Silver Oak Bistro

[mfeygin]

The Bergen Record gives 3 stars to every restaurant they review.  I'm not saying that SOB doesn't deserve it, don't get me wrong.  But the Record's credibility on reviews is fairly suspect, I would take most of what they say with a grain of salt.  Don't know if it's a quid pro quo for advertising, or what, but everyone gets 3 stars. 

Smoke Chophouse, a dump in Englewood, got 3 1/2 stars about a year ago in the Record.  Tells you something.

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Dear Menton1, have you tried our food yet?

[mfeygin]

brilliant soups - on Friday they did not even have any soup.  We asked and they said they did not have a soup today.

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Sorry Bergen, Friday lunch was a killer and we sold all the soup that would last through the day. The Gumbo was back on Saturday, Sorry - Mike.

[menton1]

Dear Menton1, have you tried our food yet?

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I have to get over there, I'm sure I would like the place, Mike. Please note that I was NOT disparaging SOB, I was making a comment about the Bergen Record Restaurant reviews in general.

[tommy]

Dear Menton1, have you tried our food yet?

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I have to get over there, I'm sure I would like the place, Mike. Please note that I was NOT disparaging SOB, I was making a comment about the Bergen Record Restaurant reviews in general.

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which you do every time anyone even so much as mentions the bergen record.

do get yourself over there though.

Edited March 27, 2006 by tommy (log)

[mfeygin]

Dear Menton1, have you tried our food yet?

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I have to get over there, I'm sure I would like the place, Mike. Please note that I was NOT disparaging SOB, I was making a comment about the Bergen Record Restaurant reviews in general.

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Thanks Menton1, our food is not for everyone (no Chicken Parm on the menu), but Chef Gary is an Artist that loves to create. The portion size come from his "Southern Hospitality" and once we get going for real, Chef will have more time for his original creations. We are planning to change the Menu fairly often - Lamb 4 ways has been gone for about a month now. Hope to see you soon, Mike.

[mfeygin]

In NY you'd probably be a 4 star IMHO. 

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Per Se

Masa

Le Bernadin

Daniel

Jean Georges

Silver Oak Bistro

i think your enthusiasm for the place might be getting in the way of reasonable thought.

also, serving enough food for 3 people doesn't negate the average price of a meal. leftovers don't come into play when determining if a restaurant falls into an "expensive" category. SOB is not the cheapest BYO around. entrees reach the high 20's.

i agree with this review, and others, that suggest that the dishes can be too busy, to my taste at least. there's no denying the brilliance of the soups and the BBQ, however. and it's just a pleasant place overall.

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Thanks Tommy, you are absolutely correct, we are not a 4 start Restaurant - we a re a Bistro. This is one of the reasons that we don't use tablecloths . Chef's BBQ has made it to our regular Dinner menu - this means that he should have it ALL THE TIME (Right Chef Gary?) LOL Mike

[tommy]

lest anyone misunderstand how i feel about SOB (and certainly not directed towards you Mike):

i understand completely the approach that is sometimes found in "southern" food: lots of flavors, lots of action, heavy sauces. i don't necessarily agree or disagree that it's a good thing. i know my taste. but, i more importantly in the context of SOB, i know the taste of the general public. and there's no doubt they love what's going on at SOB. for me, and i think it's important that certain readers understand where i'm coming from: the BBQ is outstanding, as is a lot of what i'd consider the more straight-forward dishes. what chef gary does well i think he does very well. and i just looooove that SOB even exists in our neck of the woods. as i'm fond of saying: don't ever change. rock on.

Edited March 28, 2006 by tommy (log)

[PicnicChef]

Dear Menton1, have you tried our food yet?

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I have to get over there, I'm sure I would like the place, Mike. Please note that I was NOT disparaging SOB, I was making a comment about the Bergen Record Restaurant reviews in general.

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I'm not one to argue, Menton. Before I had my restaurant I WAS a food critic for The Record... as a matter of fact I was known for giving less than a star or maybe two. No way is there a quid pro quo there, and even though I gave up my post to open my place, I resent the remark...big time. I disliked many, many places I reviewed, and would go for third and fourth visits on my dime before I would write a review that bad, but I did it because we had a contract. The Record reviewers are an honest sort; I know them all.. can't tell you how many times I ended a review because I was found out... I've never been to Silver Oak...someday I might make it there, not the highest on my list right now, but nonetheless, I didn't and I know the Record doesn't work that way. FYI. Trust me...I have no vested interest in anything but the truth, and as the Critic for the Record, I had no interest but the truth.

All the best,

Christine

AKA owner of Picnic

[tommy]

christine, i respect your openness and honesty on this subject. but i have to ask: you do realize that most serious "foodies" don't respect the bergen record reviews, yes? given that as a fact, as far as i can tell, what explains it? i've always defended publications that seem to offer only "good reviews" by suggesting that they don't necessarily want to shit on local businesses. i'm the same way: if i visit a local struggling business and i think it's for sh*t, i probably won't post or blog or talk about it. so it might appear to the casual observer that i love every place that i eat. that couldn't be further from the truth. that's not so say that this is the way the Bergen Record operates, but i'm just offering an explanation to those who feel there's a conspiracy.

Edited March 28, 2006 by tommy (log)

[Rail Paul]

christine, i respect your openness and honesty on this subject.  but i have to ask:  you do realize that most serious "foodies" don't respect the bergen record reviews, yes?  given that as a fact, as far as i can tell, what explains it?  i've always defended publications that seem to offer only "good reviews" by suggesting that they don't necessarily want to shit on local businesses.  i'm the same way:  if i visit a local struggling business and i think it's for sh*t, i probably won't post or blog or talk about it.  so it might appear to the casual observer that i love every place that i eat.  that couldn't be further from the truth.  that's not so say that this is the way the Bergen Record operates, but i'm just offering an explanation to those who feel there's a conspiracy.

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tommy, there's also the issue of which Bergen Record reviewer gets the assignment. With at least three people splitting the job, there's the luck of the draw on which reviewer writes the document.

[tommy]

christine, i respect your openness and honesty on this subject.  but i have to ask:  you do realize that most serious "foodies" don't respect the bergen record reviews, yes?  given that as a fact, as far as i can tell, what explains it?  i've always defended publications that seem to offer only "good reviews" by suggesting that they don't necessarily want to shit on local businesses.  i'm the same way:  if i visit a local struggling business and i think it's for sh*t, i probably won't post or blog or talk about it.  so it might appear to the casual observer that i love every place that i eat.  that couldn't be further from the truth.  that's not so say that this is the way the Bergen Record operates, but i'm just offering an explanation to those who feel there's a conspiracy.

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tommy, there's also the issue of which Bergen Record reviewer gets the assignment. With at least three people splitting the job, there's the luck of the draw on which reviewer writes the document.

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i realize this. although i can't say i can tell one from the next as far as reviews go.

[Anonymouze]

christine, i respect your openness and honesty on this subject.  but i have to ask:  you do realize that most serious "foodies" don't respect the bergen record reviews, yes?  given that as a fact, as far as i can tell, what explains it?  i've always defended publications that seem to offer only "good reviews" by suggesting that they don't necessarily want to shit on local businesses.  i'm the same way:  if i visit a local struggling business and i think it's for sh*t, i probably won't post or blog or talk about it.  so it might appear to the casual observer that i love every place that i eat.  that couldn't be further from the truth.  that's not so say that this is the way the Bergen Record operates, but i'm just offering an explanation to those who feel there's a conspiracy.

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tommy, there's also the issue of which Bergen Record reviewer gets the assignment. With at least three people splitting the job, there's the luck of the draw on which reviewer writes the document.

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i realize this. although i can't say i can tell one from the next as far as reviews go.

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At the bottom of a review it says this (in the Bergen Record) :

In determining ratings, each restaurant has been compared with others of the same type and level of ambition. Restaurants are rated on the quality of their food, atmosphere, service, and value. Halves are given when a restaurant surpasses a level in food, service, or ambience.

Reviewers make at least two anonymous visits to a restaurant, and The Record always pays the tab.

Cost guide: A dinner for two without alcohol but including three courses, tax, and a 15 percent tip totaling $40 or less is inexpensive; $41 to $70, moderate; $71 to $130, expensive; more than $130, very expensive.

My only question would be what other restaurants are they comparing it to? SOB seems to be really great at making what they make and I haven't found many "Southern style/Southern home" cooking restaurants up here.

[menton1]

Christine, it's rather harsh of you to say that you RESENT my opinion about the Bergen Record. You certainly are entitled to rebut my opinion, but that's what it was. I said that there seemed to be a credibility issue with their reviews. And I left it open, I did not draw any conclusions. (Do I resent your resentment? )

That being said, I (and many others) have NEVER seen a restaurant review of 1 star in the Record. If it is in their archives, please send me a link, I will certainly feel a lot better about them.

Lastly, please pay a visit to the 4 STAR RATED (by the Record) Smoke Chophouse in Englewood. This is a veritable dump. A dingy, smoke-filled room, pitiful food and just about everything else.

[Anonymouze]

Well I meandered out on this lovely 60+ degree day to go have lunch in Silver Oak Bistro (SOB as I call it sometimes) Chef Chris prepared the Fungus and Rags deliciously - and as some of you know I rarely "step-out" for lunch... this being said I had my heart set on having lunch here and traipsed across the county for something (winking at someone here) to eat.

I ENDED up ordering the Smoked chicken with gorgonzola and bacon wrap for my main course. I won't say why, but it was also as good as I'm sure the other lunch selections are... (*right Tommy?) Felix the waiter was perfect in timing for me, bringing me the delicious appetizer, followed by my main course and the delicious basket of chips with the "out of this world" bbq sauce - which incidentally was on my mind, hence the reason I went out.

A special HI to Mike & Chef Gary who were not there.

Just a quick note on the other 9 folks there, the people next to me RAVED about the steak salad and their "fish of the day" which was a Grouper, then they told me I should have ordered Gumbo or the Mac & Cheese "it looks like an omelette!" they both crooned and I mentioned that I love the Gumbo but never have had the mac and cheese before. Across the room was seated Master Tommy and guest and a gentleman left after commenting that he liked everything was also in the room, 2 women one mid-aged one elderly both spoke with me as I left and said everything was real good and did I ever try the Mac & Cheese so I mentioned the Rags and Fungus, they said they'll try that next time.

I spoke with Chef Chris after he mentioned something to me, which was a "no-nevermind" thing...* and we talked for a wee bit, he is really a nice fellow too and all the staff there are simply wonderful - so I had a very nice lunch, THANKS! Well back to work for me hope everyone's having a beautiful day.

Edited March 28, 2006 by Anonymouze (log)

[tommy]

we ordered the rib eye and baby arugula salad. the arugula had turned into spinach, and i think the rib eye was actually hanger steak. come on guys. if there's a substitution i need to know about it before it hits the table. i have noticed that SOB tends to overcook beef. this should be considered when ordering a temp. but, it was a very good piece of meat and a nice salad and certainly well worth the modest tariff of 12 bucks.

the gumbo was great, as always.

the pulled pork was excellent. i had to feel sorry for anonymouze when i overheard the server tell her that i had ordered the last one. pork me.

[Dana329]

"the pulled pork was excellent. "

Oh, my god, Tommy! That is food porn at it's best (worst). <drool>

Dana

[tommy]

"the pulled pork was excellent. "

Oh, my god, Tommy! That is food porn at it's best (worst). <drool>

Dana

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have you been yet, dana?

[Dana329]

[Anonymouze]

"the pulled pork was excellent. "

Oh, my god, Tommy! That is food porn at it's best (worst). <drool>

Dana

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have you been yet, dana?

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Just don't let TOMMY go first or go with you... there'll be no pulled pork sandwiches left! (evil grin)

[tommy]

Just don't let TOMMY go first or go with you... there'll be no pulled pork sandwiches left! (evil grin)   

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and i'll continue eating it until it's all gone.

my recent thoughts on SOB:

BBQ seems to be popping up everywhere.  NYC has at least 12 BBQ places.  North Jersey has seen at least 2 come and go within a few years.  And there are others that have been around for a while (Hot Rod's in Wharton and The Mason Jar in Mahwah for example) , and new places opening up (most notably Front Street Smoke House in Elizabeth).  But there's one BBQ restaurant that's flying under the radar, and that's probably because it's not necessarily a BBQ restaurant.  That restaurant is The Silver Oak Bistro in Ridgewood, and their BBQ is super.

tommy:eats SOB

[dumpling]

Had their ribs last night. Concur with Tommy, great meaty ribs, great sauce but not needed. Haven't tried the pulled pork yet.

[pete ganz]

Thanks for the great descriptions...LOL  Chef Gary's Mac and Cheese just made the front page of today's Bergen Record's Food section - Not your mother's Macaroni & Cheese article by Patricia Mack.  Thanks to all  -  Mike Feygin - Silver Oak

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here's the link: http://northjersey.com/page.php?qstr=eXJpc...nFlZUVFeXkxNQ==

that mac and cheese deserves every molecule of ink it gets.

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Does anyone have a copy of this recipe? The link has expired...

[tommy]

Thanks for the great descriptions...LOL  Chef Gary's Mac and Cheese just made the front page of today's Bergen Record's Food section - Not your mother's Macaroni & Cheese article by Patricia Mack.  Thanks to all  -  Mike Feygin - Silver Oak

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here's the link: http://northjersey.com/page.php?qstr=eXJpc...nFlZUVFeXkxNQ==

that mac and cheese deserves every molecule of ink it gets.

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Does anyone have a copy of this recipe? The link has expired...

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detailed directions available here.

[pete ganz]

Thanks for the great descriptions...LOL  Chef Gary's Mac and Cheese just made the front page of today's Bergen Record's Food section - Not your mother's Macaroni & Cheese article by Patricia Mack.  Thanks to all  -  Mike Feygin - Silver Oak

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here's the link: http://northjersey.com/page.php?qstr=eXJpc...nFlZUVFeXkxNQ==

that mac and cheese deserves every molecule of ink it gets.

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Does anyone have a copy of this recipe? The link has expired...

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detailed directions available here.

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Yeah yeah, I plan to get there eventually....but was there a recipe in the article? If not, I'll just have to go sooner rather than later.

[tommy]

had another fine BBQ dinner from Silver Oak Bistro tonight. tonight's vegetable was a most excellent broccoli rabe. it's as if i'm almost as excited about the vegetable as i am the pork.

pic here.

i noticed the ribs have a bit of spice to them. i love that. and again, i didn't use much of the sauce at all.

i've had the pleasure of having BBQ at Front Street, Silver Oak, and Blue Smoke (NYC) in the span of about a week. i'm been trying hard to commit to memory the different flavor profiles for comparison. but i think it's pointless. there are a million versions of good BBQ. that's evidenced by how many BBQ competitions there are. if there was just one great way to make BBQ, everyone would do it the same way. and that would be horrible.

but, i will say that Blue Smoke's baby backs are a bit saucy, SOB's have that great spicy kick and the focus, to me, is on the dry rub, and Front Street leans on the saucy side as well. all with different flavor profiles. all great. just enough smoke. tender meat. what more is there i ask.

don't get my started on that mac and cheese and how good it is.

Silver Oak was doing a nice business tonight. lots of tables taken (i've noticed a mostly older crowd...however, that might be because i'm usually there at 6.30), and some people getting take-out.

Edited March 31, 2006 by tommy (log)