tommy

judging by my recent visit, i'd say that fink is on top of his game. and with beer in the mix this time around? a home run. article here, for now. damn straight.

We have someone looking for places in Hoboken. I understand though, a few hot dog places have tried and failed in Hoboken, but I'm sure they weren't doing what we are doing. Eric ← hoboken is a different kind of town. firstly, a good portion of your target audience isn't in town for 10 hours a day because they're likely in NYC working (there aren't many children in hoboken). there's not much hope of a school lunch type of crowd. so, you'd want to stay open really late. serving beer wouldn't hurt, either. setting up shop next to the horrible bars downtown, opening at 8 pm and closing at 3 am would probably produce mad bank. but you'd really be pimpin' the dog at that point.

i've never tried it, but i'd think Lobel's American Wagyu beef is something a bit more than "a joke." and there's always room for more discussion. that's the idea, i thought.

"violation of trust"/"marketing", same difference. i don't recall the exact price, but i think it was probably a 6 ounce piece of meat for 20 dollars or so. i have a picture that'll i'll be putting up on my blog along with (hopefully) the exact price/lb for your review when i get a chance. i cooked it high and fast which, i believe, is exactly how you don't want to cook it. i agree that people who don't know any better probably expect more from "wagyu" then they'll likely get. wagyu, like any beef, comes in many cuts and levels of quality. caveat emptor.

i have no reason to believe that restaurants or Stop and Shop are lying about their wagyu beef. from my understanding, if it comes from a wagyu cows, it can be called wagyu. that doesn't make it good. it just makes it wagyu. the sample i had from Stop and Shop (actually, it might have been Kings), was very well-marbeled. more so than any piece of USDA Prime beef i've bought. the package didn't specify the grade, which i assume should be a standard in the packaging of this product. perhaps when people (me included) start understanding the product, they'll demand some sort of grading system. it should be noted that Lobel's is no doubt dealing with the highest grade of wagyu, and, they're also dry-aging it. and they're Lobel's. three factors that explain their prices.

Lobel's is selling their Wagyu strips for $120 a pound. That is hardly inexpensive.. ← Stop and Shop sells it for considerably less. as with most other things, there's top-of-the-line and silly-expensive (Lobel's), and then there's the rest.

i don't find their burger notable. it doesn't taste fresh. the burger/bun ratio isn't what it should be. it's a flat patty. on a whole i'm not terribly impressed with arthur's. i loved it in college, and have been there probably 200 times. but i was 21 years old, and the biggest draw was to go with a group of friends to see who could drink the most liters of beer during dinner. at $2.50 a pop, it was an obligation. i wouldn't recommend arthur's to anyone, but it *is* worth a shot if you want to have a casual dinner at a bar just to check it out. you could do worse. i generally get a turkey sandwich at arthur's. who doesn't like a pound of turkey breast on pumpernickel with a liter of Bass. or 2.

i would go to Copeland once a week for a burger if i could. the blackeyedpig goes on about it here. congrats on your purchase.

which paper? they've only had the doors open for a little over a week, and have been officially opened only a few days. it's a little premature for any sort of review i'd think, but i'm interested in reading it.

curlz, go to wine-searcher.com to find some local places. and then call ahead, obviously. good luck!

i just caught this on Tivo last night. since i wasn't there and didn't taste any of the food i think this is probably pointless to say, but i'll say it regardless. you should have taken it! nice work. very impessive. you come across as amazingly comfortable on camera.

are you regulars at any local restaurants? i bet if you ask the chef if your son can spend a day in the kitchen as a birthday present or whatever you'll get a 'yes'. in my experience chefs get perverse amusement out of throwing an outsider into the kitchen for a 12 hour shift. then again that'll probably turn your son off of cooking forever.

JPR54, where can you purchase a Heritage turkey? ← there are a bunch of online sources (google "heritage turkey"). or, Kings seems to carry one type now. the newly re-vamped Kings has some pleasant surprises.

if i can ask, where do you fit 26 people? does everyone sit at a table? multiple tables? or, do you do a casual buffet sort of thingie.

i don't know that indian food is often greasy. you should be fine. if you don't like oil, avoid fried foods. otherwise indian recipes use ghee, and it's generally well-incorporated into the sauces.

mela and kailash. kailash is indian and thai. not fusion, but two separate menus. i find mela to be a bit better. both are BYOB.

correlation vs. causation. most studies like this are pointless. or, at the very least, the media-generated stories that stem from them are. but, if this one convinces people eat better meats, with less hormones, i suppose it has a place. but from what i saw, the headlines read something like "meat causes cancer!"

the "classes" at Degustibus in NYC in Macy*s have been, in my experience, excellent. they have big time chefs coming through, from all over the world, and an awful lot of those names you'd find on TV, which is always fun. and they serve wine. some of the people i've seen there over the years include Mario Batali, Jaques, Bobby Flay, Andrea Immer (wine tasting), Ming, and many others that i can't remember, but not because they weren't good. those weren't hands on situations, but they do offer hands on courses as well. for me, i'm rather fine sitting back having Mario cook for me and pair wines with the food as i pretend to take notes. my one hands-on experience there was a knife course, which kicked off with cocky me being the first jerk to cut himself. sweet.

i see no issue with dumping peanut oil in the yard. as long as it's your own. motor oil, however, should be disposed of properly.

my thoughts: at least someone is reading.

actually i would think that "food", "service" and "decor" are *all* a matter of personal preference.

A stamp on the bottom...As someone who owns both the real thing and knockoff, I can say without hesitation that the knockoff is just a good as the real thing. The only difference is that I can buy twice as much of the knockoffs as I can the real deal. ← oh, and, the knockoffs are made by children in deplorable conditions. who can pass up that deal, though.

i wouldn't be surprised if they exclude LC from their coupon-honoring process. Tuesday Morning deals with slightly defective products and as such they may or may not have what you're looking for at any given moment. i have had good luck at the Midland Park TM as far as LC goes. while you're up there pick up some fresh-killed chicken and organic eggs from Goffle Poultry.

you want inexpensive le creuset? find a Tuesday Morning. trust me.* * i've never been to costco so i can't compare prices. but trust me anyway.

BTW, where is this "new tagline" found? i've poked around and can't find it. you see, i assumed there'd be some explanation of the phrase if i took 10 seconds to check it out, but i don't see it.