KatieLoeb

We're currently serving this as our Riesling by-the-glass selection at Striped Bass. People really seem to like it. I find it refreshing and perfect for summertime.

Oh My God! What a truly magnificent kitchen! Almost too pretty to cook in and mess up...but I'm sure you'll get over it The pictures of the patio reminded me of a home I once visited in Styria (lower Austria) The homeowner (father of a friend) had bought an old farmhouse in shambles and completely fixed it up. It was a rectangular structure with an open patio center. There were large arched double swinging doors at either "short" end to bring in the carriages or tractors or whatever. In the open central patio they had installed an outdoor kitchen with a big open pit barbeque area that had a chimney of its own to vent away the smoke. Inside the home the fireplace had been hand "mosaic-ked" with hundreds of coins set into the wall above the hearth. There was a small chapel in another part of the house where he displayed his collection of religious artifacts (a collector of such) that had a small organ loft and functional organ. It's where my friend got married (although, I did not know him then) and was so quaint and lovely. Kitchen had all modern ameninties, yet was designed with the open exposed beam architecture that clearly was original to the home. Amazing. Architectural Digest ready at a moments notice.

Point well taken Maggie! Good coffee in the morning. Crucial and not subject to negotiation. Asparagus - white or green - the thinner the better. Good cheese in small doses (for my waistline, not my level of desire) Wine! Fresh fruit in season. Fresh veggies in season. Steak. Pasta. Chinese food - dumplings in particular. Soups too. Good authentic "down-'n-dirty" cheap ethnic eats. Be it Mexican soft tacos, Vietnamese Pho, Pad Thai, pierogies, or whatever. Oh hell - just make it everything I like!

I kinda like it in the Amex ad when Rocco says, "especially at a time when 9 out of 10 new restaurants fail the first year." Wonder what the odds are against a restaurant whose first two days went like Rocco's? Sadly Holly, most restaurateurs don't have the luxury of having their place be touted as the "new, cool, 'it's-on-TV' place" on NATIONAL TV!!!. Ronnie is right. For those of us that know better, it makes our flesh crawl. For everyone else, it's like a Hollywood tour that includes the stars homes or a "Places Where Gruesome Things Happened" tour. This place will stay open far longer than a normal merciful life span would allow just because of the novelty factor. There's an awful lot of people that either live in NYC or are tourists there. One visit apiece from each of them should keep the place open for awhile. Pathetic, but true. And can I just ask, am I the only one that noticed that with 300+ reservations on the books (even if the last 75 of them were OVERbooked) that there was NO ONE expediting food in the kitchen???!!?? :shock: Hello!!! Like, no freakin' wonder the food was going out cold and to the wrong tables! Has anyone there ever worked with some structure? Does Chef "My-name-is-on-the-door" not KNOW better?? Quite disturbing on a very fundamental level.

Obviously enough not to care how he comes across or if the place opens and closes within six months. I find this particularly ironic given that one of the many Amex ads shows Rocco saying "I've worked hard to get where I am, and here it is - my OWN name is finally on the door!" I think he's thinking that he's gotten paid enough to gamble that good reputation. (Think Looney Tunes and Daffy Duck jumping up and down yelling "I'm rich! I'm socially secure! Mine, mine mine! Back off!") What's to lose? Whether the place stays open or closes, AMEX and Coors and whomever else, will be footing the bill. The thought that a lot of hard working people might be out of a job probably hasn't crossed his mind, because obviously anyone who's feeling up the female guests in the dining room during service is a little more concerned with his own needs than those of his employees, dontcha think? He'll still be able to take a withdrawl on his fat bank account and open his next restaurant regardless. Or find new investors (NBC perhaps?) Whatever...

Yeah - what he said! What were you expecting from fans who've been known to boo Santa Claus and the Easter Bunny, among others? Yes - some of the fans are classless, but they're all rabid fans to a fault. That would probably be one of their faults. Dis iz Philly man - You got a prollum wid dat?

I wasn't merely stressed out watching them, I was cringing! And yes - it think it might be interesting for those folks that don't do it every day to see what a professionally run restaurant is like. That's not to say I'd want to watch an accountant crunch numbers all day, though I don't consider watching so-called high level professionals make snarkey remarks about the clientele entertaining. I think it's disgraceful. I don't think watching the management stick together to "punish" an undeserving staff memeber ("this was a unanimous decision amongst management...") gives anyone a good impression about what goes on in a restaurant. If this were someone's only exposure to the "inner workings" (or shall I say, "inner dysfunctions") of a restaurant I can totally understand why the general public considers most waitstaff barely one step above janitorial staff. This gives the impression that running a restaurant is a lark, run by nasty clique-ish people that have no clue what they're doing, no less what the "underlings" are doing. I've had the privilege of working with both managers and staff that take what they do quite seriously. I've also met owners that take their jobs seriously as well. I can't imagine anyone I've ever worked for (even the most INCOMPETENT boobs) schmoozing their way through the dining room while there was a palpable (both to employees and guests) meltdown taking place. Maybe not working in New York has made my expectations different. Perhaps Philadelphians don't suffer fools quite as gladly, but DAMN! That place is a joke and would not survive but for being the whores for sponsor promotion that they are. Must be nice to "play restaurant" at someone else's expense. I can't imagine...

I watched this tonight just to see what the fuss was about. All I can say is, thank God for Deep Pocket Amex Corporate Sponsorship. Rocco's is a nightmare, both from the employee and the guest perspective. Most of the staff there wouldn't last ten minutes anywhere I've ever worked. Miss Cutesy Ditz waitress says to the owner about mise-ing the silverware "I'm just not good at that stuff" In my Universe - "Oh really - then get the fuck out of my restaurant because you obviously don't GET IT". Of course, in this parallel Universe, she gets away with it because said owner thinks she has a "great personality". Whiny, self-serving primadonnas that get even less support from the self-martyred primadonnas that run the place. The Maitre'd dissappears to go sing with the customers while there's a line of people forming out the front door??? See 'ya! Ohmigod. I've never seen more incompetence more highly rewarded in my entire life. The food service is a mess because no standards have been set, and no guidance has been given to the staff. The only time management sticks together is when they're doing something punitive to a staff member who was covering their royal worthless asses. I'm utterly disgusted. It's a shame that the "huddled masses yearning to eat in the latest cool place" will keep this pathetic excuse for a professional establishment open far longer than it deserves.

Sara: Oooohh! I'm jealous! You made it there quite quickly after the recent opening - good on you! I shall have to make the trek over the bridge soon - because Tacconelli's is always worth a trip for. Glad the new location can handle not requiring dough reservations. I'm looking forward to my first ooportunity to check it out.

Batali looks cute in tights I'm not so sure I necessarily agree with this assessment- however, not having seen said chef in question in tights, I'll leave this up to others to decide... I was imagining someone more along the lines of Andrea Boccelli, albeit a bit thinner and more statuesque, in the tights and grape cape. I'm thinking tall, dark and handsome as the basic description. Perhaps an Italian version of Antonio Banderas?? Now that might look seriously good in tights...or out of them!

Loris: Thank you for the link the the Spectator article! I will be printing out the paragraphs regarding the bargain high quality finds and taking it with me on my next wine shopping excursion. Glad to see Isole et Olena still mentioned with the other powerhouse producers. I've always loved their wines, even before the 1997 Ceparello received props as "3rd best bottle of the decade" from Wine Spectator. Their "everyday" Chianti Classico was never a disappointment, and also a great value for such an incredibly elegant wine in the $20 range. I have ONE precious bottle of the '97 Ceparello in my wine rack and am saving it for some special Italian dinner at an as-yet-unnamed date. I can hardly wait! Lissome - that's WAY too funny...Are they all dark haired, moustached and hirsute as I imagine them?

The California pie is a fruit tart-like pie that has a soft sponge cake layer on the bottom, a pudding-like layer in the center and then is topped with sliced kiwis, fresh berries, etc. and a clear glaze in the style of a patisserie fruit tart. REALLY tasty! It's been years since I've had a piece, so forgive me if my description is more tainted by nostalgia than current reality. But I recommend trying a slice - I recall it being extremely good. All the baked goods were excellent there, and all done on the premises. The on premise baking thing is one of my personal criteria for what makes a diner great. The others are open 24/7, wide ranging menu, breakfast available at any hour and really good coffee.

Bratt23: Clearly the only repayment all of us seek for assisting you in your travel planning is the opportunity to live vicariously through you You MUST post about your experiences when you return and we will all be delighted to have helped! Perhaps your local cheesemonger might have a contact through their importer/broker who might know someone who knows someone, etc. that could hook you up on the cheese farm. Or perhaps a culinary school in Spain might have such contacts and would be willing to assist a young American in their quest for knowledge? I confess I totally stole this idea from Lisa who spent time on Curdnerd's farm and wrote so movingly about the experience. But dude, how awesome to do it in Spain ?!?! Ohmigosh! I drool in anticipation of your first big slice of fresh Manchego with a big piece of membrillo paste with it. I swoon at the thought of getting to really see how things are made with integrity and authenticity. As a child of the "Cheez-Whiz" nation, I can't think of anything more interesting and educational for someone in your position than unlearning the bad lessons of our food culture, and replacing them with real knowledge of artisinal food and unadulterated culinary tradition at the source!

That's really funny! I think that's a definition a lot of people would agree with... Back "in the day", as they say, when the "aia" wines were first introduced, I think there was some sense of innovation and envelope pushing that a few more forward thinking wine makers had to their credit as they circumvented the rigidity of the D.O.C. regulations and tried to do things in a more "Modern" manner, (as opposed to the time honored and etched in stone traditional wine making methods and geographically controlled varietals). Unfortunately over time, it has evolved into the marketing ploy that Craig described, and it's meaning, if there ever was one that bore any reflection on reality, has been totally lost in the shuffle. The upside to this is that if you snoop around you can often find "second label Super Tuscans" at bargain prices for really delicious and interesting wines, that combine both the tradition the D.O.C. tries to preserve, and the modern winemaking techniques and innovations that the D.O.C. does not. One that I'm fond of is the Terre de Galatrona. It cost about $14.99 in PA last summer and was an awesome value for the quality at that price. Hey Craig - if you happen to know a list of such "secondary" wines, do tell!

Is the Heritage Diner still operating in Hackensack? Used to go there in high school for a slice of their California pie and coffee. Also a bit more of a prettied up diner, by Holly's definition, but a good one for sure. All baking done on the premises and all the baked goods were delicious. In fact, some of their stuff was better than what I've seen a few "professional" pastry chefs turn out.

I was considerably younger and thinner then. The lower half of me looked far better in a bikini bottom. The rest of me however, is still "holding up" rather well, so to speak... I had a very amusing experience there whilst lying topless on the beach. I was tanning peacefully when I heard the sound of a camera shutter overhead. I noticed a gentleman who was photographing me over the wall and looking down upon me. I sat up on my towel and politely asked him what he was doing. He said (in a clipped British accent) "Don't worry, love. These are only for my son's father. No one else will see them." I laughed so hard I almost cried and had to give the chap credit for wit under pressure. I decided not to worry about it since it was unlikely my mom would see the photos, and that's really the only person I was concerned about!

Wow - the Osborne Solaz is my very favorite "in-a-pinch" inexpensive wine to always have on hand. I've posted about it before, and am happy to see another eGulleteer that is fond of it. I think it's a tremendous value for the price. Total Wines in Cherry Hill, NJ carries it for $6.99/bottle and that is where I have always purchased it. I believe they have other stores in the North Jersey vicinity, although I don't believe there is a store in New York. Their website is Here Perhaps a trip over the bridge to the wilds of NJ would be worth it?

Travel between Barcelona and San Sebastian. Don't miss the wine region either. There is wonderful, transcendant wine coming out of Spain these days and much of it is dirt cheap. The quality-price-value ratio can't be beat. There are lovely beach resorts just south of Barcelona where amazing seafood can be had for a song. I spent a day in Sitges that remains ingrained in my memory banks for all eternity. Find places where you can try the oysters just pulled from the water. Try all the tapas variations in every bar and decide which preparation of each "classic" you like best. Drink wine and sherry and learn what you like. The opportunity for a life changing experience is right there in your grasp. Go for it! See if your research can glean any information about farms where fresh cheeses are produce and see if you can make arrangements to visit and tour the site. Better yet, see if you can get a week's stay out of it by offering to work and learn. These are experiences which could be difficult to replicate in the U.S. Find the things that are most unique and interesting to you and persue them with passion. Nothing could be better preparation for your upcoming studies.

{Sigh} This thread has reminded me of a month I spent in Cannes during college. I was taking a summer abroad class, and was (supposedly) studying Film and Art History while I was learning to drink wine, eat great food, sunbathe topless and flirt with foreign men of all stripes. There was a small bistro at the bottom of the street on which the boarding house where I was living was located. It was right at the western edge of Le Croissette. Their sign had a big octopus on it and once I discovered the Bourride, I had a bowl every single day for lunch for the rest of my stay. It was a revelation to me that food could be so rustic yet so sophisticated all at once. Major foodie epiphany. One of many over that summer... Unfortunately my only memories of Marseilles were the sailors we picked up there that joined me in my train compartment and wouldn't stop sexually harrassing me until I threatened to pull the emergency brake on the train!

BLT's Cobblefish has been closed for several years now. I worked there for a brief period helping hostess on the weekends. (Yet another of the many restaurants I've worked at in this town!) Really nice place, also known as the "Poor Man's Striped Bass". Reasonably priced, BYOB and really creative food there too. One of my favorite things on the menu were the "Buffalo Fish", which were very small puffer fish, tempura battered and served Buffalo wing style with a really spicy sauce and blue cheese dip and celery sticks on the side. Yummy! The fried smelts were pretty kickin' too. Actually I don't think I really ever had anything there I didn't like! I celebrated many special occasions there, as well as just going because I loved it. I was way bummed out when this place closed. Not because I was out of a job, but because it was always one of my very favorite places to go. I think the beer distributor is still there, and the old restaurant space is now "The Ugly Moose" pub.

My sangria recipe is from the bartender at Sevilla's restaurant in the West Village. Really refreshing and delicious and it's never failed to please anyone I've ever served it to. 1 limes, 2 oranges, 2 lemons, 2 crisp apples - sliced and placed into a large mixing receptacle with all the juice off the cutting board 1 level tablespoon superfine sugar 2 750 ml bottles dry white wine (I've used Penedes or Albarino quite successfully) 2 oz. (1/4 cup) each, Grand Marnier (or Grand Gala) and good Brandy (Jerez preferable but E&J will do in a pinch) 6 oz (3/4 cup) club soda, sparkling water, etc. Sprinkle sugar over the cut fruit in your container. Allow to macerate for at least 15 minutes until sugar draws some juices out of the fruits. Pour the wine over the fruit in your container. Stir well until sugar is completely dissolved. Add orange liqueur and brandy and stir to incorporate. Allow to macerate for at least one half hour, preferably longer and then add sparkling water and stir just before serving. Put some fruit into each glass before ladling sangria on top.

Brilliant makes a Tarragon flavored vodka I'm dying to try, but alas I live in PA and there's the Liquor Control Board to contend with and all the Prohibition era regulations so good things are hard to find or must be special ordered.

I was experimenting with Ginger Beer (the non-carbonated Jamaican style which is more like ginger juice) in cocktails with my day bartender Sarah, and we came up with several. The Slippery Slope (in the eGullet recipe archives) 3 parts bourbon 1 part Ginger beer Shake and strain over ice and top with bitter lemon soda in a highball glass. Ginger Sidecars - A splash of Ginger Beer added to classic sidecar recipe. Also good in a Calvados Sidecar! Lemon-Ginger Cosmopolitans: 2.5 oz. Absolut Citron 1 oz. Ginger Beer splash each cranberry juice, lime juice and triple sec. Shake over ice and strain into chilled martini glass. Garnish with lemon twist. Strawberry-Ginger Martinis 2.5 oz. Vodka 1 oz Fragolino di Nemi Wild Strawberry Liqueur (this stuff is yummy!) splash Ginger Beer whisper of dry vermouth Shake and strain into chilled martini glass. Garnish with a wedge of strawberry. I also make the best Jello shots of anyone I know because I think like a (drunken) bartender. Margarita shots with lime jello, tequila and triple sec. Pina colada shots with pineapple jello and Malibu rum, Madras shots with Cranberry jello and orange vodka, lemon drop shots with lemon jello and lemon vodka, etc. Yes - I realize that I'm a little bent, but it's part of my charm, I'm told

We have a Boutari Moschofilero on the list at Striped Bass. Not surprisingly it goes well with seafood - both the thrust of our menu and a staple of Greek cuisine. It's relatively inexpensive (around $35 on our list - probably $14 at retail) and seems to be quite popular. I've not tasted it personally, but it gets high marks from the waitstaff and customers.

I like the old standard Italian White Bean and Tuna salad. Drained and rinsed cannelini beans with drained Italian olive oil packed tuna flaked into it. Use the oil drained from the tuna cans and a shot of fresh EVOO to make a vinaigrette. Add sliced scalliions, diced tomatoes and diced bell peppers of whatever color you have for some crunch. Very tasty. Nicoise salad simply tastes like summer to me. Gotta have all the acoutrements though. Small boiled potatoes, lightly steamed haircot verts, hard boiled egg, beets, the whole nine yards. Lately I've been having raw spinach with sliced grilled steak, sunflower seeds, crumbled blue cheese, chopped tomatoes, chopped hard boiled egg and cashews. Almost any kind of dressing works, but I like a sesame soy vinaigrette with this. I make what I call a "Funky Waldorf Salad" with fennel and cubed pears instead of celery and apples. Thinly sliced fennel, cubed pears, golden raisins, crumbled blue cheese, cashews and a dressing I make from thick commercial Russian dressing thinned with a little thawed apple juice concentrate. Garnish with some chopped fennel fronds. I also like the standard Austrian salad made of peeled and seeded cucumbers thinly sliced with thinly sliced onions, torn iceberg lettuce and a simple vinaigrette of pumpkin seed oil and white vinegar. Very light and refgreshing. I like rice vinegar instead as it isn't so sharp. Pumpkin seed oil is delicious and nutty and apparently quite good for you. Who knew?