ELA
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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
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Despite the downturn in the economy and the difficulties facing the restaurant industry, there have been a number of recent openings in Saratoga Springs. A branch of the popular El Mexicano restaurant from Hudson Falls has just opened in the spot formerly occupied by Chianti on South Broadway. I've been to the HF branch a couple of times and have enjoyed their food. There are now quite a few Mexican restaurants in Saratoga, but I do believe they will do well. 8 Tables has opened in the location formerly occupied by Lanci's. Just looked at the menu online, looks like an eclectic mix. Chef is the original one from Dine. Sabina's wood-fired pizza opened in the old spot long-held by Bruno's. Harvest & Hearth is probably better, but Sabina's location across from the track will help. Heard that Springwater may re-open with different people. Lots of rumors, but nothing confirmed regarding who will take over the Chez Sophie spot. The people who run Bellini's in Clifton Park are supposedly opening another Italian restaurant (but not another Bellini's) in the new Hampton Inn near the police station. Might be delayed by the slow construction pace/sale of the high-end condos behind the Hampton. If you are coming for track season, it might be worth your while to take a trip down to Albany to check out the eponymous Dale Miller restaurant.
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
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I think to a significant extent it is true that Saratoga has been insulated, but so many restaurants operate on such thin margins, ti doesn't necessarily take much to run them out. Given the overall state of the economy, it is remarkable that there have been as few closings as there have been and not all of those are directly attributable to the economy, including Springwater. In the case of Chez Sophie, they simply had an opportunity that they could not pass up, a now-or-never opportunity. I expect Saratoga to be very busy this summer. If it is not, I would not be surprised to see more closings as all the businesses depend on a strong summer season.
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
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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
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
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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
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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
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Hi - Thanks for the replies. I think we are going to try The Park Steakhouse in Park Ridge. I'll let you know how it was.
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.
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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
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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
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I am the bar manager at a small upscale restaurant in the suburbs of Atlanta. I took over the bar here about a year ago and have slowly been working towards becoming a great cocktail destination. When I started, the cocktail list was appletini this and cosmo that. It took a while to get our guests comfortable with the idea of better cocktails, but now most people embrace our mix of the classics and our own originals. Fortunately we do have the kind of staff that is willing to get behind our program, learn about the drinks and encourage people to order off our drink menu.
The biggest problem that I have encountered is the vodka martini.
99.9% of our clientele believe that a martini is vodka, no vermouth, shaken to death (and are terrified of gin). Now the gin drinkers are much easier to convince to let me make them a real martini. Now if you really want vodka shaken, order that and fine, I’ll make it for you. But my question is, how do I get everyone on the same page, that if you order a vodka martini, you’ll be getting one.
I’d like to hear from other bartenders and bar managers (and anyone else that would like to add a comment or two) what experience you have in dealing with the uneducated when it comes to the martini (especially a vodka martini). Is the best approach getting the staff to ask people if they want a shaken vodka up or a vodka martini?
Thanks
Kevin
PS Lets save the vodka vs. gin conversation for another time. My mission in life is already to covert vodka drinkers to gin
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
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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
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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:
Eric
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Well, have you gone yet? Thoughts?
Haven't gone yet. Next month.
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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
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I will be at Max London's early this Wednesday (5:30) for dinner.
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
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I like the bar at Max's on Broadway for cocktails. While not quite Tailor, Pegu Club or The Violet Hour in terms of mixologic creativity or detail, they do a nice job with classic and newer cocktails alike. Time coordinating permitting, I would be happy to meet someone for drinks or dinner. PM if interested.
EMS -- at least to the address I had last year.
Eric
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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
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Sounds good. I will have to try the place our very soon!
Thanks.
Eric
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Eric,
Tiznow (http://www.tiznowrestaurant.com/?gclid=CNqyguW7zJQCFQSwFQodd3Twlg) is across from The Parting Glass and near Scallions.
Doc,
take out a 2nd mortgage if you plan to go to Siro's.
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
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Eric - You must live in the Mahwah area since you like Sono and Nagoya. While not in NJ, the best sushi hands down in the area is just over the border is in Nanuet, NY (about 15 min. from Mahwah) and is called Sakana. Trust me and take the drive there and you will not be disappointed.
Certainly will do -- and thanks for the recommendation!
Eric
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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
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Doc
Sorry to hear about Lanci's. We have yet to get there. It's now or never. How's the food at Tiz Now?
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
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Thank you very much for your discussion of Esty Street. During my tenure at the restaurant, I have been preparing the desserts as well as serving as Jack Mistretta's sous chef for two and a half years. Coming from previous experience, my focus is to keep serving the best quality food, from appetizer through dessert, managing both sides of the kitchen. Both Jack and I have our degrees in Culinary Arts from the Culinary Institute of America. My commitment to high standards of quality are stated in the Record review from Ms. Ung.
I have recently changed to our summer menu, with some seasonal lighter fare in addition to signature dishes. Once again, thank you for your support.
Adam Weiss
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
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God.... I went back into this thread and realised that I must have cut and pasted the wrong bit. So I am adjusting editing and changing this to make it easier to read. It's hard to type when the lightbulb blew and you don't have the right sort of lightbulb for the socket!
I sit here writing this with doubts floating through my head. I know that I love food and love the people in the industry but something seems amiss. I've only been a chef for 6 years but in the last 6 weeks I have fallen into a hole I can't seem to get out of.
I have found myself restless, feeling like I am stuck, drinking more and just feeling downright sick and sad. I'm fairly sure that other chef's/waiter's/industry people have felt this way and I am seeking advice.
I am working with a very talented, passionate individual who albeit being quite intense has taught me a lot. But it is not enough. His passion is infectious but it is not rubbing off on me. Logically it should be making me more motivated for work but it seems to be driving me away. I have realised that I don't have anywhere near as much talent as most other chef's, I don't have the passion I used to, am newly married and haven't had a day off with my wife in a month, noticed that my knees are starting to go and am really feeing my body lately.
I have come through a lot to become a chef. Namely:
1. Attempted murder by another group of staff members
2. Multiple shoulder dislocations which resulted in a shoulder reconstruction
3. Bullying at work - walkman stolen, jacket drawn on and ripped, pictures hung on walls of me with abusive messages etc...
I have wanted to quit after each of these esp the murder one but have managed to get myself back. This time however it just seems a lot different. Something is missing. So, My options are:
1. Do my pastry chef's apprenticeship - I'm not sure this is what I need but it's an option I guess
2. Do my Bachelor of Business with Dual Majors in Tourism & Marketing/International Business - Still in the industry but an office job. Which would be fine as long as the job keeps me interested.
3. Do my Bachelor of Business/Bachelor of Arts - Let's me get into either business or journalism. Journalism would be interesting because I could do food writing. But I can't write.
4. Bachelor of Education - I can teach high school kids about food & hopefully get them interested in the industry.
5. Become a Paramedic - Talk about job satisfaction! But a bit traumatic.
I am relatively inexperienced and need advice or ideas! Help! Thanks guys!
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
Orlando Gems?
in Florida: Dining
Posted
If you are still in Orlando --- Christini's. Top notch in every respect.
Ran-Getsu is also excellent.
Enjoy.