viejo majadero

Fat Guy Just got the new catalogue and they carry some folding. May give you an inspiration. Note: Knives in the catalogue are not on line for some reason, unless my search did not work. Viejo

Rosie Other than Rosemary and Sage in Riverdale this is what I mean by Culinary Hell.

Rosie Ref: Sienna I told you this area is "Culinary Hell!!!!" Ref: Manor Thanks, while I did not challenge Bonoms rating when I thought it was 2.5 I still feel the Record reviews are wanting when you compare restaurants at the same star level.

Rosie I know there has been much debate about the Record reviews and I agree there is just something amiss. Look at the reviews for the Manor, by Bonom, and Berta's , by Mack. Both get 2.5 stars, but based on the reviews would you think the restaurants are of the same quality of experience --- food, service, and ambiance? I must state that the issue of service at the entry to the Terrace Lounge is extremely out of character with the Manor. That said, I admit here that while I have eaten at both places - Berta's not for a while - the Manor recently and regularly - I do have an edge at the Manor. I am known there and would be treated differently than someone coming in the door that is not known. But, a stranger to the place would be treated extremely well, and I would have a more personal experience. I was surprised at the Bonom comment about waiting 10 minutes to be acknowledged. Maybe it felt like 10 minutes? Both Sam Odeh, Director of Dining Services, and Carlos who run that room are at the top of their profession. If they were not, the General Manager, Steve Meier, would not allow them to hold such an important position. I have known many staffers over the years that have gone on to other establishments. When I run into them, they all tell me how demanding the GM is. I told a staffer on one visit of a funny experience I had dealing with the reservation people. Well the GM came to my table and apologized profusely. I thought it was funny – he saw a public relations disaster. As for the wait staff, Kevin, Raoul, Greg, Alex, they treat me a known entity and unknown others like Royalty. Want to give someone a gift that is top notch and a little different? Buy the Manor style gift certificate. They have $100 gold coin not a piece of paper. It is impressive. Now, some in this forum may say I am a shill. So here I will state that every once in a while things are not perfect. I do not challenge, by the way, the 2.5 out of three stars Bonom gave the Manor. (I challenge Mack giving the same to Berta’s.) On my last visit I ordered the cheese course. The cheese was old, dry and tired. If the Manor does not get enough orders for cheese to turn their inventory, they should consider dropping the concept. But, that cheese should not have made it to my table. I love bread, especially the baguettes. For some reason on this visit the young guy who serves the bread appeared to be operating in more than one room and was not available when I needed him for replenishment. Maybe they should serve from the bread tray, a selection of my choosing, to a basket on the table and then replenish the basket. As for desert, I finally was there when they had my favorite, white chocolate mousse cake. It was not the same as in the past, not a fault but a disappointment. The formula must have been changed or it reflected the style of a new pastry chef.

Rosie Even though my glasses are not super expensive I rinse them at the table with water and wash them at home. But, I let the restaurant wash the decanter.

Stage House Inn -- has an excellent wine list and has a BYO night which is probably their slow night.. I think that is an excellent concept and should be adopted elsewhere.

To: phaelon56 Sonoma Grill & for that matter P&O are in East Rutherford. Just a FYI

QUOTE (viejo majadero @ Apr 22 2003, 11:18 AM) Rosie Does An American Grill allow patrons to BYO and charge a corkage? Viejo, Of course I would allow you to bring your own wine. My corking charge is $20. I would be honored to serve your wine to enjoy our cusine and if you call ahead I'd like to have proper glasswear ready for you. I would love another crack at you as a customer as I understand you weren't "overwelmed" on your 1st visit. wink.gif Best wishes, Lou ___________________________ Lou You made me smile all day with your "overwhelmed" comment. Smiling ruins my reputation as "majadero". When I show my wife she will be hysterical. Obviously you follow other forums as well. I also suspect you are "Lupo". Tell the truth!!! That said, I am game. I will try to put together a dinner night with some friends. I will post here wine choices for you to pick from. You can share also. I will make sure you are aware of what is happening. I usually bring my own glasses, but we can discuss that at another time. I also would like to say that I like your spunk. Don't know you personnaly, obviously, but you have my attention and respect. Now if I can only wipe the grin of my face so I do not scare people that know me. Viejo Majadero

Ok So what I am suggesting is that we don't like waiting and if we pummel Dan with Emails maybe we can put NJ on the (his) Map. Maybe he can learn there is a large market just off his island? Thanks

Rosie Does An American Grill allow patrons to BYO and charge a corkage?

" I think we have discussed this issue many times in the past, and I believe Dan is wrong (shows you how efficient the Times is)-- it seems the NJ restaurant reviews are "delayed" on the web, and mysteriously appear 10-14 days after publication. There are quite a few threads which have links to Corcoran reviews and they come right up, such as 90 Granc Grill, Joel's Malibu, and many others. The funniest part of this is that the head of the NY Times Web Service was NOT aware of this!!! " quote Menton1 So I take from your comment that this satisfies you, waiting 10-14 days, versus going to their web site to a NJ reviews box and getting the reviews as you can with NY reviews.

Since the majority of the times I am there --- it is for lunch, I have fish. I find that the scallop dishes in particular are enjoyable for first choice. Second is usually Salmon or whatever the white meat fish in season is. Lunch entre comes with free salad, usually a mesclun type mix.. They serve a basket of crusty bread, focacchia, corn muffins, spicy jelly, herbed/spiced butter, and olive oil. The place is spruced up, new carpet and paint in main dining room, and outside has had repair over the years. When I have met friends there for dinner, they have always made a comment to me that they were pleasantly surprised.

I sent an Email to daniel@nytimes.com I asked that he add to the online paper the New Jersey section food and restaurant reviews. I forwarded the answer following to a friend of mine-- he said this is the problem with people that live on an island. Date: Tue, 04 Mar 2003 16:19:48 -0500 From: Dan Saltzstein Thanks for your note. As you know, we don't currently run the regional restaurant reviews, but I will pass your note along to my higher-ups. best, Dan EGullet people-- Maybe this forum will be interested in helping the higher-ups get a message. Dan Saltzstein Senior Producer, New York Times on the Web tel: 646-698-8050 fax: 646-698-8014 daniel@nytimes.com www.nytimes.com www.nytimes.com/magazine www.nytimes.com/dining www.nytimes.com/home

As someone who used to eat regularly at the Sonoma Grill and visits about two times a month now, I can attest that Peter and Stavros continue to put a good product on my plate. They provide for me food, wine, service at a level that keeps me coming back. It really bugs me that Zagat writes as an opening line "If you're going to a Nets or Devils game" in their review. I find it demeaning to the restaurant as a reason to eat there. At the same time for Park and Orchard (who serves glop in my opinion) Zagat writes "Most creative" as a starter. They are right down the street from Sonoma. Just as close to the meadowlands. The new New Jersey Zagats is coming out soon. Lets see what they say.

Check out the Professional Cutlery Direct catalogue. Last time I saw one they had a large Laguiole section. 1-800-859-6994. They also have web site.

I am leaving right now for Philly for our annual Easter Brunch at Striped Bass with our UPENN brat. Food and service always top notch. Like when I call for a reservation and they know who I am even though I am not a regular.

I make the same dish sans the fennel, supremed orange meat and arugula. My vinaigrette consists of the juice of sweet oranges, quality olive oil, black pepper and salt that needs to reach a level where it balances the acidity of the juice. The key is balance.

FG Two of the chain grocery stores in my area sell tuna frozen in cryovac that was caught, cut, packed, and frozen fresh at sea. When they go on sale, sometimes around $4-5 a pound I buy them but not from the shelf. I get them from the store freezer and take them immediately to my freezer. When thawed the meat is a beautiful pink, no fishy odor at all. If I can get a recipe from Striped Bass today I will share. I am very particular about raw tuna. Too many times the ingredients of the recipe taste great but the taste of the tuna gets overwhelmed, or, the tuna is cooked by the acidity. I want the tuna to keep it's identity as a component of the dish.

Actually, I am retired or retarded -- not sure which and my friend owns a business in the area.. Have never seen a politician there but who knows, since the door is open, anyone can walk in.

In January 2002 I did a 1999 Bordeaux tasting and they showed four Sauternes,, Chateau Bastor Lamontagne Chateau De Rayne Vigneau Chateau Guiraud Chateau Suduiraut. Suduiraut blew away the bunch. Not overly sweet, good balance. Capable of aging. Had some going out the door with crusty bread and brie. Beautiful.

Gracias I am new to this and trying to figure it out.

Rosie Have heard the same. I usually go there for lunch with a friend that eats there regularly. They have in my opinion the best Seafood Salad. I usually order it as an entre.

Since I have deduced that there are many who come to this site that are either Professional Chefs or very knowledgeable about food I am asking for help. I want a recipe for tuna tartare that is non-asian. Had a great dish --citrus based -- at Striped Bass in Philly but have not been able to reproduce. Any ideas?? As an aside, I am going to Striped Bass this Sunday for Brunch and will try to get recipe from them but all your comments would be very well appreciated. Thanks in advance

Unfortunately, success and greatness can be miles apart. The night I was there the bread had that refridgerated/reheated taste and texture. The risotto, while wonderfully flavored, was under done to the point that the hard chunks got jammed in my molars. And, I must add the positives really outweighed the negatives -- but the negatives are what separates the good, bad and ugly.

Rosie Kinnelon and for that matter through Wayne is pretty much "Culinary Hell". Now as to your question -- Siena. Have been there twice. I like to call places like Siena -- "Fancy Pizzerias". Yes they have Northern but this is just, to me another of the myriad "gravey" based places all over this area. I would have to say that the closest Italian to where I live, that I like, is in Denville, Casa Di Amici. Found food to be good, modern, takes standards to a higher level. Ex: Their fried calamari -- has been written up on these pages. Joe Felice still can achieve better than he is doing, in my opinion, but the place is still a baby and I feel has not hit its stride.