rozrapp
-
Posts
968 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by rozrapp
-
-
You don't say if this is a new restaurant or one that has been in business for some time. Regardless, it seems to me that not having a bathroom couldn't be illegal or in violation of the health code since before a new restaurant opens, it has to be inspected to make sure it conforms to state and local codes. If there is a problem, the restaurant can't open. And if this place has been around for some time, inspections still take place. So, if it were violating a law requiring a public bathroom, then it would not be allowed to continue to operate.
-
Rosie and phaelon56,
Has either of you been to the Moroccan restaurant Lotfi's, on Restaurant Row in NYC? If so, how would Medina compare?
-
I was clicking around the t.v. dial the other day and stopped when I spotted Martha Stewart making a tart consisting of a layer of blueberries on the bottom, topped with frangipane, and "decorated" on top with apricot halves. I have made a similar recipe, also of hers, using pears (it was winter time) which was phenomenally delicious. So my guess is that this one would also be "a good thing." Though I didn't write this recipe down, I'm pretty sure I can construct it based on the other one which I do have. Let me know if you would like me to post it.
-
Big Ed's is in Old Bridge, on Route 34 near Perrine Road. They have been there quite a number of years. We went there not long after they first opened and thought the food quite good. However, they permit smoking and still do not have a "No Smoking" section, so we have never been back.
The Man,The Myth mentioned Belmar. Well, we have recently discovered that there is a very good rib place there called Atlantic BBQ. It's been there for several years, a very unfancy joint with only a couple of booths. (Looks like it might at one time have been a pizza place.) But it's the ribs that count, and those served there are, in my estimation, mighty tasty. Great homemade barbecue sauce and lots of homemade sides. Lots of other items as well. Check out their website:
-
Nina Wugmeister posted on Jul 22 2002, 08:31 PM
Has anybody been to Il Gelatone on 3rd Ave. between 28th/29th? I know some serious gelato eaters who adore it. Keep meaning to try.Nina, I just stopped in there on Saturday for the first time. (I, too, had been meaning to try it ever since it opened.) There are so many choices, from straight fruit to mixtures, it was hard to decide. I finally settled on tiramisu. I don't know what the ingredients were, but it did not taste like vanilla. Maybe they did something with marscapone (?). There was a little chocolate running through it, as well as a few little pieces of ladyfingers mixed in, and the server put a whole ladyfinger on top. Though I am far from an expert on gelato, I know what tastes great -- at least to me -- and this gelato was extremely creamy and sinfully delicious!
-
Thank you! Thank you! All you knowlegeable skate-ers. Now I finally know that I wasn't crazy many years ago when I ordered skate for the very first time at the Keltic Lodge in Canada, took one bite and immediately spit it out because of a strong ammonia flavor. Our waiter had no answer when I asked if that was how the fish should taste, though instinctively I knew that it couldn't be right. Anyway, I sent it back, ordered something else, and -- with that miserable experience ever fresh in my memory -- never ordered skate again.
-
Oh, Cabrales, you have asked about a place that was one of THE highlights of our trip to France 3 years ago. We were not slated to stay at Locguenole, but certain events occurred (I won't explain them unless you want me to), and we were able to get in there for a one-night stay on a Saturday. Lucky us! We had Suite #2 -- huge, gorgeous and super-comfortable. As for the cuisine, I see that FG indicates that the chef who was there when we were there is no longer there. Quel dommage! Our one dinner there was superb. We chose the Menu de Gustation. I was able to find the few notes I made about what we had: Pate de foie gras, Langoustines, Lamb Pre Sale, Fromages, and 2 desserts, Fraises and Chocolat. I'm sorry that I can't tell you anything about the preparations. Suffice it to say that my husband and I reminisce about it often as one of the most perfect meals we have ever had. To quote the words spoken by the gentleman sitting at a table adjacent to ours as he rose to leave: "This meal was stunning!"
-
markstevens posted on Jul 17 2002, 08:58 PM
There are restaurants that have been around for years that still do not carry numeric ratings, which normally indicates they are too new to have gotten them.A restaurant's newness is not the only reason that no numeric ratings are included. I believe I read somewhere that if there is not enough voter input to make a numeric listing viable, but the Zagat people feel that the restaurant still warrants being included, they put it in without any numbers for Food, Decor and Service. When it comes to cost, they use letters -- I, E, etc. -- instead of dollar amounts. (They sometimes "de-list" restaurants with insufficient voter responses.)
-
Just like weinhen and jaybee, my husband and I love to "vacation" in NYC, particularly during summertime week-ends. Whenever our daughter vacates our apt. there, we leave the old homestead in NJ, take up residence and once again become "New Yawkers." (I was born and brought up on the LES, then lived in Queens, and my husband hails from Brooklyn.) Then it's B'way shows, ballet, museums and, of course, eating out, eating out, and eating out! (So many restaurants, so little time!) That's what we did for the 4-day July 4th holiday. We thoroughly enjoyed ourselves and had a whole bunch of very wonderful meals.
-
SobaAddict70 posted on Jul 15 2002, 03:53 PM
Ainsley HarriotI know who Captain James Tiberius Kirk is.
I dunno about this bozo.
hmmm...anyone at all able to enlighten me?
SA, He's a tall, bald black British bloke. (Pardon my alliteration here, but I can't be p.c. and call him an "African American" since he isn't; I do hope that calling him a "bloke" is o.k.) He is a chef. And, if memory serves, he at one time starred as an ultra irascible chef in a British sit-com series that used to air on PBS. So, in a little twist on the usual expression, one might say that he is a chef in real life and he also played one on t.v.
-
Since I just posted a review of Seven Hills of Istanbul which included mention of its outdoor dining area, I will add it here.
Other spots with outdoor seating: Le Rendez-Vous in Kenilworth, The Bistro at Red Bank, La Petite France in Red bank, and Federici's in Freehold.
-
Rail Paul posted on Jul 3 2002, 03:23 PM
You're being much too hard on Mr Boulud. We know that HE can't spell ("moderne"). Perhaps he has the same disability as Mr Quayl and his potatoeEn francais, "moderne" -- with an "e" -- is the correct spelling.
-
Steve Klc posted on Jul 2 2002, 12:24 PM
Back to some of the real issues at hand--are the very best of New Jersey restaurants NOT reviewed by Grimes? If not, those that review NJ restaurants do not assign a star ranking but assign words instead--which do or do not "line up" to the same words assigned to the star ranking employed by Grimes?Steve, to my knowledge -- and someone may have to correct me -- Grimes does not review NJ restaurants for the Times. All NJ restaurant reviews appear in the Sunday NJ section which is only distributed in NJ, and the current reviewers are Karla Cook and David Corcoran.
I have that section right here in front of me, and at the bottom of the information box it says: "Ratings Poor. Fair. Satisfactory. Good. Very Good. Excellent. Extraordinary." I suppose "Good" to "Extraordinary" could line up with 1 to 4 stars. I think I've seen Grimes use a "Satisfactory" rating on occasion, but I'm not sure if he uses "Fair" and "Poor."
-
Adam Platt reviews Atelier in the next issue of New York Magazine. From the preview e-mail I received today, here it is:
-
Recipe for Cold Summer Borscht
Makes 2-3 servings
1 14-oz. can whole beets
1 cup apple juice
1 cup water
1-1/2 Tablespoons lemon juice
Pinch of salt
1/2 cup plain non-fat yogurt
Garnish:
Diced cucumber, radish and onion
Chopped dill
Sour cream
Cut beets into quarters. Place in pot along with apple juice, water, lemon juice and salt. Bring to a boil, reduce heat and simmer for approx. 15 minutes. Remove from heat and cool slightly. Place in blender and blend until smooth. Pour into large bowl. Add yogurt and whisk until well blended. Cover with plastic wrap. Refrigerate until completely chilled. To serve, ladle into soup bowls. Top with a dollop of sour cream, a little dill, and the diced cucumber, radish and onion.
Note:
The quantities given here are small because I usually make this for just my husband and me. Incease proportionately if you wish to make a bigger batch.
-
hollywood posted on Jun 26 2002, 04:45 PM
Disposals always clog at the worst possible time (actually any time they clog is bad). You get overconfident and try and get rid of a potato or banana peel, a piece of broken wine glass inadvertently gets in the works, etc. then BINGO! everything backs up.I have never had any clogging problems. Perhaps I have just been lucky. But I am rather careful about what I put into the disposal -- for example, only thin peelings like apples, carrots, or potatoes, and never such thick ones as banana or mango -- and I always run cold water when the disposal is on as instructed in the manual.
-
PaulaJ,
According to my R&C Guide, the International Head Office is at
15, rue Galvani 75017 Paris. The International President is Regis Bulot.
-
There isn't one Greek restaurant that I know of in our neck of the NJ woods now. There was one in Eatontown several years back. We ate there once and the food was truly awful. So, not suprising that it didn't last. Truth to tell, when we want Greek food, we head for NYC.
-
Damian, Thanks so much for a terrific post. After reading about Marika's soap opera-like start (thumbs down NY Times review = stepson out, new chef in), we decided to try it and really liked the food, the decor, the service -- everything.
But before an opportunity presented itself for us to go again, it was gone. 
I read about its becoming Compass and was wondering how it is. (I don't remember there having been a full-fledged review of it in any publication.) From your report, it appears that the space is still handsome. But the best news is that Neil Annis is still there. As I said, we loved his food. Thought it was creative, stylishly presented and, most important, delicious. Your descriptions have my mouth watering. Again, thanks for reporting. -
RPerlow Posted on June 19 2002,10:26
They're here! Kitchen demolition is underway.And so, the fun begins.... Those of us who have been through it are with you in spirit.
lizziee Posted on June 19 2002,13:19
My one theory on remodeling is that if you can stay married during the process, you will be able to stay married forever.While I certainly do not disagree with your theory, mine about durable marriages goes like this. If you can drive through Boston without ending up in divorce court, you can survive just about anything. Maybe this theory belongs on the New England board?
-
Kim WB Posted on June 18 2002,20:06
But quite curious, do you not go to ANY places that allow smoking?The short answer no. At this point, there are finally enough decent smoke-free restaurants in NJ, so that we don't have to put up with smoke when we eat out. Unlike NYC, there are no laws in NJ governing smoking in restaurants, and it's always the first question I ask when I am thinking of trying a new place. If they permit smoking, it's a no-go, though if there is a bar area where smoking is permitted but the dining room is smoke-free and is totally separate so that no smoke can waft over, I will eat there. But, at this point, all the restaurants we go to on a regular basis are totally smoke-free. In NYC, it's much easier; we basically don't go to restaurants with fewer than 35 seats since the law allows smoking in those and few of those are, therefore, smoke-free. But that still leaves a whole lot of other possibilities.
-
There are several places in Matawan. The exit off the Parkway is only one exit north of the exit for the PNC.
My favorite is a very sweet little place called Caspita Cafe. It's on Route 34 in the Plaza 34 strip mall. It has a small, varied menu and the food is very tasty. If you do go there, I would advise leaving yourself plenty of time because the chef does not rush.
There is also Peter's Fishery for very fresh, nicely prepared, nothing terribly fancy fish and seafood. It's also on 34, at the corner of Main St., in its own free-standing building. It's very popular and gets crowded, but once you are seated, service is swift.
Then there is Big Ed's BBQ, further south on 34 near Perrine Road. Technically, this is Old Bridge, but it's too close to Matawan to bother making a distinction. We only went there once when it first opened several years ago and thought the food was good. But they permit smoking, so we've never gone again. I hear the food is still good.
(Caspita and Peter's are totally smoke-free.)
-
RPerlow Posted on June 18 2002,17:04
The only quibble I have was your quibble. When something is wrong with one person's food, I have never experienced the other person's food being removed as well. Is this just an old fashioned practice that you think an old fasioned place should retain? Or, do you expect this to be the case in most fine dining establishments?In a fine dining establishment, definitely, particularly if there are just my husband and me. The reason -- If my plate is removed, my husband is left with a conundrum: do the polite thing and don't eat anything while waiting for my plate to come back and, thereby, let his food get cold; or, continue eating while I sit there feeling sort of like the proverbial bump on a log, and hope that he will not have consumed everything before my plate reappears, in which event, I will now eat while he sits, etc. I guess what I am trying to say in a rather long-winded way is that the removal of both plates eliminates what is an awkward situation. Plus, when I am dining with my husband, it is a shared experience, and we prefer to eat the same course at the same time. This situation has happened to us enough times over the years -- in restaurants plain and fancy -- that we have come to an agreement that if the server does not remove both plates, we will ask that it be done.
Rosie Posted on June 18 2002,17:05
...I like lamb on the bone and for an $8 surcharge I want the bone!I neglected to mention that the bones were there on the plate, standing up like proper soldiers. Yes, for such a hefty surcharge, one should definitely get the bones!
-
bushey
The current favorites of my kids is French style potato sald, where you just toss slices of steamed potatoes -- red bliss are especially nice -- with a mustardy vinaigrette, then sprinkle with salt, pepper and fresh snipped chives.That's the style I prefer. But before I add the vinaigrette, I pour on some white wine and let it get absorbed into the warm potatoes. I add some chopped shallots and freshly ground pepper, then the vinaigrette.
Russian Tea Room to close
in New York: Dining
Posted
Here is the article about the closing in today's NY Times:
http://www.nytimes.com/2002/07/27/nyregion/27TEA.html