tommy

i would say Nobu is probably still a good spot to spot celebs. Roseanne was dining there on my last visit. from what he has said, Howard Stern would eat there practically every sunday, and still goes occasionally. i saw more than a few at Union Pacific over the years as well. although that might have changed.

i don't know what to say. and i'm a big fan of sweet-ish crappy beers like Bud. Brewer Anheuser-Busch says it will introduce a caffeinated, sweet-flavored beer for twentysomething club goers to compete with the flavored rums and vodkas gaining ground on the dance floor

i've got some plans just over the border in NYS tonight, so i may just grab a burger and a beer at the Lexington in Bardonia. the Lexington has a real good burger and beer.

glenn, good luck. and remember, i can make or break a restaurant in northern jersey. am i clear?

this is excellent news indeed!

i don't know how hot my dishwasher gets. what's the best way to find out? ("by sticking your fat head in it tommy" is not an acceptable suggestion)

how long do you wash, errrr, cook salmon at 115F to get the salmon to 115F?

i'm not familiar with this type of pan. i still wouldn't put food into a device that often has off-odors and whose temperature obviously fluctuates from home to home. not mention the fact that my dishwasher often has, um, dishes in it by the time i'm cooking the fish. that surreal gourmet guy is very entertaining.

it's a neat idea of course. but i can't imagine choosing this option over the numerous other methods of cooking fish. unless it's for the "neat-o" aspect, which, of course, has its merits.

sure it has. i don't know the name, but it's on the southbound side of washington ave. the people who own it went on to open Brookside Thai in Bloomfield, so i get you can give them a call and get the exact address. i think the hackensack place is a bit better, but this place has some good stuff if you're in the area. and there's an excellent indian place not far away on the northbound side of the same street. a most excellent indian grocer indeed.

huh? it's a thread with opinions. in this case, opinions on whether a poster thinks that a certain restaurant gets too little or too much credit. what makes this concept so different than 90% of the rest of egullet's content? some reponses will obviously be more interesting or helpful to some people, and less to others.

they don't carry much in the way of thai. there's a thai grocer in hackensack and one in belleville/bloomfield that will just about every thai ingredient you could want. looks like we covered the Hackensack place (udoms) on one of those linked threads.

hopefully they'll make the right decision.

LOS is off the strip and not more than 15 dollars or so for a cab ride. i went during the day from Mandalay, and i don't recall the cab ride being all that much at all. however, a cab from circus circus to in-and-out to mandalay ran over 20 bucks. that was an expensive snack, but worth every penny.

you can't get a "list" without discussion. it should be expected. and since lupa and per se are considered by more than a few to be above-average restaurants, and worthy of accolades, you probably shouldn't be surprised to hear disagreement. comments like "italy was overrated" seem kinda silly, though.

part of the point was, it hardly struck me as "so much interest and fanfare." i had a good burger there. how many times can i post that or return for that burger in one year? well, twice, iirc. but no, i haven't been there in about a year or so.

there's already a thread on tasting menus as well here.

can you eat at the bar at Stage House?

is this out-of-the-ordinary? i'd melt his cookware. that wouldn't be good.

good luck glenn! c u at melt.

quickly reviewing this thread, about 6 people in total went to "The Diner", and less than 100% seemed to think it was worth returning to.

coal and brick ovens need not be old. but they sure do get hot. Pompano is underrated. or at least under-talked about.

to clarify, i don't think it's the case that beans decided that she should take offense at your preference not to dine at restaurants staffed by people who aren’t good at their job. i can't comment with a broad generalization about people being good at or not being good at their jobs at certain restaurants as i haven't spent much time in them.

i don't think that's the case.

yes yes. by all means brine for a few hours. i've found a big difference with brining pork chops. and please don't overcook. pink is your friend. who doesn't like seeing pink on the inside? olive oil and rosemary is so overdone, but so simple and good (s/p of course). i think i'll have pork for lunch. and then again you could just make a whole friggin bunch of larb and invite us all over.