Nockerl
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Posts posted by Nockerl
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But there is no proof that anyone is staying away because of SARS
SARS fears taking toll on business, owners of Chinese restaurant say
"Fear of the SARS virus is becoming a more dangerous epidemic than the disease itself"
I was referring specifically to China 46. I've read accounts about other cities.
And the Chinese restaurants in Englewood that I've passed or gone into seem to be doing ok.
Could the downturn have something to do with the economy? Restaurant business in general is down....
why are you trying to put a damper on such a good cause nackersl?
I'm not trying to put a damper on anything. I just asked for specifics as to why it's SARS that is going to cause this restaurant to close. People ask for news coverage, for a reported story but all that is being tossed about is hearsay and rumor.
Sorry I asked for anything tangible.
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But there is no proof that anyone is staying away because of SARS
SARS fears taking toll on business, owners of Chinese restaurant say
"Fear of the SARS virus is becoming a more dangerous epidemic than the disease itself"
I was referring specifically to China 46. I've read accounts about other cities.
And the Chinese restaurants in Englewood that I've passed or gone into seem to be doing ok.
Could the downturn have something to do with the economy? Restaurant business in general is down....
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Mister Finker was dishing out some TASTY bbq! Wish I had had more.
That pulled pork was great that night!
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Well, being as a single eGullet meal is unlikely to make much difference as to whether China 46 will weather this storm, and we seem to be having trouble pinning down a date, I suggest we have an eGullet dinner there every weekend until this SARS business is behind us.
Mark, it might make a difference if we get some kind of press coverage. "Food Group tries to save fave restaurant from the spectre of SARS" or something like that.
But there is no proof that anyone is staying away because of SARS
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Tommy, it was very possible to taste everything, and go back for 2nd's or thirds. There were 350 guests but the tables were never crowded so getting hot food was never a problem.
nackersl, i was referring to the amount of selections. i'd be full by the second table!
I'm not so sure. I saw you put it away at China 46
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and it didn't rain! good for you. quite a line-up. was it even possible to try everything?
Tommy, it was very possible to taste everything, and go back for 2nd's or thirds. There were 350 guests but the tables were never crowded so getting hot food was never a problem. It was set up for people to graze. SO you'd his a few tables, sit down, eat, drink, then go back for more. Very pleasant, very fun and very delicious.
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Maybe somebody that's there tonight could give us a blow by blow account of what's happening. Gatti's got a connection in his office. Since he resigned from gullet (wimp), maybe Elyse or Nockrel could could give us a report on what's happening and how it's going.
Besides not helping out a great cause, this is what you all missed and let me say it was an impressive assortment:
HD's by Back Street Baker and Caterer: (Christine COgan Kimmerle)
Italian style lump crab cake with red onion remoulade
Grilled pesto shrimp skewers with sun-dried tomato
Warm caramelized onion and goat cheese tarlets
Tuna aux poivre with wasabi aioli
Dinner
Alpine Country Club (Nick Gatti): DOminican SLow Roasted Pigs with Mojo, Yucca Mashed and Fried Plantain chips
Andiamo(Linda Dickstein):Mini Crab Cakes with Sweet Corn Relish and a drizzle of Mustard sauce
America (Kenneth Collins): Apricot Glazed Baby Lamb Chops
Arthur's Landing (E.J. Laguerra): Moo Shoo Weapped Hoisin Roasted Grouper
Assembly (Jack Koumbis): Grilled Marinated Scallops with Wild Mushroom Risotto and Frizzled Leeks
Bacari Grill(Artie Toufayan): Chicken, Pork and Shrimp with Asian Ccumber salad and Peanut Soy Sauce
Chart House (Gene Scola): Seared Yellofin Ahi Tuna with Garlic Miso Ginger Sauce
Citrus Grille (Steven Christianson): Ceviche Duo:Scallops on the Shell and Salmon Ceviche Roll
The Dining Room at Anthony David's (Anthony Pino): Juniper Chipotle Crusted Pork Tenderloin
Golden Dynasty (Tom SHen): Crispy Shrimp with creamy White Sauce and Vegetable Lo Mein
Fink's Funky Chicken and Ribs(David Finkelstein): Pulled Pork and Chicken Sannies with Sweet Potato Torte
Indigo Smoke(Lance W. Knowling): Kansas CIty Baby Back Ribs
In Napoli(Michael De Nigris): Cajun Pork Casserole with Red Beans
Legal Seafoods: (Steve Calise): New England Clam Chowder
LuNello (Louis Seger): Grilled Breast of Duck with field greens and Dried Fruit
Maize: (Terrence Soto): Pink Peppercorn Crusted Tuna and Maya Prawn Duo with SUn-dried Fruit Risotto
Napa Valley Grille(Ken Trickilo): Grilled Pekin Duck Breast with Chipotle Pepper and Asparagus Flan
Park and Orchard (Buddy Gebhardt): Grilled Blackened Salmon with Lemon Butter Sauce
The River Palm Terrace(Christopher Tate): Lemon Pepper Grilled Sea Scallop on Polenta Cake with Balsamic Glaze; Grilled Marinated Kobe Skirt Steak on a Garlic Crostini with Heirloom Tomato Salsa
Rosa Mexicano (NYC) (Roberto Santibanez): Rosa Mexican's "Best in NYC" Guacamole and Tortilla Chips (made right there as they served it)
Ruga Restaurant (Mark Speight and Michael Antolino): Roasted Loin of Pork with SMoked Tomato Sauce and Chipotle Corn Risotto Cakes
Spirito Grill(Joseph Mastrella) WIld Mushroom and Black Truffle Risotto
The Westmount Country Club (Dennis King): Sasage and Chicken Gumbo
Village Grille(Tom Okempo): Kafte Kabob with Hummus and Pita
Dessert
La Petite Patisserie(Tricia Vanech): Friandise; Alpine Rose
Starbucks Coffee
San Pelligrino
Acqua Panna
Fabulous Wines from over 30 Different Producers arranged by Carlo Rossi
Chef Charlie Palmer (Honoree)
CHef David Burke
Chef Peter Kelley
and others were all in attendence
So, the $150 bucks bought a lot and helped out a great cause.
It was great to meet Elyse, a gentle soul, a wonderful spirit and a person who helped out in her own way to make a difference. And she got a ride back to NYC with Charlie Palmer, not bad.....
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Oh dear, was I just likened to a suburban Sally Struthers???
you're much more attractive. of this i'm sure.
but you gotta admit, your emotional plea was a little over-the-top.
Much more attractive!
I don't see that she made a plea but rather tried to make a rational to how better to spend ones money and make a difference.
And if it does come down to a plea, then sometimes that is what it takes to get people going. Neither MSP nor I are trying to politicize this. Just trying to get people out to have some fun, some great food (this site is about food right?
) and at the same time help out some less fortunate folks. -
$150 per person though... ouch
$75 per person would seem more reasonable. Maybe it's limited seating.
It's Bergen County NJ. High median income.....
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The Great Grill and Pig Out at the Alpine Country Club (Home Turf of Chef Nicholas Gatti) is on May 15th and is a fund raiser for Table to Table. Please do your part and join hundreds of other New Jersey folk help raise money for a super cause.
Table to Table is the sister organization to City Harvest in NYC. Currently Table to Table, through the generous donations it has received, is able to supply needy folks with meals at the incredible cost of only 11 cents a meal. Help them continue to to do this work. Please do your part. Hope to see you there!
Click here for details and the restaurant line up. Fink's is a gonna be there!
$150 per person though... ouch
But the $$ does go to a great cause.
Look at it this way, how much money do you spend to eat out in any given week? Maybe close to that? IF so, using that same money at the Pig Out helps a great cause and allows you to sample grub from a lot more restaurants than if you went and had dinner at 1 or 2.
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The Great Grill and Pig Out at the Alpine Country Club (Home Turf of Chef Nicholas Gatti) is on May 15th and is a fund raiser for Table to Table. Please do your part and join hundreds of other New Jersey folk help raise money for a super cause.
Table to Table is the sister organization to City Harvest in NYC. Currently Table to Table, through the generous donations it has received, is able to supply needy folks with meals at the incredible cost of only 11 cents a meal. Help them continue to to do this work. Please do your part. Hope to see you there!
Click here for details and the restaurant line up. Fink's is a gonna be there!
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Anyone going?
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Hey Folks, please don't forget this wonderful event. It's for a great cause that supports the NJ Table To Table Organization. And our very own Fink's Funky is involved. Not to mention the guy with the Pompadour who will remain nameless unless you read here very carefully here.......
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I do not wish to belabor the time issue as I have eaten at the Manor many times more than Nockerl and can only conclude it was an aberation, and he rightly so made issue of it.
From your post it sounds as if I have definitely not frequented the Manor as often you have. I'm glad that you frequent the Manor and have very positive experiences. Unfortunately, the experience I had over several visits was consistenly not at the level that warranted 4 stars like it garnered in its last review and as you noted I reported it.
Second, I do not understand the " for that kind of money comment". Is Nockerl suggesting that the quality of service is based on pricing? At $50.00 a head I get --A-- service but at $35.00 only --B Minus?Not at all. But if more restaurants subscribed to the "Danny Meyer Hospitality Philosophy" then there would be no need to say how you would have a more personal experience while I or anyone else less known to the staff would be treated extremely well and not made to feel "as welcome." What it comes down to is that I am not discounting that regulars are "known" but that my $150 check should buy me just as good an experience as your $150 check. This goes for a restaurant that charges $10, $15 or $20 an entree. It's about Hospitality.
undefinedIf Nockerl is in the mood could you please add your opinion of the Manor's wine list. There was no mention in your review.Record Policy is that we do not review restaurants based on wine lists since there are so many BYO's and it would be an unfair handicap to those without (i.e. lack of wine service, etc.)
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But, a stranger to the place would be treated extremely well, and I would have a more personal experience.
For that kind of money every diner should have "a more personal experience." No excuses
"I was surprised at the Bonom comment about waiting 10 minutes to be acknowledged. Maybe it felt like 10 minutes?"No, it was 10 minutes. I checked my watch when we walked up to the podium. It would be poor reporting to write that I waited 10 minutes had I not.
David Bonom
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That can't be right. Are you sure they aren't referring to Mexican chocolate in the generic sense, there are a lot of kinds of chocolate that come from Mexico.
That's from the Food Lover's Companion, a very reliable source of information. I doubt Barron's would publish an erroneous entry.
If you have Rick Bayless's "Mexican Kitchen", you can turn to page 392 and read about Mexican Chocolate as well. He explains the process of making the chocolate and how it is ground over heat with sugar and flavored with cinnamon, almonds and vanilla. He goes on to state how Mexican chocolate is primarily used as a beverage but also has another important use--in the making of moles.
In "Food From My Heart" by Zarela Martinez, she talks about Mexican sweet chocolate, how it is produced and used as both a beverage and in the use of making moles. Ms. Martinez also has an excellent explanation of the process of making Mexican Chocolate (grinding the cocoa beans with canela and sugar) in one of her other books "the Food and Life of Oaxaca" As you know the 3 states most famous for making Mexican Chocolate are Oaxaca, Tabasco and Mihoacan.
I hope you find this information useful.
Edited: to add punctuation
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Ok, I repeat, I have never seen Mole Poblano made in Puebla with Ibarra or Abuelita drinking chocolate. I HAVE seen it made with unsweetened, Mexican block chocolate.
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Yes, moles do taste different from region to region. However, I have never seen a mole made with sweetened chocolate, in Mexico or in the US.
Mole Poblano, named for the Puebla province which is where this particular mole originates from (and where the staff of El Gran Mexicano comes from), has a very distinct bitter aftertaste, which can be interpreted by some as scorched or burned and is most defnitely NOT made with sweetened chocolate.
Jason: Mole Poblano is made with Mexican Chocolate. I don't know if you have had any experience or not with this wonderful product but it is not unsweetened.
Mexican Chocolate is a sweetened chocolate flavored with almonds, cinnamon and vanilla. The texture is grainier than regular chocolate due to its sugar content. This product is commonly used to make Mexican hot chocolate and Mole Poblano. Two of the most common Mexican chocolates available are Ibarra and Nestle's "Abuelita" brand. You can find them in Latin markets and better supermarkets throughout the region. I believe Altagracia in Englewood carries one or both brands.
As for the "scorched" taste. I think most chefs versed in Mexican cuisine will tell you that the chilies used in the dish were over toasted and slightly burned thus imparting a bitter/scorched flavor. Mole poblano is one of the most refined and elegant of the moles and it can have a slightly bitter flavor but should not have a burnt finish.
And yes, Mole Poblano was named for the region it heralds from. It was created by nuns from three provinces: Puebla, Oaxaca, and Mihoacan for a dinner in honor of a new archbishop. The Nuns took a basic mole made from chilies and added Mexican chocolate, peanuts, sesame seeds and sweet spices such as cinnamon to help balance out the heat in the original dish.
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Jason: I am most admiring of the experiences you've had eating throughout Mexico. Certainly, they must have served to educate your palate.
While I too have traveled in Mexico, much of my education about moles and other matters of Mexican cuisine came when I worked with Diana Kennedy. Granted, it was in '94 and I may be a bit stale, but what I can tell you is this: mole can, indeed, have a slightly bitter flavor. Americanized moles, more commonly made with unsweetened chocolate, tend to have a bitter edge. Mexican moles are typically made with sweeter Mexican chocolate. Under no condition, however, should it taste scorched or burned. Obviously, there is a profound difference between scorched/burned and bitter.
Moles, as I am sure you know from your experiences in Mexico, differ quite a bit by region. In some regions, moles are elegant, complex sauces with mysterious layers of flavor, and in other regions they are less refined and consist of bold notes.
I hope this clarifies for you any issues surrounding moles.
David Bonom
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I know a lot of the restaurants in New York get their bread from Jersey. Does anybody know who the big suppliers are for the better restaurants?
Balthazar Bakery in Englewood.
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at Tapas De Espana in North Bergen or Migdalia's in Bergenfield for a great Cubano or Fink's or El Gran Mexican in Bogota and that is what came to mind
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Los Amigos (Mexican)
Los Amigos
Los Amigos is a one of kind Mexican restaurant located in the heart of Atlantic City. The unique building doesn't jump out at first because of the highly distracting area (The Light House, Caesars, etc.), but once you do see it, you won't forget it. For the summer, they have an outdoor deck and bar, and inside, they welcome you in a comfortable and authentic atmosphere. The food is always great and they have accommodated a group of 20, but wouldn't take the reservation. None-the-less, we have had nothing but fun and great Mexican food at Los Amigos.
Los Amigos
(609) 344-2293 1926 Atlantic Avenue, Atlantic City, NJ
I've eaten there a number of times over the years. And have enjoyed it. Good mexican at decent prices. The above description was from some website.
NJ eGullet Dinner at China 46
in New Jersey: Dining
Posted · Edited by Nockerl (log)
I was never stopping anyone from going. I just asked a question.
Obviously there is not a definitive answer.
I was at non Asian restaurant recently that similarly had been slammed every weekend, and the past month they've been 1/2 to 3/4ths empty on the weekends. Why is that?
IF the economy is not affecting people why are there so many reservations to be had in some of NYC's top restaurants? or easy walkins for that matter?
I wish China 46 all the best and hope it turns around for them.