tommy

yeah, that's the one.

i had a freeze-dried icecream sandwich today. a friend made fun of me, suggesting i'd really be thrilled if they came out with freeze-dried beer. you can imagine how pleased i am to be reading this thread right now.

i refuse to get into this with you again since i like you and all. [it sucks]

is this the place on washington right north of 11th on the west side of the street? if so, i was there about a year ago. quite decent enough. family run. make reservations as they have a LOT of regulars and only a few seats. a bit more than a "pasta and sauce" joint. classic nothern italian i'd say. i would say that it's probably not worth your trip to hoboken. unless you're in the area. it was NOT byob when i was there.

i just don't get this. any of this.

i keep all stove-top type utensils upright in one of those clay wine chiller things. i find that those long spatulas, spoons and wisks take up the most drawer space, and are generally the hardest to push aside when trying to locate something smaller. and, as jinmyo suggests, just get rid of your junk. if you're like me, you have 3 meat thermometers and 2 microplanes in there somewhere.

keep the pics coming! looks brilliant.

i question how accurate the "rumor" really is.

Steven -- Well, the introduction of hot towels at Italian restaurants wouldn't meaningfully affect me. are you suggesting that you eat only at french restaurants? and i'm confused why this would be a problem for you or your make-up. if you chose not to use the towel, than how would it be problematic? would you considering discussing this a bit more?

but the dirty water dog stand has more of a romance attached to it. make sure you let us know when to you come to NY to open your own stand though. i'm sure it will be great!

some look downright offended.

i don't think danny needs any additional PR, and he's never really come across as egotistical. in my eyes at least. no one even knows about this cart for cryin out loud.

i can't clarify more because it was confusing to begin with. the presentation of small pieces of bread proved to be baffling. that's what i took away from it. sorry i can't be more clear.

I wouldn't say that. I've been told on very good authority that it makes them prettier. LOL!!! ah, now that's much better.

why? and glenn, you do realize of course that bars are pretty much the only public places left in ny city where you can smoke. there are plenty of other business owners who aren't allowed to smoke in the businesses. there is precendent for this. please explain why a bar is different from every other business.

so far i've only tried a combination of chuck and sirloin. does anyone have thoughts on mixing ribeye into the deal? ribeye has great flavor, and lots o fat. it seems like a logical choice, but no one has ever suggested this, nor i have ever read this. thoughts?

yes, it does not work for me. and, what is it about a bar that separates it from every other building in NYC where clean air is a right and smoking is illegal? aside from personal residences of course.

again, as rail paul suggested, the point of the law isn't to save the smokers from themselves, but rather to save the people around the smokers from the smokers. if one acknowldedges this, then i can't see how they could use the "well if you're drinking then you're killing yourself anyway so why not be allowed to smoke and shoot heroin too" defense. so yes, i understood the words, but they weren't addressing the real issue, which is the health risk of people around those who are "killing themselves" with that chardonnay and butt.

Ever hear of drunk drivers? poor analogy, again. to extend this point, i'd like to suggest that drunk driving has already been made illegal.

looking at the pics on the site fat guy just posted, my only question is: "was i there last night"?

why? there have been few, i'd say no, studies that have proven that your drinking affects the woman across the bar from you, or the person serving you your choice of poison. poor analogy i'd say. regards, analogy police.

i want to comment on this as well. it struck me as the deepest darkest tuna i'd ever "taken in". really interesting. also interesting was the bread "service" for some of the dishes. toast points and peices of bread were presented on a small plate. no one knew whether they were to take one, take the dish, throw the dish, wipe their fingers on the bread. it was all quite bizarre.

i think the amuse was one of the most fascinating shrimp dishes i've ever had. it was one shrimp, served with a bit of what i assume was a reduction of balsamic vinegar. the texture of the shrimp was like nothing i've ever had. absolutely wonderful. i could have had 6 of them, and called it a day. i was shocked at how early the place cleared out. we were the *only* people left in the place at 11.15 or whatever it was. the waitstaff no doubt sighed a collective groan of relief as the last one of us stumbled out of the revolving door. the place was totally less stuffy than i had imagined. although, as wilfrid suggested, the waitstaff really didn't have the chance to give any attitude, as we were basically off and running from the second we got in...and we didn't shut up until after we left. i wore a blind melon t-shirt, and wilfrid had a vintage sex pistols concert jersey. it was faded, and honestly, a bit embarrassing.

was it a rip-off jayask?