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Bye-bye, Blue. I’ll miss you.

I am extremely disappointed that JetBlue is closing it’s AUS-SFO route. I understand why (Virgin American started that route six months ago, and LUV started an Austin-San Jose route around the same time, in addition to their already existing AUS-OAK route — which, to be fair, is better for me when going home for visits, anyway), but it still makes me sad.

I flew that route on average of about ten times per year over the past few years, and it was at the heart of the value I got from my True Blue membership. Without that route, it’s actually more useful for me to switch my primary domestic airline for my most frequent locations (Bay Area, Orlando, Tampa, etc.) to Southwest, with the ever-present United (NYC, etc.) as the back-up, because those end up being points that I’ll actually use.

I liked that I got to feel like part of my relationship with JetBlue was continuing, even after all these years of no longer working for the company, and I am very sad that this one route change has the unfortunate side effect of rather fundamentally shifting our relationship from this point forward.

This meal got a 3-out-of-4. The octopus salad was delicious. The fresh lemon was the perfect balance to the olive oil, and the chilled octopus was not chewy at all — which is hard to do. The tomato soup was absolutely scrumptious, tart, acidic and delightfully balanced with the basil. The bread was almost more like naan than any other Italian bread I’ve seen, and the thinnest parts toasted up really well, and were great with the soup. That really just leaves the ossobuco, which was prepared very well (technically-speaking), but which has finally just led me to the inevitable conclusion that I am not a fan. I don’t like my red meat slow cooked (for the most part), because I don’t like it much past “rare.” And one of the reasons that red meat isn’t my favorite, is because it’s too heavy. Though, I will also add that the rice underneath it was delicious and cooked to perfection.
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This meal got a 3-out-of-4. The octopus salad was delicious. The fresh lemon was the perfect balance to the olive oil, and the chilled octopus was not chewy at all — which is hard to do. The tomato soup was absolutely scrumptious, tart, acidic and delightfully balanced with the basil. The bread was almost more like naan than any other Italian bread I’ve seen, and the thinnest parts toasted up really well, and were great with the soup. That really just leaves the ossobuco, which was prepared very well (technically-speaking), but which has finally just led me to the inevitable conclusion that I am not a fan. I don’t like my red meat slow cooked (for the most part), because I don’t like it much past “rare.” And one of the reasons that red meat isn’t my favorite, is because it’s too heavy. Though, I will also add that the rice underneath it was delicious and cooked to perfection.
Zoom Info
This meal got a 3-out-of-4. The octopus salad was delicious. The fresh lemon was the perfect balance to the olive oil, and the chilled octopus was not chewy at all — which is hard to do. The tomato soup was absolutely scrumptious, tart, acidic and delightfully balanced with the basil. The bread was almost more like naan than any other Italian bread I’ve seen, and the thinnest parts toasted up really well, and were great with the soup. That really just leaves the ossobuco, which was prepared very well (technically-speaking), but which has finally just led me to the inevitable conclusion that I am not a fan. I don’t like my red meat slow cooked (for the most part), because I don’t like it much past “rare.” And one of the reasons that red meat isn’t my favorite, is because it’s too heavy. Though, I will also add that the rice underneath it was delicious and cooked to perfection.
Zoom Info
This meal got a 3-out-of-4. The octopus salad was delicious. The fresh lemon was the perfect balance to the olive oil, and the chilled octopus was not chewy at all — which is hard to do. The tomato soup was absolutely scrumptious, tart, acidic and delightfully balanced with the basil. The bread was almost more like naan than any other Italian bread I’ve seen, and the thinnest parts toasted up really well, and were great with the soup. That really just leaves the ossobuco, which was prepared very well (technically-speaking), but which has finally just led me to the inevitable conclusion that I am not a fan. I don’t like my red meat slow cooked (for the most part), because I don’t like it much past “rare.” And one of the reasons that red meat isn’t my favorite, is because it’s too heavy. Though, I will also add that the rice underneath it was delicious and cooked to perfection.
Zoom Info
This meal got a 3-out-of-4. The octopus salad was delicious. The fresh lemon was the perfect balance to the olive oil, and the chilled octopus was not chewy at all — which is hard to do. The tomato soup was absolutely scrumptious, tart, acidic and delightfully balanced with the basil. The bread was almost more like naan than any other Italian bread I’ve seen, and the thinnest parts toasted up really well, and were great with the soup. That really just leaves the ossobuco, which was prepared very well (technically-speaking), but which has finally just led me to the inevitable conclusion that I am not a fan. I don’t like my red meat slow cooked (for the most part), because I don’t like it much past “rare.” And one of the reasons that red meat isn’t my favorite, is because it’s too heavy. Though, I will also add that the rice underneath it was delicious and cooked to perfection.
Zoom Info

This meal got a 3-out-of-4. The octopus salad was delicious. The fresh lemon was the perfect balance to the olive oil, and the chilled octopus was not chewy at all — which is hard to do. The tomato soup was absolutely scrumptious, tart, acidic and delightfully balanced with the basil. The bread was almost more like naan than any other Italian bread I’ve seen, and the thinnest parts toasted up really well, and were great with the soup. That really just leaves the ossobuco, which was prepared very well (technically-speaking), but which has finally just led me to the inevitable conclusion that I am not a fan. I don’t like my red meat slow cooked (for the most part), because I don’t like it much past “rare.” And one of the reasons that red meat isn’t my favorite, is because it’s too heavy. Though, I will also add that the rice underneath it was delicious and cooked to perfection.

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