tommy

Walter Glatzer Gruner Veitliner Kabinett 2001

That way is OK but Route 3 is a nightmare...I'll be heading the same way and will take Route 17 directly from 80... good point. although 17 will be a cluster-eff too. here're directions from 80 to 17: From the North: Take Route 17 South to the Union Avenue/Rutherford exit (exit is at a Buick dealer and traffic light). Make a right at the end of the exit and make the next right. We are the third building on the right.

glad you liked it pete. you ordered well. the next time, i'd suggest trying the "egg rolls". they are fried, and are meant to be wrapped in lettuce with a bit of mint. delicious. they do them like no other place. the fish sauce that you had was actually nuoc cham, which is a standard vietnamese condiment made of fish sauce, sugar, and probably some lime juice or vinegar. i could drink that stuff out of a glass i like it so much.

i was serious when i suggested that upper-middle class white folk "settle". generally speaking, my upper-middle class white friends know dick about food, nor do they care. they can shop the shit out of any town, however.

i'd get on 46/3 east and get off in rutherford. or something. i'll take a look. from their website: From Route 3: Take Route 17 North to the exit at the second traffic light marked Union Avenue West. Take Union Avenue West one block to a stop sign, make right and we are the third building on your right.

i'd agree with jeff re wegmans and northern NJ. i live in bergen county, and i'm pretty sure a wegman's would go over very well. in fact, instead of that ikea they're building in paramus, i'd rather see a wegmans.

this is silly.

Here we are in agreement. I find it strange that a town like Westfield could be so barren market wise. do you mean that upper-middle class white folk settle for middle-of-the-road status quo??

Bao 111 used to be Vicala, if i'm not mistaken. same owners, similar idea. i found Vicala to be the typical slightly-upscale vietnamese/french blend. mrs. tommy returned from Bao 111 the other night, proclaiming it slightly better and more focused than Vicala. i'll have to give it a shot. this thread is bound to produce a diverse and iffy list. for example, some people will no doubt mention "viet nam" as one of the best in the city. while i used to like this place, i've found it horrible in the last 5 years. and if anyone suggests L'Annam, i'll just lose all hope.

yeah, bring those.

Han Ah Reum. But if you come all the way to Ridgefield or go to the Philly or Cherry Hill locations I recommend you get yourself a big cooler with ice in it. Why I Love Han Ah Reum Han Ah Reum (Original Thread) dude, i don't see the fish there comparing to Wild Edibles, quality-wise. are ya sure?

i think most people who bring their own are bringing something that the restaurant doesn't offer. lots of collectors want to enjoy their wine with food that they couldn't make at home, so BYOBing is the obvious choice. i suppose the rules vary from state to state as far as serving yourself hard liquor. i know that in NJ, for example, you can bring wine/beer to a restaurant that doesn't serve liquor, but you can't bring spirits. if a restaurant has a license to serve liquor, however, using one's best judgement is always best. which would include, i'd imagine, not plopping down a bottle of tequila, regardless of the laws in that area.

3 bucks? perhaps that's all they were making on their bottles to begin with?

always wondered about this place. i have a take-out menu, but never felt strongly enough to go or order. isn't it really a red sauce joint?

i believe the west 43rd street store closed.

i'm not sure where you live, but there are a few stores that will certainly steer you in the right direction. nancy's wine, near the upper west side is certainly a good start. website. in fact, if you poke around the website you can probably just make a choice there (they'll all good, for all intents and purposes), and pick it up anywhere.

Gewurztraminer or Reisling (although I prefer German ones because of the lower alcohol content) or any other Alsace white like Pinot Gris. High acid is the key. sounds right. and i'm thinking they would be pleasant to someone who rarely drinks.

i've made a recipe from Chef Floyd Cardoz (Tabla, NYC) which is similar to the recipe in the article. it's a beef tenderloin, coated with crushed curry leaves (and some other ingredients). it's a great dish served cold at picnics or tailgating or whatever. curry leaves cumin dried chili ginger garlic soy pepper oil rubbed on steak. grill. served with horseradish/ginger raiti.

yes. hot dog john knows *everything* about hot dogs. i just like saying that.

hi scoats. there has been some discussion on the cooking thread on cooking whole duck. you can find info by using the search function. here are a few threads: http://forums.egullet.org/index.php?act=ST...3&t=7837&hl=&s= http://forums.egullet.org/index.php?act=ST...&t=16155&hl=&s= http://forums.egullet.org/index.php?act=ST...0501&hl=duck&s= you should be able to find whole (raw) duck and any decent supermarket these days. dartganan is a huge supplier these days. and you can order from their website as well.

the large tables hold 10 people comfortably. *maybe* 11 or 12. i'll call cecil and find out for sure. however, we might consider putting a cap on it at that number, as opposed to splitting into 2 tables of 6 or 7. one big table would probably be preferable.

bumping this up a bit. kim, do we have a guest list yet? or at least round-about numbers? i stopped into china 46 the other night and had some excellent shrimp with young yellow chives for the second time. small shrimp, which i usually find i don't like, but excellent. a great, fresh-tasting dish with what would appear to be very few ingredients.

i'm in.

Mack: xaviar's website: as i suggest, i don't know if she's *wrong*. but i do know that the website has a different spelling. i can't read this thread anymore. now i'm confusing myself. i'll let Mack and the other readers worry about it.