Curlz

Lou, I was really looking forward to meeting you already, but this post has sealed the deal for me! Maybe YOU can jump-start all of the other business owners on the planet and get them to adopt this mentality? See you on 4/21! Curlz

Sunday is often the day that I'll cook--pots of soup, pork tenderloin, a chicken, etc., and extend an invitation to other single friends to come over and hang. I guess it's the 2004 version of the family dinner on Sunday! Come to think of it, they often leave with leftovers... I also try to do that b/c I once read that a good way to prevent the Sunday blues from creeping up by 10am is to make plans for to do something fun (i.e., dinner or a movie) later in the day so you don't feel like the weekend is over when you still have half of it left. Harder to do now that Sex and the City has ended, of course...sigh. But I still think that Sunday is a day when many people truly take some down time while also getting organized for the week ahead.

Oh, I'm IN, alright!! This sounds terrific, Lou...looking forward to it. Curlz

Our Zen masters are in alignment, Doc. Or something like that... Cheers! I look forward to continuing my education on this thread. Curlz

I've PM'd the details to triscuitfl, but for others who are reading this for their own needs, I highly recommend OME Caterers; they are based in NJ and work the whole state. I've used them for work events large and small, including private brunches and dinners, and I'm constantly thrilled by their creativity, food, service (their employees are the best--across the board) and resources. No, I don't work for them, but I certainly head up their cheerleading squad! Pam Bayvel is at 973-402-1763. Curlz

This brings up an interesting point, Doc...maybe one of the reasons that FG has trouble with mixing cocktails is that he's a cook vs. a baker? Your mention of lab equipment made me think about the idea that people who cook are more creative/free-spirited, etc.--including with their ingredients. Baking is more of a science, requiring (in some cases, or at least at the start) precision measuring--not unlike cocktail creation! Just throwing it out there...what do y'all think? Curlz PS for all of you who bake--this is not meant to start a war. I certainly think that the pastry arts folks are creative!!! It's just different, that's all. PPS to FG--Those of us who live in NJ have no issue buying alcohol on Sundays! If you haven't already started on other mixology projects, cross the river!

I haven't been in a long time, but Tiffany's on Rt22 (JUST off the GSP) in Union (and also now in Morris Plains and Pine Brook, if I remember right) used to have good ribs, and that's one of their selling points, so I assume they still do. Caveat: they do have sauce on them--a sauce that I didn't care for so much at room temp, but greatly enjoyed when it had been cooked on the ribs. Amazing what heat'll do for some flavors!

I'm betting that at C46, it's a VERY good thing! Didn't realize they did dim sum...I think this might require a serious investigation.

ALthough it's been well over a year since my last visit, I have reliable friends who still go to Eccola on a regular basis. My take is that the food was always good, but I walked out every time thinking it was too expensive for what it was. Just my .02!

I knew I liked you, FG...SO happy to see that another foodie doesn't like gin!! To me, it tastes like I'm drinking perfume. And yes, before y'all jump on me for that, I've tried different brands, and, I'm told by serious gin drinkers, good stuff. But BLEAH! Then again, I'm pretty sensitive to perfumes, flowers, smoke, etc.--perhaps it's directly related to those allergies?!? I have an ex-bf who used to love his dirty martinis; I accommodated only b/c he enjoyed watching me make them (hint: they're made ins a SHAKER ), but I wouldn't let him breathe near me while he was drinking one! The good thing for me was that I did learn how to make (according to him) a damn good martini, and I created my own version of a Cosmo that continues to be a favorite. Vodka is indeed a much more versatile ingredient, and the Polish potato variety is usually very smooth. On the vodka and martini note, I'm surprised that nobody has yet mentioned your need to own a (stainless steel) cocktail shaker and/or a ss glass + a glass that fits inside of it---don't know if there's an official name for those, but ask your bartender! Personally, I prefer the official shaker w/built-in strainer, esp b/c I'd be afraid of having the two glasses come apart while I was shaking! I love using the shaker b/c when you fill it with ice + ingredients and shake, the drink comes out COLD--sometimes with little ice flakes floating on it--good for Cosmos and the like. Oh, and are there opinions on keeping gin and vodka in the freezer vs. not? Finally, another recipe for you to try: Last summer, during the heat wave and power outage over the 4th of July, my brother introduced me to Mount Gay (Barbados) rum and ginger ale (he and his friends just refer to it as a Mount Gay and Ginger)--in a tall glass, over lots of ice, and with a squeeze of lime. WHOO HOO! Great summer drink. When I brought a bottle of MG to a party later in the summer, everyone looked at me like I was nuts but after tasting my drink, we went through the whole bottle that night! Give it a shot when the weather heats up and let me know what you think! Curlz PS Hope your mouth is feeling better, but if it isn't, just add a little extra vodka and I bet you won't notice or care!!

Do let us know if he needs extra folks to sample for him!!! Sure looks yummy!

It's funny that you asked this, Kim, b/c when I read my post, I realized that might jump out to some as a possibility. To date, I've never had an issue with any kind of shellfish, 'tho Mom has known for 40+ years that she's allergic. Then again, she's allergic to penicillin and I'm not...who knows? I really do appreciate everyone's feedback and wishes for my good health and can tell you all that I'm feeling 100% fine--as I was last night once I got past that awful hour or so. My bigger issue was wondering if there was something else I should have said/done...I don't often second-guess myself with stuff like this, which is why I was also looking for factual backup. Much appreciated! And to Lou, my apologies/thanks for the laugh re: your ex-wife!!!

I considered just sending this directly to Lou, but am interested in having other owners and some managers weigh in... Tonight I went to a restaurant in NYC that I've been to twice in three weeks; it's in the theater district, is moderately priced, and I've eaten there on two or three other occasions. This evening, within half an hour after finishing my entree (and having JUST walked out of the place), I got very nauseous--so much so that I was actually hoping to puke while out on 8th Avenue so I could go to the B'way show feeling better. Half a bottle of Coke and a few Pepto tablets that we picked up + a visit to the theater restroom, and let's just say that it was out of my system--and by the end of the show, I was feeling fine again. I'm certain it was my entree that made me sick, since my mom and I shared 2 appetizers but she didn't have any of my entree (crab cakes) b/c she's allergic to shellfish. On my ride home, I called the restaurant, asked to speak to a manager, and having prefaced my comments with "I've eaten in your restaurant twice in a few weeks' time and I know that your seafood is popular (they also have a raw bar)," I told her "I thought you should know that I think the crab cakes made me sick tonight." Although the first thing the manager did was say she was "sorry I wasn't feeling well," I thought I detected a bit of attitude in her voice, and then she followed that comment with "But you should know that if it's food poisoning, it couldn't have been from here b/c it takes 24 hours for it to incubate, so it was likely something you ate yesterday." I was so taken aback that I just repeated most of what I had already told her--including the fact that it's very rare for me to get sick from something I've eaten, regardless of how rich/spicy, etc. and that the one other time in my life that an ex and I got sick from something we had eaten, it happened the same way--we shared a dish and within an hour, we were both puking our guts up. I'd also like to say that I never said the words "food poisoning" when I called. Let me be clear: I was NOT looking for any freebies. Had they offered something, I might not even have accepted it--I just wanted to alert them to the fact that something from their restaurant made me sick. Is there a right/wrong here? Should I send an email or call again tomorrow to speak to a different manager? I'm happy to make it clear up front that I'm not looking for reimbursement or a freebie--I just didn't like the response/attitude that I received. I'd also like to know if anyone can validate the "24-hour incubation period" comment. Thanks in advance for your input, y'all...

I was at Iberia Peninsula on Ferry Street last week...they have two rooms and were serving rodizio in both; someone at our table ordered it and he said it was terrific. All I know is that the food kept coming, and coming... And fwiw, I don't know any of them specifically, but there are also lots of churascarias in Kearny. Enjoy!

You've just hit on one of my biggest pet peeves, Menton! Or is it peeve's...?!?

There's one on Rt. 120 in E. Rutherford (off 17, en route to the back end of Giants stadium) and one in Millburn; those are the only two I know of. And fwiw, it's a 'classic' salad bar--basic lettuces/spinach, but they usually have some corn and/or pasta salads + things like chopped liver (!), cottage cheese, beets, etc. Like I said--what I think of in a salad bar... Aside from CB's, I've always liked the salad bar at King's Super Markets, but then I have to buy tuna/turkey to put in it from the deli.

Mrs. Tommy isn't lying, Tommy! 'tho I really don't like Charlie Brown's, when I want a legit salad bar, it's the first place I think of...

NJ gal here...and this past week, I finally made it to Zaytinya. I've emailed Steve with my own praises of the Roasted dates/pistachio cream/OO ice cream, but let me say it again publicly--it's spectacular! It's interesting to read Steve's comments about there being more sugar than he would have preferred, esp since I'm not a big sugar fan--but I loved it. I do want to put a couple of service-related comments out to eG readers/Zaytinya fans, though...having heard about mixed experiences with service, I was really pleased with the folks we encountered from the hosts to barkeeps, to our waitress. She, btw, was very accommodating when we asked her to bring us one of her favorites as we ordered our second batch of mezzes--and that dish, the shrimp in dill and lemon turned out to be one of our favorites of the night! The biggest "HUH?" that I experienced was when I ordered my 2nd () Orange Blossom martini (not the official name--sorry!) at the bar. I was just taken aback when the bartender made it and proceeded to pour it into the same glass I had just used. It was early in the evening (not yet 6pm) and the place wasn't packed (I think there may have been a total of 6-7 people at the bar), so it wasn't that he was so busy he didn't have time to pull (and chill) a fresh glass. Am I nuts, or was that odd? Is this a regular practice in the business? I don't think I've ever encountered it before. I'd love to hear feedback on this one and promise I'll let it drop--esp because I WILL go back!!

I'll second Victoria's...and I've never felt rushed out of there, either. Good selection of teas, too! And in nicer weather (it's coming, it's coming!), they also have outdoor seating.

Milt, I can't help w/NJ Tpk recommendations, but I have to tell you about a restaurant in Atlanta...if you have the opportunity, go to The Food Studio!!! Had an absolutely stellar meal there thanks to the recommendation of some other eGulleteers when I went down there on business recently. Have a good trip!

Happy to report that almost every Costco I've ever been in sells this--although they have changed the packaging from the wine bottle shape to a shorter/stouter bottle--same great dressing, though! Oh, and it's only sold in a 2-pack...you always have a backup that way!!

My one and only visit to Greasy Tony's was on the night of my graduation ('87) after a major bar crawl with roommates and friends--as I recall, it was somewher around 1:30am. They sold the place only a few years later to make room for the new highrise dorm/retail that's now on the corner of Easton Ave and Somerset, and I've heard rumors that he's now open somewhere in/near Vegas! I can't say I remember the food (probably a good thing!), but I certainly do remember the guy in his wheelchair (he may have been Tony) taking our order and putting up with a place full of drunk college students! I assure you that the grease trucks do remain in the lot on College Ave, and that college students have NOT become more discriminating about their eating habits. I now work at RU--trust me!

"I like it very much, and it has a very fine wine list. The service is good and it is quiet." This from a VERY discriminating co-worker of mine who lives in Randolph. He then told me that the restaurant makes the best pepper-crusted tuna he's ever had anywhere. Just thought you'd like to hear that, Lou! I'm really looking forward to finally getting there, even if I do have to wait until April...

Hehe...as usual, Tommy, you made me laugh! SO true about the Hoboken bars/pizza visits! Benny Tudino's is definitely on Washington, but I think it's 7 Star that Scott is thinking of...maybe around 4th and that park? A full pizza there (yes, once ordered by group of us at about 1am after a bit of a 'crawl') is literally the size of a manhole cover--maybe even bigger. As for Suvio's, when I worked in Morristown (over 10 years ago), it was on Washington Street just a few blocks down the hill from the courthouse. And it really was tasty.

So I said to myself, "Self, on a rainy/sleety/snowy night, what would hit the spot better than a nice bowl of Pho?" The only problem with taking newbies to a restaurant that's still newish (to me) is that I/we end up having stuff I've already tried--but do you think I really mind? Nah! After listening to Jim (my songwriter bud) sing {WARNING TO ALL SHERYL CROW FANS...} "All I wanna do is have some PHO" one too many times on the way there, we sat down (at the new tables!) and proceeded to order Cha Gio, the shrimp and lotus root salad, a bowl of Pho Tai for me, and a bowl of the (chicken-based) seafood combo for him. I also got the limeade/club soda--YUM! I was telling Jim things like "the last time I was here we sat there, ordered a bunch of stuff, etc." and then said (honestly) that "Jason and Rachel knew what they were doing, so I basically let them order last time, but now I can't remember what everything was!" It was then that our waiter said the magic words..."Are you a friend of Jason?" THE MAGIC WORDS!!! Heehee I explained that yes, I had been to the restaurant with Rachel and Jason, but that I had also been in once before that. He said "Oh, he sent me the pictures and the web site--it's good!" So I hope he's reading this--another tasty meal at Binh Duong, and another new customer (Jim), although I may disown him for singing "...and we'll have Pho Pho Pho 'til her daddy takes the T-Bird away..." on the ride home. For those who haven't yet been, please be sure to tell them that you know Jason or that you're from eGullet when you go!