fascino

Sri Thai took the place of "Deja Vu" in Montclair...

Hey Jim, We're sorry my brother and mother couldn't come to your table for your anniversary. In all honesty, we are extremely busy on a Saturday night and it very tough to meet them on the weekend. During the week it is much easier for both of them to make the rounds. We pride ourselves on taking care of our customers and Ryan MUST be on the line for the entire night on the weekends. We wouldn't want other customers to suffer just because Ryan needs to say a few hellos. (Although we all know he loves to talk to his guests!) Also, we take the time to make sure our restaurant is NOT just another Jersey one. Yes, we are not in NYC, but we we are trying to compete with New York restaurants for the local diners who might come to our restaurant instead of treking out to New York. Anyway, we would love for you to come back again. Ask for me and I'll make sure you are taken care of and I'll get one our chefs (Ryan or Cynthia) to come over and chat. We all love giving personal attention when we can, and we would love to have you back. Anthony DePersio GM of Fascino

Thanks for 2 nice posts Curlz! The white wine was a Dry Creek Chenin Blanc 2003. Absolutely fantastic at $8.99 a bottle this is a complete steal! Sorry about the service on the first visit. I know it was a Saturday night and we were a little crazed. Also, I lost 2 busboys recently...(one was fired for total inepitude, the other was a young kid who didn't realize it would be hard work) but I am working on replacing them. Finally, those pearl onions are cooked in a butter/sugar sauce. He then deglazes it down with chicken stock but I don't know the exact recipe. Not sure if Ryan wants to give it out either... Anthony

Since we are working on Monday we are celebrating on Sunday.... We are trying La Tartuferia in Hoboken.....I heaven't heard much talk here about them....anyone ever been?

Well I might have went out to dinner 5 times for the whole year! But of those few and far between dinners.... Restaurant Nicholas was tops....Food was excellent, service was the best I've ever had in NJ....

Belmont rocks! Chicken Savoy and Chicken Murphy are defintiely the two best dishes there. My kids seem to really like the cavatelli with Pot cheese. I've tried it and it is pretty good but I prefer my grandmother's. For appetizer we always get the Clams Oreganato, usually 2 orders per person... Anyway, service is bottom of the barrel...so don't be expecting much...

I just had a great meal at Jocelyn's in Maplewood. Not too far from bergen County. Although, no bar at all. If you do go....My appetizer was a Foie Gras, Rabbit Ravioli, and Quail with Roasted Shallots sampler...My entree was Sea Scallops and Prawns in a Saffron Emulsion. Also came with Truffled Risotto. Both were great and I certainly recommend. The Cheese course is excellent also.

I get all my bread for the restaurant at Gina's - Excellent quality bread. We get raves about it all the time. Also, their Brioche Toast and Corn bread Muffins are great!

That was me I was pretty excited to see somebody get in using Open Table. by the way adeguilio, if you like Foie Gras It's on the menu now and one of my favorite new dishes... Foie Gras Wrapped in Wild Boar Prosciutto with Sliced White Peaches

Don't worry DC I wouldn't take offense to that...March is a wonderful restaurant. I took my wife there for Valentine's Day last year. We both thought the food was terrific and the room was quite romantic. Did I mention service was as good as ANY restaurant I had ever been too. I would definitely recommend March for your special occasion.......

Hi, Just wanted to let everyone know....we have a food tasting on Sunday May 23rd. This is a one time event. We are doing a series of tastings called Fascino Around the World. Thes tastings consist of authentic cuisines OTHER then Italian. Our chef, Ryan DePersio, has skill with many styles and wishes to showcase his talents with these tastings. Our first one will be an Asian tasting. Most of the dishes will have a Japenese and Thai influence. We will be having 5 authentic Asian courses for $75. Still BYO. These dishes will NEVER be on our menu and can only be sampled by coming to this tasting. I'd like to formally invite everyone from E-Gullet. We are only doing one seating so it's first come first served. About 1/3rd of the tables are taken already. Please come and ENJOY.... Fascino Around the World : Asia Thanks, Anthony DePersio

Fat Sal was my all time favorite... Chicken Fingers, Mozzarella Sticks, Taylor Ham, Frech Fries, Scrambled Eggs and American Cheese. (Lettuce and Tomato also)

6:00 it is... $70 includes Tax, Tip, and polenta fries... I'll see everyone tonight!

Sorry to hear this Lou... I take Credit Card numbers...I agree that even if it is not enforceable that people will want to call and cancel just because you have thie CC number and they don't want to piss you off. Confirm everything and honestly get Open Table. I'm getting it. It will tell you exactly how many times people have canceled or no-showed on you. Then when those people call..DON"T take a reservation from them. Eventually you will build a nice reliable list. You will immediately look at someone's profile and know their dining habits. Of course you will always be getting new people. Those reservations you must stay on top of. Or, don't take new customers on holidays. Only take reservations from people who have been there before. If they have no profile with you just put them on a waiting list. If they have a good profile then give them a reservation. Also, I tell my customers to call me to confirm but if they don't call I will NOT give away the reservation. For the most part those people still show up and then i would have no table for them. I really don't think it's a good practice. Having people call you just helps eliminate some of the calls you have to make. And elimintaes having to leave messages for people and hoping they call back. and Finally, How big is your restaurant Lou? 10 servers is a ton! Anthony

I have heard the same thing...I called and asked there and the manager told me he never heard such a thing. He said David has NO plans to move on. Something seems a bit fishy though...has anyone been there in the last month? Has there been any problems?