tommy

i'm glad you finally made to F&J and that you enjoyed it. you reminded me that i always ask for horseradish to add to that cocktail sauce of theirs. it's really kind of bland and too sweet without the extra kick.

there are some wonderful pictures in this thread. i can't believe i just found it. i think i need a trip to the DC area.

had a really good meal here last night, with a couple of exceptions. edit: i forgot the amuse, which was a small salmon roll in black bean sauce. the nori wasn't as crisp as i like, but i'm sure they're made ahead of time, so it might be unavoidable. still, it was a nice way to kick off the meal. they have a tasting of oysters, which is 6 oysters each with a sauce. the sauces range from truffles to spicy. last night's oysters were kumamoto, which i love. however, they're so small and delicate, i thought the sauces overwhelmed the natural taste a bit. additionally, each was served with a bit of micro greens on top, which i think added too much noise to something that, in my opinion, is best left in its purest form. we had two orders so we could each try everything. the tuna three ways consists of tuna tartare, tuna sashimi, and a tuna roll. the fish seemed super fresh, and the dish was big enough to share. i'll be ordering this again, especially if i'm having a raw fish craving (which comes once a day for me). a special of veal cheek ravioli in a foie gras sauce was most excellent. the pasta was paper thin, which i'm sure Mario B would hate. the sauce didn't have much of a pronounced foie gras flavor, but that's just as well as the dish was rich enough as it was. clean flavors. not a huge dish. in fact, i'd order it as an app next time. osso bucco of monkfish was outstanding. the fish was cooked perfectly. aggressively seasoned with cracked black pepper and served in a broth (i forget the details), and fresh artichoke. a super dish, and a beautiful dish. slip ups: i called to make a reservation, and got an answering machine. so i used their website to submit a reservation, giving my email address and phone number. after not hearing back, i called, and the girl seemed to have no idea what i was talking about. there's no excuse for that. the receptionist should be trained enough to know that there's an online reservation "system" in place. and don't even get me started if it's the case that the online stuff goes into the ether (which i assume it does). we were a bit fatigued by the end of the meal, but we wanted to take home dessert to have with some sherry on the couch. i asked the waiter if we could take home dessert, and which ones would travel for 5 minutes, and we made our decisions. he came back and said he was sorry but "the chef won't do take-out". i asked him if he told the chef that we had dinner and ordered wine and the whole deal, and he assured me that he did but the answer was "no". he then said that if we wanted to order dessert for the table, he could then wrap anything that we didn't finish, effectively suggesting that we order it, he brings it to the table, he then brings it back and has it wrapped to go. i told him to "tell the chef that i don't want to play games". i can appreciate "rules", but this one seemed to be applied without a consideration for customer service. tsk tsk. 2 glasses of sparkling wine and 1 bottle of amarone. about 140 before tip. (the oysters, although listed at 10 bucks, came out as 8 bucks an order on the bill)

the foodtv website suggests "Big Easy Bash". you might want to search via wishlist.

i don't think pork at China 46 is stuffed.

salt

Toro Albala Don Pedro Ximenez Reserva 1975 i picked that up as a rec from a stranger in a wine store and last night was my first sip. i just bought 4 more bottles. Zardetto Prosecco, which apparently pleased amy and anthony to no end. a young-ish CdP (forget the producer) that was left for the staff. we really did have too much freakin wine. not that there's anything wrong with that.

No you are not and you knew where Lebanon was! yeah, he got to it after naming every country, past and present, in the middle east.

herb, it's several hundred thousand dollars. i can understand that she doesn't want to be in the business of buying and selling liquor licenses, but rather she wants to make pho.

worse then never having been to C46 is liking Chengdu 46. there's just no excuse for that type of thing. and hating NJ doesn't help either.

what can i say. that was fun. everything and everyone was excellent. i was extremely pleased with the tuna app. as anthony (fascino) was coming around the table to serve the apps (the tuna for some and shrimp cake for others), he leaned down and said "you had the shrimp cake last time, right? try the tuna". that's a good memory and good customer service given that i've only been there once and that was several weeks ago. while the food was fantastic, the meal (and conversation i'd bet) was supported very well by the wines. can you guys take a few seconds to post what wines you all brought? there were some really tasty wines, and i'd like to go out and buy a case of everything i had. they were all my style. thanks again to fascino and staff. they really do a great job.

you should see what's in your blue cheese.

did you add oil to the tuna that didn't have any?

i'll buy that. but most of these products, with the exception of the expensive imported italian brands, contain oil that probably doesn't come close to what i have on my countertop.

i gotta think that's some pretty shitty oil the starkist and whatnot are packed in. if you want oil, why not add some good EVOO? do we think the crappy oil makes the actual meat taste better? or could we just add our own for a superior product.

feeding us gasoline is just another way da man is controlling our minds.

but you're wrong.

tuna should not be warm. it's just that simple.

no problem.

i guess people have been eating wax for years then. i feel fine.

is this wax bad for the average person? does it have flavor and texture? can you just wash it off as you're washing the vegetables?

welcome to egullet, whasen.

in the interest of clarity, why don't we refer to "white rose system" as "white rose system". i'm not sure if there's not a "white rose" around as well. White Rose System has several locations as far as i can tell. linden, highland park, roselle...

knowing lou he had a coupla different kinds. (lou, if you call it a "flight", it sounds more sophisticated. )

yeah. i think most of the planet knows what i'm talking about when i say "ice cold beer" and "frosty mug". sorry for the confusion.