ejebud

Holly, We have discussed milkshakes, and while we thnk they are a natural addition to hot dogs and fries, we are limited in this particular location by the lack of square footage. Perhaps in store #2. The HotBurger HamDog is basically a hot dog that is scored in such a way that it curls upon itself creating a vessel to hold any number of toppings; Oh why don't I just show you this picture: Pretty neat, huh? Look for our opening on January 16th!! Eric

Hey, it was great meeting you the other day, Thanks alot for stopping by. We are on schedule for the January 16th opening, and yeah, how freaky and random that you knew my friend/contractor Richard. Spooky!! Eric

I must say that Mardi Gras Caterers, my Verona neighbors, are pumping out some mighty fine foods. I especially like the rolls that they use for their sandwiches, their crabcakes, their pulled pork, and their cookie are outrageous. give 'em a try and stop in and say hi. Eric

This post is a long time coming! I have been eating at Los Tapatios for a few years now under the capable hands of the owner Homero and his lovely family. I have never had a bad meal here. I had a few surprises like the dish shown below as Carne de Puerco Enchilada, was not an enchilada as I have known from typical Tex Mex places. There was no tortilla involved in the making of this dish. I must tell you that this is not a restaurant that I would have just walked into with out having the rave reviews of a friend of mine. It's location is..well how should I say....not optimal in that it's not on restaurant row in Montclair, and it's not even close to Millburn and Main st in Millburn, and I seriously doubt that anyone in Summit has even heard of the place, but I want to encourage EVERYONE to go. The authentic food is well worth the trip and the prices are great. There is plenty of parking behind the restaurant who's store front is on Main St. THIS IS NOT EL BANDITO!!! Just pass right by THAT place. From the back parking lot, be sure to use the entrance on the left as the one on the right is for the bar. They are seperate at this point as Homero just aquired the bar from I think his brother and has not yet recieved the approval of the town to combine the liquor licence with the restaurant. The Tres leches cake and the flan are probably the best I've ever had. You MUST MUST MUST try this restaurant. When you do, you may never eat Tex Mex again. We just fed 4 adults and 2 children for 100.00 plus tip. The kids meals are not included in these pictures. Here is what we had: Mexican Sodas 4 Seasoned Steak Tacos and 4 Chorizo(homemade) Tacos Sopa Negra Black Bean Soup Pulpo en salsa Verde Octopus in Green Sauce Camarones al Ajillo Shrimp Sauteed in Garlic & Butter Sauce Camarones Acapulco Shrimp with Bacon and Light Red Sauce topped with melted Muenster Cheese Carne de Puerco Enchilada Pork seasoned with Mexican Spices Pollo con Mole Boneless Breast of Chicken simmered in a Mild Red Sauce Pan de las Tres Leches Moist Pound Cake Flan Napolitano Caramel Custard Los Tapatios 10 Main St. West Orange, NJ 973-736-8869

I heard the show Rosie and you were great!!The funny thing is that I was waiting for Costco to open when the show was airing so here's what I did: I had Beth go to the website and play the streaming audio; she then called my cell phone and put the house phone on speakerphone near the computer speakers and I sat there in line and listened to most of the show!! Nice work, and BTW you missed a fab dinner tonight (Los Tapatios post with pictures to follow soon) Eric

Well, in honor of you, my friend Glen, and your most AMAZING MELT, I hereby dedicate my menu item simply named Melt and described as a "CLASSIC with your choice of cheese with sauteed onions (choose from American, Swiss, or Cheez Whiz)" to you and your wildly original food concept that was and will be again MELT. I use this opportunity to voice my gratitude to you, Glen. Your enthusiasm and passion for this business has been a great inspiration to me. Your generosity in freely exchanging ideas and vendors has been invaluable in the development of Amazing Hot Dog, and I will be eternally grateful to you. Please do keep me/us posted on the future of Melt. If there is anything I can do for you, just ask. Eric

Hey Folks!!, Just a quick pictoral update on the progress of the restaurant. Exciting things are happening and we are nearing closer and closer to our projectied opening of January 15th-ish. REMOVAL OF SUSHI BAR-SAYONARA!! WALL?? WE DON"T NEED NO STINKIN WALL!! AHH, MUCH BETTER!! PRE SIGNAGE, um SIGNAGE EATING COUNTER

I don't think I took a picture of it, Rosie. If Lowell has one please send it to me and I'll put 'er up there. Eric

OH MY GOD, OH MY GOD!!! We had an AMAZING dinner at Blu last night, and as always I've got the pictures to prove it. If any of you have not yet turned your palletes over to Chef Zod, there are clinical therapists to help you. Those of you who have eaten at Blu will surely agree that his food is the apogee of creative, minimalist cuisine served in a warm, casual atmosphere at prices that leave you wondering why you hit the ATM so hard before you got there! (BTW they do take credit cards) If you haven't been; GO and if you have; GO BACK!! Now on to the show: AN AMUSE BOUCHE:WHITE BEAN PUREE W/ PEI MUSSEL AND TRUFFLE OIL, CHICKEN BROTH EMULSION WITH CITRUS AND GINGER(it's hard to tell in the picture that it is in a shot glass on the plate), GOAT CHEESE POLENTA WITH FRIED OLIVES CRISP SWEETBREADS, SWEET AND SOUR ONIONS, CRUSHED HAZELNUTS, BBQ FIG SAUCE- It was nice to have sweetbreads that weren't thinly sliced but presented as a whole lobe. CHARRED OCTOPUS, ORANGE, GREEN APPLE AND BLACK OLIVES-This was tender and sweet, EXCELENT!! ROASTED MUSHROOM AND SHAVED CELERY ROOT SALAD, ARUGULA GELEE, PECORINO FRAPPE- This was the least favorite of our group- a simple salad that Chef Zod feels "required" to have. RISOTTO WHITH WILD MUSHROOMS, WHITE TRUFFLE OIL-C'mon, it's got Truffle oil in it, how bad could it be? P.E.I. MUSSELS WITH GARLIC, GINGER, SPICY CHILI BROTH- The broth was nice and light, and the consensus was it could have been spicier. CHATHAM COD FISH, CAULIFLOWER PUREE, ALMOND-BLACK OLIVE PESTO- This was a surprise from the chef. the fish was absolutley delicious and the cauliflower puree was to die for!! BEEF SHORT RIBS SLOW COOKED AT 200 DEGREES, BARLEY, CARMELIZED ONIONS, AND ROASTED PORTOBELLO (ON THE TOP)-Incredibly well executed dish- a crowd pleaser at our table SEARED DUCK BREAST. CARMELIZED TURNIP, BRAISED RED CABBAGE, APPLE RED WINE EMULSION LAMB SHANK, ROASTED ROOT VEGETABLES, CITRUS-MINT OIL, BLACK PEPPERCORNS CRISP ROASTED CHICKEN, POTATO PUREE, SAUTEED SPINACH, MIXED MUSHROOMS-Juicy and crisp-perfectly cooked CARMELIZED APPLE "TART" VANILLA BEAN ICE CREAM- This dessert was outrageous, a must have!! CHILLED LEMON GRASS SOUP WITH FRESH BERRIES, BASIL, PINEAPPLE, AND AVOCADO-The consistency of theis dish was slighly jellied and was a creat pallete cleanser- quite refreshing. COCONUT TAPIOCA PUDDING WITH MANGO AND PAPAYA HOT CHOCOLATE SOUP WITH BANANA AND WALNUT-This was sheer culinary genius SAFFRON TIRAMISU WITH ORANGE POWDER-If the Chocolate soup was genius this is a culinary masterpiece-Phenominal flavor combination. CHOCOLATE TRUFFLE TERRINE, CHERRY SORBET, BLACK OLIVE CANDY-Yes I said Black Olive Candy! Chewy and sweet in a Calamata sort of way-interesting. CHOCOLATE CAKE- ANOTHER GIFT FROM THE CHEF

I'm doing a hot doig joint in NJ and wondering where you've found the best prices for smallwares in the city. Also I thought I had heard if a place that specializes in chairs and barstools. We need 13 barstools, 6 chairs and 3 two tops. Thanks in advance for your help and direction. Eric

Try these: Blu Table 8 I haven't been to either of them yet. I'm going to Blu on Friday and I'm sure the usuall pictoral will follow soon after.

Edited to show fish heads!!

OK, Sorry for the delayed "chiming in" on the Cuban Pete's experience. I too had a wonderful time and the food was great!! Remebering that cuban food generally falls into the category of Peasant Food, it consists of "cheaper cuts" of meats that require a longer cooking process, often times all day or in some cases for 24 hours!! The Tapas selections are fabulous so when you go make sure you order at least 4-6 different plates. Here are some pictures from the evening: GOAT CHEESE AND HAZELNUT BALLS: CHICKEN LOLLIPOPS: DATES STUFFED WITH ALMONDS WRAPPED IN BACON-A MUST HAVE !!!: CHICKEN EMPINADAS: CHICKEN EMPINADAS INSIDE: 24 HOUR PORK NUGGETS OF YUMMNESS: STUFFED PEQUILLO PEPPERS: CUBAN PULLED PORK: WHOLE RED SNAPPER: FISH HEADS FOR ROSIE: Bravo to Chef Ruiz and Domenic and his staff for a job well done. This is a restaurant that you want to go to folks. The decor is inviting, the food is authentic and the hospitality is second to none.

A friend needs it for a cookie recipe. Any clue?

Find a uniform supply shop. They are around $20.00 Eric

The Papermill Playhouse is in Millburn, BIG difference. Let us know which one you meant so we can help.

And who wouldn't like a hot dog bun?? I commend your duaghter on her clearly elevated pallete

Hey, Thanks alot!! It WAS a good write upand the general pulse of the people we have met so far is extrememly positive!! Thanks for posting a link to the story, I have been REALLY busy and hadn't had a chance to. As always, stop by and say hi if your in the area. Eric

Yeah, probably to steal my ideas and convert AAG into AAHDG (An American HOT DOG Grill!! I look forward to the day that I may serve one of, in my humble opinion, the greatest chefs known to mankind! at least in New Jersey,..um...Randolph that is. Seriously I'd love to see you. Eric

If our calculations are correct, we should open by the 15th of January. Perfect time to open a hot dog joint!

(oh boy) I'm coming in late to this whole thing, and the opinion that have formulated all by my little own self is: CUT YOUR LOSSES!! I think some damage controll is prudent NOW!!! In a business that has a self proclaimed failure rate of 95%, words, actions,body movements, hand gestures, and facial expressions must be chosen carefully. Even if it means that I have to serve the fine gentleman who created the 6 month delay for me in my zoning board fiasco(see Amazing Hot Dog thread) with a smile and a friendly disposition, I'll do it. As much as I might not agree with his position, he absolutley had and has a right to voice his concerns about my proposed restaurant coming into his nieghborhood that he has lived in for 30+ years, but that's another story. As far as Fat Kat goes, I don't live near it, however I do travel for food. As a reader of this thread, I may be put off by the negative overtones that were created by the management. I have eaten at restaurants that Egulleters have posted less than positive reviews about and either agreed or disagreed with their views, and I'll go back again or not based on my own opinion,but this negativity goes beyond that. It's like watching Corzine and Forrester bashing commercials, It makes me not want to vote for either party because of the ugliness that they are capapble of......O crap i did it, bought up politics, anyway, confucious say: It is always easier to put on a pair of slippers than to carpet the whole world. "Cant we all just get along?"

ghostrider, Everything IS as good as it looks. The thing that makes the food here so good is every element of every dish is so well thought out that when they marry, it's heaven on earth. Eric

It's been a busy Saturday for me. Those who saw the window last night will notice the differences: I got to meet alot of friendly nieghbor who were out and about today. I'm given more evidence that we landed in the right location. Eric

148A Bloomfield Ave Next to Mardi Gras caterers

Sorry folks if this is repetative, but HOLY ZEP-oly batman, did we have another Heroic meal at Trattoria Fresco!! A few of my friends, who shall remain nameless to protect the innocent, went last night with me to kinda, sorta celebrate my success with the Verona Zoning board. Here's the view as we saw it: APPETIZERS: Fritto Misto crispy calamari, shrimp, scallops, clams and lemon rings dusted with fennel pollen, And Charred tomato condimento Budino fresh mozzarella and tomato bread pudding served with wild arugula insalata Wood Roasted peppers baby red bells filled with lump crab and asparagus SHORT RIB AND CHESTNUT RISOTTO The MAIN COURSES: LEMON SOLE WITH VANILLA GLAZED CARROTS AND MASHED POTATO WITH LOBSTER GRAVY Tuscan barbequed duck sour cherry farrato, cucumber insalata Crabello and Lobster lump crab cake wrapped with portabello and lobster dumpling, served with vegetable risotto PASTA TASTING-WONDERFULLY LEMONY Short Ribs herb crumb crust, port sauce, served with mini stuffed potato tasting and glazed baby carrots Lobster and Shrimp Shelled Maine Lobster and Gulf Shrimp Sweet Brown Garlic, Lobster Brodo, Lemon Zest amd Herbs over Spaghettini Pasta I didn't get a chance to take pictures of the desserts, of which there were an abundance of, because as I was deeply engaged in conversation with Chef Lustbader, the Vultures of Gavone swooped down upon them and all I heard was the clanging of plates and a whole lot of lip smakin'; It wasn't pretty. I did have the opportunity to meet a few of the chef's family members each one more delightlful than the next. SO all in all, a wonderful celebration of food and wine and conversation and food stories, and sarcasm and comraderie, and photography, and...and...and. Oh well, I plum ran out of "ands" but you get the picture.