tommy

woops. should be [img] instead of [url]

edited for brevity.

i'm a big fan of pulled pork. and i think bergen county needs more pulled pork. with a slight drizzle of a somewhat sweet and tangy sauce, and maybe some slaw. even if you can't smoke the butt, slow roasting is definitely an option. you can make up for the lack of smoke with a rub. please.

i'd love to see these, but honestly i just don't have that kind of time.

scarlet, not to get off on a tangent about wine markups (various discussions can be found all over the internet and on this site as well i'd think), but the average markup is probably 250-300% or so. and more often than not, you're getting utterly and completely screwed with markup when you order by-the-glass. a bottle is almost always a better deal (assuming you're drinking that much). and the selection is always better by the bottle (as you suggest). and the wine hasn't been opened and sitting around behind the hot bar for 3 days. etc etc. it might seem a bit painful to order that ravenswood for 28 bucks a bottle when you know you can get it for 9 at Bottle King, but it's better than buying three 9 dollar glasses of swill, which comes out to about the same price, and most likely consists of a lot less wine.

i assume you're acknowledging that this is a good thing? as i mentioned in an earlier post i found the wine list to be extremely well-chosen and reasonably priced. the markup on the La Macolina that i tend to order there is along the lines of 125% . not bad at all percentage-wise. and, 38 dollars for a bottle of hard-to-find and interesting wine from emilia-romagna is just dandy to me. i haven't had enough meals there to make a determination about the service. but i can't help but notice that you characterized the prices as "high" due to its location and because it's not a BYOB. not because of the service you received. disclaimer: i should add that i was "known" to the restaurant on each of my visits (though not so much the first, as it was, well, my first visit. i think i was recognized during that visit as someone excited to be eating there). however, given that i'm not a complete idiot, and since i tend to watch servers and how they work the room, i could tell that the staff, for the most part, was very attentive and operating at a level i'd expect from a place like Fortunato. i hope they've kept that level of service up. it's hard to find and keep good help in NJ.

I swear--I didn't order it this time! Chef did. ← the man, clearly, has good taste. exceptional taste.

i don't find the prices out of line with the food, service, and experience. although i don't usually think of value in terms of zip codes. curlz, please stop ordering my La Macolina or else there'll be none for me when i go back!

this is a decent enough place, but the burger seems to me to be pre-frozen. the texture suggests to me that they're buying pre-made patties. no noticable char and not very juicy either. it's a great neighborhood spot, and in that arena it competes quite successfully. it's really a shame about the burger, though.

it's baffling that mediocre restaurants do great business.

i'm so used to reading your blog for wine tips, peter, that it's odd to be giving the tips. my closet usually has a lot of the following for everyday drinking and for the quick grab on the way to a BYOB: - tosca toscana 2001 - a very drinkable sangiovese available at bottle king for about 8/9 dollars - paul cheneau blanc de blancs - cava available at bottle king for about 6 bucks - zardetto prosecco - which is now so ubiquitous that i wouldn't be surpised if the price creeps over 10 bucks soon. - practically any white from new zealand (you know the usual suspects), though they are creeping over 10 these days. - marius chardonnay 2003 - a surprisingly zippy and deftly-oaked 7 dollar wine from france. - carlo russo in ho-ho-kus. - bollini pinot grigio 2002 - a well-balanced, to my palate, white that would please even those who drink only santa margherita at twice the price - and it has a synthetic cork (no one likes suprises of TCA when they're at a BYOB) - bottle king - Dr. Loosen riesling 2002/03/04 - twist top and always a pleasure. - 8/9 bucks at bottle king - red truck from Cline - a somewhat simple, fruit-forward blend that pairs well with a burger or pizza - bottle king edit to add: chambers and reed 2002 (2003?) cab - bottle king for 10 bucks. this wine continues to amaze me. i suppose its fruit-forwardness appeals to my recent tastes, but this wine always seems to me that it should be priced at 15-20 dollars, rather than 10. i think i'll have to have some tonight just to make sure.

that's a very generous offer mike. but i should note that i'd *never* accept free food or expect special treatment for talking up or otherwise promoting a restaurant that i like. but it has been almost a month since my last mac and cheese at silver oak, so i think it's time to order it again. are you open today?

great interview rosie. i could listen to you all day long.

chef gary must be very happy that i started this thread.

i use jars that used to contain pasta sauce. or you can just buy mason jars: http://www.amazon.com/gp/product/B0000BYE2...itchen&v=glance

thanks! that'd be me. i'm just "jersey-hip" though. not so hip now that i think about it. not so much at all really. edit: looking at UE's below post i'm compelled to clarify that i was thinking "hipster" as in this hipster, rather than this hipster.

here's the link: http://northjersey.com/page.php?qstr=eXJpc...nFlZUVFeXkxNQ== that mac and cheese deserves every molecule of ink it gets.

he asks, how might one dress for a dinner at Moto? would "smart casual" be appropriate? i suppose the recommended approach includes wine pairings?

NJ is the 11th state with such a law. i wouldn't characterize that ranking as lagging so far behind. i'm guessing that, just as in NYC, there will still be quite a few places that will look the other way. it should be interesting to see how it all plays out. it'll sure making eating at the bar a lot more pleasant for me.

a person's exploding heart will most likely not hurt waitstaff or customers in the process. you're comparing apples to oranges. as far as making a case for drinking killing others, it's important to note that drunk driving is, indeed, against the law. i don't know why this distinction isn't crystal clear to those involved in the debate.

of course people will eat and drink instead of smoking. that's not the issue. the question that people are raising is: will it negatively impact businesses. these discussions always include so much noise that they tend to deteriorate very quickly. i give this thread another 12 hours or so.

where was everyone when they said you're not allowed to smoke in theaters? and all of the other places you can't smoke (which includes every place in the state other than bars and your home. and outside, most places, but not all)?

personally i'd like that law reversed. literally.

masturbating, as far as i know, is legal. masturbating in public, however, not so much. the argument is not very strong. it's been a while since i've even thought to my self "hey, i'm glad to see sam chiming in". but his comments here are right in line with my own. not from a political or social standpoint, but from a logical one. so, i'll stick to my tried-and-true masturbation argument.

if i'm not mistaken, in NYC at least, there's a law that bans smoking in, among other types of workplaces, office buildings. if someone could correct me if i'm wrong that would be great. so, since bars have been the exception to the law for so long, i don't see the big deal. i don't like exceptions.