Rail Paul

We've been to two very nice weddings at the Old Mill Inn in Spring Lake. Landscaped lake, lighted at night, outdoor grove for the rituals. Drinks on the deck, dinner inside. My wife, who is interested in such things, describes it as very reasonablly priced. I assume she's considering it for her next wedding reception. There's another place just south of that (Jimmy Doolan's?) which was very elaborate. The only thing I recall is they used premium grade whiskey at the cocktail 3 hours... Congratulations

Sounds like a deal. I'll get Marge and Nick packed up in the Chevy, so get the water boiling for the lobsters. Marge gets a feature article, Nick gets the lobsters, and I get to smell lobster bait. I still don't like the idea of an offensive smelling person serving me though. If I'm paying for ambiance, I should be the one to decide if the aroma is appropriate

I think we're in agreement, Nick. I should have been more explicit that I thought this was a good idea. I think this could also be an indication that servers are doing well, and can take a day now and then without fear of losing employment...

The Wall Street Journal has an article (Thursday, November 7) about the introduction of irradiated meat into Giant, Jewel, Publix and Price Cutter locations. This process, which bombards the ground beef with gamma rays or electron beams, kills bacteria which may reside in the ground beef. It has been offered as an alternative to rules which require ground beef to be cooked to very high temperatures. Customers seem divided about the Sure-Beam process, with some favoring it was a way to avoid illness. Others are concerned about possible health risks from the radiation process. I've tried the beef (from Wegman's) on several occasions, and found it to be just fine. Burgers cooked rare are tasty. The "radura" selection now takes up a substantial piece of the meat counter in their Bridgewater NJ store. It's priced about a dime more per pound, as I recall. I'll publish the link (subscription required) later.

Difficult situation. I think there's an appropriate way to note a server's unfamiliarity with menu items, who gets what, attending tables, personal hygiene etc. These are elements under the server's control. Other things, like a slow kitchen, poor plating, understaffing, aren't the server's fault. Management should be aware of obvious things (sanitation, hair nets in preparation areas) and significant odor on servers is definitely one of these. BTW, we stopped by the Outback in Wayne NJ the other night, which was half full, but had a line of waiting folks. Turned out they were shorthanded, and intentionally restricted tables to assure they could serve the people who were actually seated. That's prob the third time I've observed the practice recently.

I often ask about whether's there's something available that isn't on the menu or the specials board. Or, whether there's something the chef really likes to cook, or something that looks great today. The answer came back as the sole, with a favorable description, so I figured I'd order it. Making the waitstaff a co-conspirator creates a sort of obligation for them to give you a good steer (pun noted).

I can understand that. Parking is also tight, the lot was nearly full when the restaurant was only half filled.

Dee and I stopped there for dinner Monday night. Nice place on route 10 west, just past whippany road. Pleasant greeting, immediately seated, place was about half full. A plate of white bean bruschetta on toast showed up. Prices are from memory. BYO. Most entrees are $15-22, appy under $11. Abundance of pasta, willingness to mix and match. Dee ordered the ziti and eggplant appy (10), which was huge. Enough to feed two people. I had the lemon sole (18), Dee had the shrimp in garlic sauce. Two big pieces of broiled sole, moist, set on a small piping of mashed potatoes. A few pieces of slightly overcooked broc on the side. Fish and sauce were superb. Dee's shrimp (19) consisted of five good sized specimens, tails on, light brown wine and garlic sauce. Garlic was lightly browned and added to the reduced sauce. We both liked it, although some people may prefer garlic with less bite. No dessert, Dee had a cappucino (7), which was very chocolaty. Bill for the whole thing, with tip, $60. Service was excellent, very watchful. Place filled and emptied and filled again while we were there. Crowd was a nice mix of young tech types with bottles of amarone ("We'll get cognos up and then link the SQL, etc") and friends of the owners. I would definitely go back.

Nice picture, but where do I store all my pots and pans, spoons, spices & herbs, spatulas, etc? One little vase next to the stove doesn't work for me. Looks like a lot of walking from point to point within the kitchen. Add a center island, though, with overhead pot hangers, and it could work. At first glance, it looks like it was designed by people who don't (ever) cook.

I have reviewed several income statements and business plans for both BYO and licensed restaurants. The payments associated with the acquisition of the ABC license (principal and interest) often result in the compariable BYO having a higher profit margin during the period that the acquisition financing remains outstanding. Once the financing has repaid, however, the licensed restaurant seems to enjoy a greater return (and also has an asset that can be sold with or seperate from the business). TCD - thanks for that insight. Would you have any thoughts on whether a modest corkage ($10) for a BYO might produce a stream of income while requiring minimal capital outlays? No license purchase, but a few thousand dollars for decent glassware, a few buckets, etc. Paul

Rosie makes an interesting observation about Casa Bianco in Whitehouse, that the price has gotten ahead of itself. Rosie and I independently came to the same conclusions about Sofia's in North Caldwell a while back. How much more will you consider paying for a filet of sole, served with haricot vert, for example, if the restaurant has more ambiance? Or, the waitstaff is more polished? Or, the tables are a little bigger? Keep the analogy to a BYO to make it easier to isolate the variables. At Sofia's the average entree went from $11 for $20, sides went up $2, specials doubled ($13 to $25). What had been a nice pleasant evening for $35, became a $65 event. For the same price, I can have a much more pleasant dinner at Bellissimo's around the corner. Superb food presentation makes a difference, as does better plating (and plates), but the atmosphere definitely makes some difference. How would you weight the relative contributions of food, ambiance, service, etc?

There's an interesting report in today's Ledger about a change in the NJ corporate tax system which probably impacts small restaurants. A tax is now collected on gross revenues as an alternate to a tax on "profits" since so many smaller companies were able to cook the books and minimize taxable income. The examples include several small firms which saw their income taxes quadruple. I'll read it more thoroughly later and see if there's a direct impact on restaurants.

Good advice, but "all about the food" covers a multitude of expectations. I'd guess dining in the kitchen somehow conveys an expectation that you get first hand viewing of process and assembly, and maybe a little attention. After, all, if it's about the food, all you gain by being in the kitchen is a little warmer and perhaps noisier. I've been on a few investment trading floors, and the absolute last thing you want to do is to interrupt or even break the concentration of a trader. It wouldn't be unreasonable to expect a perfectionist like Trotter would demand the same focus of himself as a trader does in executing a multi-part deal. Would have been nice for CT and his team to pull up a few chairs and share dessert or a drink with the guests as the order flow from the main room slowed. After all, we are speaking of good looking women here...

Where is Gracie's? Any suggestions on their specialties? Thanks

There's a picture of the Torres Chocolate shop in NY Times on Thursday, and a brief mention in the article It's in the context of the surging real estate development in Dumbo. Properties which were squatter dwellings are now millionaire lofts, etc.

Wild Bull has another ad in the Star Ledger this morning. They have amended the address to "Paterson"

Scanpan recommends a quick steam bath for cleaning pots and pans. A cup of water, a minute or two of high heat, let the steam bathe the interior of the covered pot for five minutes, and the interior is good as new. Everything rinses out.

Glenn - NJPAC is very accessible. From I-280 eastbound, the exit 15 (IIRC) is marked NJ 21 south, NJPAC is about 1 mile, extremely visible, on your right. There are parking lots (and lots of cops) on your left as you turn. From westbound 280 and the NJ Turnpike, take the NJ 21 south exit and follow as above. We've been pleased with Seabra's Rodizio on NJ 21, about 1/2 mile south of 280 on 21. Not great, not knock your socks off fabulous, but OK. They have (had?) a $15 rodizio wih salad, and they throw in a free van ride to the side door of the PAC. The van is there to pick you up at end of show. Saves the $11 parking fee. Call to verify hours and van service. Maize is about 100 yards from the NJPAC in the Robert Treat, we've not been displeased, based on one visit. Not wonderful, but OK. Arthur's is around the corner, just past WBGO. from Maize. It's a long block, and dark. We parked by PAC, and walked down and back in daylight. I'm not sure I'd be as comfortable in the dark. Nice restaurant, not as good as the same owner's Landing in Weehawken, though. Calcada operates during the summer in a tent adjacent to the Grill. Pleasant, very reasonable, and undoubtedly closed for the season. The area immediately around NJPAC is safer than any spot on earth not occupied by George Bush. The sheer number of cops, horses, and lights is impressive. The Ironbound begins about five blocks southeast of the PAC, with some of the better places 8 blocks (Iberia) to 15 (Spanish Tavern) away. I'd assume you would park there for dinner, drive your car up to the PAC. I'm sure others will offer specific suggestions Paul

We had dinner at City Hall on Saturday night, following an art open house in Midtown. One of their specials was a "Double Porterhouse of Lamb" which they described as a 14-16 oz cut of lamb. I haven't seen this item previously, and wonder if any eGulleteeers have tried it. Our minds were already set on steak, however. Pea soup with kosher franks wasn't memorable, I've made much better soups. Dee's salad of baby greens was fine, their lemony dressing was a little more acidic than she expected. We shared a chateaubriand ($65), rare, with a topping of mushrooms, and their poivre sauce on the side, in a bowl. Wonderful piece of meat, prob 24 oz, salty cust, not charred. Very solid taste, nicely plated, very satisfying. Shoestring fries were fine, crisp exteriors and slightly moist centers. I usually prefer steak fries, but they didn't have that choice. One minor criticism. Dee ordered a glass of wine while we perused the menu. It arrived about 2/3 full (maybe 5 oz?). She sent it back to be topped off. For $10, they should serve a decent amount of wine, and not try to squeze five pours from a bottle. Dessert was three small scoops of chocolate malted ice cream, and one cappucino. With four pints of draft Rheingold (!!!!) beer and tip, the shebang cost $150 or so.

Can't find a phone number, nor street address number. Please help. How about Esposito Brothers Deli and Meat, 90 Ridgedale Avenue, East Hanover NJ 973-887-2316 or 973-884-0151

Stopped there tonight. 2# sirloin @5.29 #, about three inches thick. Fine piece of meat, grilled well. Served with fresh arugula and spinach from the Madison Farmers Market. Will definitely go back to Espositos. Large selection of French, Italian, and Argentine (!) cheeses, in wheels. Rabbit @6.99, various sausage combinations. Nuts, peppers, various pasta, etc. Not derivative of the Madison store, they told me.

Well... Cabrales mentioned both Trotter's Diver Sea Scallop and Sel le Terre in Boston, both chefs were quoted. Ngatti mentioned Jack Rent at Pierless Fish, Jack was quoted. I'll reiterate what I said in the other post. This is a well written, fair, and reasonably researched piece. I like Katy's style. I wouldn't be surprised to see a future article on eGullet driving sales of 10,000 Spiegelau wine glasses via Amazon, or Steve Plotnicki's recommendation of an unrecognized wine cleaning out shelves. There's an article in the same edition about how bot "fare finders" are cleaning the clocks at several airlines. It's all the same thing, disseminating information before the masses know...

Article is in the Thursday issue. Looks competent and well researched, will post link later under a new thread, if nobody else beats me to it...

Wayne Meat is a good suggestion, do they do retail? I know they have several restaurant clients in Madison and Morristown, their truck is around most days

On Park Avenue about 100 feet in from the corner of Bloomfield Ave. Faces onto Park. They own the tiny lot with the FotoMat kiosk on the corner. Nice people, although it takes them a while to warm up to customers. As with most butchers, if you tell them about what you want to spend, and what you want to do with it, they'll guide you along. Lreda - I've driven by Esposito's 1000 times, but never stopped in. I should. I wonder if they are the same family that ran the butcher shop in Madison? On Main Street, down from what is now Il Mondo Vecchio. Always had live chickens in the windows. Gotta be...