ngatti

Dodo cutlet parm was the big seller

I was the opening chef back in '93

Jaaysus!!! I knew Josh. he judged me best burger in a Baldor contest a couple of years ago and I would then bump into him at various Beard award dinners. Shit, Much too young.

I'm helping out at Orama this Saturday. Let you all know.

Sous Chef at the old "America" in Tenafly

Lute?

Still on it Steve Vai and Sharon Isbin--Allegro and Adagio from Concierto de Aranjuez

http://www.callahanshotdogs.com/progress.html

and since I'm on a guitar jag; I finished the day with my son.

Gorging on Sharon Isbin all afternoon.

Dowland on an 8 string guitar

http://www.nytimes.com/2015/01/25/nyregion/joe-franklin-local-talk-show-pioneer-dies-at-88.html?hpw&rref=obituaries&action=click&pgtype=Homepage&module=well-region&region=bottom-well&WT.nav=bottom-well&_r=0 I grew up with this guy. Parked in front of the B&W TV as a pre-schooler by my mom. He came into and out of my life randomly during his late night show. Always a blast to watch particularly through the marijuana haze of my late teens/early twenties. The strangest mishmash of guests you'll ever see. For all the trite, schmaltzy stuff; he was ori

Voices of Light The soundtrack to the silent Joan of Arc refurb.

PM replied. Dinner at Joyce in River Edge last night. Not Good. Will post details later. ETA: The much touted Ox Tongue and Tripe dish was an OK mass of protein heavy on the tripe with some, I repeat some, thin slices of tongue.. Chewier than I liked; the dish was fine, not transcendent. The chili oil dressing (its a chilled dish) was a one-dimensional to my taste. As I said OK. It was a very large portion. The larb like chicken and lettuce wrap dish was also fine. The Szechuan Beef dish had more dried chilies than than the dried strips of beef--handfuls of the stuff.

Craig Levy and I used to work together years ago. If you guys want to get together for a "check it out" dinner I'd be good to go.