Meredith380 Posted December 14, 2021 Share Posted December 14, 2021 The pizzas and burgers are good as well. Burke didn’t invest— investing at the lowest level was very inexpensive. Too many investors IMO but the BOTH knows what they’re doing and do it well. Quote Link to post Share on other sites
rozrapp Posted June 21 Share Posted June 21 According to Florence Fabricant (Off the Menu in The NY Times), next week, Chef Tom Valenti will take over as Jockey Hollow’s executive chef. 1 Quote Link to post Share on other sites
Sneakeater Posted June 21 Share Posted June 21 That’s news. 1 Quote Link to post Share on other sites
rozrapp Posted June 22 Share Posted June 22 Indeed. And they have outdoor seating which can be reserved. It takes us at least an hour — and more if there is traffic — to get to Morristown. The current menu doesn’t make it worth the journey. Presuming Valenti does a complete revision, and it appeals to us, we’ll see about going there. Quote Link to post Share on other sites
E.L.A. Posted June 22 Share Posted June 22 Of course I don't know the deal, arrangement, etc. -- but Tom Valenti is the real deal. A top, seasoned pro. I know that after he closed Oxbow, he was hoping/wanting to open a new place eventually, and while again I don't know it as fact, I would think if he wanted/needed financial backing, he would have been able to find it rather easily. Maybe the world has changed. I don't know. Regardless, I am very interested to see what they do at JH when he joins. Is CC bringing him in to do his/the JH thing, or is he going to let Tom do his own thing? Something in the middle? Interested to see. Quote Link to post Share on other sites
Anthony Bonner Posted June 22 Share Posted June 22 I live about a mile away. So I can easily check this out once his menu is in place and report back. 1 Quote Link to post Share on other sites
Evelyn Posted June 22 Share Posted June 22 Now you've got me thinking about his lamb shanks. SO good...I've got the recipe. Might be time to dig it out. But I usually only cook them in the winter. Hard to want the oven on that long when the temperature outside is over 100. Quote Link to post Share on other sites
rozrapp Posted June 22 Share Posted June 22 We had his lamb shank once when he was executive chef at Butterfield 81 on the UES (the only restaurant he’s helmed that we’ve been to). It will be interesting to see if he puts it on the menu here. Quote Link to post Share on other sites
Evelyn Posted June 22 Share Posted June 22 I fell in love with it at Allison on Dominick. 1 Quote Link to post Share on other sites
rozrapp Posted July 21 Share Posted July 21 They’ve now added the line “Executive Chef Tom Valenti” under “Summer Dinner Menu 2022.” The menu itself has not totally changed. Pretty much as it was with, I think, a few new additions. Quote Link to post Share on other sites
Wilfrid Posted July 22 Share Posted July 22 I remember his cooking at Ouest on the UWS. Big booths too. I had to look up the name of the place and I was curious to see chefdb.com has him absolutely nowhere after 2015. He must have been doing something. Quote Link to post Share on other sites
Sneakeater Posted July 22 Share Posted July 22 As @E.L.A.said, he had a place called Oxbow Tavern (on the UWS). Quote Link to post Share on other sites
Wilfrid Posted July 22 Share Posted July 22 Oops, I see that now. Chefdb is incomplete then. I must have read this Tables for Two back in 2018, but I don't remember it. Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.