dodge621

Baumgart's Cafe Englewood nice rating. Consistent health violations. For those of you interested Baumgart's Cafe is consistently having violations. The review fails to mention this. ngatti, I am sure you can confirm Baumgart's frequent health violations!

Marva's on Teaneck Road, Teaneck has good authentic southern cooking it is a take out place

[ they open the back door and a fly comes in they are in violation. ] - this is grossly inaccurate. Check your sources in the future.

[A place like Nobu has like 14 violations every year or something. ] that is the exact point. why not be aware of them. You guys who love Wild Ginger and laugh at this well I guess you have no sympathy for Kelly Martinelli. An innocent diner goes out to eat and she gets sick. why because of pure laziness, lack of concern for the public, why?

[Who wears glove sto make a salad? Have you seen how many violations all the famed restaurants get nailed for. A place like Nobu has like 14 violations every year or something. ] - guess Nicholas is not following sanitary conditions. Sad that restaurants cannot even follow a few simple codes.

more to chew on http://cbsnewyork.com/investigates/StoryFo..._829197095_html

"I was up all night in the bathroom, throwing up," says Katy Martinelli, who says she came down with food poisoning last summer after dining at Wild Ginger in Englewood. While Zagat's raves about Wild Ginger’s "inventive, exotic sushi," health inspectors weren't so flattering: on a spot inspection to investigate Martinelli's complaint, they found uncovered bowls of raw shrimp and lobster sitting on the floor, and food workers preparing salad with no gloves, both serious contamination risks. "I think it's disgusting!" says Martinelli. Two more inspections last year found toxic insecticides improperly stored in the kitchen, and live roaches in the dining room. Although Wild Ginger did score "satisfactory" on its last inspection in April, the chef admits they still have problems: "Sometimes you still see roaches?" asks Palmer. "Yeah," answers the chef. "Is that acceptable?" Asks Palmer "Not always," the chef answers. http://cbsnewyork.com/investigates/StoryFo..._192559305_html

and how about the review by Nancy Thorpe of Matisse in Belmar. Found it odd to be reviewing a place in Belmar in a North Jersey paper at this time in the season.

see below 77 Walnut also Corso 98, Taro

[seats at bar to watch cook ] went in saw a bunch of kids all looked under 18 cooking walked out quickly did not look like a place to eat - if you want quick Mexican go to El Gran Mexicano posted previously if you want a few teenagers trying to cook Mexican go to 3 Chicas

[The only way you will ever get a burger in a restaurant in North Carolina, is well done! It is a state law!] what is this related to. Having previously lived in NC, I have no idea why you would say this.

[i thought it was McCormick and Schmick. ] you are right http://www.mccormickandschmicks.com

Schmick and McCormick opening soon

[so what's the address or location of this rat hole. i gotta get out there. ] been there yet?

[i compare this to a dessert we currently have on the menu at the restaurant where i work. ] does this restaurant have a name

Fink, is the appliance repair store still open. I drive by and it is always dark. Would be cool if you could expand the place to include the extra room next door Fink, great food Best grilled chicken sandwich by far

Fink, great post. The fact that we know you and where your restaurant is lends so much credibility to your posts.

[DO PEOPLE IN NEW JERSEY KNOW OR UNDERSTAND ANYTHING ABOUT FOOD? ] Perhaps you should open a restaurant in another state. You seem not to respect the tastes of New Jerseyans.

Some useful info from Bergen Record this past weekend Gristedes coming to North Jersey

Where is your restaurant? What town? I would that perhaps in more restaurant laden towns such as Montclair, Ridgewood, Hoboken your innovative dishes may be welcomed than in other towns. Is your restaurant in the right location to offer the foods you like to cook?

[DO PEOPLE IN NEW JERSEY KNOW OR UNDERSTAND ANYTHING ABOUT FOOD? ] more importantly, do you really know or understand your customers wants. if you are a chef obviously you have a higher level of knowledge than the average restaurant goer. Based on marketing your food should meet your customers demands, not the other way around. as Lreda states [but I make it because the customer is #1]

[Perhaps we'll try it again if you say it's improved. ] To clarify, I did not say it's improved. This was my first time at Meson Madrid. Perhaps I just got lucky. I only ordered a lobster and only tasted the shrimp paella which seemed good but nothing great. Do not know if the lobster would be a reflection of their cooking skills. We did not order appetizers or desert.

Yes, I was there last week and I was not interested in them at that size. The amount of work in opening a 1 1/4lb lobster is not worth the effort due to the high proportion of shell to meat (Shop Rite would have cooked them for free but I prefer larger lobsters. With a 3 pounder there is plenty of lobster meat. Often I have heard that the bigger 3 pounders are tough but not at Meson Madrid yesterday where it was very tender.

sorry I should have titled this Meson Madrid

Went to Meson Madrid this weekend. Excellent lobster. Enjoyed a 3 pounder. One other person had I dare say Chilean Sea Bass and 2 others had shrimp paella. Came with very good black bean soup or salad. I enjoyed the black bean. Good bread as well. Why I ask for the same lobster in a steakhouse would I pay say 50 bucks while at Spanish restaurant I can have a 3 pounder with rice, potatoes, soup for 33 (and less at some places.) (Why are Spanish restaurants the only places (atleast as I know) to get great lobster deals?? Anywhere else for great prices on delicious lobster please advise. Meson Madrid Palisades Park, decor not too good but food enjoyable for hearty appetites.