steakas

We went to Hemingway’s restaurant this weekend. It was a great experience at a reasonable rate. Most of the stuff on their tasting menu was on the regular "to-order" menu. All in all, our meal was exceptional. If this restaurant were in NJ or NY it’d be a hit; and more expensive… Sorry for the short review but, in short, the place is extraordinary.

I'm sorry but the words "Nicholas" and "horrible" don't fit in the same sentence. Horrible?

Does anyone know why Daniel's on Broadway closed?

steakas - I'm not disputing that I'm in the "extreme" minority about Vics. All I'm saying is that the Pizza didn't do anything for me and I couldn't understand what all the fuss was about. As far as your hypothesis that there is a direct correlation between the age of a restaurant and quality; I'm sorry but I can't agree. Please don't take this the wrong way, but I would appreciate your impressions AFTER you have had a chance to dine there. ← You are very right! It's bad to make assumptions about someplace I've never been to. After I try it I'll then express my opinion. Based on what you said, and given the support herein, I'm in no rush to go there. But 60 years? Sixty years is longer than most of us are living. I'm sorry, but serving a "not good" pizza doesn't keep a place in business for 60 years. Sixty years is a long long time! Dave

bgut1, I agree with you on DeLorenzo's but Vic's cannot be so-so....... 60 years means something! Keep in mind, I've never been there so I cannot justify anything. Vic's has been in business since 1947. A statistic like that is rare. Any other "Vic's People?" Thanks Dave

Somewhere I read a mention of Vic's Italian Restaurant in Bradley Beach, and recall something like "best pizza in NJ." I think I read it in NJ Mag, but I could be wrong. Has anyone been there? If so, how is it? The place is apparently running since 1947, so they must be doing something right. Thanks, :Dave http://vicspizza.com/

Evangelos, I agree with you on Sammy’s & Lorenzo's. I really like Sammy's; their steak is up there but not the overall best. I really like Sammy’s - everything from soup to nuts and especially the Shrimp Scampi. Lorenzo’s is also very good but they have slipped over the years. River Palm Terrace does dry age their porterhouse, T-Bone and strip steak. Their steak is probably the best in the State and very consistent. I personally like the Edgewater location best. RPT’s sides and appetizers never impressed me. I heard they chain opened a seafood restaurant. This makes it their fourth restaurant. I haven't been to RPT in almost 2 years so I hope things haven't slipped and changed. Please give RPT a try and let us know how it was. Best, Dave

How can there be so many pop-up steakhouses comparable to Luger’s? Did another open in Englewood Cliffs? If so, how was it? Thanks…

Good topic... It really made me think.... I must agree with Rich... My last meal would be at 530 Hudson Steet in Trenton. I'd order one Plain and Sausage Pie w/garlic. It'd be completed with a cooler of Yuengling Premium, sitting at my side.

I'd have agreed with you about 8 years ago but I'm afraid this place has jumped the shark. We used to be regulars eating there at least 2-3 times a month but I feel the quality has totally been lacking while the price is rising. ← depressing...

Sam Vera in Marlboro?

The places we've been (in no particular order) Sammy's Peter Luger Chophouse Morton's Roots Ruth's Chris My favorite steak was the Metropolitan Grill in Seattle. What are your suggestions? ← I moved my response b/c I thought this place was more appropriate. In response, tkd7, I've always had consistent steaks at River Palm Terrace in Edgewater. River Palm serves what I think is the best steak at a steakhouse in NJ. I've also had excellent beef at Pete Lorenzo's in Trenton and Strip House in Livingston. My suggestion is you go to John's Market in Scotch Plains and cook your own steak. They are great. Keep in mind that John's boneless steaks are wet aged. Their dry aged bone-in cuts are exceptional. I always wanted to go to the Met. One day. :Dave ps: any good steaks someplace else lately? Anything new?? someone there??? thanks

Yeah, once, impressive ambiance. I’d hate to know their rent.

I called and they said the PH for 2 dry aged 21 days. Me must check it out . tkd7, who does it rank over? Thanks!

hopefully they reworked their wine list sine the time I went. There were very few options under 80 dollars at that time. other than convenience, i see little reason to go to Roots for steak, assuming one has access to NYC, which i assume most people around Summit do. i don't think it compares to even mid-tier NYC steakhouses (S&W, Palm, etc), assuming your tastes lean towards the dry-aged end of the spectrum, as mine do. ← My friends and I have been doing the steakhouse thing for a while, and the best steak I've had was the Porterhouse for Two at Stage Left in New Brunswick. It beat all the steakhouses I've been to. ← I looked at SL's menu and only saw a Wood Grilled Filet Mignon. Is that the steak you're talking about or did you have a strip? Thanks

Thank you for the rec. The place is now on my agenda. What about La Petite France W Front Street? I went there once and they turned me away. Reservations only. Worth it?

Has anyone been to Thyme Square Restaurant on Broad Street in Red Bank? If so how is it? It's always busy. Thanx.

What about Thyme Square Restaurant on Broad Street? Has anyone been there? Thyme was the happening place last Saturday night, long wait, etc.... We walked over to Dish down the stree and had a great meal. I'd like to hear about Thyme. Thanx

MCFoodie, your website is a good thing. It brings back memories of a good ol' website called fat-guy.com. I miss that website. Your website is a good thing, please continue to enhance and update it.

I went to Villa Edwardo last night. It’s actually “Eduardo.” We sat in the main dining room (cap. 100 +/-) and there were about 20 seated. As soon as I was seated, I signaled the manager over and told him to turn on the air conditioning. The air in the room was stagnant and humid, and felt like 90-degrees. He seemed reluctant but turned it on anyway. After about 20 minutes the dining room became more comfortable. The manager kept examining and adjusting the thermostat every time he walked past it. This tells me, he was the owner, and a cheap one at that!! The menu was very generic. Clams casino, calamari, clams oreganata, pasta with clams, chicken scarpiello, chicken/veal/eggplant parm, shrimp scampi, steak pizzaiola, … you get the idea. I thought, “let’s be basic, chicken parm cannot be screwed up.” It was. It tasted like it was cooked twice: chewy, very well done, and utterly tasteless. Even the cheese got hard and slid off the top as I cut it. I could only bring myself to eat 1/2 of the plate. My wife got a flounder special with pasta and vegetables. I tasted it and it was not exciting. Our appetizer of zuppa di clams in white sauce was basic. We ordered no dessert. I couldn’t get out of there fast enough. Two glasses of wine, one appetizer, two meals and a tip ran me $90. It was the worst meal per dollar I’ve had in a very long time. Your basic pizzeria/restaurant would have exceeded this place any day. For that matter, Macaroni Grill or Olive Garden would have been way better too. I hate to bash a place, but Restaurant Villa Eduardo simply sucked. I recommend stay away. I rather would have threw $90 on the bar at Ashes and had a few drinks.

De Lorenzo's Tomato Pies, 530 Hudson St, Trenton, NJ.

Are the poll winners only restaurants that advertize in NJ Monthly? ← NO

I recommend Rats Restaurant if you’ve never been there. Try to get there about an hour before your reservation and walk the grounds before dining. Nice place and great food. http://ratsrestaurant.org/ btw: when dining, the servers come around with some sort of 'bread' which was soooooo gooooood!! I could have eaten it for appetizer, dinner and dessert, and then take some home.

I've been only to Seabra's and Iberia Peninsula. I've been to Iberia at least four times and each time was excellent. Seabra's did nothing for me. http://www.iberiarestaurants.com

I spoke to Gina Fornaro of Sammy's Cider Mill. She indicated only their ribeye steaks are prime and all others meats are top choice. All their beef is dry aged except the filet (which we'd expect). Subsequently, I ate there on Saturday 4/8 and everything was great. The T-Bone steak had a "nutty" dry aged flavor. The grilled lamb chops were excellent and the Shrimp Scampi (as always) stole the show. Their shrimp scampi is really excellent - very garlicky, large and full of flavor. I withdraw my previous comment about their steak being overrated. I cannot say their steak is like Luger's but it is very, very good. I cannot say anything negative about the place. Everything from salad to dessert was great. I cannot wait to return. Sammy’s is really a great restaurant.