tommy

order pasta. :) maybe you can split two as an app with some of the people. i really don't find the meat at Babbo all that exceptional. i'd be tempted to order 2 courses of pasta. and then pasta for dessert. and by all means, talk to the sommelier.

i'm about to have one at lunch. still a favorite of mine, and still a secret. shhhhhhh.

i think Lutece's (NYC) dish, covered with dark chocolate, is notable. and it actually works.

nice report, wbc. as far as wasabi on sushi, i think that's pretty much standard in sushi making. it shouldn't overpower though, i would think.

i suppose that's reasonable. i guess the etiquette, as suggested, would be to say "some of this, a bit of that, i'm not really sure". people aren't dumb. they can take a hint. dilemma resolved.

for my money, Zardetto prosecco offers one of the best values out there at 8 bucks a bottle.

if i lived the in the area, i'd be preparing for a sunday morning hangover.

those are very good reasons. do those of you have don't want to share recipes have reasons for that? i can see if you plan on making a career based on the recipe. but if not, why such the fuss?

i'll see you at Otto.

i don't know if that [my emphasis] was so clear. that thread.

i share the recipe.

the companion thread to this one on some other board must be fascinating. i can only hope that points are shared in both directions.

lou, jump right into the pasta tasting paired with wines. don't think twice.

yeah, great. and they didn't have room for me tonite at the last minute. maybe next week.

liar. actually, i was just looking for reports on America and came across this.

big list here.

i'm not sure if commerical leases mirror residential sales, but montclair is indeed very similar to englewood, ridgewood, etc, as far as housing costs go. all i know is that we agree that there aren't many/any progressive italian places in bergen. and i'd say there aren't many in northern jersey, or NYC for that matter either.

i'm not sure about rents either. i was just taking what fascino said as an informed opinion, since he's opened a restaurant in montclair. red sauce places come and go too, as you say. but they're just fronts for coke dealers anyway , so they don't have as much on the line as a real chef who wants to make his mark in the culinary world. i'll use fascino again as an example.

no, i'm saying that i'll probably not be following the reviews of those with "questionable ethics" as they won't be around for long. it should be noted that i've had dinner with steven shaw on several occasions and we sometimes PM each other. i do find him a pain in the ass at times as well.

Possibly, but does a higher rent mean a lower-quality restaurant? higher rent means higher expenses. putting that on top of an already slim profit margin from "innovative" restaurants, and you have a deterrent. this, of course, is suggesting that profit margins are lower for a place like Fascino than they are for a place churning out 200 pizzas a night. and i think that's about right.

it seems like readers would catch on, and the writer wouldn't have much of a career. it fixes itself in that regard.

i was hoping someone like you would pipe in.

adam brings up something that makes me think: what are some of the actual goals of this sauce? every time i've made it, it never meets my expectations. i think this is because my expectations are way out of wack. adam mentions the beef "breaking down". is this one of the goals?

i'd imagine the hard liquor industry will see somewhat of a dip in sales initially. but then again, knowing that margaritas are bad for me never curbed my desire to drink them .

you just saved me a trip to the bookstore. shew. i'll head to the pub instead.