Foolish Diners Club

CARIBOU CAFE

2006-05-24T06:26:00.000-07:00

1126 Walnut St.
Phila, PA
215-625-9535
http://www.cariboucafe.com

Event Date: May 24, 2006
Hostess: Sue R.
Invited Guests:
Michelle S.
Barb S.
Frank Schluth

DETAILS:
Cuisine: French
Prices: $14-$25
Hours: Mon.-Thurs., 11:30am-midnight; Fri.-Sat., 11:30am-2am; Sun., 11:30-11pm.
Smoking: At bar and near windows.
Atmosphere: Basic in a French way.
Service: Thorough and not chatty.
Food: Food as pure and basic as French 101.

REVIEWS:
PHILADELPHIA WEEKLY
May 11, 2005
by Lauren McCutcheon
Who can forget the freedom fry? Two years and two months ago members of the House of Representatives replaced "french" with "freedom." This was their reaction to France's refusal to follow the U.S. into war on Iraq.
Take that, Chirac!
One can only assume this linguistic move was intended both to rebuke the Freedom people and to discourage consumption of anything attached to those European war haters. It didn't work.
Passengers in limos continued to pass the Grey Poupon, and Jessica Simpson still toted Louis Vuitton logo bags. Baseball fans may have thought twice before squeezing on the French's Mustard. But teenagers kept on French kissing.
And right here in Amer-ica's maternity ward, Olivier de Saint Martin vowed to restore Caribou Café to its authentic roots. The chef was coming off an 18-month hiatus from the cooking scene when he struck a deal with Caribou's former owner to turn the place back into an authentic brasserie.
"I wanted to do strictly French. I didn't want to be French with Asian dishes or Italian dishes. I wanted to be French French," de Saint Martin says.
His plans involved croque monsieur for lunch, Spanish nuts for happy hour and skate for dinner. There would be prix fixe menus, sparkling rosé wine, 22 wines by the glass, licorice-smacked Pernod and something called a Colonel-lemon sorbet with a splash of vodka and fresh mint.
Ambitious projets. If anyone could pull them off, de Saint Martin could. This is a guy who helped open Le Bernardin. He reopened the dining room at the Bellevue. At Dock Street Brasserie he resurrected the gastropub. Chefs who once worked for him still copy his creme brulee.
Plus, he didn't have to put in a lot of work decor-wise. The restaurant's mustard and burgundy walls, oversized Lillet poster, mirror-backed bar with brass statuettes, facade of gold-lettered glass windows and popular sidewalk cafe are perfectly Parisian.
Caribou's central location almost effortlessly attracts a mixed crowd. Pop in on a Friday and see tux-wearing orchestra-goers, college students in shorts, businesspeople in suits, and Cameron and Justin in midafternoon amour.
So the menu was de Saint Martin's main devoir. He's done well for the most part.
Escargots and diced tomatoes in puff pastry could use a little more salt, although their garlic butter is tasty. Steak frites consists of dark, mouth-melting morsels of hanger loin wading in shallot sauce and topped with half a baked tomato. Unfortunately, the frites are tepid instead of hot. Still, they're good enough for the whole table to pick at until they're gone.
Leaves of a spinach salad are slightly wilted, but the addition of sweet figs, tart blackberry dressing and two garlicky Boursin cheese toasts more than make up for it.
That's about it for complaints.
A round slice of fresh goat cheese rests atop a thin, crispy potato and onion cake, which is on top of red leaf lettuce with a shallot vinaigrette, which is on top of a few slices of fresh red beets.
This salad may sound fancy or towering. It isn't. In fact, it's just the opposite-completely simple and just the point of French brasserie cooking.
Two filets of rainbow trout drape over a bacon-enhanced combo of cabbage and carrots in a red wine butter sauce. The fish is great. The stuff beneath it is awesome.
A petite salmon filet has a delicate, crispy exterior that gives way to buttery coral flesh. Beneath the fish is a pale green pond of rich shallot beurre blanc swimming with leeks and button mushrooms.
Pork charcutiere-charcu-tiere is an au jus sauce with cornichon bits added at the last minute-consists of simple loin cuts served over mashed potatoes and haricots verts. French soul food.
Duck confit is a hefty, tender, appealingly ungreasy thigh doused in a bordelaise and bordered by a savory, almost stuffing-like mushroom hash and a homey baked apple.
Then there's that other thing about the French: They consider dessert an essential part of a meal. De Saint Martin scores with every ending.
Chocolate mousse is dense, not airy, nearly bitter with cocoa and served with a chocolate chip cookie. Fresh cream puffs are stuffed sandwich-style with caramel ice cream. Top them with chocolate sauce and whipped cream, and call them profiteroles.
A triangular slice of white chocolate bread pudding soaks in toasty caramel and butterscotch. Hot chocolate souffle has a real molten center.
The famous creme brulee is a simple dish of crackling crusted golden cream. No ginger, no extemporaneous vanilla beans, no edamame. Just creme brulee. Just like it ought to be.

GAYOT
With the arrival of Olivier de St. Martin, this casual café has become a true Gallic experience. Cheese soufflé for lunch, skate or frogs legs for dinner, and the best frites in town are only among a few of the things that Olivier has added to the menu. The happy hour is extremely popular, as is his new list of wines under $20, and many by the glass. The ambience spills out onto the sidewalk---good, honest French food, and the irresistible charm of the young chef make it the place to be. Live music on weekends, and a late-serving bar menu ensure a croquet monsieur before bedtime.

TAVOLA DEI AMICI

2006-03-01T11:11:00.000-08:00

1603 North Kings Highway & Route 70
Cherry Hill, NJ
(Ellisburg shopping center)
856-616-1600

Event Date: March 1, 2006
Hostess: Phyllis S.
Invited Guests:
Tom
Mike T.
Judy G.
Mike R.

TORTILLA PRESS

2005-11-29T10:53:00.000-08:00

703 Haddon Ave.
Collingswood, NJ 08108
856-869-3345
http://www.thetortillapress.com/

Event Date: Tuesday, November 29, 2005
Hostess: Kristy K.
Invited Guests:
Mike R.
Michelle S.
Mike T.
Colleen K.
Lisa
Sue
Judy
Maria
Frank
Phyllis & Tom
Barb S.

DETAILS:
Cuisine: Mexican
Hours: Lunch: Tues - Sun, 11:00 a.m. - 4:00 p.m.; Dinner: Tues - Thurs, 4:00 p.m. - 9:00 p.m.; Fri & Sat, 4:00 p.m. - 10:00 p.m.; Sun, 4:00 p.m. - 8:00 p.m.; Sunday Brunch: 11:00 a.m. - 3:00 p.m.
Credit Cards: All major
Attire: Casual
Smoking: Smoking is not permitted in the restaurant.
Reservations: Accepted for parties of six or more only
Parking: Street parking; nearby municipal parking lots
Alcohol: BYOB
Price: Inexpensive/Moderate
Handicapped Accessible: Yes

REVIEWS:
Artful Diner for NJ.com
September 26, 2005
With its jazzy mango, lime, apricot and plum walls, colorful banquettes, ongoing supply of virgin margaritas, daiquiris and piña coladas awaiting the bestowal of patrons' libationary rejuvenations (the restaurant is BYO), and hip, high energy level, Tortilla Press is a frisky, frolicsome fiesta, a kind of nonstop Cinco de Mayo.
Given the restaurant's popularity, and the fact that reservations are accepted for parties of six or more only, my advice is to come early. Just one word of admonition: The dining area that opens to the street is a frenetic, bustling space, often with a guitar player adding to the spatial strictures and general organized chaos. Much preferred is a second dining room (make a gentle left turn just past the spiffy copper/granite bar). Here, in (comparatively) more sedate surroundings, large windows provide a picturesque panorama of Collingswood's human flora and fauna.
No matter where you eventually alight, however, you will find the tables rather tightly spaced and the noise level often formidable. If you haven't guessed by now, Tortilla Press is a place for group gatherings and festive free-for-alls rather than romantic rendezvous. Go with that in mind and a good time will be had by all. Interestingly enough, while the atmosphere can be wild and woolly, the young, knowledgeable and energetic servers never seem to falter. And that is a sterling restaurant recommendation in anyone's book.
The food is also quite impressive, especially since proprietor Mark Smith and his wife and partner, Lydia Cipriana, utilize fresh local ingredients whenever possible. During the Garden State's glorious growing season, for example, you might begin with an exemplary chilled fresh Jersey tomato gazpacho ($5.00). When it comes to sampling soups, as my wife will be only too glad to relate, my standard line is usually: "It needs something." Not so here. This flavorful, coarsely puréed elixir is rich in both color and texture, endowed with lime, tincture of cilantro, pickled red onions, cucumber slices, and enough spice to make your taste buds sit up and take notice. A simply marvelous starter.
... As is the esquites quesadilla ($8.00) filled with grilled Jersey sweet corn, avocado slices, fresh lime, cheese and epazote (a pungent herb also known as "pigweed" or "Mexican tea") and sided with pico de gallo and Mexican crème. Another equally edifying version ($8.50) boasts crispy smoked bacon, slices of Springdale Farm tomato and luscious Chihuahua cheese (a yellow cheese -- also called queso menonita after the Mennonite communities of northern Mexico that first produced it -- not unlike mild cheddar in flavor and consistency). This rendition also includes a dollop of excellent house-made guacamole, which is also worth ordering on its own with homemade chips and salsa ($5.50).
When it comes to appetizers, however, the ceviche ($9.50) -- classic lime-marinated sea scallops, salmon filet and shrimp -- is clearly the star of the show. Utterly pristine, mouthwateringly tender chunks of seafood are presented in several different formats; but I cast my vote for the "Acapulco-style" dressing -- olive oil, chopped pimento, tomato, avocado, cilantro and house-pickled jalapeño -- as this possesses just enough pizzazz to intensify your palatable pleasure without sending it into a tailspin. And speaking of intensity, don't forget to avail yourself of a few sprinkles of the accompanying shaker, an amalgam of chile de arbol and pinch of salt, which is guaranteed to add a tantalizing touch of heat.
Entrées aren't quite on a par with the superlative appetizers, but they are very good (and extremely reasonably priced) nonetheless. And one of the things I particularly like about Tortilla Press's main offerings is that you don't get the same-ol', same-ol' piles of guacamole, sour cream, rice, and refried beans cluttering up every dish. There's welcome variety here and, as noted above, usually based upon the freshest possible ingredients.
The salmon filet ($16.50) may be a bit on the anorexic side, but it is perfectly cooked, slathered with a first-rate house special BBQ sauce, and served up with a mound of zesty chipolte mashed potatoes and medley of sautéed seasonal vegetables. The shrimp arcoiris ($16.50) is a colorful array of crunchy crustaceans sautéed with peppers, onions, mushrooms, and jolt of garlic chile butter. A pillow of poblano-spinach rice proves a most suitable complementary companion.
Dyed-in-the-wool carnivores may avail themselves of either the marinated sliced steak ($15.00), or twin tenderloin medallions ($17.50). The former is topped with rojas poblano; the latter, presented atop freshly made roasted tomato and tomatillo salsa. Both are partnered with a mound of those lusty chipotle mashed potatoes.
I also highly recommend the twin cheese chile rellanos ($16.00). The two poblano chiles are filled with cheese, lightly battered and fried, anointed with a fabulously flavorful roasted tomato cilantro sauce, and served up with savory red beans. The plato de tres pollos accompanied by delicious black beans ($19.00), on the other hand, weighed in with two hits and a miss. The two chicken and cheese enchiladas and the poblano and tequila-lime marinated chicken with mango salsa were both excellent. However, the grilled chicken breast mole was dry and overcooked, and the mole tasted decidedly acrid. But, in all fairness, this was the only glitch encountered in several pleasant visits...
And desserts are right back on target. At the top of my list is a superlative banana burrito ($5.50), four crispy segments surrounding an epicenter of chocolate ice cream; coming in a close second is the Mexican rice pudding crowned with a dollop of vanilla bean gelato and squiggles of chocolate sauce ($5.00). The tres leches ($5.00), a moist white cake saturated with whole, evaporated, and condensed milk and finished with a whipped cream icing, is also quite good; and the wonderful Jersey-grown blueberry tangle ($5.50) is suitable for sharing.
Tortilla Press isn't perfect... I mean, what restaurant is? But if you're on the prowl for impeccably fresh Mexican fare served up at more than reasonable prices in a casually convivial atmosphere, this colorful, energetic eatery is hard to beat.

POSITANO COAST

2005-03-30T10:53:00.000-08:00

212 Walnut St
Philadelphia, PA 19106
215-238-0499
http://www.lambertis.com/h_positano.html

Event Date: March 30, 2005
Hostess: Robin G.
Invited Guests:
Michelle S.
Frank S.
Mike T.
Michelle T.
Maria T.
Joe T.
Lauren C.
Carl G.

DETAILS:
Cuisine: Italian
Hours: Mon - Sat (Lunch and Dinner) Sun (dinner only)
Reservations: Recommended
Attire: Casual to Dressy
Prices: Moderate - $15-20
Payment: All major cards accepted.
Outside seating available.
Alcohol: WINE LIST The small list focuses on affordable regional Italian wines - whites from Campania, Nero d'Avola from Sicily - with many available by the quartino carafe.
Parking: Valet parking every day from 5 p.m. for $10 weekdays, $15 Friday and Saturday.
Handicap access: Wheelchair accessible
Smoking: Smoking at the bar only.

REVIEWS:
PHILADELPHIA INQUIRER
Sunday, September 18, 2005
by Craig LaBan
Every restaurateur should be so lucky to have the chance for a do-over. For Aldo Lamberti, the chain-maestro of South Jersey Italian dining, it would take no fewer than two redos to be taken seriously at his location in Old City.
The Rating KeySuperior — Excellent — Very Good — Hit-or-miss — Poor — No stars After all, it began its life across from the Ritz Theatre as Pasta Blitz, an unfortunate name that conjured images of diners being mowed over by linebacker-size portions of rigatoni. The subsequent Lamberti's Cucina was simply uninspired, invoking not Aldo's stylish Caffe in Cherry Hill, but the seven frumpy pasta factories by the same name in strip malls across the tri-state area.
On his third try, however, Aldo Lamberti has struck Amalfi gold with Positano Coast. The awkward second-floor space, a glassed-in square that long ago housed Steve Poses' City Bites, now hovers like a crystal box that glows a deep Mediterranean blue.
The floors are the color of indigo. Hand-painted Italian tiles cover the columns, bar and walls. Tented white linens billow from the ceiling. Lemon and orange trees are bearing fruit near the open terrace porches. And the enormous illuminated photos that span the inside walls offer images of Positano so real - its terraced villas in flowering bloom, its whitewashed chapel domes framed by cerulean waters - you can almost smell Italian sea air wafting in off Walnut Street.
Lamberti spent more than a million dollars to reinvent this room, and his Italian architect in Florence, Pietro Del Vaglio, has created one of the most evocative spaces in town.
The new menu, however, does not take its cues from the traditional cuisine of Positano, which sits along the Amalfi Coast south of Naples in the region of Campania. Lamberti turned instead to ex-Le Bec-Fin chef Daniel Stern as a consultant to design a menu of contemporary small plates (most under $16) that redefine some Italian classics with French techniques and modern presentations.
A deconstructed osso buco Milanese is removed from its bone, the superbly tender meat posed atop a saffron risotto cake ringed by orange-saffron gravy. Toothsomely crisp veal parmesan is turned into a clever roulade in which the traditional toppings ooze from the inside out. Creamy, cheese-stuffed rigatoni stand on end in a column edged by a green halo of parsley puree.
The petite portions and emphasis on trendy raw fish crudo, emulsion sauces, and savory granitas may throw the old spaghetti-and-veal crowd for a loop. But along with a wine bar that serves interesting Italian vino by the quartino (a small carafe that holds a glass and a half), I find this an appealing concept for a pre-movie nibble.
Stern isn't cooking - in fact, the Lambertis were contractually forbidden from publicizing his name in association with the restaurant. But his imprint is evident, and Lamberti's son, Pippo, turning 25 next week, has done a nice job executing the menu with style and consistency.
Crudo, a hot trend in Manhattan that is essentially Italianized ceviche, is one of the big focuses. And the mahi crudo is sublime, a fine mince of olive-oiled fish pressed into a round on the plate that serves as a subtle canvas for the multi-textured salad tufted on top: a cascade of smoked mozzarella slivers, crisp polenta croutons, bitter radicchio, fried garlic chips, and microgreens.
The daily trio of crudos was less complex, but highlighted fresh, raw seafood in refreshingly simple preparations. Scallops tossed with radishes and lime. Rounds of razor clams mingled with celery and chile-spiced tomatoes. Striped bass shined with lemony oil. The Positano Harvest brought an equally satisfying platter of raw bar treasures - cool Malpeque oysters, marinated calamari salad, and sliced sushi tuna dusted with smoked salt. Tuna made another fine showing in the tonnato, which paired the fish in both its raw and cooked state beneath a creamy vinaigrette studded with fried capers.
There were a few duds. The fried and stuffed calamari tubes were both bizarre and difficult to handle, the thick squid tubes slipping out of their bread crusts and squirting cheese filling as we tried to eat them. The seafood canneloni was homemade, but in comparison with the light clean flavors on the rest of the menu, its bechamel-laden stuffing tasted heavy and dull. The deep-fried "tuna fingers" were another odd item that wasted good fish in the name of mass-appeal bar food.
Then again, with so many cornball dish names such as How About a Crabcake? or the Great Veal Caper, Aldo Lamberti clearly couldn't resist a little bada-boom kitsch for old time's sake.
Most of the cooking, though, demands straight-faced consideration. The lobster salad paired beautifully sweet crustacean with creamy avocado and refreshing citrus salad. Tasty little pan-fried crabcakes had an usually zesty sauce of pureed squash and mustard. A nicely seared swordfish steak came ringed with tender littleneck clams and a garlic-scented vermouth foam. A crisp red snapper streaked with pureed basil also came with addictively salty homemade potato chips.
While seafood is the core of Positano's coastal theme, meat is also well-presented. The braised short rib is as tender as the osso buco, a gravy-burnished block of beef that unfolds at the tap of a fork. A simple trio of nicely grilled lamb chops plays against salty olives and rich creamed leeks. The big veal chop was out of place on the small-plate menu, but it was luxurious all the same.
Even the strange meat-on-meat creation called N.Y. Strip Bolognese was undeniably satisfying - the chunky diced short rib ragu, almost more reminiscent of a Texas chile than bolognese, smothered the half-size slice of juicy steak.
The in-house desserts are mundane, with the usual tiramisu (too fluffy) and cannoli (so-so), as well as decent creme brulee and a respectable chocolate mousse. More intriguing are the great gelati brought in from Capogiro and the crunchy, dense chocolate-hazelnut confection from Tartes.
Perhaps there was just too little energy left for dessert after the impressive effort devoted to transforming the room, wine bar and menu at Positano Coast. But with a start like this, I don't think Aldo Lamberti is going to need a fourth do-over to get it all right at last.

CITYSEARCH
By Hilary Mackler
Editorial Rating: Highly Recommended
The SceneEntering into the large bar area, subdued lighting and ceiling-to-floor photos-as-art help create a modern, yet intimate feel. The blue and white decor is hip without being cold. The staff is friendly and extremely accommodating, servers and bartenders alike.The FoodBordering on sublime is the fresh persimmon salad; thin slices of the exotic fruit are doused with a light vinaigrette atop micro greens. Chilled lobster appetizer also excels with fresh leaves of tarragon perfectly complementing orange sections and avocado slices. The side dishes are delicious enough to make a meal of their own. Whether sharing with others or hoarding for yourself, do not pass on the feathery gnocchi Gorgonzola (homemade) or the cappellini with clams. A few appetizers miss the mark, however, including Kumamoto oysters with a too-peppery mignonette and the tuna tonnato. Though homemade, tiramisu is buried in a too-thick layer of cocoa.

AOL CITY GUIDE:
Longtime area restaurateur Aldo Lamberti -- who also owns 13 restaurants in South Jersey and Delaware -- took a gamble when he transformed his only Philly location, Lamberti's Cucina, into the decidedly more upscale Positano Coast. After all, in a city saturated with Italian restaurants, one could argue that he might have been better off coming up with a different concept. But he's proved the naysayers wrong. The renovation of the second-floor space across from one of the Ritz movie theaters is inviting and bright, with wall murals and photographs of the beautiful oceanside area in Southern Italy the restaurant is named after. Menu items are decidedly regional as well, with a distinct emphasis on seafood. Start off with a lobster salad, served with citrus, tarragon and avocado, and share some of Aldo's mussels, a house specialty, with the rest of your table. Traditional menu items like osso bucco and veal scallopine are complemented by updated fare like basil snapper and chips, which comes served in a basil broth. Situated to grab both an Old City and a tourist crowd, it's clear that Aldo Lamberti is finally poised to make even more of an impact on the Philadelphia restaurant scene. -- Doree Shafrir

MIKADO

2004-06-01T09:33:00.001-07:00

2320 Route 70 W
Cherry Hill, NJ 08002
(856) 665-4411

Event Date: June 1, 2004
Hostess: Judy G.
Invited Guests:
Michelle S.
Kristy
Michael T.
Sue R.

LA BOHEME

2003-12-10T12:28:00.000-08:00

246 S 11th St
Philadelphia, PA 19107-6735
(215) 351-9901

Event Date: December 10, 2003
Hostess: Barb S.
Invited Guests:
Michelle S.
Frank S.
Lori H.
Fred H.
Robin G.
Judy G.
Tom B.
Mary Claire

DETAILS:

REVIEWS:
CITYSEARCH
Cozy B.Y.O.B. bistro warms up the neighborhood with classic Mediterranean fare.
Editorial Rating: Recommended
The Scene: Med students, Washington West residents and anyone else lucky enough to go once seem to come back in droves to this cozy Jefferson-area spot. The friendly francophone couple that owns the place does most of the dining room work, making diners feel even more at home.
The FoodDishes are simple, inexpensive and consistent. At lunchtime, traditional, light French brasserie fare comes in big salads, cheese-topped onion soup, Brie sandwiches and excellent fries. For dinner, La Boheme adds votives to its simple wooden tables and invites guest to bring their own drinks to match a Mediterranean-inspired menu that changes weekly. After dark, salads become more ambitious, with citrus-shallot vinaigrettes, or layered with seviche into delicate Napoleons. Flavorful steaks , grilled salmon and Moroccan chicken with lemons top the entree list. For dessert, try the chocolate-hazelnut cake.

FRANCO & LUIGI'S

2003-11-01T09:33:00.000-08:00

13th & Tasker
Philadelphia, PA
(215) 755-8900
http://www.francoandluigis.com/

Event Date:
Host: Michael T.
Invited Guests:
Michelle S.
Sue R.
Frank S.
Robin G.
Lori H.
Fred H.
Barb S.

DETAILS:

ADOBE CAFE

2003-05-11T09:33:00.000-07:00

4550 Mitchell Street
Philadelphia, PA 19128
(215) 483-3947

Date:
Host: Lisa C.
Invited Guests:
Joe
Michelle S.
Frank S.
Tom B.
Mary Claire

DETAILS:
Cuisine: Southwestern, Tex-Mex
Hours: Mon-Wed 4pm-10pm; Thu 11:30am-10pm; Fri-Sat 11:30am-1am; Sun 11:30am-10pm Reservations: Recommended
Prices: Moderate - $15-20

REVIEWS:
AOL CITYGUIDE
Adobe Cafe, in Roxborough, not far from Manayunk's main drag, is often touted as a family-friendly place to eat. But please don't let that scare you into thinking it's lined with Skee-Ball machines and video games. The Tex-Mex eatery wins its accolades because of super-friendly service, good prices, lots of menu choices to please all tastes, and a general all-around feeling that it's OK for kids to be, well, kids. With its teal-and-pink, Native American-inspired color scheme, Adobe feels airy and open without a hint of stuffiness. The menu is a nice mix of well-executed favorites such as tacos, nachos and enchiladas as well as more daring combos that include wasabi salmon and a barbecued duck burrito. Vegans can eat here effortlessly too, as many dishes are available to be made with soy and also there are tofu and seitan-based entrees. If you go on a weekend night, plan on waiting a spell since Adobe is pretty popular. -- Margaret Battistelli

CUVEE NOTREDAME

2002-07-31T09:33:00.000-07:00

1701 Green St
Philadelphia, PA 19130-3911
Phone: 215-765-2777

* Closed in fall of 2002.

Date: July 31, 2002
Host: Tom B.
Invited Guests:
Mary Claire
Michelle S.
Dave H.
Judy G.
Lori H.
Barb S.
Robin G.
Sue R.
Bob B.

DETAILS:
Cuisine: European
Hours: 7 days (dinner) Mon-Fri (lunch)
Reservations: Not required
Prices: Expensive - $20-25
Alcohol: Extensive list of premium and Belgian beers.

LUCY'S HAT SHOP

2002-05-15T09:33:00.000-07:00

247 Market Street
Philadelphia, PA 19106
Phone: (215) 413-1433
http://www.lucys215.com/

Date: May 15, 2002
Host: Frank Schluth
Invited Guests:
Dave H.
Bob B.
Geri B.
Tom B.
Robin G.
Mike T.
Michelle S.
Judy G.
Sue R.
Dawn OM.
Barbara S.
Rob D.
Francine

DETAILS:

REVIEWS:
CITY PAPER
APRIL 16, 1998
by Katherine Dahlsgaard
Back in the Prohibition era it was a speakeasy owned by a woman named Lucille, who also ran a millinery on the floors above. In more recent years it was a strip club named Pin-Ups.
Today, it's Lucy's Hat Shop, a new spot in shiny Old City which bills itself as a wine bar and bistro.
Besides the absence of chapeaux and the presence of legally sanctioned alcohol, Lucy's most salient break from a shady past is its interior design: it manages to capture that elusive quality of being both a classy establishment and a place where one could comfortably hang out, slouch around and drink. I bet if you wore your silk pajamas there, they wouldn't kick you out.
It's a long and lean space, and the city block walk from the front door to the back bathrooms makes for some pleasant exercise. The front wall of the restaurant is all windows looking out onto Market Street (there's even some limited outdoor seating on the sidewalk). There is a small number of tables right in the front for non-smokers; the middle portion of the restaurant accommodates the bar, a large number of thriftstore-type velvet couches and chairs (but really good ones), and an eclectic jukebox. The back of the restaurant features dining tables for smokers. Garnishing the whole room is a pool table in the very back, which, rather than adding any hint of manly sleaze, actually adds a touch more of civility.
Lucy's manages to be both a classy establishment and a place where one can comfortably slouch around and drink.
The attractive wine matrons will discuss individual wines at length and use adorable, sitcom-fodder-quality adjectives when describing them ("unctuous"). The wine list contains about 30 reds and 20 whites, ranging in price from $17-$44 a bottle. The user-friendly wine-by-the-glass list contains about a half dozen of each type, and ranges from $5-$6.25.
Melanie and Fred, the beautiful newlywed couple, joined me for dinner. Melanie had just returned from a vacation in Paris (Fred had stayed home with Miles, the cat) and was full of foody-type stories she thought would interest me. "…well, most things on a menu I couldn't understand," she jabbered away, "but I know what a lapin is, so I ordered that and…" ("It tasted like chicken?" I asked.) Then she moved on to her account of lunch in the restaurant below the inn where Vincent van Gogh had died. "Didn't he shoot himself in the woods and die right there?!?" I interrupted. "Well," she patiently answered, "he shot himself in the chest behind the inn and managed to make it back to his room, where he died several days later." I was disappointed to hear this: I have long been wowed that the two most famous Vincent suicides were both al fresco gunshot wounds to the head. Apparently not.
Lucy's does not really serve traditional (meaty, hearty) bistro food. In reality, the selections are all pretty '90s global village. Salads include a Caesar and a portabella, appetizers include chicken satay, crab cakes, and a hummus and baba ghanoug platter, and entrees mostly concentrate on fish and pastas.
For appetizers, we chose the yummy grilled brie, a whole wheel of the oozy stuff grilled and served with garlic-brushed bread and slices of apple ($10). I now believe that grilled brie is the superior preparation to baked; there's something intrinsically exciting about those hatchmarks. The pan-seared tuna, crusted with lemongrass and served over frisee—wilted from the heat and dressed with a ginger reduction—was a real delight ($9.50). We are, all of us, habituated to crusted-with-whatever tuna, but for some reason, the lemongrass idea seemed impressive and creative. The three of us went at it like fiends. Finally, Melanie wanted the soup special—a carrot ginger served with a three-by-four rectangular wall of crunchy soba noodles that stuck straight out like a wave hello ($4). We all loved the soup. I found the flavors so fresh and clean—crisp, even—that the soba salute seemed a distraction, but both Melanie and Fred found it somehow necessary to the dish.
Entrees were weaker. My Chilean sea bass was a fat lump of fish, shiny and well-cooked ($16). It was served with an earnest pineapple salsa and a Type-O wallflower (a.k.a. boring) sort of fennel risotto. I can't imagine what fennel risotto (creamy, rooty) was doing on a plate with pineapple (sweet, tangy) salsa, but I'll never really know because the risotto was so bland-o-rama that we didn't interact much. Fred, playing the vegetarian, ordered the ziti in sun-dried tomato sauce ($12). Despite the generally rich flavor of sun-dried tomatoes, and the presence of broccoli, thyme and smoky grilled eggplant, this dish was also rather bland. Bunny-chewing Melanie ordered the ziti with chicken and olives, a dish I was very interested in because it contained, as well as chicken, garlic and white wine sauce, the boldly salty hat-trick of capers, olives and feta cheese ($13). Could that work? No. Alas, the dish turned out to be just too damn salty, and I spent my bites off her plate wondering which ingredient should be dropped (the feta).
For dessert, we eagerly ordered the chocolate fondue with angelfood cake squares, strawberries and pineapple slices ($9.50; serves two). It was, however, quite enough for three, and delicious. My only suggestion to Lucy's would be that they not serve the totally inappropriate, though traditional, fruit choice of pineapple. Pineapple does not "go" with chocolate! That's a sad thing about chocolate fondue—with the exception of strawberries, all the fruits most appropriate for chocolate transport (bananas, raspberries, cherries) are too soft, too delicate or too small to really dip well. Also, Lucy's needs to deal with open-flame anxiety, as fondue just isn't as festive without the addition of fire (fire! fire!) at the table. Lucy's is to be commended for not serving anything totally cheesy (such as marshmallows) with their chocolate fondue, nor so totally trendy (starfruit, for instance) as to paralyze sensitive eaters with shame and doubt.

AOL CITYGUIDE
There are no hats in the this hip new spot in Old City, just a sort of thrown together eclectic look. Located in an old industrial building on gentrified Market Street, Lucy's is another fun place for trendoids, with food served all day, a kitschy bar, a billiard table and lots of action. Snack on polenta fries and crabcakes, followed by an old-fashioned chocolate fondue. The prices are low, and the people watching-and mingling-is tops, especially if you're a young thing.

CITY TAVERN

2002-03-06T09:33:00.000-08:00

138 South 2nd Street at Walnut
Philadelphia PA 19106
(215)-413-1443
http://www.citytavern.com/

Event Date: Wednesday, March 6, 2002
Host: Dave H.
Invited Guests:
Michelle T.
Judy G.
Bob V.
Frank S.
Tom B.
Mary Claire
Suzanne C.
Christine
Lori H.
Christa C.
Bill C.
Barb S.

DETAILS:

REVIEWS:
AOL CITY GUIDE
Don't be put off by City Tavern's gimmicks: the townhouse with 10 dining rooms and a tea garden, the Colonial-era furniture and knickknacks, the staff dressed in 18th-century garb, and a menu that harkens back to pre-Revolutionary days. It may seem like a theme park, but City Tavern has actually been offering some of the best meals and service in town since Walter Staib took over in 1994 and re-created the original interior and atmosphere. (It was used as a tavern in the late 1700s and early 1800s, but was destroyed by a fire and rebuilt in 1976 for the Bicentennial celebration.) True, it's popular with tourists who stop by after seeing the Liberty Bell and Independence Hall. But it's also a favorite among locals who come for entrees such as braised rabbit, Tavern lobster pie and roasted duckling, not to mention starters like giant cornmeal fried oysters and basil shrimp. All the Tavern's period-appropriate dishes and cutlery can be purchased, as are 1-liter bottles of George Washington and Thomas Jefferson's ale and many of the restaurant's sauces. -- Doree Shafrir

FODOR'S
You can time-travel to the 18th century at this authentic re-creation of historic City Tavern, where the atmosphere suggests that founding fathers such as John Adams, George Washington, Thomas Jefferson, and the rest of the gang might have supped here (they didn't; the restaurant was built under the supervision of the National Park Service in 1994, to the specifications of the original 1773 tavern). The food -- West Indies pepper pot soup, Martha Washington's turkey stew, honey pecan roast duckling -- is prepared from enhanced period recipes and served on handsome Colonial-patterned china or pewter.

BUDDAKAN

2001-11-01T09:33:00.000-08:00

325 Chestnut St
Philadelphia, PA 19106
(215) 574-9440
http://www.buddakan.com/

Event Date:
Hostess: Robin G.
Invited Guests:
Frank S.
Michelle S.
Judy G.
Dave H.

DETAILS:
Cuisine: Asian, Japanese, Seafood
Style: community dining table available
Hours: Mon - Fri (Lunch and Dinner); Sat and Sun (Dinner only)
Reservations: Recommended
Attire: Dressy
Prices: Expensive - $20-25
Payment: All major credit cards and diners club
Alcohol: Concise wine list and specialty cocktails
Parking: Valet parking
Handicap access
Smoking: Non-smoking section.

REVIEWS:
PHILADELPHIA INQUIRER
by Craig LaBan
Sunday, December 20, 1998
Craig LaBan Philadelphia Inquirer Published: Sunday, December 20, 1998
"Namu Amida Butsu ... Namu Amida Butsu ... "
My friend John the Scholar intoned this chant of Buddha's name. It was, he assured me, a Japanese invocation "to allow even the most simple practitioners to attain salvation."
I can say for certain that John was the only member of our table devoting more consideration to the svelte slope of Buddha's golden belly than to the spring rolls and plump chicken dumplings before us. We were most simple practitioners, indeed, but the appetizers were disappearing quickly.
His fascination was understandable, though. Despite the beautiful and rich young throngs of diners who gathered in Buddha's aura — clustered over the glowing runway slab of Buddakan's onyx community table; sharing food; scoping each other with the hippest glances Old City could muster — the Deity remained a 10-foot tower of seated serenity, bathed in the radiance of a blood-red light. Even the swelling consumer din of dinner at Philly's hottest new scene restaurant could not rattle his meditative cool.
It says a lot that Buddakan owner Stephen Starr could pull this off, given that the nightlife visionary has a relationship with the Buddha that reminds me of Ally McBeal and her hallucinations of a dancing baby: dubious, yet deep.
"The Buddha just popped into my head," said Starr, who once considered a Cuban-themed restaurant for this airy space on Chestnut Street. "People, no matter what their religion, get a warm feeling when they see the Buddha."
The Zen of spontaneous instinct has often paid off for Starr, the music promoter turned nightclub owner turned serious restaurateur. So it is not surprising that he has magnificently transformed the giant box of this former post office into a grand temple of sleek design.
Behind the heavy wood front doors, with stacked circle handles recalling the reels of a movie projector, a fantasy of cinematic dimensions unfolds on a scale of grandeur uncommon in Philadelphia. The quiet rush of a falling water wall marks your entrance to this new world, opening onto a soaring room wrapped in twinkling gauzy walls and a floaty Kitaro sound track. Extremely tall hostesses take your coat and hand you off to servers clad in white pajamas, who move among furniture and tables that seem to have their own auras.
We were seated, on two visits, at a Siberian table next to the open kitchen, which is one poorly conceived aspect (the noise level is another) of an otherwise stellar design. The square vastness of this room has been broken into multiple levels, with intimate nooks and moody lights. But the hustle and glare of the kitchen were as distracting to nearby tables as an open door at the back of a movie theater.
Ironically, it is what the kitchen produced that offered the biggest surprise, since it was far better than might be expected from your typical trend emporium. Chef Scott Swiderski, formerly of China Grill in Miami, has engineered a contemporary menu with Asian twists that may not be groundbreaking, but consistently delivers well-prepared, large-portioned dishes nipped with just enough creativity.
And pastry chef Jonathan Thomas, master of "crying" chocolate that oozes across the plate and coconut rings suspended in spun sugar, dangles enough drama over dessert to lay off the extra serving of duck fried rice. My mouth still puckers with joy at the tart memory of his passion-fruit-and-coconut confection.
Swiderski has left enough elements of familiar Asian cooking to ease unadventurous customers along, and most of these standards are done quite well. The cigar-shaped crispy spring rolls, filled with shrimp and scallops, were delicious with mustard and plum sauce dips. Nicely stuffed ginger chicken dumplings were ideal over a pool of soy, rice wine vinegar, and sesame. And "eel dice," Buddakan's version of barbecued eel over avocado and rice, was as fine as any respectable sushi bar might produce.
Ginger-cured salmon, curled like a rose on the plate, was cleverly presented with a delicious wasabi-spiked Bavarian cream, a sweetened horseradish spread that became addictive over inventively fried sheets of nori seaweed. Mashed potatoes also get a Japanese jolt of wasabi in a side order worth requesting, permeating the buttery puree with an almost eucalyptus spice.
There were dishes that could be improved. The soft-wrapper Vietnamese spring rolls should have been more tightly wrapped to give their fresh ingredients a better snap. The addition of vanilla to duck and foie gras dumplings, a staple dim sum at Susanna Foo (where one of Swiderski's sous-chefs recently worked), was one ingredient too many, with a garish flair that negated the rich foie gras. And the lobster crepes were fine, but not good enough to merit $5 more than the other interesting appetizers.
Buddakan, to be sure, is not for those on monastic budgets. I'd be an "angry" lobster, too, if I cost $48. However, the sumo-sized portions intended for sharing bolster a sense of fair value. And despite the wait staff's casual white jammies (one waiter's polka-dot underwear proved ill-advised), I found the staff to be highly skilled, organized, well-informed and courteous.
Of the entrees, which begin at $17, several were outstanding. The crispy skinned five-spice duck was moist yet lean, with a dynamic pineapple salad marinated in sake and anise spice that gave it the flavor of honeyed tea. Perfectly rare slices of wasabi-drizzled filet mignon were shingled around a mound of deliciously sweet mashed potatoes. And a lusciously thick white fillet of black cod (also known as sablefish) melted in the mouth beneath a reddish sheen of smoky miso glaze. The two-pound portion of ginger chicken, its skin stuffed with scallions and cilantro, may not have been a revelation, but we happily ate the entire thing.
The hot-cold contrast of freshly grilled lamb chops over cool eggplant salad left us a little flat (the meat could have been more tender, too). But the kitchen's only true flop, Dragon salmon, was simply incinerated by the heavy-handed spice of its sambal chile sauce.
My biggest wish for this kitchen, though, as it skillfully lures its audience in, would be to become a little more daring. For example, the one even remotely racy item, sizzling whole fish, was not even served whole. The ginger-rubbed fillets of our striped bass were removed and cooked separately, then served atop a decorative deep-fried carcass for dainty eating. No mess for the beautiful people posing at the community table, perhaps, but a disappointment to diners who relish picking over bones in public with the knowledge that these are what infuse the meat with truly enlightened flavor.
But then again, I nitpick. For Buddakan has already done well in striking that rare balance between those seeking fine dining and those in search of a scene. It can be a real asset to a city ripe for dramatic dining when Zen masters and "simple practitioners" alike can feast in the golden glow of a giant Buddha's belly. Even if they don't find salvation ... Namu Amida Butsu ... they can at least savor a tasty meal.

PHILADELPHIA WEEKLY
by Lauren McCutcheon
October 5, 2005
You may think it's pointless to read a review of Buddakan. You probably believe you know what the place is all about.
Maybe you've sucked down a baker's dozen Sumos in Sidecars or felled countless villages of Chocolate Pagodas. Perhaps you've blown the bank on all four versions of the Angry Lobster, bumped untold elbows at the centerpiece community table, or charmed the white pants off a tan server. Who knows? You may even have scored a Saturday-night reservation.
But even if you haven't done any of the above-even if you don't know anyone who has but suspect the restaurant's regulars to be the same who-are-they people who occupy Old City's $4,000-a-month condos and million-dollar lofts-you've probably been to the big B, at least for a calamari salad.
So. Let's just say you're acquainted with the 10-foot gilded Buddha and family-style service. Let's go further and assume you've heard tell of the restaurant's forthcoming sequels in New York's Meatpacking District (the same nabe as a future second Morimoto) and at the Pier at Caesars in A.C. (along with a third Continental). You're wondering: Why cover familiar territory? Why reprise a told tale?
I'll tell you why. It's nearly a year since Buddakan master Stephen Starr-recently crowned Restaurateur of the Year by Bon Appétit magazine for his 300 other Philly restaurants-birthed one of his entertain-centric eateries. The food page misses him. I miss him. Hear this: I miss you, Stephen. Why won't you call?
Buddakan's menu has changed little over its seven years-and its chef has changed not at all. Scott Swiderski, plucked lo last millennium from Miami's China Grill (oft-referenced as the model for Buddakan), has been slinging cashew chicken and wasabi mash since the start.
Can't blame the guy for sticking around. His workplace thrives every night of the week, and shows no signs of slowing. Its secret? Consistency. The menu, the decor, the service are nearly identical to those of 1998. The formula obviously works. But does the food still stand up?
Say this much, it's as good as ever. Those ballyhooed potatoes, softly spiked with Japanese horseradish and fluffed with cream and butter, remain a reference point for fusion comfort fare.
Cashew chicken, while not quite transcendent, endures as a primary example of the refinement potential of Chinese takeout, what with its plum wine sauce that soaks into white meat and glosses cashews, green onions and nickel-sized cutouts of carrot, zucchini and yellow squash, served with airy jasmine rice in a jauntily lopsided bowl.
Presentation hasn't shifted either. Best-selling staples like sesame-and-togarashi-crusted tuna and dry-aged beef in bite-sized slices continue to be arranged like fallen dominoes along their plates' edges.
The beef-supple and flavorful, soaking in fragrant soy-mirin-half encircles a lofty haystack of matchstick Szechuan fries drizzled with Chinese mustard. It's not exactly a manly meat-and-potatoes meal, but it's tasty and fun to pick at.
That tuna, however, could use an update. Too much wasabi in the dressing overwhelms the morsels of prettily striated, carefully seared, ruby-centered fish. Although crisp frisee salad is a nice touch, superfluous mounds of wasabi paste and pickled ginger take us back to dot-com dining, as does the $29 price tag.
There are moments of bliss: UFO-looking ravioli stuffed with buttery puree of edamame and truffles, tea-smoked spareribs so tender that their bones are nearly edible, a delightfully uncloying and refreshing cilantro martini, and finger-lickin' five-spiced mini donuts with three irresistible dipping sauces.
There are moments of disappointment: Tuna carpaccio over warm flatbread is boring and vaguely fishy, barely improved by its side of honeyed soy sauce. And when the star of a $14 bento box of six chocolate desserts is a tiny dish of cocoa-dusted almonds, it just feels gimmicky.
But most of all there are moments of familiarity. Japanese black cod still tastes fresh enough to swim out of its soy sauce. Banana towers and chocolate pagodas still rise tall, stuck with clear, pointy sugar straws, as delightful to behold and as they are to destroy and consume.
Sweet, bitter and crunchy watercress, chicory, Napa cabbage and radicchio still mix with tempura squid rings and sublimely simple miso dressing to make for the perfect calamari salad. That calamari salad outsells every other menu item at Buddakan. Will it sell in New York, where diners have seen it all? Will it sell in A.C., where squid is exotic? Who knows? It sure as heck sells here, because it's the same as it's always been. But you already knew that, didn't you?

EL MARIACHI

2001-09-01T09:33:00.000-07:00

21 S. Fifth Street
Philadelphia, PA
(215) 625-4835

* CLOSED

Event Date:
Host: Frank Schluth
Invited Guests:
Michelle S.
Christa C.
Bill C.
Dave H.
Tom B.
Tim O'D.
Suzanne C.
Robin G.
Sue R.
Judy G.

SULLIVAN'S STEAKHOUSE

2001-05-16T09:33:00.000-07:00

700 West DeKalb Pike (Mall Blvd.)
King of Prussia, PA 19406-3006
(610) 878-9025
http://www.sullivansteakhouse.com/kingofprussia/

Event Date: Wednesday, May 16, 2001
Hostess: Suzanne C.
Invited Guests:
Frank S.
Michelle S.
Christa C.
Dave H.
Tom B.

DETAILS:
Cuisine: Steakhouse
Hours: Daily 4:30pm-11pm
Payment: All major credit cards
Dress Code: Casual
Parking: Lot

REVIEWS:
CITYSEARCH
Frank Sinatra would have loved this spiffy steakhouse chain.
Editorial Rating: Recommended
The SceneStepping into the art deco library and polished wood bar--where gussied up wait-listers sip whiskies, smoke cigars and sway to jazzy piano tunes--you'll swear you've landed in a bygone era, when dining out meant more than a meal. The sprawling, elegant dining room, lined with high-walled booths and packed with white-clothed tables--looks and sounds like a Chicago-style steakhouse in the '40s. Large groups enjoy raucous meals, sending the serious, if frazzled servers into a tizzy.The FoodThe traditional menu adds welcome intrigue with updated retro dishes. Crispy iceberg wedges, generously slathered with Maytag blue cheese, is a classic start, trumped only by a conical tower of oversized onion rings. Tender Filet Mignon and well-marbled Kansas Strip are expertly grilled, as is a gigantic smoked pork chop that falls short on flavor. Since entrees are served solo, consider adding sides, like mashed potatoes spiked with horseradish and creamy hollandaise broccoli.

CIRCA

2001-03-15T08:45:00.000-08:00

1518 Walnut Street
Philadelphia, PA 19102
(215) 545-6800

* CLOSED

Event Date:
Hostess: Sue R.
Invited Guests:
Frank S.
Michelle S.
Dave H.
Robin G.
Tom B.

DETAILS:
Cuisine: American (New)
Hours: Mon-Wed 5pm-10pm, Tue-Fri 11:30am-2:30pm, Thu-Sat 5pm-11pm,
Sun 4:30pm-9:30pm
Payment: All major credit cards
Dress Code: Upscale
Parking: Street; valet

REVIEWS:
CITYSEARCH
Citysearch Editorial Profile -- By Dave Cooksey
Money's well spent on excellent food in a former financial institution.
Editorial Rating: Recommended
The SceneWalking into to Circa for dinner is an event in itself. Beneath this former bank's high ceilings with neo-Romanesque arches, patrons approach the hostess at her lectern after proceeding through stone columns, racks of votives and hanging tapestries. Loud conversations emanating from the bar's image-conscious crowd keep the place from seeming too staid; those who head downstairs to the vault will feel the gravity of dining amongst safety deposit boxes.The FoodThe descriptive menu is new American and extremely varied, though vegetarians who don't eat fish will have to be creative in their choices. The wine list is accordingly expansive. The steamed Prince Edward Island mussels with spicy coconut curry sauce, the sesame-crusted charred Ahi tuna and the fire-grilled filet mignon in red Zinfandel reduction accompanied by a goat cheese tart are all equally impressive.

THE GAS LIGHT RESTAURANT

2001-01-26T08:45:00.000-08:00

100 E. Hinckley Avenue
Ridley Park, PA 19078
(215) 521-4461

Event Date: Friday, January 26, 2001
Hostess: Christa C.
Invited Guests:
Frank S.
Michelle S.
Sue R.
Suzanne C.
Tom B.

HIKARU RESTAURANT

2000-11-09T08:45:00.000-08:00

4348 Main Street
Manyunk
Philadelphia, PA 19127
(215) 487-3500

Event Date: November 9, 2000
Hostess: Judy G.
Invited Guests:
Frank S.
Michelle S.
Christa C.
Dave H.
Robin G.
Donna M.
Peter

BISTRO ROMANO

2000-09-13T08:45:00.000-07:00

120 Lombard Street
Society Hill
Philadelphia, PA 19147
(215) 925-8880
http://www.bistroromano.com/

Event Date: September 13, 2000
Host: Dave H.
Invited Guests:
Michelle S.
Judy G.
Frank S.
Marc L.
Nick L.
Suzanne C.
Robin G.
Michele T.
Sue R.

THE BACKYARD

2000-07-27T08:45:00.000-07:00

The Backyard
222 81st Street
Stone Harbor, NJ
(609) 368-2627

**** Special Event ****
Event Date: Thursday, July 27, 2000
Host: Frank Schluth
Invited Guests:
Michelle S.
Judy G.
Dave H.
Michele T.
Suzanne C.
Tony L.
Steve B.
Amit

THE RESTAURANT SCHOOL

2000-06-14T08:45:00.001-07:00

4207 Walnut Street
Philadelphia, PA 19104
(215) 222-4200
http://www.therestaurantschool.com/

Event Date: Wednesday, June 14, 2000
Host: Frank Schluth
Invited Guests:
Michelle S.
Sue R.
Judy G.
Donna M.
Dave H.
Suzanne C.
Steve B.
Lori H.
Cindy
Barb S.

SANSOM STREET OYSTER HOUSE

2000-04-01T08:45:00.000-08:00

http://www.sansomoysters.com/
1516 Sansom St.
Philadelphia, PA
(215) 567-7683

Owner David Mink handpicks the freshest seafood at the market each morning. Then, master chefs grill, saute, steam, poach, broil, blacken, or bake it the way you like it. Fresh daily specials and a fresh after-work crowd at the Raw Bar.

Event Date: April 1, 2000
Hostess: Michelle S.
Invited Guests:
Frank S.
Judy G.
Christa C.
Dave H.
Suzanne C.
Sue R.
Steve B.