jdetal

I recommend the Crow's Nest on Rt 17S a couple miles North of the Arena. The food is good (not gourmet), the price reasonable and they have the room and staff to handle 12.

Does anyone know of a new Greek resaturant in Northvale?

I'd like to add another comment in the same vein as my prior post. I've looked forward to opening the last saved bottle from a case or of a type bought years ago. It's like greeting an old friend ... we are both older and wrinkled and not very youthful but there's an experience there that can't be assessed by how good the wine remains. I have a few bottles of Torre Quartro from Apulia from the 60s which are most likely over the hill but this wine has given much pleasure over the years. Would I purchase an old wine? No but I've had 20 year old burgundies from light years that were charming and a 30-40 year old Rioja or Portuguese red can be nice. Rhones like the 1978 Vieux Telegraph can last a lifetime.

I would rephrase your question and ask "What is it in our human nature that values a unique experience whether it is a rare wine or exotic food?"

If I ask a waiter to find out if there is flour or soy used in the calf's liver or chicken dishes, why would the kitchen (SRI or anywhere) not be prepared to answer that question? (I did not ask about gluten free - you are correct it is not a restaurant's responsibility to know about this although many chefs are very informed about various allergies). The issue I am raising has nothing to do with allergies it is about service. Does service include answering reasonable questions like what type of oil is used for frying or in the salad dressing? Does service include offering a dish without the sauce or with a different sauce whether for me or for finicky children? I asked Janice if she had gluten free dishes or a gluten free menu having read about her award from some gluten free group. She said she had neither. She did tell me which dishes had no flour nor soy. This was a month ago and if Janice now added a gluten free menu I'll find out on my next visit.

I have to disagree. If I ask whether there is flour or soy in a dish, any chef should be able to tell me if he/she prepares the meal. I have never had a restaurant refuse to tell me (other than Saddle River Inn) and most are courteous enough to identify dishes (like soups) not prepared on premises. Many chefs volunteer to prepare an entree without using flour for sauteeing or substituting a sauce wthout flour. I echo Menton's complaint about the general lack of effort to welcome diners with service and smiles. When you experience a place like Restaurant Serenade in Chatham where you are helped with your coat and napkins and wine and orders it's noteworthy. It is not strictly French but offers excellent food, lovely surroundings, a nice wine list and first rate service with (Riedel glasses). Worth a special trip in my opinion. Also, Janice's does not cater to gluten intolerant - I was there and asked her having seen her write up but she can identify the ingriedients she uses.

I stopped going to the Saddle River Inn some years ago when I asked the waitress about ingredients in a few entrees (I'm gluten intolerant and allergic to soy), she went to check and came back to take the order saying she could not answer. I asked her to send the maitre d to the table and he went to check but came back saying no one knew in the kitchen about the ingredients. If no one knew whether there is flour in a sauce or on meat before sauteeing, I had to conclude that the chef was away and the meals were prepared in advance.