JohnnyH

Sure, there was a misunderstanding, and "still" does generally mean bottled water without gas; but it's still good business for the restaurant to graciously "take the hit" on this less-than-$1 bottle of water. Making the customer uncomfortable accomplishes little. The ultimate goal is to give the customer an experience that will encourage him/her to want to return (and return). What's the good of the restaurant being "right" and half-empty? ← I agree; if the point was raised they should have been gracious in taking the bottle back. I probably would have just asked for a few wedges of lime.

We did end up dining here last week. The place was packed, loud, and crowded...not something I enjoy. We were lucky and got a table outside of the main dining area near the hostess stand. Much better. The service was bothersome...the waiter did not give the prices with the specials, and when I asked, he seemed annoyed. My friend ordered 'still' water. I had not heard this term before, and what she meant was tap water...we got bottled 'still' water which she returned. Now the waiter really was not happy. The food came without incident and it was good. We had the Spaggetii with Seafood, and Scallops grilled over peppers/onions/potatoes. Big portions and tasty. Good. Never offered pepper/cheese..never asked if all was well. Okay...after dinner he appears...coffee etc. We get the coffee which I returned because it was watered down..terrible. Fascino is perfection in terms of service, atmosphere, and the food is damn good. This place was unprofessional by contrast. It is also a lot more affordable and an entirely different cuisine. Yet the atmosphere alone would keep me from going back. ← All due respect, but tommy's right -- "tap" is tap and "still" water refers to exactly what you got. If it were me (and I'm not really suggesting that this is the correct course of action, merely what I would have done) I would have kept the bottle given that ordering it was, in fact, my mistake. That said, I've stopped frequenting restaurants for exactly this kind of crappy attitude.

We had a good experience at Corso 98 on Friday night. Dined around 8:30; the dining room was for the most part full when we arrived. Service was good, and the owner a regular and attentive presence. Please note my question about the risotto below; Id love to hear from others if their experience has been similar. Appetizers: Pasta chittara -- on this night it was bolognese -- good, but not at all what I expected from a bolognese sauce. It was far more sauce than meat-driven, and seemed more like a marinara with meat than a traditional bolognese. It also had a bright, tomato-y flavor that I am not used to in this dish. The pasta itself was homemade and very good. Just the same, I doubt I'd order it again with this sauce. Arugula salad -- Perfectly dressed and accompanied by generous slices of parmesan. A winner. Calamari -- Good, not great, even keeping in mind that it is difficult for this very pedestrian dish to rise above the ordinary. A very generous portion of thinner than usual calamari battered -- not breaded -- and fried. The batter could have been more highly spiced as the dish lacked a discernible character. Entrees: Suckling pig -- Excellent, and I'd order this one again in a heartbeat. One rib accompanied by a large section of falling-apart-tender meat (not sure what part of the pig, sorry) and a generous section of crackling skin. Wild mushroom risotto -- This one was a puzzle, and I'd like to hear comments from those who may have an opinion here. Though the flavor of the risotto was good -- deep and mushroomy, the dish itself appeared not to be made with arborio rice. Instead, it used regular American-style grains, and what I presume to have been their lack of starch led to its being soupy and poorly textured. The individual grains were also ovecooked and lacked bite. As mentioned, the flavor was good, but I would not order this again. I have never in my life seen risotto cooked with anything other than "risotto" rice. Am I wrong here?

We haven't yet been to Corso since moving to bloomfield in December; tonight will be the first time. I've read through this thread and I'm encouraged -- we'll see...

I swung by last night on my way home from the office and I immediately felt at home. Three gents at the bar who looked as though they might has well have been part of the furniture, combined with the look I got from the bartender as someone he clearly didn't recognize, made me feel right at home. I tended bar in an upper west side nyc saloon for years; it was a look I identified with right off the bat. Didn't eat anything but did take a quick look at the menu. We'll definitely go back, especially since it's only about a five minute ride down Bloomfield Ave from the house.

Thanks Rosie.

Can I get an address for the Belmont? Thanks.

Okay. So let's say I go and there's a wait before I can order. Can I spend this time waiting in the bar, or do I only go to the bar once I've ordered?

I could be completely wrong, but I don't think I'd like ordering/eating that way. I like to relax and take my time at the table, especially if I'm paying so much for the priveledge. This kind of structure seems as though it would make things feel rushed. I take it I'm wrong?

I've heard good things about Sammy's Cider Mill, but have never been there. The seating policy seems extremely odd for an upscale restaurant -- you apparently order at the bar and stay there while your table's food is prepared; you are only taken to a table when the dishes are ready to be served. This doesn't strike me as a particularly relaxing way to enjoy a meal, especially a pricey one. Am I correct here? What's the experience like?

I used to be a reporter for The Buffalo News -- beef on weck is buffalo all the way. There's a lot to be said for a city full of old-school bars where the barman can make you a great sandwich simply by walking over to the carving board in between pouring pints. A dying breed.

Deleted after further consideration.

Tierneys on Valley Road, about 1/2 mile from Bloomfield Ave. Make sure to get extra napkins. Depending on how bad your hangover is, you can also indulge in a little hair of the dog.

Okay; I have what I'm sure is a really, really stupid question but I'm going to ask it anyway. I've never used a rice cooker, and to the best of my knowledge I haven't missed it. My rice cooks on the stovetop. What difference does a rice cooker make? I'm not kidding here, actually looking to be enlightened.

Bogle Syrah and Bogle Cabernet Sauvignon Smoking Loon Cabernet Sauvignon Ca del Solo Big House Red (Bonny Doon) Ravenswood Vintner's Blend Zinfandel

Respectfully disagree, La Campagna is an overpriced, super-ordinary red-sauce place. Lasagne and Veal parm. Head for Tim Schaefer's. ← I've never thought this way about La Campagna; I've had a fair number of meals there that were prepared in a more northern Italian style, quite well at that. You might also consider La Campagna's sister restaurant down the road in Madison, Il Mondo Vecchio. I find the room more comfortable and the food a bit better.

From Eater, more to the story: The Morning After: Second Ave. Deli Post Mortem As expected, there's more to the 2nd Avenue Deli closing than just higher rent. From a NYT piece today on yesterday's de-signage: " A principal of one of the companies that own the building, Martin Newman, said that [owner Jack] Lebewohl owed $107,000 in back rent and other charges and that eviction proceedings had begun even before the deli closed." Ouch. Very ouch. The good news: Lebewohl says he's received offers from other landlords in the city to open up shop in their buildings. Meantime, the dearly departed signage might pop up on eBay yet: Lebewohl says he plans to give most of it away. [Photo by Keith Kin Yan] · If Second Ave. Deli Reopens, It Won't Be Where It Was [NYTimes] · Second Avenue Kosher Delicatessen (1954-2006) [~E~]

Couldn't agree more. Important to remember here that Jack Lebewohl is a real estate attorney who left his practice to control the deli after his brother, Abie, was shot and killed. Not only is the stipulation for a rent increase in the contract, Jack's the one who negotiated the contract. He's allowing the joint to close with no consideration of his brother's legacy, the place's historical importance or the impact on his employees -- most of whom I'm told had very little, if any, advance warning of their impending unemployment. Everyone -- from celebrity regulars to first-timers -- loved Abie. The verdict on Jack's been in for quite a while: He's no Abie.

Sad. I used to live on the corner of 13th St. & 3rd Ave; the Deli was a regular part of my life. One of my buddies had an uncle who was one of the managers; when we were cash-strapped he used to bring us some of the best care packages you can possibly imagine. I'll miss it. Yet another NY institution falls. Edited for spelling.

Speaking as a perhaps naive optimist, is it at all possible that the sign is down as part of the month-long renovations that were scheduled to go forward if and when Lebewohl reached agreement with his management company?

Couldn't agree more.

Two ducks for five years? How big is your freezer?

I doubt many restaurants will do any such thing. What kinds of businesses were you hearing this about? I can see it being part of the contingency plan at Morgan Stanley for executives and their assistants, but are restaurants seriously talking about putting their bussers up in hotels? ← I think he meant that the hotel-bound employees would be potentially additional diners at said restaurants, not that the restaurant employees would themselves be put up in hotels.

I'm fairly certain that Egan & Sons is NOT open for lunch. Neither is Table 8. ← As far as Egan's goes, it's just as well, really. Nice room and a good bar, but the food is pretty horrible. ← Horrible???? 3 1/2 star for food (Star-Ledger). Local and not so local chef hang-out (yes, for food). Really hard to get a table on week-ends. ← I'm not sure what the critics at the Star Ledger ordered. I find that they tend to overcook their food. Though the last time I was there, I ordered the hanger steak and it was very good, not to mention cooked to order. ← Perhaps I was a bit hasty with "horrible," but certainly no better than fair. I had high hopes for the place -- and I hope they improve -- but I've found it to be a real disappointment. The Ledger's welcome to its opinion, but overall I think I'll stick with mine. I've been there three times, and each time has been worse than the last. Food generally not cooked to temperature, a seafood pie that seemed to have been microwaved and that contained flakes of fish so small they were nearly unidentifiable, a salad ordered with vinaigrette dressing to which no oil had ever been introduced, french fries served cold and what I considered a sub-standard burger for this kind of place. Good bar, though.

I'm fairly certain that Egan & Sons is NOT open for lunch. Neither is Table 8. ← As far as Egan's goes, it's just as well, really. Nice room and a good bar, but the food is pretty horrible.