chopjwu12

element of taste has one of the best rib recipes ive ever had. Not to mention they are totally different then any rib around.

I agree when i had the original DB burger i didn't tast truffle. I saw it there but i think they were canned truffles that taste alot liek olives and not truffles. I would imagine you will be able to taste truffle in the new one. I think its interesting and all but i can find something better to spend my hard earned 50 bucks on.

Let me start of by saying i thought the 41 dollar kobe beef burger was one of the stupidest things ive ever seen. But to follow that with a 50 dollar truffle burger almost tops it. Kobe beef should in no shape or form be ground. Thats a perfectly good way to throw a nice product down the shiter. I think i can understand the truffle thing a little more but i dont think its a good idea. Whatever happene dto a nice ratio to fat and beef burger. Thats more my thing.

Man a guess im to late. I just read this post saying you would be in today. How many people were in your party? I wish i would have known i could have come out and said hello. Sorry about that. I hope everything was to your liking.

Sorry it took so long rosie but the wine you happened to enjoy was the 2000 Volnay Dpmaines des Contes Lafon

Rosie i think you got it all. But one thing, im now the meat cook so your fish was prepared by pete. But im glad you enjoyed everything and once again a pleasure to finally meet you and your husband.

Hello there, Now im not going to tell you where to go but, i will as i like to do, voice my opinion. Since i used to work at the ryland i can tell you about the food. The ryland inn to me will always have some of the most interesting things on there menu. They experiment everyday just about with something new. The menus change often and they always get the best stuff around. Chef Shelton is by far the best chef i've ever had the pleasure to work sure. So that being said If everyone in your group wants to go to the ryland then by all means go there as a group. You will have a delightfull time and im sure you wil more thenl enjoy your meal. Now i dont know if you go tasting when you do go there but i sure as hell would. I would also go with the gourmand menu for two reasons. Its the biggest tasting menu they have and i want to enjoy alot when im there. But it also costs the restaurant alot more money to put that menu together then it does the others. For example the first course at one point was a dungenous crab. We were paying like 120 a piece for these huge things. It broke down to being like 12 dollars an order. Most of the corses are like that so you really get your moneys worth. I dont know what you do about wine but the tasting wines are very expensive to me. So i dont know if i would take that route. So to concludewhat im saying.....go to the ryland and get the gourmand menu. Have a great time drink as much as you can and enjoy your experience there. Just dont forget to come to restaurant Nicholas very soon!!!!!!!!!!!!!!!!!!!!! If you want yet another review about restaurant Nicholas just ask Rosie. I had the pleasure to meet Rosie today when she came in for her B-Day. I hope you enjoyed everything. It was our pleasure to serve you.

the service was fine other then the wrong dessert coming out.

Ok on the suggestion of some people veronica and i went to La Locanda de Vini today before the show. Some things were bad some were good. Veronica started with the beef carpaccio with arugala parmesan cheese. It was good but may have needed a little more seasoning. But a light and simple dish. My first dish was a huge plate of muscles and cockles cook in a white wine and tomato broth. This was very good. The broth was tasty. For entrees Veronica had the paperdele with duck ragout. This dish was excellent. The duck was tender the sauce was very good. Overall it was a great dish and fun to eat. I had the orchietta with sausage and brocoli rabe. My dish was just ok. I was lacking in flavor. The sauce was nonexistent almost. I had the same dish at lupa with handmade orchietta. This dish didn't even come close to being in that ones shadow. But it was edible just lacking. The desserts were where the real problems came in. I ordered the crem brulle because i like it every once in a while. Man was this thing overcooked. It was seperated and everything. Then veronica got the wrong dessert. She ordered the chocolate cake or something and got something with pine nuts. They were really dissapointing. What could have been a fairly good meal turned sour in th end. It just goes to show you how important dessert really is. Side notes. We had a bottle of pinot grigio that was preety good for 30 bucks. It drank well with the food. We were the first table in and while we were there only three tables were seated including us. We tried to get into becco and orso but they were both full. I would recomend some dishes like my app and veronicas entree. But i would stay far far away from desserts. Dont think i will return soon.

Ive seen it on alot of new york menus. But i haven't seen it in NJ at all except when it was on the menu for a short time at the ryland. I thought there might be a reason for that. I understand the whole bone issue. But if its just the breast and you debone the legs it would be easy to eat.

Well one of the only ways i have made it in a restaurant is the brest wrapped in cabbage, truffles, and foie gras. It was then poached in squab jus to medium rare. We served it over red cabbage, honey cap mushrooms, and diced beets. The sauce was the squab jus reduced with beet juice so it had that red rich earthy quality to it. I liked certain aspects of the dish. But i would work with it and change it up. But no bones here.

LOL ITS LATE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Im a huge fan of squab because ive eaten it so many times as a child. But i dont see it on to many menus. So how does the fine dining group in NJ feel about squab?

Off my station right now which is the meat side im liking the duck. I think its preety nice and i like the glaze thats on it. Very simple dish but tastey. I like the chestnut agnoloti as well for an app. There are a couple of new apps and different preperations on some things. I cant remember what was on the menu when you came in last time. But like i said some things have changed but i think i like the duck the most.

Thats the easiest question i have been asked. And the answer is......... Restaurant Nicholas!!!!!!!!!!!

Ok i have a small problem. Veronica and i are going to see moving out tomorrow at the richard rodgers theater tomorrow. I wanted to know where i could dine on short notice and still have me out in a short time? Looking for something nice but doesn't require a jacket and tie. Can anyone give me some ideas please?

So are you going to go with the tasting this time around? When can i expect you so i can polish myself up and make an appearence. :O)

Was that lamb the braised lamb shank and seared lamb loin served with spiced carrot purre and tarbai(sp) beans? What restaurant may i ask did you do the ordering from? You know its funny alot of people think that the purre you had has potato in it. Its 100% parsnips with a dash of maple syrup, Fresh ground nutmeg and butter. Very simple but very good.

Hey, Just wanted you to know that I cooked your PIG!!!!!!!!!!!!!! If your server was a female it was Donna who is actually the chef de cuisines wife. Shes Great isn't she!!!! As far as your wine question goes. We sell most of our wines online at a very resonable price. Alot of the wines we serve aren't available in stores or anything. Im preety sure we get all the nuits directly from the producer but i could be wrong. On a side note What did your wife have? Did you like the foie that way? Some people love it some dont like it very much. i think its quite interesting. One last thing did you think the parsnip purre on your pig was to nutmeggy? I thought i may have put a little to much nutmeg in it. Dave

Yeah mei thai is great and right by my house. I try to go as often as i can. Probably one of the best thai places i have eaten.

I was told you worked with Chef Shelton from the Ryland Inn in New Jersey. If so, what were the circumstances (as far as position in the kitchen) between you two? He spoke highly of you, but I never had the chance to ask him more about it, so I'm not completely sure the two of you worked together. I apologise now if im wrong.

It all comes down to this people. Can you shave with your knife? I can shave with any Japanese knife in my bag. I could never do that with a german made knife. All my knives are balanced perfectly and all have wood handles. Ive converted 3 people at work to buying the knives i have and trust me it didn't take much convincing. So take all those glabals and german things and throw them away. Do yourself a favor and go to korin or korin online and buy a real knife!!!!!

Yeah and???????????????? I love korin. i ahve been several times and thats where i buy all my knives.

Ok its late and i wanted to let everyone know a few things. I went to the tasing room the other night. As some of you know i am very good friends with one of the cooks. Needless to say Veronica and i ate way to much and drank alot more. It was a great night that ended badly!!!!!! But my meal was great and as soon as i get all my brain cells back and feel better i will post up on it.

chop: If you want to throw them out, I'll take them. I was never stupid enough to buy those knives. But like steve said about the pro chefs. There is a line and your either for or against. Im am against if you couldn't figure that out. Oh yaeh hes rigth bout the sex thing too!!!!!!!!!!!!!!!!!!!!!!!!! I have to say i hate all german knives too.