[Chez Catherine in Westfield]

We don’t usually go to restaurants on Friday or Saturday nights, preferring the relative calm of mid-week or Sunday dining.  But since our anniversary fell on a Saturday, off we went last week to Chez Catherine, in Westfield.  

In her May 12th NY Times review, Karla Cook stated that this French restaurant has been around for 23 years.  That isn’t exactly accurate.  Here’s a bit of history.  Our first visit to Chez Catherine dates back to its early days when it was an uncommon restaurant for this area of NJ: haute French, 3 courses prix-fixe, and at a cost which for us back then was a special occasion splurge.  This first time was such an event that I still remember most of what I had: sautéed calves’ liver in vinegar sauce for main course, and poached pear in crème anglaise for dessert.  It was all over the top.  Through the years, we went back a number of times, first for special occasions and then, as finances improved, just because we enjoyed eating Catherine Alexandrou’s wonderful food.  Several years ago, Catherine decided to give it up, and another restaurant took over the space.  It was re-christened Chez Mamere.  The new owners were a lovely French couple; he was in the kitchen and she tended to the dining room. We thought the food extraordinary and became regulars, dining there most Thursdays for several months.  Unfortunately, they were poorly financed, and Chez Mamere closed.  Shortly thereafter, the space re-opened again under another name – I think it was the Rose something-or-other -- and another chef/owner who had previously worked with Andre Soltner.     We tried it twice – the first a good experience, the second a poor one – but it did not last long either.  For quite a while, I assume the space remained unoccupied, and then, a little over a year ago, I read that Catherine had decided to come back.  She was now Catherine Bourdeaux.  Her husband, Michel, was in the kitchen, and she was running the front of the house.  However, currently, she is back where she belongs, in the kitchen with her husband, and others are taking care of the dining room.  

We arrived exactly on time (8 p.m.) and were seated immediately.  Our dinner began with an amuse: salmon mousse on a crouton and a small mound of carrot salad.  Very tasty.  For my first course, I chose seared scallops in an orange citrus sauce.  Four very large scallops were done perfectly and surrounded a vegetable mélange of corn, spinach and asparagus.  Every bite was heavenly.  My husband started with  escargots bourguignons.  Six plump escargots in shells were immersed in the traditional garlic-laden butter sauce, redolent with a mouth-watering aroma.  My husband agreed that this was an excellent version of this classic.  

My main course was magret de canard (sliced duck breast) with the confit (duck leg) in an apricot sauce.  Accompaniments were a large portion of wild rice, and tiny portions of haricots verts and julienned zucchini.  My husband chose rack of lamb.  The meat was entirely cut off the bones and artfully arranged on the plate along with a generous serving of a creamy potato gratin.  (There was another vegetable, but I can’t remember what it was.)  When the plates were placed before us, it was obvious that the duck and lamb were done exactly as we had requested.  However, we then ran into the only glitch of the evening.  I discovered that my duck was barely warm.  Our server took my plate back to the kitchen, but left my husband’s.  After a few moments, when it became obvious that my food was not going to be returned that quickly, we didn’t want his food to get cold, so we called over our server and asked that she take my husband’s plate to the kitchen as well.  I do think that we should not have had to ask that that be done; in a restaurant of this caliber, BOTH plates should have been removed once the problem as brought to their attention.  A small but, I think, important quibble.  When the plates were returned, with apologies from the chef, everything was at the right temperature, and it all tasted delicious.  

For dessert, I had ile flottante, and my husband had nougatine.  Both were superb.  

I don’t drink wine, but my husband does.  He said the wine list was comprehensive and reasonably priced; however, he decided to order the house cote du rhone by the glass at $7.  It was excellent, and he had two glasses.  

The three-course dinner is prix-fixe at $40, which I feel is quite a bargain for the quality of the cuisine.  However, there are several menu items with supplements.  My scallops carried a $3 surcharge, and the supplement on my husband’s lamb was a pretty stiff $8.  Specials are printed out on a separate sheet with their prices, something I wish all other restaurants would do.  Though the restaurant was full, service was reasonably efficient, and courses came at a pleasant pace.  

The ambiance at Chez Catherine definitely adds to the fine dining experience.  The main dining room has only 34 seats.  With the different owners, the window treatments and wall hangings have changed, but one thing never has: the room has always been painted peach.  This color gives the room a warmth and a glow that is further aided by proper lighting -- bright enough to comfortably read the menu, while low enough to enhance the room’s romantic feel.  There was no background music, only the agreeable hum of conversation.  

In Chez Catherine’s first incarnation, there was a tie and jacket requirement.  But now this rule has been relaxed; while most of the men were wearing jackets, all did not have ties and a few wore no jackets.  Finally, different from the earlier years and, for me, a most welcome change, smoking is NOT permitted.

Many might consider Chez Catherine an “only on special occasions” restaurant.  I think it’s the kind of place to go to any time you are looking for truly excellent cuisine in comfortable surroundings.  And even if it isn’t a special occasion, it will become one when you dine there.

Chez Catherine

431 North Avenue, Westfield

(908) 654-4011

[Remodeling the Perlow Kitchen]

Actually, I could use some advise on Garbage Disposals, we haven't bought one yet.

Rachel, There's a safety issue here.  Get a batch feed type.  The cover has a contact which, when placed over the opening, must meet a contact inside the disposal to start it running.  The other type has a switch on the wall which turns the disposal on.  But this opens up the possibility of an accident, i.e., hand getting mangled.  No chance of that happening with the batch feed.

I'm soooo glad you didn't say you were getting a SubZero!  Mine, bought in 1996 has had three microprocessors replaced and six repair calls.  It sucks big time.

That's what we heard from more than one person. Plus my cousin said she is always breaking her nails trying to open the door...

At the risk of giving myself a kenahura, we have a SubZero and, with the exception of a minor problem with the ice maker soon after we got it and which was fixed with no charge, we have had no problems with it, and I really love it.  When we planned the renovation, my original intention was to keep my Maytag which was only 6 years old at the time.  But once my husband became enthusiastic about the renovation -- and that's another story -- that idea went out the window. We ended up with the SubZero and the "built-in" look; that is, the SZ doors have the same panels as the cabinets.

BTW, Sorry to hear that your frig came in dented.

I asked him about grease running down the side of my house, and he said that isn't an issue with the better filters used by modern equipment. I hope so, because the blower motor and exterior vent will be on the roof!

Not to worry.  Our motor and vent are mounted on the outside wall behind our cooktop, and there is not, nor ever has been, any grease on the shingles.

[Wegman's in Bridgewater]

Bilmo Posted on June 14 2002,14:42

I am totally dependent on the Princeton Wegman's, but...

Is it just me, or has the store been gradually "dumbing down" over the last couple of years?  I'm thinking in particular of the produce department.

The Manalapan Wegmans where I shop regularly is only just over a year old, so maybe it's too soon for them to have "dumbed down."  However, I have never thought that everything in the produce dept. was totally top notch all the time.  I pick and choose, depending on what is in season; what looks and, in some cases, feels ripe; and how the quality and price stack up against what other supermarkets in my area, as well as Delicious Orchards and farm stands (in summer season) are charging for same.  Within the past couple of days, my Wegmans has had terrific California peaches and plums --juicy and sweet -- and California strawberries have also been good for several weeks.  Prices have been comparable to other venues.  Yesterday, I noticed that they had the first Jersey blueberries of the season at 2/$5, but I decided to wait because one of the other supermarkets is having them on special at .99 (+ club card) starting today and for the rest of this week.    

As I mentioned, in this area, there are many supermarkets + Delicious Orchards + farm stands with which Wegmans competes.  Great for us shoppers.    

Does the Princeton Wegman's have competition?

[San Domenico v. Cafe Des Artistes v. JoJo?]

weinhen, I also want to say "Welcome!"  

I have never been to JoJo, so I can't comment from personal experience.  But I think the reviews from those who have been there since it re-opened have been mixed.  I recall something about tables being tiny and cramped, not very good service -- not exactly the makings of a romantic evening.  

I have been to both San Domenico and Cafe des Artistes.  In the case of SD, it was several years ago.  I wasn't bowled over by the food which, though certainly far from awful, did not measure up to all the great reviews at the time.  However, the current chef was not the chef when we were there, so the menu may be different now.  The ambiance was pleasant, and the service was fine.    

As for Cafe des Artistes, my experience there was more recent, and I have to say that, for me, it did not live up to its supposedly fabulous reputation. Yes, there are those famous murals which are pretty.  But the restaurant is larger than I had expected (there are several rooms), tables are quite close, and it all felt very crowded to me.  Most of the waiters were of the "old guard" variety -- no young, would-be actors here.  They were not what I would consider super attentive, though they did get the job done.  I think I should add that we were dining pre-Lincoln Center performance, so maybe that makes a difference.  But most disappointing to me was the food.  I did not find the menu particularly enticing.  (I had not seen it beforehand.)  I started with the combination salmon platter which they are supposed to be known for.  It was fine, but nothing really special.  My main course of osso buco was merely o.k., again, nothing to rave about.  I don't remember what I had for dessert, so that indicates how outstanding that was -- not.  The highlight of the evening -- other than a fabulous performance of "Aida" -- was talking briefly with Don Hewitt, the producer of "60 Minutes," who was coming into the restaurant as we were leaving.  Nice guy!

I'm sorry I can't be positive about these possible choices.  Wherever you do finally decide to celebrate, I hope you have a very Happy Anniversary!  

[Matzo Brei]

For me, matzoh brei is strictly a Passover thing, and after Passover has passed over, I don't want to look at another piece of matzoh -- in any way, shape, or form -- until the next Passover.

I buy only Horowitz Margareten because, first, it's the only matzoh that has anything approximating any taste, and, second, my Dad was friends with the Horowitz family, he and my Mom always bought that brand, and so I continue in that loyal tradition.

When I do matzoh brie, I prefer using egg matzoh, though I sometimes use plain.  To make one large brei, I break one matzoh board into small pieces and soak them in hot water until they are soft.  I squeeze out most of the water, chop the pieces with the side of a spoon, then mix in one whole egg, a little milk, some sugar and cinnamon, and some peeled, cubed apples.  I fry it in a combination of unsalted butter and peanut oil in a particular non-stick Passover-only pan that I have had for more than 30 years, then serve it topped with a sprinking of sugar.

[Restaurant Nicholas]

Peter B Wolf Posted on June 13 2002,21:02

Friend of mine requests the run down on Restaurant Nichola(s?) in Red Bank. Please help, menu prices, quality etc.

As you can see if you have clicked on the link that tommy provided, Nicholas is not in Red Bank, but in Middletown (on Route 35 South).  I have dined there several times and find that it compares very favorably with many an upscale NYC restaurant.  It is in a free-standing building with its own parking lot.  (I think there is valet parking on Saturdays.)  The diningroom's decor is spare and contemporary.  Tables are widely spaced; seating is very comfortable.  The service staff is first rate, and Nicholas himself is always there, circulating amongst the diners, helping with wine selections, carving tableside when a dish requires it, etc.  And his wife, Melissa, usually greets diners upon arrival.  The tone overall is both professional and friendly.  The menus on the site are always up-to-date -- Melissa sees to that -- and they speak for themselves.  Everything I have had there has been expertly prepared, beautifully presented, and -- most important -- delicious.  The wine list is excellent and, while I don't drink wine, my husband does, and he has always been pleased with the selections.  If your friend goes, it will cost plenty.  But, in my opinion, it is definitely worth it.  Just in case you haven't figured it out, I really love this restaurant and highly recommend it.      

[Remodeling the Perlow Kitchen]

RPerlow Posted on June 12 2002,14:55

You really should post your location (or at least your state) so if someone else is in your area they can contact you for referrals.

Our house is located in NJ.  I would be most happy to give referrals.

BTW, we also did a total kitchen renovation in our co-op in NYC.  When we bought the place, the kitchen was a horror.  We took it down to the walls.  In this case, it didn't matter that there was not a functional kitchen for several weeks because we didn't have to live there, and our daughter, who is our permanent tenant, was out of the country and didn't return until after the job was completed.

Suzanne F Posted on June 12 2002,18:22

I'm the president of my co-op, and we have to approve everyone's renovation plans

Our co-op board did not have to approve our renovation plans.  We were only required to follow the standing rule that any work done in apartments can take place only Monday through Friday, between 9 and 5.

[Remodeling the Perlow Kitchen]

...I will probably react negatively to other people second guessing our decisions.

Rachel, A totally understandable reaction since most of us don't like to be second-guessed by others when we think we have made the right decision.  Just remember that the comments we have made are only because we care.

Part of the reason we chose to do this through Home Depot Expo is their lifetime warranty on the construction. As this is the very first time we are doing such a major project I was leery of using some local contractor who could be out of the business the next year.

When we chose our contractor, we certainly did not pick him out of the Yellow Pages.  In fact, he does absolutely no advertising at all.  He has been in business for many years, and he gets all his jobs through word of mouth, that is, satisfied customers -- of which there are many.  The person who gave me his name is someone whose opinion I could trust totally.  She and her husband are extremely fussy, and all the work that was done for them was done to a "T".   Also, we did make financial comparisons with other contractors, and ours was far from the least expensive.  But he was not out of sight either.  You never want to do these kinds of renovations on the cheap.  By making comparisons, we were able to get a good idea of what was realistic.  And his estimate was.  

And if this project isn't finished by the time I actually have to put out the cash in December, someone will suffer!

This worries me a little bit.  One should never have to pay a balance until the entire job is done.  And it sounds as though a Home Depot credit card doesn't work like Visa, MC, and the like, where if something is not done or you are dissatisfied, you can hold back payment.  But looking on the bright side, your renovation does not sound very extreme -- no knocking down walls or building new ones.  It's basically a total re-do within the existing space which, if things proceed without any hitches, should be finished well before December.  

Did you remodel more than your kitchen? In there, were you having your floors redone too? What kind of counter top do you have? How could you use your kitchen after they removed your cabinetry? floors?

Our job was more than a simple remodel.  We extended the kitchen out 8 feet and built a new master bath above the extended section.  So, the new kitchen area became 20'x18' and the new bath 8'x18'.  Work upstairs also included the re-configuration of the master bedroom closet area.  I worked with a kitchen/bath designer who did layouts for both and through whom I purchased my cabinets and countertops.  All my kitchen appliances came from a single source -- a dealer in West Windsor.  All bathroom items came from a place in Red Bank my contractor does business with so that we got a discount.  

The framing of the extension came first, of course.  It was enclosed and a breakthrough into the existing kitchen was accomplished before any dismantling of the kitchen took place.  And then, that was done in phases.  The first to go were the ceiling cabinets directly adjacent to the new extension.  And what happened here was quite amazing.  My husband and I had gone off on a week's vacation at which time the old kitchen was still totally intact.  When we got home, we discovered that those cabinets were gone.  I had not emptied them before we left.  They contained dishes, glasses and assorted other stuff.  It was the construction guys who had taken everything out and carefully placed them on my diningroom table, first covering the table to protect it.  That's an example of the kind of guys that worked on the project.  I liked every one of them, we became quite friendly, and I got to know a lot about their lives and their families.  And they certainly got to know quite a bit about us.  But I digress....  

As I said, it wasn't until the very end, when we were basically ready to install the new cabinets that the last of the old were removed.  So, I always had a counter to work on, I had running water just about all the time -- except for when it had to be shut briefly to reconfigure some piping -- and I even had my cooktop and oven until the very end.  I think the reason for this is that a lot of the necessary work, i.e, electrical and plumbing, was done in the new section of the kitchen, and it wasn't absolutely necessary to dismantle everything to get the job done.  The only time I could not use the kitchen was when the new cabinets, counters and appliances were being installed.  But with a lot of great coordination, that took only a couple of days.  

Actually, my contractor was not responsible in any way for my cabinets -- as I said, I purchased them through my kitchen designer -- or for their installation.  He did, however, recommend a carpenter who did an excellent job.  (The carpenter also built the vanity for the new bath.  It is covered with mirror panels, done by the same glazier who installed the glass around the new shower.)  Though we ordered all the kitchen appliances at the beginning of the job, we made only a down payment, we did not pay the balance until we took delivery, and they were not delivered until we were ready to install them.  

There was down time when waiting for inspectors, but very little.  There was a hassle with one of the inspectors who kept insisting we should not have kitchen water pipes on an outside wall.  No matter that my kitchen sink has been on an outside wall since the house was built more than 30 years ago, and no pipe has ever frozen.  The man was a total ditz!  But we had to deal with him to get the necessary o.k.'s.  So, my builder agreed to put extra insulation around the pipes, my husband and I signed a letter saying we understood the risks, and the work continued  

You asked about the floors.  Before the renovation, we had the same floor throughout the downstairs area with the exception of the family room.  Breaking up the kitchen meant replacing all that flooring.  The downstairs level is on a slab and when we orginally decorated, I had wanted planking, but that wasn't possible then, so we installed wood tiles which, in those days, were cemented down.  Our contractor told us that it was now possible for us to have the planking I had always wanted.  They stapled huge sheets of plywood directly into the concrete slab throughout the downstairs, and the unfinished planking was then installed on top of the plywood.  The only time we actually had to leave the house entirely and sleep somewhere else overnight (a local hotel) was when the floors were being finished.  

As for the kitchen counters, we have granite.  They are gorgeous and easy to care for.  And you can put piping hot pots and pans directly on them.  I love them!  (In the bathroom, we have green marble atop the vanity and around the soaking tub -- no jacuzzi -- and plain white tile in the shower.)

Once the kitchen and bath were completed, I worked with the interior designer I have worked with over the years to finish things off.  The entire project also included repainting, repapering and refurnishing other rooms and areas of the house.  And we were not totally finished with everything for about another year.  

I don't want to make it seem as though this 4-month construction project was a walk in the park.  It wasn't.  There were glitches and some aggravations.  And my house was one big dust bowl for a long, long time.  But, in the end, it was all worth it.  We have gotten so many compliments on our kitchen, people telling us that it's the nicest kitchen they have ever been in.  But we certainly didn't do it for that reason.  We did it strictly for ourselves, to make real the vision of what we wanted our new kitchen -- and master bath -- to be.  And thanks to all the wonderful folks who worked on the project, it turned out perfectly.

[Remodeling the Perlow Kitchen]

Jason Perlow Posted on June 11 2002,21:55

Actually we have an exact bill... we paid for it in advance.

Jason, Didn't anyone counsel you that, when doing any kind of renovation work, you should never pay the entire amount up front?  The acceptable method -- the one we used when we did a major kitchen/bath enlargement/renovation a few years back -- is to pay in thirds: a third when the contract is signed, a third about half-way through the project, and a third upon completion.  There are always things that have to be changed and/or adjusted during this type of renovation.  I certainly do hope you have contracted with someone who is utterly reliable.  Otherwise, you could end up being screwed.  

During our renovation, which took about 4 months (that did not include interior decorating), there were only 3 days when I was unable to use my kitchen.  That's because my contractor made every possible effort to inconvenience us as little as possible.  He was the best!!!  And we are totally thrilled with how everything turned out.    

[Your Favorite Clafoutis?]

My favorite clafoutis are based on a recipe from Patricia Wells' Bistro Cooking.  She provides a recipe using pears which are marinated in pear brandy.  When peaches are in season, I substitute them and marinate them in -- what else? -- peach brandy.  The recipe is very uncomplicated and always turns out fine.  Either way, yum!  yum!    

[Craft]

We have tried to get in several times at the last minute on Sundays, but have always met with a "fully booked" response.  Looks as though you got really lucky.  We are going to be in NYC for the 4-day July 4th holiday week-end, so I'm thinking that with everybody out of town, maybe that's a good time for us to try again to get a reservation -- that is, if they're open.

BTW, I'm definitely not a salt-a-holic, so thanks for that tip.

[Blue Hill (NYC)]

cabrales posted: June 07 2002,10:39

-- A nice shirt and slacks would be fine.

Cabrales, Thanks for answering my query about the dress code.

[Blue Hill (NYC)]

Bue Hill has been on my "to go to" list for quite some time, but we have yet to get there.  Question:  How do the gentlemen diners dress?  Jackets?  Ties?  Or would casual dress be o.k.?  -- meaning a nice shirt and slacks, not jeans and a tee shirt.

[Wegman's in Bridgewater]

Kim WB Posted on June 06 2002,19:41

Does the Freehold store s have the distinction between fresh foods and general groceries?  I guess I should call it the Manalapan store...

I'm not trying to be difficult, just precise.  Wegmans calls it their Manalapan (not Freehold) store, and it is the tax-paying citizens of Manalapan who are reaping the ratables benefits.

Yes, the fresh foods and general groceries are separate.  

Just for the record, here is the layout.  There are two entrances to the store: the main entrance and an entrance to the left into the " fresh foods hall."  I always go in the latter entrance and out the former.  As I enter, the first section to the left is the huge Chinese buffet, with refrigerated drinks along the wall.  Directly to the right is what might be called "Pizza Central."  In the center, is the sushi counter.  Just beyond the Chinese buffet is the area where one can buy the freshly-prepared dishes of the day (eat-in in the upstairs cafe or take out).  Beyond that, on the left, there are the appetizing counter, the fresh fish and the fresh meats.  The deli counter is across from fresh meats.  Down the center of the hall are refrigerated cases chock-a-bloc with all kinds of stuff: prepared foods ready to cook, packaged meats (including kosher), items from D'Artagnan, etc.  The fresh-baked breads and bakery section is directly across from the pizza area and extends all the way down the right side until the aforementioned deli counter.  

The section adjacent to the right of the food hall is the fresh fruits and veggies.  (Coming into the main entrance, one would be here.)  Behind that are fresh flowers and plants, packaged breads, and a large housewares section.  I know there are some other things, but I can't remember them right now.  Beyond that is the cheese dept. and the olive bar.  

Adjacent to the right of the fruits & veggies is the pharmacy, and behind it and to the right, stretching to the end of the store, is the grocery section.  There is a large international grocery section in the farthest right front corner.  Between fresh foods and groceries, there are now a lot of summer items -- grills, lawn furniture, picnic baskets, etc. -- on display.  

Along the wall at the back of the store are the refrigerated cases -- including bulk meats and cheeses -- and the bulk groceries are also in the back.  Freezer cases run down the front middle of the store before the groceries.    

And for those who must take their kids along, but want to shop in peace, there is a supervised playroom in front of the check-out area.  In case the kids do accompany the folks around the store, they can have their own mini shopping carts with a flag attached that reads, "Shopper in Training."

Rail Paul mentioned something about t.v. sets.  I haven't noticed any, but that doesn't mean they don't have them.  I'll have a look next time I'm there, which should be this afternoon.  (I go there at least 4 or 5 times a week.)

[Dining in Provence]

When it comes to checking on R&C establishments'  cancellation policies (or other places, for that matter), I should think the easiest and most direct route would be to ask them on the phone or via e-mail before booking.  I'm sure all would respond to your inquiry.

My more favorable description of les Frenes was not at all intended as an attempt to change your mind about considering them in the future.  I only provided it because you asked if anyone had ever been there.  If what happened to you happened to me, I would react exactly as you are; that is, I would never book them again.  

Actually, we ran into an analagous situation a few years ago with a R&C in Canada, Langdon Hall.  We had been there once and had an enjoyable  stay.  On a subsequent trip to Stratford, we were booked into a place in town, but when we arrived, we were totally turned off by the premises and decided to seek alternate accommodations.  Since it is very difficult to find anything last-minute in Stratford proper during the Festival season, we called Langdon Hall, which is about a 45-minute drive away.  We were able to book there, but then, about half an hour later, we were lucky to find something else much closer (10 minutes) which suited our purposes.  When we called LH to cancel, they informed us that they would be assessing us a charge of $75 for "getting the room ready."  We chose not to argue about it.  But, needless to say, Langdon Hall will never see us -- or our money -- ever again.  

We have had enjoyable stays in a few other R&C in Provence: Auberge de Noves in Noves, Le Prieure in Avignon, and Oustau de Baumamiere in Les Baux.  

I'm sure others who post to this site will be able to give you lots of suggestions for your fall trip.

[Dining in Provence]

Paula, We stayed at Hostellerie les Frenes 3 years ago.  We made our reservation by phone a week in advance when we were already on the road in France.  They didn't tell us anything about their cancellation policy, whatever it may have been at that time.  Most of the places we stayed at during that trip were R&C properties.  We made all the reservations from the road, and none mentioned cancellation policies as I recall.

The following were our experiences at les Frenes.  When we booked our two-night stay, we also made dinner reservations there for both nights.  We spent the afternoon of the day we were to arrive with friends in Montpellier.  They insisted that we stay and have dinner at their house, so we called les Frenes to cancel the reservation for that evening only.  No problem.  We also told them we would be arriving very late.  When we got there at about 11 p.m., we found the huge front gates closed and locked.  Fortunately, we had rented a cell phone.  We called them, and the gates were opened by remote control.

Our room was not in the main house, but in the motel-like complex adjacent to the gorgeous pool at the rear of the property.  The room was very large and comfortable, furnished in contemporary decor, with a very up-to-date, luxurious bathroom.  The main house, where we had breakfast the next morning, was the antithesis of contemporary; it was charming and comfortable.  My guess is that the rooms therein would follow suit.

We never got to use the pool because we spent the day again with our friends in Montpellier.  We then invited them to join us for dinner at les Frenes that evening.  We ate outside on the front veranda.  With the exception of a huge portion of delicious terrine de foie gras -- since I am a foie gras junky, that usually sticks in my mind -- I can't remember the other courses.  But I do recall that the meal was excellent.

The next morning, our breakfast was served to us on the little terrace in front of our door.

The owners were on the property, and we found them to be gracious and friendly.  We very much enjoyed our stay there.

In addition to France, we have stayed at many R&C properties in the US and Canada.  In fact, we go annually for a week's stay in August to the Auberge Hatley, a R&C in southern Quebec.  (We have been doing this for more than 10 years and will be doing it again come August.)  The Hatley's cancellation policy states that one must cancel two weeks in advance of the arrival date in order not to forfeit one's deposit.  The other R&C properties in the US and Canada have told us their policies when we phoned for reservations, and they are similar to the Hatley's.  That seems quite reasonable and fair to us.  Unlike Hiltons, Sheratons or motels where one can cancel up to 6 p.m. on the day of arrival, these are more like mini-resorts.  Many have a pool, a tennis court, spa amenities, etc.  But from what you describe, les Frenes' cancellation policy is way out bounds.  They are assessing a penalty regardless of when one cancels, and that is totally outrageous.  My guess is that, if they informed people calling for reservations about this onerous policy -- which would be the proper thing to do -- they most likely would find that most people would not go forward with the reservation.  So that's, obviously, why they don't.

I'm curious to know what kind of response you will get from your note to R&C.  Do let us know, please.  And don't be "gun shy" about other properties in this group because you will be missing out on some really terrific places.  Just be sure to check their cancellation policies.  

[Wegman's in Bridgewater]

Rosie Posted on June 04 2002,15:45

and I think Freehold also.

Actually, it's on Route 9 South in Manalapan which is the town immediately before Freehold on the Route 9 corridor.

It is gigantic, but the layout is totally different from Rail Paul's description of the Bridgewater store.

I am constantly in the Manalapan store and particularly love their fish section.  Before it opened, I never, ever bought fish in a supermarket.  Though the fish store I patronized had very good quality, the selection was rather limited.  Wegman's has the most phenomenal selection of fish (and shellfish), all top,top quality.  So now, I buy all my fish only at Wegman's.  Prices are much higher than what I was paying previously, but it is definitely worth it.

[Fiamma Osteria]

...I'm happy tasting the bread all by itself, and even better, as a sop for the various sauces.

I can certainly understand that.  When it comes to consuming sauces, I really like the special sauce spoons that some upscale restaurants provide.  The first time I remember having them was several years ago in the restaurant at the Auberge Hatley, in southern Quebec.  (We go there for a week in August each year, and have been doing so since the early 90's.)  It was a while before the same wonderful implement began showing up in NYC restaurants.  I really love being able to scoop up every last vestige of a delicious sauce.  

[Friday 5/31????]

Rosie, Sorry to hear that Lowell is ill.  Hope he gets well soon!

We're thinking of going to the Jazz & Blues Festival in Red Bank tomorrow afternoon.  I'm not much of a jazz or blues buff, but my husband likes jazz.  And, according to an information-packed pull-out section in our local rag, there will be artisans' booths and many food vendors.  The weather forecast is great, so what could be bad?

[Fiamma Osteria]

Robert Schonfeld Posted: May 31 2002,10:11

Some good butter or oil would have been nice.

Robert, Did you consider asking for some of either?  When it comes to bread, I do not like oil for dipping or most "made-up" spreads.  I want good, old-fashioned butter -- preferably unsalted -- so, if none is provided along with the bread, I always ask for some.

Although I read Grimes' review and put it in my restaurant file for future consideration, I prefer the opinions of eGulleteers.  Thanks for your review.

[Bergen Record Restaurant Reviews]

ngatti Posted on May 26 2002,23:50

I've always thought that the Times gives short shrift to Northeast New Jersey (Ridgewood excepted)... For a while there it seemed that everyplace they reviewed was in the Princeton or Redbank areas.  I guess that's where the new and exciting restaurants are.

Funny, I have had exactly the opposite reaction -- that most of the restaurants reviewed in the Times are in the northern part of the state, with the reviewers giving short shrift to the rest of the state, including my area of south central NJ where Red Bank is located.  

True, Red Bank has become something of a restaurant "scene" during the past couple of years.  But with a very few exceptions, "exciting" isn't exactly the adjective I would choose to describe them.

[Memorial Day 2002???]

Yesterday, we had a family dinner in the City which included out-of-town relatives visiting NYC for the week-end, my brother and sister-in-law who live in Syosset, my husband and I (NJ), and our daughter (NYC).  We ate at the Turkish Kitchen.  We chose it because (a) it is a few blocks from our apartment which was a convenient place for all to rendez-vous pre-dinner; (b) we have eaten there often and the food is always delicious; © the menu could satisfy both the carnivores and the vegetarians in our party; and (d) we knew that the staff could adroitly handle a party of 10 on a Saturday evening.   Since this is the NJ board, I won't go into details about the food, but, as expected, it was very tasty, everyone was satisfied, service was excellent, and we all had a great time.

[Bergen Record Restaurant Reviews]

Posted by Rosie: May 25 2002,11:40    

"I never could understand why a NEW JERSEY section of a newspaper would have a review for a NY restaurant. And I don't buy the explanation that it is close to NJ! William Grimes doesn't review NJ restaurants."

Amen, Rosie!!  It bugs me no end when the Times' Sunday NJ section reviews a NY restaurant.  I wonder if that happens with any of the other state-related Sunday sections.  The only other special Sunday section I am familiar with is the "City" section, and it sticks strictly to NYC restaurants, though it isn't a fresh review, of course, since Grimes does that on Wednesdays.  Rather, there are synopses of past reviews for several restaurants of the same type.  Does the LI section include occasional reviews of Queens restaurants?   Queens is just across the border.  Are nearby Massachussetts restaurants reviewed in the Connecticut section?  Mass. borders CT just as NY State borders NJ.  

Posted by jtphjl on May 26 2002, 19:14

"...with all the restaurants we have in Bergen (and Passaic, Essex, Hudson etc...) how many times do we have to read a review of the same place!"

And what about Middlesex, Monmouth, Ocean, Hunterdon, etc., etc., etc.?  There are so many restaurants in every county; therefore, NJ papers really have no excuse for reviewing out-of-state restaurants.

[Royal Thai in Edison]

Rosie Posted on May 24 2002,11:03:

"After 9/11 business died and they changed the name."

I read that, after Sept. 11th, they changed the name from Afghan Grill to Frontier.  At that point, I think they were still sticking with Afghani cuisine.  But, based on what you are saying here, I guess it didn't work.  Too bad.  I happen to have a Star-Ledger review from 5/01 when it was still AG in my restaurant reviews file.  Food sounded great, and I had it on my "to go to" list.  Obviously, too late now.      

pbrodsky Posted on May 24 2002,09:00:

"...what about other Afghan restaurants in the area?"

The only other Afghan restaurant in NJ that I am aware of is Pamir, in Morristown, which is related to the two Pamirs in NYC, one in the E. 70's and the other in the E. 50's.   I have eaten in the Morristown location and in the E. 70's, though not recently.  I found the food in both places to be quite tasty.

[Restaurant Websites lacking prices]

"If a restaurant chooses to post their menu (with or w/o prices), they are obligated to keep it up to date as well as all the other info.  So sez glenn.  Seriously, a restaurant has no business having a menu posted that is not accurate.  If they cannot maintain it, or afford to have it maintained, then the menu simply shouldn't be posted."

Glenn, I totally agree.  It bugs me no end when I go to a restaurant site to look at the menu to see if what they are serving appeals to me and find that the last update was six months ago.  On one of my visits to Nicholas, I commented positively to him about his website, and he told me that his wife, Melissa, oversees the site, and that she is a stickler for making sure that it is always current.

“And definately is definately the most missspelt word on the net.”

“Definately” not!  The most misused term anywhere is “alot.”  It should be two words -- a lot – which means “a great deal.”  There is a word “allot” (2 l's), meaning “to parcel out.”

“often times i "dumb-down" my grammar so that the rest of the world can keep up, or just to sound self-effacing.”

Tommy, you “self-effacing”???