ELA

If you are still in Orlando --- Christini's. Top notch in every respect. Ran-Getsu is also excellent. Enjoy.

I need to have a business lunch in Morristown, NJ -- what's the best spot? It doesn't have to be the "nicest" or the "finest" in lunch/dining, or the fanciest restaurant, but something that has good food, not extremely loud, where two people can have a nice business discussion, etc. Food, type, style, ethnic, not important -- from burgers to filet mignon, doesn't matter. What do you like, dislike, etc.? By the way, my associate is a friend, so I don't have to impress anyone nor am I limited to the type of place. The discussion is business but the lunch is just two friends getting together. Thank you in advance. Eric

Thanks for the commentary. As far as Mexican restaurants -- I have two words for you . . . Filiberto Leon! I think his place is the best. Anyway, it is interesting that there are a lot of openings. However, I think openings are always looking at capturing market share, enthusiasm, things getting better, etc., especially in a vacation, summer, tourist spot like Saratoga. For 6 weeks you've got monster captive audience. We hope it's a sign of things getting better of course, LOL. I think Saratoga has lost some excellent spots, including Lanci's, Springwater Bistro, Paradiso, and 43 Phila. Any news on Paradiso opening again? I know many people thought 43 Phila was overpriced and not much. Whoever ends up where Chez Sophie is has to be better than they've been. I was just checking out the Saratoga Life website and I think all of the reviews/comments -- except one -- were negative. Chez Sophie was deplorable. Regardless, I can see a need for some higher-end types, maybe fine dining. Outside of Prime, I don't know if there is really anything that his high-end, fine dining. Eric

I agree to an extent. However, I think the "bottom" or the actual "crash landing" tends to be worse due to the emotional aspect, more so than the economic one. I am not trivializing what's going on, but the "hold outs" tend to "give in" when it's too late -- whether they are restaurants, rentals, people selling their homes or businesses, etc. I think you are right -- it is remarkable, but I don't think that it's because Saratoga has been insulated, at least not exclusively. I think it's due to, in part, a facade. Brokers telling people rentals are hot. Landlords hearing it. Landlords not dropping prices. Sellers not dropping prices and watching inventory grow. Demand diminishes due to sellers actions and lack of reactioins, credit markets, capital markets, etc. Vendors not reacting fast enough. Pressuring clients for A/R's. And so on. This too can make it worse. Because if you wait too long, you are underwater and just don't know it. By the time you know it, it is too late. Then, it's like quicksand. All I had was brokers telling me that the market is hot. Hot hot hot!!! Renting like hot cakes. Yet every one of my friends told me they received lower offers from their tenants of last year and a few said their tenants weren't coming back this year. There's reality. Saratoga will always be busy. It's a question of how busy and if busy enough. Compared to last year? 3 years ago? 5? 10? Thanks. Eric

Springwater Bistro is no more. There really isn't a whole lot new in Saratoga itself. Hearth & Harvest, a wood-fired pizza restaurant near Saratoga lake (where The Chameleon on the lake used to be) has generated positive buzz though I haven't been myself yet. ← In a way, I wasn't expecting a lot of "new" places or openings as much as I was, unfortunately, expecting more closings. Again, as I said, I was sorry to see Springwater Bistro close. I put Springwater heads and shoulders above any other place in Saratoga for fine dining. I don't know if they were opened year-round, but it's impossible to gauge anything to the 6 week race meet. I don't know the ecomomics, and I am not sure if they dictate -- along with the current economic environment -- if survival is tougher for a place like Springwater. I very much used to look forward to going there and I was good for numerous visits during the meet. Are restaurants doing anything to promote business? If you think back, last racing season was just pre-economic meltdown. We've seen gas prices soar, and that was a hit. We saw economic slowdown, and that was a hit. The last two years restaurant owners, business owners, etc. told me business was off, down, slow, etc. Some threw around numbers like "down 20%" and down substantially. Now, my question is -- what about now? Just after last summer we saw the economic meltdown, and while we've seen the foundation for a recovery, how will this impact this summer -- rentals, retail, restaurants, and so on? The brokers tell me that Saratoga is "insulated" and hasn't been impacted. They say they are busier than ever and rentals are hot. Hotels haven't dropped their prices. So what's going on? Thanks. Eric

So, now is as good a time as any to talk about new spots, openings, closings, etc. Anything new and exciting going on? Thanks. Eric

Unfortunately, while it might be the last summer for Chez Sophie, I will not be returning to this restaurant this racing racing season. I went there several times last season, and after my last visit I vowed I would not return, and I haven't. I've been a customer of Chez Sophie for many years, like many, going back to previous location. Once they moved into the hotel space I think there was a change. I don't know if they got too big, or the numbers became overwhelming, or what. First, the food was just not as good. I am not talking about a rapid decline or some drastic change, but over time, I found the food to not be as good. Second, over the course of the past year or two, there has been a noticable change in the quality of service, with the final occurence taking place this past season. While this might be shocking to some, I found the service and treatment absolutely poor. I've never been more insulted and offended. This was not an isolated occurence as the previous visit (one week earlier), while not nearly as bad was not good either. Many friends were dining there once or twice a week during the season and many of the comments were negative, some poor. Eric

So how was it? If you were going to head into "North" Jersey, aside from the River Palm, I would have suggested you consider The Assembly. The Park is reliable and I hope you had a great anniversary.

Sorry to see another restaurant -- and small business -- close due to the economy. I had gone to this place, more than once. My first visit was because I wanted to go and I really like BBQ. It was OK. I would not have gone back on my own. I went back because some friends wanted to go. Same same both times. I wasn't crazy about the atmosphere, ambiance, etc., but that's just me. Maybe others liked it. The service was fair at best -- the servers just kind of going through the motions. While the space was likely too big, I just don't think the food was that good. Most people I spoke to about the place -- and I know many people who went there -- almost all of them felt it was overpriced. I don't mean this as criticism or anything of the like. Just my opinion. Eric

OK -- new location in Glen Rock closed down. Old location still there, but from what I've been told, not as good as the original owner/operator. I might just give it a shot -- taylor ham, egg and cheese? Pastrami? LOL. Maybe. Eric

Ask. Engage they customer/client. I think this is cultural and about mindset. Give the customer/client what they want -- not what you want, or something else because of the way they ordered it, or based upon the fact that you feel they are uneducated. I have always felt that, barring exceptions, customers/clients are there to please not to have disdain for. Good luck on the "conversion" Eric

Anyone familiar with this place? A great luncheonette -- excellent pastrami sandwiches, breakfast sandwiches, and the owner's father used to make incredible babkas. A real "joint" if you know what I mean -- great breakfast spot, good lunch crowd, etc. So, a few years (maybe 5 or under) ago the place is sold and the new owner keeps the place as Benny's -- and if you knew this place and were buying it, you would keep it as Benny's too. The seller goes to Glen Rock and opens a new place. Does anyone know the new place -- name and location? Thank you in advance. Eric

Got down here to Orlando, hit a few places -- details later -- however, I did want to post about a place that a friend of mine suggested. Taverna Opa -- I had never heard of it. Someone down here said they have a few locations here in FL. I can't speak to the other locations -- but this place, in Orlando Pointe . . . HIGH ENERGY!!! Big Time!!! Stroll in, get seated and get ready for a party!!! Big place, a few different rooms, and the main room is the heart of all the action. You've got big, long tables in the middle of the room for groups with big #'s, tables on the outskirts of the room, a couple more rooms with more tables next to the big room, and very nice outside seating area -- almost cafe style. Very nice. You've got high-energy music playing -- and you better -- how else is the belly-dancer going to get her groove on!!! Then, you have the staff doing the Greek version of the horah throughout the restaurant, grabbing patrons to get up and join them!!! Then, you have staff and patrons DANCING ON THE TABLES!!! This place was great!!! The food was very good -- from the pita and hand-crushed chick peas, garlic and oil (done in a mortor and pestle right there, tableside) to the appetizers, right to the entrees. Everything was very good, traditional Greek, not cookie-cutter or fast-food'ish at all. Really good food. More to come. Here's the link: http://www.opaorlando.com/ Eric

Haven't gone yet. Next month.

I'm heading to Orlando next month for an annual conference. This place is on my hit list. I know several people who have gone and liked it very much, as well as some Orlando natives who also like it very much. I will go there one night for dinner. Others include: Ren-Getsu, Christini's, and Capital Grille. Haven't filled in the rest of the blanks yet. Thinking of Blue Zoo (Todd English). Looking for another steakhouse, seafood, and perhaps another Italian place. Any ideas? Thanks. Eric

Enjoy! Wednesday of course is opening day. I will be partaking in my post-races activities and haven't yet decided where we'll be having dinner. We talked about ML's, but the conversation was running a bit. I'll keep you posted. If we do decide on ML's, anywhere for that matter, it won't be until much later -- so if you will still be in downtown let me know. Opening day is always a mad house, LOL. Eric

EMS -- at least to the address I had last year. Eric

So, how many people are local to Saratoga Springs? First, I will be at the races on opening day in the event someone wants to say "hello", meet up for a drink, etc. Second, how about meeting up in town for a drink later in the week? Hattie's? 9 Maple? Does anyone know a place called "The Alley Bar" or something like that? Eric

Sounds good. I will have to try the place our very soon! Thanks. Eric

Thanks. I know exactly where it is, and like I said, I've been there numerous times. I just don't remember whether or not I fought the menu a bit, etc. It's one of the go to spots for the season. I'll probably be there opening week -- at least for a drink. Thanks. Eric

Certainly will do -- and thanks for the recommendation! Eric

It's been a bit too long since I've been to SoBe -- and I am hoping my favorites are still around, LOL. First, although it's not SoBe, for fine dining, I always -- always -- enjoy The Forge. As far as others, A Fish Called Avalon, always ranked high on my list as well. I also always enjoyed The Capital Grille (downtown Miami). Enjoy! Eric

Here's what I am not certain of, and I might be confusing Tiznow with another place. Did they change chefs, redo the menu and change things up a bit? That's what I thought I heard. If that's the case, I don't know if it's recent, post-last season, or what. Maybe some web surfing will turn up some answers. Regardless, I've been there several times. Nice place, open space, and a very nice bar area. I am somewhat of a picky eater and I found myself fighting the menu just a bit. Regardless, the food is good. I liked some of the appetizers, although without looking at the menu, I might not be able to tell you what I had -- but I know I enjoyed it. It wasn't my "I want to go there every week" kind of place, but for a couple of times during the season, yes, I like it. I meet people there for a drink as well -- like I said, nice bar area, good drinks (of course that's reflective of the bartenders) and I think they have a martini menu so that's a selling point for me, LOL. Eric

Thank you for the info/update. So you are "the guy"? LOL. Well, you should know that after hearing this story here, I started to ask a few friends of mine about Esty Street -- and the comments, about you, the restaurant, etc. have been excellent. While I had somewhat "forgotten" (not really fogotten, but more just fell off my immediate radar screen a bit) about Esty Street, between what's been said here, and mostly from people who I know and respect -- I now want to go back and very soon! Adam, one friend of mine said you really "stepped up" but was more than ready to do so. Another said "you were ready and overdue" so to speak. So, congratulations on what you've been doing and what you've accomplished -- and all the best for the future. I'll make sure that I say "hello" when I am there. Eric

Let me preface my comments by saying no matter how much detail you provide, there will always be something missing from your story so to speak. With that in mind, any advice or suggestions will always be absent of something. So -- here's my take. First, you are in a bad environment. It's not the industry -- it's the people, environment, surrounding, etc. and as such . . . get out. Second, take some time and "invest" so to speak in yourself. Do some real soul searchring, and create some possibilities for your life and career. This will allow you to be in a good position. While doing this, you can find inspiration, motivation and passion. Third, as far as the "get out" aspect -- look around, see what's out there, take a look at the world around you. You just might find something. It could help define you. I know several chefs who went through a serious "rut" or "slump" -- and then they found something . . . a job, a new career, a discipline, something new, ecclectic, etc. One chef I know found Spanish cooking and just ran with it. He added his own flair, started reinventing it and himself, and so on. Another chef went from being somewhat high-profile, owning a successful restaurant, a run of some bad/incompatible partners, etc. to cooking on a dude ranch in the midwest somewhere. Today he is a "chef" at a bakery/deli/lunch place. Whatever you do now, and decide to do as you move forward . . . take care of and be good to yourself. All the best. Eric