tommy

willie gluckstern's book is a fast read, and it's entertaining. it focuses somewhat on wines and their relationship to food. http://www.wineavenger.com/Book/book.asp

try an edgeless cookie sheet if you have one.

there was a restaurant that i spent some time at helping the owner out for a while. he'd often get asked by a customer if the wine was dry, and he'd pass on that question to me, since i was pretty familiar with the small list. i would always answer "yes", regardless of the wine, because that's what the customer wanted to hear. as rob suggests, they really didn't know what they were talking about. what they liked was big fruity zinfandels and oaky chardonnays.

the last time i went i couldn't return to work in good conscience and took a car home instead. factoring in the 10 dollar-all-you-can-drink wines with the lost wages and $100 car service, i sure managed to make a very inexpensive lunch very pricey indeed. :LOL:

i read it as a plea for feedback at the point at which the service/food is failing. this is a common sentiment in the industry, from what i've heard from other chefs/owners/managers. whether or not chef L chose his words as carefully as you or me might be questionable.

did you have a bad experience at Rocca? fascino's big test will come after they expand that dining room. i hope they can keep up the level of service and food afterwards.

was Hoboken Eddie in attendance with his sauces?

short of that i'll print out this thread and bring it tomorrow.

this could get ugly. from my perspective, i will say that i don't have a hard time believing markk's experience as he's relayed it. i've met markk, he's an excellent guy, and he's serious about food. that said, i've had probably 10 or 12 meals at Rocca, and i've always enjoyed it. but i've always enjoyed it on my terms, which include it being a local place that i can pop into any time of the week to have a decent meal. i avoid comparing it to truly great restaurants that i frequent, and those might include babbo or lupa or any number of places that offer outstanding food and good to very good service consistently. "rude" service to one person might come across as "dopey" to another, so i think that's subjective to an extent. although if i were to receive rude service, i'd likely not return. i do think that the people at Rocca care about their customers, and they'd be interested in feedback. so if i'm wrong about my assumption that 1 or more of the posters on this thread aren't somehow related to Rocca, perhaps this thread could be forwarded by rosie or whomever to the chef or owner or manager. i bet they'd be grateful. that's my story.

the swiss person in question calls Clifton "home". i'm sure she'll be happy with anything i choose. thanks again to those who offered suggestions.

chef, i hope you enjoy it. it's good to see some people other than the usual suspects (rosie, ant-nee, me) giving this place a shot and hopefully enjoying it as hank has.

hank, that's a really interesting suggestion and i might just follow up on it. perhaps a call in to the chef and a bit of discussion beforehand might insure a special meal for this special swiss person that i'm asking about. excellent!!! thanks. t

it will also be a nice chance to catch the Fleshtones as well as Eric Burdon and the Animals. free no less.

thanks rozz. danube is austrian. or french austrian. or something. although i'm sure the lines are fuzzy.

i recall Auberge Suisse, and i recall that it closed. are there any other swiss-type restaurants in NJ?

a friend just emailed and assured me that some people don't have a clue.

for you glenn, i'll rearrange priorities.

the belmont tavern is a better italian restaurant!?!??!?!? i gotta question that rec.

for me, next week works and that's about it for a while. plan without me since that's the case. i'll go on a tuesday night.

probably the same. i find the food too sweet and not terribly challenging or interesting. although he's not really trying to challenge. his soups remain incredible, and it's nice to have something like Joel's in the area.

hey no problem. my blowfish, blackfish, tuna tartare, veal, and whites from friuli at Esca were brilliant tonight. thanks for that report. i've been wondering about this place and figured you'd take one for the team. much appreciated, although i suppose i'm still left thinking i should give it a shot. did you sit in the small downstairs room? i never liked that hallway, errrr, room. the other room is OK. isn't the bathroom in a weird spot? like halfway up the stairs? or am i dreaming.

this is so weird. all day today i was considering starting this topic, but i figured it would be ignored. i'll be watching it closely.

lunch turns bad for me after this month.

sounds excellent.

thanks for the feedback everyone. i was driving around last night and got to thinking about White Castle. and once i get to thinking about something, that's the way it happens. 4 White Castles and a double cheeseburger. went in as opposed to sitting in the drive-thru, and got out of the place with my food before a single car moved from the speaker. (hackensack/little ferry). tonight i'm going to stalk ant-nee, as i know where he's eating. tomorrow night i'll be back here looking for suggestions, although i'm thinking that place that Glenn has been talking about in JC looks probable, or perhaps even P&O for some wine and food at the bar. more to come.