Lreda

I was thinking perhaps we could set up at tasting menu with some non-sushi items also. Perhaps we should get a list of who's interested on the 17th, which place they'd rather try. It doesn't matter to me which place as long as I don't have to wait more than 45 minutes for my food. Lou

Nikko was give 3 stars today by Cody Kendell. A couple of points: 1. This sucks, it was bad enough that with my to go orders I had to wait up to 45 minutes, now it's going to be longer. I a;lways had it timed that when I finished in the kitchen I could call my order in, stop at the bar for a quick 3 and drive the 8 minutes to get my order. Now this will trow off my timing. 2. Her favorite thiing was the Spider roll. I really don't like soft shell crabs but here for some reason they somehow maintain a plump crab in tempura batter all year round. Obviously in the winter these are frozen but I can't tell the difference. 3. Rail, I know Nikko has a private room and we can work something out with them. I figure without asking this room could hold 12. Thse are also 2 dining rooms that could hold more. Would this be an inconvience to those that work near Florham Park? It will put 10 extra minute to your ride.

Papparazzi has always been subpar. Besides the bar staff, the service is very medicore. Joe's is good for a burger but sometimes I don't think it's the cleanest. Maybe because it's always dark. Look foward to Legal, I'm sure at least the bar will be good. Ate at Legal in Boston but not in NJ. I'll have to check the posts of the one in,I think Paramus. Lou

Thanks folks, Nobody pooh-poohed the idea of a charge for sharing. I shocked!!! Gives me a new prospective on how the public thinks. I'm always learning!

Rosie, I think you know me better than that. The ladies are always invited. It's always nice to have a good balance. I'm sure my S.O will like to go also. Lou

Let try Oct 17 at 12:30. Is there a semi-private room? Members: Poots, Rock, Rail, Lou and whomever else. Of course everyone's invited. Let's try to found out if there is a room we can use and whether we can do a simple tasting menu. Also being it's at lunch, how much time can everyone afford? I'm off that day and will enjoy getting saki-ed up. Once we get a menu I'll bring some wine & saki, enough for everyone to get a taste. After all, some of you have to go back to work I also expect one tough customer there. We'll have a few. Lou

Sounds good to me Lou

Quote : The above came to $45 total including tax and tip - no beverages or desserts. I think this place represent a great value and I will return. Also - they allows sharing of entrees for a $2 plating/sharing charge - a nice option that allows you to enjoy more appetizers. Entrees ranged from $15-25, apps from $5-10 and can't recall other prices. ____________________________________________________________ I just don't get why restaurants would charge a sharing charge? I 'm in the business and don't. Maybe I'm nuts!! I could be making more money, but I think I'd piss off my clientelle if I did this. Is this a common practice in restaurants? When I dine I usually don't split things although we will spare apps. Maybe I'm not looking at the check closely but I don't think I've ever been charged a spliting charge. Can anyone help a brother on this one?

Egullet lunch in Florham Park perhaps? Any Thurs lunch in Oct but the 1st would work. Lou

No matter what, it's 11:50 somewhere in the world

I forgot about Nagano and I live in the area, shame on me. Another good choice although I haven't been in about 2 years but their reputation in the area is strong. I hate parking in Mo-Town The sake-police are in full force here also

Not a cheesesteak but at my place at the bar I'll serve a sliced strip steak over a garlic toated semilina bread topped with carmelized onions, potatoes & hot cherry peppers. It's one of those items that was on my menu at lunch when I first opened up 8 years ago but everyone asks for a the bar. Tommy, take a ride west sometime aand I'll join you for a couple of sandwiches and some Magic Hat #9 on tap. Unless you prefer some Ravenswood with your steak. Lou

I have to say in Morris Co the best is Nikko in Whippany. Not the most imaginantive but consistantly fresh. Now that you've put tthe thought in my head I think I'll be heading there this evening. Lou

Be careful Rachel, that's illegal Some of us in Morris Co do that whether or not we have a liquor license or not. I always served Sambuca or Marie Brizzard anisette with espresso or Creme deCocoa( Sic) with capuchinos . Always remember a good coffee leaves a good memory of a great meal. Lou

Rosie, I worked with the owner Rudy years ago. I eaten here on a couple of occasions and found everything to done well. Well crafted Northern Italian cusine and being brought up learning the business in a Italian restaurant I appriciate the quality they put in the food. I believe Rudy's son is the chef there. I only live a few miles away and it's a great place to go in the afternoon with a good bottle of wine and Rudy always has a good story to tell with his familiar raspy voice.

Good point about management Glenn. Let's face it, NY & NJ, apple & oranges seperated by water. But you know my wait staff would be stronger if I could find some aspiring actors.

Chop, what's up? I just got finished and I'm tired just like I'm sure you are. I've owned my place for 7 1/2 years and I understand what you're saying. I think sometimes it just what real estate people always talk about. Location, location, location! There are items that we eat when we dine in N.Y. that we want to bring here but you have a different demograffic area. My place is in Morris Co. You just have to learn what you can push the evelope with and what you can't. It's frustrating but it's what it is. I patterned my place after The Gotham Bar & Grill when I opened in '94 but what goes in the city doesn't always go in N.J. Hang in there, as long as you have a passion for what you do it will work out. I've created what I thought were beautiful creations, toiled for hours trying to perfect it and then sold only 1 on a weekend. Just remember you have to give the clientelle what they want, not what you think they should have. I cringe when a order comes in for let's say a shrimp scampi, which I don't have on my menu, but I make it because the customer is #1. Anyway, thankfully I was busy tonight on a summer night when most of my customers are usually vacationing. Could it be because I made shrimp scampi on a busy night when I was looking to push say, beautiful Alaskian Sock-Eye Salmon over a salad of yellow, red & purple heirloom tomatoes with braised endive. Hey, we cook for the people. Good luck dude. Lou

msp, you've got me on board. I haven't seved Chilian sea bass since early May when I found out about the boycott. I will not do so until this boycott is lifted.

i question how accurate the "rumor" really is. I also question the valitity of the rumor because it is still being offered by our purveyers. Maybe it's just to make it seem like an even more popular fish to those that are unfamiliar with it. Dodge, when you fillet a tilefish it give the apperance of Chilian sea bass. The texture is also similar. Both fishes are also pretty much bland which makes it popular among those that really don't care for fish but for health & dietary reasons wish to incorporate it into their diet. Lou

Same shugga .

Chilian sea bass has been boycotted by most chefs in North Jersey. This has been written in publications and most customers & friends that I speak to are aware of the boycott. This is similar to what happened a few years ago with swordfish. Rumor is that Chilian sea bass is being overfished and is close to being extinct. I have to be honest, I have been to restaurants and have seen other tables order what is supposed to be Chilian sea bass but looks like something else similar. Also Chilian sea bass is available through my fish purvaiors(Sic) but the price is high, $10.00 a pound. What does everyone think about this supposed boycott and will it stop you from ordering this or another boycotted product?

Sorry Rich, Talman Bay is a Sav Balnc from New Zealand.

These are my every day wines cause I sell em' by the glass. Sole X Chard '00 $10 Calif, Sonoma, Light in oak, lots of fruit Taleman Bay '01 $9 New Zealand, Crisp, great with fish Zenato Pinot Gregio '01 $6 Italy, also crisp but clean Newton Claret '98$13 Napa, Great body, low in tanins, hold up well to steak & pork but now heavy on the lips. Talus Merlot'99 $7( Calif) Not my favorite but a good value Ravenswood Zin '99 (Calif) Low cost zin that is good with tuna which is sometimes difficult to pair Salice Salentino '98 $7. Italy. Fantastic wine for the cost, bit hard on the 1st sip but balances well. Not looking to promote here, just explaining why my liver hurts in the morning.

Very well written INNOCENT, I look foward to at least having cocktails and perhaps Apps. How was the bar if I were to at least coodle my way through? Or were the barkeeps also sleepy?

My girlfriend and I have reservations for this coming Thurs and would like to know whether we can have a tasting menu or not. Thanks, Lou