Jeff L

Hi Mike: This thread has been inactive for a while, you're right! Not sure I understand your comment...it was better because you didn't decant??

I gotta tell you that I really don't even care if your restaurant is a success, I'm just blown away by that #9 thing It really does work!

I just had lunch at Grey Lodge, met my partner halfway who lives in Cherry Hill. I've been meaning to get to this place. It's interesting, kind of like being thrown back in time 50 years. They had a movie from the 40's on the tv's, pretty basic ginmill kind of joint downstairs. Upstairs is an improvement over the ground floor, which at lunchtime, is a basic shot and beer joint with a lot of good brews on tap and bottled beers. If you really like smoke and lots of it, go to this place for lunch. Unfortunately, the upstairs dining room doesn't open until 5:00 On to the food, my partner had the cajun fish sandwich..he loved it and ate it in pretty record time even for him.I read the thread and opted for the rib eye steak sandwich with cheese. It was good, lots more roll than steak though. Overall a decent enough sandwich. I'm saving the best for last..I ordered the fries and must say they may be the best french fries outside of Belgium I ever had. Holly are you reading this, if you haven't gone back to try the fries again, do so today. It was a pretty long trip for a cheesesteak but the fries made it all worthwhile. Twice fried in what tasted like peanut oil, although I could be wrong here. Excellent with skins left on and not at all greasy. Crispy and wonderfully good. We were drinking the flying fish abbey which I like a lot. I tried the 60 minute dogfish brew and tasted grapefruit. Is it me or was this really happening. I'm no beer expert but it was pretty complex. My advice for folks here is to go for dinner and go upstairs where it is a bit nicer and smoke free, but you should go. I'll be back. Note to Scoats: Nice guy tending bar but I think he has a problem hearing and maybe seeing too. I stood standing at the bar waiting for him to finish a conversation with another customer so he could take our food order. This usually wouldn't have presented a problem except there were literally 4 people in the place! Just sayin is all!

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Beth: Check out some of Philadinings comments on Phoenixville in this forum. He is clearly the guy to lead you and your easy girlfriends in the right direction!! Jeff L

My point was that this happened over 12 years ago ... ←

I wrote a letter to the owners explaining that I too was a small business person but wanted them to know of our horrific experience. To this day have not heard from them. ← That may be because the place burned down about five years ago. There's a difference between poor service and rude service. While there may be reasons for the former, there is no excuse for the latter. As far as what a patron should expect from their server, it should never be entertainment, unless that's something they do. People should know what it means to be a good patron. I, too, have left small, or no tip, on very few occassions in over 30 years. When there is a problem I don't address it until the meal is over, as I don't want the server to do something to the food if they're angry. The few times I've had a rude server, I've asked them if anyone at the table had offended him/her and then respectfully and factually shared the problem with the waiter and manager together. Once, we were offered a round of after-dinner drinks, which we politely declined, but once we were told by the manager they'd take care of us the next time. Telling a restaurant patron they'll be compensated for a bad experience the next time they come in baffles me. First off, there is unlikely to be a next time. Secondly, even if there were, I'm not going to find the manager, remind him/her of a problem which might've taken place weeks before, and then hope I get something out of it. Restaurant managers should take care of the problem at the moment it's reported. One exception was when I wrote a polite letter of complaint to a restaurant, and in response I received a gift certificate for another dinner. The problem occured at a restaurant wine tasting dinner, and they misjudged the number of people who were to attend. Our table was last served, and our food arrived well after others were done, and it was clear it had been cooked in a convection oven. The portions were smaller and some substitutions were made. While that was the only complaint letter I've ever written, I have written several letters of praise and thanks. For some reason, when I go back, they seem to know my name and are very pleasant, indeed. Also, if I really enjoy a meal, I'll share some wine with the server and send a glass back to the chef. If they're not too busy, I'll ask if it's okay to bring it back myself and thank the chef. That gives me a chance to check out the kitchen, which for some reason I like to do. ← Of course I know the place burned down and I was careful not to leave any clues as to my involvement. My point was that this happened over 12 years ago and the owner never bothered to acknowledge my letter, which by the way, was nicely and factually worded...just like my explanation to our server was. Believe me, I wasn't looking for a free drink, dinner, or any other reason to ever step foot in that place again. I just think it's really important to point out when things go horribly wrong, and to your point, I write much more often when things go really right. Customer service should rule any business, be it a consultancy practice like mine or a top flight restaurant. I was simply stating that point to obviously deaf, uncaring ears. By the way Mano, I often take the same approach of asking if there was something I did to cause this problem. It's quite an effective way to disarm people and to force introspection of a given situation. Works well when you get a really surly customer service person on the phone for example.

I was actually thinking of starting this very thread. As you already have... I have left a 2 cent tip once in my life for beyond dreadful service that I will detail later. Equally bad is my propensity for leaving my usual 20% tip for service that doesn't even come close to warranting it. I think this is an uncomfortable area for most people. The older I get, the more I realize that there is a choice amoung waiters/waitresses. The choice is to show up and do the best job they can or not to. I realize that it is a very difficult job, often made worse by surly or demanding customers and internal issues among co-workers, chefs and owners. It gets back to choice, show up and try to excel or leave for other less demanding work. Now to my story. About 12 years ago (maybe longer) we were at the Old Anchor Inn in Wrightstown. It was a place known at best for its consistancy. Food was good to unremarkable but is was close to our home and had nice surroundings. This night, after a short 15 minute wait, we were seated in the dining room. The first big issue for me was that it took our waitress over 15 minutes to even greet us. They were not terribly busy but all I wanted was for her to say hi, I'll be with you as soon as I can. She was chatting it up with some people who seemed like friends, not working other tables. This is a big problem for me. When she got around to us, it was clear immediately that this was a woman who really could care less about how our dining experience played out. We ordered ceaser salad which was something of a trademark thing. They prepare it tableside and it makes for a nice presentation. She began the salad absently never making eye contact with us. I counted 6 large whole garlic cloves that were made a part of a salad for 2 people. Of course after that, it was impossible to eat. I ordered surf and turf and my wife ordered a chicken dish. After my dinner finally came, I bit into the steak and immediately tasted something foul. The made had turned..horrible taste. I got the attention of our server (no small task here) who asked what I wanted. I explained that the steak had spoiled and asked if she could please send it back for another. She stated that they only buy the freshest meat and would check with the chef. I was stunned at her response but waited for her return. She came back and said the chef tasted my steak and decided that there was nothing wrong with it. I was really pissed now and said to her that I have eaten steak all over the world and know when a steak has spoiled. I couldn't believe I had to justify my sending this dish back! Another fillet came to the table and it was fine. The server came by some time later and in a most sarcastic tone asked how was this steak. I explained that now might be a really good time for my wife to see what the ladies room looked like. I didn't want her to have to hear what I was about to tell the server. I asked for the check and when she returned with it, making no attempt to appologize or try to make things right, I gave her my credit card. When she came back i took out two pennies and put them on the table. I explained that now it was time for my 2 cents. I proceeded to tick off each example of how she went horribly wrong. She was close to tears so I stopped and left. I wrote a letter to the owners explaining that I too was a small business person but wanted them to know of our horrific experience. To this day have not heard from them. Yeah, I believe in no tip when shit like this happens!

what duck flatbread? Must not have made it down to our end of the table. Oh and Jeff T, really nice job with the pics. They really pop out at you, kinda just like being there, I'm hungry!!

I was fortunate to be among the attendees at the first porkapalooza held in Amada. I said it last night and I say it here, only exceptional restaurants rate 5 pages on E-Gullet. By all accounts, this place will be talked about for many pages to come. I asked about 3/4 of the way through the meal if anyone had tasted anything they liked yet? Got a lot of laughs because without fail, every single thing my wife and I tried was excellently prepared with loving care. My faves were the Patatas Bravas, so sublime and interesting. I also loved the texture and taste of the flatbread. The Tortilla Espanola was really tasty too. Of course the pig itself, star billing and all, did not fail to put smiles on all 11 people's faces. I didn't know that the skin could taste so good. Forget about the mustard, didn't need anything as it was perfect standing alone. It was also cool being right next to the pig carver (I'm sure there's some fancy spanish word for this- I just don't know it) and watching his expert skills at work. My wife, who was initially hesitant about looking at the poor pigs head enjoyed the sides and tapas more than the pig itself. I don't know maybe it's all those PETA functions she attends (just kidding) It's not often that after eating so many different things, everyone has the same opinion..everything was great. One word about the service is in order...perfectly attentive and professional. I'd like to think it was due to getting the right staffing and less a reflection of being a FOK. Thanks again to Diann for putting this together and I will say the food was only outdone by the great company Oh yeah, after all the tapas, cheese course, 2 pigs, sides, a few nice desserts and at least 3 pitchers or more of wonderful sangria, $65.00 per person. Not bad!!

I'm not sure if it's the cuisine itself or the long wait for excellent Mexican food that kept this great little place from getting 3 bells. Maybe it was the "occasionally gruff and spacey service" that did them in. As you read his review, it seems like he did indeed bestow 3 bells, but alas not so Anyhow, a nice write up for a great authentic Mexican joint.

Diann: Thanks for the warning. I remember reading that somewhere. Anyway, I've decided to go back to Nan for lunch. I know it will be good. See you tomorrow tonight! Jeff

Yes it is. Chef Kamol Phutlek was the chef/owner of Alouette, as well as having graced the kitchens of La Panetiere and Frog Commissary. His influence on cuisine in Philadelphia and the "Restaurant Renaissance" back in the 1970s can not be underestimated. He's famously a mentor of other chefs as well. ← Thanks, I thought I'd heard that. The guy really knows what he's doing in the kitchen and the waitstaff are all professional and pleasant, at least that's been our experience. The only other place that serves up this kind of food that we really like is called Origin in Somerville, NJ. It's an amazing place, check out the NJ board for this one. Also, a place we used to like is 410 Bank Street in Cape May. Problem now is consistancy or the lack of it. They still pack em in down there though. ← Jeff: There's a place in Collingswood called Water Lily that philadining and I tried a short while ago that was excellent and was also Asian-French inspired. We posted about it in the NJ board so you can go back and see our impressions of the place. It was very good and could almost replace the dearly departed Le Me Toujours in Marlton in my heart and stomach. Next time you're heading to Cape May let me know. I have a bunch of great recommendations for you. ← I did see your post about Water Lily and made a mental note to try it, my partner lives in Cherry Hill so I'm in that neck of the woods from time to time. Probably won't get to CM until the summer, we used to take our girls there every year when they were younger. Something for everyone in that town, beach, sand and Wildwood for the kids, shopping on the pedestrian mall for Gale and of course for me, the best restaurants in all the NJ beach towns put together! Of course, I haven't been down in a few years and things change..but we all love that place.

Yes it is. Chef Kamol Phutlek was the chef/owner of Alouette, as well as having graced the kitchens of La Panetiere and Frog Commissary. His influence on cuisine in Philadelphia and the "Restaurant Renaissance" back in the 1970s can not be underestimated. He's famously a mentor of other chefs as well. ← Thanks, I thought I'd heard that. The guy really knows what he's doing in the kitchen and the waitstaff are all professional and pleasant, at least that's been our experience. The only other place that serves up this kind of food that we really like is called Origin in Somerville, NJ. It's an amazing place, check out the NJ board for this one. Also, a place we used to like is 410 Bank Street in Cape May. Problem now is consistancy or the lack of it. They still pack em in down there though.

Great ideas, thanks everyone. I'd forgotten all about Nan, one of my favorite places! Think it's between Nan and the Chinese truck. As an aside, I discovered Nan about 2 weeks after it opened while my wife was having a procedure at U of P. Her surgeon said it would be at least 3 hours, so off I went in the dead of winter looking for this well reviewed place. Found it, loved it and went back with friends a few more times. Does anyone know if the chef/owner is the same guy who ran Aloutte on Bainbridge - that was another really nice spot for French/Thai.

Besides the White Dog Cafe, can anyone suggest a great lunch to be had close to University of PA Hospital? I have a 3:00 pm appointment and will be in town from 1:00 pm on. I like pretty much all kinds of food with one exception, German fare is not to my liking. Does anyone know the name of that Chinese food truck parked close by that is supposed to be great? That would work for me too.

Wow, wouldn't that be something, Iberia south? Any places like this or Spain or Tony Dacaneca's in the area? Man-Portugese pork and clams with that awesome bread, I'm seriously thinking about driving to Newark right now!

Pork Tenderloin with Eggplant and Brandy Cream Sauce Serves 2 as Main Dish. We recently had something close to this dish that I just created at home. From the ingredients, it sounds like it won't work, trust me it works. Give it a try! 1 Pork Tenderloin cut into 6 equal lengths and pounded to form scallopini 5 slices fontina cheese 1 c canned plum tomatoes, choppped 1 large eggplant (half used for this recipe) garilc 3/4 c beef stock - homemade is best or Kitchen Basics 1/4 c good brandy 4 oz heavy cream 1 egg whisked breadcrumbs Slice eggplant into 6 discs. Drop each in egg and then into breadcrumbs. Put a little olive oil in saute pan and fry garlic slices for 30 seconds. Add as many of the eggplant discs as can fit. Cook until both sides are nicely browned. Remove to a plate and reserve In a clean saute pan, add a little oil and saute pork scallopini until almost cooked. Remove pork and increase heat to high and add broth. Cook until reduced by half, scrapping up any brown bits. Next add the brandy and cook on high until reduced by half. Add tomatoes and simmer for 15 - 20 minutes. Add heavy cream and turn off heat. Put pork into an oven safe skillet or pyrex dish. Top with eggplant slices, then top each with a fontina cheese slice and bake in a 300 degree oven until cheese melts. Make sure pork is fully cooked. Heat sauce and laddle over pork. Serve with garlic mashed potatoes or any way you like them. Keywords: Pork ( RG1583 )

Let's see... a Chicago Red Hot or a Yucco's?? If I were you, I'd source a really good poppy roll vendor,(good luck here and when you do, let me know) use either a nathans or best kosher hot dog..add some nice sliced dill pickles and raw onion.. hell maybe even throw in a little relish too, slap on your favorite mustard and pretend you're back home in probably one of the best hot dog towns in America.

Katie: Having just visited the Cote du Rhone region last October and specifically, Gigondas vineyards, I was excited to see your recommendation for the Les Abeilles. Is it available here in our remade state system? I tend to like these and Cote Rotie as well, especially Guigal's wines.

Have you been to No. 9 restaurant in Lambertville? That's really close to you, and we feel about No. 9 the way you feel about Origin. We wish it were a lot closer than 80 miles away from us!! ← It's funny you should ask this question as we were just talking about this place the other night. The answer is we have not yet gone but plan to soon. We are indeed close (about 20 minutes) but it seems we are always going to other places in Philly or just elsewhere other than Lambertville. We also like Hamilton's Grill Room particularly for the fish. We used to go there more often but haven't been in a while. I think it's time for us to get to #9 as more than a few people whose opinions we respect have liked it very much, and of course it was well received here in EG. You know we all know just a very few people who really understand good food, quality ingredients, honest preparation and great service and just "get it" and when more than one says to go to a particular place -we go.

I can't say enough good things about Origin. Thanks to Rosie for steering our party there a month or so ago. Food is tremendous and service is extremely competent and gracious. You will love it there, reserve ahead. We've been back twice since and it's an hour drive from our PA home Jeff

Funny, I'm making an italian hot dog right now and my vote hands down goes to Nathans. The best hot dog on the retail market. I love the spice mix and the overall quality of the product. Not for nothing, I tried the Sabrett jumbo a few weeks ago and ended up throwing them out.

I'm another one who just doesn't get Yocco's. I have a large client (Air Products) in Allentown and their offices are just across the street from Yocco's. I'm usually there around lunch time and stop in for a quick dog before meetings. I've had them every way possible just to see what all the fuss is about and can say the only thing I really like about them is that crunchy texture due to the casings used. It's really a mediocre dog imo. Nothing worthy of going out of one's way for. I will have to try the pierogi's next time.

I would have said Alan Richman was displaying hometown bias in his GQ roundup of the country's best burgers around this time last year. Then I had a Rouge Burger. No, it's not hometown bias at all. Pricey for a burger and fries? You betcha. Worth the $15? You betcha. The fries are great too, but the burger's all that: Thick, fresh, juicy and beefy. ← Agree with you and Katie about the burger. I just had my first one last week and it was perhaps even better than my favorite, Standard Tap. I liked the roll too. I asked for fried onions on mine unaware that they served them with carmelized onions, who am I to complain! Somewhat off topic but you should try their blood mary's. We had a few while waiting for lunch on a nice late Sunday afternoon.