Cory Joseph Sightings?

[Friend Of Tubby]

I was watching the game next to one of the assistants and Cory and Devoe came down several times and we're always smiling and laughing and no doubt they look like they have a great releationship. They didn't seem all that interested in the football game, but we're enjoying the atmosphere. Esposito and Tubby came down later but just missed the Joseph brothers, Rodney, and Cobbs who all left early in the fourth. Everything I saw and heard sounds real good for MN but far from a lock, I think Texas and UConn remain the biggest competition. Mom Joseph really wants the brothers to play together.

Thanks for your 411.

 

[Jim V2]

Yeah, I admit I don't know what is up with the reservations thing. Then again, I'm not the one who calls, so, who knows? But I have heard the same thing from everybody in my family that has eaten there, so I'll keep plugging away until I get there. My mom and my sister are what you might consider "foodies," (my sister attended the French Culinary Institute in NYC) so they keep up with what's happening in terms of the food scene.

I really liked Brasa. Probably a better place for a recruit because, like you said, it's BBQ (which most college age kids like) and it's a less formal place. A place like Alma definitely sounds a little more upscale and for the more mature diner.

As an aside, I like the Market a lot as well and I used to frequent Rudolphs when I was younger. But I haven't been there in a long time. Is it still as good as it used to be?

I haven't been to either in decades, so am not the right person to ask. But the people I know in the generation younger than me say its still good (although they weren't there 20 years ago.)

I preferred market's ribs to Rudolph's, but liked Rudolph's ambiance better. Having said that , as a college age guy, I'd have been thrilled to be treated to dinner at either place.

I'd be considered a foodie too, although I won't go into details. But if your mom and sister really appreciate good cooking, (and they haven't done it and are willing to spend the money), they should call Vincent (at Vincent's Restaurant) and reserve a night at the chef's table. And if they know their wine, they can bring some good stuff and thell Vincent what they're bringing, and he'll cook to match. ANd periodically join them to taste the wine. THis is a pretty good time of year to do it, too. Vincent spends some of the summer in France, and comes back with good ideas to try, plus there's lots of good raw materials available this time of year.