Rosie

When did they open?

One chef to replace two chefs???

Is Anthony working someplace else?

Haven't been to Aria in a couple of years but the 3-4 times that I ate there I thought the food was very good. BYO.

Is the restaurant air conditioned? We drove by there and doors were open.

You're not far from Montclair and there are many places to dine there.

We recently had dinner at Mignon. I have never had anything but the porterhouse steak for two here ($45) and find the price and quality of meat to be very good. They list their meat as being USDA aged prime but I don’t know if it is dry or wet aged and how long it is aged. The steaks at Morton’s, the Strip House, and River Palm (to name a few) are better marbled but I like that Mignon is BYO and the price is reasonable. We started off with a tomato and mozzarella salad and was disappointed that the tomato was not as ripe and as tasty as what I buy at the farmer’s market. Also, I prefer my tomatoes to be at room temperature rather than refrigerator cold. The very small side of spinach ($6.95) was good but we would have liked a bigger portion. We shared a delicious warm apple crisp which I can highly recommend. The coffee was awful. Don't bother. Dinner with tax was tip was $88. We had a Turley and brought our own glasses. A lovely evening!

Which chef left?

Be sure to read Jason's Quick Bite article in the Sunday July 21 NJ section of the NY Times. P. 12. Great article Jason. Please post a link once it is up.

They have been around a long time. Never been.

Zeman--Don't be a stranger. You have good info to share with us!!

My Visit To Pal's Cabin We smelled something unpleasant when we walked into the restaurant. Lowell thought it might have been fish. The décor is dated and the place really needs new rugs and a sprucing up. Lowell liked the onion soup but I found it to be too sweet. Certainly not the best I have ever had. I can’t recommend the cream of mushroom soup either as it didn't have any mushroom flavor and tasted like Campbell’s cream of mushroom soup to me. The large crunchy onion rings were great. The half pound hamburger was served medium rare as ordered and we unanimously agreed that it was excellent. The French fries were forgettable.

Chef MAURO D’ALTO: A SHORT BIOGRAPHY Born in the historic city of Bari in southern Italy, Mauro D’Alto learned much about the art of cooking from his mother. Mauro immigrated to the United States at age 25 in 1977. He cooked in various New York City Restaurants including a nine year stint at Trastevere. And, for a brief time Mauro owned and operated his own restaurant, Bambino D’Ora in New York City.

Zod Arifai is a very talented chef. You may remember him from 10 Square in Morristown. OH--and restaurant is called Blu.

I will post all the information on Table Hopping With Rosie/Openings and Closings and here as soon as I get the ok from Zod. He is not open yet.

I will try to get there ASAP so that I have an opinion about their burgers!

I'm also getting a menu so please be patient!

I have heard that the burgers are excellent but I have not been able to get to Pal's Cabin to try them! And yes...the restaurant is a mile from my house.

Will try to get some info.

I just checked and was told that La Cambusa in Fairlawn IS owned by the same people who own La Cambusa in Ridgewood. The Fairlawn location is more informal with a totally different menu and chef. That was their first location.

Zod will be opening a restaurant soon in Montclair.

He is closing as business was not as good as the owner hoped it would be. There will be a Japanese restaurant coming to the location. A Taste of Asia in Chatham--a great restaurant--will remain open.

We were invited to the five course wine dinner, "A Night Out on the French Riviera," at Chakra Restaurant, W 144 Rt 4 East, Paramus last night. The multi-sized candles set in the walls, plants, low pillow backed banquettes surrounded by translucent silk drapes all create a very romantic, exotic atmosphere. Executive Chef Edward Lake served the following menu: Hors d'oeuvres: rainbow Swiss chard with goat cheese; cod fritters with chile oil; and brie with caramelized apples. (Jean Luc Colombo Les Pins Couches Blanc 2001) Miniature Provencal tomato tart, ash goat cheese, and olive drizzle (Chateu Routas Rouviere Rose 2004) Grilled calamari, roasted pepper vinaigrette, grilled country bread, and capers (Daumas Gassa Mas Daumas Gassac Red 2003) Pan seared hangar steak, fine herb salad, garlic haystack potatoes, and tarragon mustard (Chateau Montus Madiran 2001) Chocolate crepes, red wine ice cream, and wine macerated blackberries (Les Clos de Paulilles Banyuls 2003 Rimage) Dinner was delicious. I especially liked the tender calamari, trying to guess which herbs were in the tangy salad, and the tremendous wine macerated blackberries with the scrumptious red wine ice cream and chocolate crepes. I seldom drink French wines and found them to be delicious. The Rose was a very pleasant surprise as was the Banylus which was similar to a Port and reminded me of raisins. I preferred the Daumas Gassa Mas Daumas Gassac Red 2003 served with the calamari and was told that the majority of the customers preferred the full bodied Chateau Montus Madiran 2001 which was served with the steak. Chakra’s home page is at: http://www.chakrarestaurant.com Phone: 201-556-1530.

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July 10, 2005 http://www.northjersey.com/page.php?qstr=e...UVFeXk2NzIxMzQ5