Jason Perlow

I don't have anything bad to say about Greek Village. I like eating there. Where have I said on this thread I don't like eating there? I said they use commercial gyro meat and their style of Greek food is more homogenized. That doesn't mean "bad".

Curlz: No I don't think its part of a chain. Matthew: I liked Wild Ginger the one or two times I've eaten there. But its very expensive (as in New York expensive) and the place is really, really crowded for such a small place. For a big guy like me I found it rather uncomfortable and hot in there.

I've eaten there several times, and I like it. 'Nuff said. How is owning the Bagel Store strange? Greeks aren't allowed to own Bagel places? Just Jews and Koreans?

What's your point? This place can seat maybe 16 people, the Greek Village seats at least 75. There's no comparing the two. The style of food they serve is totally different. I like them both. Smaller restaurants means smaller batches.. closer attention to quality. And actually, they were out of a number of things when we were there at 8PM last night. Taste of Greece's food tastes different, distinctively regional, homestyle, and less homogenized "Restaurant Greek Food" than Greek Village's. I like going there for that reason. I think their mezze is better than Greek Village's, they are using real feta cheese from Greece and greek olive oil, whereas Greek Village is using Bulgarian feta and I think some sort of Italian or restaurant quality oil. I like both restaurants, I just don't beleive in exclusivity and going to the same places all the time. Enjoying one place doesn't preclude enjoying or appreciating the food of another. I certainly haven't experienced any lack of freshness in Taste of Greece's food like you are suggesting.

That's not what I've been told. Its Krinos. ← Nope. You can see them making it if you peer in in the morning. ← Thats probably the beef/lamb mixture for the bifteki or the meatballs and the mousakka and pastitsio filling. Its way, way too labor intensive to make gyro cones, it has to be frozen and commercially grinded to get the right consistency for slicing and to stay on the spit. Here's a eG Forums thread on making your own gyro meat. At the scale at which that place sells gyros it doesn't make sense for them to be making it themselves. And if they did, it wouldnt have the consistency of commercial gyro, which it does.

That's not what I've been told by the manager there, Milton, the really nice bald guy and I think he was the nephew of the original owner that died. Its Krinos.

Had another great meal here last night. Its a tiny little place, and the food is more homestyle than restaurant style -- they're not trying for consistency of product here, just good food. I should mention that even though the Pork Gyro is their specialty, even their regular gyro is very good -- its not made by Krinos, its sourced from a different purveyor and its a higher quality lamb/pork mixture, plus its got a lot more spices in it. The avgolegmono soup here is to die for -- its more of a rice porridge, as it doesn't have orzo pasta in it. The rice is totally broken apart and adds a silkyness to the broth.

Right now for me its got to be a tie between Daruma in Englewood and Sakura Bana in Ridgewood. I also like Zen in Livingston. I've heard good things about Samurai in Millburn. Anyone been yet?

Have you guys heard of this bizarre sandwich from St. Louis, Missouri called a "St. Paul Sandwich" ? http://www.thecommonspace.org/2002/08/media.php http://today.answers.com/topic/st-paul-sandwich Apparently, its an egg foo young patty on white bread with lettuce, tomato and mayo. Yikes.

We go there, probably 3 or 4 times a year. We were there probably 2 or 3 months ago. There's a lot of restaurants in Northern NJ, you know! And how am I supposed to find new stuff to write about if I keep going to the same old places? As to middle eastern type stuff, I definitely would rank Bennies as the best in the entire area, with a close second being Babylon. I was never too impressed with either Samdan or Sapphire (Kervan 2)

Yeah but I like the bean sprouty hockey pucks, though. What's a typical recipe for that gravy?

http://www.usatoday.com/tech/news/techinno...op_x.htm?csp=15

"Relatively" predictable, Owen. 8oz seems dead accurate as does 12, the highest setting. 9 and 10 seems to be what it has most problems with.

Ah Leung, do you not make a "gravy" to go with this type of Egg Foo Young? Otherwise, it looks excellent, I can't wait to make one.

There's a number of ex-members that live in this area that post elsewhere, menton. Your guess as to why they no longer wish to contribute to eG Forums is as good as mine -- and it isn't fodder for the food forums, anyway.

Well, I can tell you that there's no conspiracy not to talk about this restaurant. So go there and write up a comprehensive review and maybe more people will go. I don't think there's enough critical mass of active members that live around here to visit that restaurant. As far as I know only Rachel and myself, you and Hank live in the immediate area. I remember looking at their website at one time and not being particularly excited about their offerings. It sounds like a nice restaurant just not to my taste. I don't see how I am obligated to go eat there, though.

Marinated/blanched or grilled asparagus spears to wrap the ham around.

It's a great unit. If I could only have one pod coffeemaker, that would be the one to own. Excellent construction, very quick heat up time (especially when in idling mode), and very hot water output.

Ye Olde College Inn has them: http://forums.egullet.org/index.php?showto...ndpost&p=933807 Note that they have since moved from their previous location (as part of a planned move) since Hurricane Katrina.

We don't really have an "Industrial" part of town -- unless you count Piermont road, where we got a big hardware store and maybe one salvage related business, which is nowhere near anything residential -- and we most certainly don't have "blue collar" homes either, not with even the smallest places starting out at $500,000! And we do have a golf club and golf course, but its private... I have no idea who you have to know to get in. Steering this back to food, as Rachel says, Tenafly is no different in terms of its ability to "kill restaurants or food establishments" than any of the surrounding towns. Certainly, Cresskill has many of the same qualities, as does Teaneck, which for a while had a lot of vacant storefronts on Teaneck Road. Plenty of places fail in Englewood too, you just don't notice them as much because its a much larger town. Bergenfield also has restaurants fail pretty frequently, although we don't notice them as much because there are few places we like to go to in Bergenfield. Demarest is pretty non-existent in terms of any kind of dining.

Yup, we'll be there to document the re-opening. Please let us know how things progress! We're pulling for you!

Actually, people do know where Tenafly is, surprisingly. Its a historically significant town.

While I'm not sure I would call them a "novelty" confection, the new Hershey's Extra Dark line of chocolate bars is a big step up in quality from their regular milk chocolate bar: http://www.hersheys.com/products/details/extradark/index.asp I was able to get these 2 for $3 at Wallgreens last week. Definitely worth the money, I especially like the 60 percent with Macadamias and Cranberry. Eating a half a bar of these totally eliminates any chocolate craving you might have, and its definitely formulated for a much more adult palette than the kids stuff Hershey's normally makes.

Interestingly enough, the Nutley, NJ location has CHURROS! I wasn't aware Nutley had a stronger Latino demographic than Hackensack does.

I like that idea too.