Lakewood, NJ Restaurants Master Thread

[JMHO]

Everyone is entitled to charge what they want, but should they ?

Because they're in business to make money and the customer is willing to pay it?

[herb]

I have a hard time believing that the only way I'm going to get an amazing steak is by paying $360

I've never had a steak at a restaurant better than I can do myself at home. If I'm going to a restaurant I'm paying more for the other apps and more unique dishes that would be hard to replacate myself

[Naftuli19]

This is a high end restaurant experience

https://www.instagram.com/_tfl_/?hl=en

https://guide.michelin.com/us/en/greater-london/london/restaurant/alain-ducasse-at-the-dorchester

https://www.instagram.com/elevenmadisonpark/

These are dishes that are a wonder to feast on with your eyes..

https://g.co/kgs/5EisQi

This all looks so unappetizing like heavy French cooking from the 80's

The kosher dinning scene reminds me of the marx brothers Casablanca, just keep adding tables and dinners ad infinitum

Everyone is entitled to charge what they want, but should they ?

Wow! finally someone i agree with on here

[Naftuli19]

Because they're in business to make money and the customer is willing to pay it?

this is the case with most kosher rest there's 0 passion and that really comes thru in the dishes

[avromie7]

Not about hard to get, fact is a certain demographic would want crc, so strategically, a smart move.

Is there really a significant demographic in Lakewood who specifically wants CRC over KCL?

(I assume CRC means Hisachdus)

[JMHO]

this is the case with most kosher rest there's 0 passion and that really comes thru in the dishes

#votewithyourwallet

[Naftuli19]

#votewithyourwallet

haven't gone out to eat for quite some time

[Euclid]

haven't gone out to eat for quite some time

So like about 5 weeks for you

[Euclid]

Yep they're catering to the crowd that drives luxury* cars and park in 2 spots with one of them being a handicap spot. Basically people who (or at least act like they) have f*ck you money.

(Pic from google reviews)

*yes I know this isn't the most expensive Lincoln

[chevron]

There is so much food waste, everyone orders enourmess amounts of food. I saw a lady leave kosh with her steak 80% uneaten.

Everyone wants large portions and they want to order lots. It works for a big group at times.

One thing on a pre determined menu, whether at Michelin or friend. Is much easier to execute. You can plan shopping and prep in advance .

You can 48 hour sous vide steak 72 hour sous vide ribs etc

Restaurants have less waste, you know how many RSVPs, you know exactly how to make what etc

I'm surprised it hasn't taken off.

[aygart]

There is so much food waste, everyone orders enourmess amounts of food. I saw a lady leave kosh with her steak 80% uneaten.

Everyone wants large portions and they want to order lots. It works for a big group at times.

One thing on a pre determined menu, whether at Michelin or friend. Is much easier to execute. You can plan shopping and prep in advance .

You can 48 hour sous vide steak 72 hour sous vide ribs etc

Restaurants have less waste, you know how many RSVPs, you know exactly how to make what etc

I'm surprised it hasn't taken off.

Probably not a large enough clientele for that unless they actually get those stars and attract non-kosher eaters too.

In a kosher place you will always have the guy who orders boiled chicken. Then you will also have the guy who comes in and see boiled chicken on the menu and expects it to be on par with their signature dishes :wink wink:

[Yehudaa]

*yes I know this isn't the most expensive Lincoln

It's also ~15 years old...

[yawn]

I'm surprised it hasn't taken off.

I wonder if kosher consumers would have less interest in a prix fixe menu just because we have that once a week at a Chasuna/Sheva Brachos/Bar Mitzvah.
But at the same time there is about 50% overlap in most high end kosher restaurant menus. Everyone orders the same tacos, flatbread, carpaccio, and the same tomahawk, surprise steak, etc. So it should be doable.

[Euclid]

It's also ~15 years old...

Old money

[yuneeq]

But is it so much more high end than other KOSHER places that charge much less?

No

There is so much food waste, everyone orders enourmess amounts of food. I saw a lady leave kosh with her steak 80% uneaten.

At least Seared has figured out the solution to this, little goes to waste when you charge for bread and serve tiny portions.

[dealfinder11]

There is so much food waste, everyone orders enourmess amounts of food. I saw a lady leave kosh with her steak 80% uneaten.

Everyone wants large portions and they want to order lots. It works for a big group at times.

One thing on a pre determined menu, whether at Michelin or friend. Is much easier to execute. You can plan shopping and prep in advance .

You can 48 hour sous vide steak 72 hour sous vide ribs etc

Restaurants have less waste, you know how many RSVPs, you know exactly how to make what etc

I'm surprised it hasn't taken off.

I wouldn't order a sous vide steak at a high end restaurant...

[chevron]

Last time I "ate out" was after pesach in Tierra sur

I used to do prix fixed dinners endlessly back in the day. 6-7 courses, at someone's house etc

Everyone keeps gushing about signature dishes and the steaks

I know so many folks who have good butcher sources or even butcher their own meat and dry age at home

I'd pay $30 for a world class pie of pizza though..

Really good gnocchi or foie gras appeals to me more than 2 lbs of meat

Btw by the time you eat 20% of your steak it's cold. I'd much prefer 8 oz le surprise

[chevron]

I wouldn't order a sous vide steak at a high end restaurant...

1) Thomas Keller's Per Se and The French Laundry
Over two decades ago, Thomas Keller introduced sous vide technology to the kitchens of his three-Michelin-star restaurants, The French Laundry and Per Se. You'll  see his team regularly using their sous vide devices in their pursuit of culinary perfection.

At fellow three-Michelin-star restaurant (and Toast customer) Coi in San Francisco, chef Daniel Patterson praises
sous vide
 for allowing him to serve a duck breast dish in which, “the proteins have denatured but are soft” before receiving a final sear to get a perfectly crisp skin.

[aygart]

Last time I "ate out" was after pesach in Tierra sur

I used to do prix fixed dinners endlessly back in the day. 6-7 courses, at someone's house etc

Everyone keeps gushing about signature dishes and the steaks

I know so many folks who have good butcher sources or even butcher their own meat and dry age at home

I'd pay $30 for a world class pie of pizza though..

Really good gnocchi or foie gras appeals to me more than 2 lbs of meat

Btw by the time you eat 20% of your steak it's cold. I'd much prefer 8 oz le surprise

I've never had a steak at a restaurant better than I can do myself at home. If I'm going to a restaurant I'm paying more for the other apps and more unique dishes that would be hard to replacate myself

I am totally on your side about the steaks. I prefer the creative pairings and flavors I wouldn't get otherwise. This is why I enjoyed Harbor Bistro in Surfside more than other kosher restaurants (at the recommendation of @chevron )

[chevron]

I still miss the short rib ravioli