Rosie

Aladdin's Restaurant--Turkish Chao Phaya--Thai Filippo's--Italian Martino’s--Cuban Origin--Thai French Shumi--sushi Thai Chef--Thai Pick your cuisine. They're all good but I happen to be partial to Origin. Filippo's is solid Italian and you can't go wrong. Shumi is one of the best Japanese IMHO if you like sushi. They don't have the fancy rolls.

In Somerville these are all BYO and not far from Bridgewater: Aladdin's Restaurant Chao Phaya Chao Thaya Filippo's Martino’s Origin Shumi Thai Chef My choice would be Origin.

They were listed on Openings and Closing 2 months ago. http://www.njmonthly.com/rosie/openclose.html Thai Essence, 231 Franklin Ave, Nutley (973-542-0128); BYO.

They have a NJ wine license. They offer 12 different types of sangria which they make with the NJ wine.

There’s another winner in Montclair. If you want a casual restaurant with low prices and a fun filled atmosphere then you will enjoy Cuban Pete’s. We started with a selection of tapas including:crispy chicken lollipops with a cilantro mojo; empanada with manchego cheese and spinach; empanada with manchego cheese, roasted chicken and sundried cranberries; Cuban stuffed beef potato dumpling; and yucca fries. Loved everything but be forewarned that there are three empanadas to each order so be sure to order enough so that each person gets one. They are scrumptious. Entrees were paella with clams, mussels, shrimp, scallops and squid with saffron rice; crispy whole red snapper; grilled chicken breast with citrus mojo; and crisp shredded beef with onions and lime. Entrees came with black beans and rice. We also had a pitcher of Spanish Harlem sangria made with red wine flavored with nectarine and apricots. We were full and passed on dessert. Cuban Pete's is certainly worth a visit. Bill was $45 a couple with tax and tip.

November 6, 2005 http://www.northjersey.com/page.php?qstr=e...UVFeXk2ODA4MTI1

They are open on Sundays now. Closed Monday. Call first as I'm not sure if the change is taking place this week or next week.

I forgot to mention that we ran into Rail Paul at the restaurant.

Is there a Restaurant Blue in Long Beach Island?

We were back at Blu last night. What a treat. Started with a smoked trout, apple and roasted beet salad with fresh horseradish –yogurt dressing; calamari salad, cucumbers, avocado and crushed peanuts with a spicy lime vinaigrette; crisp sweetbreads with caramelized endive, crushed hazelnuts, and an apricot-mustard sauce which were worth the cholesterol I try so hard to keep low; and a special of salmon with avocado. Lowell’s monkfish with fennel and cannellini beans in a basil-chive broth was outstanding. We were dining with Larry Lazar, a retired restaurant reviewer, who declared that not only was the seared duck breast with caramelized turnip, and Brussels sprouts in an apple-red wine puree the best he has ever had but that Chef/Owner Arifai was an incredibly talented and gifted chef. And yes, he said I could quote him and he tasted everything that was brought to the table! Other entrees were slow cooked Niman Ranch beef short ribs with potato puree and roasted portobello. These ribs were so rich that I couldn’t finish them and let Lowell do the honors. I usually don’t order chicken in a restaurant because I make it so much at home but would not hesitate to order the crisp chicken breast with baby bok choy and shiitake mushrooms with a chili-peanut sauce, as the chicken was so juicy and tasty. It was a great dish. Desserts put a smile on everyone’s faces. We had a warm chocolate cake with cherry sorbet; pumpkin panna cotta with chestnuts and caramel popcorn; tapioca with diced fruit; and apple Tatin. The menu changes frequently and the most expensive entrée is $18. You can also create your own dinner by ordering 2-3 appetizers and a few desserts.

Ditto eatingwitheddie. Blu is an undiscovered gem.

Let's remember that we are all are entitled to have different opinions and tastes. That's why there is chocolate and vanilla ice cream.

Unless you are with the police department let's not start any rumors about this tragic event.

Have always had great food here but haven't been in a long time. You're in for a treat.

We love Hunan Cottage and it is such a fabulous place to go with a large group. Alas it was just the two of us tonight. We always order at least one thing from the menu that we have never had before. Tonight it was bean curd skin with meat casserole. This dish was scrumptious and was basically a very large bowl of soup with minced pork wrapped in tofu skins, vegetables wrapped in tofu skins, very fine vermicelli noodles and bok choy. We must have had 6 bowls each and brought some home for tomorrow. We also had an order of Taiwan noodles which were very good but we think the chow fun here is a better choice if you are going to order a noodle dish. Dinner was $22 with tax.

A very good Italian restaurant down the street from Gina's is Corso 98; BYO.

October 30, 2005 http://www.northjersey.com/page.php?qstr=e...UVFeXk2ODA1Nzcx

There used to be a Jerusalem Pizza restaurant in Highland Park.

Congratulations to Chef Humberto Campos on his 4 star review in the Star Ledger October 25, 2005.

It’s always a pleasure dining at An American Grill as Chef/owner Lou Reda always makes us feel welcomed and we know that dinner will be wonderful. We shared a slew of appetizers, all which were tasty, but if I had to pick one that was a “must order” it was the braised short rib ravioli. And a special of zucchini blossoms stuffed with squash, onions and parmigiano cheese sitting on a raft of ricotta salda should not be missed either if they are on the menu. The vegetable strudel; salad of poached pear, blue cheese, pignoli nuts and baby greens; and grilled chicken and vegetable soup were also first-rate and filling. Entrees were braised grouper with leeks in a sauvignon blanc sauce; tender grilled NY strip steak with gorgonzola–herb butter and shoestring potatoes; flavorful medallions of beef merlot with shallots, fresh sage and portabella mushroom; fabulous chicken breast stuffed with spinach, gorgonzola cheese and chicken-truffle sausage in a Madeira reduction and rigatoni with beef, pork and chicken served with parmigiana cheese in a natural au jus. All of the entrees were also accompanied with a colorful gourd that was filled with spaghetti squash—a very creative presentation. Although we were stuffed we couldn’t bypass my favorite dessert of Washington state cherries marinated in Grand Marnier and Cognac and served over vanilla ice cream. Also loved the apple strudel with raisins served with vanilla ice cream and the chocolate parfait. Great meal, as always, Lou. Phone: 973-442-9311.

Just found out the Blu will be open for lunch starting November 8. Will try to get more details on days and times.

Not yet.

BIG NEWS. Chef Lou is now in the kitchen cooking up a storm and loving it. He also has a new autumn menu. We're going tomorrow night and I'll report back.

We returned to Blu. If you haven’t been here yet you are depriving yourself of an outstanding dinner at exceptionally low prices. Our dinner was extraordinary. And my mom who weighs in under 100 pounds and never finishes what is on her plate left every dish sparkling clean. We started with a plate of roasted pumpkin with orange zest, almonds, and pumpkin oil and a cup of pumpkin soup; fabulous calamari salad with cucumbers, avocado, crushed peanuts and a lip smacking spicy lime vinaigrette; and tender charred octopus with orange, green apple, and black olives. My mom who turns her nose up at squid and octopus gave it a try and declared that they were delicious. Lowell and I inhaled the appetizers. If you like duck breast certainly try Chef Zod’s version that is served with caramelized turnip, Brussels sprouts and an apple-red wine puree. We asked if cauliflower puree could be substituted for the Brussel sprouts and the kitchen was more than happy to change the side. A special of perfectly cooked seared tuna was Lowell’s entrée and I had scrumptious sesame crusted Mahi with scallions, Napa cabbage and a spicy ginger sauce. We were stuffed—actually I was so full I unbuttoned my pants. But the desserts sounded so enticing that we ordered a few. Do not miss the coconut tapioca pudding with mango and papaya or the chocolate mousse cake with cherry sorbet and black olive candy. Ditto for the caramelized apple tart with the creamiest vanilla bean ice cream I have had in a long time. Coffee is French press—the best way to serve it in my opinion. Do try this restaurant and I would suggest that if possible go here on a weekday when the restaurant is not packed. For reservations call 973-509-2202; BYO.

Jimmy Buffs is there.