Weissman

The people have changed -- the chef and maitre d' of a year ago were let go in a [justified] cost-cutting move -- but the quality remains. Adam Weiss, formerly the pastry chef, has a good command of the kitchen, and owner Scott Tremble, pulling double duty as a host, makes you feel welcome. ← Good to know. I remember Scott I think. A mutual friend introduced us several years ago. I never understood the "cost cutting" move as it relates to a chef. That's like your key guy/gal -- your quarterback. You build a team around your chef. Don't get me wrong, I don't know their business, economics, etc. -- but we've all seen places die when a chef leaves. Of course, that's no reflection on the replacement, but in this case it sounds like they are doing well. Another place I really want to get back to, LOL. Eric ← Thank you very much for your discussion of Esty Street. During my tenure at the restaurant, I have been preparing the desserts as well as serving as Jack Mistretta's sous chef for two and a half years. Coming from previous experience, my focus is to keep serving the best quality food, from appetizer through dessert, managing both sides of the kitchen. Both Jack and I have our degrees in Culinary Arts from the Culinary Institute of America. My commitment to high standards of quality are stated in the Record review from Ms. Ung. I have recently changed to our summer menu, with some seasonal lighter fare in addition to signature dishes. Once again, thank you for your support. Adam Weiss

We had a great time this past Monday night for my 30th Birthday. We arrived about a hour early of our 9:15 reservation and were seated in the lounge. Our party was escorted to the table about fifteen minutes later. We all had different cocktails to begin: one apple martini their way with julienne apples, apple juice, brandy, vodka etc, one per se cocktail of vodka, grand marnier, brandy, and grape juice, and two kir royale with fresh currant flavoring. All three were excellent, but my cocktail can put anyone on their butts. This was the beginning of the meal. We received gourges (profiteroles) with gruyere mornay sauce in the center. Then we got the traditional salmon coronets with the sesame seed tuilles. Very yummy indeed. We all ordered the nine course tasting with choices in three categories, which I will discuss later. The first course was the oyster and pearls with sabayon and caviar, which was outstanding. Before receiving our second course on the menu, we were presented Nantucket Bay Scallops with yuzu. Then, they served us a sardine with romesco sauce and basil oil. We ordered two bottles of wine: an Austrian white like a riesling and an Oregon Pinot Noir. The second course was a choice between foie gras ($30 supp) or creamy white asparagus soup. Two of us had foie and two of us soup. The foie gras is always great, with the toasted brioche and its replacement after one. But this time the asparagus soup made me almost fall off my chair with the texture, flavor, and black truffles. They said rissotto rice was the key according to the staff. Good idea! The third course was a choice between sturgeon or roasted turbot for two. We all had the turbot with crispy roe and gribache sauce (like a tartar sauce). Fish and chips anyone. Very tasty indeed. The fourth course was butter poached lobster with bacon, potato, broccoli, and black truffle emulsion. It was very tender and delicious with all the above accompanients. The fifth course was quail wrapped in netting, kind of like a little drumstick. It was served with rhubarb, parsnips, mache and foie gras sauce. It was good. The sixth course was a choice between rack of lamb or waguyu beef (another $100 supplement) . I had the Kobe beef while the others had rack of lamb. The beef melted in my mouth and was cooked and seasoned perfectly. It better be for that price! But it's my birthday and I'll eat what I want too The seventh course was acorilhas cheese with eggplant and croutons. It was good cheese served at room temperature with accompanying breads. The eight course was pineapple sorbet with compressed pineapple, passion fruit nuage, and shaved coconut. My favorite dessert combination: pina colada Finally, we got a chocolate concoction with milk chocolate cream, hazlenut strusel, condensed milk sorbet and sweet salty hazlenuts. Delicious! Just when you think the meal is over, think again. Next came mini creme brulees and yogurt pot du creme custard with cherries. Umm ummm! Then comes a metal platter with chocolates: root beer, pistachio, vanilla, ginger caramel to name some. Espresso, coffees, and cappucinnos end the meal. We were given bags of three meringues to go. By the way, Happy 30th Birthday Adam was printed on the menus. Nice touch again. My mom forgot her glasses and was telling us in conversation to read some of the menu to her. Within two minutes, three pair of glasses appear in a folded napkin on a tray with different sizes and prescriptions presented to the right. The only negatives if I had to say anything, was the misplacement of two utensils for foie gras and soup between my mom and our friend. It was immediatley fixed before the arrival of the course. Also were not given any more bread after the first time, not that I needed any more. Finally, another cappucinno sir? Sure, I said. Never got it. That's ok. I was done at that point. Other than those little glitches, the evening was a huge hit. Make reservations and save up the money.

There is a warehouse for Imperial Chefware located of Route 17 near the Lodi Motor Vehicles Agency where they sell some of the extra chef's clothing. Otherwise, I would suggest www.chefware.com and order a jacket online.

I could not have said it better myself! Besides myself, I know of several others who had the same experience as you and I did: the bartender where I work, the owner and his wife, and another waitress. To add another interesting point, a local home economics teacher near our restaurant went with her husband and daughter and had the same experience. She told the owner of G & S that she hoped they did not sign a long lease. In other words, they don't have much of a chance. Obviously, the Bergen Record was wrong except for decor.

Maybe cocoa nibs can be found online at www.chefswarehouse.com and they will ship it to you directly.

We went tonight as a group of three at 7:45. The waiter came over and told us because of the reviews, many menu items were 86st. Most of the items that we wanted to try were gone. Originally, I ordered the short ribs to be told that they were not done being cooked for the restaurant. OK. Then I ordered the miso salmon and another person in my party ordered the tuna. Five minutes later, oh we ran out of those. So we opted for the duck (one order left) and a noodle dish. When dessert came around, the only items left were the lemongrass soup and the ginger and spice creme brulee, both good. When it comes to ordering food, they need to be better prepared. One person in my party of three went there this past Friday, and told us that the same problem happend: items running out fast. They need to order heavier because of the review. The food was good, but not as great as the reviewer claimed it to be. Service was good too, but choppy. Decor would be the best part of the experience, reminding me of Morimoto restaurant in Philadelphia. I was dissapointed overall. Sorry! I will give Ginger and Spice another try in the future.

Congratulations on the four star review from the Bergen Record. Ginger and Spice The flat panel televisions are an interesting twist for an Asian fusion restaurant. I must get there and try it.

Another good restaurant for dessert is aureole. The style is American classic with a twist. The presentations are also three dimensional without being tasteless. Gramercy Tavern is also a good deal. From all that I have heard, wd-50 is on of the most unique in the city.

The wine pairing was $45 for the tasting. The wines served were superb. The pork belly sous vide was delicious as well as the Filet Mignon Tartare with soy consomme. Everything was great though!

I think Cora's dishes were better tonight. Her presentations were very nice and she had a variety of textures and were creative. However, Sam Choy did some nice comfort food dishes. I think they might have lacked some creativity except for the clam flan, which was questionable. I knew it was over for Choy when the fat lady sang! She was inhailing her food as though it was an all you can eat buffet. They were too tough! Except for Queer Eye Ted, they need to find better judges. And once again, Yan can cook and used decimals once again on points. Go figure!!

Yes!! For someone who hated the dish, they certainly seem to dive right in and enjoy themselves! Eeeew! Gross!!

It was shrimp. The DH and I couldn't figure out what Mario was thinking with that last dish of shrimp, remoulade, uni, creme fraiche plus more - we think he threw the match. It was truly one of those dishes you just didn't even want to try. Regardless, the contender did a very good job and was deserving in our most humble opinion. P.S. I agree with Marlena about smelling food - I always do - it's an important element of pure enjoyment and appreciation to me. ← The last dish look like crap!! I think that should have been a stunt on fear factor more than iron chef america. Uni is strong enough and would over power the shrimp. Plus to add remoulade sauce and cream fraiche. I agree with all the judges on that dish. Minus several points on the final score. I think the challenger was more creative on the idea of deconstruction. I tend to fuse different flavors and take hints from classic dishes and put a twist on them. The Riccardo lady is a bitch! A know it all opinionated snot! She would probably pan dishes from chefs like Keller, Bouley, and Trotter.

If you are a group of four for example, can two order a la carte and two order tastings? Or all of you required to be on the same track? I know that some places are not accepting of this. However, iheartoffal and docsconz might be right to order a la carte and order different dishes and pass around. However, I know a lot of people who probably would ruin the experience and order the same thing or skip a course! BORING! I generally will order something different than others to either try someone elses or vice versa. Sometimes I will order something funky just so no one would touch my dish either. There's always a brave soul.

You see you don't know that the bolognese is original. He could have altered in a way he sees fit. No one would be the wiser. Unless someone has observed and documented the way bolognese is cooked at Babbo, we assume its authentic/original. And quite frankly, I don't really care if its 100% authentic. If its good, I'll eat it. ← I AGREE! It should be about taste and not about the fluff!!

I think I will attend. The event is only twenty miles and about 5 turns from my house. It's nice to put a barbecue found raiser in an area of NJ that many people aren't familiar with. I am from Ringwood, and in a location that is close to NY state as well as upscale Bergen county, and mid town Manhattan. And it is convenient to me. By the way, my house might just be the half way mark from NYC to Vernon. As to what I would make, I am not sure yet. A lot of competion LOL!! I will not, however, make a rainbow jello mold. I like the presentation!!