ejebud

We have been discussing this idea as our next plan of attack. Just start handing out business cards to owners of places that we find desireable. Thanks for the suggestion!! Eric

Thanks Curlz, It's going on the list of Must see's Probably see it tomorrow. Eric ← BTW is it an existing restaurant space?

Thanks Curlz, It's going on the list of Must see's Probably see it tomorrow. Eric

Thanks Alison, I went to the Tax office and got the address of the tax payer. I sent him a letter a week or so ago and haven't heard anything as of yet. I saw a great space in a cruddy neighborhood today-- Freeman st in west Orange. Was an ice cream parlor down the street from Genciarelli's Pizza, across from the Finish Line car wash. 2000 sq ft for 1600 a month!! If the area was just a wee bit nicer I would consider it. I may show it to my partner on Monday just for the hell of it. Eric

I have been asked to keep this "on topic" which means only post things pertaining to available locations or suggested areas to look in. I will answer your questions about the the town residents and the zoning board meeting via PM. And PLEASE, still send other comments and opinions via PM or email me at ejebud@gmail.com Sorry, I want to avoid this post being deleted. Eric

The old Kenny Rodgers Roasters/Slavanski Bazaar site is HUGE!! I think the area of northfield is Death Valley for any REAL good food places; although the Joy Luck has been there for a while. I think the only think that would do well there is a dual fast food concept like KFC/Pizza Hut express like they have in Florham Park. I personally would love to see a White Castle(ducks!!) there so I don't have to schlepp to Orange. Eric

I too think the Verona location is an ideal spot for what I want to do, Curlz. thanks for your $.02

HMM, is that still available? I looked at that space a while ago. I'll check back with Dimitri and the broker. They wanted alot of $$ for the business/equipment If I remember correctly, but It's worth another look. thanks, Eric

Yup Curlz, Family friendly is the descriptive of choice. Being on a highway, escalates everything including the amount of $$ it takes to get going and the risk involved. We spoke to the owner of Indigo Smoke. He is meeting a lease signer tonight on their old location--too little too late, but I know it aint over till it's over so who knows, I may get a call from him tomorrow. The search continues!! Eric

It is too funny, I just got back from seeing that place before I ever read your post Tracy. (BTW, did you get my message?) The scoop on that place is that it is owned by the Triangle Hofbrau folks, and they said the health dept/and zoning board would never allow sit down there. She said the bagel store's demise was filthy conditions.

Have you seen what is going on there? Huge downtown rebuild with VERY high end stores. HUGE RENTS!! Thanks for the suggestion tho.

It is surreally ludicrous, isn't it?

See the article on the front page of the Verona/Cedar Grove Times titled "Neighbors in 'dog' fight over restaurant proposal" The Link Eric

Folks, I am putting a call out there for any of you guys that know of an existing restaurant that has closed AND that is available for lease. We're looking for 12-15 hundred square feet. I'm sure many of you know of that one place in town that would make a great hot dog place. the Verona deal is not dead, but I'm told by my attorney that we have "less than 50% chance of being approved. He could be wrong, but we feel it is prudent that we continue searching for a place for Plan B, Sincereley, eric Eisenbud

Yes, it is sad, on so many levels, However, we will persevere. We are discussing a corn dog, but it appears there is special equipment neccessary to do them right otherwise a homemade/makeshift system needs to be made ie. you can't just dip the dogs and float them in the oil. There has to be a holder thingamajig. They sell small fryers just for corn dogs and corn dog equipment that will only fit those special fryers. Who knew that Corndogs were a whole seperate thing?? Anyway, we will continue to research the possibilities. Thanks for hanging in there with us. Eric Amazing Hot Dog

We had our 2nd Zoning board meeting last night. I was hoping to get final approval, and while we made MUCH headway and got many verbal "votes of confidence" from most of the members of the board, they felt that the 55 years of experience in the field of HVAC did not qualify my exhaust specialist as an expert witness. He is not a Certified PE however has done tens of thousands of design and installation projects including the Hess building and mega mall aplications. So one of the board members suggested that they use the monies that we deposited in escrow to present our menu and exhaust equipment proposal to an outside 3rd party expert that they would get and return with a report. We will meet again to discuss only nthe report and not hear or review ANY of the previous testimony. The opposing local reidences will have an opportunity to address the report as well. This next thing really burns me up. When the town sat down to create their yearly calendar of meetings, they chose to hold the October meeting on Yom Kippur. My partner, myself and my attorney are Jewish so we are unable to attend. I'm not happy about this. This means now that we are delayed untill the November meeting. What I am going to do with myself for 2 months I haven't figured out yet. Florida is sounding pretty nice, but I suppose I should look for another location while we wait. Who knows, the just and perfect location may be right around the next corner. Eric

I need to find Pomelo for the salad course for the first Les Marmitonsevent of the year coming up on September 20th. I'm not finding it here in NJ and the Ugli fruit that IS available, is not giving me my desired result, that is breaking up into matchstick sized nodules. Any help is appreciated. Eric

Thank you John **asks wife to TIVO it**

OK, I'll come out of the closet on this one. I LOVE CRACKER BARREL!! there I said it. The food is actually as made from scratch as it could be for a chain restaurant, and the chicken and dumplings are super as is the chicken fried steak and the fried okra. In anutshell, it's good, cheap eats. Eric

Alison, By hashbrowns I assume you mean shredded potatoes rather than the often times awful sliced potato "home fry". Perhaps something in between a home fry and a Mickey D's deep fried "hash Brown" patty. Sorry, no places come to mind in our area. (Alot of help I am, huh?)

I am in need of a rentable commercial kitchen to further develop our menu. I am trying to rent the kitchen at the Union Elks lodge where we hold our monthly Les Marmitons events, but They may have cleaners coming in the day I need it. I want to rent a space from around 10AM to 3PM. We want to construct each hot dog figuring out the order of ingredients, and what we want the final product to look like. We also want to photograph each one and have the info available for training purposes. If you know of any possibilities, please let me know. Thanks!! Eric

Scott, Thanks alot for your well wishes!! I'm not too worried about getting approved, most indicators are pointing towards YES. 1. I drive a lowered Audi S4, I am painfully aware of the driveway apron for the building *^&@%%!~%$^%&@!!? 2. Our hours will be 10-8 weekdays, 10-10 Friday and saturday and probably closed on Sundays. 3. We are not skimping on the Public Relation spending money. 4. No rear entrance, but alot of the other businesses are in and out except the salon. 5. We pretty much have our hot dog combos set. We are to begin testing the proper sequence of ingredients for each dog so we can have consistency. We are actually looking for a commercial kitchen to do this in hopefully on Friday of this week. If you know of any let me know. I have a relationship with the Union Elks lodge and they have a great kitchen,unfortunatley they have an affair on Friday evening. We also need to figure out the logistics of twice cooking the fries. Thanks again for your support. I look forward to meeting you in the near future. If you see the lights on at the store, feel free to pop in. Eric

JEESH !! you people want ALL my secrets!! LOL Our burger is going to be the most unadvertised, under recomended, most hidden menu item we have. We are having it pureley out of neccesity. We are going to use a quality product of course, but we are a hot dog restaurant for pete's sake. It will be of normal hamburger bun size and will be cooked to perfection on our griddle. I suppose if someone wanted theirs deep fried, we could accomodate--who am I to judge? Ketchup will be Hienz pumped directly out of the institutional sized plasto-jug. Mustard will probably be Hebrew National deli mustard along with the bright yellow French's. No homemade relish however I am making my killer hot dog chili that is made with a little bit of bittersweet chocolate of all things. It's delicious. Eric

Hey, Eric. Click on this thread to check out a hot dog style that I discovered while in Tucson: the sonoran hot dog. It's quite famously wrapped in bacon, and has all sorts of fantastic toppings. You'd have to expand your toppings, but it might be worth it: you'd have the only Sonoran hot dogs that I know of on the east coast. Is that accurate, Holly? ← Well gee, so much for originality!! My product is VERY much like a Sonoran Hot dog!! all referenced toppings in the link will be available at Amazing Hot Dog. Well lookee here, 1 satisfied cutomer already!!

Rosie, Sorry, I skipped right by your post. I hang my head in shame!! Yes there was Edo II in the space before us. And We won't have a liquor liscense so I guess it's "bring it on!!" Eric