tommy
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Posts posted by tommy
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I agree with you on their burgers, but also think they serve up a quality steak...always seems to be cooked and seasoned just right, I concur that while it may not be at the level of some of the higher end/fancier places mentioned here or certainly some of the top NYC steakhouses, for a local tavern/pub this is one of the best steaks I have had...not to mention the bartenders
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.
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Tommy, I'm curious, where did you have the best steak in NJ? Thanks
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.
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Depends on the oyster species also. Some are summer spawners, some are winter spawners.
so again we're back to the whole "do months matter at *all*" issue.
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It might be the "obvious" answer, my dear Tomster, but is it correct...?
essentially.
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I wonder what the actual differences are among "documentary," "reality show" and "unscripted drama." I had a nice discussion with Tad Carducci and at one point I said 'But hey isn't this (The Restaurant) a reality show?' And he said, 'No it's an unscripted drama, something completely different.'
Can anyone 'splain....?
the obvious answer seems to be the amount of editing/manipulation for dramatic effect, and the intention of the show to begin with.
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I've seen some of the PBS-produced "reality" shows and have been impressed with them (Manor House, Frontier House). I think that if a PBS crew were to cover a restaurant from its inception, it could have some real potential.
I'm probably asking for too much.
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.
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thanks for that report. i think you just saved me a trip.
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i thought you promised you wouldn't get into it?
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.
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That is the taste and texture thing. Not the risk thing. It just so happens that the taste thing and the risk thing coincide in warm waters. Therefore the "r" month lore.
but my assumption is that not all water is warm in the summer.
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Think Lesley answered this one early on--oyster farmers are working to eliminate "milky" aspect to summer harvested cold water oysters.
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?
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Okay, so oysters from water waters may be more of a health hazard. But isn't the real issue--assuming you're willing to take some risks-- that they don't taste nearly as good as oysters from colder waters?
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.
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Pretty much. We didn't have nearly as many cases during the "r" months. Actually, almost none. And we were the lab that investigated any instances for the whole southeast region. The problem is the high water temperatures in our bays. At least, that was our answer. I think it was investigated further at LSU and that was the answer.
are you still talking about 35 years ago?
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Nick - who the heck is Susie? Are you doing a parody of Mabelline's and my discussion? Or is she for real?
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?
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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.
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Apparantly some of our "reputable" restaurants have gotten a lot of people sick. There is always an investigation and most of the time the oysters are traced to Alabama or Louisana.
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.
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I really love the Franklin Steakhouse in Nutley!!!
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.
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with all this excitement, i haven't even had time to read tim's article.
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NO ONE should eat oysters that come out of 85 degree water.
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?
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OK, we're going to go for lunch. Will report back. If anyone wants to join us we'll be there around 1:30.
Orchid Thai Restaurant
75 Washington Ave, Nutley
973-661-0588
we're dyin' here!!!
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A lot of posts had said that the fact that Rocco is getting the exposure and therefore more money is worth the potetnial humiliation he is going through.
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.
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Dry aged beef and BYOB ... what could be better!
F&J's once again gets delayed; mignon is next on the steak agenda.
Thanks again.
i think you'll really enjoy it. make sure you post about your dinner!
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The only problem with oysters in summer months is that they get "laiteuse" (milky) on the top of the flesh when they are in reproductive mode.
i'll buy that.
but are all oysters in reproductive mode all over the US/Canada during those months?
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I had the best oysters of my entire life (Kumamoto) three weeks ago.
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.
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Aw, come on. Nearly every time something is said about the way the business is affecting the help(and I am not addressing the star trackers-I'm talking about the people who seriously thought that perhaps the'd be part of a class act)there is a corresponding comment about yeah, he's that, but he's getting rich. All I've said the whole time is that money and notiriety won't make you a man/woman.
where? jhlurie made a comment about him being dumb, but not so dumb as he's successful. i haven't noticed much else.
On a Whim... What are you up to...
in D.C. & DelMarVa: Dining
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if i lived there i'd be in.