cajcaj
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Everything posted by cajcaj
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Has anyone had brunch here?
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Ah.. that makes sense! thanks Don. I guess I hadn't noticed it before, or maybe if I had I figured bc it was a popular place, they were legitimately booked... and yea that was meant to be a b ) not a sunglasses emoticon...
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I try to use opentable as much as possible a) to rack up points and because its super easy. I recently tried to book 2 dinners and found that opentable had no bookings for the times I wanted. The first reservation was for this coming Friday and only times available showed 5:30 or 10pm - I figured since it was kinda close, maybe I'd just be out of luck, but I decided to call the restaurant anyway. When I called, sure enough they had plenty of times available. Tried another restaurant for a dinner in 3 weeks, again showed available times of 6 or 9pm - when I called the restaurant, they were able to take my 8pm reservation. I had kind of assumed that maybe restaurants didn't release all their available times through opentable, but this seems a little odd. Anyone else notice similar difficulties?
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Thanks for the feedback! Can you give me an idea on prices? I didn't see a website for the restaurant, let alone a menu.
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Has anyone been here recently? I'm thinking of taking some out of town friends here bc they'll be staying nearby, but having never been myself I'm wary.
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Absolutely nothing else has availability? Mendocino?
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Yin Yankee closed awhile ago, not long after opening. I second and third the recommendation for Mia's - we always have a great meal there. There's also Black's Bar and Kitchen, they have a decent happy hour deal at the bar with food specials from 4-7pm.
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I think the possible confusion comes from the fact that Hannah likely saw your signature tagline (or whatever its called) and assumed you lived in NJ, hence the "you might have better luck in NJ".
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We did end up going early on Saturday night, but turns out it wasn't as full as it normally is - even Tom said as much - probably due to the excellent weather. We had the fries - great crispy outsides with mashed potato like interiors, and I liked the house made ketchup, kinda tomato paste-y. We also had 3 cheeses (Humboldt Fog, Cowgirl Creamery RedHawk and a spanish blue) and a plate of proscuitto - really like the way they present their charcuterie here, with a pot of mustard, pot of cornichons and a generous helping of mache/microgreens on top. We also had the calamari, they were fried excellently, but they were a bit salty to me which is saying a lot - I think it was the caper remoulade. One of my faves of the night were the green beans - with lemon salt and carmalized walnuts - very good! For dessert I had the cookie plate and my boyfriend had the goat cheese cheesecake. We both found it more successful than other goat cheese cheesecakes we've had in the past. As for drinks, I had the Italian sparkling flight and my bf had the Rose flight - that's about all I remember on that front!
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Been meaning to try this place for months - if we show up around 5:30/6 tonight we should have a good chance at getting a table, right?
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I noticed on their website that their toppings do not include mochi - what a bummer! That was one of my favorite parts about my Pinkberry and Red Mango experiences.
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No, I don't think its open yet (not my edit above) because as you said their website states June 6th. When we drove past last night, sign was up but it looked empty.
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Drove past Tangysweet last night and this morning Daily Candy had an email about it. I'm excited to try it as I've enjoyed Pinkberry and Red Mango when I've been up in NY.
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Thanks Joe, great write up. So if the $84 is about 8-10 dishes, (about) how many come with the $108?
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How much is dinner at Komi nowadays? I didn't see any indication on their website.
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Ok thanks for comfirming that weirdness to me.. the skirt was definitely different, i thought it might have been an overlay of some sort too... the bodice was totally different as well - hmm!
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Finally!! It took way too long for them to realize that she can't make (her "specialty") pasta well. Side note, but did the bride change into a 2nd wedding dress? I've heard of changing into a dress for the reception, just not a bigger and more elaborate wedding dress...
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Ah ha - now I see all that you were saying previously... good call! and nice shout out to you by Ted. They really should have made this clearer in the episode, because it wasn't even clear that they used Polish Sausage at all!
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Not sure if they're the same....but Sandwish is a little door off to the side - they had their signage up first, and then Z Burger sprouted all of a sudden.
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I read the blogs as well and did see several that refer again to the "total" $10 budget. Hwr, having said that, I could see where they could have given them an extrapolated budget to get the additional servings (beyond 4) - it did seem like when Chef Collichio was in the kitchen there were at least a couple extras surrounding him.. The blogs also made mention of last week's "incident" where Lisa and Antonia didn't use Plish sausage but instead chorizo. Several mentioned that Polish sausage wasn't used at all.
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Anyone tried this place? Or rather the main place - Z Burger? We drove past last night and they were definitely open with customers.
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We went last night and each got a Maine meal - for me the wood grilled calamari, sides of fries and asparagus with a "sauce" of grilled lemons. My boyfriend got fried oysters and sides of hush puppies and mac and cheese with tartar sauce. The food was great and we'll definitely be back. There was mots more seating than I had expected - 3 large picnic style benches and about 10 stools along a counter and window on one side. Chatted with Chef Seaver for a bit who was very nice.
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Maybe I didn't watch the episode as closely as you did, but I don't recall them ever using any Polish sausage at all. In fact several times they said they didn't want to use it so they didn't and at the end Lisa said that "if" they had used Polish sausage, the judges would have called it bar food. I think they also said that the Polish sausage was right next to the chorizo at the store and so they decided to go with chorizo instead. I really think they only used chorizo and fish.
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I agree that Ryan deserved to go home - he didn't think about it from a tailgate perspective at all. Can we also agree that Nikki needs to go next?? I can't remember one positive thing she's cooked, even the pasta she makes from scratch which seems to be her pride and joy hasn't been great.
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Yea, I don't see where they give much of a definition of what they consider to be independent other than, "The 100 highest-grossing independent (non-chain) restaurants in the United States ". Maybe it turns on their definition of what they consider a chain.