Posts Tagged ‘NJ’

Fall Luncheon at Catherine Lombardi’s

October 7, 2009

 I wanted to get together with Amy to catch up and learn from her about online strategies for Managed Markets.  I have known Amy for many years since she was doing Media Strategies for our Pharma brands and Internet Media was just starting.  Amy has moved on to Managed Markets which is becoming very important to many brands.  So where do we eat in New Brunswick? I suggested we go to Catherine Lombardi’s for some classic American Italian Food.  The well decorated dining room also allows enough privacy for a business meeting a great food to nourish us. So Amy agreed to meet me there.

Prosciutto di San Daniele with Parmigiano-ReggianoAfter we caught up on what we both have been doing recently I suggest we get my Favourite Appetizer,  the Prosciutto di San Daniele with Parmigiano-Reggiano. I like this appetizer because of the quality of the ingredients and the contrast between taste and texture.  The Prosciutto is custom cut for each order at the bar allowing you watch as they cut.  The meat is moist and slightly sweet.  The Parmigiano-Reggiano is freshly cut into bit-sized cubes providing a contrast by being slightly salty and slightly el-dente.  The added feature to the dish are the Balsamic Cherries that contast with both the meat and cheese.  The size of the portion is large enough for two to share and even take a snack back to the office for a late afternoon bite. (Thanks Amy)

Pappardelle  with Bolognese at Catherine Lombardi's in New Brunswick

Amy went for the Pappardelle with Bolognese as her main course.  I wasn’t familiar with the pasta Pappadelle so Alex, who did a great job serving us so well with her partner Scott, explained that it was kinda like “Fettuccini that had been run over by a steam roller”.  Alex and Scott are exactly who you want to see serving you at any meal, attentive, informative and professional. Great job guys.  I hope to see you again.  Amy shared with me that the pasta was perfectly cooked and meat sauce was very satisfying.

Cheese and Squash Ravioli with Sage Butter Cream Sauce at Catherine Lombardi's in New Brunswick

I went for the Daily Ravioli Special for my main course. Since Fall had just started the Squash and Cheese Ravioli with Sage Brown Butter Cream Sauce sounded perfect for a sunny Fall day in New Brunswick.  The store made ravioli were perfect with a great blend of squash and cheese, perfectly cooked with a drop of Pumpkin Oil on each. The Brocolli Rabe was a perfect side with the pasta as it brought some bitter and garlic taste to the party matching well with sweet squash and cheese.  It was a delicious dish, well balance and perfect for the season.  Well done.

Zabaglione with Fruit at Catherine Lombardi's in New Brunswick NJ

It took a great deal of persuasion, but I managed to convince Amy to have some dessert.  After review all the delicious choices she selected my favourite dessert at Catherine Lombardi’s, the Zabaglione with Fruit. Most of the times I have had this Classic Italian Custard, it has come with Strawberries but today it came with Blueberries.  The light custard was sweet with the tart berries making a nice contrast .

Canollis at Catherine Lombardi's in New Brunswick, NJ

I had to try something different from Amy so that I could share with the readers the experience.  What I do for my readers. LOL.  I went for the Canolli. Come to find out they bake their own shells and then fill them on demand.  The filling, Alex warned was not as sweet as other canolli but the blend of Sweetened Mascarpone and Ricotta Cheese with some Orange Zest would be less sweet than I was used to but it would be very good.  The two canolli arrived on a giant plate with a dusting of Pistachio Nuts, Chocolate pieces and Powdered Sugar.  Alex was right, it was a great change from the super sweet pastries you can get everywhere and a great end to a great lunch.

Thanks Amy for playing along with my hobby, taking photos and helping me understand the state of the art of online marketing in the Managed Market space.  I hope we get to do this again.

Read other reviews about Catherine Lombardi’s here, here and here.

Catherine Lombardi on Urbanspoon 

Catherine Lombardi’s – 3 Livingston Ave, New Brunswick, NJ 08901-1903          (732) 296-9463

Lunchtime Apps at Mediterra

August 20, 2009

Facebook friend and Social Media expert Jay and I met for lunch this week in Princeton at Mediterra. Jay has been working with online communities since the early days of the gated AOL communities so he knows alot about how best to make them work and the issues you have to deal with if you decide to sponsor one and want to make it work.

Beet Gazpacho Soup at MediterraI learned a lot that day but let me share my review of our appetizers. Jay had the Beet Gazpacho Soup special and I went for the Charcuterie. The beet soup is presented with the veggies and croutons in the bowl and the broth poured into the bowl table side. Very nice. Jay liked the soup. Although it looked very thick to me, Jay thought the consistency was very nice. He found a mild Beet flavour coming out of the puree, Cucumber flavour coming through too and a good but not strong Gazpacho Spice in the soup. The Croutons added some crunch to the soup. Good looking soup, well presented and good flavours.

Charcuterie at MediterraI like pate and here in the US, it rare to see it on the menu so when I saw that the Charcuterie came with pate, I had to try it. The menu describes the dish as being “Artisanal salumi, cured meat & pate, mustard, olives & cornishons” . The actual Pate was very nice with ground chicken livers, spices and pistachio nuts.  Nice consistency and nicely spiced.  Two different breads came with it, slightly toasted and really crispy. The cured meats and salami included store-made versions of Spicy Salami, Genoa Salami, Prosciutto and Capicolawere delicious. Each slightly different than the others. The spicy salami had  some heat but not overwheling, the Genoa salami was slightly salty but the pork meat was sweet making a nice contrast, prosciutto was mild and slightly fatty, and completing the set was very mild capicola. The Ground Mustard was hot and Pickles crunchy making a great appetizer with the different combinations of meat, pickles, breads and mustard.

Jay has a side-line business of taking wedding photos so it made sense for me for him to take the photos and I thought he did a great job.  Let me know if you need a good photographer.

I have been at Mediterra a few times and here is the link to an earlier post that describes some other appetizers I had there.  The info is towards the end of the post so scan thru it.

Read other reviews about Mediterra here, here and here.

Mediterra on Urbanspoon

Mediterra, 29 Hulfish St, Princeton, NJ 08542-3741              609-252-9680

Japanese Fusion

August 9, 2009

Spicy Tuna and Midori Rolls at Midori SushiFacebook Friend, co-worker and Social Media guru Marc and I went for Sushi for lunch earlier this week.  We both love sushi and usually just walk down George Street but that day we wanted to try some place different. A quick Google search and we found Midori Sushi just a couple of miles across the river in Highland Park.  We went and it was great. Not only great food but great value, we had miso soup, four rolls and ice teas for less than $20 each.

For my meal (photo top right) I had the Spicy Tuna Roll and the Midori Roll. The spicy tuna rolls (bottom right on the plate) were great with a nice heat, very fresh tuna and perfect sticky rice.  The sauce brought some extra heat making them very enjoyable. The Midori Roll is one of Midori’s Special rolls and it comes with Tuna, Salmon, Yellowtail and Avocado on the inside and Sticky Rice with 3 different kinds of Tobiko on the outside. I found out that Tobiko is Flying Fish Roe and they come in multiple colours. The sushi chef used it here to finely decorate the Midori Roll making it like artwork. As for taste, the three fish combined into one excellent piece of sushi. Almost sweet from the sticky rice and avocado contrasting to the taste of the sea you get from sushi fish. The different textures of the fish, avocado, seaweed, rice and the multiple mini pops of fish roe make the roll a delicious experience.

Yellowtail and Volcano Rolls at Midori SushiMarc went for the Yellow Tail Roll and the Volcano Roll (Lower left photo) as his choices. Marc thought that his Yellowtail Roll (upper left on the plate) was excellent and one of the best versions of it he has had but it couldn’t hold a candle to the Volcano Roll.  That roll was a combo of Yellow Fin Tuna, Alaska Salmon, Avocado and Cucumberon the inside and Caviar and 2 kinds of Spicy Sauce on top. The roll was well named as the two spicy sauces brought the heat. Marc shared one piece with me and I usually like to add some wasabi to add some heat but it wasn’t needed.  The two kinds of fish brought the sushi flavour and the avocado and cucumbers brought the texture. An excellent roll and worthy of the trip to Highland Park and Midori Sushi.

We enjoyed the lunch specials and found them to be delicious and affordable. We hope to return soon and see you three. Enjoy.

Read other review about Midori Sushi here, here and here.

Midori Japanese Restaurant on Urbanspoon 

Midori Sushi– 237 Raritan Ave., Highland Park, NJ 08904  732-246-4511

Diane’s Picnic

July 25, 2009

Julie's Chopped Veggie SaladFor years my co-workers in the Pharma PR group have been holding a Summer Picnic. The PR group dissolved about 3 years ago but the friendships in that group were so strong the picnic continue. This year the picnic returned to Diane’s after being at Laurie and PK’s last year.  The highlight of the picnic is getting together with friends and catching up but I am going to write on the food. LOL, you had to be there to get the gossip. Actually, I am just going to write on the salads, cause after the Memorial Day Burger Search, my physician has threaten a colonoscopy if I didn’t eat my salad. LOL. So let’s just say I didn’t eat any of the wonderful hot dogs and burgers that Diane grilled or any of the other foods (dips, fruit desserts, chips, adult beverages) the rest of the group brought. No photos – no evidence.

Julie, the birthday girl, had to leave early but we sang Happy Birthday to her and she left us her Chopped Veggie Salad. Julie obviously took a great deal of time cutting the Tomatoes and Cucumbers into pieces the same size as the Corn kernels. The colourful salad has fresh chopped Basil mixed in. The dressing is very light making the resulting salad very light and fresh in your mouth. The different textures and matching flavours make this a great summer salad.

006Nona brought a great Veggie Pasta Salad. Large Rigatoni pasta, Olives, Tomatoes, Broccoli and Parmesan Cheese were the main ingredients in the salad.  The large pasta pieces gave significant body to salad. The “el dente” veggie chunks are a nice contrast to the soft pasta. The light oil dressing helped blend the flavours of the salad creating nice contrast between the sweet Tomatoes and cheese to the salty Olives and slightly bitter broccoli. Great salad, very satisfying.

Caesar Salad

I brought Caesar Salad ingredient and put them together just before we ate.  I made the dressing at home and that was a good idea as it gave the Garlic and other items time to blend. I like a stong Lemon taste in my dressing so I added it to the dressing as well as provide lemon slices garnishes for individual additions. I have written about this salad before and this one turn out well.  I hope they liked it.

It was good to get together again to catch up, gossip and eat. The salads were great (and so was the other food wink-wink).  Looking forward to next year’s get together and Diane promises it won’t rain. LOL

Let us know your Favourite Salad type is at the blog’s Salad Survey.

Julie shared her recipe today for her Cherry Tomato Corn Salad. Here it is. Thanks Julie and Diane for sharing.

Cherry Tomato Corn Salad

Mix the following in a jar:

¼ cup fresh basil, 3 T Olive Oil, 2 t lime juice, 1 t sugar, ½ t salt & ¼ t pepper

Pour dressing over 2 Cup frozen corn, 2 Cup cherry tomato halved and 1 Cup seeded pealed chopped cucumber

Simple but fresh and tasty.

TGID – Spinach Dip

July 22, 2009

Spinach Artichoke Dip

A couple of Saturdays ago, we went to Poker buddy and Facebook friend Erika and Lind’s apartment for a Poker game and to watch the UFC 100 match.  That was a great night with much fun playing cards and watching, for basically the first time, the UFC.  One of the highlight of the night for me, was Lind’s Spinach Dip.

Linds is a Penn State grad of their culinary program and works at Aramark. So she knows her way around a kitchen although she says she is spending too much time doing admin work.  What a shame for a talented cook.

As for the Spinach Dip, it was inspired by the version, I first tried at TGI Friday’s but Linds’ version has almost everything in the kitchen into the dip making it great. She put in chopped frozen Spinach (drained), Artichoke hearts, diced Red Pepper, Sour Cream, Cream Cheese, Mayo, Alfredo Sauce, Pecorino Romano cheese, Tabasco sauce, Garlic powder, Adobo seasoning, salt and pepper.  I know I like Grace’s Spinach Dip at the Mexican Hold ’em party but this mixture coming out of a hot oven with really fresh Pumpernickel Bread was awesome. Thanks Linds. Creamy, a with strong spinach taste (Popeye would be proud) and a nice cheesy background flavour.  The dip had a great contrast of creamy sauce  and great chucks to give the dip some textures to delight your mouth.  Great job Linds.

BTW Erika had great cupcakes but I ate them so fast no photographic evidence exists to this day. LOL.  Nice cupcakes Erika.

A Taste of India

July 16, 2009

Spice In - New Brunswick, NJI had lunch with co-workers Kara and Ruth today in New Brunswick at Spice In.  Spice In is the local Indian Cuisine that we can walk to from work.  They offer a great all-you-can eat lunch Buffet for like $10 that we have taken advantage of several time over the past few years.

Salad Bar at Spice In

The great things about an All-You-Can- Eat Buffet is that you a lot of choices, a lot of food and a lot of value for you money.

 As for choices, the buffet offers 7 main dishes in addition to Soup, Salad Bar, Appetizers and Desserts.

Aloo Tikki Chat at Spice InSpice In offers a different soup each day and today that was Tomato Soup but they always offer Aloo Tikki Chat – the mildly spices potato patties that goes well with fresh raw onions they are served with on the buffet.

Buffet Plate at Spice In

 The other great thing about the buffet is that Kara, my vegan friend and I can both enjoy it as they offer both Vegan and Meat choices. My plate is at the right and you can see I got a nice selection of Tandoori Chicken, Lamb Curry and Chicken Curry that Kara would touch bit we both shared the To Fu Tikka, Bhindi Masala, Salad and Basmati Rice. Ruth and I shared the Naan bread but Kara passed.

The food was amazingly flavourful with each item bringing a different taste to my mouth. The surprize is that the heat that people often associate with Indian food was not there.  The dishes were very mild heat wise but the Curry, Tandoori, Garlic, Cumin and Coriander Flavours were there.  I am sure you can get the heat up is you want.

Great value – Greater flavour.  Try it.

 Read other reviews about Spice In here, here and here.

Spicein on Urbanspoon

Spice In, 371 George Street, New Brunswick, NJ 08901       732-247-1177

Kosher Sushi

July 15, 2009

 I had lunch today with co-workers Kara and Ayala in New Brunswick, NJ. Kara is a Vegan, Ayala eats only Kosher and I’ll eat anything, so where could we go to eat? Ayala found ShuShan Grill & Sushi Bar. It is Glatt Kosher restaurant with lots of Israeli/Middle Eastern favourites and a pretty full sushi menu. Just no dairy or shellfish.

Vegan Salad Combo at ShuShanKara went for a combo of salad and appetizers. She got Humus, Babaganoush and Turkish Salad. The humas was very creamy with a slight garlic taste. The normal olive oil seem to mix into the chick peas.  The eggplant babaanoush was well spiced, The three dishes were perfect for a Vegan.

Appertizer Combo at ShuShanAyala and I shared a special Appetizer Combo plate that I think the Chef created just for us. The combo included veggie Moroccan Cigars, Pastels, Kuba, Falafel balls and Humus. The Moroccan Cigars and Pastels had crisp fried coating hidding the yummy potato filling in them.  Ayala and I both dipped them into the creamy humas (everyone spells this differently LOL). The Humas had a slight garlic taste with a great creamy consistancy. The Kuba appetizers had a mushroom ragout on the inside of it’s fried goodness. We both thought it was like a Middle Eastern egg roll with the crispy coating and veggie inside. The fried chick pea Falafels were perfectly cooked and even more tasty when we dabbed more humas on them. The combination of apps was very nice giving us different textures and tastes.

 Soup at ShuShan  I didn’t think the Appetizer Combo was going to be filling enough, I was wrong, so I ordered the Soup of the Day. It was a beef vegetable soup with carrots and a few different lentils in it. Honestly, it  kind of tasted like chicken broth with big chucks of very tender beef in it.  I also found there were little blobs of fat floating around in the soup which reminded me again of chicken soup. The little blobs of fat gace the soup some extra flavour and weren’t big enough to cause any mouth feel distress. It was very good soup, I wish I could find the name of it but haven’t been able to. Ayala do you remember the name of it?

Pita Bread at ShuShan

We all tried the warm Pita Bread that was refilled a couple of times.  The pita bread are covered with Zahatar spice which I never tried before. Come to find out Zahatar is a combination of other spices and depending upon the maker of the spice blend it can be made of ground dried thyme, oregano, marjoram, sesame seeds, and salt.  Some varieties may add savory, cumin, coriander or fennel seed. I thought the spice added some extra flavour to the sometime bland pita bread.  Nice touch.

We enjoyed the outside dining at ShuShan as it was such a nice day. BTW Ayala tried the Salmon Avocado Sushi Roll and said it was great.

Read other reviews about ShuShan Grill here, here and here.

Shushan Grill on Urbanspoon

ShuShan Grill, 304 Raritan Ave., Highland Park, NJ 08904              (732) 249-0609

UFC Poker Guacamole

July 11, 2009

Tonight we are going to Erika’s in Jersey City to play some poker and watch the Ultimate Fighting Championship 100 Match. Apparently UFC heavyweight title holder Brock Lesnar will try to defend his crown against rival Frank Mir in their long-awaited grudge match. I copied that off the UFC Web site cause, LOL, cause I don’t know anything about UFC other than two really strong guys get in a cage and beat the heck out of each other.  Ryan and a lot of my poker buddies are into it so it should be fun to watch them cheer on their favourites.

Guacamole Ingredients I asked Erika if she wanted us to bring something sweet or salty, she went salty and to surprise her.  So after some thinking I decided to go for some homemade Guacamole. Yes, I know guacamole is not salty on it’s own but with some tortilla “scoop” chips that should qualify as a salty appetizer.  The other reason is that at our Mexican Hold’em Poker Tournament, Erika shared that she loved guacamole so why not give a girl want she likes. LOL.

To make the guacamole, I visited the Hass Avocado Web site for their classic recipe cause this family from Maritime Canada doesn’t have a family recipe for it. LOL. I used ripe avocados, jalapenos, limes, red onions, plum tomatoes, cilantro, kosher salt and fresh ground pepper. Basically I chopped everything into a fine chop and mixed thoroughly. The ratios are on the Web site, I went with more a visual image of what I think good guacamole looks like.

Homemade Guacamole I love foods that offer different contrasts within the same dish, differences in textures, flavours and heat levels. The final guacamole mixture was a great contrast of flavours and textures. The creamy Avocados  with chunky Red Onions and Jalapenos, the sweet Tomatoes with the tart Lime Juice, metallic Cilantro and Kosher Salt and the coolness of the mixture with the heat from the jalapenos. I added some Cumin to give the dip some smokey flavour and some freshly ground pepper to balance the heat of the dish. I hope Erika and my Poker-UFC buddies like the dip.

I will post the final presentation photo later today as we get closer to party time.  I am looking forward to the party.

Yeehaa – Ota-ya

June 18, 2009

otaya.jpg image by rdamstraIt was a special treat for me tonight as Ryan, Robbie, Donna and I ended up at the same restaurant at the same time.  This time is was Ota-ya in Lambertville.  We have gone for there before for the teppanyaki but that was booked up already so we ate in the main dining room. Donna and Robbie ordered the chicken teriyaki, Ryan the beef teriyaki and I got mixed seafood teriyaki.

Soup & Salad at Ota-yaThe teriyaki dinners come with Miso Soup and a House Salad.  Since Ota-ya is a BYOB we purchased some Asahi beer at Welsh’s liquor store to go along with the meal.  The House Salad comes with Ginger Dressing. The aroma of the ginger is fairly pronounced but fairly mild to taste.  The fresh veggies in the salad crunched and contrasted nicely to ginger dressing. This is the one salad that Robbie and Ryan both gobble up.  The Miso Soup was very pleasant with small dice of tofu, scallions and seaweed.  The miso broth was light and slightly salty. The floating bits of tofu, kelp and scallion contrasted nicely in texture with each other making the miso soup a success.

Sushi Rolls - Eel and Spider

The Sushi at Ota-ya is very good so Robbie and I could resist ordering a couple of rolls.  Robbie went for the Eel Roll and I went for the Spider Roll. The eel roll was both smokey and sweet with a nice crunch from the scallion slices. The Spider Roll is my favourite because of the nice mix of textures and sweet-salt taste.  This roll lived up to previous spider rolls.  What was interesting to me about the two rolls was they were served over a thick sweet soya sauce. The sauce was sweet but was missing the usual salty taste you get with soya sauce. That worked out as we had soya on the side to dip. I also didn’t use as much wasabi as I usually do as the do as the rolls were complete without them.

Chicken TeriyakiDonna and Robbie’s Chicken Teriyaki came with large portions of chicken covered in a thick teriyaki sauce and some stir-fried veggies. All the dinners came with steamed fresh rice on the side.  Donna described her chicken as moist, flavourful and sweet. The veggies were crisp, well cooked and very tasty. I think well cooked veggies are a mark of a good restaurant so I was surprised they were good here.  We asked Robbie his opinion, he nodded and kept eating. Another good sign LOL.

Mixed Seafood Teriyaki at Ota-yaMy Mixed Seafood Teriyaki arrived last and it was a very fine presentation as you can see in the photo. Plentiful Shrimp, Scallops and Lobster along with the same stir-fried veggies and rice Donna, Ryan and Robbie got.  The seafood were gently grilled leaving some nice char marks and flavour. I prefer Atlantic Lobster to Caribbean Lobster, but these tasty southern morsels matched well with the teriyaki sauce. The dense bay Scallops had a nice mouth feel and a sweet taste that matched also with the sauce. The Shrimp were flashed grilled keeping that sweet shrimp and texture you want in shrimp.

I have no photo of Ryan’s Beef Teriyaki as he attacked it as soon as it arrived. The meat went first followed by a few veggies. The description was meaty, tender and sweet from the sauce.  Wish I would have gotten the photo for you but would sooner have supper with my son. I am sure you understand.

Net-net great meal with all the family in one place at the same time.

Ota-ya have restaurants in Lamberville, NJ,  Newtown PA and Warrington PA.  You can read other reviews as here, here and here.

Ota Ya Japanese on Urbanspoon

Ota-ya, 21 Ferry St., Lambertville, NJ 08530      609-397-9928

Ethiopian After Party

June 11, 2009

Last night at our cross-company Marketing Awards, Facebook friend, neighbour and co-worker Tricia was a Finalist in the Social Media marketing category for ADHD Moms. Despite a very compelling business case, the Facebook page didn’t win, so Heidi, Kara and I decided to take Tricia out for a drink. We were joined by Caroline and Meredith from T’s agency. One of our favourite restaurants,  Makeda was just down the street from the award ceremony venue.  Their Website says “Makeda is New Jersey’s first and only Ethiopian restaurant offering exceptional cuisine in elegant surroundings.” We just like it cause it’s has good food and a great atmosphere.

Makeda AppetizersWe ordered drinks and some appetizers. So what Ethiopian appetizers do you order?  Our waitress, Xavier, was very accommodating with us by helping us order some great dishes. 

On the tray above we have Zaalouk, Kefta and D’jaj Bi Zitiune. The marinated chicken and olive dish is the D’jaj Bi Zitiune. The salt of the olives was a nice match to the sweetness of the chicken.  It still unusual for me to have heated olives but it was good dish.  The Kefta are Moroccan meatballs and with the injera bread made a nice meaty bite. Not too spicy just a smoky meaty taste. The Zaalouk is diced sauteed eggplant with garlic and spices. I am not a big fan of eggplant and we ordered it for my vegan co-worker Kara but it wasn’t bad.  Not as good as the Italian eggplant I had at the Memorial Day Picnic but it was good.

Makeda Appetizer II

The second tray of appetizers contained Loubia, Shrimp Alecha and Basid. Loubia is a vegan dish of green beans with garlic, ginger, parsley and cumin. I love green beans to start so with the addition of the spice mix these were delicious. The Shrimp Alecha was  sauteed with some green peppers, rosemary and spices. Very good but the shrimp disappeared quickly.  The Busia (spelling?) was sauteed carrots with some garlic and spices. Again another veggie dish that was great.  Together with the  injera bread and the six dishes we made a meal out of the appetizers. It was fun to eat with our fingers and the injera bread, some of us, who will remain nameless, used forks. LOL.

Honey Wine At Makeda

So what do you drink with such a feast?  So I asked Xavier, what to drink and she suggested the tej. This wine is made from 100% honey and flavoured with powdered leaves and twigs.  As you can see it has almost a bright yellow colour and it was very sweet taste that reminded me of mead. Tricia liked it but it was too sweet for me to eat food with. So I needed to change to some red wine. Xavier was having fun with us taking photos, getting the descriptions of the food for the blog and us generally being loud that when I asked for the red wine the bar sent over a sample for me to try. I have been drinking Pinot Noir lately but this was  a shiraz.  Since they recommended it I went for it. Instead of filling my glass, Xavier brought the bottle over for me to see.

Old Geezer WineSo it was Ol’ Geezer wine. LOL it was very funny. The staff was having some fun with me but the wine wasn’t actually that bad so we all laughed and continued with our after party.  I was a lot of fun, God knows what we would have done if Tricia actually had won.  Maybe next year.

We enjoyed our evening of Ethiopian food and hope you try some soon.  In the meantime, let us all know you favourite type of food is at food poll.

 

Makeda  338 George St., New Brunswick, NJ, 08901          732-545-5115