PaulaJK

What a fabulous review! Thanks.

I did locate some....made a spicey couscous...set a pigeon leg in the center [i was using the breast in another form] ...wrapped both in the brik ...brushed w. butter and baked. It tasted very interesting although my wrapping technique /hence the appearance/ left room for a lot of practice. While I did manage to perforate a round or two, I think that with experience it would be much easier to use than phyllo.

Sounds fabulous!

Thanks...now I'll look for a source and try it!

I join Scarlet Knight in allowing a restaurant time to get on its feet....but also recognize that it cannot afford to turn off newcomers lest they not return. And yes, this geographic area is ripe for an upscale dining venue....so let's hope it can succeed.

Perhaps because they don't pay much attention to this course? They seem to ply you with service and food in the first part of the meal and wander off....to other tables physically...but also emotionally. The desserts aren't in the "wow" or interesting category either. I don't nned for the 'cutting edge' of Gagnaire [gasp!!!!/g] but feel that Taillevent doesn't extend itself to any great measure.

Does anyone know what this item is?

Lu Lu's Bistro is a recent addition to Livingston's dining offerings. Located in a strip mall a stone's throw from the Northfield Ave/ So. Livingston Ave crossroad. its exterior is invitingly attractive. Its interior is warmly, if simply, decorated. It appeared to promise an interesting venue for the upscale BYO "American w. a Continental twist" dining it promised. ........but it failed to deliver. The menu is ambitious with several interesting sounding offerings in each of appetizer, pasta, entrees and grill categories. It's BYO but the hostess states she's not good with wine bottles! Our waiter, while pleasant, was not up to the task. He could not describe the dishes and when queried, read the menu along with you, offering HIS translation " Breast of salmon....." My friend ordered the arugola salad w. pear & blue cheese. The serving was generous, the arugola fresh but the salad was dry and what little dressing there was did not appeal in its raspberry flavor. I nibbled along and thought the blue cheese tasted soapy but perhaps it simply was different from the usual. Meanwhile, the folks at the next table were returning their soup because it was tepid. My friend ordered the scallops. They neither tasted fresh nor appealing. They were accompanied by the same mashed potatoes & veggies that came w. my crabcakes. These lacked crab flavor and spice and were so dull that I didn't bother to finish them. The woman at the next table [now our new best friend] had also ordered the crabcakes and said they tasted like cod. Entrees are in the $19 + range...and this simply won't do! 2 of the about 6 desserts [ mousse & creme brulee] are made in house, but we passed. After extensive inquires as to how they made their cappucino, we ordered this "traditional" preparation only to be served a very creamy concoction in an upright clear glass cup. It had little coffee flavor. [$3.50] The only positive of the evening was the delicious green olive stuffed bread & the accompanying oil. Unless this restaurant seriously pulls itself together and in line w. its price structure, I doubt it will survive.

I have dined solo in Paris [Grand Vefour, Guy Savoy, l"Astor , Astrance & others] as well as in the regions [Meneau, Boyer & Lorain's] .Every once in a while I wonder if the maitre d' isn't appearing a bit nervous .....but I have been treated very well..... sometimes especially solicitiously and warmly.[Meneau & Savoy] . The only peering and intrusive chap was an American who had had too much too drink and despite repeated encouragment from his fellow diners [his wife included] could not restrain from asking why I was alone!

We dined here last evening. While many gentlemen so wear jackets over open neck shirts or turtlenecks, one would also be quite comfortable in a buttondown shirt. I am particularly fond of the scallop entree so I hope that you will try it on another occassion. Last evening I had the foie gras duo which is a piece of terrine w. sauterne aspic and a medallion of sauteed FG w. a flavorful sauce. ..and continuing winter's theme, had the venison which was delivered as ordered [rare] and delicious. That NY's diet hasn't begun because I succumbed to the apple tart w. cinnamon ice cream. Enjoyed it all! I don;t know if the fireplace is a working one...but it is so snug to the tables in this boite, that I don't think it could be burned.

Thanks you for your many suggestions. I will pass them along. While they might be interested in ethnic [indian, chinese] for lunch, I think that they are looking for a more classical or continental experience for dinner. Price is not the main consideration [short of a stop like a Ducasse!]. What do you mean by 'distinctive' vs. 'best'?

Friends are spending a week in London in mid-February. They are NY based, with fairly cosmopolitan tastes. Seeking recommendations for continental dining as well as a 'must do' and tea ideas. Thanks

Jason, I can't provide 'wholeszell' but I got my stone crab claaw from Freeman's Fish Mkt in Maplewood. They were delicious... and the mustard sauce was a major hit.

Thank you for saving the day.......... Happy Thanksgiving to all.

I have a vague memory of eating these with a lightly flavored mustard sauce. We're having them for Thanksgiving. Does anyone have a recipe for a mustard sauce....or will be be doing cocktail sauce again?

We 'gave up' on this restaurant last year, after 3 adequate, unexciting and very expensive meals. Their kitchen has failed to stay courant...although the florist is NYC .

Jocelyne's is a wonderful choice. You will be warmly welcomed, conscientiously and unobtrusively served and have wonderful cuisine. The chef's oysters are always the freshest, the migonnette sauce accenting the brininess. I also love the frisee-rocquefort-walnut salad. My favorite entree is the scallops although I would bump them for an oft-offered special of butter roasted lobster out of the shell. You need to reserve in advance, especially for weekends. Have a wonderful anniversary.

You might want to make some inquiries directly from the program. How many students? Student/instructor ratio? How the day is divided? Hands on? Sample menus please! I find the latter particularly helpful. I was looking into a program at one time which, in its promo lit, enthusiastically waxed about what they taught. But when I asked for a menu, it was rather mundane stuff...e.g. creme caramel. This is not to suggest that didn't teach it well, but you would need to know if what they teach is what you wish to learn.

Allow me to 'second' Le Vigneraie...just off the square..pretty room.... attentive service......pleasant cuisine at reasonable prices L"Apothrophe///open late....a happening place...decent modern bistro fare The hotels at the far end of the promenade were, I thought, over rated.

I had been using 'Baker's Joy' a flour and ? oil spray that worked well for me....but can't find it any longer in our local supermarkets. Does anyone know if it still exists? I'm in northern NJ.

Lizzie Well, all I can say is that you missed the geranium soup! [see my /and others posts from last spring]. If memory serves, I received the shotglass concotion as an amuse. I didn't care for it, but the people at the next table practically licked their glasses. Re; the soup, the maitre d' said, oh no one ever eats it! I don't know that I felt like a 'pawn' ...I felt that the staff was delighted with their cuisine & success.....but I am quite ambivalent about so many instructions! Clearly, this is a restaurant that delights many & disappoints many. I find Gagnaire [altho I feel his cuisine is more refined] to be in the same category.

Burgundy thoughts---Lameloise [Chagny], Marc Meneau's L'Esperance in Vezelay Lunch at Montrachet in the eponymous hotel & village There also are some excellent restaurants in Beaune. Someone on board brought a fabulous review of these,so thread back. If you are 'stretching' Burgundy to include Lyon, there have been several recent postings about dining there also.

Great thought, Rosie; I'd like to return there myself. Santa, are you listening?

Is it LESS 'democratic' to obey the laws of our state? Is it less 'democratic ' to respect the votes of the Democratic primary voters? Is it less 'democratic' to follow what was a concept in establishing this two phase voting progess, viz. that the public should have time to learn about the candidate? I think that if any wildly losing candidate can pull out as close to the election as he wishes [whether to save face or seat] and a 'new' or 'better' candidate can be plugged in and the war chest rolled over, that it's really not stabilizing for a democracy. I would feel this way regardless of party affiliation..... However, all of that said........and printed ballots acknowledged.... I suspect that the heavily Democratic court under the Dem Gov. will somehow get around established state law. I would prefer to see voters write in the name [ie Lautenberg] and keep some stability to our government.

Why not repeat Andre's? It's a treat to return to some place that you've loved and won't be perceived as a dull repetition,I suspect. Do see Rosie's note re;Scalini getting its liquor license.