Lreda

While honored to win for the 3rd staright year for New American in the North against some very good restaurants we have to remember this is a reader's poll. A comparision would be MLB All-star voting which is done by the fans. While I am a die-hard Met's fan it was obvious Mike Piazza did not have a All-star year he was voted in this year. Why? Reputation perhaps? Familiarity, could be. Am I glad? Of course, it's a shot in the arm during the quiet summer months of July & August when a majority of my clientelle is vacationing. As far a advertising goes, before winning Best Undiscovered 5 years ago I had never advertised and still didn't for a year til winning New American. Even at this point, I still place ads perhaps 4 out of 12 months. Whether there is a corollation I don't know. One thing I do know is NJ Monthly has still never reviewed me. Now you'll all have to excuse me because I have to prepare for what seems to be a busy weekend ( Thank God). I've been in the kitchen since 7:30 this morning perparing specials for the weekend. ( Better have new specials for the weekend or believe me I'll hear it) P.S. Thanks to those of you who voted for us, Lou

I don't think Bourdain was talking about sushi in particular. Obviously at a sushi bar if you can look at the fish you should be able to tell what's fresh by sight and texture of the way the sushi chef cuts his fish. I could see fish entrees perhaps being carried over from Friday ( Although a good restaurant usually under-orders fish so as to rum out by Sun night, I'm usually out of all my fish specials by Sat 8:00. I get complaints about this but my simple explanation is that I keep everything fresh so I order to run out earlier and not carry fish for more than a 2 day period). Remember Bourdain told stories of his many years in the business in many different retaurants. He had bosses who told him what to do and some of these boosses were bottom line people not interested in customers happiness or health but dollar sense.

If it's the place I'm thinking of Keoku is on the eastbound side in Parsippany right at the border of Pine Brook. When you walk in there is a sushi bar on the left and the right side is a Korean sit down restaurant. I had sushi on a Mon afternoon about a year ago. I hope we're talking about the same place.

Had sushi on a Monday about a year ago and found it to be very medicore. Really nothing to talk about. Now if anyone can say their Korean cusine is good I'd be willing to try it again

No Rosie, I'm in the process of enclosing it and putting a private dining party room. Thanks for thinking of me though

O.K i have no pride, but seriously, tommorow is my father's 65th birthday and he's still in business ( and making a decent profit). He owns Il Villaggio in Morris Plains and I hope you all go there Monday and everyday after. He taught me everything I know about this business but certainly not everything he knows. I having a little dinner tommorow for him and his croinies at my place. Anyway, he's got Al Fresco dining. Happy Birthday Pop!

When looking to hire a chef for my kitchen, It's not high up on my list whether they were formally trained or not. I will go by recomenations from past employers and what I hear through the grapevine about this person. Their ability to fit in is very important as is a even temper. Common sense is also important. Of course I was never formally trained and learned OTJ. My father used to bring me out to Jersey from The Bronx when I was 13 to shuck clams, dry silverware, wash pots & pans ( Thanks, Dad). By 15 I was a bus boy, 17 Waiter, 18 Bartender, 21 Host & Manager, 23 Cook, 29 Restaurant Owner. In between I was fired by father twice and quit once. I worked for others a total of 5 times. Between 23 & 29 I was fortunate enough to have worked with 4 quality chefs who showed me the ropes. Between those 4 chefs, 2 were school trained, 2 were OTJ trained. Don't know if this offers any insight but for me it just doesn't matter if it's OTJ or School trained. But common sense should dictae above all else.

Offend, think not. We have backbones as long as you don't "eff" with the food we cook. Tommy, don't forget the majority of us that are in the business are still guys that didn't want to have normal 9-5 jobs. That's why we all dropped out of college, partied and learned how to cook. And quoting my kid " Dad, you do it for the chicks. That's why I love my kids.

Present company included. But I just blame it on my new laptop. Works in my mind.

O.K. Here goes 1. 12:50 a.m. ( 2 glasses of wine, little dinner & a glass of Dow's 84' Port) 2. Yes I will allow customers to bring their own wine, providing it's a quality wine. I actually take it as a compliment that someone would like to bring something remarkable to comliment my food. Corkage fees $10 to $15 max 3. Wine costs in restaurants. Yes, a lot of places mark up outlandishly. My pricing is as follows. Newton Claret '98 My cost per bottle $13.98, I charge $ 8.00 a glass ( 7 oz) I get 3 1/4 glasses a bottle. Duckhorn Sav Blanc '00 My cost per bottle $ 17.00. I charge $34.00 a bottle. 100% mark-up Hess Collection Cab Sav '95 My cost at purchase 5 years ago $32.00. After storing for 5 years until maturing I charge $ 80.00. Opus One '94 My cost at purchase 5 years ago $ 80.00. After storing for 5 years until maturing $200.00. I'm not looking to make a killing on wine, I also have to move wine, lest it turn eventually. There are also all the other factors such as glassware, etc, etc. I think the thing that frustrates me about BYOB"s ( And my father owns a BYOB) is that a lot of them actually store customers wines. There also pour and store their after dinner beverages. The other thing that frustrates me is that BYOB's get done a lot earlier than me and aren't typing on their laptops at 12:50 AM like I was.

Rachel, you are correct, it is Pearl of Siam. It seems Nusantara looks at Penang as their main competition. I stopped in Tues night and grabbed some quick to go. I talked to Alan the owner who also told me about the bakery next door. He said the baker is incredible and " it's something that will blow everyone's mind". Had a late lunch that day so I had the Natantara soup which is a Japapanese style soup with tumeric seasoning which was very different but delicious. Two apps followed, Lumpiang Shanghai, which are spring rolls with minced beef, shrimp & vegetables with a sweet & sour dipping sauce, very good and Roti Canai, Malaysian pancake with a curry chicken dipping sauce, I really don't enjoy curry but am fighting my aversion to it. It's still going to be a fight. Just don't like curry, so I can't judge this dish. Last I had Nasi Goreng, which is Indonesian stle fried rice with vegetables. Enjoyed this and the left-overs Weds. As for sushi, in our area nothing compares to Nikko as far as freshness and quality, although their portions are a little small. Is Saigon Republic the place that was reviewed in the Times Jersey section on Sun. Would be interested in trying this, especially with good guides The folks at Nusantara did a nice job with the decor and are very affable. i wish them luck and good fortune.

Tommy, I've been following your sense of the restaurant scene for at least 3 years with great respect as I really find you to be an astute diner. ( I hope this doesn't make me a groupie) But I wish you, Rosie & Marc would think before making statements like this.I understand why you prefer BYOB"s but think what Jersey would be without restaurants sans bars. I could have taken the easier path to open a restaurant but I had the dream of giving the complete experience. Maybe I do, maybe I don't, but do you really enjoy going to a BYOB and not having your beverages properly handled. Is it worth it? Hey dude, I'm not comin after you, just trying to gather some reality. I spent a lot on a license and it's 12:50P.M. and I just got home. From my bar. The dining room closed at 10PM. But there's a funeral home next door to me and those paying their last respects decided to toast the dearly departed and have a quick bite to eat. I hung, made a few bucks, not much, but had a few laughs with a gay but celebratory group of people. Just wouldn't change a thing. Look foward to cocktailing with you, Lou

My ex-wife just had a baby so I've been home since Weds watching my kids for her but I'm back in the kitchen tommorow. I've ordered some Bronzini that I'm going to encrust with Sicilian Sea Salt. I'll also play with the Gnocchi dish. I'm going to try to influence the sauce with fresh fava beans and mix the spices also. As for desserts I really don't remember, I stay away from sweets, they don't go well with my work outs

In talking about 4th of July in my post, I wish to say I wasn't being critical.The service that evening was very good, management was watching and napkins & $7.00 mineral water was poured. I was questioned by e-mail privately and didn't mean to imply service was lacking as it most certainly was not. Only meant to say that maybe the restaurant wasn't fully staffed with the A-Team as it just wasn't what it could have been. Just wished I had stayed for dessert.

Thank God, I drool reading Tommy & The Perlow's glowing reviews of ethnic Bergen County food without having something similar in Morris Co. I happen to like the Thai restaurant in Randolph next to J.T. McQ's and Frank's Pizza in the shopping center where Part City used to be. As far as sushi in Morris Co, Nikko is the best

Just alittle about myself and my SO's dinner at Esca on the 4th. 1st, let me say it's difficult to judge a restaurant based on a holiday when 3/4 of the staff either wants off or simply doesn't feel like being there. Although it certainly wasn't poor, it just wasn't what it could have been. To start with I had the crudo. While the menu states that the table must have the crudo tasting, my SO wasn't up to the task of having it on her own ( She did taste everything from my 2 servings)the kitchen was accomidating by serving it just for one. The Cape Anne oyster was slightly pungent and I didn't care for it. That was the only one I didn't like. I also tasted The Pink snapper, Black Bass with pignoli nut, The toro, Hamachi and Razor clam. The Black Bass and The clam were superior to the others and my only complaint it the oil in which they are served all taste alike. Will go back to the crudo bar in the future to try them again. $30.00 was the price for the 6 piece cudo tasting. Next we split the Gnocchi Patate which consisted of Maine Lobster ina light fish broth with broccoli rabe. The lobster was slightly tough while the gnocchi were delicious, the broth had little taste beside the fish broth. I don't know but I expected a little more mingling of flavor besides a tomato-fish broth. O.K. but wouldn't order again. With the 1st two courses we had quartinis of Brovia Arneis for $13 each. The wine was good, slightly bitter and went well with both courses. For main courses I had the Black Bass with Morels & wild asparagus and my companion had Swordfish. My bass was perfectly cooked and served clean with no sauce. Only problem was the morels had no taste as if they has been scrubed clean. When I have morels and I know it's not the season for them I would have like for a lilttle flavor. My SO had the swordfish which as a beautiful piece of fish. Only problem being it was served in a tasteless oil sauce similar to the crudo. The texture and taste of the swordfish was unmatched to any swordfish I have ever had, although I'm not a big swordfish fan. With the main course we had quartini of Lis di Lis Neris which was delicious. Total bill was $204 not including tip. Overall good, but don't know if I would eat in the dining room again. Look foward to trying the crudo bar again though.

As for The Blue Smoke reviews, both The Post & News has very medicore reviews but I have heard from 3 different people who all said it was either good to very good. None said it was horrible, none said it was great. Just average barbeque. Main complaint being there was little marinade or sauce served with the BBQ'd items. Wish you well with dinner tonight.

Good question as I'm dining there at the insistance of my girlfriend. Would much rather eat a GT or Craft

Adding to the Shameless self-promotion that is occuring on The Penn. site. An American Grill is open Monday's. 973-442-9311. Thank you, Lou

Rosie, even though this is a NJ forum, I'm afraid I'll be spending the day in NY. Dinner at Esca at 6:30, then on to the fireworks on the East River, then cocktails and sushi at BlueFin.

Hit the Farmer's market in Morristown yesterday morning to check out what I could possibly use for the restaurant. Instead after brousing and grazing for 30 minutes, hit my cell phone and started planning a dinner for friends and family.Bought some beautiful sunflowers and Dragonlillies and spead them throughout my downstairs. The market was bit small and some of stands obviously has the same produce, some better than others. Started with some smoked mozzarella and three types of bread, pepperoni, semolina twist and a cheese & garlic with yellow cherry tomatoes. I served a Domaine Zind Humbrecht Riesling '97 with this. Next I served a salad of summer beets, sugar smow peas, peppered goat cheese and red bibb lettuce with a light champagne viniagrette for the bibb lettuce. I find the salad course always difficult to pair a wine with and didn't have access to my wine cellar at the restaurant ( didn't want to drive the 5 minutes due to the ingestion of 3 Magic Hat #9 beers.) so I opened a couple of bottles of Veuve Cliquet. Made a decent viniagrette. For the main course I pan seared to make a sauce with root vegetables then grilled a 3 pound London Broil and served it with tiny organic white potatoes with organic videlia onions and of course beautiful corn on the cob. I've been fortunate through the years that I've had the restaurant to serve different wines by the glass, most that by my cost are $9-$13 allowing me to charge for a 8 oz glass $6 to $8. I usually bring home about 6-12 bottles of each and try to forget about them in my cellar for a while. Yesterday I opened with the main course a R.H. Phillips Syrah '95 that while still a little thin stood up well with dinner. For about $50 worth of food I fed 6 adults and 4 children and still had left-overs for lunch today which were needed as we all had espresso martini's for desert and am just starting to feel normal now at 6:00p.m. I look foward to hitting a few of these farmer's markets for the restaurant during the week and saving the Morristown on for Sunday's. Thanks for the list Rosie.

Didn't think it was pertinent but was lucky to enjoy the best meal of my life during my solitary divorce celebration 6 years ago at French Landry. ( Also had very good meals at Mustard, Tre Vigne & Brix. But the best dining experience was at Piccaso in Belagio. From begining to end just magnificent. Also had a great meal at Napa with Jean Louis Palladin directing traffic on a Fri night. Aureole followed with Charlie Palmer who I met and was extended a wine tour in his 6 story cellar. Meal was a bit off but can attribute it to being Sat night 8:00 and my bending a very polite Chef Palmer's ear. (Should never have had cocktails at that Russian bar next door. :

Let's see, with a restaurant 25 miles away from the city making it a 40 minute trip I've hit a good many places although sometimes for a late meal when I see the chef inspecting the dining room and maybe enjoying a cocktail. Enough long-winded talk here goes the places I need to go to. 1. Nobu. 2.March 3. Blue Hill 4. Craft 5. ADNY Lucky enough to have been to Gotham,Craftbar, GT (Tavern only),Peter Luger, Oyster Bar. I need more. Going to Esca next week. What should I be looking for?

Rosie, you might want to check out Jonathan's Deli on Rt 10 West, Morris Plains. They have 2 dining rooms and look like they couls handle a small party. All kosher. Enjoy everything here. Reminds me of growing up in the Bronx.

As I said before my server Sean told me he asked if everything was good. He said they said it was. Do servers lie. Of course, especially after I read about a problem splashed on the internet. No matter what I say on this subject I don't look good. I'm just trying to appease a customer who had a bad experience. And I agree, I hope Courtzzz doesn't become a lurker, this forum also helps us in the business to hear what a customer sometimes is embarassed to say face to face. I've got the feeling that a lot of restaurant owners and chefs that are lurkers will remain lurkers after this. (BG). As for me, I believe if you're in this business, you're up for criticism. We all love good reviews but you gotta listen when it's not up to speck. As for those e-gulleters that do decide to try The Grill, please introduce yourselves after you dine and save room for a cocktail with me in the lounge after. Thanks, Lou