Lreda

Let me get this staight, you got sick and thought of me. Hmmm, took 2 years of living together and 6 years of marriage to give my ex-wife that reaction. The pervious posts are correct according to the classes I've taken with the board of health for both the town of Randolph and State of NJ regarding food-born illnesses. It usually takes 4-8 hours after ingestion for food poisoning, you may have had a allergic reaction also. I've gotten at least half a dozen calls telling me they got sick right after leaving my place and after talking to them figured it was what they had for their previous meal. Crab cakes not perpared properly are very dangerous depending on the recipe, basiclly the filler some places use. I hope you're feeling better but it could have been anything.

You know, in retrospect I should have finished this on the Veritas topic but once again the subject of much apps vs. app, salad/pasta & main course has reared it's ugly head. Does the restaurant frown on this, should we do it at the bar, should we share apps, pasta, blah, blah. Being in the business, I think perhaps the only problem that ordering only apps would be frowned upon,are places like Babbo, DB, Craft, Le Cirque and, well you get the idea. Although Babbo and the others serve tasting menus which should help those that are undecided on the appetizer issue. If in doubt, call in advance and ask.

Thanks Mama....

I am definitely not looking to work at a chain. Even though chain restaurants may have high volume, they are the worst places to waitress. Crazy tip outs, small stations (where I work, we do 8 to 10 table stations no lie.. in a chain, you get 4 tables maximum), not much turnover, and the most bs anywhere. I am looking for a privately owned restaurant or bar that is always busy. The kind of place that always has a wait every night. :) Fyre, I'm always looking to upgrade my staff. If interested contact me with a PM. I might have a couple of bartending shifts but I need a good server fo the floor. Lou

Thanks for the compliment Paul, but I didn't post clearly. In what way were they so happy with their press that they ignored your comments on the phone? I mean if someone called me with a complaint I'd certainly take it seriously. A funny story if I may. I lost a line cook last week and have started taken a more serious emphasis in my kitchen than I've had the last year or so. My knees don't work as well as they did 10 years ago but I felt it was time to get me hands dirty again. Last Saturday was the 1st Saturday I pulled a full shift behind the line and it got my juices flowing again. Problem was I had a party of 16 with 4 orders consisting of Grouper which upon sending out was not as a attractive as I would have liked it. My fault, not so easy when you're a little out of game shape. I called the party next day and refunded their money for the 4 orders of Grouper. They were shocked and actually said it was delicious. I'm sure it tasted good but it wasn't up to my standards. I did this because I have a reputation that I'd like to uphold and the fact that I NEED my customers and if they booked a party of 16, they should get 16 perfect meals, not 12.

I'm sorry, that's bugged. Oh well, in this economy they'll find out. The public speaks when a dining room is half empty. How did speak of their fortunate press? Hello Paul, nice to see you posting again. Jersey forums been a little quiet lately, look forward to seeing you. Lou

Kear, glad you enjoy my bar. Thanks! Next time in make sure you say hello. Lou

Gonna have to try this place soon. Finally found my way to Nutley for the 1st time with The Rock last week. WILL try The Franklin Steakhouse again though. Didn't see the menu but I've heard many good things. Think I'll sit at the bar.

I'll post a food and wine menu for this event next week. Lou

Guess we know why that feta is in the antipasto...

Sure they'll serve you 5 apps in a row. Why would any restaurant have a problem with that. You actually spending more money on 5 apps then an app and a entree. The sweetbreads by the way were outstanding as was the whole dining experience.

As a restaurant owner I feel appetizers are a better way of introducing my customers to my different styles of cooking or a chance for them to try something they normally wouldn't try if they had to pay main course prices. As far as the bar or dining room to have a all-app meal I think you have to make your decision based on the size of the table or the bar. Is there enough room to share dishes all at once? Will the restaurant, if they're smart, allow you to have appetizers in courses as we did.

I'm pausable in English also.

Felonius, I couldn't agree with you more. Tommy, get your ass moving and get your wife here. What a fabulous dining experience. We walk in at 5:30 with reservations and of course ask if we can have the prie-fixe at the bar . At 1st the hostess says no but the bartender, Melissa says sure. She's a smart lady. The Rock orders a Syrah as I have a glass of the LP Rose Non-Vintage champagne. Perfectly chilled, a good start to clean the palate. Also a bottle of still water is ordered. As we are looking over the menu, Melissa tells us we're better off ordering off the menu instead of ala carte. I'm somewhat suspicious but Melissa steers us right. As we're all talking I mention how I prefer appetizers over entrees and she suggest we order 4 apps and split a main course. Done. By now, I think she knows we have som ething to do with the restaurant business and I tell he so. I also say why we're there, I saw Scott Bryan on Cook's Tour and also tread about him in A.B.'s book. 1st set of apps are The Hamachi tartate ($18) and Foie Gras($18).Byy now I'm drinking a glass of Newton unfiletered Chard and The Rock is nursing The Syrah. The Hamachi is very good, lightly dressed with I chili's and shiso, topped with avacado & layered over cucumber. The Foie Gras is served with rhubabrb, hazelnuts and black pepper. Now, Melissa gives us a generous taste of a 79 Madiera which was the perfect combo with the Foie Gras. 2nd set. Rabbit Fricassee with wild mushrooms, tomato, sage & ricotta gnocci. A simple dish preformed without being all over the place. The rabbit braised to perfection, the gnocci, percectly cooked and the sauce I was tempted to dip. We also had the sweetbreads with lardons, green apple and blak truffle. With this we were on to The Paul Hobbs Cab '00 ($14). Great wine for the price. At this point Scott comes out of the kitcen and introduces himself. The same affable guy that AB talks about with admiration, we talk about business, customer trends, he asks about the food and we're gushing now. Very nice guy. Now, the main course, the short ribs. Should have gotten my own instead of sharing. No bone, just fork-tender meat with root vegetables, porcini mushrooms and barolo wine. A delicious sweet sauce with different layers. Just great, I'm coming back for this dish again. Scott comes back out again as I sense they're between seatings. We talk a little about the restaurant economy in NYC compared to Jersey, he gets my business card, never know I just might need a job someday. We've been here two and half hours now. We were supposed to be back at The Garden at 7. Oh well. Next espresso. The Rock has a 30 Yr Tawny port and I have a 71' Armanac. Scott must have been born in 1971. Good buzz now as I've had a few of those Cabs and it's on our way back to The Garden. As least we caught the 2nd half. Can't wait to get back here and after Sue found about about my meal it looks like I'll be back Friday the 26th. Excellent.

Ok, This was the best place to post on lunch at Esca this past Thursday. I'm meeting The Rock here on our way to The Garden for some hoops and in between the day and night games Veritas is our destination. I get here at 11:40 and am supposed to meet The Rock at 11:45. The front door is locked so I sit outside and soak up the sun. At 12, the door is open and I'm greeted at the door and asked if I have a reservation, I say I'm waiting for someone and head to the bar. My bartender, Giovanni asks me if I'd like something to drink and I order a bottle of still water and a quartini of Batianiach Vespa. The Rock calls to inform me he's running late and will be there in 20 minutes, good think I brought a copy of The New Yorker to read while I wait. Great, the 1st article I turn to is that sushi joint in the Time Warner building that charges $100 a person for no shows. This gets my blood boiling quickly, as some of you know my problems in NJ with no-shows. Giovanni has a empty bar and the dining room is 1/4 full by 12:30. After a few minutes Giovanni starts up a conversation and realizes I speak Italian fairly well and am in the business. Things start to go well at this point as he offers brushetta to wash down the wine with and bread. It's almost 1pm and no Rock yet so I order the crudo ( $15). A 3 piece at lunch is served as opposed to the 5 piece I had a dinner a couple of years past. Grouper, Hamachi & Big-Eye tuna. I enjoyed it more this time than last, maybe because I didn't look into it being more than what it is, quality fish served simply with extra virgin oil, Sicilain sea salt and fresh crsuhed pepper. 1:10 and The Rock arrives. I make him order the crudo and debate whether to have a 2nd but don't. Rock has a Tangerine bellini which he comments would have been better before noon. Giovanni offers me taste but I decline with the intentions not to mix up so much wine so early. What is it they say, best made plans.......Opps! On to the 2nd course, we split a tagliatelle with Blue Crab. Pasta was homemade, sauce very light, just a little tomato and oil, not a lot of crabmeat. Decent rendition but wouldn't have it again. ($22) A this point Giovanni is conducting a little wine tasting for us. Let's me taste a Lambrusco which I thought was fine but then he poured me glass and I really didn't touch it as I had ordered a 2nd glass of the Vespa. On to the main course. Rock orders the skate with a warm cauliflower side ($21). This was very good. I ordered the whole bronzini($21). I really should stop ordering this dish when I go out because it's never as good as I think it could be. Esca is known for encrusting this with Sea Salt, baking it and then cracking the crust. I also asked if they could spice it up with a little chili pepper that I see behind the bar. No sea salt, maybe my fault because I didn't ask if it was prepared that way but this is stable dish of Esca and just assumed it would come out that way. While we're eating Giovanni tasted us on some reds, one that I don't remember and the other was a Passo-Raggiano, a delicious red that I'm going to look to put on my winelist. I've already added the Vespa after visits to Otto. Giovanni also gave us a side of chilled mushrooms, zucchini and potatoes for no charge. I have to laugh though, since the time The Rock arrives, Giovanni has been speaking to us in Italian the whole time and The Rock is just nodding the whole time with Giovanni not realizing The Rock isn't as fluent as me and I'm just plausable with the language. No dessert as we each have two espresso each and I have a Vin Santo and The Rock, a Molinari Sambuca. Overall a good lunch and I would go back just because of the crudo and Giovanni excellent service, which is always the case at a Batali/Bastianich restaurant and the fact that my girlfriend Sue loves this place. As a side note, while we're eating at the bar, Bastianich comes in to check things out and has a bite to eat at the bar. I almost fall off the chair as Giovanni refers to him as Don Guiesppe. Good to be king. Admin: following this interesting post, and realizing we didn't have a "main" Esca thread, I merged together several threads on Esca - slkinsey

Kim, you've give me a little doubt now as I'm planiing to hit Philly to see my Mets at the new stadium. I might look to go elsewhere even though I was extremely pleased with the 9 course omakase in Dec.

I'd come back to Veritas after the games if it meant I could tell war stories with those guys. Could tell the story of the guy this past Monday, eating at the bar whose Veal Chop was undercooked and he brought it back to the kitchen himself. I was 6 steps away and couldn't stop him. He didn't know there's two steps leading to the kitchen. It was the end of the night and my chef was coming out to the bar with the order for the next day and caught him flopping down the steps with dish in hand. End of story will be finished Friday afternoon when I sober up after tomorrow's festivities.

I am coming back too!!! April 24th - it will be early, I will be on route to : The Tabernacle (8:00 PM Show) -- Mt. Tabor, NJ and according to Mapquest that's 17 minuts away! I'll call for a reservation (of course) but may I shamelessly pander for special treatment! (and preorder those amazing mussles! Jan Jan, I'll get you to Mt Tabor in 8 minutes. Extra time for a cocktail with me. Please call and let me know what time. The Tabernacle is popular in the area at that time of year ( I have no idea what it is of course). I'm assuming you'll be in early, we'll get you a table in the sun room if I don't have a party booked in there that night. Lou By the way, all egullet members should let me know if they're coming in. It can't hurt, after all I can't make gold out of shit. You're gonna get the cusine I serve but with a little extra care which is always helpful on a Saturday.

Kim, reading your post and by the way hope the ankle is better, I was shocked. I don't think i ever posted on my omakase experience but 4 of us dined at the sushi bar following a Eagles-Cowboys game in December. It was great. I have to look for my notes and comment on my dinner. It looks on the by, that you had a shit experience, now after 2 great meals and a lousy one would you go back? At least you know how to reserve a spot at the sushi bar.

It probably came from the steel brushes we use to clean All-Clad pans. Once in awhile a sliver get caught in the bolts near the handle. The pan drys and goes into rotation behind the line. The chef misses it while busy. It's happened to me twice in 10 years. I comped dinner both times. I feel bad for the waitress now but Tony's right, she has to alert management.

Decided on Veritas for a 5:30 reservation, have to be back at the garden as the evening games start at 7pm, we'll likely miss the 1st half. For the 11:30-1:00 lunch I'm thinking Esca, was there once before and wasn't all that impressed but it was 4th of July, perhaps they were getting ready for The Macy's fireworks. Thanks all. By the way Suzi, how's David Crosby these days.

Just got a 5:30 reservation for Thursday for in between the Big East Basketball games. Prix Fixe was offered. Looking forward to it. The thing that got me was Chef Bourdain on Cook's Tour this week with Chef Bryan. Told my girlfriend I was going and she was jealous as she's been before. Guess I'll have to take her at the end of March.

Going to The Big East Tourn. Thurs afternooon & evening. Have time for lunch between 11:30 am & 1:15 pm. Then need a place for drinks & food between 4pm and 7:00pm. I was thinking of Esca perhaps. A good wine by the glass place is helpful. Moderator's Note: A related thread was merged here.

Thanks for the post. Nice to know everything runs well when I'm off. Did you eat in the dining room or bar? Lou

I hope not!! As a Italian-American, I'd find that racist. Not as bad as those efffin Olvie Garden commericals with Aldo & Carlo. To be honest with you, two of my best friends are named Aldo & Carlo and they own a Italian restaurant named Luigi's........... but that's a different story. Great to be in the business.