Lreda

Anthony, I look forward to your report of this place. I heard to was little small and I really hate sitting where tables are close together. When you're tall like me it's uncomfortable. Enjoy, Lou

David, Great to have you and your wife at The Grill. I wish I could have been around the table a little more but it was a little hectic being V-Day weekend. Next time you can get a babysitter during the week let me know, we'll do a little tasting dinner. Good choice in champagne, always a favorite. I'll come up with a decent pairing for The widow. Lou

Rack of Lamb shouldn't be fatty at all if well trimed. Before it's cut between the bones the fat between should be removed, also along the top side there is usually a thin sinuey (sic) line of fat that also should be removed. Question for all that dined last night. How long did everyone wait with reservations? I was booked last night from 5-10pm but the longest anyone waited was 15 minutes and that was a party of 6, otherwise I only had 2 parties of 4 wait 5 minutes. In the back of my mind last night when I got home I thought to myself I could have slightly overbooked and made a little more cash but was happy that I had no one screaming at me that they had to wait. Lou

Hank, what did you have? I was gearing up for RM for personal reasons but wouldn't mind a different option.

Hmmmm, bar crawl. O.K. Any public transportation from that area toward Morristown area? If not I can always get a town car. Let me know, I'm good to go. Make sure you call me when you're coming to The Grill. Lou

But of course!!! But egulleters are always in my heart around Valentine's Day.

Thanks for the shameless plug. My hostess already told me you'll be dining with us. Look forward to seeing you again, just no titans shirts. Giants blue or nothing. We'll finish our football discussion at the bar after you're done dining. Thanks, Lou

What!!! No bar, maybe I'll check this place out in late spring. I hate to carry wine with me to begin with much less during 20 degree weather. No bar stool, No Lou

Anthony, let me know if you have a Thursday and maybe we can check out this place. Is there a bar there? I always find hanging at the bar gives you a better vibe of what the place is like. If anyone is interested I sugest we check out this place. I find it very hyped up on other web sites to get people to try it. Never forget we restaurant owners will look to hype our places whenever possible and the internet is very cheap advertising. Lou

Tommy, I have 2 reasons to run a special menu. The 1st is if I use my regular menu, by next Weds when I begin ordering for the weekend tuna will be $2-2.50 higher per pound than usual, filet mignon $2-3 per pound more than usual and spinach, mesclun greens, wild mushrooms will all higher than usual in anticipation of the upcoming holiday. The 2nd is that it's just easier when having a larger menu like I have to limit the choices so I can get the food out of the kitchen. Also the thinking on V-Day is that there is nothing but parties of two sitting on my tables instead of 4's and 6's. As a matter of fact being V-Day falls on Friday and all tables being for 2, I might not do as many covers as I would on a regular Friday. Lou

Listen all, I'll be honest and say Mother's Day and the rest of the big family holidays are probably not run as well as can be with a lot of restaurant owners raping their customers. They basically look to make some hard cash. I don't disagree with their decisions but sometimes with lack of staff and service it doesn't work as well as it would normally. ( I close most holidays because I believe my staff should be home with their families). Valentine's Day shouldn't be a tough, almost all tables are tables for two. This is a breeze. Any well round kitchen should be able to toss off dueces all night long and have a coupla cocktails while doing it. Go out on V-Day with somone you want to be with and have a good time. Just be careful with the pick you make. Lou

One of my favorite reviews ever was NJ Monthly's review of 973 where as the waiter approaches the reviewers table for the 1st time his cell phone rings and he excuses himself to take the call. This set the tone for a review which garnered 1 star. Taught me a lesson as none of my staff is allowed to carry a phone with them while working.

Sorry to say but this was one of the worst restaurant movies that I have ever seen. I fell asleep watching it and always look foward to kitchen scenes to see if they're somewhat realistic. Shit, I like to try to read wine labels to see if the year is a good vintage. Maybe I should watch this again without a good bottle of red next to me.

I have served Escolar as a 12 oz Main course, mostly grilled, over the past few months and found my customers enjoy it. I've had it myself and also enjoyed it. My fish guy originally labeled it as Hawaiian Butterfish. Once he received repeat orders it became known by its original name, Escolar. I find it has the same texture as Tuna but similar in oily taste as Center-cut Swordfish loin. If you see in in a restaurant you trust I recommend you try it. Perhaps spliting a main course as an appetizer would be a good idea. Don't worry about asking, any restaurant should encourage their customers to experience something different with limited risk.

Rosie, you should know I rever in being a pain in the ass.

Rosie, hate to be a pain in the a** about this but how can they have a champagne toast without a liquor license. What happens if someone gets into a accident after being there and they say they had champagne provided by Epernay ( After they have 3 bottles of vino between the two of them)? This really gets my goad.

Rosie, thanks for the props, but seriously a question? Why only 19? Wouldn't a top 20 be appropiate? Come on now who you leaving out? Surely someone must be of conderation.

Lou, I got ya beat by a week. I'll let you know what I think on Friday. Mike Mike, for your sake and mine I hope you enjoy everything. Please do give us an update. Lou

Steve, maybe I just don't understand why you're baiting the server. She should be interested in looking to enhance your dining experience but perhaps she didn't get your drift entirely. Lou

" Are you threatening me? My people have but one bunghole" Cornholio, Beavis from Beavis & Butthead, a MTV cartoon from a few years ago. Beavis, when injesting huge amounts of caffine or sugar become Cornholio. A very funny cartoon.

I have been reading this post from beginning to end with great interest because: a: We have reservations on the 19th b: I tried to get the reservation this past Thursday but found it was being used by egulleteers before I had the sense to PM Stefanyb. We are actually thinking of giving up the reservation and going to Vong because it's closer to the theatre that evening. I was really looking foward to going to Babbo but between the tenseness of posters and staff problems noted we are undecided. On a side note to Steve, i don't know you and don't wish to cause a problem but a simple aside would have been to call Babbo in advance and ask if you could have a tasting menu besides the one offered. Your waitress whether from the mid-West or from The Bronx probably looked like a deer in the headlights when asked if the kitchen could whip up something special. The host everyone seems to dislike surely would have been a help if approached at the desk instead of the table. Oh well, I guess I have something to think about over the next few days when deciding where we'll dine for my birthday. Lou

Fitz, if you're uncomfortable with your decision dining at Harold's I'd still love to have a opportunity to host your rehersal dinner. My new room is days from being completed and I think we can work something out that will please you and your new family.

Nick, a pleasure, didn't get to talk much but I have no doubts you and I will run into each other soon surrounded by liquor, food and of course Rosie By the way Nick, put the lamb chops in the fryer David, good talking to you but I will certainly have to maintain a better dress policy as perviously addressed in a previous post about my joint. That was rubbbing salt in a wound after my Giants blew their playoff chances. Are you sure one of my bar cronies didn't slip you a fifty to break my chops. Split it with you. Got plenty of singles in the change box!

I'm not telling, but it's only a block from me. Anyone got change of a fifty?