Rail Paul

Sofia's has been discussed here from time to time. There's a thread on it from late summer, IIRC. Based on my experiences there, I wouldn't recommend it for the purpose offered. And, it doesn't have a full service bar. For a few dollars more in dinner price, you can do far better at La Vigna or Bellissimo, both of which are within five minutes.

We've found OT gives a good view of the restaurant choices in a neighborhood. Plug in a NYC neighborhood, and away you go In the past, we've made a res at X, then noticed Y as we arrived, and regretted not remembering Y was in the area.

Alan Bildner was known to show up any time, any place. The stores were clean, baggers at all registers, cart boys to load bags into cars. If you had a question, you were walked to the specific item, and it was handed to you. High touch, quality service...

Chef Michael - thank you very much for a very thoughtful reply to Liza's question. Which differences are most noticeable in the ways people cook and eat differently on the two coasts? Have those differences affected the menu development at Verbena, and would you describe the changes you've made? Thanks Paul

There's been a steady increase in small investment banking firms migrating to Hoboken over the past few years. Several are in the building adjacent to the southernmost parking garage on 2nd street, and one of our clients is in the big office building opposite the train station. At the 14th street end of Hoboken, employers like Paine Webber (big blue building) put a lot of people within a four block range of those restaurants. Not growth like Jersey City, of course, but a NY tax increase will drive a few more over. Figure a max tax of 10% or so (2.45% city plus 7% state) in NY compared to 6%, add in the additional transit cost, and NJ becomes even more of a bargain. Nothing works like lawyers and investment managers to spur the growth of good restaurants, not even publishers back in the old days.

I've seen a number of food related references to the area of Carson street south of the Panhandle Light rail bridge. Haven't been there in a few years (I live in NJ) but it was very ethnic (Polish, Serb, Hungarian, etc) when I lived in the PIttsburgh area in the 1970s

testarosa? I thought that stuff was bad for chicks. You should know better than to do that stuff, Rosie....

American Express and the major bank cards use the wholesale (bank to bank) exchange rate for Euro to dollar or vice versa. I noticed that several recent Irish transactions had different exchange rates during the same day, which suggests immediate clearing, rather than batching them for an overnight exchange. I'd be very surprised if an individual would be able to obtain a better rate.

I asked my US bank if I'd have any problems with my new Visa card in Europe prior to my last trip. Fleet Bank told me that the card (with a four character password) was fine. More than four characters will not work on some the networks in Europe. A few (RaboBank comes to mind) will accept five or more characters, though. Fleet also reset one of their fraud parameters which is supposed to flag unusual purchases or locations. It's also possible that your issuing bank does not participate in the protocols used by the European "switches" which verify non-host bank transactions at ATMs. If that's the case, the ATM doesn't pass the transaction. By using a different bank's machine, with a different switch, the problem is eliminated.

I'd be interested in knowing the typical gross revenue split between beverages and food service in a high end ($100 / Euro per person, 60 pounds, and up) establishment. Where an owner invests his or her money tells you about the establishment's priorities. Based on my dining habits and wine / drink orders, I'd guess 60% - 65% food to 40% - 35% drinks would be reasonable as a split. To produce the food side, several chefs and pastry specialists may be required, so the investment of a (partly commissioned?) beverage expert would seem like a no-brainer if it drove an increase in alcohol sales. I'd suspect there's probably a market for free-lance wine directors who can recommend wines for listing on the menu of mid-price establishments. The rise of recommendations ("light red, fruity white, sparkling, etc") listed with each entree is probably a cheap way of easing customer fears without having a real, knowledgeable person on the payroll full time. This approach isn't intended for the wine specialist, but most restaurant patrons are not experts. They could be potential repeat customers, however...

It is Amazon's policy. They could do the programming to pick up the fee rebate if they cared to, but it doesn't seem to be in their interest to do so. I had an exchange with Amazon customer service the other time they did it to me. The other order was a weber grill cover, a book on LA writers, and a DVD. I put the super saver code in the code box (as directed). Shipped as three pieces, shipping charged, and I had to request a refund My guess is a significant proportion of users don't notice or request the refund, and so end up paying more than they should.

Ed - thanks for participating in this thread. i've enjoyed your frank comments, and have an inquiry on the business side. in establishing and maintaining a restaurant, how much attention goes into the training / supervision of serving staff, and the oversight of the rooms? is this a one day intro, or is there a regular and continuing process for staff? in some cases, a dazzling room is offset by slovenly service, resulting in unsatisfied customers. a significant language barrier between me and the Chinese rural waiter may limit the fullness of pleasure in my dining experience, for example, if i can't establish a dialogue over the tea infused hard boiled duck eggs. so, how do you go about monitoring the room and plate flow? how is the maitre or room manager evaluated? do the owners / investors get recurring feedback from customers? thanks

I would suggest the Paterson's Farmers Market, just off I-80. About three blocks of modernized sheds, with small stores of vegetable sellers, pickle sellers, meat, many spices, etc. Sells to the wholesale and retail trade. The sheds backed up on what was once the Erie Railroad's main line and were used to offload supplies, vegetables, etc. Has a very ethnic feel to it. Many residents of the surrounding community are of Syrian, Armenian, Turkish, Saudi, Peruvian, Guatamalan backgrounds. Many are wearing scarves or other head coverings. I haven't been over there in several months, but it is definitely a bring a basket and roam about kind of place. If I go over this weekend, I'll edit this post with names and specific suggestions

Kim WB - Ludlow is a wonderful little town, you're fortunate to have a place there. Dee and I stayed at The Governor's Inn on the south side of Ludlow several years back, when the Marbles operated the Inn. Expanded Victorian home, period furniture, crackling fireplaces in several rooms, delightful. Haven't been there in years, but the Inn's dinner service was for guests only back in the early 1990s. La Nina - There's a well known organic co-op / bakery / restaurant on the square in Brattleboro. Long, graying pony tailed artists and fabric makers, biz types, etc chowing down on organic waffles and breads. Now, if I can only remember the name, must be a senior moment...

I don't believe Wegmans is unionized, other than perhaps the butchers. I believe the union has made some attempts over the years, without success. Being a non-union shop in NJ is definitely putting a lightning rod on the business. Kings has unions, but the frail health of the store chain hasn't encouraged some of the nose to nose confrontations similar to Shop-Rite's or Pathmark's issues. Fresh Fields has been picketed from the day they opened in Montclair, and is definitely non-union. One of the issues in Montclair arose over whether the former union status of the closed Acme market would carry over to a different and unrelated owner. It's interesting that a very liberal, university influenced, community routinely crosses a picket line to shop. That would be unlikely to occur on the Upper west side of Manhattan, I'd bet.

Do tell? Tennessee or NY Titans? (How many readers caught that reference in ngatti's original post?)

Good recipe, Jason. I'd lightly brown the garlic, chop it, add it to the recipe with the chiles step, though. Better for repelling vampires..

Marks & spencer has announced the proposed deal by D'Agostino's to purchase Kings has fallent thru. M&S will continue to explore its options, which could include deals with Gristede's and DiGiorgio's both of which have been serious options in the past. The M&S statement expresses concern about reaching a suitable financing arrangement in the present environment. I can't imagine the continuing decline of Kings service and appearance (if my experiences in West Caldwell and Bedminster are typical) or the newly expanded presence of Wegmans will make selling the chain any easier.

yup. WS has been tweaking its print edition to make this distinction. In the more recent issues, recommendations seem to be: 1) under $15 group; 2) $15-$40 or so, and 3) any price goes, usually described as cellar or long term holdings.

The Sunday (12/1) NY Times styles section has an article about two aspiring film makers who are making the definitive BBQ movie. They recently roasted pigs for a screening party in the Williamsburg neighborhood of Brooklyn (NY). Mentioned as worth a road trip are: Wilber's in Goldsboro, NC (919-778-5218) Mitchell's in Wilson (252-291-9189) which also ships Skylight Inn in Ayden (252-746-4113) Good Ole Boys and Urbane Yankees Mingle

I'd agree that channel conflict is probably a major element in the winery's attempt to maintain price equality at the winery's own shop. There's probably a prestige element, too ("This is a $25 wine, not a $10 wine").

Been to many locations of both Kings and Wegmans. I'd give Wegmans (using Bridgewater as reference) a solid edge as much better than Kings, IMHO (using bedminster and West Caldwell as examples). We'll see how D'Ag does with the Kings stores. Service Butcher - Wegmans, by far. Many more items, usually more butchers available. The WC Kings butcher is sometimes off duty by 7 pm M-Tu-We, for example. Shelf Meat - Wegmans, again, more selection. Also offer irradiated ground beef. Better for cheese, although the Bedminster Kings is much nicer for cheese than WC. Vegetables and fruit - toss-up. Grocery prices - neither is cheap compared to Pathmark or Shop-Rite. I think Wegmans is usually cheaper than Kings on most canned stuff. WOW factor - Wegmans. Herme Pastry shop, pizza restaurant, wider selection of game, Indian food, oils, pasta, etc. Kings has better flower section though. Service - Kings used to be superb when the Bildners ran it. Baggers at every register, cart boys to help, they'd walk you to the aisle to show you the item you asked about. Once the Brits took over, it went straight downhill. Beat up the unions, cut back on help. You could see the grind in the faces of the same employees who used to be happy to help.

Rosie - perhaps Nick should mention to Mrs Nick, the women of eGullet would love to meet HIM... That should do the trick!

Until recently, there was a fine Filipino bakery in Belleville NJ, on Belleville Avenue near Rowe Street. Wide range of baked goods with coconut, and a very concentrated fruit, perhaps a mango? taste. Various rolls and breads, similar to scones. The area has a substantial Filipino presence, I believe, and is near several hospital centers. You're correct on the substantial Muslim population in the southern islands. The US has a significant number of military advisors working with the government to subdue groups whch have kidnapped and beheaded American and Australian hostages over the past few years. Hostage taking has not benefitted the tourism industry, which with fishing and smuggling, was among the major economic drivers in the area.