Rachel Perlow

Actually, the restaurant is Xaviars at Piermont, without the apostrophe. Peter Kelly took the time to answer my email, here's part of his response:

That is weird. They spell the restaurant with an a, but his name with an e? I'm going to email Kelly.

Where did she spell it wrong (besides the apostrophe)?

I think there's some confusion. In the sign it is spelled w/out the apostrophe, the text on the website uses the apostrophe. I was going by Pat Mack's article (linked in my first post).

I counted at least 5, but they looked like tiny shot glasses.

Xaviars not Xaviar's. I think, I haven't seen the paper. The one with the apostrophe is spelled with an e.

I think that Pizza place is just under new management or ownership because there was a slice place in that same location previously.

Well they didn't have any other Proseccos that I could find. I thought that was a pretty standard price for Zardetto, but we didn't get any because I prefer Nino Franco and still have a couple bottles.

From Mamster's Thai Omelet article in TDG: "The first time I ordered phad Thai in a restaurant in Thailand, for example, the waiter set down what looked like an omelet. It was -- an omelet loaded with phad Thai. Balk at this if you must, but it was delicious. (Of course, I'd eat phad Thai wrapped in pretty much anything.)"

According to Table Hopping with Rosie, Enhance closed in February. Sad to see it go, but I didn't think Millburn was a two Thai restaurants town.

According to Table Hopping, Emerald closed in March. I can't say I'm surprised. Although the food was good when I went there, I never saw it busy.

Read on Table Hopping with Rosie 5/28 that Ocean King in Livingston has closed. It was an excellent and very busy dim sum restaurant when we lived in the area. Had anyone been going lately? Did their clientelle drop off suddenly in the past few months or has it been a more gradual decline?

Um, "fake credit cards"? Doesn't asking to have a complimentary course be put on your bill raise flags that you are a critic? Who else would ask to pay for something they didn't order?

Currently $8.50 at Total Wines.

I tend to tidy up before cooking, there is a bit of a clutter shown in those pics. I've used the peninsula for pastry, the counter top is Silestone (aka man-made granite). Anyone need the marble pastry slab I don't need anymore? The Kitchen-Aid is perfectly situated there in the corner. It is the kind where the bowl goes up & down, not the (hmm, what's the right word?) head, so it doesn't have to be moved to be used. We cook together occasionally, but not frequently. When we do, the prep work gets done by the peninsula while someone is at the stove. And there's countertop on both sides of the double sink as well.

Fixed, thanks Paul.

After reading the Xaviar's in Yonkers thread in the NY forum, I wanted to post about this here, too. Here's a link to an article by Pat Mack of The Record, Names are too close for comfort. About how a new Italian/Continental with the usual dishes has opened in West Paterson, it is called Xavier's and is owned by Tito Xavier Freire. It is not at all related to Peter Xaviar Kelly's Xaviars in Piermont, late of Garrison, and possibly upcoming in Yonkers. So, has anyone been to Xavier's? How do we feel about an Italian joint being named similarly* to a celebrated establishment? * The article points out that Peter Kelly can't really do anything about it because the names are spelled differently and they are in different states, and it is the new guys name, too.

We have dined in the past with a (different) reviewer, and I think one of the things that helps him know if the service is per usual is us. That is, he sometimes takes us to places that we have suggested to him to review. We've been there, we already know what the service and food is like. If they changed their modus operandi we'd be able to tell him. Do you ever do anything similar, Tom?

More info on the pics, they are cinematic lithos by Guy Buffet. Here are links with better images: Sushi Chef Les Chickens

They are faucets for filling pots so that you don't have to struggle back and forth between sink and stove. Could someone please suggest an answer back to my mother about the pot filler? She says, "sure, but don't you still have to get the pot back to the sink to drain the water?" (assuming pasta or blanching veggies, not stock) I say I usually use a pasta scoop for the pasta and wait for the water to cool before bringing it back to the sink, and it is lighter because pasta absorbs some of the water. I'm glad we got the pot filler, but that bit of nit picking aggrevates me and I want a better come back. Also, ACK! Someday when I actually get organized (ha ha) I'll take more pics and include the poodles. Edit: Another thing, the hand on the cabinet door(s) to the left of the stove bangs into the wall slightly, suggestions for covering up current dent (about a 1/4" mark) and preventing future ones? PS - we did get some $ back from EXPO for all the hassles.

Yeah, mapquest doesn't seem to know where China 46 is located. Officially, their address is 88 Rt 46 West, Ridgefield, NJ. It is just west of the Grand Avenue exit on 46. Directions From the south: Take the NJ Tpke towards the GWB, after exit 18W, bare right at the 46 E/W division and get onto 46 East. You will see a movie theatre sign and then China 46 on your left (the opposite side of the highway), make a U-turn at the Grand Avenue exit and stay to the right. The second driveway (very quick succession) is China 46. It is in front of a Days Inn that is still being renovated. If you are coming from NYC, take the GWB to 46 West. China 46 is immediately after the Grand Ave exit. Here are the two pertinant threads about the dinner there last year: The Second NJ eGullet Dinner Wrap-up of NJ eGullet dinner at China 46

So it sounds like you'll be one big table. If tommy's going, then I won't worry about someone pointing out the yummy things to order. As I said before, our party is out in Brooklyn during the afternoon. We could attend, but I doubt we'll be up for a banquet. However, the last time this part of the family threw a party, it was so crowded and with blah food, that we left early and went to Craft. Therefore, we reserve the right to show up unexpectedly. Also, last time we were there, Cecil said we didn't need to set a menu ahead of time for under 25 people, but it would be good to call a day or two ahead so they can set the tables aside. I recommend people bring cash to pay figuring $25-40 pp, and BYOB. I've changed the sub-head, but don't think it's necessary to pin the thread, people tend to not see pinned threads.

I think you should stick with 6 PM, as the last time we were there for about 3 hours and some people have a distance to drive. Sorry we won't be able to join you guys. If you are just a large table, you don't need to order the banquet ahead of time. Once we know how many people are actually going, we'll suggest a menu to order.

This discussion of the Zagat guide was moved from the NJ forum.

Did it take the place of Craft Bar or is it next to that or on the other side of Craft proper? Hmm, three restaurants on one street, does he get to build a hotel next?