Kim WB

3 teens and two working parents: ( kids: one at college, one in sports, one in theatre) We eat a meal as a family, sit down, dining room, serving bowls, jazz in the background...once a week, usually Sunday. Maybe twice a week, we eat in the kitchen, usually without my husband, sometimes with only one kid, a quick but homemade meal. Sometimes the kitchen TV is on, depends on if I feel like it or not. Sometimes I am in the mood for a Friends rerun, or if its my older son Connor, we watch TIVO'd Daily Shows with John Stewart. Talk about enhancing a meal... someone referenced spiritualness..well, Jon Stewart is our God! The rest of the time, we're dining out or working late, and the kids have leftovers or sandwiches or chinese or pizza...in front of the tv, more likely their computer or video screens. We pretty much have a TV in every room in the house except the dining room and formal rooms..we're up to 4 computers, too. And Playstation. And xbox and xbox live and game cube and PS2 and whatever else has been invented. And guess what? Interesting, intelligent, curious, active, friendly kids. WEll, Connor is 16 and has zits. I keep telling him it's all the TV he watches!

I had my third dining experience at RN this past weekend. I think I might have mentioned that on my two previous visits, I was very unimpressed, but at the same time, both visits were at times when there were extraneous circumstances that would have greatly infuluenced my impression. The first time, I was on the edge of being very ill, and it really hit me on the long ride there...so by the time of the meal, I was achy, naseous and feeling like a Nyquil commercial. The second time, we met with another couple, who walked in tense and looking like they had been in a major fight..her eyes were red from crying, etc. Right after we order, the wife runs into the bathroom in tears and confides that after her most recent fertility try, she was not pregnant. ( I can tell this tale now..she's expecting her twins on Feb 14!) We got throught the meal, whcih I thought was mediocre, but the circumstances may have driven that impression. So back again, with another couple, who already have four kids! Happy, Healthy, prepared to dine... I don't prefer the sparse decor, but that's subjective. I was recently at a dining hall at Douglas College, and they had the same hanging curved kite like things...it looked very similiar and white and institutional, can't help but note the similarities. We start with Pelligrinno and some cocktails,and order two bottles of a cult Cab. They didn't have two bottles of the 97, but offered us a 97 and a 2000. They have useless little decanters, and the 2000 needed to breathe. It was over $150 per bottle, and they simply did not prepare the wine for serving well enough. There was no apparant sommelier, the waitperson served the wine and the food to the best of my observing. Bread tastes like any local bakery bread. Menu was interesting, balanced, well presented. Service was very professional, approachable, no complaints at all. Amuse bouche was a lovely chestnut soup, in an espresso cup. I think that presentation is a bit old, but it was a great soup. WE all had the 3 course prix fixe. Appetizers: Husband had venison carpaccio, he loved it. Couple #2 had peekyboo crab salad and pumpkin agnolotti. Both said it was very good, but neither finished?? I had the seared foie w/calvados and apple which was well prepared, but not well balanced. There was not enough acid on the plate to cut through the richness of the foie..the sauce was a bit too sweet for my taste, and the apple didn't have the tartness that was needed to work with the foie. Entrees: Lamb and Shell Steak for couple #2. Her lamb came whole ribbed tableside, and was sliced on the cart. The waiter immediately noticed it was rare, and explained he was returning it to the kitchen. He plated it, and then brought a piping hot dish with MR lamb to the table a minute or so later. Her husband had the shell steak, as did mine. It came sliced, with a strangely dry short ribs and potatoe souflee accompaniement. Both men commented on the lack of quantity, but agreed it was very good and perfectly prepared. Neither ate the souflee. It was shredded beef rib with potato on top..poor texture, and very dry. I had the seared salmon. It came with brussel sprouts. Well, it came with 6 brussel sprout halves. SIX halves..that comes to three brussel sprouts. No starch, just the salmon with the artistic dots of slighly undercooked brussel sprouts with burnt ends..a few were carmelized as intended, but a few were burnt. And when you only get THREE brussel sprouts...every one counts. I thought the salmon was overcooked, but I prefer rare and did not specify that. We ordered cheese for the table, whcih was a stingy but nice selection. What they served for the table of 4, I have seen presented at other places as a tasting for two people. Not served with fruit, just a few slices of nut bread. Good selection, a little heavy on the triple cremes, but I love them..good temperature, not anything startingly unique, but more than goat/brie/blue. Pre dessert was a fantastic tapioca in passion fruit..it was so great, I'm thinking dessert is going to be my blow away course, so I'm using the dessert menu for serious shopping. And, my husband doesnt' eat dessert, so in any prix fixe situation, I get two! I went with the creme brulee trio and the chestnut naploleon. Couple #2 had the Valhrona molten cake and passion fruit souflee. First of all, I am starting to think that tiny little creme brulees suffer. A single serving brulee tastes creamier and better to me than the ones that are in the little timy ramekins for a tasting style dish. That might just be me. The regular was..regular. The pumpkin was a bit strange, more clove and allspice than pumpkin, and the pink peppercorn was better than I expected..but I pray daily to the dessert gods that this silly trend of parsley and basil desserts ends soon...so I taste a dessert with pink peppercorn with already low expectations. The chestnut napolean was actually chestnut mousee layered between dry, blah meringue discs. Plus, hard to eat..the discs were hard and took some pressure to break through, resulting in smooshing the tower and needing that "free hand to guard the disc from flying off the plate" maneuver. The passion fruit souflee was not eaten, the chocolate cake demolished. Cappucinno/chocoalte petit fours in the shape of their distinctive expresso cups were great. All in all, I'd choose Ryland or Stage House Inn or Rats over Nicholas. The food, in a way, matches the decor: non-descript and minimal. *edited to cahnge expresso to "espresso". I can't believe I did that...it's one of my pet peeves!

Tommy..is it the SawMill? Really GIANT slices?

I agree with this entirely... I also have a suggestion on how to acclimate your children to fine dining establishments. First, set up a special date with ONE child. Tell him that you will be going here with him on this date, he will need to wear " a tie and fancy shoes" (which is our family code for dressing up) and try to couple it with an event he would enjoy. For some children, this can start at ten. My daughter would love to put on her fancy dresses, and we would bring only her to see the Nutcracker, and then to a white table cloth restaurant. During this dinner,t here would be very specific instructions and reminders. Since there were no sibs around, she would be receptive and interested in the menu, atmosphere, etc. Takes about three "one on ones", and the kid's get it. My youngest started the process at about 12, and this year at almost 14, Mom and son dined at Lahiere's in Princeton, a stuffy old club restaurant, but formal and elegant, and then saw " A Christmas Carol". He was a gentleman, a fine and interesting dining companion, and he even paid for my coffee at the theater! And , to come full circle to the specific subject, my son commented on the trerrible behavior of two 6 year olds in the restaurant, and wondered why the restaurant did not tell their parents to leave!

Phil, I live in Princeton, NJ Everyone, thank you so much for such an informative thread..I've taken some notes, and plan to do some tasting after the Holidays. Lots of great ideas, suggestions, etc. ...thank you so much

I was dating this great guy in High school, and wanted to impress him mother. So I made a Cranberry quickbread mix from the box, and passed it off as my own. She loved it, and kept asking me for the recipe. Finally, I just wrapped up a box of the mix and sheepishly handed it to her.."Here's the recipe for that Cranberry Loaf you liked!" I scored points for honesty, and I hooked up the guy with a close friend who he later married and has 7 special needs adopted kids with...I still see the family occassionally, and at his mother's wake, he was telling me that she loved telling that Cranberry loaf story! Not sure if its necessarily a relevant story, but it's a hppy one!

Please, that was not my intent. I was actually thinking that some of the Bergen Cty or more NY oriented restaurants must send out some great gifts, and I know this board is a bit NONJ centric, so I figured it would fit. We entertain on business a lot, often groups of 6-10, so perhaps that's the key. I had my 40th b-day at Rats, for 20ppl, so that might be why too. In the day and age of computers, where even a small establishment can track usage and visits and spending habits, I am suprised that its not more prevelant.

But isn't it more common? I remember when I worke at the River Cafe,we sent gifts out to a number of people. I would think lots of NYC places would send a token to their regulars.

pork roll and cheese for hangovers. hot and sour soup for colds ginger ale and ritz crackers for fevers

Sent to the home: Rat's , Marsilio's, and Big Fish. Yes, either my husband or myself are frequent customers to all three.

I doubt it, but then again, I didn't start with high expectations! Rat's was wonderful, the Champagne dinner exceeded my expectations, so it will balalnce the rest of the hotel food out!

We just rec'd four beautiful plate liners from one of our favorite restaurants. Another sent over a half case of a favorite wine...and a third usually sends us a wreath or Christmassy flower thing...I think its a wonderful touch, and while we tend to get overwhelmed with business related gifts at this time of the year, I really can't remember what our accountant sent us last year , but I can always recall the restaurant gifts! ( That is actually not accurate..our accountant sent us this really cool barrell shaped beach cooler with little compartments and flip out bottle holders. But usually I can't remember! Just that the cooler was somewhat food oriented! )

And in rereading my post, let's hope my typing is better, too! And that was without a glass of wine! I got my nails cut off, hoping that would improve my typing accuracy, but to no avail! Of course, proofreading might help! Diamonds , at the former Merlino's site on the river in Ewing, was its usual below par self. Poor service, out of half the wines on the list, and uninspired, overcooked food. They were darn good when they were in the Chambersburg location, and now they just...suck.

Married to a major carnivore, I cook prime rib often. I think its imperative to get a "prime" prime rib. We prefer it rare. IA 3 rib roast (5-7#) gets 10 min at 550 degrees, when lower to 350 degrees and roast 1hr, adding on about 10 min for every pound over 5. I get it up to about 105 degrees on the thermomemter, then let it sit and rise to 115-120. I use minced garlic with a bit of oil, lots of salt..we like it crusty onthe outside, hence the high seer at the start. Schlesinger and Willoughby hace a great book, How to Cook Meat, which really explains the importance of searing the meat..and I've read Mr. Brown's theories as well..but I'm a high heat to start, med heat to finish kinda gal!

add another vote for eggnog. Yuck.

I will, on occassion, have a sauterne with foie gras or dessert, on even more rare occassions, a port. Last night I went to a wine tasters dinner, Krug, at a NJ restaurant that I love. I'm not sure if it was the copious amounts of Champagne enjoyed before hand, or simply that this was a truely extraordianry wine...but the bottom line is, after tasting the C Y'quem 1996, I am hooked. I would like to begin exploring the world of sweet wines, and will not be joined by my serious wine collector husband on this journey. Suggestions of 1/2 bottles would be appreciated. Cost is not too important..I jsut want to work my way up tot he more rare and expensive stuff so I can know what I am enjoying and have a better comparative palate. Where to begin? Reislings, ice wines, ths Spanish have a dessert wine, too, right? ...any particularly good books or web resources?

nope, just regular. Most of the men work sportsjackets and turtlenecks, my husband wore a tie. I wore black silk pants, and a red turtleneck, got some of the good jewelery out but that's it. We were in the upstairs members room, with the fireplace. Flames and bubbles are a wonderful combo!

Wow, what a spectacular meal. And a very free hand pouring the 88 and 89 Vintages, plus the Grand Cru. And the Chateau Y'quem 96 was like the nectar of the gods. It just stays in your mouth for a long time...very memorable. There were only 20 people, we sat at a table of 10 with other couples. It was a great crowd, which really added to the experience. The matchups were sublime..the game consomme with the rich foie custards with the crisp NV Grand Cuvee...wow. My turbot was the tiniest bit overcookied, my husband's was perfect. Oysters witht he slightly sweet sabayon really played well w/ the bubbles as well. We all had a spiritied discussion about savory in our desserts..the rosemary in the Pithivier was understated, and the flavor was very good to excellent..but not as dessert! Most of the table agreed with me that they hope that the "herbs in dessert" trend fades quickly. Except we all agreed apple pie was an exception. Lovely night, impeccable service, gracious dining companions, great conversation, elegant surroundings..and then heard on the radio on the ride home that they may have caught Sadaam...it sdoesn't get much better than that!

Trenton Marriott: 250 ppl. 4 buffet tables: " Mexican", "Italian" "American" and " Asian". Ugh. Mexican had fajitas ( chix and beef) on a zsizzle platter with a chef, and then a make your own fixins bars with the usual suspects, plus a vat of yellow rice, and some suspicious looking paella. Italian had ziti, some ravioliis and tortellinni, grilled veg, marinated mushrooms, caesar salads American had a mased potatoe bar that was good, beef, turkey and hamstations. Asian has suspicious looking sushi, and some potsticers, and salmonin a god awful teriyaki sauce.

While it certainly seems that this particular establishment is over the top haughty and snobby, I'm wondering if, in general, the egullet membership feels that there is a place for private dining clubs...country clubs with wonderful food ( they exist), University clubs and true private dining clubs and bars..what do you think?

methinks I was more buzzed during my first visit than I realized, and then did exactly that, herbacidal!

As a member who used to post here would say, this meal was good to good plus. Not even near great. Dry stuffed pasta, and the guinea hen is so ordinary, even stuffed with foie. I'm a little blue on just how non-wonderful the meal was. I can provide details, but it would just depress me. I really wnated wonderful. I NEEDED wonderful. Ah well.

Well then, expect a LOT of reports about the food at the Trenton Marriott! Holiday Party Fri at Trenton Marriott, Dinner at Rats Saturday, at Diamonds on Sunday, Trenton Marriott Wednesday, Trenton Mariott Thursday, Drumthwacket Friday, Spring Lake Inn Saturday...I just bought three red turtlenecks, so there will always be a clean one! The personal ones are the dinners at Rat's and Diamonds, and Spring Lake is a wedding... All the rest is politics and business.

I'm bumping this up, in hopes that someone might have updated opinions...considering this as a gift for someone, leaning towards the Cellar, as he's not a big Parker fan..any other options out there?

Have reservations at Vetri tonite, 9 pm. We will be attending a charity thing at the PL Hyatt, and headed for dinner afterwards. I went in the Spring, after a wine tasting. I remember a wonderful experience,but was a bit buzzed to recall details... I'm realizing that it has been QUITE a while since I looked forward to a restaurant visit this much..its a great feeling! Last night, my thought before sleep was " Vetri tomorrow!" and my first thought this morning was the same...anticipation can be so much fun.