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I don't think the problem is necessarily about overall length of a menu, although places like Cheesecake Factory are outrageously long. I think the point Steve Cuozzo is trying to make it about menus that just don't make any sense! I should be able to understand a menu without the server explaining it to me. We recently went to a restaurant in Cleveland called The Greenhouse Tavern where the only headings were "Firsts", "Seconds", "Thirds", and "Halfs". The server explained when she handed us our menus that Firsts were "bites" or "finger food", Seconds were appetizers, Thirds were entrees, and Halfs were tapas-sized dishes meant to be shared or eaten as side dishes. Yet the items in each category didn't make a lot of sense always...it was an odd meal. I'm a young diner but even I appreciate a more traditionally-organized menu. If the food is good enough I am more willing to overlook it, but this meal was not.

Caroline, I am totally obsessed with polenta. My favorite way to make it is with mascarpone cheese! The mascarpone is a divine insight from chef Michael Symon, and I'll never make polenta any other way. You must try! This is the recipe of his that I use as a baseline for mine:

Ingredients

2 T. butter
½ cup minced onion
1 clove minced garlic
2 cups chicken stock
2 cups heavy cream
2 cups polenta
4 ounces mascarpone cheese
¼ cup grated Parmesan
4 T. butter
Salt to taste

Directions

1. In a 4-quart saucepan, heat butter over medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic.

2. Add chicken stock and cream and bring to a simmer. Whisk in polenta and reduce heat to low. Cook over a low heat for 2 hours, stirring regularly. You can do it for less time but it won't be as good, the corn needs time to break down.

3. Remove from heat and whisk in cheeses and butter. Season with salt and serve.

Yields: 6-8 servings

Enjoy!

How excellently timed! I made zabaglione for the first time last night on a whim, and it was incredible! I first encountered the flavor of zabaglione in gelato, but in its unadultered state, it was heaven. I used a Giada recipe that called for Marsala and also folding in melted semi-sweet chocolate, and chocolate zabaglione is one of the most decadent things I've ever eaten. Thank you for this article and its great information, I look forward to making this again and again, hopefully perfecting it.

How could any D.C. restaurant list omit both of Michel Richard's gems? Central and Citronelle are must-eats in D.C.! And for gelato, Pitango in Logan Circle is also now a must. I agree with most of the other ones on this list though, yum. And Good Stuff Eatery is delish too, I almost forgot! Get a mini-moo sized milkshake, you'll be glad you did.

Silk, both the plain and vanilla varieties, are the exact opposite of offensive. They're delicious. Additionally, as mentioned over and over again by others, if you are lactose-intolerant you are probably thankful for one or more of the products tested here. I know I am! So I agree with KarynMC; why shouldn't we be able to enjoy creamy liquids made from plants? Why cow's milk or nothing?

Made this last week, and like others, I used on-the-vine farmer's market tomatoes. I also forgot to put the sugar on the tomatoes until only 20 mins of roasting was left; oops. Didn't seem to make a terrible difference though, this was pretty delicious. Maybe not worth the incredible time commitment for full time workers like me (I wish I had hours to cook dinner every day) but a nice twist on the traditional pasta sauce preparation! I ate the zucchini and squash on the side, as the simplicity of the tomatoes, garlic and parsley was heaven enough for me all on its own. Thanks for this!

I get hungry at my desk at work throughout the loooong day. But I'm trying to be healthy as well, which seems to be a constant battle for me. So right now my favorite at-work snacks are really fresh fruit, like peaches, from the farmer's market, or this:

I buy a large container of low-fat Greek or regular vanilla yogurt, put some in a small Tupperware container, and add whatever the best fruit I have on hand at the house is. Lately it's been blueberries. I close that up and take it to work, along with a small baggie packed separately of either Kashi Honey Almond Flax cereal or Multigrain Cheerios (substitute your favorite cereal--I like these because I think they sub nicely for granola). When I need a snack, or breakfast, I put the cereal on the yogurt and have an instant yogurt parfait. It feels more decadent than it really is, and if you're conscious of the portion sizes it's a very healthy, filling snack. I love it!

I'm with NYCEater on this...I died a little bit inside when I saw this recipe labeled "Italian Salad"... Italians everywhere are wondering what we did to deserve this insult, have we not given the world enough truly delicious food to avoid getting blamed for atrocities like this recipe?!

BUT, this is still worse: http://www.youtube.com/watch?v=we2iWTJqo98

Leave it to Sandra Lee! I can't get enough of that video.

Definitely go to:

For overall quality of food, try:
Bi-Rite Creamery, best ice cream ever: http://biritecreamery.com/
Tartine Bakery, cafe and bakery deliciousness: http://www.tartinebakery.com/
Spork, hipster location, seriously awesome food: http://sporksf.com/

For a cheaper but fresh and delicious, more casual meal, try one of the four locations of Chow Restaurant: http://www.chowfoodbar.com/

Also cheap but innovative and delicious is Kasa Indian Eatery in the Castro: http://www.kasaindian.com/

In the Haight, I love Magnolia Pub and Brewery: http://www.magnoliapub.com/

For really fun ambiance and delicious food, go to Foreign Cinema:http://www.foreigncinema.com/

For a great burger, shake and fries (and I mean delish) go to Taylor's Automatic Refresher while you're at the Farmer's Market in Ferry Plaza (a must see): http://taylorsautomaticrefresher.com/

I loved living there, have fun!

Thank you Ed for assuring us that we'll never have to read about what Alice Waters wants Obama to eat again. Who the F cares what that lady wants Obama to eat... find a new life project lady.

North Carolina vinegar-style BBQ pulled/shredded pork, jazzed up panini style, with homemade slaw and maybe even cheese. Cheese makes everything better....yum.

Yum, I made these for dinner tonight with a few adaptations. I had some chicken breasts that I cubed up and marinated overnight, skewered, and put on the good old George Foreman! Not the same, I know, but I it came out great and I served it on top of some wheat pitas with the homemade tzatziki and a simple "salsa" of chopped tomato, cucumber, and lemon juice. Great weeknight meal and a fun new item to put on the Foreman, thanks!