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Posts posted by Keba

  1. I Just drove by and Chimichurri Grill has been replaced by another restaurant. It was 2 blocks down from the park on the same side. There main location is in Manhattan (around 9th avenue & 43rd).

    Do you know if Chimichurri Grill has moved? or is closed?

    We just spent a good half hour walking from 70 - 79th street in Bergenline (according to search it's on 77th) but could not find it?

  2. I am at the same crossroads. I am shopping for a new range and previously and currently have always had gas. Everyone seems to say that electric is better and even if that is true, how much better is it really? Does anyone know someone who got a gas range and is kicking them selves for not getting electric?


  3. I'm having dinner with a friend who just moved to West New York and we're trying to find some place to eat dinner. We want delicious food only, be it a great Mexican joint, great Chinese or even a good pie! Any suggestions? Thanks in advance!

    I think your best bets in the area are:

    La Sorrentina (Italian) on Bergenline in North Bergen

    Brooklyn's Pizza in Edgewater (Target mall River Road)

    Sabor for higher end Latin (North Bergen River Road)

    Turkish: Beyti Kabab

    Argentinian: Chimichurri Grill on Bergenline

    Roast Chicken: Pollos a La Brasa Mario (Bergenline @43rd)

    There are a lot of good (not great) Cuban, Columbian, Mexican, etc places on Bergenline Ave. I tried a bunch and they are all decent and inexpensive but I never found any to be outstanding. My favorite is a Cuban restaurant on the corner of 46th and Bergenline called Manollos La Cachita which is very good for fried red snapper / broiled filets of fish. They have a full menu but I generally try to stick with the fish.

    Give those a try. Just stay away from the PF Changs, Chart House, ETC


  4. When there was Chik-Fil-a and Funnel cakes who needed pizza? That was a big Saturday night out when I was a little kid, even got to Farrels once for a friends B'day


    I totally forgot about those funnel cakes. Those were a real treat! What other original tenants were up there besides Sgarlato's, Funnel Cakes, Nathan's and Farrels? Was McDonalds always there also?


  5. I grew up in Bergen County and remember going to Paramus Park Mall with my parents as a kid. These days I rarely have a need to go there but I had a craving for Chick-Fil-a the other night so I headed over there for a snack. The mall has certainly changed a lot but Chick-Fil-a is still going strong over 30 years. Nathans has been downsized and all of the other original tenants are gone. I was trying to explain to my wife about Scarlatos (sp?) pizza and how good it was. She challenged me and said that my memory of eating there as a kid was probably inaccurate, which certainly could be the case.

    I remember it being very thin, crusty with a very flavorful sauce. Am I correct? Was it really good pizza or if I had it today would it just be mediocre like most mall pizza.

    Does anyone have specific memories or know anything about the original owners? I assume that it was an individual pizzeria and not part of a chain.



  6. My wife and I got married at Tribeca Grill in NYC on a Sunday afternoon. We had around the same number of people as you. The restaurant is on the ground level but there is a loft space upstairs with a separate entrance that could probably hold up to 100 people. We used the screening room for the reception.

    Everything turned out great and the price was relatively reasonable. The area is also quiet on a Sunday afternoon and street parking was not too much of a problem for guests.

    I have also been to a similar event as yours at the Water Club on the East Side. Another place to consider is City Hall Restaurant in Manhattan.


  7. Honestly I don't think there is anything that will resemble yucatecan cuisine anywhere in this area.

    I can't speak for other areas in the Yucatan outside of Cozumel but even there you are going to seek it out way beyond the typical tourist zone.

    OP: Where exactly are you docking?


  8. I went to college in Buffalo and went back last year to make sure all the memories were correct.

    If you only had one place to go I would go to Duffs as mentioned above. If you were able to try a few I would go to the Anchor Bar just for the experience but just don't order too much.

    If you have time also go to La Nova on Main. It is mostly a take out place but there is a stand up counter where you can eat. Try the BBQ wings there.



  9. Hope some of you can experience a KC BBQ someday.  You WILL be ruined for anything else.

    assuming, of course, that we like KC BBQ the best. i prefer central south carolina and eastern north carolina BBQ. to me they are true expressions of BBQ. and to a lot of other people as well.

    comparing KC BBQ to all other BBQ makes about as much sense as comparing it to dry-aged steaks or pasta. while they are related by name and smoke, they're totally different animals. if you'll pardon the pun.

    I'm not so sure that the point is KC BBQ or Carolina BBQ or Texas BBQ per se--I think the point is enjoying genuine BBQ at its origin where they really do it right vs having BBQ in NY/NJ where they can imitate but not duplicate genuine BBQ.

    Kind of like having a NY style bagel in Florida. As best as they try to make one, it's just not as good as the "real thing."

    Ding! Ding! Ding! Ding! Ding!

    Tommy my friend who now lives in East Hanover has been to plenty of BBQ places here. Enough for him to form an opinion that NJ "BBQ" places are not in the same league he grew up on. I found the same when I lived in Kalifornia for a year. Not one pizza place that served a decent slice and I visited plenty. Could there be some hole in the wall place in NJ that serves great BBQ equivalent to the real thing? Sure.

    This should probably be another thread but I am sure that any of these local foods (ie NY pizza, KC/NC/TN BBQ, bagels, Buffalo wings, etc) could be produced anywhere but they are not. I think the problem is that they don't need to be. People are just fine with chain pizza, or KFC Buffalo wings, etc so someone who wants to try to do it right finds out that there are very few people who can appreciate it. So, they either don't succeed as much as they though they would because people don't care or they find out that it is not worth the effort to continually try to raise the bar.


  10. I have a friend who moved from Kansas City about 5 years ago and now lives in Essex County.  He breaks into laughter every time we mention B-B-Q in NJ.  It just simply is not available on the level that it is elsewhere(KC, Texas, etc.)  If you've been to a real KC BBQ place you'd know what I mean.  Clsest I've gotten is Indigo Smoke in Montclair and they aren't even close.

    I agree with you 100%

    My wife and I went to KC and Memphis last year just to get an education. I have read over and over on EG that any of the places around here do not compare and I have to agree. Memphis was very good but KC was AMAZING! I think about it all the time and am planning on going back.

    We were there for less than 36 hours and went to 5 places. Even the worst of the five was excellent.

    I still enjoy Blue Smoke and Dinosaur but they are not KC.


  11. I do not feel qualified to say what is the *best* dim sum in Flushing is but I did go to Gum Fung last week and thought it was very good. A big plus is that parking is very easy with a municipal lot across the street.

    For comaprison, the Manhattan dim sum restaurants I have been to are Jing Fong and Golden Unicorn. I think they are both very good also with a slight edge to Jing Fong. I have yet to find any NY place that can compare to places on the west coast.




    Gum Fung Restaurant

    136-28 39th Avenue



  12. I have not been there in a year but they have the best roast pork I have ever had. The ribs, and of course the egg rolls are excellent.

    I was never impressed with the main courses but you could definitely make a meal out of the appetizers.


  13. Personally I have a GE Profile (came with the house) which functions well but is very difficult to clean due to the configuration of the burners. I never had the opportunity to compare diffferences between the top end models but the cleaning thing drives me crazy. Just something to consider when shopping.



  14. I must confess that I am a Costco addict, but i'm not looking for a 12 step program. I am at my local (Clifton, NJ) Costco at least 1-2 times per week and I tend to visit new locations whenever I am traveling. Two years ago I was in Mexico and I made sure that the Cancun Costco was my first stop. I wanted to find out important answers such as the menu at the cafe (Kosher hot dogs or tacos?). My wife would never allow the detour I gave her that reason so I convinced her that we needed some extra large size provisions for our five hour drive through the Yucatan.

    I was very surprised that it was almost identical except for some very minor differences. I wish that I had more time to check out every isle (and take some more pictures) but I am happy that I got the chance to go.





    It may not be visible in the picture but there are no tacos at the cafe, only Hot Dogs.


  15. About 6 years ago I made a last minute decision to drive into the city through the Lincoln tunnel about 10p (to go to times square). The tunnel was empty and I was able to get parking at the first self park lot outside the tunnel without any problem.

    I would not expect problems, especially at the Holland but you never know.


  16. I have been a long time lurker on this board but I had to post my recent experience with the guinea pig in Peru.

    I never knew that the guinea pig was a food until a special on Food TV a few years ago. One of the segments of the show (maybe Extreme Cuisine) was about an Ecuadorian wedding where it was presented as a special meal. My wife and I wanted to try it so we asked around until we got the name of a restaurant in NY but we never actually went to check it out.

    Now its two years later and we were planning a trip to Peru. After reading that the GP/cuy was an important food source in the highlands we knew that we would have to try it. We were on a mission…

    Part I: The Farm

    It was our second day in Peru and our guide took us to a native Indian bar to try chicha which was a home made, beer like drink made from sprouted corn. After trying it we wandered around the back where we discovered a room where the GPs were raised. The room was about 12’ x 18’ with a dirt floor. The walls were made of stone and adobe brick and it did not smell. They seemed to be well cared for and clean.


    Part II: Cuzco

    When we arrived in Cuzco, we began our mission to locate the cuy. Since this may be the first, and only time that I would have it I felt that it should be the best available. Since there was no Zagat guide for Cuzco we had to ask around. Eventually we decided on a restaurant called El Truco which was highly recommended.

    Part III: GP Tasting, El Truco Restaurant, Day 3

    There it was on the menu, roasted Cuy. It was listed as one of the specials of the house. As you can see in the picture it was presented in its glorious entirety. I had no idea where to begin! Should I bite into it like a chicken leg or tease it apart with a fork and knife? I tried approaching it like a roast chicken but it was not so easy. The skin was *very* thick and the utensils that I had were insufficient to even break the skin. Fortunately the waiter came over after I made a few motions with my hands and he brought it into the kitchen to have it sectioned for me.



    Again, I started with the skin but I still couldn’t cut it. It was like trying to cut into a football with a butter knife. I tried picking it up in my hands and biting it but I had to give up because it would not tear. The meat on the other hand was better than I expected. It was heavily seasoned and fairly soft. The color was a little darker than dark meat chicken and it was moist. I have thought a lot about what other foods to compare it to but the only thing I can compare it to would be duck (I do not have the experience with other rodents, silky bantam? Or wild rabbit so I can’t comment on those animals). The biggest problem that I had was that the meat to bone ratio was not favorable. It took a lot of work to pick off the meat on this small rodent but it was worth it. I was very happy that it tasted good (not great) and I can add this to the list of unique, regional foods that I have tried. Would I eat it again? Maybe, but I would not seek it out.

    If you find yourself in South America (or Brooklyn) give it a try.


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