tommy

you got it, mang. but you *have* to come. also, i wouldn't say it was a "bar and grill" with "good stuff." the restaurant area, where we'll be is, is more like an old dingy diner cum old man's bar. i wouldn't eat anything but the hot dogs, fries, and rings. although others have and claim that some of the other stuff is good. like the chili, iirc.

i didn't read it as arrogant. and whether he was being tongue-in-cheek, or quit serious, i agree with the sentiment. waif-like new yawka's like salads. restaurants, as any other business, will often concede to demand. this has to be one of the most anticipated openings that this town has seen in some time. second only to ADNY?

and should 4 star restaurants be labeled as when even though they shoot for perfection they fall short? they do, obviously.

agreed. as with any measurement, even those from statistical or quantitative data, one has to assume a margin of error. i'd agree that the difference btwn 98 and 100, in the context of wine ratings or anything else, isn't measurable.

i'm not sure what you mean by "statistical" in this context, but apparently there is a difference, in the eye of the reviewer.

i've got 2 types of meat in 3 types of rubs/marinades, preparing to be jerkied. report to follow. oh isn't this exciting.

that's most likely untrue, and a bit offensive.

i broached this subject on another thread, but i think it deserves its own. i understand that t-bone and porterhouse steaks are generally dry-aged for about 28 days in better steakhouses. a couple of questions: 1) why is 28 the magic number? i see 28 an awful lot. 2) it's my understanding that filet mignon is not dry-aged. it comes right out of the plastic. however, tenderloin is a big part of porterhouse, and a exists to a lesser extent on t-bone. if the aging helps it there, why not on its own as filet mignon? are my assumptions accurate? if so, what gives? thoughts?

i understand that a porterhouse, and a t-bone to a lesser extent, consist of a piece of tenderloin. i also understand that these cuts of meat are often dry aged for 28 days or so at better steakhouses. but, it's my understanding that filet mignon, which is the tenderloin, is *not* dry aged at these restaurants, and comes right out of the plastic wrap. so, my question i suppose, is, if the tenderloin is dry-aged, and presumably "better" for it, on the t-bone and porterhouse, why not when you order just the tenderloin in the form of filet mignon? sounds like a new thread, unless there's a quick and simple answer. i've actually been wanting to ask this question in one form or another for quite some time. if anyone has any comments on the above, post them here.

rutt's hut is *very* child friendly. and despite what you may have heard, or experienced, so am i. until i knock back 2 bottles of rosie's turley. at that point, all bets are off.

a 5000 star system. and that's my final offer.

no no, the hot dog chefs are very high. you're all confused again.

wiener, thank god i'm agnostic. maybe we'll get you out next time. double 0, you're a sick bastard. and, rosie can't make it, but she's arranging for 4 bottles of turley. she said she'll drop 'em off at about 5. i'll bring the stemware.

they read egullet. besides, these aren't health inspections for cryin out loud. they're restaurants reviews, presumably to entertain the reader.

i honestly can't understand why people drink anything other than wine, beer, margaritas, and sangria (in that order). and i spend a lot of time in bars and am not stranger to a good buzz. yuck.

a'ight. here's the list so far: NJ2FLA Double 0 =Mark Jason and Rachel Perlow Kim WB (possible) Thereuare (possible, and eating hamburgers if he does show ) Rail Paul and Dee Finker (possible) John (the hot dog guy) anon #1 me i'll make a call to see if we need "reservations." i'm not even sure that the person answering the phone will know what a reservation is. i mean, some people have reservations about eating there, but other than that, you know, they don't know from reservations. 7 pm Wednesday, March 5

but if the flavor is particularly pungent (and by "pungent" i'm reading "strong"), why would adding flavor be "doubly" heresy? it would seem that it would be characterized as "almost herasy" since the flavor of the beef would have a better chance of standing out over the spicing than say that of a strip steak.

good idea. but i wouldn't blame bill grimes. i'm pretty sure he doesn't set editorial policy. but you probably know that.

additionally, the top places like daniel and jean-georges are the least likely to go through any huge change over one year. while it would be ideal to read a review of daniel at least every 2 or 3 years, evey year seems excessive, and unnecessary.

since when!!??!

I drink plenty and I dont smoke!!!! Most of myfriends are non smokers too, and I assure you, we ve paid our dues at many the local watering holes there are exceptions to any generalization.

it might be important to note that the reviewer's total experience doesn't always come out in the 10 paragraphs. i suppose we wish it all did, but i'm thinking that some is left in his or her head. i'm also thinking that the stars are almost an afterthought, almost separate from the text itself, and therefore may or may not make sense to the readers as they consider the text, or worse yet, their own experience at the restaurant. it seems that if the stars went away, we'd have a lot fewer issues with the reviews. except for ngatti of course, who has a problem with *every* review.

it's probably impossible to really know. but i can say that the people left at last call are usually puffing away.

Yes, quite happily, thanks for caring. As, I'm sure, is the thread about kittens. oh you clever b*astard you. but, enough about you. 4 stars. hmm. well, my "fine dining" experience has been limited to perhaps 14 or 16 restaurants over the past few years. i don't know that i'm qualified, or interested, in labeling any with such a high mark, assuming, of course, that it don't get much better than 4 stars. 3 stars. hmm. um, places like babbo and march? le b i suppose, but their cheese service was dodgy. 2 stars. otto? i guess not. JUdson and Beacon and their ilk? i give up. what's the right answer? edited to increase the number of fine dining that i've done, as i don't want to come across like someone who lives in NJ

and that's exactly what will make this thread interesting, and, no doubt, a long thread of cyclical debate about objectivity and subjectivity, unless, of course, the 10 people who always debate this type of thing are too engrossed in the other 3 threads about objectivity/subjectivity that are motoring along quite happily as we speak, he said.