tommy

my parsley came back. whatsupwitdat? i'm going to put my thyme and ground-hugging herbs in a pot this year. when they're on the ground they just get all messed up with leaves and dirt and whatever. i have no luck with cilantro. it's good for about 2 weeks and then it turns yellow and dies. chives basil rosemary parsley, apparently thyme sage (although i only ever use it in the fall) some sort of oregano (for potato salad, generally)

i simply do not believe that is what this wine writer has done. although it's convenient to think that he's done this, if one wants to jump all over his conclusion. a conclusion, i would think, worded and framed to get people thinking about wine, and sauvignon blanc. i think he would laugh at the assertion that he hasn't tried sauvingnon blanc from all over the world, in all types of settings, even without kids, and that he based his conclusion on single bottle of kim crawford.

and that, to me, is the point of it all. and, i do believe that they named the restaurant ih homage to the winery. so it's really a perfect match. what time shall i meet you?

steakhouse: you can get away with not buying the top of the Prime realm, and not dry-aging, and people will still flock. BUT, anyone who knows steak can tell the difference. chinese: highly dependant on how you cook it, and what you're trying to produce. what is "chinese" anyway? shanghai? sichuan? banquet-style? hong kong style? legal sea food: great oysters and great fried seafood. great wine list. great service. nothing upscale (in a negative way) about it, to my mind. i can't disagree more. legal does a fantastic job. i'd love some other options in north jersey. ya got any?

i'm sure this is in jest, but, it's very likely a logical fallacy to assume that the writer is doing his job whilst looking after a child, and that he does his job only when he's looking after a child. by quoting the word "writer", are we to assume that you don't feel this writer is a writer? i agree with you on sancerre and oysters. oysters don't need anything too complex on tha palate. zippy-zingy-and-fun. anyway, i was actually quite impressed with the piece. i went into it thinking that he was just going to throw some controversial comments out there, and that was it. however, he made some very good points. for an indication to me that his argument was well thought-out, and somewhat compelling (more than i can say for most strong opinions that i find on the internet), all i need to do is to think back on how long it's been since i picked up a SB instead of a riesling, chenin blanc, falanghina, or a variety of other whites. hmm. i would have to think that the writer does, in fact, try lots of wines every year, as he states. i have no reason to believe he's not well-versed, and no reason to think that his opinion is poppycock...least of all, perhaps, because i mostly agree. good piece.

mark, do check out the menu on their website. personally, in don't know if i'd pull out an aged cab for lunch at SOB. however, when it comes to wine, i agree that any time is a great time for a wonderful wine.

with respect to those restaurants who "needed a law" to go smoke-free, i respect their decision to allow smoking just as i respect anyone's choice to smoke, not smoke, prohibit smoking, or anything else for that matter. i also respect when consumers put some thought into where they are putting their dollars, just as markk does. however, i'm not sure i agree with the condescension associated with his logic. no, i don't agree at all. when i went to bottle king in Glen Rock last night, to pick up my nightly supply of booze, i noticed 3 or 4 people standing outside of the extremely mediocre Jalapenos restaurant, puffing away. that was a very smokey bar at times. although, it rarely intruded on the restaurant section. it was the first indication, for me, that it was after the ban. Varka in Ramsey has been on my mind, since the ban. can't wait to get back there for some octopus and fresh air.

Blue Smoke's burger is not related at all to the Shake Shack burger to my mind. they're just so utterly and completely different. i agree that a large part of the Shake Shack appeal is related to being outside, and, perhaps some sort of emotional response to spring. good burgers are found all over the city. they come in many shapes and sizes. the Shake Shack happens to serve a sort of "fast food" style of burger (as opposed to steakhouse burgers, sliders, pub burgers, etc). Very similar burgers can be found at Burger Joint and Good Burger, for example.

i don't see it as "rewarding" a restaurant, but rather simply visiting a restaurant that i've liked, frequented, and would enjoy more without smoke. no reward really. just added enjoyment. kinchley's and the Belmont have *always* been committed to the dining experience.

i have to wait a month sometimes to have dinner at 3 star restaurant. 2 months occasionally for a 4-star. ← i guess you don't know how to get a reservation? ← i've been trying to make heads or tails of this comment. no luck, after several hours. most 3 star restaurants (NYT rating, as opposed to randomly made-up rating) that i have experience with accept reservations either 1 month to the date, or 4 weeks to the day, or something along those lines (the policy varies by restaurant, so it's always smart to call in advance to find out the details). some 3/4 star restaurants, as you might imagine, are very popular and hard to get into. so, i oftentimes call 1 month in advance. sometimes 2, depending on the restaurant. for example, i believe i called 2 months in advance for the French Laundry (although i could be mistaken on that...sometimes they all run into each other in my mind). so, yeah, i oftentimes wait 1 or 2 months for a meal at any given restaurant. i hope that answered your question. as far as the Shake Shack, as soon as i see the line is much beyond that first menu, i call an audible and figure about a plan B. knowing that the wait to order is directly proportional to the wait to get the food, which is all somewhat related to the availability of seats, i just can't stand the pressure. in fact, given the option, i'd gladly call 1 month in advance for a table and service at the Shake Shack. good stuff. usually worth a modest wait. i do recall one time last summer when i had Shake Shack on the brain all day, i went down to have a quick burger (before meeting friends at Molly's for another burger), and there was no line...but they were closed for a private event. with my tail between my legs, i circled the park several times, and ended up at the McDonald's across the street for a quick double burger. not nearly as good.

i get the impression that a large percentage of the people who eat at Shake Shack couldn't name 3 Danny Meyer restaurants, much less actually go to them. or vote for them.

How long a wait time was it? ← at least 45 min-1 hour. ← i guess you don't know when to go. you really have to pick a slow time with this place. otherwise you can spend the better part of the day waiting.

i have to wait a month sometimes to have dinner at 3 star restaurant. 2 months occasionally for a 4-star.

last night at the Paramus outpost i spotted the singer from AKP, although i'm sure i'm the only one who recognized him. needles to say, i was a little surprised to see him there. although, we've had common friends for years and i've seen him at quite a few places over the past decade and a half. normally, though, those places aren't pouring sancerre and serving lobster rolls. no, not at all like that.

in *that* case, i'm definitely all for no-baiting no-bickering and civility. and i'm definitely all for somehow getting my hands on Picnic's lobster roll. and i'm definitely thinking tonight is a great night for some SOBBQ (pronounced "ESS OH BEE bee que"), given the dreariness that is NJ at this time.

why? if "'nough said" was reasonable at all, this forum wouldn't need to exist. sharing opinions on decor, service, parking, whatever, is totally reasonable. and it should be expected. just because the opinions aren't popular with some people (in this case, with about 4 people), doesn't mean they aren't valid or worthy of discussion/debate/whatever you want to call it. unless, of course, the goal is to totally stifle discussion. i sure hope that's not the case.

My thoughts exactly - those sweet potato fries hooked me from the 1st bite - and now that I have tried the beef rib, it is right along side them in my dreams at night. ← i don't recall the sweet potato fries being exactly crispy. i suppose "limp" is the other extreme. personally i like them a bit crispier, but that's a personal preference. i'm certainly not shocked to hear someone describe them as "limp", though. even "limp," they're still better than most things i've had at restaurants.

um, bruce, i would think it had to do more with *your* efforts. congrats on what i can only assume is a great review (haven't read it yet, but will).

i beg your pardon? if you don't like this discussion, don't read it. no one is making you read it, and, so far, no one is stopping you from adding your opinion. read my thoughts on SOB here. as far as my thoughts on this particular thread on this particular forum, where have i "gone too far"? please qualify that statement. unqualified statements are exactly what i'm railing against on this thread. unless, of course, you think that adding unualified statements actually bolsters your position or makes a point. i'll suggest that they don't. as far as your question "what is e gullet", well, i really don't have the answer. i'm guessing it's whatever the posters define it as.

thank you for saving me from repeating myself. i got quite tired of explaining this on the BBQ in NJ thread a few weeks back. i'm glad someone else is making sense.

it's time for Al Fresca again! maybe even al fresco! woo-hoo! what's new this year? Oceanos in Fair Lawn has a nice patio from what i can tell. Brady's in Ramsey has a nice set-up on the second floor balcony. with any luck you can just drink there, because you probably don't want to actually eat there. Varka in Ramsey has a nice patio. now *there's* a place you want to eat. grilled octopus app and a glass of greek white from one of their funny-sounding grapes. top friggin notch. and you can totally mac on some lobster roll at Elysian Cafe's patio area in Hoboken. woo-hoo!

i suppose i'll start with this one: entrees (from the SOB website:) 19 23 26 25 22 25 18 26 27 28 26 average = 24.09. not too far off the 25 dollar mark. if i have time later i'll try to explain why people have lower expectations when prices are lower. honestly i don't know if i'll be able to come up with anything more simple than "people have lower expectations when prices are lower." hank, now, i'd appreciate it if you could response to *my* queries here. thanks in advance.

Are you suggesting that Menton, who offered some dissenting views in his otherwise favorable comments, should confine his negatives to the comments card, while people who praise the place should do so publicly on the various foodboards? ← i believe mike was simply drawing a parallel between comment cards (old school) and internet food forums (reform school). what is it about this thread that causes so many otherwise bright and considerate people to completely lose their minds and miss or misinterpret every friggin point being made? maybe it's in the 'cue. that's some goooood 'cue.

Tommy, not sure what restaurant you are referring to. Chef Gary does dinner and preps during lunch. ← you state that chef gary was not cooking when menton was there. you also say that he wasn't in the kitchen when the poster on the mouthfulsfood forum ate there. what i'm saying is that this shouldn't matter: the kitchen should be able to perform without the chef being there or if the chef is prepping, or whatever, and the chef's absense should certainly not be used as any sort of excuse explaining why someone might not have had a good meal. the poster on mouthfulsfood forum and menton have both posted on their experiences at the restaurant. how can you suggest otherwise? actually, i was translating for hank, on menton's behalf. several people seem to have read too much into posts or accused people of saying things that they haven't, and menton, this time, isn't one of them. i should note that it's rare that a restaurant owner or chef can come on egullet or mouthfulsfood or any other internet discussion group and meet and accept cricitism gracefully. personally, if i were an owner or a chef, i'd stay as far away from these people and their opinions as possible!

mike, the restaurant is in big trouble if the kitchen can't perform to almost 100% without chef gary being there. i know that's probaby not the case, but the point is it's a weak argument. besides, menton *liked* the food. or did i miss something?