Jeff L

This news really puzzles me. Why would Casino open just across the river in Morrisville when their main store is just minutes away in Trenton? Like I posted previously in this thread, I really like Coney Joe's Italian Hot Dog better than Casino's. I know it's not the holy grail of these types of hot dogs in that it is not deep fried ala north jersey style, but still a pretty good dog nonetheless imho. I don't like anything on my regular (non italian dog) other than diced onions and good deli mustard so I won't be trying their chili dogs or any other meat mix on top of the plain dog. I will echo Holly's sentiment for a great top sliced and steamed buttered roll like they have in New England though. That would be perfect!

This is a touchy subject for most people, hopefully not most people who post here. I have on ocassion returned dishes to the kitchen with specific complaints about the food, not just "I don't like it". This is difficult for many people I know who would rather endure a bad meal instead of making a scene. I wouldn't hesitate to speak up because I know I will do so properly and offer constructive critique. I thank you for your willingness to make it right, it says a lot about who you are and your concept of running a successful restaurant. I look forward to trying Django again under your ownership, if it was anything like the RX Chairman's dinner, I know I'll be happy. Jeff

` How does this compare with the Bleasdale Shiraz/Cab blend? Also, do you know if the Bleasdale will make a return any time soon as I think it's all gone.

No, sorry. Afraid they won't be coming in at $69. They will be coming in at $59.99. That's the '95, '96, '97 and '99. For future reference, I check what's up regularly at http://www.lcb.state.pa.us/plcb/cwp/view.asp?a=1328&q=556370 On other subjects, I have some of the Abadia Retuerta coming in from the 'burbs (since we got nuthin'), and can also recommend the Castello di Brolio-Ricasoli Chianti Classico Riserva Guicciarda 2000. Textbook sangiovese juice, for a very nice $17.99. Otherwise, I'm afraid things are, as Deidre mentioned, looking pretty spare. ←

She also told me the Beringer Private Reserve is going to sell for $69.00. Can you confirm that? It was on a sheet and looked pretty official. ←

Hey Deidre: Thanks again for getting this information out to us. I happened by the store in McCaffreys Supermarket in Yardley to pick up some of the Latour white burgundy that was well received here and other places. While there I spoke with the clerk who told me all about the tasting in King of Prussia the other night. She also told me the Beringer Private Reserve is going to sell for $69.00. Can you confirm that? It was on a sheet and looked pretty official. The Beringer 85 or 86 was rated a 100 by Wine Spectator a while ago and it is an insanely good wine, of course 85 and 86 were also insanely great years for Calif Cabs in general. Let us know about the price points for the 1996 and the other vintages as well if you can. The 96 (rated 90 by WS) will certainly be cellar worthy as are most of the Private Reserves from Beringer.

Now I know LeBan is a lurker here. In tomorrows paper he explains what it takes to get the coveted 4 bells. He mentions Amada again and says it's a contender to get the 4th bell along with 7 other restaurants including both Morimoto and Marigold. He states to get 4 bells "is a far more difficult feat, a combination of unique personality, energy and consistant excellence that sets a regional standard" OK Katie, props indeed!

Gotta thank you for the Prune/Armangac. Had some last night after a really lousy meal at my former favorite Chinese place, Lee How Fook. Paired it with the the limoncello and somehow it worked. I'd like to be Copogiro's spoon vendor! So many people sampling so much gelato, unreal.

Are these available in PA?

In a word, none

Anybody tried the Vasse Felix Cabernet Sauvignon 2001 yet? I have my eye on this one as I tend to like bigger reds from down under. Comments or tasting notes are appreciated

Ooops, I meant to say the Grey Lodge's french fries were the best I've had in my post above. I said Royal Tavern, sorry. Haven't tried the burger here but the rib eye steak sure was good.

Chris, I too thank you for your heartfelt recounting of some of the other non-food things that seem to be business at usual at SK. There really are many pages of posts and great pictures of the amazing meals had at SK on this thread and it's refreshing to read of others overall feeling and experience without recounting just the food and wine. Don't get me wrong, I love reading about the food and wine too, it's just I don't get to hear some of what you've described to us. I can not tell you how excited (and embarrased that it's taken so long) I am to be going there for my first time in a few weeks. I will also thank Jeff T for the one invitation that didn't conflict with my schedule. Anyway, it was really nice reading your post because it dealt with the other factors which all contribute to an amazing dining experience, great people, great conversation, great surroundings and the ultimate anticipation of what is surely to come from Shola. I've been reading this thread for a while now and almost feel like I know him. I've been thinking about this E Gullet world and it dawns on me that for the most part, posters here are like the ones you described in your post in attendance at SK. The fact that they are extremely well versed in all aspects of food and most oten, wines, they discuss in a non snobby and non elitist way. I think, for me, this is one of the most appealing aspects of EG as a whole and the reason I spend entirely too much time here!!

I second Steak 38. We had a really good dinner there last summer before the Elvis Costello concert at the Borgata. Great steaks and pretty much everything else. Reserve early, they book up although shouldn't be too bad when you will be there

Not sure about cc, but we just had a really good burger not long ago at KC Prime in Lawrenceville[...] ← Any relation to Derek Davis' now-closed Manayunk steakhouse? ← Sandy, I don't think so but it could be, particularly with the trademark issue.

Good points here and they all make sense except I think for the resting on their laurels point. It seems to me that Jose Garces got it right from the start in all aspects of this restaurant and, although I don't know him personally, it seems all this effort wouldn't just stop if they had 4 bells, but rather continually strive to live up to the expectations. That said, I have eaten in 5 star restaurants both here and in Europe where indeed they appeared to be resting on their laurels or Michelin stars.

Wow, Holly, these burgers must be good, $145 for one burger?? Just kidding, the website forgot the decimal points. Gotta tell you, from the pictures, they don't look good enough to rate 5 grease stains. That is high praise indeed but tell me what makes them so special?

Not sure about cc, but we just had a really good burger not long ago at KC Prime in Lawrenceville and we actually got it rare. I couldn't believe it, I suppose they would have made it pittsburgh if I asked. So much for mad cow disease. I mean, if I want to take the risk, however minimal, shouldn't it be my choice. I was waiting for a legal waiver to sign.

As I posted elsewhere, I'm a huge fan of Standard Tap's burger. I never had less than a perfect burger there but I suppose everyone's entitled to a few miss hits now and again. Suggest you try them again. While you're there, (off topic I know) get the mussels to start. Rouge does make an awesome burger and fries are indeed great, I still give the edge to Tap though. Monks is always a good bet too. Speaking of great fries, get to Royal Tavern in the northeast. Hands down best fries I've ever had. I'll have to try Good Dog with all the favorable posts here. BTW, I totally agree with you about veggies on a burger. My feeling is, if I wanted a salad, I would have ordered one. But onions, a must for me- the fried variety really makes it for me.

Good point about the beverage program. Not because you are responsible, but the sangria most assuredly complimented the food the night I sampled them (both red and white) I didn't get to try any of the cocktails or Spanish wines I've heard about, but I'd be surprised if they were anything but equal to or exceeding the quality of the food. As to Barclay Prime, I've been there twice and liked it a lot both times. Obviously it's a totally different vibe over there but if I were to pick one of the 2 to get the fourth bell, hands down choice would be Amada for a lot of reasons. First, the space itself at Amada is really clean and fresh, not to say Barclay Prime isn't great looking too because it is, just a hipper edgier vibe going on at Amada. Secondly, the service at both is exceptional (at least in my experience) with Amada edging out again because it is a less lingering but equally attentive service than Barclay. I found our waiter at Barclay almost became our third dining partner. I kept thinking "shouldn't he have soemthing else to do?" Food-wise it's really hard to make any sort of comparison as they are both high end and high quality places serving really great and really different food. One note I thought of was the sides at Barclay (ala carte I think) were not nearly as tasty as Amada, nor as creative. Anyway, I can't wait to get back to Amada.

They both sound pretty good to me

I'll quote Katie in an email she sent me a while ago when I asked the same question. Her email refers to one of Shola's SK dinners: Sous vide is vacuum packed protein that's cooked in a circulating water bath at a constant (lower than usual for cooking) temperature. There are complex algorithms for figuring out the cooking time and temperature, but it's definitely where the lab geeks meet the chefs. Last time I stopped by at at StudioKitchen Shola had done what he cleverly referred to as "72-72" pork that he'd cooked at 72 degrees Centigrade for 72 hours! The idea is that you get incredibly perfectly cooked protein that is the identical texture from edge to edge. All the juices stay in (and any marinade or sauce you might use is practically injected due to the vacuum packaging) and the flavor gets concentrated and insanely delicious. It also makes tougher cuts of meat incredibly meltingly tender. It's an insanely good cooking technique and the newest trend in "molecular gastronomy".

Katie, what are your lunch hours/days again? My buddy and I are going to the car show next Wednesday and might pop in for a late lunch/early dinner before heading over to the show. ← Lunch is 11:30AM-2:30PM Monday-Friday. Sadly, that probably doesn't fit your schedule that day. The bar stays open all day but there's a break in food service from 2:30PM until dinner so the kitchen can get all their mise en place upstairs for the much larger dinner menu. You could always stop by for a cocktail. I'm usually around until about 4. ← Wow, I can't believe you just said mise en place. I just learned what that meant from reading one of Bourdain's books! Not sure if the times will work, but I'll try.

Katie, what are your lunch hours/days again? My buddy and I are going to the car show next Wednesday and might pop in for a late lunch/early dinner before heading over to the show.

Having had the pleasure of dining at this way cool restaurant, I vote to give it 4 bells. Who doesn't think they deserve it? That said, 4 bells would make it even tougher to get in on a weekend than the 3 bestowed. LaBan raves about everything except the $75 lobster with too little meat. A nice and balanced review though. One thing he did say is that he can't wait to round up 4 people to sample the suckling pig feast. Well, having been there for that amazing feast, I can say, if you're listening Craig, give me a call - I'm so there for more of this amazing pig.