Caught my eye: Uriella? Is it really her?

Have you noticed Uriella? Is it really her? What? Who? Yes, of course, Fifi, the lost dog of the Uriella double, who has recently found a home at Henry Cotton's. After all, who wants to go around the world in pigtails all the time? Fifi certainly doesn't, because such a voluminous head of hair is definitely worth a photo shoot. Even if it does look a little tousled. And in view of the fact that dogs and dog owners look more and more alike over the years, I can only agree with Fifi's taste. Uriella fans may forgive me ... The fact that Fifi is in a kind of straitjacket next to the Beau is somewhat irritating. So we might think it's not a dog at all, but a...no, women do a lot of things, but not that. Chandra Kurt [email protected]
Column

Hairdresser phobias from Mike Müller
It is the place of absolute underchallenge: the hairdresser's chair. The magazines are old, the weather has been commented on, and you don't feel like another espresso. A place where a thank you is acknowledged with a thank you: Is the temperature okay? Yes, merci. Thank you. Would you like another espresso? No, thank you. Merci. The coat is put on. Like always? Yes, with pleasure. Thank you. In linguistics, this is called phatic use of language, when no information has actually flowed for a long time, but the conversation is kept going with empty phrases and platitudes. I imagine that in old age, my hairdresser and I will only be able to talk in short snippets, each knowing what the other means and, above all, that nothing is actually meant. That would be a lot less stressful than these formulated sentences with a double thank you. What's more, I'll probably be bald in my old age, which will make a visit to the hairdresser much shorter.
I sometimes do autogenic training to make the most of the underchallenge situation, but the hairdresser, who is just as underchallenged, notices this, asks how I'm feeling and my relaxation is gone. Listening to other people's conversations in the salon is a farce because the other customers also pass the time with phatic snippets of language. Swiss German is particularly rich in short phrases such as "jaa, ja" or long drawn-out "soo". You can also hear these conversations at bus stops or on the streetcar, but nowhere does the urgency of voiced non-communication seem greater than in hairdressing salons. What's more, you can only look straight ahead and you see yourself and the hairdresser, who immediately feels compelled to start a new conversation when you make eye contact. Tomorrow I'm ordering a toupee.
[email protected]
Mike Müller is a performer.
Business lunch

At Domenico's table, the working day becomes Sunday Don't remember his surname, the first name does the trick: Domenico. It's so close to Domenica, which also means Sunday in Italian. Domenico is a Sunday's child: his restaurant is called exactly that ("San Domenico"), everything to do with Sicilian cuisine is sacred to him, because he comes from the largest island in Italy - and is the friendliest landlord in Zurich.
You can check all this yourself. We did too and recommend it: Don't miss the Antipastino rustico alla siciliana (Fr. 19.-). The delicacies on the large plate are almost outrageously good - and nutritious. Domenico doesn't like it when you're hungry.
The main course was an arrosto di vitello with tagliolini (28.50). The sauce could have been a little less runny, but the roast veal tasted excellent, as did the tagliolini, even if I wasn't too keen on the truffle oil. Either the fresh tartufo or none at all.
At lunchtime, there are two menus, from 18.50 to 28.50. That's two courses - you order dessert separately. In this case, Domenico surprised us with zuccotto and cassata. We take off our hats, which we didn't have on for dinner. You can't even get such an excellent zuccotto in Italy anymore, I promise you. No wonder Domenico can prepare this fillet of the Sicilian dessert menu so magically, after all, he knows what goes into it - and what doesn't, and sometimes that's worth a lot more.
It's a shame that you can't try everything on the menu at lunch: ravioli di selvaggina con procini alla crema (Fr. 28.-) would have been just as good as a starter as the filetti di coniglio al Calvados (Fr. 35.-) afterwards.
Instead, we delved into the wine list and found a nice, not too heavy Sicilian. There were also plenty of open wines to choose from. Oh well, it's time to go again. The bill, as you have read, is very pleasant. It's so nice to come back and leave the world outside the door under Tiffany lamps and at pink tablecloths. But you should book in advance.
Carlo Bernasconi
[email protected]
Ristorante San DomenicoStampfenbachstr. 40
8006 Zurich
Tel. 01 362 55 06
www.sandomenico.ch
No parking spaces far and wide
Evaluation

Food .......................4
Drinks ..................4
Operation ................5
Business factor ........4
5=top, 4=very good, 3=o.k., 2=naja, 1=flop