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...people here," says Bird, who as director of the 1999 animated feature The Iron Giant and as one of the developers of The Simpsons, is the rare Pixar Pooh-Bah who came from the outside. "I think they're under the delusion that things are this nice everywhere...

Author: /time Magazine | Title: Savoring Pixar's Ratatouille | 6/7/2007 | See Source »

Williams wants everyone to downplay their more extreme philosophical impulses and work to preserve Anglicanism's unique assets. God, he says, intends that members of a church "have something to learn even from the people we most dislike or instinctively mistrust." It's a nice thought. Will it be enough to stop a split? Williams concedes he is not "absolutely confident" that the whole structure of Anglicanism can be kept together. But--by the help of God, no doubt--he's trying...

Author: /time Magazine | Title: Looking for the Light | 6/7/2007 | See Source »

...always ask for tap water, no matter how nice the restaurant is. It's my way of telling the waiter that, despite my choice of the $80 tasting menu, I'm not some self-important yuppie jerk. Other than the Saint Emilion and the truffles, I'm keeping it real. Now nice restaurants are coming around to my way of thinking. Alice Waters, citing environmental reasons, banned bottled water at Chez Panisse in Berkeley, Calif. Several other high-end Bay Area spots have also gone tap-only, and soon Del Posto, Mario Batali's expensive Manhattan joint, will join them...

Author: /time Magazine | Title: The Making of a Water Snob | 6/7/2007 | See Source »

...admitting that no one really needs a water sommelier. "A trained waitstaff can advise you. It's not rocket science," he said. Also, he thinks the common restaurant markup of five to eight times the cost of a bottle is horrible business. He told me that, aside from really nice dinners, he downs tap all day long. For our first course at La Terza, beef tartar, Mascha poured Vichy Catalan, arguing that the high mineral content would hold up against the beef. In general, he suggests treating high-TDS waters (above 800) like red wines and low-TDS waters like...

Author: /time Magazine | Title: The Making of a Water Snob | 6/7/2007 | See Source »

...glaciers (Hawaii's Kona Deep and Canada's unpleasantly sour 10 Thousand BC) and water freshly bottled from Tasmanian rain (Tasmanian Rain). To my surprise, the waters did taste different. Or felt different. Buying an occasional bottle of water no longer seemed insane. "If you're sitting down with nice food, why not spend $3 on a nice bottle of water? I'm not suggesting you shower in the stuff," Mascha said. As we were leaving, Mascha looked like a man vindicated. He didn't even stop in the bathroom. The guy can hold his water...

Author: /time Magazine | Title: The Making of a Water Snob | 6/7/2007 | See Source »

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