tommy

compared to?

You've got it backwards, pal. Without NYC the burbs would return to their bucolic torpor. oh dear.

"Guests descend three levels in the narrow and long restaurant to a dining area featuring Asian-style lanterns, neutral colors, and natural wood chairs and tables. " uh? 3 levels? not really. that's quite an exaggeration. sakae offers some of the most consistent and fresh fish in ridgewood. having never bothered with any items from the "kitchen" (and i'm not sure why anyone would bother unless at Nobu, or one doesn't eat fish :cough cough 201 cough: ) i can't comment. although in my experience, kitchen items and sushi are not always brought out in what most people think is the correct order, or the correct timing. personally, i'd say "don't bother ordering from the kitchen." but then again, what do i know about japanese dining. hey! it's kinda fun getting all pissed off for no reason. thanks nick!

shun lee, to me, reeks, by design, of old-school midtown "high end" chinese. loosely translated into "expensive shit." i mean, was it ever really *good*?

who? me? i didn't say nut'in.

give me a holler if you're in the neighborhood.

i'm pretty sure i won't taste 21 extra dollars worth of truffles, considering the lack of truffle flavor in his first creation. some people "throw money at their problems," while DB seems to throw truffles. separately, a good portion of society would consider *any* 50 entree "decadent." when it's called a "burger" at 50, it fits the profile of "decadent." subjectively speaking of course.

i think cabrales is right. truffles, for the sake of truffles, when you can't taste them, isn't decadent. it's just stupid.

yes of course.

it just seems ridiculous. a 40 dollar burger is decandent by definition. grinding up kobe beef (is it really from kobe? or perhaps the US) for a 40 dollar burger is ridiculous. the reviews not being stellar are suggesting that it's just ridiculous. it's all ridiculous. the question then becomes: is "kobe chuck" anything special, after grinding and half-assed cooking. the answer, in the context of this burger, seems to be "no."

i think the important question here is: who is that tool on the cover?

i had tinned foie gras a few years ago (not an inexpensive, um, specimen) that smelled of cat food. it went directly into the bin.

wilfrid's homoerotic fantasies are clearly off-topic and should be taken to PM.

the same as whatever dominic is i suppose.

i have friends who live in Nutley, NJ. that's a big i-talian town. i'll ask them. they'll know.

"marketing gimmick" is a rather loaded phrase, and is probably not, to most people, read the same as "consideration for marketing."

would you consider the naming of montrachet, le cirque, lespinasse, chanterelle, cafe des artistes, et al, marketing gimmicks?

check.

it seems the people who opened places like montrachet and les halles weren't all that worried about how people might mispronounce, god forbid, their restaurants. perhaps their energy was better spent on other matters.

why do i get the impression that this request would be met with a "yeah, sure" from the waitress?

oy. if you guys don't know what the e opener is then i'm not even going to explain it to you. tourists.

after 10 short posts, i'm convinced that al dente is my hero. this is brilliant. i'm running out right now to try this.

i have had perhaps more beers than most people on the planet (and i'm just talking about this afternoon), and i have yet to be able to do this. that's why i have a bottle opener (and a coke spoon of course) on my keychain. i have, however, resorted to the very unscientific and often painful method of placing the bottle neck, at the cap, on the edge of the bar/friend's counter, and slamming it with the meaty part of my palm. this sometimes works, but most times it turns into the triggering event for some civilized person in my vicinity to fetch e an opener.

perhaps member input would help.