Double 0

T, Check out my post on Gen its the thread right below

I returned to Gen last night with a fellow eGer from NY We had a great meal directed by Mr Lee (the sushi chef) We started with an ice cold block of tofu simply sauced with bonito flakes and soy based sauce, wonderful. We followed with toro sashimi, great flavor and nice presentation on a banana leaf over cracked ice. Next up was tempora SS crab, a miss,too much batter. Lightly blowtorchered sea scallops in a mixed seaweed salad was another winner. Four komamoto oysters were next;simple,briny,and sweet. A plate of bonito sashimi with jalapino slices and citris sauce and a small pile of spicy miso beads was a nice contrast to the oysters. The next dish was a revelation; chunks of raw tuna, slices of avacado, raw quail's egg yolk, a slightly sweet dipping sauce, and a bed of panko. Break the egg, dip the tuna and avacado in the egg roll it in the panko then into the sauce, it really worked well together. We followed this with giant clam sashimi (an acquired taste) and smoked salmon skin salad, crispy and tangy like lardon and chicory salad. Mr lee's presentations on every dish make them all special. Its BYO, We had 2000 Grgich Hills Chard, all butter and vanilla oak and Verve Cliquot Gold Label, alway a favorite. As usual the service is right there and its nice that they remember that I've been there before. Worth a trip, the new style sashimi and the specials really stand out.

Please tell me exactly what to order here. I tried it and was very dissappointed with the extra gloppiness of the sauces. You just don't get it, obviously. I was there the other day and ordered the chop suey noodle soup. It was really good. Nice spicey broth, old style "chop suey" vegetables with bits of seafood. I think all the noodle dishes are about the noodles not the sauces and I like their gloppy sauces. I haven't ordered anything but noodles and soups, so I can't go any further.

They're all "Tube Steaks " everywhere

It's probably been open about 4-5 months.

I went to Gen twice in the last two weeks. Once by myself, once with my wife. I sat at the Sushi Bar both times. The first time I went I started with Hamachi Kama (grilled Yellowtail neck) it was a very large peice from around the gills cooked to perfection then bathed in teriyaki sauce. Easily enough for two. Next up was Kamoto (sp) oysters on the half shell with a sweet sauce, perfect. Sea scallops slightly cooked with a blow torch and yuzu, the sweetness of the scallop and the sour of the yuzu worked great. After that it was Hamachi sashimi (my fav). I let the chef chose the sushi for me and ate way to much. Three things stuck out though, the Horse Mackeral, the octopus with shiso leaf and the Toro. They were all prepared traditionally but I couldn't get the taste out of my mouth. The second time I went (with my wife) we brought beer (its BYO). We decided on no apps and went straight for the raw fish. They have a seperate menu that is called New Style Sushi, there's about ten items on it. Order everything (we did!) Salmon Skin Salad, Oysters, Scallops, Lightly grilled Tuna, Smoked Salmon, Mackeral in a Pepper Sauce and a few others that I can't remember. We also had a house special roll, just ok. The Sushi Chef is from Nobu in NYC and very willing to take charge and be very inventive when he saw I was willing to go along for the ride. They had many special rolls on the two visits I was there. The room was typical light wood with low music. The service was always there serving our beers and making sure that our water glasses were full. The owner came over a few times to make sure everything was ok (she remembered that I had been in a week earlier). Haven't had the Habachi yet, so no comment. First visit $100 tax and tip included (way to much toro) Second visit $100 (for two) tax and tip included Gen 14B Chestnut Ridge RD. Montvale, NJ 201 930 9188 BTW For what I've had so far I'd give them 4 out of 5.

I've got to agree with Tommy (huh?).I was kind of disappointed, but the company was excellent.This had to be the cheapest Eg dinner of all time. $15 including beer.

Directions from the Turnpike 16w to 3w to 21 towards Passaic to 1st exit Left over 21 to River ST Rutts is 1000FT on left Bring your own hot sauce. ST

Would you mind elaborating why you feel this way? the restroom is, however, very nice. Makes it all worthwhile.

Take a look in the the mirror son

Wasn't yesterday National Hide The Ripper Day.

I was in Costco today (Clifton NJ) and noticed a couple of interesting values. Urbini dried Porcini, from Bulgaria, extra large (really, not like shrimp) for $11.99/8 oz. These were new crop, not the ones that are dried like styrofoam. They also had cryrovacked babyback ribs for $1.99/lb and the best was a Envision flat panel 17in monitor for $399 that I saw for $549 less then 6 months ago. The wine still sucks but you can't have everything.

I take a small spiral bound book and a tiny pen light to read the menu (at first everybody made fun of me, but now everyone wants to borrow it) I don't think you could ask enough questions to become a pain in the ass.

Lunch works also. Either during the week or on the weekend. I work near enough that either works.

either, but earlier if possible.

Yes. Their Kirkland Signature, 100% Colombian Supremo, Dark Roast is quite good. I am a home-roaster and reluctantly admit this. Commonly known as the dreaded Starbucks brand.

edit forget it

I know you pass on on capitals but its 0 not O

I'd probably get rid of it. If it doesn't get you sick, it isn't going to have any taste left.

Check out cans of salmon you'll see the same thing.

Can't agree. Maybe before the fat police got to them (they cooked them in beef tallow). Of ff type Wendys has got them beat by a mile.

Dogs and burgers have had their day. How about the #1 side, fries. Where's the best, not just in a burger joint, but from anywhere. Tell us how you like them and why.

Fries are standard at both Rutts and Hot Grill (isn't it a pain to get there since they extended rt21). Try getting the fries well done and "all the way" at Hot Grill and add a squirt of Hunts (it seems to make it spicier). 201, real men only eat around back at Rutts where they make the dogs so there's no time for the dogs to deflate and there's no place to sit Fathers bring their sons, they've got a kid height ledge especially built just for them. A small bit of Rutts lore:The man who originally ownrd Rutts supposedly invented the dog that would puff up when you fried it. And made all his dogs right on the premisises.

I have two Joyce Chen woks. They're both steel with some type of coating inside that is non-stick and does not scratch (I use metal utensils). One is about 11in and the other is 15in, They're both flat bottomed. I realise that these aren't traditional because they didn't need any seasoning but I love these two woks. I use them for soups, steaming, quick chile,deep frying, stir frys, and tempora. The cleanup is a snap and no special care is needed.

Why? Any place thats half good is packed on the weekends. There's no incentive to improve if you can get away without doing it. I find that Bergen county is a wasteland of top level restaurants (there are a few). The "ethnic"restaurants are so much better.