Rosie

After I sold my first born to get a reservation we dined at The French Laundry last spring. It was certainly worth it as our 4 hour 13 plus course dinner was memorable and consisted of many tastes, textures and smells. Oysters and pearls, baby rabbit and the ice cream cone filled with creme fraiche and smoked salmon come to mind. Have you eaten there? Would you go back?

How do you cook your turkey? Do you start out breast side down? Do you grill it? What do you baste it with?

Do you have exact address and phone #?

Thank you Jason and Glenn. Carlotta--when I write about a restaurant I write about MY experiences and MY opinions just as Glenn and you and Hank and every poster writes about their experiences/opinions.I am not reviewing the restaurant. I am the moderator here. If Glenn writes a rave review of a restaurant and you go there and don't like it is he being biased? I can't give you an answer for why someone had a bad experience. Sometimes restaurants have off nights. It could have been that the cook called in sick or the dishwasher didn't show up. Or the supplier could have unloaded a tough piece of meat on the chef. There are hundreds of reasons why things can go wrong and a customer leaves unhappy.I didn't stick up for anyone but said if you are unhappy with a restaurant you shouldn't go there.

Be sure to give us a report. We love Jocelyne's. Make a reservation a few weeks in advance. Was at VerJus once and the dinner was good but not memorable. Where in Montclair will you be going?

Has anyone been to Mexicali Blues Cafe in Teaneck?

Le Rendez-Vous, 520 Boulevard, Kenilworth 908-931-0888 Glad to hear about your wonderful dinner. The last time we were there the owners were away on vacation and we were not thrilled with our meal. We certainly will go back after reading your report. Thanks.

No one should have an unpleasant experience whether it is during the week or a weekday. The shrimp dish should have been replaced. Veal chops are expensive and should not be tough. You are correct. However, you wrote about your experience there and I wrote about mine. You shouldn't go to Corso 98 again.

You are correct about wanting good food for your good money. But if you are reviewing a restaurant the ideal would be to go during the week and on a weekend as you may experience two different dining experiences. Where do you like to dine?

You just missed it this year, but you MUST write it on your calendar for 2002. What? Why, the Rocky Mountain Oyster Festival in Montana, of course. Almost an entire week of "nutty" fun held each year around the middle or end of September. Food, fun and nudity. How much better can it get? I have had Rocky Mt. oysters at the Perona Farm Game dinner. None of the male chefs would taste them.;)

I just read the review and I thought it was basically very good also. Some thoughts. David ate there on two Saturday nights. I would have liked to have read his opinion of the restaurant if he also ate there during the week. It is important IMHO when reviewing a restaurant to dine there during the week AND on a Sat.Sometimes Sat. nights are zooey and if someone calls in sick everything is off. Also, unfortunately David did not taste the chittara which "mama" makes. This homemade pasta is made on a stringed instrument. I love it. I enjoyed reading the review and I think David is a fabulous reviewer.

What kind of stuffing do you make for Thanksgiving? Do you stuff the turkey?

When Judy was at Blue Sky a tip was put on the bill by mistake because the waitress put in the wrong # of people at the table on the computer. 18 % is added for parties of 8 or more. The waitress appologized and offered to reprint the bill. The patrons did not want the bill reprinted. It was an honest mistake which happens. Glen was correct in that an 18% tip was added to the brunch bill and there was no sign indicating that this was the policy. There is suppose to be a sign posted now at Blue Sky. The waiters fill juice glasses, coffee cups and bring waffles and omelets from the kitchen. If you are not willing to give an 18% tip for brunch then you should not go to this restaurant.

I am in Florida right now and won't have a chance to read the review till late tonight or tomorrow. When I write about a restaurant I write about my experiences there. I have always had very good dinners at Corso 98 and have found the staff to be very friendly. I have also gone to restaurants that people have raved about and have found them disappointing. I may have more to post after reading David's review. He wrote about his experiences there which from what I am reading here were not the same as mine.

We recently walked throught Gary's in Bernardsville. The store is tremendous. I could have easily spent a whole years mortgage there!

I love surprises and it doesn't bother me if the menu is non-existant. We go to a restaurant in Jersey City, NJ called 15 Fox Place that is in a house on a residential street. You eat in the owner's dining room.

When we lived in Edison we went to Pino's in Highland Park.

What are you drinking this Thanksgiving? Any recommendations?

There was an article about this "no menu" restaurant in today's NY Times. It sounds like an interesting restaurant. Anyone been?

Tarragon Tree was really on the cutting edge for it's time. I think it was the first place I ever tasted goat cheese. Also, I loved having my salad after the entree.

The name of the restaurant is Dennis Foy's, 816 Arnold Ave. Point Pleasant.

Dennis had a restaurant--EQ in NYC. The last I heard he is not there anymore and has taken up painting. Maybe someone else has some info. I have been following Dennis since the 70's/80's when he was cooking at the Tarragon Tree in NJ.

Pizza Master's is a slice place. 532 Broadway. I also like their foccacia sandwiches.

Pizza Masters on Broadway in Bayonne.

Rutabaga--I just made this today as it freezes beautifully. Buy small rutabagas asa they are easier to cut. Peel and dice 2 rutabagas. Cook with 3-4 diced carrots till tender.About 45 minutes. Put into a food processor with a stick of butter. Add salt and pepper to taste. Whisk and add cream or milk. Put into a pie plate or dish for the freezer. Take out Thanksgiving morning and heat about 45 minutes. All of these times are approximate.