Rail Paul

There was a thread here a few months ago about cash tips at Rebecca's. We never reached any finality but the conclusion seemed to be: (generous) They were thoughtfuly trying to minimize the taxable income to servers which would flow thru the credit card paper trail. Somebody mentioned they have many part time servers. I think they need new accountants. Not even Martha Stewart would try to float that one. Too many people in the know

Tom - this soup sounds great, was it thick and creamy? or thinner, more like a broth? Parking in Hoboken has never been good, we've used the pay lot on 14th, almost opposite the end of Washington at night. $9, IIRC. Paul

Glenn - I'm sorry to hear about your experience. Rebecca's has been a good memory (for food and service) for us with prob 6 visits in two years. They do horendously overbook at times, based on my experience. Showing up on time (Sat, early evening) may get you seated instantly, or cool your heels for an hour. That's a serious knock, and one the managers can resolve. Ninety minutes is way too short for four diners, especially if there was a normal time betwen courses. I think you should consider giving Rebecca a call during the week and discuss your unhappiness. It's a good place, and I think I'd be willing to chalk this up to an enthusiastic server trying not to discomfort the waiting party. Of course, Rebecca's has asked me for tips in cash, even on credit card bills. That's a caution flag. I'd give them the benefit of the doubt, but would let Rebecca or Mama know your professional concern, as a matter of professional courtesy. If the staff is out of line, they can fix it. If the staff is following orders, that's worth knowing. Paul

If old man Bridge were still alive and found out that you posted this on a public internet board...well...He'd have your balls for a wall trophy. Nick That's for sure. He was one mean SOB but man did he know equipment. I was in there one time and he taps me on the shoulder to introduce me to the head of Wustoff. Was the only time I ever saw Fred have a nice moment. But for other grumpy b*stards in the equipment business just go to New York Cake and Baking on W22st for some abuse. Jeez...... Nasty and dismissive about cover the landscape. But, if you caught Fred Bridge in one of his good moments, he could be a treasure. I bought bread pans there years ago, and mentioned to him my bread was noticeably better using his pans. He brightened up, and went off on a roll about how suppliers were cutting back on quality, and the only thing that mattered was price. His bread pans were meyer's (?) top quality, etc. Used in the best places. He was interrupted by somebody from Sign of the Dove who wanted oyster forks or something equally obscure, which he had in stock.

Helena - I hope things work out for you. The bacon thing is particularly disturbing. The number of people with religious (halal kosher etc) or dietary needs (nuts wheat milk) is sufficient for chefs to plan menus and provide details. In an era when menus can describe details such as the cove from which a mussel was harvested, a brief mention of bacon, wheat, nuts etc isn't unreasonable. Paul

Wilfrid - unwittingly, perhaps you and mr plotnicki are in the same bed, I fear. Customers expect certain treatments, and few will accept more than a minimal degrees from the expected. You lament the unwillingness of many chefs to seek a new treatment, he laments the declines in truly high end, innovative, fmj-d cuisine. Same problem. Most chefs, I suspicion, would love to blaze a new trail, and become the herald of a new approach to cooking (wrapping foie gras in a greek grape leaf mainated in ouzo). Book deal, TV, sexy supermodel / NFL player, etc. But, their career path requires them to innovate at a safe distance from the acceptable, so to fill tables. Matt Seeber learned that the hard way at Bid. I loved the food, but the place was NEVER more than half filled. If Chika Tillman would stop by and deliver me a dessert once a week, I could pass from this mortal coil a satisfied man... Paul

Nick - You've put your finger on the key issue. What does an informed observer think of the stuff on the plate and in the room? A reviewer takes a stand, and describes. You like it. OK. Here's why. Better. Good reviewers do this. Bad reviewers don't. Paul

So would you conclude that we need real estate prices to crash and tourists from <unnamed provinces, so as not to offend anyone> to stop coming here for Bway shows in order for restaurants and theaters to become innovative again? Might be a start. Similar to the willingness to dispense with investment managers when EVERY stock was going up 5% per day. Now, with prices down a bit, the quality of management is perceived as making a difference. I suspect that many restaurant goers and theater people prefer to be reassured in their comfort zones, rather than be challenged with the new and different. Why should a chef continually reinvent the menu when you can train your help to churn it out every night while you go on FoodTV, or roll out your next book, or visit your shop in Cannes? Deliver a quality product, consistent, recognizable, at a price which makes you money. Works for ADNY and Mickey D.

You are correct, Steve, there's much less exciting theater left in NY. A little bit here and there, like Temporary Help, or Metamorphoses, and a few things being done in lofts. A the rate things are going, we may find there's no exciting restaurant activity in NY, either. And, for the same reasons. Theater can be exciting, challenging, even scary. Like cooking. Scary scares investors. If you can pack fannies into seats every night, and collect $100 a head ($250 for Hairspray, Producers, etc), why change what obviously works? How is that any different than collecting $350 for a dinner at Lespinasse? If the customer likes what he or she is getting, why change? With the much higher stakes of a Broadway or Off-Broadway show, the risks are amplified. So, we get more of the 1960s (Flower Drum), 1930s (42nd Street) and 1970s (Follies warmed over). And, less of Amadeus...

Wilfrid - similar questions are being asked of the Broadway theater as well. why risk capital on a new and untested writer (chef) when you can recycle an old standby, reliably fill the 1200 seats, and pay off your investors? When an evening at the theater can easily run $600 for a pair of suburbanites, a gamble is often not in order. (And, that doesn't include the night in the city) A new, cutting edge, exciting idea better have a deep pockets backer (Cello, Bid, etc) willing to finance it, or the sign comes down and a new style marches in... Paul

Bought a pound of Black Bear all beef last night ($2.59) at Shop-Rite. Grilled up very well, nicely charred exterior, warm pink center. Good mouth feel, not rubbery. Noticeable spicy edge. Served with chopped raw broccoli and a home made vinegar-EVOO- McCormick carribean spice mix dressing over a bed of small aragula and baby collards. And a glass of Black Opal Shiraz 2000 (but not the Wolf Blass stuff).

Prob not the greatest in NC, and it isn't even in NC (close, though). But you can't get closer to I-95 and not be roadkill Tiny shack with a sign adjacent to the southbound lanes of I-95, south of Emporia VA. About five miles north of NC. You pass it on your right, go up the ramp, hang a huey, and you're there. Chopped pork sandwich on white bread (vinegar mustard fixins) will set you back all of $1.50....

Rosie - thanks for the report. where was chef Lo Pinto before? The name sounds familiar.... Paul

I used to enjoy the Summit Cheese shop immensely, when I took the train. Haven't been there in 3 years, though. Gary's Wines in Madison has a good selection of imported and artisan (Tewksbury Cheesemaker, etc). I understand the Bernardsville store has a better selection, but I can't vouch for that. I've been very pleased with Esposito's in East Hanover (previously discussed here). Wide variety of Italian, US, French, and Argentine cheese on the wheels. Good prices. If I get over there tonight, I'll draw up a list. Artisan in Chester is said to be good for cheese and bread, I believe the same folks who own Pierre's own Artisan

If you're putting directions together, this place is a tad tricky to access from the east (airport, GWB, etc). Harolds's and the Holiday Inn are on the eastbound lanes of US 46. There's an Envoy Inn adjacent to the Holiday Inn, BTW. Coming from the east on 46 or 80, you pass the Harold's and take the next right hand turn into the shopping mall. You turn right, and pass the Wendy's, which leads to the turn lane across US 46 and directly into their parking lot. If you want to do it legally (nobody does), you would head west on 46 about two miles to the second light / Smith Road, where the first legal U turn exists.

There was a thread on that restaurant here in September, IIRC. I had a fine dinner in an almost empty 77 Wanut around that time, and somebody else (201? maybe) had also experienced an enjoyable meal. I believe they switched chefs sometime over the summer, so an older review might not be helpful. 77 is BYO, entrees in the 15-20 range,

Perhaps dinner at East Tokyo on Route 10 in Hanover, followed by bowling in the adjacent bowling alley... Fair warning, I haven't been to either in 10 years.

dimitri - when you you order your glasses? Just checking on the inventory fow Thanks Paul Got an e-mail from Amazon that another portion of my order has been shipped (one book) with shipping charged. So far, I've received one set of glasses (shipping charged), one book on the way (ditto), two DVDs delayed, and one set of glasses delayed. So, when I finally get all the orders, they'll reverse all four (or five?) shipping charges? Sounds like a lot of work for "free shipping" when all items were said to be in stock when I ordered a few weeks ago.

Interesting you should mention the limited production of so many artisanal chese makers. The Tewksbury cheesemaker Artisanal Cheeses menions on his website that his stock of sheep milk cheese will be exhausted early in December. Then, it will be wait for next year. I may stop down on Gary's in Madison to secure a small stock tonight. Jonathan White, at Bobolink farm, is currently selling cheese from Amish milk sources. His own (now pregnant) cows go on line in January, I believe.

Fitz - have you considered where you're accomodating the majority of guests? If they will be staying in the vicinity of High Lawn Pavilion, Montclair would be a superb suggestion for the rehersal dinner. Il Tulipano in Cedar Grove would also be a first tier suggestion. About four miles and two right turns from High Lawn If you're bunking them out along Route 46 in Parsippany or Route 10 in Whippany, or down by the airport, that would definitely influence my suggestion Paul

I'll put in a good word for Cafe Pasqual in downtown Santa Fe. We enjoyed it immensely this past spring. Dinner at rancho San Juan in the farthest reaches of Espanola (30 miles from SF) was delightful. Its a Relais & Chateaux property. Fixed price menu, generally two choices. Was $65pp. Limited, but carefully chosen wine list. They used to have the info on their website. Jumbo Burgers (on 285 as you enter Espanola) is a high volume local favorite. I was enthralled to watch the 8 women assemble burgers chili, etc. Two local chile, hominy and bean vendors have set up their pickup trucks across the street. Sell by the pound. Had great rolled tortillas at the little place directly opposite the Santuario at Chimayo. Something like $2 each. Rancho is OK, but I've found it to have lost some of its edge over the past few years, or maybe my tastes have changed. I posted on the spring trip, it should be on eGullet somewhere Have a great trip!

Foy's packing it in? He pretty much said the nude women thing had taken the joy out of the jersey shore lifestyle. Sad, if it's true

How about calling the county or local health officers for the two towns? It would seem they should have inspection records for food preparers. I'd venture it's the Florence in Camden county (old steel making town, pipe, Roebling made cable for the Brookly bridge there). Very Eastern European. If that fails, how about the FDA

Amazon reports that their Spiegelau chardonnay vinum glasses are now on backorder. Burgundy came thru as ordered, but they added the shipping charges. Said they'll adjust it when the order is complete, since they'll prob have shipping on the other part, as well Current shipping expected week of Nov 28, that's the second pushback.

Good catch, Fink. Frelinghuysen Arboretum in Morris Township has a lovely reception area, and definitely does weddings, but it would be a hike for chop and bride...