Lreda

Mom?

Once again, well done Curlz. This has had me seething. This post & occasionally the forum in itself has been rather mean-spirited. When Chef Levy stated in the beginning that he accepted constuctive criticism, markk said that "you're not a child, you're a business owner", that was over the top. All I know is if someone said that to my face I know how I would react. Besides restaurants only books, the theatre and cinema are put under so much scrutiny since Al Gore invented the internet. ( No political referance just a attempt to put some levity into The NJ Forums ). We all know the facts, Markk had a lousy dining experience, Chef Levy attempted to respond but took a defensive approach that wasn't all that well received and is now lurking, worried about what's being said about his place. Mistakes were made. Hopefully Chef Levy will keep a better eye in the later hours of operation, if not he'll learn by the how many tables are full. I wish you luck chef. It takes a great risk and a lot of time and love to do what we do. Don't be discouraged. Shit happens. We learn from our mistakes.

Now, I'm going to have to go to Richie's. How much is Richie's steak in comparision to The Strip House? I heard they were a little high end. Then again, they've said the same about my place but I think I personally offset any idea of high end.

Danish butter, danish butter, cream & danish butter.

Wow!! Are you comparing Richie's to The Strip House? I like the Strip House although the service and wine list suck. The Steak's are that good. I also like the early bird special. Should keep my mouth shut as they are competition but I can't help offering my opinion. Steaks good, service medicore, always a different bartender everytime I go. Effin steaks are usually good. They just don't have the special they list. I'm off on Thursday's and how can you not have what the special you list on a Thursday when you're heading into the weekend.

Rosie, you moved this to the wine forum and this topic died. Bring it back to Jersey or at least NY so we can talk about it. Thanks, Lou

Everyone has a different style; it seems that Lou wants to hear what people think of An American Grill whether it's positive or negative, but I'm sure there are just as many restaurateurs who prefer to handle these issues one-on-one. Hey, I've stayed out of this for a reason and would prefer to. I've learned to use egullet as a way to get public opinion in addition to asking my clientele how everything was and not getting a staright answer. I've been in the crosshairs in the past on egullet and chose to confront and to try to correct whatever's been posted or at least explain my side. Egullet is also damage control if used the right way. It allows us to explain what might have gone wrong and why. The normal customer might give us a 2nd chance if we explain why it happened instead of making excuses. I feel for Chef Levy and while I agree with markk's comments as a customer and his right to post after a experience that wasn't up to par, Egullet is a difficult field to navigate, especially if we are the one putting our heads in the block. Not only do we face reviews from publications but we have to deal with personal dining experiences posted online. I love egullet because it give me a occasional way to keep up with what my customers like and dislike. I think Chef Levy given a little time to deal with this mess will fix what was wrong that evening. It's not easy getting hit with a bad experience and having it spattered all over the web. It hurts when you miss something. Markk, go back in 6 months and as Rosie would say " Give us a report"

Once again, this is here this week. I'm thinking about going over on thursday to one of them. Last year we to Smith & Wollensky. A good time was had though I had to buy a new shirt after a couple of spills. Nothing like making a glutton of yourself.

That's funny. Kind of like Manuel on Faulty Towers.

Fascino's interests me with their expansion. When we had the egullet dinner there Ryan showed me the kitchen and how he was expanding it. I didn't know they were going to the same with the dining room. They'll need the expansion in the kitchen to match the dining room. I wish them good luck. It took me a little adjustment to add 14 tables in my new room and I had plenty of space kitchen-wise.

Thanks Curlz, that's a question I've asked myself after reading a few month's worth of Ms. Cook & Mr. Coccoran's reviews. While I don't place much emphasis on how many stars are given but on the text of the review I believe the readers of these reviews do. Overall, I'm happy with the review. Brought about a slew of new customers and some repeat business. The funny thing is I see new places reviewed more often than a repeat review a few years after the original. I'm more interested as a customer to re-visit a place I liked but fell off my radar than a place open 6 months and has been reviewed as having potential.( Not that I'm implying that TF doesn't deserve what they recieved)In my opinion, I think it's a little tougher to keep a restaurant running strong over a period of years. Let me say again this is nothing against TF. As a owner, I try not to comment on another place but am yapping about the star system or The NYT's use of fair to extraodinary as a rating.

Thanks for the feedback Jeff. Will venture over to Planation. Lou

Thanks for the kind words. Make sure you introduce yourself next time in, although I'm sure I know who you are if you've been coming in for years. Lou

Owen, As a matter of fact I believe coffee is the last chance to make a good impression on a meal. In my mind thre's nothing worse than enjoying a meal and having a louse coffe, espresso or cappuccino. I believe than having a industry size espresso machine that get much use produces a better espresso. Proper maintanence on the machine is a must and the brand of beans also important. I also grind my own beans right before use. My staff is trained to use the machine and takes temperature of the steamed milk before serving a cappuccino.

Great reporting, get the name of the bloody restaurant correct. It's An American Grill, not the american grill. Friggin Star Ledger.

Thanks Katie. I heard the same about Plantation. We'll check it out.

Maybe I should drop this in the Penn board.

Sorry folks, I'm still having trouble navigating this new set-up and can't find the bloody search function. As usual, it's time for my annual vacation in LBI. I cook at home most nights for between 2-8 people over a 12 day period except for 3-4 days. We like the Engleside for sushi ( I've got my limits on vacation but buying raw fish in late Sept- early Oct to make sushi doesn't appeal to me and I'm not bring a rice steamer) but find nothing decent to eat on the Island. I've got reservations at Sweet Vidalia on the Saturdays that we're there but don't know what little gem I might not know about. Thanks, Lou

Where's Blend and what the hell happened to hitting the quote button to pull up quotes. Jeez, I only learned how to use a computer 7 years ago and they keep updating. I'm gonna need a class on how to navigate egullet. SHIT!!!!

No, thank you. It was a pleasure to meet you and Mr P. It's funny, on aquiet holiday weekend I had both you and another egullet member who prefers to keep quiet lately. Glad you enjoyed eveything and I appriciate you posting on your meal. Tommy, you should have made the drive for your Tuesday night meal. Best, Lou

I'm getting here late when I close up my shore house on the 10th of Oct. I'm showing up late and sitting at the bar. I'm ready for a return visit late at night, I always eat early when they're always so professional. I want some party atmosphere and what better way to end two weeks on the ocean than a visit to Babbo. and they better be playing The Stones, Talking Heads or The Clash like I've been hearing.

I'm afraid it won't be from me as I have to cancel. As much as I value Curlz' opinion it isn't because of her medicore lunch. Afraid, I have a couple of parties at work than need my attention.

Glenn, I'm curious, can you give us a few examples of the types of shakes and grilled c.heese sandwiches. The different types of cheeses, the ways you're going to cook them, will it be only grilled or will you press them. I mean you could specialize in Wisconsin cheese and call the place " The Green Bay Cheese Head Shop". I could use a little more background in your operation. An name for an establishment is crucial for your identity. It evokes everything you look to present to the paying public. You don't get a 2nd chance to make a 1st impression

I think that in New Jersey we show more disgust but hey, that's my opinion.

Yeah, let go of the enter on your keyboard.