Jeff L

Yeah, it really worked well when I did that last year, still going through all the pictures and numbers. Amazing how many people think they're good looking. Seriously tho, this was just what I thought was up here too. I must say it is pretty ingenuous in a very disingenous sort of way.

I did not end up going as we deferred to our friends suggestion of trying Roy's. I had never been there and since this friend is also one of my largest clients, we all went as they had heard great things about the place. I was disappointed in Roys for both their cuisine (dryed out tuna of some sort) and extremely high prices for the level of food. Next time we all go out, it will be Vetri. Please let us know how your meal is tonight.

wow, bummer. I'm really hoping ypu caught them on an off night rather than our party catching them on a stellar one Jeff

Many thanks for this and other most useful things in this thread. V, I join others here in my appreciation of your opening up your culinary world to us. Speaking for myself, I find what you are doing extremely positive and not at all preachy. My take on this whole EG thing is to educate and help one improve upon his/her culinary endeavours. Clearly you have gone above and beyond and you should know it is well appreciated. Ass kissing is officially over now

I always have risotto rice, Ferron is my favourite, Vialone and carnaroli. Montsia's BOMBA rice is fabulous too...... I never use arborio rice.... I'm curious about these non arborio rices V. What is the textural difference between these and arborio and why do you prefer them to arborio? Finally, where do you get them? Risotto is something I enjoy making frequently and I would like to know how to improve it if I can.

I really don't think any pie is good as take out, particularly the venerable ones discussed here and on other boards. There is nothing like biting into a freshly made, piping hot pie at the restaurant. For leftovers, try a few swirls of evoo in a cast iron skillet for about 1- 2 minutes. This works well on thin crust pies like Delorenzo's in Trenton. I don't see why it wouldn't work for other like pies. Of course this is for leftovers the day after, I wouldn't want to do this for a take out pie.

This is the style at Delorenzo's too and I prefer it that way as well. Some people complain that the pie is burnt, but it's not really burnt, just enough to provide the amazing tooth feel and crunch.

I'm with you on this one Jason. Our good friends live in the area and took us there a few times and we loved the pies. We're all from Trenton and the obvious comparison was Delorenzo's on Hudson. While it didn't quite measure up, I still found the plain pie quite good indeed, certainly worthy of return visits.

Seriously V, how does one become your friend? The pics are stunning and the wines, well you know

Understood and agreed to. Just explain the immense popularity of chains in the metro Philadelphia, So Jersey area where there are countless quality alternatives, most of which are indeed affordable, i.e. under $50 per person.

Nothing like sharing fine wine with friends to run away the blues! I'm just impressed that you still found the time to share this useful info with us after such a rough day. So thanks, Katie. Hope your weekend shapes up to be a great one, lord knows you deserve it! ← Thanks jwjon1. The wine definitely helped. One of my kitties is quite ill so it's been a lot to absorb. ← Katie, good luck with the kittie. I know what it's like when a pet gets ill.

I would second ribkind's choice for an award winning rouge burger with carmelized shallots, yum. Great for people watching too with, I'm afraid, one less interesting person to watch now that Mr. Stein is incarcerated

What's funny, in the best way possible, is that one of those things will happen. Phil would say, "Foodie friends rock." ← Hands down going to Cheesecake Factory after the slow food event, which by the way would only happen if every other restaurant in the tri-state area were closed and I hadn't eaten for 3 days. ← Mebbe we should substitute the Spaghetti Warehouse instead. After all, there's one of those in town. ← Does that mean waiting to actually get INTO a restaurant constitute a slow food event? ← now that was funny Karen

What's funny, in the best way possible, is that one of those things will happen. Phil would say, "Foodie friends rock." ← Hands down going to Cheesecake Factory after the slow food event, which by the way would only happen if every other restaurant in the tri-state area were closed and I hadn't eaten for 3 days.

I'm volunteering from 5 to 7. See you there? ← I'll be helping set up from 3-5, should be a fun event. Maybe we can go to Cheesecake Factory afterward

By my reasoning you sure do eat at a lot of chains. I couldn't tell you how the food is at most chains because I refuse to patronize them. I only go if I'm starving, out of town and was stupid enough not to post on the EG forum where I happened to be. But that's just me, and I wouldn't ever think you were the chain queen because you redeem youself by pointing out that you enjoy the great local places. Really though, I think most people (read non EG or other foodie types) find a real comfort in the homogenous world of chain restaurants and that's why they are so profitable. Fact is more people in the US frequent these chains than other chef-driven places as evidenced by new ones constantly breaking ground and no doubt documented in trade publications and such. This to me is really a shame but then again I suspect that most people who frequent chains aren't likely to try new things or go out of their way to a place. Today it's all about convenience and expedience and that's too bad Great time to ask if anyone's going to the Slow Food Philadelphia and Farm to City event this Saturday

I think you have put it both succinctly and correctly. I will never understand this and, try as I might to educate people to better choices, I am always concerned about coming off as a food snob. I appreciate that everyone has different tastes, but really, 2 hour waits for chain food? I wouldn't wait half that time for the best restaurants in the world, unless I showed up without reservations. When we first moved to Bucks County, I asked lots of folks where the best places were and more than a few said Georgine's in Bristol. We finally went there on a Sat night.. big restaurant, bigger portions, biggest waste of $$ in my life. After 2 bites of each of our entrees, waitress asked if she could pack it up for us and I told her if I didn't touch my food here what makes you think I would want to try it at home.

Jeff, sounds like you handled the situation with class, not sure how many others would have endured this, myself included. One of the few things that really bother me in a restaurant is excessive heat or cold. It can be so distracting that the meal loses out. I can deal with the noise and you are right about the level of noise there, but that heat, no way. Interesting that you found a non-food item to critique!

You sir are indeed lucky. I was ever so fortunate to fill in one night many years ago and still so fondly recall the evening. You might be aware that Frank has a cookbook out (Rao's - what else would it be called?) that features the lovely lemon chicken you just had. I've made it many many times and it is close to perfection. The cookbook like the restaurant are examples of simplicity, the freshest of ingredients and love. I'm not as smitten with his second book which features not only Rao's, but neighborhood recipes.

just curious, why no basil? To me, basil and tomato together is God's way to put a smile on my face, especially when they are both fresh. ← I don't want basil in everything. If I'm making, say a bbq sauce with canned tomatoes, I don't basil in it. If it's an Italian dish, sure, basil's no problem, but not every tomato-based dish works with a basil note. ← That makes sense. It's just that I picked up the first of the jersey tomatoes this afternoon at Trenton Farmers market and I'll pluck some basil from the garden, maybe a little fresh mozzarella some oil, balsamic, well you get the idea. This of course won't work with bbq sauce...

just curious, why no basil? To me, basil and tomato together is God's way to put a smile on my face, especially when they are both fresh.

Evan, we were there a few months ago and loved it. Here is the link to my comments. I think you will all enjoy Daniel Stern's fare. http://forums.egullet.org/index.php?showtopic=84693&hl=gayle

Hi Jeff, It is the right code as it's both on my receipt and on the upcoming selections page: "d'Arenberg The Laughing Magpie Shiraz/Viognier, South Australia 2004 92 Points by Robert Parker in The Wine Advocate, October 2005 Suggested Retail $34.99... Now $17.99... Save $17.00 ETA next delivery late August Code 27447" The reason you're not getting any "hit" must be because they are out of it for now. I might even start checking the code in mid August so I can swoop some up. While WS has not yet rated this vintage, the past three years have all been given 91 and I can taste why. Very yummy, indeed. I know I'll be squirreling away some ducats so I can stock up when the magpie returns to PA. ← Thanks, I'll check back in August. I too love big reds from down under

Check the code on this one again. I just tried to search on the lcb site and got nothing for this code or for the vintner.

That's it, no commentary??? Please fill in the blanks with what each dish is. We're going there next week after Cirque Du Soleil. Looks incredible, once again damn fine photography. Jeff