TheBoatMan
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Posts posted by TheBoatMan
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Char Steakhouse (formerly Acqua) in Raritan on 202. I believe it opened a couple weeks ago. Anyone try it yet?
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Never been, but you can't go wrong at any southern BBQ festival. Lexington has impressive barbecue bragging rights. Charlotte ain't but a stone's throw as the crow flies.
Curious that Lexington #1 Barbecue is not one of the official restaurants.
Another plan would be to avoid the crowds, pick a different weekend and load up the GPS with all the Lexington Barbecue joints and take your own tour. Of course do that and you'll miss the "Guitar Pull."
Agreed, Ive made the drive to Lexington plenty of times to try the various Barbeque joints. Have never been to the festival and was curious.
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The 25th Annual Barbecue Festival is October 25th.
http://www.barbecuefestival.com/home.html
Has anyone been in prior years? Comments? Is it worth the drive up from Charlotte?
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Sounds good. I'm checking it out this weekend.
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Actually, you have 1 more week to get to the Greek Store in Kenilworth before their summer vacation.
"We will be closed for summer vacation August 6th through September 6th. We will re-open Thursday, September 7th. "
I've been to plenty over the past 10 years and IMHO this is the best greek store in NJ.
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Not sure how far you're located from the Bridgewater Wegmans but they carry the dartagnan brand of Andouille. Not the very best but all in all not a bad product. It's a little over 6 dollars a pound and on rare occasions ive seen it on sale. Sounds crazy but Ive had to use it to substitue for tasso many times as I cant find tasso anywhere in NJ.
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Michele Chiarlo- Barbera (just a plain solid wine in every respect)
I agree, the Michele Chiaro is our favorite wine in the 10 dollar range.
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Keys fisheries is actually an affiliate of Joe's stone crabs. This is the first year Joe's decided to prohibit keys fisheries to sell anything larger than their selects via mail order. I suppose enough people figured out to buy the exact same stone crabs from keys fisheries that Joe's has sell for a much higher price.
My parents have a place in Marathon and thats how I first found out about them. I'm bummed because I've been buying from keys fisheries for years. I always ordered the large, I thought they were the perfect size with the jumbos being too large for my personal preference.
With the no worry gurantee that keys fisheries stone crabs will be fresh and tasty you might want to give the selects a try. Selects are the in between size of medium and large. I've ordered them this season and although smaller than the large/jumbo they were still great.
In the past I've mail ordered from Joe's, great but imhob too expensive though.
Billys, http://www.stone-crabs.com/billys.html, imho not as good as keys fisheries.
Montys, imho not as good as keys fisheries.
I've never mail ordered but have bought take out from islamorada fish company many times and they were always fantastic also.
This place looks promising although I've never ordered from them:
Here's a link to the Florida fish and wildlife site about stone crabs:
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When we were out in SF we ate at the Hog Island Oyster Company at the ferry building market place. 1/2 the patrons at the oyster bar werent eating oysters but grilled cheese, so of course we had to try one. It was fantastic, it was called a rustic grilled cheese with Fromage Blanc, Mezzo Secco and Cave Aged Gruyere on fresh sourdough.
Your place regardless of what you decide to call it will be a hit. Good luck Glenn.
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Smells like a chain, looks like a chain, well.......... must be a f***in chain.
Blehhhh!!!
I would have thought you of all people would refrain from such absurd statements. I'm sure being a restaurant owner yourrself that you know how difficult it is to build a reputation.
You don't even know the facts and you're already posting negative comments on this establishment.
You might want to reconsider and actually EAT in the restaurant before commenting on it.
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As we approaced from 6th ave we could see the smoke in the distance. Anyway, as already said the lines were really, really, really long. We fought the good fight and managed to try 3 different booths. Lines averaged about an hour wait for us apiece, luckily we didnt know beer was restriced to certain areas as we were drinking in line. Lines were so long and wrapped around so much, sometimes you werent sure what you were waiting in line for. Beverage lines on the other hand moved fast. We had the Mithcells, 17th street and K.C Baron. Our favorite, surprsing us, was the K.C. brisket. The brisket was fantastic, some of the best we've had. We also got lucky and saw the Mitchell crew disecting a whole hog hot off the grill. We watched from the back area and they even threw us some ribs on the house. We also caught VH1 interviewing Ed Mitchell while we were there. Anyway, good luck if you go tomorrow, the lines really took the fun out of this event for us.
K.C Brisket
Blue Smoke Ribs
Blue Smoke Mop
17th Street Ribs
Lines
The Hog
Chopped Hog
This is where they disected the hog and threw us some freebie ribs from the carcus.
VH1 interviewing Ed.
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Could anyone help out with some wine recommendations for Gary Danko's. Not knowledgeable enough to pick out the best values on the list. Looking for a champagne and a food friendly red, maybe a pinot noir, barbera or dolcetto? Sure would appreciate any suggestions if you have the time. Would like to stay at or below the 100 dollar range per bottle. Thanks.
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Hi all,
Staying at the Bellagio (thanks to the company expense account) and was all set to eat at Prime, especially after seeing the segment on Bobby Flays food nation some time ago.
Anyway, after doing more research is Charlie Palmer's the better way to go? Just want the best steak possible not concerned about the atmosphere so much.
Also,commanders palace seems to get great reviews here as well. So was thinking of making charlie palmers and commanders our 2 splurge meals. Would we do better choosing commanders for lunch or friday brunch and someplace else for another dinner instead. Wont be around on weekend days. Thanks.
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We stayed at the beautiful Oak Knoll Inn in Napa a few years ago. They secured us reservations at the French Laundry with no problems for a prime time spot. I think a lot of the local B&B's probably offer this service, maybe not. But it's definately a perk that some can offer. Saves you all that aggravation. Good Luck.
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In short, yes I am biased in the Pittstown Inn’s favor, but with dishes like an inventive Cioppino, scallops that taste like a spring day bursting in your mouth, meltingly good beet and goat cheese salad, and even a flawless hamburger, the Pittstown Inn deserves better than Rosie’s Table-Hopping review. Try it for yourself—you’ll probably find us there.
duchapl I agree with you on the Rosie bashing. And it is a beautiful restaurant especially the lounge area with that rich, dark wood bar. I have been to the restaurant several times and have never had that kind of experience. Sure the service may need some tweaking and all the menu items may not be 5star but it hardly compares to that review. Unless you are one of the select NJ restaurants on this board thats the kind of review you take the chance of receiving here. Flame away. For another write up on this restaurant that does agree with Rosie on several points but points out the many positives of the decor, chef and food, read here.
Cody Kendall Star Ledger:
http://nj.com/dining/reviews_ledger.ssf?14132?14132
Rosie's review would make people not want to try this restaurant and that would be a mistake. In that area there are not many dining choices and this one deserves a try.
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You know whats more expensive....hold on to your hats....its omaha steaks private reserve. 2 of their 20oz tbone steaks will run you 130 dollars (omaha here), same at lobels is 80 dollars (lobels here).
I learned about those prices from David Rosengarten. He did a great article on mail order steaks a couple years back. He ordered from 23 purveyors, including lobels, he states the most expensive and worst of the bunch were the omaha steaks. Heres the link
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any more reports on these steak dinners?
also, should i trim the fat from my strip? i generally like a nicely trimmed steak, but will leave it on if it helps.
I'll take the middle steak. Personally I love the fat on the lobel steaks. Just be sure to make several slits in the fat, almost to the meat, this will prevent the steak from curling when cooking. At the retail location they will do this for you.
I prefer buying from their retail shop rather than their mail order as I can pick my steak personally (at these prices I like to see what I'm getting). I don't get into the city as much as I like though and have used their mail order a few times. I always put in the comments section from the ordering page to pick me out steaks with a lot of extra fat on the outside or a porterhouse with fullest size filet they have (I like the strip, wife likes the filet, so this works out perfect for us). They seem to listen to the comments and have never been disappointed with an order.
They are extremely friendly at the retail location. When I buy a porterhouse they will pull out all they have and let me pick one out. Their porterhouse has the largest filets I have seen from a butcher shop. Of course thats what a porterhouse is supposed to be but isn't always the case at other shops. If I don't see a strip I like (they have them on several sheet pans already cut underneath the counter) they are always willing to cut me one. I love going to the shop and talking with all of them, they are extremely helpful.
I buy the 16oz strips and large 36oz porterhouses. Preferred cooking method is cast iron pan on grill (could do this inside but our oven vent cant handle the smoke produced using this method). After the pan is nice-n-smoking, throw the room temperature steaks on until nice crust on both sides. Then put the steak on a rack over the pan and close the lid until nice and MR. Wish I were rich so I could do this all the time although Tommy is my friend.....maybe he will buy me some lobel steak?
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I posted this on the NJ board but thinking locations are close to Philly as well, will try it here.
Has anyone tried bobby chez for crabcakes or other seafood? Looks interesting....
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Here are a few of my favorites....
The Islamorada Fish Company MM81.5 bayside - Great casual outdoor dining on the bay.
Herbie's in Marathon MM50.5 - Used to be my favorite for blackened fish, still ok but cook thats been there for a long time left a few years ago and IMHO it isnt the same.
You wont be there for stone crab season, but still worth checking out is the keys fisheries market and marina in marathon, bayside 35th street. Again outdoor dining on picnic tables. Order from a window and pick-up from a window. Real keys informal. This place supples joes in miami with their stone crabs, and during the crab season is the best place to get them.
And although there is are many conflicting reviews, the best, most romantic, most incredibly keys dining is at louies backyard. Must specify outdoor dining when making the reservation. Sipping champagne, while watching the sunset, ahhhhhh.
What ive found is the simplier the better in the keys. Youll find shacks offering you veal oscar for 26.95 or 23.95 for fresh fish dishs and the food is barely edible and service is laughable. Thats why I look for well frequented local places and order simply prepared dishs. Louies is always our 1 big splurge in Key West.
Have fun.
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Can someone explain to me what red cow P-R is? They now carry it in NJ at Wegmans. Is it worth the extra money?
I usually eat the good stuff straight with some good aged balsamic drizzled on. Yum
Thanks.
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Thanks for the replies. Ive never been to an actual bbq festival before but I just got back from a nc/sc bbq trip and am anxious for more good bbq. Thats a little disappointing about what they do actually have for sale.
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Is this festival a spectator attraction as well? Do they sell their BBQ to the public when their done?
Irving's Delicatessen
in New Jersey: Dining
Posted · Edited by TheBoatMan (log)
Anyone been recently?
I've read a few reviews recently that stated Irving's no longer hand slices. Supposedly to reduce waste and cut costs. Curious if this is true. Looking for a good deli for Wednesday.