tommy

i recently had grass-fed beef for the first time (at craftsteak in NYC). i'll be in chicago soon and figured since it's the heartland and all maybe there's a restaurant with grass-fed beef? my friends and i are interested in a steak dinner, but i want to make it unique (read: grass-fed) rather than just another steakhouse (we have plenty of them in NY). short of that we'll just eat hot dogs and beef sandwiches and be damned thrilled with it.

i have to say that jersey tomatoes have never impressed me (jersey, however, does, as i've chosen to live here and i could live anywhere on the planet). they're only passable for a small window during the year, and even then they're not exactly remarkable, not much unlike most non-heirloom tomatoes. the heirlooms in my backyard are already better than anything i'll get from the bulk of jersey farms. btw, those stas are 10 years old. regardless, i don't think there's any correlation btwn the numbers on that web page and the soil/air/water quality of NJ's farms.

i was going to say that i can't believe that a slice of tomato (which may or may not be very good to begin with) that size is going to provide an acceptable balance. i would immediately remove them from that hot dog.

although they do have several cuts of steak, lamb chops, and chicken. http://www.oceanosrestaurant.com

the burger remains the most outstanding item on the Blue Smoke menu, much to Ken Callaghan's dismay no doubt (i mentioned this to Ken recently, and he seemed annoyed, in a nice way of course). if anyone reading this wants an outstanding burger, go to Blue Smoke. and no, it's hardly related to the Shake Shack burger. a different animal.

so i ask again: which part "isn't exactly true."

oooo a game! i love games. which part isn't exactly true?

I won't patronize an establishment that would bring harm to cute, fuzzy, warm vermin. ← i'm *totally* with you on that one.

presumably they kill roaches and mice, as they are unhealthy and spread disease and other nasties. whole foods isn't taking a stance against killing lobsters, or even how they're killed. they're taking a stance against the treatment of live lobsters as they feel it is inhumane to store lobsters in the way that they are stored throughout the supply chain (which only ends with them, and then the consumer). Whole Foods has no control over how the supply chain operates, so they can do nothing to change that other than to not be a part of it. punishing a company for taking the moral high road. that's good stuff.

why would anyone stuff a soft shell crab with shrimp.

Maybe a long weekend in Florence?? ← i tell ya, short of going to Rome (where i had life-changing carbonara...several times), i've learned that i have to make it on my own, rather than relying on the Vitale's of the world. http://tommyeats.typepad.com/photos/cooking/carbonara2.jpg obviously you could go to Babbo or Otto or Esca (see a theme here?) and have some very good renditions of the dish, depending on if they're available that day. worth the trip from NJ for sure.

you might try the "food media and news" board, where all the outrage occurs. http://forums.egullet.org/index.php?showtopic=89231&st=0

Pine Hill is mercifully removing the big ol' bar left behind by Brassies, and adding more tables, some with gas grills. the bar was nothing but a magnet for drinkers (and smokers before the ban) who probably didn't even notice that Brassies is now a Korean restaurant. they're also revamping the "wine list" which means that right now they have only chardonnay and pinot grigio. although i'm told to not expect too much out of it once it's finalized (i'm hoping they're not doing away with the NZ SB at the very least). most notable about Pine Hill: it's the only korean restaurant that i know of for miles.

i prefer guanciale. the la cambusas come close. the jefferson in hoboken hits it right on the head (although it's closing, probably because more people want cream sauce and bacon than pigs jowls and egg yolks). other than that, you're unlikely to find it.

oddly, she's the cold one in my experience.

the somewhat cold staff has always been an issue here, and it's the main reason we don't return very often.

when i consider an "italian" restaurant in new jersey (or anywhere for that matter), and it sure doesn't happen that often, i need only look at their description of carbonara. if it says "cream sauce" i pretty much know that i don't need to bother. The La Cambusas (ridgewood, fair lawn) actually go out of their way to say "cream-less", perhaps nodding to authenticity, and no doubt bumming most customers out.

Thanks, but Cape May might as well be in Australia, it's over 3 hours, never get there. I was hoping for a place in Bergen County or environs... ← you can try Oceanos in Fair Lawn. you might consider asking them to go light on whatever sauce you get, or, you can get them fried...although they are breaded: http://tommyeats.typepad.com/photos/restau...ll_closeup1.jpg in fact i would think they'd do whatever you ask them to do. they're good like that.

Blue Smoke for the burger Wu Liang Ye for everything Otto not necessarily for the pizza Goodburger Random street vendors for chicken/lamb and lettuce Pampano Taqueria Naples 45 for the pizza

have you called to try to get a reservation? people still talk about del posto. of this you are assured.

what a great thread to be merged with the other one on al fresco dining. or, of course, not.

question: and i'm not being confrontational: what is "vodka sauce", and, specifically, what is in Trader Joe's vodka sauce?

thank you, powers that be.

every time i go i think it's going to be a really great experience and every time i leave i wonder why i returned. can't they do better?

you're right! damn, i wish the NY outpost carried that negroamaro for 32 bucks. i wouldn't have had to spend 60!