Lreda

Coming from 80 East take Rt 287 south exit towards Morristown. Remain on 287 from approx 4 miles and look for 1st exit ( Rt 10 West Dover) Take Rt 10 approx 7 miles. We're on the right. Any questions call 973-442-9311 An American Grill 246 Rt 10 West. See you all tomorrow, Lou

Please one lovable headache itself, thank you.

What's up with this ? I copywrited this name 8 years ago. I might have to talk to a attorney. I'll let it go if Bloomberg resigns and they bring back Rudy. If they bring back Dinkins I'll have to look at my options. Lou

O.K., I need to know who's coming as I ordered 2 180 Black Angus 1x1 for Monday. I'm really looking foward to this as I hate turkey. Even bought a fresh one this year so I can complain less as I make a bowlful of pasta exactly 1 hour after the table is cleared. Enough steak for appox 22 steaks. Can always run Black Angus as a special. Happy Turkey Day all, Lou

S**t, I forgot you were gong to Joe's last night or we would have joined you and Lowell. Hope you enjoyed everything. I love going to Joe's, though I have been amiss in seeing him.

I really hate name tags but if I could put my avatar on my chef's jacket I'd be very happy. My staff already thinks I'm nuts but I do have the kitchen staff in the middle of service asking for T.P.

Very good question Wilfred, I felt the same way when I had the crudo there. It wasn't bad, just difficult to taste fish beyond the oil and salt

An aged NY strip Steak served over Italian bread slathered with garlic butter and topped with potatoes, sweet & hot cherry peppers & onions. Served with a pint of Magic Hat #9, Boddingtons or Bass or A glass of Newton Claret '98 (Napa Valley)

Rosie, I'd like to have a final count by Weds 27th. It would make life easier as I'm closed Thursday for Thanksgiving. We'll either eat at he bar or the new room just to break it in. Or maybe we'll drink at the bar and eat in the new room. Or maybe we'll eat at the bar and drink in the new room. Or maybe......... O.K. I'm in!!

Tommy, I usually don't come to work on Sat til 4 PM. But this Sat I have to work, if interested let me know. A good buzz before Sat service is always beneficial. Lou

Problem tommy, I'm off on Sunday's though for you I might make a trip to the restaurant The steaks are on a Monday afternoon. Good excuse for a sick day!

Salad will be fine, Kim. The company is what's important. Lou

Alas Rosie, I disagree. F & J is a sparkling place for a business meeting. Where I feel Amanda's has more of a romantic feel to it. I dined there with friends on a hunch about 18 months ago. Enjoyed F & J more. Could have been my moods. Lou

I was going to let it drop, but then I said to myself, "nah." So, I reviewed both this thread and the one that started it all (see the first post in this thread for a link) and the only times ever batted about were noon and 12:30. So there. Mea culpa, mea culpa. I look foward to speaking with you again Rachel. We'll try to sit together next time

First off, I'd like to thank those who attended and it was nice to actually put faces to names. Obviously I've developed a relationship with Lowell & Rosie in the past but it was great to meet Rachel ( At the door because we were late, though I still think I said 1:00 not 12:30 but we were quickly forgiven as the wine, sake & beer started flowing and food arrived promptly), Kim & Anthony. We started with miso soup which was a little weak in flavor, the a good seaweed salad to open up the palate. We then had the peppered tuna, which I had the week before but with white tuna. I thought the white tuna the week before was of better quality but this week's was still good. My favorite was the orange tuna sashami. At first I thought it was too sweet but after a minute the spice kicked. A perfect example of proper spicing. The rolls are described in my earlier post but the extra one we had was with smoked salmon but I don't remember what else was in it. This in part because I started hitting Anthony's sake. Anthony will have to get back to you on the name of the sake. I brought some Magic Hat #9 beer to start with than gratuated to Newton Chardonnay Unfiltered which went well with the orange tuna, then Duckhorn Sav Blanc for the sushi & rolls. Overall a fun time, Thanks to Rachel for taking the photos, Kim for providing some laughs on being married to a chef and dealing with our huge egos ( Anyone see my blender ) and Anthony for the interest in being restauraneur.(sic) I'll see you in the kitchen at my place one weekend Anthony, the offer's still open, and of course to Lowell & Rosie for keeping the conversation flowing.

Sorry it's Friday and I'm getting ready for Friday service.After yesterday's lunch at Kyoto, Susanne and I were fortunate enough to enjoy a 4 course tasting menu prepared by Aldo Cirelli at Luigi's in Succcasunna. More details to follow on both lunch and dinner tomorrow... Lou

Lou, I'm not quite sure I understand you. Nick Sorry Nick, I was being sarcasitic. I figured you most certainly didn't enjoy yourself and obviously wasted some hard sheckels.

Nick, did you go out to get this evening? Care to expound?

Don't worry Poots, I called Kyoto and changed the number. Sushi chef Bruce is preparing a special lunch for us. I tried to reserve the sushi bar itself and they said they would see what they could do.

I haven't eaten at Il Cortile in about 10 years. Had good meals and for a boy from The Bronx who was forced to move to NJ at 13 years of age it was a godsend. But the last two times there we ordered off the menu andI don't exactly remember what happened the 1st time to piss me off, but the 2nd time I was charged $55 for a Veal Chop. Needless to say it was the last time I visited. A beautiful place with a great courtyard and a good 2nd floor balcony. My father still goes there and actually mentioned it in the last two weeks so maybe I'll try it again

Reda/ egullet/ Bond, James Bond

My girlfriend is going to join us also. The count is now 9. If anyone else is goin to be able to join us, just let me know. I'll call Sushi chef Bruce tomorrow and set something up for approx $40-45 a person.

Keep it up!! It's good to give props to the ones we work with. Always show suport!!

Jeez, while everyone else is soliciting I might as well jump on the bandwagon . I do venision tenderloin with shallots, poached pears in a vintage port wine reduction with spaghetti squash. I know I'm not in the area you're looking for but if anyone else is interested.....

Be careful Rosie, I have a very imaginative mind. Listen all, I'll try to keep it within $35-$40 per person. H.ow much time do we have? Is an hour and half good? I'm off on Thursdays