Jeff L
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Posts posted by Jeff L
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I'm hoping to go to the Trenton farmers market today - haven't been there in a year. Has anyone been there lately?
A little late in replying but I go to the Trenton Farmers market regularly. In season they can't be beat for tomatos, lima beans, brussel sprouts and squash.
Beside that, the Polish specialty meat shop has the absolute best double smoked garlic kielbasa on the planet. Down the aisle a bit is a little specialty Italian that has Zabar's hearth baked breads and nice imported risotto, great stuff.
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Thanks Deidre. I happened to be in Friday to pick up a case of the Kaiken Malbec and lo and behold, they had the shipments of Beringer. I am happy now!
That Kaiken is kickin', great wine at an even greater price
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How does this steak stand up to the one at Grey Lodge? Also, does that torpedo roll get some time on the grill with the steak and onions? It doesn't look it from the picture.
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Sorry, Prime Rib @ the Warwick would have been more accurate...but really, string beans with big brown spots? Gigi salad with mushy, mealy ingredients. My son's calamari was really great...not greasy, lightly battered...but that was the high point.
It's my 3d or 4th visit, so I guess I know what I'm getting...but at Luger's, Sparks' Prime, S and W, et al, I'm getting it so much better!
Having eaten at Sparks and Peter Luger's dozens of times, you really can't even compare it to Prime Rib at the Barclay, or frankly, any Philly steakhouses.
That said, what you experienced clearly should not have happened there.
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did I mention that our wine tab... a Krug non vintage and then a bottle of Antinori 1999, pian el vigne...totaled over $600. We went with 4 courses, plus cheese..we pre ordered cheese w/t he request that it be room temperature.
I don't think it's at all relavent how much your wine tab was. If I ordered several appetizers with no wine, I would still expect something to have been done to remedy the situation.
The fact is, someone from the restaurant or hotel should have discretely spoken to the parents of the baby and explained that diners were being greatly disturbed by the baby crying, perhaps offering a complimentary babysitting service for the duration of their meal.
I still hold to the fact that since your server did offer to move you and you did not move, this really limits the validity of your complaint.
As I said upthread, it is really shocking and appalling that there are so many self absorbed clueless parents in this country with the attitude that they can behave any way they chose to..that the hotel is there for them and them alone.
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The Route 1 Corridor in the West Windsor/Plainsboro area doesn't have much to offer in terms of a professional setting to conduct business. Hopefully someone will come up with a better suggestion, but you might be best off (dare I say) somewhere like the Hyatt Regency in Carnegie Center.
Yeah, thanks I thought of that place. It would be dead last probably after Burger King though. Food is lousy service is worse
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I'm having a very important business lunch next Wednesday in the Princeton area on Route 1. Can anyone recommend a good place with enough room and low decible noise?
Don't much care about type of cuisine but nothing off the wall, more interested in securing a place where we can conduct business in a professional setting.
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Can you just imagine being wealthy enough to come home from work every night and dine in this fashion? I can't, but it must be nice.
Agreed, but let's also remember that there are other ways one can be a private chef (i.e. in private corporate dining rooms, law firms, etc.).
I'm just speculating. Join me!
Curlz, I don't know about you, but I think Shola is such a perfectionist and so into what he does, I don't see him in a corporate dining room. I like to think that some lucky guy (or girl) has retained this amazingly talented chef to prepare their family meals.
On the other hand...some of these big corporations have lots of $$$ for wining and dining their top executives. What a great perk
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He's secured a position as a private chef. I think that's wonderful for him, that someone will pay him well to do what he obviously loves to do, and does at such a divine level. I can't help but wonder though, how long before savvy investors back him, and open up Shola, Restaurant Kitchen.
Can you just imagine being wealthy enough to come home from work every night and dine in this fashion? I can't, but it must be nice.
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Check the website again... the Beringer Reserves are available on line as well as at numerous locations now.
Thanks, I did check but alas Newtown doesn't have my case in yet.
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And this is entertainment, not hospitality. There are different policies on conduct I'm sure. Incedently, what would you do? Ask the usher to escort them out?
Again its just more consumerism.
Consumerism will be the death of culture and refinement in America.
American hotels function on the "customer is always right" absurdity.
So what if they are condo owners ?
big deal.
Restaurants cant have it both ways, you want to be a serious restaurant, then create the environment to be one, otherwise you come off looking like the "cafeteria" of rittenhouse condo owners.
Back to the Opera...
Thankfully, the Italians have even less tolerance for BS than the French and in fact I wont have to ask. I have been there and the offending party *will* in fact be ushered out..........not to mention 500 Italians in tuxedos and fancy gowns staring at you like death rays.
I agree with you one thousand percent about the obvious differences between American fine dining and luxury hotel establishments compared to those same European establishments.
It would be utterly unheard of for a Parisian Maitre'D to tolerate this situation in a Michelin 3 star restaurant, furthermore, Parisians have a much better understanding of what is appropriate. What I have learned during my travels to Paris and greater Europe is that they realize that the customer is not always right. I would like to think that Parisians know to leave the small children (infant?) at home or at least have the sense to hire a babysitter when enjoying a 3 star restaurant experience.
This goes to my earlier beef with American parents who are totally oblivious to their childrens public behavior. These are the same parents who take no responsibility for and defend these very same behaviors as innocent.
Since the parents are clueless, why should other patrons, who have paid for a total dining experience, not just food and decor, have to endure this inexcusable behavior?
The management of the restaurant must weigh in and handle the situation immediately. The fact that this case is compounded by the Rittenhouse private guests dining in close proximity to restaurant guests makes no difference. I've read in this thread about restaurant managers enlisting the support of hotel managers before addressing the problem. This is utter nonsense and sounds more like competing government agencies.
I've been a guest at The Four Seasons Hotels all around the world and have never endured a situation remotely close to the one described. I can't imaging that my favorite hotel chain has no policy in place for this, as they made their rep on exceeding customers expectations over and over again. Do you really think one screaming baby is more important to the restaurant/hotel than all the other guests combined?
All of this aside, the fact remains that this entire situation could have easily been resolved had she simply asked, on a Tuesday night, to move to another table. Why didn't she do this?
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Acacia in Lawrenceville is very good but I don't know if they have lunch or brunch but they are open on Sunday.
I too would have mentioned this but I thoought they wanted Princeton proper. A good choice indeed if you can get there, also not sure about brunch but call ahead
609*895*9885
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Now the Chairman's website doesn't show any of the Beringer Private Reserve Cab at all
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I'm going to meet my dad and his wife for brunch on Sunday, April 2nd. I'm from PA and he's near the shore, so I thought Princeton would be a nice place to meet ... maybe hit the U museum or just stroll Nassau Street.
What are some nice brunch places in or near Princeton? I grew up in the Hightstown area (haven't lived there in years), so I'm familiar with the suburbs.
I'm looking for someplace that's under $30 p/p, nice variety, maybe a little adventurous. It can be lunch, too, if it's a really great place that doesn't do brunch.
Thanks for your help!
I second Ferry House although Kim WB correctly indicates the high price there. This is the only decent resto in Princeton in my opinion if you don't count Conti's Pizza which doesn't do brunch.
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And to those of you who teased me about jamming in as many visits as possible, doesn't look so crazy now, does it?
Truth be told, I suspect we were all a little bit jealous of the frequency of your visits.
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I thought he already was his personal chef.
Seriously though, I was planning to have him do a dinner party here as his card indicates he does consulting, catering and instruction
I can wait to see where he turns up.
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Shola has just very nicely informed me that upon his return to the States he will be working in the private sector, and Studio Kitchen will be no more.
We wish him all of the best, and expect to see his name on a restaurant, someday! We will be there, for a special meal, and kiddle will appreciate it all the more, for the year when she missed Studio Kitchen. Now, there's some money in an envelope that we've got to deal with! 
Sad news indeed, but alas, I was fortunate to have dined there once.
My thoughts and concerns now are with Philadining who is undoubtedly in some exclusive culinary treatment center.
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I should clarify - the Beringer Cabs are available for order at www.pawineandspirits.com as of this AM. They are also listed on the PLCB Product Search page as available in Premium Collection stores, but the search for the actual stores returns no results.
Happy hunting! To rich for me given all my other recent purchases
I just did a product search and two stores in the state have inventory, Hanover and Lancaster.
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The Beringer Private Reserve cabs are on the web site this AM. The product search page shows them as being in the stores (that is, not SLO) but search returns no results.
Gotta try that malbec - thanks for the heads up!
Kevin, look at the upcoming chairmans selections and you will see they have pushed the arrival date from late March to early April for Beringer Private Reserve Cabs 95 through 99.
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I did not pursue this route, however, because I talked myself into thinking that dining amongst "strangers" in such an intimate setting would be a bit unnerving. How naive one can be.
This time around I will not hesitate to set a date and invite the members of this community... clearly, the members of this community are precisely the type of people I should have invited from the get go!
Thanks for providing such an inspiring string... here's hoping Shola continues to amaze from Philly!
(edited for spelling)
For a fleeting moment I shared your apprehension of dining with strangers at SK but it lasted only a moment. Truth is, I had met several folks in previous outings and the more I follow this board, the more comfortable I am in the knowledge that we are really kindred spirits here. This community goes the extra mile in the search of better ingredients for the home cooked meal, long drives for the best pizza, rodizio, etc, and shared understanding of what is necessary to acheive new heights in all things culinary.
I know this is a bit off topic but just wanted to say how profoundly pleased I continue to be at the offerings not only on this board, but EG in general.
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Well said, bravo, Charlie. I couldn't have said it better!
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What are the Golden Coins?
Deep fried eggplant disks, sublime indeed, not to be missed.
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My brother was visiting from out-of-state, and seemed up for a survey of Philly foods. We were humbled by how we merely scratched the surface, but it's a start. We look forward to parts 2 and 3 and 4...
Wow, you sure hit the hot spots. This is more food than most people eat in a week!
Love those golden coins though
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I know the prices are very reasonable, but if you all dont mind me asking, how much is a meal such as this. Is he making money on this venture or is he cooking "purely for the love" of the food. Either way, great pics, and wish I could have the chance to experince this wonderful gem!!
The prix fixe is now $100, up from a ridiculous $50 in the last year or so. At gross receipts between $800 or $1,000 twice weekly (I was told that's his schedule) I suppose he's making money. But if you consider his food costs (i.e. $3.00 per egg, etc) I'm sure the love of food factors highly in the mix.
I know he does private parties and consulting and suppose that's where the majority of his livlihood is earned. I could be wrong and ask others with more knowledge to jump in and correct me here if so.
I have spent $100 and more per plate at many restaurants around the world and not felt it was worth the expense, but having had the opportunity of being at one of these dinners, it was worth every cent and then some.
To add to Doc's sentiment, we in Philly do know what we have here and fully appreciate it and look forward to whatever is next for Shola..it will always be amazing, shock and awe come to mind!
Letter to Lacroix
in Pennsylvania: Dining
Posted
Kim, forget this thread, that was really difficult to read!