grillboy

My version of that dream is that I am working as an expeditor of an extremely high volume retaurant and there is som much food in the window to be picked up and no waiters to be seen. Haven't had the dream since I left the restaurant biz but got it a lot when I was working the 80 hour weeks in crazy high volume restaurants.

Here is an old review of jimmy buff's from last year. By the way the one in west orange is still there: review Here are the locations: Locations

There was also a jimmy buff's in west orange nj in the 70's off of washington street (in the valley), I remember them exactly as they were described. Lots of food and hard to eat cleanly if you were a kid. Haven't been to West Orange in years but I assume jimmy buffs is no longer there.

I'm with Soba on the Jewel Bako suggestion. That was one of the best dining experiences I have ever had. The level of service, knowledge of their products, and attention to their guests is among the best I have ever seen. The Lambs definately cater to your every need from the second you walk in the door unti you leave at the end of your experience. Note that I used the word experience not meal. GB

Nina, I could see if I could add you as an employee of my company and get you a badge. Let me check....

I am partial to pommeroy mustard as I used to live in the town it is made in (Lagny, France). Always have a jar in the fridge. Also keep a jar of batampte (sp?) in the fridge for kosher salami sandwiches.

I don't recall seeing that color. I can tell you that we grilled almost everything, cooking to medium rare and never had an issue with moisture or flavor.

In my experience with elk (once had a roommate who had a freezer full of elk meet from 2 elks....all different cuts) I found that the meat had a low fat content similar to ostrich. Be very careful not to overcook. I would suggest an internal temp in the 140 degree range to all carry over cooking which should still leave the meat very juicy. By the way if you ever get the chance try elk jerky...too good! .

Thanks for the advice everyone. I will keep my ordering simple and bring a pocketfull of quarters for the bathroom guy.

I am invited to dinner next Wednesday at the Redeye Grill, one of Shelly Fireman's restaurants on 7th/56th. Has anyone been and can offer advice on what to try/not try. Any recommendations, suggestions or comments would be appreciated as I have never eaten there. Thanks, Grillboy

Channel 46 Fox news channel maybe instead of channel 5 fox braodcasting...hmmm

Tony, Are you in St. Maarten now?

I went to Sergio's for lunch today. I didn't have the cuban (too much food) but can say that their cuban sandwich is tradional with two additional variations. They add french grain mustard and serve it on garlic bread. I have had them and they are very tasty, maybe not tradiotnal in a true sense but good. I went for the tuna/swiss on rye instead today.

From Drug Store News online 7/23/02: NEW YORK - D’Agostino Supermarkets has agreed to acquire the 29-store chain Kings Super Markets from London-based Marks & Spencer for $160 million in cash.

There was a little paragraph in today's Post: NY Post Cuisine