Comment Archives: stories: Food & Drink
Re: “The Pisco war”
If you can get your hands on a bottle of Campo de Encanto Pisco out there, DO! Beautiful, handcrafted Peruvian Pisco made in Peru by three industry friends from San Francisco: a sommelier, a bartender and a master distiller.
Re: “It came from the kitchen!”
Pete outpost serves brunch salvation out of an Airstream trailer
Re: “His grandmother’s ravioli”
Are you looking for someone angry and terrible? Because as you know Americans can't watch TV anymore without there being some anger involved.
Re: “Pinellas Dining Guide: Cheap Eats”
This seems more like a guide for cheap beer specials...I was looking for a place to enjoy a meal, not a pub.
Re: “Sticker shock”
Arielle, please reconsider your stance "there is no solid scientific evidence that GMOs are bad for you. But there have been no long-term studies on their effects, either."
I would like to submit this for review:
http://www.hormonesmatter.com/controversy-…
Re: “Sticker shock”
In the article you stated, "...there's no solid scientific evidence that GMOs are bad for you. But there have been no long-term studies on their effects, either. " This is not true. There is significant evidence that GMO's are extremely harmful in many ways and they are wreaking havoc on nature in the areas where they are used.
http://articles.mercola.com/sites/articles/archive/2010/04/03/jeffrey-smith-interview.aspx
http://blog.alexanderhiggins.com/2012/09/23/rat-tumor-study-sparks-media-reports-evil-monsanto-188091/
http://articles.mercola.com/sites/articles/archive/2012/08/07/genetically-engineered-foods-hazards.aspx
For many more articles, check here:
http://search.mercola.com/search/pages/Results.aspx?k=gmo
Re: “Not by bread alone”
Hooked on Cafe De Paris from day one! Awesome food with a friendly atmosphere. "Apple turnover lover"
Re: “Not by bread alone”
wow i don't have to go to paris for real bread or QVC for french croissants?? next you'll be telling me i don't have to go to the alps for good cheese
is this a tease?
why can't we get this good stuff on the tampa side?? sorry i know that's obvious
Re: “Not by bread alone”
Cafe de Paris is a wonderful place! Glad to see the positive press. They deserve it!
Re: “Surface tension at Domani Bistro”
Went with a bunch of serious foodie friends last night - these guys don't mess around when it comes to food and wine... and as usual, they were not wrong, but this review was so far off base that I wonder if the writer and I ate in the same restaurant! I went online this morning to find out more about the place, saw this review and had to inject my 2 cents. Food was fantastic and service was great. Bosco made a perfect Grey Goose Dirty w THREE blue cheese stuffed olives and had me at "tempura anchovies". LOVED the salmon on the Mussels, the tuna tartar had just the right kick, and those grapes wrapped in Brie wrapped in pistachios... Are you serious?? Ravioli sauce was spot on - not sweet like so many, perfectly portioned ravioli to sauce ratio with just enough left to mop up w that amazing bread. Lamb, pork tenderloin, and caponata topped my list of faves. Both the (cutie) Chef and Bernardo, the owner came by to ask about our meal and our server was attentive and made great recommendations - thats probably the easiest part of his job since it seems EVERYTHING is delish! Will be back time and time again!
Re: “Surface tension at Domani Bistro”
We at Domani’s have taken this article very seriously. We have corrected the garbage situation less than 2 weeks after opening and the patio will be finished as cooler weather approaches. I have a tremendous team of raw talent both in the kitchen, as well as the front. Learning new techniques, flavor profiles, as well as able to reproduce them takes repetition. Every day we chase that unobtainable goal of perfection, but as the days pass we get closer.
I would like to thank my team of culinary savants for their enthusiasm, hard work, and dedication, Jon Palmer Claridge and the team at CL for taking the time to eat, write, and award Domani, and mostly our patrons that come back week after week, let us know how we are doing, and wish our success.
Alex Knezevic
Executive Chef
Re: “Drinking decisions for a double holiday”
where have the holodays gone?
I am so looking forward to summer! Where they saw term paper editing service and forgot about everything on earth!
Re: “Limited Supply: Cucumber Saison at Cigar City Brewery”
What if he was one of us? And of the term paper editing could not do anything about it?
Re: “Surface tension at Domani Bistro”
I started going to Domani's after a friend of mine told me about it. As a resident of Seminole Heights, I decided to show my support for the newcomer to the neighborhood.The same friend told me about this review and immediately looked online. I realize that they are new, but for this review to pick at every little thing possible is ridiculous. There is nothing wrong AT ALL with the food. Atleast for the items that I have tried. It is nice to see that some people have brought this matter to the attention of future readers that this "review" should not deter them away from having an amazing dinner. If anything, the only "Surface Tension" they have is the service. My husband and I went for a later service a couple weeks ago and took us about 20 minutes before we got our drinks from the bar because they seem to be preoccupied. Our server also was not very knowlegeable on the menu but once the food arrived, all was forgiven. The chef was very nice and overall it was worth it. But giving Domani's 3 stars for the mentioned things that needed "tweaking"needs to be reconsidered.
Re: “Surface tension at Domani Bistro”
This review is so off. I told my husband that this was the best food I had ever tasted in my entire life and I meant it. Grapes rolled in brie and pistachios?! I just wish they would open for lunch!
Re: “Surface tension at Domani Bistro”
I would only guess a critic has to be critical but it was unwarranted and a bit contradicting I must say. I had to reread a few sentences twice just to understand Jon Palmer Carlidge's meaning or where he was coming from. My decision is out of space.
While I love cooking myself Domani's chef has a unique style that surpasses any fine restaurant in the Bay area and beyond. Jon had one thing right. The bacon wrapped pork was absolutely amazing. Where ever Domani's found their Chef I recommend you pay him well to not lose this culinary genius. His blending is superior than what any culinary school could teach. Hints of it's origins in every bite yet never over bearing of individual flavors.
Everyone in the Bay area should try Domani's and see for themselves that Creative Loafing needs to expand their search for a food critic. I'm for hire and would review Domani's first. G.B., Ken Thanks for hanging your shingle in Tampa Domani. Wonderful staff!
Re: “Surface tension at Domani Bistro”
I visited this restaurant by word of mouth, which included similar critiques to this critics. I was not deterred to trying a new unique spot in my neighborhood knowing that it was still a work in progress. I disagree that the critic's review was overly harsh. I'm hoping that his constructive criticisms will be taken seriously by the Chef and Owner instead of getting defensive and holding the line with the current taste profiles that do lack perfection. We had the beer cheese soup, which was watery and a bit odd. The crab "cakes" were divine but small. And the overcooked plain meatballs came with a very bland pasta sauce. I tried the lemon tart and liked but not loved it. It was a bit gooey but the flavors were a nice combination. All in all we had a great night at Domani and we have already spread the word to all of our foodie friends to try it with the knowledge that it is still a work in progress. We are also making a return trip next week to try the mussels and other menu items. We are so happy to have a great new restaurant in Seminole Heights and are excited to see it reach it's potential.
Re: “Permaculture in the ’Burg”
Great information in your article bout turning the urban land into the natural. Your hard work and hard wish make this thing possible. Thank you for sharing your real hard work truth. We are appreciating your information in this article. We would also like to say thank your for this important information , which is shared by you. Keep sharing your other informative article with us.
BUY BURG WATCH
Re: “For sale by owner”
Subject Charge Report
The data on this site provides arrest and booking information and should not be relied upon to determine an individual's actual criminal record. This data may not reflect charging decisions made by the State Attorney's Office or the outcome of criminal trials. An acquittal or dismissal of a criminal charge does not necessarily negate the validity of an arrest. To obtain the final disposition of any criminal charges, contact the Clerk of the Court's Office.
Name: ALBANO, LOUIS ANTHONY
DOB: 6/19/1962
Docket #: 1232971
Arrest Date: 2/6/2007 7:44:00 PM
Race: WHITE
Sex: MALE
Name Docket No. Booking Date Arresting Agency
ALBANO, LOUIS ANTHONY 1232971 2/6/2007 7:40:56 PM PINELLAS COUNTY SHERIFF
Address City State Zip Code
2073 SKIMMER CT W #222 CLEARWATER FL 33762
Race Sex DOB Place of Birth Arrest Age
WHITE MALE 6/19/1962 MI 44
Eyes Hair Complexion Height Weight
BRO GRY MED 508 190
Scars, Marks & Tattoos
Cell Location/Status Commissary Account Balance SPIN Booking Type
RELEASED - 2/6/2007 8:56 PM
SURETY BOND $0.00 1112365 PAPERWORK ONLY
Aliases
Charges
Charge Number: 1
Agency Report Number:
Offense Description: THEFT OF STATE FUNDS
Statute: 212.15(2)(B)/F
Court Case Number: CRC0623360CFANO
Bond Assessed: $10,000.00
Bond Amount Due: $0.00
OBTS: 5208000731
2012 Pinellas County Sheriff's Office
Re: “The Pisco war”
AH...THE PISCO WAR...FIRST OF ALL I APPRECIATE YOUR WRITING ABOUT;THERE ARE MANY WRITINGS ABOUT MADE FOR EXPERTS,I AM NOT,I AM A SIMPLE PERUVIAN WITH A TASTE FOR THE GOOD THINGS IN LIFE;A HANDFUL OF EUROPEAN COUNTRIES RECOGNIZED "PISCO" AS A UNIQUE GRAPE DESTILLED ORIGINATED IN PERÚ,IS NOT A BRANDY OR A "AGUARDIENTE" THAT'S NEVER KEEP IN PLASTIC,NEVER...I CAN GO ON BUT THE FINAL WORD IS ON THE TASTE,LIKE OUR FRIEND ANTHONY BOURDAIN SAID IN HIS SHOW:"THE PISCO IS PERUVIAN AND IS THE BEST"...THANKS.