tommy

there was a thai place on Pell. not sure what the name was but i don't think it got much play. the best of the lot for that area, imo. and i miss Local off of times square, if only because the bartender used to give the bar away, and i was more often than not on the receiving end.

their website suggests giving them a call so they can give you a list of local dealers, if there are any: The Kamado Company 2200 Rice Ave. West Sacramento, 95691 1-888 KAMADOS (916) 373-9902 fax

i don't know why this thread isn't 100 pages long. i continue to have awesome meal after awesome meal at C46. last night i had something not yet on the menus, recommended by cecil. a cubed pork dish with hot green peppers and cucumbers. flavorwise this was one of the cleanest dishes i can remember. apparently it's some sort of traditional dish, and for good reason. all things considered, i would say that C46 is my favorite restaurant. and i don't even like chinese food.

yes yes. this should not be buried in this thread. i almost missed it!

The Garage - quite literally, a garage (actually an old gas station). bands would set up in the area where you'd have the cars on the lifts, and they'd sell beer out of a tub in the "office" part. somewhere in the east village. i have no idea where, and i haven't been able to locate the spot where it once was since i went there 15 years ago or so (my NYC geography wasn't so hot back then). i have a feeling it's now a parking lot.

should they be? that's an interesting point. personally, i rarely order dessert, not that this is normal. but i'm betting more people don't order dessert than don't order dinner.

6 fucking 45 am and i'm reading this.

worth a trip to milan methinks. looking forward to details.

since when did "authenticity" become so important in picking a Portuguese place in NJ? NJ has a whole bunch of Portuguese restaurants in newark and plenty of other places that, to my mind, offer the same type of experience. i'm not sure if it's "authentic", but it's pretty clear what people are looking for when they discuss, in terms of NJ, a "Portuguese restaurant in the ironbound or elsewhere." anything else seems fodder for a discussion possibly better served on a thread of its own where we can throw around terms like "authentic" all day long without ever having to make a restaurant recommendation, or clouding a request for the same.

there's a whole thread devoted to this discussion here.

the New York Times a few weeks back. and no, the Fort Lee Fairway isn't related.

that's because it's cooler to say you have them than it is to actually use them.

any idea of where on 17 they were thinking? perhaps when driving by i can stare at the spot and will it to open.

it's legal in NJ, as far as i know, and i've done it. usually when alone and when i'm not able to finish a whole bottle. i rarely bother bringing home less than half a bottle, though. it should be noted that most restaurant managers have no idea that it's legal, and most will fight you on it for some reason.

after 8 PM it's $4. that could be a late dinner for someone traveling into NYC from NJ.

so the one place that you got around to recommending you've never actually been to? i thought it was rodizio?

any word on the plans to open a Fairway in paramus? this is surely the most exciting thing to hit paramus since Ikea.

i didn't get that impression. i think this thread is about a few things, but judging by the title and the first post, i'd lean more towards saying it's not "talking about" rodizio exclusively.

that's certainly an option for some, although not everyone is very keen on it. what are some good choices in manhattan? i don't know of many.

i do. and i also support anyone who offers something to my liking, or something that fills a void, regardless of who's making money off of it.

I totally agree about the butter, wonder why they even offer it this way, ugh! i think i know why: butter is good! hell, like i said, even luger's, if i'm not mistaken, puts butter on their steaks. although the pool of butter with the steak at ruth's chris is a turnoff for me. this is probably for another thread though. i'll search for a "butter and steak" thread. if there's not one, there sure should be.

in all fairness, i'm sure it's just different. not authentic, by any stretch. not good, i'm guessing, by my definition, but there are plenty of people who might like it, and some of those might enjoy China 46 as well. i mean, they'd have to be *brain dead*, but hey, different strokes. and if this location gets just one more person to try something that they have to wrap in lettuce and eat with their hands, well, i'd say their work is done.

i honestly can't find anything like balsamico tradizionale without really traveling (bronx, italy), and boy it's really super expensive, like you say.

okay, I guess in my original post, perhaps I was a bit harsh. no, you weren't harsh at all! as i said, if their hot plates are cooking the steak beyond what was ordered, then they have a problem with their system. that has not been my experience, but with a chain, like ruth's chris, there is the possibility that inconsistencies will rear their heads. that's not a good thing. but again, i've not seen this in the one Ruth's Chris that i've been to several times. although i always request "no butter" because that's pretty disgusting. unless you're Luger's, the temple that can do no wrong, event though they slice their hot meat and throw it back on the heat.

does lugers not age their meat on premises as well, with their very own special secret formula of temp/humidity/light/etc?