Rail Paul

Veritas sounds like an interesting place. Would you describe menu, wines, etc? We stopped at Glenora a decade ago, and felt it was a location that cried out for a good country restaurant. I'm pleased that's happened. We were also trapped in a cellar with Dr Konstantin Frank for an eternity two decades + ago. Left with several cases of "educational selctions" including some gewurtz, and various vinefera selections...

M. Oliviers was the cook at the "home cooked" dinner for chefs Keller, Boulud, and Moonen a few weeks ago. Featured in the NY Times with two large pictures and 30 inches of text. Mentioned his product repeatedly Sounds like the guy knows how to keep the public relations machine well-oiled.

I think that cheese-steak place was in Norristown, "Prince of Steaks" or something like that It was toward the end of a long thread on Philly places back in the spring or early summer

That big hill has a pagoda on it. Big pagoda, perhaps 5 stories high. Makes a good landmark. I've not found much to consider foodwise since Joe's (mushroom place, world famous) closed. Last two times, we've stopped at the Pretzel City Brewery (14th street at the river) for brew and bar food. Reading is divided into four major areas, defined by the outlet centers in each. The city has thoughtfully color coded the centers, and used that color for street signage. The 801 North Sixth street outlet is in the northeast quad of the city, and has its two blocks long outlet center. The Warnaco companies dominate here. Other outlets include Casual Male, Coach, Dooney & Burke, Footlocker, Guess!, Nine west, Hart Schaffner. If you view Reading as a clock, this is at 2 The Reading Outer Station, named after the railroad's main station, has Cole Haan, Brooks Brothers, Alan Edmonds, etc. This is at 12, and is just off PA 61. The Vanity Fair outlet is in Wyomissing (9 on the clock) on US 422, and has the most outlets by far. Lenox, Reading Brass, Black & Decker, a dozen women's shoe places, Carole Little, Fieldcrest, Gold Toe, Swank, Woolrich, Saks, VF (Lee jeans, etc) Edited to add stores, and reply to Toby's specific question. In the early days, Reading's neighborhoods were defined by their (Catholic or Orthodox) ethnic churches, and by the major employers. Railroad people lived here, steel mill people lived there. Reading was later defined by the Reading railroad (of Monopoly fame). The rail line from Harrisburg to Philadelphia created the southern boundary of a triangle. The line from Valley to Allentown split from the Harrisburg line directly behind the VF outlet, and served the huge railroad shops, reading steel, and several metal benders. That was the northwest side of the triangle. Another rail line ran parallel to sixth street connecting the east side of the Harrisburg to Philadelphia line with the Valley to Allentown line, which formed the east side of the triangle. That convergence was Outer Station, now an outlet. At its peak, the railroad employed over 15,000 people. I'd be surprised if the number of employees exceeds 200 now. Mill-wise, it resembles Fall River, New Bedford, Portsmouth, Lowell, Paterson, etc. Jobs went south to the Carolinas, and, from there, to China, Malaysia, and the Carribean.

Thanks for the report. The Croatian angle sounds intriguing. Dee and I stopped by Kyuna (8th ave at 47th) the other night after Vampires and were presented with a Cypriot beer. (Didn't know they make beer in Cyprus, tasted like the Italian Moretti)

Many French bars and bistros carry Stella Artois (Belgian, I think), Heinekin, and Beck's. One French beer of some note is Kronenbourg, which is widely available. There are other French beers (can't think of them, though) Draft beer is referred to as "pression" I believe.

Yocco's puts out a very good dog, but I've noticed some significant differences between locations. Had superb dogs (crunchy skin, moist spicy centers) out in Schaefer-land. Had dregs of bulldog in a bun in their Allentown hamilton blvd location (watch out, Momo!!) John or Jamarmt- any idea who supplies Yocco? The family is related to Lee Iacocca, father of the Ford Mustang

I've not been impressed with the Falls View in Totowa on 46E. Chili is very watery, dog isn't interesting to me. The Anthony Wayne has a decent dog, better than Falls View, I think Holly and I discussed it in a thread last year. Dark place inside, dark woodpaneling, out of the 1950s. Diagonally across 46 on the westbound side, in front of the Div of Motor Vehicles. The DMV is easily recognizable by the crowd of illegals in front buying phony IDs

But, the Wegmans at State College PA has a Herme shop. Their Herme counter people interned in Bridgewater for two weeks to understand the nuances of the marketing. When the store was ready to open, the manager of Bridgewater Herme went out for a few days to help. I'd suspect that Wegmans has a very finely tuned sensitivity to what their customers want, and what they're willing to pay for. The store will reflect that very quickly.

Of course not! read the original quote. The Wegmans stores in NY and Pennsy have demographics very much like Woodbridge, and the few I've seen don't look as elaborate as the three locations mentioned. My question is (and remains) whether Woodbridge will keep all of the upscale treats that Manalapan, Princeton, and Bridgewater have, or whether they'll look and be stocked more like Wegmans elsewhere. My guess is they will clone the store and then tailor the market. Bridgewater has a huge section for Indian foods and preparations which I didn't notice on my one trip to Manalapan. I'd bet Woodbridge will have a huge Indian foods section, too. Stores are means of making money for the owners, just like restaurants. If people want to buy $20 cheese or $35 Herme chocolates, Wegmans will sell it. If they don't buy, their stores won't stock it.

The December 15 issue of Wine Spectator has an article about where the costs in a bottle of wine derive. Page 50 in the dead tree edition. A quick glance at the chart suggests why the winery direct issue has had so much trouble making it through the various states. The example is a $24 bottle of Napa Valley Cabernet Sauvignon Grapes and growing $1.80 Winemaking 2.20 Packaging 0.92 Marketing 0.60 Sales and Distribution 3.00 Administration 0.60 Interest 0.60 Taxes 0.94 (not including sales tax paid by purchaser) Winery profit 1.35 Wholesale Markup 4.56 (about 19% of the selling price) Retail Markup 7.44 (about 41% of the selling price) So, 60% of the cost of a bottle of wine occurs after the wine leaves the winery by their calculation. It's a good article, in an unusually good issue. Lot of focus on the business of wine

I've experimented with raised beds in my herb garden alongside the house. Originally it was a ten inch high wood plank on three sides. Soil from my other garden (70% soil, 30% older compost) was hauled over and filled in. That has worked superbly, although Dee required me to line the exterior with brick for aesthetic purposes. I've used indoor sprouting tools for years. You can buy them or make them. One of the better is sold by Gardeners Eden. A 24 or 48 cell planter device which rests on a fabric mat, which in turn dips into a nutrient rich liquid. A clear plastic top sits over the sprouts. As the plants grow, you can transfer them to larger planters. You can begin lettuce or tomatoes inside, and transplant them outdoors when the weather permits. You can tie in a growing light on a timer, if you wish. Gives you 4 to 6 weeks of growth on tomatoes and basil, etc. In NJ, we have the excellent fortune of Well Sweep Farm, which specializes in exotic basil, thyme, rosemary, oregano, many medicinals, etc. I usually buy these plants already started. Helps a good business, and gives me a good start.

Congratulations on your new home. Depending on where you live, there may still be some time to work over a garden site. Each Fall, I usually turn over the soil in my garden to a depth of about 18 inches, working in last year's compost from leaves and grass clippings. If you can still work the soil, do it now. It's also a good time to put in fence posts for your garden fence. And, look thru the catalogs. I like Johnny's selected seeds from Maine, and Renee's Garden (the former owner of Shepherd's Seeds) for their diversity.

I understand that representatives of Wegmans have been looking at property on Green street in Woodbridge, near the Mall, as a new store site. It is a very high traffic area but the demographics are different than Bridgewater, Manalapan, or Plainsboro. The demo is more like the Pennsy and Upstate stores. No news releases on Wegmans site Anybody have more info?

Aaron T - Thanks for a most interesting review. I'm happy your enjoyed your meal. The Pacific rim certainly has made an impact on Chef Gras, based on the items you described. I wonder if his Peacock Alley venture would have survived had it more structure? Craft not withstanding, I suspect most diners expect the kitchen to present them with some organization to their meal. Paul

Nick - Esca's been the source of many discussions on the board. Would you be willing to comment on the menu and your choices? Thanks Paul

Keller is certainly becoming a brand name. Next thing we know he'll be selling butter with his name on it...

We've had a similar discussion from time to time on the NJ boards. The aura of a Manhattan restaurant is sufficient for many people to invest substantially more money for the same meal. And, as long as the supply of sufficiently well heeled patrons, and generous investors holds up, new restaurants will replace those which fail to make the grade. In the review of Bacchus, a Chop House, in Fairfield NJ, the reviewer even used the expression "New York prices" to describe the excellent meats and fine preparations. She then went on to express doubt the locals would pay those prices. Based on a recent visit, she was wrong. Place is still going strong after three years.

Dee and I ate there one windy winter day late in 2001. I recall a huge chop and a beef stew (not cassoulet). Not especially memorable, and no reason to return. But, walking into the steamy, cooking smells laden air of the rotisserie from windy NYC was a great treat. One section of the cooking area is just inside the front door.

In the Rock Center / Theater area, avoid dining between 6 and 730, as the theater crowd creates a surge. Restaurants become assembly lines. By 8, most places have returned to tranquility. Expanding La Nina's great suggestion, I'd add Federico's on 51st, just east of 8th (opposite Palm). Pleasant, comfortable, earthy Italian, wood fired pizza. Figure $30 a head. In the same neighborhood, Thalia (51st and 8th) is at the upper end of your budget. Most entrees are in the mid-20 range. We had dinner there on Saturday (appetizers, halibut and veal) with a bottle of wine for about $130 w/ tip. You can preview hundreds of NYC restaurants with opentable. Log onto www.opentable.com, select NYC, plug in theater district, midtown west, rock center, etc, and it will give you highlights and websites for available places. If you want to rgister, you can actually make reservations...

Steve - you've touched on a point not often recognized here. Chocolate has many tastes and textures, with antecedents on several continents. I'd venture it's possible to do a "chocolate cake and ice cream" with venezuelan fudge and a cinnamon ice cream from an obscure herd of cows. Not often done, but different, and perhaps interesting. When an inventive chef falls back on the tried and tue (Valhrona and home made vanilla ice cream) it probably says as much about her view of the customer as it does about the customer's expectations of the chef... Paul

That sounds like an extraordinary prize, KimWB. Best wishes on your effort!

Extremely important advice! Thanks for sharing. I'll usually run my oven to 550 degrees for at least 20 minutes to get the stone good and hot (and vanquish any moisture which may have collected). When the crust goes on the corn meal dusted stone, it typically blisters immediately I typically do the same warm up routine for bread, then drop the temperature to 400 or as required. With bread, I'll throw a few ice cubes onto the old cast iron pan on the lower shelf to create some steam to set the crumb. Prob not a purist technique, but it works for me

In another year, Hoboken should change, yet again. The Light Rail may be running in late 2003, and will cross 14th street down by the overpass. That should dramatically accelerate the economic activity at the far (from the river) end of 14 th street. This segment will run from the current terminus at the PATH / Lackawanna Hoboken station north along the west side of Hoboken past the projects, curve under the trestle at 14th, station at 14th street, bend toward the river and cross under Willow Avenue, a station at Paine Webber, skirt the Lincoln Tunnel helix, and end at the NY Waterway ferry terminal. The next phase takes it under the mountain, and along the west side of the ridge to Fairview. That's 2005-2006, I believe. Menendez (now the #2 in the Democrat leadership) and Lautenburg have been sponsors of the work in past years. The right of way has been cleared, grading and roadbed work is underway along the entire project.

Starting off with the comment there are several authentic Italian cooking styles, since it's only been a unified country since 1870 or so, with substantial parts added in 1918. I think it some aspects of Italian cooking can be quite authentic in NJ, and I'll offer L'Alleghria in Madison as an example. Both chefs are Italian born and trained, I believe. I've taken Italian business visitors there on several occasions and they've been wonderfully pleased. I haven't travelled widely in Italy, but I know these guys well enough to know that they'd point out he slightest flaw... And, now a question for you. Would you consider Felidia (for example) in NYC to be authentic Italian? Pluses - Bastianiches were born in Friuli or Trieste, I believe. Extensive travel, food scholars, etc.