CRAYON by abbe diaz
By popular demand, PX This is proud to present the fine-art works of Abbe Diaz
Currently, any/all artworks are available by appointment and special order only through The House of Geld Iaz.
To purchase and/or for more information, please call 212.334.2288
or e-mail:
geld_iaz@yahoo.com
Thank you.
:)
* * * * *
Have you heard?
Until the release of PX Me (Autumn 2011), this website will henceforth be updated only intermittently (approximately once or twice a week).
Abbe Diaz’s new (daily) blog is now at: abbediaz.com
Shin-Yokohama Ramen Museum
Hey! Did you know that there’s a Ramen Museum in Yokohama? And it’s built like a miniature historical theme park! And, of course, it has ramen. Lots of it. But only the very best Top 8!
But don’t take my word for it. Go and see it for yourself.
:)
You’re welcome!
* Very special thanks to James "Milkman" Mielke
GREATEST HITS: theForum@px.this
PX This hereby presents The Forum’s Greatest Hits, a thread-by-thread archive of the most fascinating discussions from "theForum@px.this" — our online F&B oriented community IP.Board (founded in 2007) made virtually obsolete by the re-launch of theBlahg, pxthis.com, on August 31, 2009.
[theForum@px.this will be fully and permanently dismantled upon the definitive completion of its archive.]
GAWKER.COM (Addressing its Deep-Seated, Misguided, Sad, Twisted Jellussy)
Started: March 29, 2007. 5:33 PM by *Bartender* • Closed: October 27, 2010 4:37PM • Archived at 21,018 Views
PRIMARY SUBJECT : gawker.com
ADJUNCT SUBJECTS : Former Managing Editor Gabriel Snyder, Former Gawker blogger Joshua David Stein, Former Gawker blogger Emily Gould, Gawker blogger Hamilton Nolan, Former Gawker blogger Sheila McClear, Top Chef contestant Leah Cohen
GIST OF TOPIC : How most of the former Gawker bloggers (as well as its former Managing Editor) were sooo intimidated by Abbe Diaz, they disparaged her, engaged in blatant breaches of journalistic integrity, and then effectively censored her by banning her from commenting (twice!) without just cause or provocation, in a manner completely contradictory to the rules they themselves set forth for all "future" commentators.
(Not to mention their prior treatment of her under the previous Managing Editor, Choire Sicha— wherein it basically looks like they tried to misappropriate the subject matter in Diaz’s book, PX This, for their own glorification and/or personal gain.)
Yeah! We got some reeeal winners here.
SIGNIFICANCE: Oh, where do we even begin? Seriously, it’s a lot to absorb. So much so as a matter of fact, that Diaz’s second book, PX Me – The Sequel to PX This, is comprised largely of Diaz’s delineation of Gawker’s mind-boggling sordidness.
This long and fascinating discussion, as it unfolded, is (to some extent) its "real-time" counterpart.
Its overall sentiment can perhaps be best summarized thusly, in a comment made on Gawker’s website by PX This contributing-writer/editor *VanillaIce* aka *TrollaiLlama* aka *clue4sale* right before his (and Diaz’s) commenting privileges at Gawker were revoked :
"I suppose this is the part where we’re supposed to smile, and pat you on the head and say, ‘Good little troll. Now, be on your way.’
Was there some part of ‘I’m tired of seeing her being called crazy’ that you didn’t understand?
From what I can tell, Abbe has never directly addressed you (or any other troll here) at all, except to respond to one of your unfoundedly rude, obnoxious comments toward her. And yet you continue to follow her around, in some kind of desperate attempt to gain whatever attention you feel you’re lacking.
You call her batshit, you’ve called her a drunk, you’ve implied she’s of the mental state to commit sucide, you’ve accused her of wanting to ‘fellate’ a man she’s never met, without a single fact to back up your disgusting libelous statements.
Your half-hearted backpedaling doesn’t impress me. It’s as pathetic as Josh Stein’s cowardice, a so-called journalist who persistently wrote pejorative things about Abbe, but interestingly, has never had the balls to face her as she taunts him comment after comment. In contrast, Abbe lives, works and socializes in NY, amongst the veritable titans of their field that she has boldly exposed as the conniving, thieving, manipulative, backstabbing, spoiled cretins they are.
I dare you to back up your claims about Abbe’s craziness. I dare you and Josh Stein both.
I double dog dare you."
To this day, neither Gawker nor Joshua David Stein have ever retracted/updated their erroneous assertions. Former Managing Editor Choire Sicha has failed to explain his iniquitous actions. Former Managing Editor Gabriel Snyder has never justified his injudicious behavior in censoring Abbe Diaz.
RATING: ★★★★★
WHAT THE STARS MEAN: Ratings range from zero to five stars and reflect the discussion’s entertainment value, from amusing to hilarious, with edification taken into consideration. Hyperlinks contained within are subject to change.
The archives of theForum@px.this have been edited for the sake of clarity, brevity, and squeakiness. [If you require an original unedited copy of the discussion, please e-mail px.this@gmail.com]
***********************************************
**pictured: Official Gawker Mascot, Julia Allison – gawker.com
** See also:
• The Hostess Diaries Conspiracy
For more on this subject, read PX Me – The Sequel to PX This – Coming Soon in the Spring of 2012
Spring, Summer, Fall, Winter… and Spring
Hey, feel that chill in the air? No, huh? Well, you felt it last week, didn’t you? So— you know what all that falling and rising and falling in the temperature means (aside from the impending destruction of the world due to global warming and the perpetual evil of mankind):
Autumn is here!
And to celebrate, my latest film recommendation is Spring, Summer, Fall, Winter… and Spring. In this spiritually and visually breathtaking film, each season represents the stages of… oh, you get the picture.
Or maybe you don’t. But hopefully this movie will help you find out.
PX This presents THE F&F REVIEW
Hey, sorry we couldn’t make it to "Friends&Family," we were out of town/ had to work/ not invited. We’re really glad we finally managed to come by, though— it’s so nice to see you!
What’s that? You would still like us to take the time to fill out the F&F survey, because you’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you invited 75 people to F&F, and afterward all you got was 41 "Congrats[es]!" 22 "Awesome[s]!" 3 "Ciao[s]!" and 9 "Best of luck[s]!" ?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what friends & family are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What was your first impression?
Snazzy!
Please rate the Bar:
Far out, cool cat. It’s very Mad Men, all right.
There are actually two bars— one at the entrance and a larger one in the upstairs lounge. Both are welcoming, commodious, and slick. Including the bartenders.
Please rate the drinks/ cocktails/ wine:
Typically Sasha Petraske— with handsome glassware, floating icebergs, gourmet olives, etc etc. The cocktails list is simple, mostly classics with just a slight twist. Very good.
The wine list is relatively extensive and eloquent, albeit just a tad on the expensive side. But, would Roger Sterling have it any other way? I think not.
Please rate the Dining Room:
Oh come on, you get the picture by now.
Please rate the BOH:
Is that Geoffrey Zakarian I see? In chef whites? He cooks?! Who knew? (Haaa, kidding! Sort of.)
How was the staff?
Excellent. Perfectly proficient, if not particularly ebullient.
But it’s too bad the cocktail waitresses aren’t dressed in bunny suits.
What did you eat?/ How was the food?
Calamari : Extraordinary. Already, I’m impressed.
Beef Tartare : Very good. Fresh, hearty, simple but great. Two for two…
Pork Ravioli : OK, I’m sold. Delicious and beautiful. Maybe just a tad salty, though (I say that, because I loved it. And not everyone shares my adoration for sodium).
Lambs Club Salad : Stellar execution of a classic Caesar salad. Yeah, hadn’t planned on a full dinner, and now I sort of regret it.
What did you like?
Everything was really quite good.
What did you dislike?
It’s in midtown.
What was your last impression?
I’m pretty impressed.
Would you come back?
Surprisingly, absolutely.
Thank you, and hope to see you soon!
Thank you, it was a pleasure.
PX This presents THE F&F REVIEW
Hey, sorry we couldn’t make it to "Friends&Family," we were out of town/ had to work/ not invited. We’re really glad we finally managed to come by, though— it’s so nice to see you!
What’s that? You would still like us to take the time to fill out the F&F survey, because you’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you invited 75 people to F&F, and afterward all you got was 41 "Congrats[es]!" 22 "Awesome[s]!" 3 "Ciao[s]!" and 9 "Best of luck[s]!" ?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what friends & family are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What was your first impression?
Oh look, it’s Pichet Ong!
Please rate the Bar:
Sigh… actually, you know what? We don’t really feel like it today, sorry. Thanks to StumbleUpon being so cool and totally loving on our awesome celebrity listicle thingie, we’ve pretty much satisfied our visitor ‘goal’ for like the rest of the entire year. So we’re taking the day off! Yay!
Thank goodness we found someone percipient enough to fill-in for us! Hooray! Take it awaaay, GastroChic!
Please rate the drinks/ cocktails/ wine:
Oh, hmm. Whoops— not much of a drinker here, but she did like the Kin & Tonic! OK, so! Let’s just move it along…
Please rate the Dining Room:
"The green-tinged decor beyond the plate glass windows is sophisticated if casual. The atmosphere… can be at odds with the price point. While the dining room feels feng shui‘d to the nines (or make that the eights), the matching prints running down the wall and green tones everywhere make it seem like a designer quickie job…"
Please rate the BOH:
"Several of the shared entree dishes are in the $20+ range. Harold Dieterle delivers in the dishes we tried, reviving the nearly lost art of authentic Thai food in New York. (And yes, he’s plainly visible in the open kitchen, not hanging out with his friends in the dining room.)"
How was the staff?
"Service, while very friendly and efficient, can be a little too fast. Our appetizers landed before our cocktails, and as the meal progressed, I felt the need to continue chewing just to provide some visual proof that we weren’t finished eating yet, lest the super efficient busboys clear away our plates mid-bite."
What did you eat?/ How was the food?
Scallops with Sugar Snap Peas : "There is some sweetness here, but it’s naturally derived from the toasted coconut… The crunch of super fresh snap peas plays off the tenderness of the scallops, set in a peanut-y coconut sauce with flavor hits of Thai basil and kaffir lime."
Spicy Duck Laab Salad : "is indeed spicy – addictively so. You have to keep eating the morsels of ground duck laced with chili and sliced Chinese long beans just to put out the fire."
Steamed Red Snapper : "… marked as spicy [but] unexpectedly mild… in green sauce with cashews, bok choy and kabocha squash [pictured]. This excellent piece of fish benefits from the sweet and sour taste of a classic coconut lime sauce. It doesn’t need to be spicy, though if you actually want your snapper that way, the house-made chili oil and chili flakes on the table will do the trick."
Crab with Pan-Fried Vermicelli Noodles : "exudes that musty umami taste of a good authentic fish sauce and the slow build of hidden spice. The vermicelli are cooked just so, a tangle of elastic noodles netting all the other ingredients. But as a Marylander, I had to ask, where’s the crab at, hon? For $21, we were expecting more of the starring ingredient."
What did you like?
"… that Kin Shop is not for NYU students." [Ha ahaa, OK so we slid that observation in this slot. Couldn't resist.]
What did you dislike?
"If you’re spending over $100 on a meal for two, you want to linger and enjoy your meal. Oddly, I found myself missing the lackadaisical service in Paris."
What was your last impression?
"… we are thrilled to have an authentic Thai place in the neighborhood again, albeit unexpectedly by Top Chef winner Dieterle. This cuisine deserves its own revival, and Kin Shop sends it down the right path."
Would you come back?
"dying to try this place… let me know when you’re ready to go back. Signed, husband allergic to peanuts thus no thai for me."
Thank you, and hope to see you soon!
Thanks and have a good night!
Roy Estate Vineyard, 2004 Cabernet Sauvignon – Napa Valley, California
Cost: $101/bottle
A browse through a convenient small wine and beer shop (located in an Ocean City, Maryland Hilton Hotel) revealed a rare bottle from Roy, a “garagiste” (or rather, a premium “cult” wine)— a bit steeply priced at about $20 above the winery-direct charge, but worth checking out anyway.
This was dark purple, full-bodied and velvety, with a voluptuous external appearance and texture. Sexy and smooth with aromatics that combined black currants, confectionary sugar-powdered donuts, and vanilla crème, with a marvelous leathery complexity. With some swirling (and just over the one-hour mark), notes of mild mocha emerge. It’s really quite amazing to sniff… with a great layered mouthfeel exhibiting perfect levels of glycerine and a density in the fruit that just wraps the palate. A full 45-second finish with lingering currants, black cherry, and vanilla makes you want to come back for more. It’s easy to take shots at more expensive wines, but this one is packed with the quality and panache that come with a premium worth every cent. A solid serious cabernet from Roy.
Rating: 94
PX This presents THE F&F REVIEW
Hey, sorry we couldn’t make it to "Friends&Family," we were out of town/ had to work/ not invited. We’re really glad we finally managed to come by, though— it’s so nice to see you!
What’s that? You would still like us to take the time to fill out the F&F survey, because you’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you invited 75 people to F&F, and afterward all you got was 41 "Congrats[es]!" 22 "Awesome[s]!" 3 "Ciao[s]!" and 9 "Best of luck[s]!" ?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what friends & family are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What was your first impression?
WTF? No really though, this has got to be one of the oddest layouts for a restaurant I’ve ever seen. Way to break all the standard rules! (The hostess that’s supposed to greet you upon arrival is hiding somewhere way off in the corner… behind you, e.g.)
Please rate the Bar:
Uh, is this a bar? It seems more like a domestic-kitchen "island" outfitted with liquor. Gotta admit— you’ve seen homes that try to incorporate a professional commercial kitchen (for die-hard foodies), but I bet you’ve never seen it done the other way around before, ha ha aha!
Please rate the drinks/ cocktails/ wine:
I guess the drinks are still a work-in-progress, since as of now they only have one kind of vodka, for example. (Then again, it doesn’t seem like much else is going to fit behind that "bar.") They don’t have much in the wine department yet either— but if you opt for wine, you may just want to spring for a full bottle.
See, sometimes the problem with these newfangled trendy stem-less wine glasses, is that the bartender maybe thinks he’s pouring a cognac or something. I mean like for instance, our wine-by-the-glass was poured woefully short (just above where the outward curve of the glass starts to angle inward again) but ten minutes later I looked over at the table across the way, and somehow they got healthy "full" by-the-glass pours (above the "halfway" mark).
I’m just sayin’.
Please rate the Dining Room:
It’s small, but kind of cute I suppose. But again— by commercial dining room standards, it’s pretty nonsensical.
Please rate the BOH:
Lots of potential, but… (see: "How was the food?" below)
How was the staff?
They try hard, but they clearly need to work on their system or something. Also, the total lack of buspersons/backwaiters becomes sort of a glaring oversight when it starts to seem like nobody knows what the hell is going on.
Additionally, they’ve evidently been trained to utter the most bizarre food descriptions when delivering the dishes: "…with walnuts to add flavor" (get out) and "…fennel to aid digestion" (thanks, Doc). If that’s they way they really want to go on this, then they probably need to employ just a little levity to make it sound less pretentious.
What did you eat?/ How was the food?
Shrimp Ceviche : Good. Fresh. Sweeter than your traditional ceviche, but not cloying or overwhelming.
Goat chees, Crab, and Mushroom/Truffle Pizzette : Very good! Especially since: who ever thought crab and goat cheese would go so well together? The crust is fantastic too. Flaky and light, like phyllo. Delicious.
Foie gras with rasberry compote : Fine, tasty.
Ribeye with Fennel : Excellent. Tender, juicy, perfectly cooked— and although the fennel is quite dominant, it complements the steak really well. Impressive.
Pop Rock Oysters : Ohhh, god no! What is this mess? Oh right, it’s fucking Pop Rocks. Yes, the stupid candy from your youth that you’d happily thought had been banished forever. It’s on your raw oysters. Gah! Uggh, the nasty artificially-sweet chemical after-taste of those things stay on your tongue far longer than any funky raw oyster ever could. I repeat: WTF?!
But hey, you know, maybe it’s just me. If you’re one of those freaks who actually enjoy the taste of St. Joseph’s aspirin (mixed with raw oyster), go for it. According to the oddball description, it’s "to add a crackle on the tongue." (‘Cos yeah, that’s juuust what I want a raw oyster to do in my mouth.)
What did you like?
That pizzette was pretty great.
What did you dislike?
Take a wild guess.
What was your last impression?
Oh look, it’s Zaha Hadid.
Would you come back?
It’s not exactly in my ‘hood…
Thank you, and hope to see you soon!
Thanks and best of luck to you.
Welcome to: Where I Spent My Weekend Off —by a NYC Restaurant "Insider"
So, what do you do in the industry?
I used to do lots of things. Now I do other things.
And how often do you travel on weekends, generally?
It varies, but my goal is every eight weeks.
What made you choose Miami Beach for this getaway?
It’s the sixth borough of NYC!
And where did you stay?
The W. I’ve already tried most of South Beach’s better hotels; it was next on the list.
How were the ambience, service, and amenities, etc?
Very good. Better than I expected. The rooms are spacious, sagacious, and chic.
And unbelievably quiet. So many of the "hip" hotels in this area have loud, rowdy weekend parties all night long— great if you’re a butcher looking for some meat; horrible if you’d just like to get some sleep.
The W is no exception; their poolside bar/lounge is pumpin til the wee hours. But the really impressive thing is that you just slide those massive glass doors shut and you don’t hear a single sound. No joke, I slept better this weekend than I have most places in my lifetime. Yes, even my own current apartment.
The other great thing is the balconies are huge and beautifully furnished. Even the ones in front of the building that face the parking lot are angled toward the ocean. I mean, how come nobody ever thought of that before?
It used to be The Setai (and then maybe The Fountainbleu, after renovation) was the only truly top-notch world-class hotel in South Beach. Well, believe it or not, The W in Miami Beach comes really really close. Generally, I’m not a fan of W hotels (although I remember the one is Seoul is pretty kick-ass). But I must admit this particular W has definitely got its shit together.
Even the service all over was excellent.
Any major glitches and/or disappointments?
Well, does it kinda irk me you pay about $600/night for a room, and they can’t even give you free WiFi? Sure it does; trifling nickel-and-diming bitches. Fortunately I’m always packin my own travel hotspot, so it wasn’t a major issue— but ya know, it’s the principle.
Also, I don’t understand why the lobby has to be below 40 degrees all the goddamned time. I guess it’s to keep all the meat fresh.
Any great standout experiences?
I did go to a new restaurant this time. Normally it’s all the usual suspects— The Restaurant at The Setai, Nobu, Mr. Chow, etc— but this time one of the beach-valet-whatever dudes recommended a Japanese place I’d never tried before called Daraku. Apparently it’s some sort of Rocky Aoki endeavor, and it was pretty good. Similar to Nobu but at half the price, I am not even kidding.
We were told the Ahi Poke was "to die for," but it actually turned out a wee too salty (drowning in soy sauce), but the Hamachi Tiradito was exceptional. The Rock Shrimp was okay (Nobu style, except with sauce on the side instead) and the Red Dragon Roll was very delicious. The rest of it was decent, and the ambience wasn’t bad either (if you don’t mind it kinda clamorous).
Supposedly it’s a big hit with the locals (read: the Miami Beach F&B industry) and it must be true, because it’s the only place I can recall in recent memory that didn’t include the gratuity automatically.
Oh! And I got to swim with the sardines!
I guess it’s the season for the Great Sardine Migration, and on the first day we watched from the balcony as a massive school of sardines traveled along the shoreline. The coolest part was when it looked like they were about to overtake this pelican that was just chillin on the surface of the ocean, but at the very last second, the sardines swam completely around the pelican!
Well, that’s exactly what happened to us too, the following day the sardines overtook us, they seemed close enough to just reach out and touch. There must have been millions of them— and right when it seemed a wave was headed straight for you and you were just about to get smacked in the face with a tide of flippery fish, they would all abruptly change direction and miss you entirely. It was one of the neatest things I’ve ever seen.
Oh but I don’t know if the poor sardines were lost or what, because one day they were heading north, but the very next day they were swimming south. So, figure that one out.
How much did you blow all weekend?
It was a four-day weekend so I guess about $4500-$5000 including airfare.
The 7 Types of Celebrity Restaurant Patron: From the “Angel” to the “A**”
My very first job in the Food & Beverage Industry was as a waitress at Pizzeria Uno on Route 4 in Paramus, NJ (I quickly graduated to the glamorous position of cocktail waitress at the motel lounge next to the gas station on Route 17-S in Hasbrouck Heights).
25 years later, I am the "Maitre d’ to the Stars." Get a load of me. Google me, bi#ch!
Obviously, that makes me an "expert." Like a Psychologist almost. Except my specialty is stars, so maybe more like an Astrochologist. It’s my job to recognize stars (big stars and little stars and all the stars in between) and prioritize them properly according to dazzle, cut, clarity, etc to determine the restaurant’s level of collective obsequiousness to maximize the dining room’s efficiency and potential.
So I mean like for example, before a celebrity can even think to say "jump," I already know how high.
Every now and again somebody will inquire what that’s like, to be surrounded by such sparkly people all the time. Or they’ll even specify some stars by name, looking for some profound insight from me to substantiate their fanatical affinity.
So I put together this handy list— because I can tell you really like lists. These are all the stars and other such celestial bodies I oversaw personally (or a colleague told me about the following day because I happened to have the evening off the night before) organized accordingly.
Keep it as a handy reference! Or just… for better hallway vision.
The A-List Angel
We may as well start at the top! Zoologically, the behavior of the "Angel" seems to indicate an empathy with lesser beings (aka everyone not on the A-list; aka you, or me). Presumably the Angel has achieved personal success (and likely, happiness?) through extensive labor and abundant experience. The Angel assimilates well in various environments and is often engaged in intellectual/charitable pursuits as well as the conventional money, hoes, and clothes.
The Angel is most likely to dress casually, speak politely, exude confidence, engage amicably with personnel, and tip very generously.
See: Ben Affleck, Will Smith, Julianne Moore, Renee Zellweger
The Poof
Poofs are the most ubiquitous of celebrities, often appearing at venues the minute their stylist tells them about it. The Poof typically (but not exclusively) garners popularity by superficial means and/or an awesome stroke of luck, hence the moniker; the Poof is probably most afraid of waking up one day to find that *poof!* all that money and/or attention is suddenly all gone.
The Poof is most likely to dress flamboyantly, speak brashly, exude strong cologne, demand special attention, and leave the party right before the check arrives.
See: Steven Cojocaru, Donald Trump, Lizzie Grubman, Jennifer Lopez
The Angel Poof
A sort-of haphazard mishmash of above.
The Angel Poof customarily has acquired fame via brains and self-made fortune. Like a Blue Collar Billionaire Boys Club or something. This includes Bankers, Ballers, Entrepreneurs, and Google employees.
Angel Poofs are most likely to dress any damned way they please, mumble incoherently, exude $100 bills, roll a dozen deep, try tables "on for size" before choosing a location in the dining room, and pay the check via e-mail before the party even arrives.
See: Jayson Williams, Vivi Nevo, John Utendahl, Richard Bressler, Steven Greenberg
The Micro
Micros are the easiest to classify but the most difficult to characterize. Micros tend to be mercurial; their status as a "local" celebrity make them the most apt to exhibit behavior reflective of their day. However, the Micro is often endearing by virtue of their persistent presence, like a puppy or a goldfish.
The Micro is most likely to dine in one’s pajamas, expect to be understood telepathically, exude ennui, demand complicated alterations to the menu, know the entire staff by name, and absent-mindedly "forget" to leave a tip.
See: Tony Shafrazi, Sante d’Orazio, Calvin Klein, Robert de Niro
The MetaMicro
Restaurant Investors, Chefs, Operators, Friends, Family, Friends of Investors, Family of the Chef, Friends of Family of…
you get the picture.
The MetaMicro is likely to dress emblematically, use expressions like "86," "fire," and "mise en place," dine without complaint at the bar or "communal," hold their glassware by the stem or the base, and leave 25% and up gratuity (depending on how many items were "sent" from the kitchen).
See: Mario Batali, Bobby Flay, Emeril Lagasse, Anthony Bourdain, Wylie Dufresne
The Diva
Curiously, this classification seems to aptly suit any celebrity that does not fit neatly into any other category. Divas can be either self-proclaimed or publicly acknowledged; either way, they’re "divas," due in no small amount to their extraordinary ability to violently fluctuate between fierce and, uh… fierce. Divas can be so good when they choose and so bitchy every other time. Nobody can predict the behavior of a Diva. They’re like aliens.
See: Gwyneth Paltrow, Ellen Barkin, Woody Allen, Graydon Carter
The A-List A-Hole
Ugh, the worst. You see one coming your way, run.
The A-List A-Hole is evidently so spoiled by his/her stardom, he/she thinks everybody in the world is his/her personal whipping gimp.
The A-List A-Hole is most likely to accessorize expensively, speak condescendingly, exude funky aura, arrive extremely late for reservations, and smack you upside the head with a telephone.
See: Russell Crowe
The Curious Case of Gwendolyn Butler
OK, I don’t actually know if Boston’s notorious "$3M Bartender" Gwen Butler was really christened Gwendolyn at some point in her life, but I just thought it sounded better in the title.
Anyhoo! PX This hereby presents the following NEWSFLASH: Gwen Butler’s recent appointment as General Manager of La Esquina has been terminated. We repeat: GWEN BUTLER HAS LEFT THE BUILDING.
Fascinating, isn’t it?
No? Why should you actually care, you ask? Who gives a goddamn, you inquire?
Well, New York magazine’s Grubstreet cares! So nyeah. And frankly, we here at PX This care too. And YOU— curious, sagacious, cognizant, voracious, zealous associate of the NYC Food & Beverage industry— maybe you should care too. Think of it as an compelling case study!
You may recall Boston’s scandalous "$3M Bartender"/"Full Comp"-blogger first made her big splash in NYC as anonymous-writer/Keith-McNally-pillorer "Sympathy for the Restaurant Industry."
She trundled through various undertakings, searing her mountainous brand upon the backsides of venues across the great island of Manhattan— Bubby’s, Daydream, Thunder Jacksons, etc— all culminating in an unprecedented and uproarious smackdown with Wonder Douche dumb chef, Ryan Skeen.*
Still, she managed to emerge triumphant, landing her "dream job" as GM of longtime über-hotspot, La Esquina.
Unfortunately, despite her entrusted duty-bound title, it wasn’t long at all before Butler was up to her old shenanigans, unable to resist the siren call of glorious foodie-blog superstardom. It seems that under Butler’s deft Deep-Throat email-wielding hands, La Esquina soon came under befuddled stupefied scrutiny, and avid supporters of "co-owner" Serge Becker were suddenly left scratching their heads wondering if they should take their patronage elsewhere.
Apparently, this didn’t bode well for La Esquina’s bottom line; "an insider" from the restaurant approximates it may even have possibly diminished the nightly cover estimate by as much as "30 percent," as the cool crowd moved their party up the street, to fellow chronic cool-dude Nur Khan‘s Kenmare.
However, another "La Esquina insider" tells us that doesn’t even begin to scratch the surface of Butler’s "wackadoo" tenure. As early as July 30, 2010 (mere weeks into Butler’s regime) the staff had already organized a mass email campaign to owner Derek Sanders, imploring the ejection of the newly-instated Butler.
Truth be told, we here at PX This have been fielding the plenitudinous grumblings ever since.
That surprises you, doesn’t it? I mean, after all, the whooole "blogger world" (whoever the hell that’s supposed to be) considers us to be "the La Esquina shit-talkers" (whatever the hell that’s supposed to mean)—
don’t they, dear?
[Please, by all means, hit that "La Esquina" tag-link, and just revel in all the "shit" we've been talking. While you're at it, try the "Gwen Butler" tag-link too, and then maybe you can figure out what we've ever done to have Ms Butler trying to unofficially "blacklist" us from La Esquina for weeks now. According to a "La Esquina insider" (or two, or four, or more) that is.]
Oh waaait, never mind, I got it. It’s this comment here by our chieftain, isn’t it?
Well— you certainly can’t say she never told you so.
*Yeh, don’t think we didn’t catch that snide ignorant little dig on your Twitter page before you deleted it, Ryan Skeen. 
Viva La Esquina!
***********************************************
For more on this story, read PX Me – The Sequel to PX This Coming in the Spring of 2011
PX This presents THE F&F REVIEW
Hey, sorry we couldn’t make it to "Friends&Family," we were out of town/ had to work/ not invited. We’re really glad we finally managed to come by, though— it’s so nice to see you!
What’s that? You would still like us to take the time to fill out the F&F survey, because you’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you invited 75 people to F&F, and afterward all you got was 41 "Congrats[es]!" 22 "Awesome[s]!" 3 "Ciao[s]!" and 9 "Best of luck[s]!" ?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what friends & family are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What was your first impression?
My first impression? –> Oh brother. (They were "closed for a private function from 6 to 8" on my first visit.)
My next first impression: The bartender’s really pretty.
Please rate the Bar:
Not bad. Right away there are certain restaurant-specific details that don’t meet perspicacious-restaurateur standards, so that’s kinda odd. But then again Morandi falls short too, so maybe it’s some kind of bizarro trying-to-be-authentic-Italian (European restaurants are usually a mess) trend— what the hells do I know.
So I guess let’s just say that of the M&M&M’s (Morini, Morandi, and Maialino), Maialino wins. (Maialino is also the only one with proper stemware.)
Please rate the drinks/ cocktails/ wine:
I like the wine list— thoughtful, adventurous, and insightful. And reasonably priced. Especially since the final price printed on my check for my quartino was $2.50 less than the price specified on the list. So I dunno, maybe you wanna run over there and take full advantage before they figure out the discrepancy.
There didn’t seem to be a very many selections on the cocktail list, but now in retrospect, I wonder if I was looking at some kind of "digestif" list instead. It’s likely I have no idea what I’m talking about, so let’s skip this one for now.
Please rate the Dining Room:
It’s… really crammed. Maximizing their square footage while they’re in their new/hot stage? Could be. (Aaaand… again with the restaurant-specific details that are just slightly off.)
Please rate the BOH:
It’s okay.
But I suppose that’s the problem with heightened expectations; consequently, the disappointment is heightened too.
How was the staff?
Overall, satisfactory.
What did you eat?/ How was the food?
Speck and Bechamel Fritters : Not bad. But see, this is what I mean. Immediately my first thought is: Well, this place is certainly no Marea-Lite.
Polpettine : Good, but hardly extraordinary. Why do I keep looking for a little more oomph? You tell me.
Short curly-ish pasta (the name of which I don’t recall) with sausage and tomato sauce : Okay, now I’m decidedly disappointed. There’s nothing to this dish at all, and frankly it’s sort of bland. I mean, if I’m actually thinking right now that parmesan cheese would have been a vast improvement, that kinda says something. I aint no chef, goddammit. So how come I know for sure even I can make a better pasta than this.
Funghi : Dry, but the flavor’s fine. However— call me crazy, but is this just a wee bit of a gimmick mixing the cheap mushrooms with the more exotic ones? And why quartered, instead of sliced? Presentation-wise, it just seems sloppy. But that could be the whole trying-to-be-authentic-Italian ‘thing’ again. You know, like: when mamma cooks, she doesn’t really give a shit.
Brussel Sprouts : Dry again, but I guess they’re grilled. It’s not the way I prefer them personally, so I’ll just leave it at that.
What did you like?
I liked the white wine I had! I wasn’t familiar with it prior, so I was happy to find it pretty much matched its description perfectly.
What did you dislike?
Uhh… the ghost of Josh Ozersky? Ha ha ahaa, you knooow that mutherfukker probably practically lives here.
(*Side note: A great byproduct of Anne Burrell leaving my beloved Centro— she took her buddy with her.)
What was your last impression?
Tsk tsk, see that’s the problem with OpenTable sometimes. Three people at the podium, all with their faces so firmly planted up in that pie, not a single one of them can be bothered to say "goodnight." (And yeah, I looked back again halfway out the door with it open, and still nobody even glanced our way.)
Would you come back?
Mmm, wellll… if it’s between the Emineminems, it’ll likely be proximity that makes the final decision for me. (That, or my guests.)
Thank you, and hope to see you soon!
Yah, thanks.
PX This presents THE F&F REVIEW
Hey, sorry we couldn’t make it to "Friends&Family," we were out of town/ had to work/ not invited. We’re really glad we finally managed to come by, though— it’s so nice to see you!
What’s that? You would still like us to take the time to fill out the F&F survey, because you’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you invited 75 people to F&F, and afterward all you got was 41 "Congrats[es]!" 22 "Awesome[s]!" 3 "Ciao[s]!" and 9 "Best of luck[s]!" ?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what friends & family are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What was your first impression?
Oh, it’s… small.
Please rate the Bar:
N/A. It’s more like a diner counter than a bar, really. And let’s just say the trash can is a bit too "aromatic" to be so located so close to where people are dining.
Please rate the drinks/ cocktails/ wine:
Cocktails are N/A; beer and wine only.
Aaand… still no liquor license (for now). So, never mind!
Please rate the Dining Room:
Well, it’s really small; it only seats about 10. And the tables are tiny and not exactly sagacious. So, I guess I wouldn’t call it so much a "dining room" as much as a few tables crammed into whatever space they had left after building the counter.
Please rate the BOH:
It’s… eh. OK. Sort of.
How was the staff?
Friendly, welcoming, enthusiastic, and proficient enough. But, ya know, it’s… diner-style. With wieners.
What did you eat?/ How was the food?
Greek Olive Salad : Not so good. Sloppy, wet, not particularly fresh. Sort of a mess, essentially. And I mean— stuff like this just shouldn’t be served on paper unless it’s waxed, come on now.
Bratwurst : Overcooked; the casing is tough. And the quality is hardly outstanding. And what is this, a Pepperidge Farm Hot Dog bun?
Don’t get me wrong, I have nothing against Pepperidge Farm, but for $8.50, it’s a bit of a travesty. For example, I know of a place that has a much better (and bigger) bratwurst on a pretty terrific gourmet pretzel bun, all for $4.95. So ya know— figure that one out.
Dragon Wiener : This is "spicy"? (No, it’s not.) Also, this pink cabbage slaw/kraut is nothing "like kimchee." Same blah aforementioned bun— and the wiener is a kind of bland, actually. But the mustard is good.
Red Cabbage Slaw : No. Other than tartness, there’s not much to it. And again with the unwaxed paper; it’s just ridiculous.
What did you like?
Not much.
What did you dislike?
Everything else?
What was your last impression?
I’ve certainly had better. At lots of places. Especially for this price.
Would you come back?
Sorry, I don’t think so.
Thank you, and hope to see you soon!
Thanks, and best of luck to you.
• Which vainglorious, injudicious, maladroit colleague has already been replaced but just doesn’t know it yet?
Sigh.
Lie down with dogs…
• Which restaurateur is in a quandary over a popular "concept" that was recently sold to somebody else? Damn those pesky majority shareholders, always getting in the way of personal profit.
• Which ostensible windfall is already causing more trouble than it’s (literally) worth? Tsk, tsk— mo’ money, mo’ problems. (Or, unfortunately in this case— no money, bigger problems.)
I’m right here, thanks for asking!
So! You really liked Old Boy, did you? Yeh, that was a good one, wasn’t it? And therefore, unfortunately, kind of hard to top. But don’t worry, I got a little something for you. It may not be as big a "mind-fuck," but it’s got mess loads of action and testosterone and whatnot. Just the way you like it!
Watch Banlieue 13 and its sequel, Banlieue 13: Ultimatum. Then feel free to send me more messages telling me how much you love my taste in movies and want to marry me.
:)
GREATEST HITS: PX This [The Blahg / The Forum]
Hi! Thank you for your "search"!
This website is currently undergoing changes as it continually progresses, so the entry for which you are seeking has likely been archived within "The Greatest Hits – PX This [The Blahg]". It was removed from its original location in preparation for the upcoming release of PX This Too (The Sequel to PX This). If you would like more information and/or further clarification on this particular narrative, please read PX This – The Revised Edition and/or PX This Too (coming soon).
And so without further ado— by popular (search engine) demand, we proudly present THE GREATEST HITS of PX This [The Blahg / The Forum]
SATURDAY, JULY 14, 2007. 12:40PM
Presenting: THE GRASSHOPPER CHRONICLES (Did Chef Jody Williams try to undermine her former boss by planting a grasshopper in a sandwich wrap?) by *Dick Johnson* – Archived at 59,823 Views
- March 20, 2007 : The saga begins here; Abbe Diaz (author, blogger, Forum launcher, "former maitre d’ to the stars" and girlfriend of Gusto Ristorante/ Centro Vinoteca /Mangia owner Sasha Muniak) comments about her dining experience at the newly opened Morandi. She writes:
"…i’ve pretty much refrained from commenting about Morandi, mostly because maybe it’s like too personal or some shit, but i must say that place works my every last nerve.
the thing i find utterly retarded is
clearly they have opted to keep some of the same things that still currently appear on the Gusto menu. okay fine all well and good. except
if you happen to comment on it (like to the bartender for example) they get all irritated and indignant like it’s APPALLING you would even mention it. i mean for fuck’s sake, if that’s the decision you make, i think you’d better get a fucking sense of humor about it…."
The entire comment remains here. (It’s definitely worth a read!)
- App. 5 hours later, a new Forum registrar logged-in as "Brook" responds, "I worked for hair plug muniak and it is going to be a pleasure to see him fail. Proper question on Gusto is why didn’t the new chef change the menu? Obviously Williams will cook what she learned in the 6 years she spent in Italy (only self taught female Italian chef in America) and just like Giorione and Il Buco, Gusto will not be about the food for long."
- Abbe immediately answers "Brook":
oh YEAAAH that’s what i’m talkin bout. i’m like a proud bricklayer right now– this place was built to keep it "real"
YOUR PUBLICIST CANNOT HELP YOU HERE MISS THING
a: name calling, "Brook" ?? yah that’s mature
b: and thanks for making my point. my point WAS:
who gives a shit what Williams cooks where. but WHY get all pissy if the patrons bring it up ?? did you REALLY think NOBODY was going to comment on the fact the menu is similar. get serious
c: AS IF Morandi is about the FOOD. aha ha ha hahah haaa that’s a good one.
d: sorry but Gusto was never about the fucking FOOD either. at least not to me, it wasn’t. and there was a time i was there at least once or twice a week.
i went first for the location. THEN the bar (it’s actually quite nice). THEN i kept going back so often because of artan.
e: yeah i bet you’d love to "see him fail." it’s called ENVY.
why don’t you do us all a favor and try holding your breath.
(**note: Abbe later clarifies, under this very same topic "…need i remind you this entire ‘drama’ was precipitated by a ‘validating member’ named ‘Brook.’ i will not tell you HOW i come to have very strong personal opinions on this matter, but perhaps it would behoove you to inquire, from someone with some technological experience, just how these interweb website forum thingies work exactly," essentially implying she has some behind-the-scenes knowledge regarding the true identity of "Brook.")
- The following day, March 21, 2007 – (the first of several unfavorable Morandi reviews) Steve Cuozzo of The NY Post declares Morandi a dud.
- The very next day, March 22, 2007 – A "dubious" photograph of a grasshopper in a sandwich wrap at Sasha Muniak’s Mangia (on 57th St) appears anonymously in the inbox of eater.com
- The Morandi topic in this Forum progresses, as several commenters begin to imply the grasshopper incident is not a coincidence, having come so closely on the heels of Brook’s pejorative comment.
[**Worth noting: It was eater.com that first "broke the story" of chef Jody Williams leaving Gusto for Morandi establishing at least one prior correspondence between them.]
- Gawker.com "picks up" the item, stressing the similarity in menus between Gusto and Morandi.
- Almost immediately, eater.com attacks Abbe Diaz
The Eater "item" contains several falsehoods and inaccuracies (which are then brilliantly addressed and refuted by a PX This Forum Administrator/"Publicist.")
- The next day, eater.com concedes its misrepresentation–> http://ny.eater.com/archives/2007/03/who_is_abbe_dia.php
- Within the subsequent forum discussions, industry rumors surrounding Morandi, Keith McNally, Jody Williams (and Williams’ apparent friendship with eater.com’s Ben Leventhal) and her former boss, Sasha Muniak, begin to emerge.
It culminates with a Page Six parody, "JUST ASKING….
What tantrum throwing, egomaniacal hotspot chef is so psycho, it’s possible she tried to derail her former boss by resorting to sabotage? One day after the anonymous comment, "…it is going to be a pleasure to see him fail" appeared on an online restaurant industry insider forum, a mysterious, questionable, dubious photograph of an insect in a particular food item sold by said former boss (and current competitor), suddenly showed up at eater.com. What are the odds?"
- The next day, Jody Williams’ live-in girlfriend, Diana, registers for the PX This Forum and replies:
"I can say with 100% certainty that Jody has never been associated with any posting to this site. When Jody was asked by one of her cooks did you put a grasshopper in a Mangia wrap?’ she giggled and asked him what he was talking about. When she decided to leave Gusto, she telephoned Amanda Freitag and asked her if she wanted her job because she respected her as a chef and was friendly with her. In addition, opposed to much of the chatter on this site, she enjoyed working for Sasha Muniak saying on many occasions to me that he was one of the best bosses she ever had (I too like his gentle soul and really had a strong bond with his son Alexei). It appears that a lot of the posts written on this site are from the front of the house staff at Gusto who may have had run-ins with her. Its sad because I know when push comes down to shove she really did like everyone and enjoyed the two years that she spent there. She has been working extremely long hours without a day off in months getting her kitchen up to her standards. I also know that going from a restaurant that does 200 covers a night to close to 400 covers there is a lot of stress in sending out food that meets her standard. Does she yell? What chef doesn’t. Sorry I’m ranting on about this but it really is upsetting to see someone you love and respect be put over the ringer."
- Diaz responds:
hi Diana,
we’ve never met but i have heard of you through our mutual acquaintances, i’ve been told you are kind and sweet and very nice. i understand very much how upsetting it is to see "someone you love and respect" being spoken of in this manner. perhaps maybe now you understand my gut response to the commenter signed in as "Brook." i fully appreciate what you are saying, and am very grateful you took the time, energy, and effort to come here and address this issue.
i hope you appreciate my stance as well, i believe everyone is entitled to their say. i do not know whether this news will be unsettling to you or not, but i can assure you the majority of the commenters in this thread are NOT Gusto FOH staff, as i do happen to know several of the "members" personally, either having met in person, or through extensive correspondence over the last several months (i can’t speak for them ALL, as there are certainly members here whose identities i do not know). you may find this hard to believe, but it’s my experience that it is actually the Gusto staff who is most reluctant to discuss these matters, either here or in person. as i have mentioned, even i no longer dine at Gusto, as i have had personal problems of my own with the FOH staff.
you claim to know with "100% certainty" that chef-williams has no association with any posting here. i respect your conviction, but ask that you extend me the same courtesy when i reply to the contrary– i’m sorry, but it is my belief you are wrong.
as for chef-williams, she is now in the (unfortunate?) situation of being a "celebrity," and i do mean that in the strictest definition of the word. by virtue of her self-imposed foray into the limelight, she is now subject to scrutiny and all the consequences that go along with it. i think everyone that has commented here has been quite fair (unlike eater.com’s initial response), particularly in specifying their opinions are purely speculation and hearsay, and encouraging readers to form their own conclusions. i am VERY PROUD of those who have chosen to comment here, as it is my (vast) personal experience the internet CAN be a daunting and malicious place, often inspiring people to vociferate their worst, secure in their anonymity.
thank you again, and all the best to you and ms. williams.
- Fast forward several months, to a new Forum discussion of the impending opening of Sasha Muniak’s Centro Vinoteca with chef Anne Burrell (located mere blocks from McNally/Williams’ Morandi)
- Again, industry rumors emerge, this time involving Muniak’s offspring, who are, in short, said to be rambunctious, "arrogant", "unappreciative" and far too garrulous, to be good for Centro’s "image" amongst those who are, shall we say, esoterically informed.
- Eater.com jumps all over it, declaring, "Right Under Diaz’s Nose, the Worm Turns on Muniak." (June 28, 2007)
- (Forum Orator Extraordinaire) *Dick Johnson* observes, "LOL. When it comes to us, I think Eater (read: Ben Leventhal) would put a ‘negative spin’ on it, if we all got together and cured cancer."
- July 10, 2007- Eater.com "unveils" Centro Vinoteca
Within the comments section, a reader posts a disdainful remark about Muniak’s family, and signs it "Dick Johnson." A second commenter responds by attacking the PX This Forum, claiming "hating" and "drama" are "predictable" here.
- Immediately, the real *Dick Johnson* of PX This emphatically denies posting that comment. He writes:
"OK, I’m pissed.
I did not write that comment, and I think whoever did, is a ball-less cocksucker.
First of all, I have never hated on Centro or Gusto- I have nothing but the utmost respect and admiration for Abbe’s boyfriend (whatever his name is).
And if I had to guess, I would say a certain jealous, shit-eating chef, had everything to do with signing my "name" to that comment. Why don’t you go feed your fucking pet grasshoppers, you bitch."
- Abbe Diaz forwards that denial to eater.com, but is then accused of being an Abbe Diaz imposter.
- After a slight tumultuous anti-Centro wave descends on the PX This Forum, the rally behind Muniak begins to re-shape after a (cute and happy) member named *Ferret-n-Chicken!* reminds and suggests, "just think about how everybody says Sasha is a really nice guy, and also I know I’m definitely curious to see what that Iron chef chick can do!!!"
- Less than 2 hours later, William’s girlfriend reappears and comments,
"You guys are really a bunch of assholes. I said it before and I’ll say it again, Jody doesn’t read reviews, go on blogs etc. I don’t know why I care but I do. People tell me consider the source with this site but I don’t listen to them. Jody quit Gusto and gave unlimited notice. Jody replaced herself in the kitchen. It took three people to replace her…the chef at gusto, sarah at Mangia and Anne at Centro. (thanks to Mark Latner because he wasn’t interested so he referred Sasha to her). Sorry guys but Morandi is not a failure, Jody could cook when Sasha asked her to stay and she can cook now. Morandi’s front of the house is run better than any establishment that Jody has worked in NYC. And for the last time, Jody is way too busy at Morandi to go online with some bullshit fake name and verbally abuse Gusto/Mangia/Centro. Perhaps Craig was right when he said that the only way that Abbe Diaz can get attention on this blog is to stir up fake controversy. Every f’n subject seems to mention Jody. Seriously, are you insane?
Good thing that Giorgio didn’t get one of his lackies to attack Jody when Sasha lured her away from him.
Simply Unbelievable.
- Diaz responds:
sigh
hi diana
nice to see you again
and again, i will say as well, i welcome your input as i do all others.
i appreciate your anger, as i’m sure i would react strongly (in probably a similar manner), given the circumstances.
but
everyone here is entitled to their opinion too. and if you’ll notice (as i did) not one person has used jody’s name in this thread. i believe that is an act of sincere consideration that proceeded completely unprompted, even by me.
as for my alleged attempts to "get attention" by stirring up "fake controversy"
well. need i remind you this entire "drama" was precipitated by a "validating member" named "Brook." i will not tell you HOW i come to have very strong personal opinions on this matter, but perhaps it would behoove you to inquire, from someone with some technological experience, just how these interweb website forum thingies work exactly.
i am going to leave it at that, because BELIEVE IT OR NOT, this particular subject is starting to become rather tiresome to me as well.
all the best to you and ms.williams
if you have any further questions and/or comments, i am happy to accommodate them.
all i ask is you please refrain as best you can from calling my members "assholes." although i’m sure their skins are rather thick and can withstand whatever animosity you can muster.
oh and by the way
personally, as a rather knowledgeable and vastly experienced former member of the F&B industry, i would have to say i think most of your above assertations are a bunch of bullshit.
but whatever
OH
one other last thing
you can tell craig i said: "wait til i see that mutherfukker"
cuz he wrote me an e-mail recently telling me he sweats me. seriously
so if he is going around talking hypocritical shit about me behind my back
i will totally punch him in the fucking shoulder. HARD.
CAN SOMEBODY PASS THE FUCKING POPCORN OVER HERE NOW geezus christ
- Within minutes, eater.com declares Abbe Diaz is having a "meltdown."
- Fast forward several months to December, 2007. Sasha Muniak receives an e-mail from Jody Williams insisting he "rein in" his girlfriend or suffer the consequences.
- Abbe Diaz is livid. However, she concedes:
… i admit i am making an assumption. is there a possibility that comment COULD have been posted by someone else? of course. there’s always a possibility.
so here is my suggestion, and maybe this will appease everybody involved:
- SOMEONE posted that comment. all the speculations raised by the members here regarding that comment are primarily based on the IP address. well, if i was accused of posting a comment i did not write (that was supossedly written by one of my FANS), i can tell you i would be hell-bent on finding the person who is ruining my reputation by writing that awful snide comment.
- i would take the IP address. i would call the company to which the address is registered. if i happened to discover LO AND BEHOLD that IP address happens to come from the VERY SAME COMPANY in which i work (or used to work maybe? whatever) — ??
- i would find my "colleague," make him/her reveal his/her identity (or i would do it myself) and then i’d probably shake the shit out of that "fan" of mine. then i’d make that colleague publicly apologize to all involved for creating such a goddamned ruckus. i’d probably even call my good pals over at Eater and ask them to help spread the word farther and wider: "I AM INNOCENT."
(hells, i would even bet all the members here would apologize for all their speculations, if proven wrong. quite frankly, i would MAKE THEM APOLOGIZE.)
that’s what i would do.
i got the IP address if anybody wants it. just ask for it.
- To this day, neither Jody Williams nor Diana nor eater.com has made any attempt to acquire the aforementioned IP address, belonging to "Brook." Isn’t that funny?
We still have it, if anybody wants it. Feel free to e-mail us — or wait until the release of PX Me – The Sequel to PX This if you just wanna read about it — coming in the Spring of 2012!
- As predicted by the members of PX This months prior, in August of 2007, Jody Williams signs on as chef/partner of Gottino, (located within the several blocks between Gusto and Morandi).
- As predicted by the members of PX This months prior, in May of 2008, Chef Jody William is unceremoniously dismissed from Morandi.
- The LATEST: As "scooped" by PX This, in September of 2009, Jody Williams is sued by Gottino partner Michael Bull and is subsequently ousted from Gottino in May of 2010.
Grasshopper murder suspect "Brook" remains at large…
**See also (earlier): "[ Jody Willams ] @ Morandi"
*********************************************************************
pxthis.com archives
This is an abbreviated version of the PX This blog entry on July 14, 2007, for archival purposes only. A far more detailed, thorough, and incisive account is to be included in Diaz’s upcoming second book, PX Me – The Sequel to PX This) – Coming Soon in the Spring of 2012
"…The intellectual community, as usual, showed itself to be timid and divided, and even the most unexpected graphologists engaged in controversies regarding their inconsistent analyses of my handwriting. It was they who divided opinions, overheated the polemic, and made nostalgia popular…. Make no mistake: peaceful madmen are ahead of the future." – Gabriel García Márquez
= "personne extraordinaire"