By the way...

I've had more than a few people mention the comments on the Canlis review all appear to have been written by the same person. You know who you are and you're not fooling anybody.

Following up on that front, I'm going to interview Canlis chef Jason Franey today for a story I'm working on about spring menus. And the Jepoardy question is: "What's the best way to show we are all professionals?"