Fellini’s Cafe, Media, PA (USA)

Well, my regular Italian joint closed down a couple of years ago, and I’ve been looking for a regular spot with good food, reasonable prices, and decent atmosphere. There it was, right under my nose: Fellini’s Cafe in Media. The place is noisy and friendly, fairly priced and well-staffed. So let’s get the food. I like things simple, the old favorites. How about a caprese salad? Yeah, take a look:

Fellini’s caprese salad.

I like the little extras that came with that caprese salad, a little more flavor, a little more texture. This place is going all the way. Moving right along…

Fellini’s mixed salad.

Great dressing on those greens. Now for more of the usual done right  in a very, very big way, like spaghetti bolognese, enough for three people as the next photo shows:

Fellini’s spaghetti bolognese.

As long as we’re into pasta, let’s double down with the seafood linguine. Check it out.

Felllini’s seafood linguine.

Don’t even ask about dessert. No way was there room. Plus, there was plenty to take home for the next day. As mentioned above, service here is great and the prices are almost too cheap. It’s a good thing to have a place like this to drop in on a random day when you need a food fix. I look forward to becoming a regular.

Published in: on August 16, 2012 at 12:02 pm  Comments (1)  
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Azie for Appetizers

Azie (in Media, PA, USA) serves up some fine dishes. This is one of my regular watering holes, a place I go to for a snack and a dram (or two). Recently, they added a new egg-roll-type of appetizer, which I tried to good effect. Here it is:

Azie spring roll appetizer.

There was also a spicy tuna roll appetizer for contrast. Check it out:

Azie spicy tuna roll.

Presentation here is dynamite, real eye candy. And dig that glass of wine. They have some nice selections on the list at Azie, another good reason to stop in. Service is very good, which makes the experience that much better. Consistency counts, as you all know, and that’s why I’m a regular here. Enjoy your meals.

Published in: on August 6, 2012 at 10:27 am  Leave a Comment  
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A Plane In Pieces

If you remember a post back in June, there was a plane crash at the airport from which I do much of my flying. Well, one of the planes that was damaged on the ground had since been declared a total loss. Hence, along comes the salvage artists. Here they are in action:

Dismantling an airplane for salvage.

As you can see in the photo above, they have the wings off and are lifting the fuselage. It’s a shame because this plane had many years of flying in it. Not anymore. There was some surprising internal damage. Here’s another view.

Damaged aircraft loaded for transport.

The plane was disassembled and loaded on a pair of flatbed trucks for transport to the boneyard. No doubt the pieces will be used to repair other planes, which is a good thing. So ends this episode. Remember, always do your checklist, and flying in machines and conditions you can handle.

Published in: on August 3, 2012 at 3:55 pm  Comments (1)  
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Automatic Gratuity?

A few days ago, while traveling through the Miami Airport, I encountered something very interesting in terms of a dining experience and a lesson in the English language. Take a close look at the following bill for lunch:

Automatic gratuity of 18%.

That’s right, they automatically included an 18% gratuity. If you read the note at the end, you see that if you want it taken off, “please ask for one of our managers.” I appreciate the restaurant doing the math for me. That’s a convenience. However, AUTOMATICALLY including a gratuity on my bill? DON’T YOU DARE. And do NOT FORCE me to ask for a manager to change it. This is slimy behavior. I’ve seen calculations for various tipping levels on the bottom of checks, but NEVER was it automatically included. THIS IS BOVINE FECES. Don’t play games, guilt trips, and other nonsense. Grow up and run your business properly. A gratuity is NOT automatic. It’s something considered and then applied. Corrupt your morals if you like but stay away from my language. Thank you.

Published in: on August 2, 2012 at 2:19 pm  Comments (2)  
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