The grill should not be used until the new grease pan assembly and the gas tank have been installed correctly. Remedy: Consumers should immediately stop using the grill and call Fiesta Gas Grills to obtain a free replacement grease pan assembly and instructions for installing the part and the gas tank. Sold at: Various home centers and retailers nationwide from November 2006 through June 2008 for between $400 and $500 in the United States and from November 2006 through May 2009 for between $400 and $600 in Canada. The model and serial numbers are printed on a rating plate label on the rear of the grill. "Blue Ember" is printed on the grill's hood. The cabinet style grill has two doors and is silver and black or silver and gray. Incidents/Injuries: Fiesta has received 161 reports of grill fires, resulting in nine injuries, including two incidents of major burns on different parts of the body, six incidents of minor burns, and an incident involving temporary hearing loss.ĭescription: This recall involves Blue Ember liquid propane (LP) outdoor grills with model and serial numbers listed below. Hazard: The hose of the gas tank can get too close to the firebox and be exposed to heat, posing a fire hazard to consumers. Manufacturers: Unisplendor Corp., of China and Keesung Corp., of China Importer: Fiesta Gas Grills, of Dickson, Tenn. Units: About 88,000 units in the United States (This recall was first announced in Oct. It is illegal to resell or attempt to resell a recalled consumer product. Consumers should stop using recalled products immediately unless otherwise instructed. Consumer Product Safety Commission and Health Canada, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Her latest cookbook, Food of the Italian Islands, is available now.WASHINGTON, D.C. Katie Parla is a Rome-based food and beverage journalist, culinary guide, and New York Times best-selling cookbook author. Bring a healthy dose of empathy and patience to every meal.Įater updates this list quarterly to make sure it reflects the ever-changing dining scene in Rome. At some places you may need to call to reserve a table, but be aware many restaurants are still experiencing serious staffing issues and may not have the personnel to consistently pick up the phone. That means you should book your meals as early as possible, a process made easier by restaurants increasingly adopting online booking systems. The city is emerging from the busiest low season yet and bracing for what promises to be record tourism in the coming high season. South of the centro, in an industrial-chic space by the Tiber River, Latta Fermenti e Miscele attracts a younger, budget-conscious crowd of cocktail, craft beer, and natural wine drinkers.Īcross the city, Rome’s winter temps are giving way to spring weather, which is bringing favas and peas along with it. Meanwhile, cocktail aficionados will find a dynamic bar scene with a view of the Colosseum at the Court, Matteo Zed’s celebrated outdoor terrace in the Palazzo Manfredi, with prices to match the five-star hotel bar location. The new Cesare al Pellegrino serves a tight menu of comforting classics and only opens at lunch for now. In huge news for diners in central Rome, old-school trattoria Settimio al Pellegrino, which closed last year, has been reincarnated by the team at Cesare al Casaletto (also on this list). While some do offer online booking, you’ll have to try your luck by phone elsewhere, including at places so understaffed they aren’t even able to answer the phone some days calling at the very beginning or end of service is your best bet. Consider booking a month ahead for sought-after spots. Travelers tend to plan their dining itineraries far in advance, meaning last minute reservations are difficult. There are also plenty of international flavors offering a break from the pecorino Romano- and guanciale-laden Roman classics. Their ranks are bolstered by a number of neo-trattorias that take a fresh approach to the classics - just one way young chefs are nudging tradition forward in the Italian capital. Generational trattorias serve a delicious (if predictable) litany of specialties such as cacio e pepe, carbonara, roasted lamb, and assorted offal. Roman cuisine is defined by a unique set of ingredients, techniques, and dishes that set it apart from the food of all other Italian cities.
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