tommy

if i lived there i'd be in.

but they're not serving aged prime meat. it simply can't compete on the level of the high-end places, especially when one factors in atmosphere/service/wine list/etc. that's my only point here. you know how much i love that place (and the bartenders :cough: ) hey, look, as far as pub-style places serving steaks, they're no doubt at the top of the heap. they are much better than arthur's, alexus, et al.

i basically do not like the river palm terrace. i don't like the service. i don't like the atmosphere. i don't like the unnecessary valet parking. i don't like the faux-sophistication of it. and i generally didn't like the people around me. and i don't like the prices. i just don't like it. their steaks, of course, are pretty good. if you want more of a steakhouse atmosphere, go to F&J's. if you want really good steak, at a reasonable price, in a low-key relaxed atmosphere, go to Mignon. if you're going to do both, i suppose it really doesn't matter which you do first. just have your expectations in order before going to either. as far as the "best" steak i've had in jersey, i would say the usual suspects (for northern jersey at least): F&J, Ruth's Chris, RPT, and i dare say mignon.

so again we're back to the whole "do months matter at *all*" issue.

essentially.

the obvious answer seems to be the amount of editing/manipulation for dramatic effect, and the intention of the show to begin with.

that's not asking to much, but it's sure asking for more of a documentary, rather than a Burnett-produced sex/drama-thon that the rest of the nation wants to see.

thanks for that report. i think you just saved me a trip.

Tommy - You can be such an asshole. I meant I wouldn't get into the trip about her raking and her ex baling. The only way you get something is if somebody slams a bat up beside your head. yeah, i'm real stoopid.

but my assumption is that not all water is warm in the summer.

ah, so it's not a summer thing, or even a warm water thing, it's a reproduction thing, which happens to happen in the summer for most or all oysters?

That is what my local oyster loving friends tell me. The summer oysters aren't all that good so why take the risk. Let the tourists take the risk. what about the summer oysters from cold water.

are you still talking about 35 years ago?

Susie's for real. She raked the hay and her ex was doing the baling - complicated story I won't get into. Anyhow, after I wrote the last he showed up at the door (we were just getting ready to eat) and the hay was baled but it was getting dark. So Susie drove the big John Deere hauling the hay wagon and a young feller and I pitched the bales onto the wagon with Dick, the ex, stackin' on the wagon. We got the last bales on just as dark was really settling in. Heavy bales, but it's supposed to rain tonight, so no choice. They'll probably mildew. But, it was good exercise for this 62 year old smoker - especially when we were loading going up-hill. Gave me an excuse to tell the young feller why he should give up smoking now. i thought you promised you wouldn't get into it?

can we assume that good restaurants get their oysters from all over the world, where, of course, the water temp can be 50 degrees in one spot and 80 in another at the same time? (well, not *all* over the world, but certainly at different points up and down the coasts of north america) if we don't acknowledge this, then this discussion becomes very confusing.

i don't think the oyster bar in NYC is going to stop serving oysters during the summer. that's ridiculous. or rather, it's ridiculous to suggest that they're putting their customers at an unreasonable risk.

for what it is, it's fine. but they're serving choice beef in a pub atmosphere with no wines to speak of. in my mind, they just can't compete with actual steakhouses that are serving prime aged beef with professional service and a wine list to match. and BYO is nice too. their strong suit is the burger, which is a much better burger than their steak is steak. in fact, it's one of the best burgers in northern jersey i think.

with all this excitement, i haven't even had time to read tim's article.

i suppose the question is: is any reputable restaurant (which is the only place i'd eat oysters), going to serve oysters that come out of 85 degree water?

we're dyin' here!!!

perhaps they did and i stand corrected. but from the posts surrounding Mabelline's, is seemed that she was almost forcing an issue that didn't exist. making up an argument, so to speak.

i think you'll really enjoy it. make sure you post about your dinner!

i'll buy that. but are all oysters in reproductive mode all over the US/Canada during those months?

they're like freakin' candy. knowing that the restaurant is getting good product is one thing, but from what i understand, it goes beyond that. seems that this rule suggests that oysters aren't very good in those non-r months, regardless of you fish guy or the restaurant.

where? jhlurie made a comment about him being dumb, but not so dumb as he's successful. i haven't noticed much else.