Stuffed Delicata Squash Part 1 (Grain)

Delicata Squash at Fishkill Farms

Continuing to experiment with the autumn bounty in the market, we picked up the appropriately named Delicata squash. Tender and flavorful, it cooks more quickly than many of the other squashes and comes in two shapes. The ones we find most often in our market are long and boat-shaped and can be sliced horizontally or vertically for stuffing. But, occasionally we find the smaller, pumpkin shaped ones. The taste is identical but the pumpkin shaped version makes a more refined presentation and we can't resist them when we see them.

The Balalaika Cocktail

While searching for the recipe for a classic Sidecar, we came across this interesting variation.  Made with vodka instead of cognac, it seemed more to our liking.  We initially made it as the recipe stated, with equal parts liquor and lemon juice.  It was delicious but overly tart and we found we really needed every bit of sugar on the glass.  This updated recipe uses half the lemon, is still tart, but in better balance.

Pumpkin Risotto

The first time we ever tasted pumpkin risotto was at Amarelle Restaurant on the north shore of Long Island. It was beautifully presented inside a small pumpkin and tasted heavenly. I was determined to recreate that recipe and, after several attempts, I think I've finally cracked it.

The Flirtini

Our first reaction when we tasted this drink was it was the most like something you'd pay a lot of money for at a trendy cocktail lounge. We improvised slightly because the recipe calls for champagne but we didn't feel like opening a whole bottle just for the couple of ounces we'd need here so we used a split of sparkling wine instead. Delicious!

Wheat Berry Salad - Fresh Herb and Feta

Here's another delicious variation for preparing the versatile wheat berries. This one is more robust and tangy for the addition of lemon juice and feta cheese.

The Manhattan Cocktail

Manhattans can be made more or less sweet depending on the amount of sweet vermouth. We started with a "perfect" Manhattan (even balance) but decided we favor this sweeter version. Cheers!

Lemon Chickpea Salad or Slaw

I made this the first time as an experiment, not yet sure if the proportions were right or what tweaks would be needed.  I hadn't yet planned to make this a slaw but I thought the taste of just the salad was so irresistible that I needed to find a way to bulk it up or slow myself down. The next time I made it and incorporated the slaw, Brian walked into the kitchen just as I was putting it in a big bowl. He tasted it and then stood there with a fork, eating. It never did make it onto the dining room table that day and the slaw version has been our house standard ever since. Super nutritious, this is more of a lunch than a side salad and, with so much fiber, it's quite filling.

The Cosmopolitan

Labor Day weekend marked the end of our summer festivities, our pup chasing balls on the grass, steaks on the grill and those lovely, refreshing frozen daiquiris. Oh, how we'll miss those daiquiris. Sadly, we put away the blender. But cooler weather, autumn jackets and the pumpkins appearing in the market put us in the mood for some more traditional cocktails.

Wheat Berry Salad - Tomato & Basil

Wheat berries are a wonderfully healthy whole grain, nutty tasting and loaded with fiber. They don't need to be soaked or rinsed prior to cooking and should be available wherever you buy other grains.

Frozen Peach Daiquiri

This drink is where our cocktail story all began. Last Memorial Day weekend, we were at Costco shopping for the steaks and sides we'd need for holiday grilling with our guests. Anyone familiar with Costco knows you can practically eat an entire meal from their tastings and give-aways. On this start-of-the-summer shopping day, they were appropriately pushing their frozen daiquiri and margarita mixes.

Sojourn

244 East 79th Street, New York, NY, 212-537-7745 www.sojournrestaurant.com

Yum is the best way to describe a meal at Sojourn. The room is pretty, in a wine-bar sort of way, although we wished for cushier and more spacious seating. Our waitress was friendly and efficient if perhaps a bit too chatty. But, in the end, the heavenly food stands out and only half-way into our meal we were already making plans to come back.

Apple Walnut Salad

This is one of our favorite, go-to, salads since it uses ingredients we almost always have around. The sharp taste of the red onion and tang of the cheese goes perfectly with the sweet apples and is a great start to almost any meal.

Summer on the Coast of Maine

The lovely village of Kennebunkport

The Portland Lobster Company

180 Commercial St, Portland, ME, 207-775-2112 www.portlandlobstercompany.com

On vacation and spending a few hours strolling through the main district by Portland's waterfront, we were hungry but didn't want a full sit-down restaurant lunch. We soon found ourselves at the Portland Lobster Company and we knew we'd found exactly the right spot. Place your order at the counter for authentic Maine lobster rolls or any one of a dozen other seafood or non-seafood options on the menu board and you'll be handed an electronic lobster that will vibrate when your order is ready. Step out to the narrow patio right over the water, find a plastic stool next to the counter and enjoy both the view and the amazing live music.

Brown's Old Fashioned Ice Cream

232 Nubble Road, York, ME, 207-363-1277

Did you say ice cream stand or tourist trap? People who knew we were going to be vacationing on the southern coast of Maine told us we must check out this fixture for a true ice cream delight. Pre- vacation research on the area also found lots of Internet praise for Brown's ice cream. Well, we intended to head to Cape Neddick anyway to see their famous lighthouse and we didn't need our arms twisted to sample some ice cream on a summer vacation.

One Dock at The Kennebunkport Inn

One Dock Square, Kennebunkport, ME, 207-967-2621, www.onedock.com

One Dock is located in the heart of Dock Square, the center of the hustle and bustle of summer high season in Kennebunkport. But, it's pretty dining room sits just above the fray in a quiet, comfortable room.

Pier 77

77 Pier Road, Cape Porpoise, ME, 207-967-8500 www.pier77restaurant.com

Before coming to Kennebunkport on vacation, we researched the local restaurants and Pier 77 seemed one of the more attractive casual choices. An 8 minute drive from our inn and we were on the dock at Cape Porpoise. August is high season on the coast of Maine and 6:30 on a Thursday evening already meant a nearly full parking lot.

Captain Jefferds Inn

5 Pearl Street, Kennebunkport, ME, 800-839-6844 www.captainjefferdsinn.com

Located just a short stroll from the main square in Kennebunkport, this historic house was re-fashioned as a bed and breakfast in 1980 and has been in the hands of it's present inn-keepers for the past five years.

Pear, Roquefort and Walnut Salad

This salad has a special place in our hearts since it was the starter to one of our favorite meals on a wonderful Christmas vacation several years ago. It remains our special occasion salad.

Cucumber Salad

My mother used to make this all the time and it's also Brian's favorite. Actually, I've never met anyone that didn't like cucumber salad. I'm sure there are some variations to the basic recipe but this one is our house standard and always a hit.

Union Square Cafe

21 East 16th Street, New York, NY, 212-243-4020 www.unionsquarecafe.com

It's ironic that two native New Yorkers had never been to a New York institution and two food lovers had not visited a restaurant consistently rated in the top 10 for the past two decades. And so, on a perfect summer day, we headed downtown for lunch at Union Square Cafe and then a shopping trip at the big farmer's market in the square. After a meal so long in coming, does USC deliver on it's hype? It sure does!

Heirloom Tomato Panzanella

We find that this salad really highlights the freshness of its ingredients. We especially love it in summer but anytime we find great tomatoes is the right time for panzanella!

Centolire

1167 Madison Avenue, NY, NY, 212-737-7711 www.pinoluongo.com/centolire.html

I'd been to Pino Luongo's uptown homage to his Tuscan roots twice. My first visit was not long after it opened in 2001 and I was dazzled. A return visit a couple of years later produced the same delight. And so, I was anxious to take my partner in love, food and crime to what I considered one of the finest Italian restaurants in the city. We'd been talking about it for several years and yet something always got in the way so we were both excited about our dinner reservations this past Saturday night. Centolire!

Big Daddy's Diner

1596 Second Avenue, New York, NY 10028, 212-717-2020, www.bigdaddysnyc.com

Big Daddy’s Diner has a bit of an identity crisis. It tries to look 50’s retro but the music and wall décor speak more of the 70’s and 80’s. No matter the decade, the fact that there are nearly twice as many “kitchy” decorative pieces strewn around than necessary doesn’t hide the peeling paint, cracked pipes wrapped with duct tape and generally shabby condition of this diner.

Beet and Cucumber Salad

If you don't have the time to roast your own beets, please feel free to use canned and don't let it stop you from enjoying this delicious and nutritious salad. The sharpness of the onion and the tang of the Feta are the perfect foil for the mild cucumbers and sweet, sweet beets. Enjoy!

Creamy Summer Slaw

Supermarket cole slaw? No, thank you! We can't stand that mass-produced flavor... the same wherever you go. But every once in a while we get a glimmer of something better and I set out to create my own version of something better. The lower fat ingredients make this an every day recipe possibility and we especially love it in warm weather.

Sublime Salads

Salad makes us happy. We scan all new menus for interesting combinations and, if we find one we like, we try to recreate it at home. When salads in restaurants fall short of our expectations, we instantly lower our opinion of the place and start discussing where the chef went wrong.

Roasted Cauliflower

When I was growing up, one of my favorite dishes was my mother's fried cauliflower. She would dredge the florets in egg and breadcrumbs and then pan fry them until they were golden. Veggie heaven. As an adult, I like to avoid the pan fried part as often as possible and this version makes a remarkably satisfying substitute.

Mirabelle at the Three Village Inn

150 Main Street, Stonybrook, NY 11790, 631-751-0555, www.threevillageinn.com

On the Saturday of Memorial Day weekend, we headed to the North Shore of Long Island for dinner at the much lauded Mirabelle. The inn's location near a lake is delightful and the restaurant itself is lovely, decorated in warm tones, throw pillows and a large fireplace that must be heavenly on chilly nights.

Skylark Fine Diner and Lounge

17 Wooding Avenue, Edison, NJ 08817, 732-77-7878, www.skylarkdiner.com

What do you call a cross between a retro diner and a fine dining restaurant? The Skylark answers that question by referring to themselves as a fine diner and, for the most part, we agree.

The Great Diner Tour of 2010

Fans of the Food Network will recognize the show Diners, Drive-Inns and Dives and it's colorful host sampling amazing and unusual diner fare all throughout the U.S. We watch and we wonder and we say to each other "where are these places" and "why haven't we been there?"

A little research into the network's web site reveals the complete list of the show's featured dining establishments and their locations. So we made a list of those within a couple of hours drive...after all, we love a road trip...checked their web sites, mapped the drive and made a plan. The great diner tour will commence!

It's late spring now and this seems like as a good a way as any to spend the odd summer day. We'll drive, we'll eat, we'll review!

Tabouli Salad

This Mediterranean salad uses bulgar wheat and is a quick and tasty way to include more fiber into your diet. This whole grain is small and can turn creamy when cooked but it's loaded with nutrition and can pack over 6 grams of fiber into every serving.

Spaetzle

I've heard family stories of my German grandmother's considerable spaetzle making abilities and they're always such a treat to find on a restaurant menu. But can I tackle making this revered noodle-like creations? Oh, heck yes! These are so deceptively easy to make but people might not believe you. The first time I presented a plate of these to Brian he insisted I must have gotten them dry from a box. I had to make them in front of him to make him believe I'd made them from scratch. So, go ahead, impress...and enjoy. These are so delicious.

Matzo Brie

This Jewish classic is ridiculously easy to make and quite tasty but somehow never occurs to us except at Passover. Observant or not, we've usually got a box of matzos around at the holiday and this makes a nice breakfast.

Flourless Chocolate Soufle Cake - A Delicious Disaster

For the first night of Passover we were headed to Brian's mom's house and I volunteered to bake a flourless chocolate cake. In years past, we've bought the cake and always ended up spending a great deal of money on bakery offerings whose texture more closely resembles dense fudge than cake. I figured I could do better for less.

Sweet Noodle Kugel

I'll admit that I don't really like noodle kugel (noodle pudding) and it wasn't my choice to make it for Passover this year. But I did offer to help Brian's mother with the dinner and she requested that I make one. And since Brian likes kugel very much, I could hardly refuse the challenge.

Gracie Mews Diner

1550 First Avenue, New York, NY 10028, 212-861-2290

This is our Sunday place. It also seems to be everyone else's Sunday place based on the crowds and the perpetual line but, it's worth the wait. Although the place is large and crowded, sitting in a booth or by the huge windows gives you a sense of privacy. Service is fast, friendly and efficient. The menu is large and offers all the typical diner fare you'd expect. Breakfast and lunch offerings are delicious but dinner entrees can be bland. If you still have some room after your meal, try a hunk of one of their oversized pies or a slice of the excellent strawberry cheesecake. To avoid the big lines, we love to sleep late on Sundays, head out to a museum or the park on a lovely day and then wander back to the diner for a late lunch. There's STILL a line, but much shorter and we don't feel guilty about lingering over our meal.

Gourmet Goodies

Agata and Valentina
1505 First Avenue, New York, NY 10075, 212-452-0690, www.agatavalentina.com

We live a block away so this store is a constant temptation. It's expensive and crowded and the staff is poorly trained but there's a lot to choose from. On the down side, we can't seem to find a bread we like there, the hot prepared food can be so-so and the deli counter moves at the speed of grass growth. But the cold prepared food choices are better and with interesting seasonal selections and the fresh produce variety is top notch. Looking for a specialty herb or unusual vegetable? You'll find it here. The cheese counter looks well stocked and dangerously delicious. Lots of prepared salads in individual containers make for quick selections for a great lunch or easy cold dinner. The white bean salad, wheat berry salad and cabbage salads are especially tasty. The line to pay is long but there are many registers and they move fast. Your trip to that register though, will take you past the dessert department with its many individually packed choices. As you wrestle with your willpower, you'll smell freshly baking pastries and look over a dizzying array of sweet choices but the flourless chocolate Gianduja is worthy of a 4 star restaurant and the mixed berry cake is another delectable favorite.

Gracie's Cafe

1530 York Avenue, New York, NY 10028, 212-517-2667, www.graciescafe.com

Chicken Souvlaki Platter

We honestly don't recall when this place opened but it was probably a couple of years ago. Walking past, it didn't seem like much more than a deli so we kept walking. But two things happened last summer - we got a puppy and Gracie's set up outdoor tables, nicely placed under an awning and enclosed by pretty planter boxes. We longed to be able to have our puppy with us when we ate out and noticed that many other couples did the same and the place was busy. Suddenly the run-of-the-mill deli seemed like something worth trying.

It's All About the Gravy

Pot roast or brisket with onion gravy is delicious and familiar and comforting. We grew up with it and love it still. Mashed potatoes with gravy remains one of my all-time favorite comfort foods. But restaurant gravy tastes richer and fuller than the recipe I learned from my mother. A little research, some chef connections and some experimentation led to a relatively easy home version of that great restaurant flavor. Still comforting but fit for the fanciest guests :)

Shepherd's Pie

This should rightly be called Hunter's Pie since I make it with beef rather than the traditional lamb. But, whatever the name, it's a healthy, tasty, filling dish that's frequently in rotation on our dinner menu. I make the topping with a combination of white and sweet potatoes for an interesting flavor and some extra nutrition. It's great to make a big batch and freeze for easy dinners on work nights.

White Beans with Garlic and Rosemary

It occurs to us as we're writing this that this recipe should begin by telling you to get some dry beans and soak them overnight and then cook them with some aromatics and never, ever use those evil canned beans (horrors!) But, are you really going to do that? You are? That's great! Oh, you'll maybe do that? Hmm, we see... Oh, you say you'll put that on your long, long list of things to do? Yeah, that's what we thought.

Thanksgiving 2009

Without a doubt, Thanksgiving is my favorite holiday and it has been since I was a little girl. Nothing makes me happier than a houseful of people on Thanksgiving even though, now that I am the cook, it's completely exhausting. This year, Brian and I hosted both our families again and the meal was a hit.

Who Can Resist a Fresh-Baked Apple Pie

The first time I baked an apple pie for Brian was on our first Thanksgiving together. He'd expressed some doubt about whether the home-made version would be so much better than a pie from the bakery. That holiday also marked the first time we were introducing our mothers to each other so there was some pressure to demonstrate my pie-making, not to mention other culinary skills. But one taste of my pie and he was a convert and now tells everyone that nothing beats my home-made version.

Amarelle

2028 North Country Rd, Wading River, NY 11792, 631-886-2242, www.amarelle.net

Autumn is wonderful at Amarelle. it was a cold, drizzling November evening when we arrived but a prompt seating near the glowing fireplace quickly took the chill off. The restaurant is beautiful with a clean, modern look. Extra high ceilings though, can amplify noise and don't make for as intimate an ambiance.

Au Poivre Goes Light

Our favorite bistro dish is steak au poivre so, with rain predicted for Saturday night, we decided to skip a wet outing and make it ourselves. We planned all week and made sure we had all the ingredients. Good fillets from our favorite butcher...got 'em. French fried potatoes... well... let's skip the fried part and roast new potatoes in the oven with olive oil, salt and a little rosemary. We just picked up a great looking bunch of asparagus so we'll throw that on the grill with the fillets. Now for the peppercorn sauce...OK...let's look up a recipe...oil, butter, heavy cream...how much butter and cream??? Hmm. No wonder we like this stuff so much.

Healthy Cucumber Yogurt Sauce

It's tzatziki to the Greeks and cacik to the Turks. Either way, the original recipe for this creamy yogurt sauce is rich and delectable but not very heart healthy. This lighter version spares your heart and your waistline but still delivers on taste. The reduced fat recipe relies on garlic, lemon and lots of fresh herbs for robust flavor. The addition of a little low-fat sour cream and reduced fat Feta cheese brings back the creaminess of the original. Enjoy!

The Parker House Inn and Restaurant

1792 Quechee Main St., Quechee VT 05059, 802-295-6077, www.theparkerhouseinn.com

We'd been somewhat disappointed with the atmosphere, service and food of our first dinner in Vermont at the Barnard Inn so we hoped for better on our second night in nearby Quechee. And we were initially impressed with our choice. The Parker House is quaint and romantic and we were nicely greeted and given a comfortable table near the fireplace.

Barnard Inn Restaurant

Rt. 12, Barnard, VT 05031, 802-234-9961, www.barnardinn.com

On our first night in Vermont we took our innkeeper's suggestion and headed to the Barnard Inn for dinner. The more formal dining room was full so we booked a table in their casual tavern room. It was a bit noisy but had a rustic charm and most of the diners appeared to be local..a good sign :)

Simon Pearce - The Mill at Quechee, VT

The Simon Pearce glass blowing factory, showroom and restaurant is built over a stunning waterfall in Quechee, near where we were staying in Woodstock, VT.

Leaf Peeping in Woodstock, VT

The delightful drive north

Breathtaking color

The Village Inn of Woodstock

41 Pleasant St, Woodstock, VT 05091, 802-457-1255, www.villageinnofwoodstock.com

A long planned fall foliage vacation and extensive research on B&B's in southern Vermont led us to The Village Inn of Woodstock. This bed & breakfast had garnered many rave reviews and was located just at the edge of the main street in the chic town of Woodstock. Their web site was very helpful and we booked our stay in room 5, the inn's only 2-room suite. We have to say that we found the fact that the bathroom was a pass-through between the bedroom and the sitting room to be a bit awkward. But otherwise, the room was beautiful, immaculately clean and richly appointed with a wonderfully comfortable king size bed. All possible temperature options were available including heat, air-conditioning, fireplace and screened windows. A small refrigerator in the room was extremely convenient.

Cortina Restaurant Closed

We're not sure exactly when they closed or why but we were strolling down 2nd Avenue the other day and saw that it was out of business. It's not that we were so enamored of this place although the atmosphere was quite lovely. But, we had our first date here and have gone back on anniversaries so it's passing hits a nerve.

The Wicked Wolf Closed

We read that The Wicked Wolf closed last night and that a branch of the 2nd Avenue Deli will take it's place. Although we enjoyed The Wicked Wolf to a degree, we're actually looking forward to the deli. But from what we've read, it may be a while before we're queing up for pastrami a few blocks from home.

Garlic and Herb Chicken in a Pot

Last year Brian bought me a Dutch oven pot - a beautiful red enamel over cast iron behemoth too large to fit in any of the cabinets. I promptly went in search of recipes for it and over the winter I produced beef stews, lamb stews and any number of roasts.

Low Fat-Low Sugar Almond Scones

Cookies and milk are great but there's a certain warm pleasure that comes from a good pot of afternoon tea and a basket of freshly baked scones. Traditional scone recipes do contain less sugar than other pastries but the butter and cream laden batter makes them only a rare indulgence. This quick and easy recipe, however, removes most of the sugar and fat while still providing a delightful afternoon treat. I vary the recipe based on whatever ingredients I have in the house. On this Sunday afternoon, a leftover bag of slivered almonds from Passover begged to be used up. Enjoy!

The Palace Diner

194 Washington St, Poughkeepsie, NY 12601, 845-473-1576, www.thepalacediner.com

We don't normally drive two hours north from Manhattan to Poughkeepsie for diner food but, since we were there...

Cortina

1448 2nd Ave, New York, NY 10021, 212-517-2066, www.ristorantecortina.com

We'll confess, we had our first date at Cortina and have been back a few times including to celebrate anniversaries.

The food is good, serviceable Northern Italian served in a very pretty setting. When the weather is nice, try to get the round table by the open windows. It gives you the breeze and feeling of sitting in the outdoor cafe while keeping the 2nd Avenue noise down. But our romantic haze notwithstanding, the service here leaves something to be desired and the owner needs a management class. There only ever seems to be one waitress and although she does well early in the evening, as the place fills it becomes impossible to get her attention. The owner is effusively friendly as long as you're sitting down to a meal. If you're only starting with drinks or perhaps some coffee and cake however, he can be downright rude and doesn't realize that you could enjoy yourself and be back tomorrow for dinner.

Lombardi's on the Bay

600 Ocean Ave, Patchogue, NY 11772, 631-654-8970, www.lombardisonthebay.com

Brian and I usually agree on our reviews but Lombardi's has us a bit stumped. We've been there twice and have not been able to reconcile our opinions so we're agreeing to disagree.

Louis XVI Restaurant

600 Ocean Avenue, Patchogue, NY 11772, 631-654-8970

We LOVE it here. We're in the area during the summers and this place is beautifully situated on the Great South Bay. The dining room is elegant and comfortable with plenty of room between tables so you can focus on your food and your companion. Service is friendly and relaxed. You won't be rushed out here! The food is classic and delicious French with unusually generous portions. In between courses, the wonderful chef sends out several rounds of amuse bouche, the most heavenly tasting little "offerings."  And just when you think you can't eat another bite...the signature chocolate dessert is a religious experience and must not be skipped! Save up your money and bring your appetite. You won't be disappointed!

Le Boeuf A La Mode

539 East 81st Street, New York, NY 10028, 212-249-1473, www.leboeufalamode.net

We frequently pass this restaurant on our way to the upper east side river promenade. Although it's closed during the day when we walk by, it’s unusual, out-of-the-way location piqued our interest so we returned at dinner time.

Beyoglu

1431 Third Avenue, New York, NY 10028, 212-650-0850

This Turkish/ Mediterranean offers meze's (small dishes) in a beautiful, colorful setting. The inlaid Mosaic-topped tables are pretty but small and, since the whole menu concept involves sharing, dining can be a little cramped. But the taste largely makes up for it.

American Bounty Restaurant at the CIA

Asparagus Salad

The menu at the American Bounty is seasonal with a lot of emphasis on presentation. A classic beet & goat cheese salad got an updated look but retained the great classic taste and a gnocchi appetizer was perfectly flavored. An entree of fillet of beef served with purple potato salad and fried plantains was tender and delicious. Unfortunately, we did find the plantains to be a little overdone and tough. A BBQ short rib that melted in the mouth was served over a tasty spiced coleslaw and fabulous yucca fritters.

The Culinary Institute of America - Hyde Park, NY

Dining at any of the restaurants at the Culinary Institute of America is much more than just a meal.

Dallas BBQ

1265 Third Avenue, New York, NY 10021, 212-772-9393, www.dallasbbq.com

Prices are low and portions are large at this noisy, crowded BBQ spot. On a warm Saturday evening, the gigantic dining room was packed at an early hour and long lines were forming. Fortunately for us, most people come with larger groups so a small table for two was quickly available.

Bistro Le Steak

1309 Third Avenue, New York, NY 10021, 212-517-3800, www.bistrolesteak.com

Space is tight at this busy upper east-sider, especially on a warm Saturday evening in Spring. But a reservation will get you a nice table by the open window of the enclosed sidewalk cafe.

Barking Dog Luncheonette

1453 York Avenue, New York, NY 10075, 212-861-3600

When we're in the mood for a great (and we do mean great) burger and all the fixings, the Barking Dog is where we go. Easily the best burger, served on toasted rosemary Focaccia bread and accompanied by a heavenly slaw. Choosing between the spicy curly fries and the beer-battered onion rings is too painful so we get an order of each and share.

Due Restaurant

1396 Third Avenue, New York, NY 10075, 212-772-3331, www.duenyc.com

This lovely northern Italian does everything right. A nice room, excellent service (even when they’re busy), a good wine selection by the glass (including an excellent shiraz) and an extensive menu with lots of specials. All the expected Italian favorites can be found alongside some more interesting fare. Both the beef carpaccio salad with plenty of shaved parmeseano reggiano and the eggplant croquette salad with a generous amount of fresh goat cheese were great starts to the meal. The veal piccata, veal Milanese and the verdi gnocchi with asparagus were all perfectly made.

Brasserie Julien

1422 Third Avenue, New York, NY 10075, 212-744-6327, www.brasseriejulien.com

Brasserie Julien in pretty, romantic and not too stuffy. Service is friendly but they get a little overwhelmed later in the evening as the place gets more crowded. The back is roomier and the live music won't be so loud. Appetizer specials were interesting and delicious. Unfortunately, we had to send both entrees back - one was way to raw and the other inedibly chewy. Both were fixed/replaced with no attitude but it was still aggravating. Dessert was the chocolate offering but it was a complete disappointment - tiny and average tasting. Overall, the place is too pricey for what you get and there are too many other choices to back to this one.

Louis XVI Closed...We're Devastated

We're by the Great South Bay in summers and Louis was our find. Our hands-down-favorite restaurant. Pricey but so worth it. We plan all winter for a meal here and now they're closed.

A part of us isn't really surprised. Patchogue is an old fishing village and not the sort of place you'd normally find a restaurant like this. Too far from Manhattan, not quite close enough to the Hamptons. It added to the feeling that this was our special place but obviously didn't do the owners any good.

The chef, Jean-Claude Teulade, came from a four star place in the city and we're hoping to track down his next location. Wherever he's cooking, we'll be heading but we haven't been able to find him yet. Anyone know if he's landed?

Firenze

1594 2nd Ave, New York, NY 10028, 212-861-9368, www.firenzeristorantenyc.com

A stroll up 2nd Avenue in Yorkville on a warm Saturday evening, past rows of noisy bar/restaurants with sidewalk seating and young crowds reveling, brings you to the far more subdued Firenze. The well dressed owner stands outside and quickly spots the slightest interest. He corrals you into the restaurant, guaranteeing you will enjoy your meal. You're walked past the civilized bar area with a sophisticated piano player and are handed over to a smiling waiter to be seated. Romantic tables decorated with subtle floral tablecloths, painted chargers, tall candlesticks and mini flower pots are more reminiscent of a French brasserie but the food is 100% Italian.

Wicked Wolf

1442 First Avenue, New York, NY 10021, 212-861-4670

We ducked in here on a freezing night without expecting too much. But this place is full of surprises. It was packed while many neighboring restaurants are empty and the food is a terrific value. The menu is a bit limited and somewhat boring. But what appealed on this cold night was the prime rib dinner. We ordered it, again, not expecting too much considering the low price. But what arrived was as good as a pricey steak house. The restaurant is noisy and the ambiance is far from romantic although we saw many couples who appeared to be on a date. Worst of all, the service from our overly-busy waitress was slow and sometimes scattered. But in the end, we got a hot delicious and satisfying dinner including a great new wine discovery for what we'd expect to pay at our local diner. No complaints about a great value!

Green Kitchen Restaurant

1477 First Avenue, New York, NY 10075, 212-988-4163, www.greenkitchennyc.com

This is a cut above a diner. We wandered in one evening when we were too tired to cook and were pleasantly surprised. Both the service and food were a notch above typical diner offerings. Entrees are extremely generous and tasty, rival some of those at "nicer" restaurants and come with large salads and a bread basket. We went back the following week and were treated like regulars, with the waiter bringing us complimentary appetizers while we perused the menu. The dessert offerings are surprisingly poor for a diner but there are plenty of bakeries nearby to pick up something on the way home. Overall, this place offers a pleasant, tasty meal and a great value.