TNT Diner readers have asked that I start a new You-Plate Special thread. It's the place where (almost) anything goes. Scan previous threads to see all kinds of interesting fodder. It's pretty engaging stuff.

The rules: No smack talk, unless it's really entertaining (kidding, really). No promoting your restaurant or your kid's restaurant. Trolls, you know who you are. Stay away. Dining criticism, commentary, questions and observations only, thankyouverymuch.

What's simmering, people?

I'm vacationing, without food, on my deck.

Ed's Diner is closed for vacation until July 28. When I'm not fasting, I'll be cooking and baking for myself.

The You Plate Special remains open for self-service blogging.

Breakfast, at Alfred's Cafe.

Over in The You Plate Special, Ed's Diner regular cking9900 asks:

Ed, Will you do a write up or start a blog on places around town for Breakfast and/or brunch? Will be entertaining out-of-town company soon.

I wrote an A-to-Z round-up of breakfast favorites in January. That one took about a month's worth of morning-meal research, so I'm not sure I'll make cking9900's out-of-town-guest deadline.

I can't vouch for everything on the menu, but in a first bite of Carr's Restaurant in Lakewood last month, I was impressed with the beautifully browned hash browns, along with the chunky sausage gravy that smothered golden chicken-fried steak. The few times I've had it, Paddy Coyne's toast with orange butter brightened my mornings.

Got any recommendations for cking9900? I'll gladly check them out and let you know what I think.

Four hundred and sixty-four comments (since Jan. 9, 2007, thankyouverymuch) are making The You Plate Special run a little slow. So here's a new thread. This is the place for you to say what's on your mind, on any food- or restaurant-related topic.

The judges of the Best of the West journalism contest liked this blog enough to give it second place in blog judging. Here are their real kudos, in my view:

The "You Plate Special" is a nice touch. This writer is confident - and community-minded - enough to turn over the reins of the blog to his users.

Can't do stuff like this without you. Thanks, gang.

Here's something from The You Plate Special:

tuddo, a regular and patron whom I've never met but have seen dining in the same restaurants at the same time as me, writes:

I heard from a friend that a favorite Chinese restaurant is considering options, including closure if business doesn't pick up. It is a rare Szechuan (Sichuan) restaurant, rare, that is, for Tacoma and the NW where the blander Cantonese reigns. In Texas, where I used to live, Szechuan suits the spicy pepper-loving crowd to a "T".

Ed reviewed it favorably a month or so after its opening, and its just gotten better. The three sisters who own it have adjusted some of the heat levels to NW tastes and now offer different spice levels like most Thai and Vietnamese places do. Friends who don't like heat on their tongues have enjoyed some of the milder dishes greatly, but I like to crank up the spice level. My friend who travels quite a bit thinks it is the best Chinese restaurant north of SF.

I would sure hate to see this jewel leave Tacoma and take their treats to Bell Town or some place where they will charge twice as much.

Tacoma Szechuan
9601 S Tacoma Way (In the Paldo World Strip mall) Kitty-corner from Pierce Transit building
Lakewood
253-581-0102

Additional parking in back of Paldo World

ED'S NOTE: Today's guest blogger is rivitman, a Tacoma cook and frank patron at Ed's Diner. Regarding a story about kitchen health hazards (and more), I give rivitman the keys to Ed's Diner today. His opinions are uniquely his. They originally appeared in the comments of other posts. They're something to chew on.

UPDTED I've asked Anthony Anton, president of the Washington Restaurant Association, to offer his organization's perspective (or rebuttal) to rivitman. I'll post his response here if and when he replies. -- Ed Murrieta.

=> Read more!

A vocal Ed's Diner regular scratches at a problem many people have asked me about, when there was a theater scene in downtown Tacoma: Where's a good place to eat after the theater? My standard one-word answer: home. Read on, from a comment in The You Plate Special:

Wondering if restauranteurs in the downtown area feel as though they were negatively impacted by the closure of TAG. Conversely, do you feel you are positively impacted by arts audiences coming downtown to attend shows? Arts producers/presenters often state that they contribute to a healthy culinary community and I was just wondering if there is any real tangible evidence of that. Are there organizations in particular that seem beneficial? OR is it more of a cumulative effect? Anything the orgs themselves could be doing to make life easier/better for you?

My curiosity on this issue is piqued in that I attended a community discussion last night hosted by the Broadway Center. One of the questions was What keeps you from attending events? After the discussion I realized that one of the things I definitely think about when buying tickets is how I am going to get around eating. Generally, I prefer to eat around 8:00 or so and most Friday/Saturday shows are just getting going then. To make a 7:30 show time, I have to have dinner reservations at 6:00, which I find too early. So, I frequently will have a snack at home and then go directly to the show and then go home and snack again post-show since options are limited at 10:00 pm.

As I thought about it, I started to wonder if arts events actually COMPETE with restaurants, not enjoying the assumed symbiotic relationship.

What do you all think?

The You Plate Special continues to brew topics of discussion. Here's one that Knuckles, a man who knows beer, wants an answer to:

Why is it that the high-end restaurants around the entire Puget Sound will bend over backwards to present an insanely deep and wonderful wine list, and will then turn around and put all of five minutes worth of thought into their beer list?

I want to know, too.

Diners: Tell us what you want in a high-end beer list.

Restaurant people: Tell us why you don't serve anything better than Stella Artois.

Sam Caglione of Dogfish Head was on the list for a James Beard award. So don't tell me craft beers lack class.

Pacific Grill’s Gordon Naccarato asks an interesting question in The You Plate Special that I’d like to highlight for discussion here:

I would love to hear some blogging on the topic of why people in Tacoma don't make reservations.

Cases in point: one recent weekday we had 6 on the book for Lunch (total people). We ended up doing 88. (Isn't that like 1500% more people than we started with?) A recent dinner we started with 86 reservations. Finished with 206. (Over 200% increase)...

When we start with only 6 people on the books for a Lunch say, the manager may not "call-in" the extra server scheduled. Plus servers already working might be "phased" early...

Then wham we get clobbered and service suffers.

Same thing at dinner. Then you start to over-schedule, thinking the trend is 2 times the number of reservations you start with and BAM only your reservations show up and no walk-ins! And you have staffed your evening to do 200 people and 126 show up.

I can't figure it out. Everyone wants good service (most of all me). I am wondering if people realize how important it is to make reservations? How it helps us schedule enough servers, busboys, bartenders, managers, and dishwashers.

I don’t make reservations because I often eat on whim. Or I have a vague plan that I'm going to eat at a certain restaurant on a certain day.

I may go alone or I may be lucky enough to round up someone willing to go to dinner with me. I'm usually never sure until the last minute, because the few people I'm comfortable eating with -- the ones who don't say stupid things in front of servers like, "Ed, what do you want me to order" or "Will the newspaper pay for wine?" -- or the few co-workers that I'd actually want to spend time with outside the office are usually busy and are as opposed to planning as I am.

I'll only make reservations for special occasions -- like my wife's birthday, a day I had better be on top of all details or I get a big package of whoop-ass. I would, however, make it a point to make a reservation if I was dining with more than four people.

That said, I don't believe that it is the responsibility of diners to ensure that restaurants are properly staffed and ready. You're open for business, you're open for anything that comes your way.

I’ve copied one Ed’s Diner patron’s comment from The You Plate Special to the comments section here. The rest of you can join the discussion, too.

Kris Blondin of Vin Grotto wine bar asked a question in The You Plate Special that I'd like to highlight for discussion:

What are folks thoughts on a corking fee? Do you understand what it is? I struggle with folks over this issue quite a bit.

I am in favor of reasonable corkage fees. If you bring your own bottle of wine, someone has to open it, glasses must be set out and the glasses must be washed.

What's reasonable? I'm talking out of my left ear here, but what about the same price per person as an establishment's least expensive wine by the glass?

What is your corkage fee, Vin Grotto? What kind of guff do you get?

Who brings their own wine to a wine bar? That's like taking your own beer to The Swiss.

kenshannon3 writes in The You Plate Special:

Is there a restaurant out there with a decent children's menu? My daughter, who is 9, has gone far beyond grilled cheese and corn dog bites (she would actually prefer sushi or grilled salmon). I am sure other children would also like to explore more interesting foods as well, but the portions on the adult menu are too large, not to mention the larger price. Most restaurants are reluctant best, to allow half orders, and charge for shared plates. Are there any places out there with a menu for a kid with an adventurous palate?

Sushi is served in one and two pieces. We can argue the price later. If the very good kids menu at The Rosewood Cafe doesn't appeal to your daughter (the baguette and cheese and fruit for 3 bucks sounds good to this 42-year-old), maybe she should go more upscale, without necessarily spending a lot more money.

Maybe your daughter will like Stadium Bistro's marlin tacos, duck wings, smoked oysters with Triscuits and cheese, lobster shooter. Most are $2-$5. Maybe the kid'll like Pacific Grill's meat candy ($6) and salami sandwiches with goat cheese, arugula and shaved reggiano ($9). They're on the bar menus at both restaurants, but your kid can ask for them anywhere you sit. For dessert, check out the kid-sized dessert portions for everyone at C.I. Shenanigans. They're $2.50 each, and just right for small mouths and appetites.

As for not being able to split a plate without a surcharge: What's wrong with leftovers?

Breeders: Where do you take kids with adventurous palates?

Restaurant folks: What can you do for kids with adventurous palates?

The comment lines are open ...