[Comment From Rick] Craig, Speaking of french bistros - I had the pleasure of dining at Coquette in the past. In my opinion this was much more authentic than Starr's Parc. Nonethless, I've heard rumors that this is closing. Is this true? How would you compare Parc and Coquette?

Tony Fitts:  Glad to hear a good word on Coquette, Rick. I haven't been back recently, but I'd have to say my Coquette meals weren't nearly as authentic as what I ate at Parc. Parc's issues weren't authenticity, per se, as much as execution. The chef there, Dominique Filoni, is as French as they come.

[Comment From mark] Corn Fritters and Meatloaf. Real homemade...Speaking of soups they always have soem of the best around with a new type almost every day. Cabbage especially good.......

Tony Fitts:  I love corn fritters, Marc. In fact, the fellow sitting next to us at the Dutch Eating Place was kind enough to share a couple with us.... very nice, hot little nuggets of chewy deep-fried corn goodness.

[Comment From Pedro Dias] Cochon in fact has had several different cassoulet versions, and one of them is now on the menu.

[Comment From Carol Fritz] Comfort food? Why is it so hard to find prime rib on a menu in Philly? (Other than at The Prime Rib, of course)

Tony Fitts:  Carol - A good prime rib is a commitment, in space, time, kitchen culture, so it's no wonder that few restaurants choose to do it. In town, there is no equal to the Prime Rib's prime rib. But I'd say the ones I've eaten at Brasserie Perrier (on Sunday) and the Palm are pretty worthwhile.

[Comment From John] Best comfort food.... Schnitzel and fried potatoes..... yumm

Tony Fitts:  You just made me think of the rabbit schnitzel at 10 Arts.... it's a bit too delicate to go under the category of comfort food, what with all those poufs of microgreens, but it's delicious. I'd like to find a good traditional schnitzel, though. I haven't had a good one in a very long time - not since I ate at Danube, Bouley's Austrian jewel in lower Manhattan, many years ago. I expected to get a pretty good one at City Tavern last spring, given Walter Staib's German influence....but it was very disappointing, unevenly browned, soggy in parts. It's a shame, given this city's German heritage, how difficult it is to find good German food anymore.

[Comment From Dombino] I recently has the jumbalaya at Joe Browns new place in Haddonfield and thought it was so spicey it almost burned my taste buds to the point where I couldn't taste the meal.

Tony Fitts:  Sorry to hear that about the Haddonfield branch of Melange. I had one lunch there, and found it to be not bad, but not special either, but one always worries about consistency when a restaurateur expands.

[Comment From Dom] Craig, can you direct me to where in Newtown Square Rouget is?

Tony Fitts:  Rouget is on Swamp Road, just a block off the old downtown's Main Street, right across the parking lot from La Stalla. It's very worthwhile.

[Comment From Guest] Ilgs Meats in bucks county I believe. They have the best selection of german meats and are always happy to share a good hearty old world recipe.

Tony Fitts:  Well, between Ilg's and Rieker's we're all set for serious German ingredient and butchery. But presenting it in a restaurant setting is almost non-existent around here.

[Comment From Chad C] I think the only good German restaurant in the area is the Guard House Inn over in Gladwyne.

Tony Fitts:  Absolutely correct. It's been a long while since I ate at the Old Guard House, and it was as much "continental" as it was German, but I really enjoyed my food and service. Very old school. A Gladwyne institution. But still a very classy place for a nice dinner.

[Comment From Pedro Dias] Second Cajun Kate's Jambalaya - excellent, thanks for the find. Also her smoked brisket gumbo. Grace Tavern's, on the other hand, was a godawful tomatoey mess the one time i tried it...

[Comment From Dom] Ahh. Okay. Rouget is in Newtown, Bucks County...