Kim WB

actually, a quick perusal of the current offerings confirms that time does stand still..in 1981ish, that was our destination place on the UWS, from NYU...egads, rather amazing that I developed a palatte after all those onion bricks and chicken legs!

this is going to be a great thread to read, albiet not one I can contribute to...my only reference was the rib place on ...72nd? by the dakota, in 1982-5ish? Swiss chalet? could that be? Like a precursor to Tony Roma's and Rachel's,...they had onion ring bricks. a few kids and a move to the suburbs might have blurred this memory.. corrections appreciated.

deleted. never mind.

I think Nell meant that she is looking for seafood that is cheap becasue of its low cost overhead and no frills approach. I know my favorite place, Gablers, on the River in Perryman MD, slosed a few years ago, and I've never been able to replicate that "crab shack" kind of environment, where thebeers are icy, the menu is limited,a nd the fish is fresh fresh fresh...and cheap..not cause its day old, but because it was pulled from the water a few hours ago by the owner's brother, served on an aluminum beer tray, with a tack of newspapers for your table cloth, and a roll of papertowels for your hands. I've also heard some things about Blue Claw in bordentown area of Route 130. I am going to try a drive by sometime soon.

David Burke and Donatella. Opened to the public ( had some industry and media parties before this) in Mid jan. Was reviewed in NYT Feb. 4.

There's an issue that has been touched upon here, that I think really affects the fairness of the reviews. I think it should be the policy of the NYT to not review a restaurant until its been open to the general public for 60 days..or 45, or 6 months...as long as its consistant. Adding to the lack of consistancy the NYT has shown through Grimes exit, with interim reviewers and styles, Hesser, Sifton, Burros, and landing on Bruni, is the discrepency of time allowed between opening to review: one restaurant review came out after 26 days. of their opening..and assuming it was multiple visits and it took a week to be edited, that means the reviewer visited the restaurant in its first two weeks of opening...is it fair to give another restaurant 3 months to work out the kinks?

someone upthread referenced fashion as an indicator of urban/suburban tastes, and I think that it is a good comparison...fashion relies on the "trickle down" effect...what you see on the runway translates to an avante garde stlye at Barney's, translates to a chic version in high end ready to wear, translates to Nordstoms' private label version, adapted once again for the Macy's version, and finally at the teen Mall store...before the bargain bins at the clearance store. So Alexander McQueen's cashmere and leather off shoulder gown becomes polyester and vinyl trendy belly shirts for pubescent girls...Andria's foam becomes WD's foam,becomes essence , becomes "scented cream"...and next thing you know, your local Friendly's is serving bluebberry and mint whipped cream...10 years ago tamarind would be a far out ingredient in anything other than an asain restaurant..now its at Chile's...So, to me, "suburban" restaurants are those that wait for the trend to trickle down to the point of acceptance. I think your client might be trying to indiate that she wants to be in the zone BEFORE this level of acceptance..a bit cutting edge, more adventurous ingredients and combinations. On the other side, Fashion works on the "trickle up" effect as well..street fashion gets adapted for haute couture..(cargo pants, for example)...and this is when short ribs or flank steaks or other peasant ingredients get a makeover and four star treatment...

asajehi in princeton is at that level, filled with japanese patrons every day and night, and much closer to New Brunswick!

With a crowd, you might want to consider Triumph Brewery or Kalluri corner on nassau Street. Tap room@ nassau Inn is nice for drinks and a history lesson. ( you're probably staying there, right? If you are staying at one of the hotels on route 1, this list could change..for the better...) Alchemist and Barrister, (Witherspoon st ) along with Big fish ( near Alexander road and route 1) will also both be fine for families and kids. Fine dining is more of a challenge..better options if you want to drive 15-20 minutes out of town. I guess the best bet is Ferry House..I'd stay clear of Lahiere's..like a preserved dinosaur, stuck in time...and really showing its age in its cleanliness and general appearance. .. but, stunning (albiet horribly overpriced) wines. the peacock Inn can be good if you aren't looking for anything adventurous..salmons, duck, a bit ho hum but usually well executed.

In the early a990's, I was doing a lot of very serious NYC dining..having been to over 75% of the restaurants on the list Steven transcribed...and the Quilted Giraffe was the first meal I had ever had that "blew me away"...in that I could not necessarily describe it or analyze it..but bite by bite, course by course, it was the most exciting food I had ever had, with twists and turns and...FUN! Wine's food had joy, whimsy, and adventure... a refreshing break from some of the pretensions and egos that were brewing at that time in NY. Also, their daughter is named Winifred...Winnie Wine. I've never forgotten that after all these years..I love that name.

I'm pretty familiar with many of the options...but can you narrow it down a bit? Is cost important? ethnic ok? are there small children?

Ocean City is dry, no alcohol sold or served, including BYO's. Needless to say, the liquor stores over the bridge are quite busy!

I am embarrassed that I don't like plums. Even from my plum tree. Everyone else gets so excited about them, and I fake enthusiasm, but don't really ever eat any. and scotch, single malt or otherwise. Not to souncd like a teenager, but among my "crowd", not drinking scotch is very "uncool"

Yes, I also took Brooks advice for the salt, and added half again as much as Emeril's recipe suggested... a cup and a half.

Well, we used a simple crab boil recipe from Emeril's Real and Rustic Book..but tweaked it with Brook's advice...and the recipe had most of the elemetns of jason's suggestion..and the combo of this produced some mighty fine crabs. I found Zatarains dry boil easily enough..wound up using Panola plantaition liquid, purchased as Suzy Hot Sauce in New Hope PA. It's from lake Providnece LA. Added corn, lemons, onion, new potatoe, 2 bags of boil mix, cayenne, and kielbasa. Brought to a boil, put 18 crabs in, let them cook 5 minutes,a nd then sit for 15. Great flavor, noticeable but not overly dominating spice, so you could still taste the sweet meat..these were smaller crabs..lots of work for a few morsels..but great tasting, with Rouge Dead Man's Ale, coleslaw, and a big batch of beans and rice...lined the table with newspapers, put the cooler full of beer on the floor next to us...great evening with great friends. thansk for you help and suggestions.

Jason, I agree that your method sounds great...but in any good marraige, you need to pick your battles. I chose some hideously expensive crown molding for the dining room this week...he gets his crabs boiled! Brooks, it sounds like you have a good idea of what I'm looking for, so I'm on a quest to find Zatarains..I'm going to give Wegman's a call to see if they carry it. thanks

Hi..just came from the farmer's market,a nd a fresh load of medium sized crabs was coming in from the back of the pickup.. had these a few weeks ago, a nd they were tasty..but my traditional old bay spice mixture lacked oomph. Any suggestions on a crab boil spice misture that would work..or what I can do to "doctor up" the old bay reicpe? And please, no comments on how steaming is better..I am married to a crab boil purist.

Interesting thread..whre is Rx? In Philadelphia or the burbs?

I think all that means that VArmint has volunteered to drive us! Seriously, being married to one of them lawyer folks, I won't be renting the van unless I hire the driver as well..its not an option, for me, to rent it and have anyone but a person with the right livery type of license drive it. I suspect this intention, while good, might not work out. so, with that put aside, anyone looking to get a ride from the lambertville area can hitch one with me...I'm getting there early as I am in charge of check in, but I'll skip the brewskis and get you back safely.

blue cheese, pistachio. arugula..thanks everyone for the suggestions.

Well, I'm not driving! I'd be doing this because I would be able to enjoy a few beers at the event and not worry aobut the drive home..so my price includes a driver, who would wait around and deleiver us home... the price I got was $140 for the van ( seats 14) figured about $40-50 for gas ,a nd another $100 for the driver (about 10 hours plus his admission to the party..it could be my uncle, who drives a limo part itme..it is more expensive if we use the van company's driver. ) So I figured 300 total, and for estimate's sake, figured we would not fill the van..hence the $30 ballpark figure. Not a problem if there is not interest, just thought I'd throw it out there.

Hi Tom, hope all is well. Sounds like its worth a visit..when you say its open for dinner only Fris and Sat..does that mean it is only open thsoe two days, or does it serve lunch only during the week? I like that uses book store on main Street, I'll plan a side trip if it serves lunch.

looking for ingredients to add to a classic pesto recipe..different cheeses, perhaps..additonal herbs other than basil????

julienne some yellow and greeen summer squash. add a little butter, low heat , let it simmer/stew until its as soft as you prefer your vegetables. Add a few halves of cherry tomato, some onion salt, and perhaps some basil. I'd keep it simple as you suggested, since it seems you are considering a strong sauce on a heavy meat, plus a heavy potatoe salad..but I'd also go with a cooked bveg, assuming the pot are room temp/cool ( with the cr fraiche)

I've made some preliminary inquiries into getting a van from the New Hope area to cart festive egulleters to the NJ event details here: http://forums.egullet.org/index.php?showtopic=42256 Please let me know if you would be interested, at about $30pp, in hitching a ride. Another option is to include a Bridgewater NJ stop, to fill the van, but I want to know if there is enough interest to pursue this. thanks