whitetrufflechick

Had another fabulous meal at Silver Oak last night. New menu item, a thinly sliced duck breast with barbecue sauce (tasted like chef Gary's usual sauce toned down and thinned out a bit... and was that cherry I tasted?) Anyway, the reason I write today is to let you know of an insert that was placed in the back of the menu. It reads as follows: Silver Oak Fourth of July Barbecue Carry Out Feeds 6 Snacks 10 Stuffs 4 2 Lbs Baby Back Ribs 2 Lbs Pulled Pork 24 BBQ Chicken Wings 3 Pints Barbeque Beans 3 Pints Cucumber & Tomato Salad 3 Pints Mac & Cheese 3 Pints Peach Crisp Rolls, Pickles, and Onions Pigasus Barbeque Sauce $60 Reserve your order by July 2nd. Apparantly this can be ordered either hot or cold. We ordered ours hot and plan on driving it right home on the 4th and chowing down out on the patio. For the quantity and multitude of menu items they're offering, the $60 bucks seems more than fair. Another note about Silver Oak: The dining room now has a flat screen TV mounted over the kitchen door where an image of the kitchen itself is shown. We thought it was a fun, whimsical touch and not too much of a distraction. The image itself is slightly blurry (intentionally), adding to the "what the heck is Chef Gary doing now?" factor. The screen is about the width of the doorway.

Had a great meal on Friday night at this relatively new Tenafly establishment (in the space that formerly housed America). The couple we were meeting was running late and we initially spent about 45 minutes sitting in their downstairs bar sampling their raw bar offerings. He went for a variety of oysters and two oyster shooters, polished them off quickly and was hankering for more. A good sign. I ordered the crab cocktail which was made up of a generous portion of very large, very fresh hunks of crabmeat served in a lettuce leaf with sides of cocktail sauce and a pink sort of dip (guessing it was perhaps the cocktail mixed with a bit of mayo) served cleverly in two stumps of hollowed-out cucumber. Overall, this bar is a very cool little room, bordered by small tables. The walls are covered with stone/brick (didn't look all that carefully) but it definitely contributed to the very cool, very cave-like vibe. When the other couple arrived, we were seated upstairs in the dining room. We were a little offput by the large bar in the main dining room with the wide-screen tv over it. Expecting a more formal dining experience on a Friday night, the relatively crowded bar and baseball game on the TV were a distraction visually, even seated on the opposite side of the room, especially after having just come from that downstairs bar. Appetizer course, I had an endive and pear salad with a gorgonzola custard. The endive and pear were sort of julienned and served very cool with the warm gorgonzola melting over each bite. It was lovely. Others at the table went for the raw bar and salads with good results. My entree was duck with a rasberry peppercorn reduction and a side of sweet potato fritters. The duck was perfectly cooked, the sauce the perfect complement and the sweet potato fritters had a touch of maple in them that left me wanting more. Can't speak in specifics about my tablemate's meals (from what I remember, the short ribs, the skirt steak and grouper perhaps?), but plates were cleaned and they seemed happy as well. Service throughout the meal was prompt and efficient (though it was again a case of a list of very detailed specials being read quickly by a heavily accented waiter, no prices included). We ordered the cheese plate for dessert. The cheeses offered were good, served with slim slices of bread and a tiny port wine creme brulee, delicious in combination with the cheese. Our table location was in a quiet corner, perfect for us since two of the party had reduced hearing. Over the course of the evening we became surrounded by a LOUD... VERY LOUD... table of adults. Part of our discussion was whether we'd rather sit next to a table that included poorly behaved children or poorly behaved adults. The children won this night, hands down. It got to the point where our hearing impaired folks could hear the tables around us so very clearly, while not being able to hear us sitting at the table with them all all. I now know so much about that table of six including the fact that one woman has a limit of having sex with her husband no more than 5 nights a week, that one man at the table particularly enjoyed having sex with a 9-month pregnant woman in order to induce labor and the fact that one mom sitting at the table loved prancing around her home nude and shared the fact that her children were very comfortable with her doing so. Hearing them was unavoidable. Since we were mid-meal when this began to escalate, our conversations at the table all but ceased as we could no longer conduct any type of dialogue, other than the sort of lean over to each other and shout into the ear of the person sitting next to me. Its a shame, but these things happen. Just wish basic courtesy could have reigned that night, with diners being a tad considerate of those around them. On the way out, we passed a semi-private glassed in room where diners were seated. Acoustically, looked like it might have been a quieter option. Then again, its luck of the draw as to whom you are seated near. Sanzari's Oyster Bar & Grill is somewhere I definitely look forward to returning. Its tempting this week to just sneak in there and sit at the downstairs bar for another crab cocktail and that great pear/endive salad. I just might.

I belive I've already summarized Jeff's feelings about the shortcomings of Rita's. What I don't get is why you are getting so upset over some opinions that Rita's Italian ice just isn't top quality. The argument isn't that Rita's is midgrade because it is a franchise. The argument is not that Rita's isn't good because it is successful. The argument is that many of us, Jeff included, have sampled Rita's and don't find their product to be up to the standards of many other places we have tried. Nobody is faulting Rita for being a successful business, nor is anyone saying that Rita doesn't put forth an acceptable product. It's just that there are several places that serve a product which has a more natural and all-around better taste than the product they serve at Rita's. It isn't one thing or specifics, it's a conglomerate of things that lead to this conclusion. To draw some kind of comparison, I think of Cold Stone Creamery. Sure they make a delicious ice cream product, and they are successful. However, I happen to think that their ice cream itself is midgrade, and can rattle off a list of establishments that are serving a far superior ice cream product. It comes down to a matter of taste, not a matter of upsetting you specifically. ← Yeah, what he said. By the way, I am a capitalist in every sense of the word. I've owned 5 businesses over the past 25 years and certainly don't fault Rita's because they are successful. It does seem to me (and hitmanoo) that you are taking our criticism of Rita's product way too seriously. I have tried explaining my reasons for not liking the product as has hitmanoo but you still want to carry this thing on. Bottom line here is Rita's is expanding big time and franchisees seem to be making money so I really don't think anyone besides you really care if a few of us here really don't like Rita's stuff. Now can we all just get along people ← Discourse is what egullet's about, isnt it? The beauty of the whole discussion is the fact that we're focused on basically flavored water. Its amusing to see how far one can go debating the merits of frozen flavored water but my prodding to actually have a discussion about the product itself has only produced generalities and not the specifics I had hoped for. Sure, sure, there's lots of Rita's all over the place with more to come. But my goal was to have a discussion about specifics of the product that was offered... good, bad or otherwise. Looks like that's not gonna happen here. Could have been fun. Too bad. (Yep, waiting for some response about how having a discussion about the actual product is not worth time or effort involved. ) someones time or effort

Further to my point in todays Philadelphia Business Journal: "Water Ice Franchisor is hot for more stores" Jim Rudolph has bought the Rita's Water Ice company along with several investors. He is a veteran franchisee and this marks his first foray into the world of franchisor. Current store count is 349 with plans to add at least 70 stores this year alone. Rudolph plans to have 1500 stores by 2012, just six short years away. The analogy to Whole Foods just got blown to bits, soon you'll have one of these joints on every block - oh God ← Don't see anything mentioned in the article about how they prepare their ices, etc. So your issue is that a successful franchise is flawed by the very fact that they're successful? Setting up a franchise that sells flavored frozen water and a custard as their only product is obviously far less complicated than creating an entire supermarket. Blown to bits? No, I still stand by my belief that just because something's able to be replicated at location after location doesn't automatically categorize it as crap, ie. Whole Foods, Rita's, Brooklyn Pizza, Starwich, etc. Flavoring and freezing water isn't brain surgery... whether you're the local bakery dealing out of a side window or a franchisee following your franchise's instructions. Yeah, IMHO Rita's is good at putting flavor, fruit and water together and freezing it. So are many other places. I just don't believe in faulting a place because they've become successful. Sorry, must be the capitalist in me. BTW, I've yet to read any product specifics from you, other than "the lemon ice, which is my favorite, was short on tartness and the flecks and little bits of real lemon found in other south philly places," in regards to the issues you have with Rita's. What other flavors have you tried? If you were saying its some chemically, massed produced taste, then hey, you've got a point (though I haven't experienced anything like that from Rita's nor have I seen any comments like that here on the thread) . But that's not what you said, so I'm wondering what your beef with the place is. From your last post, I'd think that its just 'cause their popping up everywhere!

To address your last post, Jeff: Truth be told, there is not one specific thing that I find offensive, it's more a quality driven issue that I find not present at the Rita's I have experienced. For example, the lemon ice, which is my favorite, was short on tartness and the flecks and little bits of real lemon found in other south philly places. It was ok, not terrible. Like Aaron posted, if this is the only place serving water ice, go there. In my case thankfully it isn't. As to the gelato/gelati issue, Rita's does not make authentic gelato. They make custard mixed with water ice and call it gelati for some reason. Yeah, I scratch my head over that one too. Its like calling a shoe a glove. Its just not. For me, quality of ingredients and execution reign over price and portion. This is just my opinion, others will have theirs evidenced by the really long lines at Rita's in Newtown, PA. Really, I would rather drive to Philly (35-40 min South) and get the real deal than stand on line and get what is available. Considering that water ice is fruit, syrup and water, other than the proportions and method of shaving/slushing the ice, what is boosting the quality for you? Are these places you mention boiling down their fruits and making their own syrups? If not, are they using some superior bottled syrup or bottled spring water? I know I've had chunks of fruit in Rita's (peach in the peach, cherry in the cherry, and lemon rind in the lemon). Btw, have you checked out their site? Rita's Italian Ice I must ask, do you like McDonalds? I don't and the masses clearly do... does that make me a food snob, probably. Is that something I'm ok with, you bet. Haven't been to McDonald's in years. Love a good hamburger and when McDonald's was first starting out, I bet they had a good hamburger. Now, "billions and billions" into it, they just don't seem to give a snit. Now to your music issue. I have 2 daughters who are now 19 and 21 so I come from some parental experience in these matters and music is huge in my life. You may be right with the fair weather fan comment but it is what it is. There's no denying that finding that great restaurant none of your friends know about is kind of cool, same goes with those bands the kids seek out. Doesn't make it right, just is. Mine are 17 & 23. I think the diff is that when I find a great restaurant, I WANT it to succeed and not become a distant pleasant memory (a la venue) and usually the only way a place can do that is by filling seats, growing and flourishing.

From where I live, I have the choice of Whole Foods in Edgewater, Ridgewood, and the three in NYC, and I've heard about the supposed one planned at the Bergen Mall as well. That makes 5 within a 20-25 minute drive.

I didn't mean to imply that Rita's serving sizes had anythging to do with my poor restaurant example. I really wouldn't care if their regular serving size was 120 ounces, I still wouldn't like the product. That's my point here, inferior product no matter how much of it is still inferior product. You are dead on about the gelato you had in Umbrio, though I've never been to that particular town in Italy. Italy, as in most of Western Europe, gets that for a product to be truly outstanding, it must be made from only the finest, freshest local ingredients and made daily. I don't know too much about Rita's but can almost guarantee you that this concept is not happening there. It's formulaic at best just like McDonalds. As to wholefoods, not a great analogy to the topic. They are a fine quality driven food supplier with a truly insightful management team. They get it, Rita's simply has an aggressive franchise model driving sub par product. I too am a huge fan of unground music but for me, I love it when these bands get signed to a label, it's survival. Might be that I'm 55 and your kids aren't! Tune in to the fact that your kids have a major cool quotient when they discover an underground, unsigned band. Once the band gets signed, no more cachet. ← In your Rita's eating experience, what flavor or aspect of the product line offended your tastebuds the most? The town I mentioned was Urbino.. mountain town not far from the Adriatic. Rita's is NOT gelato so comparing actual gelato to what they've named gelati is pointless. Saying that "It's the McDonalds of water ice and I don't mean that as a compliment. The fact that so many of them are going up should give you a hint, " and implying that because so many of them are springing up, the quality should be immediately suspect is nose-in-the-air logic. Because the masses like it, I won't. How about referring to the product in specifics as to what it is you like or dislike in this case rather than deciding that "Rita's simply has an aggressive franchise model driving sub par product." Personally, I thought their custard was sweeter than I like it, mixed with their cherry ice and the real cherries throughout it, I found it refreshing and fun to eat. Sure I can get an Italian ice from that little bakery window in Lyndhurst (the name escapes me at the moment), but can't get it mixed with custard (Rita's 'gelati' style -again, they've GOT to change that name. Its SUCH a misnomer) but when I want that custard/ice blend, there aren't many places around that do both. There actually is one in Bergenfield (Its A Custard Thing) but I think Rita's consistency is better, IMHO. " Once the band gets signed, no more cachet."... right and the shallowness and this reverse "fair weather fan" attitude makes digging on a band just because they're unsigned or whatever just as flaky as liking a band just because everyone else does. Then again, I'm continually pointing out to them as well that real indie kids/punks/whatevers aren't spending $80 at Hot Topic buying ripped up jeans. ;-) ← That's the Lyndhurst Bakery for the best ice in this area. Love the vanilla ice! ← I like doing a scoop of the vanilla with a scoop of cherry. :-)

I didn't mean to imply that Rita's serving sizes had anythging to do with my poor restaurant example. I really wouldn't care if their regular serving size was 120 ounces, I still wouldn't like the product. That's my point here, inferior product no matter how much of it is still inferior product. You are dead on about the gelato you had in Umbrio, though I've never been to that particular town in Italy. Italy, as in most of Western Europe, gets that for a product to be truly outstanding, it must be made from only the finest, freshest local ingredients and made daily. I don't know too much about Rita's but can almost guarantee you that this concept is not happening there. It's formulaic at best just like McDonalds. As to wholefoods, not a great analogy to the topic. They are a fine quality driven food supplier with a truly insightful management team. They get it, Rita's simply has an aggressive franchise model driving sub par product. I too am a huge fan of unground music but for me, I love it when these bands get signed to a label, it's survival. Might be that I'm 55 and your kids aren't! Tune in to the fact that your kids have a major cool quotient when they discover an underground, unsigned band. Once the band gets signed, no more cachet. ← In your Rita's eating experience, what flavor or aspect of the product line offended your tastebuds the most? The town I mentioned was Urbino.. mountain town not far from the Adriatic. Rita's is NOT gelato so comparing actual gelato to what they've named gelati is pointless. Saying that "It's the McDonalds of water ice and I don't mean that as a compliment. The fact that so many of them are going up should give you a hint, " and implying that because so many of them are springing up, the quality should be immediately suspect is nose-in-the-air logic. Because the masses like it, I won't. How about referring to the product in specifics as to what it is you like or dislike in this case rather than deciding that "Rita's simply has an aggressive franchise model driving sub par product." Personally, I thought their custard was sweeter than I like it, mixed with their cherry ice and the real cherries throughout it, I found it refreshing and fun to eat. Sure I can get an Italian ice from that little bakery window in Lyndhurst (the name escapes me at the moment), but can't get it mixed with custard (Rita's 'gelati' style -again, they've GOT to change that name. Its SUCH a misnomer) but when I want that custard/ice blend, there aren't many places around that do both. There actually is one in Bergenfield (Its A Custard Thing) but I think Rita's consistency is better, IMHO. " Once the band gets signed, no more cachet."... right and the shallowness and this reverse "fair weather fan" attitude makes digging on a band just because they're unsigned or whatever just as flaky as liking a band just because everyone else does. Then again, I'm continually pointing out to them as well that real indie kids/punks/whatevers aren't spending $80 at Hot Topic buying ripped up jeans. ;-)

I don't know about Capogiro, but the supposed originator of the product is Lemon Ice King in Corona, Queens. It's been there almost 100 years, and is listed in the tourist books as a Queens "landmark". ← This may well be true Menton but all I was saying is that Rita's doesn't come close to really authentic water ice ala Philadelphia or Queens/Manhatten. It's the McDonalds of water ice and I don't mean that as a compliment. The fact that so many of them are going up should give you a hint. If Rita's was the only water ice place for 10 miles or so, I'd go. That said we have 2 in our town, one of which is around the corner and I don't go. That doesn't stop the long lines this time of year however. To me, Rita's is like the restaurant in everyone's town that serves huge portions of inexpensive poorly cooked and executed food. You know the restaurant, it's always jamed on a Saturday night with people leaving with garbage bag sized doggy bags. Most people in this country(tho no one reading this for sure) love inexpensive unimaginative food that is delivered to the table in ridiculous portions. Back to Capogiro, next time you are anywhere near Philly, you will thank me for visiting. Of this I am sure! ← A "regular" size Rita's Ice is 12 ounces. Do you consider that a ridiculous portion? Just curious. To me, Rita's popping up all over the place can either be indicative of the "McDonald's" syndrome or... well ... Whole Foods are springing up around where I live.. would the same apply? Funny, my kids love underground music and as soon as a band is signed to a label, they're abandoned as sell-outs, traitors and people who are "only in it for the money." Same band, same music... but now they're crap cause they found a way to get their product to the masses and the masses enjoy it. As far as gelato goes, the summer I lived in Urbino, Italy was the summer I had the best gelato's of my life. If I could ask the "Rita's" company one question, it would be "Why did you decide to call your Ice/Custard layered mix a gelati?" When I first had one, I thought it was a terrific tasting product (especially the cherries that I bit into in the ice), but calling a product that isn't a gelati, gelati makes about as much sense as calling a Burrito a Calzone. Its just not one.

Yikes! Tried to make it to Front Street today but alas, a local street fair tied up traffic, parking and accesibility to the place. Ended up across the river at R.U.B. as a substitute. Oh well, maybe next time. On an encouraging note, it was fairly simple to get to from exit 13A off the Turnpike.

We were at Village Green on Friday night and no changes were evident. Same interesting menu, same great food. Did the 5-course tasting. Nothing out of the ordinary to report.

@SQC is a good choice for a burger, definitely. ← Sounds perfect. Just made a res. Thanks!

A few choices extremely close to Lincoln Center would include Rosa Mexicano (Mexican), Josephina (a bit of everything), Cafe Fiorello (Italian), and Shun Lee West (Chinese). ← Thanks for the suggestions. I think a good burger place may be what I'm looking for. Two years ago, I took her to the Grand Tier at Lincoln Center. I loved it, she didn't. Last year, we did Cafe Fiorello. I loved the antipasto bar, etc. She ordered pasta with sauce, plain. Nothing else. A waste. This time, I'm determined to take her somewhere where she'll actually enjoy ordering and eating. Burgers are a sure bet as are crepes, oddly enough. She loves Rue Du Crepe downtown.

17 year old... with 7 year old tastes... my apologizes to the 7 year olds.... :-) Going to the Met tonite for the opening of the ballet season. I'll have the rare opportunity to not only be in NYC with my 17-year old daughter, but to have her there all dressed up for the gala. I'd LOVE to take her somewhere wonderful for dinner but these days her tastes run more towards Chili's & TGIFridays than anywhere of any substance. Suggestions around Lincoln center where I can get a decent meal without her sitting across the table from me with a glass of water, an uneaten entree and that "look" on her face?

;-) Totally enjoyed Sakura Bana tonite and what a fantastic surprise to see PicnicChef as we were leaving! My current sushi fixation has me running around chasing salmon sashimi throughout Bergen county. If Sakura Bana was full, our next choice was Wasabi, also in Ridgewood. ← Whaddya have? WE had a peter roll, a glen rock roll, a few sweet shrimp, toro, negitoro, tons of salmon, dynamite roll, and a few surprises Ken made especially for Dawn's visit! I will contend this: best sushi in all of bergen county! ← Glen Rock Roll, of course. So bad, so good. Bunch of salmon sashimi, tamago, salmon roll... black cod with miso butter appetizer, tuna, eel, yellowtail handrolls, sea urchin. It's excellent sushi, I have to agree.

;-) Totally enjoyed Sakura Bana tonite and what a fantastic surprise to see PicnicChef as we were leaving! My current sushi fixation has me running around chasing salmon sashimi throughout Bergen county. If Sakura Bana was full, our next choice was Wasabi, also in Ridgewood.

Huh? Who's disagreeing (or is that not disagreeing?) I asked you to elaborate on what you were saying since it wasn't consistent with the things you had said in prior postings. Needed more info, which your next post provided.

After your many postings about how wonderful Picnic is, I'm surprised you were "torn between three places" and made your decision based on what your realtor said as opposed to your own prior positive experiences with Picnic. Could you elaborate?

Last Friday night I had the absolute pleasure of having the crew from Picnic come into my home and create, seemingly out of thin air, the most delightful multi-course dinner party (with wine selections) as a birthday gift for my sweetheart and 5 other friends (7 total). Taking full advantage of the convenience of e-mail, Christine and I spent the previous two-weeks plotting and planning the menu with Christine providing the bulk of ideas and me just tweaking things based on the tastes of those dining with us. As adventerous and open to new experiences as we are, some of the guests would not be as willing to try new things and the challenge was trying to accomodate them as well. This was the final menu: pre-dinner goodies: Dates two ways: Stuffed with boursin/wrapped in bacon. Jammin ham bites: St. Andre cheese, dibble of prosciutto and dibble of raspberry peach champagne jam in barquette. Amuse Bouche: A trio of tartars, salmon, spicy tuna, scallop with Wasabi Tobiko First Course: Salad tossed with fresh crab and herbs de Provence Second Course: Carpaccio of tenderloin with a basil and garlic infused olive oil Third Course: Shrimp stuffed with lobster, asparagus and a sherry vinaigrette Fourth Course: Duet of seared duck breast and Hudson Valley Foie Gras over carmelized pears, balsamic blackberry reduction Fifth Course: A trio of cheeses: Hirkenstaak; Delice and Abondance Dessert: Panna Cotta with fresh berries, Trio of chocolate mousse 'nuff said? :-) Both Christine and Chef Michele were the ultimate perfectionists paying such great attention to detail,showing up with a flat of flowers for plate enhancements, as well as everything else that they needed including cooking utensils, pots, etc. (Btw, I can rewrite the menu so accurately as provided at each place setting a lovely tiny menu with hand-burnt edges. Very sweet touch.) The quality and preparation of each dish was first-rate and even the less adventerous guests were delighted in trying new foods enticed by the smells from the kitchen and the striking appearance of the dishes placed before them. Wait staff (well, one very hard-working young waitress) was provided by Picnic as well and there is NOTHING like having a dinner in your own dining room and not having to prepare, serve or clean-up. Heck, she even set the table for me! I must also mention that my kitchen was left cleaner and more in order than its ever been before! Brava to Christine and her Picnic crew! A week has passed and we are all still talking about what a wonderful evening we all had.

How about a cake completely decorated/covered with black and white cookies?

that's not important proximity wise. definitely worth a trip, though! ← not important proximity wise? Thought there was some discussion regarding the distance to the Weehawken/Edgewater/West New York location from Bergen County and whether or not it was far for those living in Bergen County. My mistake.

For those interested: Just read on the Riverside Square Mall (in Hackensack) website that PF Changs will be opening there as part of their current expansion. So, there will be a PF Changs in Bergen County in the not too distant future.

Was at Varka last night. We generally don't order entrees at Varka and found what works for us it to do an array of appetizers... Varka Chips, Stuffed Calamari, Beets, Spinakopita, Scallops, etc. Sometimes we'll split a salad or a special if something gets our attention. The variety is fun and the quality outstanding.

← Update: Just looked around a few web sites, and it looks like we're talking about the same location: some people refer to it as the Edgewater location, but it's actually in West New York. Bummer! ← Just thought I'd jump in and say that I've been to PF Changs in Edgewater/West New York. Food was exactly what PF Changs should be and the crowd/scene can be overwhelmingly irritating (loud, boisterous, long wait, packed in elbow-to-elbow in the bar/waiting area, etc). On the plus side, when you DO get your table the staff is well-trained, efficient and well-versed about menu items.

Menton, Decided to give this place a shot today. Semi-warm Sabrette that had no discernable anything to give away how it was cooked ... could have been nuked for all I could tell. Average toppings. The Barbeque Pulled Pork Sandwich was a slimy mess of overly sweet, sloppy barbeque covered with a non-descript melted cheese (mozzarella maybe?). The cheese fries were crispy but covered in what seemed to be melted Velveeta. Tried one of their homemade soups (split pea). Watery and everything a split pea soup shouldn't be. I wouldn't go back. WTC