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

Didn't D'Agostinos just buy King's supermarkets?

Just so y'all know Sergios is a pizzeria/deli with just a few stools and a counter to eat at in the pizza side. Not really a sit-down kinda place. I can meet anyone there as it is my usual lunch spot and around the corner from my office. Let me know.

Bux - The place around the corner from my office Sergio's on 7th between 24th and 25th makes a mean cuban sandwich. They use fresh cooked pork and make them to order. They put french grain mustard on t he bread which gives the sandwich a unique flavor. It is a bit untraditional for a cuban sandwich but very tasty.

Well Bux, we toojk your advice and headed to eHavana Chelsea. The place was kinda corded at the counter but not the tables. We ordered two of the cubans especiales with chorizo. It took a while (15-20 minutes) to come out but when they did they were hot (very hot). The chorizo definately added a new interesting flavor to the sandwich but was not too strong a flavor. Had the chance to see a couple of plates coming out of the kitchen. The food looked very fresh and generous portions. I'm sure nina will add more.

Sounds like you got the shortcut ceaser. I did some work for a caterer last year in their kitchen and the owner used hidden valley ranch dressing with parmesan cheese as a ceaser dressing. A pretty cheap chortcut if you ask me but hey it wasn't my name on the door.

Thanks for the tip Cabrales........I couldn't make it today....there's always tomorrow.......

Hmmm sounds intersting....think I'll take a walk to the park for lunch to see what all of the hulabaloo (sp?) is about.

Fat Guy...if you want to go in that direction....one of my favorite vermont restaurants is the Eaton Sugar House in Royalton VT. I was in Vermont for the week of the 4th of july . My cousin owns a pick your own farm (trawberries, blueberries, raspberries, vegetables and flowers) . We always go to Eaton's. Their website is: http://www.vtmaple.com/ Also there is a restaurant in Barre that just opened called The Farmers Diner. It's focus is on using as much vermont produced foods as possible. The principal owns a meat processing plant and some of the investors are VT food producers (diary etc...) Had a preview meal there. It was very good.

Holly, I have to chime in with your list regarding Jimmy Buff's. There was one near me in West Orange, NJ when I was growing up and I remember going to get one of the dogs with peppers and onions. It was so messy and hard to eat but so tasty. Thanks for bringing back those memories.....

After having read some good reviews of Fresh on this site I was very surprised at the mostly negative, slamming 1 star review the resatuarant was given in todays NY Post (pg. 39). Just curious if anyone who has eaten there has read today's review and agrees or disagrees with what was written.