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Re: FM BAR AND RESTAURANT
#1
Not too shy to talk
Not too shy to talk


Any updates on maybe a menu/chef?

Posted on: 2017/3/13 13:37
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Re: What is FM? New sign over old "Union Republic" space @ Newark & 3rd
#2
Not too shy to talk
Not too shy to talk


Any news on a chef?

Posted on: 2017/2/1 16:51
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Re: Parking Issues Around Hamilton Park
#3
Not too shy to talk
Not too shy to talk


It doesn't help when the construction takes up the equivalent of a whole block and then arbitrarily decides to close the entire street with 12 hours notice.

Posted on: 2016/11/10 20:20
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Re: Reputable french bulldog breeder?
#4
Not too shy to talk
Not too shy to talk


Check out SNORT rescue in NYC. You will easily be able to find a rescued Frenchie with them. Best of luck!

Posted on: 2016/8/23 12:23
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Re: Monty's Public House
#5
Not too shy to talk
Not too shy to talk


Quote:

EasyGibson wrote:
Sports bar would have been a much better bet than tapas IMO.

Does anybody ever actually want a tapas place? I've always thought of them as something I suffer through when friends want to go out for an "occasion". Oh cool, tapas. An annoying $500 split check where nobody gets a full meal, and nobody(staff included) ever remembers what you ordered. Sweet.

Hope the sangria is good at least.


I like tapas if it is just me and my wife, otherwise I'm with you.

Posted on: 2016/8/12 16:46
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Re: What distance is bikers' equivalent of a marathon
#6
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Not too shy to talk


I don't do much exercise aside from walking everywhere I go, and the occasional weekend sporting activity with friends. I did the 40 mile bike tour, which isn't meant to be strenuous, but 40 miles is 40 miles. Afterwards, the only thing that was really sore was my rear end.

Posted on: 2016/8/12 16:13
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Re: Monty's Public House
#7
Not too shy to talk
Not too shy to talk


Next week they will decide to change it to a pizzeria.

Posted on: 2016/8/12 15:36
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Re: JC monopoly mural on/in newark pedestrian plaza
#8
Not too shy to talk
Not too shy to talk


Everyone knows that you can pretty much do whatever you want Downtown if you have the Silvermans behind you.

Posted on: 2016/7/23 22:29
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Re: JC monopoly mural on/in newark pedestrian plaza
#9
Not too shy to talk
Not too shy to talk


Offensive or not, it's a terrible mural

Posted on: 2016/6/30 12:02
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Re: The Draper
#10
Not too shy to talk
Not too shy to talk


Closed permanently for sure. I heard they have a buyer

Posted on: 2016/6/7 7:30
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Re: TALDE JERSEY CITY
#11
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Not too shy to talk


They're for sale for a reason

Posted on: 2016/6/1 8:58
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Re: Chic Pea
#12
Not too shy to talk
Not too shy to talk


It's like a car crash...just can't look away

Posted on: 2016/5/31 19:05
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Re: Is Legal Beans closed?
#13
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Not too shy to talk


Legal Beans has dropped off quality wise since they were featured in Bizarre Foods. They would have put Hamilton Pork to shame in their prime.

Posted on: 2016/4/11 8:20
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Re: Office team activity in DTJC?
#14
Not too shy to talk
Not too shy to talk


I know it's not downtown...but maybe the go kart place, Pole Position?

Posted on: 2016/3/5 20:14
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Re: Romantic restaurant, 1st date?
#15
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Not too shy to talk


I vote Razza, just be prepared to wait

Posted on: 2016/2/24 11:31
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Re: Chic Pea
#16
Not too shy to talk
Not too shy to talk


Quote:

TonyTwoPoops wrote:

Even the people she covers thinks she's lame- she tried to pretend to be down with WFMU and Prove it All Night did a sketch making fun of how her blog is just a thousand pictures of her own face.


Any idea which show it was?

Posted on: 2016/2/22 20:37
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Re: BURGER EATERY on 1st & Erie
#17
Not too shy to talk
Not too shy to talk


Quote:

kencares wrote:
I'm pretty sure consensus is that they're selling fast food style burgers, very slowly, with meat that's more expensive than it's worth and charging more than everyone else selling this style of burger. If they don't drop their prices a few bucks, they'll be gone by next winter when the Toricos spill over dies off.


How does a burger joint get spillover from an ice cream shop?

Posted on: 2016/1/8 1:30
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Re: Has Raval Closed Down?
#18
Not too shy to talk
Not too shy to talk


Quote:

bodhipooh wrote:
Quote:

StLRoma wrote:
Quote:

JCbiscuit wrote:
Quote:

bodhipooh wrote:
Quote:

I_heart_JC wrote:
Quote:

hero69 wrote:
Quote:

bodhipooh wrote:
Quote:

hero69 wrote:
Quote:

JCbiscuit wrote:
[quote]
Monroe wrote:
http://blacktieandflipflops.com/2015/12/26/k-a-g/

Also, confirmed by chef David Viana on his Facebook page.[/quote

re: The Kitchen closing.
Every time I went, there was a wait to get in. How could a (seemingly) consistently crowded place be forced to close?
sort of reminds me of box...it was successful and then whuff - it's gone


I think you are confusing Box for Ox. Box was a lackluster Asian fusion restaurant in a town saturated with them. Their recent closing was due to two sides of the same family joining forces behind a new, revamped version of More. On the other hand, Ox was a GREAT restaurant that imploded due to a disagreement between the owners/partners.
yes, i was thinking of ox


I thought Ox imploded because the buildings department made them jump through a year full of increasingly expensive hoops before they could open.

keep in mind that the space was always a restaurant, yet suddenly Ox was required to rebuild entirely - and repeatedly - to "bring it to code."

translation: that brown envelope you slipped us wasn't fat enough.

they never had a chance.


Definitely not the case. The partners had a difference of opinion on where to take the restaurant. The chef (also a partner) has a serious difference with the other owners/partners and they simply closed down. There is a thread about it and, if memory serves me right, someone (perhaps her) chimed in here about the situation.


From what I've heard, it's a little from column A, a little from column B.


The irony is that the former chef de cuisine of Raval was the former chef of Ox


I fail to see the irony in your statement. Are you under the mistaken impression that Raval has closed? Or, what exactly is ironic about the former chef of Ox now being the chef de cuisine at Raval?


That the reason Ox closed was because the chef had a difference of opinion, and now it seems the same chef is having the same issue with the executive chef/owners of Raval. I may have misunderstood the situation.

Posted on: 2015/12/31 13:35
Top


Re: Has Raval Closed Down?
#19
Not too shy to talk
Not too shy to talk


Quote:

JCbiscuit wrote:
Quote:

bodhipooh wrote:
Quote:

I_heart_JC wrote:
Quote:

hero69 wrote:
Quote:

bodhipooh wrote:
Quote:

hero69 wrote:
Quote:

JCbiscuit wrote:
[quote]
Monroe wrote:
http://blacktieandflipflops.com/2015/12/26/k-a-g/

Also, confirmed by chef David Viana on his Facebook page.[/quote

re: The Kitchen closing.
Every time I went, there was a wait to get in. How could a (seemingly) consistently crowded place be forced to close?
sort of reminds me of box...it was successful and then whuff - it's gone


I think you are confusing Box for Ox. Box was a lackluster Asian fusion restaurant in a town saturated with them. Their recent closing was due to two sides of the same family joining forces behind a new, revamped version of More. On the other hand, Ox was a GREAT restaurant that imploded due to a disagreement between the owners/partners.
yes, i was thinking of ox


I thought Ox imploded because the buildings department made them jump through a year full of increasingly expensive hoops before they could open.

keep in mind that the space was always a restaurant, yet suddenly Ox was required to rebuild entirely - and repeatedly - to "bring it to code."

translation: that brown envelope you slipped us wasn't fat enough.

they never had a chance.


Definitely not the case. The partners had a difference of opinion on where to take the restaurant. The chef (also a partner) has a serious difference with the other owners/partners and they simply closed down. There is a thread about it and, if memory serves me right, someone (perhaps her) chimed in here about the situation.


From what I've heard, it's a little from column A, a little from column B.


The irony is that the former chef de cuisine of Raval was the former chef of Ox

Posted on: 2015/12/31 11:56
Top


Re: TALDE JERSEY CITY
#20
Not too shy to talk
Not too shy to talk


Quote:

BobNesta wrote:
Quote:

JcDevil wrote:
I'd say that Talde, alongside Thirty Acres and Union Republic, is one of the few actually interesting restaurants in DTJC.


What other restaurant in Jersey City is doing interesting things like this: https://instagram.com/p/8MptlhJI8Z/?taken-by=taldejc. Unless you want to "take it back", stop bitching and be more appreciative of your local businesses.


Not many restaurants in JC have the extra space to have special events every week. Talde can run its regular menu in the restaurant and have an Israeli BBQ in a different space.

Posted on: 2015/9/29 11:32
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Re: All About Downtown Street Fair
#21
Not too shy to talk
Not too shy to talk


Also, did anyone else find it absurd that "local celebrity" Chicpea was there with her own tent and backdrop set up just so you could take a picture with her and buy her merch?

I also noticed Monty's with a stall. I guess it's not for sale after all? Guys from Raval seemed pissed that so many stalls had booze.

Posted on: 2015/9/20 13:38

Edited by StLRoma on 2015/9/20 13:56:56
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Re: Please Help Prato Bakery
#22
Not too shy to talk
Not too shy to talk


I LOVED Prato when their first opened. Unfortunately it seems like their quality is VERY inconsistent lately. I've seen burnt cornettos, rock hard cookies and focaccia. Some of these issues are easily remedied by quality control. I know it sucks to throw out a whole batch of something, but you can't just serve burnt pastries.

Posted on: 2015/8/31 13:04
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Re: South House
#23
Not too shy to talk
Not too shy to talk


They reached out to me a few weeks before opening, wanting me to join their kitchen staff. They were really gung ho about the food being a real centerpiece of the experience, but I never heard back from them after numerous follow ups.

I have been wanting to go but what I am hearing about the food is really a shame. It's not easy to execute a great menu in a larger space, but I just hope they don't go the route some places do where the food is an afterthought to the "drinks and experience".

Posted on: 2015/8/31 13:00
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