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Hafta cance. Sorry folks. Got the kids from Hudson County (the culinary school), comin' in for a tour. Spoke to soon re the lunch. Nick

I'm not talking about prepared dishes. A request such as "no roux based sauces" or "please no flour in the sauteeing" is easy. However, I have a couple of hundred individual ingredients in my pantries and freezers. Many are used as ingredients on a daily basis What may or may not be gluten free is beyond me. To inquire after such in the middle of service is...well...I hope you get the point. You may think you're getting what you ask for, but maybe... Some requests for flour free will so sully a dish (that may have had a lot of time and effort put into it) that the chef understandably won't change it. Of course you can still disagree. No problem. It's not personal. The last time I checked (about two weeks ago), there was still a about a thirty day wait for a weekend res. Saddle River Inn? Yours and Menton's are the first bad things I've ever heard about the place. Ever. Seranade? I won't comment. But I have eaten there. Nick

You mean you don't have an individual charge account like mine at Papaya King? Nick

And good News! I believe Kenneth Collins is back behind the sticks! Nick

Unfair!! Celiac and gluten intolerance is not exactly something chefs run across on a daily basis. In my experience it's not as common as a peanut or shellfish allergy. Several years ago (as you state) allergy awareness wasn't even on most of our radars. Gluten is such a pervasive ingredient that even I'm hard put to try to figure every item in my kitchen that may have come into contact with it, or every prepared ingredient in my pantry that may have it. I should think that Hans Egg might have the same difficulty. A mistake may cost you a hospital visit so I as well as the maitre'd and cook you speak of may decide to err on the side of caution. This, of course, begs the question; If your allergy is that severe, and the Saddle River Inn being a destination restaurant; Why didn't you call ahead to plan your meal with the chef or maitre'd. I assure you, at this level of dining, these type of requests are catered to. However, to walk in and announce your food intolerances at the time of the meal bespeaks a selfish level of diner entitlement at best and rudeness at worst. Allegies this severe place the onus on the diner *NOT* the chef. Nick

Click Here Nick

Parking is on street. The town is pretty quaint and the main district pretty small. I've never had a problem parking. Nick

I find the best way to do Freelance is for lunch. Early or late (today was 1:30) beats the crowds. At that, we still ate at the bar. Yes, I've been to Xavier's. Excellent food. Service from an era long since past. Again, remember to bring your wallet. I ran out of cash on my last visit and they didn't take credit cards. Fortunately, they took a personal check and without any requests for ID. How civilized! Nick

Tongue is in cheek re the title folks. Lunch at Freelance in Piermont today. No lengthy description. Just...SMOKIN!! get yer collective coulitos over thar. Place was filled and we ate at the bar. Butternut Squash Bisque, Cod with olives and roasted garlic with smooth mashed poatatoes, Chicken with baby spinach and mushrooms. All terrific, including the friendly yet professional service. My comment to the waitress; "why would anyone go to a chain dinnerhouse when there are places like this around?" One caveat to those for whom such things matter: If you do the three course thing (app, main, postre) and have a glass or two of wine, then lunch can easily approach and even top $100.00 for two people. Edit: The Freelance Cafe, Piermont NY. Not as if you need a street address, but take 9W to the Piermont sign. Right off the highway and down the switchback to the center of town. It's on the main street. You'll find it. doubledit: Linkydink Enjoy Nick

Count me in Nick

18th good, nina. In Nick

also am engaged on the 14th, but can prolly make drinks later. 18th = no problem Nick

You make an excellent point re tipping waitstaff in BYOBs, Lou. Only recently did I realize (smack self on head) that the waitstaff providing corkage should get tipped beyond what the check actually shows. Nick

Had breakfast on Monday morning. Best Biscuits & Gravy in a while. Tasty big portion. Certainly the best I've had up North. Ordered with a side of grits. The coffee was good and had a nice strong (not bitter) edge to it. You can keep the disposable paper cup, though. I like coffe in a ceramic mug or cup. Nick

My point exactly. What's more based on your experience (and you being in the business), I will probably give it two or three long hard thoughts before I visit Casa Vasca on any night. Glad you enjoyed the show. The best live show, bar none was EC at the Beacon a coupla years ago. My favorite performer. Nick

You noticed that also. I'm sure she'd like that one back I thought it was overall pretty good, though. Nick

What it actually comes down to is the individual restaurant, its owner and its chef. What they are willing to let leave the kitchen on any given day and how careful they are, both with ordering, receiving and storing. Blanket staements don't work. I know of *major* fish vendors that get fresh fish on Saturday and will deliver on Saturday or Sunday. Florida fish heads up to market on Sunday night, available for delivery on Monday morning. What it really comes down to is what is the shape of the fish coming through the door on Friday. Is it diamond? Does it have the legs to be served on Monday. Realize that many places use FIFO (first in, first out) systems, so your chances of getting crummy fish tend to be sales specific rather than day of the week specific. Other places will only serve less than diamond fish for staff meal. This past thursday I received a load of fish so fresh, that properly, iced and handled will eat fresher than so-called fresh fish delivered by many vendors today (tuesday). Good fresh fish has legs and while I mayn't call it sashimi grade, if beautiful when delivered and properly stored will last for a bit. The best thing for people to do is to develop a sense of how to order. I can't exlain it but I just know when not to order fish in a restaurant. Day of the week comes into play. When lunching on Monday, If I don't think the fish truck has delivered yet, I won't order the seared rare ahi for lunch. Price points of many restaurants also have to do with it. There are restaurants who have reputations so good, that I wouldn't hesitate to order fish on any day of the week and at any hour. Cheap restaurants, by neccesity have to cut a corner or two to survive. Some are better than others at this. In fact some will stoop to some pretty nasty tricks to hide bad fish no matter what the day of the week (I don't ever order anything arrabiatta, especially fish) and won't limit it to fish. Fish on Monday shouldn't be problematic. Not all restaurants (very few that I know of, but I know of some) will try to foist off weekend dreck. Their survival as restaurants depend on it. Selling shit to make food cost is too shortsighted. Certainly the gnarly practices exist and because of weekends, one is, if not careful, more likely to experience less than perfect seafood on Sunday or Monday than on another day. But if the fish is crap by Sunday than it wasn't all that good to begin with on Friday. All I'm saying is never say never. Nick

eff the fish. How was Elvis?

The links seem to have been scrubbed. here are some new ones. Medina in Rutherford Wild Ginger in Englewood Nick

Excellent, pointed, cogent. Nick

no, you are both absolutely right. i'm not sure where to get "creative new american" for less than 18 an entree and 9 an app, especially in NYC. perhaps i should get out of bergen more often. both panache and matisse are considerably more than i remembered. but they're worth it, imo. Esty Street Citrus Grill (airmont NY, but close enough) Freelance Cafe' (Piermont, same same) Nick

very very interested Paul. Is there a link to the article online?? Nick

Leshko's? edit: 7th & A. I used to go for the pirogi. Used to go to the Odessa, but I don't think it exists anymore. Nick

Links to both reviews: Medina and Wild Ginger I've never eaten at Wild Ginger, Marge liked it. As far as Medina: I don't think I'm going to argue with the review of a Morroccan restaurant written by somebody with the last name "Rabat". edit: The above links no longer exist. Nick

I hear that others also kind of like Wild Ginger. BTW, that's a smokin' mullet your avatar is sportin' there dude. Nick