Archive for the ‘in Philadelphia’ Category
Osteria: More Than Pizza
t says: We loved our visit to Vetri – everything was superb, from the moment we walked in to the moment we walked out. That said, we wished for a similar quality of food, but for less expensive dishes, like pastas and pizzas, as g and I are not yet bawlers. Then we heard of Osteria, a second eatery by Vetri that promised just that: delicious pasta and pizzas. So, when an out-of-town friend came to visit, we took her to Osteria (actually, she treated us, which was very kind of her).
1/2010, Tuesday Dinner, Party of 3. Despite an 8:30pm reservation, we had to wait ~20 minutes. Normally waits don’t bother me, but the place just didn’t really seem that “packed” (and open tables were in plain view), so I just didn’t know the cause for the wait. Fortunately there were seats at the bar so took the opportunity to relax and get reacquainted. As we made chit-chat and ordered some of their mixed drinks (I had an espresso martini – it was ok), we looked around and took in the space … there was a lot of it! I guess I would have never guessed that a place with rustic foods could occupy such a large venue – both by square footage and by height – then again, it’s a little out-of-the-way, so there’s probably a location-space trade-off.
We were seated at the table, and, after perusing a menu of very appetizing-sounding dishes, we opted for … surprise … some pizzas and pasta. We placed our order with our slightly awkward server and waited with excitement, enjoying the bread and oil they had provided. The octopus pizza and the margherita pizza (gotta try the classic) were both delicious with perfectly-thin thin crusts. The octopus was still tender, and the margherita, despite being so basic, sung tomato and basil. Our friend’s side of kale was a nice complement to the pizzas. I, on the other hand, had the potato gnocchi in a mushroom sauce with piave vecchio. I was flabbergasted by the texture – it was so soft and airy, but not mushy – perhaps a little more dense than the gnocchi at vetri, but the lightest potato gnocchi I have ever had (I got the spinach gnocchi with the brown butter at vetri). And the sauce was perfect – mushroom flavor without overpowering the other herbs and cheese. I found myself trying desperately to slow down sending the gnocchi to my mouth – they were so good. I will confess, however, that I wished there were more on the plate for $16 …
Desserts on the other hand were hit-and-miss. We ordered the chestnut crepes, but found that there was just too much honey for the chestnut flavor to handle. The polenta budino with hazlenuts was spot-on; it was a new dessert to me, and one I hope to try out at other places, too (if anyone else serves it).
In my opinion, the pizza was very good – I look forward to trying out the other combinations on the menu. However, the possibility that the other pastas on the menu could be at least as half as good alone warrants a second visit. Now if only they were BYO …
10Arts: Too Much Hype?
t says: One of our favorite shows is Top Chef – we’ve been watching since season 1 (although we skipped season ?3?). We used to love how ridiculous the challenges were, but now we’re moreso drawn to how talented these chefs are! One of the chefs on this past season was Jennifer Carroll, who is the head chef at 10Arts by Eric Ripert. She definitely had “personality” from the very first episode of the season, and her dishes in the beginning and end seemed quite good (she muddled in the middle a bit). As soon as I spotted 10Arts on last fall’s restaurant week participants list, I knew we were definitely going. A new restaurant with a semi-celebrity head chef and an association with the michelin-starred Eric Ripert? How could we go wrong?
9/2009, Friday Dinner, Party of 3, Restaurant Week. A “bistro-lounge”, this restaurant is in the ground floor rotunda of of the Ritz-Carlton hotel. The majority of the dining space is not actually set apart from the hotel’s super-large rotunda, making for a very bizarre atmosphere in that it feels both fancy and cheap at the same time. The hostess was nice, however, our waitress was not – no smiles, no excitement, and no enthusiasm when presenting our dishes. However, maybe restaurant week was taking its toll on the staff? It’s a shame because we knew that we’d have to pretty much ignore her soullessness for the rest of the meal, which can put a damper on the food. But in any case, as we were there for the food, we placed our order and held our breath …
The three of us (g, t, and kp) sampled the Octopus and Heirloom tomato (x2) appetizers; the scallop, hanger steak, and shortrib entrees; and the “frozen snickers” (x3). The octopus was a bit overcooked and thus, a little tough; however it was indeed well-seasoned and had a nice smoky flavor. The heirloom tomato was also “ok”, as it could have used a bit more salt and pepper to make the tomato shine (that’s a weird sentence – maybe nonsensical). All of the mains were well-executed, so we were happy. That said, nothing was super-novel or screamed out “awesome” (well, except for the fries with the hanger steak – everyone agreed they were exceptional spuds!). The dessert, on the other hand, was innovative, and did remind me of a snickers bar (although moreso of a Tasty Kake Kandy Kake, which is even better!). So we were definitely satisfied with the final note of the evening.
Given the paucity of writing/description/criticism (which is unusual for me), you can see that 10Arts had only a “good” showing. Perhaps quality suffered because it was restaurant week? Maybe. Maybe our server’s craptacularocity tainted the meal? Maybe. What however is a little scary is that for those portion sizes, even if they managed to cook everything perfectly, it’s just not worth the prices that I’ve seen on their normal menu (?maybe they give you more if you actually went a la carte? or maybe they’re really aiming for a higher price-point altogether?). This, in combination with the bizarre atmosphere leads me to believe that most people like us with limited budgets are not going to come here for multiple meals – maybe just hotel patrons, food tourists, and super-fans of Chef Jen. I hope she/they can prove me wrong!
Devil’s Alley: Why So Many Fans?
t says: When we originally heard that Garces’s new Village Whiskey was “the” place to get a burger in Philadelphia (supposedly trumping Grace Tavern, which is well-known for their burgers), we were excited to try it. Unfortunately, on one of our earlier attempts, we were dissuaded by the hour wait. So we put our name on their list and started looking around for ‘other’ burgers and ended up at Devil’s Alley. Neither of us could remember who it was that told us that they had great food despite being a bar, but if “we heard good things”, then surely it’d be a safe place to order some burgers. We were mistaken.
11/2009, Friday Dinner, Party of 2. We were seated without a wait, so we figured that it wasn’t that busy. However, in retrospect, maybe it was a ridiculously busy (is there ever a Friday night that’s not busy?), because the service was nearly non-existant and abysmal when present (e.g. messed up order, a long wait to get her attention to correct the problem, a longer wait for the correction to occur, and another party of 2 was brought over to our table even before we had finished standing up to put on our coats to leave).
The food was either mediocre (g’s burger was “fine, but a little dry”; it reminded me of the standard overcooked burgers I ate at home bbq’s in my youth) or bad (turkey burger was dry and insipid – I’ve honestly had better in a hospital cafeteria – seriously – no hyperbole). At least the fries were crispy.
After I told others of my experience at Devil’s Alley, they informed me that I didn’t order any of the “creative dishes” (?something about a PB&J?). Well, now here’s the quandry – do we risk going back for a second try? Maybe we should try out non-Friday, non-dinner time? But at these times, it’d also be easier to get into all of those “other” restaurants we want to try (or at least the ones we’ve had good experiences at). I guess maybe if some of our friends wanted to go, we’d give it a whirl – good company makes up for bad food/service any time …
Sadly, after we had already returned to our apartment, some 2+ hours after we had originally tried our luck at Village Whiskey, they called to tell us that they had a table ready. Unfortunately, we were full on not delicious food …
Talula’s Table: Totally Worth Waking Up at 4am
t says: There’s a pseudo-restaurant called Talula’s Table. It’s located in Kennett Square, PA, just outside of Philadelphia (so I still consider it “in Philadelphia”). It is our most favorite place to eat dinner … ever. Over the past few years, it’s been recognized as the “Toughest Reservation in America”, ahead of The French Laundry, Per Se, Daniel, etc (although I think Momofuku Ko is nearly as difficult – but I have at least come across open reservations for Ko, so it’s not quite as elusive). Why is it so difficult?
Back in the early 2000’s, there was a BYOB named Django. It had the highest food rating of all Philadelphia restaurants according to the Zagat guide. Laban gave it four (out of four) bells, a mark that no BYOB had earned. Better yet, diners did not need to don tuxes or suit jackets or even button-down shirts to go! It was the envy of the Philadelphia restaurant scene. And then … owners Bryan Sikora and Aimee Olexy sold it, signing a non-compete clause in which they could not open up a restaurant within a certain number of miles (?40?) from Philadelphia. They moved to Kennett Square and opened Talula’s Table, a cafe and market during the day, but a venue for a “catered dinner” in the evening. The catch? Only a single reservation per night is available for the single table of 8-12 people (it’s not even a fancy-looking table). You can guess what happens when supply is so limited, but demand is so high: they are booked solid to a year in advance. And every morning when they open up shop, the phone rings off the hook for people looking to get that single reservation 365 days into the future. Meanwhile, Django in the city closed – clearly, something about Sikora and Olexy is magical.
Well, I got one of these reservations. How’d I do it? Those who know me realize that I’m not one leave a thing like this up to the meager “chance” that I’d be the first person to call Talula’s in the morning. No, that’s not my style. You see, there is a more guaranteed way to get a reservation at Talula’s. One must simply be waiting outside their door when they open – if so, then the phones are disregarded in favor of a visiting patron. Of course, showing up at 7 wasn’t guaranteed enough for me – I was shooting for the Saturday of Labor Day weekend 2009. Clearly I should get there extra early so that I’m actually the first one there. 6:30? No. 6? No. 5:30? No. 5. Yep. I woke up at 4am, drove out to Kennett Square, parked right in front of the tiny little shop, and passed the time with some reading and my iPod shuffle. g had contemplated making a shirt for me that said, “Yes, I’m in line for Talula’s – so back off!”. As you might have guessed, that reservation was mine. (In a twist of fate, some months later, when k got engaged to cm, they decided to get married on Labor Day weekend … 2009 … we “returned” our reservation to Talula’s – they post cancellations on their website or in their shop – so that we could attend their wedding – but of course, that was also totally worth it – what a great time!).
So then how do I know it’s worth waking up at 4am for? Well, you see, Talula’s also has what I like to call “a back door”. They have a “Chef’s Table” for 2-4 right in the kitchen. You call up, put your name on the “list”, and whenever they have an opening, they call you – and you have to decide right then and there (or in a reasonable amount of time – I imagine they give you ’til the end of the day) if you can make it. I put my name on the list, and a few months later … We got the call. The reservation was 1.5 weeks in advance for the middle of the week. I hesitated – did I want to trek out to Kennett Square on a weeknight in December and have to drive back to Philly afterwards? I called up one of our favorite food-friends for a consultation – were we crazy? He replied that for Talula’s, he’d take off from work – it didn’t matter what day, what time, or how he got there. Apparently, we were crazy. And it ended up being so good that g and I returned again in June 2009 (for our anniversary) as well. And it was so good the second time that the weekend we drove up to k and cm’s wedding on Labor Day weekend, I showed up at Talula’s early in the morning again (although only 6am this time), and got the big-table reservation for … Labor Day weekend 2010 (I wonder if anyone’s going to get married this time?)
So, our two visits to Talula’s were over 6 and 12 months ago (12/2008 and 6/2009). It’s far too difficult to remember the nuances of the dishes (each meal is 8 courses – 6 savory, 1 cheese, 1 dessert). But I can say that each meal was phenomenal. My personaol top 5 savory courses from our visits include the following:
Sausage fried scallops, creamy polenta, toasted almonds, and chile emulsion
Confit of Meadowset lamb, rosemary dumplings, and parmesan crusted Vollmecke hubbard
Crayfish bisque “a la Sazerac”, Anson Mills polenta pudding, and fava beans
“All things asparagus” (asparagus prepared 3 ways: roasted, tempura, and FLAN accompanied by bacon dust and mustard foam)
Crispy fried hudson valley moulard, baked beans, and molasses
Also, both of the cheese plates offered such an incredible variety of textures and tastes (Aimee knows her cheese). And the desserts were also not mere afterthoughts – they were Zahav-good. Actually, technically Talula’s was first, so perhaps Zahav’s desserts are Talula’s-good. One was a napoleon of strawberry gelee, strawberry-rhubarb mousse, and wine roasted berries, and the other was a ricotta charlotte with a hazelnut-sea salt crust and blood orange sorbet.
But what makes Talula’s great is NOT just the food – it’s the whole experience. Having dined twice in the kitchen, we were able to see Brian (and Aimee) in action – they are the greatest people ever. Brian’s control of the kitchen is calm and cool. He’ll be the first to admit that he has absolute faith that the kitchen could cook the entire meal without him; he’s super-humble. And then, when we got him philosophizing about the importance of focusing on “food” in restaurants (and not things like atmosphere or props – perhaps a subtle jab at Stephen Starr?), we could see that he’s not in the biz for ego or money – he actually likes food (either that, or he’s a great actor)! Meanwhile, every single member of the staff was pleasant and very courteous and professional (despite not donning bow ties and jackets) – friendly top notch service! Add in the fact that we were able to bring our own wine (and visit great local wineries beforehand – Va La is awesome) and walk to a nearby bed-and-breakfast afterwards (shout out to Gilja of Kennett House!) and what you have is not just a dinner, rather, an unbelievable gastronomic experience. I’m actually a little worried about eating at the big-table – we’d lose out on the connection with the staff and being able to see how everything was made.
By the way, if you do get a chance to go – get some scones to go. They were day-old’s … and they were still awesome. My fave was banana-chocolate, while g’s went ga-ga for the lemon-ginger! I’ve also tasted them at 7am when they are fresh from the oven – I actually considered moving to Kennett Square and commuting to Philadelphia …
Meritage: Solid Food for the Price
t says: My dad and I took a “Sushi Basics” class at the Restaurant School at Walnut Hill College. It was a ton of fun! What was particularly interesting was that our instructor, Chef Anne Coll, was obviously not Japanese – not Asian at all (from what I could tell). That said, she wowed us with her extensive knowledge of and experience with preparing Asian foods – she used to be at Susanna Foo in its hay-day). She was very pleasant and an excellent teacher, explaining to us the finer points of making sushi rice (super-important), slicing fish, and cutting cucumbers. We thanked her for a great time and bid her farewell.
Fast forward several months. g and I found out that Meritage (a restaurant which co-workers of mine bashed as “the worst restaurant in Rittenhouse”) was getting a new chef: Chef Coll! g and I were super-enthused, so we added it to our list of restaurants to visit (we wanted to wait until after it had been open for a bit to work out its “opening pains”). But of course, by the time we wanted to go, LaBan had given them 3 bells. For those unfamiliar with LaBan, 3 bells is quite a good score, especially given the price point of this restaurant – no entree was over $21 (at the time – I spotted a $23 entree on their website recently)! So, while every restaurant in the city that gets 3 bells (or more) becomes instantly booked for the ensuing 2 months, Meritage was super-booked! Fortunately, we managed to go twice, once in November (on a weekday) and once in December (during the first snowstorm that gave us >20″ of snow).
12/2009, Tuesday Dinner, Party of 3. Service was top-notch throughout the entire meal – our waiter was both friendly and informative about the dishes that were offered and his “favorites”. We opted for the dumpling appetizer and found that while they tasted good, they were not revolutionary – g and I have made better dumplings, ourselves.
Our friend went for the tuna tartare and the pork cheek. Having spent some time in Japan, I half-expected him to be very critical of the tartare, but he actually seemed very happy with the dish. The pork cheek blew him away – it was tasty and so tender that exclaimed, “well, guess I don’t need this!” as he put down his knife and used just his fork. I went for the “duo of pork” which featured a tea-smoked tenderloin and pork belly. The tea flavor was very subtle in the tenderloin, which was well-cooked. Having had Cochon’s tenderloin, with its rich, deep flavor, I felt a little let down – but don’t get me wrong – it was still a very nice slab of meat. Fortunately, I felt that the pork belly was on another world, a definite high note in the meal – it was flavorful, cooked superbly, and made me want to go home and cook it myself (I have, and it wasn’t very good – I’ll get it eventually).
g had a good-but-not-mind-blowing hanger steak with chickpea “fries”. Personally, I loved the chickpea fries – I felt they were novel (although perhaps borderline gimicky) and tasted great with my pork. g liked them, but only ever admitted they were “good”.
The desserts were solid dishes, too, as I remember eating them all, but it’s been so long that I can’t remember exactly what we had. I want to say that we had the chocolate bombe, some sort of pot-de-creme, and some sort of apple fruit tart. It was a pleasant finish to a very solid meal.
12/2009, Saturday Dinner, Party of 3. Meritage was so good (and reasonably priced) the first time that we planned a second visit with our other friend. To start, we sampled the BBQ pork sliders as our appetizer – the meat, bread, and sauce made for a delightful sandwich which was NOT too sweet (I dislike super-sweet BBQ sauce). That said, our friend, who’s from Alabama, reminded us that it wasn’t the most “authentic” BBQ ever (nevertheless, he said he’d eat it again).
g went for the chicken and I had the Jersey monkfish. Both were superbly cooked. g’s chicken was great (and we’ve tasted a lot of bland chicken in our time). g felt that my dish was a little too salty, so perhaps the sauce contained too much ?soy sauce? – but I liked it a lot (I preferred mine to hers, and she preferred hers to mine). Our friend, at our recommendation, went for the pork cheeks, which were once again dynamite (I think he’s started searching for pork cheeks in markets to try and cook them at home). However, his lamb chops, judging by his reaction were satisfactory but unremarkable (at least there were no complaints). Sadly, we were all too stuffed for dessert.
All in all Meritage provided for us two solid meals. The portions were a nice size for the price, especially because within walking distance from our apartment, there really aren’t a whole lot of New American restaurants that fit this bill (e.g. Audrey Claire, which has yet to impress us and Matyson, which, while tasty, gives far too little food for the dollar). No dish we had was “bad”, and the few pork highlights were absolutely inspiring. I especially appreciate some of the creativity in Chef Coll’s dishes and I feel that, over time, Meritage could be huge!
What keeps us from going back? Well, Meritage is NOT a BYOB. That said, their wine list is less expensive than it used to be, with wines by the glass coming in at $8 each. Nevertheless, for $16, g and I could have had a whole bottle of wine at a BYOB, not just two glasses.
Bibou: Cozy and Delicious
t says: As we sat in Meritage on the Saturday of the first big snowstorm we’ve ever experienced in Philly (and what turned out to be the first of many snowfalls for the 2009-2010 winter), we realized that, in all likelihood, restaurants were going to be empty the next day, as the accumulation was >20″. So was there any place that we’ve been dying to try but just couldn’t get a reservation? One name came to mind: Bibou. So the next day, g camped out on opentable.com and waited for someone to cancel their reservation – which they did! Sooo … we aerated/decanted a bottle of ’05 Bordeaux (from the Left Bank), hailed a cab, and off we went! We had effectively squeaked into Bibou!
Unfortunately, a lot of time has passed between now and when we ate, so our memories of the components of each dish are a little fuzzy – but our general impressions are intact and below for your consideration.
12/2009, Sunday 5:30pm, Party of 2, $45 4-course dinner. We were seated promptly at a two-top near the window, which would have been nice, but, because it was snowing, it was quite drafty! We inched away from the window a little bit and went for our wine to give us a nice warm feeling inside. Fortunately, the service was so good that I felt that our location was made up for.
For our first course, we both went with the white bean soup. It was warm and creamy, but still very light and inviting. I was not concerned with filling up on soup.
For our second course, g had the oxtail terrine and I had the escargots. g’s terrine was a cold dish, and she was surprised that she liked it as much as she did, as she’s not the biggest fan of oxtail. I felt that the escargots (with fava beans) outshone the terrine. They were amazingly tender and in a garlicky sauce that tastes “like home”. Don’t be confused – I never had escargots when I was growing up (I’ve actually only had them a handful of times) and I don’t make them in my apartment, but there was something about this sauce that felt homely – it was simple but delicious. After I devoured the snails, g and I proceeded to sop up every last drop of the sauce with our bread.
For the entree, I had the lamb (+$8 premium), while g went for the hanger steak. I remember that the lamb was superbly cooked and well-seasoned – it was a solid, delicious dish of lamb. I unfortunately can’t remember much of the other flavors they coupled with the lamb because I also tasted g’s dish. Hers was better. This was shocking because I love lamb. While I only took a few bites of hers throughout the meal (we like to share), I can say that hers was the best hanger steak I’ve ever had (something about their seasoning, their sauce, and the texture of the meat was as tender as a braised short rib!). Now I know why every restaurant keeps trying to serve it!
We went for the optional cheese plate which gave us three super-flavorful cheeses (no wussy cheeses here). While we don’t know a whole lot about cheese (except for that we like cheese), we appreciated that they picked cheeses with a variety of tastes and textures. That said, g and I are not huge fans of blue cheeses, so we gravitated towards the other 2.
For dessert, we enjoyed the buche de noel and the slice of cranberry pie. While the yule log was an excellent dessert, it didn’t really put forth a ton of flavor; it was simple and to the point: chocolate cake and creamy vanilla filling. It was like a good dessert one could make at home (if one routinely makes buche de noel at home). I preferred the pie. First, the size of our slice of pie was very large for a dessert course – I wonder if they were just trying to get rid of it? Even if they were, and gave us an entire pie, it wouldn’t have mattered – I would have eaten it all. The cranberry tartness was salient but balanced well by the sweet. The filling was not too stiff and not too runny – right on! The crust wasn’t soggy, either. Once again, this was a simple [well-executed] dessert with no frills, however, as you might be guessing, I finished the entire slice, even though I was full – I couldn’t help it.
In summary, Bibou offered a nice, cozy atmosphere and delicious, no-frills food. The hanger steak and escargots were shining stars, while the desserts (that pie!) were a pleasant, simple period on the end of a great meal (Zahav has more of an exclamation point). These, in combination with a great bottle of wine made up the best meal we’ve had since Cochon (it’d be a tough time figuring out who’s better).
Zahav: Impressive Flavors with a Superb Finish
t says: k had a day off. I have a flexible schedule. The result? Lunch at Zahav!
2/2010, Friday Lunch, Party of 2, Restaurant week. This was my second visit to this restaurant and it definitely trumped my first experience (a dinner in August 2009 – see “Oh the places we’ve gone …”). My lunchmate k and I made a 2pm lunch reservation, but had to call the restaurant to let them know we would be a few minutes late (silly Center City traffic). Although their kitchen closes for lunch at 2, the staff was very nice over the phone, thanked us for our notice, and didn’t rush us at all as we ate (although perhaps they rushed us a little to place our order when we first got there – understandable).
Our waiter was an interesting combination of nice and “chill”. While the manner in which he spoke was reminiscent of someone who was, shall we say, “high”, he seemed sincerely invested in ensuring that we enjoyed our meal, with frequent visits to the table just to make sure everything tasted “good”. He also warned k that a dish she was about to order (Morrocan fish stew) was extremely spicy and averted what could have been a disaster for her. In short, we thought he was both “unique” and great.
The first course consisting of salatim (salads) and hummus was delightful and as bright as I remembered. They’re still putting together flavor combinations that are new to me, which I enjoy immensely (I found myself constantly returning to the spicy pickled carrots). Perhaps this isn’t fair for other restaurants featuring Asian flavors, as I then have certain expectations of what to taste, but don’t hate the player, hate the game.
For our first main course, I had the ?braised? lamb shank in a pastry shell topped with sesame seeds which was exactly what I needed on a cold winter day – I don’t think I’ve ever had so tender a lamb (and it was seasoned perfectly). k went with a dish featuring roasted beets and chickpeas. They didn’t “blow her away”, but were “regular good beets”; she was more impressed with the combination of normal and al dente chickpeas – we think the latter may have been fried, but remain unsure. Regardless, the chickpeas offered a brand new flavor-texture combo.
My second course, the hanger steak was good – not as good as Bibou’s, but on par with Meritage. Despite being seasoned well, I think I would have preferred if it was cooked a little more evenly (one side of each chunk was considerably more rare than the other) and maybe one more chunk of the meat, as the dish seemed a little bare. k had the swordfish which was cooked perfectly – I blinked and it was gone, so I assume it was awesome.
The desserts were phenomenal – perhaps the best desserts of any Philly restaurant that I’ve visited. We shared the panna cotta, pistachio baklava, and passionfruit sorbet dessert. The super-tart and intensely fruity sorbet coupled well with the creamy panna cotta. And while k found the baklava nothing to sneeze at, I, as someone who loves pistachio and baklava was wondering why no one had thought of this sooner. We also had some sort of chocolate-hazlenut dessert with salted toffee and cumquat – it had a perfect balance of salty, sour, and sweet (and chocolate). I will have to make it a point to combine chocolate and cumquat in the future. These two dishes (as I can’t pick a favorite) were the best ending to a meal I’ve had in a LONG time.
In summary, despite my rocky first visit, I’d be willing to concede that Zahav’s best dishes can live up to the hype that it’s given on the Philly food scene. And this was during restaurant week (i.e. a time which most people say the quality suffers due to the sheer volume produced)! I once read that the New York Post suggests that Zahav is to Israeli food as Momofuku is to Asian food – that’s a quite a bold statement (which I’m not sure I agree with); nevertheless, I wish them the best of luck in striving for that level of success!
after dinner sneeze 