Rosie

Thanks for your input Nockerl. I must get back to this restaurant.

Thai Chef

"We eat at Leone's at least once a week " Is the food that good or is this place just convenient with the right prices?

Gee David--it took me two visits to Nicholas before you came out of the kitchen to say hello!

NO 9 or Manon in Lambertville. Both BYO.

I think all the NJ eGullet sushi lovers need to try Mr Pi's and report back. It really was excellent. LOU REDA are you reading this!

Have you been to Epernay (6 Park St, Montclair) yet? Do put this BYO French bistro on your "must try" list. At a recent dinner we started off with the mussels in a white wine, garlic and parsley broth. Soak up the broth with the crusty baguette that is served. Delicious. We also had their addictive French Fries served with a creamy mustard sauce. For entrees we had the crispy skin salmon with white bean and chorizo sausage ragout, with a grain mustard sauce; the herb and pepper crusted tuna (served rare as requested) with lentil salad and a shallot vinaigrette; and the steak frites. I know we had French fries twice but we finished them without a problem! Everything was wonderful. We ordered berries with a sabayon for dessert and Chef Mark Papera sent over some other goodies for us to enjoy. I don't know how, but three of us managed to taste the crème brulee; chocolate mousse; lip puckering lemon tart in a graham cracker crust; and an apple tart. The restaurant is open Monday through Saturday from 5 to 11 PM. Call in advance for reservations. This place gets busy even during the week. Phone: 973-783-0447.

I had escolar at a restaurant in CA and was fine. It was VERY rich though. I have heard the same thing about the "side effects." I was at Liberte about a year ago and enjoyed the food. Do a search and see if there are some posts.

If you are willing to drive to Red Bank try Sogno. BYO.

bhoward--We await your report.

Wiener---LOL Where do you like to dine with your wife?

Any recommendations for a restaurant that has a private room for lunch for 30-50 people at the shore? Area between Red Bank and Tom's River is fine. Moderate/expensive. Liquor license.

I remember that he had some beautiful cooper pots hanging up.

I will have Valentine's information on Table Hopping With Rosie 1/22.

Some familiar names this week. Check it out at: http://www.northjersey.com/page.php?level_...03&page=6212563

Rosemary and Sage---

Ken and Helena --Good to see you on eGullet.

Wine was a Pinot Noir from France. Nicholas picked it for us and I don't remember the name. David--if you have time could you find out what we drank.

"And I found another Matisse clue, Rosie...the napkins in the ladies room were Matisse prints" I don't remember seeing those. Think I would have remembered that. Maybe they use them only for weddings.

Glenn, We had drinks before dinner, the tasting menu and a $75 bottle of wine. You can have the two course menu for $38 and the three course dinner for $55.

Pete--I have always had excellent meals at Jocelyne's. Give it another try.

Thanks for the update. I will try to get back to The Chef's Table now that it is all French!

You shouldn't wait for a special occasion to try Nicholas, 160 Route 35 South, Middletown. This restaurant is extraordinary and should not be missed. Chef/owner Nicholas Harary and his wife Melissa pay attention to every aspect of the food and service and it shows in the professionalism of the staff and outstanding cuisine. Chef Nicholas trained at the Culinary Institute of America and was sommelier at Jean Georges, New York City while Melissa was the former dining room manager and sommelier at Tabla, New York City. We opted for the early winter tasting menu ($75) gives the patron two choices with each course. We told the waiter to bring us one of each course and this way we were able to taste a lot of dishes. There is also a two course menu for $38; three courses for $55; and a four course vegetarian menu for $55. We started with an amuse of tuna with finely diced vegetables. Our first course was a peekytoe crab salad with mango and coriander tuile and marinated oysters with red onion and chive crème fraiche. Course #2 was a superb poached Hudson Valley foie gras, "pot au feu" and duck consommé. The foie gras since it was poached didn't have a heavy butter taste. This dish was presented in a bowl and the broth, which was in a teapot, was poured over the foie gras at the table. Very impressive. The other course was seared dusted sea scallops, with frisee and a black truffle vinaigrette. The dishes that aren't finished at the table come with silver domes that the waiter's lift off in unison. I don't know if David Santos AKA chopjwu12 was in charge of fish when we were there but the Maine arctic char with butternut squash, white port and tarragon reduction and the mahi mahi with red pepper marmalade with honey verjus were flawless. The fish was perfectly cooked and the accompanying sauces were fabulous. Next we had an amazing braised tender suckling pig, with poached quince and cinnamon jus, their signature dish, and a tender braised beef short ribs with horseradish whipped potatoes and tomato tamarind sauce. At no time during our dinner did we send a plate back to the kitchen that hadn't been licked clean! The artisinal cheese tasting so wonderful that I am still swooning. Each cheese was described and we picked seven perfectly ripe cheeses that were served with walnut bread, cranberries and some dried fruit. I don't remember the names of the cheeses. And then dessert. A shot glass with a small cone filled with lime sorbet was served before dessert. We then had a sampler plate containing an apple tart, warm Valrhona chocolate cake topped with a pineapple chip and vanilla ice cream (the best I have ever had), a napoleon of fresh berries and mousseline and a chocolate cup with homemade ice cream. A plate of small confections was brought with our dessert. When we left since it was my birthday we were given a small box of chocolates that were made by the Pastry chef Roberto Santamaria. This restaurant is #1 in my opinion in NJ. Do try it. Phone: 732-345-9977. They have a web site at: www.RestaurantNicholas.com. We had two drinks and a $75 bottle of wine. With tax and tip the bill was $315 and worth every penny. We were there for 3 1/2 hours. David--Please fill in anything I missed!

I'll post about Nicholas ASAP. Have a busy day. But in one word it was extraordinary. And there really is a chopjwu12! It was great to finally meet you David.

I liked Chefs Table but just thought it was odd that one side of the menu had French selections and the other side had Italian items. Had a very good cassoulet there.