bearstew

give the chef/owner at christopher's cafe in colts neck a call with a greek special request, they don't normally do greek food but the guy is gooooood at it. btw he was the sous chef at molyvos in the city for i think 1.5-2 years when they first opened. he also is greek.

I guess it's just not that place in Maplewood. But then again no one compares right? nudge nudge

cafe matisse in rutherford cafe panache in ramsey ruga in oakland

Grow it, it's a perenial, easy to maintain, pretty to look at, great to smell better to season with.

We have yet to get to your place lreda, sorry if i spelled it wrong,but i find your honesty refreshing. If i did not want to go there already you have just made it a "must" for me. I agree that there is not so much that hasn't been done but if the saying everything old is new again is true I find that a good chef is the person to prove it, and several have proven it time and again. I love the quote in kitchen confidential? about cooks being craftsman and cooking being a craft.I found that to be one of the truest statements ever about that industry.

we went to three west, loved the atmosphere, loved the food runner and the bus boy. we wwere very surprised at the attitude we got from the kitchen when asked to switch some of the accoutrements on one plate to that of another. I thought the request was simple enough, and we were told that the chef is an "artist" although he would do it at an additional charge- root vegetable risotto for creamy grits one would think the cost is about the same, if not cheaper. I understand about the creative thought that goes into a dish, but i also think then that my med. rare duck should have been cooked to an artistic burgundy color instead of an unappetizing battle ship grey. all in all i would go back, but not with great expectations, just to grab a bite to eat.

American fare in maplewood is also open for brunch on sunday.they have a prix fixe for 15.95 three courses. soup or salad- main course- dessert.

Rosie, do you own stock in Joceleyn's?, Le Rendevous?, or are they just the best thing to happen to food since we learned hunt and gather?

Dear r.p., if you are referring to the Tarragon tree in chatham, you might as well go to either of Tom Collichio's rest. in the city, as he was the chef de cuisine for Dennis (whoops I lost another rest.) Foy.

There is a valid point to be made about super popular rest. and their ability to accomodate late reservations and walkin business. These day'st seems as though nearly everyone can accomodate people if they are able to understand the importance of fifteen minutes (7:45 instead of 7:30) and their responsibilty to be punctual to their res. time. Many times this allows the people before you to enjoy the last of their conversation in a leisurely manner and allow the waiters to reset the table, allowing you to get to your table in a timely manner. most people are willing to wait for a dentist appointment 20-30 minutes after their appointment time, not exactly a reservation that you look forward to maybe, but, few people will complain and/or never patronize this dentist again. But , I digress, if you really like or want to try a place that you heard about, maybe you should try them on a weeknight, perhaps early on in the evening with the kids, most places I go to (not so many fancy destination est.) are ready, willing and able to accomodate a "family" dinner during the week, especially if you call and let them know that you may have picky younger (or older) diners with your party.

THE ONLY PLACE LEFT IN OR AROUND WAYNE THAT IS ANY GOOD IS ROSEMARY AND SAGE IN RIVERDALE. THEY ARE A FRENCH/AMERCAN BLEND. THE COUPLE THAT OWNS IT FIRST OWNED PARK 111 IN RIDGEWOOD, THEN MOVED BACK TO RIVERDALE TO BUY WHAT USED TO BE THE RIVERDALE CAFE, THE RESTAURANT THAT THEY FIRST RAN FOR SOMEBODY ELSE. ALSO THEY ARE THE REST. THAT SPAWNED ANDRE'S IN SPARTA. HE WAS THEIR SOUS CHEF FOR YEARS. AND, YES, WAYNE IS A RESTAURANT WASTELAND. PARIS INN,DUMP, I THINK THE GERMEN PLACE BEING THOUGHT OF IS BERTA'S CHATEAU, DUMP.

hOLY COW, TO HERE THE NAMES SAM'S MAPLE GROVE AND THE HARBOR AGAIN AFTER ALL THESE YEARS. SAM'S COCKTAILS FOR MOM AND DAD AND THE WORLDS WORST PIZZA FOR THE KID'S. GOD I LOVED THE PLACE(MEMORIES)?. AND THE HARBOR, HOW ABOUT THE ANIMALS UNDER YOUR MAIN COURSE?, ALWAYS FUN, BAD FOOD GOOD SERVICE FOR A 6 YEAR OLD

as always, the N.Y. times dining guide is very misleading, it only publishes reviews from the year past. Ther are very many excellent and very good rest. not mentioned only because they have not been reviewed inth last 12 months. the only rest. that seems to get reviewed or enough press coverage to warrant special notice is the ryland inn.(wonder what their p.r. budget is)?.

re: ownership at A-Fare is solely by the chef. I'm not exactly sure what his name is, but I think, it's Ed. Also, bear stew can be wonderful, rich, richer than beef, fuller than venison, the only thing I could compare it to would be a old fashioned boar navarin. Bear meat is as well marbled and tender as any Angus beef, it just has to be handled and respected for what it is. I have eaten bear many times and have just been blown away by it's flavor and richness. (much family in the north). Is there any truth to the rumour that A-Fare may be moving to different location? always fun to chat J.A.N.

good question rosie, as you know, and i know from having many friends in the restaurant business, a great many things and a ton of cooperation from all the staff of a rest. have to happen concurrently for any one person to do his or her job in the manner it should. a lack of communication or a miscommunication and a whole service could come tumbling down like a house of cards. apparently, this is what was happening, the manager thought making people wait for their tables( not good or chic when you're hungry) and giving "new york" attitude was good business. this would only serve to predispose people to look at things from a skewed slant. telling people that they should eat their food the way "we" like to make is another all these things could put the kitchen in the "weeds" needlessly. thanks for the oppurtunity to defend a friend and a fine bistro

american fare was sold three years ago. however, they had hired a dining room manager who, it seems, decided he was the owner. the chef/owner was typically chained to the stove, and as such was unable to rein in this terror of the dining room. having been a long time customer of Ed's we took this in stride and brought this to his attention. the manager was promptly fired nd ed took complete control of the front and kitchen operations. granted during the time of the dining room monster the food may have suffered some but since then it has been nothing but top notch.