half mark.

ZZ>   I say, no way, Josè to automatic liquor dispensers. I like the
ZZ>bartender's ability to mix drinks as he/she sees fit.

And if they feel fit to make a bad one?  Or one that has far more
liquor than you want, so it's undrinkable?  No, I think that one
attribute of a good drink is consistancy, and if Eric is right about
the second bartender pouring the drink accurately, it means that the
first two didn't pour right.  So where's the consistancy?

In England, they use the dispensers because they're required to, by
law.  And their glasses have marks on them to show where the drink
must stand to be legal.  Saying that the bartender should have the
freedom to mix the drink as they "see fit" means that they can do to
you what they want, and expect you to pay for it.

ZZ>  Fortunately, we have the ability to choose which bar or bartender
ZZ>we will patronize. We have the power of the feet, if you are unhappy,
ZZ>take your feet somewhere else.

EN>Everyone has their favorite bars.  I would suggest that you simply not
EN>frequent the Roxy; there are plenty of good bars which serve drinks
EN>at $3/drink.  Then you can include a 25% tip and still get away with
EN>five drinks for a $20.

Of course!  Frankly, the -worst- service I've ever seen is in
nightclubs.  I saw the Pogues at the Palladium in New York last
month, where they charged $6.50 for a Southern Comfort & 7-Up, and a
10oz Heineken was $5, and this was after paying $27 to get into the
place!  (You're crazy if you think I'll tip a red cent at those
prices! 8-) )

I usually frequent the Brendan Behan, in Jamaica Plain.  Last week, I
was in there with a friend, who was taking the old Irish flu remedy:
a shot of Jameson, with boiling water, and a lime with cloves.  (Does
it work?  Well, I had one once when I was sick, and by the time
you're at the bottom of the glass, you're so HOT between the booze
and the water, and your mouth is tingling from the citrus & spice,
that you just don't CARE!  So I guess that's as good as any "cure"
gets! 8-))  Anyway, I bought my friend his "hot whiskey", and he
didn't like it -- not enough whiskey.  So he brought it back to the
bar, and asked for more.

The bartender held the bottle and started pouring.  Said he, "You
tell me when to stop."  And my friend said stop, thanked the guy, and
came back to the table.

(And in case you're wondering, I always tip at the Behan.  Two pints
of Guinness cost $5, I always leave $6, and I'm in there 2 - 3 times
a week.  Matter o'fact, when Syl and I stroll in, Patsy the bartender
has gotten in the habit of checking his watch and saying, "Yup!
Right on time!" 8-))
...................Tom
─────────────────────────────────────────────────────────────────────────
    Never pay cash for a satellite.
        -- Sparrow (New York poet)
─────────────────────────────────────────────────────────────────────────
---
 ■ DeLuxe 1.11ß18 #2345


Date: 04-19-90 (20:18)               Number: 265
  To: ALL                            Refer#: NONE
From: ERIC NEWHOUSE                    Read: (N/A)
Subj: Tipping                        Status: PUBLIC MESSAGE


 To address a few of the issues you raise:

    1.  Tipping:    Although a 15% tip may not be appropriate for
bartenders, as a bartender myself, I feel that some tip is necessary.
Bartenders don't make that much money since tips are part of their
expected income (much the same way they are for waiters).  Bartenders
depend on tips to some degree.

   Because they depend on tips, like waitors, they should offer good
service.  A tip is primarily a way for the customer to say "Thank You"
for a job well done, and if the job isn't well done then ithe customer
should reflect that in the tip.

    2.  Causing a scene:  Sometimes it's realistic, usually it's not.
But it usually works.

    3.  Finding the manager: Perhaps it's not reasonable at the Roxy,
but it works at small, cozy bars.  I once talked to the manager at
Shay's bar when the waitress spilled drinks all over me and didn't
apologize sufficiently, and I left satisfied that the manager had
reprimanded the waitress.

    4.  Automatic liquor dispensors:

   I have to agree with Z; these strike me as a horrible idea.  The
reason that you get different drinks at different places is because
bartenders usually make the drinks according to THEIR tastes, not yours.
Also, I've worked with some bartenders that always make drinks STRONGER
than the oz/oz ½ required when the manager isn't looking.  These
bartenders reason that since customers are paying for the alcohol, it's
better to over serve than to under serve.

    The bartender should be your friend, your tool.  You will
(presumably) be tipping him to make what YOU want, and nothing else.
Tell him/her what you want and in most cases you'll get it.  Ask for
drinks extra strong or weak.  At my favorite bar they know me well
enough to put an extra half oz. of Kahlua in my White Russians and
Cuantro instead of Triple Sec in Margaritas.  Automatic Drink Dispensers
would remove my freedom of choice for drinks like these; it would demand
conformity.  I can't condone it.

     I'm glad to hear you tip at the Behan.  It sounds like great
service..   BTW, I'd be curious to hear your favorite bars and drinks
(besides the Behan)..

                                                -Eric
---
 ■ Via ProDoor 3.2ßR ■ Channel 1 (tm)


Date: 04-20-90 (07:47)               Number: 266
  To: ALL                            Refer#: NONE
From: ZZZ ZZZ                          Read: (N/A)
Subj: Christopher's                  Status: PUBLIC MESSAGE

                              "Z"
               "Z"DINER'S REPORT BY A DINER, FOR A DINER!

                    Non-Smoking section available
Christopher's                                      Cash,
1920 Massachusetts Ave   [phone]            Mastercard &
Cambridge, Ma.                                     Visa accepted.
                      Full Liquor license
                  Valet parking Available
       NOT fully accessible for the physically impaired.
------------------------------------------------------------------

  The People's Republic of Cambridge, the Berkeley of the East Coast,
the Home of Christopher's. It's located at Porter Square.
Christopher's opened 9 1/2 years ago introducing to Cambridge
Tex-Mex style cooking. Christopher's owner (Charlie) originally
owned two successful health food stores. He decided to sell them and
venture into the restaurant business, bringing with him the knowledge
and experience of health food and health conscious preparation
which is reflected in all his menu items.

   The menu still parades the old Tex-Mex regulars: Nachos, Burritos,
Mexican Pizza, and so on.  The Nachos are a must, ranging from $4.25
for Cheese Nachos to $6.50 for the Large Assorted Nachos. My favorite
is the Chicken Nachos, plump pulled chicken smothered in cheddar cheese
on top of fresh cut and fried tortillas (in 100% veg oil). I've heard
Christopher's Nachos was once mentioned as the best, and I agree.

   Other items included on Christopher's menu are Mexican Pizzas,
Mexican Pizza with Cheese, which is Cheddar cheese on a fried
tortilla ($4.75), Christopher's Mexican Pizza ($5.50) a very filling
meal or appetizer, it consists of a fried tortilla topped with refried
beans, a spicy red sauce, cheddar cheese olives, jalapeños, scallions
and red onions. The refried beans, red sauce salsa and guacamole are
all made fresh.

  Burritos come with a choice of fillings: Spicy Chicken ($5.95),
Sesame Spinach ($4.95) or Bean ($3.95). Christopher's also has a
decent variety of classic salads to choose from: Marvin Gardens
which is a vegetarian Chef Salad ($5.75), Cobb Salad which is made
up of salad greens, chicken, avocado, two types of cheese (cheddar
and bleu cheese) and bacon ($5.95). All the salads are plentiful,
enough to share. Soups, hot and cold sandwiches and Burgahs making up
the rest of the menu. Prices are in the area of $4.- $6.00. Dinner
specials are more expensive averaging around $10.00. Christopher's
purchase their cakes from Rosie's and their Ice Cream from Ben and
Jerry's. They have a beer list that hosts 35 different bottled beers
plus 7 beers on tap and two non-alcoholic beers. Christopher's also
offers live entertainment and a Jazz Brunch. Call for a list of
performers.

  Over all the menu is pretty simple, not much in originality in
today's time. What is important is the consistency in which the food
is prepared. Fresh quality, decent portions which more than equal
your investment. All of the menu items are better than average  and
most are excellent. Service lacks experience. Of course, when you're
located between Harvard and Tufts you don't get much as far as
experienced waitpeople. The service is pleasant and genuine.

  Another point in which I respect about Christopher's is their
Community participation and unafraid positions that they take on
issues. Profits from their cigarette machine go to a children's
charity in Cambridge. That is pretty decent when you consider that
a lot of restaurants are charging a quarter to use the phone. They
also advertise on their door that they are boycotting certain coffees
because of their unfavored positions in certain Latin American
Countries.  You would never catch a non-independent restaurant taking
such a risk. Whatever your opinion, you have to admire the guts.
Give Christopher's a try.


                   Until next time we meet, "Z".
---
 ■ Via ProEdit 3.2ßR ■ Channel 1 * Personal Communications


Date: 04-20-90 (18:05)               Number: 267
  To: ERIC NEWHOUSE                  Refer#: NONE
From: TOM REVAY                        Read: YES (Has Replies)
Subj: Tipping                        Status: PUBLIC MESSAGE

EN>    4.  Automatic liquor dispensors:
EN>
EN>The reason that you get different drinks at different places is
EN>because bartenders usually make the drinks according to THEIR tastes,
EN>not yours.

That's fine so long as the bartender buys my drinks!  If he's paying,
he can mix 'em any way he wants to! 8-)

(Look, I didn't argue this point yesterday, but the third drink -was-
weak.  I can't believe there was an ounce and a half of liquor in the
thing.  She just plain screwed up, and she wouldn't make good on it.)

If you're going to a cafe where they have specialty drinks, maybe
then you can give the bartender some leeway.  But when the barperson
is in a dance hall setting, running around like a blue-tailed fly,
waiting on 20 customers at once, there's hardly an art to pouring a
gin & tonic or a screwdriver.  Just dump in the liquor, pour the
soda, serve the drink, take the cash, and keep moving -- that's what
the service at a busy nightclub amounts too.  For those bartenders,
I'd think an easy way to measure the liquor would be beneficial.

EN>At my favorite bar they know me well enough to put an extra half oz.
EN>of Kahlua in my White Russians and Cuantro instead of Triple Sec in
EN>Margaritas.  Automatic Drink Dispensers would remove my freedom of
EN>choice for drinks like these; it would demand conformity.  I can't
EN>condone it.

You misunderstand:  the auto dispensers are for the major brands of
liquor, dispensing a measured amount of one ingredient.  The
bartender still -mixes- the drink using ingredients s/he selects. If
when somebody orders a scotch & soda, without asking for it extra
strong or extra weak or extra anything, it's just a matter of putting
the glass under and pressing the button on the scotch.  If, on the
other hand, the customer asks for something special, the bartender
still has the option of custom mixing it by pouring from the bottle,
or by holding in the button.

You check the pubs in Britain -- they -uniformly- pour beer better
than the US, and the quality of the beer is better.  You watch how an
Irish publican draws a Guinness -- it's practically an art form.  You
watch how an Irish coffee is made at Shannon airport, where it was
invented, and you can see that creativity is not denied by simply
having a measuring device to help out the bartender.
...................Tom
─────────────────────────────────────────────────────────────────────────
    Either I always tell the truth, or I always lie!
        (Heh, heh!  Jus' lyin'!)
─────────────────────────────────────────────────────────────────────────
---
 ■ DeLuxe 1.11ß18 #2345


Date: 04-20-90 (18:05)               Number: 268
  To: ERIC NEWHOUSE                  Refer#: 265
From: TOM REVAY                        Read: YES (Has Replies)
Subj: Tipping                        Status: PUBLIC MESSAGE

EN>     I'm glad to hear you tip at the Behan.  It sounds like great
EN>service..   BTW, I'd be curious to hear your favorite bars and drinks
EN>(besides the Behan)..

Funny thing about tipping at the Behan -- they don't seem to expect
tips.  And Irish folk don't normally leave them, because it's not the
custom in that country.  But being a bartender is a pretty good job
there; in fact, the dream of many expatriate Irish is to return home
and open a pub!

And it's not so much that the -service- is so good, it's that the
friendliness is there.  They don't just serve an honest pint, they're
just plain nice folks.

One problem we have with them, though, is that their beer buyer
doesn't know his job as well as he should, in my humble opinion. They
list Carlsburg draft, but often enough, they're out of it. Carlsberg
is very popular in Ireland, and Syl drinks it when she can. The Behan
does a fair business in the Spudweiser/Michelob and the Miller/
Lite/Genuine Draft lines, but it seems they run out of one or
another pretty frequently, just in time for the weekends.

The -best- tasting beer to be had is Doyle's, in Jamaica Plain. Their
draught Sam Adams tastes superb!  Unfortunately, they don't pour it
real well; they just slosh it fast in the glass.  This is tolerable
for lagers, but they also carry Guinness Stout on draft, and unless
you're willing to pour that stuff -very slowly- (like the Behan
does), you end up with a pint that's not creamy enough.  What's
strange is that Doyle's invested in genuine stout glasses some time
ago, a special pint glass with a "bubble" about 3/4" below the rim,
which is the place where the head is allowed to settle, before it
gets topped off.  But then Doyle's uses these special glasses,
without allowing the beer to settle at all, wasting the purpose of
the glass!  The Behan doesn't have these glasses, unfortunately, but
their trade is much smaller than Doyle's, and it would probably be a
real hassle for them to maintain two sets of pint glasses.

Besides that, I like the bar at Christopher's, which I see reviewed
on Channel 1 today (I haven't read the review).  They serve a decent
selection, although it's important to sit downstairs, where one can
get the full range of draughts; I believe they only serve Bass
ale upstairs.

And although the Commonwealth Brewery charges top-dollar for their
beers, their Burton Bitter is probably the best of that variety to be
served on this side of the Atlantic.  They pour it from the hand
pump, as well, something rarely seen in this country, but common in
England.

Finally, so you know I'm not a plain ol' cheapskate -- I -do- tip
bartenders in each and every one of these places, usually better than
15%.  I'm perfectly willing to pay for service, if it's good, or even
reasonable.
...................Tom
─────────────────────────────────────────────────────────────────────────
    Sound bites:  the taglines of television.
─────────────────────────────────────────────────────────────────────────
---
 ■ DeLuxe 1.11ß18 #2345


Date: 04-20-90 (21:55)               Number: 269
  To: TOM REVAY                      Refer#: 267
From: ZZZ ZZZ                          Read: YES
Subj: IRISH COFFEE                   Status: PUBLIC MESSAGE

I thought that the Irish Coffee was invented in San Francisco. I don't
recall the name, but I'm sure they have the record for the most Irish
coffee served in one place. O'well(not an Irish name) "Z"


Date: 04-25-90 (23:02)               Number: 270
  To: MICHAEL SALETNIK               Refer#: 263
From: KAREN ROCKOW                     Read: YES
Subj: DRINKS AT THE ROXY             Status: PUBLIC MESSAGE

So you think a bartender will be more accurate gauging time than volume?
Why?


Date: 04-26-90 (20:02)               Number: 271
  To: KAREN ROCKOW                   Refer#: 270
From: MICHAEL SALETNIK                 Read: YES (Has Replies)
Subj: DRINKS AT THE ROXY             Status: PUBLIC MESSAGE

KR>So you think a bartender will be more accurate gauging time than volu
KR>Why?

        I find it easier to just in my head go "1-mississippi, etc..."
than actually try to gauge volume, especially when adding liquor to a
mixed drink, where the glass already has liquid in it....

---
 ■ EZ 1.24 #213 ■ Hey, we're not sane, are we?


Date: 04-26-90 (20:23)               Number: 272
  To: SYSOP                          Refer#: NONE
From: ZZZ ZZZ                          Read: YES (Has Replies)
Subj: COMMENT                        Status: RECEIVER ONLY

Hello, Thai House is todays review. (Thai)
                     See ya!


Date: 04-26-90 (22:08)               Number: 273
  To: MICHAEL SALETNIK               Refer#: 271
From: KAREN ROCKOW                     Read: YES
Subj: DRINKS AT THE ROXY             Status: PUBLIC MESSAGE

As a non-drinker, I must say all you people have Such Terrible Problems.
It sounds like drinking creates enormous difficulties in one's life.
Pass the lemon Coke, please.


Date: 04-27-90 (10:10)               Number: 274
  To: ALL                            Refer#: NONE
From: ZZZ ZZZ                         Read: (N/A)
Subj: The Thai House - Review        Status: PUBLIC MESSAGE

                              "Z"
              "Z" DINER'S REPORT BY A DINER, FOR A DINER!

Thai House        Non-Smoking section available.   Cash, Amex,
1033 Commonwealth Ave     [phone]           Mastercard &
Boston, MA 02115                                   Visa accepted.

          Not Fully accessible for the physically impaired.
-----------------------------------------------------------------

    Call it Free (Thai translation for Thai) or the Land of Smiles.
Inevitably,  you'll to call it "Here to Stay".  Of the myriad of
ethnic restaurants, Thai cuisine has emerged with a ranking that I
consider the best when it comes to an over all history for consistent
Quality food and superb service. I have never been in a Thai
restaurant where the Quality and the calibre of service have been
anything but excellent. The Thai House continues to perpetuate my
beliefs.

  The Thai House is a medium-size restaurant that has an adequate
non-smoking section. Parking is on the street and metered. If you
dine in the evening, parking becomes more convenient.  On this
particular stretch of Comm Ave., there are two Thai Restaurants
pretty close together. I recommend both, but I believe that the Thai
House is the better choice of the two.

  The menu Thai House offers is organized, descriptive and easy to
breeze through. The prices are very reasonable (Average entrée $9.50)
and the portions more than compensate for the price.

  For appetizers we ordered Chicken Satay ($4.95) 5 strips of
charcoal grilled, skewered chicken. The Satay (curried enhanced peanut
sauce) is delicious, with good consistency and an admirable texture
that has a pepper bite. A reliable starter to fire up and arouse the
taste buds before any meal.  The next appetizer served was Chicken
Lollipops ($5.50), golden fried chicken with a stuffing of seasoned
ground shrimp and mushrooms. Imagine a chicken leg with the meat
pulled above the bone but not detached. Then, roll that chicken leg
in the stuffing mentioned above and fry.  I enjoyed these chicken
lollipops tremendously. I hate the name. Avoid the fried tofu, it is
tasteless and the surface has the same in texture as the outer edges
of fried eggs.

  If you love Garlic, then you most definitely will love their Garlic
 Shrimp ($10.95). Also offered is Garlic Squid ($9.95), Garlic
Chicken ($8.50), and Garlic Beef or Pork ($8.95). The Garlic shrimp
comes with about 8 pieces of medium shrimp, sauteed till the garlic
is crispy and the shrimp is tender and plump. If garlic is not your
cup of tea, then maybe the curry selection will satisfy you. The
choice of Emerald, Red, or Yellow curry is available, served with
either beef or chicken ($7.95) or shrimp ($8.50) The colors do not
necessary indicate the hotness of the dish, just the way the curry
was made. We had the Curry Duck ($7.95).




The Duck is served in red Curry with pineapples, cherry tomatoes and
sweet basil. I would have preferred more duck and less fat, but
otherwise the dish was not too bad. You can dictate to your waiter
the degree of hotness with any of your dishes.

  Noodles are an important staple on any Asian menu. The Chinese
like to believe that by their length, noodles signify long life and
is always served on birthdays. In Taiwanese villages(not to be
confused with Thai), noodles are presented as grave offering for
happier stay in heaven. Whatever your reason for enjoying noodles,
you will enjoy Thai House's Pad Thai ($6.95). Rice noodles served
pan fried with egg, chicken, baby shrimp, bean sprouts and finely
chopped peanuts. They also offer a country style Pad Thai ($6.95)
which is spicier and they offer a Vegetarian Pad Thai ($5.75).

   I enjoy the Thai House, the service is as good as the service in
any 5 star restaurant. The food is always pleasant and enjoyable and
they serve beer and wine. The Thai House offers plenty of subtle
services that are not immediately recognized such as, a thin slice
of lemon in your water, creatively carved garnish with all your food
and fresh and spotless linen. I don't like the fact that they charge
extra for rice with most of the entrées. The last point that may or
may not be so important is that the managers clash with the ambience,
they dress as they sould be on Wall St. completely contradicting the
restaurant's atmosphere. If your were to dine there, you would
understand my point.
                                    Until next time,  "Z".
---
 ■ Via ProEdit 3.2ßR ■ Have you filled out S cript 7 yet?


Date: 04-27-90 (10:10)               Number: 275
  To: ZZZ ZZZ                        Refer#: 272
From: SYSOP                            Read: YES
Subj: COMMENT                        Status: PUBLIC MESSAGE

Again - thanks for another great review...I just love your reviews.
<Now all we need to do is to get about 3x as big as we are,
and to get 1000s here to read them>.    Tess
---
 ■ Via ProEdit 3.2ßR ■ Have you filled out S cript 7 yet?


Date: 05-05-90 (10:46)               Number: 297
  To: SYSOP                          Refer#: NONE
From: ALAN KAUFMAN                     Read: YES (Has Replies)
Subj: COMMENT                        Status: RECEIVER ONLY

I ACCESSED CONF. 10 TO OBTAIN RESTAURANT REVIEWS AND GOT LOST. IT SEEMS
THAT ONCE, WITHIN A CONFERENCE, WHETHER I SEEK FILES, BULLETINS OR OTHER
WISE, I NO LONGER SEEM TO BE WITHIN THE CONFERENCE I SELECTED AND CANNOT
DELVE FURTHER. I'M SURE MY PROBLEM IS SIMPLE TO RESOLVE, BUT I STILL
CAN'T RESOLVE IT. HELP?


Date: 05-05-90 (12:00)               Number: 298
  To: ALAN KAUFMAN                   Refer#: 297
From: SYSOP                            Read: YES
Subj: COMMENT                        Status: RECEIVER ONLY

Alan,

Once you are in Boston Conference, you can read messages <perhaps you
already did this> by selecting a message number to start from adding
+ <plus sign> to the number.  When you have read enough, answer NO
to the "more?" prompt.   This will give you the main prompt FOR
the conference.  To return to the main board from the conference command
prompt, enter A <bandon>, or to see the conferences menu from this
point, enter J <oin>.  You do need to A bandon most conferences
<which may or may not have Local bulletins> to rejoin the main
board and its FILES and Bulletins.  HOpe this helps you some.

                --» Tess
---
 ■ Via ProEdit 3.2ßR ■ Channel 1 * Personal Communications


Date: 05-05-90 (19:29)               Number: 299
  To: SYSOP                          Refer#: NONE
From: ZZZ ZZZ                          Read: YES (Has Replies)
Subj: COMMENT                        Status: RECEIVER ONLY

Sorry about the delay, I was very busy this week and did not have time
to eat out until yesterday. I had a speeding ticket that I was fighting
on my own, Real estate Boards (Salepeople) and some other misc exams.
  Hope you enjoy this one. See Ya, Sean


Date: 05-05-90 (19:32)               Number: 300
  To: ZZZ ZZZ                        Refer#: 299
From: SYSOP                            Read: YES
Subj: COMMENT                        Status: RECEIVER ONLY

Thanks Sean - much appreciate your review.  Will post pronto.
P. S.  You are allowed to take a week off from time to time. <smile>.
       Did you beat the traffic ticket charge?

                --» Tess
---
 ■ Via ProEdit 3.2ßR


Date: 05-05-90 (20:43)               Number: 301
  To: ALL                            Refer#: NONE
From: ZZZ ZZZ                          Read: (N/A)
Subj: The Water Cafe - a Review      Status: PUBLIC MESSAGE



                              "Z"
           "Z"DINER'S REPORT BY A DINER, FOR A DINER!

WATER CAFE              [phone]             Cash, Amex,
560 Tremont St.                                    Mastercard &
Boston, Ma. 02116       No Non-Smoking             Visa accepted.
                     Wine and Beer license
            NOT accessible for the physically impaired.
------------------------------------------------------------------

   Some of the nicest restaurants go undiscovered because of their
proximity to certain neighborhoods. The South End (Around Tremont St.)
is one neighborhood that had its share of hard times, and as a result
some fine and unique establishments go unnoticed. Along Tremont St.,
around Clarendon St. and Dartmouth St., exists a dining oasis for the
adventuresome. One of the places that I found and enjoyed immensely
was the Water Cafe.

    The Water Cafe is a restaurant that offers no help in creating
a mood, no flashy art on the walls, the menus are hand written and
xeroxed with some misspellings.  The waitstaff wears jeans or what-
ever they happen to be comfortable in. What is interesting is, the
lack of atmosphere creates its own ambience, implemented by the
fusion of personalities and nature of the fellow patrons.

   The menu as I already wrote, is hand written. It consists of
items like carmelized onions, coriander vinaigrette, bliss potatoes
and leeks, just to give you an idea. The Water Cafe changes their
menu about every other week. There were 10 items listed on my menu,
all under $10.00. The average entrée is about $8.00. There is minimal
descriptions given on each of their entrées, which in my opinion does a
disservice to their menu.

  When we were seated the waiter wasted no time bringing us fresh
sliced bread with unsalted butter. He answered all our questions with
considerable amount of patience. The service overall was good,
inexperienced and honest.

  For appetizers we ordered a Pizzette ($5.00). This is a 6" pizza
made with a sour dough crust, topped with spinach, tomato, garlic and
Mozzarella cheese. An excellent appetizer, enough for four people if
accompanied with another appetizer. We also split a Caesar's Salad,
no anchovies (not good), but they used fresh parmesan cheese.

   Entrées were limited as far as choices, but all the basics, Seafood,
Steak, Fish and Chicken are covered. I had Tomato Fettucini with large
strips of chicken breast prepared with walnuts, mushrooms tomatoes,
leeks, wine and lots of garlic. ($8.00). All the ingredients were
fresh and there was plenty to eat, a five star dish. Another item we
tried was Roasted Herb Chicken served with a Vegetable paella ($8.00).
Also an excellent dish.

   From what I can see all the guests were content. I certainly had a
good time and will go back. Parking is a hassle and I recommend that
you do not park too far from the restaurant, unless you are in a group.
The restaurant is small, all the tables are built for two and some
wobble. The restaurant is roomy and is not crowded. There is a great
view down Clarendon St. to the John Hancock Building. The food is
great, the service is fine and the patron- made ambience is delightful.
A classic Cafe by its own definition. Give it a try when you can. "Z"
---
 ■ Via ProEdit 3.2ßR ■ Channel 1 * Personal Communications


Date: 05-11-90 (09:02)               Number: 302
  To: ALL                            Refer#: NONE
From: KAREN ROCKOW                     Read: (N/A)
Subj: PEPPERCORNS                    Status: PUBLIC MESSAGE

Update: the Sunday brunch has gone up to $7.95.


Date: 05-12-90 (18:10)               Number: 303
  To: SYSOP                          Refer#: NONE
From: ZZZ ZZZ                          Read: YES
Subj: COMMENT                        Status: RECEIVER ONLY

Tess I just want you to know that I am working on a review today. It
should be ready tommorrow or mon. Please bare with me for the the next
couple of weeks. My schedual changing all at once and I need some time
to get everything back in sync. I'll probably have to change the due
date of the reviews to a monday or somthing, I'll keep you informed, See
ya! Sean


Date: 05-18-90 (11:32)               Number: 304
  To: SYSOP                          Refer#: NONE
From: ZZZ ZZZ                          Read: YES
Subj: COMMENT                        Status: RECEIVER ONLY

Hello!!!
 I feel as things are getting to a normal way of life again. I still may
have to change the due date, but as before I will keep you posted. I did
upload a file called Tidbits. I hope that you recieved it alright. I got
a message after the upload was complete that I havn't seen before and it
makes me kind of nervous that you may not have recieved the upload. If
this is true, do not hesitate to call me and let me know... "Z"


Date: 05-18-90 (17:53)               Number: 305
  To: ALL                            Refer#: NONE
From: ZZZ ZZZ                          Read: (N/A)
Subj: Culinary Tidbits               Status: PUBLIC MESSAGE

                              "Z"
               "Z" DINER'S REPORT BY A DINER, FOR A DINER!

------------------------------------------------------------------

   Today, I will use this space to talk about what I think are
interesting tid bits. All this information can be found in Harold
McGee's "On Food and Cooking". If you consider yourself the least
bit of a Food enthusiast, then I recommend this book. It can be
painfully technical, but there are plenty of non-tech facts that
can be easily understood by the lay person.

** When Sugar or salt are dissolved in water, the freezing point
of the resulting solution is lowered and the boiling point is raised.
 1oz of salt to a quart of water to raise the boiling point of water 1°.

** Spring time, time to pick some flowers. Fill your vases with some
asparagus, leeks and to round off the color add some onions.
According to Harold McGee, the above which we commonly refer to
as vegetables are all members of the lily family. Leeks are also
known as a Poor man's asparagus.  From 1956 until 1980, it was
thought that Asparagus eaters who excrete the odorous Methyl
Mercaptan had a dominant genetic trait. Recent studies found that
all asparagus eaters excrete Methyl Mercaptan. It is the ability to
detect its odor that varies from person to person.


** Speaking of fat... The body weight of a typical woman is 25% fat
and for the typical male 15% fat.

** Sweet Basil, Marjoram, Oregano (Greek for Mountain or
Brightness Joy), Peppermint, Rosemary and Thyme (Greek for "to
burn, sacrifice") are all members of the Mint Family. Menthol is
an active oil extracted from Peppermint. Menthol is one of most
widely used of plant products. Cigarettes (Cough, Cough), candy,
Liqueurs. tooth paste mouthwash, cough drops, rubbing creams and room
deodorizers  are just some of the many products that make use of the
mint family. Thyme is another herb which contributes a lot of labor
outside the kitchen.  Thyme has been shown to be active against
Salmonella and Staphylococcus bacteria.

** Cardamon Seeds, Turmeric (A.K.A. Indian Saffron) and Ginger are
all members of the Ginger Family.

**The Nightshade Family of plants includes Potatoes, Bell Peppers,
Tomatoes, Tobacco (Cough, Cough), Jimson weed (A Hallucinogenic) and
the deadly nightshade. The tomato at one point in time was considered
to unedible. The name Love apple was one of the Tomatoes' aliases.
The highest concentration of vitamin C is found in the jelly-like
substance surrounding the seeds.

    Until next time "Z"
---
 ■ Via ProEdit 3.2ßR ■ Channel 1 * Personal Communications


Date: 05-19-90 (13:47)               Number: 306
  To: TOM REVAY                      Refer#: 268
From: ERIC NEWHOUSE                    Read: YES
Subj: Tipping/More                   Status: PUBLIC MESSAGE


 Tom,


  Thanks for your detailed responses.  I'm going to give Christopher's
and Burton Bitter a try.  If I'mever around Doyle's, I'll pop in there
too.  Thanks for the tips.

                                                 -Eric
---
 ■ Via ProDoor 3.2ßR ■ Channel 1 * Personal Communications


Date: 05-21-90 (20:03)               Number: 307
  To: ERIC NEWHOUSE                  Refer#: 38010
From: TOM REVAY                        Read: YES (Has Replies)
Subj: Tipping/More                   Status: PUBLIC MESSAGE

Here's another brew to try out:  Cambridge Amber Ale, brewed by a
place near Kendall Square, called (I think) the Cambridge Brewing Co.
It's also served in Grendel's Bar, in Harvard Square.

I wouldn't call this an -amber- ale, more of a brown ale.  It's
hoppy, a tad sweet and even fruity tasting.  In sweetness, it's a bit
like a Scotch ale, but not as sticky on the tongue.  One of the best
things about any locally-brewed beer is that they often have very
fresh tastes, even if the flavors are strong, and this ale fits that
description.

On Saturday, I was at a bar in Portland, Maine, around the corner
from Exchange Street, in the Old Port area.  It's called something
like Scruffy McDuff's or some such silly name.  They had a bitter,
made there, and I'm a great fan of that swill. (I'm partial to
Webster's Yorkshire Bitter, myself, and if I ever see it in this
country, I'm making a beeline for that pub.)   McWhatever's didn't
have that hard "bite" of a good English bitter, but it had -plenty-
of aftertaste, and with this horrible influx of "dry" beer (clearly a
plot by beer manufacturers to create even more -watery- beer, as if
such a thing could be possible in this country), it's nice to meet a
beer that leaves more taste in your mouth than a pizza with
anchovies.  It was only $1.75 a pint, amazingly cheap for the
semi-yuppie nature of the bar, and they had _Hearaches By the Number_
playing on the stereo. Brought me back, you know -- I haven't heard
this in a bar since I was in the Brazen Head, in Dublin, Ireland,
shortly before closing time several Christmases ago.

(Eventually, every Irish folkie band gets around to playing
_Heartaches By the Number_, as they pints get emptied and the hour
grows late.  Brings a tear to my eye, even as the foam drips to the
bottom of the glass.)

A few doors down from Scruffy's is a winebar, named the Portland
Bakehouse.  A very brief encounter with the place turned out to be
disappointing.  We had a glass of what our waitress told us was a
Burgundy wine, named Shiraz.  I'd never heard of it, but at $6 for an
8oz glass, I assumed it must have been quite a nice French wine.  It
was tasty, quite grapy, a tad sweet with a bit of a syrupy texture
and a dry finish, but it clearly was not a first rate wine.  Upon
leaving, I examined the bottle -- Shiraz is a 1987 Australian wine,
not Burgundian, and it annoys me that the barmaid would refer to a
generic grapy red wine as "Burgundy," the name of a major French wine
growing region.  We can expect this from the local Blanchard's
liquors, but the purveyor of wines in a wine bar should be able to
describe the wine correctly as a fruity, new Austraian merlot.

I bought two bottles of this stuff at a liquor store in North
Cambridge on Mass Ave, at $6.50 a bottle.  It's a fine, cheap wine.
And I haven't been back to the Bakehouse since buying the Shiraz in
Cambridge.
...................Tom
─────────────────────────────────────────────────────────────────────────
    A Disneyland for compulsive shoppers.
        --  Daniel Pinkwater, speaking about Freeport, Maine,
            on NPR's "All Things Considered," 21 May 90
─────────────────────────────────────────────────────────────────────────
---
 ■ DeLuxe 1.11ß18 #2345


Date: 05-23-90 (16:29)               Number: 308
  To: SYSOP                          Refer#: NONE
From: MARK ZANGER                      Read: YES
Subj: COMMENT                        Status: RECEIVER ONLY

SEEMED to work for me today. Either you empowered me (thanks) or I
lucked into what I needed.  Thank you either way. MZ


Date: 05-25-90 (09:02)               Number: 309
  To: TOM REVAY                      Refer#: 307
From: KAREN ROCKOW                     Read: YES
Subj: AMAZING!                       Status: PUBLIC MESSAGE

You never cease to amaze me, Tomasso. Is it true that you have instant
recall for everything that has happened to you in a bar for the past 15
years? Incredible. I'm so relieved you don't have to go to Portland,
Maine now whenever you want a glass of wine. I was really worried what
those bears would do if you abandoned them like that every time your
throat became dry.
I'm signing you and Syl (and the bears) for a series of Vt. restaurant
reviews. Start planning. In Middlebury, you'll have to hit the Dog Team
Tavern first. It's the most famous place int he area. The food isn't
anything unusual, but there's an awful lot of it. If they could only
figure out how to cook a green veggie.... Then there's Fire and Ice, Mr.
Ups, and the Waybury, all within 10 miles, not to mention a bunch of
places to the south in Brandon owned by New Yawkers with New Yawk
prices. The Waybury is the inn you 've been seeing at the beginning of
the Bob Newhart Show. Were seeing.
It's rather interesting how inexpensive Vt. places exist side by side
with new places owned by nouveau Vermonters with a very different price
structure in mind. As you'll see, we're in a part of Vt. that is still
relatively untouched by the ski culture and artsy-craftsy business. Just
cows, thank you. But I don't want to influence you. You can find me at
the Middlbury College snack bar and the A&W stand. Gave us a real scare
when the A&W went up for sale a few months back, but it's reopened, so
all is well.


Date: 05-26-90 (09:11)               Number: 310
  To: SYSOP                          Refer#: NONE
From: ZZZ ZZZ                          Read: YES
Subj: COMMENT                        Status: RECEIVER ONLY

Hello Tess, Citiside Is the restaurant today. Hope you enjoy it. See you
next week. "Z"


Date: 05-26-90 (11:35)               Number: 311
  To: ALL                            Refer#: NONE
From: ZZZ ZZZ                          Read: (N/A)
Subj: The CitySide - A Review        Status: PUBLIC MESSAGE

                               "Z"
               "Z"DINER'S REPORT BY A DINER, FOR A DINER!

                    Non-Smoking section available
Cityside at the Circle                             Cash,
Brookline, Mass.         [phone]            Mastercard &
                                                   Visa accepted.
                       Full Liquor license
           Fully accessible for the physically impaired.
------------------------------------------------------------------

  Before I ever set foot inside, my perception of Cityside was a
restaurant that spends a great deal of money and research on the
psychological aspect of dining, i.e., how the public reacts to
uniforms, colors and decor etc. After dining at The Cityside at
Cleveland Circle, I was pleasantly surprised and definitely wrong.

  The service at Cityside is very good. Our waiter was knowledgeable
of the menu, friendly and professional.  The staff is neat, clean
and polite. The atmosphere is pleasant and conducive to relaxation.
The music coming from the pub area can be distractive and annoying.
They offer a dining area outside on the patio which gives you a
pleasant view of the hustle and bustle of Cleveland Circle.
Weather permitting, it can be a pleasant addition to your dining
experience.

  We went on a Thursday, late afternoon, the crowd was diversified
and casual (a lot of visiting parents for B.C. graduation).

  The menu at Cityside offers a wide choice of victuals. They attempt
to be cute by listing the calories and cholesterol of a selected few
items. Unfortunately, the items that they choose tend to be low in fat,
calories, etc., anyways.  They don't mention the fat content of their
burgers or their B.B.Q Baby Back Pork Ribs ($10.95), or some of the
other less health conscious edible delights. Otherwise the menu is
laid out well and is detailed.

   You are offered a choice of 18 appetizers ranging from Buffalo
Wings $4.95 and Chili and Chips $5.95 to a 1/2 grapefruit, cut to
order $1.75 or a small Caesar Salad $2.95 (You're offered an option
with or without anchovies).

   Also available is a selection of Southwestern specialties (mostly
B.B.Q. and Tex-Mex items. Ave price $10.00 ). If Southwestern isn't
your forte, then maybe a fried seafood platter,
your choice of Calamari $7.95, Clam $9.95, Scallop $11.95 and fish
and chips $7.95. All items are fried in 100% cholesterol free oil.

  The sandwich and salad selection is a nice change (Ave price $6.50).
I appreciate that someone took the time to offer a real choice and
variety. Generally, in a full menu restaurant the salad and sandwich
selection is neglected by the Chef and usually disappointing.

  The entrée selection is consistent in variety with the rest of
the menu.  Boston Schrod $8.95, Herb Roasted Chicken $7.95, Grilled
Rosemary Tuna $12.95 and 10oz Rib Eye Steak $11.95 to mention a few.
You will be very impressed with the quantity of food as well as the
preparation. The entrées are served with a vegetable and a choice of
starch.

   Cityside has its share of faults. The tables are entirely too small,
the chairs and the bathrooms are tattered. On the other side of the
coin, I felt that the staff was honestly concerned with my enjoyment
of their establishment.  The faults matched against the food and
service are dwarfed to almost no importance. I recommend Cityside at
the Circle. They have a dine and movie special. For each entrée you
purchase (or something of that nature), they will sell you a movie
pass to the Circle Cinema $3.95. I don't know how long they will do
this for, so you better hurry.


   See ya at the pictures, "Z"
---
 ■ Via ProEdit 3.3ßR ■ Channel 1 * Personal Communications


Date: 05-26-90 (11:37)               Number: 312
  To: ZZZ ZZZ                        Refer#: NONE
From: SYSOP                            Read: YES
Subj: Thanks again                   Status: RECEIVER ONLY

Sean,

Robert Nadeau has logged on and read your reviews!
Under his real name.
This was early last week.
A friend of his hosts the Science conference,
and suggested that he check them out.
Thought you might like to know.
Besides writing the Phoenix restaurant reviews
he's the editor <on leave apparently to write a book>
of the Middlesex News.  Ever heard/seen that sheet?
<I havent>.

Thanks again for another fine review.
Til the next time.

                --» Tess
---
 ■ Via ProEdit 3.3ßR ■ Channel 1 * Personal Communications


Date: 06-01-90 (21:16)               Number: 313
  To: ALL                            Refer#: NONE
From: FRED HAPGOOD                     Read: (N/A)
Subj: WHERE THE LIGHTS R BRIGHT      Status: PUBLIC MESSAGE




Spacious apt (750+ sq. ft.) available in Boston's South End.
$700/month including utilities.  Ten-minute walk to Orange and
Green lines.  Call Fred or Susan at [phone].


Date: 06-02-90 (20:50)               Number: 314
  To: SYSOP                          Refer#: NONE
From: ZZZ ZZZ                          Read: YES (Has Replies)
Subj: COMMENT                        Status: RECEIVER ONLY

Hello Tess, Here is your  review for the week. If you get chance, check
out Turner Fisheries, a fair deal. I've heard of middlesex news, it is
an other community type paper. I'd love to write to them. Of coarse it
would not effect my continual participation with you folks. It looked
very close that I might have started to write for Allston/Brighton
Citizen, but they have me on hold. O'well, I just have to keep hanging
in there. See ya next week. Sean "Z"


Date: 06-03-90 (11:28)               Number: 315
  To: ZZZ ZZZ                        Refer#: 314
From: SYSOP                            Read: YES
Subj: COMMENT                        Status: RECEIVER ONLY

Sean,

You are doing excellent work, and you really deserve as wide
an audience as you can get.  Give us another year, and
you'll begin to get what you deserve here.  But I hope you
can break into a newspaper as well.  Have you "copies" of
all the reviews you have done for Channel1 that you can
circulate?

Will post your latest now.  Thanks again.

                     -» Tess


Date: 06-03-90 (11:31)               Number: 316
  To: ALL                            Refer#: NONE
From: ZZZ ZZZ                          Read: (N/A)
Subj: TURNER FISHERIES               Status: PUBLIC MESSAGE

                              "Z"
           "Z" DINER'S REPORT BY A DINER, FOR A DINER!

Turner Fisheries        [phone]             Cash, Amex,
10 Huntington Avenue                               Mastercard &
Boston, Ma.           Non-Smoking Available        Visa accepted.
                         Liquor License
               Accessible for the physically impaired.
------------------------------------------------------------------

     Located in the Westin Hotel at Copley Place, multiple winner
of the coveted Chowderfest Cup, and voted by me as one of the best
places for Sunday Brunch (Buffet) in Boston.

    I am always ecstatic to write about what I consider to be a
"dining find". A fair price, great service, topped off by an
ensemble of delectable edibles. This criteria is hard to find,
but  it does exist.

    At first I was a little bit unhappy with the host staff. When
I called for reservations and requested non-smoking, I was told that
I could not be guaranteed a table in the non-smoking section. What is
the point of reservations? When I did finally arrive, I was sat In the
non-smoking section. The hosts and the rest of the staff
 turned out,
to my delight, as very professional, with a good attitude. My
impression was that the staff enjoyed their occupation and they made
it quite obvious.

   The Buffet is a classic cornucopia, a little something for everyone,
even the most finicky will be forced to concede. You enter the dining
room and you are astounded by the Ice Carving and the polished Silver
Bain Maries (Heated containers used for serving). The cleanliness and
the overall attempt at perfection is obvoius and refreshing.

   The traditionals are available: Bacon and Sausage, Belgium Waffles
made to order, Omelettes made to order and Eggs Benedict. The
difference from other brunches is, each strip of bacon as well as
the sausage is laid out in the same direction. They are not swimming
in grease which is normally the way these pork delights are presented.
Not one egg yolk was broken or was there a hint of a previous broken
egg yolk. The Hollandaise was in a separate container, allowing you
the option of how much or little hollandaise you want. The Belgium
Waffle came with Maple Syrup, as well as an interesting sauce made
with Sour cream, Brown Sugar, Kahlua, which was simply marvelous.

   Other items offered were Fresh Basil and Cream with Tortellini
(heavy on the garlic). Their award winning Clam Chowder (excellent),
a generous selection of smoked fish, salads (Seafood to fruit), cheese
(Cheddar to Emmental), fresh fruit and "made on the premises"
desserts and pastries.

  If you enjoy raw oysters or clams then you'll enjoy the freshly
shucked raw bar. A carving station is available, slicing to order
Roast Turkey and Roast Pork Loin, stuffed with dates and spinach
topped with a delicious raisin sauce, just to mention a few.

   The dining room at Turner fisheries is large and beautifully
appointed, first class all the way. The tables are large and
comfortable. The waitstaff is there but not intrusive. The chefs at
the carving station could identify every food item on the buffet.
(It helped that they prepared a lot of it). The only negatives were,
that some of the food was not as hot as I would like, and my first
impression with the reservation system was disappointing. If you
haven't, you must, the price $19.95 (Are you pleasantly surprised?).
Turner Fisheries at the Westin Hotel at Copley place.


                           "Z"


Date: 06-07-90 (21:41)               Number: 317
  To: SYSOP                          Refer#: NONE
From: PETER COSTANZA                   Read: YES (Has Replies)
Subj: COMMENT                        Status: RECEIVER ONLY

How come I can only store 25 min?  I only sign on 3 or 4 times a week.
It would be nice if I could do a nive long session occasionally.....


Date: 06-08-90 (00:21)               Number: 318
  To: ALL                            Refer#: NONE
From: RICK CIANCI                      Read: (N/A)
Subj: COMMENT                        Status: PUBLIC MESSAGE


                       INTERNATIONAL SINGLES INC.

                Invites You To Attent Our Single Dance Party's

 FREE WITH AD      This Friday,Saturday,And Sunday Nights     FREE WITH
AD
 **************         FREE ADMISSION WITH THIS AD
*******************

 FRI JUNE 8. 60's 70's Theme 60's Dress Special Guest DJ Bob Bronson
(WSSH-FM) Free Buffett Door Prizes
 SAT JUNE 9  DJ's Spinning TOP 40's Proper Dress Required Free Buffet
 Door Prizes
 Sun JUNE 10 GRAND OPENING TV-COMMERICAL WILL BE FILMED AT THIS EVENT
 Dimonds Lounge in The Burlington Marriott Free Buffet Door Prizes

 All Parties Start At 8:00 PM  Usually 300-800 Singles Attending
 All Above Parties Will Be Held At The Burlington Marriott Grand
Ballroom
 Except For Grand Opening Sunday that will be held in the lounge

 FOR MORE INFO CALL OUR DANCE HOTLINE [phone]     Rick Cianci GM
 FREE ADMISSION WITH THIS AD-----------------FREE ADMISSION WITH THIS AD



Date: 06-08-90 (11:46)               Number: 319
  To: PETER COSTANZA                 Refer#: 317
From: SYSOP                            Read: NO
Subj: COMMENT                        Status: RECEIVER ONLY

Peter - 25 minutes is the Bank Time for every Member on the system.
        Sorry but that's the way it is.      Tess


Date: 06-11-90 (01:01)               Number: 320
  To: ZZZ ZZZ                        Refer#: NONE
From: JIM ALLEN                        Read: YES (Has Replies)
Subj: REVIEWS                        Status: PUBLIC MESSAGE

  Hi ZZZ,
     I'm the operator of the Software Connection BBS. Just wanted you to
know that we are now receiving this conference here on the North Shore.
     Thanks for your past restaurant reviews (I've been following them
on Channel1 up to now). Your most recent review of Turner Fisheries was
very good! I will most definitley have to try it out.
     Do you have any professional background in doing these types of
reviews?
     What's your all time favorite restaurant?

                                    - Jim -

PCRelay:SFTWARE -> RelayNet (TM)
4.10ß9             Software *2 GIGS*Multi-line*Call(508)921-4864


Date: 06-11-90 (17:47)               Number: 321
  To: SYSOP                          Refer#: NONE
From: ZZZ ZZZ                          Read: YES (Has Replies)
Subj: COMMENT                        Status: RECEIVER ONLY

Hello Tess, The Village Smoke House is the review today. See ya next
week "Z"


Date: 06-11-90 (17:52)               Number: 322
  To: ALL                            Refer#: NONE
From: ZZZ ZZZ                          Read: (N/A)
Subj: THE VILLAGE SMOKE HOUSE        Status: PUBLIC MESSAGE

                              "Z"
           "Z"DINER'S REPORT BY A DINER, FOR A DINER!

The Village Smokehouse     [phone]          CASH ONLY !!
1 Harvard St.
Brookline Village       Non-Smoking Section Available
                               Liquor license
                 NOT accessible for the physically impaired.
------------------------------------------------------------------

   Ambience, next to good food and service is an integral part of
any good dining experience. Never does ambience play such an
essential role, then when it comes to speciality restaurants,
Sport's Bars and Ethnic Restaurants are prime examples.

   The Village Smokehouse in Brookline Village illustrates the proper
blend of atmosphere and food to create a unique and fun dining
environment. The concept is Texas style B.B.Q. The dining area is
the method in which this theme is conveyed. The sweet aroma of the
open pit fire fills every crevice of the restaurant. Community seating
encourages a friendly "howdy" from your neighbor. Rolls
of paper towels
on every table are as essential as the air we breathe. The only things
missing are the horses, cows and the Yee Ha!! of an occasional cowboy.
The moment you enter The Village Smokehouse, you are quickly
enveloped by the sights, smells and sounds of a Texas style
celebration.

   The menu is simple as far as choices are concerned. Apart from a
few miscellaneous items, B.B.Q. pork and beef ribs, chicken, shrimp,
wings, brisket and sausage, in either combinations, ala carte or
appetizers, make up the menu. (Ave. appetizer $4.00, Ave. sandwich
$6.10, Ave. Entrée $9.00, Ave. Steak $12.00). Entrées are served
with Pinto beans and a choice of one side order, Texas fries, baked
potato, vegetable of the day, coleslaw or salad. For kids under 12,
they have a $4.00 special, offering a choice of meat and fries.

  We ordered a B.B.Q. sampler appetizer: 2 juicy medium shrimp, 2 thin
slices of brisket (moist and very tender), 2 chicken wings ($5.50).
This was just suitable for two people. Another interesting appetizer
was the Stuffed Jalepenos ($3.75). 7 jalepenos stuffed with cream
cheese, rolled in breadcrumbs and fried. Delicious, but it could have
been better if they would have created an equally interesting sauce
to accompany the jalepenos.

  For entrées, we ordered a combo plate: 2 succulent Beef ribs about
6oz each, 7 tender pork ribs about 8oz. total and two 6", 4oz. Texas
sausage ($12.50). I recommend the combo, it is definitely satisfying
and you get to choose your favorites, or just experiment. Another
must for your dining pleasure is the Country fried steak ($7.75).
The Black Pepper sauce that came with it was outstanding.

  My overall experience with The Village Smokehouse was a pleasant
one. A few of the negatives are: No matter where you sit in the dining
area, you will be constantly within range of one of their blowers.
A little bit of the rowdyness of the bar area spills into the dining
area and they only accept cash. Otherwise, it is definitely a place
where it is proper to lick your fingers and wear jeans. So take off
your Sunday suit (Do not wear a white shirt) and head on down to the
Village Smokehouse.


                                   "Z"


Date: 06-11-90 (17:54)               Number: 323
  To: ZZZ ZZZ                        Refer#: 321
From: SYSOP                            Read: NO
Subj: COMMENT                        Status: RECEIVER ONLY

Thanks brother 'Z' - another fine review.  We are very lucky
to have you.

                --» Tess