Anniversary soon...

[Kim WB]

[

My wife and I had our first experience at Ryland three Friday nights ago.  I got no impression of coasting.  I do think that Chef Shelton may be a bit too ambitious with what he tries to deliver.

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With all respect, I think its difficult to determine if a restaurant is coasting if its your first visit. I have a list of reasons that make me have this opinion, including a number of almost exact dishes from last year's menu..but I'd want another visit, not a a business dinner, to determine if my opinion is accurate. Shelton used to have dishes that were original, now they seem to mimic any three star NYC place.

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This is probably a better topic for another thread but I cannot conclude a restaurant is coasting because the menu repeats dishes from year to year or because the menu doesn't seem as inventive as it once did. (That also perhaps says as much about the beholder as it does the menu.)

Coasting to me is more an attitude that I see in the service and how the food is cooked.

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Coasting, to me, means that a restaurant is resting a bit, not pushing or improving, but staying the steady course...and in this case, RI still deserves to be in a list of top restaurants, but certainly not in a list of top food. And I reiterate my opinion that unless you have visited the restaurant in the past, you'd be hard pressed to notice any coasting. I noticed some cosmetic shortcomings..a crispness that the Inn no longer has. I noticed a compacency in service, specifically in the bar area and reservations. Most importantly, I noticed a lack of challange on the plate..uninspired accompaniments, done to death reductions...a dessert menu that leaves me cold... Personally, I think its terrible that there would be three or four verbatim menu items from one year to the next.

Yes, I'm aware of the economic realities of restaurants, and I'm aware of customer demand influencing menus. And, um...for years, a restaurant income paid my own mortgage. If Shelton just wants a really good restaurant. he's got one...but if he wants to continue his reputation as one of the driving forces in NJ cuisine, he's loosing that race...if he gets the accolades for his food these days, I contend its not because of what's on the plate now, its because of what was on the plate a few years ago.

And now, I've gotten into the fray without doing what I said I wanted to do, which was to revisit RI while not entertaining for business, with a few fellow foodie friends so that I can try more options, and feel more secure in my initial opinions.

Edited December 7, 2004 by Kim WB (log)

[hitmanoo]

Sorry love, you're not the only BYOB holdout in the Jersey crowd. By the way, you threw a wonderful sushi lunch in Caldwell.

We missed you, always like picking your brain.

Also, with BYOB's come inexperienced staff. Most of you don't tip on what booze you bring in. To be honest, I tipped out the staff at the sushi lunch on the side because they handled our liquor. I worked BYOB"s as a chef and heard the bitching of a server after they opened 18 bottles of  wine for a part of 10 and got 15% on the nose. I'd never open a BYOB beacuse all you get are step-ups from pizza joints and chains.

The reason BYOB"S have medicore service is because they get tipped on what you eat and not for handling the wine. Tips suck!! Wake up people.

Aahhhh, don't get me started.

Lou

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I know this is getting off topic now...

...I realize the resentment towards BYOB restaurants due to the inexperienced wait staff, in relation to tipping and the like.  Are exceptions made for restaurants located in towns in which a liquor license is nearly impossible obtain, like Caldwell or East Hanover?

[bearstew]

[

My wife and I had our first experience at Ryland three Friday nights ago.  I got no impression of coasting.  I do think that Chef Shelton may be a bit too ambitious with what he tries to deliver.

←

With all respect, I think its difficult to determine if a restaurant is coasting if its your first visit. I have a list of reasons that make me have this opinion, including a number of almost exact dishes from last year's menu..but I'd want another visit, not a a business dinner, to determine if my opinion is accurate. Shelton used to have dishes that were original, now they seem to mimic any three star NYC place.

←

This is probably a better topic for another thread but I cannot conclude a restaurant is coasting because the menu repeats dishes from year to year or because the menu doesn't seem as inventive as it once did. (That also perhaps says as much about the beholder as it does the menu.)

Coasting to me is more an attitude that I see in the service and how the food is cooked.

←

Coasting, to me, means that a restaurant is resting a bit, not pushing or improving, but staying the steady course...and in this case, RI still deserves to be in a list of top restaurants, but certainly not in a list of top food. And I reiterate my opinion that unless you have visited the restaurant in the past, you'd be hard pressed to notice any coasting. I noticed some cosmetic shortcomings..a crispness that the Inn no longer has. I noticed a compacency in service, specifically in the bar area and reservations. Most importantly, I noticed a lack of challange on the plate..uninspired accompaniments, done to death reductions...a dessert menu that leaves me cold... Personally, I think its terrible that there would be three or four verbatim menu items from one year to the next.

Yes, I'm aware of the economic realities of restaurants, and I'm aware of customer demand influencing menus. And, um...for years, a restaurant income paid my own mortgage. If Shelton just wants a really good restaurant. he's got one...but if he wants to continue his reputation as one of the driving forces in NJ cuisine, he's loosing that race...if he gets the accolades for his food these days, I contend its not because of what's on the plate now, its because of what was on the plate a few years ago.

And now, I've gotten into the fray without doing what I said I wanted to do, which was to revisit RI while not entertaining for business, with a few fellow foodie friends so that I can try more options, and feel more secure in my initial opinions.

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[bearstew]

We don't get out often, but, half the time we go to byo's. when we have a special occasion and want to open our really gooood wines I will always call ahead and speak to the chef or dining room manager, get some idea's about what will match with his/her menu and guive them the heads up that we will be bringing something that may reguire special handling ie. decanting or breathing, specific glasses etc. I have had our wines handled very well when we take the time to call, and when that happens I wil tip most graciously. I have not been let down yet