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).

Provided that the establishment offers a suitable level of quality in each of the categories, I would generally weigh the contributions as follows: Food 50% Service 33% Ambiance 17% What I mean by the foregoing statement is that in order to have an enjoyable dining experience (and for me to consider returning to the restaurant) all three of the categories would have to be at an above average level. Truly outstanding food with poor or rude service is not acceptable. So even though generally the food is almost twice as important as the service under this scheme, poor service will take the restaurant off my list. There are exceptions to every rule, of course, and the foregoing primarily applies with respect to non-hole-in-the-wall places.

Why does there need to be a point beyond critiquing the reviews? Is this your cause-of-the-week?

Haven't been there, but have heard several positive first-hand accounts of dining at the restaurant in the Blake's Hotel.

I lunched at Foliage in August (9th or 10th). Not certain if Chris Staines was in charge at that point. I do know the former one-star chef (who's name escapes me) had left months prior. In any case, I found the menu to be a list of interesting and innovative Med/"European" (their description) cuisine, which was finely executed for the one meal that we had. I thought the service was a little rough however. It was our first meal after flying over, so I'm a little fuzzy on details. Certainly a delight to have as your hotel dining room. The other restaurant in the Mandarin Oriental, The Park, offers an interesting Asian/fusion menu, which is amazing in its diversity and breadth.

NYT reports today that Michael Schenk has left and is being replaced by Cornelius Gallagher, who has worked at Daniel and Bouley (in which capacitiies is unstated). I believe that Schenk was the chef du cuisine under Rick Moonen and was promoted upon Moonen's departure earlier in the year to open RM. Does anyone have a recent report regarding Oceana or know anything of Mr. Gallagher?

I found that Verbena has really dropped off post the Forley/Otsuka wedding. Also friends who dined there at least monthly have stopped going altogether. Too many cooks . . . .

The restaurant may still permit patrons to BYO but with a corkage fee. Would likely still be less expensive than ordering off a wine list.

Gee, how do you think Mr. Reda enforces that kind of dress code? Well dressed patron: "Table for two, please." Mr. Reda: "Sorry, we're currently all filled with suits. If you take off the jacket and tie and your wife changes into a pair of jeans, I can seat you now. Otherwise it's an hour wait."

Yawnnnnnnnnnnnnnnnnnnnnnnnnn.

GR @ 68 RHR Capital Restaurant