Rachel Perlow

Point 1 - The Lardo is a pizza topping. Kind of like bacon on the pizza crust. The article didn't say that lard is used to make the crust. Point 2 - The article indicated that the permanently reserved table is for the (four) owners' (seven) children. I thought it was a cute point, but I bet if the house is full and the kids aren't expected, they'd lose their table. I can't imagine in a place that busy an empty table wouldn't be very obvious.

Both "o"s are short, as in "top" or "hot" pronounced the English way (sorry guys, but there it is ). Natural vocal laziness will allow the second "o" to lengthen a little as in "low", but the purists will still complain Now because it's a double-"t" the first syllable is longer, holding the "t" a fraction longer. After all that practice you got on the previous thread, FatGuy (didn't Jinny link to a sound-track on the web somewhere?) you just need to think "risotto" without the "ris". They spell out the name of the restaurant as Ôttô* on the menu, etc. Notice the lines above the o's. Linguistically, this would indicate the long o sound as in note, mote, wrote, not the soft o sound of top and hot. * Note: on Word, the symbol over the o's is a line like a hyphen (-). The eGullet text editor changed that into a carrot (^). I can't figure out how to fix this. But you can see their logo by going to their website. Edit: I posted this before I realized it had become another pronounciation debate. Nevertheless, I still believe the pronounciation is with two long o's and only one t sound (Oh-toe) because in addition to the linquistic mark, that's how I heard it pronouced by the reservationist, hostess and server.

While not commenting on the quality of the food (since I've never been to this place), soup (especially pho) at all the Vietnamese places I have been to is expected to be served to an individual as their main dish. However, if you mention when you place your order that you are planning on sharing it as a soup course, they will be happy to bring out smaller bowls and a ladle to facilitate sharing.

Just in case anyone plans a taste testing trip, remember that the Texas Weiner in Union (across from another Home Depot) is about a mile from Syd's in Millburn.

I was there last night as well. My favorite was definitely the funghi & tellegio. It had a wonderfully rich intense aroma which permeated the restaurant. Jason called it “sex on a plate.” BklynEats: definitely go back to try this one. I agree with 201 about the clam pizza – note to MB: please shuck the clams. Gelati, made in-house by the Pastry Chef, were dense and sweet. I had the Meyer lemon and huckleberry and the orange cinnamon with raisins. I thought Jason’s order of chocolate would be boring, but it was the most un-boring chocolate imaginable. Next time I plan on trying the lemon sorbetto with vanilla gelato. Mmm.

The only places I have been to in the last year that were on my previous list are America, Casa Vasca, Hunan Cottage, La Vecchia Napoli, Kinara, Bennies, Hae Woon Dae and White Manna. I would replace Casa Vasca with Tapas de Espana, Hunan Cottage with China 46, Hae Woon Dae with Koreana. White Manna is irreplaceable.

To get the most out of them, after you have used the pod for flavoring something, like custard, rinse them off dry and whiz up in the food processor with sugar for instant vanilla sugar (sift out any remaining large bits). Or, just store the used beans in sugar for vanilla sugar that takes longer for the flavor to develop and doesn't have any specks.

I think that's the prosciutto-arugula pizza, Fat Guy mentioned in his description with prices.

What's on the plate opposite the caprese? beets?

It's also very spicy. Be sure to make your request with that in mind.

Jason and I stopped in last night and Glen told us that they were to be mentioned in The Record today. We discuss the article in the Record Reviews thread, but here's a link to the article by Victor Sasson, for posterity: Bread Winner. Also, the fruit foccacia is delicious. Bread with juicy pieces of rehydrated dried fruit (white raisins, cherries).

The problem, IMO, with the Hilton Dining Room is that if you are dealing with out-of-towners they won't realize at first that you are taking them to one of the nicest places in NJ, but instead to a hotel restaurant, you know what I mean? If they are locals and know anything about the restaurant scene, it is an excellent choice. Also, what about The Manor?

I believe so. I think we talked about this before, but I searched and can't find it.

Steven -- I might have typed up a Craft menu from several months back onto the board. However, I don't have the time currently to parse through the Craft threads in search of it. From Dinner at Craft, page 4:

I think the biscotti was fig and walnut, but the crunch of the fig seeds was the dominant element. My favorite pasta was the first one, the surprising sweetness of the parsnip chips beautifully offset the saltiness of the Pancetta. I think I was the one who thought that the meat in the pyramids reminded me of pot roast. But only when it was extracated from its casing. As a whole the flavor and texture combined deliciously. Macrosan - the tasting menus must be ordered by the entire table, but I don't recall a minimum number of diners that must be at said table. Did you ask about it? If yes, I wonder what the minimum number of diners at a table is in order to request the tasting menu?

You may be interested to read an earlier thread about Julia's kitchen here.

East made the list. Unbelievable. I mean it's not bad, it's a fun "hip" place, but the sushi is just average. When in the mood for serious Japanese food (omakase, impecable sushi, truly interesting little dishes), we go to Umeya in Cresskill.

I don't rinse, and when I cook on a sheet pan it stays flat.

Sounds like Fresh Fields. Great place, we had my brother's wedding rehearsal dinner there in 1994.

Pretty dresses. Shoes.

10 seats/stools. When they are done eating they'll let you sit down.

So "tank top" would have been a more appropriate description. Thank you.

Excuse me? This may be an article of clothing of which I am unfamiliar, and I have been accused of having a poor sense of humor more than once, but perhaps there are better words to describe what you mean?

My mom made sure there were hard boiled eggs on Friday (my Uncle died on the 25th after a long bout with pancreatic cancer) for after the funeral. We also had a deli platter with the various salads, cookies, fruit. On Sunday some co-workers called wanting to send some food over. They offered to send sloppy joes (the deli kind), figuring they'd be sick of the kosher oven-fried chicken we usually see after funerals, and my mom didn't have the heart to tell them they'd been eating deli all weekend. My dad sent me a doc with "Jewish Death and Mourning Customs" here is the bit about food: Um, we had meat and wine. But now I know why after funeral meals used to be bagels & spreads. For the non-Jews reading along, if you are paying a shivah call (visiting during the week after a death) it is appropriate to bring some food or send something ahead (like a fruit basket, or call the local kosher deli to send a meal, even if your friends aren't kosher), but it is contrary to Jewish custom to send flowers.

Yes and no, respectively. Wait, no reservations for seats, but I called the other day and reserved some ribs.