Kim WB

It's been nearly a year since my last visit to Craftbar, and while I had another tasty lunch, I was suprised to see how little the menu has changed..indeed, in rereading this thread, I've realized that even the specials are the same. I started w/ the chestnut gnocci, which are fried, and as my son the budding chef said, "t he best tater tots he's ever had". In a puddle of Parmesan sauce with a strong flavor, not a meek after thought. My husband had the chicken soup, which uses a roasted chicken stock, I assume...very dark brown..cola colored. It had a distinctive roasted flavor, which to be honest bordered on burnt..and was underseasoned. Also, the vegetable chunks could not be picked up with a spoon, they were too large..a three inch carrot stick, a large onion wedge...and the noodles were mush. My husband had the pannini with ham and asiago..very good if a bit predictable for my tastes. My son Dillon had the taglitelle, with pancetta and parmesan..most excellent..the pasta here was perfectly textured. I had the braised rabbbit, moist, flavorful meat on the bone, on a bed of white beans, tomatoe and olives..this was a wonderful dish, in part because the accompaniment of the beans was so perfectly seasoned and flavorful..it's apparant that Colicchio et al is not afraid of strong flavors and in my case, the heavy hand with herbs is appreciated. My plate was like something out of a cartoon, wiped clean except for a few scraggly rabbit bones! Dillon chose a dessert that would not have been my first choice, but you gotta let a kid learn on his own. We had the pumpkin icecream sundae, with caramel and pumpkin seeds.. very mild pumpkin flavor, with a mild hint of nutmeg and allspice...and totally ruined by salted pumkin seeds. I am going to start a "keep the savory out of my dessert " movement, and this is totally personal...but icecream and salt is gross. Served with little butter cookies, rich with butter, sugar...and those damn salty seeds! My husband had the Smuttynose, Dillon had ginger beer, and I had the prosecco cocktail with pear. Service was good, but slow. We sat at the bar.

never mind

Did you ever actually meet for an egullet lunch here? I'm taking a work hiatus thru the New Year, and wonder if anyone is interested in a Nov or Dec lunch.

The Inn at the Hawke, in lambertville, is a nice option for lodging, and an above average bar and casual dining spot downstairs. the lambertville House is very lovely as well, and Chimney brook Farm is great, too. I have had guests recently stay in all three places, no complaints, lambertville house is more traditional hotel-y. ..I live in lambertville. I'm not as big a fan of Mignon..No 9 is better. Marsha browns in NH is funky and fun, food just average plus, a bit expensive for what they serve, and they have a private room for a small group, if that applies. go for drinks. La Bonne Auberge in NH is wonderfully romantic, and a short drive away you have the Stockton and Sargeantsville Inns. I was always a fan of Hamilton grill, but have recently had a few misses ..mostly from their summer menu, and I was at the Boathouse next door this week,the fall offerrring look like they are back on track.

what a strange thread...more importantly, what a strange selection of people identified as VIP's

to all of the Soupe du Jour fans....perhaps, a little over creamy...like, pureed foods, with heavy cream added? Granted, with a highly limited menu, you can't try it all..but my four visits all sent me away with the same opinion. well flavored pureed soups with cream, a bit blah....yes, great bread..i should note that at every visit, I WANTED to like it...I respect your opinions, and since it has been two years since a visit, and it is on my wellbeaten path,I will stop in soon.

I'm only going to add, with no intent to flame..as to WHY you would want chicago style pizza when you have NY/NJ tomatoe pies..jsut wondering..

Keep Bayonna on the list.. I recommended it as one of my top 5 meals of a lifetime, and foodie friends just visited last spring and agreeed with my assessment. I was as unimpressed with Peristyle ( service to food to decor) as I ws impressed with Bayonna. edit: OY! more little quote mark thingys to get used to...this was a quote from Olive DC

Actually, I've always thought that you could very easily make the Trillin conversion...I think a travel/food book would be a wonderful project...and, as a side note,I spent years at the River Cafe, as a server, trying to identify you ..every woman of a certain age was suspect, for a while....talk about old time Brooklyn... Forgione, Palmer, Burke...River Cafe circa 1979-89,that was old time Brooklyn!

Doc, I believe that being on the Wine Library list, or the Italian Wine Merchants list, avails you to the earliest notice of many of these dinners. At least, that was the talk of our table last Sunday. Felidia is having the same tasting in early October, FYI, and they mentioned there is room left.

Chef Burke will be on ABC Evening news tomorrow, I think the local early edition, with a pretapped segment on school lunches. Joined, I might add, by an extraordinarily adorable and talanted and smart and kind young man, Dillon Burke.

I have the opportunity, since my husband is a serious wine collector, to attend a number of wine tasting dinners. Primarily, they are in the NYC area, but we've traveled to DC, San Fran, Atlanta and Chicago in the past 3 years. By far, the Sept 19 event at Felidia was the best by far. It was a 97 Brunello di Montalcino tasting, which sets the bar pretty high before you even take a bite! Sicilian Executive Chef Fortunato Nicotra presented a menu that complimented and was on par with the many great wines. Particular standouts were the Ravioli, and braised duck dishes. Since this was not your traditional white to red to dessert kind of tasting, he was able to use earthy and assertive flavors..wine aside, this was one of the better meals I've had in NYC. My last visit to Felidia, in March, was quite solid and good, but not to this extent. I've no idea if the executive chef improved, or simply was right on target for this small ( under 25 people) special event. Lidia came out,and was gracious and charming..she is so approachable, she was engaged as I told her that her calamari recipe contributes to my happy marriage, it being one of my husbands favorites, and she agreed that cooking has contributed to many happy marriages...and then she looked at my husband and told him he looked very happy, so I must be a wonderful cook! ( I didn't want to tell her that after a generous pour of 97 Brunellos, my husband looked ecstatic, not just happy) If you have the opportunity to attend one of these dinners, I'd encourage you to do so.

The Fromagerie in Rumson has a decididly Swiss flavor, as Hubert and Marcus Peters are of German/swiss heritage. I think it started as French, then made a foray into more Swiss Alsationa, and can now be condsidered a thorough mixture of all..its been arond forever, but 10 years ago it made a real push to update..visits during that time were wonderful..not sure how they are now, website here: http://www.fromagerierestaurant.com/

[ Oh. The b-day people requested no gifts. However, nothing could keep me from taking them a few of those oh, so, juicy treats. The hostess said that she thought that tonight, after the guests were gone, she thought that sharing peaches on the deck, watching the night sky with her honey, peaches would be appropriate . Hey. Snowangel...great blog, and I'm enjoying your realxed, height of the harvest approach..but not for nothing, as we say n NJ, folks serving miracle whip and overcooked roast beef are NOT going to appreciate your peaches! Serously, you personify all that is good and right about finding joy in food..with the busiest of lives, w/ the most obtacles, you find the simple joy in bacon... or peaches, or a few minutes spared after a social obligation. Kudos, to you.

oh, I am not proficent enough on the whole quoting link thingy..but go to the EGCI here : http://forums.egullet.org/index.php?showforum=108 the egg class is great..the stock class reviews consomme..the truth is..I don't feel like I need to retain everything, its al here on EGCI! Like the periodic table int 9th grade..why memorize when you KNOW it will be on the back bulletin board of every science classroom from now until the end of time. oh, and lasagne, I think its all in the resting..dont' be afraid to heat it and then let it sit for an hour, covered in foil. I like the bechemel to coagulate a bit...I'm at a loss for the atttraction for these runny lasagnes..marinara is not a lasagne sauce...lines between fresh and baked pastas are blurring..I say. let it cook a nd then let it sit.

Chappie, how utterly amazing. 55 posts, and up to Gorgonzola icecream....its like a 19 year old with a kate Spade bag..what does one have to look forward to in life? Serously, I can only imagine your 1000th post..welcome, belatedly, to egullet

I bought one of those vacuum bag thingys...not the super industrial model, just a Sears $50 one..WOW! pesto packets. leftover grilled tuna ( for tuna salad) manicotti, baked ziti....chicken broth. packets of cooked chorizo and langasta, ready to be added to pasta. Don't even get me started on desserts...its now worth baking, and serving a bit, then individually wrapping the left overs for indulgent moments. I wouldn't freeze a quesadilla..however, I have packets of marinated cooked pork, so after a day of work ( either at theoffice or with a newborn ..) the most you need to do is manage to buy a few flour tortillas and shred some cheese..I also freeze onion confit . I find most thing suffer in texture...less so in the super vacuum thingy, but still suffer..but the taste is still vivid. And those traditional freezer friendly things are nearly perfect...chili in a bag, with the air vacuumed out,and then the fancy seal thing...its like the army rations...seems like it could last forever. And GOOD LUCK...enjoy...and don't be afraid to eat chinese for a month or two! It's not a time to be superwoman...its only a time to be super mom. There will be plenty of opportunity to be super mom..just wait until you come across the all encompassing FRIDAY FOLDERS

glen I just saw your request on the NY board for info on pickles and chutney..it seems that the store is a bit more "gourmet" ( I hate that word) than I perceived from this thread, and so I am going to vote for MELT.

-- perhaps because he sees it as a mall. above quote from Fatguy, don't quite understand this quote thing yet. Steven, I'll politely disagree wtih your review of his review..it was informative, well-written, and comprehensive to include wine, service, food and decor...and while reading all the egullet threads I could have gleamed this..well, here it was all wrapped up in one entertaining review. But in reference to the above quote..at some time, someday, you are going to have to admit that TW is, indeed, a mall. Ok, its not like any OTHER mall, but it is a mall. I have lunch and dinner reservations for mid September...can't wait to contribute to the Per Se thread after I've experienced it first hand.

I brought my neice to my firs Quizno's visit last month. I was mightily confused when I realized it was a HOT sand..so I asked them for just a regular cold italian sub...total confusion, kept asking me why I didn't want it toasted... after a bite, I doubted toasting it would have improved it, other than softening the chewy bread a bit...and its the thinnist layer of low quality meat...as bad as subway, in my opinion.

I like Melt and Cheeseshake, but in reading through the thread again, I think Cheese Louise is friendly, adds a personal feel by adding the proper name...but my family always used the expression "jeez louise" to express dismay. ..so as that as my reference,t he name might be more appealing to me. BUT imagine walking by and seeing the sign....the proper name really creates a more "approachable" feel"...less corporate, if you know waht I mean. It also creates an expectation of selections similiar to what you outlined. Cheesechake is fun and by that name, I'd also expect the selections you mentioned. Melt is more upscale and I would expect more imported cheeses, bread selections, flavored mayos, "brie with rasperry chutney" melts. ( BTW, , this is one of my fav grilled cheeses..I use brie and .don't laugh..a thin layer of raspberry jam, sourdough or hearty wheat..then make it the regular buttered bread way...I digress.) And Glenn...good for you! I think its great that youare taking the plunge.

In this price range, I don't feel that you will have the ingredients that could make it into what I consider the "fine dining " range..and therefore, I don't think wine service is mandatory. so, you're looking for an upscale white tablecloth neighborhood place...is that a better description? I still think it would be helpful if you listed a few places that you would consider your potential peers. Also, what county are you targeting?

my two cents:Manayunk stores are becoming less funky, more main stream-can-be- found-in -the-mall type stores...I used to enjoy spending the day shopping ( esp. for home accessories, great serving pieces, crafted pottery) and then dinner..now the shops are a dime a dozen, and there isn't a destination restaurant in my opinion. Struggling with parking was worth it for a day and evening kinda trip..not worth it for dinner only.

Wine is an important aspect of fine dining. You cannot be in the true upper echelon of fine dining..( Ryland, Nicholas, Rats, Stage House Inn) without wine service. You can be a very good restaurant, even a great one, but I respectfully submit that there are no "fine dining" restaurants in NJ that do not have wine service, and I'll add my opinion that you don't DESERVE to be considered a four star without this component. the best BYO, imho, should never get a 4 star designation.

I use a similair tenderizing gadget for london broils/flanks. I poke it, marinate it, and then grill it for fajitas, thai beef salads, etc.