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I suggest you just let Starbucks drift into the oblivion of poorly managed brands and go: http://www.payard.com or visit: http://www.lamaisonduchocolat.us/us/en/commerce
Enjoy

French Macarons at Starbucks? This is one brand with a serious identity crisis, or is it inferiority complex? As this company careens from one desperate culinary hat trick to another, I am less and less inclined to cross their threshold. Add this new misstep to its dismal advertising and well, I suspect, the smart money will be shorting the stock, while consumers find their coffee elsewhere. (I do.)

As for Ms. Lee, my question is, would you'd find the sugary treats so special if they were as common as donuts? My unsolicited advice: get your fix at La Maison du Chocolat—the real thing in New York and, I believe, they're also available online.

Joe, I apologize about getting the name wrong. Inexcusable. Saying this, I think your piece will do wonders for Lan Sheng

DiSefano's review suggests, although doesn't come out and say it, that Lan Sheng is a worthy alternative to Wu Liang Ye and Szechuan Gourmet. What's more his pictures certainly whet the appetite. Me? I've eaten at Szechuan Gourmet more than a dozen times and I've eaten at Wu Lian Ye at least twice a month since they first opened and have never been disappointed. As for Lan Sheng, I've eaten there twice and eaten everything Mr. DiSefano mentioned but the San jiao xia ren, or baby shrimp with three peppers. (I will try it on the next occasion.) Which is to say, there will be a next occasion, but here's the disclaimer: I go when Szechuan Gourmet is packed and there's a wait.

The challenge Lan Sheng faces is to be consistently good and on this matter I can't comment since on both occasions I've dined there, there were at most three tables taken. I believe that for Lan Sheng to truly compete with Wu's and SG, they will have to add many new dishes to the familiar Szechuan repertoire, while, at the same time, prepare traditional dishes such as Ma Po Tofu or Tan Tan Mien with the same degree of taste and nuance that distinguish Wu and SG. T

My principle criticism of DiSefano's review is that he fetishizes the "heat." This is unnecessary as it is this quality that brings most people to a Szechuan restaurant in the first place. To mention heat in this context is as unnecessary as remarking that fashion models seldom make for interesting conversationalists. I recommend that DiSefano refrain from phrases such as "crazy good" or, "crazy spicy, and offer a more nuance description of the tastes and sensations different dishes offered.

In closing I'm delighted with Lan Sheng because it I believe it will compel both Wu and SG to fight hard to maintain their customers' loyalties. With dishes such as Chengdu style spicy yellow croaker and their excellent Tan Tan Mien, Lan Sheng has proven itself a real contender. Let's hope they can keep up the quality, once they have to perform to a full house, full of hungry, expectant and discriminating fans of the cuisine.