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  1. Mercy Grill has recently opened next to McDonalds (just south of Third Street on Washington) in what used to be Rodeo (pronounced 'row-day-o') This location has had so many restaurants in the last few years that i can't remember what preceded Rodeo. The space has always looked nice, but none of the restaurants in the location over the last few years ever seem to do well. Entrees are about $22-$35 so we'll see if it's worth it and how they do. If anyone tries it please be sure to post a review.
  2. There coffee is pretty good and at $7.49/lb is reasonably priced ($1 for small cup / $1.25 for large) The avocados i bought were 'ok'. To give some perspective on the location... it's the old Rite Aid (which used to be next to QuickCheck) on Washington Street.
  3. There are a few things i don't understand in Hoboken and this touches upon one of them... Who is getting pre-made sandwiches at places like Garden of Eden, or worse: Subway, Quiznos, etc, when we have some great real delis such as Fiore's, Vito's, M&P Biancomano, and to a lesser extent, Lisa's. All of these places make their own fresh Mozarella (mutz) daily and get some of the best bread the area has to offer from the local brick oven places. It's not even a matter of cost, as a sandwich at Quiznos would run you just about, if not more, than a similar sandwich at Vito's, M&P, etc. (maybe Fiore's is a bit more).
  4. As i was reading this thread i could only think about adding Chick's in Cherry Hill as a reply... i've only been once, and their cheesesteak is great, as is their chicken cheesesteak!
  5. Thanks for the endorsement Glad we've helped you save some money and look forward to continuing to do so in the future.
  6. Yeah, Precious and Hoboken Cottage (same owner) are probably the better ones in town, with Precious being a bit more 'upscale' than Hoboken Cottage. A third choice would be Off the Wall, although i find myself ordering more sushi (from Precious) these days than chinese.
  7. I remember reading in "Kitchen Confidential":
  8. If it's discounts that you're seeking, i recently launched a new site: Bargain-Bites.com where you enter any US address and the map centers on that location and then shows you restaurants which offer discount dining certificates within a given radius of that location. There is currently a 60% off coupon code, so many of the $25 certificates can be had for $4 or so.
  9. This placed was actually owned by a "group of guys" (probably 5 or 6 of them) until they sold to the new owners about a year ago. When i heard about the large group who opened it i commented to my wife that there were probably too many hands on the pot it wouldn't work... they sold (to the current owners) about a year or so after opening. I had a sandwich from here the other nite for the first time and although it was 'good', it didn't compare to Jim's, Pat's, etc. I'd certainly have another one, but not a 'destination' cheesesteak worth driving out of your way for (imo). I always assumed the owner's name was Phil, given the apostrophe in Philly's Cheesesteaks.
  10. Thanks... is this a restaurant supply place, wholesale, or retail? Can i buy small quanties or is everything in bulk? Thank you.
  11. Thanks for the info so far... I'm in northern NJ and would be willing to travel a bit for the right cheese (or i can coordinate with other travels around the state) I have tried all combinations of part skin, whole milk, low moisture, etc... some with better results than others, but still not right. The hotter oven could play a factor, but i'm not sure (i'm not that much of a cook... just dabble a bit). However, the cheese itself just 'tastes' different than the cheese you would get on top of your pizza. As i posted above, i think that the pizzerias probably use a cheese that undergoes some type of different process during the manufacturing process which makes it a little less 'liquidy'. I would head to a pizza supply distributor, but i don't have too much use for the size they are likely to sell.
  12. I've been buying dough from a local pizzeria and make my own chicken rolls (the type they make in the pizzeria). The problem i have is that the cheese is too 'goo-ey' always leaks everywhere. I have tried the shredded cheeses from Sargento, Kraft, Sorrento, etc as well as the 1lb. 'bricks' from Poly-O, Sorrento, etc. (the bricks are worse then teh pre-shredded) Is there a special "pizza cheese" to use that holds up a little better when melted and doesn't liquify as much? If so, where do i get it? I've tried a free shredded cheeses that say "pizza cheese" on the package, but not sure if this is just marketing or if the cheese is made by a different process. When i do use this cheese labeled 'pizza' on the package, the results seem a little better, but not perfect. As well, much of this type that is easily accessible to me is a combo of mozzarella and cheddar... and cheddar doesn't belong on pizza (or in chicken rolls) in my book. Any advice or insight from those in the know. Thanks!
  13. Chte. St. Michelle Riesling Our bottle of choice at any price point.
  14. Guess i had the order wrong: Nola's >> Golf Theme Pub >> Nola's >> Pimaan
  15. My family was just discussing the place the other day... Does anyone remember Nola's in Emerson (just north of the Dairy Queen on Kinderkamack Road?) We used to go there as kids more than 25 years ago and Lou in the kitchen would give us rolls of lifesavers. Anyway, they had wafter thin pizza... thinner than Kinchley's, and was fantastic. They were also serving bar sized pies before anyone else that i know of. I remember my family would take others there and they always thoguht the bar pie was 'cute' as they had never seen a pizza that small. "Cute" or not... i don't think we ever left a slice go uneaten there. Last i heard this place is now a thai restaurant, before that some pub with a golf theme (iirc). However, before posting this i did a quick google search and it appears to now be a cigar bar/restaurant combo and gone back to their original name: Nola's Wonder if they're also serving pizza
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