Jeff L
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Posts posted by Jeff L
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Any wine suggestions for Nan? They have venison (zin?), lamb (cab?), pad thai (Belgian beer or a Gwertztraminer?), duck (pinot Noir?). I could bring a rhone...
I think you'll get the best mileage, relative to the complete menu at Nan, out of a dry Riesling from Germany or Austria in the white department and a medium-bodied Rhone or a young, fruit-centered Burgundy for a red.
Agree with the Riesling suggestion. Last time we were there I had a rack of lamb special that a big cab or zin could have stood up to.
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As someone outside of the restaurant business, I can say that I do in fact want to be heard when I have an issue with a meal. It usually takes a major fauxpas for me to complain however, when I do, I expect the problem to be remedied in short order without attitude.
I have had similar experiences with piss poor attitudes like the one you mention V and my responses were swift and direct in a "take no prisoners" sort of way. As you say, there are many things that can and do go wrong in even the finest kitchens, but there should be no tolerance for rudeness especially coming from someone who is charged with training employees, i.e the manager or God forbid, owners.
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Will second Nan, one of our all time favorite for Frech/Thai. It's also byo. Agree about White Dog, but I do like the place anyway. It has a funky sort of intelligent slant to it-must be all the college profs I guess
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Kicking this thread up, there is an article in the local Bucks County Courier today which proclaims Morrisville as the place for hot dog lovers.
Apparently, the owner of Tony Goes claims that the New Jersey legislature proclaimed their "Jersey Italian Dog" the state's official sandwich. It goes on to say Tony Goes attorney's contacted Coney Joe's and warned them about using "Jersey Italian Dog" in their place. They changed it to "Pennsy Italian Dog" shortly afterward.
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What I'm really interested in are the room-temperature tomato pies, rather than the hot versions, though I am looking to see if there are any other NE Philly versions. I believe Cacia's and Sarcone's also make baking sheet versions, but are there others worth investigating?
I've been using room temp pies from Cesare's Ristorante in Bristol for my Blues Cruises on the Riverboat. Very good, we had 70 plus people on the boat and the 5 pies (25 pieces per) went quickly along with 10 2 foot long Italian hoagies from Mazzanti's.
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Ohhh...I think this proves that it is...
I think he may even have taken our honored guest home with him.
Diann, thanks again for arranging this lovely feast. Come on y'all, that wasn't that much food was it? What are we all having for dinner tonight?
edited to add: I think we should make a book of all the Pedro photos.
Looks like you guys had way too much fun, I'm jealous. It doesn't seem possible, but I think you ordered more food than the first time we went!
Now may be a good time to report that Amada was just voted best new dining spot in Philly by the folks at Zagat.
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You are absolutely right about Weber's root beer. Heck, it's great even if you haven't just picked berries. I like the french fries too.
Holly, I have to slightly disagree with you on the pork roll there. If it's Andrew's first time then I'd suggest he have it "trenton style" - pork roll, on a "hard roll" (trentonese for something like what you philly guys call a kaiser roll) and cheese. Maybe onions.
Until recently you could buy "trenton pork roll" at Acme. It was also made by taylor. There was a place in Trenton called Tony Goes. (Unfortunately Tony has Gone). I'd get it as described above but with the additon of potatoes and peppers. I'm getting hungry now...
Agreed. Having grown up in Trenton (well, West Trenton anyway) the king of pork roll in my childhood was Case but a close second of course was Taylor. They were located literally around the block from each other in the day, the day that Trenton had 5 first run movie theatres that is.
As for Tony Goes, or more commonly known as Casino, it still is in both Trenton and Morrisville, PA. There is another thread on this board discussing their Italian hot dogs which I always enjoyed so much I never had the chance to get their pork roll sandwich.
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I suspect you might be on to something, Jeff.
I had the privelege of talking with Todd for a Daily News article that will appear on 9/7, and I found him to be fascinating, driven, and totally devoted to his craft. I think this $30 prix fixe may be one of the truly amazing bargains in town right now.
Let's hope it spreads to other places in town. Really, $30 for food of this caliber is an amzaing deal. Thursday nights are good for me, maybe another group dinner is in the works.
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The restaurant is closed for lunches now, and accepts cash only. I believe he's also running a Mon-Thurs special for $30 for three courses-correct me if I'm wrong.
There is most definitely a $30 Monday-Thursday special running at Mandoline. Chef Todd was kind enough to e-mail and tell me about it personally. The regular a la carte menu is also offered, but he and Chef Jeff are taking the prix fixe menu as an opportunity to create some new dishes and test drive some new ideas. It's a win-win for everyone, but especially for the diners! It's like Restaurant Week all the time!
I'll definitely be stopping in there again soon on an "early-movie-at-the-Ritz-then-dinner-at-Mandoline" night. I can hardly wait!
Hmm, maybe our DDC dinners last May had something to do with this.
In any event, it's funny because I've been meaning to get back there. I truly enjoyed the place and the entire staff. Susan, your dishes sounded really great. I'd like to meet Chef Todd this time out and congratulate him on their baby.
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Not sure if Mr. Butz has read this but Michael Klein of the INKY has. Today's food section reports favorable buzz. "The budget- conscious crowd on E-Gullet has seized on the prices"
No mention, however of the way negative service reported on this thread.
Oh and Bootsie's partner is a writer for General Hospital, seems like there isn't a whole lot of restaurant experience in this venture.
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As someone who lives five minutes from DeLorenzo's on Hudson Street in Trenton, all I can say it is a long drive from Vineland and getting a seat at DeLorenzo's is not an easy.
Vineland is not that far from Atlantic City which, what I have read, offers a number of decent restaurants.
As much as I love Delorenzo's tomato pies, I must agree with aaron that it is just too far to drive from Vineland and then to endure the inevitable wait on weekend nights would put you right over the top. Oh and if anyone in your party needs to use the restroom after the long drive, well there isn't one!
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This is really too funny. Right on the mark Carman, now that is a fine example of the city of brotherly love.
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3. Greg salisbury is no longer affiliated with Django.
Direct your comments to Ross Essner.
4. I encourage people to control thier experiences.
When I take special bottles to BYO's I open it myself.
Most waiters in BYO's save for Brett at marigold dont know how to open wine without tilting or shaking it up.
I was unaware of Greg's departure. I assume he is still involved with RX?
I do the same with very good bottles. I have had experiences similar to what Susan describes at some other byo's and see no reason to risk it.
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Hello! I'm moving to Vineland from San Francisco... I know there's good food out there, I just don't know where and I NEED your help!
What good food finds are there in South Jersey? I need something... Like I said, I'll be in Vineland, so I'll be very centrally located.
Thanks in advance!
-Stephen
Take the Walt Whitman bridge to Philadelphia! I've never been lucky with any really good places in Vineland as it is my mid point to driving to Cape May..But Cape May, now that's a serious restaurant town.
I'm sure that someone else on this board will have some good suggestions for you
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I'm just wondering why you left a better than 20% tip for this kind of service. There's a discussion somewhere about tipping and why most people feel it's their obligation to tip well even if they encounter poor service. Fortunately, I'm not one of those people.
I'd also let Greg Salisbury know about this if for no other reason than to help your server find a job in another industry she might be better suited for as it seems that she really shouldn't be in this one. I mean the champagne alone would have set me right off and I probably would have snatched the bottle from her after the 1st glass was poured and done the rest myself.
As to the food, any restaurant can have an off night...it's the obvious lack of attention to your table that would piss me off. Just sayin is all
Jeff
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As I find myself in Bristol a lot this summer co-ordinating group tours and special events on the Riverboat Queen of Bristol, I lucked out big time last Saturday night. I put together a blues cruise and catered it with 2 foot long Italian hoagies from Mazzanti's market in town.
Folks, if you are within 20 minutes from Bristol in Bucks County and it's close to meal time, get to this joint. It's located in a residential block on 320 Lincoln Avenue in Bristol (215 788-2218)
They make a special 2 foot long Italian hoagie with cappicola, imported proscuitto, extra sharp provolone, fresh local tomato, a dash of pepper and a little oil and vinegar, all on top of a freshly baked 2 foot long seeded roll from Italian People's bakery out of Trenton, NJ. Just the right amount of everything on this sandwich.
What I like best is no lettuce and absolutely no mayonaise, they won't do it..they say go to Wawa for that. They also don't put onions on the hoagie which I kinda miss but in deference to Mario's mother who doesn't like the smell-no onion!
I bought 10 of these hoagies and had them cut up for the blues cruise-they went in minutes!
PS: They were voted "Best Find" a few months ago in the Inquirer.
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I still think that overall Coney Joe's serves a better product. I've never encountered anything but friendly service and top notch dogs there. Can't say the same for the original Casino Tony's or, unfortunately, the new outpost in Morrisville. "De gustibus, etc.", I kn ow, but that's been my experience.
Do you really like all that seasoning on the potatoes Rich? I think it totally destroys the hot dog. I've never had this happen with any other Italian dog I've eaten. I really liked my first one at Coney Joe and may go back to see if it was just an off day.
As to the guy behind the counter, I didn't say he wasn't nice just that he had the personality of a slug!
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Actually when served on a long roll, as both places do, I'm thinking the Sabrett's dog from Coney Joe's and the toppings and grease from Casino Tony Goes.
So has anyone tried Coney Joe's loose meat burger yet?
Well, my brother in law and I had Italian hot dogs at Coney Joe's Saturday for lunch and I have a new take on this dog and place. First, the guy behind the counter (partner) has as much personality as a slug. Trying to ask questions about the construction of the hot dog and specifically why they season the potatoes and he doesn't know anything except to say they put italian seasoning on them, duh!
On to the hot dog itself. It was a totally different dog than my previous visit. Also, there's just too much stuff piled on to this poor hot dog that it makes eating it very difficult to manage. I think Holly gets it right here. Use Coney Joe's large Sabrett dog and everything else from Casino to make the perfect (as perfect as Morrisville will allow anyway) Italian hot dog. Coney joe's peppers and potatoes don't hold a torch to Casino on this outing. I do, however like Coney's roll and the fact it gets some time heated on the grill too.
So Holly, they have a copy of Holly Eats taped to the counter with your four grease stains. I think it's time for another visit and perhaps one less grease stain imho.
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Yesterday was a great day. I went to Standard Tap to give them their long overdue shot at redemption, and they didn't disappoint. I can finally say that Good Dog has a legitimate rival for best burger in the city (IMHO, of course.)
As I've mentioned earlier, I've been victim to a recent phenomenon of having my burgers slightly overcooked everywhere I go. I've always eaten my steaks medium rare but ordered burgers medium. I now realize my mistake. I just should've been ordering medium rare for burgers all the time, as I did yesterday. I ordered their Double Standard, which is the mammoth 12oz version of their normal burger. This burger came out cooked perfectly and wa so juicy that the juice would run down my chin with almost every bite. It was sooooooooo good. The fries were also outstanding. They were cut somewhere inbetween shoestring and a normal fry size. They spent the perfect amount of time in the fryer and were dusted with the perfect amount of kosher salt.
The only bad thing I can say about yesterday, which is by no means the bar's fault, was that it was blazingly hot out on their rooftop patio. It was bearable to be outside when the clouds were blocking the sun, but once that sun was out it got pretty rough. We just moved inside to the upstairs bar and sat in front of their huge fan, and everything was cool (quite literally) again.
Yesterday was also great for a totally different reason than the amazing burger that I had the pleasure of enjoying. Right on the opposite corner of Standard Tap is an awesome little store called The Foodery, which I will now give it's own thread. I don't know how to insert a hyperlink, so after I make the thread if someone would help me out and put it in here, I'd greatly appreciate it.
If the only bad thing you can say about the Tap is that the rooftop was hot, I'd say they are sure doin them burgers right!
My all-time favorite bar none, especially when the juices run down my face. Anyone know what beef is used here? It is extraordinarily tasty
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Mine too and I think this thread provides more insight and knowledge than the SK thread as V is sharing his techniques with us. SK thread has some pretty fine pictures and descriptions of amazing meals but stops short of actually imparting the knowledge of Shola's techniques for the most part.
Keep it coming I say
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This thread is pretty incredible. Now the Pennsylvania Forum has at least two of the greatest eGullet threads ever. Vadouvan (and others), the knowledge shared herre is incredible. Thank you.
Doc, I assume the 2nd thread is the SK one
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you know the japanese love that french stuff!
you got that right, if it wasnt for the japanese, a lot of old school BS would be extinct.
Why else would there be a Taillevent-Robuchon in Japan ?????
and.....basically, if it wasnt for female japanese tourists, Hermes and burberry would be out of business............
You might be able to add Louis Vuitton to that list. Last year my wife and I stood on line at the LV flagship store in Paris waiting for a salesgirl to buy a bag for one of our daughters. I could not believe how many Japanese women were in the line waiting to pay, some with 3 and 4 bags worth at least $500 a clip.
I'm off topic here but do please continue on with your ideas, techniques and methods of execution. I'm finding this is picking up where Tony Bourdain leaves off in his Kitchen Confidential book. Speaking of books, I for one, think this topic would make a very interesting book for the same reason I enjoyed reading Tony's books - I'm not in the business and it provides a very interesting look into high end restaurant kitchens. Got an agent yet V?
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Overall, we were extremely happy with the meal. Several of the dishes -- certainly the Goat, the brandade, the two desserts, the robiola gnocci -- will join the pantheon of the greatest dishes of all time for us. The meal was, of course, not cheap, shall we say, and, as a result, this isn't quite going to become a regular thing.
But I'm very, very happy that we did it, and recommend it hightly, for whatever that's worth.Oh, and the entire staff was extremely nice. Zero attitude, zero stufiness. A real pleasure to interact with.
Thanks for the very comprehensive review. It sounds like you folks would have needed a forklift to get out of there, a lot of food and wines consumed.
Vetri is at the top of my list for a special occasion dinner.
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jason wrote:
I'm wondering if the pie that came out was actually "well done" or just off of well done, because of the heavy char on some parts of the pizza. I actually like mine that way. Maybe you actually need to tell them you want it that way to ensure crunchy/crispy crust.
I always ask for it crispy and sure enough the Star pie was SOGGY MUSH.
And for what its worth IMHO, DeLorenzo's and Star shouldn't even be mentioned in the same sentence. DeLorenzo's is the best pizza i've ever had anywhere. What sucks is that they are 50 miles from my house while Star is about 4.
Jeff
I agree with you that Delorenzo's on Hudson is indeed the best pizza. The times we had Star pies, they were great but not in the league of Delorenzo's tomato pie. I never got mushy pies there ..maybe we hit it on the right nights but they were good. As Delorenzo's is 12 miles from my house, it's doubtful I'll hurry back to Star unless we're already up there.
fyi: Better take that outing soon down to Trenton because in all liklihood they will be closing sometime in April 07. The grandson of one of the original brothers ( the other still operates Delorenzo's on Hamilton Avenue) is opening a Delorenzo's in the new Town Center in Robbinsville and Gary from the Hudson Street location will most probably get out of the biz as he constantly complains about both his bad back and the deteriorating neighborhood.
In the PA forum we have a Pizza Club which meets a few times a year to visit the best pizza places. There was a run last year that hit both Delorenzo's places and another great Trenton place called Top Road. I'd be up for another go round if anyone on this board wants to go, pm me.
Philadelphia Zagat Guide
in Pennsylvania: Dining
Posted
sacrebleu, how can they explain this obvious oversight?