Cheffe's Page

While I have waxed poetic in the past on other boards about this little jewel, I felt the need to share here. Located in the Stella Plaza near Home Depot, exit 83 off the parkway. BYO, Small, unassuming, and un-pretentious, I absolutely love this place ! Mexican/Colombian comfort food..... Outside of the complimentary chips, everything I have had there has been at the least "good" and most "great". This is not fine dining by any means but one can see the care taken in the preparation of the foo… Continue

So, it has taken me a while but I finally finished 99% of my mother load...... In the end, I had the Kiebalsa, the adnouille and spanish style chorizo. To this point, everything has been great, so I guess I was do some disappointment. The kielbasa was good, but not up to the others we tried before. The chorizo was ok, but tasted mostly of inexpensive smoked paprika, not the "pimenton de la vera" that is traditionally used to flavor spanish chorizo. It is a completely different flavor....... Now,… Continue

Having now lived here for almost 3 years, i finally made it to AC to check out the borgata and the food within. While there were many choices within, where do you start. Frankly, I found most of the menus dull and COMPLETELY EXPENSIVE(giving yet more credence to my previous blog about price). I know, I know, its an upscale casino. yeah, so what ! So after a 20 minute wait for service at "The Gypsy Bar" and still not one approach from a single employee with, what I counted as 18 customers, we de… Continue

i am hoping that my fellow "biters" will give me some insight from the general public on this subject. i have tried on seveal other "blogs" and had the post taken down. why? i've no idea. so here it goes..... when deciding on a restaurant, or after dining at one, how do you decide what is too expensive? in relevance to the food, service, and ambiance of course. mcdonalds is not mesa grill...... so how do you decide ? what do you expect to pay for an average entree these days at a mid scale rest… Continue

ok gang, time for part deux...... armed with some brown mustard, german pickles and some rye breaed i settled in for top chef and a plethora of wursts to try....last night was just sausage. well, maybe a few pieces of bologna too..... both calves liver wursts showed the same clean flavor as the sausages the night before (became a recurring theme). i loved the corse ground more for the texture, but both were equally great. the bologna with larger pieces mixed in was as good as the smooth. again… Continue