Rosie

I received the following note from Mitchell and Jocelyne. "Dear Rosie, Before for all the rumors start why we sold ,I will tell you why we sold, We sold at the height of our biz we were booked 4-5 weeks in advance I was getting a little tired ( burnt )working in such a small kitchen, we gave a lot of sacrifices for this place, the day my Mother died I had to work, the birth of our grandchild we had to wait 4 weeks to see him, I was there for every meal that left that kitchen for 7.5 years. how many other chefs with a 27 zagat rating can say that. We needed a break we loved the place we love Maplewood we love Food & Wine we loved our customers And I think it's better to get out when you are at the top of your game. That to me is a real Artist ( we'll be back Fresh again) thanks Mitch"

Enjoy everything! Prefer innovative cuisine. Fresh ingredients. Price not important but mom/pop establishments that are off the beaten track and known to locals are also fine. Thanks for any input.

Wish received a GOOD from David Corcoran in the NJ section of the New York Times June 26, 2005.

Jocelyne's has changed hands.

I bought butter lettuce last week on Saturday at the Farmer's Market in Montclair.

Why is Kosmo the waiter a trip?

Thanks. Going in a few weeks so I will be able to use your recommendations.

Jocelyne's has been sold. Celebrated Foods is only catering. What did you hear about American Fare?

Toni Froio has been the executive chef at I Cavallini Ristorante, 29 Rt 34, Colts Neck (732-431-2934) since December 2004.

Never been but-- Bistro Ole, Asbury Park Moonstruck, Asbury Park Brandl, Belmar Been to La Nonna Piancone's, Bradley and it is casual and very good.

This is an old menu from Nov. '04 but it gives you an idea of the type of food that Chef Coury serves. DINNER MENU SERVED: MONDAY 5:00PM -10:00PM TUESDAY- SATURDAY 5:00PM-11:00PM SUNDAY 3:00PM-10:00PM ANTIPASTI (Apps) MUSSELS / OLIVE OIL / SEA SALT / 9 ARTICHOKES / BAKED / GARLIC / MOZZARELLA / 8 BUTCHER’S SELECTION OF SALUME / ASK SERVER FOR TODAY’S SELECTION / 12 ROASTED CLAMS / CASINO VINAIGRETTE / 12 MUSHROOMS / 3 WAYS / PORTOBELLO RABE PESTO / RICOTTA SALATA / COOKED SHITAKES / 8 FLUKE SASCIMI / PRESERVED LEMONS / ESTATE OLIVE OIL / SEA SALT / 9 PAVONI BEANS / PUREED / GRILLED TUSCAN BREAD / 7 BRACIOLE / BRAISED / MUSHROOM RAGU / 8 SPIEDINI / ANCHOVY / TOMATO / CAPER / 10 PULPO / OVEN DRIED TOMATOES / PAVONI BEANS / CHICKORY / 9 MEATBALLS / TOMATO / PECORINO / 7 INSALATA (Salads) FENNEL / ORANGE SEGMENTS / PECORINO / POMEGRANATE / 6 MIXED GREENS / RADICCHIO / ONIONS / EGG / BACON / 8 MARKET MIXED GREENS / LEMON VINAIGRETTE / 5 TALEGGIO / MIXED GREENS / PEAR / PINE NUT / BALSAMIC VINAIGRETTE / 10 PRIMI (PASTA) CHITTARA / OVEN DRIED TOMATOES / THYME / BOTTORGA / 13 RICOTTA GNOCCHI / SAUSAGE RAGU / 12 BUCATINI AMATRICIANA / CHILES / TOMATO / BACON / 12 SPAGHETTI / CLAMS / SCALLIONS / BACON /12 PUMPKIN RAVIOLI / BROWN BUTTER SAGE / ANISE BISCOTTI / 13 RIGATONI / BAKED / 3 CHEESES / MEATBALLS / 14 EXECUTIVE CHEF – MICHAEL COURY - 20% GRATUITY WILL BE ADDED FOR PARTIES OF 6 OR MORE – - $3 SHARING CHARGE FOR SPLIT SECONDI’S AND SPLIT PRIMI’S WITHOUT ORDERING A SECONDI - WWW.THEJEFFERSON.NET SECONDI (Main) FLUKE CARTOCCIO / SQUASH / CLAMS / SAFFRON / 20 OXTAIL / BRAISED / SWEET POTATOES / ROOT VEGETABLES / 19 SALMON / GRILLED / PUMPKIN ORZO / BEET MUSTARDO / 18 _ FREE RANGE CHICKEN / LEMON PEPPERED POTATOES / PEPERONATA / 18 FLORENTINE 20 OZ. T-BONE / GRILLED / CREAMED SPINACH / 29 RACK OF LAMB / RABE SALAD / LEMON / 28 VEAL CHOP / GRILLED / SHITAKE SALAD / CHINZANO / 28 CONTORNI (Sides) POTATOES / LEMON PEPPERED / 6 BROCCOLI RABE / GARLIC / OLIVE OIL / 6 CREAMED SPINACH / 6 PUMPKIN ORZO / 5 MEATBALLS / 5 BRACIOLE / TOMATO / REGGIANO / 8 PANINI (Pressed Sandwiches) MOZZARELLA / TOMATO / BASIL / 8 PROSCIUTTO / TALEGGIO / CHICKORY / 12 FRIED FLUKE / LETTUCE / TOMATO / MAYO / 11 GRILLED SAUSAGE / SPICED BEAN PUREE / GOAT CHEESE / 11 PIATTI (Daily Specials) MONDAY - VEAL SALTIMBOCCA / PROSCIUTTO / CHICKORY / 19 TUESDAY – GRILLED SAUSAGES / BROCCOLI RABE / BRAISED BEANS / 18 WEDNESDAY – BRANZINO / BRAISED FENNEL / LEMON JAM / 22 THURSDAY – ROASTED PORCHETTA / ONION / FENNEL / 21 FRIDAY – STUFFED CALAMARI / CHATTARA / 18 SATURDAY – OSSO BUCCO / SAFFRON RISSOTO / PINE NUT GREMULTA / 23 SUNDAY – NONAS SUNDAY SUPPER / RIGATONI / OXTAIL / MEATBALLS / CHICKEN /18 EXECUTIVE CHEF – MICHAEL COURY - 20% GRATUITY WILL BE ADDED FOR PARTIES OF 6 OR MORE – - $3 SHARING CHARGE FOR SPLIT SECONDI’S AND SPLIT PRIMI’S WITHOUT ORDERING A SECONDI - WWW.THEJEFFERSON.NET

Randi--YUP!! Pizza Master's. Haven't been there in a long time but I did like San Vito's also.

I would go to any of the restaurants in Jersey City or Hoboken that face the river. I know that Wolfgang Puck Express, Hoboken will be open late on July 4th for guests wishing to watch the fireworks from Pier A.

Thanks titmfatied. Franks used to be in one of the strip malls on Oak Tree Rd but I think it is an Indian restaurant now. There's a discussion on pizza here: http://forums.egullet.org/index.php?showtopic=19934&hl=pizza Now that I have more time to think about it I like the pizza at Master Pizzas in Bayonne and Spiritos in Elizabeth.

It's not near AC but if you are able to stop in the Highlands Doris & Ed's is excellent.

Wanted to remind everyone that I will be on The Restaurant Guys radio show on Tuesday June 21; 1450 AM; 11 AM. I don't think I will be on till 11:30ish.

I read that Whole Foods has opened in Middletown. Anyone been?

Welcome back =Mark. Glad to see you are feeling better and are posting again.

In the past I have found that Wine Library will match a lower price. Ask.

We ate at Lalezar about a month ago and it was very good.

Here is a link to information on the NJ Farmers Markets. http://www.ams.usda.gov/farmersmarkets/States/NewJersey.htm We were at the one in Montclair last Saturday and bought some beautiful lettuce, tomatoes, radishes, beets and cucumbers. Let us know where you go and about the produce. Note: Click here to page down to a list of NJ Farmers Markets by days of the week. Rachel

I will be on the Restaurant Guys radio show on Tuesday June 21; 1450 AM; 11 AM. I don't think I will be on till 11:30ish.

Think I will wait till we get there as we will be eating and drinking our way through Oregon and may want something light that night. Will be there on a Thurs. so thanks for the tip on the farmer's market.

Neil Elsohn is the executive chef/owner of Restaurant 1919, 1200 Rt 109, Cape May (609-884-1919). He previously owned Water's Edge, Cape May. Another restaurant is going in where Water's Edge is located.

Where should I eat? Will be there two nights.