Jeff L

I didn't have any problem shipping the Valdubon to the Newtown store although it hasn't arrived yet..

My buddy and I ate here last night. The good news first: The place is really an oasis in an otherwise bleak neighborhood. The service, as Katie said, was indeed "relaxed" but effecient and not at all lacking. First we ordered some drinks which were really quite good. I had the mojito and my friend had some type of martini he enjoyed a lot. Both were sweet but in a balanced sort of way. We thought we'd split some of the appetizers as they sounded really good. We ordered the aranitas and they were one the high points of the meal. That garlic sauce was really something to behold. Then came something deep fried with ground beef inside (forget what it's called) that was also really good. It goes way downhill from here, the Chicken Empanadas looked and tasted as they had been sitting around for a week. They were very dry to the point of being chalky and not good. A few more unremarkable appetizers were brought and picked at but not at all enjoyed. They suffered from too long in the deep fryer or otherwise overcooked to the point where I was beginning to wonder if I was in the same place as described above. I had recently made Pernil at home that I thought tasted really good so I was looking forward to an authentic version here even though this is considered the national dish of Peurto Rico. The good news here is the plantain side dish were absolutely transcendant. Amazing silky texture with the most wonderful flavors, second high point of the meal. The rice and beans were passable and the other sides were ok as well. The bad news is the pernil itself was dry to the point of almost being without flavor. I know it spends a minimum of 9 hours in a low (250) oven with dry and wet ingredients so it's inconceivable to me that this could be so dry. I really think we hit it on an off night and perhaps didn't order some of the things other posters did. In any event, given the successes and the vibe and feel of the place, I'll go back.

I was wondering when someone was going to post this and I almost did yesterday. Just picked up 10 bottles of KILIKANOON ORACLE SHIRAZ 05 for $20 per, amazing wine at an amazing and unheard of price point. I also am waiting on 3 cases of Valdubon at $6 bucks per to be shipped from the Wayne store. I've been drinking this almost daily at 10 bucks so I'm stocking up some. As Pedro says, lots of insane prices on some pretty good juice here.

Long Beach Island

I'll second the suggestion for Origin. We love this place and have been there maybe a half dozen times. Each time the food was prepared carefuly and has always been above average Thai. The service is excellent and I think you will be comfortable conducting a business meeting here.

I'm thinking of trying this place next week, anyone been lately and care to comment? Is it still the same quality as previous posts indicate??

Mark, I'm all too familiar with how Louisa's reservation "system" works. I spent many a Tuesday afternoon just before 4:00 attempting to get through! It is certainly better to have an innkeeper pave the way for sure. It is worth the hassle once there however. As to LH, I know you don't frequent the resto part but I wanted to make sure the OP got the message that their food is to be avoided at all costs.

I just had the best roast pork sandwich for lunch today at Pallante's Italian Deli in Richboro. They make them with mounds of freshly roasted lean pork (white meat only) with either broccoli rabe or spinach and of course the requisite sharp provolone. They also add the long hots which I really enjoyed. They put extra au jus in a little plastic cup for takeaway which I found really thoughtful. Finally, all of this is built on a lightly toasted sesame seed Sarcone's roll, perfection I tell you. Reading about Phil A's roast pork at Porchetta in NYC and his statement that this rivaled Tony Luke's, I thought can't be...The sandwich I had today at this little deli in Richboro just might have been better than the venerable TL's. I've lived in the area (Holland) for 12 years and just got around to trying it today. Believe it or not, there is a Primo's in the same center that I've been going to... no more. This blows primo's away. Pallante's Italian Deli 130 Almshouse Road Store 207 Richboro, PA 215 364-9750

Louisa's first and foremost but good luck getting in. The only thing the Lobster house is good for is their retail fish market and outside raw bar. Avoid the restaurant like the plague. Love Peter Shields and Gecko's. I wish we were going too, Cape may has it all, lovely beaches, great shopping and vibrant resto scene, and of course those amazing victorian B&B's and private residences. Have fun!!

How is the crowdedness at the Hudson St. Delorenzos now that Robbinsville has opened? I'm getting a real jones on for one of their clam pies, and haven't been since before the new branch opened. ← Chris, get there early, 5:00 pm. They are only open Thursday through Sunday nights now and have done away w/Frinday lunch. Best to go on Thursday as that's usually when Gary is making the pies.

This is a really nice and authentic Eastern European place that I have enjoyed for many years.

Ain't what it used to be, be prepared.

How funny is this, I just drove past this place yesterday on my way to City Hall. Growing up in West Trenton, I just couldn't get over the profound changes to downtown Trenton. So much has changed that I didn't even make a mental note about this place but will give it a try next time in the area

Uh Oh, a serious contender to our resident food porn photographer extraordinaire.

You know after I posted my comment I thought about that!

Joe Canals. I got some along with the Amaretto: STORE LOCATION / HOURS: 3375 U.S. RT. 1 (Mercer Mall) Lawrence Twp., New Jersey 08648 Phone: (609) 520 - 0008 Fax: (609) 520 - 1731 E-mail: lawrence@joecanals.com

I must second Charlie's suggestion. Here's a link to a thread I started a while ago: http://forums.egullet.org/index.php?showto...4377&hl=picanha Your 16 year old nephew will love this place as long as he is a meat eater. Non stop dizzying array of meats all wonderfully prepared.

Philadining is a trained professional; as he says, amateurs should fall back on the leftovers option. ← noted and agreed and yes leftovers are a good thing.

Well, almost one year to the day later, we finally got over to Salento. The four of us shared a few appetizers starting with a really incredible crispy pan fried artichoke flavored with lemon, garlic and a great fruity olive oil. We also had mussels with chickpeas and farro, excellent pairing resulting in a really tasty app. Next for the pasta course came the ricotta gnocchi which were also pan fried. They were very good but a bit too dry to my taste. We also tried the pasta bolognese which wasn't on the menu and for me one of the highlights of the meal. It was unlike any other bolognese I've ever had. The pasta was pappardelle and the sauce was light and almost airy unlike the traditionally prepared sauce which tends to be way too heavy for my liking. The entrees included "Maiale" which is pork tenderloin served with pancetta and white wine topped with fresh herbs. Our friend didn't leave anything on her plate. My wife had a very good veal dish in a complex red wine and tomato based sauce. I'm not too sure what else was in it but she thoroughly enjoyed it. My lamb dish was a standout, Spiedini…Marinated lamb loin skewers, arugula and shaved grana padana. I was vacillating between the red snapper and the lamb dish and made my decision after the server assured me there would be no fat on the lamb. I don't mind a little fat but sometimes lamb can be over the top fatty. What came out was perfectly cooked and seasoned lamb. I would order this dish every time and be really happy. The service was quite good and well paced. The space is very nice, less rustic than l'angolo and quite a bit larger. For dessert we walked a few blocks over to Capogiro.

While a comparison bbq run seems like it might be lots of fun, I lack the capacity to consume prodigous amounts of food...however, please continue documenting your important work

You must have hit Lucy's on an off day cause I've always found their meats smoky, especially the ribs and pulled pork. Granted they aren't as smokey as mine but then I tend to use a lot of wood vs charcoal in my smoker. Sorry to hear about the dryness, no excuses there...that should never happen. I just put Dante's on my VZ Navigator!

I just wanted to give a shout out to Zoe for this really great master recipe. I'm somewhat new to bread baking but can honestly say now that I'm in it for the long haul. I just baked my first boule from the book today and must tell you it's the best tasting bread I've ever made. The dough was made this past Monday and your book came today so the timing was really good. Following everything to the T made a perfectly browned, firm and chewy crust while the inside of the loaf was soft and chewy. I'm seriously wondering what Amazon's policy on returns are to see if I can send back Reinhart's book!! No more starters for me for sure. It's really amazing that the dough I started with (kind of sick looking to be sure) could turn out such wonderful bread. Next project will be rye bread mixed with some whole what flour. I'll try to take pics. Thanks again and thanks for being a part of E-Gullet.

That's really a great price for Perdue Oven Stuffers. I've seen it as low as .99 per lb out here in the burbs but not too frequently. For anyone who lives out these parts, I bought an 8 lb pork butt at Richboro Shop and Bag for .60 per pound!! I've never ever seen these that cheap, even Sams has them for .99 on occassion. I'm one of these folks who smokes meats all year.

Nice touch. I have got to get to this place.

I would most definately concur with V for all those reasons and suggest you indulge in the degustazione as it will provide you with the kitchen's fullest experience. Personally, I wonder how you will fully appreciate the excellent food and wines being with this guy who you'd probably rather not be with at all.