tommy

i'm making sauce tonite (and using a food mill for the first time on robert and priscilla's recommendation - yay!) and i was wondering what you mean by the fat from the sausage being "rank"? maybe it's the power of suggestion, but i sniffed the sausage when i was done cooking it, and the oil did smell a bit funny. i figure it's because i never actually stuck my nose in a bunch of sausage grease, but maybe not? is this a common occurance?

it's only a reflection of how they handle that particular facet of their business, and most owners haven't the first clue about the internet or why they even need a webpage to begin with. often times, they are sold a bill of goods from a college dropout who convinces them that they need a webpage. this guy then dumps it on them and they have no idea what to do with it.

a great call on the bucket for brewing. i have one lying around from my homebrewing days as well, and will put it to use finally! (it seems that an awful lot of people go through what has become known as "a homebrewing phase" )

which will probably be as much as i contribute to discussions like this in the future. or perhaps i'll just fart in their general direction.

the moment we've all been waiting for.

thanks for the suggestions iano. it's still looking pretty grim, isn't it. :confused:

thank you. i believe that i will.

it's family style in the sense that most thai/vietnamese/malaysian/etc. restaurants are "family style". you generally share dishes. i haven't been in a while, so i can't think of specifics. i remember one of their whole fish selections was rather good. good pad thai as well.

from a legal standpoint, of course. from the restaurant's standpoint of having to deal with some irate lunatic bitching about the prices that where quoted on the website, well, it's clearly well worth it to leave prices off.

yes. some people are petty and unrelenting, and would pursue that issue ad infinitum. others don't let it bother them and go on with their lives understanding that the correct price will be in the menu or stated by the server when they dined.

no one will get up in arms if a menu item on the web site is no longer on the menu, however you open yourself up to liability if the advertised price is different than the actual price. again, it's a matter of the cost associated with maintaining a site. this has been suggested by 3 or 4 people already.

is it ok if i just watch? this looks veddy interesting.

in the spirit of the last two posts, i will say that i found myself thinking "if only this were a danny meyer restaurant". that's not to say that the service is bad, but, you know. oh, and, that host guy can, as far as i'm concerned, isn't very nice. edit/full disclosure: my comment about the host guy was probably a bit harsh. i retract that statement, a bit.

often times i "dumb-down" my grammar so that the rest of the world can keep up, or just to sound self-effacing. but thanks.

actually, i had no idea what you were talking about, so i simply used a word that you did. a couple of years ago i was referring to a guy as "mr. sauternes". but then i read a book.

anil, don't you think it's something special though? to me, it blows away the other midtown, and by extension, downtown thai places when it comes to freshness, brightness, and all-around goodness. and it's byob, so i don't have to drink some cr*ppy chardonnay with my thai for once! there is a wine store on 9th ave about 2 blocks south on the west side of the street that has some decent chilled whites, including new zealand SB, rieslings, gewurtz, chenin blancs, etc.

neither. the bernards inn, in particular, is one of the pricier restaurants in the state. i'm guessing that their clientele does not make a decision on whether to dine there based on the exact price of their dishes. their website, now that i look at it, does in fact offer a "sample" menu. as a general rule, if you see venison and truffles on a website menu, and the website boasts an 8000 bottle wine collection, you can make a fair assumption that entrees will run from 25 to 40 dollars. this discussion would probably serve egullet better on the "General" board, as opposed to the NJ board, as it is a universal issue.

you know what they say about having to ask...

i'll be there soon and i'll give a full report. keep yer eyes on the NJ board mr. bollywood.

as you say, prices are dynamic, as are menus. the best possible way to approach a menu on a website, assuming you as the restaurant cannot update it often, is to post a "sample" menu, which generally includes sample prices. i would think that you'd have a good enough idea about the pricing structure of the menu without having to consult a website, whether it be by recommendation from a friend (or someplace like egullet), or simply by calling and asking if it's that important. the fact is, there is a cost associated with keeping a website up-to-date, and some restaurants choose to put that money elsewhere. edit/full disclosure: "choose/chose" are some of the most misspelled/used words on the internet. "dessert" is probably a close second, and it amazes me how often us food freaks misspell "dessert" as "desert"!!

although a woman with less than a full compliment of teeth is sometimes desirable, perhaps that should be saved for saturaday night at 2 am, rather than thursday afternoon at 5. but thanks for your suggestion.

smart who? i don't like samosas. i think i'll give mela a miss.

HEY! don't talk about the rock that way! :wow:

very small greens. :wow:

where is Martino's? there's a cuban restaurant in ridgewood (el prado), and also a highly regarded place in hoboken (la isla)