mfeygin

We are located at 26 Wilsey Square - between Godwin and W. Ridgewood Ave. right across from the train station. Directions can be found at http://www.silveroakbistro.com/directions.htm Thanks, Mike Feygin

Boy, I’m glad I’m married. Jason, feeding Singles to the Lion must be part of the New Year’s sacrifice ? See you in couple of hours, LOL - Mike F.

Thanks Rosie, here is the link: http://query.nytimes.com/gst/fullpage.html...752C0A9609C8B63 Mike Feygin - Silver Oak Bistro

Dear Menton1, your comments are valid and I feel this discussion is very valuable and healthy for the discussion board. If we do act above board - all will benefit in the long term. Thanks for bringing it out - Mike Feygin /CISSP - Silver Oak American Bistro

;-) Started the thread, yes.... but who was it that first ventured forward? hee hee..... Its become an obsession. ← Dear WTC, sorry we missed you for lunch yesterday . You acted as a brave explorer , but due to all the objections on this forum, Chef will not be able to offer free Macaroni and Cheese. He decided from this point to charge for Cheese and offer “free” Macaroni - LOL But on the serous side, here is what Chef Gary just sent me after reading the thread: “Mike, Not only do I give food to e-gullet members on occasions. I also give to regular customers that are not connected to any food societies as well. Giving is they way that I show appreciation for there enthusiasm and critique (good or bad its all helpful). I will not stop this practice as I have done it for 33 years and have become a better Chef for it. Please pass on to the society. LOL, Gary” - edited for spelling…LOL Mike Feygin - Silver Oak Bistro PS: we would NEVER offer free food for a good review, but we do provide it for “OBJECTIVE” review just as a manufacturer would send product samples for people to try and comment on. We do appreciate any criticism that comes from our customers as it helps us in Quality Control. It is very hard to catch all the little things that can make or break a great meal and your comments help us catch it. Please keep the comments coming and this discussion helps in keeping dishonest operators offline.

that's a very generous offer mike. but i should note that i'd *never* accept free food or expect special treatment for talking up or otherwise promoting a restaurant that i like. but it has been almost a month since my last mac and cheese at silver oak, so i think it's time to order it again. are you open today? ← Thanks Tommy, today is the first Monday that we are open for dinner. If you can make it, I will try to be there myself to say Hello. Mike Feygin - Silver Oak Bistro

Thank you Tommy, Chef Gary is VERY HAPPY that you started this thread. Chef also joined us for a WONDERFULL meal at Bouley today that we all enjoyed (about 3 hours). Thanks again Tommy, hope to see you at the Silver Oak soon - Mac and Cheese is on the Chef... . All the best, Mike Feygin - Silver Oak Bistro.

it's top-notch. not something i'd want to order more than once a month, but excellent. i had half for lunch and half for dinner the next day. ← Thanks for the great descriptions...LOL Chef Gary's Mac and Cheese just made the front page of today's Bergen Record's Food section - Not your mother's Macaroni & Cheese article by Patricia Mack. Thanks to all - Mike Feygin - Silver Oak

Dear Anonymouze, Happy New Year !!! Chef Gary and I and glad you enjoyed it, and it was very nice meeting you - Mike Feygin

Thanks Tkrongold, we are now full for the 8pm but have 4,6 and 10pm available as of now. See you tomorrow at 8pm, Happy New Year ! Mike Feygin

Dear Anonymouze, we only offer the Prix Fixe Menu for 4, 6 8 anb 10 pm seating http://www.silveroakbistro.com/newyear.htm , if you would like something special, I can ask Chef Gary to make it for you. My wife and I will be there for the 10PM seating - table 39 (by the Kitchen). Happy Holidays, Mike Feygin - mike@silveroakbistro.com

Channel cat or farmed cat? Just curious. I despair of ever finding channel cat on the East Coast but it never hurts to ask. ← Hi Ghoastrider, just spoke with Chef Gary, he informed me that it's farmed Catfish. He can do channel cat but the way he does it is with the skin and the head on. He does not think that the Tristate area is ready for this delicacy yet - Please keep the comments comming and Happy New Year! Mike Feygin - Silver Oak American Bistro