tommy

while we're on the subject of elyse's pecan pie, mrs. tommy and i split a little one the other night, and she declared it once again as "excellent" and "really fucking good." i don't know if it's just in my head, but the "finish" on this thing is very dynamic and complex.

rosie, in my experience, when you order omakase, you tell them what you want to spend. most places go from 50 or 60 and up. the high-end generally includes luxury items such as kobe beef, caviar, etc.

whenever there's a big storm, or snow fall, or state of emergency, i usually head to my local if it's open. there's nothing quite like a big change in schedule to get everyone at the bar buying rounds and having a good time. i'm in.

does Aozora have omakase in the spirit of Nobu? or is it just sushi and rolls. susan, when i've been to Nobu NY, LV, and Morimoto, omakase consisted of the same dishes for both people at the table.

you said that yesterday.

yeah, depending on my mood, i could be classified as a "nuisance bear," as i'm sure you've all realized by now.

elyse, is this the pain-in-the-ass guy that's always at the farmers' market?

McFoie Gras.

yeah, but you wear a huge nametag that says "i'm basildog. the bossman."

i can't believe they didn't give it a "mc" name. that makes it very unique as far as their new product roll-outs. almost all (as far as i can recall), are "mc"s. perhaps the "mc" thing has become such a joke over the years, they're trying to get away from it.

oh yeah? the Anchor company by any chance?

doesn't work that way kid. sorry.

i haven't assumed anything. in fact, i just said that there are many ways of doing it. the only thing i assumed was that scrumdiddly assumed that the tactic you outlined might be upsetting servers, and i attempted to explain that as you asked "what's your point?" Then this was a question for scrumdiddly to answer, wasn't it? if you want a one-on-one, PM. otherwise, expect people to jump in when they see interesting points.

check, one, two...is this thing on? check one two.

anyone been yet? the review in the Times was quite promising. i'm very excited to have omakase in NJ.

what's your barometer? why would you assume that if i'm your server, for example, and i say "hi, my name's tommy", that i'm being disingenous? don't you run the risk of getting riled up over nothing at times?

i haven't assumed anything. in fact, i just said that there are many ways of doing it. the only thing i assumed was that scrumdiddly assumed that the tactic you outlined might be upsetting servers, and i attempted to explain that as you asked "what's your point?"

so when a server or bartender or customer support person on the phone is nice to you, do you get riled?

i've only had jager when i've already had so much that having it seemed like a good idea. it almost never was. a good friend of mine brings a bottle to every party and has a bottle in his freezer at all times, "just in case." it really does taste like cough syrup though, right?

are ya sure servers don't think you're being difficult? there are a bunch of ways of doing this. one ends in the server laughing, and some others end with the server being annoyed. hopefully you're making them laugh.

probably that you might be coming across to the server as being difficult and/or making him/her seem like an ass. So, why exactly is my comment or introduction more offensive than the other people here who have stated the same thing? Not that I really care.... i dunno. i suppose because you suggested that you're trying to show the server how ridiculous it is. empty gestures of warmness are better, in my book, than just about all of the alternatives.

yes, tommy is very unhelpful.

so no one has heard of his place?

Bush is the Bud of presidents.

i'm surprised they (restaurant) didn't check that bottle.