Thank you all for responding.

The only reason that I referenced the word "southern" was to distinguish those restaurants whose chefs originated from southern Italy rather than northern Italy.
IMO there is a noticeable difference in the ingredients used in the preparation of "southern" Italian food versus "northern" Italian food, and, I always believed that the recipe for "Veal Rollatini" originated in southern Italy.... hence my request for a southern Italian restaurant.

Regarding my birthday dinner at Patsy's:
The Veal Rollatini at Patsy's was not memorable.
Otherwise, the char-broiled "Octopus" and "Zuppa di Clams" appetizers (that my wife and I shared) were both quite good.

Regarding "David's" restaurant on Lawton Avenue in Cliffside Park:
Reynaldo is now the chef almost 100% of the time. Reynaldo started his career as a "dishwasher" at another Lawton Avenue Italian restaurant many, many years ago.
Although I used to enjoy both David's and Reynaldo's cooking years ago... I could never seem to get my food prepared without an excessive amount of "salt" which is not my preference since I have high blood pressure issues.

Regarding Trattoria La Sorrentino:
They serve a terrific grilled octopus as an appetizer or entree.
I do not prefer the crowded and loud atmosphere that I've experienced almost every time that I have dined there.

And insofar as the other possibilities:
To my knowledge, NOT one of the other rerstaurants mentioned by responders to this thread include Veal Rollatini as a normally available menu selection, especially NOT on a Monday night.

Zabar

I googled NJ restaurants serving Veal Rollatini and "Patsy's" on Bergen Blvd. in Fairview appeared.
Although Patsy's is not one of my favorite neighborhood restaurants, at least I had the opportunity to sate my craving for this not so popular veal dish.
The Mrs. and I were there last night and had an enjoyable birthday dinner.
Zabar

Hi everyone:
It's been quite awhile since my last posting, and, I'd really appreciate your southern Italian restaurant suggestions to celebrate my birthday dinner tomorrow night.
I realize that many restaurants are NOT open on Monday nights, so I'm even willing to postpone my April 22nd birthday celebration dinner until Tuesday night.
My favorite Italian appetizers are a fresh "Caesar Salad" made with a one minute egg - or "Spedini".
My all time favorite entree is "Veal Rollatini".
My favorite desserts contain sinful amounts of chocolate.
Since I've been coveting a bottle of Warwick Valley Winery's "Black Dirt Red" for a special occasion, I'd love it if your recommendation was for a BYOB southern Italian restaurant; however, this is definitely NOT mandatory.
Is there a southern Italian restaurant within a 3o minute drive from Cliffside Park that has a chef who knows how to prepare my favorites and make me smile.
I'd also prefer to stay in New Jersey (rather than cross the GWB into NYC), BUT, if you insist, I'll make the journey into the Big Apple.
Just to give you guys a reference (IMO) as to what was superb southern Italian cooking.... years ago I absolutely loved the food prepared at "Louie's Restaurant" at 187 South Broadway in Yonkers, especially the "Veal Portofino" that I had to order at least two days in advance!
Thank you for your help in making this year's birthday dinner a memorable one.
Zabar.

Can you believe that its been 41 years since Shorty Tang hung up his wok and departed for foodie's heaven?
However.... for all you Hwa Yuan lovers, the internet has provided an eight year old posting by Arthur Scwartz that includes a recipe for CNwSS. I hope that this recipe possibly makes someone mindful of the good old days at 40 East Broadway in Chinatown. Zabar

http://www.cookstr.com/recipes/cold-n...

In my neverending quest to locate a reasonable facsimile to Foo Joy's scrumptious pork chops, I stumbled upon a website that contained a rather easy recipe that will definitely help any interested Chowhounder to recreate this very special and arcane Fujian style dish. Here's the link. Enjoy. Zabar

http://www.foodrecipeonline.com/blog/...

Sadly, my family recently visited Hop Kee and we were all very disappointed in the quality of the following dishes that we ordered:
Cantonese Crabs
Steak with Chinese Broccoli (in oyster sauce)
Sea Snails in Black Bean Sauce

However, the Wor Shui Kau Soup continued to be superb! Zabar

-----
Hop Kee
21 Mott St, New York, NY 10013

I'd like to thank everyone who responded to this thread.
I decided to be proactive in my choice for a 2012 Valentine's Day chocolate gift for my wife, and, after surfing the net awhile, I came up with a website for chocolates that I'd like to share with my fellow CHers: http://www.chocosphere.com
Not only does Chocosphere offer a very broad selection of the wares of the finest chocolatiers from all over the world, they also employ extremely helpful customer service personnel that will assist anyone in choosing a customized Valentine's Day gift basket that can include rather unique items. I've provided a direct link to the "Seasonal Basket" that I selected; however, I had this heart-shaped basket customized with "Amedei" dark chocolates with a range of 70% to 100% cacao content and "organic" fillings.
I hope that I've contributed a choice to anyone else who was experiencing "angst" in making a selection for Valentine's Day. Zabar
http://www.chocosphere.com/cgi-bin/we...

With Valentine's Day quickly approaching, I've got to make a decision. For the past dozen or so years, my choice has been either "L.A. Burdick" or "John & Kira's", and, my wife has been enthralled.. Honestly, although my wife loves the chocolate mice from Burdick and the exquisite fillings that are a John & Kira's trademark, I also know that she loves surprises. If money is no object.... what say my fellow Chowhounders??? Please remember that my reputation as a loving husband could be affected by any unacceptable choice! Zabar

Hey "Lau".... did you ever recreate the recipe for the Fujian style pork chops that I posted for you? Zabar

Dear "E. Kantro":
]If you ever locate a Fujian style restaurant in Flushing that prepares Pork Chops using a recipe that is similar to the one that I previously posted, please provide us with the restaurant's name and address. Zabar

"fourunder"... I don't think that it is appropriate to compare a frankfurter being served at a "country club" to a frankfurter being served at a "open-air beachside bistro".

How about $12.65 including the mandatory 15% service charge for a Hebrew National frankfurter accompanied by a small side order of french fries and a 1/2 cup of cole slaw? This ripoff is still being offered on the menu at a very modestly appointed beachside restaurant, located on a tiny Caribbean island.

Dear "mrmrmrmr"... although I am NOT a Facebooker, I definitely am a Cold Noodles with Sesame Sauce (CNwSS) "freak".
I also have my own favorite place to get them these days BUT the current version does NOT even come close to the CNwSS that were served at Hwa Yuan Szechuan Inn on East Broadway... back in the good old days.
I would be really grateful if you could "cut and paste" the recipe and post it on this thread? I'm beginning to salivate just dreaming about recreating this wonderful dish in 2012.
Happy New Year! Zabar

"Lau"... the flavor of the Fukienese Pork Chop recipe comes almost entirely from the "SCALLION SAUCE".
I was under the impression that you had downloaded the New York Times article from August 03, 1972 that included the Foo Joy chef's recipe for the dish. It's no wonder that you were disappointed!
Anyway... follow this recipe exactly and you should be "licking your chops"!
Sorry... I just could not resist the opportunity to use this "pun".
Please let me know what your impressions are after you make the pork chops using this recipe. I'm really hoping that you're going to be happy!

So here's the recipe that I cut and pasted on April 17, 2011:

FUKIENESE PORK CHOPS:
(re-printed on April 17, 2011 from NYT archived newspaper article) - Yield: 2 Servings
Personal Note::
Add enough "BU ZAO" (red rice wine lee) to the "PORK CHOP" preparation ingredients, in order to achieve a “tomato red” pork chop color.

PORK CHOP INGREDIENTS:
(10) ¼” thickness boneless pork chops or pork cutlets
2 Teaspoons – Light Soy Sauce
2 Teaspoons – 5-Taste Spice Powder
2 Teaspoons – Sesame Oil
2 Teaspoons - Salt
2 Teaspoons - Sugar
2 Teaspoons – Monosodium Glutamate (OPTIONAL)
Corn Starch for Dredging
Only use “PEANUT OIL” for Deep Frying
RED RICE WINE “LEE” (aka “BU ZAO”)

SCALLION SAUCE INGREDIENTS:

10 Scallions
6 Tablespoons – Dark (thick) Soy Sauce
8 Tablespoons – White Vinegar
8 Tablespoons – Sugar
2 Teaspoons - Salt
4 Teaspoons – 5-Taste Spice Powder

SCALLION SAUCE PREPARATION:
Slice scallions into "rings" that are from 1/8" inch wide to ¼" inch wide and combine them in a non-reactive bowl with all other "sauce" ingredients

PORK CHOP PREPARATION
In a non-reactive bowl, combine 10 pork chops with light soy sauce, 5-Taste Spice Powder, Sesame oil, Salt, Sugar, MSG and Red Rice Wine “Lee” (aka “Bu Zao”).
Mix all ingredients very well by hand
Refrigerate for at least 1 hour
Dredge pork chops lightly but thoroughly in Corn Starch
Set deep-fryer temperature to 375F.
Immerse pork chops and deep-fry (using a skimmer to turn them) for approximately 5 minutes or until desired doneness is achieved.
Remove and drain on paper towel.
Transfer to a serving dish and either pour the scallion sauce over the pork chops or serve the sauce separately.

.

Although there is no mention of the now infamous "Fujianese Pork Chops", I hope that this wiki page proves to be interesting or informative to those CHers who are really conversant with the extraordinary cuisine of this province. Zabar

http://en.wikipedia.org/wiki/Fujian_c...

"Lau"... a few days ago, you asked if I knew the difference in price for Smoked Sturgeon?
Russ & Daughters sells it online @ $51.96 per pound and Zabar's sells it online for $65.00 per lb.which translates into a 12.51 percent price differential.
If you read my latest research on smoked sturgeon prices, the product being sold at Olma Food is suspiciously cheap, however, maybe I'm just being paranoid? I wonder where Olma Food is getting their smoked sturgeon? I'm willing to bet that it's probably sourced from northern Canada, because at $24 per lb. it certainly aint coming from Acme! Zabar

My wife and I were in Zabar's yesterday afternoon at around 4 o'clock. it was an absolute mob scene with barely room to walk.

I attempted to buy some Smoked Sturgeon and the counterman told me that they were sold out. Aint that a bitch? I then asked him if Acme and Banner were limiting their production, and, he just smiled and asked me how I knew about their suppliers? So... should we presume that Banner Smoked Fish Co. in Coney Island is also supplying Zabar's with Smoked Sturgeon?

In the meantime (while we're presuming), here's an alternative choice for purchasing smoked sturgeon @ $40 per pound from a company that's located in the middle of the US smoked fish production region - namely Astoria,Oregon:

http://www.josephsons.com/p3hotsmokstur.html,

Still another potential bargain for a 1 1/2 lb. side of smoked sturgeoon @ $63:

http://houseofcaviarandfinefoods.com/en/rigatoni-7-flavors-pasta-.html?page=shop.product_details&category_id=23&flypage=flypage.tpl&product_id=571

And last but not least, for all of you lucky Chowhounders who live in Brooklyn. WOW! You can pickup Smoked Sturgeon from the "Olma Food" retail outlet store at the unbelievably low price of $24 for a .9 to 1.1 lb. side of smoked sturgeon. Here's all of Olma's contact information:

Olma Food

127 42nd Street

Brooklyn, NY 11232

Phone: (718) 675-0706

Fax: (718) 675-7640

Email Address: info@olmafood.com

Website: http://www.olmafood.com/Product/Fish-...

However, for the rest of us (unfortunately), the overnight Fedex shipping cost from Olma Food for 1 lb. of smoked sturgeon is prohibitively expensive @ $42.27... bringing the overall cost all the way up to $67.72 including 8.75% NY Sales Tax and delivery.

IF any of these three smoked sturgeon purveyors are selling quality Smoked Sturgeon, well then my friends, we've got shopping alternatives, don't we?

Finally, I'd like to wish all of my fellow foodies at Chowhound a happy and healthy New Year! Zabar

"Lau" - you're the "man with a plan"..
I'm waiting with bated breath to learn the outcome of your Fujianese culinary adventure. Zabar

By the way "Lau"...
If you need another pair of semi-skilled hands in the kitchen when you're preparing the Fukienese Pork Chops, please, pretty please, invite me over to be your "sous chef". I'm eager to take direction and even more eager to devour those pork chops again after a 30+ year hiatus for my taste buds.
I'm not kidding - I'd love to share my enthusiasm for this dish with someone who is equally enthralled. Zabar

"Lau":
According to the original recipe that was printed in the August 3, 1972 restaurant review and recipe for the "Fukienese Pork Chops" that was published in the New York Times, the "lRED RICE WINE LEE" was described by Foo Joy's chef as being "BU ZAO".
I am certainly NOT an expert on Asian terms, I'm just trying to be helpful because I really want you to resolve this dilemma, once and for all time! Zabar

Sometimes (I guess like many other CHers), I can become obsessive about food.
Due to my personal feelings about (what I perceive to be) an apparent monopoly in the distribution of Smoked Sturgeon within the greater metropolitan NYC area, I have been emailing companies all over the USA and Canada in an attempt to locate a reasonably priced smokehouse that manufactures high quality smoked sturgeon or Nova Scotia Salmon.
Thus far, I have found a highly respected smokehouse in Tangier, Nova Scotia (Canada) that will gladly sell and ship all kinds of Smoked Salmon and other types of smoked fish. Alas, they do NOT produce smoked sturgeon::

http://www.willykrauch.com/

My goal is to locate other smokehouses that will sell one pound minimum orders that are separated into two 1/2 lb. vacuum-sealed packages (preserved with dry ice or a similar substance) and shipped via overnight UPS or Fedex to Chowhounders. This will allow for the immediate consumption of a 1/2 lb. of your smoked sturgeon or Nova, and your ability to immediately freeze the other 1/2 lb. for future use.
I am fully aware that the smoked fish that is thawed and consumed in the future is not going to taste quite as good as the originally consumed product; however, we does what weez gotta do... don't we?

The internet is an amazing communications tool that readily tolerates this kind of insane and whimsical foodie research. Zabar

"PesachBenSchlomo"....
In response to your question, perhaps this 2007 CH posting will shed some light:

http://chowhound.chow.com/topics/391228

I promise to travel to Chinatown if I'm advised of the name and address of a store that sells "Red Rice Wine Lee". Zabar

You've definitely got a point there "evil".
And what about Acme's owners providing Mr. Zabar with an unbelievable competitive advantage in allowing him to select his products at their plant? Zabar

In my opinion, paying a few dollars more or less per pound for smoked fish is not as important as knowing that I'm buying the best quality available to me at any store in NYC. Zabar

I spoke to "Ira" at Murray's Sturgeon Shop earlier today and I just received an email from Scott Goldshine at Zabar's. Both of them refused to acknowledge their sources for smoked sturgeon.

Interestingly, I also called "Carmen" at the Rego Smoked Fish Co. in Middle Village - Queens. Since the death of Rego's owner (Conrad "Connie" Spizz), Rego has not smoked any fish. However, they are still selling products that they acquire from other sources.
Many moons ago (in 1969), I lived in Briarwood, Queens and I would frequently travel to the Rego smokehouse in Middle Village to acquire a supply of goodies. I could never have imagined back then that Saul Zabar was also making weekly trips and that he was so fond of the antique "gravity" ovens that were used by Rego to smoke their sturgeon, salmon and sable.

If "City Kid's" research is accurate, it appears that ALL of the smoked sturgeon being sold by our four favorite retail stores is coming from the same source - ACME, and, the ONLY difference in choosing which store to buy it is the convenience of the location, the skill of the counterman who slices it and the price that you pay for it. BUT, let's not forget that Mr. Zabar has 1st dibbs on the best of all varieties of the fish that is smoked by Acme, so maybe Zabar's is actually preferable to R&D, BG and Murray's, after all?

Who woulda thunk that there is a monopoly in the smoked fish industry? Zabar

-----
Zabar's
2245 Broadway, New York, NY 10024

Murray's Sturgeon Shop
2429 Broadway, New York, NY 10024

"City Kid":
You're a man after my own heart.
I have also continued my quest for current information regarding the purveyors who supply Mr. Zabar et al with their smoked sturgeon.
I found a blog written by John Lubans (a noted foodie) regarding his trip to the Rego Smoked Fish Co. in Middle Village, Queens with Saul Zabar in 2002, while Rego was still a viable smokehouse. I'm providing you with a link to this article for your personal amusement and the entertainment of all other smoked fish mavens in cyberspace:

http://blog.lubans.org/index.php?amou....

If I ever learn the names of the smokehouses (other than Acme) that are supplying Murray's, R&D and BG with smoked sturgeon, I will share this information with the readership of Chowhound. Zabar

Thank you Lau. Can't wait to read your post next week.

I have continued my quest for the perfect bagel; ordering the "bagel twists" from Rolens Bagels in Riverdale (the Bronx) and having them shipped to me in New Jersey.
Lately, I have been devouring the "flagels" from a bagel bakery (Binghamton Bagel Cafe).in Edgewater, NJ. The baker at this place also makes a very respectable bialy; although Kossar's still reigns supreme in my mind as the quintessential source for bialystokers. Zabar

Dear "Lau":
Thank you very much for your effort.
I'm pretty certain about the "rice wine lee" being the recipe ingredient that was responsible for the distinctive red color on the fried pork chops that were served at Foo Joy.
In addition, the chef at Foo Joy specifically referenced the "lee" in his recipe. Zabar