TCD

Anyone been here yet? If so, please share your thoughts/impressions/opinions.

At this point I plan to attend, but may be a late stratch due to work-related obligation -- unfortunately will not know that until Monday. I'll call Lou as early as I know on Monday if I will be dropping out.

At this point I plan to attend, but may be a late stratch due to work-related obligation -- unfortunately will not know that until Monday. I'll call Lou as early as I know on Monday if I will be dropping out.

I agree. However, I would add that the quality of the food and service at Beacon has slipped over the past two years to the point that I no longer recommend it. JUdson Grill is a good option in the area -- not as straight forward meat-and-potatoes as Beacon but not overly fussy cusine with many meat/game choices.

I'm a maybe.

Was recently at La Genouille for a closing dinner -- absolutely mundane. Service and ambiance (second and third floor) was nice enough but the food was simply boring. Of course, this may be the host's fault and not the establishment but I was also recently at a similar celebratory event at (the much maligned) La Cote Basque and LCB for the same type of event offerred much more flair in the cuisine and more polished service.

That's good to hear as the counter staff in its pre-restaurant days was less than friendly on several ocassions.

Sergeantsville Inn, Sergeantsville -- not the most exciting preparations, but it does offer a very wide selection of game -- large portions as reasonable prices Other places, but need to confirm if venison is on the menu: Harvest Moon Inn, Ringoes Stage Left, New Brunswick

Haven't been to RM, but I dined at Oceana two weeks ago and it is still going strong.

I've been there a couple of times and found the food very so-so; certainly a step-up from most pizzerias but nothing worth driving out of the way for. I discussed the mention of Angelo's on the board to The Critical Spouse who seems to remember our few stops there in better detail than I. Angelo's should be praised for excellent sauteed calamari in mild or hot gravy and wood burning oven pizzas (although the gravy used is a little on the sweet side). The chicken entrees and other dinners are generally good. Pasta dishes are to be avoided as notwithstanding requests for al dente the texture is almost mushy.

Saddle River Inn is one of the most overrated restaurants in the state in my experience -- the cuisine is fine (although uninspired), but I have found the service, generally, to be rude. Ah Serenade. I WILL comment. Two-star food at four-star prices. Heavy, greasy and unsophisticated as compared to places like The Ryland Inn and Stage House. James is a pretender with a big chip on his shoulder and speaks poorly of his competitors. Nancy does a very nice job with the front of the house.

Tasty and consistent, but menu doesn't change much and has gotten very touristy in an Epcot Center way. Broad selection of Greek wines, a good number of which turn out to be good (and reasonably priced) quaffers.

I've been there a couple of times and found the food very so-so; certainly a step-up from most pizzerias but nothing worth driving out of the way for.

As Rosie points out, an unlicensed establishment cannot charge a corkage, set up or similar fee for BYO. Decent glassware is not all that expensive from restaurant supply wholesalers. Acceptable glassware doesn't need to be Riedel. At a minimum, what is needed are white and red wine glasses that have a decent sized bowl to allow for aeration of wine. Unfortunately, many BYOs (and ABC-licensed restaurants) don't even offer that.

I have reviewed several income statements and business plans for both BYO and licensed restaurants. The payments associated with the acquisition of the ABC license (principal and interest) often result in the compariable BYO having a higher profit margin during the period that the acquisition financing remains outstanding. Once the financing has repaid, however, the licensed restaurant seems to enjoy a greater return (and also has an asset that can be sold with or seperate from the business).