Word: seafood
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...only one known to make a complete meal out of sweets. Gail Beck and Barbara Peck periodically order desserts as main courses in New York City's Oyster Bar & Restaurant in Grand Central Station, which lays out a whole table of alluring confections to tempt its mostly seafood-eating customers. "We wear sunglasses when we do that," says Peck, who wouldn't want to run into her diet doctor. "And walk in backward," adds Beck...
...number of restaurants and cafes are raising the temptation factor by presenting their delectables on a rolling cart or a table strategically placed near the entrance. "Some customers reserve their choices before ordering dinner because they know we run out of certain things," says Sam Rubin, owner of the seafood restaurant John Clancy's in Manhattan, where individual lemon meringue tarts ($6) and dense, moist chocolate velvet cake ($6) are among the first to go. Another trend: dessert samplers, with an assortment of up to seven different confections. Joyce Goldstein, chef-owner of San Francisco's Square One, describes...
...restaurant with the red and gold painted signs had the best squid selections, so I went there. The squid, which was chewy and seafood-like, saw more of my armpit than my stomach as I reached across the table to eat off other people's plates. Crowding with other people is really the point of this place anyway; long cafe tables, piled with bring-your-own beer bottles and crumpled napkins, tend to promote sharing. When other Reviewers got sick of sharing (which your friends may also do) I drank the free tea and watched the activity. Scallions getting chopped...
...beaming waitress, the same woman who took my order, brings the steaming hot food to our garish orange table within minutes. Many glasses of water and beer later, the curry is gone. Having successfully avoided eating any suspicious seafood, I am all the more grateful for the familiar green curry, which was cheaper and much spicier than its Harvard Square incarnations...
...hassle and uneven.) Galatoire's is a turn-of-the- century set piece with white woodwork, beveled mirrors and brass coat hooks. Waiters are crisply professional; they even chop ice from huge blocks so drinks stay cold and undiluted. The overwhelming attraction is the lush Creole seafood: shrimp remoulade with its brassy mustard and paprika-zapped sauce; plump oysters Rockefeller; trout meuniere amandine, fragrant with hot brown butter and almond slices; and eggplant with a gentle, rich seafood stuffing. No reservations, ever, not even for a native or the nominee...