04/22/09

this place smells like fishy sticks

by christypher

there is lady there with glasses her name is mel on easter sunday i went to the country club and mel seates and gave us the menus and she was like kakakaka all like a bird all in my face. she got some problems and issues i think you should get somebody new who knows how to run the place right nad stop charging people for stuff they didn't even buy

• Pros: they all are idots
• Cons: they are too much money

04/21/09

Ostriches

by thegoonie

I remember one time I went there with my husband and this lady named mel was looking at him like he was her prey. like a bird looks at it's food before it attacks. and i heard scowling cat noises coming from somewhere.

• Pros: pastry
• Cons: everything else

04/21/09

mel has bird like qualities

by jenniferas

well the country club used to be a great place to eat until the new owner took over and everything went downhill. one time i went there to buy a half a pound of cookies and they charged me for 3 pounds and when i told the manager mel she scowled at me like a cat and gave me dirty look. And don't even get me started on the manager michael klauder. he has a gray patch on his head. i've also heard he's the pincher i don't know why though and i don't think i wanna know. One time time he got angry at the pastry and it didn't even do anything but look good to eat. And also those waitresses they are very mean to the pastry to. I wouldn't recomend this place.

• Pros: good pastry
• Cons: the whole restaurant

02/21/09

Pastry to die for

by njriverman

This is a great restaurant. My wife loves the pastries. We bought a small carrot cake to go that was out of this world. We try to stop there when we are done doing our weekend sign routes for local apartments and builders. weekenddirectionalsigns

• Pros: pastry
• Cons: crowded, older crowd

10/27/04

A haven for Jewish-American home-style cooking

by Contributor

The Scene
This 250-seat restaurant, which was in the Perloff family since 1956, is now owned by the chain of Michael's Restaurants, and has grown from being a nine-car to a 20-car diner. The business took a wrong turn in the mid-'90s, with the menu expanding beyond the restaurant's strengths, but fod consultant Aliza Green put them back on the right track soon after by putting the emphasis back on simple, homemade foods, which continues to this day.

The Food
The brisket goes in a slow-cooking oven at 7am and doesn't come out for another seven-and-a-half hours. Around the same time cooks fill a 15-gallon vat for cooking chicken stock, and fill it with chicken thighs and legs, turkey parts, celery, onions and carrots, which will simmer a good five hours or so. The proof is in the pudding, or rather, the creamy noodle kugel, as well as the matzo ball soup, blintzes, brisket, mashed potatoes, hot apples and cheesecake.