tommy

but i actually *liked* it.

yes pete.

ya see, we're using the *new* cover sheets for the TPS reports... so how hot would you say a coal burning over gets compared to a brick burning oven. and since we're on the subject of heat, and the benefits of cooking associated with high heat, has anyone given any thought to the benefits of a liquid that boils at a higher temp than 212 degrees? (pressure cooking aside). i have to imagine that 212 degrees isn't the ideal for all things, yet few people seem to consider other options. Note: that last paragraph added so my post isn't flagged as "off-topic."

and, more importantly, don't piss off double o.

now he is for sure.

on the strength of jason/rachel perlow's post about this chain-looking place, i stopped in tonite for a quick bite. the place reeks of a chain. but, as jason suggested, it's really not. the restaurant group that owns Candela (NYC) and Fratelli (Ridgewood, NJ) owns this place. from what the manager says, they are more "closely" related to Candela. hell, i'd say the same too. but i have a feeling his point was valid. they share the same chef. this place suffered from the same problem that i've seen at Candela, but not from the same problem i've seen at Fratelli: 1) warmish oysters, found at Candela 2) crappy food, found at Fratelli maybe it's me, but i like my oysters a bit on the coldish side. i distinctly recall having warmish oysters at Candela. perhaps, along with a chef, Caruso's shares ice with Candella? the oysters were served with a generous amount of horseradish and a cocktail sauce that had separated and tasted more of ketchup than anything exciting. i understand the need to appeal to the lowest common denominator, but cocktail sauce is a cheap and easy way to make a dish stand out, with little thought. assuming the sauce was presented simply as a base for the horseradish may be one explanation, but not a very good one. the pasta, however, was much better than what i've, um, sampled at Fratelli. Fratelli suffers from mediocrity. overcooked, oversauced, bland pasta. (decent pizza though). the bolognese at Caruso was actually pretty good, as jason suggested. veal, beef and pork, in a sauce that was full of flavor, and not too creamy. this dish, right or wrong, often suffers from too much ground beef and too much sauce in this area of NJ, imho. the pasta here was done very well. the wine list was reasonable, both in selection and price, for a place like this. new world and old world wines were offered, at anywhere from 100 to 300 percent markup. i found the amarone, which normally retails at about 18, offered at 40. not bad. a 1998, i expected to see a fuse hanging out of the cork as this thing was such the fruit bomb. [homer voice]mmmmmmmmmmm, fruit bomb with bolognese[/homer voice] while they pride themselves on not being a chain, they really can't avoid the vibe. the room is huge and multi-level. the sign outside is neon. the clientele looked like they'd be just as happy at TGIF (subjective opinion, of course). apparently, on thursday nights, the place turns into a real "disco-pahtay". tables are removed. DJ comes in. tunes are cranked. i'm not sure i'll ever witness this (oh i lie, i'm sure i'll end up there with the boys on some night, looking for trouble), but it doesn't help them shed that "chain feel". but hey, whatever pays the rent. happy hour at the bar starts at 4 i suppose, and goes through til 8 pm. half price on all drinks. this includes wines by the glass. my glass of prosecco was 4 bucks. can't get hurt there. 6 oysters, 1 prosecco, 1 (40 dollar) bottle of amarone, and the pasta came to about 65 before tip. after a 3 month quest for decent pasta in this part of bergen county, i'm happy to say that i'd return for this particular dish. but not the oysters, which are orders of magnitute better at that place in the mall down the street whose name i always forget. note: in Fratelli's defense, Drew Nieporent, who is da man at Myriad Restaurant Group (Nobu, Layla, Tribeca Griill, Montrachet, Heartbeat, et al) has a home in the town that Fratelli is located, and has cited it as one of his favorite local places. maybe he likes pizza.

hank, for every one restaurant in BC that i actually want to go to, i can name probably 15 in NYC. but BC ain't NYC. never has been. never will. doesn't try to be. but at least it ain't passaic county.

and i'll bring another. and for what it's worth, i've been more amazed at some of the correctly spelled things that you've said. i went to Caruso's Grill tonite. and i shall post my thoughts. it was, um, pretty good! for Rt 4 in NJ that is.

i think that finding decent "italian" is quite a task in NYC as well.

what time shall be over?

i was browbeaten into leaving it be. however, the potatoes were nice as they cooked in the drippings. please, don't even start with me on this one. i was sick and didn't have the energy to argue.

standing rib roast roasted potatoes roasted cauliflower coleslaw ravenswood lodi zin

yes, black and "bleu". fancy french word. which, of course, is not "medium." perhaps they do pastas better than meats?

you're joking, right? for real? what NYC restaurant do they own? candela? how's the wine list?

yes dear? actually, as far as italian specifically, there is practically nothing in bergen. i suppose for *that* i'd go to the city.

there are some "good" places in bergen county. and there are a whole buncha shit places in NYC. for convenience, some people settle for slightly less. i spend 15 hours a week going to and from the city. adding another hour or 2 to that is low on my list of priorities on the weekend. again, just because you can't understand people's motives doesn't make them wrong. ediot: speeling.

What he said, in spades! Nick some people just don't want to drive into the city. it's clear that some do. some want to find something good close to home. so want keep on rehashing this?

sort of. definitely. about 6 years ago they moved the original diner to florida or something. the new version may not be exactly "retro," but is has lots of mirrors inside and a good amount of stainless steel outside.

shit happens. but i'm not sure what your beef is. as far as walk-ins getting seated before reserved parties, i'm not sure that one could know all of the details. i mean, how could you know if these people had no reservations? what if they were regular customers who always get priority seating regardless? you get the point. the customer really doesn't know the specifics of what goes on in situations like that. i'd say if you somehow felt that you and your party were slighted, a letter to the restaurant would be your best approach. additionally, if you're still not comfortable with the outcome, don't return to that restaurant. edited for clarity.

jaybee, clairmont gone, but tick tock still there! although in a shiny new shell.

the sante fe yatch club in hoboken. i used to love that place for brunch, and could spend hours there, sipping margaritas, reading magazines, and watching people wandering to and from the PATH. great steak and eggs. friendly service.

Tommy, if that is true, it is hypercritical to allow cigar bars and only target cigarette smoking. well, i don't know if it's hypocritical, and i rarely trust studies such as the one you've referenced, but i do know that a total ban would essentially takes peoples' businesses away from them if it included cigar bars. obviously this wouldn't fly. right or wrong. however, i wouldn't be surprised if tougher restrictions are put on cigar bars, and if they are eventually phased out.

this place is actually called 'Total Wine and More' perhaps an admin can change the title?? it's in riveredge.

i like a good tug after a few beers. as far as i know, that's been outlawed at bars already. where will the insanity stop?

several, or all, cigar bars are exempt. at least according to every source i've read on the subject.