rozrapp
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Posts posted by rozrapp
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Would like to try Lincroft Inn and hope to get back to Frog and the Peach soon. Tell me more about SamVera?
I have been very lax about reporting on SamVera. I will shape up the review I put together and post it separately. Stay tuned!
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Three from Rosie's list make mine: Epernay, Jocelyne's, and No. 9.
The rest of my list:
El Meson, Freehold
Lincroft Inn, Lincroft
Famous Dave's Barbecue, New Brunswick (just opened)
Frog and the Peach, New Brunswick ($18.95 lunches)
Fritzy's, Howell
Gaetano's, Red Bank
Peter's Fishery, Matawan
Pooket II, Old Bridge
SamVera, Marlboro
Seven Hills of Istanbul, Highland Park
Verjus, Maplewood
Woo Jeon, Edison (Korean barbecue)
We somehow managed not to get to two major favorites in '03: Nicholas and Manon.
Definitely looking forward to going to both in '04. 
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But are you going to be angry longer at someone who was upfront and honest, or someone who made you feel like a chump by being evasive or lying? I might be annoyed at someone who was being honest, but at least I wouldn't feel like an idiot for asking them multiple times thinking that they just forgot, and I would get over the initial disappointment. But if they lie to me or avoid me, I'll be less likely to go back for seconds of that kind of treatment.
Absolutely true.
And, as I said, although I don't "avoid" them, I do ask them to please call me at a later and more convenient time. I figure I'm weeding out the "token" requesters, and narrowing them down to the folks who seriously want the recipe badly enough to check back.
Jaymes definitely has the right idea here about weeding out the serious requests. Last week, I attended an annual holiday event for a women's organization I belong to. Each woman brings either an hors d'oeuvre or a dessert. Happily, the dessert I brought received raves and many, many attendees asked me for the recipe. I had no compunction about sharing it because I got it off the net (originally from Saveur). But I did tell everyone who asked for it to e-mail me, and I would be glad to give it to them. Exactly 2 people followed through.
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I think I've been repressing this, but when I attended Kosherfest, there was a booth showing Potato Latke Batter. Just heat up your oil and add.
I hear it's available at some stores locally. This is a SHONDEH (shame) I tell you.
'Tis true. In yesterday's NY Times: Ruthie & Gussie's Traditional Potato Pancake Batter.
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Let's see, what sights can the Dave bunch see nearby??
How about Kalustyan? Or, for something historical, there's Teddy Roosevelt's birthplace on 20th St., between B'way & Park Ave. S.
Edit: Obviously, bloviatrix and I cross-posted, and both of us thought of Kalustyan as a "tourist attraction."
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Are there any other food places I'm forgetting?
Yonah Schimmel's, a little further beyond the Russes*, for delicious knishes.
(*That's what everyone called Russ & Daughters when I was growing up on the LES in the middle of the last century.
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did i miss the announcement... there's a steingarten q&a on monday?
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Park Bistro
While Park Bistro is one of our favorite French restaurants, it would not meet the criteria listed by ieatfire:
Someplace that's got good mussels, bread, cheese and charcuterie plates, and, especially, a kickass hanger steak.While the two types of bread they serve -- sourdough and French -- are both excellent, I don't remember the last time I saw mussels on the menu; I've never seen a charcuterie plate listed; though they usually offer a steak dish, it's hanger steak only from time to time; and they serve a very limited selection of cheeses.
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well, you see, from where i'm sitting, they could have easily posted it on their website, rather than wanting you to call so they could "chat".
edit: i stand corrected. you can search for the restaurants on their website here. in fact, the inclusion of websites makes this a very nice resource.
Tommy, I'm glad you corrected yourself.
tryska Posted on Dec 11 2003, 10:44 AM
right - seems like you either have to give them an address (mailing list), email address (spam) or a contact by phone (with the rather ominous sounding "little chat" included)I want to make it clear that GASP looks to achieve its goals via the legislative route. If one wants to join, there is a very reasonable membership fee, and they rarely ask members for any additional donations.
If you don't want to join, but only want the guide, or any of the other materials they provide to restaurants and the public, you can tell them that you do not want to be placed on their mailing list. They will never "spam" you. And, as for asking for your phone number when you e-mail your order, that's strictly in case they have a question about the order and not to chat you up.
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what's in it for them if you order it?
Cynic that you appear to be, what makes you think there's anything in it for them, other than, as a non-profit organization, providing a public service?
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Oceana's Web site says weekday lunch only:
http://www.oceanarestaurant.com/about.asp
Ditto for JUdson Grill, it seems:
http://www.judsongrill.com/menus.htm
EMP and Tabla, I think you're right. They don't have Web sites and I'm too lazy to call!
FG, Looks as though we cross-posted about Oceana and JUdson Grill.
I know for a fact that Eleven Madison serves what they call "brunch" on Saturday because, when we were there for brunch on a Sunday in October, staff members told us that they had begun offering brunch on Saturday and Saturday in February of this year. Hours: 11:30 a.m. - 2 p.m. They have two excellent 3-course prix-fixe menus at $25, as well as an a la carte menu. We liked it so much that we went back again the following Sunday.
As for Tabla, I just checked the listing in TimeOut NY's Eating & Drinking Guide," and it indicates that they do not serve Saturday lunch. However, the listing shows that the Bread Bar is open from noon to 11:30 p.m.
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The latest annual guide, 100% Smokefree Dining in New Jersey, published by NJ GASP (Group Against Smoking Pollution) is now available. There are no reviews. Listings by county and town include addresses, phone numbers, web sites, and indication if there is a liquor license. You can obtain a free copy via GASP's web site.
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JUdson Grill (I think)
Oceana (I think)
Soba, Neither of these is open for lunch on Saturday.
Here are some more that are:
db Bistro Moderne
Fleur de Sel
Tocqueville
The River Cafe
Dumonet in the Carlyle
Mark's Restaurant in the Mark Hotel
La Grenouille
La Cote Basque (but not for long)
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A group of eGulleteers went to Sammy's last year and reported on the experience. Here's the thread.
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Another thing that's popped up on my radar is quiche, but I want to do a quiche that's not quiche lorraine, spinach quiche or mushroom quiche, so any ideas would be greatly appreciated.
Soba, I make my quiche with leeks -- no onions, no scallions, just leeks. It is seriously delicious! If you'd like the recipe, let me know.
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And for the record, I think Roz gives outstanding rec's... She is my goto Manhattan source. Thanks, Trish!
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Very reliable..coff coff...Roz...coff coff sources had commented here and elsewhere about how good it was.
Trish, Well, of course, that would be me.
But then, I am far from the only one here on eG who loved ChikaLicious. Here's the previous ChikaLicious thread that proves I am in very good company. When my husband and I arrived, I did tell them that I am an eGulleteer. Chika, Donna, and Don all said they were pleased to hear that, so maybe that made some difference in our treatment. We happened to be the only diners almost the entire time we were there. While we did chat back and forth during the preparation of our desserts, we also spent some time after we finished eating talking with the three of them and found them very friendly.
So, all I can say about your disappointing experience is
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I'll be curious to hear what kind of service you get there. They did almost everything but throw us out the door while we were still eating - not because we did anything obnoxious or were really slow, but just because they wanted to turn the table. Those schmucks will never see me again.
Well, Pan, as you know, we've been to Uncle Nick's too many times to count and, not that they ever smother us with love and kisses,
but we have never run into any service problems and definitely nothing like what happened to you. clg Posted on Nov 29 2003, 01:50 PM
Is there a different Greek restaurant you'd recommend in the area? I went to Gus's Figs Bistro a while ago but didn't think it was all that spectacular.clg, If Pan has sufficiently scared you off Uncle Nick's,
there is Molyvos. It's on 7th Av., between 55th & 56th Sts. Very good food. Quite a bit more expensive than Uncle Nick's. And, btw, Gus' Figs has closed. -
He's like a thin Al Roker -- except even more annoying.
But not anywhere near as annoying as that insufferable idiot, Gordon Elliott!
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Forget blenders, food processors and morters & pestles! You can make excellent baba ghanoush with just a plain old fork and spoon. Prick a large eggplant all over with a fork to keep it from exploding. Broil or bake it until it's very soft. Scoop out the inside flesh, place in a bowl, and mash well. (If you happen to have an old-fashioned wooden bowl and chopper, as I do, that works even better.) Mix 3 tablespoons of tahini with a tablespoon of water and the juice of a lemon. With a spoon, thoroughly incorporate the tahini mix into the eggplant. Add salt to taste and 1 or 2 cloves of garlic, crushed in a press. Serve with pita bread. Easy and delicious!
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All I can say is that I thought it was one of the most delicious sandwiches I have ever eaten.
Even from a cheesesteak neophyte this is great praise.
But the roll scares me.Maybe this will help. When Carl's was written about in NY Magazine, which is where I first learned about it, he explained that he had spent 10 years studying cheesesteaks -- different meats and rolls. This is what he said about the latter: "It's all about the roll. It's got to be soft enough to soak up the grease, but with a little crunch." I think he knows how to describe his own product better than I can.
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I'll have to get to Carl's. But first I want to hear more about these "short rolls of comparable character and moistness". I like a really crusty roll with my cheesey -- are these rolls doughy?
I've been to Carl's and, while I wouldn't call the rolls "doughy," they are definitely not crusty.
It was the first time I have ever had a cheesteak sandwich,
so I'll take Mr. Cutlets' word that Carl's' version "beats them all at their own game." All I can say is that I thought it was one of the most delicious sandwiches I have ever eaten. (We were lucky and were able to snag one of the two tables in the back. ) -
I read the review in the Post as I was closing tonight and thinking with a 4 star review that I would have problems getting a reservation. I called, thinking a 30 day policy might be possible and was astonished to get a 7:30 reservation on 12/18.
Anything I should know beforehand?
Birthday dinner after all and would prefer a tasting menu.
I do not remember Oceana ever having a 30-day policy. As for the relative ease with which you secured a reservation even after the restaurant received a 4-star rating, I don't think that the NY Post has anywhere near the power of the NY Times when it comes to restaurant reviews.
You can see the dinner menu here. They do not list a tasting menu, but you might call to double check.
Happy Birthday in advance and enjoy!
Two if by Sea
in New Jersey: Dining
Posted
I have heard that Two if by Sea's former chef, Jim Kavka, is now sous chef at Piancone South, in Brielle.