European Stars and Stripes (Newspaper) - September 13, 1985, Darmstadt, Hesse                                A child s View of restaurant dining t he children in one of Rachel Bell s fourth Grade classes at the Dalton school in Newyork wanted to know what do you do if the dish you ordered is Well made but you jus think that kind of Lood is Yucky so their guest lecturer Bryan Miller the new York Homes s restaurant critic told them going to explain Many of the finer Points of reviewing restaurants. That was in april. Soon after the teacher sent the results of the students own forays into restaurants of ,.- their Choice and their subsequent critiques. As the following excerpts show a child a Eye View of the restaurant scene is imaginative. Cheese in t smooth it s As cheesy As  a japanese chel Cooks As last As rabbits  Chicken legs t � v win t bite size they Are the size of very Small scoops a Jot tee  v the he Lewk of food made from scratch is of imperfection i could Tell the ice Cream was made in the vhf restaurant because it had chunks of ice in it one child a observed while another noted that the Tomato sauce is a Kotte Lumpy Prool it la  """5 meanwhile the sign of Good service is waiters and 4 waitresses who know whose food is whose and let f you change your mind while you Are  t even the amenities have their place. One youngster warned. There was no coat Check but a Small open j dose More than made up for  children s pronouncements can be devastatingly act. Said one child ii you Are in the area you might i Antto drop by but Don t come across town ust to eat  said another. As you walk out contented take a Taw mints by the  13,1885 a wonderful smell when i walked into the restaurant. I smelled a wonderful smell. I won t sure what it was but it Suo did smell  Elizabeth Schwartz a touch of elegiac the restaurant is located in a rather Dingy Block but once you step inside you Start to feel different. There is no music but there is a touch of elegance in the air. Most of the customers Are senior citizens that want to socialize so the place can be rather  Rena an ooh wok my tote Budt up the Oshlo Tashi was very Good for an appetizer and woke my taste buds up with its Salty shredded fish and spinach with soy sauce. I Hdldn l like the vegetables because i tasted Loo much sauce but not enough vegetables. On the other hand i never  James Warner from tender to Mich the menu consisted of 91 percent seafood 3 percent Steak 3 percent Chicken and 3 percent italian food. The lobster he a variety of textures from tender to Mush. Nothing had a  Nyanin Martin Rocky in some placet i ordered veal Parma Lana with Spaghetti. It was the Correct temperature. The meat sauce on the Spaghetti was too watery. The veal was Rocky in some places. The sauce had much More meat than the sauce on the Spaghetti did. The cheese tasted Good but it stretched like  Richard fein with room to Cut the food is arranged nicely on your p