Rosie
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Posts posted by Rosie
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Lou can attest to the fact that I always show him love.
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Try Blu in Montclair also.
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Where in Kearny? On the Main St?
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Great news Mike. Along with your wonderful food your customers will appreciate that specials are recited with the prices.
Now--if you wanted to write them out and put an insert into the menu.............
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But you'll have to wait about 3 weeks as those were waiters, runners, potential employees you saw.
So they will be opening the week of February 20-24?
or the week of Feb 27.
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I drove past the restaurant last night (2/1/06) and saw the parking lot full and patrons entering through the front doors. They are open.
Who's going to be among the first to check this place out?
YOU are!! You live the closest!
But you'll have to wait about 3 weeks as those were waiters, runners, potential employees you saw.
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Ditto on Blu, Montclair
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Logistics of telling the customer??? Mike--you tell the waiter what the specials are and tell him to recite the specials with the prices.
Mike--when your purveyors call you and tell you that they have a special on such and such do you tell them to send it or do you ask them the price?
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"Most of the “specials” are already priced in the menu – pasta of the day and soup of the day, fish of the day, desert of the day. There is only one – mainly meat special that Chef dreams-up on daily basis and it is mainly priced inline with the rest of the menu."
Mike,
So what should I do? When the waiter recites the soup special of the day should I say "stop" I need to look on the menu to see the price? And do it again for the pasta, fish, and dessert? And then ask him what the meat special costs?
As a first time customer to your excellent restaurant when the waiter recited the specials without the prices I did not know if your prices were in line with the rest of the menu. And even if they were I strongly feel the customer should be told the price of the item they are buying. I may not care what the price is but I should be told it.
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If we want to talk about specials without prices as a "general" topic then a new topic needs to be started on the General Food Topics board. Otherwise my question was to the owner of Silver Oak Bistro.
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Mike, I'd also like to know if you plan on having the waiters recite the specials with the prices?
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I drive by Red Lobster and wonder the same thing!
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Penang is in the Loehman's plaza.
Penang 200 Rt 10 West East Hanover 07936 973-887-6989 Next to Marty's shoes BYO
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Brought a white--don't remember as it was more than a few bottles ago. Probably a reisling.
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Silver Oak is a winner and indeed a delicious place to dine. We started off with a side of the best mac and cheese that I have had in a long time and the “Rags and Fungus” pasta which was fabulous. I would recommend that you try one of the appetizers although a green salad with diced beets comes with dinner. Between the homemade chips with BBQ sauce and the bread with an herbed olive oil it’s easy to fill up before your entrees arrive. And you certainly want to save room for dessert.
For entrees we had a grilled monkfish and lobster served over shitake mushroom and spinach sauté; short ribs served with a white bean ragu and white corn polenta; grouper dusted with Cajun seasoning, pan-seared and served over cheesy grits with shrimp tomato Creole sauce; and a special of BBQ ribs. Everything was perfectly cooked, all extremely satisfying, and I can’t wait to return here to try some other menu items.
Homemade desserts consisted of a Shaker pie which reminded us of Key Lime pie and/or a cheesecake and a “do not miss if offered” sweet potato pie.
Service was attentive and I particularly liked that upon entering the restaurant we were warmly welcomed by the hostess. My one complaint is that specials were recited without the prices.
If you haven't been here put Silver Oak Bistro on your "must try" list.
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We had a most enjoyable dinner at A Taste of Asia recently. I forgot how much I enjoy the spices and flavors used in Malaysian cooking.
Started off with Soto Ayam a Malaysian chicken soup with a touch of citrusy spices and cold soft noodles tossed in a cold sesame sauce. I found the sauce on the noodles sweeter than what is used in the Chinese restaurants.
Chef Steven Chia sent over a Yee Sang aka lively fish salad that he will be serving on his Chinese New Years menu. This salad is served once a year and contains slivers of pear and apple, fried taro, carrots, radish, cilantro, candied wintermelon, candied ginger, dried persimmon, pickled leeks, jellyfish, crispy noodles, pummelo (a large citrus fruit), and tilapia fillets tossed with apricot sauce and crushed roasted peanuts. The salad is brought to the table with the ingredients in separate piles and everyone at the table takes their chopsticks and tosses the salad together to represent a healthy and sweet year.
For entrees we had the tofu Singapore which contained shredded tofu and julienne vegetables in a stir fried pepper sauce and beef with hot peppers in a black bean sauce.
Chef Chia also sent over crispy milk and a red bean dessert drink for desset. We loved the crispy milk which was crispy on the outside with a custard on the inside. The red bean soup is an acquired taste. He’ll be serving the special Chinese menu till 2/15. Phone: 973-701-8821. More info is here: http://www.njmonthly.com/rosie/rnews.html
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CONGRATULATIONS to Chef Zod and the EXCELLENT he received from David Corcoran in the NJ section of the New York Times January 29, 2006.
I love the last line of the review. Corcoran writes, "That missing E stands for excellent."
Blu is an outstanding restaurant and I'm thrilled that Chef Zod has received the praise that he deserves.
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I was there about 8-9 months ago. Service was off--refills of water, bread, and the waitress were hard to find! Fish and chips were ok. Lowell’s pork was inedible—overcooked and tasteless. Forget the chicken potpie if it is still on the menu. It had very little filling and the sauce was watery. We had desserts but I don’t remember what. Haven’t been back. They are expanding next door. Perhaps lunch would be a better time to try this restaurant.
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In any case, welcome to eGullet sone66 and be sure to tell us about all of your dining experiences--both good and bad.
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At lunchtime The Strip House in Livingston has a very good burger.
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Marika left quite some time ago. I heard she was at Diva. Michael Clampffer is the Executive Chef.
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Chef left?? I don't think so.
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There's parking in the back also.
Son Cubano
in New York: Dining
Posted
We promised Executive Chef Carl Ruiz of Son Cubano, 405 W 14th St, NYC formerly from Cuban Pete’s, NJ that we would visit him at his new haunt. If you liked his cuisine at Cuban Pete’s you will LOVE it at Son Cubano as the menu items are more sophisticated, spicing and ingredients tastier and plating quite impressive.
We were on our way to another event in NY and asked Chef Carl to create a tasting menu for us and to keep it light. We started off with a pitcher of red Sangria and ceviche of marinated shrimp beautifully presented in a coconut shell and extremely tender sliced octopus topped with diced tomatoes, onions, and peppers. This was followed by a mixed green salad with almond crusted Coach Farm goat cheese and a thinly sliced pear dressed with a roasted pear vinaigrette. Next a plantain cup (the only fried item that was served to us) was filled with corn and sausage and topped with rare tuna—delicious. Entrees were a paella made with sable, mussels and clams that is a “must try” if it is on the menu as a special. If not try the paella mariner made with lobster, clams, mussels, shrimp and scallops. Also had a juicy rock Cornish hen that had been marinated in a blood orange, lime juice, oregano and cumin dressing and served with black beans and rice. Dessert was a flan type of custard made with eggs and no milk—wonderful.
We were at the restaurant very early—5:30 and by the time we left it was hopping. It’s quite a scene as is the whole meatpacking district. Phone: 212-366-1640.