Jeff L

I'd avoid this place too. My wife almost died after eating there and being told that the shrimp did not touch the grouper on that nights' special. She is deathly allergic to shellfish and the witer insisted it would not touch her grouper, well 2 hours and a trip to the hospital later... Afterward we both remarked that the level of cooking was not even close to worth it for the harrowing experience she had endured. Just another mediocre Italian American place imo. Surely you can find better places even spur of the minute if you are willing to eat late

Just wait till you try calling back. From 4:00 pm on the line will be busy constantly.

Check out Gourmet Magazine this month, a nod to David Ansill on his new place as the homage to small plate dining. They liked the osso buco sandwich but Philadining liked it first. They also like the sweetbreads which Evan enjoyed so much. Another "Philly" place in New York discussed in the mag is the ubiquitous Stephen Starr's Buddakan.

this place is long gone. it's now the Black Duck (which is certainly worth a try). ← Oh yeah, that's what it was when we last ate there a couple years ago. We had a large party of 12 and they were really accommodating. Very nice presentation and the food was quite good too. At the risk of pissing off all the No. Jersey EG'ers, I have always said that Cape May has the best restaurants in the state of NJ. It's got it all really, great restos, great shopping, great (no place like it) Victorian architecture and of course the ocean. We used to go yearly for about 12 years and then our girls got cars of their own and family vacations are now in Mexico or Europe!

I guess it's a Philly thing but Rita's is so not real water ice. There are really many much better places but Rita's is everywhere and inexpensive. When you're ready for the real gelato go to Capogiro in Philly - 12th and Sanson and the Rittenhouse Park area. The flavor combinations will blow your mind. This is artisinal gelato made from scratch every day with mostly local ingredients by people who really care about quality product. Once you taste it you will be hooked forever. It's expensive, $4.00 or so for a real small cup of this wonderful stuff. The best deal is to buy online by the pint (6 actually for $60.00) Check out the site to see where you can buy it locally and check out these incredible flavors: http://www.capogirogelato.com/main.html

We love Cape May too, I'm not sure if Louisa's changed their policy of calling on Monday or Tuesday for that weekend but the address is 104 Jackson Street, 609 884-5882. I can pretty much guarantee you won't get in at any reasonable hour if you hang outside and sign the list. Blue Claw is good and fun too. We also love 2 mile landing. Crazy busy place but a cool relaxing outdoor raw bar on the bay is nice on a cool summer night. Warning: Major crowds, great garlic crabs! Just a mile or so from Alexsons on the same pier.

Try any place but the Lobster House. Go there only if every other place in town is closed. If you love institutional food for the masses then this is your place. Sorry Basilgirl but that's the deal. Great retail market for take home fresh tuna, etc - just don't let them cook it for you. Look on the NJ board for great places to eat in Cape May. There are many outstanding places and most are byo. Peaches on Sunset is fantastic and has great original seafood dishes. My favorite little (5-6 tables) fish place is Louisa's Cafe on the pedestrian mall. I forget the street name but locals know and love it. Food is wonderfully fresh and expertly prepared. She won't make it if it isn't just caught. A few non seafare items but mostly seafood. Reservations are critical and they have a policy of calling either Monday or Tuesday for the weeks reservations. For a more formal and expensive night I have always like the Washington Inn on Washington Street. Best wine cellar in the state of New Jersey.

Evan, wonderful idea, I'm so there

Hey all, if you like the Kaiken Malbec, go out and get some San Telmo Malbec 2004. It just might be better than the Kaiken and get this, over a buck less! It's widely available and not just in speciality wine stores. This is my new go to everyday stuff.

As nice as Hamilton's Grill Room and the porkyard are, and as well prepared as their food is, I got the impression from the initial post that he sought Philadelphia outdoor dining establishments. Lambertville is a great food destination with several worthy culinary standouts, but it seemed to me Bill was looking to get the skinny on Philly places.

Philadining, stunning pictures as always. Sorry I missed you but glad you got to go last night. It sounds as though everyone had the very same experience we had on Monday night. Somehow I don't remember the extensive dessert offerings, might have been the 12 bottles of wine I had during dinner.

Everyone I spoke to had a wonderful and perfectly paced meal last night. Sous chef, Jeff Natale didn't miss a beat and I suspect most people would not have guessed that Todd Lean was not in the kitchen. I was seated facing the kitchen and was amazed at the furious pace Jeff and his cook kept up. They were constantly turning out food for the 26 people in attendance. The waitstaff were both charming and professional. The food was really quite good and I totally agree with Chris's take on the lobster mac and cheese or as Capaneus calls it "mac and sleeze". I thoroughly enjoyed the tuna and it was cooked perfectly rare. I look forward to bringing my wife and friends soon, my kind of place. Always nice seeing familiar EG folks and It was great meeting people for the first time.

It's really nice to see a Philadelphia restaurant get high props from well travelled, experienced NY diners. You've undoubtedly read this thread and I think we all would agree with your review, esp that pig!

Interesting point you make here. As I live 45 minutes away, it's all but impossible for me to order anything but the RPI. I've tried many times to just try their cheesesteak but that smell of the wonderful pork gets me every time.

Guilty as charged, I plead temporary insanity, but seriously I should have found other words to describe the colorful folks behind the counter.

Dem Tapas look mighty fine James - what did that meal set you guys back?

I've always referred to Tony Luke's as the great equalizer because lawyers, cops, executives, and workmen all get treated the same on line here. They all wait in the line because they know once they reach the cashier and place their orders for roast pork italiano or even cheesesteaks, they will soon be rewarded with something otherworldly from the cretins who yell their name when it's ready. Tony Luke's is several cuts above certainly Pat's and Geno's and probably John's too although I really like John's pork sandwich. Not only is Luke's sandwich the best ever, it's the south philly ambiance that makes the joint what it is. As far as touristy, I don't remember seeing any tourists here and they would kind of stick out as not knowing the protocal. Bottom line is, I don't much care if it's tourists or locals who go as long as they keep making these incredible sandwiches.

Do you have a link? ← Today's Inquirer has a great article on Alaskan King salmon. There are also four shippers mentioned that ship direct to consumers. One of the four is Rory Williams of Copper Wild Seafood. http://www.philly.com/mld/philly/email/ent...ng/14604183.htm

In that vein, I am hosting the next DDC dinner at Mandoline where Chef Todd Lean is closing his place 2 consecutive days to accomodate our group on a Monday and Tuesday.

Here's the link http://www.phillymag.com/documents/publica...ctionReport.pdf ← Mike, I can't locate the inspection report from your link. I get to the Philly Mag home page, where to go from here?? Do I need to be a subscriber?

I'm not even in Philly, Bucks County to be exact so it won't be happening any time soon. The process does sound interesting though. I do a lot of smoking - what is Bincho-Tan charcoal? Also, have you ever smoked salmon and if so what is your preferred method?

I dont know that it makes ordinary salmon taste "better" however slow roasting properly executed allows you to taste unnoticed Nuaces of salmon cooked by traditional methods....in my opinion. I would do it in maximum 8oz pieces. 1.If your oven is preheated and the fish is from the refrigerator, estimate 20-25 minutes. 2.If your oven is preheated and you bring the fish close to room temp for about 15 minutes before cooking 15 to 20 minutes....based on your appreciation of sashimi. (best method). 3.If your oven is not preheated..........preheat your oven and refer to #2. 4.If your oven does *not* have convection, add 5 minutes to cooking time. The Acid Test of slow roasting.... If the white milky proteins are leaching out of the fish. its getting overcooked. Cheers ← Vadouvan, this is now the only way I will cook salmon. I actually had 2 pieces of regular (not King) salmon my wife got from Genaurdi's that weighed about 1.4 lbs. I cut them into approx 4 6 oz portions and followed your rub and cooking instructions to the tee. What resulted was the best piece of fish I ever cooked! As Diann mentioned, it was silky and tender. I caught it just before the white proteins came out and it was perfectly cooked. My youngest daughter (19) who doesn't do fish even loved it. My oldest daughter who loves salmon really enjoyed it as well. My thanks to you kind sir. Heretofor I either grilled or poached the salmon. Grilling indeed dries it out and I could never really master the poaching technique to my satifaction. This way is great.

Hi Jeff L, Just in case you didn't know, it's now available and there are 4 bottles in the Newtown store. ← I did notice that and picked up a bottle the other day. I just may get the last 4 unless you want some. Do you live in Newtown? Jeff ← Jeff, Yes, that's where I hang my hat. I deduced from your posts that you are not too far afield either? As to the Quimera, have at it. I've got 6 bottles stashed away now. I hope you got your Oreno - at 6 p.m. last night, they only had 15 bottles left. Misha ← I didn't pick up any of the Oreno as I went a bit over budget with the case of 96 Beringer Private Reserve. Good to know you are local, I live in Holland and am considering hosting another Chairmans Selection tasting later on this summer here. I'll post here if anyone's interested in doing another one.

Hi Jeff L, Just in case you didn't know, it's now available and there are 4 bottles in the Newtown store. ← I did notice that and picked up a bottle the other day. I just may get the last 4 unless you want some. Do you live in Newtown? Jeff