tommy

i think there's a cause-and-effect issue that needs addressing. i would talk to the chef all night about food and events and wine, but i don't get the chance because they AREN'T WALKING UP TO MY TABLE TO BEGIN WITH!??!! silly.

rosie, do you know if the ridgewood market is new?

[dead horse]

i'm assuming that you don't really think i'm buying that load of crap, yes?

thank goodness!

you missed the point. it was a suggestion that stemmed from the fact that one of your posts went misunderstood. it has nothing to do with my "like" or dislike of your posts. it is only in the interest effective communication, which one might assume might come in handy when, um, communicating. do with that what you will.

cabby, although i'm sure they are both nice guys, i'm thinking that your particular dining experience was exceptional in some way. i'm guessing that i wouldn't get the same treatment. just to be clear.

it is still very good. and yes, that sign makes a difference. no place to sit but in the parking lot, which seems to be a hot spot during the summer months. and 201, the servers there seem to be quite cute and young girls...i have no problem with them serving me ice cream. Café Archetypus used to be a very hip spot back in the late 80's. lots of what might be called "alternative rock" kids working there. that is, they had piercings and tats before MTV made piercings and tats mainstream. we'd go there on our way to such clubs as aldo's and the pipeline in newark. and of course, that was back when river road was just a windy road with nothing on it, and even archetypus went largely unnoticed. i haven't been there in over a decade, but the inside looked much like the outside did. pretty cool. ahhh, the good ole days. for the sake of clarity, Cafe Mille Luci in ridgewood is actually just *south* of ridgewood ave on maple. next to the japanese place.

punctuation would make your posts read more easily. honestly, it can be difficult without periods and commas, as the internet is an inherently difficult medium through which to communicate.

oh, you must know some destination dining spots in stamford. do tell. it seems that a vast majority of the respondents here ( approaching 100% i'd say) doesn't have a problem with the reviewing policy of a this paper, which honestly is no more than a local paper than goes largely ignored when it comes to restaurant reviews. many people have posted many reasons explaining or rationalizing why a review might have been printed, or why perceived policy might be in place, but one person seems to just say "no, no, no", without offering any cognizant, rational, or reasonable arguments to support his case. baffling to say the least.

who wants to drive to brooklyn? if we define "many" as being "more than 3", than it's clear from this thread alone that rachel's assessment is accurate.

ahhh. my favorite store.

i don't think marge was suggesting that. one might conclude from the constant bashing of the bergen record that there is an agenda here, or even an axe to grind.

mackeral.

shame about frill's. i really liked that place. made my way over to the "number 1" pick, subbies in fair lawn. this sandwich was a bit more substantial than the sub-base sandwich. it had more fillings, and possibly a bit more meat. the bread, i thought, was a bit overpowering. there was a lot of dough that i ended up just ripping out of the sandwich. before doing that it was completely unbalanced. it also needed a bit more vinegar, and could have used a tad less oil, which seemed to weigh the flavors down. i also added oregano, which didn't appear on the sandwich at all. a pic can (hopefully) be found here.

i think you're right.

the topic "Poor Service, experiences" might go well on the General board. if you want to talk about horrible service at a specific restaurant in NJ, then i suppose this is the place. but clearly this thread will encompass more than Kuma, as is evident by the only experience-related response on it. there are plenty of interesting experiences from other people who don't read the NJ board, so we'll never get to hear from them.

Pompous ass. wilfrid, take it from someone who knows: don't go back and reread your own posts...you may well find that you don't like that person very much. :confused:

service-related and non-restaurant-specific issues might be be discussed on the "General" board of egullet.

helena, which grill did you buy?

splain lucy. how does this work? parslied noodles. ahhhh, an old school fav. i forgot all about them. so simple. so perfect. sigh.

amen. i rarely enjoy anything i cook. but i'm told that, for the most part, it's pretty good stuff.

in line with my recent "kick", we did baby back ribs and grilled corn on the cob (in the husk, without taking the silk off this time). also, a vegetable slaw. the slaw was basically red and green cabbage, scallion, orange bell pepper, yellow bell pepper, red onion, with a light dressing of mayo, cider vinegar, and some german style mustard. and s/p of course. it lacked a certain zing though. it was fine, but surely there is some way to really zip something like this up. i'm thinking miso, or maybe a dried spice of some sort. suggestions, of course, are welcome. click me to see the ribs and slaw.

does that mean the other thread will be locked? i mean, how many soapboxes can actually fit in one thread anyway? more importantly, what is pocky, and why was i not informed?

wilfrid, perhaps you are getting the chef confused with the incredibly not handsome mullet-wearing bassist from van halen. or maybe you're getting him confused with the other chef, as apparently there are 2 at blue hill. that's not to say the other fellow is an ugly guy, but i'm just sayin that maybe you're confused. :confused: