Rachel Perlow

I remember the best huevos rancheros a local bar & grill at college. A recent return trip to the area proved that local joint had been overimproved and hence the food had gone way down hill.

re: Sub Zero Another reason for not getting the Sub Zero was price. As everyone ever doing a kitchen remodel learns, you always go 100% over your initial budget. Our initial budget was pretty generous and almost realistic, so we didn't go over by as much as that, but we had to cut costs somewhere. The fridge just wasn't as important to us as the high-end stove and super quiet, water efficient, dishwasher. (Fat Guy told me their dishwasher is so energy/water efficient it makes more sense to put everything in there and use it every day than to handwash, or even rinse, anything. I'm hoping to follow suit.) I'm also keeping my old microwave (1994) for now - works perfectly, still looks like the ones currently available in stores - so why change it? May I ask how satisfied you are with Expo, so far? And, which Expo did you use? We used the Expo in Union. The Paramus store hadn't yet opened when we began the project. We're pretty satisfied with Expo, other than some of the confusion with deliveries. I think those problems were mostly with the warehouse. I understood the reasons for their insistance of having everything on-site before begining construction. This was all explained to me at one of the pre-constuction meetings. But, when it came to delaying my project because one of the base cabinets wasn't delivered to the warehouse (months ago), and said cabinet had no chance of needing to be installed before the reordered cabinet gets delivered, it seemed ridiculous. A compromise was reached and they are supposed to start tomorrow. I like the fact that they have a project supervisor to act as liaison between the store, the customer, and the actual contractor. My designer and super agreed that the contractor assigned is the best one, that he does excellent work. I like the fact that I didn't have to be my own General Contractor, finding all the right professionals to do the job, even down to applying for the town permits. They also make use of a lock box, so you don't have to be home every single day of the project to let workers in. You pay for this convenience, however, so keep that in mind. If you don't mind doing the leg work and directly dealing with all the necessary workers, inspector appointments, etc., then you can save money by going another way.

Tomato sandwiches on Wonder??? Wouldn't the bread just turn into a gluey paste? You've got to at least use Pepperidge Farm, although I prefer rye or a baguette.

Hmmm. Maybe I can sneak away for a girls night out when Jason's away for an upcoming business trip. Honey, any objections? :batting eyelashes smilie: Or, maybe GT? ('Cause he wasn't as interested in going there as I was.)

So, how was it?

The appliances arrived yesterday. Only damaged item was the refrigerator, big dent on the side, so that's being reordered. The stove is so beautiful. :tears in my eyes smilie: I wish I could use it right away. Paul must have heard about the twin 600 cfm blowers at some eGullet event, but we were mistaken. We actually ordered a single 900 cfm, and that's what arrived yesterday. When I called to double check that that's what we ordered, the designer I spoke to chuckled, "What, are you guys building a commercial kitchen?" I asked him about grease running down the side of my house, and he said that isn't an issue with the better filters used by modern equipment. I hope so, because the blower motor and exterior vent will be on the roof!

And it is usually the case at other restaurants as well, as tasting menus generally include fish (he doesn't eat fin fish except raw in sushi). The menu at Craft also included other things he doesn't care for, namely quail and braised meat. If he were willing to order the same number of courses, do you think it would be reasonable to ask them to make an exception to the whole table only rule? I really don't get that one. Just put an explanation on the menu or have the server say it, that items won't arrive at the table for each diner at the same time. Wouldn't that take care of it? Educate me: Is there some other reason for requiring an entire table order the tasting menu? How about if we offer to sit at two separate tables?

STOP MAKING ME LAUGH OUT LOUD AT WORK!!!

That is about 95% the same as the menu the night we were there. I really wanted that tasting menu. I think I'll have to go with Cabrales and without my husband to ever be able to order a tasting menu. Sniff.

Within 30 miles?! Rosie, you realize that includes Brooklyn & Queens, doesn't it?

When we were at Craft recently, Jason ordered the sirloin (for one, it was big enough for two, with all the side orders we, um, ordered). It came with a marrow bone. I had to ask for a marrow spoon, they didn't have one, but the server brought me a demitasse spoon, worked well enough.

Which is why we've only been there a couple times.

Exactly the same sign I was referring to above.

What a coincidence! Last night, Jason and I went in search of this very location. There is a sign on River Road in New Milford that says ___ Tavern has White Manna burgers. We stopped there specifically to compare them to the place in Hackensack. However, the bar & grill in question is completely closed, so it is now irrelevant. Interesting to note that they spelled the Manna on the sign with two n's. The White Mana in Hackensack is spelled with 1 N. According to yp.yahoo, the White Mana in Jersey City is also spelled with 1 N, but I thought it was spelled with two. Does anyone know the real story?

I don't like most wines or brandy. But I like Sangria. I've mentioned it before that I just don't drink that much in general, but I can easily get drunk on Sangria!

Marva's Southern Cuisine 1287 Teaneck Rd,Teaneck,NJ 07666 Phone: (201) 837-9080 They have pretty good fried chicken, in addition to other southern/soul foods. Good home cooking. It is mostly take-out, but there are about four tables inside and I think they set up tables out front in good weather.

I thought we'd already covered all that!

Just reopened after changing ownership and a major renovation. We just stopped in for some dessert (pie). Not outstanding, but its still good to have a local diner! We'll post more after visiting for a meal.

Yoohoo

FYI - the chicken was good too!

I forgot to mention this in previous posts: Their Macaroni & Cheese was really good too!

I thought I'd bring this thread back to the top due to our upcoming eGullet dinner at Mie Thai.

Has anyone else gotten to this place yet?

I had the most delicious dish at dim sum todat at Silver Pond in Fort Lee. It is scallops with black bean sauce. The scallops were obviously live right before being cooked. They have all the coral & stuff still attached, and the main muscle so sweet. It was very busy as usual, but maybe even a little more so due to Father's Day. If you haven't been it's worth the trip. Get there before noon on the weekends.

We stopped there on Friday night. 40 minute wait so we left. Another time then. Do they take reservations? Oh, and no one has answered my other question... What were they supposed to have "the best of"?