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Doris and Ed's Reborn?

ambrose Mar 24, 2010 06:31 AM

Has anyone been to Doris and Ed's since it was "reborn" earlier this month? This is the term used in the following article:

http://blogs.mycentraljersey.com/food...

And, correct me if I'm wrong but didn't they hire a new executive chef just last year? The way I read the article, they now have a newer executive chef.

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  1. bgut1 RE: ambrose Mar 24, 2010 12:34 PM

    Ambrose - I think you are correct. They did hire James Corona formerly of Thyme Square in Red Bank. It's been a while since I had last visited D&E and I decided to review their current menu. Save for the limited prix fixe menu, the pricing of their a la carte offerings appears to be unusually high considering both the locale and the current economy. I don't know about you, but I have a hard time paying close to $20 for an appetizer and $40 for an entree. As such, I doubt I will return anytime soon.

    -----
    Thyme Square Restaurant
    45 Broad St, Red Bank, NJ 07701

    2 Replies
    1. re: bgut1
      JerzeyShore RE: bgut1 Mar 24, 2010 02:14 PM

      bgut1 - Well put. Take a look at the meat dishes ($66 for 10 oz steak with lobster tails.)
      D&E has not changed a bit in the last 20 years, still the high priced leader at the shore
      and simply not worth the drive over there for a real lack of value.

      1. re: bgut1
        l
        LEOFONT RE: bgut1 Mar 25, 2010 03:22 PM

        I considered the prices at D&E outrageous 15 years ago when I first visited, and my opinion didn't change 2 years ago, my last, and last visit....Their is no value for the dollar there,....not at all !...and I don't care who the chef is !!,,...you think the owners are worried about the economy ?...high unemployment, downsizing, pay cuts ??.....well they DON'T,
        as long as the public paying fools keep their cash register busy !!.....and yes, I'll tell the same to their faces !!!

      2. f
        FoodDoc RE: ambrose Mar 24, 2010 02:18 PM

        What a puff piece. The article says they have an "outrageous view of Sandy Hook Bay and the New York skyline." Unless they moved the building since I was there last the view is far away from the water. This makes me wonder about anything in the article. I stopped going to D&E's when IMHO it went downhill after Mary left.

        1. r
          RGR RE: ambrose Mar 24, 2010 02:38 PM

          Reads like a p.r. piece.

          We stopped going to D&E ages ago because we never thought the food was anything special and certainly not worth the high cost. And maybe I just don't remember, but there's a view of the NY skyline?! All I can recall is looking out at flat nothingness.

          I do find it intriguing that they've hired a chef who trained under Keller and Waxman. Curiosity might get me to give D&E a try again. True for this area, prices are rather high -- equal to what one pays in many NYC restaurants. If the food under this chef turns out to be excellent, then it would be worth it. But that's a huge IF....

          1. seal RE: ambrose Mar 24, 2010 03:07 PM

            I've always liked Doris and Ed's and after looking at the menu I'm not exactly in sticker shock so I'm sure I will soon take one for the team and head back there. Heck, I may even go this Sunday.

            8 Replies
            1. re: seal
              m
              Mr. Bingley RE: seal Mar 25, 2010 05:34 AM

              I've also always liked Doris and Ed's; in fact I can say that having been there 8 or 10 times over the past 11 or 12 years I've never had a disappointing meal, and I can't think of another place I can say that about.

              But I haven't been for a year or so, so I do have some trepidation about putting my streak on the line with the changes there...

              1. re: Mr. Bingley
                j
                jerseygurl RE: Mr. Bingley Mar 26, 2010 09:36 AM

                Take a chance and try out the prix fixe menu. Excellent quality and service. Came on a Sunday afternoon; had a peaceful, serene, perfect lunch. You get what you pay for here. If you love fine dining in a traditional atmosphere, D & Eds always satisfies. Jim the owner is everpresent; if you have any issues, let him know and you will be well taken care of.

                1. re: jerseygurl
                  NJDolfan RE: jerseygurl Mar 31, 2010 10:53 AM

                  James Corona has come and gone. The new chef's name is Tom Donahoe. the menu looks pretty good. My sister ate there on their opening weekend and said everything was better then ever.
                  I will check out in a few weeks

                  1. re: NJDolfan
                    c
                    carlylecat RE: NJDolfan Mar 31, 2010 01:14 PM

                    Had dinner there Saturday night....the place had a vibe about it again, it was like a Saturday night mid summer....the renovations are not much, new carpet, tableclothes, paint, bar lights, new wall hangings and they opened up the entrance a bit....more a decoration makeover than a refurb, all the seating is still the same.....the wine list is still in its sames format and the menu as well....all the standbyes are still there, lobster bisque and red snapper....the new chef is good, but not great, the food isn't anything you have not seen before but certainly unique down at The Shore (butter poached lobster, halibut in clam chowder, seered tuna) and while the execution is good, I was hoping for more creativity from someone who was stuck out in a ranch somewhere for a while.......the bp lobster was undercooked and we could not tell if that was purposeful or not...the mayan shrimp were unbelievably large and cooked all the way through but eh polenta was a mess and the asparagus and mushrooms were diced teeny tiny and exhibited no flavor...., deserts were fine, the streudel may even have been outstanding....all in all it is a fine restaurant, and having Jim there allways keeps it lively. I do not understadn all of the posts about the pricing....the median app and entree is 15 and 31, almost exactly what it is at Burke's, Joe & Maggie's, Sirena or any other similar establishment

                    1. re: carlylecat
                      r
                      RGR RE: carlylecat Mar 31, 2010 02:08 PM

                      Thanks, carlylecat, for the review and for taking one for the team. The fact that the new chef was "stuck in a ranch somewhere for a while" shouldn't have been the thing that made you expect something creative and exciting. It's that he trained with two master chefs: Jonathan Waxman and, especially, Thomas Keller. I guess it was too much to hope for that there'd now be something other than "anything you have not seen before." Very disappointing!

                      Btw, I'm sure you know that Joe & Maggie's no longer exists. But we had a very good lunch at their current place, Bay Avenue Trattoria.

                      BAT Photos here: http://www.flickr.com/photos/11863391...

                      1. re: RGR
                        j
                        jerseygurl RE: RGR Mar 31, 2010 02:13 PM

                        Bay Ave needs a facelift....terrible ambiance.....good lunches.

                        1. re: jerseygurl
                          c
                          carlylecat RE: jerseygurl Apr 6, 2010 12:57 PM

                          Sorry for the poor attempts at humor with the ranch comment and I always refer to BAT as Joe and Maggie's....

                        2. re: RGR
                          ambrose RE: RGR Apr 26, 2010 02:56 PM

                          RGR, today I read yet another article that said Donahoe trained under various famous chefs, including Thomas Keller and Jonathan Waxman. Then I had a look at Doris and Ed's web site and this is what it says:

                          "Executive Chef Thomas Donohoe - who trained with and was inspired by master chefs Thomas Keller of the French Laundry and Jonathan Waxman of Barbuto....."

                          Hmm, so now the cynic in me is wondering how much training occurred and how much of it was just inspiration! No matter, I doubt I will be going to Doris and Ed's in the near future. Too many other delightful restaurants to go to.

              2. Angelina RE: ambrose Apr 29, 2010 04:35 PM

                I never saw the big hoopla about this place either. The prices were crazy high, and I thought the food was just passable. Nothing special at all. I agree with RGR on that view, or should I say, "What view?" :)

                I don't think at those prices in this economy, they will be doing very well.

                No loss for me, as I never had the urge to ever return.

                5 Replies
                1. re: Angelina
                  f
                  FoodDoc RE: Angelina Apr 29, 2010 06:22 PM

                  As I said above, they must have moved the building much closer to the bay since I was there last for "the view"

                  1. re: FoodDoc
                    c
                    carlylecat RE: FoodDoc Apr 30, 2010 03:36 AM

                    I don't get the price comment, the prices are about the same as every other upscale restaurant in the area, average app is $15 salad $9 average entree $32 - they offer three full course meals for $33 - app, entree and desert - with no early bird or time limit or restricted days of the week, oysters $1.50 each, chowder $5 a cup.

                    Fromage avg app is 16 entree 34
                    Bay Avenue app 13 entree 28

                    The view of Sandy Hook bay is prevalent, I sat at the bar last night and watched the boats pass by, including a huge cruise ship...

                    years ago the reeds were way up at the end of the parking lot and prevented you from seeing the bay...with them eliminated there is a nice view of the water from the bar and the main dining room

                    Anyway this place has a built in audience and as long as the sandy hook bridge to rumson is not causing 30 minute backups this summer it will be sold out every weekend.

                    Jim Flip is still one of the best restauranteurs in the area and we need good honest hard working people like him trying to push their place forward...

                    you have to give him some credit he has operated an icon for 25+ years and continues to try and give us something new.

                    1. re: carlylecat
                      c
                      cantkick RE: carlylecat Apr 30, 2010 04:36 AM

                      Actually, the average prices at D&E are a buck or two more than you said, and at Fromagerie a buck or two less. Comparing side by side similar entries they are usually within one or two dollars. But would you have us believe the dining experience at the two is equivalent? I don't think so.

                      -----
                      Fromagerie Restaurant
                      26 Ridge Rd, Rumson, NJ 07760

                      1. re: cantkick
                        Angelina RE: cantkick Apr 30, 2010 04:51 AM

                        Well said, cantkick.

                      2. re: carlylecat
                        Angelina RE: carlylecat Apr 30, 2010 04:51 AM

                        For the quality of the food, I would rather pay more than what he charges. I felt the place did not execute a great meal, and we left feeling unimpressed. Never did any in our group ever have the desire to go back, nor did we.

                        I don't think it is a fair comparison of Fromogerie to this place. I think many of us would choose Fromogerie over Doris & Ed's. Completely different restaurant venues.

                        Maybe they did move the building, I have no clue and I wish the man luck. I would not call it an "icon", but if you like it, that is all what matters. There are some places here I like and others hate, I respect everyone's opinion. When your first try to a restaurant is not memorable, why ever go back? This is why this place lost me forever.

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