chopjwu12

I agree with researchgal. Empire was preety good and i had a very good meal at al forno. But i didnt get much sushi while i was up there. Try going to My Webpage There is a list if restaurants there

What is it with you people and spelling? I can’t spell that’s a fact but I type much worse. I will make it a point from now on to run my post through spell check. I guess I have to please the gods somehow huh.

Hey klc, what the hell are you talking about? All the names were named and i asked if it was a rumor. I wasn't trying to make up a rumor. Thats why the QUESTION was posted and i got my responce. I thank you all who took the time to do so. For those of you who keep trying to ASS-U-ME the i dont know what to say to you. The only reason i am anonymous is because i cant figur out how to put down all that stuff like you all have.

here is a short one for you tommy, A new cook started with us one day he was a cool kid and my friends knew him from cafe boloud. Well right away they all start busting his balls a bit like they do every where in the kitchen world. So one friday i think it was he jumped on the line to help plate up. He had a dirty towel in his hand and he grabbed i think it may have been a piece of lobster or something. Well he put it down on his dirty towel in his hand. Well the soux chef saw this and ripped into real bad. Then he made him stick the towel in his mouth and walk laps around the entire kitchen for like 5 min. When he finished the chef was like did that towel tast good? The kid so no. The chef reply to that was so why the hell are you putting my clean food on a disgusting towel like that. Do you want my customers to taste what you just had in your mouth? No So dont ever let me catch you do that again. Ofcourse there was alot mor vulgar words used but i dont think i should post them. But to see this poor kid run laps around the kicthen with a dirty towel stuffed in his mouth was preety funny. Needless to say the kid got the point.

maybe your right fat guy. Maybe im to young and have to much piss and vinegar running through me. So this will be my last post about the subject. The rest of the egulleters can share their opinions on the matter.

no i left there in february

Listen here steve, The only thing i am prouder in my life then being a cook was being a college baseball player. i dedicate my life to my profetion and im good at what i do. When haven't i been honest and direct. I voiced my opinion on lies that were told by the food writer. If you read all the post you would see that i did quote a couple lines from the review in the last post. Oh and if you went to the member bio section you would find out where i work because its right there. Then you would also see how i praise the food at the ryland inn and all the other restaurants i talked about. I dont think restaurant nicholas is better then any other restaurant in NJ. All the restaurants ive been talking about are preety much on the same level. So dont sit there and ASS-U-ME im trying to put another restaurant down. By the way how do i betray the confidence of my friends. Im standing up for my friends at the frog and the peach.

Ok, Now i agree and disegree with some of the stuff said. What nagatti said was very true about a profetional cook being a critic. We are far to critical about to many small things. The one point he made about her being a cia grad im not sure about but i heard she was an english major of some sort. To answer jhlurie a very good is an average rating i dont think anyone would be popping the bubbly for a very good an excellent maybe. To TCD how close are you with tye chef of SHI? I got that information from one of his close friends. If anyone gets to read the review i think the first part of the review is what bothers me the most. Its all a fabrication. This women didn't even know that the seabass was an endangered fish and was being boycotted. But in her review she talked about how she and her friends were so concerened if they should order it or not because it would be wrong to order it but it would be wrong to deprive them selves of the most interesting dish on the menu. All a big fat bunch of BULL. By the way when do reviewers go out to eat with more the 4 people. She said she was with like 7 or something. That didnt make sence either to me. And if the menu is so cluttered with entrees and your there to review a place what the hell is all the fighting about how many people will order the bass? Thats right there is what really gets under my skin and the fact that i think the restaurant is better then very good.

well i ate at bid when it first opened and it was really really bad. It wasn't so much that the food was horrible i mean it wasn't really good either but the service was the worst. One corse everything was put down in front of the wrong person then on the second course my friend got nailed in the back of the head by a plate. The desserts were good but agin nothing through the whole meal was explained. Not a good experience at all. By the way it sounds maybe i was there on a bad night but i wouldn't have ever gone back again.

Gt was great i got really hooked up because i know someone who works in the pastry department and another who works in the kicthen. It was a great meal and i had alot of fun.

I heard a rumor about esca. My girlfriends parents went to eat at babbo a couple weeks. They got into a conversation with the waiter and said they wanted to go eat at the other 2 mario restaurants. The waiter then told them that mario no longer owned esca because of a dispute with the other part owner. Does anyone know anything about this or is this just a crazy rumor started by a waiter?

Like i say i dont want to give names because i wouldnt want what happened to the stage house to happen to other restaurants.

Fat guy, First of all i want to get some things cleared up. I was informed of what was said on the phone the friday before the review was put out. before the restaurant even new how many stars the reviewer was going to give them. Tommy is right about the stars i think it just gets broken down from word to stars. But like i said before i knew the whole story before the review even came out on paper and then when i read it, to me it proved that this lady didn't have a clue. Im basing my opinion on many reviews done by the times in NJ. Let me share another story and since im not offiliated with this restaurant i can do so. The stage house inn was reviewed a while ago and the chef called the ny times because he was concerned with the reviewers knowledge about food. Well when the chef asked about it the Times basically told him to go to hell and he would never be reviewed by the times again. Theres a few more i know about that i cant share. In response to Jason Now im not saying that a person has to be trained in food to be able to write about it. Because there are only a handfull of people with that kind of knowledge. What i am saying is that for a person to write a fair review on a restaurant that person should have some sort of extensive food knowledge. At least know what is going on in the industry at that given time. For example the sea bass. Dont not have a clue about it and write like you do. Especially when a person and a restaurants career depends on something like this. That would be like Say jason there was a engineer. Its time for his yearly review and the company hires me a cook do evaluate him. Since i dont have a clue about engineering would my review that could mean your job be fair. I dont think so.

Hello, I just want to get something off my chest that was written up i the nj food section of the new york times this past sunday. A restaurant called the frog and the peach was just reviewed and in my mind was given a very very poor review. now im going to speak my mind on this matter so bare with me. I have several friends at the frog and the peach and i myself who works at restaurant nicholas have eaten there several times. This SO CALLED food writter and critic didnt have a clue about food or about the food world. Apparently she doesn't even read her own news paper. I was informed of the phone conversation that took place between the head chef and the writter. First she asks him a little bit about his back ground and everything. he goes on to tell her about some of the places he has worked and thats where it all went down hill. The chef told her he did a stint at cafe boloud one of daniel bolouds restaurants. not only didn't she know what restaurant cafe boloud was but this lady never heard of Daniel boloud. One of the greatest chefs of all time. Then she went on to ask about the chilean sea bass menu item. Apparently she ate there twice and the dish changed from the bass to halibut. As most of us know most restaurants are boycotting the bass because of over fishing and such. Well this women goes on to ask why in the world did they change the seabass to halibut. She didn't understand why the cange was made!!!!!!!!! Well if she picked up the food section of the times from two wednesdays ago there was this tiny articly that was about 15 paragraphs long with a huge picture of a bass that went into extreme detail why the fish needs to be boycotted for a while. Obviously she doesn't read her own paper. Then she wnet on to lie to everyone in her article saying that they weren't sure if her and her friends could bring themselves to order the endagered sea bass when she didn't even have a clue that it was endangered. She also went on to tell the chef that basically she was an english major in college and doesn't really have any food background. Well it showed in the ignorence that was written and discussed over the phone. i know there was alot more that went on that i dont feel the need to discuss because ithink i have said enough. I just think that if the new york times is goign to hire people to write about food they should look into a food critic who can write not an english major looking for some kind of job. Especially when the review can make or brake a restaurant. Something like that shouldn't be left in the hands of a fool. Now im not saying the frog and the peach has the greatest food in the world but its worth more then 2 stars. i have found out that this isn't the first time something like this has happened but im not quite sure if i can divulge anymore restaurant names at this time. We will see what the egulleters have to say about this the i will share another very interesting black mark on the face of the New York times.

Hello, I was just wondering if there is anyone on egullet that has ever been or still is a ryland inn employee. im sure we have some funny stories to share.

Lets see Alot and ill spell most of them wrong Le bernadain, babbo, blue hill. nobu, daniels, alain ducasse's, veritas, picholine, march, the tasting room, And of jean georges places, and many many others that im to tired to think of right now. Reasons for not going yet A cooks life is a busy one where your time off is limited and and the cash flow is just as bad.