Jeff L
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Posts posted by Jeff L
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Regarding Louisa's, they take reservations beginning Tuesday at 4. You can only reserve from Tuesday to Tuesday. I called last night and was told since I asked for a ressy for NEXT Tuesday, I'd have to wait until next Tuesday at 4 to make it.
We'll probably be going back to Gecko's and the Lobster House. The Black Duck is on our list as well.
Just wait till you try calling back. From 4:00 pm on the line will be busy constantly.
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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.
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this place is long gone. it's now the Black Duck (which is certainly worth a try).Peaches on Sunset is fantastic and has great original seafood dishes.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!
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I wish that Rita's hadn't bought out Jackie's in Belleville. Jackie's made their lemon ice by hand. Rita's is good, but not that good.
Their "gelati" makes everything better, though. It isn't stracciatella, but it's good for a hot day.
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:
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I have to agree with Jeff about The Lobster House. I also second his suggestions. Here are two additional choices:
Axelson's Blue Claw - on the road leading to Wildwood. Instead of going straight onto the Parkway, turn right following the signs for Wildwood and it's on the left side of the road. It's a much more elegant setting than The Lobster House and the seafood, although not tremendously innovative, is perfectly prepared. They have a liquor license.
Copperfish - on the road leading into town. You'll pass it on your right on the way in. We dined there last year and enjoyed it. I can't remember what we ate, but the food was good and I think it is a BYOB.
Louisa's can be tricky to get in. I think you need to show up on their doorstep when they open for business for the night. You put your name on a list, and they give you an approximate time to show up for that night. You can't make reservations in advance. Check with your front desk to see if it has changed.
We try to make an annual pilgrimage to Cape May. It's my favorite spot in NJ.
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.
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You might like to try The Lobster House, on the water overlooking the harbor. It's been almost 5 years since we went there, but we had a nice evening drinking brew and eating some good food - sorry I can't remember exactly what we had, but I do remember there were oysters involved for the Basilman and stone crab claws for me...
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.
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Evan, wonderful idea, I'm so there
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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.
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Finally, though a little more upscale but one of the nicest outdoor dining spots in the area (IMHO), is the Hamilton Grill Room in Lambertville NJ. Dine outdoors next to the canal (it's BYOB) and then stroll across the tree-lit and romantic courtyard ("Porkyard") and sit at a candle-lit table at the Boathouse Bar for a nightcap, an enchanted evening for sure.
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.
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I had the good fortune to hit day two of the Mandoline DDC dinner, and enjoyed it quite a lot. Our table wasn't quite organized enough to order one of everything, but we put a good dent in the offerings.
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.
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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.
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Last Friday I and three companions met at Amada for what was a very memorable meal.
First some background.
Our group consisted of a noted German Wine Maker, Vineyard owner (top flight Rieslings), an Attorney, enophile/gourmand and accomplished amateur chef from New Jersey, a well respected figure in the wine business here in New York, and me.
I offer this because it was the consensus of the group that Amada is a world class restaurant.
we ate a dozen or so appetizers and tapas as well as a few main dishes topped off by a suckling pig that was absolutely magnificent.
This pig was loaded with pork flavor juicy and accompanied by perfectly crisped skin.
It was simply the best any of us had ever had.
There wasn't a single misstep all night. From the Sangria--crisp, refreshing and flavorful to the deserts, everything was just perfect!
Many of the dishes we had are described in posts in this thread. One special was soft shell crabs--outside crispy (they were breaded) and dry inside an explosion of flavor and juices.
Octopus was very fine--on a par of the octopus I have had at Le Bernardin.
Cod was incredible the texture was satiny--the fish was cooked through--and buttery it was ethereal.
Squid in ink with a crab risotto was sublime.
And on and on and.....
The chef is focused. he has a very sound grasp of the Spanish idiom. His textures are dead on, sauces are sublime and in harmony with and in service of each main ingredient.
Ingredients are top quality. Presentations are well conceived without being overly fussy or distracting. Flavors are precise and sharply delineated. This is simply top notch cooking and execution.
A few thoughts.
The wine list is good--there are some interesting selections that would do well with the food. However, this restaurant deserves a reserve list. it may have one but as we brought our own wines we did not spend much time on wine lists.
There should be a better more varied selection of sherries and brandies etc. as well as some older wines. --I know this is PA and truth be told, the list here is pretty good as is.
The atmosphere--nice, fun, pleasant conducive to a good time. I believe because it (the decor) is not "serious" or overly dramatic--as in the temples of serious food--combined with the fact that the food is not "cutting edge" (there is little evidence of the current vogue of chemistry class cooking) people may tend to give Amada a short shrift or less than it is really due.
I would say that the consensus of our group is --Amada is probably the best Spanish restaurant on the East Coast (there is nothing close in New York) and may well be one of the finest restaurants in America.
Again, this is after one meal (as extensive as it was)--we are definitely going back (many times--I suspect).
The ride to and from Manhattan on AMTRAK is brief (and hour and a half) and pleasant. Throw in a brief stop at Holt's (for cigars) an after dinner walk around old town Philadelphia --and you have a really wonderful experience!
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!
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A month ago I finally ordered something besides a RPI there. I already
ate 3 that week. I got their meatball sandwich. I was not disappointed.
Same rolls, generous quantity of meatballs and gravy (I got extra gravy on the side but didn't really need it). The meatballs aren't rubbery and tasted great. They get my highest rating.
I only mention this because sometimes you get in a rut at some places. For me it was their RPI - which is not a complaint - but sometimes it's good to try something else on the menu.
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.
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I've always felt a little like a tourist at Tony Luke's, just because I don't live in the neighborhood. I've always gotten the sense that 99% of the customers are there several times a week. So no, it's not at all touristy-feeling to me.
(And BTW, from his post, JeffL clearly has affection for the place, so I'm guessing his terminology was an unintentional poor choice of words...)
Guilty as charged, I plead temporary insanity, but seriously I should have found other words to describe the colorful folks behind the counter.
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i was lying around feeling kinda crappy yesterday, trying to take a nap when i got a call from katie, who said she was around the corner at apamate, and would i care for some churros y chocolata?
well, who am i to say no?
so, they were having the same batter issue as greg mentioned on wednesday, and therefore the churros weren't forthcoming right away. so we ordered the 'degustacion de tapas':
from right to left, since that's the way we ate them:
--a piece of norwegian salmon with (if i remember right) a reduced albarino buerre blanc
--an ugodly gigantic seared scallop, with fried leeks and jamon, and some of that herbed oil that i don't remember exactly
--a piece of squid with balsamic caramelized onions, on puff pastry
--a clam broiled with manchego
all were delicious, although the scallop was really a highlight, despite the pale out-of-season tomato under it; its natural sweetness contrasting with the salty crunch of the jamon and leeks.... excellent.
moving on, churros! they got things worked out:
we asked for an extra cup of chocolate since there were two of us, and when we'd finished the churros were we greedy enough to just scarf the extra chocolate as if it was a cup of very thick hot chocolate?
you even have to ask?
anyway, the churros were crunchy most of the way through; katie pointed out that usually they're a little softer in the middle. i suspect the state of the churros will be in flux for a little while, as the batter issues are worked out. they sure tasted good though.
apamate is a very welcoming place, a pleasant way to spend a morning or afternoon, and a great addition to the neighborhood. i'll be back quite a bit, you better believe it.
Dem Tapas look mighty fine James - what did that meal set you guys back?
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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.
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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
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I suspect Shacke's suggestion might be the best one, if Tre Scalini happens to have the room free the night you want it.
I assume that in order to get everyone together, it would need to be a Saturday night. As others have mentioned, if you could do it on another night, you might have more options. Occasionally a restaurant will be happy to turn the whole place over to you on a night they're normally closed, as the Dangerous Dining Club has taken advantage of more than once.
I don't know if the offer still stands, but shortly after their re-opening, Jonathan at Marigold Kitchen told us they'd open on a monday for a group of 20 or so. I wouldn't assume thats still true, but it could be worth a phone call.
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.
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Maybe I'm blind, I can't find where the reports are on the phillymag website. Where on the site should I be looking?
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?
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Quite welcome Jeff......
I have always believed cooking salmon any other way kills not only the flavor but also the texture.
The *only* other better way I have ever had salmon is significantly more complicated, however if you are looking for a good challenge.......
It involves giving it the "Matsuhisa" treatment ......AKA......"Saikyo-yaki"
Charcoal grilling after that...ROCKS.
slow roasting is also awesome.
Marinate 3 days in "Saikyo-Miso" and then finishing on a japanese grill with "Bincho-Tan" charcoal.
It's much easier to accomplish if you are in New york as none of this stuff is availble in philly.
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?
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Approximately how long to slow roast with 1 pound of salmon? I know you said until it flakes, but how much time does this usually take you?
Also, does this method make ordinary salmon taste much better too? I'm not sure I can locate the King around here
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.
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What ever happened to the Achával-Ferrer Quimera Mendoza, Argentina 2003? It was on the upcoming Chairmans Selection for April but mysteriously disapperaed.
Deidre, can you weigh in on this important question??
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.
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What ever happened to the Achával-Ferrer Quimera Mendoza, Argentina 2003? It was on the upcoming Chairmans Selection for April but mysteriously disapperaed.
Deidre, can you weigh in on this important question??
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
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Jeff,
It was nice to meet you and your friends last week. Im glad you had a good experience, and hope you have many more in the future.
As I am no longer associated with Gayle, I will not post in this forum anymore. I do still encourage people to go...I think the food and the service are great.
Thanks,
Matt
Cape May, NJ
in New Jersey: Dining
Posted
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