viejo majadero

Pork I guess you don't get it. I did not compare SGrill and Il V. What I wrote was that there a lot of places equal to and better -- see the list again -- that are Italian. I have eaten in every one of the places I listed plus Il Villagio and made that comparison. But you are not from this area so it would be hard for you to relate to the list. Knowledgeable people will be going to the Grill soon. They will have their own experiences to report. I find their ecclectic style very enjoyable. But you maybe have not eaten there in a while. Your recollection it seems was from the Foy days. He had two menus. California and Steakhouse. The guys running it today have their own -- completely different -- style. This is about opinion. New Jersey is buried in Italian restaurants. I tend not to like most of them. I have traveled and eaten all over Northern Italy and cannot relate to the Americanized stuff served here. Viejo

Guys Wish I could be there but I have a Prom that night to chaparone. Viejo

Herb Sent you an e-Mail Viejo

Lou Prefer dry rub. Will keep it in mind. Viejo

Had dinner by chance last night at the Boonton Avenue Grille in Boonton, NJ. I can honestly say I had better food at a stand at Yankee Stadium. This place pretends to be a "rib Joint". At 7:00PM place was almost empty. Had baby backs with Ceasar salad starter. Salad was drenched in commercial dressing, overwhelmed the lettuce. Ribs were tender but relatively tasteless. I think (just a guess) they boiled them first then put commercial tasting BBQ sauce on it. Fries were greasy soggy. At $13.95 for about 6-7 teeny ribs I felt ripped off also. Have absolutely no reason to ever go back. Viejo

Sara Sorry never made it. Too much Upenn crap to take care of and I got very "majadero". Ended up eating at the bar at Striped Bass. Not too shabby. As always SB does good food and service. By the way my kid thinks she met you. I confirmed she met Katie. Kid still in Philly now bar tending rather than serving. That being the case I will be returning. Actually early Sat to get the last of her junk out of the dorm. Thanks for asking. Viejo

Dine Zagats is a point of reference from the masses, nothing more. And why are you saying excellent and American Grill in the same breath ??? Only kidding Lou!!! Viejo

Porka pa I am a fan of the Sonoma Grill, (Zagat 23). I admit that. We obviously will never agree on that place. I agree with you on P&O (Zagat 24) and have stated my opinion clearly. But the reason I never mentioned Il Villagio (Zagat 22) is that I find this kind of place all over Northern New Jersey. It is decent, reliable, but to me boring, old style (red velvet) Americanized Italian. I have plenty of local pizzarias that cook almost the same and for a lot less money. I have been to other places I enjoy more that are equal and better according to Zagat and some are BYOS to boot. A short list ---- La Campagna -- Morristown BYO (Zagat 25) Eccola -- Parsippany ( Zagat 22) Lu Nello -- Totowa (Zagat 25) Cent'anni -- Maplewood Columbia Inn -- Montville (Zagat 22) Casa di Amici -- Denville BYO Bruschetta -- Fairfield (Zagat 23) The point is that to me there is nothing special about the place. Viejo

CTQM At an importer tasting a few weeks back I tasted the Chateau Phelan Segur, Grand Bourgeois Exceptionnel, 2000. It was very good. Very Big. Lots of fruit. Typically a blend of Cabernet Sauvignon, Merlot and Cabernet Franc But distributor list is $41.59. Even with quantity discounts price will not be every day wine. Viejo

ctgm You are correct as of the 1978 classification. Epicurious is correct as of 1932. But, that said, all of it is meaningless in terms of wine quality. Viejo

Maybe management should get the Zagats to do questions and answers in one of the forums?? That would be nice for all. Viejo

The place "you people" have figured out! Or, maybe "Glop you!" is a college?? Viejo

Rock Now you should try the "GLOP" up the street for a comparison. Viejo

Zagats just did their new survey and the book should be out about now or already out. I assume it will be 2003. I did the survey on line. But timing should be noted. The 2000 survey book shows commentary from A. Clurfield editor, in Aug 1999. I have no 2001 book nor 2002 but do have a 2001/2002 combined with commentary by A. Clurfield in June of 2001. Andres and Chelsea Grille are listed in the 2001/2002 but are not yet rated. How did they get in the book with no rating and I guess no survey is the question. Both are relatively new. I don't take the reviews very seriouslyanyway. To me popularity is not an assurance of content. All Zagats is a restaurant listing for me to use as a guide no different than many restaurant listings. Lou, you have a real issue. If Zagats won't give you an answer that truely explains how restaurants make the list then they leave the issue open to thoughts like -- for example -- there is a payoff required. I would think that they would not want speculation as I suggested. Viejo

Nutley Resident I asked my wife, who does not follow this forum, to read your writing and tell me what she thought. Her initial comment was that you sound like someone who is associated with the restaurant. I feel what also set others off is your irrational exuberance with no substance. For example, you say dinner specials are special but give no details of what you enjoyed or tasted. How can anyone take a trip from anywhere based on that? In addition you say the Chef is a food and wine genious. Again no backup as to how you came to this conclusion, and, from my perspective a statement hard to believe, more hyperbole that fact. But, I happen to feel similar to you that very easily threads are stolen so to say and you were correct to protect your turf. I have this place on my BYOB list to visit in the next month or so and I will share with you my comments. I must say that their web site dinner menu sound like fun. Not sure I understand the wine dinner concept though. Thanks for bringing the place up again. Viejo

I have owned the Viking 30 inch and now own the Viking 48 inch, 6 burners and indoor grill. Never had a problem with either of them. Viejo

It is a great tool when you are doing 5 different things at one time and also entertaining. I set the alarm at 10 - 15 degrees below my target temp to catch my attention. I also fried my first one. So now when I cook at high heat 500 degrees I do not insert the probe. Then after the sear time when I lower the oven temp, I use the probe. Thanks all for the other tips. Viejo

Dinetogo Your post does not give much detail as to what you like and the those three counties provide a lot of miles to drive Passaic Cty Lu Nello -- 973-790-1410 (totowa) Essex Cty Bruschetta -- 973-227- 6164 ( Fairfield) others that I don't like but plenty of my friends do Passaic Cty Bertas Chateau -- 973-835-0992 (Wanaque) Essex Cty Bareli's -- 201-865-0473 (Secaucus) Essex Cty Il Tulipano -- 973-256-9300 (Cedar Grove) Bergan Cty Radicchio -- 201-670-7311 (Ridgewood) Viejo

I've been away --- just catching up ---but this has been a teriffic thread. Thanks all

I love being called "you people". Viejo

Bux, you wrote, " Let's just accept his post as saying, I'm living in China and have close friends who are chefs here and that perhaps I can be of service in getting some answers. " That is what I read my first time through. Nothing more. Viejo

Anil With all due respect I think you prove my point. Viejo

Fat We shall see. Viejo

Fat Come on. The guy said he is not an expert but would rely on some. He is trying to help. But look for example at Anil's writing. And Jinmyo -- I can't tell if she asked a question or issued a challenge. As for assurance on your part -- unless you are going to monitor every post prior to it being published you cannot possible assure anything. I say and write this with all due respect to all. Viejo

When there is a glut -- don't buy futures -- unless there is some rarity you want to lock in to guarantee ownership. Viejo