Rosie

THANK YOU for the info Rail Paul. Been anyplace great that we should know about?

Yes. It is true the former executive chef of the Frog and the Peach chef went to Lincroft Inn? So thrilled that you loved Frog and the Peach. Great restaurant.

Lou--FYI--If I make a reservation to come to YOUR restaurant I will show up unless I am dead!

More familiar names. 2/15 http://www.northjersey.com/page.php?qstr=e...UVFeXk2NDg4NDU1

OpenTable software enables you to track customers, no shows etc.

None of the menu items are priced. The place is not expensive but the prices should be listed next to the dishes.

LOU--It is inexcusable for someone not to call and cancel a reservation. Some ideas-- Be sure to keep a list of the no-shows and never give them a reservation again. Call them this week and ask why they didn't call to cancel. Definetely take a credit card #. American Express will back you. If they don't have an American Express card ask them to mail in a check. Have the customer call YOU back to recomfirm. If they don't call back one to two days before the reservation then give away the table. Keep a waiting list. And always feel free to vent here.

Waiting list for Fascino now. RS

This is the list as of 2/15 Lou Reda and Sue (2) Rosie and Lowell (2) Glenn (1) Amy and Anthony (2) David (1) Double O (1) Bev M (1) Tommy and 1 (2) Waiting list Zeman Waiting list people (person). You should e-mail me your phone # as we get closer to the date. If someone can't make it and you don't check your e-mail regularly you'll miss the dinner.

We returned to Il Forno, 18 S Fullerton Ave, Montclair (973-233-0800); BYO and had a delightful dinner. We nibbled on their Italian artisan bread dipped in olive oil while listening to the waitress explain the menu that is written on a chalkboard. There are no prices listed, so ask. Started of with an eggplant parmigiana and spinach salad with onions, tomatoes and fresh buffalo mozzarella. My entrée was a homemade cannelloni with a ricotta and mushroom stuffing topped with a fabulous tomato sauce. Lowell had an outrageously rich penne Gorgonzola which I couldn’t stop stealing tastes from. Dessert was an unbeatable tira misu and cantaloupe gelato. They are now open on Sunday.

Put a link to the recipe--can't find it on the page. Sounds YUMMY!!

Where did you go and how was it?

Don't know about corkage fee. But if you find out let me know as they didn't have any Turley's on the wine list.

David is still at the SHI. The restaurant was sold in November.

Gee--I thought St was for saint.

Welcome to the NJ eGullet board StInGeR. Looking forward to seeing you at one of our get togethers and talking about Oz.

The Park Steakhouse, 151 Kinderkamack Road, Park Ridge serves modern American cuisine and specializes in 21 day, dry aged on premises, New York sirloin and seasonal fish preparations. The restaurant is under the direction of Chef/owner John Halligan, a graduate of the CIA. He previously worked at the Regent Wall Street Hotel, RIHGA Royal Hotel and the Regency Hotel, all in New York City. It’s no surprise that in 1995 and 1996 Chef Halligan was named the Country's Best Hotel Chef by The James Beard Foundation. This is a great restaurant. Our scrumptious dinner started with addictive Parmesan cheese crisps that were part of the breadbasket. The waiter recited the specials, unfortunately without the prices, but otherwise was quite attentive and provided excellent service throughout the evening. Although the food is so good you will want each dish for yourself, the portions are large and you can easily share an appetizer, dessert or side dish. Lowell had an excellent Bibb salad with crumbled Maytag blue cheese and the best double smoked bacon I have had in a long time. It also contained Abma’s Farms heirloom tomatoes which were very tasty. The Park supports regional small farmers and their motto is “Food is only as good as the quality of the ingredients.” I had a warm grilled marinated artichoke accompanied with a toasted garlic aioli. The large fresh artichoke was cut in half and so tender that I was able to eat the stem and most of the leaves whole. Chef Halligan cooks the artichoke in a chicken broth first and then grills it making for a standout appetizer. For entrees I had a dish that I would put on my list of “best” dishes of 2004. It was a “smoked lobster chili” with white navy beans, Virginia ham and chipolte pepper. The chili had clearly defined flavors and was a memorable dish. Lowell had the Guinness braised short ribs of beef with tobacco onions which was such a large serving I thought it might be brisket instead of short ribs. This dish was also very pleasing and rich. It was accompanied with mashed potatoes and spinach. We ordered a side of broccoli rabe that we ended up taking home. The Park also specializes in two to three pound steamed Maine lobster which I would like to try on our next visit as well as the steak. The wine list has 175 to 200 selections predominately from American estate wineries with an emphasis on big elegant Cabernets, Merlots and Chardonnays. Lowell had a few beers and I had a glass of shiraz. The bottle was brought to the table and shown to me before it was poured—an appreciated touch. We were too full for dessert, which are made in-house, but some of the options were warm chocolate “nirvana,” crème brulee, pecan pie, ice creams and cheesecake. Coffee was very good. The restaurant is open for lunch Monday through Friday 11:30 AM to 2:30 PM; dinner Monday through Friday 5:30 to 10 PM; Saturday dinner 5:30 to 11 PM; Sunday 5 to 10 PM; and Sunday brunch 11:30 AM to 3 PM. For reservations call 201-930-1300. They have a website at: www.theparksteakhouser.com.

FYI--If Phil Ward is doing the wines you will be very pleased. Great to hear that you will be picking, pouring and dining with us Phil. Will you be describing the wines with each course?

This is the problem i have with Amanda's. Admittedly i am a fussy eater and there are lots of things i don't eat, but as a result i find it hard to find anything i want to eat on their menu. I have the opposite problem. I can't decide what to order from the menu as everything reads so beautifully. $2.50 for coffee is not out of line for an upscale restaurant.

There's room for 2 more.

c. I'm too young to drive and I wouldn't reach the pedals..

$35 with tax and a generous tip.

Moved to http://forums.egullet.org/index.php?showtopic=37193

Sometimes the websites are not up to date. However, it does say "$50. per person - Prix Fixe Menu offered Sunday through Thursday during Regular Dinner Hours." I would have asked for the menu.

Lou Reda from An American Grill, Randolph is planning an egullet dinner at An American Grill for all egulleteers. He will plan this with a wine pairings and a 5 course meal. Who's interested? And Lou--throw us some dates and let us know HOW MANY PEOPLE you can handle. Wednesday April 21, 2004 7 PM Rosie and Lowell 2 Curlz 1 Glenn 1 PNapoli--1 suzilightning 1 Phil and guest 2 Zeman 1 Rossimania-1 Whasen -1 Rock --1 Maybe 2 David Brociner-definete/maybe 1 johnnybird --maybe Tommy in +1, depending on date/etc. Rachel and Jason --tentative Ken Robinson--maybe