Lreda

Panko Encrusted SS Crabs with roasted almonds and homemade shoestring potatoes and a ginger-lime aioli dipping sauce

Nevada Smith on the Lower East Side. Went there for last cup, Italy-Mexico 8 am start. Place was packed with close to 200 by kick-off. They shade the windows so you had no idea what time it was. Pretty strange to have cocktails that early in the morning. Pastrami at katz's by noon and I napped from 3 to 6 in the afternoon. Don't think that'll be the problem cause if I'm not mistaken the games should be at 2pm and 8pm.

I can't spell and neither can you. "Ugh, Whose dbrochier" Good to see we have a decent sense of humor. Beware The Mets. A chance to get my money back. Dude, the pig really is great if I say so myself and of course you may have the crabs sans almonds. lou

Thanks to Dbrochier and his kind word of my thievery of "The Brew Chef" on his blog. David, you know I love ya. Not meant entirely to self-promote but this weekend is Mets-Yanks and the specials this weekend will include Roasted Suckling Pig, Panko Encrusted Soft Shell Crabs with homemade shoestring potatoes and roasted almond and Blackened Shrimp & Scallops over baby lallarosa and baby red romaine with a blood orange dressing. The bar will be smoke-free and if anyone has question s about the smoking law I will tell you business is down 40% in the bar. Sincerely, to all of you that have supported us in the past, I thank you.

Shit, I would have joined you for the burger if I knew you two were in the area. As far as bubbly, with a little notice of what you'd like to drink, I'd get it. Never met a drink i didn't like.

Sorry I missed you. Just back from Vegas. Will post in Southwest on restaurants further. Ate at Fleur du Leys, Bouchoun and L'Atltier. Won betting college basketball, lost on blackjack. Was up at 4am, 2 hours before flight left but had to split 4 3's and double down on one of them. $500 investment, lost $300. Fucking Joel Robuchon! Too much food and not enough wine on the tasting menu. Couldn't sleep. P.S. French Toast and bacon at Bouchon was unbelieveable!!!

MY Mets and " The ORIGINAL firecracker calamari at the bar with Lou & Lisa and other strange folks.

This may come as a shock to some of you but I've been pushed by my family to proceed with a menu that is more Italian that I would like to present. After 12 years in my current location I am considering to move on. I will be here at An American Grill for the next few months until I figure out my next move. Randi's lunch here Sunday is proof that the food at An American Grill will still be 1st rate no matter the type of cusine but a quandry of what I wish to serve. This will be settled as I figure out how I will go about continuing my career. A family buisness is not easy and I have posted often of the pressure of competing against the chain restaurants. Randolph now has a large amount of restaurants, mostly Italian or chains and that seems to be what people want to eat. I have to say though that the thought of not serving lamb sandwiches or other items that seem to be enjoyed by Suzi or David or others have left me pondering my future and looking for other opportunities. All previous menu items will be able to be prepared bearing we have the items on hand. Not drunk yet but on my way. Give me an hour and two more glasses of Pinot Noir.

I was quite disturbed to hear of this revelation; You write a column in the New York Times. `This is a restaurant you reviewed in the newspaper. Comped meals are not only unacceptable, IMHO, but completely against all journalistic principles. Does the NY Times editor know of these comped meals? If they do and approve, shame on the NY Times. I feel that any media food critic should be anonymous on his visits prior to review; there should also never be a comp after the review, either, because that casts a further cloud on the veracity of the review, e.g., a possible quid pro quo. ← Have to agree with Menton1. If this is true Jason and you're been comped for dinner either before or after a review it's not right, especially if you're writing for the Times. I've already told Peter Conway I've got his photo in my kitchen for my staff to look at. The way this is posted by others and if it's true doesn't look good for you. i'd like to give you a little leeway but we restaurant owners don't get that on this forum. I'll lay back and let you respond but it's certainly interresting when reviewers get reviewed. After all , I was blasted for putting my foot upon my beer cooler after surgery for my knee. I left the hospital to hold a egullet lunch, 3 days after my operation. Didn't want to let egulleteers down. Edited because I get pissed and other people support me through PM's & emails. Soon to be deleted.

No true, Me and my 15 & 12 year old boys are watching right now. Homemade pasta, sauce, meatballs & sausage were served. No we're baking cookies and laughing at Ben Stiller's green unitard.

word

Dude, shouldn't be messing with Katie. 21 years old. OK, a pass should be made by all. Otherwise, think before posting........by the way I'm not an elder.....just a on the way to be burn-out. Lou

People, it was based on Bruni's Blog that we wound up here. I doubt they had his picture in the kitchen. Unless it's below the bechamel.

Great, I was going here and was pressed for time. Went to Rare burger instead. Big mistake.

This place has offically started my worst of the year list. Arrived at 4:30 as the manager has the front of the house in a metting on problems and complaints that customers have been mentioning. So as we're sitting there listening to this it's a good 10 minutes before anyone asks us if we'd like anything. I'm getting bad vibes already. Order a couple of beers for me and my SO and place our order. Kobe burger for me and SO orders a regular burger and onion rings on the side from the manager who headed the previous meeting. Hers was good, I could tell because she offers me none. On the otherhand the Kobe arrives and the bechemel that comes with it I mistake as cold potatoes at first. No onion rings yet so we remind them. Remembering quickly the base of bechemel I offer my plate back but them say it'll be a moment and to keep the burger. I eat slowly but 15 minutes leter I'm done and here comes the bechemel brought by the waiter who served the burgers and he has a jacket on to go outside. Strange. We're offered a drink but politely refuse. Maybe when it's busy things click more but this is a place we'll avoid in the future.

I posted last night in NJ that I found the meal medicore but after rethinking on the train this morning that it was better than I thought originally. Started with a nice welcome by George the bartender. Given a minute to dry after walking 8 blocks in the slush, I order the Tocai by the glass, a little small, 4 oz for $10 but George poured me alittle larger on glass #3. Ordered the salt cod cake with sauteed spinach, onions a chili mayo. The mayo had no chili but the cake was very good with potato and cod. I'll be making this dish tonight on my specials. Had the Buttermilk chicken on the bone with romaine and honey. The honey was for dipping but served in a small metal thing you would normally use for shrimp cocktail making it difficult to dip the chicken and after dipping the 1st time realized the honey added nothing to the dish. I'll have to try again for dinner as the potential certainly is there.

[ But I suppose we need one of the restaurateurs here to chime in on this issue. ←

No answer for you all as I'm in NYC at my ladies house. Had a decent luch at Cookshop, 20th & 10th and a abismal early dinner at Rare ine village which I can't wait to post in NYC section.

Well all that did was confuse me some more . I've got an hour to make up my mind where to go today.. Thanks anyway.

Thinking of going here for lunch tomorrow. Haven't heard much about it recently. Passed by about a month ago and it was closed at 2:30 pm when it's supposed to be open til 3. Any thought or suggestions?

How did the non-lamb eater enjoy his sandwich? Suzi, you always make me laugh girl. It was good to see you again. Glad you enjoyed what is a simple dish. It's fun to make fun food that both you and David seemed to enjoy so much.

You're good for the lamb sandwich tomorrow. Just got it in now. See ya, I always enjoy a Suzi visit.

Call me Tues morning and I'll let you know.

Suzi my dear, Lamb tenderloin sliced thin and marinated with garlic, baltic sea salt & rosemary with carmelized onions and a pink horseradish dressing. edited

Raise a glass of Mark West Pinot Noir to the passing of the late, great Doctor. Glad you like the lamb sandwich, that and the meat loaf have been a big hit at the bar. Don't be a stranger David. Thanks. Lou