tommy

that's a smart webmaster/manager. it's good to see a restaurant that pays attention.

is New Jersey a city? pork roll.

let's rock.

what's the implication there?

my vote, if it matters, is for the place in montclair, as i'm convinced that it will be superior. and because i'll be in westfield that morning and it's on the way.

Talking about Dai Kichi? nah. i'm talking about Nouveau Sushi. rosie, omakase, generally speaking, will cost whatever you tell them to set the price at. although, i can't imagine getting omakase for less than 50 pp, so that might be a little too rich for lunch.

there's always that place in montclair who *definitely* has omakase, which presumably consists of some kitchen-type dishes. although, i hate to see the actions of one bone-headed receptionist ruin the whole place in my mind.

given their menu (at least what i've seen online), i can't imagine what omakase would consist of, unless they have specials. i'm not all that into terkyaki and stuff like that.

that doesn't sound promising.

just be careful, as others will surely not agree.

you're not going to go wrong either way, especially with suvir guiding you through. it comes down to: how much food do you want and how much do you want to spend.

i find cloudy bay ridiculously and offensively over-priced. given the amount of wines coming out of NZ these days, there are plenty of more reasonably priced choices, often times at less than half of what you'd pay for cloudy bay. additionally, i haven't found cloudy bay's recent vintages to be all that special when compared to the 97/98 or so, when they first started becoming popular.

Because that's what the Nigella recipe says to do. Doesn't it? dunno. i haven't read it. but if you say so, then i'll accept your answer. let's move on to the Lightening Round.

the wines aren't horrible. they generally offer a sparkler and a big fat red, as well as 2 others. i only need the first two. (that, of course, is assuming you were asking about the prix fixe wines. as for wine week, it can get ugly. bring a cot. i had a seemingly endless lunch at Smith & Wollensky last year, with about 10 different pours ) i think it's a one of the best values in the city. jason likes it too.

and if you choose Cite, you might be able to take advantage of their limitless wine dinner, which is a good value for those wanting to get a buzz on.

but it don't hurt!

seth, out of curiosity, why are you cooking at a lower temp/longer time?

well i just don't recall cilantro with my pho garnish at Binh Duong.

Maybe people would order it if it did not cost $25 - why in the world does anything made with beef cheeks cost a lot of money? hyperbole. although, i wonder how much mario's beef cheek ravioli dish runs at Babbo. edit: ah, 19 dollars on their website.

and, from what i can see in that pic, red cabbage!?! i think i usually just ignore the cilantro if i see it. i pretend it's not there.

the only place i usually see cilantro served is at that place that jason took those pictures. basil is usually the only herb, and sometimes that sawtooth stuff.

i've always thought the place is terribly underrated by the experts. even if one doesn't like the pizza crust, surely a tasty meal could be put together with the wines, antipasto, gelato, etc. glad you enjoyed it, and it's good to see some positive words about the place.

i'm not going to sleep until i see pics. i'm just going to go ahead and state that for the record. thanks. tommy

you've got more patience than me.

pete, bring something un-oaked. a good choice might be most from alsace or germany (riesling, gewurztraminer, pinot gris) or new zealand. no biggie.