Randi

Went back to Lana's last night with 2 coworkers. I started with the seared Hudson Valley foie gras with tahitian vanilla bean scented figs, berries and port wine ($18). It was delicious. The first bite, with its crispy edge and melting texture was straight from heaven! My main was rack of lamb - very good. For dessert I got caramel glazed bavarian cream and pear genoise with caramel sauce. Yum! My dining companions got an antipasto starter (parma ham, caper berries, artisan cheese, white anchovies, artichokes and olives) and a salad, and for their mains: the veal "porterhouse" chop and the mahi-mahi. One of them got dessert - a chocolate hazelnut praline truffle "bomb". It looked great. They served an amuse of tuna tartare and beef which only I ate (and even I was reluctant - I am not really excited by "raw") And a dessert amuse of 3 different little bites - which we didn't eat (too full!). The restaurant was virtually empty at 6 PM and completely full around 9 and still quite busy when we left at 11. They had live jazz (very pleasant) and the bar was full all night. Another great meal at Lana's.

I remember! It was called "Kramer's"

I remember Lou's! My family used to go there all the time, when I was growing up in Margate. Also there was another sandwich shop in Margate - I forget the original name but it became Arnie's for many years. And there was Annette's in Ventnor Heights (with the huge sandwiches).

Actually, it's White Diamond in Clark - I assume you mean at Raritan and Central Aves., right?

I intentionally didn't mention the name of the restaurant, so that this thread wouldn't come up if someone Googled the name...if it's not too late to edit it, would you mind taking the restaurant name out of your post? I know I did mention all of this in my NJ post, and now I almost wish I hadn't, for that reason. I don't want them unjustly punished for this incident. I was not upset, just kind of embarrassed and taken aback. And I am going to be returning. I LIKE the place. Randi

Thanks for the info - glad I wasn't the only one who LOVED the lobsters and clams there. I am baffled though if they are open, since the website is down, and the phone number disconnected... Even if they were only open weekends this time of year (as in the past) the phone would still be working. I also was not impressed by Bahr's. Definitely expensive. I have heard good things about The Navesink Fishery - maybe that needs to be my new seafood destination place? Randi

I have been to Bahr's once. No place else in that area, however. (except Clam Hut) I am VERY open to suggestions! Looking forward to finding out the name of the place you went to.

Bahr's?

I guess I already know the answer to the question above, more or less. The Clam Hut in Highlands (where I used to love to go in years past for the freshest twin lobsters and pots of real steamers) was sold a few years ago and became Lorenzo's Clam Hut. The menu changed and I never went back. I recently thought I might give Lorenzo's a chance, but I see the website is gone, and their phone number is disconnected. Does anyone know if another restaurant has opened in its place? The location was great, right on the water.

Yikes... I've already said here that I am going back. I also told HER I am coming back. I never said they were buffoons, I posted to get some opinions from folks on the situation. There have been many supporting them, and many against them. I never really took either position, you might have noticed. Even when I said I thought their approach was misguided, I did say their intentions seemed pure. I like the restaurant. I like the food. I was excited that on a previous visit their crab cakes were so amazing but then that night - they were truly ordinary. I expressed it. That's all. Get over it? Have I been posting angry things? Have I attacked them? I have nothing to get over. I simply posted a tale of a dinner experience which prompted some lively discussion. Now I'm the bad guy??

My point is that it's something that is asked all the time. It was also in response (look upthread) to someone stating that the owner probably wanted feedback because she asked Randi. Again, my point was that it's a standard question to ask. If a diner sees it as an invitation for detailed feedback that's fine. ← To be honest, the reason I reiterated my disappointment about the crab cakes to the owner is that I suspected the waitress had already talked to her about my comment. It was my 3rd time there and she had never come over to me before, so I think it is likely that she was coming over specifically to diffuse the issue. I would have felt silly expressing it to the waitress and then not having the nerve to express it to the owner, especially since I am pretty sure she knew already. Randi

busboy, this cracked me up!! But all valid points! While I am from New Jersey I am definitely not a tough chick. I am a big softy (emphasis on big ) so there was no "large man - tiny woman" scenario. The chef made me feel that I maligned his crab cakes, and he wanted to set the record straight. He was not offensive about it - but he most certainly was defensive. And I was flustered. By the way, I did identify the restaurant on the NJ forum. It was part of my report on my meal there. I had 2 other reports on meals there, all pretty much glowing, especially about the crab cakes and I felt the need to retract my recommendation of the crab cakes!

Yup!! I do believe it was a difference in the 2 chefs. The restaurant was also significantly busier so perhaps this chef was rushing and didn't season them correctly before putting them under the broiler. Man, you're picky!

Yes, yes, yes. Exactly!! That's pretty much the same conclusion I've come to. Thanks, Seth.

touaregsand, I agree with you. The dish was not flawed - it was simply disappointing, as crab cakes usually are to me. (Except on my previous visit THERE.) I did not point out my disappointment in order to be comped. But I also did not turn down the comp. And I also agree with your take on the chef - about the lack of social graces to know better. But I really *do* understand his wanting to defend the crab cakes - even if he should have resisted the urge, in my opinion. Unfortunately, although he was not hostile in the least, I was still intimidated and uncomfortable with his coming out from the kitchen to discuss this with me. I was flustered. Perhaps he could have explained his points to the owner, who could have come back out and told me she had a conversation with the chef and she wanted to relay some information to me. But I guess he really needed me to see the size and quality of the pieces of crabmeat (which wasn't my complaint at all).

RETREVR, In response, the funny thing about crab cakes - is that they always sound so appealing to me, but the past few years I have always been disappointed. So when I tasted my friend's crab cakes last week and they were *amazing* I was quite excited, and looked forward to ordering them when I returned. As for what I was drinking - WATER. Yup. The place is a BYOB and we brought nothing. One factor I have wrestled with (surrre, now she tells us)...is the fact that often when I can only have a taste of something, it seems much more appealing than the plateful of whatever it is I have in front of me. However, in my own defense here - I did have a full half of my friend's crab cake last week, it truly was more than a taste. And it had a distinctive cracked-black-peppery kick to it and loads of crab. Perhaps I got a particularly crabby one (I am sure they vary quite a bit) but the ones I received this week were overly salty and lacking the delicious peppery kick. And no, my friend did not pepper them before I ate them.

designchick, what a great post. I believe you've really nailed it - because of the owner's inability to see the harm that could be caused by the chef defending his precious crab cakes, this became a no win situation. Fortunately, I can see that her intentions were good, and I am just using this forum to vent a bit, and get others' perspectives on this. I will go back there, although the friend I was with won't go with me. Fortunately, he was in town from Boston, so it's not an issue.

This was totally on the money. I agree it was over the top - that's why I was a tad mortified to look up and see the chef there with that plate. And I also agree that the motivations of all involved were pure. Defensive, but pure.

I agree - who knows what was conveyed to the chef. And yes, I would hope they would take my comments as constructive criticism.

Dot, you're right - I *did* feel intimidated, even if their intent was pure.

I'm not sure, to be honest with you. I think my discomfort was purely at being challenged and the concern that I offended him in some way? I don't know... I am basically a non-confrontational sort, so I am sure I am more comfortable with the more indirect way of expressing my dissatisfaction. I am not defending this, just admitting it. One point we seem to be overlooking is - he misunderstood my complaint about "more filler". I meant the breading - he thought I meant the fish - that there was some kind of inferior "filler" fish used and he wanted to show me the lump crabmeat in the uncooked cakes. I don't think he would have come out had I simply said the seasoning was not up to par. Hey, how did this happen? I am defending the chef! And to answer your question above, I was fine with the innocuous feedback from the waitress and the owner and would have comfortably returned (but not ordered the crab cakes again). OK, I still won't order them. I wasn't looking for an apology or a comp - I was just letting them know about an inconsistency. Remember, they are a new restaurant - and they've had a somewhat slow start.

I see your point. But feedback was what I got from the waitress and the owner. What I got from the chef was the feeling that I was being told I was incorrect. He was challenging my opinion. In my opinion

Yes, Mark, you totally get it But, I do want to go back, because I won't hold the owner responsible for the chef's behavior. And, darn it, I like the place. (ok, that's the real reason I want to go back!) But, to be honest, I am going to feel self conscious when I return (as I know the owner will come over and bring up the issue again, in some supportive way.) And (I know this is silly but) I do have some concerns about what that chef might do to my food if he knows I am there. Do those things really happen? (i.e. spitting in it??)

Yes, true, I didn't like the scene that was caused. But to be honest, the chef was not impolite or hostile - just a tad upset and defensive. (p.s. I am a "she" not a "he" )