When I test drove last week, they had 4-5 997s and all but one were supposedly sold. I was told that I could order to spec and have an S in Nov if I wanted - alas, I think I am going to have to wait for either a turbo, GT3, or one of the cabs.

 

The 2 initial cars are not supposed to be sold by the dealers until the end of this month.

 

I agree with others that 996 owners are not going to run out to replace their cars since it is not that much different. The normal person purchasing a 911 will obviously buy one since it is the newest model. So I think the sales will reflect what the normal 911 sales would have been this year. I don't see them selling many more then they would have with a tweaked 996 as a 2005 model.


I saw the interior in person and it is okay... Steering wheel and shifter suck IMO.

 

only if u don't know how to take care of ur car. for example, when getting in & out of ur car if u ''sit'' on the side of the seat first u can eventually wear it out in less than few hundred miles.

drive a Porsche, gotta be ****!

 

My dealer sold both his S and non S, next order due in Oct.

 

oops

 

One Of the dealers in my area had 3 for sale last week and syill two for sale yesterday when I drove by to check. I am not ready to lay out the extra cash as yet...and I love my cab.

 

I have used the following technique for years on my 991s and when I sell the car , the seat bottom bolster has NO wear or wrinkles on the door side : I place my extended left arm on the door sill as a brace and settle into the seat w/o my rear end ever touching the bolster. Same thing when exiting. It's automatic , now. Works perfectly. I'm convinced this alone is why when people see my 911s, they always say they look brand new . ( or because I'm 6 ft and 142 lbs, I'm not squishing the seat like Play - Doh)

 

With all the options I would want the car spec'd out over $90 grand. That's ridiculous....an equivalently equipped 996 c2 would've been less than $80. These cars are by no means limited production....I just think they're going to depreciate like rocks.

 

You need help, boy.

 

There's a fairly new one less than a mile from my house, on University Avenue in Palo Alto , we eat there maybe once a month if we can get there before 4:30 pm to avoid the 1 to 2 hr waits. In fact, we out almost every night, even with two elementary school aged kids. My wife's a terrible cook. She has never cooked a meal from scratch ONCE in her life. Reheating leftovers or putting a frozen pizza in the oven is the best she can do. She draws a blank when our kids ask if she can make tacos - I don't think she's ever touched raw meat (except for sashimi) , LOL.
We both eat pretty much anything we want and stay thin. She's 5'8" and 110 lbs and still got "carded" up to a few years ago. We're both lighter than we were in high school 27-30 years ago. I work out a few times a month , she doesn't so as to avoid losing weight .

 

What is the big deal with that Cheeseball Factory? It's no exageration to say there's often a line of people waiting for a table and the place is huge. And University Ave has quite a selection of decent restaurants.

 

The 997 looks like all previous 911's particularly the 993. If marginal performance gains are the selling point, then Porsche is going to have to rely on its hard core enthusiast to buy this car.

The general public will not view this car with any distinction. It is vanilla Porsche. The 996 was a step beyond what Porsche had done before and it got the public's attention. The 997 is back to the way it was and many Porschephiles are very happy.

Unfortunately the regular buyer on the street is going to view it differently and it will not translate to robust sales. The car will depreciate substantially and Porsche probably will accelerate the introduction of the 998 which is rumored to be a complete makeover.

 

The food there is just OK. The concept is they copy " signature " dishes from name restaurants using more mundane ingredients . Kids like it because of the " show " and the dessert.
I remember eating at the one and only first one in Bev Hills my senior year in college in late 70s. The family has cashed in the concept for sure . Just don't look at the size of the son who is the spokesperson now - previews how some would look eating their namesake dessert often .
My suggestion : La Strada , nearby the CF - owner /chef imports much of his food from his home region . Even has an antique restored manual meat slicer for proscuito since elec ones change it's flavor .

 

(okay, last OT post from me on this thread ... yes, this could have been a PM, but I'm already typing in this text box ...)
Prosciutto! A personal favourite!
Thanks for the recommendation of La Strada.