text:
Martini Grill
- Address:
187 Hackensack Street
Wood-Ridge, NJ 07075Neighborhood:
- Cuisine:
ItalianPrice: $31 to $50
Martini Grill
- Dining Style: Casual Elegant
- Website: http://www.martini-grill.com/
- Phone: 2019392000
- Hours of Operation:
Monday - Friday: 12:00pm - 10:30pm
Saturday: 5:00pm - 11:00pm
Closed Sundays
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: American, Italian, French
- Executive Chef: Aret Cakir
- Dress Code: Business Casual
- Accepts Walk-Ins: Yes
- Additional Details: Bar Dining, Bar/Lounge, Beer, Entertainment, Fireplace, Full Bar, Happy Hour, Non-Smoking Restaurant, Takeout, Wine
- Catering: Corporate or private parties.
- Entertainment: Live Jazz Friday and Saturday nights starting at 7 pm.
A word from Martini Grill
Martini Grill, just off Route 17, offers an exceptional dining experience with its stylish, romantic Tuscan setting, welcoming service and an artfully created menu. Its "European" cuisine leans heavily toward Italy, nods frequently to France, and often stretches trans-Atlantic to classics unique to these shores. Chef/Owner Aret Cakir, a Culinary Institute of America graduate with classic French experience earned in the kitchens of Maxine's of Paris and Le Cirque of New York City, creates the most delightful dishes with first-rate ingredients that find their way into his kitchen from around the world. The list of executives and celebrities jetting in and out of Teterboro that he also caters to includes Britney Spears, John Bon Jovi, Johnny Depp, Denzel Washington, Steven Spielberg, Tom Cruise, Sean Penn and Martha Stewart. Enjoy the exquisite weekly specials, the extensive martini & wine lists and live jazz Friday & Saturday.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerBest Service
- Diners' Choice WinnerNeigborhood Gem
Martini Grill - Best Restaurants in Hackensack ›
Martini Grill reviews from OpenTable diners
17 reviews since June 2, 2014
- Food4.4Service4.6
- Ambiance3.9Noise LevelModerate
neighborhood gem (13)fit for foodies (9)romantic (9)special occasion (7)good for groups (5)notable wine list (3)great for lunch (3)great for brunch (2)late-night find (2)vibrant bar scene (1)kid-friendly (1)great for outdoor dining (1)Show More
- very goodjodiDined on 9/6/2014The food was very good. Diverse menu. Great martinis! Mostly couples in this place on a saturday night.Special Features:
- Store front restaurantRemitaturVIPDined on 8/23/2014Charming place in local setting. Service was excellent, food above normal and romantic.Special Features:I would recommend this to a friend.
- Love this place!MommaryDined on 8/16/2014We have eaten many,many times and have never had a bad meal or poor service. Highly recommend.Special Features:
- never ending sangriaBunnyDined on 8/16/2014wow, the sangria was great. the martinis looked phenomenal! Service was good, and no rush.Special Features:I would recommend this to a friend.
- What a surpriseSiriusVIPDined on 7/9/2014Such a surprising gem! Great food and a definite return for me. Give this a try for sureSpecial Features:I would recommend this to a friend.
- AwesomejjnnDined on 6/27/2014This is an incredible simply amazing place. The staff is exceptional and the food is out of this world!Special Features:
- INCREDIBLE RESTAURANT AND OWNERjjnnDined on 6/21/2014This is one of the best restaurants I have ever been to. The owner is remarkable and very personable. He gives you individual attention. The food is awesome! The staff is courteous. I totally recommend everyone make at least one visit there.Special Features:I would recommend this to a friend.
- The following 11 reviews are from the Martini Grill reviews archive.
- RnowesDined on 5/24/2014We went on a quiet night and had the attention of all the wait staff at our beck and call. The owner came to check on us twice and we had a lovely conversation with him. The food was very good and the presentation was lovely.Special Features:
- Love Martini Grill1njgalVIPDined on 5/11/2014We have been here before…always wonderful. It was Mother's Day and I chose to come here. Had a nice corner table. The swordfish was excellent…as were the salmon and veal entrees. No matter what the occasion or no special occasion at all…this is a wonderful restaurant.Special Features:I would recommend this to a friend.
- First visitMagieVIPDined on 5/8/2014I decided to try Martini Grill because I thought the name interesting. I did try a specialty martini with raspberry. It was delicious. The salmon with sesame was among the best dishes I have had anywhere. The lime sauce is a very nice accompanyment. We will definitely be back.Special Features:I would recommend this to a friend.
- enjoyable dinnerJakeDined on 4/26/2014We enjoyed the food at Martini Grill, as usual. The service was great. The singer in the bar area added a nice touch to the atmosphere.Special Features:
- Great ExperienceRobbDined on 4/18/2014We have gone to the Martini Grill several times over the past few years. The ambience is very nice, soft lighting, candles on the table - fireplace going during the winter. The food is also very good - we have never had anything but a really great meal. Filet tips is my favorite - always ver consistent. The wait staff is also very personable and seems to know the menu quite well. One of the servers has been there as long as we have been going.Special Features:I would recommend this to a friend.
- ServicebayankeeDined on 3/8/2014The service is usually excellent. The server that evening (Toni) was as usual professional, with a great sense of humor and pride in what she does. That evening they restaurant seemed to book almost everyone at the same time so the staff trying to serve everyone in a timely manner was challenging. We did have to wait some time to get dinner served, however Toni was very apologetic and we did feel bad due to no other staff on the floor other than the two servers.Special Features:I would recommend this to a friend.
- Great Food and DrinkOpenTable Diner Since 2011Dined on 3/8/2014We came to eat here because of a Groupon and the food and drink were more than we could have expected. We arrived after a party was leaving and the folks at the restaurant were kind enough to seat us as they were winding downtown the event. Our only complaint was that the waitress seemed as if she were inconvenienced by us being there and that our tight schedule that we told the place about when we booked a table earlier in the day was my conveyed to the kitchen staff. We had to eat our meal in 5 minutes so we would nit be late for our evening engagement. The food on the other hand was delicious and their martinis were original and looked as good as they tasted.Special Features:I would recommend this to a friend.
- Consistently Excellent FoodRichBWVIPDined on 3/7/2014We continue to enjoy coming to the Martini Grill, both for the excellent food and the live music (most Fridays and Saturdays). The chef is very accommodating to requests to modify dishes based upon dietary needs.Special Features:I would recommend this to a friend.
- Pasta ShrimpFredVIPDined on 3/5/2014We both enjoyed the Shrimp Pasta. The shrimp were huge and grilled to perfection and the pasta was just right! I live in DC and it is difficult to find Eggplant Rollatine; we found it here and it was superb as an appetizer. The wine selection was excellent. Can't wait to visit again and try a Martini!Special Features:I would recommend this to a friend.
- Excellent find!RUSHFan0612VIPDined on 3/1/2014We dined here at Martini Grill for the first time on Sat 3/1/14 and had a fabulous meal. Appetizers great, entrees (I had one of the signature salmon dishes) were very fresh and presented well and the signature martinis were all very good as well. Overall this place exceeded my expectations and we will definitely be back at some point in the future!Special Features:I would recommend this to a friend.
- Food was great but waitingDarryDined on 2/14/2014Food was great but waiting to actually get the food was awful.Special Features:I would recommend this to a friend.


text:
A bit too much cardamom for me but it was good otherwise.
Apple-Parsnip Soup
Photo: Gentyl & Hyers; Styling: Kendra Smoot
Pink Lady apples are wonderful for applesauce, and so work very well in this pureed appetizer soup. Sweet Fuji or all-purpose Spartan apples would also lend themselves nicely to the dish.
Yield: 8 servings
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 136
- Fat: 5.6g
- Saturated fat: 1.6g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.6g
- Protein: 1.8g
- Carbohydrate: 21.2g
- Fiber: 4.2g
- Cholesterol: 5mg
- Iron: 0.7mg
- Sodium: 381mg
- Calcium: 30mg
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 1/2 cups chopped peeled Pink Lady apple (about 1 pound)
- 1 tablespoon curry powder
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 teaspoon ground cardamom
- 1 garlic clove, chopped
- 3 1/2 cups chopped peeled parsnip (about 1 1/2 pounds)
- 4 cups fat-free, lower-sodium chicken broth
- 1 cup apple cider
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 8 teaspoons crème fraîche
- 1. Heat olive oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add apple and the next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add parsnip, chicken broth, and apple cider; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnip is tender.
- 2. Place half of parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with remaining parsnip mixture. Stir in salt and pepper. Ladle about 3/4 cup soup into each of 8 bowls; top each serving with 1 teaspoon crème fraîche.
My Notes
Only you will be able to view, print, and edit this note.Add Note
Apple-Parsnip Soup Recipe at a Glance
- COURSE: Appetizers, Soups/Stews
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol
- COOKING METHOD: Blender
- PUBLICATION: Cooking Light
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Keeping the Energy Up for the Big Show
July 7, 2010
I've got a big show this weekend! Help me prepare for it - especially by working out what I can eat during the day without either killing my stomach or passing out. (esp since I won't have time for dinner...)
I'm participating in a pretty big pageant/talent competition this Saturday, and would like to be able to get through the day in good health and good spirits. I have done medium-to-big scale productions before, but this is my first time participating in a competition of this scale, and lately I've found that my eating habits have become completely crap and that I seem to be showing signs of a cold (it is very cold weather here in Brisbane). So I'd like some tips on how to manage my diet on the day so that I have a good supply of energy to power me through the evening.
(Nothing's been said about possible catering either way, but assume that none's available)
The event itself starts at 6pm, though us participants need to be there by about 3pm and pretty much get cracking on hair, makeup, costume, setup, etc etc. There will be fashion parades and performance routines, so a good deal of walking, standing, and dancing/moving around. Things will get quite hectic and busy as we jump from one section to the next.
a) How can I space out my meals during the day, especially since my last meal for the day will probably be just before 3pm? I will probably get hungry by around 6 or 7 and will need food to function, but I don't think there'll be space or time to get a proper dinner.
b) I figure that the best thing to do is to eat a hearty breakfast, and have smaller meals/snacks for the rest of the day. I do find it hard to eat anything too heavy first thing in the morning - lately I find that while I do get quite hungry upon waking up, I only have the appetite for something small like a banana, and then munch on nuts or get some cereal/toast after a few hours. I do like big breakfasts though! What sort of things could I eat for breakfast/lunch that will give me good nutrition and energy (esp protein) without being a pain to prepare?
c) What could I bring backstage to munch on during breaks? I was thinking nuts but I don't want to set off anyone's allergies, and the only fruit that I think would be OK are bananas - anything else could be too juicy or too unwieldy. Any other suggestions?
d) Any other things I could do to prepare myself physically, mentally, and emotionally before the big day? The whole experience up to this moment has been gratifying, challenging, and very stressful (though I am in a better mindset about it now), and I will be facing some of my harshest critics amongst my most supportive fans, so it will be quite an emotional time anyway. What sort of things helped you focus and charge up the day of a big event or project?
Any other tips on getting ready for a big show/performance - such as random backstage tips that you don't tend to hear from regular sources, or how to get a good night's sleep the night before, or how not to let the nerves eat you up - would be greatly appreciated too.
posted by
Health & Fitness
(10 answers total)
At 3 pm, eat some oatmeal or toast with peanut butter. Neither are terribly heavy foods but will keep you feeling full for a long time.
posted by
on July 7, 2010
c) Think like you're a mom with a 2-year-old and bring shelf-stable finger food-type snacks for yourself. Dried fruits are terrific for energy and aren't messy at all. Cereal in individual containers (Ziploc bags or Tupperware) is easy to pick at when you're hungry. Nuts are great, but if you're worried about triggering allergies, how about dried/roasted chickpeas or soynuts?
posted by
on July 7, 2010
What are you performing? I would imagine the food advice is going to vary quite a bit if you're singing or dancing; I don't eat anything whatsoever on a day I have to sing in public, and I'd imagine you'd want to avoid certain foods if you're going to be dancing around. If you're playing an instrument or acting it might not matter as much (I wouldn't know).
If you're singing, I would only drink room temperature water and try not to eat anything unless you already know that no foods gunk up your throat. It's really easy for me to go a day without eating because I do low carb and my blood sugar never crashes, so if it's an option to eat low carb the day before, give it a shot. If you get hungry though, DO eat something because you don't want that distracting you.
The thing that helps me get through performances is to remember that no matter how nervous I might be about screwing up, what people really want is for me to do well and show them a good time; almost no one goes to a show hoping anyone on stage will fail, and you'd never perform to the expectations of those few people at the expense of the whole audience anyway, so put them out of your mind. More than that, they
you to be dramatic and larger than life, the kind of person that is confident and emotional and stands out. They don't want you to seem impeded by nerves. This is
very different
than how they want people to act in normal social situations, where we don't like for people to think overmuch of themselves or make a spectacle. So even though we're socially conditioned to have a healthy doubt of ourselves and you just spent all this time practicing with an eye to noticing and smoothing over your faults,
you have to let that go when you're performing
. In the moments you're performing, it's a virtue to come across as unaware of your faults -- at least if you generally do a decent job and just make a few mistakes. We're all embarrassed for those delusional tone deaf people that audition for American Idol, but few people are actually that bad. You're probably not going to be awful, and that's really as high as the bar gets for you to pretend you're hot shit and for it to work.
I tell myself that as long as I'm in front of the audience we're all going to play this game where I'm everything they want me to be, and we will both benefit from it. It keeps me from feeling like I'm some frightening distance removed from them, all on my own; it reminds me of their good will and makes me want to give something back for their kindness; and telling myself it's a game gives me permission to act like a raging narcissist without feeling bad. It also helps to think of myself as stepping into a
role, one that millions of people before me have done for thousands of years, like it's some weird human ritual you'd see in a nature documentary and it's just something people do. It's just like when a stranger approaches me for directions and I adopt all the characteristics of the Helpful Person role, or when someone is in trouble and I adopt various In Control Person qualities to calm them down even though I don't know what the hell I'm doing. We just become what other people need from us sometimes, and performing is no different. Instead of making it about me, I think about them; I will fail myself but I am unwilling to fail other people who ask me for something easily given.
My particular nervousness usually stems from feeling uncomfortable being the center of attention, if you can't tell; it seems like an arrogant thing to perform in front of people. I do worry about screwing up but it helps a lot to remind myself that I screw up less when I tell myself I'm the greatest thing ever for five minutes, plus technical screw-ups tend not to have much of an impact if they're brief.
I learned all this from being in the audience and paying attention to how I react to certain performers. I'm always rooting for people that seem to throw everything they have into it, and when they screw up, I don't care and neither does anyone else. I have experienced myself and my fellow audience members being far more excited by a mediocre talent with great energy and confidence than a great technical performer with less energy. I have been singing since I was three years old, but the older I get the more I realize technical skill only matters up to a minimum; you can do more things with more technical skill, you can
have a greater emotional impact than someone with less technical skill and the same performing presence, but none of it means
if you don't have the performing presence to pull the audience in. All those technical tools will just stay as unrealized potential and people with much less technical skill will touch far more people in more profound ways. I can't tell you how many times I've heard people do a zillion vocal runs in a row and have been bored out of my mind; as impressive as it is, technical skill can be learned by anyone so there are thousands, probably
of people who are amazingly technically talented, and it's rarely memorable. Character is memorable.
I've consistently seen this applied to other art, like playing an instrument or dancing. My husband plays classical guitar and has come to feel much the same way. I think so many performers focus on technical skill because it's more straightforward than learning stage presence and less intimidating. Also, if you look around you at what's popular, you can very clearly see that what matters to people is that confidence and energy; popular people either have great technical skill or not, but they pretty much ALWAYS have confidence and energy, and a ton of technically talented people get nowhere. So you don't have to be good, you just have to be confident that you're the best ever, so you just allow yourself to feel delusional for a brief while. The rest works itself out. Don't let yourself think that you can never do what all the great performers you've seen do, that they have some magical fount of confidence you don't. I'd bet money that all good performers have to allow themselves to feel delusional while performing, because people that think they're that great
all the time
don't acknowledge their faults and fix them when they're not performing.
In short: if you're worried about screwing up, know that technical screw-ups matter very little compared to being confident and drawing the audience in. I've seen video clips of Beyonce and Gaga falling down at concerts and no one cares the next second. I've heard countless clips of amazing singers flubbing a note here and there, or having a rough tone, and no one cares.
Whatever you're performing, I want you to do great!
posted by
on July 7, 2010 [
1 favorite
Energy bars?
When I sang, I had lots of oranges, or orange juice, and kept glucose tablets in my pocket.
Break a leg!
posted by
on July 7, 2010
Hydrate like it's a sport and avoid salt on the day of the event, and byo snacks.
posted by
on July 7, 2010
Seconding the recommendation to avoid salt/sodium on the day of the event. Also, avoid caffeine as much as possible. Drink
coconut water
-- it's high in electrolytes and potassium.
To keep calm,
alternate nostril breathing
has worked for me, and I'm pretty keyed up much of the time. (I have attention-deficit hyperactivity disorder.) It's just complicated enough to force me to focus for a moment on something other than my own anxiety, but not so complicated that I'm forced to quit in frustration.
posted by
on July 7, 2010
Nattie: I'm doing burlesque - mostly dancing, plus a couple of fashion-parade walking, but there's a short spoken word piece towards the end of the evening.
Any recs for meaty/savoury snacks? I was thinking jerky, but it'll get stuck in my teeth.
posted by
on July 7, 2010
When I have long days at work a boiled egg sneaked in my bag is a great way to get a protein hit at short notice. You'll need a bin to put the shell in but otherwise it's not messy, doesn't get on your hands or in your teeth etc. One small egg leaves me feeling full for ages whereas a meusli bar (which is another good go to snack) doesn't last as long. The egg often gets squashed when I don't use a lunchbox but it doesn't matter, you're going to peel it anyway.
Both eggs and meusli bars are a little dry so definitely take water or a sports drink, I'd think that staying hydrated is important anyway (particularly since you need to be able to talk near the end of it).
When we do long distance walks then lollies (I like jetplanes) and homebaked oatmeal cookies are easy to stash in a pocket and give a nice hit to keep you going. You could also look into sports gels for hydration and quick energy, although try them out first because some gels make some people's stomach's feel oogy.
Actually this goes for everything, try it out before hand while practising so you're only eating or drinking (or wearing or using) things you know are going to make you feel good. An unexpected tummy upset would be disasterous plus there's a certain postive psychology to having a routine that feels familiar to you on competition day.
posted by
on July 7, 2010
Snack constantly. I like high-protein finger foods like: cut-up chicken breasts, beef jerky, hard-boiled eggs (peel them in advance, maybe put some soy sauce on them in a container), yogurt (careful so you don't spill on a costume, though!), string cheese, baby carrots dipped in hummus, almonds, Clif bars or some other kind of "sport" granola-type bar, and one million gallons of coffee.
posted by
on July 7, 2010
Oh, the teeth thing for jerky is a valid concern. Buy little
floss sticks
and keep a couple handy. Also, drink from a straw so you don't mess up your lipstick, and don't be too cool to wear a robe or bib or napkin over your costume when you eat or drink; seriously, spilling on yourself sucks.
posted by
on July 7, 2010 [
1 favorite
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text:
As small business owners, we tend to avoid a deep dive into strategy at the best of times. Face it, we are usually too busy fighting the day to day fires, keeping up with communications and managing the finances. Yet the time always comes when we need to put down the fire extinguisher long enough to take a hard look at how we are going to take our businesses to a new level.
This process usually begins with scouring over the financials, reviewing actual results against projected goals, and gauging client satisfaction. While data and analysis are sound approaches to strategy, this approach doesn't allow for a ton of creative, out of the box thinking.
Henry Ford said that if he had asked his customers what they wanted, they would have said faster horses. Ford certainly wasn't focused on his company data, to find a faster solution to get around.
Do you want to be more innovative in your business? Then try this solution-based strategic approach complements of the co-authors of Playing to Win.
Create Choices – There are always multiple ways to reach the end goal. Create completely different ways to get you to the same result.
Specify Conditions – Once a list of possibilities has been established, review each one independently as a viable strategy. Ask your team what conditions would need to be in place for that possibility to be successful? Note that you aren't asking if these conditions exist already.
Identify Barriers – Now that the conditions have been identified, review each one and decide which of these are the highest risk of coming to fruition.
Design and Conduct Tests – Look at research, or conduct surveys to see if there are ways to reduce the risk of these identified barriers. This is where data can be very helpful.
Make Your Choice — based upon the solution that has the highest chance of succeeding.
Maybe you won't be as famous as Henry Ford, but this approach has certainly helped many businesses get out of the rut of status quo and positively impact the direction of their company.
Like this article? Please share it:
How LivePlan makes your business more successful
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Let's take a look at those common hurdles, and see how producing a top-notch business plan sets your business up for success.Click to continue


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North America News
Getting Minority Voices Heard
Oct 05, 2004
U.S. Studies Program Associate Acacia Reed views the New Scholarship in Race, Ethnicity series through the prism of programs designed to empower minority scholars.
How to Save American Jobs and Global Leadership in the Aerospace Industry
Jul 15, 2004
Over the past 15 years, the United States has lost 700,000 aerospace jobs, market share, and new commercial plane orders to overseas competitors. In this policy address, Senator Patty Murray of Washington state argues that the United States must respond to this threat before we lose our global standing in an industry created and traditionally led by Americans. In her remarks, she described the progress that's been made in the past two months, her work with U.S. officials, and the steps she's taking in the United States Senate to retain American strength in the second century of flight.
Former Prime Minister of Canada Joe Clark Joins Wilson Center as Public Policy Scholar
May 26, 2004
The Right Honorable Joe Clark will join the Wilson Center for a three-month appointment as a Public Policy Scholar beginning this October. The youngest prime minister in Canadian history, Joe Clark, then leader of the Progressive Conservative Party, was elected in 1979 at the age of 39 and has since become one of the most highly regarded ambassadors of Canadian values throughout the international community.
Trade, Policy Scholar Michael Hart named Fulbright - Woodrow Wilson Center Chair in Canada - U.S. Relations
May 11, 2004
Michael Hart, one of Canada's leading scholars on trade policy, has been named the next Fulbright-Woodrow Wilson Center Chair in Canada-U.S. relations.
Prime Minister of Canada, the Right Honorable Paul Martin, Delivers Significant Policy Address
Apr 29, 2004
On the occasion of his visit to Washington, D.C., the Prime Minister of Canada, the Right Honorable Paul Martin, delivered a significant foreign policy address titled "Canada and the World: Building on Our Values." The full speech is available here.
Conference: Disaster Mitigation Roundtable
Mar 30, 2004
This roundtable discussion will explore the federal government's present role in mitigating natural disasters and will present ideas for what that role might become. This is a free public event but seats are limited and must be reserved. Please RSVP online.
Woodrow Wilson Forum on Cross-Border Business
Mar 04, 2004
Against the backdrop of the Canadian federal government's commitment to work more closely with the United States, North American business leaders gathered in Calgary at the Woodrow Wilson Forum on Cross-Border Business. The presentations are available here.
Canadians and Americans Give Their Views on North American Energy Issues
Mar 01, 2004
According to a new poll conducted by Ipsos-Reid on behalf of the Canada Institute, public concern about energy shortages is widespread in both Canada and the United States.The poll was released today as the Canada Institute of The Woodrow Wilson Center launches a two- day public dialogue in Calgary examining cross-border Canada/U.S. relations with a particular focus on continental energy issues.
Director's Forum on "The Future of the United Nations" featured prominent Canadian
Feb 05, 2004
Louise Fréchette, Deputy Secretary-General of the United Nations, was a panelist in a forum hosted by the Woodrow Wilson Center, and co-sponsored by the United Nations Association of the Capitol Area. Ms. Fréchette was born in Montréal and began her distinguished career in foreign service in the Canadian Department of Foreign Affairs and International Trade.
Winner of the 2003 Donner Prize for the Best Book on Canadian Public Policy to Speak at the Wilson Center
Jan 29, 2004
John F. Helliwell will discuss his thought-provoking book Globalization and Well-Being,-- for which he won the 2003 Donner Prize---on February 3 at the Wilson Center. RSVP here.


text: Hey, so i'm Paige. I live in the somewhat dull town of Wigan. I like to sleep, read and eat a lot, and i have an unhealthy addiction to orange Lucozade. I have no social life, no love life, and i'm pretty sure i don't have a soul either. I'm sorry, but i'm really not sorry:(


text:
Nowadays, people hope live can give roomy than luxury. It is can caused by their daily activities which are most of them living at urban cities. Most of them try to create their own space, one of it by designing their own home. Lots of people privately built projects off their personal concept previously but this time most of these cooler concepts will be showing out there for most people looking at getting. Along with modular floor designs, numerous properties have become a lot more stylish into their design.
Dominated by one color, one furniture, one material which have suitable style. Preference of the location can affect the circumstate of the house, supported by wonderful view around it, is able to be created what they want to. Architectural designs for homes can be started by preference of wood application, start from applying for staircases as well as floor also rooftop along with pergola, or seems like lacquering for the wall.
Do not run out of the view around the house, using bay windows for most of the site to get the atmosphere stay still. Placing furnitures at right corner acquiring architecture for home design. White color for sofa still become enchanting choise or it can be combined by grey, stay on natural color. Located some of plants for living up the atmosphere. Roomy effect can be applicated also at bathroom corner, using wide mirror create spacious effect for this room for excellent choise of architectural designs for homes.
Enjoyed the design feels like getting village atmosphere, using of sliding door acquire this effect. Architectural designs for homes can give effect that we prefer. Placing some furniture at veranda combined by suitable color, green we choose here liven up the home. Bright light at the night acquire enchanting people at this home. Over all for the result is awesome. Everyone looks take a breathtaking while put their eyes on the house. Color combination of the furniture and its right preference will get luxury side effect of the architectural house designs.
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text:
Video Transcript:
Narrator: Rick and Ilsa reconnect after a bitter falling out, and now she needs his help to make her next marketing campaign a success.
Rick: Do you remember Paris?
Ilsa: Of course I remember.
Rick: You told me video was a luxury, something you couldn't afford.
Ilsa: I know what I said…I can't afford not to use video.
Narrator: But will Victor stand in their way?
Victor: Ilsa, we don't need him. Why video, why now?
Ilsa: Victor, please.
Rick: Like I was telling Ilsa when she came to see me last night…
Victor: Last night?
Ilsa: Yes Victor, last night.
Rick: The cost of video production isn't that high when you consider the potential return on investment.
Victor: This is ridiculous, I could shoot this with my cell phone.
Rick: You could stand on a street corner with a mega phone but that wouldn't make you a marketing genius, Mr. Genius.
Ilsa: Victor, Rick proposed a budget to me last night.
Victor: Last night?
Rick: That's right Victor, last night.
Ilsa: The costs are all itemized precisely according to our needs. Professional crew, talent, post-production editing, delivery; it's all there.
Rick: It's a roundup of the usual suspects.
Rick: We'll always have Paris. We lost it, but last night we got it back when you said you would use video for your marketing strategy.
Rick: Well chimp, looks like the start of another beautiful friendship.
To use video in your marketing campaign…
Call Fat Chimp Studios today at 888-621-7824


text:
Oysters in the clouds
Summary: On this week's Technolatte podcast, the Australian team discusses the failure of Click Frenzy, why most Australian startups are doomed to fail, and why it is important to look at every angle in NBN reporting.
What went so wrong with the Click Frenzy online retail sale this week? What chance do startups in Australia have to succeed? And why is it important to look at every angle in National Broadband Network (NBN) reporting?
On this week's Technolatte podcast, we discuss:
What went wrong with Click Frenzy this week, and what it means for online retail in Australia
If you're in an Aussie startup, chances are you're going to have a bad time.
The difficulty with reporting "doubt" in aspects of the NBN rollout.
You can subscribe to Technolatte on iTunes.
Running time: 27 minutes, 48 seconds
Opening theme: "Ecstasy X" by Jason Shaw, CC3.0.
Closing theme: "Skyroads" by Pierlo, CC3.0.
Kick off your day with ZDNet's daily email newsletter. It's the freshest tech news and opinion, served hot. Get it.


text:
Three is a crowd, don't you think?
We all know the 'perfect couple' Tristan and Elizabeth. But what we also all know is how rough their relationship has been. It seems the two haven't seen much of each other, but Elizabeth has seen much of Tristan's brother Jason, and Tristan has seen much of Ariana Miller. Who will Tristan choose? The cheating girlfriend, or the crazy stalker since 6th grade?
Sources are saying something obvious…
Who is that you might ask? Let us make it more clear for you.


text:
Blue Book® Suggested Retail Value
Fuel Economy (city/hwy)
Quick Facts
User Reviews
The community thinks...
TDIs rule!! by Chuck/MN on 03/29/2005. Trim: 2005 Volkswagen Jetta Wagon GL TDI, Owned less than 1 year.
Pros: Amazing mileage!! It's a very quiet, smooth riding car that has been maintenance free. Did I mention the amazing mileage?
Cons: None so far!
Overall review: If you want a car that gets between 40 and 50+ mpg (depending on how you drive it), you should give the VW TDI a look. You'll be suprised what you can get in a nifty little package for 20K or less!
Review ID: #466339 Is this review offensive?


text:
This son of a bitch is Richard Cash, an entrepreneur with more cash than Oprah and the Pope combined. He walks around the Village with his smug smile and gold plated everything and assumes that his wealth has elevated himself to an untouchable level of perfection. While the rest of the struggling creep residents work tirelessly to make ends meet, this money grubbing bastard slides by on fat pockets alone. Not to mention, he has one of the cutest girlfriends ever spotted by Creep eyes. eventually this son-bitch will get what's coming to him in either heartbreak or poverty but I assume his nose will be too high in the air to notice what he's lost.
Creep Prints Now Available starting at $10
You can now buy new fancy prints of your favorite Creeps online! Starting at only $10 bucks! don't be a fool, be a creep!!!
Well this old, fuzzy, spider-bear is Johnny CheeseCrabber and he's a master of many amazing talents. He's the kinda creep that'l catch a fish faster, play a bass better, fix your computer easier than anybody else all while smilin' and driving a speedboat! He's a mighty skilled monster on land or sea and today just happens to be his birthday! Well happy birthday to you ol' Johnny CheeseCrabber, you son of a gun!
This incredibly attractive specimen is Fannie Chrisman, the Carnie Chicken. Not only has this wild beast won every chicken-beauty queen award in the last four years, she's well known for beating every other carny at any game they present her, rigged or not. She's had a few rough patches in her life but, for the most part, this chicken is a golden goose. One might say she's blessed but the truth is, good things come to good chickens. And I know what you're thinking, this beauty looks like a ruggedly tough, powerfully confident, rooster but, in reality, she's just got so much going for her that she's developed a confidence that could win over anyone. This, my friends, is one amazing chick.
I recently had lunch at 'Bistro Creep', a filthy little restaurant with some very interesting items on their menu. I enjoyed the Fart Smoked Salmon, a cigarette shrimp cocktail and a cockroach shish kabob for desert (I was starving). Anyway, the service was terrible as to be expected and the ambiance left a lot to be desired but all in all, I enjoyed my experience. Luckily when I arrived someone had decided to take on the Hush Puppy, Duffel Bag Challenge which consisted of 72 punds of deep fried dough, served in a duffel bag and is supposed to be consumed in 10 minutes to win. Well the competitor got through about 45 pounds before giving up at the eight minute mark but needless to say I was impressed. He later died that evening… Anyway, for cheap eats at stupid hours (I got there at 3pm) you can't really beat the Bistro Creep in the Village. If you decide to tip your waiter well they may bring you an insulin shot after consumption but, Im pretty sure the needles have been used since the place opened so you may want to just take your chances. All in all, for Village food, I give it an eight out of ten.
This amazing specimen of musical genius is Walt, the Gator-Boy. He is light years beyond what you'd consider a lounge lizard in quality of work and he's known by almost every resident as the man-around-town for making musical excellence. Gifted with strong, bulky fingers, he can play any piano-esque instrument with ease and grace and get even the most weathered, broken-hipped granny dancing on a table. He's amazing in oh so many ways.
This mechanized monstrosity is the Fox-Bot. Designed to roam the forest outside the village creep finding sweet little foxes who've been abandoned and keep watch over their wellbeing. foxes roam wild amidst the forested creep borders and this beast is crucial to their well being and overall happiness.
One of the fastest and easiest ways to get around in the Village Creep is the the Dino Cab or Public T-Ransportation. This giant meandering beast does way more damage than public good but still, a LOT of residents use it on the regular. It's been said that the annual damage toll for this 'public service' is roughly 18 million dollars in smashed cars, knocked over street lamps and even the occasional complete destruction of a building. The fair to ride this beast per passenger? 75 cents…
Just a late night stroll in the Village Creep with Edmond the Milk Man and T-time, just one of the Villages finest DJ's. A light snow is soon to blanket the town.
These two crazy mofo's are willy and doug also known as the dreaded Medoza Boys.They're two badass biker-gangsters with a bone to pick with just about everyone. When you think of ill-willed bikers, you're first thought usually goes to these two punks. They're main source of income is primarily extortion but, they're known to steal, deal drugs and even kill if need be. You want them on your good side, believe me, so the best thing to do is abide by their rules and take your losses. That being said, these dudes are total tools and I'm pretty sure they're under the control of our good friend, Nick Noss.
This son' bitch is Nest Face, the creakiest creature in the village creep. He's entirely composed of old tree limbs and he's harbored almost every species of bird, lizard an insect in the nooks and crannies of his being. You'll most likely find Nest Face in the woods, seeking out his replacement parts among the scattered foliage.
Share this photo to win a chance to become a creep!!!
Get Drawn into the Village Creep
Share,tweet or reblog this image and you'll be entered to win a chance to be added to the Village Creep! The contest will star January 29th and end on February 9th. The future creep will be chosen at random and added to the village within a week. Add a comment of what you'd like to do in the village to let us here at the village know why you'd be useful. Good luck and happy sharing!!!
Wan't Slugs? Well find Barbara! She's a creep amongst creeps in every regard. Barbara owns a few acres of highly subtle village land where she uses fungi to attract her prey of choice; slugs. She milks them for medicinal purposes and sells their end trails to other young farmers. She's a master of her trade but the constant expose to slug venom has made her brain a bit jicky
Oh man, this is Teddy, the armadillo wrangler for the Village Creep. He's cool but, he's kinda mysterious and quiet all the time. He has this falcon, I believe it's name is Mushi, and he uses it to spot roaming armadillos from a distance. He's easily the best armadillo catcher I've ever seen but that doesn't take away from the fact that it's kinda creepy.
In the Village Creep, it's sometimes difficult to keep track of who's related to whom. With this simple family tree, we're able to filter through the genealogy of this lovely family's lineage and discover where they acquire their unique features.
New Family Tree Project arriving in shops soon!


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Jeanne H. Hemmingway Scholarship Fund
Fund Description
Jeanne H. Hemmingway Scholarship Fund was established in 1990 as a memorial to Jeanne Hemmingway. The scholarship is designed to assist students with financial need from the three counties of Minnesota's Arrowhead region to attend the area's largest school, the University of Minnesota Duluth.
Application Instructions
Seniors graduating in the top 15% of their class from a public or private high school in St. Louis, Lake or Cook county who are planning to attend UMD may apply. Students should complete and submit the DSACF Common Application by the deadline day. A complete application will also include an academic transcript (including standardized test scores), one recommendation and financial need documentation.
Selection Criteria
The Scholarship Committee of the Community Foundation will select individual scholarship recipients. They will base their decision on the applicant's financial need, academic record, written recommendations and seriousness of purpose.
Recipient Responsibilities
• The majority of communication between recipients and the scholarship administrators will take place via email or other appropriate technology. Recipients are required to have and regularly check their email and notify the Community Foundation of any changes to their contact information.
• Recipients of DSACF scholarships are expected to acknowledge acceptance of the award promptly. This acknowledgment will take two forms, completion of an Acceptance Form provided by the Community Foundation and secondly, a thank you letter/card to the award's sponsor. The Community Foundation will provide names and addresses as needed. If unable to accept the scholarship, the committee should be given that information and a reason in a prompt manor.
• Recipients must inform the DSACF of all other scholarship they are receiving. Total awards for any given semester can not exceed the stated cost for attendance at that institution.
• Recipients must complete enough credits to be recognized as a full-time student in each semester an award is made. Likewise, a satisfactory grade point average (different by scholarship) must be maintained.
• If the student receives funds from the college due to non-completion of a term or not attending full time, these funds are to be returned to the DSACF. If the college requirements are not met, but there is no refund, the scholarship will be forfeited.
• The Duluth Superior Area Community Foundation hopes that recipients recognize and appreciate the contributions their award has made to their futures. It further anticipates that, in the years to come, recipients find some way to give back to the community that provided them with these opportunities.
Fund Story
The Jeanne H. Hemmingway Scholarship was established in 1990 as a memorial to Jeanne H. Hemmingway. Mrs. Hemmingway was a former resident of Duluth and Tower and greatly enjoyed the Minnesota lake country. She recognized the importance of higher education and had a strong commitment to provide financial assistance to those in need. Mrs. Hemmingway died in 1988. She was preceded in death by her husband, Hugh, in 1965.
Awards Given from Fund
One or more scholarships (of about $2250/year), co-payable to the student and institution will be awarded each year. Generally, this annual award is divided into two installments- half for fall, half for spring- and is renewable for up to four years, assuming proper academic progress (2.5 or higher GPA in freshman year, 2.75 in following years) is maintained.
2014 awards included:
$2500, Autumn Soli
$2500, Matthew Dexter
$2500, Danica Grover
$2500, Sean Zakrajsek
$2500, Alexis Houle
$2500, Anna Frink
$2500, Brianna Zunich
2013 awards included:
$2500, Alexis Houle
$2500, Anna Frink
$2500, Maddison Rabold
$2500, Sean Zakrajsek
$2500, Brianna Zunich
$2500, Kelsea Pearson
2012 awards included:
$2250, Amanda Dahl
$2250, Kari Scharnberg
$2500, Amber Ostberg
$2500, Michelle Marnich
$2500, Kelsea Pearson
$2500, Amanda Boman
$2500, Sean Zakrajsek
$2500, Brianna Zunich


text:
Breadcrumb Navigation:
Home > 54th Street Grill & Bar - North
54th Street Grill & Bar - North
TYPE: American
LOCATION/DISTRICT: Northwest
ADDRESS: 7200 NW 86th Terr. Kansas City, MO 64153-
Visit website
Price: $10 to $20
Hours: Open 11am-11:00pm Sun.-Thu., 11am-12:30am Fri.-Sat.
Our restaurants are comfortable and relaxed with a bit of a "retro" feel. You'll feel right at home while browsing our amazing range of menu choices that always keep diners coming back for more. Favorites like our "Street" steaks, slow cooked baby back ribs, an incredible variety of salads and sandwiches; not to mention our "Mile High" biggie burgers and world famous "Gringo" dip are certain to satisfy. You certainly won't want to forget the ice-cold libations, including a wide variety of bottle and draft beer or the "Five-Four" favorite "El Perfecto Margarita." The quality and variety are certain to be a hit with you and all your friends.
Other Northland restaurant locations:
303 NE Englewood Rd., Kansas City, 64116 (816) 455-5609
9251 NW Barry Rd., Kansas CIty, 64157 (816) 792-5489
Upcoming Events
No upcoming events are available at this time. Please check back at a later date.
There are currently no detailed reviews published for this item. Be the first to write a detailed review and have it published! Write a Review!
Special Offers
No special offers are available at this time. Please check back at a later date.


text:
Northern Michigan Forum-Share Events, Travel Ideas, Photos, Videos
Sort by:
Set up the camera one afternoon and recorded a few frequent visitors. Put some of my original music… Kris Riley Jan 4, 2011 84 views
By Paul Filan: Just a quick video of the Tree lighting downtown Traverse City, MI. December 3, 201… Kris Riley Jan 2, 2011 86 views
Kris Riley Nov 6, 2010 18 views
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By Paul Filan: I just set the camera up for the last 30 minutes or so of the sunset on Empire beach… Kris Riley Nov 4, 2010 40 views
10-31-2010 Shot with an iPhone 3gs. Kris Riley Oct 31, 2010 71 views


text:
I hate people when…
…You start to trust them, and they flip and do a 180 on you. Flippant snotty ass-hats really piss me off. I guess they are all around though and I must develop some patience. Will I, probably not.
- deniseas4445 likes this
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- salaciousmusic posted this


text:
Urbana Restaurant
Online Reservations
Reserve at Urbana Restaurant
Party Size
1 person
2 people
3 people
4 people
5 people
6 people
7 people
8 people
9 people
10 people
11 people
12 people
13 people
14 people
15 people
16 people
17 people
18 people
19 people
20 people
Private Dining
Urbana Restaurant
See all
Reviews ›
2121 P St NW
Washington, DC 20037
Dupont Circle
Getting there ›
$31 to $50
More Details ›
Urbana Restaurant Details
Dining Style:
Casual Dining
(202) 956-6650
Hours of Operation:
Breakfast: Monday - Friday: 7:00AM - 10:30AM; Breakfast: Saturday - Sunday: 8:00AM - 11:00AM; Lunch: Monday - Friday 11:30am - 3:00pm; Weekend Brunch: Saturday - Sunday 7:00AM - 3:00PM; Dinner: Sunday - Thursday: 5:00PM - 10:00PM; Dinner: Friday and Saturday 5:00PM - 11:00PM; Happy Hour: 4:00PM - 7:00PM.
Payment Options:
AMEX, Diners Club, Discover, MasterCard, Visa
Mediterranean, French, Italian
Executive Chef:
Ethan McKee
Dress Code:
Casual Dress
Accepts Walk-Ins:
Additional Details:
Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Counter Seating, Farm to Table, Full Bar, Gluten-free Menu, Happy Hour, Late Night, Non-Smoking Area, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Smoking Area, Takeout, Weekend Brunch, Wheelchair Access, Wine, Wine Bar
Urbana Restaurant and Wine Bar has a range of private dining spaces which can seat 12 guests privately and up to 40 guests semi-privately. Our 12-seat Private Dining Room features wall-to-wall velvet curtains and two frosted glass walls. Two sliding glass doors open for a view into the restaurant's Main Dining Room or close for complete privacy. Our restaurant itself is available for private buy-outs for up to 200 guests. For additional information please call 202.956.6650.
Special Events & Promotions:
Come join us for Happy Hour Monday - Friday from 4pm - 7pm. We offer $4 Yuengling and Peroni. $5 House red, white and sparkling wines. $6 Ketel One mixed drinks. $7 Mark & Stormy. $1 oysters and $8 pizzas.
Getting there
Cross Street:
21st St NW
Public Transit:
Metro: Red Line, Dupont Circle
Street Parking
Parking Details:
Street parking
A word from Urbana Restaurant
Urbana is a refined casual neighborhood restaurant with an innovative design, high energy bar, and bustling social atmosphere. Our cuisine is coastal Mediterranean with influences of Italy and Provence using local ingredients and 100% sustainable seafood. Our service is professional, yet relaxed
and we strive to make each guest a guest for life by welcoming them into our inviting environment and providing them with a great meal at a reasonable price.
Foodspotting photos
See all photos >
Awards voted by OpenTable diners
Diners' Choice Winner
Urbana Restaurant -
Best Restaurants in Dupont Circle
Diner Reviews
This restaurant just went through
a major renovation and the ambiance is wonderful. The menu has also been changed featuring more pastas. Everything we had was delicious and the service was first-rate."
Dined on 9/14/2014
Poor service, OK but certainly not
great food. To top it off it is very expensive. I have eaten here many times over the years. I used to think it was great. But the last three or four times it has been disappointing to out right not good. All three at my table felt the same way. We have learned our lesson. There are certainly many better choices in town. Almost any place on 14th street (if you can get in)."
Dined on 9/13/2014
I used to go to Urbana before
their remodel for happy hour, brunch and basically anytime I got the chance. I met a friend there for "a quick drink" and didn't leave until they closed. I was surprised to see that they had remodeled but the place was even better - the bartenders are awesome and the drinks are fantastic. When I had friends in town, I decided to take them here for dinner and it did not disappoint. After I got over the initial shock that everything on the menu had changed, we ordered a mix of courses and shared amongst our group. Our server was a mix of humor and efficiency and the manager came to see us as they ran out of a couple of our orders. He offered us other things on the menu gratis! Flavors Galore, excellent service."
Dined on 9/12/2014
...so expectations were low.
Urbanna is attached to the Hotel Palomar. Noise level was fine and conversation was easy. We had the red snapper crudo and the king salmon crudo, and both were well prepared. For mains we enjoyed the pork chop, which was, well, a pork chop and the pork cheek muzzaluna, which was very tasty. Wine list was ok, with a limited number of selections also available by the glass and resonably priced. The service left something to be desired. We felt basically ignored by the waiter who spent a lot of time chatting with an attractive young couple seated near us. A water refill would be nice, you know? OK if you need a quick meal at the hotel but nothing I would return for."
Dined on 9/6/2014
Ate here for my boyfriend's
birthday dinner not two nights after it reopened after being under renovations for several months. Wonderful experience - the Squid Ink Bucatini was incredible. The dessert paired with a 10-year aged port wine. Waitress was super sweet. Will be back again soon."
Dined on 9/5/2014
After waiting at the crowded bar
for more than 20 minutes after our reservation time, we were subjected to overly salty and overly rich food. Why there was a wait is not clear. There were numerous tables available in the dining room. The pasta was overcooked and way too rich and the fish was also overcooked and way too salty. I was very much looking forward to dining at Urbana, based on its reputation. It seems like the makeover of the restaurant has not been kind to the food."
Dined on 9/4/2014
The service was the worst. The
staff smiled at us but we never felt welcome there. The snarky waiter who ignored us the whole night to the just ok food. I still regret giving an ok tip. The waiter didn't even come over to refill out glasses of water. Well go to Urbana at your own risk."
Dined on 7/20/2014
Food was very tasty, nicely
varied. Octopus was delicious."
Dined on 7/20/2014
This place was not the hopping,
open-air brunch place that pulls you in from the street. BUT it was a well designed, sleek restaurant tucked under the side walk with delicious food and $16 bottomless belinis (in four tasty flavors.)"
Dined on 7/19/2014
Everything we ordered turned out
perfect. The appetizers to the salad, to the entrée and then the dessert. The waiter also recommended a fabulous wine. We had been in DC on work travel for about a week and had dined at some well rated fine dining places. This place was great as the quality of food was same as all the super expensive places, but the prices were broad in range, accommodating pretty wide range of budgets. The homemade noodles were especially awesome! The Octopus was a total hit, as well! Service also stood out to us. Our waiter and all the wait staff were so accommodating and friendly and really knew the food and the wine well. It really made the place stand out as our best dining experience we had in the DC area."
Dined on 7/18/2014
From the moment I reserved a table
I felt like Urbana really cares about their customers. A friendly reminder phone call was very nice. The overall experience was excellent. Food, service, and ambiance exceeded expectations. Would recommend to someone looking for a special night out"
Dined on 7/12/2014
The food at Urbana is wonderful;
our table of four shared a variety of starter and entree plates, including: beet&carrot salad, kale&frisse salad, spring pea soup, charred brussel sprouts, gnocchi, mussels, spinach pappardelle, and kale pizza, and we enjoyed all of them. Unfortunately, our reservation was at 9pm, and we felt rushed through our dinners since our server cleared individual plates as soon as each of us was done without waiting for the whole table to be done, our server didn't offer dessert, and we were surrounded by Urbana workers doing their end-of-night cleaning and and table resetting as we were trying to enjoy our dinners. In addition, we waited at an empty host stand for a bit when we arrived."
Dined on 7/10/2014
Had a delicious dinner with my
wife for our wedding anniversary here last weekend. Tapas style with the option for some regular size meals. The service was fantastic and the food was incredible. Portions sizes are small as the food is high quality so expect to order multiple plates but you should not be dissapointed. Kid friendly as well with some pizza on the menu. Overall we had a great meal and enjoyed our time there"
Dined on 7/5/2014
Went last night for dinner with
the lady. Specialty cocktails were truly delicious, great Italian wines on the list and the food was solid. Beet salad, tagliatelle pasta and cauliflower were very good. The steak special, however, was excellent. It was a Ny strip with these perfectly cooked French beans. It made the night. Thanks for a great meal."
Dined on 6/27/2014
I found it more pretentious than
it deserved to be. Three-piece charcuterie, for example, was $15 - and the tasso was so fatty that we couldn't eat it. We were told that dishes are designed so that each person eats 3-4, which meant that the gnocchi was $2/noodle. It wasn't that good! Pastas were good, though overpriced and not consistent in size (mine was a fine size for an entree). Desert donuts no better than if I had gone to Dunkin. Disappointing anniversary dinner - won't return."
Dined on 6/21/2014
Amazing as always! Definitely my
favorite place to brunch in DC. The food is fantastic, the service is great and the bottomless Bellinis are the #1 reason I keep coming back!"
Dined on 6/21/2014
We went in for happy hour and for
dinner service. We never made it to dinner despite being there for over an hour. We got in around 5:30 and took a seat at one of the booths just outside the bar. We got our own menus and it was 15 minutes before a server stopped by. We ordered a bottle of white wine, calamari, and mussels. After dropping off our wine, the server said she would get us a chiller for it, and did 10 minutes later. The calamari came quickly, but was average. The mussels came about 20 minutes later, without anyone checking in on us. Again, the mussels weren't bad, but we have had better. We asked a manager more bread that never came and had to ask twice for our check. We saw three managers and countless staff standing around."
Dined on 6/20/2014
Really enjoyed the happy hour
specials on food. The calamari was a massive portion (and delicious) for only $5. The pizzas were phenomenal as well. The cocktails were good but I wouldn't pay more than the $7 happy hour price for them."
Dined on 6/19/2014
Loved the idea of small plates for
sharing, similar to a tapas bar. The restaurant also had a good selection of cocktails and wine list. The location the restaurant was ideal, near Dupont Circle. However it is located at a lower level and did not look too inviting from outside. Once you go in, the ambiance changes completely"
Dined on 6/15/2014
Delightful restaurant with tapas
menu. We are vegetarians and a very nice selection of tasty treats. Lovely, a bit dark, great service."
Dined on 6/13/2014
This restaurant offers tapa style
(small portions) of some unique meals ranging from pizza to hanger steak and seafood. The beet salad was a standout. Location is just couple blocks off Dupont circle and bar was packed appears to be a popular after work stop. It is quite vibrant so not for those desiring a quiet setting."
Dined on 6/10/2014
Very very good value. Food was
very good but the service was just okay. Not bad, but just fair. Would come back."
Dined on 6/9/2014
We came on a special night for us,
and Urbana rolled out the red carpet! The food was delicious, service was top-notch, best table in the place...the evening staff even hand wrote a card for us. If you want something special, THIS is the place."
Dined on 6/5/2014
Service was great. Ian, our
server, explained the choices, provided recommendations, paced the delivery of the small plates. Was available when needed, but unobtrusive. A great evening!"
Dined on 5/25/2014
Brunch was really great with my
family. The build your own bellini for an affordable price was great."
Dined on 5/25/2014
Although the food was very good at
Urbana, don't go unless you are prepared to buy three or more dishes. A single dish is akin to a 'side' order at a normal restaurant, so if you hope to get a full meal at Urbana, be ready to spend some money! Their alcohol list is extensive, but also fairly pricey. Review the menu online before you decide to go or not. "
Dined on 5/23/2014
Delightful service and selection
for our first visit for an early evening meal with another couple to discuss preparations for wedding. Each of the four of us took turns choosing first, then second course from a diverse and tasty menu. "
Dined on 5/18/2014
I went to Urbana for dinner with
my girlfriend, and this was perhaps the most enjoyable dining experience we have had in 2 and a half years! The food was among the best we have tasted, the service was great, the atmosphere was intimate but lively. The gnocchi was particularly good, as were the desserts - apple tart tatin and the chocolate bomba. Overall, this place comes highly recommended!"
Dined on 5/17/2014
Ranked in the top two for all the
restaurants during our week long stay in DC!"
Dined on 5/16/2014
Recently, while staying at the
adjacent hotel, I scheduled a business lunch at the Urbana. The restaurant provided an excellent atmosphere and food options. The food was very good and the service was excellent. "
Dined on 5/15/2014
The environment is great, waiter
was friendly and attentive, but the food was not very good. I had the chicken dish, but was more like two chicken wings attached to what was supposed to be another piece of chicken over smashed, unseasoned potatoes. I'll probably give it another shot, but was mediocre for what seemingly was a slow night. "
Dined on 5/13/2014
Cassoulet was tasteless. Octopus
was dry and mostly charred. Service was amateurish and lastly, tables for two are too large so I had to speak very loudly to be heard. Place was nice looking though so I have to say it was poor execution on food and service. "
Dined on 5/10/2014
My wife and I eat out a lot but
this is our first time at Urbana. It's a tapas restaurant and there are plenty of imaginative dishes to choose from. We enjoyed all of them but none stood out as a show-stopper. We didn't think the price-to-value ratio made it likely that we'll hurry back although we'd not rule it out when we're in the area. The décor, ambience, and service made it a nice visit. "
Dined on 5/4/2014
The food was great, and what
excellent servers and staff! Nice variety - could be a few more choices for brunch time for my 16 yr old's liking. If I wasn't driving I would've loved to have tried the champagne and fruit juice option. Next time! An added note that I found prices reasonable for the size and quality of food selections."
Dined on 5/4/2014
A colleague and I were looking for
a local restaurant that served a good food and had a good cocktail/wine list and we found that in Urbana. Because of its "small plate" concept, we ordered several dishes and shared them. From the flatbread and charcuterie, to our individual "plates" of venison and beef short ribs and lastly the pear cake, we were both delighted with our food and the service we received. My only complaint would be the noise level. It was very hard to have a conversation with my colleague in the dining room because of the conversations coming from the bar (which was a good distance away from us). The price was also extremely reasonable and a great value for the amounts of food (and drinks) we consumed! I will come back!"
Dined on 4/29/2014
The bottomless bellinis were made
with a fantastically tangy Spanish cava and a choice of peach, orange, or strawberry puree. The eggs benedict had a wonderful Hollandaise sauce with some of the best potatoes I've ever had at a restaurant. The locale is a little loud, but that's because it's popular and a bit echo-y. "
Dined on 4/20/2014
Pleasant surprise after having
really poor service at other well known D.C. "hotel" restaurants. Tapa size plates and a great selection of food! Our waiter was excellent in directing us as to portion size and recommendations. Being tapa's the wait staff has to stay on top of the timing of bringing the food out and checking on things and they have it down pat! Highly recommend this restaurant even if your staying in another hotel! We will be back when in D.C. "
Dined on 4/19/2014
Went for brunch. The food was
pretty good, but the service was absolutely terrible. We had a reservation, but had to wait 15-20 minutes after we were seated before anyone even came over to fill our water glasses. I'm usually pretty lenient on servers, but there are really only two explanations for the poor service at Urbana: 1) they're understaffed, or 2) the servers are just inattentive, slow, and just plain bad at their job."
Dined on 4/19/2014
Dinner here was fantastic. Our
server wasn't very knowledgeable about the wine list, but when we had more detailed questions, he sent over the manager who was able to help us and provided great service. Very well done/ nice save!"
Dined on 4/18/2014
The environment wasn't noisy
even though the bar was full, the restaurant part is a bit removed. The food was very good, lots of small plates, with creative touches. The roasted brussel sprouts with pancetta were delicious, also a really good polenta & mushroom small plate with just the right amount of kick. My husband had a risotto with grilled baby octopus both rich band delicious. Dessert tart tatin was pretty good but the pannacota was even better! Service was good, wine list seemed nice though we had wine by the glass. A good experience !"
Dined on 4/17/2014
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bluetrevian for his pictures on how to do this.
I noticed immediately that the old lipo was swollen so I was confident that this was indeed the problem. The next concern I had was whether the new lipo would fit. Luckily it did with the help of a Dremel. There is a little tab that secures the old battery. I had to grind it flat, which made the new battery fit PERFECTLY!
I just spliced the existing battery wires, soldering them together and covering the join with heat-shrink.
Hopefully this will help some of you revive your old hardware and prepare you for the next part of my project... more on that next time.


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QI Windows® Software, Version 4.5
The Quality Indicators Windows Application is easy to use with step-by-step instructions on loading your data and verifying that the data are in the format required. Users can look at the results for individual cases, the organization as a whole, or for subgroups based on patient demographics.
- Software Release Notes - Update of May 2013 V4.5 with corrected PSI #90, September 2013
- Software Release Notes - Version 4.5, May 2013
Software Instructions
The AHRQ Quality Indicators Windows Application may be installed on 64-bit or 32-bit platforms, and no third-party statistical software is needed.
SQL Server and .NET are provided free of charge by Microsoft. For more information please see the following links on the Microsoft website: (this will take you away from the AHRQ website)
- Microsoft SQL Server 2008 Express Edition (select 64-bit or 32-bit version)
- Microsoft .NET Framework (one version covers both 64-bit and 32-bit)
Quality Indicators Module Software
- Combined Quality Indicators Modules Software for Windows – Version 4.5, May 2013


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Dr. Yaser Kalash, Board Certified Cardiologist and Internal Medicine Physician, joined the staff of The Physicians of St. Joseph's in 2010. Dr. Kalash previously served as the consultant in the Cardiology Division of the Department of Internal Medicine on staff at the University of Pittsburgh Medical Center (UPMC), The Western Pennsylvania Hospital, Forbes Regional Hospital, West Moreland Jeanette Hospital, and the Life Care Hospitals of Pittsburgh.
"We are extremely pleased to have Dr. Kalash join the physician community at St. Joseph's Hospital," said Sue Johnson-Phillippe, President and
Dr. Kalash received his degree from the Aleppo University School of Medicine in Aleppo, Syria, and completed his residencies and fellowships at St. Elizabeth's Hospital in Youngstown, Ohio, Grant Hospital in Chicago, Illinois and UPMC in Shadyside, Pennsylvania. He has received several awards including the Cardiology Fellowship Award, has worked in research in the Liver Transplantation Program at UPMC and has served as a guest lecturer. He is Board Certified by the American Board of Internal Medicine and in the Subspecialty of Cardiovascular Disease.
Dr. Kalash is certified in Cardiac Nuclear Stress testing and interpretation, Echocardiograms, Tran-Esophageal Echocardiograms, Carotid Duplex Studies, Abdominal Aorta, Arterial and Venous Doppler Studies, EKGs, Tilt Table Testing, and follow-up for Pacemakers and Implanted Cardiac Defibrillators. He also provides cardiac treatment intervention and rehabilitation services.
Dr. Kalash's office suite and clinic is located on the second floor of theSt. Joseph's Physician Office Center on West Main Street in Buckhannon. He is accepting new patients. For more information or to schedule an appointment, call 304-460-7979.


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Tag: Jahi McMath
Jahi McMath Update: Teen Doing 'Much Better Physically,' Mom Says
Online message says brain-dead Oakland teenager has improved since being moved from hospital.
Jahi McMath Lawyer: 'There's Always Hope'
Attorney says main issue in brain-death case is respecting the rights and beliefs of family.
Jahi McMath Update: Teen in New Facility, in 'Very Bad Shape'
The brain-dead teen was taken to an undisclosed location after weeks of legal maneuvering.
Judge Rules Family Can Remove Jahi McMath From Hospital
Agreement between girl's family and Oakland's Children's Hospital reached Friday morning.
Jahi McMath Update: Hospital Fights Restraining Order; Terri Schiavo Connection
Developments in the case of the 13-year-old, brain dead girl whom her family wants kept connected to a ventilator.
Family Wins Extension for Brain-Dead Jahi McMath, Says Facility Will Take Her
Judge extends temporary restraining order against Children's Hospital Oakland hospital until 5 p.m. on Jan. 7.
New Medical Exam Ordered for Brain Dead Oakland Girl
Judge orders Stanford doctor to conduct tests on Jahi McMath, 13, whom family is seeking to keep alive.


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Summer is on the horizon, and travel plans are up in the air. Can't decide where to go, how to plan and how to travel with the kids? L&L Travel agent Bill Mault answers questions about Lodi's travel trends and destinations you may be overlooking.
Q: With gas prices on the rise, what are some good ways to still afford travel this summer?
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On Sunday, December 2, 2012, twenty members of the Derham
Hall community will be inducted into the newly-established Derham Hall Athletic
Hall of Fame. The luncheon will be held at the
Crowne Plaza Hotel in downtown St. Paul and will begin at 11:30. The cost is
$30 per person.
This year marks the 40th anniversary of Title IX,
which revolutionized girls' and women's athletics at the high school and
collegiate level. It is fitting that we recognize those in our community who
were truly pioneers in their respective sports. Below is the list of the 2012
inductees by class year.
Online registration is available at the Cretin-Derham Hall
website at www.c-dh.org, or click here for the direct link. Questions can be directed to firstname.lastname@example.com,
or call 651-696-3309.
Patsy Buck Halvorsen '49
Barb Lehman '61
Nora McGuire '73
Cynthia Rihm '73
Nancy Galligan '76
Kolleen Casey Shields '77
Julie Palen Gleason '78
Robin Coverdale '80
Kristin Breimhurst Miller '80
Katherine O'Brien '80
Maureen Traxler Barth '81
Margaret Traxler Newcome '81
Kim Gillen Corbey '82
Kathy Horyza Nelson '83
Suzy Griep Whaley '84
Suzie Piram Odegard '84
Theresa Kelly Lopez '85
Margaret Nowlin McCaffery '88
Lynn Strand


text:
Next, you'll be asked to connect with Twitter. Rest assured, we will never send a tweet from your account
without your permission.
We will send you an email with an invite soon.
RT @adage: This Heartwarming Tale of Friendship out of BBH London is a Must-Watch for Parents http://t.co/PDTvrWkDj4
RT @LanceUlanoff: A Mother's Day Tale <LOL Very good!
MT @BBCRadio4: The Tale of Sinuhe. A 4000 year old masterpiece of Egyptian literature. #InOurTime @ 9am
See what's Trending Now for @jimconnolly
Follow @jimconnolly on Twitter


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Login Here to rate and review this product.
22-16148 - 32' Basic Cable Rod Kit
Perfect for installing cable into awkward areas like inside walls, under floors and through walls. Ideal for electricians, cable and security system installers and for home use.
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Overall, my MCM experience was great! They delivered fast and as promised. Great product, great price!


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No Truth Without Love, No Love Without Truth: The Church's Great Challenge
- Thursday, May 30, 2013
Evangelical Christians must ask ourselves some very hard questions, but the hardest may be this: Why is it that we have been so ineffective in reaching persons trapped in this particular pattern of sin? The Gospel is for sinners – and for homosexual sinners just as much as for heterosexual sinners. As Paul explained to the Corinthian church, "Such were some of you; but you were washed, but you were sanctified, but you were justified in the name of the Lord Jesus Christ and in the Spirit of our God" (1 Corinthians 5:11).
I believe that we are failing the test of compassion. If the first requirement of compassion is that we tell the truth, the second requirement must surely be that we reach out to homosexuals with the Gospel. This means that we must develop caring ministries to make that concern concrete, and learn how to help homosexuals escape the powerful bonds of that sin – even as we help others to escape their own bonds by grace.
If we are really a Gospel people; if we really love homosexuals as other sinners; then we must reach out to them with a sincerity that makes that love tangible. We have not even approached that requirement until we are ready to say to homosexuals, "We want you to know the fullness of God's plan for you, to know the forgiveness of sins and the mercy of God, to receive the salvation that comes by faith in the Lord Jesus Christ, to know the healing God works in sinners saved by grace, and to join us as fellow disciples of Jesus Christ, living out our obedience and growing in grace together."
Such were some of you ... The church is not a place where sinners are welcomed to remain in their sin. To the contrary, it is the Body of Christ, made up of sinners transformed by grace. Not one of us deserves to be accepted within the beloved. It is all of grace, and each one of us has come out of sin.
We sin if we call homosexuality something other than sin. We also sin if we act as if this sin cannot be forgiven. We cannot settle for truth without love nor love without truth. The Gospel settles the issue once and for all. This great moral crisis is a Gospel crisis.
The genuine Body of Christ will reveal itself by courageous compassion, and compassionate courage. We will see this realized only when men and women freed by God's grace from bondage to homosexuality feel free to stand up in our churches and declare their testimony – and when we are ready to welcome them as fellow disciples. Millions of hurting people are waiting to see if we mean what we preach.
I am always glad to hear from readers. Write me at email@example.com. Follow regular updates on Twitter at www.twitter.com/albertmohler.
Publication date: May 30, 2013
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Home » News » Politics » State House Dome
Garry Rayno's State House Dome: Will House, Senate continue the feud?
The negotiations look to be fierce and ugly this year, foremost because the House is controlled by Democrats and the Senate by Republicans.
The Senate last Thursday killed two bills the House passed to increase revenue, a 20 cent tobacco tax increase and a 12 cent increase in the gas tax over three years.
Some key House and Senate players had worked out a deal that if gambling passed the House, the Senate would go along with a 4 or 5 cent increase in the gas tax to raise money for road and bridge projects. That increase would at least pay for finishing the Interstate 93 expansion from Salem to Manchester and avoid layoffs at the Department of Transportation.
The House Public Works and Highways Committee will also decide on Bragdon's pet project, Senate Bill 3, to eliminate one of the three ramp tolls off the F.E. Everett Turnpike in Merrimack, the largest town in his Senate district.
Here's betting the gas tax may show up on this bill.
The Next Big Fight: Now that each body's preferred revenue source has been killed, all eyes are likely to turn to Medicaid expansion for the next big battle between the House and the Senate.
Expansion would also provide state health care providers with an estimated $2.5 billion over the next seven years when the federal government pays from 100 to 90 percent of the cost of the new Medicaid recipients.
But GOP senators have balked at expanding the program, saying the federal government has not lived up to its promises, using special education as an example.
He and Morse say they want more information before expanding the program, a frequent refrain from critics.
The Senate Finance Committee is expected to add its weight to the fight Tuesday when it decides on a bill concerning the state and federal partnership for the state's health insurance exchange required under the Affordable Care Act.
Medicaid expansion will be one of the major sticking points during budget negotiations between the House and Senate.
Social Media Passwords: The Senate takes up a bill this week that would prevent employers from requiring an employee or prospective employee to divulge his or her password to social media or email accounts.
The bill would not limit an employer's right to adopt and enforce workplace policies on equipment or Internet use or to monitor an employee's use of company equipment.
The 21st century comes to the New Hampshire General Court.
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Weare police sergeant's firing rescinded
Planned Parenthood endorses Hassan
By the horn: Feds owe NH man an explanation


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The internet is replete with compilations abounding in truth and humor entitled "You know you're from New Mexico when…" Perhaps most resonating in factuality are the items which depict just how much New Mexicans value their culinary traditions. For example, you know you're from New Mexico when: your favorite breakfast meat is sliced fried bologna; you buy green chile by the bushel and red chile by the gallon; most restaurants you go to begin with 'El' or 'Los'; you have an extra freezer just for green chile; you think Sadie's was better when it was in a bowling alley; and you can order your Big Mac with green chile.
Even if you've lived in the Land of Enchantment for only a short time, several items on that short list will ring with veracity for you. If you're a lifelong resident, however, the list may get your dander up a bit because, conspicuous by their absence, are sacrosanct New Mexican foods and culinary traditions we treasure. We would add to the list, you know you're from New Mexico when: your trail mix consists of pinon and carne seca and instead of popcorn, your home movie nights consist of eating chicharrones in front of the television.
You also know you're from New Mexico if you can drive down the street and pass several stores selling carne seca. New Mexicans have always had an affinity for carne seca whose literal translation is "dried beef" but for which a more accurate description would be "dehydrated beef." Spanish conquistadores and settlers learned the process for making carne seca from indigenous peoples, quickly discerning the value of preserving and ease of transporting dehydrated meats as they set off on their conquests. When they settled down and raised cattle for their families, they retained their carne seca preparation traditions. Years of preparing it had taught them that beyond its practicality, carne seca is an addictively delicious meat treat.
Frank Chavez and his family have been provisioning New Mexicans with high-quality, delicious carne seca for three decades, proffering some thirteen flavors. The carne seca is hung and dried in a controlled environment until the desired texture is achieved. The thin strips of dehydrated beef are then marinated in such ingredients as Hatch red and green chile with no additives or preservatives. Any triskaidekaphobia you might have will dissipate when you feast your eyes and wrap your lips around any of the thirteen flavors: original (salt only), peppered (salt and pepper), green chile, red chile, tangy teriyaki, extra hot teriyaki, lemon peppered, old-fashioned, garlic, extra hot Habanero, hot chile con limon and Christmas (red and green chile).
27 November 2013: Texturally, the carne seca is absolutely perfect. That means it snaps when you bite into it or break apart a piece. It isn't stringy in the least and is lean and super delicious. The chile con limon is not to be missed. Chile con limon is a very popular Mexican spice mix combining chile spices, salt, lemon and lime to impart an addictive piquant-tangy-citrusy flavor. The heat is real. So is the citrusy flavor. Other early favorites include the extra hot teriyaki and the garlic, but that's likely to change with future visits and more sampling.
Chavez, an Albuquerque native who grew up in the area around Central and Atrisco, realizes that New Mexican's can't live on carne seca alone. When he launched his second instantiation of the New Mexico Beef Jerky Company, he diversified its offerings by selling chicharrones, too…and if there's anything New Mexicans love as much as carne seca, it's chicharrones. We also love hot and spicy New Mexico Quality (the store brand) red chile chips so Chavez makes the very best, created with the same high standards as other products in the store.
Several months after launching his second store (1900 Fourth Street, N.W.), Chavez once again listened to his customers (a novel concept more restaurateurs should embrace) who were clamoring for more. He expanded the menu beyond carne seca, chicharonnes and red chile chips, restructuring the store to include several tables for eat-in dining. One of the first to visit after the menu expansion was Rudy Vigil, the Sandia savant who's led me to some great restaurants. Rudy endorsed the burritos at the New Mexico Beef Jerky Company with the same enthusiasm he has for the University of New Mexico Lobos.
The limited menu befits the store's diminutive digs. Four breakfast burritos (served all day long), five lunch burritos, burgers (tortilla or bun) and taco burgers make up the standard menu, but savvy diners will quickly pick up on the fact that they can also order chicharrones in half or full-pound sizes. Even better, they can indulge in a chicharrones plate which comes with two tortillas and four ounces of chile for a half-pound portion. Order a full pound of chicharrones and you'll double the number of tortillas and chile portion size if you order the full pound. You'll also double your enjoyment.
1 November 2013: Order the taco burgers as an appetizer to begin your experience in New Mexico Beef Jerky Company deliciousness. The taco burgers are simple in their construction: a hard-shell corn tortilla, a hamburger-style beef patty, lettuce and your choice of red or green chile (or both). More tacos should be made with hamburger patties. Texturally, hamburgers have an advantage in that they don't fall off the taco shell. Hamburger patties are also superior in flavor to fried ground beef. The real kicker, literally and figuratively, is the green chile which bites back with a vengeance. It's an excellent chile, some of the best in town.
1 November 2013: The carne adovada burrito is so good, it's easy to imagine yourself having one for breakfast and one for lunch two or seven times a week. The breakfast version is made with carne adovada, eggs, cheese and potatoes while the lunch version omits the eggs (though as previously noted, breakfast burritos are available all day long). The carne adovada is outstanding with tender tendrils of porcine perfection marinated in a rich, piquant red chile made from chile pods. Burritos are generously engorged, easily twice as thick as most hand-held burritos. They're easily affordable and will fill you up. My adovada adoring friend Ruben lovese these!
1 November 2013: By most measures, the carne adovada burrito would be the best burrito at most restaurants' burrito line-up, but it may not even be the best burrito at the New Mexico Beef Jerky Company. That honor probably belongs to the chicharrones burrito (with beans and chile), the only possible way in which chicharrones could be improved. The chicharrones are exemplars of crackling pork. They're crispy, crunchy and redolent with porcine goodness. This burrito is tailor-made for green chile, an R-rated variety in that it may be unsuitable (too piquant) for some children, adults who don't have an asbestos-lined mouth and Texans. This is chile the way New Mexicans have been preparing it for generations, not dumbed down for tourist tastes.
As a cautionary note, if you get there late in the day, say after 3:30, the New Mexico Beef Jerky Company may have run out of chicharrones. Fresh batches are made daily and if you're fortunate enough to arrive shortly after a fresh batch is ready, you're in for a treat. Few things are as wonderful as freshly made chicharrones hot enough to burn your tongue. Before day's end, the freshly ground beef from which burgers are constructed may also be gone.
27 November 2013: The ground beef for the burgers comes from the same beef used to create the old-fashioned carne seca. Each beef patty is hand-formed and prepared at about medium-well then topped with mustard and onions. Green chile (a must-have) and cheese are optional. As a green chile cheeseburger, the emphasis here is on chile as in plenty of piquancy. If you've ever lamented not being able to discern any chile on your green chile cheeseburger, this is a burger for you. The chile is not only piquant, it's got a nice flavor. The beef patty exceeds the circumference of the bun and is thick, probably a good eight ounces of delicious, rich beef. Burgers are served with New Mexico Quality red chile chips.
The New Mexico Beef Jerky Company may be Lilliputian compared to those impersonal mega restaurants, but when it comes to service, the big boys can learn a thing or two from Frank Chavez and his crew. By the time our taco burgers were delivered to our table Frank had already secured our unending loyalty with a generous sample of chicharrones. For "dessert" he brought us chicharrones in red chile and samples of the beef jerky. He had us at chicharrones. We'll be back again and again.
New Mexico Beef Jerky Company
1900 Fourth Street, N.W.
Albuquerque, New Mexico
(505) 242-6121
Web Site
LATEST VISIT: 27 November 2013
1st VISIT: 1 November 2013
BEST BET: Chicharrones, Chicharrones Burrito, Carne Adovada Burrito, Taco Burger, Beef Jerky, Green Chile Cheeseburger, New Mexico Quality Red Chile Chips
View New Mexico Beef Jerky Company on LetsDineLocal.com »


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Well, this show is headed over to Oz! More specifically, I am headed over to The Sunshine Coast to print a special edition of the book, and hang loads of prints at Just Us Gallery.
In addition to the 'It's Better in the Wind' room, I'll be hanging prints from the last couple years of personal and professional work, including my vast collection of Polaroids.
If you are down under, I hope you can make it! Feel free to get in touch with me for any questions!
yep someone come to this with me tonight pretty please
Dude would love to see your work down in Melbourne. Good luck on the coast, wish I could make it!


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Data Updates
Keeping you up to date on the latest data releases.
September 2014
- 03.09.2012
- Employment
Nonfarm payrolls rose 227,000 in February, following upwardly revised gains of 284,000 in January and 223,000 in December. Revisions to the past two months added 61,000 in total (roughly 20,000 of that was upward revisions to government payrolls). Monthly payroll growth has averaged a gain of 245,000 over the past 3 months, compared to an average monthly increase of 153,000 in 2011. Job gains were seen across most broad industries in February, with the only exceptions being construction (down 13,000) and retail trade (down 7,400). Industry gains were led by professional and business services, which added 82,000 in February, compared to its average monthly gain of 50,000 in 2011. Roughly half of February's overall gain in professional and business services can be traced to an increase in temporary help services payrolls. The other big gainer in February was healthcare employment, which rose by 61,000 and has now added 360,000 over the past 12 months.
In contrast to the slip in construction payrolls, manufacturing employment rose by 31,000 during the month, following a relatively strong (52,000) gain in January, and outpacing is average monthly gain over the past year of 19,000. Interestingly, nearly all of the gains in manufacturing payrolls over the past three months can be tied to gains in durables manufacturing (only a modest amount of that growth was due to gains in motor vehicle and parts assemblies).
Elsewhere on the establishment side of the report, the average workweek for all employees was unchanged at 34.5 hours in February, but the manufacturing workweek ticked up 0.1 hour to 41.0 hours. Also, average hourly earnings for all employees edged up 3 cents to $23.31. However, the year-over-year growth rate in hourly earnings stands at 1.9 percent, which is running slightly below the pace of measured inflation. On the household side, the unemployment rate was flat at 8.3 percent, as a jump in the number of employed persons (+428,000) was offset by a similar gain in the labor force. Still, the employment-to-population ratio ticked up 0.1 percentage point to 58.6 percent (its first increase in three months). Despite recent improvements, the number of long-term unemployed (unemployed for 27+ weeks) was unchanged at 5.4 million in February (or about 43 percent over the pool of unemployed persons).