Jeff L

Thanks, when I went to the Julia Childs link, it was just a summary of the method with no detail. What type tile specifically and do you line the top rack as well as the bottom to create a hearth effect??

Could you explain what Julia Child's tile method is? What type of tiles and how is it assembled in the oven? (I just saw the link to her method, thanks!)

Thanks Evan. I don't bake breads but do like fresh homemade pizza. I use a pizza stone which is ok but the ceramic insert seems to make more sense. Have you roasted anything in yours, and if so how was the result? As far as leaving it in, we have a double oven and don't often use the bottom one so no problem there. BTW do quarry tiles come in all sizes and do you really think I'd get the same effect?

I saw a ceramic hearth kit featured today on HGTV from the Hearth Kitchen Company (http://www.hearthkitchen.com/) and it promises to yield an exceptional roast chicken, pork, etc. Even mentions superior bake at home pizzas. I was curious to see if anyone has one or knows someone who has one before purchasing at $199.00! It's a pretty straightforward oven insert and seems to make sense. Any comments welcome.

Well it appears Rick Nichols has been reading this forum for insights and in the case of tomorrow's review of Sweet Lucy, I'm glad. The headline says it all: "Serious Pig in the Northeast". I couldn't agree more. He does take issue with their cole slaw and I happen to agree. He also disses the bun for the pulled pork. I disagree, I find that style bun a perfect accompaniment to the pork. He closes with "Sweet Lucy's has hit the barbecue trifecta, defining a new Northeast standard" Kudos to owners Jim and Brooke Higgins for the well deserved high praise.

Hi Mr. Newman: I echo the welcome expressed by fellow posters on this thread. It is really cool of you to make yourself available to the folks who frequent this forum. I am quite pleased with all of the revolutionary changes that you have been able to make to the state stores, particularly your Chairman's Selection offerings. I have become a regular purchaser of many of these outstanding wines, and more importantly, outstanding, and dare I say, unheard of prices! I can honestly confess to you that I can't remember the last time I made a run to New Jersey for my wines. The only complaint I must lodge with you here is the overall experience one feels at the state store in my area (Newtown) I often don't ask for assistance with my purchases, but the odd times I do, I am struck by the geniuine lack of helpfulness and excitement by most of the store employees. I wonder if you have considered some sort of way to turn this around. Please know that it has been greatly improved since your taking over, but I feel could improve yet further. Perhaps an incentive program might make a difference. Just a thought. Keep up the great work!!!

I have been reading this thread with great interest. As a matter of fact, I just purchased two six packs of the 1993 Burgess library selection cab. I am now enjoying the first bottle as I write this (it's after 5:00!) I find it to be a really nice, full bodied big red which is my preference in wines. I also did not feel the need to decant as no visible sediment was noticeable. At $20.00, this is indeed a great find and the good news...there are still a few cases in the Doylestown state store and I understand lots more in the Ardmore store. I don't know if anyone has experienced the 1991 Almaviva, but I will tell you that it is one of the best wines I have ever tasted. I bought 12 bottles ($49.99) the last time PA put this stellar vintage on sale and will buy another 12 this week. It is extraordinary wine that tastes so good now, I can only imagine what it will be like in 5-10 years. Just a little background on this wine, it is a joint venture between Concha Y Toro of Chile and the esteemed Baron de Phillipe Rothschild. I don't usually spend $50 for a bottle of wine but this drinks like a wine 4-5 times that.

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I'm not sure if veal chops are on the menu at Barclay Prime, but I would definately recommend this place if they are. I had an awesome ribeye there a few weeks ago, pricey but perfect.

I have to agree with you about Conti's. There's just such a dearth of good restaurants of any kind in Princeton, Conti's is a good choice and the beer makes it all the more palatable. I must, however, disagree with your inclusion of DeLorenzo's on Hamilton Ave as part of your Trenton trinity though. I like the pie only if the line on Hudson street is too long! I have found the pizza there inconsistant. Actually Joe's tomato pies (now closed) used to be my 2nd choice in the burg.

Katie is point on regarding the personality of the Philly pizza at its best: it is the crust, more flavorful than NY versions, and yeastier than Midwestern and West Coast styles; I imagine that the Philly water DOES have something to do with that; I've never heard of pizzerias in Philly eschewing the local tap stuff in favor of other water. After over a year of Pizza Clubs across the area and into Brooklyn for one excursion, the Philly crust found at Taconneli's, Rustica, Mama Palma's, Marra's, Joe's and yes, even at Pietro's and Lombardi's has a quality that can be discerned. George's, to me anyway, is nothing special; it reminds me of the generic Sbarro and other mall pizzerias that do nothing to progress the ouvre. The water here in the Trenton area is certainly nothing great to drink (we dont even drink the tap water here in Lawrenceville, NJ), and I suspect that it lends itself to the superior crusts at iconic tomato pie places like the Delorenzo's of Hudson St and Hamilton Ave., as well as the great pies at Top Road Tavern. Rich, as a newbie to this forum, I must say that you clearly know about all the best places in the area. Having grown up in West Trenton, it seems to me that Trenton gets no respect from the reviewers. Have you tried Conti's in Princeton? Of course Delorenzos on Hudson has been my personal favorite for over 40 years and still does it better than anyone else. I once coaxed Gary into giving me the recipe for their basic tomato pie. After taking home his dough (Pillsburys Finest) and a few cans of six in one hand ground tomato (which I combine with high quality San Marzano tomatoes for my sauce) and redpack, it was off to Luciano Brothers in Morrisvile to buy firebricks for my non-commercial oven. After pre-heating the bricks all dayat the highest temperature, I must say the end result was close to Gary's pie.

I just looked at the current Zagat guide for NJ shore and they rate the food 25 which is high praise indeed. FYI, Phone number is 609 345-2022 Also, we might be tempted to try Susanna Foo's new place in the Borgata...decisions, decisions!

Dock's is right on Atlantic Avenue. Here's the link with menu and prices. It really is a fantastic place and well worth the money. Dock's Oyster House ←

Thanks, can you tell me where it is in relation to the casino's?

Despite the Chairman's yeoman efforts, it seems that the bureaucratic DNA still thrives in some parts of the PLCB. ←

We will be in Atlantic City April 23rd and 24th attending an Elvis Costello concert at the Borgata. I haven't been to AC for quite a while and was hoping to learn of good and fairly affordable restaurants- seafood, italian, conntinental are good Any help is appreciated!!

Just figured out how to position my responses properly!

Thank you kind sir. Looking forward to all the information

Well, I thank all those who posted comments on this place. I've been there for lunch three times in the last ten days. For me it's a 30 minute plus drive, but then again, I'm someone who goes 45 minutes to Tony Luke's for a roast port italian sandwich. Sweet Lucy is the Tony Luke's of barbecue, Tony Luke's of course being the gold standard. I had the pulled pork sandwich and must say it is about the best I've had anywhere, including Kansas City, Memphis, and places in the Carolinas. The texture is dead on along with the unmistable smokey flavor the meat imparts. The ribs were equally tasty with that beautiful genuine pink coating that only real deal places can acheive. Full of flavor and paired with their sauce..hard to beat around these parts. I took home a quart of their sauce and was quite happy with my barbequed chicken. Looking forward to trying the brisket...stay tuned.