ejebud

Having shipped off the kids to my parents for an exciting slumber party with their cousins, Beth (E) and I decided, kinda last minute, to use a gift certificate that her sister gave us a while ago to BLU. We have been there a few times before but not since Febuary a few weeks after the fire at AHD. We arrive a bit after 8:30 to find a nice table for 2 available. I, of course came directly from work so I was dressed in my finest Amazing Hot Dog t-shirt complete with battle stains from the days hot dog debauchery. We perused the great winter-esque menu and went back and forth on a few choices. We then asked the waitress if she would ask Chef Zod if he was up for making a tasting menu for us. Chef Zod graciously accepted our request and the menu began. What we were told was going to be a 5 course menu plus dessert, delightlfully became a 6 course menu plus 3 desserts!! The chef threw in a few surprises and we couldn't have been happier. Here's the menu: Sahimi of Tuna Avacado, Cucumber, Spicy Ginger Dressing Monkfish Liver Red Radish, Nori Broth Monkfish Braised in Black Olive Oil Roasted Red Peppers, Cauliflower Puree Cod Yoghurt Apricot Puree Braised Pine Nuts Venison Chestnut, Brussel Sprouts, Butternut Squash Puree, Cranberry Peppercorn Glaze Basil and Fruit Gelee with Goat cheese Chocolate Truffle Terrine Mocha-Banana Bread Pudding Butternut Squash Ice Cream Peanut Butter Napoleon This was for the incredibly reasonable price of $55 per person!! The highlights for me were Chef Zods puree's, silky smooth and flavorful. You just want to eat a whole bowl of the stuff, The Basil Gelee was unlike anything I have ever had. It was like a lightly whisked heavy cream infused with an intense basil flavor, and the degree of doneness on all of the fish dishes. Just perfectly cooked. It was a "glad to be alive" kinda meal. I went to the kitchen door, and after asking for "permission to come aboard", went in to his kitchen and talked shop a little. His passion for what he is doing is evident in his demeanor as well as his plates. He uses words like personalized cuisine reffering to each plate as an invitation to an individual guest into his culinary philosophy(my take on our conversation, not his words) He is, in, my mind, a culinary giant in our local gastronomic landscape. I urge you to surrender yourselves to Chef Zod, It's like a day spa for your senses; food so innovative and simple at the same time, a task not easily achieved.

As in New England style fried clams?? ← You betcha!! crunchy and sweet

Yes Stephen, I am attending the show at the Javits Center, but I am going Monday. PM me and let me know if you will be there on Monday and we can try and meet up. Eric

Hey there everybody!! Remember me? I just came from the "almost open party" at the new Whole Foods in West Orange. In a stroke of PR genius, they combined the "almost open party" and a fundraiser for the Mayor's Holiday Sunshine Fund. Whole foods matched the $15 per person donation. The store is wonderfully HUGE, and while it wasn't yet fully stocked, I could see that our selection of quality ingredients has increased exponentially. Dotted throughout the store were tastings of both food and beverage including Chef Mitchell Altholz from the Highlawn Pavilion and his Warm Vichyssoise with Truffle Essence that was served in a square shot glass and easily struck that truffle chord in all of us that produces an exclamation of "OOH, MMM!!" Also Featured was Executive Chef Michael Weisshaupt of The Manor who served a comforting Local Squash Risotto with Sweet Onion Marmilade-YUMMY!! The Store also showcased several of their unique venues which are: Gelato Bar- they served Belgian Waffles with Ciao Bella Pumpkin Gelato & Savory Whipped Cream. The Cantina- They served Fresh In-House Tortillas with salsa and Guacamole The Seafood Shack (this is the well rumored seafood restaurant that is more of a take out seafood shack with some bar stools and a counter featuring a raw bar and other seafood offerings that is separate from the fish counter) They served Wonderful fried whole belly clams and tartar sauce. The Candy Island- They offered all sorts of natural candies-mostly turtles and Almond Bark. The Hearth Oven Pizza- they served 2 types of pizza. Other items served throughout the store were Team Member Favorites: Thanksgiving dinners Turkey Meatballs Grilled Cheese Sandwiches Sausage and Peppers Sustainable Seafood Clam Chowder Maine Rootbeer Floats Local Cheeses with Olives and Crackers Oven Ready Appetizers from the meat department Canolli Piping Station Carolina Classics Catfish Whole Catch and Whole Kitchens Hors D'Oevres Beverages included: Flying Fish Brewery Beer (NJ) Assorted Beer and Wine Stirrings Champagne Cocktail Joe's Teas (NJ) Allegro Coffee Spritzers and Sparkling water. There was live music from OSPAC-Brazilian Jazz the Music of Antonio Carlos Jobim. All in all, a great peview of the largest Whole Foods in NJ. It officially opens at 9AM on Wednesday November 1st. I suspect it will be a zoo for a while, but it is definatley worth a look-see. Here's the floorplan: Eric

I repeat, Hometown hearth and BBQ on Rt 10 west in Whippany. Instant gratification, man. Eric

FYI...Mardi Gras Caterers (right next to AHD) sells in-house baked cupcakes for $2.95.

Stephen and Jill, I was recently gifted a little book called The "E" Myth Revisited; Why Most Small Businesses Don't Work and What to Do About It by Michael E. Gerber. I'm on page 60 or so and have recommended it to several of my friends who have started small businesses or are in the process of starting one including my buddy Jack From J's Beef. It is a very powerful book written in idiot language so I can understand it. It has already helped me to get clear on alot of things that could potentially be disasterous to AHD. This book can only make our businesses (yours, mine, Jack's and anyone else who reads this post that owns a small business), better and stronger. Take this recommendation as my gift of admiration to you guys for going after your dreams. Eric

Yes, I sometimes think we're crazy to leave our good-paying jobs, our free health insurance, our great apartment, our lives... We're confidant that we've made the right decision, Stephen, You may or may not know that I have recently done what you are about to do***DONT PANIC, I DIDN'T OPEN A BAKERY IN VINELAND!!!, LOL*** I too took a gigantic leap of faith and left behind a 20 year career in my family's 80+ year old fuel oil business that had all the cushyness and perks one could want. I can honestly say to you that if it's what you love, DO IT, don't look back, focus on the real product that you are selling, which by the way if you are passionate about what your doing like I am, isn't phenominal baked goods, but happiness. I am in the making people happy business, and I use great hot dogs(voted best fried dog in the state by the Star Ledger's Munchmobile), Hand cut, twice cooked fries, Quality ingredients, and a friendly atmosphere to achieve success. We seem to have alot in common. My business partner Matt and I didn't just get a few boxes of hot dogs and some rolls and open a restaurant, we did our home work. Many months of "delicious research", Menu development, recipe testing(we rented a commercial kitchen) and brainstorming and it really paid off in the end. Also, I too posted every inch of my journey here on Egullet(check out the Amazing Hot Dog post on the NJ forum) and recieved ALOT of great ideas and feedback from it's members. I wish you all the best, and if you need anything, don't hesitate to reach out for me. Eric

Just barely, But it isn't stopping; today Matt and I delve into uncharted territory as we are catering a tailgate party for a major financial firm at Giants stadium. It's ALL good, though because this will gear us up for working on Sundays in case y'all haven't heard that AHD, beginning next Sunday, will be open from Noon to 7PM Sundays. As always, I'd like to thank the Egullet community for your continued support, ideas and suggestions. Eric Eisenbud

We have a nice stack of Garden Plate Mags at Amazing Hot Dog by the door as you walk in free for the taking.

no hot dog category

Maybe people see me coming...maybe they know in advance...but, I've had some really bad meals and some really mediocre meals here. Never something to write home about. As far as I am concerned,if you are hungry, and it is an odd hour,then you may be able to eat the takeout. EVERY time I've eaten in the restaurnat, it has been beyond bad. Chef Boyaredee can do better. There is one guy who looks as if he wants to mug you when you walk in...tall, dark haired, I believe he is the son of the owner. The gravy is mediocre, the fried food oily and tastless. The salads are over sauced, the pizza mediocre at best, and the entrees tasteless. West Orange can really use a good local Italian restaurant...to bad it hasn't come to town yet. Sumi ← Whoa, my sense of taste must be WAY off because I can't stand Spagetthi O's but I really enjoyed the Zuppa di Vongole at Fortissimo. Now I must tell you that besides the zuppa, a ceasar salad(that was not over dressed), the Linguine in White Clam sauce and a pasta special made with parpadelle, I have not had any other dishes here. My review is pretty much on the Zuppa. I should have advised of this in my last post. Dine at your own risk.

Hey WOW, I'm answering my own question!! We have recently discovered Fortissimo in West Orange, right next to Marc and Julie's Homemade Ice Cream. I am a HUGE fan of Zuppa di Vongole and I gotta tell you their's is REALLY REALLY good. They serve 10-12 fresh little necks(or P.E.I. Mussels) in a killer garlic Plum tomato sauce( or a Garlic White Wine sauce if you prefer). It's an appetizer for $8.95. I had a dish last night with a ceasar salad and their bread basket that has a couple of garlic knots (a little light on the garlic, but fresh and chewy) some small squares of Sicilian type pizza bread with a light coating of tomato sauce on top and a few long and absorbent slices of Foccacia, accompanied by a little dish of Olive and Caper Tapenade. One of the best meals I"ve had for under $20 in a long time, and what d'ya know, it's on my way home from AHD. The kitchen closes at 9:30 but if I call ahead........HMMM

"I place this sandwich on a par with Katz Deli for a combination of flavor and tenderness, but far above for value, since the sandwich is less than five bucks, compared to the 13 for a Katz pastrami on rye." Let me begin by saying, I love Jack, I love that he had the chuzpah to bring the authentic Chicago experience to New Jersey, and I love his food. I usually leave personal opinions alone, because they are, well, just an opinion, but I couldn't go to sleep tonight without responding to this statement. KATZ' PASTRAMI SANDWICH IS IN A LEAGUE OF ITS OWN!! Nothing even comes close. Worth every cent of the 13 bucks. I would even argue this point if it involved my own product. This of course is just my personal opinion. **jumps off soap box** Eric

My wife and I stopped by to visit you on the 4th. Went to Cuban Pete's on Bloomfield ave(Bloomfield NJ) for dinner. Didn't bring my camera to share with you all but will start doing so. Wonderful fresh fruit sangria bar! I had their House special cuban sandwich. Ate it too fast to give a respectable review(!!!) and the bride had a chicken salad with chimmichurri ...quite nice. We will go again and post pics. J, So Sorry to have missed you!! I'm trying to get over to Linden soon for another Italian Beef AND to try some of your "Q". Maybe I'll bring a little AMAZING care package Eric

We too were closed on the July 4th. Hopefully we'll have an eating contest next year!!

I have two butts rubbed and injected as we speak ready to be smoked this evening through the night untill tomorrow afternoon. I've noticed that none of the pictures here have shown butts with the skin in tact. Did I buy the wrong thing? Either way, I scored the skin with a razor blade so the rub could penetrate. I removed it completely on one of them for comparison purposes. What say you guys about it; skin or no skin?

The contest was dependent on 10 participants. We currently have zero participants officially signed up. The contest has been postponed untill next July. See above post describing the selection process for next year's contest. I suppose I'll use this opprtunity to mention that If you are hosting or attending a BBQ this weekend, we sell our CLASSICS in the 5 pound package that we get them in; nicely cryovaced, fresh from the plant. A free 8 pack of Martin's Potato rolls comes with each pack of hot dogs. There are 20 dogs in a pack for $25.00 Eric

We have had a couple of phone calls about the contest but no one has actually come in to sign up. We knew it was a long shot because we thought of it too late. We are working on a monthly eating contest beginning in September where the winner would then get a seat at the 4th of July contest for the Grand Prize. It would be very laid back and informal trials leading up to the main event in July. Stay tuned for more info. Also, we have begun discussions about catering. Way to early to give details, but just know we are working on it. Eric

May I suggest.....OK, I won't even GO there!! LOL I'm in total agreement of ALL the places mentioned so far.

We're talking plain classics no toppings or mustard if you want, and yes with beverages. Eric

Hey guys, I hope everone is easing into SUMMER mode and is able to slow down a bit and enjoy the great weather. I just wanted to let you know of a few happenings at AHD. First, beginning tonight and every Monday night untill further notice, It's KIDS NIGHT at AHD. The very talented balloon sculpters from The MadHatters will be on hand to bring their whimsical balloon characters to each kid. We are offering a free Small Fry(for the grownups) with the purchase of a kids meal. And secondly, We are trying to pull this together and need to get at least 10 people to make it happen: Ready to amaze spectators and aficionados alike? Think you have the fortitude to devour the most quarter-pound "Classic" Best's of Newark all-beef dogs on Martin's potato buns? Are you brave enough to take up the challenge?? Then come & be part of Amazing Hot Dog's First-Ever July 4th Hot Dog Eating Contest! Here are the details: -The contest will be held simultaneous to the Nathan's Famous Fourth of July Hot Dog Eating Contest, and the televised Nathan's clock will be the official timekeeper. -Whoever consumes the most AHD Classic dogs in a 12-minute interval will win the Grand Prize -- a 17-inch LCD TV -Each contestant will receive a free Amazing Hot Dog T-shirt -Customers who arrive to cheer on the contestants will receive free sodas with their orders WHEN: Tuesday, July 4, 12.00 PM sharp [registered contestants must arrive by 11.00 AM] WHERE: Amazing Hot Dog, 148A Bloomfield Ave., Verona, NJ HOW TO PARTICIPATE: Intrepid eaters must register in person at Amazing Hot Dog no later than Wednesday, June 28. For more information, contact Amazing Hot Dog at 973.433.3073 or go to www.amazinghotdog.com

Jim, Happy Anniversary!!! Today is my 14th anniversary and unfortunatly I had to let FTD say "I Love You" for me because I'm on the PM shift at AHD this week. We did however go to Atlanta this weekend for the Les Marmitons International Annual Event so we kinda celebrated there. I must say that I'm alittle surprised that other Egulleters haven't chimed in on this one. Many restaurants depend on their Friday night and Saturday night business to "bring it on home", I know we at AHD depend on a solid Friday dinner crowd and a slamming Saturday to "fill in the gap" of the slower weekdays. With all due repect, I may not even be able to look up at you, let alone come out into the dining room to say hello when we are "in the weeds" during these times. I hope that if anyone has been to AHD and experienced a lack of personal attention, that they understand the importance that we provide great food and quick service to our customers especially during our busy times. It's why I do what I do. I'm in the happy customer business. The vehicle that I use to accomplish this task is my food. I think this goes for every passionate chef there is. I know Chef Ryan Depersio, and I can say without a shadow of a doubt that he is a passionate chef, and that he loves to shmooz with his customers, and does so, but never at the expense of the quality of the incredible product he creates. I hope I have explained this without disrespecting you. It is an aspect of the back of the house that some folks just might not think about.